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
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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?
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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
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' - -
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
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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. .'-' '