Image provided by: University of Oregon Libraries; Eugene, OR
About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (April 21, 1955)
Pt. 4 0 7T j 94-55 ire V X 'r&i iiN- I dm Oven-Easy Chicken; Flavor In One Oven-easy, tender fried chicken H a carefree dish that' tops for springtime entertaining. Complete-1 ly oven-cooked, the chicken browns and cooks to a juicy tenderness in one easy operation and elimuv : ales constant watching. lard in 2 cups water with a few For either top of the range or ' celery leaves and 1 small bay leaf 1 oven cooking, chicken for frying land salt. Cook uncovered until is an economical year-around food, tender. Pieces of chicken can be! It can be purchased "tailor made" cut up and used in the gravy. I to suit your family, either frozen! 1 or fresh, in whole or cut-up styles, j Fried Chicken With Goldan Gravy I Spcciallv grown for flavor and I Yield: S 4 arving : tenderness, lop quality cmcnens are tagged by brand as a buying guide. Next time chicken tops your menu list, try the convenience of this oven-easy recipe. All the sea sonings, including paprika, are added to the flour-coating mixture. Paprika does add a pretty golden color. You may like to add to the coating a hint of garlic salt, a bitprv. Combine cornmeal of thvme or an herb of your choice. After coating, the chicken eS into mixture to coat thorough browns and cooks to a delicate j ly. Reserve excess cornmeal-flour tenderness in the oven. ! mixture for gravy. Brown chicken Oven-Easy chicken may be serv-!Well in hot fat in a heavv skillet. d from the baking dish or heaped' Add cup water. Cover tightlv on a platter. Buttered green peas.;and simmer slowly for 30 to 40 mashed potatoes and a colorful minutes, or until chicken is ten spring salad will make the meal der. Add remaining water as need complete. ed. Remove chicken and keep 'it Here's the recipe for a flavor- j warm-while preparing gravy. Com ful Oven-Easy Garlic Chicken that bine corrimeal-flour mixture with browns to perfection while it cooks the drippings in skillet. Brown in a delicious chicken broth. Also lightly. Stir in the milk and cook goon eating is me "fr.ed unicnen With Golden Gravy" made "top of the range" fashion. Ovtn-Eaiy Garlic Chicken Yield: 4 servings 1 chicken, cut up for fryini Garlic salt ' cvp flour ' teaspoon paprika 1 teaspoon salt i U teaspoon pepper ! 1 cup chicken bouillon or broth i Rinse chicken in cold water and ; dry. Sprinkle garlic salt over each j piece. On waxed paper combine i flour, paprika, salt and pepper. Din ! chicken into the flour mixture. )n a shallow baking pan place 'i cup . chicken broth. Place chicken skin ide down in the broth. Bake in a . hot. oven (400 degrees F.) for 30 minutes. Turn chicken. Add re-' maining tj cup broth. Bake anoth-: r 30 minutes, or until tender. NOTE: After chicken Is remov-l SECOND SECTION . THE NEWS-REVIEW.RQSEBURG, OREGON THURSDAY, APRIL 31, 1955 jA )anetiy Of Cjood atincf OVEN-EASY CHICKEN ed from pan, the pan can be placed ; ion top of-the range and gravy j can be made by adding milk or i ! water. j Chic Chicken bro can be mad. by cooking the neck, heart and Ri.- i cut up chicken for frying (2'.j to 3 pounds) cup yellow coromeil vt cuip flour l'i tablespoon saU j taspoon pepper -.-6 tablespoons fat About 3 cup water 3 cups milk Rinse chicken in cold water. r ,1P' ! IIU'11,1 alt and DeDner. Din chicken niec until pornmoal is rotkpd and craw i thickened. Serve gravy with chick- - ! By all means enjoy the roast . prime ribs of beef while they're j within your budget, but don't put l au-av Ihlca ennA raninu fm tl.A cheaper cuts. If a wise home- i maker who recognizes the value of ; a fine inexpensive meat dish such i this Stuffed Flank Steak, Stuffed Flank Steak 2-pound flank steak of beef 2 tablespoons flour 2 tablespoons margarh.e or but ter 'a cup chopped celery 1 small onion chopped l'j cups soft enriched yejs- raised bread crumbs Salt and pepper to taste 2 tablespoons bacon dripping nipe steax witn a aamp paper towel Sprinkle with flour and pound surface with the edge of a ' l. i . v . CHEESE AND FRANK CORN CUSTARP Easy Operation plate. For the slutting, melt the margarine or butter in a large heavy frying or baking pan. Add celery and onion and cook until tender. Stir in bread crumbs and IV UIll I ' season to taste with salt and pen- per. Spread the stuffing over the' steak. Beginning at one sida of ( the steak, roll it up like a jelly; roll, and lie securely in several j places with string. Heat bacon drip-1 pings in same pan used to make stuffing. Add stuffed steak and ! him brown on all sides, turning I "'"" nequenuy. anp a l-acu unaer i lie moat, add a small amount Mi water. Cover pan. Cook in a mod orate oven (350. Deg. F.) about j Ha hours. Makes 6 servings. Meat balls, made light and puffy ' ! with the addition of eggs, are ai- ways a popular dinner dish. There's good mushroom gravy j wir.ii inesc Dans to serve over mashed or baked potatoes. 1 1 ... I , i . . n , , . muinroom meal rum l'i pounds ground beef l'i cups soft bread crumbi 'i cup chopped onion 2 eggs, beaten l'i teaspoons salt ' teaspoon pepper l'i teaspoons Worcestershire sauce 1 can mushroom soup Mix all the ingredients excent the soup and form li?htlv into balls. Roll in flour and brown well in a little hot fat. Over the balls : . t ... . . ... ft,"'tJ wim.n pour the mushroom soup which.?'; ""A J" . : "ce" "J'"1", wl,fl. . r V! : miru.lA. e Rib Roast GraVy . drippings left in the pan tor wavy making will not be ex- ressive. especially if the roait has been cooked to the rare stage. All ; the meat and not in Ihe drippings! ine procedure lor mamng n'iri..i A I I " roast gravy is as follows: Snoon i With WhOle LOm most of the fat. blend a little flour I with the fat and drippings, then add only a small amount of water an amount oi water. n 1 c,; ,.n,:i thickened. Taste gravy and" add a I little more water if gravy can he I T?' V T,,7 u -,, "0l ul";l tvini tun anri lit Ma nm til Inn nr mif bodied, add a tittle hoin on or meat .;n . j ,u- j- i r j -n , , extract. Season with salt and Deo.l1hem an MPectally good flavor in thm dish. Dad will like t a- i per to taste. I i i Pork ' Link Sausages, Limas Team For Flavor, Economy Pork sausage links for supper? A fine idea! Although this es-er-popular meat is "a natural" combined with eggs for breakfast, they ...make fine fare throughout the day. Pork sausage is especially, good with vegetables for a wholesome, easy-to-prepare supper. To enjoy the meaty goodness of oure Dork sausage, insist on linksJ that are branded for quality. Fresh ness is also of primary importance to the flavor of the sausage. The meat should have a pink rather than a gray color, and be used within three days . of purchase. Keep it cold at ail times: A pound package of pork sau sage links will yield about four ample servings. To prepare - a pound or less, place the links in a skillet. Add a small amount of water. Cover and simmer 5 min utes. Drain off any remaining wat er and cook over low heat, turning the links frequently to brown. This will require about IS to 20 min utes. With the hot. flavorful sausages, you may want to serve buttered green lima beans and a crisp ap ple and walnut salad to round out the supper menu. Btef and Sausage Loaf I1 a pounds ground oeef a pound bulk pork sausage 'i cup finely minced onion 2 cups soft bread crumbs 1 teaspoon salt i teaspoon pepper 2 slightly beaten eggs 'j cup finely diced celery . ' cup catsup Mix all ingredients and turn in to a greased 9x5x3 inch loaf pan, I Mtn r,-- " ""7 "IV i Serves 6. Beef and Oatmeal Parties 1 pound ground beef l'i teaspoons salt H teaspoon pepper U cup catsup, chili sauce or tomato soup , - 2 teaspoons prepared mustard 3 tablespoons finely chopped on- Ion ... : - 2 teaspoons Worcestershire sauce ' ' 1 '3 cup milk cup uncooked oatmeal Mix together and shape into I flat patties. Fry in hot fat until browned on both sides. Hawaiian Hamburger l'i pounds ground beef Small bottle of soy sauce ( ot.) 2 tablespoons brown sugar ' teaspoon ginger Shape ground beef into 8 pattie. Mix other ingredients in a small bowl and stir until sugar is dis solved. In a heavy skillet, heat some fat. Dip hamburgers into soy sauce mixture, drain, and fry n...T.. . Z n?t " L!-.1 Pn'lL.' "! ! in the fat until brown. SaU is not : niHAr( Pissa 44amburger Pie 1 pound ground beef l'i teaspoons salt i teaspoon pepper 1 cuo well drained canned to- matoes 't cup shredded soft cheese 2 tablespoon, chopped parsley Franks And Cheese Combine Kconimical ig the key word . . . ... -noi n uiicuuar Liieese iuicu budfret, it's delicious too. If kiddies, chances are they beg: The combination of cheee .. ... rnrn niinrurn a a miion am t nam. corn custard as much as the Evaporated milk gives the cu- tard extra nutritive value. This! form of milk is made from good whole milk concentrated to half) its original volume by evaporation, of part of the natural water. Use canned, frozen, or fresh corn ( whichever you prefer. Serve thus . dish for lunch as a meal in itself. 1 for dinner as the main course with! a tossed salad. Bring it onto the -I table piping hot from Fie oven At ilkH ihk1 . all a au4 Wl W m 1 1 ef of milk beside each plate. Take J a neavy saucer, pound steak, the milk out of the refrigerator . Combine 4 tablespoons flour. 2 tea right at serving time. Then pour snoon " and " teaspoon pep. it icv cold. Milk Ls best that way. Pri ruh into both sides of meat. ChMl 'n Prank Tppd Crn Custard 2 eggs 1 teaspoon salt ' ' teaspoon pepper 2 tablcjooons chooned onion 1 2-3 cup evaporated imlk (1 tall ran) 2 cups whole kernel corn, cooked in a small amount of water 4 frankfurters 8 wedses sharp cheddar cheese, 2" long Beat egg sbghtly. Add saff, peo- per. chopped onion and evaporate:! milk and mix well. Add cooked corn and cooking liquid (about cup.) Mix and pour into a buttered I ouart baking dish. Split the franks lengthwise but do not cut all the way through. Cut in half f-iu,a. ill ...;U. l a,, nrur ,,i kulj.. n L. . - - n I . ,u- - - i .1 r - 1 Kiirrsr. rme uir o ?n"-' mrm. tn m resuii. ulcer paueni? frankfurter halres around the edge have a brighter outlook than at an' of the baking dish and bake in a '. time in the oast. Ulcers, instead e' its Deg. preheated men for i persisting for years, now often esr minutes or until th custard has he healed in i matter of wek or i a teaspoon dried basil 2 tablespoons finely chopped on ion Mix ground beef with salt and pepper. Pal out in a 9-inch pie pan. Spread tomatoes over ham burger and sprinkle with the re maining ingredients. Bake in a moderate oven 375 Deg. F., for 15 to 20 minutes. Cut in wedges to serve. . Surprise Hamburgers l'i pounds ground beef ' l'i teaspoons salt ' teaspoon pepper. Filling: u pound blue cheese (roquefort . type) 1 tablespoon Worcestershire sauce 2 tablespoons mayonnaise teaspoon dry mustard Mix beef with seasonings. Blend cheese and other ingredients for filling. Divide meat inlo four parts. .Make two thin patties trom each. In the center of four patties put l'i tablespoons of the cheese mix ture. Top with the remaining pat ties and pinch edges together. Broil under moderate heat about S minutes for each side. If some of the cheese runs out, spoon it over the hamburgers before serv ing. Meal Pi, New Style Crust: pound ground beef ' 1 cup soft bread crumbs . cup milk 1 egg 1 teaspoon salt l'i teaspoons Worcestershire aauce 2 tablespoons minced onion rillinf: l'i cups drained whole kernel com 1 cup drained canned tomatoes i teaspoon salt 'i teaspoon basil Butter or margarine To make "crust," soak bread crumbs in milk and beaten egg for 5 minutes. Add beef, salt, Wor cestershire sauce and onion; mix thoroughly. Line the bottom and sides of a 9-inch pie plate with mixture. Bake at 350 Deg. F. for 10 minutes. Meanwhile, mix to gether corn and tomatoes and drain off any excess liquid. Add seasonings. Remove shell from oven, add filling and dot with but ter or margarine. Continue baking for 2ft minutes. Cut in pie shaped ''' ving. Garnish with parsley. Veal Tempter Are you in a rut about the meat riih tl tervn vmir familv1 Than i it's time to prepare a few delicious ( veal dishes, such as breaded veal i cutlets and spicy veal pot roast? ; Veal is in good supply, so now's j the time to include it often in your I menus. l r r- I TOr KOTe DlSn for corn custard topped with ,.t ,,., - - um uoifs. wnne easv nn inp your children are like most you to serve frankfurters.! and corn with franks irives ! ... . ."' i youngsters do. VAiinrrarave rtn Round Staak Stvery , 2 pounds round steak, cut 'a inch ! thick Flour, salt, pepper, fat 1 i cup catsup 'i cup water li teaspoon crushed orecano (or 1 U teaspoon powdered) Va cup chopped onions 'i cup chopped celery leave With a meat pounder or the edge ,!n i large skillet or Dutnh oven. brown steak on both sides in 2 tablesooons hot fat. Drain oft ex jces fat. Combine catsup, water land oregsno; pour over steak. Top steak with onions and cderv leaves Cover and cook over low heat until tealc is tender, about 2 hours Arid additional water !n smdll amounts needed during cooking. 8 serv- ings, Diet Par Uleara A generation ago people suffer- ing from ulcers of the stomach tni duodenum were put on a low pro- tern diet. Gradually phvsicians be- ian to realize that what such pa- tients reallr needed was an excesj quantity of protein. Todav many tilcer diets include large quantities l .1 . J a: ,j , ( hi i-iiU,Jru, edSHV OlgCSiefl lean I I : . .. . Lamb Chops-Orange Mint Sauce; Lamb is the delight of Hie gour met and also a family favorite simply because its meaty but del icate, flavor appeals to most ev eryone. Some think of lamb as strictly a company or occasional dinner feature, but wise homemal: crrs know they can purchase lamb according lo their own food budg et. Elegant leg of lamb or the loin or rib chops make a wonderful meal, of course. But iamb shoul der, chops and steaks have the same unsurpassable flavor and are economical. When buying lamb, no matter what the cut. choose top quality meat branded by the n-cat packer as a guide to quality. Allow 2 rib or loin chops per serving and 1 shoulder chop or steak p?r serv ing since these are larger cuts. To store, simply remove the chops from the wrapper, lay them flat and wrap loosely in waxed paper. Refrigerate the chops and use 'within 3 days for full, fresh flavor. Remember when preparing, that rib and loin chops are broiling meats while shoulder chops and steaks are best when braised. Shoulder cuts naturally need a Sr MlST J'!3" h"? TC ,CI.?b,,l . ?' . c"'.s.'. b: 1 whcn kit i , W l 'i u, r ? L.b L"' er. I"!1 nallltal ?- Just season the 'i-inch clups, dip in riour u aesired, and brown in a small amount of fat. Cover the chops and cook slowly forJ30 min utes on top of the range (r in a moderate oven (350 degrees F.) In juices from the meat or in a small amount of added liquid. Ym can add water or, if you prefer, use milk, cream, fruit or tomato juice, or canned condensed cream soup. Then cook until the chops are fork-tender for a truly wonderful meat. Favorite seasonings mav be used to enhance the delicate flavor of lamb, and it's a good cook who knows when to use seasonings to advantage. Of course, mint is a well-known flavoring often teamed with lamb. You can vary this flav oring, however, by using it altern ately in a sauce, jelly or just as dry mini. Shoulder lamb chops are especially delicious when cooked slowly in a barbecue sauce. The resulting flavor will place this high on your list of menu specials. Here is another idea for pre paring shoulder lamb chops for inlriguingly different eating. The combination of orange and mint uavors wun lamn maxes mis a .real rccine treasure. j Lmb Chops 'n Orang Mint Sauc Yitld: 4 serving 4 shoulder lamb chops 2 teaspoons fat Salt and pepper 2 cups orange juice 2 teaspoons cornstarch 2 tablespoons chopped and crush ed mint leaves Diunn roup in a ncavy smart in not iai. season, uraauauy stir '"""sc juivc iiiu, natal en. mm mint. Pour sauce over chops. Cov- j - ii.n. iur er. look over moderate neat tor' mi minutes, stir saut-p and ,nnnn over chops occasionally, I t zood shiidv cream mm a hot .A i?. ?T' rly cheese bread, a plate i of crisp relishes, tall tumblers of I ; - ; j. ! ' i ' vjff ?. ... s-iJSiZFFiAV v v,v PORK AND LIMAS cold milk there's a good slick-to-1 Ihe ribs meal. . Quick Delicious Soups : 1. Pea and Tomato Bisque: Com - bine 1 can each ot condensed green pea soup and tomato soup with' 1 cup water. Heat slowly, stirring constantly. Add slowly 1 cup cream and 2 tablespoons Worcestershire sauce. Continue to heat. Do not boil. Jusl before serving, if de sired, stir in 1 cup canned shrimp, hj'okcn up. Makes 5-6 servings. 2. Cream of Chicken Soup: Com bine 2 cans condensed cream of chicken soup with 2 cans (using, soilp can as a measure) of rich' milk or light cream. Heat slowly. Turn into tureen and garnish top with coarsely chopped hard cooked egg or very thin slices of avocado. Makes 5-6 servings. 1 Cheese Tea Ring l 6-8 servings ! 3 cups biscuit mix 3 1 cup milk or light cream lVi .cups shredded American Cheddar cheese Softened butter Add milk to the biscuit mix. stir ring lightly, until it can be shaped tip into a ball. Turn out on floured Xt,r Knead 'slu'siZ Roll into a li inch thick rec- tangle. Spread with softened but I ter, Sprinkle liberally will the Sprinkle liberally will the .hredded cheese. Carefully roll up like a jelly roll. Bring the two ends together, sealing with a bit of milk, to form a ring. Place on a buttered cookie sheet. Using sharp scissors, make slant ing cuts through the ring almost to the center, making slices 2 inches thick. Turn each section cut side down on the sheet, so that the cut side lie almost flat. Brush light' ly with melted butter. . 1 ! . . Bake in 400 Deg. oven about 25 minutes. Brush top again with melted butter before serving. Hungarian Goulash l'i pounds beef stew meat t clove garlic 1 tablespoon paprika l'i toaspoons salt ' teaspoon pepper '.a cup tomato puree 2 cups meat stock, bouillon or water Cut meat Into 14nch cubes and scar in hot fat. Add finely chopped i J,vfe v a IT.lif IkS --lkJ f . it-. ar- -m CHEESE TEA RING LAMB SHOULDER CHOPS Gourmet's Delight garlic, paprika, salt, pepper, and liquid. Cover and simmer 2ti ; pours. U desired, add small, whole ! potatoes and continue to simmer ' j 35 to 40 minutes. Add tomato puree i and thicken liquid with a flour and water paste. Add extra seasoning u necessary. Bavarian Style Stew 2 pounds-beof stew meat 2 niedinm-siicd onions i 3 tablespoons lard ' ft 3 cups hot water I 1 bay leaf j 3 teaspoons salt t Vt teaspoon black pepper l'i teaspoons caraway seed 'A cup vinegar 1 medium-sized red cabhago (optional) i cup broken gingorsnapi . Cut beef in 2-ineh cubes. Brown beef and tliccd onions in, melted lard in a' heavy saucepan or Dutch oven. Add water, bay leaf, salt, pepper and caraway seed. Cover tightly and cook slowly for hours. Add vinegar to stew and if . desired, place cabbage- wedges on lop. Cover and cook 45 minutes to l nour more, or until lender. Meanwhile, soak gingersnaps - in Va cup warm water. Lift out cab bage and meat; add gingcrsnapj to liquid and bring to a boil, stir ring to mnioc a smooth gravy. Add meat to gravy, reheat, and servB In cheese noodle ring or on hed of plain boiled noodles. Server 8. Hamburger Patties With Nuts . 1 pound ground beef -u 2 teaspoons grated onion i. Dnslr of pepper 'a teaspoon salt . j - ' !i cup ground peanuts ' or al-' mondj li cup watoj Combine ingredients; form into flat patties and fry in a little hot fat. . . Otlux Raisin Pi Raisins plus orange juice, nuts and spices add up to a delcctabl springtime dessert when made into a lattice topped pie. Lard, that most economical of shortenings. makes the flakicat, leaderest and. ! best tasting of pie crusts seu tervings. ... i mrnithn. " O O ''-J O ! .-) ') (-! ! o . e (,) ;,:) ;;-) ; ) ..) U 0 a 3 '-- t i . - v.. V' i"r.,-m--.MV:''. . ''''..;.'
