Show Herald Journal Logan Utah Wednesday Page 12-- The June 7 1989 Use instant potatoes to cut summer cooking time lA By AUeen Claire N EA Food Editor 1 1 cup instant potato granules Yi cup sliced green onions mustard tablespoon Dijon-styWorcestershire sauce tablespoon 3eggs le m cups water U teasDoan DCDoer If you want to add more vegetable dishes to your daily menus a 4 egg whites at room temperature entree is just die answer Ibis combo includes filling souffle-typ- e oven to 375° Orerw a Preheat casserole or souffle dish asparagus and instant mashed potatoes to save on preparation time instant mashed to le mustard Prepare package directions for 8 Dijon-styaccording potatoes is enhanced The rich flavor by Parmesan cheese and Worcestershire sauce Serve this tasty dish with a fresh green servings reducing water to 2 cups Lightly beat egg yolks In a large bowl stir together potatoes egg yolks asparagus cheese salad or chilled fredi fruit salad onions mustard Worcestershire sauce and pepper until well chocolate A more unconventional use for potatoes is in a special torte This cake has a velvety texture because no flour is used and In a large bowl with mixer at high speed beat egg whites (make sure sweet strawberry preserves and creamy whipped filling make this a they are at room temperature) until stiff peaks form Gently fold about a third of the potato mixture into egg whites until well blended Fold dessert few will into remaining potato mixture untilwell blended Turn into prepared Yi cup vegetable oil jar seedless raspberry preserves 4 cups thawed whipped topping divided Reheat oven to 350° Grease and flour two round cake pans In a large bond with mixer at low speed blend cake mix potato granules eggs water and dl until moistened With mixer at medium speed beat 2 minutes (batter will be very thick) Spread into prepared pans Bake layers for 23 to 30 minutes or until cake tester inserted in center conies out clean Cod in pans for 13 Remove and cod completely on wire racks Split each layer in one layer on serving pbrie crust tide down Spread with Yi cup dish Bake for 45 minutes or until knife inserted in center comes out of raspberry preserves and 1 cup of whipped topping Repeat with clean This kitchen-teste- d layers preserves and topping ending with a cake yemaining recipe makes 8 servings layer (crust side up) frosted with topping only Refrigerate until ready to serve This kitchen-teste- d Chocolate-Potat- o Torte recipe makes 8 to 12 servings 01988 Newspaper Enterprise Assn 1 18!4 ounce mix package 1 12-oun- ce art Asparagus and Potato Puff Instant mashed potatoes for 8 servings 4 eggs separated lfc cups chopped cooked asparagus (fresh or frozen and drained) SA cup grated Parmesan cheese lutf-Plac- devil’s-food-ca- ke -- Health concern has given bad name to sugar By Aileen Claire NEA Food Editor times In these But bum a has rap gotten sugar sweets for some need youngsters energy and adults can work a sweet treat into their daily diet for fining pleasure — though remember everything in moderation! The key is not to pig out on a dozen cookies or cupcakes at one time German chocolate pudding cupcakes are a nostalgic favorite that involves die use of both a microwave and a conventional oven The textures of the pudding and the cake surrounding it contrast nicely as do the delicious butterscotch pudding flavor and the German chocolate German Chocolate Pudding Cupcakes For Pudding: Yi cup dark brown sugar 2 tablespoons cornstarch 1 cup low-fmilk Yi cup shredded coconut V cup chopped pecans 2 teaspoons vanilla extract To Our 1st & 2nd health-conscio- us at Place Winners! x m m ini ' r I St Sis-- ’'VC m mm ' For Cupcakes 6 tablespoons margarine softened Yi cup sugar 2 eggs slightly beaten 1 cup plus 2 tablespoons allpurpose flour r Yi teaspoon baking soda is J4cup unsweetened cocoa iv tibwder :rv 7i cup hat water s? i: Confectioners’ Coco sugar or Frosting (recipe follows) To make pudding: In a medium microwave-saf- e mixing bowl combine brown sugar and cor- w?i SteWteti Vi-T- S fe w f-- - 44' Sfiriw s J ! HI r sCi nut-Pec-an nstarch stirring well MX In microwave heat milk in a glass or plastic measuring cup on High for 2 minutes Gradually stir hot milk into sugar mixture Cook uncovered in tiie microwave for lVi to 2Yi minutes every minute of cooking from microwave and stir until smooth Stir in coconut pecans and vanilla mixing well Refrigerate pudding while preparing &i C j ro make cupcakes: Preheat oven to 323° In a medium mixing bowl cream together margarine and sugar Stir m eggs and mix well Sift together flour and baking soda set aside Combine cocoa and hot water Add dry ingredients alternately with cocoa mixture into margarine mixture Mix until batter is smooth Line muffin tins with paper baking cups Put 1 tablespoon cupcake batter in bottom of each muffin cup Remove pudding from refrigerator and stir well Place about I tablespoon pudding over batter in muffin cups Top each with at least 1 tablespoon cupcake batter dividing batter evenly among cups covering pudding layer completely Bake about 20 to 22 minutes or until cupcakes spring back when lightly pressed (Some pudding may bubble on top of cupcakes during cooking) Cool then dust with confectioners' sugar or top with Coconut-Pecan Frosting if desired Coconut-Peca- 1 rcv ry Worth the tripl MACEY'S st Place Winner Jalee Greer Providence I v ' y9 iJ - 1 jr - 1 j)r (I r “- - -t f unffi y o r - K n Frosting 6 tablespoons margarine Yi cup packed brown sugar 3 tablespoons milk 1 cup sifted confectioners’ sugar J4 cup shredded coconut V cup chopped pecans In a medium saucepan melt margarine Stir in brown sugar and bring mixture to a boil boil for 1 minute over medium heat Add milk and cook just until mixture boils stirring constantly Remove from heat allow to cool for about 30 minutes Gradually add confectioners’ sugar beating mixture until smooth Stir in coconut and pecans Use to frost German Chocolate Pudding Cupcakes 'V s f V 2nd Place Winner Mark Balsinger Smithfield Thanks to all who participated The Contest was a Great Succss! 981 south Main Logan Utah Phone: $M tr OPEN SAVE 753-330- 1 24 HOURS CLOSED SUNDAY 0 1989 Newsproer Enterprise Assn I e ' |