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Show s 1 tkesideReviewJjeay, li 5 May 12, 1998 Swing into spring with taste SENIOR CALENDAR Heritage Senior Citizens Center field, Standard Examiner correspondent ARMINGTON-Wh- at does spring taste like? Strawberries, of course. Strawberries are in Season, and the agenda at the Utah State University Extension Services Taste of Spring included many recipes using this Spring fruit. ; ; About 60 people attended the recent event at the Davis County Courthouse to learn new recipes and cooking ideas, i ! jo Ann Mathis Ross of the Extension Service offered a new idea for homemade freezer jam. Jfer jam doesn't use pectin like many recipes do. She substitutes a product called Ultra Gel for the pectin. When using Ultra Gel the sugar content can be greatly reduced, or jam can be made with-psugar at all. ! This is one of the best jam recipes, she said. ? Ultra Gel may be purchased at Kitchen Kneads in Kaysville or Kiverdale. I Barbara Van Ry, a member of ihe Davis County Homemaking Council, makes a great Mile High Strawberry Pie. This pie calls for egg whites, but because of the potential health problem paused by eating raw eggs, she iises dehydrated egg white. Two teaspoons of the powdered white with two teaspoons of water equals one egg white. And Jeanne Craven told her audience how to make Apple Berry Salsa with Cinnamon Chips. Spraying a flour tortilla with water makes the sugar stick. The tortillas are baked instead of fried. i Cut them w ith a pizza cutter into triangles, she said. , Although most of the recipes were made with strawberries, a few members of the board gave other recipes that are also good this time of year. Sandy Jones of the Davis County Homemaking Council 81 E. Center Street, 544-123- ! and - - tuna noodle casserole. About 50 women learned new ideas for pasta during the recent A Taste of Spring. presented by the Utah State University Extension Service. ) Carla Staples, USU Extension Service nutntion assistant with the Expanded Food and Nutrition Program, teaches people how to use different nutritious foods. Staples demonstrated vari- -. ous ways to use pasta in menu planning. While most people may think that pasta came from Italy, it really came from China, where the Chinese made rice noodles. And while pasta is a rather bland food, it is the sauce that is used on it that makes it so good, Staples said. Pasta is made from durum and other hard wheats. Durum wheat is milled and ground into semolina, which is sometimes mixed with other flours and then water is added. Adding egg to the dough makes noodles. ! about , )OR COPY aC noon. The Wendover trip is' Thursday, leaving at 9 a.m.. BRIAN NICHOLSON, Members of the Utah State University Homemaking Council Jeanne Craven (left) and Afton Miller set out food for the Davis County Courthouse. EAT UP: demonstrated how to make cinnamon rolls for a crow'd. She rolls the dough into a rectangle and places it in a pan. The streu-sis put on top of the first layer of dough and a second layer of dough goes on top of the streu-se- l. The dough is cut into pieces before baking. This method saves time when making a large number of rolls. Nutmeg gives it a rich flavor, Jones said. When making this recipe she sometimes cheats, she said, by using purchased dough. Dicks Market in Centerville and Bountiful sell scone dough in the bakery. Two balls of the scone el dough make this batch of cinnamon rolls, she said. This is easy enough for kids to make, said Vickie Fisher of her recipe for granola bars. My kids make it and hide it in their bedrooms. , These bars are good for camping trips and, according to Fisher, Fhey are filling and nutritious. They have more heft to them than the ones you buy. It costs me under a dollar for the basic recipe. Coconut can also be added to the recipe, and chocolate chips may be added after the mixture cools. Adding chocolate chips too soon will cause them to melt. Basic Freezer Jam 3 34 cups fruit puree (peach, apricot, cherry, berry, plum, etc.) 2 cups sugar 14 cup lemon juice 12 Ultra Gel Prepare fruit in blender, food processor or by crushing. Add sugar and lemon juice. Gradually add Ultra Gel, stimng constantminutes to ly. Let stand thicken. Stir until smooth. If a thicker consistency is desired, add more Ultra Gel one tablespoon at a time. Package, seal, label and freeze for months. (Sugar can be adjusted to your 5-- Standard Examiner a cooking demonstration at preferences. If your fruit is particularly sweet, try using only 12 cup sugar or no sugar at all. If your fruit is tart, more sugar may be necessary). Yield: about 2 12 pints (80 servings) Pasta comes in various shapes and sizes and can be used in hot or cold dishes, for soups, appetizers, main courses and even desserts. For perfect pasta, heat 4 to 6 quarts of water in a large pan for hen the one pound of pasta. water is boiling, add the pasta, stimng as the pasta goes into the water. Follow the package directions for cooking time. If you are adding pasta to a dish that has to cook longer, slightly undercook the pasta, Staples said. If you are looking for a special way to serve dinner to a group, a pasta bar may be the answer. Have each of your invited guests bring their own small skillet. On the bar, arrange a variety of cutup vegetables. You may include olives, three kinds of peppers, summer squash, green onions, hot peppers for zip, pme nuts, almonds. ham, cooked and chopped ham or chicken, or canned turkey. Cook pasta of any tv pc such as spaghetti or fetiuccinc pasta. Guests may choose which vegetables they woulJ like with their olpasta. Add a small amount of ive oil to the frying pan and add a few of everything for stir frying. hen vegetables reach the de man with a bad back. Ultimately, it boils down to the fact that Michael and I have very difierent driving philosophies. Michael is a far better driver than I am, and more hygienic, too. He never leaves his car without first grabbing the trash and tidying up. He keeps a rag and cleaning solution in his glove box 9. See SPRING'S 1 1, Senior Association Davis Hospital Chapter ; 1600 V. Antelope Drive, Lav ton, 774-708- 0 Health screening is done twice a month, on the first and THAT'S USING YOUR NOODLE: Carta Staples demonstrates the art of great pasta at a cooking seminar at the Davis County Courthouse in Farmington. BRIAN NICHOLSON Standard EJiarrwujr small onion, chopped 2 cups ronni noodles, uncooked 2 cans (14 12 ounce) toma- toes cup water package taco seasoning 1 can (15 ounce) kidney beans, drained 1 can (15 ounce) whole kernel com, drained 1 cup cheese, grated Cook ground beef and onion See PASTA'10 1 1 4 295-347- The grief support group 1 i 736 South 100 East, Boun- -' 1 tiful, Garveen will play the organ' Thursday. Linda Orcutt will conduct a g at noon Monday. The Wendover trip is June I. Call for reservations. meets each Wednesday at a.m. Oodles of Noodles 12 pound ground beef uses them whenever he's stuck in traffic. He's a stickler for maps and precise directions, and he keeps to a schedule, he sets goals for himself. Lets see if my bladder can hold out for another 200 miles. Conversely, I am a physical and mental slob when behind the wheel. Empty pop cans rattle behind my seat. I prefer an interesting detour over any direct route. Time has no meaning. I don't even wear a watch. It is my policy to stop at every rest area. r or Michael, driving is work. For me. driving is plav. I or our kids, the jury is out SeTlhave Golden Years Senior Center sing-alon- 6-- sired tenderness, put it on a plate and add pasta to the vegetables and mix together. Each person does their own, Staples said. A variety of sauces may be prepared and lined up on the bar. I like to make the alfredo sauce the night before, Staples said. When serving pasta, serve a tossed salad and crisp bread of some kind, such as hard rolls or French bread. Staples said you can mix a little spaghetti sauce with some alfredo sauce to come up with rose sauce. Take the idea and enjoy it. and fide The cost is $12. A presenta- tion will be made on Decorating with Rubber Stamps ' at noon. This week is Older Americans and Seniors Week. There' will be an open house at the, center that will include an art' show and a craft exhibition every day from 8:30 a.m. to 5 p.m. There will also be door prizes. The public is invited. There is a trip to Tucketts, Animal Farm on Friday. The cost is $5 and lunch is on your own. The monthly birthday celebration is at 11 :30 a.m. at the center. The Antelope Island trip is May 19. The cost is $2 andJ lunch is on your own at bar. the-snac- Note: On infrequent occasions, freezer jams may change in texture. This is usually due to a freezer that is too warm or repeated freezing and thawing. If this happens, just rewarm individual containers of jam in the microwave, stirring frequently, until warm all the way through. third Wednesdays, from 8:30-a.m- . to noon in the classroom area of the hospital. Blood pressure and blood testing are done. If you are getting a blood glucose test, do not cat for two hours prior to being tested. There is no charge and no appointment is necessary. The matinee movie Multi- -' plicity will be shown Friday; at 1:30 p.m. The annual 5K run2 mile' walk is Saturday. ; May 19 is Chinese Gour-- ! met at 11:30 a.m. Menus Davis County Council luncheons are the same at all of the county centers and are served at 1 1:30 a m. A $1.75 donation is suggested. Reservations should be made at least one day in advance by calling Autumn Glow at or Heritage at 544-123- 5 773-706- 5. Wednesday: spaghetti and meatballs, Parmesan cheese, those long road trips really as much fun as we remember? road trip in 19 years, but this summer, my teenage daughter and I will drive 2,500 miles through the mountains, plains and bayous on our way to a beach vacation in I lorida. The men in our family will join us m the Sunshine State for a couple of weeks on the Gulf. Then. mv son. nephew, and two "of their friends will camp their vay back to Utah. The rest of us will fly home Jr My husband savs my memory' jS faulty, that road trips aren t nearly as mush fun as I remember. I sav he's speaking like a X. on Thrift hypertension and stroke i I Vintage Wednesday. Lunch is on your" own. The cost is $4 and they will be leaving at 10 a.m. Dr. George Snell will talk about Discover the pastabilities By RUTH MALAN ftanaard Examiner correspondent A few tARMINGTON years ago pasta was un-J- L heard of. Now pasta is a Staple in most homes and it is not just macaroni and cheese or Kays-vill- e, 5 Frugal Fossikerz will be going to Deseret Industries' . havent been on a bona 5 Autumn Glow Senior Citizens Center ut 'Are 773-706- The Mountain High students will pay tribute to the center on Thursday at ll:45t a.m. The birthday party is May, 18 at 11:30 a.m. Legal issues will be dis-- . cussed on May 20 at 11:45 a.m. Attorney Nelda Bishop will schedule private consultation from 12:30 p.m. to 4 p.m., at no cost. Call the center for an appointment. fey RUTH MALAN H . 562 S. 1000 East, Clear- Cooks share ideas on how to make the most of the spring harvest I - to see what Flora Lee and Charles have to say once theyve completed their trips. I suspect that although they have inherited their father's large feet and skills, their sense of adventure will more closely resemble their mother's. It's not very often that a mother gets her teenage daughter's undivided attention for a full week, and I'm going to make the most of it. In Colorado, well visit the hospital where I lora Lee's brother was bom and walk the suspens sion bridge high above the in Ouray. We'll leave flowers at the site of the bombing white-water- in Oklahoma City and listen to zydeco music as we feast on mudbugs (crayfish) in Louisiana. But even for those of us who love road trips. 2.500 miles is a long way. By the time we get to the vacation condo on Redington Beach, we'll be ready to hand up the car keys for awhile. And we will. The fishing pier and beach will be outside the front door and the pool w ill be outside the back door. I figure we won't have to get into a car again until it's time to go to the airport to fly bone peas and celery, sunset gelatin salad, pineapple sherbet, sesame seed roll and milk. Thursday: seafood cheddar pie, cheese sauce, scalloped potatoes, spinach, tomato wedges with I rench dressing, chilled plums and milk. I riday: barbecued chicken, candied yams with pecans, green beans with mushrooms, yogurt fruit salad, raisin oatmeal cookie, potato roll and milk, f, Monday: beef cube parsleyed noodles, cinnamon squash, Texas caviar stro-ganof- salad, cherry crisp with whipped lopping, dinner roll and milk. May 19. turkey and mushroom quiche, peachy yams, Harvard beets, cranberry stufied pear, chocolate ice cream, blueberry coffee cake and milk. |