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Show It's unusual, but delicious y m. fvf iTr. " L- I rtP m JrJ i m h 4 By KATHRYN JENNINGS Gretchen Van Ert is breaking a package of uncooked noodles over a cabbage salad making an unusual chewy salad. The recipe is a special one given to Gretchen by a friend in Sun Valley. BECAUSE of unusual ingredients. ingre-dients. Gretchen was a bit reluctant reluc-tant to try this recipe for her family. When she finally tried it for the recent Women's Fellowship luncheon lun-cheon at Bountiful Community Church, she said "The response was exactly what my friend had predicted, everyone wanted the recipe." re-cipe." Gretchen also shares a spinach casserole from one of her fellow hikers, spinach being one of her favorite foods and so good for a luncheon dish. CABBAGE SALAD 2 Tbsp. sesame seeds Vi cup almonds, slivered head cabbage, chopped 4 green onions, sliced 1 pkg. Top Ramen noodles, chicken flavor DRESSING: I Tbsp. sugar : cup salad oil 3 Tbsp. tarragon vinegar I tsp. salt : tsp. pepper 1 pkg. chicken season from soup mix TOAST THE sesame seeds and almonds in a slow oven, chop cabbage cab-bage medium cut. slice onions. Mix the dressing and after cabbage cab-bage mixture has been chilled, add sesame seeds and almonds and pour on the dressing, and the very last, break uncooked noodles over salad and toss. A natural ramen product can be purchased from a health food store if desired. SPINACH CASSEROLE 4 pkg. spinach, frozen, chopped 2 8-oz. pkg. cream cheese 10 Tbsp. milk 2 jars marinated artichokes, drained cup Parmesan cheese Ground pepper DRAIN ARTICHOKES and spread them in the bottom of a baking bak-ing dish. Cook Vthe, spinach and drain and also squeeze out half the moisture. Then spread spinach over the arthichokes. Beat the softened cream cheese until fluffy and gradually add the milk, spread this cheese mixture over the spinach. Sprinkle with the Parmesan cheese and grind a little pepper over all. BAKE AT 350 degrees for 30 minutes mi-nutes or until lightly browned. Serves about 10-12. SKI RACERS RICE PUDDING 1 23 cup water 23 cup short grain brown rice 2 eggs (A cup sugar, or less Vi tsp. vanilla V tsp. salt or less Va cup milk I cup unflavored yogurt Condiments, assorted IN A small pan bring water to a boil. Add rice, return to a boil, lower low-er heat, cover and simmer until rice is tender, about 35-45 minutes. Lightly beat together the eggs. sugar, vanilla, salt, milk and yogurt, until blended. Stir in the rice and pour into a I Vi quart casserole. cas-serole. Set the casserole into a larger lar-ger baking pan; add 1 to I inches of boiling water to lower pan. Pake in a 350 degree oven until pudding jiggles only slightly in the center, when gently shaken, bakes about 50 to 60 minutes, cool tojust warm. USE condiments over the top of the dish of rice, choose from grano-la grano-la type cereals, chopped nuts, raisins, chopped dried apricots, shredded coconut. Daughter Enid has often given the health food confection to fellow ski racers at the holiday season. : HEALTH FOOD CANDY Wa cups quick cooking oatmeal I cup flaked coconut cup toasted wheat germ I cup walnuts, coarsely chopped 13 cup sesame seeds I tsp. cinnamon Vi cup dried apricots, snipped cup butter Va cup brown sugar, firmly packed 13 cup honey COMBINE oatmeal, coconut, walnuts, wheat germ, sesame seeds and cinnamon in a large bowl and stir to mix well. Add apricots and toss. In a small saucepan, melt butter and stir in brown sugar and heat to dissolve. Drizzle this mixture over the cereal mixture and toss until evenly moistened. Spread smoothly smooth-ly in a 13X9X2 inch baking pan and drizzle with the honey. Bake at 350; degrees for 25 minutes, stirring with a fork two or three times while it bakes. COOL slightly and when mixture mix-ture is still a bit warm, but cool enough to handle, roll into one inch balls. Let cool completely and store in an airtight container. Makes about 5 dozen balls. GRETCHEN is currently enrolled enrol-led at the University of Utah, studying botany to further her interest in-terest in wild flowers. She is also taking a class in interior design. The Van Erts will, in the near future, build their permanent home in Sun Valley, Ida. They are presently pre-sently residents of Bountiful. THIS TALENTED lady plans to design a space for her production of greeting cards, which feature pressed wild flowers of the inter-mountain inter-mountain area, and the hand lettered let-tered quotations. When the family is in Idaho, she joins a weekly hiking group into the nearby mountains. GRETCHEN and husband Will, are avid skiers and over the years have enjoyed the adventure of helicopter heli-copter skiing in the wilderness of the Canadian Rockies. The Van Erts have four daughters, daugh-ters, all have been ski racers. Son-dra, Son-dra, the youngest, has been a member mem-ber of the U.S. Ski team and currently cur-rently is on a ski scholarship for the University of Utah. ON MARCH 15 of this year they saw Sondra race in the World Cup competition in Vail, Colo where she came in 12th among the top 60 women downhillers in the world. Their home frequently houses traveling ski racers and one of their favorite breakfasts is the ski racers rice pudding, kj GRETCHEN VAN ERT and her family are outdoor enthusiasts. enthu-siasts. Recipes for those active people are some of the Van Ert favorites. Skiing is a specialty of this family. |
