Show 12— The Herald Journal Logan Utah Wednesday February 15 1984 substituted her) Let the pre- Cache Cooks Corner Hello Wednesday friends Today we have so many recipes! Actually I'm glad and very pleased to publish them so right awsy we’ll start off with our recipes and if space permits our Help column Cheese Soup (Neva Nielsen) 3qts water 2 tsp chicken bouillon 10-1- lCflour 94 lb butter 80s Cheei Whii 3 small carrots 2 stalks celery medium chopped onion frozen broccoli Bring to a boil water and bouillon Blend flour and butter and add to liquid Melt cheese over hot water and add to liquid mixture Boil 94 1 pkg until tender carrots celery onion and broccoli Add to other ingredients Stir until creamy Simmer 15 minutes Cauliflow-ero- r peas may be substituted SoftPretsds (Joyce Allen) 1 pkg active dry yeast 1 C warm water (110) 294 to 294 C flour (unsifted) salad oil sugar 6 C water with 8 Tbs soda coarse salt In a bowl dissolve yeast in 1 cup water add 194 cups of the flour the oil and sugar Beat for about 3 minutes to make a smooth batter Gradually stir in enough of the remaining flour (about 1 cup) to form a soft dough Turn out onto a floured board and knead until smooth and satiny (5 minutes) adding flour as needed to prevent sticking Turn dough over in a greased bowl cover and let rise in warm place until doubled (about 1 hour) Punch down turn out onto floured board and divide into 12 pieces Shape each into a smooth ball by gently kneading Then roll each into a smooth rope about 18 inches long twist into a pretsel shape Place pretzels on a greased baking sheet tuck ends underneath Let rise uncovered until puffy (about 25 minutes) In a stainless steel or enameled pan (DO NOT use to aluminum) bring water-sod- a boiling boiling gentle with slotted spatula lower 1 pretzel at a time into pan Let simmer for 10 seconds on each side then lift from water drain briefly and place on a greased baking sheet Let dry briefly Before baking sprinkle with course salt Bake in a 425 oven for about minutes or until golden brown Makes 1 dozen 2 Tbs 1 Tbs - ltsp tzels bake in a hqt oven (450) for 12 to 15 minutes or until they’re golden brown Serve them warm (perhaps with some Thursday Friday Saturday Monday mustard or cream Grease pan lightly (use an but do let them cool a angelfood or tube pan) Mix bit or your eager eaters could cheeses and cream until end up with burned fingers and smooth Mix all other ingredients into cheese mixture tongues Pour into panand bake in 350 oven for 1 hour Leave in oven Tofo Cheesecake to cool for 2 hours (Important!) Cool completely before remov(La Jean Lawson) ing from pan Serve warm or Crust: chilled Store in refrigerator 194 C graham cracker crumbs Quiche Lorraine 94 C butter or margarine (KayeRNeUson) piquant cheese) melted Filling: lib tofu well drained (squeeze excess moisture out) 94 tsp salt (optional) 94 C lemon juice d work with half of the dough at one time (put what you’re not using under a clean cloth so it can’t dry out) Roll out the please) dough to about 94” thick and 94 C honey or sugar then cut it into 12 strips Shape 2 tsp vanilla these strips into “ropes” — 1 Tbs cornstarch each 18" to 18” long — by legg rolling them between your 94 C milk hands The strands will double ' Preheat oven to 375 in size when baked so they should be only half as thick as Process the graham crackers you want your finised pretzels in your blender while you’re to be melting the butter in the oven or To make the traditional de- in your microwave oven Comsign form an oval shape with bine crumbs and butter press the “rope” crossing once long evenly in a 9” pie pan and bake end first over and then under for 8 minutes While crust is the other Then bring the left baking rinse out the blender nod down to an imaginary seven container and make the filling o’clock position on the oval and Process all filling ingredients the right end to five o’clock in the blender until very smooth Press these tips down firmly so (about 2 minutes) Pour into they won’t come loose while crust Lower oven temperature cooking After you've twisted to 350 and bake 40 minutes all of the first lump of dough Chill before serving This is into the primer shapes do the excellent with a fresh fruit same with the second one topping (again it will be best to store I guarantee that if a person the uncooked pretzels under a doesn’t know that there is tofu in this he’d never be able to clean doth) Now in a large pot bring 4 guess! Just writing the recipe cups of water to which 4 down is making me hungry for teaspoons of baking soda has cheesecake so I guess I'd been added to a rapid boil better dose and go get some Then gently place two or three tofu! pretzels into it let them cook for a minute (or until they Creamy Cheese Cake float) lift them out and drain Pamela Dumpert them After they’ve all been m lib cottage cheese cooked and drained place lib cream cheese on a greased baking si 1 pt sour cream brush them with beaten g and sprinkle on some coarse 94 lb melted butter (1 stick) salt (sea salt can of course be 194 tsp lemon juice I” pie shell — prebake min at 350 94 - t 4-- February 16 17 1820 JL 6 lb bacon —chopped and fried until crisp 194 C swiss cheese— grated 94 C chopped green onions or chives Seggs dash of nutmeg salt and pepper 194 C light cream or canned milk e crust 7 minutes at (freshly-squeeze- t vanilla extract 3 Tbs cornstarch 3 Tbs flour 194 C sugar 4 eggs Pre-bak- GD 4-- 350 Place cooked bacon in bottom of cooled pie shell Layer onions and cheese In a bowl beat eggs cream nutmeg salt and pepper until combined but not frothy Pour into filled pie shell 5 Bake minutes at 350 or until top is golden brown and the center seems firm Let it set out a few minutes before slicing Variations: Use thin sliced ham — cut into 1” x 2” pieces Or browned sausage or sauteed onions or fresh mushrooms — sliced or chopped green chiles and sliced black olives Thanks to all of you for these fine recipes We could still use a few more quiche recipes and some cheese cake recipes Help anyone? Need a recipe? Let us know 40-4- We can practically guarantee someone here in the valley will be willing to share one with you Until next week keep the requests and recipes coming Write Martha Dixon food editor The Herald Journal Box 487 Logan Utah 84321 M M© © We have received rolls of carpet that we couldn't cancel and have priced them low! Hurry in now for the best buys in town ! IDE 12-1- 5 SoftPretzds (Mary Pransway) water dry yeast hot water 94 C powdered milk 94 C warm LEVEL LOOP NYLON COMMERCIAL REG 12Miy 1 Tbs 194 C 1 Tbs 1 tsp q-y- nz d- honey salt 2 Tbs shortening 4 to 494 C of flour 4 C boiling water 4 tsp baking soda less coarse (or sea) salt First in a small bowl stir together 94 civ of warm water and 1 tablespoon of dry yeast Set this aside (for 10 or 15 minutes) until It becomes bubbly Meanwhile mix 194 cups of hot water 94 cup of powdered milk 1 tablespoon of honey 1 teaspoon of salt and 2 tablespoons of shortening in a large bowL Once this concoction has cooled to lukewarm pour in the frothy yeast mixture and stir Next slowly add 4 to 494 cups of flour and knead the dough until h It it becomes should then be greased covered with a clean doth and placed in a warm draft-fre-e spot to rise for about one hourafter which you can punch the dough down to its original size and allow it to rise for another 30 minutes ItH then be ready to be shaped into pretzels You’ll likely find it easier to It's time for us to move out and It's the overstock time for you to watch the ' savings STACK UP SCULPTURED NYLON EARTH TONES 14” ty REG Assorted HARDBACK BOOKS iqyd PLUSH NYLON nz ACTION BACK KG q- - 13"y $100Inch ' Assorted PAPERBACK BOOKS - 50Clnch yd- - satiny-smoot- off current marked price of all roll ends 10 550 N Main 753-505- 0 0 U N T RY ttkuLffnlq tkbt&tiMdo CenterCottonwood MdR Fashion PlaceVaGry Fair University Mai Onm Parrish Square: CenterviBe Ogden City MaQCache Valley Mai LoganLayton Hills Mai ZCMI Hours 9:30-5:3- yARPETS19”- S'-- I Selection is Imbed Books purchased on this promotion are not returnable Deseret Book mCHE Tips Whui is chicken done? When the fork can be inserted with ease’ the chicken is fully cooked If you're roasting the whole bird it’s done when the leg moves readily if twisted 0 0 New in the Sandy Mall ' 1 |