Image provided by: University of Oregon Libraries; Eugene, OR
About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 21, 1952)
aciunv sciiiur Local IN THE PINK WITH GREENS Carol Jean Wille, 18, o Des Plains, 111., displays some of the "green stuff that counts" after being chosen queen ol the Illinois Vegetable Week for the second consecutive year. ALL LACED UP John C. Binkowski. 59-year-old Chicago book keeper, displays the fillet luncheon cloth which won him the gold cup for the best handicraft in the Illinois State Fair. Binkowski. whose hobby has been needlecraft since he was 18, entered the fair for the first time .this year. Cheese Dips Are Party Favorites Dougnuts aren't the only edibles (hat can be dunked. Have you tried dunking nice, crisp potato chips in creamy cheese mixtures? "Dunks", or "Dips" are excel lent for parties. When your guests congregate around a bowlful of de licious cheese "Dips," stiffness and formality melt away quickly. Here are three excellent recipes for "Dips." Don't shy away from the clam recipe just because it sounds so unusual. You'll be sur prised how tasty it is. CLAM DIP 2 pkgs. cream cheese i teaspoon grated onion i teaspoon Worcestershire siic-e small can minced clams and juice Mix all ingredients together, eith er by hand or electric mixer, until creamy. Pile in attractive howl and serve with tray of potato chips. (If you make your dips early in the day, remove from refrigerator and let stand at room temperature an hour before serving.) ANCHOVY DIP 2 pkgs. cream cheese -J'-J '( Vary summer meoli with Porter tJ if d Pril-lett, SaladeHei, Midget Se- 5 3 ' Jf Vr) Shall, and Kurle-Q Noodles. y j "our grocer stocks them oil. IK4!tfJJ7iTilil1 00G TIME iiii Fruit On Market Launches Canning Season 3 to 7 teaspoons of anchovy paste 1 teaspoon grated onion milk or cream garlic salt if desired. Mix as for clam dunk. i BLUE CHEESE DIP 1 pkgs. cream cheese 1 jar blue cheese, or a lb. piece of blue cheese 2 teaspoons fresh horseradish ! Dash of Worcestershire and Tabas- 1 m sanre Juice of small grated onion Mix together by hand orclcclrie mixer until creamy. For a summer-time no-bake des sert that will satisfy the sweetest sweet-tooth in your family, try Peanut Brittle Crunch i 1 cup heavy cream, whipped j 1 Vi cups quartered marshmallows ! I cup crushed peanut brittle 2 cups toasted coarse enriched i yeast-raised bread crumbs g maraschino cherries Combine whipped cream, marsh mallows and peanut brittle. Line bottom of 8" x 8" x 2" pan with one third of bread crumbs. Spread one third of peanut brittle mix ture over crumbs. Repeat till you have three layers with peanut brit tle mixture on top. Chill. To serve cut into 8 portions and garnish each with 1 maraschino cherry, "ikes 8 servings. 6i Th Peaches, Pears Join Summer Fruit Parade By LOUISE HAYES News-Review Food Pafre Editor Pardon us while we brapr a little bit! But to our way of thinking, there's nothing in this world as good, as delicious, as super-wonderful as our western fruit! Out here in this lovely land between the Rockies and the Pacific Ocean, there is a special combination of sun and soil that produces fruit with real flavor. And our orchardists and agricultural colleges are constantly working to gild the lily and improve what is already mighty good our plums, pears, cherries, peaches and prunes. While you are busy with your canning, don't forget thai Junior thinks a peach or a plum in the hand is worth two on the pantry shelf. Now that fresh fruit is plenti ful, keep a bowl of it around the house at all times. But most im portant, keep it where little hands can get at it easily. This is the time to load up on those sunshine vitamins against next winter's cold. I The food editor's desk is being flooded with fruit recipes this week. Here are some you will find well worth trying. Pear Perfection Conserve 2 quarts Bartlett pear slices 5 cups sugar 2 oranges 3 tablespoons lemon juice 2 tablespoons ginger W cup nut meats Wash, peel and quarter Bartlett pears, removing cores, then slice in thin slices. It will require from 5 to 6 pounds to make 2 quarts. Put in crock or glass bowl and cover with sugar. Let stand overnight. Next day add orange slices, lemon juice and finely cut ginger pieces and bring to boil. Cook slowly unt'l mixture thickens. Five minutes be fore removing from heat, add nut meats. Ladle while hot into hot sterilized half-pint jars and seal at once. Makes ( half-pints A combination of five fruits makes this conserve colorful and rich. AUTUMN CONSERVE t Bartlett pears 6 Freestone peaches 8 apples 4 oranges, rind of two 1 cup crushed pineapple Sugar Grate the rind of two oranges. Wash, peel and chop the pears, peaches, apples and oranges. Com bine chopped fruit, rind and pine apple. Measure into large preserv ing kettle. To each cup of fruit al low 1 cup sugar. Stir together, th.'n bring to hoil and boil rapidly, stir ring frequently until conserve thickens. It is done when two thick drops run together off a clean, met al spoon. Pour while very hot into hot sterilized half-pint iars. Seal at once. Makes 7 to 8 half-pint jars. Here is a jam that can he used for many occasions and in many ways. For a new salad serve a spoonful of Minted Pear and Apple Jam in the cavity of peach or pear halves. With lamb this is a tasty combination. Minted Pear and Apple Jam 2 cups diced Bartlett pears 2 cups diced tart apples 1 box powdered fruit pectin 4' a cups sugar ,i teaspoon mint (spearmint) flav oring Green food coloring Mix diced Bartlett pears and diced apples. Place over high heat and stir in pectin. Bring to a boil. Add sugar all at once and stir it in. Bring to a rolling boil and con tinue boilipg for one minute, stir ring constantly. Remove from heat and stir in mint flavoring and coloring. Skim and stir alternately for three minutes. Pour into hot sterilized jars at once and seal. Makes abou Hour half-pint jars. This will be a summer favorite for your buffet luncheon. Tempting Pear Melon Bowl 4 fresh Bartlett pears 1 honcydew melon 2 oranges 1 cup red grapes Remove melon meal from honey dew and set shell upside down loj drain. Dice melon. Peel, core and slice pears in eighths. Cut orange sections free from membrane. Wash grapes and remove seeds. Kill melon shell with fruit and melon mixture and place on salad plate. Chill well, garnish with salad greens and serve with fruit French Dressing. CANNING PEACHES Canning peaches is a simple pro cedure, well worth the lime it takes to have this flavor fresh fruit the winter long. Select firm, fully ripe peaches for canning the kind nm-nniiw, mhhuti, vn, And Prunes you most enjoy eating. Wash the fruit; dip in boiling water for about 30 seconds then into ice water for the same period of time The skins will then slip off easily with the aid of a paring knife. Cut peaches in half and remove pit. Pack the raw fruit to within '-a inch of the top of clean hot jars. Cover with hot 40 per cent syrup made in the proportion of 1 cup sugar to l'-j cups water. Work out air bubbles from jars by inserting silver knife down, the sides of the jar or by shaking jar. Wipe rims of jars with clean damn cloth. Ad just lids according to manufactur er's instructions. Plunge jars into boiling water bath. Process 20 min utes for either pints or quarts, counting the time after water re turns to full boil. Remove jars as soon as time is up and cool quickly away from drafts. Separate jars from 3 to 4 inches for quicker coo!-' ing. After 24 hours, check for seal. Store in cool, dry. dark place. SUMMER FRUIT SALAD 1 8-07.. can crushed pineapple 2 cups boiling water 1 pkg. lime-flavored geiatin 1 cup seedless white grapes Fresh fruits Fruit Dressing Drain pineapple and save syrup for dressing. Pour boiling water I over lime gelatin and stir until dis solved. Chill until consistency ol unbeaten egg white and fold la drained pineapple and grapes. Spoon into six individual molds and chill until firm. Unmold on salad greens around edge of large chop plate. Fill center with, assort ed fresh fruit, such as melon balls, sliced bananas, pineapple chunks, berries and sweet cherries. Serve with Fruit Dressing. FRUIT DRESSING 1 tablespoon flour 1-3 cup sugar 1 egg, well-beaten ,i cup canned pineapple juice a lemon, juice 'a large orange, juice ! cup heavy cream Mix flour and sugar in lop of small double boiler. Add egg and strained fruit juices,- blend. Cook over hot water, stirring constantly until thick. Cool. Whip cream and fold in. Makes six servings. CANNING ITALIAN PRUNES Wash; halve and remove pit or leave whole fully ripe Italian prunes. MF.THOD: Pack raw fruit to within !i inch of lop of clean hot jars. Cover with 40 per cent syrup made by dissolving 1 cup sugar in l'i cups water. Work out air bubbles from jars by inserting a knife down the sides of jar or by shaking jar. Wipe rims clean. Ad just lids: put jars into boiling wate'r bath. Process for 20 min utes for either pints or quarts after walcr returns to boiling. Separate jars 3 to 4 inches for cooling after they have been pro cessed. After 12 hours, check for seal. Store in cool, dry, dark PSPICED PICKLED PEACHES 6 pounds Freestone peaches (about 20 to 22 medium size) 4 cups sugar 2 cups vinegar 4 3-inch sticks cinnamon 1 piece whole ginger 3 tablespoons whole cloves Select ripe firm peaches. Dip into boiling water for 1 minute. Remove and plunge into cold wat er. Peel. Cut in half and remove nit if oeaches are large, or leave whole if small to medium size. To prevent fruit from browning drop into salt water or vinegar water (1 tablespoon vinegar to each quart water). Combine sugar, vinegar and spices (in a bag). Heat to boiling. Add peaches and boil gently until just tender, about 3 minutes. Fill hot, clean jars with peaches covering with hot syrup to within Mi inch of top of jar. Wipe jar rim with clean damp cloth Adjust lids according to manu facturer's instructions. Process in boiling water bath for 10 minutes. Yields 8 pints. KUwt-Rivi.w, Roiaburg, Or. THURSDAY, AUGUST 21, invumi, auuuj i xi, ORK UPSIDE-DOWN PIE Shape 1 pound bulk pork sausage into patties. Cook over low leaf until patties are thoroughly cooked. Pour off excess fat as it accumulates. Remove pot ties to casserole. Slice 2 medium onions into rings and brown slowly in small amount of sau sage drippings. Place onions in casserole and p our 1 can condensed tomato soup over meat and onions. Make one recipe baking powder biscuits and lightly roll out dough o size that will fit casserole. Place on top of meat mixture. Bake at 450 degrees F. for 15 to 20 minutes or until biscuit'dough is well browned and done throughout. Turn out on platter so meat and onions are on top. Cut in wedges. Serves 6. Garden Fresh Vegetables Plentiful And Nutritious This is the time of year to enjoy garden fresh vegetables. Whether you raise them yourself or buy them at the comer grocery, vegetables are at their best now. And the fresher they are, the richer your sources of vitamins. Green beans, for instance, can he cooked in a variety of ways. They are delicious if cooked plain and served with butter; and more exciting if served in fancy dress. Green Bean Pudding (Serves 4) One pound green beans, 2 table spoons butter, '. teaspoon salt. 1 cup cream sauce. 2 eggs, lightly beaten with 2 tablespoons grated Parmesan cheese, 2 tablespoons fine bread crumbs, 2 tab'c.spoons butter. Wash beans and cut iniu Very small pieces. Boil in water 18 min utes and drain. Place beans in saucepan with butter and salt and cook gently S minutes. Remove from fire and add cream sauce, eggs and Parmesan. Grease a one-quart mold and sprinkle with bread crumbs. Pour in bean mixture, top with more bread crumbs and dot with butler, Bake in not over (400 degrees F.) 45 minutes, or until mixture is firm. Remove from oven and let stand 4 minutes before unniolding. Here's a way to lift green oc.ins into the de luxe class without ex pense or worry: De Luxe Grttn Beans (3 to 4 servings) One package frozen green beans or 1 pottnd garden beans, conked, la cup chopped onion, Vi cup sour tream. Cook green beans ' and onions following directions on the pack age of beans or use cooked garden beans. Drain, leaving small amount of liquid (about 2 table spoons) on beans. Mix in sour cream and reheat. A spinach snulfle makes aiPideal one-dish luncheon. Spinach Souffle (Serves 6) One cup cooked chopped spin ach 3 tablespoons butter or other fat. 3 tablespoons flour, IVi cups milk, 1' trasnoon salt. tea spoon pepper, tablespoon finely chopped onion. taba.sco sauce, 3 eggs. Wash the spinach well and took it about 5 minutes in the water that clings to the leaves. Drain, and chop fine. Prepare a crepri sauce of the fat, flour and milk. Add the spinach, salt, pepper, onion and a little tabasco .sauce and mix well. Separate Ihe egg.-, beat yolks until light and lemon colored and whites until very dry. Add yolks to the spinach mixture, then fold in the well beaten What's a tomato without Morton's? When it rain 19S2 itjx whites. Put into a greased baking dish. Place in a pan and surround with water. Bake in a very moderate oven (300 degrees F, to 325 decrees F.) for about one hour or until set. Serve at once. Spinach Parmesan (Strvtt 4) One pound spinach, washed and chopped, or 1 package frozen chopped spinach, 2 tablespoons butter, ' teaspoon salt, la tea spoon nutmeg, 2 eggs, lightly beat en, 3 tablespoons grated Parmesan cheese. Cook spinach in 1 cup of water 5 minutes, drain, and chop fine. Place in saucepan with butter, salt and nutmeg and cook 4 minutes, stirring well Shut off flame and keep pan on hot stove nlale. j Add eRgs, mix well, add Par mesan cheese and continue stirring 2 or 3 minutes. Serve immediately. Toasted Carrots 12 conked small whole carrots ' i cup salad oil I'd cupcorn flakes 1 teaspoon salt ' trasnoon pepper Dip carrots in oil, then in finely crushed corn flakes into which the salt and pepper have been added. Arrange in pan and broil until corn flakes are toasted, about 5 minutes. Baste twice with remain ing nil while toasting. Yield: 8 servings. Spaghetti and Cabbage with Cheese Sauce (Serves 4) Three-quarters cup spaghetti broken in inch pieces, lli table spoons table fat, Hi tablespoons flour, 'a teaspoon sail, 1 cup milk, ! pound cheese, grated, (about 1 cup), 2 cups shredded cabhace. i crumbs mixed with melted fat. Cook the spaghetti in lightly salted boiling water until lender. Drain. Make a sauce of the fat, from Ihe heat and add the cheese, I stirring until cheese is melted. ! Place alternate layers of spa chr tti and cabbage in a greased baking dish or pan. Pour sauce over the top and sprinkle with the crumbs, (over. Bake about 40 minutes at 350 degrees F. (moderate oven), removing cover for at least 13 minutes so crumbs will brown. Tomatoes with Tuna (Sarvot 4) . Four large tomatoes, la teaspoon Plain er iodurd -i ...7-t. rr ii r to -tr -V 194-52 salt, 'i teaspoon pepper, 1 medium can tuna fish, grated, 4 anchovy filets, chopped, 1 tablespoon chopped parsley, 'i teaspoon chopped basil, 2 sll.es bread, soaked in water and squeezed dry, clove garlic chopped, W teavpoon oregano, 2 tablespoons butter. Cut lops off tomatoes and scoop out pulp, Strain pulp and mix with salt, pepper, tuna, anchovies, par sley, basil, bread, garlic, jregi no and butter. Mix well and stuff tomatoes with mixtue. Place tomatoes in well-oiled baking dish and bake in moderate oven (375 degrees F.) 20 minutes, adding mure oil, if need ed. Vegetable Cheese Towers 1 medium sized eggplant 4 cups corn flakes 'i cup milk 1 teaspoon salt l teaspoon peppet ''4 cup shortening 6 thin slices sweet onion 6 thick slices raw tomato 6 thin slices processed American cheese Pare eggplant and cut into 8 crosswise slices about 'a inch thick, f'rilsh corn flakes into fine i crumbs. Dip eggplant slices firs'., in milk mixed with salt and pepper, ! then in crumbs. Saute in heated ! shortening until golden brown on ! both sides. Place slices on a baking i sheet. On top of each slice of egg plant, put a slice of onion, then a slice of tomato, then one of cheese. Bake in moderate oven (350 deg. F.) about 30 minutes or until : cheese is melted and brown and onion is tender. Serve at once. Yield: 6 servings. SHORT CUT K Extra-Special Picnics DID IW V r ( W . Sandwich . S . 'r..7Jf V' V-f Nor Bo9I "r'(i I Best Foods Sandwich Spred makes everything you taste even better 1 Mod by th makm of NUCQA margarlM and BEST FOODS W MAYONMAIS! 1MS2 Freeze Ripe Peaches For Fine Results Capture the orchard freshness of golden p. aches tins summer by nt-ezing a supply ot mom for win 'ertime eating. The fresh flavor tnd succulency of this favored ruit is something to anticipate. . There are many uses for frozen eaches in desserts or just to par .ially defrost and eat. Only firm, well-ripened peaches shonld be frozen for this "partv nerfect" dessert fruit. Most of .he varieties are suitable freezing peaches. When they are right for eating firm, juicy and uniformly ripe they are right for freezing, i Some varieties of peaches may ! be easily peeled without dipping I them In boiling water. Test to aee if the skins will slip off easily without scalding. The fruit re. nains more firm if done this wav or scalding has a tendency to often the outer layer of the peach, 'or varieties that respond more eadily to peeling after being dip ped into boiling water, chill them luickly by plunging them in ice water. The scalding time and the , chilling time should be about the same so' the peach will not be come soft. In preparing the peaches for the freezer, make up the syrup in advance and chill it. For a 10 per cent syrup allow l cup sugar to lla cups water. In using as corbic acid add li trasnoon In each cup of cold syrup. reaches may be frozen in elices, quarters or halves. If frozen In halves, a heavier syrup is better, using 1 cup sugar (o 1 cup water. FREEZING PEACHES Wash peaches those in prime condition for eating. Decide wheth er you want them in slices, quar ters or halves. Peel the peaches, then slice or pack into freezer eon talners. Cover with cold syrup to which ascorbic acid has been ad ded. Use v teaspoon powdered ascorbic acid to each cup of cold syrup, adding it with the least stirring possible. Put a pad of lock er paper on top of the peaches tj hold them under the syrup. Seal. Freeze. J I REFRESHING 0LYMPIA BEER ADDS REAL ENJOYMENT to your weekend! IN THE SUMMER! 1 SUN.I MAKE FUN OF YOUR I THIRST WITH olympiaT OlTMrl IKCWIN M.. Otrmxa. WaM.. U.I. A,; Best Foods Sandwich Spred! like EM r
