| Description |
The Marriott-Slaterville City History Collection was created by the residents of the town to document their history. The collection includes Autobiographies, Oral Histories, History of Marriott, History of Slaterville, and the History of the Merging Townships to create Marriott-Slaterville City. This information has left behind rich histories, stories and important information regarding the history of the Marriott-Slaterville area. |
| OCR Text |
Show Chicken and Asparagus with Farfalle Pasta (Source: bettycrocker.com) 4 cups uncooked bow-tie (farfalle) pasta 1 lb fresh asparagus-spears 1 Tablespoon canola oil 1 lb boneless skinless chicken breasts, cut into 1 inch pieces 1 package (8 oz) sliced fresh mushrooms (3 cups) 2 gloves garlic, finely chopped 1 cup Progresso reduced-sodium chicken broth 1 Tablespoon cornstarch 4 medium green onion, sliced (1/4 cup) 2 Tablespoons chopped fresh basil leaves salt 1/4 cup finely shredded Parmesan cheese 1. Cook and drain pasta as directed on package, omitting salt. 2. Meanwhile, break off tough ends of asparagus as far down as stalks snap easily, wash asparagus; cut into 1-inch pieces. 3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms, and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender. 4. In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thick and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese. (Serves 6, calories per serving 320) Lemon Sugar Cookie (Source; eaglebrand.com) 1 cup butter, softened 1 cup sugar 2 large eggs 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1/4 cup lemon juice 2 tablespoons grated lemon peel 2 teaspoons vanilla extract 5 cups Pillsbury BEST® All Purpose Flour 4 teaspoons baking powder 1 teaspoon salt LEMON DRIZZLE 11/2 cups powdered sugar 2 tablespoons water 1 tablespoon lemon juice 1. BEAT butter and sugar in large bowl until creamy. Add eggs, sweetened condensed milk, lemon juice, lemon peel and vanilla; mix until smooth. 2. COMBINE flour, baking powder and salt in separate bowl. Add to butter mixture; mix well. Divide dough into 3 balls. Wrap in plastic; refrigerate at least 4 hours. 3. HEAT oven to 350°F. Roll each ball on lightly floured surface to 1/4-inch thickness; cut into desired shapes. 4. BAKE 10 to 12 minutes. Cool on wire rack. Garnish with Lemon Drizzle, if desired. COMBINE powdered sugar, water and lemon juice; mix well. Drizzle over cooled cookies. (Makes 7-8 dozen cookies, calories per cookie 80) 120 |
