SECOND 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
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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.
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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.
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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.
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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.
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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
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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.