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Show Recipes Continued... 2 pints onion, chopped fine 2 pints celery, chopped fine 2 Tablespoons thyme . 4 Tablespoons salt ': tsp. pepper 2 number 5 cans mixed vegetables 2 number 5 cans cream of mushroom soup ? c FLOUR THE meat and brown it m hot fat X- - Add water, onion, celery, thyme, salt and pepper. Add cooked vegetables and cream of mushroom soup g USING YOUR favorite pie crust recipe, ; V- mix the crust and put it on top of the casser- ' (1 fl ole dish. Bake in a moderate oven through I-' until the crust is golden brown. t PORK CASSEROLE WITH A FLAKY fO CRUST yjT-(Serves yjT-(Serves 8) """" 4 pounds of 1 inch lean pork cubes - Va cup flour ; " 'A cup shortening : PA cup water I""'" 1 cup onions, chopped fine j U 1 cup celery, chopped fine : VA tsp. thyme , 1 Tablespoon salt pinch pepper j H J 1 no. 202 can mixed vegetables ; I 1 can cream of mushroom soup j FOLLOW the directions for the quantity j -recipe. l1: tsp. soy sauce 'A tsp. sugar FOLLOW directions given in quantity recipe re-cipe FLYING FARMER CHICKEN SALAD (Serves 12) Good meal for hot weather 5 cups cooked chicken, chunks 2 Tablespoons salad oil 2 Tablespoons orange juice 2 Tablespoos vinegar 1 tsp. salt 3 cups cooked rice VA. cups green grapes VA cup sliced celery 1 can (1 cup) pineapple tidbits, drained 1 (11 oz.) can mandarian oranges, drained (1 cup) 1 cup toasted slivered almonds VA cup mayonnaise COMBINE CHICKEN, salad oil, orange juice, vinegar and salt. Let stand while preparing pre-paring other salad ingredients (or refrigerate mixture overnight). Gently toss together all ingredients. Serve on a lettuce leaf. PORK CASSEROLE WITH A FLAKY CRUST (Serves 64) 16 pounds 1 inch lean pork cubes 1 cup flour 1 cup shortening 5 cups water 1 H V" - , f ' ' ' ' ; ' I I I 1 - h ... .. iv i I ; r.. insist. "" ,. . , " , ,.v s -m V C . ; r t . " 'A ' . - C s- ' , , T-v;. - :sV 'r v .'V'' 'r'f : " -t -"v t. After a stay in the hospital, Mary Baker didn't want to go home because the food was so good. Good Food Helps The Medicine Go Down By DONETA GATHERUM OGDEN -- St. Benedict's Hospital has the reputation of offering the best medical services anywhere. Doctors are top quality. Nurses and hospital administrators are dedicated de-dicated to helping the sick. The facility is clean, pleasant and modern. Patients enjoy their hospital visit because of the excellent food they are served. MARY E. BAKER was a patient in St. Benedict's Hospital. She nominates their head cook as her favorite cook because, "I have been at St. Benedict's. I hate to go home because their food was delicious. I love to cook so I know good culinary art." Food preparation at St. Benedict's Hospital Hos-pital is under the direction of Yoshie Kishi-moto, Kishi-moto, R.D., director of dietary services and Will Rogers, head chef. About 25 to 30 employees em-ployees work in the massive, modern, spotlessly spot-lessly clean kitchen. FOOD IS prepared for the patients and the cafeteria services. Three meals are served each day including special diets for those patients who have restricted food requirements. re-quirements. Between 600 and 700 servings are fixed for the cafeteria clientele alone. Will Rogers says there are usually three choices daily on the patient's menu. The selection is made the day before so food preparation can be made early. CAFETERIA menus offer one main choice and two other choices. Usually food left over from the day before is offered in the cafeteria the next day as the secondary choices. This helps eliminate waste. There is little or no wasting of food at St. Benedict's. THE SUCCESS of the food service program prog-ram at St. Benedict's is the direct responsibility responsi-bility of Will Rogers, head chef. Like the philosopher and humorist who was also named Will Rogers, this popular head chef was born and raised in Oklahoma, not far from the home town of the American humorist. IN 1942 Will came to Utah and got a job working at Hill Air Force Base. One year later he enlisted in the U.S. Navy. He was assigned to the food service area of the Navy. Navy life satisfied Will. He stayed in the service for 22 years, working the entire time with food preparation. AFTER HIS retirement from the Navy, Will worked in California for about three years. He missed his adopted Utah home and so he returned to live in Ogden. The local unemployment office directed Will Robers to a job opening at St. Benedict's. Be-nedict's. He was hired as head chef, ajob he has now held for 15 years. WILL LIKES his job. The people he works with are top quality individuals. It is a challenge to prepare tasty food for patients and cafeteria customers. The special diet requirements of many patients makes the job especially interesting. Will's cooking speciality is fried chicken. This is one recipe he doesn't share with others. The reader will have to visit the hospital to sample this delicacy. HOSPITAL food is prepared using quantity quan-tity recipes. These might be very useful for the readers who need to serve food at a church or civic social or a large family party. par-ty. The same recipe, cut down for a family-sized family-sized meal is also given. CHOP SUEY (48 servings) 5 cups onions, cut fine 1 'A cup margarine 5 tsp. salt 2 tsp. pepper 4 quarts celery IVi cups hot water 10 pounds coarse ground beef 1 no. 10 can bean sprouts A cup cold water V cup cornstarch 5 tablespoons soy sauce 5 teaspoons sugar SAUTE ONIONS and beef on a grill. Transfer them to a steamer (heavy pan using a small amount of water) and cook until tender. Rinse off sprouts well with hot water. CHOP SUEY (6 servings) XA cup onions, cut fine 2 Tablespoons margarine 'A tsp. salt pinch pepper 1 pint (2 cups) celery Va cup hot water VA pound coarse ground beef small can bean sprouts 2 Tablespoons cold water 2 Tablespoons cornstarch |