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Show Good Cooks Learn From Their Mothers My 1H)NK I A t;7v l Hi ri m CI IN I ON -- Mom good cooks started Icurning the 1 Kimcs ot tood preparation and nutrition w hen they were unmg. "My mother let me help her when 1 was only ( cijthl." "1 li.ul a mother thai was a good cook anil she helped me." Comments like these are common expressions ex-pressions staled by "favorite cooks" consistently. ONE PROGRAM that assists in developing good cooks is the 4-H Foods and Nutrition series of lessons that can he studied b any group of young people enrolled enrol-led in the 4-H s stem. The Krav Kookeis Club from Clinton have completed com-pleted two phases of the Food and Nutrition program. These young gii Is are all pre-teens or young teenagers. Through the 4-H program, they can be classified as "favorite cooks." JOANNE Hansen is the Kray kookers leader. She is committed to the 4-H program. "Hoys should go through the Scouting program and girls should belong to 4-H. If box s want to studv some of the 4-H programs, that's even better," Mrs. Hansen sav s. An interest in 4-H developed many vears ago when Joanne was living with one of the county 4-H leaders. She helped with manv of the projects including summer , camp. The commitment to become a 4-H leader as soon as her Jaughter Joy was old enough for the program was subconsciously made by Mrs. Hansen long in adv ance. "I WOU. DVT give it up. 1 enjoy it. I wish more mothers would become interested in the program," Joanne sax s. Eight club members worked in Phase One of the foods program. Ten became involved in Phase Two. ACCORDING to Mrs. Hansen, one nice thing about . the 4-H mini-courses is that the manuals are well done , and easy to follow . Step-by-step lessons are planned so novice leaders and students can learn. Activities are geared to the age lev el. There are many fun and rewarding reward-ing experiences to be gained as the lessons are completed. com-pleted. Phase I includes making cookies, puddings, some breakfast foods, submarine sandw iches. soups, one pan 1 dandy meals and finger foods. LESSONS IN breakfast preparation are emphasized I in Phase 11 of the foods course of study. French toast, muffins and hot cakes are all made from basic recipes. 4-H students experience tasting different fruit juices. Record books are kept and written evaluations are J made after each lesson or cooking experience. TAMMY CHERRY, a member of the Krazy Kookers Club says her favorite recipe w as the pudding one from the Phase I student manual. VANILLA PUDDING 4 Servings Ingredients: ' 2 cups milk 3 Tablespoons cornstarch j 3 Tablespoons sugar i H tsp. salt 1 egg ' 1 tsp. vanilla j ' ' ' K s. fca- J 1 C ,. . - -y, , . Learning good cooking from their mothers is one purpose of the Krazy Kookers 4-H Club. The Three making peanut butter cookies are Shannon t lansen, Joy Hansen and Tammy Cherry. 1. SCALD 1 '; cups milk in top of double boiler. (Milk is scalded when bubbles form around edge of pan and skin begins to form). 2. Measure sugar, salt and cornstarch into mixing bowl and mix well. 3. ADD THE remaining ': cup of milk and stir until smooth. 4. Add sugar, cornstarch mixture slowly to the scalded milk, stirring constantly with wooden spoon (scrape small mixing bowl with a rubber or plastic scraper) 5. PLACE mixture over boiling water in bottom of double boiler. 6. Cover and cook for 15 minutes, stirring occasionally. occasion-ally. 7. BREAK EGG into the mixing bowl. Whip with beater until frothy. 8. Remove about V: cup of the cooked mixture from the double boiler and pour slowly over the eggs, beating "egjs as you add the hot mixture. '" 9. RETURN THE egg-milk mixture to the double boiler and stir to blend. 10. Remove from heat and add vanilla and stir. 11. POL'R INTO individual serving dishes or into large serving dish. 12. Cover the serving dishes. Serve warm or chilled. 13. SERVE PLAIN or with topping such as chopped nuts, coconut, whipped cream, crushed cookies, fruit or chocolate syrup. Try some variations of the basic recipe. CHOCOLATE PUDDING: Add one square grated chocolate to milk before scalding or 3 Tablespoons cocoa may be mixed with the sugar and used in the place of chocolate, reduce the cornstarch to 2 Tablespoons. NUT PUDDING: xh cup of nuts or ': cup of coconut may be added when adding vanilla. Club member Joy Hansen liked preparing muffins. There are two methods suggested in the Phase II student stu-dent manual. The Krazy Kookers used the standard recipe. STANDARD RECIPE FOR MUFFINS 2 cups flour, sifted ' cup sugar 3 Tsps. baking powder Vi tsp. salt 1 egg 1 cup milk 'A cup melted shortening or oil 1. ADJUST oven racks and preheat oven to 400 degrees de-grees 2. Sift flour, sugar, baking powder and salt together. 3. BEAT EGGS slightly, add milk and melted shortening shorten-ing to the eggs 4. Pour egg mixture into the flour all at once. 5. STIR JUST enough to moisten dry ingredients. Mixture should be lumpy. Fifteen to 20 strokes should be enough. 6. Fill each muffin cup 23 cup full. Use rubber scraper scrap-er and push a spoonful of batter all at once into muffin tins. Place muffins in center of preheated oven. 7. BAKE 20 to 25 minutes. Remove to cooling rack. Note: A muffin cup 2Vi inches in diameter by VA inches deep is standard. When using smaller muffin pans, the cooking time should be decreased. THERE ARE many ways to vary the recipe for muffins. muf-fins. The Krazy Kookers liked the jelly variation. Fill muffin cups half full, drop a scant teaspoon of jelly on center and add batter on top to make 25 full. THE YOUNGEST member of the Krazy Kookers Club is Shannon Hansen. French toast is the food she enjoys preparing most. PEANUT BUTTER COOKIE (Recipe from Joanne Hansen) Vi cup butter or margarine Vz cup peanut butter Vi cup granulated sugar Vi cup brown sugar 1 egg Vi tsp. vanilla 1 V cup flour 3A tsp. soda XA tsp. salt CREAM MARGARINE and sugars. Add sifted dry ingredients and blend. Form dough into 1-inch balls. Place two inches apart on greased cookie sheet. Press 5 peanut halves on top of each or criss cross the balls with fork tines. Bake at 375 for 10-12 minutes. ' 1 1 " 1 1 1 1 " 111 1 |
