Show 12— The Herald Journal Logan Utah Wednesday June 24 1987 cinnamon and the cknrei Sprinkle this mixture evenly over the peachea and pat it In Allow to cool to room Serve cm Its own or over vanilla icecream ServeaS Cache Cook! tem-pertn- omer Hello neighbors Now it’s officially summer and we can get down to some serious but light summer suppers Already it seems that local gardens are starting to explode with produce just beg ging to jump into a salad bowl For a week now I’ve been about hearing gardens overflowing with lettuce It just never looks like you've planted enough so you always add another row Then it all seems to multiply Let's enjoy all these salad fixings while we’re all still talking to each other Before long the succhini will be ready ana ready and ready — and everyone will start avoiding each other again But let's not discuss the annual succhini war until the first edible green torpedo is fired over the fence when we least expect it This week I received a press release about a new cookbook that puts fresh veggies to good use It’s called “American Harvest: Regional Recipes for the Vegetarian Kitchen" by Nava Atlas Atlas has collected traditional American recipes from New England to the Southwest and tailored them to the modern vegetarian taste Included with the press release were several summer recipes I thought we might all enjoy The first is for Creole Stuffed Eggplant It's a recipe to which seafood can also be added if desired The Unbaked Peach Crisp recipe is one you might want to put away until those wonderfully luscious peaches come rolling out of Brigham City Atlas played with this recipe uite a bit she said because she nki that peaches tend to lose their flavor when they are baked Her modifications result in a tasty and healthy summer dessert I thought of Lis Keller when I saw the Cold Avocado Soup recipe Not long ago Lis was asking for some new ideas for cold summer fare for hot summer nights Let me know if you try this one Liz One more thing — I had the privilege of meeting Logan’s Elizabeth Walker original (that’s right) at the KUSU-FHome Prairie Companion Picnic I consider myself “the other Elizabeth Walker" because she has lived here longer than I Just in case anyone tries to confuse us she is the Elisabeth Walker who returns her books to the library on time I'm the one who has fines on overdue Enid enough to add a new wing to the library because I can't seem to return cookbooks on time Anyway “the original Elizabeth Walker” is a very delightful woman low-sug- ar Creole Stuffed Eggplant 2 tablespoons safflower oil 1 large onion finely chopped finely llare stalk celery 2 cloves garlic minced small green bell pepper finely chopped 2 medium-sma- ll eggplants (about 1 pound each) 1 heaping cup chopped ripe juicy tomatoes (substitute canned imported tomatoes if necessary) V4 cup chopped fresh parsley 1 tablespoon chopped fresh basil or V4 teaspoon dried basil Vi teaspoon dried thyme Salt and freshly ground black pepper Cayenne pepper to taste Vi cup dry whole-grai- n bread crumbs Preheat the oven to 375" Heat the oil in a large skillet Add the onion celery and garlic and saute over low heat until the onion is translucent Add the green pepper and continue to saute until the onion is golden In the meantime stem the eggplants and cut them in half lengthwise With a sharp knife score each half several times and across lengthwise carefully removing the pulp Leave a sturdy shell of about all around Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs Add a bit of water just enough to keep the mixture moist Simmer covered over low heat until the eggplant is tender stirring occasionally Stir in the bread crumbs Set the eggplant shells in an oiled shallow baking dish which should be a size that they can be securely propped up against each other Stuff them for 30 to 40 minutes or until the shells are tender but not collapsed 1 re Cold Avocado Soup avocados milk 1 small green bell pepper finely chopped 2 bunches scallions minced 2 tablespoons finely chopped cilantro or fresh parsley Juice of Vi lemon Vi teaspoon ground cumin Salt and freshly ground black pepper 4 corn tortillas for garnish Peel the avocados Mash one of them well and finely dice the other one Place the mashed avocado in a serving vessel and add Vi cup of the milk Stir them together until smooth then add all the remaining ingredients except the tortillas and stir again until well blended Cover and chill the soup until you are ready to serve it Just before serving cut the tortillas into approximately strips Toast them in a hot dry heavy skillet until they are crisp stirring frequently Serve the chilled soup garnished with the crisp tortilla strips Serves 4 2 large ripe 2 Vi cups low-f- at tional flour until the dough loses most of its stickiness Pat into a smooth round and place in a Scald the milk by bringing it floured bowL Cover with a dean to just under the boiling point tea towel and set in a warm In a large mixing bowl com- place to rise until doubled in bine it with the butter then bulk about lVi hours Punch the dough down then sprinkle in the yeast and let it stand for 10 minutes to dissolve turn out onto a floured board and knead for a minute or two Stir the mixture gently In another bowl combine the Divide the dough in half and flours herbs and salt Work shape into loaves Place them in aluminum this mixture into the wet mix- oiled ture to form a soft dough Turn loaf pans Cover and let them the dough out onto a rise in a warm place until board and knead for doubled in bulk again about 1 about 8 minutes adding addi hour Vi teaspoon dried marjoram 2 teaspoons caraway seeds lVi teaspoons salt well-floure- Patterns 50 Shaker Herb Bread milk cup whole or butter cut into bits 1 cup lukewarm water 3 tablespoons honey 1 package active dry yeast 4 cups whole-wheflour 1 cup unbleached white flour 2 teaspoons dried dill Vi teaspoon dried thyme 1 low-f- 3 tablespoons d at Bake in a preheated 350" oven for 45 to 50 minutes or until the loaves are nicely browned and sound hollow when tapped When the loaves are cool enough to handle remove them from their pans and allow them to cool on a rack Makes 2 loaves That's all for this week Send recipes and requests to Elizabeth Walker food editor The Herald Journal PO Box 487 Logan Utah 84321 or call 752-21- off McCalls Simplicity Butterick Coupon expires June 27th 1Q45 North MainlUogari752r60 77 TNTE $ hipping f effill P $ at Wef jj ch then-bak- Cut these out and put them on your fried chicken s j ? A ‘ Serves! Unbaked Peach Crisp 2 tablespoons 5 or 6 good-size- butter juicy sweet peaches thinly sliced 1 to 2 tablespoons light brown sugar to taste 1 teaspoon cinnamon Vi cup rolled oats Vi cup wheat germ Vi cup raisins Vi teaspoon ground cloves Vanilla ice cream (optional) Heat half the butter in a large skillet Add the sliced peaches and saute over low heat for 5 minutes Stir in the sugar untU it dissolves then sprinkle in half the cinnamon Turn the peaches into a pan and pat them in Heat a dry skillet and toast the oats in it over moderate heat stirring frequently until they are golden brown Add the wheat germ and the remaining butter and stir until the butter is evenly melted throughout Stir in the raisins the remaining d Or cut this out and save 254 on ours Garlic and Herb fried chicken? Ifs a natural! Banquet blended eight special spices together for a delicious taste your whole family will love i t 1M7 Canty! nm fan Co lODUia BonquMwinonbuM I ON BANQUET 1 IZlT & HEAD Iruinrni Okrf 1 ondwniuAhond wh tfwwfim at taoSKUM on coupon p puidioi Goih Good only on pioduamkowd Aiwoilwna conuxun fraud Vbidwhf fabnod founcwd (Quid Donquw tecxbCo Dtp J976 El Kuo TX 79906 frolu 120 all a 31D00 110137 zrnwim West) State University’ Festival of the American West A hundred colorful fascinating experiences fill every day of this great summer festival Watch more than 60 traditional crafts produced by hand Visit an Indian and Mountain Man camp a d Frontier street and an exhibit of rare photographs quilts and art Enjoy delightful taste treats while being entertained by square dancers fiddle players and old fashioned melodrama Feel your pulse throb to s the beat of as Indians chant and dance their ancient g rituals Then finish with a lavish pageant of dance and song and exciting giant-screeprojections Visit Utah fun-fille- tom-tom- fast-movin- n GRCATi vWeSlifAiR Irf A CELEBRATION OF AMERICA'S WESTERN EXPERIENCE CRAFTS LIVE ENTER ART SHOW FOOD TAINMENT QUILT SHOW and much more July 31 Aug 13 45 6 7 8 For more information write or call: Utah State University TSC Logan Utah 0 84322-012- Telephone (801) 750-- 1 5 143 or 750-165- 7 m- - SwMSnMimf MWM8MMC8NI mm IH Ti'STfi totoNMM SNOrrfotM Mtaafv - m sfvtlD IMWHHM |