The news-review. (Roseburg, Or.) 1948-1994, August 14, 1952, Image 13

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The news-review., August 14, 1952, Image 13

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Newspaper Page TextSECOND SECTION The N.wt-R.yi.w, Roieburg, Or. THURSDAY, AUGUST 14, 19S2 188-52 Ice Cream Parfait Pies Are Hot Weather Treats Parfait pies are still making headlines thin summer. It's something new and was developed especially for hot weather, for it's a way of combining- four simple ingredi ents without cooking, to make a new and different pie fil - ' If a ,,' r V - ' Srv Ht :' - ICE CREAM PARFAIT PIES ore excellent hot-weather desserts. They ore easy to fix and so easy to eot. The newest parfait pie is Orange Chocolote-Chip which uses grated semi-sweet chocolate in a filling with a delicate orange flavor. wlfw wn I " -I.. ,vTi waKf . EGG RING SUPPER SALAD is a meal in itself. And eggs are a wonderful source of protein. This recipe calls for 1 dozen hard cooked eggs; 2 cups diced celery; I Vi teaspoons salt; Vi teaspoon pepper; 2 tablespoons mayonnaise; 4 tablespoons sandwich spreod; 6 cooked frankfurters, halved; 3 tomatoes, quartered; 1 green pepper, sliced thin and salad greens. Just chop the eggs, mix with celery, seasoning, mayonnaise and sandwich spread. Pile egg salad lightly in a ring mold. Stand frankfurters halves upright in egg mixture, then pack mix ture firmly. Chill thoroughly and unmold on plate. Fill center of ring with quortered toma toes and surround with green pepper and salod greens. ' SHORT CUT TO Extra-Special Picnics i. I'liuitiaw Km ft. far i odd. k... of Do,, Best Foods Sandwi(h Spred makes everything you taste even better! Modi by rht makers of NUCOA margarin. and BEST FOODS MAY0NMAI5I - ' 7"- ' ' Best Foods Sandwich Spred ! . Sondwvi. c V oty "" Ess. like Jtc r r V ' JWW dR'Vi, 'J Market Report CRAPES Seedless, Lady Fingers and Red Malauas in the Mrf'": "ow. PEACHES Local peaches are here. PORK Pork prices have risen as high as 20c a pound on some cuts durine the past month. Price trend Is now un-co-'-.tn BEEF Price remaining sta tionary. VEAL Price has dropped a tew cents a pound recentlv. TURKEY This is still "the housewife's best budget bet. SALMON Another budsct saver is silverside salmon which is now plentiful. CUCUMBERS Better be bringing the ten gallon crock down out of the attic. The cu cumber price is steadily drop ping and H is almost pickle makino time. Incidentally, lo cal dill Is on the market now. You'll be needing a good fresh bundle of dill soon. " IT'S THE WATER'j THAT MAKES lOLYMPIA BEER ALWAYS RIGHT FOR SUMMER REFRESHMENT.! KEEP A SUPPLY! FOR I YOUR GUESTS. l runs twrww t . ti( . u I . ling. The idea has wonderful possi bilities and cooks who like to ex periment can try all kinds of var iations. Fruit flavored gelatin is dissolved in hot liquid water, ruit juice or a carbonated bev erage. Next, ice cream, the "mag c'' ingredient, is blended into the tot mixture until it melts. The fili ng is chilled for a short time until it thickens and forms slight mounds when stirred. At that point, the fruit or other flavoring is folded in carefully. Then, all that's left to do is turn the mix ture into a cooled, baked Die shell and chili it until firm. From the basic recipe for Ice Cream Parfait Pie, hundreds of lus cious flavors can be made. All one needs is a little imagination to vary the fniit or flavorings, or the flavor of ice cream or fruit- tlavored gelatin used, and a new Parfait Pie is born. A particularly interesting version of this family of new pies uses grated semi-sweet chocolate in a filling with a very delicate orange flavor. It's called Orange Choco late Chip Parfait Pie. The nutlike flavor and tender flakiness of a pie shell made with milk compli ments the delicacy of the filling. ORANGE CHOCOLATE-CHIP PARFAIT PIE Makes 8-inch pie Flaky Pastry 1 cup sifted Enriched Flour teaspoon salt 1-3 cup shortening 2 to 3 tablespoons cold milk 1. Sift flour and salt together. Cut in shortening until particles are the size of small peas. 2. Sprinkle milk over mixture, toss ing lightly with fork until dough is moist enough to hold together. Form into a ball. 3. Roll out on floured pastry cloth or board to a 10-inch circle. Fit pastry loosely into a S-inch piepan. Fold edge to form standing rim; flute. Prick crust with fork. 4. Bake in hot oven (42S deg. F.) 10 to 12 minutes. Orangt Chgcolatt-Chip Filling !i cup water (For faster setting, reduce liquid by Vt cup.) i cup orange juice 1 package orange-flavored gela tine 1 pint vanilla Ice cream A cup (2 oz.) grated semi-sweet chocolate 1. Prepare pie shell as directed above. 2. Heat water and orange juice to boiling in 2-quart saucepan. Re move from heat. 3. Add fruit-flavored gelatin; stir until dissolved. 4. Add ice cream, cut into pieces, Special Recipe Designed For Douglas County Folk Douglas County's reputation as the world's timber cap ital seems to have gotten around. Even the food producers are taking notice of us. Last week we received in the mail a recipe designed es pecially for us here in Douglas County. It's frankfurters again, but all dressed up and with such a fancy name. They called it "Paul Bunyen Roll-Arounds." , , Ordinarily, a fond editor isn't supposed to use trade names on her page. But inasmuch as the Sperry Flour folks (there, we let it slip) were nice enough to de sign a recipe especially for us and name it after our timber hero, we'll make an exception this time. So, here's "Paul Bunvan Roll Arounds" to serve to your woods man. Paul Bunyan Roll-Aroundg Sift flour before measuring. Use level measurements for all ingre dients. Have ready S frankfurters prepared mustard sweet pickle relish g strips American cheese 1 Stir N Roll Biscuit Strips Slit frankfurters open, length wise, to form a deep pocket. Spread with mustard and pickle relish, and insert a strip of cheese in each opening. Wrap Stir-N Roll Biscuit Strips around filled frank furters 3 times, covering both to hot liquid; ttir immediately un til melted. 5. Chill until mixture is thickened but not set, 20 to 30 minutes. 6. Fold in grated chocolate. 7. Turn into cooled, baked pie shell. Chill until firm. 20 to 30 minutes. Top with whipped cream and grated semi-sweet chocolate, if desired. Veal Scallopini Tops For Parties We get many requests for a veal scallopini recipe. Well, here Is a trustworthy one. It comes fresh out of the brand new pocket-size "Martha Logan's Meat Cook Book." Beth Bailey McLean and Thora Hegstad Campbell wrote It and they sure know their meats. Now to veal cookery . Vaal Scallopini (Six Servings) Italian in origin, but very adapt able to American taste, this famous recipe is party fare. It may be kept warm over water or in a slow oven half an hour or so. One and one-half ' pounds veal steak cut Vi-inch thick, 1 teaspoon salt, 1 teaspoon paprika, cup sal ad oil, V cup lemon juice, t clove garlic, split, 1 teaspoon prepared mustard, V teaspoon nutmeg, I teaspoon sugar, V cup flour, Vt cup fat, 1 medium onion, sliced thin, 1 green pepper, cut In strips, 1 can (10-ounce) chicken bouillon, V pound mushrooms, 1 tablespoon butter or margarine, ( pimiento olives, sliced. Cut veal in serving pieces. Make a sauce by combining salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar. Heat well, or shake in a bottle to combine thor oughly. Lay veal flat in a baking pan. Pour the sauce over the veal. Turn pieces to coat with the sauce. Let stand IS minutes. Remove gar lic. Heat, and set the oven at 3S0 degrees F. (moderate) or cook over low heat. Lift the veal from the sauce. Dip into flour. Brown well in hot fat in a skillet. dd onion and green pepper. Combine chicken bouillon with remaining sauce and pour over the veal. Cover and cook slowly until veal is very tender, about 40 min utes. Clean and slice mushrooms. Brown lightly in butter. Add mushrooms and olives to the veal. Stir and dip the sauce over the veal. Cook about five minutes more. ends so cheese will not run out during baking (Dough will not completely cover frankfurters, some meat and filling will show.) Place on lightly greased baking sheet and bake in a preheated hot oven, 425 deg, for 15 to 20 min utes, or until crust is nicely brown ed. Serve hot with additional rel ishes, if desired. 8 servings. Stir N Roll Biscuit Strips Sift together into a mixing bowl 2 cups sifted Enriched Flour 2 ' teaspoons double-action bak ing powder 1 teaspoon salt Measure in same cup and add all at onre 1- 1 cup Wesson Oil 2- 3 cup cold milk Stir until mixture cleans sides of bowl and rounds up into a ball. Divide dough into 8 equal size pieces. Roll each strip on lightly floured board, with palms of hands, to form a rope about IS inches long. I n jfc. x iwtw W' DRESS A HAM SANDWICH up in party clothes once In a while foro real treat. For ham does need added flavor and contrast when used in sandwiches. Here's a recipe that provides taste) enhancers right in the sandwich spread. To l'i-cups finely chopped cooked ham, add 4 tablespoons sandwich spread; 2 tablespoons mayonnaise, 2 stalks celery, finely chopped and 1 teaspoon of minced onion. Combine aM ingredients and spread on toast which has been spreod with mayonnaise. Buttermilk Is Source Of Good Food Values Looking for something that will give summer meals i lift? Try buttermilk! It's cool, refreshing and good for you. Buttermilk is full of good food value, too. Buttermilk also adds flavor and a delicious tenderness to cooked 01 baked foods. Tasty buttermilk recipes will add interest, flavor and a variety to summer menus, Butterscotch Cottet Cake i cups flour 2 cups brown sugar 'j tsp. salt 2-3 cup butter ' 2 tsp. baking powder tsp. soda tsp, cinnamon '.-i tp. nutmeg 1 cup buttermilk 2 eggs, well beaten Combine flour, sugar, salt and butter; mix until crumbly. Re serve V4 cup to sprinkle over bat ter. To remaining crumbs, add baking powder, aoda and spices; mix' thoroughly. Add milk and eggs; mix well. Pour into two 8 inch square pans; sprinkle with reserve crumbs. Cbdpped nut meats and cinnamon may be sprinkled over crumbs. Bake in moderate oven 375 deg. F., 25 to 30 minutes. An unusual and delicious supper dish which is easy on the budget, is Meat Balls in Buttermilk Sauce. Grand for serving buffet style, 'oo. Meat Balls in Buttermilk Sauca (Serves 4) 1 lb. ground beef Vi cup bread crumbs V cup diced onion Vt cup milk 1 tsp. salt 1-8 tsp. pepper 1 Tbsp. butter Combine all ingredients except butter; shape into 8 meat balls and brown on all sides in melted butter. Remove meat balls from skillet and keep hot. Buttermilk Sauce 2 Tsp. butter 4 Tbsp. flour 2 Tsp. sugar 1 Vi tsp. dry mustard 2 cups buttermilk I egg, beaten slightly 1 tsp. salt 1-8 tsp. pepper. Add butter to drippings in skil let; add flour that has been mixed with sugar, dry mustard, and Gradually add buttermilk while stirring; cook over low heat until sauce is smooth and thickened, stirring constantly. Stir some hot sauce into beaten egg; return to skillet and cook 2 or 3 minutes more. Pour sauce Into a well greased !' quart casserole; add meat balls and hake uncovered in a slow oven, 300 deg. F., for 30 minutes. August is National Sandwich Month! Sandwiches are favorite eating for Americans. It is esti mated that we eat 27 million sandwiches daily. And no wonder. People like them for their good taste, economy and convenience. During August, have your favorite sandwich often. Try this one, too. Cut thin slices of cinnamon bread. Spread with butter or margarine. Cover with thin slices of apple. Accompany cinnamon-apple sand wiches with wedges of a snappy cheese. A frying pan with a close-fitting cover is a g-ood investment he cause it may be used for braising and boiling as well as for frying. When you are repuiishing your baking pans, look tor psns without hard-to-clean seams and crevices. Home Grown Tomatoes Make . Delicious Chili Sauce Now that green tomatoes, sweet green peppers and cab bage are plentiful, it's time to stock your larder with de licious relishes you'll be proud to serve whenever you want to add an extra taste punch to a meal. You'll save money, too, for you can put up these superb condiments at a frac tion of the cost of commercial CHILI SAUCK . Here's something new, believe It or not! A chili sauce with a genu ine chill flavor! Most thill sauce recipes contain no chili seasoning, but this one does. Here's how you do it: Prepare and chop fine. , . 30 to 40 medium tomatoes 10 medium onions 4 sweet green peppers Boil gently for 2 hours, stirring frequently. Add. . . 3'j cups vinegar ','t cup sugar 2 tablespoons salt Mix and add. . . 1 tablespoon dry mustard '4 cup Chili Powder Vi cup vinegar Continue cooking 1 hour, stirring occasionally. Pour into hot jars and seal. Makes approximately 8 pints. INDIA RELISH Prepare and grind. . . 2 quarts green tomatoes 1 small head cabbage 8 medium onions 12 green peppers Add Vi cup salt and let stand over night in cool pace. Drain. Place in large kettle. Add. Vi cup mustard seed 1 tablespoon celery seed 1 cup sugar 1Vj cups vinegar Cook 5 minutes at boiling point. Remove from flame and stir in. . . 1 tablespoon dry mustard Mix and add. . . Va cup vinegar 4 cup Chili Powder Mix well. Pour into hot jars and seal. Makes approximately 10 pints. HOT RELISH Prepare and grind using medium When it tains it pours v Pltln ortodlteJ j relishes. blade of food chopper. . . 1 quart green tomatoes 1 quart sweet red pepperi 1 quart mild onions . 1 quart cabbage Mix and add to vegetables, i Vi cup vinegar 1-3 cup Chili Powder Arid. 1 cup sugar ' 1 quart vinegar Hot green pepper and salt to taste. Conk mixture over simmer flame until vegetables are tender; about 1 hour. Pour into hot jars and seal. Makes approximately 8 pints. PEPPER RELISH Prepare and grind. 12 sweet green peppers 12 sweet red peppers 3 large onions Cover with boiling water. Let stand 5 minutes. Drain. Add. ... 1 quart vinegar Vi cup sugar 4 teaspoons salt 1 tablespoon mustard seed Mix and add. . . Vi cup vinegar v cup Chili Powder Mix well. Cook over medium flame 15 minutes. Pour into hot jars and seal. Makes approximately 8 pints. Hnrs de'Oeurve in French means "outside of the work." The first hors de'oeurve was created in Paris just before the French Rev olution. Restaurants were being established and waiters received no salaries. They lived on tips. To augment their pay Ihey were al lowed to cadge a bit of bread, ham or other foods. The waiters made tiny tidbits which they sold to the patrons. Soon each waiter had his special hnrs de'oeurve.