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Show ' ' ; . "s s ,.' - ' I': : , .' . :' , , :tv J ' y v, x VJ J , ' s ' V ' Kj . . ' ' . "V w r'4 i 1 . " - V!i,,;r J mmmmmm'mi 1 1 "' n im limn " ' - Macaroni and cheese is a favorite casserole prepared by Margie De Winter. Another favorite is a rice pilaf and potato c asserole, a bit unusual but espec ially good during our cold winter days. Unusual For Winter, But Good By KATHRVN Jh.SMMiS Margie DeWinter has prepared pre-pared an unusually tasty and nutritious macaroni casserole. This delicious dish has cottage cheese and sour cream for special spe-cial flavor, though if you are watching calories, you might use the low calorie cottage cheese and the low cal sour cream substitute. The young and older generations would all enjoy this delicious food. THIS CASSEROLE is great, right out of the oven, hot and delicious, but if there is any left over, it is almost as good served cold. Mrs. DeWinter also shares a rice pilaf, tangy with several herb seasonings, garlic and on-ions. on-ions. Then mushrooms mushroo-ms are added with beef consomme, con-somme, which give additional flavor. She also shares a potato casserole, using either frozen potatoes or the fresh ones. VARIOUS seasonings are added to make this a favorite potato dish and cornflakes are crushed and sprinkled over the top, making a crunchy golden brown topping. These nutritious nutri-tious recipes can be favorites of your family and all are quite easy to prepare. MACARONI AND CHEESE 1-7 oz. package elbow macaroni, IVi cup before cooking 2 cups small curd cottage cheese 1 cup dairy sour cream 1 egg, slightly beaten 'A tsp. salt dash of pepper 8 oz. sharp process cheese, American, shredded paprika COOK THE macaroni according to directions and drain well. Now combine cottage cot-tage cheese, sour cream, egg, salt and pepper, then add the shredded cheese, mixing well. Stir these ingredients into the cooked macaroni and turn into a buttered 9x9x2 inch baking bak-ing dish or an 8x1 1x2 inch dish. Sprinkle with paprika and bake in a moderate oven, 350 degrees de-grees for 45 minutes. Serves 6 to 8 large portions. RICE PILAF 1 cup rice, long grain, uncooked un-cooked 1 cube butter or margarine 1 medium bunch of green onions 3 cloves garlic, chopped a pinch of each, thyme, basil, parsley 1 Vi cups water I 4 oz. can mushrooms with juice 1 10 oz. can beef consomme Vi tsp. salt SAUTE THE chopped onions, on-ions, tops and all in the butter, add garlic and saute until almost tender. Add the water, mushrooms, beef consomme, salt and the rice. Simmer this mixture at 260 degrees for about 30 minutes. Do not stir mixture during the cooking time. An electric skillet skil-let is very good to make this pilaf. Serves 6 to 8. POTATO CASSEROLE 2 lb. frozen Ore-Ida potatoes, pota-toes, hash browned or use an equal amount of fresh potatoes, pota-toes, half cooked, diced 1 pint sour cream Vi cup milk 1 10 oz. can celery soup 3 cups cheese, grated Vi tsp. salt Vi cup onions, chopped Vi cup butter or margarine, melted IF USING frozen potatoes, thaw before using. Now mix all ingredients except the butter and spoon into a buttered 9x13 inch casserole. Mix soft butter with 3 cups corn flakes which have been crushed and sprinkle sprink-le over top of the casserole. Bake at 325 degrees for 1 hour. This serves about 12 large portions or more. NLARGDZ DeWinter moved to Utah in 1976 after retiring from the post office in Ing-lewood, Ing-lewood, Calif. She said, "I moved to Utah because a very dear friend encouraged me to join her here." "I have always liked this valley as I have driven back and forth to Montana Mon-tana from California," she continued. Her three sons still live in California and she has nine grandchildren and four great grandchildren. She presently lives in St. Mark's Gardens in KaysviJle and loves it there. She comes to Bountiful and the Golden Years Center for china painting and ceramics, a very busy retired lady, kj 1 |