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Front Page » August 12, 2008 » Lifestyle » Cooking from the pantry
Published 3,119 days ago

Cooking from the pantry

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A cooking class is held once a month in the Emery County courthouse and taught by Christine Jensen and Barbra Jones of the Utah State University Extension service. This class teaches the use and rotation of food storage.

This month, the attendees learned to make gingersnap stew, festive fruit salad, and tangy cucumber salad.

Gingersnap stew

3 carrots, cut into 3/4 inch pieces

3 medium stalks of celery, cut into 1/2 inch pieces

1/4 cup chopped onion

2 tsp. cooking oil

8 ounces cooked smoked sausage, halved lengthwise and cut into one inch pieces

1 1/2 cup cold water

1/2 of a 15 ounce can of kidney beans, rinsed and drained

1 Tbsp. chili powder

1 Tbsp. Worchestershire sauce

1 14 ounce can stewed tomatoes

6 gingersnaps, crushed

In a large saucepan, cook carrots, celery and onion in hot oil over medium heat for five minutes. Remove vegetables from pan. Add sausage to pan. Cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder and Worchestershire sauce. Bring to boiling, reduce heat and simmer uncovered for about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about five minutes or until mixture thickens and bubbles.

Festive fruit salad

1 20 ounce can fruit cocktail and juice

1 20 ounce can pineapple tidbits and juice

1 can mandarin oranges, drained

1 small package banana instant pudding, prepared

2 bananas, sliced

1 cup miniature marshmallows

Combine fruit cocktail, pineapple and oranges. Pour prepared pudding over fruit and mix well. Fold in bananas and marshmallows. Arrange in small serving bowls and garnish with toasted coconut and maraschino cherries.

Tangy cucumber salad

2 small cucumbers, thinly sliced

1 tsp. salt, divided

2 medium tomatoes, chopped

1 medium onion, chopped

1/4 cider vinegar

2 Tbsp. vegetable oil

1 Tbsp. honey

1/2 tsp. celery salt

1/2 tsp. dried basil

1/2 tsp. ground mustard

1/4 tsp. garlic powder

1/4 tsp. dried oregano

dash cayenne pepper

Place cucumber in a strainer, sprinkle with 1/2 tsp. salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl, add tomatoes and onions. In a small bowl whisk together remaining ingredients and pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

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August 12, 2008
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