Wh° * Who In The Kitchen
At 21, Doris Miller Has Lots
Of Experience For Such A “Young Cook!” 1
“**•*■*7 CLodlt«
" , Post Staff Writer
“ While it’s not unusual for some
^ *®Arn to cook as a young
ster, it is a bit unlikely that some
****** 21 years of age already tm
‘■wen yean paid cooking experi
e0ce to her credit. Doris Miller is
such a person.
Miller ta presently employed at
Ryans Family steak House on
Jyvola Road. Because she re
cently burned her arm while taking
-a pan of potatoes from the oven,
.she s now making salads. Previous
.cooking experience has come from
-'PJZl’fr Inn- where ■** »Pe
^aliied inpreparing the buffet trays
.of different kinds of meats. "I liked
.making things look pretty," she
. ttniled. The young woman also
worked at Joyner’s Restaurant at
^Buster Boyd Bridge in lake
Wylie, where she learned to make
—
i*>ris Miller
.Young cook ha« dream
beef stroganoff and coquilles, re
cipes for which follow. Before
going to Joyner’s she was em
ployed at Church’s Fried Chicken.
Miller got an early start as a paid
cook when her parents separated
and her mother needed help. She’s
———————- ■■——I ■! !■
GRANNY'S APPLE P ARP AITS, in their red, white and hlne glory, are n
great way to celebrate summer. Excellent tar calorie watchers, the
dessert Is a light refresher perfect for warm-weather dining.
Granny Stars In Desserts
Take advantage of the delightful
fresh fruits of the season, such as
Granny Smith Apples, the only
genuine summer apple available. In
fact, the Granny Smith Apples in
your store were picked about three
weeks before coming to market -
they’re that fresh!
These large green apples are ex
cellent for all purposes from baking
to munching out of hand. They have
a zesty flavor and snappy texture
that provides a wonderful contrast
to other summer fruits.
See how well they perform in
Granny's Apple Parfaits, a delicious
medley of fruits in an easy yogurt
sauce spiked with orange liqueur.
Delicious apd beautiful, the parfaits
are patriotic, too. The strawberries,
blueberries and apple whites make a
dessert perfect for July 4th cele
bration! (What’s more. Granny
Smith Apples don’t discolor as
quickly as other apples, so don’t
worry about preparing the parfaits
ahead of time.)
I Summer Apple Compote is an
imaginative mixture of apples,
honey dew balls and grapes in a
succulent lime-wine syrup that takes
s scant five minutes to make.
Prepare the cooling compote early
in the day and serve icy cold for
maximum refreshment.
Granny Smith Apples have glossy
green skins and range from large to
medium size. They should be Arm,
free of braises or skin imperfec
tions
4-— -• ■ .1-——-. ,
-QBAEHT'8 parfaits 3
1 c. vanilla yogif^
2 tsp orange liqueur
V* tsp. ground cinnamon
2 Granny Smith Apples.
cored and diced
Vi pint strawberries, hulled
and cut in half
1 c. fresh blueberries
Blend together yogurt, organge
liqueur and cinnamon. Layer
diced apples, strawberries and
blueberries with yogurt in parfait
glasses or dessert dishes. Chill
until ready to serve. Makes 4-6
servings.
V4 c. sugar
1 c. water ,
1 2-inch piece
stick cinnamon
1 c. white wine
2 Tfaap. lime juice
3 Granny Smith Apples,
cored, cut in cubes
(3 cups)
lVi c. honeydew melon
balls >
l Vi c. seedless grapes
Mix sugar and -water in sauce
pan; stir over low heat until
sugar dissolves. Add cinnamon
stick; bring to boiling, simmer 5
minutes. Remove from heat, re
move cinnamon stick; stir in
. wine and lime juice Cool. Com
bine apples, melon and grapes in
large bowl; pour syrup over fruit
Chill several hours before serv
ing. Yield: 6-6 servings.
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the middle of nine children (four
brothers and four sisters) and still
helps her mother out financially,
although she does not live at home
Miller’s mom, a good cook,
according to her daughter, tells
Dons she's proud of her. The young
cook began learning her skill
around the ime she was nine. Then,
she recalled, "I taught my older
sister.’1''
Miller has always been able to get
work in her chosen field by con
vincing potential employers she’ll be
a good worker. “I dream about
opening my own place, owning or
being a partner in a restaurant, or
catering parties,” she confessed
She did prepare the food for a
friend’s wedding, yet is shy about
telling people what she can do or
offering her services. One of her
greatest pleasures related to cook
ing is “seeing it look pretty all laid
Did You Know...
- The earliest written cheesecake
recipe is found in the world’s oldest
cookbook, written by a Greek and
published in 228 AD.
-- Philadelphia Brand cream
cheese is offering two sizes of
springform pans. A 7-inch pan, for
those who prefer taller cheesecakes,
is available for $2.75 (check or
money order) and one proof-of-pur
chase from any 8 oz. package of
Philadelphia Brand cream cheese; a
Vlnch pan can be hatTfor $3.50 and'
one proof-of-purchase. Included with
the pan is a booklet full of recipes
and preparation tips. Write to
“Philly” Pan Offer, P. O. Box 2480,
Highland Park, IL 60035. Offer ex
pires December 31, 1985. Allow 6-8
weeks for delivery.
out. knowing I created it.”
frier favorite food to fix - and eat -
is spaghetti. She also likes to make
chicken or turkey pot pies, a
scrumptious combination of cooked
poultry, green beans, and corn, with
gravy thickened with flour and
butter. “It’s delicious with a crust,”
she pointed out, mouth watering.
Although she’s around food all
day, Miller maintains a trim figure
by eating only twice daily. Being
around food all the time, she said,
keeps her appetite in check.
Besides cooking, which is "my
number one thing,” Miller enjoys
dancing, watching old TV shows,
and writing poetry. “It’s a good way
to express how I feel,” she ex
plained. "I write about a lot of
things.”
She is a life-long member of Shiloh
Institutional Baptist Church.
Here are a few of the recipes
Miller has prepared for restaurant
patrons.
y>«. COUNTRY STYLE STEAK v
U Fry steak til it reaches desired V
AleveJ of doneness Remove from A
7 pan Brown V4 c. flour in grease A
\ and steak drippings. Add water to A
y make gravy. Stir constantly so it V
(f won’t get lumpy. Place steak in V
y baking dish. Pour gravy over and P
u heat ip 350 oven for 15 minutes. h
BEEF STROGANOFF
V (For 1 serving)
y Brown about 4 strips of beef in ?
(a butter Mix together 1 Tbsp •)
y butter, melted in pan, with 1 A
7 Tbsp. flour, for gravy. Add ** tsp. A
\ Legout beef base powder, V4 c. A
y mushrooms, and a small amount V
\f of water if needed. Cool til thick- /
y ened. Stir in 1 Tbsp. sour cream, v
Miner demonstrates making gravy with butter and flour to thicken. New
apartment doesn’t yet have stove, so she's confined to two burners.
COQUILLES
(1-2 servings) W
Heat 6 scallops in pan with y
butter. Make a paste of butter (f
and flour to thicken gravy. Stir in
1/< c. milk and a touch of chablis if J
desired. Simmer til thickened \
Place scallops and gravy in oven- r
proof pan and top with Parmesan t
cheese Bake in oven just til y
cheese melts. ^
PRIME KIR
• Serves 6)
Sprinkle small prime rib with
white pepper, salt, meat ten
derizes chives, and paprika.
Roast lor 20-3tT minuter ~tii—
browned Should not be cooked
too long. For sauce, boil beef
broth with an onion and some
whole carrots, for 15-20 minutes.
Serve With meat.
■■■ ."-l
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