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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 10, 1954)
V.-4iW;.Wf'Jl''-.'-f Grandma Would V, 4 ' its - ' THE BRIDE'S FIRST MEAL is, to her, the most important meal in her life. That's why she should choose something simple to prepare. It is important that she come to the , table radiant and refreshed. This Corn Casserole will do its part to make that first meal a real success. Bride's First Dish Is Easy The first meal a bride cooks for guests can be a terri fying experience. Yet, with a little forethought and plan ning it really isn't such a chore, and the reward of having that new husband beam proudly at his little spouse when mother-in-law gives her approval is worth all the effort Mrs. Newlywed feels she has put into the dish. This dish is called "Unexpected Company Casserole" but we have chosen it for the bride's first main course dish because of its sim plicity. The second recipe has more in gredients, but is actually simple to prepare. The smart new homemaker will leaxn early to take advantage of aromatic spices and delicately flavored casserole dishes. With time, which brings real know-how, ahe can truly claim the title "chief cook." Casserole cookery is an art unto itself. It requires a quick hand with spices. Yet no other dish has been developed which compares to it when it comes to making cavory, delicious, one-dish meaLs inexpensively, .. For instance, our Unexpected Company Casserole. This is a rec ipe you'll appreciate when you have unexpected guests for lunch eon. It features a caserole natural: corn. This vegetable is an excel lent basic casserole ingredient be cause its distinctive fresh flavor is easily recognized even when combined with a variety of other ingredients. Unexpected Company Casserole 1 can luncheon meat 1 small can pineapple 2 cans whole kernel corn Slice luncheon meat. Empty content of corn into casserole. Arrange slices of luncheon meat, alternately with slices of pineap ple in casserole on top of corn. Add Vt cup pineapple juice. Place casserole in a moderate oven (375 degrees F.) for about 15 minutes. Corn 'N Sausage Casserole 1 pound pork sausage 2 tablespoons flour 2 tablespoons sausage drippings 1 cup milk V teaspoon salt M cup chopped green pepper 1 cup cracker crumbf 2 cups canned corn 1 tablespoon butter or margar ine, melted. Shape sausage into 6 patties ana brown in frying-pan. Remove sau aage, stir flour into 2 tablespoons aauage drippings. Add milk and salt and cook until the mixture is thickened. Add green pepper. Ar range V4 cup cracker crumbs in greased casserole. Add corn. Place sausage patties on corn and pour white sauce over all. Mix remain ing cracker crumbs and melted butter or margarine and sprinkle on top of mixture. Bake 40 minutes in a moderate oven 330 degree F.). Broiling hamburgers? Top each pattie with a thin slice of yellow cheese for a good taste change. Sprinkle the cheese with a little paprika, THIS IS THE COFFEE Mrs. Newlywed will serve her guests. A quick and easy method is the instant coffee way of making America's favorite beveroge. Relax and enjoy your cup after the excitement is over. irv vj-.w v Casserole To Prepare Mocha Jumbles A 'Drop-In' Company Treat Of course, any new bride can expect "drop-in" company in the afternoons. And that is one ot the nicest parts of being a bride. Showing off her new apartment or borne, and showing ot her talents as a new cook. The simplest way is to have ready at hand a tray of Mocha Jumbles and a pot of really won derful coffee. Watch those admir ing glances a neighbors nibble these goodies. Mocha Jumbles 4 tablespoons butter or margai - ine ? - - 1 cup sugar 1 eec. beaten 2 tablesppons strong, cold coffee 2 squares (2 oz.) unsweetened chocolate, melted cups sifted, enriched flour 2 teaspoons baking powder V teasDoon cinnamon Cream butter or margarine until consistency of mayonnaise. Add sugar slowly while continuing to cream. Add beaten egg and cof fee. Add melted chocolate. Mix well. Mix and sift remaining in gredients; add. Roll out 1-3 inch thick on lightly flooured board. Cut with doughnut cutter. Sprinkle with granulated sugar. Bake on greased cookie sheet in moderate oven (350 degrees F.,) 10 to 12 minutes. Makes about 2 dozen. Groom's Dark Fruit Cake t cup raisins H cup chopped nuts 1-3 cup diced citron 2 cups sifted ail-purpose flour Vi teaspoon soda 'i teaspoon salt 1 teaspoon cinnamon Vi teaspoon allspice 'i teaspoon mace Vt teaspoon cloves Vi- cup shortening Vt cup sugar 2 eggs H cup unsulphured molasses Vi cup milk Combine raisins, nuls, and citron in mixing bowl. Sift together flour. mace, and cloves; mix V4 cup with the (run-nut mixture, ueira snuri ening; add sugar and cream well. Beat in eggs one at a time. Com bine molasses and milk; add alternately with remaining flour mixture to shortening mixture. Mix in prepared fruit and nuts. Turn into a greased and waxed- nnnA-.1lnibl QV. v Cli v 9U.ilu.ll pan. Bake in a slow oven (325 de gress r . 1 nour, a minuies, 1001 15 minutes: remove from Dan. Yield: 2',4 pounds fruit cake. SECOND SECTION THE FIT FOR AN ANGEL and LI-" p IF this delicate angel's food cake. And with the busy round of parties and showers, the simple, ready-to-mix prepar- Bride's Cake, Groom's Cake Traditional Gift To Departing Guests At Wedding Wedding cakes today can be the traditional fruit type or a white one (the Bride's Cake) or both. The slices to be given to the guests as they leave are usually the fruit types and are called the Groom s Cake. These may De baked in loaf pans, sliced and packed in wedding-cake favor box es. The boxes are wedding themed with white satin ribbon and, lilies- j oi-tne-vauey. Unsulphured molasses has been I an ingredient of fruit canes since colonial days. Its mellow flavor is natural with fruits and spices. The Groom's Cake can indeed be homemade as the family's way of showing the culinary preparedness of "our girl." No-Bake Groom's Fruit Cake 3 cups mixed nuts (almonds, walnuts, Brazil nuts, etc.) 1 pound seedless raisins 1 cup (8 ounces) diced, mixed glazed fruit 1 8-ounce jar maraschino cher ries, drained 1 envelope unflavored gelatine 1 pound graham crackers 1- 3 cup orange juice Vt cup sugar 2- 3 cup unsulphured molasses 1 tablespoon grated orange rind V teaspoon each: cinnamon, nut meg, cloves Vt teaspoon each: allspice, gin ger Line a 9' 4 x 5Vi x 2.-iiwh loaf Pan, or 2 loaf pans, 7' n lli I 2 inches, with two strips waxed pa per, extending paper 3 inches above rim. Set aside. Put nuts in a large mixing bowl, with raisins, glazed fruit, and maraschino cher ries: mix well. Pinplv rruh art. ham crackers with a rolling pin: add to nut-fruit mixture. Soften gelatine in orange inief nlr. over boiling water and stir until Envy NEWS-REVIEW ROSEBURC, Derfect for the bride's party is A most Imprtssive dtttert-cen-ttrpitce for the engagement party table is a haart-shaped baked mer ingue with a wtM-dralned canned fruit cocktail. Bake the shall a day in advance, then fill with the fruit cocktail and garnish with whipped cream. just bafere serv ing. Then, when guests arrive, sen individual bowls of tossed green salad with dainty sandwiches. Too off the salads with a couple of slices of lengthwise-cut avocado, which forms a perfect heart shape, right In keeping with the occasion. Miniature Pot-Roasts Braised beef shanks are pot roasts in miniature. Brown them in lard or drippings in a heavy uten&tl. Then add V cup of liquid (tomato juice may be used), cov er and cook slowly until they are tender 3 to 4 hours. Add more liquid as necessary during cook ing. About 45 minutes before the end of cooking time, add whole po tatoes to the meat. When cooked thicken the liquid for gravy. gelatine is dissolved. Add sugar; stir until dissolved. Pour molasses into large bowl of electric mixer; add gelatine mixture, orange rind and spices. Beat on highest speed of electric mixer 15 minutes. Add to nut-fruit mixture; blend thor oughly with spoon or hands. Turn into prepared pan, pressing down firmly. If desired, garnish with additional maraschino cherries and sliced Brazil nuts. Fold waxed pa per over cake. ChiU in refriger ator 6 to 8 hours. To store, wrap in aluminum foil and keep in refrig erator. Yield: 4 pounds fruit cake. Today's Brid ORECON THURSDAY, JUNE otion is a wonderful time-saver. Topped off with a favor- ite icing, this cake will be the This is the month of brides. This is the month every girl dreams ot, the fulfillment of all her romant.c ideals. Therefore, it's time that we con sider the cakes snd refreshments that will accompany the round ot engagement parties and showers that precede the wedding. A prime favorite is a delicate angel food cake. And delicate this cake is! A cake "fit for the angclr iright delicate, tender, perfect every time" that's a promise of a new Angel Food Cake Mix, now making its debut. More mix in the package, more volume in the cake that's an other promise, which comes true because the package contains one pound one ounce, 21 per cent more than customary. No cake mix ever made so high a cake. But it cos's no more. The package contains two innei units: one of egg-white mix, the other flour mix. You add one and one-fourth cups of water to the egg-white mix and beat until the mixture holds very stiff peaks. You then add flavoring. (Survevs showed the vast majority of wom en preferred to add their own flavoring.) Then you fold in the flour mix from the second carton no sifting). Only one bowt is used. Bake in ungreased tube pan 10 ' x 4" 35 to 40 minutes. Turn pan upside down and hang on funnel or bottle until cola. Complete step by-step directions and pictures are on the package. Then, too, the inner cartons bear recipes for taste-tempting varia tions, such as Milk Chocolate, Cherry Nut, and Marble Angel l Food. Directions for toppings, too Strawberry Fhif . Cocoa Hun, and Whipped Ice Cream. vj V k4wA& tiUik. THE BRIDE'S FIRST DESSERT, destined to top off .a perfect meal, is another Item In which simplicity of ingredients and preparation play an important part. The clever bride chooses something like Creme de Avacado, which is unusual enough for comment, yet secretly so simple to serve. 10, 1954 134-54 hit of the menu. For Your File Bacon Asparagus Bundles Pour French Dressing over as paragus spcairs and let stand for at Jeaft 30 minutes, wrap a slice of bacon, spiral fashion, around eaoh 5 spears. Fasten with tooth picks. Bake on a rack in a shal low pan in a moderately hot oven (440 dog. F.) until bacon is done, about 15 minulos. Turn the bun dles, if necessary, to brown the bacon evenly. Serve hot. Traveling Salads and Vegetables (1). Mixture of cooked peas and small lima beans. Bring French dressing in a separate botfle. (2). Italian Salad: cooked potato slices, stoned ripe olives, and very slighv iy boiled zucchini slices. This trav els with its dressing in a glass jar. (3). Frozen mixed vegetables to unfreeze as you motor. S'rva in plastic bowl with sharp garlicky dressing carried soparatoiy. iTiis is very good with stoak. (4) Plain Lettuce or watercress or other greens carried in plastic contain ersdress at picnic, or eat "as is" in the hand with cold meats. (5) A not vegetable dish Is a de licious combination with cold food arry hot creamed, curried corn, for instance, to eat by the brook with peeled tomatoes and thin slic es cut from a small tinned ham. the fryer with the battcrdipped For the batter dip that does the most for flavor as well as texture and eye appeal use one made from pancake ready-mix. Tin pan cake ready-mix gives a vcrv di gestible coating and one that turns a beautiful golden brown on fry ing. It's so simple to prepare too for there is no sifting of flour rnd measuring of salt and leavening when you use a pancake ready mix. All these ingredirn's are already in the ready-mix. The hat ter dip recipe is one to kenp in mind for all your French frving. Use it for especially good French fried egg plant and cauliflower as well as onion rings and potato balls. Make note that this potato btU e's Cooking mill II '!' liliii 1 v i'i"i' ''V i.TOiwJIWv!;,k.,i.i1.;LtSHlJi This Dessert Will Prove The Bride Is A Clever Girl When a bride prepares her first "home-cooking" meal, she must choose something that is simple, yet proves to her guests. . . or her brand new husband. , . that she's a Afternoon Coffee Can Be Enjoyed . or Itself Alone There was once a terrible Grand Vizier. His subjects liked to sip coffee together, and, the black brew sharpening their wits, they became very critical of the Grand vi,iAr'. c ih r.r.nH Vizier's regime. So the Grand Vizier said: "No more coffee." and closed down all the coffee houses. Then he devised some barbaric penalties for secret deal ing in cottee. All this really did happen, though ever so many years ago, back in tne uth century. The urand viz ier s most aDoauini oumsnment for secret coffee dealing was . v. el i : .1 w sunn liuuevuBiui iubiu a leather bag, and throw him. into the Bosphorus. That really -was paying too much for a cup of cof- iee. Waal a oinercnce j lew cemures make. Nowadays, the right to drink coffee' isn't guaranteed in the Con stitution, but the pursuit ot happi- nes is. and what happier pursuit couee? Today, me easiest way to enjoy a perfect cup of coffee is to make it with the famous quality instant coffee that reauires onlv the addition of boiling water to oe ready to serve, When you consider, the labor it was to make ooffee in the Grand Viz er's day, it is evident that our coffee has changed just as much as our right to enjoy it. It s so simple. That the beauty of it. The coffee is made in an instant with boiling water. The cakes are from the bakery. The coffee is so good, anything is good with it. Why complicate things? Just enjoy your "coffee and" with your family and friends. It's one of the few things in life that is still simple. We recommend serving coffee in a server that has a cover, as covering seems to develop flavor and aroma. I recipe is a wonderful way to use leftover mashed potatoes. A cube of sharp cheese in the center of each ball gives the potatoes a com SiKih a menu includes a thick juicy steak, heaps of French fried onion rings, a generous serving of goioon Drown rrcnen tried potato balls and a big green salad. The beauty of such a handsome meal is it's so easy to prepare. Into title broiler goes the steak and into onion rings and potato balls. Here's how to lift flank steak out of the ordinary and into the outstanding Liip H-incn tmck slices into seasoned flour. Roll up and tie securely. Or, roll around a broad dressing. Pan brown in hot int. iiaiuiL-i iv iaciuic, uu IV- mato juice: cover and bake (lowly until tender. THESE ARE THE COOKIES the bride will serve to her first afternoon callers. Mocha Jumbles have a distinctive flavor all their own that will earn on early reputation at a good cook for the bride, - 'iji.u,Wi.if .iipwy ttiVTt V very clever girl. That's where this new dessert comes in. Ingredients are easy to obtain, and its so simple to pre pare, mat sne wui save time for the more difficult dish prepara tions, too. The cool green dessert looks like spring. It's smooth, sweet and lime-flavored, and you'll never guess what it's made of. Avocadosl J,?15 'L L' .;e,,f,t f",l ?n SSLfeJfc '"I'y- you want to follow Souih- of-the-Border custom all the way, serve ureme de Avocado with tiny demi-tasse cups ot fragrant black cortee ana arrowroot cookies. Creme De Avocade 4 ripe avocados 1 tablespoon lime juice v cup sugar Mash avocados with fork through food mill or sieve tohtmo w.. snii ,,.. ui.' I . i i .. . . ougDiy. spoon into treezing, - tray of automatic refrigerator; chul until icy cold but not frozen. For variations, add anv one of the fol- lowing ingredients before chiuina-! (4 cup vanilla ice cream. 1 tea spoon creme de cacao or 1 ji ger curacao. Makes 5 or 6 ferv uigs. STEAK POIVRE- Is a awpla'fv of present day Paris restaurants. Trim steak of superfluous 'at and pound crushed neDDerconia wwi jmo sieax over an lrs sur- " " "T, l", "hi on a breadboard, covering witA . s,iB,n ,loll. 8nd uin with a rolling pin.) Wrap steak loosely in paper and lot stand three hours or overnight so steak acquires "perfume" of pepper. Broil steak as usual but do NOT salt till you crave it. Serve with lots of water cress and plenty red wine. BEACH BROILERS: Put split broiling chickens to marinate in olive oil. capers, a little lemon juice, ground pepper and lots of grated yellow lemon peel, the night previous to the picnic. Turn sev eral times while marinating. Broil over onarcoai. LAMB GRILL Combine Iamb patties and pine apple in this tempting way. Ar range the bacon wrapped patties, snout l men uiicx, on tne orouer rack so that the top surface is 2 inches from the heat. Place pine apple rings on tne Droller rack alongside me meat, wnen tne patties are brown, place the browned side down on the grilled pineapple slices and finish cook ing. . . , Beets In raisin sauce are a fa vorite to serve with ham. Com bine a tablespoon each corn starch and sugar with the liquid from a pound can of beets. Cook and stir until clear and thickened. Add Vt cup raisins, Vt cup vinegar, 1 ta blespoon butter, dash salt and the beets. Simmer 4 few minute more. 1 i I' - t. 1 !" 1 . put Ado. ; i s f I ,VW..K.-i ...,,..-..y
