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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 13, 1955)
NORWAY Smoked Beef TongUe Rated High On Unusual Dish List . : High on the list of special favorites with many folks is versatile, flavorful smoked beef tongue. This tender vari ety meat now dan be purchased already cooked, trimmed, skinned, and ready to slice and serve, making it especial ly popular with the cook in There s no waste to the new smoked beef tongue because the skin, fat, bones, and gristle have been- removed in the jrocessing. And since the tongues range in weight . from about 1!4 to 2tt pounds, you can select the size that best, suits your needs. Plan on 4 to 5 generous servings per pound of the ready-to-eat tongue, depending on the size of family appetities. Of course, you'll want to buy enough for quick, intrtgu ina leftover meals. Keep the ready - to - eat ton gue in its vacuum sealed warpper in the refirgerator until ready to use. You may keep the tongue for as long as 3 weeks if the vacuum wrapper is kept intact and the . meat is under refrigeration. How ever, once the oackaae has" been opened, you should keep the meat chilled and use it within 3 or 4 days. The wonderful srilokey flavor of quality beef tongue combines well with many different foods, and it's delicious served either hot or cold, so you can vary the style of serv ice frequently. Another b' help to the homemaker is that this ten der, ' boneless ' tongue is easily carved into uniform, attractive lices, perfect for an Interesting meat platter. Feature smoked tongue slices nerved hot with favorite vege table or cold with an intriguing sauce. This recipe combines ton gue, either hot or cold, with color ful lima beans. Tongu With Special Lima Beans Yield: 4 servings t to 10 slices, fully cooked beef tongue (hot or cold) 2 tablespoons pickle relish 1 S oi. package frozen1 lima beans. Vi cup chopped onions V cup commercially soured cream 1 teaspoon salt V teaspoon pepper ' 1 tablespoon flour Spread pickle relish over sliced tongue, Cook lima beans and on ions in Vi cup salted boiling water in a saucepan until tender. Do not drain. Stir in sour cream,' salt, peppef ""d flur- Coo'c until thick ened. 'Serve with tongue. Tongu 'N Vegetable Salad Yield: 10 servings 1 pound fully cooked beefTongue ; 8 oi. or 2 cups shell macaroni ! 2 Mi cups cooked whole kernel , corn 2 cups cooked peas 1 4-oz. can pimiento, diced ' hi cup French dressing Vi cup mayonnaise . .114 teaspoons salt . . , '4 cup horse-radish Cook macroni according to di rections on package. Rinse with cold water. Drain. Cut tongue into small strips. Combine all ingredi ents, in a large bowl. Mix lightly. Serve on lettuce. Coffee Cake and Rolls 1 cake compressed yeast 'a cup evaporated milk, cold 2 tablespoons sugar - wife?"' - : . (:j.:.k. 'r$'f"4"' vv hy . '.. 'm " ' ' " ' iiri irniiinimii 1 1 -inr -f s "-" - - -m-nfii. . im ii n n m ijui iiHmiUjlaiimj frit -r-r-t ---riiiMliri1liitihilii'tf'riiw1mimiiiiaiiimi.i SARDINE GRILL . . . the family. V teaspoon salt . 1 , , 1 egg, well beaten L 2 cups sifted flour : '4 pound butter -2 tablespoons butter, melted hi teaspoon cinnamon V cup sugar . 1 cup coarsely chopped pecans Soften yeast in the cold milk in a medium size mixing bowl. Stir in the 2 tablespoons sugar, salt and egg. Add flour 1 cup at a time and beat until smooth. Turn out onto a generously floured board and roll out. Cut the butter into about 8 portions and place cut side down in the middle of the rolled out dough. Fold like a napkin. Roll out. Repeat the rolling and folding operation five times. The last time, roll out into a square about 15 x IS inches and about inch thick. Brush with melted but ter. Sprinkle with the Vi cup sugar and cinnamon that have been mix ed together, then with chopped pe cans. Cut dough in half. To shape the coffee cake, roll top 'and bot tom edges to meet in center scroll fashion. Slice into .7 or ,8 1-inch slices. Place slices' (with one of the cut sides ' down) . close against each other on half of a lightly greased baking sheet. Pinch slices together slightly so they do not come apart in the rising and bak ing. To shape small snails: Cut dough into 1-inch strips- and. then divide each strip into fourths. Roll tightly and place on baking sheet. To shape double snails: Cut dough into 1-inch strips, then into thirds. Roll each end toward the center, then twist and place on baking sheet. To shape crescents: Cut a strip about 3 inches wide, then cut into triangles. Roll up, starting at wide end and place on baking sheet. Let coffee cake and rolls rise until light, about 1V4 hours. Brush with undiluted evaporated milk. Bake in moderate oven (350 Deg. F.) until lightly brown ed,, about 25 to 35 minutes. Drizzle immediately with frosting.' Sprin kle with cut citron, chopped can died cherries and pecans, if de sired. Remove to cooling rack with pancake turner or spatula. Serve warm or cold. Makes 1 coffee cake and about 18 to. 24 small rolls. Frosting 23 cup confectioners sugar Vi -teaspoon . vanilla extract 1 tablespoon evaporated milk Blend sugar, vanilla and milk. Drizzle frosting over hot. coffee cake and rolls. . ' Sherry Tom anil Jtrry (Serves 10) Beat 3 eggs and H cup confec tioners' sugar together until very thick. Heat 5 cups Sweet Sherry Wine and 2Vt cups boiling water to simmering; do not let mixture boil. Preheat mugs or cups with boiling water. Place 3 tablespoons of the egg-sugar batter in each mug. or cup; add cup heated Sherry mixture. Stir well and sprinkle with nutmeg. Serve at once with a demi-tasse spoon or teaspoon. ; SMOKED BEEF TONGUE ( at, " For Your File ' RUjSSETS, DELMONICO 2 cups cooked Russet potatoes, . peeled and diced. (2 large) 2 cups medium white sauce Salt and pepper ; ', Vi cup buttered bread , crumbs Cook potatoes in their jack ets until tender. Make white sauce; add potatoes, salt and pepper. Pre pare bread crumbs. Pour into a buttered baking dish and cover with the crumbs. Bake -10 min utes in a hot oven (400 degrees). Serves 6. ; - , Variation: Add V cup diced pi miento to the white sauce or Vt cup grated cheese. Both may be added. HOT POTATO SALAPj ' 4 cups cooked, diced Russet Po tatoes (3 large) : ' 4 strips- chopped bacon'' , 1 tablespoon flour - ' ' i: Vi cup chopped sweet pickle i Vi up finely chopped onion . 13 cup water 13 cup vinegar ' -''. V Vt teaspoon salt 1 ". : f '' W teaspoon pepper. : ' " ' ', Vi teaspoon dry mustard -Vt teaspoon paprika Vt teaspoon celery seed " ' Cook potatoes in their ': jackets until tender. Peel and dice while hot. Fry bacon and remove from skillet. Add flour to bacon drip pings and combine all ingredients except potatoes and bacon. Bring to a full boil. Add potatoes' and bacon; mix well. Turn heat very low, cover', and let heat for about 10 minutes. Serves 4 to 6. ' - California ' Canape Cheese 3 (3 oz.) packages cream cheese 4 teaspoons anchovy paste - Vi cup Sauterne or other white table wine. . .... .- 2 tablespoons capers ' 1 tablespoon minced parsley .'" 1 teaspoon minced onion ,"t 1 teaspoon paprika 'A teaspoon dry mustard . Place cream cheese in a bowl and mash with a fork; add anchovy paste; gradually blend in wine. Add capers, parsley, onion, papri ka and mustard; beat until well blended. Store, covered, in the re frigerator until needed. Makes about 1 13 cups. Excellent for canapes or with thin slices of rye bread or potato chips as a dunk ing mixture. Note: For best results, have cheese at room temperature when you start to mix the spread. ' V CHINESE SECOND SECTION THE Exciting New When your church or club group comes m for a Planning session at mid-morning you'll want a little somethiDU-ditferent" to serve with the coffee. .What to do? Jut bake this delicious coffee cake in individual pie pans and you'll say you never saw a cup f coffee kept company by. a mors' unusual snack! INDIVIDUAL COFFEE CAKES H cup shortening , 1 cup sugar j 2 egg yolks '. i . IVi cups sifted, enriched flour -2 teaspoons baking: powder ' Vi cup chopped walnut meats . Vt teaspoon salt Vt cup milk i. : 2 egg whiles v 13 cup sugar ' - Vt teaspoon cinnamon . . Cream ' lhortenina. Add 1 tuiar gradually and cream that. oughly. Beat egg yolks. Add to first mixture. Mix and sift flour, baking nowder and salt and add alternate ly with milk. Beat egg whites, stiff but not dry. Fold in-.'' Pour into well-greased individual pie pans, Mix 13 cup sugar with cinnamon and chopped walnut meats, spnn kle over batter. Bake in moder ate oven, '375 deg F.; 20 to 25 min utes. Serve hot. Yield: 8. ' You'll like this 'Buttermilk Date Bread" so much it will become a once-a-week mfnu treat. It may be served hot with butter soon after it comes from the oven. It may be served cold with various kinds of cheeses. - It - also 1 makes superb bread antf butter sandwiches." - BUTTERMILK DATE BREAD . 1 cup fresh dates ' 1 eup walnuOts 1 egg , . i.. 1 cup brown sugar (packed) 2 tablespoons cooking oil 1 cup buttermilk - - . 2 cups sifted all-purpose" flour' 1 teaspoon baking powder ' '; Vt teaspoon soda , . . , , 1 teaspoon salt . ' Pit 'and slice dates; chop wal nuts. Beat egg. brown sugar and oil until smooth and creamy.-Stir in buttermilk. Sift flour.' baking powder, soda and salt into creamed mixture. . neat until wen nienaeo. Stir in dates and Vt cup of the nuts. Turn into a greased and flour ed loaf pan (9x5x3 inches). Sprinkle remaining nuts over top of batter. Bake in a moderately slow oven (325 deg. T.) for about 1 hour.. Cool thoroughly before slicing. - , Slakes one loaf. ' . When the smaU fry want to try their hand - at cooking, , "Orange Baked Peaches would be a good reoipe to begin .with. They'll have fun poking whole spices into gold en canned - cling peach - halves, then pouring the simple orange 'sy rup over -them for quick baking You'll find the cooks will enjoy bating their own cooking,- too We like it topped with sour cream but sweet cream is equally good. , ORANGE BAKED FEACHES 8 canned cling peach halves Whole cloves . Whole allspice Coarsely grated rind 1 orange V4 cup orange juice 2 tablesnoons brown sugar (packed) Salt Sweet or sour cream Arrange drained peach halves in shallow baking dish. Stud wllh cloves and allspice. Sprinkle with orange rind. Combine orange juice, sugar and salt, and simmer until slightly thickened. Pour over peaches. Bake in moderate oven (350 deg. F.) about 20 minutes. Serve warm with sweet or sour cream. Makes S servings. We can't let the holiday season go by without reminding you about serving spiced peaches often and giving you again our simple di rections for making them; Empty a No. 2'i can cling peach halves into a sauce pan. Add a stick of cinnamon, teaspoon whole cloves and a couple tablespoons vinegar. Simmer 10 minutes and let stand vernight Simple, isn't it? ?fnl 4 TUNA . . NEWS - REVIEW ROSEBURG, OREGON THURSDAY, JANUARY 13, 1955 10-55 'Recipes Start It is always fun to have a you are entertaining the club, or having your: friends for lunch. It is especially exciting when the new recipe is easy to prepare and serve, and economical too. Here are recipes that will fill air these requirements and more besides. This fish combination called Chi nese Tuna can also serve for the family meal as it is a substantial dish. In it, tuna fish, eggs, almondt; and milk are used with crispy Chow mein hoodies. The noodleu give flavor and texture contrast, The milk used in both the loaf itself and In the sauce, guarantees the high quality food nutrients of mUK, wnicn are so necessary in the diet each day. Serve Chinese Tuna with its own special aauce. add a crisp vegetapie saiaa, min ims and butter, and for dessert. lemon;, sherbet and crisp butter suoi. -ibis wm pe menu uiai will Teauirc, -little work, and be cause of the low, cost of all th ingredients, an inexpensive one, too. ... ;., ' CHINESE TUNA ; ; .': '. 6 tablespoons butter . . V , 6 tablespoons flour '. ' 3 cups milk , teaspoon salt . 2 egg yolks, well beaten , . : 1 cup tuna (7 oz. can) Vt cup toasted split blanched al monds - 2 cups chow mein noodles . 2 egg whites, stiffly beaten : 2 taolespoons chopped, crisp, sweet pick.es, Serves tt to 8. Melt butter in saucepan over low heat. Stir in flour and blend. Add milk gradually and cook, stirring over low heat until smooth and thickened;' add salt.. Mix 1' cups cream sauce with egg yolks, tuna almonds and .noodles. Mix well. CareiUUy lold in stmiy bcaien ai whites...Pour.uito well buttered tfs 5x3 loaf pan. Bake in moderate oven, 350 uegrees tor 30 minu tes or .until set and lightly brown ed on top. -Unmold on hot platter and serve with remaining 1-34 cup cream sauce to which has been added 2 tablespoons chopped, crisp sweet pickles. - Serves 6-8. Norway Sardine Mixed Grill ', .Ingredients . ' 2,(3 oz.) cans sardines , -i' fillets -of lemon sole . S jumbo shrimp . ,4 halves of tomatoes . , '. '4 heads of ''mushrooms : , Parslied butter I ; Bread crumbs ' Drain oil irom sardines. Roll sardines; fillets of sole, shrimp, and halves of tomatoes in bread crumbs. Sprinkle with olive oil and grill to a golden brown. Dress on a platter, with the sar dines and sole in the center and the shrimp and tomatoes arranged around them. Ton tomatoes with broiled mushroom heads. Sprinkle parslied butter over platter. Gar nish with bouquet oi parsiey, iem- on. Serve mayonnaise or tartar sauce an Ihe side. Makes 4 serv ings. . . . Norway Ssrdinsi En Bouision Ingredients 4 (3Vt oz.) cans sardines 2 cups flour 1 teaspoon salt 4 eggs 2 cups of milk 1 1 cup of bear To prepara batter, put flour in a mixing bowl Add the eggs and milk, and mix. Then add the beer and mix vigorously. Drain oil from the 4 cans of sardines and din the sardines in the batter. Fry in deep fat until golden brown. Dress in a napxin on a piauer. Arrange bouquets of fried parsley either end of the platter and bou quets of julienne potatoes at other 2 ends. Garnish with lemon. Serve with tomato sauce. Makes 4 serv ings. , ; Norway Kipper Potato Salad Perk uo sluggish appetites with this tasty, easy to prepare lunch eon or supper dish, Norway Kipper Potato Salad. It's sure to be a family treat, and economical, too. uhil'i more, the kmneri are neck ed in easy-to-open aluminum cans which preserves that distinct de licious flavor. Ingredients ( rvinfi) 1 (SVa ot.) can kippers tor twa The New Year' Right new recipe to prepare when 3W oz. cans) ' . ' 6 to 8 cold boiled potatoes, sliced 3 hard cooked eggs 2 celery svau:s with leaves, finely chopped . S to 10 sprigs chopped chives (or . 1 small minced onion) - 2 sprigs parsley, chopped - 3 tablespoons mayonnaise small head of lettuce 1 tomato, cut into sections v salt and. pepper, to taste To make potato salad: To the sliced potatoes, add the chopped celery stalks. 2 hard cooked eggs, finely choppsd chives (or minced onion), chopped parsley, mayon naise, salt and papper. Mix gently, Arrange ' crisp lettuce leaves around the inside of bowl and fill with potato salad. Decorate top. of saiaa wim wagon-wneei snaped kipper fillets, liarnish with sliced tomato and sliced hard cooked egg. For added eye appeal, decorate with fresh parsley. f j ,; . Ripe olives, eggs, tuna and cel eryyou can t neat mis commna tion for good salad eating. The shiny black olives with yellow egg slices and green celery are a good color accent for the tuna-mayonnaise mixture. Because it's a "Molded Tuna Salad." this is a good dinner party -salad But if you a line to use u as an -lts-au-in-the-family" recipe, just skip the gelatin part. Toss the . remaining ingredients together and -you'll have a hearty salad. : : ! MOLDED TUNA SALAD 1 teaspoon plain gelatin Mi cup cold -water cup mayonnaise Vi teaspoon grated onion 'Vt teaspoon salt Dash Tabasco sauce Vt cup ripe olives t .... 2 hard-cooked eggs 1 (7-ounce) can tuna 1 cup chopped celery Salad- greens Soften gelatin in cold water and dissolve by placing over hot water. Cool until slightly thickened. Blend in mayonnaise, onion, salt and Tabasco. Cut olives into large pieces. Slice eggs. Add olives, eggs, flaked tuna and- celery to mayonnaise mixture. Turn into In dividual molds and chill until firm Unmold on salad greens. Makes 4 to 5 servings. IfciaifiraV miMii in mwm mi i.m n n 1 11 imi ilwMMtmtti Y ' - - NORWAY SARDINES EN Old-favorite mince pie has a de licious new taste and a different texture in mis Mince Fudge Pie recipe. ... , ,' To that very popular penuche fudge pie recipe introduced some time ago is added a helping ' of tasty mincemeat. The combination is, to say the least, terrific. The brown sugar flavor of penuche quick fidge mix and the spicy, fruit flavor of the mincemeat blend to make a rich flavored pastry you'll serve often, Easy to put together, Mince Fudge Pie will serve S to 10 am ply. Here s the simple recipe, you 11 want to try it soon. MINCEMEAT FUDGE PIE " 1 unbaked 8" pastry crust 1 package penuche quick fudge mix 3 large eggs 13 cup water - i Vt cup moist mincemeat .:. : m v Vi ,cup melted butter . -44 cup chopped walnuts Prepare pie crust from your own recipe or from packaged pie crust mix. rut penuche quick fudge mix into bowl. Add eggs, water, mince meat, and melted butter. Beat with rotary beater until thoroughly blended. Stir in chopped walnuts. Pour into unbaked crust. Bake at 375 deg. for 40 minutes until filling is set. uooi. berve with whipped cream or ice cream, herves 8 to 10 Truly festive and gay ir this rec ipe for "Peach Almond Pie." The crust is made with finely ground blanched almonds sweetened with a little sugar. Baked to golden goodness it's filled with a creamy peach mixture and topped with toasted slivered almonds. Here's a pie that's outstanding from the top to the bottom. PEACH ALMOND PIE Almond Shell l'4 cups finely ground blanched almonds 3 tablespoons granulated sugar Filllno! i , 1 No.'2Vi can cling peach slices 1 envelope (1 tablespoon) plain , gelatin :,., - 1 ,'- j 1 tablespoon lemon juice 'A cup granulated sugar Few grains salt . 1 tablespoon brandy Vt cup whipping cream Almond Shell: Combine almonds and sugar. Press firmly on bottom- and sides of lightly greased 8-inch pie pan. Bake in very hot oven (450 deg F.) about 8 minutes. Cool. Filling : Drain peaches. I horoutm- ly, reserving syrup. Soften gel atin in Vi cup peach syrup. Heat 'h cup syrup and dissolve softened gelatin in it. Blend in lemon juice, BARBECUED BEEF LOAVES MMMiiii,,i-..i.(iM ; 1 'A J " - 'Si BOUISSON Beef, Pork Starred Here Individual- meat loaves are al ways appealing and when the little barbecue sauce, they're unusually delicious. Lemon slices, baked on -top, lend a nice touch of color. The loaves are served with Brus sel sprouts which have been toss ed with browned butter and sprinkled with almonds. Lemon Barbecued Beef Leaves Meat. Leaf Mixture li pounds ground beef ' Vi cup lemon juice v . Vi cup water ' v ' 1 egg, slightly beaten ' 4 slices stale bread, finely diced Vi cup finely chopped onion 6) 2 teaspoons seasoning salt Topping f"- , ' Vt cup catsup i 13 cup brown sugar I teaspoon dry mustard 14 teaspoon ground cloves ' 14 teaspoon ground allspice . 6 thin slices lemon w Combine all ingredients for meat loaves,-Mix well-and shape into S individual loaves in a greased ob long baking pan. Combine ingred ients for the topping, with the ex ception of the lemon slices. Bake loaves at 350 deg. F. for 15 min utes, then cover with topping and place a lemon slice on each luaf. Continue baking for 30 minutes, basting occasionally with sauce around loaves. Serve with sauce spooned over loaves. 6 servings. Pork and sauerkraut make the best of partners. ' Apples added In the twosome give the combination even belter ,llavor. in this savoiy dish the trio, seasoned with a hint of caraway seeds, is cooked togeth er until the chops are tender and the flavors are well blended. Here's the tested recipe: Pork Chop Apple-Kraut Dinner 4 pork chops , or pork shoulder ' steaks '.- Salt, pepper 1 No. 2 can sauerkraut (2Vii cups) 1 teaspoon caraway seed 13 cup brown sugar 3 tablespoons chopped onion. 2 apples , Brown pork chops or steaks in a little hot fat in a Dutch oven or . other large heavy utensil; season with salt and pepper. Remove chops from the pan and pour off tho fat. Add sauerkraut, caraway seed, brown sugar, onion, and sliced sd. pies; mix thoroughly. Top with pork chops, cover utensil and cook over low heat 1 hour or until chops are icnaer, casting chops occasion ally with juices in the nan. , t servings. ,.. . 1 Mulled Wine Monterey (About 21 servings) Dissolve 1 cup sugar in cups water in large kettle. Add peel of Vt' lemon, and 18 whole cloves. Boil for-15 minutes. Add 2 large (45 qt.) bottles Burgundy wine and heat gently. Do not boil. Serve hot in pottery mugs or coffee cups. Garnish each serving with a cin namon stick to be used for stirring.. sugar, salt, peaches and brandy. Cool. When gelatin mixture is al most firm, fold in whipped cream. Pour into baked almond shell.1 Chill until firm, Garnish with toasted slivered almonds if desired. . Makes 1 (8-inoh) pie. .'-' '
