OCR Text |
Show 1 . ,, . I -jV- ( it. -j v - ' " AN , : sfeA "jT- ; V - ( I . V- i - - V .S. ,. ' ' . . , " . - -'. v -- .. . ' ' ,-v. - I .IlSZA Cam loves his donm bov made for him bv his mother Tanii Presion, while Trent sits unconcerned. Over many years, this recipe has been a favorite of families. Tami also has a favorite lasagne recipe. DONUTS Donuts always hit the spot, which makes them a child's delight. By KATHRYN JENNINGS Four year old Cam is proud of his donut boy and mother Tami Preston holds a plate of the special boys as seven-month old Trent looks on. These are favorites favo-rites of the Preston family. "POTATO doughnuts are extra light and delicious and will disappear quickly if left out on the kitchen counter. They are a nice treat to share with a neighbor or friend," Tami says. Doughnut boys are a tradition in Tami's family, her grandmother Harris always made them for each of the children when doughnuts were made and the boys grandmother, Gloria Hess also speaks for these delicious deli-cious doughnuts. Gloria Hess of Farmington always . made them for Tami and the brothers and sisters as they grew up. TAMI ALSO shares a lasagne recipe which her family often enjoys, nutritious and tasty with ground beef, and several types of cheese, most any family will enjoy this dish. POTATO DOUGHNUTS 3 yeast cakes dissolved in cup warm water with 2 tsp. sugar ' cup shortening ' cup sugar ; 2 tsp. salt 1 cup mashed potatoes 2 eggs, beaten 6 cups flour CREAM shortening, sugar and salt together. Add potatoes and well beaten eggs. Add the yeast mixture , and stir in the flour, a little at a time, mixing well. Dough will be a bit sticky. Cover and let rise until S double in bulk. Roll out on floured board or pastry cloth and cut with doughnut cutter. Place on floured boards or r in i . ..7 ?Qg cookie sheets to rise. FRY IN hot vegetable oil or Crisco, turn once to brown and while still warm, glaze with a mixture of powdered sugar moistened with boiling water and a tsp. of vanilla. To make the doughnut boys, cut 2 circles with a small glass, for head and body. Shape arms and legs from the doughnut holes and connect to body. Make these boys last and then fry first as they are difficult to handle if they become too light. THE DOUGHNUTS freeze well and can be warmed quickly at meal time or for snacks. LASAGNE 1 lb. lean ground beef 1 onion, chopped 2 cloves garlic, minced 2'2 cups whole tomatoes Vi tsp. oregano 1 6-oz. can tomato paste 1 12-oz. carton cottage cheese 2 to 3 cups grated cheddar, Swiss or mozzarella cheese 1 10-oz. pkg. lasagne noodles BROWN GROUND beef with chopped onion and garlic. Season with salt and pepper. Drain off fat. Add tomatoes, oregano and tomato paste. Simmer for 15 to 20 minutes, until the tomatoes have cooked down a bit. Cook lasagne noodles according to directions on package, drain and separate so they do not stick together. Now layer the sauce, noodles and cheeses, in two layers in a large casserole, about 9x13 inches. Bake at 350 degrees for 30 minutes. Serves 8 to 10. TAMI AND her husband, Jerry Preston, live in Lay ton. She was originally from Farmington. Jerry is a building contractor and they have the two children, Cam and Trent. I |