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Show J FAVORITE COOK j World Travel Developed Her Cooldng Sldlls j By DONETA GATHERUM : LAYTON - When Valayne Love moved to Layton over five years ago, her lifestyle changed. Valayne was raised in an Air Force family. She was born in Texas, and lived in Germany, Montana, Panama and Clearfield. The country she remembers most is Pana-' Pana-' ma. She lived near the canal during the period before the U.S. lease agreement expired. . WHEN VALAYNE'S father retired from the Air Force, the family moved to Utah. Both of her parents j are natives of Utah. ,: Valayne misses the travel and the excitement of meeting new friends, learning about other cultures and trying different foods. "My mother likes to experiment with cooking. Whenever we traveled, we tried the native na-tive foods. Since moving to Utah we have always en- ' joyed attending ethnic food festivals and trying recipes that are given out at these food festivals. We have ; become accustomed to several Greek foods that we I: learned to prepare through attending the Greek Festival in Salt Lake City," Valayne says. ,. THE TRANSITION from a traveling Air Force family to the life of a farmer's wife in Layton was easily made for Valayne. She keeps busy with caring for her family of three children and trying new things. "I like to sew. I recently took a stained glass class. I like to tat. When I was a child, my grandmother tried to teach me to tat. She couldn't. I learned from : someone else. Now my grandmother shows me new patterns. This is a good experience," states Valayne. : GARDENING is a farily new experience for Valayne. ' Assisted by her husband George Love and her father-' father-' in-law, Glen Love, Valayne's garden produces lovely flowers and useful vegetables each year. "I've learned to like gardening, especially at harvest time," Valayne ;isays. :: Another project Valayne has undertaken is the re-finishing re-finishing of some woodwork and furniture in her home which is the Love family home on Fairfield Road in Layton. She stripped the paint from the woodwork in ;the spacious front room and stained and varnished the beautiful baseboards, window and door casings to their griginal look. The results are professional looking. i VALAYNE'S cooking skills have been developed with the help of her travel experiences, the influence of her mother and knowledge she has gained from other people. "I like to learn from others. This is the best way ;'. to improve your abilities," explains Valayne. Four-year-old Jessica assists her mother. "I like to play, color, cut and glue, count and sing a lot," says j Jessica. "I play with my brother, Bryan and my baby sister, Marguerite. I have my own cutting board and my iiown knife. I help my mother cook. I measure for her. 5 Sometimes she uses my cutting-board." VALAYNE CLAIMS Jessica is a big help. She can slice mushrooms just like an adult. ; The sweet and sour chicken recipe Valayne is sharing ; i with the readers is one that can be easily prepared. Boneless turkey breasts can be used instead of chicken. i SWEET AND SOUR CHICKEN ' Arrange 1 cup up chicken in a single layer in a shallow .baking dish, i ' Combine: ' 1 8 oz. bottle Russian salad dressing : 1 cup apricot jam ; 1 package Lipton onion soup mix I in - n ' IB i II I I -I Kill "in ill, mil ill '4 "'r'f J A life of traveling has exposed Valayne Love to many varied dishes. This exposure has sharpened sharpen-ed her own cooking skills. POUR OVER chicken. Bake at 350 degrees for 1 hour ' or until fork-tender. Spoon off grease and serve over rice. Valayne says this shrimp salad is the favorite dish of her husband. SHRIMP SALAD 14 oz. shell macaroni, cooked V2 cup salad oil Vi cup catsup XA cup vinegar lA cup sugar Va cup finely chopped scallions Mix and let stand overnight Add: 1 chopped green papper chopped celery pimento cauliflower 2 cans shrimp eggs, boiled and diced Season with Accent, garlic salt, celery salt and 2 cups mayonnaise or salad dressing. JESSICA and the two younger Love children claim these two desserts are Valayne's best. PUFFED RICE BALLS 1 cup sugar 1 cup light Karo syrup Boil and take off heat. Add 1 cup peanut butter and stir in until melted. Pour over 8 cups ( or more) puffed rice cereal. Form into balls. MINT DESSERT Make graham cracker crust of 18 squares graham crackers, 13 cup sugar, Vi cup margarine (melted) Press in dripper pan. Reserve some for topping. Refrigerate Re-frigerate Using mixer combine: 2 cups powdered sugar 3 eggs 2 sticks margarine 3 squares baking chocolate, melted. SPREAD one-half of mixture on crust. Freeze 15 minutes. Cream 1 quart vanilla ice cream. Add peppermint pepper-mint flavoring to taste and green food coloring. Pour ice cream on top of chocolate mixture. Freeze 30 minutes. Put other half of chocolate mixture on and sprinkle with graham cracker topping and nuts. Freeze. ,;-,. '.T'-yr-Ti |