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Show j Lasagna and bread sticks ; form hearty meals nucleus !'' 4jS 5) -.: ' I, By KATHRYN JENNINGS ! i. Aaron, Becky, Barbara Biesin-j Biesin-j ger and Barclay are anticipating a delicious dinner when daddy gets ' home. j s ' The lasagna combines hambur- i ger and vegetables with noodles, l ' cheese, mushroom soup and sea-f sea-f i sonings. It is ready now but can be f ' warmed up at dinner time. The i : drop cookies are easy and the de-' de-' f lightful looking fruit pizza is so i beautiful to look at and with a thin l crust, the fruits are arranged in a ; : nice pattern on a cream cheese :: layer and then glazed for a deli-' deli-' ; j cious light dessert. ! ; Bread sticks are always a treat ( for the family too, so make them ( ; for your family or guests for a nice j change. Barbara also shares a broccoli i . cheese soup with various veget- t ables and cheese, a good beginning ) . f6r any meal. Ji i ) DROP COOKIES , VI cup shortening VA cups sugar :- j 4 eggs , j 1 cup milk j 1 tsp. vanilla 4 cups flour j I I tsp. baking powder M tsp. salt j 1 tsp. soda ! : Cream shortening and sugar un- i til fluffy and beat in eggst one at a time until light. Add alternately the milk and vanilla with dry ingredients. ingre-dients. Drop on greased cookie sheet and bake at 375 degrees for 10-12 minutes, until light brown. If desired, sprinkle sugar on top of each cookie before baking, or leave plain and frost with a favorite frosting frost-ing when cool. FRUIT PIZZA Crust: Vi cup margarine V cup sugar 1 egg Vi tsp. soda 1 tsp. cream of tartar VA cup flour Cream margarine with the sugar and add egg, beating until fluffy. Add dry ingredients and mix until smooth. Grease a 14 inch pizza pan and press the dough into the pan, bake for 15 minutes at 350 degrees and cool Filling: 1 8-oz. pkg. cream cheese Vt cup sugar 2 Tbsp. pineapple juice Soften cream cheese and blend well with the sugar and pineapple juice and spread over the cooled riizza crust. Top with your choice of fruits, strawberries, chunk pineapple, grapes, sliced peaches or any other fruit, kiwi fruit is also colorful and good, just use any fruit of your choice. Glaze: 1 cup ineapple juice 1 Tbsp. cornstarch In a small saucepan stir pineapple pineap-ple juice with cornstarch and cook, stirring constantly until clear and thick. Cool slightly and spread over the fruit. Then serve. LASAGNA 1 10-oz. pkg. frozen chopped spinach spi-nach 1 pkg. 10 oz. noodles, cooked 2 lbs. hamburger Salt and pepper to taste VA tsp. oregano VA tsp. Worcestershire sauce 1 lb. Monterey jack cheese 2 cans 10 oz. cream of mushroom soup 1 soup can milk I 16-oz. can tomato sauce Parmesan cheese as desired Brown hamburger and add spices, mix the thawed and drained spinach with the meat. In a greased 9x13 inch casserole, place a layer of cooked noodles, a layer of hamburger ham-burger mixture, grated monterrey jack cheese, then the cream of mushroom soup mixed with the can of milk and over all spread the tomato sauce. If desired, sprinkle with Parmesan cheese. CUPPERJIM HASKETT THE BIESSINGERS ARE looking forward to delicious dinner and they all like to help prepare it. There will be lasagna for the entree and a colorful fruit pizza for dessert-always a hit with the family. Getting their taste buds in shape are Aaron, left, Becky, with mother Barbara Biesinger and son Barclay. Bake at 350 degrees for 30 minutes mi-nutes or until bubbly and serve. Serves about 12. BREAD STICKS 1 pkg. dry yeast 1 tsp. sugar Va cup warm water Va cup milk, scalded, cool 1 Tbsp. sugar 3 Tbsp. butter 1 tsp. salt 2XA to 3 cups flour extra melted butter to dip sticks Dissolve yeast in water and the tsp. sugar. Combine other ingredients, ingre-dients, except flour and when well blended, add flour until stiff dough forms. Knead until nice and smooth. Roll out on floured board and cut into 1 inch strips, the length desired. Dip the strips into the melted butter and place on a large cookie sheet. Let rise for about one hour and sprinkle with garlic salt, Parmesan Par-mesan cheese or cheese powder, cover the entire top of strips. Bake at 375 degrees until lightly brown. BROCCOLI CHEESE SOUP 3 cups potatoes, peeled, chopped 2 cups water 1 cup celery, diced 1 cup carrots, peel, slice 'A cup onion, chopped 1 tsp. parsley flakes 1 chicken bouillon cube 'A tsp. salt Dash of pepper 2'i cups milk 3 Tbsp. flour 'A lb. Velveeta cheese, cubed I cup broccoli, cooked and chopped In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings. Mix all well and cover, simmer until vegetables are tender, about 15 minutes. Mix flour with milk, stirring until smooth and add to vegetables. Cook until thickened, stirring often. Just before serving, add the velveeta cheese and stir until melted. The Biesinger family has lived in Woods Cross for about ten years. Both Barbara and husband Herb are natives of the area. Herb works in construction and the family enjoys en-joys many out-of-door activities together during the summer. Barbara said that many of her recipes have been handed down from family members who were all good cooks, so she loves to cook and try new recipes. She is also active in her Relief Society, kj |