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Show Favorite Cook Management By The Book, The Fielding Favorites Book, ( ;j - ' v- j jj 1 ' ' J J ? j J W j If . i n t . IL , , - vi f JJ i Jr l "''- a s v , Dauehter of a home economics teacher, Lorna Collette runs her home according to a family cookbookshe helped organize. They eat so much homemade bread that the children think it is a treat to eat commercial. By DONETA GATHERUM LAYTON -- "World's best bread maker" is the title Lorna Collette has earned from her husband. Brent, their four children and many neighbors. Lorna makes all her own bread, frequently using home ground wheat flour. She also makes sweet rolls and dinner rolls. "WE EAT so much homemade bread that my children chil-dren think it is a treat to eat commercial bread," Lorna states. A neighbor says, "Lorna is a young mother of four, Brandon, 8; Craig, 5; Melissa, 3 and Jared, 2. With so little time and a limited food budget, she manages to put together the most delicious, inventive and exciting meals and desserts." LORNA learned many cooking secrets from he; mother, a professional home economics teacher. Lorna graduated from BYU with a degree in home economics education. She has never taught school but she has used her education by helping out in Relief Society functions and when neighbors request a recipe or cooking advice. One of Lorna's most ambitious projects was the compilation com-pilation of a family cookbook which contains the best recipes from descendants of her grandfather Fielding's family. The "Fielding Favorites" cookbook is 380 well-designed well-designed and nicely arranged pages filled with the best recipes of a large family. Lorna's sister did the illustra tions. Each page has a hand sketched border that quick ly shows what topic will be covered on that particuli page, desserts, cakes, cookies, breads, etc. HOLIDAY treats, delivered to neighbors, are a spc ciaity Lorna shares with many people. For Valentine Day, she makes red and white heart cookies that ar crisp and nicely flavored. Confectioner's sugar is use:! instead of the usual granulated sugar. DELUXE SUGAR COOKIES 1 cup butter or margarine, softened l' cups confectioner's sugar 1 egg I tsp. vanilla 2'A cups all-purpose flour 1 tsp. soda 1 tsp. cream of tartar ' tsp. red food coloring granulated sugar MIX THOROUGHLY butter, confectioner's sugar, egg and vanilla. Blend in flour, food coloring, soda, cream of tartar. Cover; chill 2-3 hours. Heat oven to 375. Divide dough in half. Roll each half 3-16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge. A neighbor reports, "What really impressed me about ab-out Lorna is how she planned and prepared last year's Layton High LDS Seminary graduation banquet for over 100 people. It was a fancy, elaborate meal. She did it just a few days after the birth of her fourth child. LORNA'S HUSBAND, Brent, teaches seminary at the Layton High Seminary and at Central Davis Jr. High School. The meat dish Lorna served at this outstanding banquet ban-quet was Chicken Cordon Bleu. CHICKEN CORDON BLEU 4 whole chicken breasts, halved or 8 cubed turkey steaks 8 thin slices cooked ham (baked or boiled ham may be used) 8 slices mozerella cheese, cut into fingers 2 inches long and Vi inch thick SKIN AND bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down and pound with meat mallet to about ' inch thickness. On each ham slice, place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll each chicken breast with ham and cheese inside. Tuck or fasten edges with toothpicks. Dip each roll in melted butter, then roll in CRUMB MIX ' cup parmesan cheese 1 tsp. parsley 'A package Good Seasons mild Italian dressing mix cup dry bread crumbs (turning to thoroughly coat each roll) PLACE ROLLS in 9x13 inch baking dish. Bake, uncovered, unc-overed, in a 400-degree oven for about 40 minutes or until chicken is golden brown. Serve with Cordon Bleu Sauce or pour sauce over the meat dish and bake a little longer. CORDON BLEU SAUCE 1 can cream of chicken soup Vi cup sour cream Blend together and heat. HERE ARE some other favorite recipes Lorna uses. DINNER ROLLS 1 cup milk, scalded 2 eggs 1 tsp. salt 1 Tbsp. sugar and 2 Tbsp. yeast, softened with 1 - 3 cup warm water 2Vi cups flour 1 cube margarine DISSOLVE yeast and sugar in warm water, add to other ingredients. Add flour as needed. Roll out. Let raise. Bake at 400 degrees 10 to 12 minutes. YUMMY SWEET ROLLS 2 yeast cakes, dissolved in 'A cup warm water Combine, melt and dissolve: 2 cups scalded milk 13 cup sugar 2 eggs 'A tsp. yellow food coloring 13 cup butter 2 tsp. salt 1 Tbps. vanilla 6 cups flour ADD YEAST mixture to other ingredients when they are cooled. Add 4 cups flour, mix well and add 1 to 2 cups more. Let rise double in bulk or refigerate for 2-4 hours. Roll out in rectangular shape add melted butter and a sugar and cinnamon mixture. Roll up and cut. Let rise until double the bulk. Bake in oven of 400 degrees for 8 to 10 minutes. Frost with pineapple frosting while rolls are still hot. PINEAPPLE SWEET ROLL FROSTING Mix in mixing bowl 1 can crushed pineapple (juice and all) and enough powdered sugar to make good frosting frost-ing consistency. You can add a small spoonful of jam in the middle of the sweet roll for color. COLLETTE'S COFFEE CAKE Mix Vh cups flour 3 tsp. baking powder !i tsp. salt V cup sugar Add: 1 egg Vi cup milk ' cup shortening 1 tsp. vanilla POUR Vi mixture in pan and add strusel. Add last half mixture and sprinkle with rest of strusel. Bake at 375 degrees for 30 minutes. STRUSEL Vi cup brown sugar ; 2 Tbsp. flour V2 cup nuts e 2 tsp. cinnamon kI 2 Tbps. melted butter MELT-AWAYS ',' (A good drop cookie) he Vi pound butter kl: V2 cup poWdered sugar 3A cup cornstarch . 1 cup flour (! SOFTEN the butter and sift the dry ingredients int: ar the butter. Beat until well mixed. Bake at 350 degree f for 12 minutes. Let sit 10 minutes and frost with: 3 oz. package cream cheese ,1( 1 cup powdered sugar 1 tsp. vanilla (el :s( MIX together until creamy and frost melt-aways. :J " I,': Ce to |