2013-03-07 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will feature Suzanne Ternes, a Strasburg High School senior, who will graduate in May.

While in school she has been active in National Honor Society, basketball, SADD, yearbook staff, National Close-Up, International Science fair and football statistician.

In the fall she will attend the University of Mary, Bismarck and major in elementary education. Her parents are Gary and Barb Ternes.

Angel Food Salad
1 angel food cake
2 1/2 to 3 C. milk
1 pt. strawberries, cut in 1/2 or 1/4
2-3 1/2 oz. pkgs.vanilla instant pudding
8 oz Cool Whip
1 to 2 kiwi fruit

Tear cake into 1” pieces. Prepare pudding with milk. Add 2 cups Cool Whip (reserve the rest for garnish). Place 1/3 cake pieces in 3 quart glass bowl. Top with 1/3 pudding mixture, 1/2 of strawberries, 1/3 of cake and 1/3 pudding mixture. Slice kiwi, cut each slice into half. Place slices against side of bowl. Top with remaining cake pieces, pudding mixture and strawberries. Refrigerate until chilled. Garnish with Cool Whip.


Suzanne Ternes Suzanne Ternes Parmesan Chicken Breasts
1 c. crushed bread crumbs
1/2 c. parmesan cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil
6 chicken breasts
Liquid mixture:
2 beaten eggs
1 Tbsp. oil

Mix all dry ingredients together. Dip breasts in liquid mixture, then in crumb mixture. Arrange on flat, rimmed baking dish. Bake at 350° for 1 1/2 to 2 hours. Baste with juices from pan.

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