Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 54
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 54

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 54
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Page 54 article text (OCR)

31 -- NORTHWEST ARKANSAS TIMES, Fayetlevllte, Ark., Friday, April 2«, 1974 Cook Book Judges Share Favorite Recipes SHARON BATIE ... Dealer Coordinator, Southwestern Electric Power Co. LISA LAMKINS . . . Electric Living Consultant, Southwestern Electric Power Co. MARY H. GILBERT . . . Washington County Extension Agent, Home Economics Leader NINA COFFEE .. . Washington County Extension Agent, Home Economics Judges in the TIMES' 17th annual cookbook recipe contest prepare andtest some of the entries before choosing the asked to submit one of their own favorite recipes far publication in this section. Below are their selections: BROCCOLI CASSEROLE 1 pkg. frozen broccoli 1 can mushroom soup 1 sm. jar cheez whiz '/2 cup instant rice, uncooked Vz cup chopped onion K cup chopped celery Cook broccoli until tender. Mix other ingredients and bake at 350 degrees for 45 minutes. Serves 4. Sharon Batie GINGER GOUDA BEEF CUBES 2 Ibs. beef fillet or sirloin 2 tbsp. Soy Sauce 1 tbsp. ginger, preferably fresh ginger root, finely chopped or 1 tsp. powdered ginger 2 tbsp. butter Vi cup Gouda cheese, finely grated Vi cup brandy 2 tbsp. onion, grated ','2 tsp. chili powder 1 large clove garlic, finely minced 2 tbsp. peanut oil l'/4 tsp. cornstarch 2 tbsp. sesame seeds, toasted This adaptation of the Chinese quick stir-frying cuisine is best prepared at the last minute and served immediately. In a bowl, combine the brandy, soy sauce, grated onion, ginger, chili powder, and garlic. Cut the beef into 1-inch cubes and add to this mixture, tossing to coat the cubes. Cover bowl and marinate in the refrigerator for about one hour. T h e n drain meat, reserving the marinade. In a heavy sauce or frying pan at least 10 inches in diameter, heat the oil and butter to a high frying temperature- Then brown the meat quickly on all sides. Stir the cornstarch into the reserved marinade and pour over the browned cubes, stirring almost constantly for about five minutes. The cubes should remain rare, so do not overcook. Transfer the cubes to a chafing dish. Combine the grated Gouda and sesame seeds and sprinkle over the meat. Serve over rice or noodles. Lisa Lamkins SQUASH SOUFFLE 2 cups cooked and sieved yellow squash 1 tbsp. oleo margarine 1 cup milk 1 cup dry bread crumbs 1 cup chopped onion salt and pepper to taste 2 eggs, beaten slightly Vz cup buttered bread crumbs Heat milk and margarine until margarine melts. Pour over dry bread crumbs. Mix well; add to squash. Add onion, salt, pepper and eggs. Mix well. Pour in casserole. Top w i t h buttered crumbs. Bake at 300 degrees F. until firm. Mary H. Gilbert ORANGE-PINEAPPLE JELLO SALAD 1 small package orange- pineapple jello 1 small can crushed pineapple 1 cup small curd cottage cheese 1 cup chopped nuts 1 pkg. Dream Whip In a small saucepan, mix together jello and pineapple, in- cluding'juice. Heat on low until jello is dissolved. Set aside to cool. Whip Dream Whip according to package directions. Add cottage cheese and nuts to cooled jello mixture. F o l d into Dream Whip. Chill thoroughly. It will hold the shape of a mold. Serves fi. Nina Coffee LASAGNE Brown 1% Ibs. ground chuck, 1 cup chopped onion and 'A cup BETHEL CUNNINGHAM ...'Assistant Professor, Foods and Nutrition, University of Arkansas 10 prize iwnners. They were chopped green peper in 1 a r g e saucepan. Add 3% cups (1 Ib. 12 oz- can) tomatoes. V4 c u p mushroom stems, pieces a n d liquid. 1 · crushed garlic clove, 114 teaspoons salt, Vt teaspoon pepper, 1 ' teaspoon each bre- gano leaves and basil leaves. '4 teaspoon rosemary and 1 teaspoon monosodium glutamate. Simmer uncovered 30 minutes, stirring occasionally. Cook one 3-oz. package lasagne noodles according to package directions; rinse and drain. Place one-third sauce in bottom of 13" x 9" x 2" baking dish. Top with criss-cross layer of half of lasagne noodles. Spread I cup ricotta* cheese over noodles. Add half remaining sauce. Top with % cup Parmesan and 1 c u p shredded mozzarella cheeses. Add remaining noodles, 1 cup ricotta 1 *, remaining sauce, Vz cup Parmesan and 1 cup shredded mozzarella. Bake in moderate oven (350 F.) 25-39 min. * Cottage cheese can be used instead of ricotta. Bethel Cunningham BONUS RECIPES POTATO CUPS WITH CREAMED VEGETABLES 1 12-oz. okg. frozen shredded or diced hash brown potatoes, thawed 1 egg salt 1 10 oz. pkg. frozen mixed vegetables 2 tbsp. butter or margarine 2 tbsp. all-purpose flour dash pepper 1 c. milk About 1 hour before serving: Preheat oven to 450 degrees egg and 1 teaspoon salt. Press 1-3 cup potato mixture evenly against bottom and sides of each custard cup; place on jelly-roll pan. Cover pan loosely w i t h foil; bake 30 minutes. Remove foil; bake 10 minutes more or until boltoms and sides of potato cups are browned. With spatula, carefully remove potato cups from custard cups. Meanwhile, prepare frozen mixed vegetables as label directs; drain. In 2 quart saucepan over low heat, melt butter or margarine: stir in flour, pepper and 'A teaspoon s a l t until smooth. Gradually stir in m i l k ; cook, stirring constantly, until mixture is thickened and smooth; stir in vegetables. Spoon creamed vegetables into cups. Makes. 5 servings. CHOCOLATE POTATO CAKE 2 c. all-purpose flour 2 c. sugar 4 eggs 1 c. cold mashed potatoes % c. buttermilk V'z c. butter or margarine, softened 1 tbsp. double-acting baking powder I tsp. baking soda I tsp. salt 1 tsp. vanilla extract VI t. red food color 2 squares unsweetened chocolate, melted 2 pints vanilla ice cream, softened (optional) About l'/4 hours before serving or early in day: Preheat oven to 350 F. Grease. a 13" by 9" baking pan. Into large bowl, measure all ingredients except chocolate and ice- cream; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 4 minutes, occasionally scraping bowl with spatula. Beat in chocolate until blended. (Batter may appear curded.) Pour batter into pan and bake 50 minutes or until toothpick inserted in center comes out clean. Let cake stand for 10 minutes; serve warm with ice cream, or cook cake on wire rack completely to serve later. Makes 12 servings. CORNFLAKE KISSES 2 egg whites, stiffly beaten 1 c. sugar 114 c. slightly crushed cornflakes 1 tsp. vanilla 1 c. shreildcd coconut Vi c. chopped nuts dash of salt Add sugar gradually to beaten egg whites. Fold in remaining ingredients. Drop by teaspoon onto greased baking sheet. Bake in 325 F. oven 15 minutes. or u n t i l slightly browned. Kcmovc from pans arid cook on wire racks. o S College Teaching All Phases Of Cosmetology For Further Information DIAL 521-3571 BANANA SPLIT CAKE 2 c. graham cracker crumbs 1 stick melted margarine 3 tbs. sugar 2 eggs 2 sticks margarine, softened 2 c. powdered sugar 3 or 4 bananas 1 medium size can crushed pineapple, drained 1 large carton whipped topping ^ c. maraschino cherries, chopped % c. chopped nuts Mix crumbs, melted margarine and 3 tablespoons sugar to spread evenly into a 13x9- inch pan. Pat down. Beat eggs, softened margarine and powdered sugar together with electric mixer for not less than 15 minutes. Spread evenly over unbaked .Graham cracker crust. Cover with sliced bananas. On lop of bananas spread the drained pineapple and cover with whipped topping. Sprinkle nuts and cherries over all. Refrigerate overnight before serving generously to 12. Let Pudding Stand When you remove a steamed or boiled pudding, let it stand a few minutes before removing it from the mold. This will insure it of being firm. A steamed pudding removed too quickly is likely to break if the steam isn't given a chance to evaporate. slim down shape up

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