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Marjorie Bennion
Include in this exhibit was an article about Marjorie Bennion printed in the Rexburg Standard Journal, February 11, 1993. The article included several of Marjorie's favorite recipes for elegant entertaining. These recipes are reprinted below.

Chicken Souffle Roll

5 tablespoons butter
1/2 cup plus 2 tablespoons flour
1/8 teaspoon salt
2 1/4 cup milk
5 egg yolks, beaten
1 teaspoon sugar
1/8 teaspoon nutmeg
5 egg whites, beaten stiff


Melt butter, add flour, salt and stir until smooth. Heat milk and add gradually; cook about 5 minutes, stirring constantly. Stir a small amount into the yolks, then return yolks to the heated sauce. Remove from heat; add sugar and nutmeg. Cool to lukewarm. Fold in beaten egg whites.

Line 10x15-inch jelly roll pan with parchment paper. Grease sides. Spread batter on top of parchment paper and bake at 325 degrees about 35 minutes or until golden. While still warm, Spread souffle with mixture below, and roll up like a jelly roll. Slice to serve. This can be prepared ahead of time and refrigerated.

2 tablespoon butter
5 green onions, finely chopped
6 medium fresh mushrooms, chopped
4 tablespoons parsley
1/2 cup diced apple, skin left on
4 preserved or fresh kumquats, chopped (optional)
2 1/2 cups cooked chicken
1/2 teaspoon thyme
12 ounces cream cheese, softened

Saute green onions in butter until tender. Add mushrooms and cook about 3 minutes or until most of moisture has evaporated. Add other ingredients. Salt and pepper to taste. Heat just until soft enough to spread.


Butter Cream Mints

1 cup water
1/2 cup butter
2 cups sugar
1 tablespoon white Karo syrup
Peppermint extract
Food coloring

In heavy 3-quart saucepan, heat water and butter until butter is melted. Add sugar and stir with wooden spoon until dissolved. Cover and bring to boil. Remove lid and wipe sides of pan with brush to remove any sugar crystals. Continue cooking until syrup reaches 258 degrees. Pour onto cold buttered slab. Do not scrape pan. Sprinkle with 6 drops of oil of peppermint and a drop or two of food coloring, but do not stir in. When cool enough to handle, pull like taffy until candy is firm but elastic and loses its gloss. Pull out to a 1/2-inch rope; cut into 1/2-inch pieces. Store in covered Tupperware container. Candy will emllow in 12 to 24 hours. Makes 90 mints.

Hot Fruit Salad

1 package fresh or frozen raspberries
1 can pineapple chunks
1 can fruit cocktail
1 can apricots
1 can sliced peaches
1 can pears

Drain fruit. Add 1 can applesauce. Mix. Place in greased casserole. Sprinkle top with brown sugar. Bake at 300 degrees for 2 hours or longer. Stir occasionally. Can omit or add any fruit, but must have applesauce, raspberries and pineapple.


Spinach Salad

1/2 pound spinach leaves, washed and drained
1/2 head romaine lettuce
1 4-ounce can water chestnuts, drained and sliced
2 large fresh pink grapefruit, sectioned and membranes removed
Add chopped celery, minced scallions or purple onion rings, crumbled bacon, croutons. Toss with poppy seed dressing (below)


Poppy Seed Dressing

1/2 cup red wine vinegar
3/4 cup salad oil
1 1/2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced onion
1 teaspoon salt
1/2 teaspoon dry mustard

Pour vinegar and oil in blender. Add other ingredients. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.


French Chocolate Mint

1 cup butter
2 cups powdered sugar
3 squares melted baking chocolate
1/2 teaspoon peppermint extract
4 eggs
1 teaspoon vanilla
1/2-3/4 cup peppermint candies, smashed
2 cups pecans, finely chopped

Beat butter, add sugar until fluffy (15 minutes), add eggs one at a time beating after each additon. Add flavoring, mixing well. Add candies. Cover bottom of 28 small nut cups or cup cake liners with pecans. Spoon mixture into cups and freeze. Add a dab of whipped cream just prior to serving.