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Show Fran Dixon offers... Jlecipes offer delectable ; dinner treat lk ' J1 ' 1 ! 1 " " i t, ,-- I Iv' rri ; , , . 1 J C t -"" . -v. I I '' ' X- i(y - . ' - i Sl;iSIIBlfcs8S?Ml.ll4l. ' v ilillilillllll thrwTeNNINGS ,uhave ever wondered how are the rock cornish hens, 4ht like to try Fran Dixon s iwith yummy pecan stuffing. ' ecjal dinner or celebration, ',-e beautiful glazed cornish 'for something out of the ay. ' iiN GrV'ES us the recipe for ; K0Pe, one hen is served to oriheyaresmall.Useafavo-1 oriheyaresmall.Useafavo-1 vegetable dish, perhaps 1 click zucchini and with hot 8 to would be a great meal, -ight serve the chocolate rum Mother dessert of your choice. iZED ROASTED STUFFED ROCK CORNISH HENS lozen rock cornish hens 5 .cup butter, melted i!t and pepper to taste c tup beef bouillon fop. corn starch I PECAN STUFFING . et- medium onion, chopped sn iaip celery, chopped ihe imp butter or margarine up. salt 'ay itsp. paprika "' tips stale bread, diced ID- 1 , js IS cups chopped pecans sej i cup parsley, chopped and eas. 0 PREPARE the hens, thaw "se wash and stuff with the pecan ple" Eag, securing with toothpicks, lie the legs, together. Put into a alot law roasting pan and pour the mst, trover the birds. Sprinkle with r, in- aid pepper and roast in prehe- stall I oven set at 425 degrees for (kours, bastint- with the drip- ta s in the pan. When done glaze i the hot bouillon thickened " i the cornstarch, mixed with a lowSi : told water. neled oprepare the stuffing , saute the onion and celery in the butter for about 5 minutes. Add salt and paprika, pap-rika, mix lightly with remaining ingredients and stuff the birds. QUICK & EASY ZUCCHINI 2 or 3 medium zucchini Salt and pepper to taste 1 cup sour cream Cheddar cheese, grated, amount desired CUT ZUCCHINI in half, lengthwise leng-thwise and steam for a few minutes, mi-nutes, until barely tender. Now cut a slit in the zucchini and spread slightly, sprinkle with salt and pepper. pep-per. Stir the sour cream to make it creamy and fill the sifts in squash with the cream and top with grated cheese. Return to oven to melt cheese. If zucchini is small you can serve half, if medium, cut crosswise cross-wise into two or three portions to serve. This is so easy and quick and makes a good vegetable dish. MARBLED CHOCOLATE RUM PIE 1 envelope unflavored gelatin 1 cup sugar, divided Vs tsp. salt 2 eggs, separated 1 cup milk Va cup rum or rum extract, small amount 12 oz. semisweet chocolate chips 1 cup whipping cream 1 tsp. vanilla pastry for 1 crust pie, baked IN TOP part of double boiler, mix gelatin, Va cup of the sugar and the salt. Beat in the egg yolks, milk and rum. Cook over boiling water, stirring constantly, until slightly thickened. Remove from heat and stir in chocolate chips until thoroughly blended. Chill until thickened, but not set. Beat egg whites until ROCK CORNISH HERS Fran Dixon often roasts the rock cornish hens, stuffed with delicious pecan stuffing. Serve one of these glazed hens to each individual for an unusual dinner. With any type of vegetable or a favorite salad and rolls, this is a . great meal. Fran's marbled chocolate rum pie makes a great dessert top off the meal. foamy, then gradually add Vi cup of the sugar and beat until very stiff. Fold whites into chocolate mixture. mix-ture. WHIP THE cream with remaining remain-ing sugar and vanilla, until stiff. Now alternate the two mixtures in the baked pie shell and swirl with a spoon. Chill until firm. Six to eight servings. Fran Dixon is an excellent cook, her husband Ward, recent,r retired from Phillips Petroleum Con;; ' "v . They enjoy daughter Kristy -.n granddaughter Jenny, who is a second grader. There is a sor Steve and three grandchildren. THE FAMILY moved here from Texas and have lived in Bountiful for 18 years. Now that they are retired the couple is looking forward for-ward to some interesting trips, ir the near future, kj ' J |