OCR Text |
Show r Qooking With The Clay Pot J "bTkatiirvn jenmncs " Walter Willey likes to cook with the clay pot pictured. A aiCe enough to cook an entire meal, meat and vegetables. Walter feels this is a very good way of cooking many meals. UK ALSO has prepared a beef log. to be served with cheese and crackers for a meal ,. or for snacks, or for special parties, as hors d'oeuvres, or really for almost any occasion. Trie beef mixture is aged for several days, then is baked for 12 hours at a very low temperature tempera-ture and stored in the freezer for future use. Sliced thin, the tied' log is also good to use on pizza and various other ways. CONSIDERING the clay pot cookery, and if you have a clay pot, you might like the recipe with cabbage leaves and beef, adding carrots and potatoes with seasonings for an entire meal. He said that while visiting visit-ing a nephew in Seattle and fnends in Sun City. Ariz., he acquired the knack of clay pot cookery. "The clay pot cook-, cook-, err is a great change in cooking your Sunday dinner, you will enjoy owning one of these clay pots." Walter concluded. BEEF LOG 5 lbs. hamburger 21: tsp. pepper 5 tsp. rounded, Morton's tender quick salt 2''': tsp. garlic salt 2'A tsp. w hole mustard seed 2 tsp. celery seed 1 tsp. dill seed 5 tsp. liquid smoke. MIX ALL ingredients in a large bowl, cover and refrigerate, refriger-ate, then remove from refrigerator refriger-ator once each day for the next three days. Let set a few minutes mi-nutes to warm a little, then I knead on wax paper for about 10 minutes, to thoroughly mix all ingredients, i On the fourth day, knead again and divide into three V sausage like rolls. Lay the rolls t on a broiler pan or dripper pan and bake for 12 hours at 150 degrees. While baking in the I oven, turn rolls about every 4 i hours, so they will be baked ." evenly on all sides. Remove j from oven and cool. WRAP EACH roll well and store in freezer for future use, be sure to refrigerate rolls when using them. Good to use wherever a recipe calls for this type of sausage. CLAY COOKERY 4 or 5 cabbage leaves 2': lbs. rib eye roast, cut in pieces V2 inch thick carrots, as many as desired, cut in slices potatoes, peeled, cut in pieces I onion, sliced .J A . : i 1 . N S's .V... ..v.V.V,V. , . 5 ."S 'f, 0 if ii It if ! -,. I p. , .A L i i Walter Willey makes a tasty beef log that can be served in various w ays. He also injoys pot cookery of all kinds. Also find a recipe for brow nies published lO years ago by Donna Wood. 2 bay leaves 1 10 oz. can beef bouillon 3 Tbsp. Worcestershire sauce 2 small cloves garlic SOAK THE TOP and bottom bot-tom of the clay cooker in water, wa-ter, for 15 minutes then drain. Line the bottom of cooker with the cabbage leaves. Place a few carrots and potatoes on cabbage leaves. Now place beef pieces on vegetables, then place remaining carrots, potatoes pota-toes and onion slices over all, but the bouillon, garlic and Worcestershire sauce overall. Bake at 400 degrees for 1 hour and 15 minutes, until all is tender. WALT REMARKED that since his retirement from the produce business two years ago, he has become involved in the many activities offered to retired citizens. He spends each Thursday volunteering in the kitchen at the Golden Years Center, helping get meals ready for the shut-ins, then serving to those who come to the Center. He also teaches aerobics three days each week in the Center to those who come for all seniors who enjoy taking these classes. continued on next page Brownie Recipe continued WALT WAS born in Bountiful, Bounti-ful, coming from pioneer stock, both his father and grandfather were born in Bountiful. He spent many hours with his mother, Gertrude Ger-trude Willey, in the kitchen of his home, learning how to cook, then as he grew up, he was an excellent cook and has been famous for many recipes. BROWNIES WITH MARSHMALLOWS I cup margarine, part butter 2 cups sugar 13 cup cocoa 4 eggs 1 Vi cup flour dash of salt 2 tsp. vanilla 1 cup nuts, optional marshmallows CREAM softened butter or margarine and beat in the sugar and cocoa until fluffy. Beat in the eggs, one at a time, until very light. Stir in the flour, salt and add vanilla, mixing well. Add nuts if desired, or nuts may be sprinkled over the frosting. SPOON INTO a 9x13 or a little larger dripper pan and bake at 350 degrees for not over 25 to 30 minutes. Remove from oven and sprinkle about 2 cups miniature marshmallows over the top. Large marshmallows marshmal-lows cut into small pieces could be used. Return to the oven for just 3 minutes, remove and spread marshmallows evenly if necessary. neces-sary. Cool and spread with the following frosting. FROSTING cup margarine or butter Vi cup canned milk 13 cup cocoa 1 23 cup powdered sugar 1 tsp. vanilla SOFTEN butter, beat in rc-maining rc-maining ingredients and spread evenly over brownies. Cool thoroughly and cut into squares or bars. These brownies brow-nies freeze well in tight containers, con-tainers, kj |