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Show x . : ' " ; ; V ' . -y . 1 X -r ! 1 - - v " "' ' I'. - ' . ' . - i --..i, r iLs 1 . - 1 . , . , , .-v. ' . ' y ; FAVORiTE RECIPE Linda Porter treats her children, Melinda, left, and Sharon to a luscious combination of puddings, fruit and angel cake. She also prepares an unusual cheese stuffed meat loaf ready for serving. By KATIIRYN JENNINGS Melinda, Linda Porter and Sharon have made a beautiful and dclicous trifle, a layered and beautiful to look at dessert in a clear crystal bowl which shows it olfto family orguests. THERE IS Danish Dessert, vanilla pudding, angel food cake or lady fingers and fruit layered in the dish. The dessert would be colorful to serve at a bullet meal where they could enjoy an eye appealing finish to a good meal. Now with the dessert ready for serving, Linda has also made an unusual cheese stuffed stuf-fed meat loaf and thin orange slices add to the attractiveness. attractive-ness. Any food is enhanced when something a bit unusual is added for color and attractiveness. attrac-tiveness. TRIFLE 1 4'i oz. pkg. Danish Dessert De-ssert 1 4V: oz. pkg. instant vanilla pudding ': medium size angel food cake or lady fingers 1 8 oz. pkg. frozen raspberries, raspber-ries, boysenberries or strawberries straw-berries I banana I No. 2 can pineapple chunks 1 8 oz. pkg. whipped topping. top-ping. MAKE THE Danish dessert as directed on the package, let cool. Place several tablespoons tables-poons of this into a crystal dish. Make vanilla pudding according to directions, cool. Meantime thaw and drain the frozen berries and drain the pineapple. Now put a layer of angel food cake, cut into small cubes, or the lady fingers, over the first layer of Danish dessert. de-ssert. Spoon a layer of the mixed fruit over this, a layer of the vanilla pudding, continue to repeat layers of each item used, fruit and puddings and cake until all is used. COVER WITH the whipped topping or whipped cream and chill. A little coconut may be sprinkled over the whipped cream if desired. Chill for a short time, but best when served within an hour or two after preparing. Maraschino cherries may be used to top each serving. Serves 10-12. CHEESE STUFFED MEAT-LOAF MEAT-LOAF lb. mozzarella cheese, in a chunk 2 lbs. lean ground beef 2 eggs, slightly beaten Vi cup seasoned bread crumbs 1 cup tomato juice tsp. salt 1 Tsp. oregano few grains pepper 2 small onions, minced 8 paper thin slices boiled ham GRATE CHEESE and set aside. Combine beef, eggs, bread crumbs, tomato juice, salt, oregano, pepper. Saute onion in a little vegetable oil until golden brown and add to meat mixture, mixing well. Turn onto a sheet of aluminum alumi-num foil and flatten into a rectangle rec-tangle about one inch in thick ness. Place ham slices on half of the meat keeping them about ab-out one inch from, the edge. Sprinkle the grated cheese over the ham. With the foil, fold meat over the half with ham and cheese, pressing the edges closed. CAREFULLY place the meat loaf into a greased loaf pan 8x5x3 inches and pat loaf flat along edges of pan, rounded round-ed slightly down the middle. Bake at 325 degrees for 60 mi-nutes,'or mi-nutes,'or more depending on the desired doneness. Serves -6-8. Decorate with a few slices or orange or parsley. Linda Ann Porter is a busy housewife, mother of three children. She enjoys sewing, racquetball, water skiing and camping with her family. She met her husband, Blaine, while student teaching in Bountiful where they now live. She attended BYU and received a bachelor's degree in elementary elemen-tary education. She taught sixth grade at Bountiful Elem. School until her first child was born. |