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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"
-
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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-.
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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.