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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 6, 1955)
", -A m SECOND SECTION THE NEWS-REVIEW ROSEBURG ORECON THURSDAY, JANUARY 6, 1955 4-55 Here s A Disk With A Rare Flavor Treat , . . The French da wonderful tilings with veal. They enhance the meat's own bland flavor with har monious tastes subtly blended in during the cooking process. They dress it up with luscious sauces and serve it forth looking almost too good to eat. Not quite, though, for nobody could resist the com bined aromas of Veal Madeleine and steaming coffee inviting them to the dinner table. UUUU HI b . J3 TIM msusiwuB is not difficult to prepare. You just take a thick veal steak, pau brown it, smother it with golden brown soft-fried onions, simmer il in a little water until it's tender. Then you set it in a bed of noodles that have been buttered, paprika'd and sprin!:':d with almonds and poppy seeds. The steaming platter is served with a separate sauce made from the pan-juices, thick ened and spiced with sour cream, herbs and wine. ' To round out a wonderful meal, serve little hot biscuits, a' tossed salad and brimming cups of frit grant coffee. If you wish, a very simple dessert may accompany the "coffee after" that follows the "coffee with." We think you'll agree with us that Veal Madeleine, a French con tribution to veal cookery, deserves a place alongside the classic Ital ian Veal Scalopini, the Austrian Wiener Schnitzel and the Hungar ian Veal Paprika. - v Veil. Madeleine Vi cup Dour 1' tablespoon paprika : 1 teaspoon salt 1 veal steak, 1V4 inches thick 3 medium onions, sliced thin 3 tablespoons fat 1 cup water 1 cup sour cream 2 tablespoons dry sherry . ' Vi teaspoon oregano Combine flour, paprika and salt. Dredge veal thoroughly in this mixture. Cook onions in fat over low heat until soft and golden brown. Remove from pan. Brown veal well on both sides in pan in which onions were cooked. Plaf unions on veal. Add any remaining flour mixture to pan, with water. Cover and simmer until veal is tender, about 1 hour. Remove veal and onions to platter and surround with almond noodles. Garnish with sliced stuffed olives if desired. Keep warm. Add cream, sherry and ore gano to pan and. stir to blend. Heat to serving temperature. Serve sep arately, i RECIPES FOR PRE-COOKED POTATOES HASHED BROWN POTATOES 6 medium sized russet potatoes 2 tablespoons shortening 2 tablespoons chopped parsley Vi cup chopped onion Salt and pepper to taste Vi cup of cream Peel and dice raw potatoes; or use pre-cooked potatoes, chopped parsley and onion. Heat shortening in a heavy skillet and sprinkle in potatoes, parsley and onion. Cover and cook until potatoes are crisp on the bottom; turn to brown on the other side. Add cream about 10 minutes before potatoes are done. .Turn out on a hot platter. Serves 6. . ' SCALLOPED RUSSET POTATOES 6 russet potatoes (medium size) 3 cups medium white sauce feel and tmniy suce potatoes Prepare white sauce. Arrange in , , l ., 1. a greased baking dish. Pour over the potatoes annd season with salt and pepper. Dot with butter. Bake at 400 degrees for 1 hour or until tender. 4" - I-"" is 7 " i ' -tK- V" i I "St .NX." v -m , -7 f f-J I f A ' . . t J V x CORN 1 - f . Winter Weather Nippy winter days call for so..ie - thine not and hearty on the menu, And corn and tomato chowder teamed up with franks in cheese caraway pastry makes a flavorful combination to fill the bill. ' The chowder is very simply made by simmering together po tatoes, onions, tomatoes, corn, and seasoning. Just before serving time, rich evaporated milk is add ed and the mixture is brought to piping not serving temperature. . To go with this, pastry (made especially good with the addition of shredded cheese, caraway seeds and soured evaporated milk) is wrapped around frankfurters and baked. Eaten either with fingers or fork franks in pastry are a treat : Com- end Tomato Chowder t" 5 1 cup raw potatoes, diced Vi cup chopped onions 1 cups water 1 cup canned tomatoes . 1 cup whole kernel corn, liquid included , lVi teaspoons salt 2 cups evaporated milk ' Cover and cook the potatoes and onions in the water until tender, about 20 minutes. Add tomatoes, corn and salt, Bring to boiling point. Just before serving, add milk, stirring rapidly all the while. Heat to serving temperature, do not boil. Makes 6 servings. Franks in Chtett Caraway Pastry 2 cups sifted flour Vi teaspoon salt 23 cup lard or shortening Vi cup shredded Cheddar cheese 2 teaspoons caraway seeds 1V4 teaspoons vinegar plus evap orated milk to make Vi cup 8 frankfurters (about 1 pound) Sift flour with salt. Cut in lard with two knives or pastry blender until the size of small peas. Stir in cheese and caraway seeds. Make a well in the mixture, add liquid all at once, then stir with a fork to moisten quickly but thoroughly. Gather mixture together and place on floured board or pastry cloth. Divide pastry in half. Roll the first half to Vi inch thickness in a square 12 x 12 inches. Cut rolled pastry into four squares. Place a . frankfurter diagonally on each ' .,; t.i 1 A . sauare. rolling one half the pastry over frankfurter, then folding in the ends and rolling over other side of pastry square so that frankfurter is completely wrapped. Make sev- s. AND TOMATO CHOWDER . VEAL MADELEINE... Means Hot And eral small diagonal slashes on top of roll. Repeat with remaining Das try and frankfurters. Place wrap ped frankfurters on shallow baking pan or baking sheet. Bake in hot oven (425 Deg.' F.) until pastry is lignuy browned, 10 to 15 min utes. Makes 8 (4 servings). There are likely as many ver sions of "Brunswick Stew" as there are of genuine Southern fried chicken. We think, however, you'll like our simplified recipe for this savory, one-dish meal with cubed pork and veal. The blend of large dry limas, okra, corn and toma toes makes a robust and colorful vegetable combination that's hard to beat. '; " - , " Brunswick Stew 1 pound veal ' Vi pound pork Sail Pepper Fat for frying 1 chopped clove garlic 1 tablespoon chopped green pep per 2 'ablespoons chopped onion 2 cups canned tomatoes 1 small can or 1 cup, fresh okra 1 small can whole kernel corn 2 cups cooked large dry. limas . (1 cup uncooked) Cut meat into 1-inch cubes. Sprin kle with salt and pepper. Brown in a little hot fat or oil. Add gvlic, green pepper and onion; cook gent ly until onion is yellowed. Stir in tomatoes. Simmer 45 minutes. Add okra, corn and lima beans. Season to taste. Cook gently until flavors blend, about 30 minutes. Serves A Golden Kerneletles offer hearty biscuits studded with chopped green pepper and kernel corn. The biscuits are topped with creamed chicken but any other creamed food will be good too. Golden Kernalottes 1 cup sifted enriched flour lVi teaspoons baking powder Mi tea spoon salt 2 tablespoons shortening Vi cup cooked whole kernel corn 2 tablespoons chopped green pep per . 13 cup milk (about) lVi - cups diced, cooked chicken 2 cups chicken gravy Sift together flour, baking pow der ana sail, cut or ruD in shorten ing until mixture is crumbly. Add I corn and green pepper and mix V - . Sr fir" it . . Hearty Meals lightly. Add milk to make a soft dough. Turn out on lightly floured Doara or pastry cloth and knead gently 30 seconds. Roll out 44- uich thick. Cut with floured 3-inch biscuit cutter. Bake on ungreased Daking sheet in hot o-en (450 deg, F.) about 12 minutes. While Ker neletles are baking, fold chicken into gravy and heat thoroughly. Spoon chicken mixture between and over split Kernelettes. Makes 4 servings. , . And Of Course There's Spinach Delicious Baked Spinach is won. derfully good as a vegetable with broiled fish, broiled meat or oth er un-sauced main dishes. Or, it may be garnished with bacon curls and served as a luncheon or supper main dish on its own. The . really rich wine sauce en velopes the soinach. makinn it. a good choice for a cold turkey sup per, , now, and at holiday time, too. ,. , ... DELICIOUS BAKED SPINACH . (Serves 4) 2 packages frozen chopped spin ach . 2 tablespoons chopped onion ' 3 tablespoons butler or margar ine 3 tablespoons flour . cup milk V cup Sherry Wine 3 hard-cooked eggs, grated Vi teaspoon nutmeg Salt and pepper to taste Vt cup grated American cheese Vi cup grated soft bread crumbs 2 to 3 tablespoons melted butler or margarine Paprika Cook spinach according to direc tions on carton; drain thoroughly. Saute onion in butter until tender and golden; blend in flour; add milk and cook, stirring constant ly, until mixture boils and thick ens. Remove from heat; stir in wine. Combine sauce with the spinach and eggs; season with nut meg, salt and papper. Turn into a greased casserole; sprinkle. with a mixture of the cheese and crumbs. Drizzle melted butler over the top and dust with paprika. Bake in a moderately hot oven (375 deg. F.) about 25 minutes, or until bubbly. You're smart to keep some cooked large dry limas in the re frigeratorthey've come to many a busy housewife's rescue! We've used our favorite quick tomato sauce made from a can of soup simmered with herbs for these "Blushing Limas." And if you want a good one-pot dinner try the new brown 'n' serve sausages in this dish. : BLUSHING LIMAS 2 cups cooked large dry limas Vi teaspoon salt V cup chopped onion 1 tablespoon butter or margarine V cup chopped celery . 1 (lOVfc-ounce) can tomato soup 1- teaspoon Worcestershire sauce 2 bay leaves Vi teaspoon thvme Drain limat and sprinkle with salt. Cook onion in butter until transparent. Add celery and cook about 5 minutes. Add remaining ingredients and limas, and heat thoroughly. Remove bay leaves and serve. Makes 5 to t servings. SAVORY SPLIT PEA SOUP: Prepare 1 (4 oz.) package split pea soup according to directions on carton, but use only 2 cups water. To the hot soup add "a cup deviled ham, '4 cup top milk or evaporated milk, 1x3 cup Sherry wine and a dash of thyme; blend well and heat thoroughly. Pour into heated soup bowls or cups and garnish with croutons. Serves 1 or 4. Variety Plus For Menu Planners Bland foods often are mreatlv en hanced and enriched when prepar- :u wun ur served wun nutter Baked potatoes are a typical ex ample of this. Menu planners how. ever, are looking for variety, so here are three simple but delicious ways to lix potatoes in which but ter is most important in the final result. Not only does butter lend its fine flavor to the notatops in these recipes, but butter also is a rich source of Vitamin A. PoUtots Delicious Peel " one medium-sized notatn for each person. Slice evenly thin just a little thicker than lor po tato chips. Arrange in concentric circles in a well-buttered shallow baking dish, suitable for table serv ice. There should "not be more than 5 to 6 layers. Season each layer wun sau ana pepper ana orusn generously with - melted butter. Bake in a hot oven, 400 Deg. F., about 40 minutes or until crisp and brown, top and bottom. Cut in wedges to serve. Harlequin Potatoes 2 cups peeled potatoes cut in cubes S tablespoons butter V 'cup minced onion , 2 tablespoons chopped green pep per 2 tablespoons chopped pimiento 1 teaspoon salt Cook potatoes in boiling salted water just until tender: do not overcook. Drain. Melt butter in same saucepan; add onion and re maining ingredients and cook for about 3-5 minutes. Add potatoes. Cook, turning occasionally until golden brown on all sides. Serves 4. Ovtn French Fried Potatoes Allow one medium potato for .each serving. Pare and cut as for French Fried Potatoes. In a shal low pan, melt Vt cup butter. Place potatoes in pan and turn to coat on all sides with the butter. Sprin kle with paprika. Bake in a hot oven, 425 Deg. F., for about-45 minutes or until crisp and brown. Baste several times with additional melted butter during baking period. Salt before serving. RUSSET ROLLS 1 Russet Potato ?4 cup lukewarm milk 2 tablespoons sugar 1 teaspoon salt 1 cake compressed yeast S Tablespoons soft shortening (V cup plus 2 tablespoons) 2 to 214 cups sifted flour Peel and cook Russet Potato un til tender. Mash (add no season ings). Combine and mix well: ',-i cup mashed potato, milk, sugar and salt. Crumble the yeast into the mixture and stir until dis solved; add shortening and mix well. Sift flour and add all at once. Mix with a wooden spoon and Ihcn with your hands. As the dough be gins to leave the sides of the bowl, turn out onto a ' lightly floured board and knead until it is smooth and doesn't stick to the board. Shape into desired shape and set in a warm place to rise until dou ble in bslk. (45 to 60 minutes) Bake at 400 degrees F. for 15 to 20 minutes. Yield: about Vi dozen rolls. . RUSSET LAYER CASSEROLE 4 russet potatoes . 4 onions t pork steaks 2 tablespoons fat or shortening . Vi cup flour V cup flour V teaspoon oregano Vi teaspoon marjoram Vi cup hot water 4 tomatoes 1 small green pepper Salt and pepper to taste ' Peel and slice potatoes and onions. Mix flour, oregano, mar joram: Melt fat in a large skillet with- a tight lid. Roll steaks in flour and brown in hot fat, Re move 3 steaks and add a layer Of potatoes and onions; season with salt and pepper. Top with remain ing steaks, potatoes and onions. Add water; bring to a boil and simmer, tightly covered, for 30 minutes. Meanwhile, slice green pepper into rings and wash and slice tomatoes. Add the tomatoes and pepper; season with salt and pepper and cook 15 minutes long er. Serves 6.. POTATO PANCAKES 1 cup grated raw Russet Potatoes 1 teaspoon graled onion Vi teaspoon salt ' v teaspoon pepper 2 tablespoons tlour 1 egg Peel potatoes; grate fine and drain thoroughly. Add onion, salt, pepper and flour in with beaten egg. rry on moacraieiy not gria dlc, making cakes about 2 Inches across. Brjwn well on one side, turn once and brown on other side. Will make six or eight small cakes. Good served with pot roast. VEGETABLE GUMBO SOUP BURGANDY: Mix 1 ran con densed chicken gumbo soup, 1 can condensed vegetable soup, Vi cup i Burgundy Wine or other red tante wine, Vi cup water and Mi cup to mato juice. Bring to a boil, then simmer gently for 5 minutes or so. Pour into heated soup bowls or cups and sprinkle with chopped parsley. Serves 4 or 5. Meat, Fruit, Ten minutes in the kitchen is all that's required to prepare this sumptuous feast of baked ham, squash and tender, succulent ap ple rings. It's all cooked in a single dish and you can slide the baking dish into the oven and forget about it until time to serve. All you have to do is to basle occa sionally. Since the spicy, aromatic apples give this oven dinner its special, inviting flavor, today's recipe suggests the rosy red ,Wine- QUICK POTATO FONDANT 1 medium russet potato 1 pound powdered sugar, approx. Vi teaspoon salt Peel and boil potato until ten der. Drain and dry potato by shak ing pan over heat until all water is evaporated. Mash very fine (add ,no other seasonings). While potato is still hot, add the powder ed sugar and work together until smooth. Continue adding sugar un til mixture is turn enough to knead. Spread into an 8 inch greased square pan. Make in ad vance as flavor' improves with ripening. . , . COCONUT FONDANT Add 1 cup shredded coconut to the basic fondant recipe. Instead of spreading in i pan, roll into Vt inch balls and set aside. CHOCOLATE - MINT - FONDANT To the basic recipe, add 3 or 4 drops of mint extract (to taste). Spread the fondant in in 8 inch greased square pan. Melt in a dou- UIa l.nilai. 1 nnnb-ana aanl..iiual chocolate cits and spread over the tonaant. , , , ' 4 VICHYSSOISE 3 medium sized russet potatoes 3 chicken bouillon cubes . 3 cups hot water 3 tablespoons butter or margar ine ' 2 to 3 leeks (white part only) and V. cup chopped onion OR lVi cups chopped onion 13 cup chopped celery 1 teaspoon salt ' Vi teaspoon .monosodlum gluta- mate . Vi teaspoon pepper 1 cup chilled cream Peel and ' dice potatoes. Chop onions, leeks and celery. Dissolve in a 2-quart saucepan, the 'bouil lon cubes in hot water and set aside. Melt butler in a saucepan; add leeks and onions and, cook, stirring occasionally until trans parent. Add potatoes and the next 4 ingredients to the cb-cken brolh. Cook until potatoes arc tender (about 15 minutes). Press through a fine sieve. If serving hot, add cream now and reheat. If cold, chill the soup and just before serV' ing, add the cream and serve in chilled bowls. Garnish with chop ped chives and paprika. Serves 6. CURRIED NOODLE SOUP: Pre pare 1 (2 or 2Vi oz.) package dehydrated noodle soup according to directions on package out use only 2 cups water. To the hot soup add 1 cup top milk or evap orated milk Vi cup Sauterne Wine or other white table wine, - v teasnoon curry powder. Vi tea spoon sugar and Vi teaspoon grated onion. Ileal gently (do not boil) and pour at once into heated soup bowls or cups, Sprinkle with paprika. Serves 3. pr A ii -nCUiL-. If t . -fe f .f" Jf Ar? ':V 4vN, r- POTATOES DELICIOUS , Vegetables 3 Blend FlaVbrs' saps because this variety holds its distinctive flavor superbly under the cooking process. This is an ideal menu when com pany's coming because it leaves you free to be with your guests. It's also one of those casy-on-the-cook family dinners, that's com plete when ypu add a tossed green salad, rolls, a beverage and a sim ple dessert, such as stewed fruit and cookies. : , Ham, Squash and Apple Oven pinner ,; . 2 acorn squash lVi lb. ham steak, cut in Vi inch slices - . , . ' . Vi cup brown sugar- . 2 tbsps. dry mustard . , , . ; 2 tsps. water ' r . 2 Winesap Apples ; .. , . i , Vi tsp. nutmeg . , 2 tbsps. butter' - 2'i cups apple cider Set oven at moderate (350 de grees F.). Cut squash into rings about Vi Inch thick and remove seeds. Place squash rings in large casserole and top with ham slices. Combine brown sugar, dry mus tard and water ahd spread evenly over the ham. Core apples and slice in Vi inch rings. Arrange apple rings on top of ham. Sprin kle apple rings with nutmeg and dot with butter. Pour cider into casserole and bake uncovered 1 hour and 45 mins., basting occa sionally. Serves 8. . , . . A Festive (tarnish for fresh or 'molded fruit salads are red-apple and cream cheese balls, io pre pare, mash the cream cheese with a fork and stir in grated fresh apple, adding the fresh apple juice to soften the cheese slightly. Form into small balls, roll in shredded coconut and chill. . , . . A Tinny Apple Salad that makes good eating with pork chops or roast pork is made , with spicy Winesap apples, sliced, '-. orange slices, onion rings and lemon juice, then lightly sprinkled with fresh dill and served with a diesslng of MMHieih APPLE OVEN DINNER... ti i ' - . TREASURE HUNT REWARD ... honey' and lemon blended together. Winesap Apples are good bakers because they hold their shape and texture ' and their characteristic spicy flavor. For a treat next time you're baking, moisten mincemeat with a small amount of orange juice, fill the centers of the cored apples with the mixture and bake as usual. Serve warm, or chilled with whipped cream cheese. Instant Apple Dessert for two is made-by slicing two Winesap apples about a quarter inch thick. Fry the .apple slices slowly In two tablespoons of butter for 5 to 10 minutes.: Sprinkle with sugar and serve with cream.1 , Here's a recipe to Solve the hor d'oeuvrcs - problem simply. Crunchy, elegantly flavored, un blanched almonds, pretzels and dry cereals are combined and roasted in a sauce of melted butter (or. margarine), seasoned salts and Worcestershire sauce. It's so easy to do and the result will merit raves of approval from well-satis-' tied guests time after time. -Tail recipe makes a quantity of "Treas ure Hunt Mix" which can be stored in an airtight container. Treasure Hunt Mix, V4 cup butter or margarine ' t Vi cup Worcestershire sauce ' 1 teaspoon garlic salt 2 teaspoons celery salt 2 cups-unblanched almonds -: 2 -cupr shredded wheat squaros 2 cups crisp rice squares v 2 cups oat cereal balls 1 cup thin pretzel sticks ' Melt butter and stir in Worces tershire and seasoned sails. Re move from heat and let stand. In a large roasting pan combine al monds, cereals and pretzels. Pour butter sauce over cereal mixture, tossing to blend. Bake uncovered in slow oven (250 degrees F.) for one hour, stirring every 20 mini utcs. Spread on absorbent paper to cool. Keep crisp by storing in airtight container. ." s Makes zvi. quarts.
