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Show -- " " ' S 5 f ', I ! x .. : I k fi it: Among other com-pliments com-pliments she has received, Carol -p' Francis' neighbors rave over her cook- r The Neighbors Rave '1 tJ By DONETA GATHERUM j LAYTON - Experimentation in cooking I has paid off for Carol Francis of Layton. ' ?J( Her family all claim she excells in cooking. ' Neighbors rave about her dishes. Mrs. ""n. Francis has won recognition through recipe exchange columns in a Salt Lake newspap- er. In fact, one professional recipe taster 1E told Carol, "I'd like to try your recipes. I --! know they will be good." JJ MRS. FRANCIS grew up in Salt Lake. Her mother was an experimentor when it came to cooking. She took many Red Cross ) t cooking classes during World War II and tried out the things she learned on her family members. Carol remembers she ate more ; vegetables in the yellow, green leafy group JTkJ than most children her age because of her L-y mother's knowledge of cooking. Today ttS j Carol says she can't serve corn and pota- " toes together. Her mother would never approve. "My mother's cooking didn't go un-i un-i noticed," Carol recalls. "What other child jl. ' had pickled tongue for lunch?" ; WHILE SHE was raising her two daugh-J daugh-J ters, Carol worked for Mountain Bell in various va-rious positions including assistant chief operator and service representative in the Salt Lake office. She retired just recently I after 30 years of service with the company. ! Carol liked working for Mountain Bell. Her j ! job was interesting. The pay was good and I Mountain Bell offered its employees many flhe ,' good benefits. She taught her daughters many of the , cooking skills she acquired from her mother. Carol's daughter, Susan Lawson, has followed her mother's example and entered en-tered many recipes in the recipe exchange. - i She has won often using her mother's re- ' cipes. ABOUT THREE years ago, Carol and her I husband, Art, left the Salt Lake-Bountiful ; area and moved into a beautiful home in the ; Tri-Oaks section of northeast Layton. She j was able to choose the colors, fabrics and ! accessories that fill her well-decorated 1 tasteful home interior. ;T"T Carol is outstanding in flower arranging, quilting and other homemaking skills besides be-sides cooking. CAROL HAS left many favorable im- pressions with her new neighbors. It was a N Layton person who has only known Carol ) for three years that sent her name in for the Favorite Cook honors. Carol was recently sustained as the second counselor in her LDS Ward Relief '"t. Society. She will be responsible for the homemaking department. ALTHOUGH Carol is skilled in almost , every cooking area, she prides herself most ' on her bread-making ability. "I am a self- , taught bread maker. This is something I learned on my own not too many years j ago," Carol says. 1 1 , When making bread, Carol uses a bread - mixer. This saves time because you don't nli have to knead the dough. The finished1 pro- duct is light and of a better quality than can be achieved by hand mixing. Carol uses powdered milk in her bread dough because it is easier to mix in. CAROL'S RECIPES can all be classified as original. She takes a basic recipe, adds to jy it, experiments and comes up with her spe- j , cial, tested, tasty version. i Whole wheat bread is her husband's favo- ' (j rite. The white bread is sure to turn out good. Banana bread is something everyone enjoys and her fruit swirl squares are better than cookies. WHOLE WHEAT BREAD (Using an electric mixer) 2 pkg. (2 tablespoons) dry yeast 6 cups lukewarm water 2 cups white flour 2 cups oatmeal V2 cup honey V cup non-fat milk 34 cup shortening, softened 13 cups whole wheat flour 3 Tablespoons salt SOFTEN yeast in 6 cups lukewarm water in a large mixing bowl. Add remaining ingredients ingre-dients and beat until dough forms a ball and leaves sides of bowl. Remove beaters, cover cov-er bowl and let rise for 1 hour in warm area. Mix down and mold into 4 loaves. Place in greased bread pans and let rise until about double size. Bake at 350 degrees for 1 hour or until desired doneness. Makes 4 loaves. WHITE BREAD 4 cups warm water 2 pkg. (2 tablespoons) dry yeast 3 tablespoons sugar 1 tablespoon salt Vz cup warm melted shortening 10 cups flour '1 POUR WARM water into large mixing bowl. Add yeast and stir until dissolved. Add sugar and salt. Stir in warm, melted shortening. Add 5 cups of flour and beat until well blended. Add remaining flour to make a moderately stiff dough. Knead dough adding small amounts of flour, until dough can be picked up. Put small amount of melted shortening in a bowl to coat bottom bot-tom and sides; set aside. Knead dough adding small amounts of flour to surface to keep dough manageable. The longer you knead Ihe better. Put dough in greased bowl ; turn once or twice so top is greased and won't dry out. Cover with loose lid or damp dish towel. Set in warm place to double in size. KNEAD DOWN (about 20 times) then make in loaves for bread. After second rising ris-ing bake for 15 minutes at 450 then 30 minutes mi-nutes at 350 until done, Put to cool on racks. Brush tops with melted butter or margarine . Makes 4 loaves. BANANA NLT BREAD 12 cup shortening : 1 cup sugar 2 eggs 1 cup mashed bananas Vt cup milk 1 teaspoon lemotijujce 2 cups flour Vi teaspoons baking powder V2 teaspoon baking S0a Vt teaspoon salt Vz to 1 cup chopped nuts CREAM SHORTENING and sugar. Add eggs and beat. Addiananas, milkandlemon juice. Sift dry ingredients and add. Add nuts. Bake in well-geased 9x5 loaf pan for 1 hour at 350 degrees. Makes one loaf. FRUIT SWIRl SQUARES 1 Vz cup sugar Vz cup butter or rnarfarinei softened Vz cup shortening Wz teaspoon baking powder 4 eggs 1 teaspoon vanilla 1 teaspoon almond extract 3 cup flour 1 can cherry pie filing(or another flavor of your choice) COMBINE first seri ingredients in a large mixer bowl. BeatUn(i wen blended, scraping bowl occasion st;r jn flour. Spread '2 batter in greasy 5'1)X I0i2x 1 inch jelly roll pan. Spread 0Vr baUer lne pie filling. Drop remaining by tablespoon - onto pie filling. Bake itj for 45 minutes. Drizzle with glaze Mije varm Cut into bars. GLA?E; 1 cup powdered suga, 1 or 2 Tablespoons |