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Dallas Post/Charlot M. Denmon
By CHARLOT M. DENMON
Staff Correspondent :
Anne Neyhard of Oak Hill loves to
cook — appetizers, entrees, salads,
casseroles, desserts — she is always
ready to try each new recipe she
gets. Her children’s favorite, how-
ever, is their mother’s baking espe-
cially the Pumpkin Pie Cake she
bakes, appropriate for this season of
the year.
Mountain when she was five years
of age with her parents, Mr. and
Mrs. William Motyka, graduated
from Lake-Lehman High School.
Following her marriage, she lived
in various areas of the United States
since her husband was in the Serv-
ice. Her favorite area was Denver,
Colo., where her son, Robert, now a
student at Lake-Lehman Junior
High, was born. Her daughter,
Tara, age 10, a student at Lehman-
Jackson Elementary School, was
born locally. Two years ago, Anne
and her family moved to Oak Hill
from their former home in Plym-
outh.
Anne is employed by American
Greetings Co. ac a merchandiser
and also does decorated cakes. She
began doing the latter when her
children wanted something special
or unusual varieties of cakes and
she couldn’t buy them anywhere.
Anne bought special pans and
started baking and decorating the
cakes herself. When she couldn’t
find the right shaped pans, Anne
baked large cakes and shaped them.
Soon other mothers heard about her
cakes and began asking Anne to
make and decorate cakes for spe-
cial occasions.
Since both of her children are in
school, Anne is involved with the
Lehman-Jackson PTA, and also
spends much of her leisure time as
chauffeur for their various extra-
curricular activities.
When she has time, she enjoys
reading and this past summer she
began playing golf. Prior to that,
she bowled but gave it up this fall
and winter because her son, Robert,
became involved in soccer.
The recipes Anne shares with
Post readers this week are family
favorites and all are equally deli-
cious. The Pumpkin Pie Cake
makes an appropriate Thanksgiving
dessert or great for serving to
friends who stop in during the holi-
day season. The Nutmeg Butter
Fingers are a favorite of her family
and friends and also something dif-
ferent to take to bake sales or to
club events. Chicken Breasts
Supreme are ideal for dinner guests
and the Meat and Potato Pie is an
excellent cold weather one-dish
entree. None are too difficult to
prepare and all are economical as
well as nutritious.
PUMPKIN PIE CAKE
1 - 32 oz. can pumpkin
4 eggs, slightly beaten
1% c. sugar
11g. can evaporated milk
1 t. cinnamon
1t. ginger
1 t. ground cloves
1 box yellow cake mix
2 sticks butter or margarine
Mix together first seven ingredi-
ents. Pour into a greased 13x9”’ pan.
Sprinkle box of yellow cake mix,
dry over pumpkin mixture. ‘Melt
two sticks of butter and drizzle over
cake mix. Sprinkle with chopped
nuts, if desired. Bake at 325 degrees
for about 90 minutes.
NUTMEG BUTTER FINGERS
Finger Cookie:
1 c, butter (2 sticks)
3% c. sugar
1 egg
2 t. vanilla
3 c. flour
34 t. nutmeg
Butter Cream Frosting:
1/3 c. butter
1 t. vanilla
2 t. rum flavoring
2 T. light cream
2 c. sifted confectioners sugar
Nutmeg
To prepare cookies, pre-heat oven
to 350 degrees. Cream butter thor-
oughly, add sugar gradually and
continue beating until mixture is
light and fluffy. Add egg and
vanilla, mix well. Sift together flour
and nutmeg. Add gradually to
creamed mixture blending well
after each addition. Shape dough
into fingers (% inch in diameter and
3 inches long).Bake on buttered
cookie sheets at 350 degrees for 13
to 15 minutes. Cool.
To prepare frosting, cream well
the butter, add’ vanilla and rum
flavoring and blend. Gradually add
confectioners sugar and cream.
Beat until smooth and creamy.
Spread over top and sides of cook-
ies. Sprinkle lightly with nutmeg.
CHICKEN BREASTS SUPREME
3 med. chicken breasts, cut in half
lengthwise
34 t. seasoned salt
Paprika
1 chicken bouillion cube
1 c. boiling water
V4 c. sauterne
% t. instant minced onion
% t. curry powder
Dash of pepper
Mushroom sauce
Sprinkle chicken with seasoned
salt and paprika. Place in 11x7x1%
inch baking pan. Dissolve chicken
bouillion cube in boiling water; add
wine, instant minced onion, curry
poweder and pepper. Pour over
chicken. Cover with foil and bake at
350 degrees for 30 minutes. Uncover
and bake 45 minutes longer or till
tender. Remove chicken to warm
platter. Strain pan juices, reserve.
To prepare mushroom sauce: in
saucepan blend two tablespoons all-
purpose flour with 3; cup cold
water; slowly stir in reserved pan
juices. Cook and stir over low heat
till sauce thickens and bubbles; boil
three to four minutes longer. Add
one 3-0z can sliced mushrooms,
drained (%
Spoon sauce over chicken breasts.
Garnish with watercress.
MEAT AND POTATO PIE
1 beaten egg
Y c. milk
3% c. soft bread crumbs (about 1
slice)
3 t. salt
Dash of pepper
1 1b. ground bef
3 c. diced, cooked potatoes
1/3 c. chili sauce
4 c. chopped green onion
1 t. prepared mustard
15 t. salt
~2 oz. sharp, process American
cheese, shredded (2 cup)
Combine first five ingredients,
add beef and mix well. Press mix-
ture into bottom and side of 9-in. pie
plate. Combine potatoes, chili
sauce, onion, mustard and salt, toss
lightly. Spread mixture in shell.
Bake at 350 degrees for 35 minutes.
Remove from oven, sprinkle with
cheese. Return to oven till cheese
melts, about three minutes.
Two groups — the working woman and young career
couples known as ‘yuppies’ — have emerged as
today’s trendsetters in food as well as other consumer
products.
And their influence has contributed to the increasing
importance of chicken in the diet, according to the
National Broiler Council.
The working woman especially has helped to raise
the national consciousness of eating for good health.
While she is not always in the home at mealtime, she
demonstrates concern and influence over the food
served to children whom she has left in the charge of
easily prepared foods.
Career couples, committed to living the “good life,”
believe that eating well and being healthy go hand-in-
hand. They are young, affluent, sophisticated and
willing to experiment. Extremely image conscious,
they set high standards of excellence and for them the
Both groups see chicken as a good protein source,
low in calories and cholesterol. While fried chicken is
still America’s favorite, the collective effects of both
health and lifestyle influences have resulted in new
trends in cooking chicken.
_ Broiled chicken is becoming increasingly popular.
Poaching and baking, often without the skin, meets
demands for decreased calorie count. Light sauces
made from pureed marinades and wine reductions
give chicken a gourmet touch. Burritos, enchiladas
and pasta salads are made with chicken as an
ingredient or teamed up with chicken.
In any form, chicken is in step with today’s dietary
demands.
Cake winner
Conway, Luz. Co. Rec. Dept.
Some foods
Fad diets come and go, and some
of them can be truly harmful to the
body’s system. Yet there are some
key foods which can genuinely
improve your well-being.
This list, prepared by nutritionist
Joan Friedrich, appears in the
November Reader’s Digest. It tells
you what to include in your diet and
why.
— Bananas. High in minerals,
they add potassium, one of the
body’s most important elements. A
shortage of potassium can lead to
weakness, insomnia, even an irregu-
lar heart rate.
— Bran muffins. Bran adds fiber
to your diet and has been found to
help reduce serum cholesterol.
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
Ida Red, Deli-
Macoun, Northern
Honey
— Broccoli. High in vitamins A
and C.
— Chicken. One of the best pro-
tein sources, easily digested and low
in fat. 3
— Flounder. High in protein and a
good source of polyunsaturated fat,
which lowers blood cholesterol
levels. It is low in saturated fats.
— 99 percent fat free milk. Pro-
vides the calcium and phosphorus
If You Use... Try...
Theragran-M
Centrum
Anacin
Bayer Aspirin
SPICY HERB-BROILED CHICKEN
1 broiler-fryer chicken, cut in parts
1 t. poultry seasoning
% t. dried mint j
4 c. cider vinegar
4 c. soy sauce
2 T. cooking oil
2 cloves garlic, pressed
4 t. hot pepper flakes
1 c. chicken broth
2 T. catsup
4 c. plain yogurt
In large bowl, make marinade by mixing together
poultry seasoning, mint, vinegar, soy sauce, cooking
oil, garlic and hot pepper flakes. Add chicken, turning
to coat, and marinate at least 30 minutes. On broiler
pan, place chicken, skin side down; broil 5 inches from
heat for about 15 minutes. Turn chicken, brush with
marinade and broil for about 15 minutes more or until
fork can be inserted in chicken with ease. Remove
chicken to warm platter. Drain broiler pan; remove
and discard any excess fat. To pan, add chicken broth,
catsup and remaining marinade; simmer over
medium heat until reduced by a third. Add yogurt and
bring to boil. Serve with chicken. Makes 4 servings.
+ All recipes prepared in the Cook-off along with
other chicken recipes and information are included in
The Chicken Cookbook. It is available for $1.75 per
copy (check or money order only; do not send cash)
from: Chicken Cookbook, Department NBC, Box 307,
Coventry, Connecticut 06238.
“O-
Chicken soup was the food ‘‘most remembered being
comforted with as children,” according to a survey of
food service industry professional conducted by ‘“Res-
taurant & Institutions magazine. The National Broiler
Council suggests that making soup stock is a good way
to use less meaty parts of the chicken, such as backs,
necks and wings. Or for a hearty cold weather meal,
using the whole chicken with chunks of both light and
dark meat enriching the soup.
PSU offers
course in
holiday food
Don’t spoil your figure by eating
the wrong foods during the holidays.
Whether you're eating at home or at
parties, you can choose the nutrition
filled, tasty filled, tastyfoods that
help provide a healthy and trim
body. Some families need aid to
help them make smart food choices.
State have provided such an aid in
the form of a Correspondence
reference. Included in the 11 lesson
to living and good health.
Send for the course entitled,
“Food - Selection and Preparation,”
to use as a guide for your holiday
meals and for the entire year. You
get the course by sending $10.00,
including handling, to ‘‘Foods,”’
Department 5000, University Park,
Pennsylvania 16802. Make check or
money order payable to Penn State.
SUPPORT THOSE
THAT ADVERTISE
THE DALLAS POST
“Creative Kitchens
you need with potassium and phos-
phorus.
— Oranges. High in fiber and
Vitamin C, with bonus nutrient.
— Pasta. It’s not the pasta that’s
fattening, it’s the sauce! Pasta pro-
vides necessary carbohydrates for
energy and muscle function.
— Potatoes. Carbohydrates, plus
many minerals. For maximum
nutrition, eat their skins, too.
and ‘Waths
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