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Show Scufli CettM Utoli Supplement To: Gunnison Valley News - The Salina Sun Garfield County News - The Richfield Reaper VOLUME 2 THURSDAY, NUMBER 37 SEPTEMBER 10, 1981 Home Preserved Food As Good As Commercial food can last as vitamins, minerals and roughage in a as nutritious fresh form. Additionally, some vegelong green, leafy ones and commercially canned food, says a food tables Home-preserve- d and be as storage expert. But you have to do it right. If its handled and processed food can property, have the same shelf life as commercially-canned food, says D. Delos Ellsworth, director of the Ezra Taft Benson Institute in Provo, which specializes in home storage and home-preserv- gardening. foods can have a shelf life of two to five years, depending on the storage environment, he says. But only if you process it carefully according to instructions provided by - - d tomatoes grow well indoors as long as they have direct or reflected sunlight. year-roun- The rest of a home food storage should include only foods that youre used to eating, Ellsworth says. The first thing to remember is that someday you may be eating what you store. And the first thing to consider in planning garden foods for home storage is to plant the foods that you already frequently use in your diet. that comprise a balanced diet. Store foods that have the nutrients you need fats, carbohyfor a balanced diet drates, proteins, vitamins, and - -- Your first storage priority should be for the basics: grains, legumes, flour, dry milk, sugar, honey, salt, oil and water. The second priority is fruits and vegetables, followed by items like eggs, cheese, or meat substitutes. storage foods in the quantity your family uses. Even if smaller packages cost more per ounce, you save by avoiding the waste and contamination of a large opened container which cant be used completely before it spoils. -- Buy -- Dont a one-tim- e make a home storage system panic shopping trip that depletes your savings account as well as the local supermarket shelves. Instead, accumulate a supply slowly and carefully. It will cost less, and youll probably store items you can use instead of food purchased hurriedly or frantically. Begin thinking of storage foods as part of an expanded regular food supply which is rotated through daily he says. Your food storage use, bottling companies. Once preserved, food is best kept below 70 degrees Fahrenheit preferably between 45 and 55. Food stored above 70 has a shelf life. significantly-shortene- d - Experts from the Benson Institute have traveled extensively to learn and teach food storage and gardening techniques to people throughout the world. The institute has researched food storage because of the emphasis on storage given by the leaders of The Church of Jesus Christ of Latter-da- y Saints, which sponsors the institute at Brigham Young University. For decades, LDS Church leaders have counseled members to prepare for emergencies by having a years supply of food, clothing and other necessities and to grow a home garden. And the garden is a significant part of an ideal home storage program, Ellsworth says. Its ideal if people produce as much of their own food as they can, he says. They dont have to have an entire years supply in cans and cartons. Some of it can be in the A home garden supplies ground. stashed in a comer of your basement. If it is, the limited shelf life of even canned dehydrated foods will eventually render your storage foods useless. Utah State Fair Starts Tonight South Central Utah fairgoers will get regions young people in healthy state fair competition this clubs in the region are year. The sending nearly one hundred young people north to enter their exhibits. to see the 4-- H Home-canne- d extension offices and the major shouldnt be an emergency supply Many people store staples such as powdered milk, wheat, and honey, but those foods arent part of their normal diet, he says. People changing from their usual diet to one of only staples or dehydrated foods may become ill and even require hospitalization. Which is the last thing you want in an emergency, he says. Utah State Fair days run from tonight, Sept. 10, through Sunday, Sept. 20, and theres tons of fun in 81 for everyone, so take in a fun day of country cheer where the present merges with the past, encourage fair officials. So instead of storing only staple food items, keep trade of what you eat for two weeks and build a storage Top performers will give nightly concerts and you can see thousands of exhibits ranging from the best homemade breads to the best bred dairy goats. There are also crop exhibits, horse and livestock shows, and talent contests. Enjoy the barbershop quartet competition and arts from photography to wood crafts. program around that, Ellsworth says. Most people dont prepare a wide variety of foods at home; they prepare the same things every few weeks. So by recording what you eat for two weeks and multiplying it by 26 - with some modification - you can develop a shopping list of what you need for storage. -- Awards are given for the best exhibits in all categories and the best county booths are honored. Ninety judges are serving the fair in many areas. However, you can judge the judges on their choice of the queen of the Miss Utah State Fair Queen Pageant held Sept. 10. If you want to indude storage items such as dried fruits or dehydrated eggs, begin incorporating them into your diet, he says. And dont dry foods just because drying is popular now, he says. Do it because your family likes to eat dried foods. Ellsworth gives these home storage guidelines: Gates open at 3:30 p.m. Sept. 10 and the opening ceremony begins at 6 p.m. Hours are 11 a.m. to 11 p.m., except for Sept. 14 and 15, when the fair opens at 10 a.m. The fair closes Sept. 20 at 9 p.m. -- Store a variety of foods that are readily available and not too costly and Join in the fun at the Utah State Fair. Adults, $3; ages 7 - 16, $1; and six and under, free. Try Baking More With Cheese When Making Delicious Desserts Now that South Central Utah children will be coming home from school excited and hungry, it might be a good time to think about cooking some new with cheese. and delicious desserts Theres nothing new about cheese for dessert, considering its fame with fruit as a finale or the popularity of many wonderful kinds of cheesecake. But much more can be done by baking no-fu- ss with this favorite dairy food. For a start, consider a tart with Gouda cheese and golden raisins. The crust is a slightly sweetened, buttery cookie dough, mixed, chilled and then pressed into a springform pan. A custard-lik- e filling of eggs, half and half, shredded Gouda cheese and raisins spiked with lemon makes the heart of the tart. Its truly a way to extend your cheese desserts. Square are a smaller dessert, in fact, a cookie. Cheddar cheese goes into a buttery, pastry crust. The filling is a cooked date-nu- t mixture that is cut into pastry squares and sealed before baking, If butter pecan is a favorite flavor of yours, then youre certain to enjoy a cheesecake with that combination. This is not the traditional cheesecake with a crust. It has the same ingredients such Data-Chedd- as butter, sugar, cream cheese, nuts and raisins but with flour and baking powder added to make it rise and stand up for your attention. place springform pan on serving plate. Carefully run a spatula around edges; remove sides of pan. Garnish with lemon slices and leaves. Cheese desserts such as these are ideal to serve when you entertain at a coffee and cake Or, if you have a light supper with soup or leftovers, splurge on a dessert with cheese. substance DATE - CHEDDAR SQUARES cups sifted flour Dash salt 23 FILLING: 4 cup finely chopped pitted dates 4 cup finely chopped nuts 3 tablespoons firmly packed brown sugar 3 tablespoons water 2 tablespoons milk For pastry, cream butter and vanilla in a small mixing bowl until fluffy. Mix in cheese until well combined, gradually mix in flour and salt. Wrap dough in waxed paper and chill 3 to 4 hours for ease in handling. Meanwhile, combine dates, nuts, sugar and water in a small saucepan. Cook over low heat, stirring constantly, until thickened and blended, about 5 minutes; cool. Stir in milk. Preheat oven to 350 deg. F. Roll pastry on well thickness. floured surface to Cut into squares. Place about 1 teaspoon of filling in center of half of the squares. Cover with second pastry square. Press edges with the tines of a fork to seal. Place on unbuttered For crust, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and vanilla until a stiff dough is formed. Chill, covered, 1 to 2 hours for ease in handling. Preheat oven to 400 deg. F. Press up dough onto bottom and about the sides of a springform pan. Prick crust with the tines of a fork. baking sheets. Bake 12 to 15 minutes, or Bake 15 to 18 minutes or until a light until edges are golden. Remove to wire brown color. Cool on wire rack while racks and cool completely.. Store in preparing filling. Reduce oven temtightly covered container in a cool perature to 350 deg. F. For filling, beat place. eggs and confectioners sugar in large mixing bowl on high speed of mixer CHEESY BUTTER PECAN CAKE until thick and lemon colored, about 5 One Bundt cake minutes. Stir in cream. Toss cheese, 1 (2 sticks) butter cup raisins and flour. Gradually add to egg 1 package 8 oz.) cream cheese, sofmixture. Stir in lemon peel and juice tened and vanilla. Pi cups sugar Pour into slightly cooled crust. Bake 4 eggs 50 to 55 minutes, or until a knife inP2 teaspoons grated lemon peel serted near center comes out clean. 1 teaspoon vanilla extract flour Cool completely on wire rack. Chill 2'4 cups hours or overnight. To serve. 2 teaspoons baking powder '4-in- golden raisins is a great way to extend your cheese desserts. cup (1 stick) butter 4 teaspoon vanilla extract 1 cup (4 oz. shredded Cheddar Cheese V2 l GOUDA CHEESE TART round tart One CRUST: flour cup 3 tablespons granulated sugar Mi cup O2 stick) butter 1 egg Ms teaspoon vanilla extract FILLING: 4 eggs cup confectioners sugar 2 cups light cream or half and half 2 cups (8 oz.) shredded Gouda cheese V2 cup golden raisins flour 6 tablespoons 14 teaspoons grated lemon peel 1 teaspoons vanilla extract Lemon slices & leaves, if desired South Central Utah Cooks will want to try this delicious dessert made partly with cheese. This Gouda cheese and PASTRY: teaspoon cinnamon teaspoon salt V2 cup chopped pecans V4 cup golden raisins 4 cup golden raisins Confectioners sugar, if desired Mt Preheat oven to 350 deg. F. Beat butter and cream cheese in large mixing bowl until well combined. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla. Combine flour, baking powder, cinnamon and salt, gradually stir into creamed mixture until blended. Fold in nuts and raisins. Spoon batter into well buttered and Bundt cake pan. Bake 60 floured to 65 minutes, or until wooden pick inserted in center comes out clean. Let rest in pan 15 minutes. Remove from pan and cool completely on wire rack. Serve dusted with confectioners sugar. Flower Show Is Blooming Along Blooming Issues is the theme for the Utah State Fair Flower Show. The purpose of the flower show is to promote the cultivation of flowers. Trophies, cash awards and ribbons will be awarded outstanding exhibits. The Flower show is composed of artistic and horticulture sections and there are 6 categories in which you may enter. The categories are advanced amateur, amateur, novice, men only, miniatures and juniors. There are 4 flower shows. Entries will be accepted between 7 and 10 in the morning of each show. Shows are Sept. 10, 12, 15, and 18. Sept. 12 only. Juniors may enter Remember to gather flowers after 4 p.m . or before sunrise. Cut with long stems, generally just before they come into full bloom. Place in warm water up to the flowers heads immediately after cutting, then store for several hours in a draftless place. |