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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 11, 1955)
9 am Mmiiiiiiiniiia m Wi.yniiiii.piii, i ijfMP y ... 'Lis "-L SECOND SECTION THE NEWS-REVIEW,ROSEBURG ORECON THURSDAY, AUGUST 11, 1955 188-55 !lWSf iTil frii turn o v. Party Gaiety In Box Lunches A bit of old-fashioned charm in modern dress sets the theme for a teenage party idea a box supper social, 1955 style. Ask each girl coming to the par ty to bring a tasty "sandwich and . . ." supper for two. Tell her to wrap her box as "fetchingly" as she knows how. At the party have the fellows bid against each other for each box and the privilege of sharing its contents with the owner. You can suggest this party idea as a way for teens to raise small funds for youth center activities, or for the youth group in their church. Keep it very simple, or make the occasion a bit more festive with colorful Japanese-lantern decora tions in the back yard. The teen agers might even think it fun to come in costume. Boys can wear derby hats and bright plaid vests. The girls will find it easy to create "gay-nineties" outfits from their own wardrobes. , As the hostess, you can provide lemonade to drink. and ice cream for dessert. After supper, put on phonograph records and let the young people dance. Or, plan games in which all can partici pate. A 1955 version of the old - time box supper social will appeal to the college set, too. It's a fun way to meet with hometown chums dur ing summer vactions from school. What to do with that leftover ham? Dice and mix with cream sauce and cooked drained green peas; serve over cornmeal waf-flel. nocoiaie joaas jo with, V"1 H , 'sJ A i X- . FOR THE GREAT AMERICAN SUMMER LUNCH, you can't beot a soda and a sand wich. It's everybody's hot weather favorite. With a new simplified soda recipe, you can make delicious chocolate sodas at home in moments. Serve a tray of sandwich makings to go with the soda, and you'll have a most original and convenient summer luncheon plan for family or friends. i . . CHOCOLATE SODA Quick cocoa powder is the quick secret of these refreshing choco late sodas. Just combine the in stant powder in a small amount of milk right in the soda glass, and your soda is off to a delicious start. Add ke cream, and fill slowly with carbonated beverage. There's your soda. It's as simple as that, but the flavor is subtle, delicate, and refreshing. The quick cocoa powder which is responsi ble for this flavor makes a nutri tional contribution since each serv ing of this instant powder contains vitamin D3 equal to one-half the minimum daily requirements. Quck cocoa powder is the product known so well for making choco late flavored milk at home in an instant. QUICK CHOCOLATE SODA Combine in a tall glass 3 heaping tsps. quick cocoa pow der with small amount of milk Add 1 scoop partially melted vanilla ice cream Kill slowly with chilled sparkl ing water Tops At Picnic, Franks Go Fancy You're always prepared for a picnic when you have frankfurters on hand. They're the handiest picnic-goers ever. Always ready at a moment's notice . . .and easy to cook on the spot. 'Most everybody goes for hot dogs roasted on a stick, then pop ped into a bun and spread with catsup, mustard or other favorite dressing. But here's a frankly fancy way to treat this picnic stand-by. Fancy to look at, yes, but easy to do. . . . fancy frank sandwiches are worth a try. '. Fancy Frank Sandwiches 6 franksurters 3 ounces cheese, cut into strips 6 slices bacon 6 enriched frankfurter buns, toasted Butter or margarine Slice frankfurters lengthwise. Fill centers with cheese. Wrap bacon around frankfurters. Grill over open fire until cheese melts and bacon is crisp. Spread buns with butter or margarine. Serve grilled franks in buns. Makes 6 sandwiches. STRAWBERRY SNOW Let the young -unj fix Straw berry snow for Dad on Father's Day. . .it'll taste swell for hira after a round of golf. Foliow di rections on a package of straw berry gelatin, then add 2 unbeaten egg whites to' the sliahtlv thicken ed gelatin, place bowl in a larger bowl of ice water and whip until the mixture is fluffy. Garnish met- tily with sliced strawborres. Food Glamour Made Easy In Simple Sandwich Tricks The ever-popular sandwich, no matter how simple, can take on real glamour. , .in the hands of an imacinativ rnnlr Vnu rinn't need expensive ingredients or spe-l cial dishes, either. For example, just the way you cut the bread can transform a plain sandwich plate into special fare. Instead of one diagonal cut in the sandwich, try making two. A half turn of the small corner triangles will give an interesting look to any sandwich plate. Or. make criss-cross cuts and serve four little triangles. The triangles may be set on the plate crust-side down to show off the colorful fill ing. Do a little experimenting with your sandwich knife ind see how much fun you can have. Cut four squares or "fingers." They aie really easier to eat than the larg er halves. From Breakfast To Bed, Sandwiches Star Anytime .Save monev. save time, save en ergy. Fraved tempers from hot- weather kitchen duties are obso lete since the versatile sandwich arrived on the menu scene. Breakfast, lunch, dinner, tea time, snacktime, anytime there's a sandwich to suit your needs ex actly. Serve family food lavor- ites, sandwich style. Protein-rich fillings combined with vitamin-en riched bread make sandwiches score high on the food value scale. "First call to breakfast!" Start your family on the way to a happy day witn frencn toast sanawienes Fresh strawberries with cream and coffee or milk round out the menu. FRENCH TOAST SANDWICHES 3 eggs Vi cup milk 44 teaspoon salt 1 teaspoon sugar 12 thin slices enriched bread , Peanut butter Butter or margarine Beat eggs. Add milk, salt and sugar. Spread bread with peanut butter. Put two slices together sandwich fashion. Dip each sand wich into egg and milk mixture and fry in butter or margarine. Brown on both sides. Serve with orange marmalade. Makes 6 sandwiches. Right after breakfast, cook egs for a lunch time treat of sardine nd egg sandwiches. For each sandwich, spread 2 slices bakery- fresh enriched bread with butter or margarine. On one slice, ar range slices of hard-cooked egg. Lay sardines over eggs. Spread prepared imistard on the other slice. Put slices together for a JandwictieS There are numerous garnishes for the sandwich plate. Stick wood en or plastic picks into pickles, olives, carrot wheels, radish slic es, or cubes of cheese. Stick the other end of the pick into your sandwiches just before serving. The colorful, edible garnish will make a hit with you family. Serve "go-with" foods on he same plate with the sandwich. Fruit salads, slices or wedges of tomato, whole apricots or ' crab apple can be attractively arrang ed on the serving plate along with the cut sandwich. Or, add a cup of hot or cold soup in the center of the plate, arrange quarters of the sandwich around it. Sometimes serve your sandwich- es open-face and let diners cloei and cut them themselvps. The col- orful fillings often add appetite! appeal. sandwich with an unusual flavor harmony that will rate calls for "seconds" all around. Serve with spiced apricots on crisp lettuce, iced tea and big, juicy slices of chilled watermelon for dessert. Don t let warm weatner put a crimp in your entertaining plans Serve cream cheese crunch sand wiches with chilled lemonade or punch for an afternoon get-together in a shady garden. CREAM CHEESE CRUNCH SANDWICH 1 3-ounce package cream cheese, softened 2 tablespoons diced crisp bacon (4 slices) y cup "sliced stuffed olives 18 slices party rye bread Butter or margarine. Mix cheese, bacon and olives together well. Spread bread with butter or margarine. Spread slic es with cheese mixture. Makes 18 party sandwiches. Guest-worthy dinner fare with a minimum of effort is yours in chicken tropicale sandwich. Serve this gourmet treat with a big toss ed salad and pickle relishes. Iced tea or coffee to drink and rasp berry ice cream sundaes with cookies for dessert add the finish ing touches to a memorable meal. CHICKEN TROPICALE SANDWICH 2 cups chopped cooked chicken lYt cups condensed cream of cel ery soup (10V4-ounce can) 1-3 cup milk V cup chopped onion V teaspoon salt 12 slices enriched toast Butter or margarine 6 slices pineapple 1V4 cups shredded cheese (fl ounces) Vt teaspoon paprika Combine chicken, cream of cel ery soup, milk, onion and salt, mix ing until blended. Spread toast with butter or margarine. Ar range toast slices on baking sheet for open face sandwiches, allowing 2 slices toast for each sandwich. Spread chicken mixture over toast. Top each sandwich with pineap ple slice. Sirrinkle cheese over all. Sprinkle with paprika". Place un der broiler until cheese melts and is ligntly Drowned. Makes 6 sandwiches. Everyone enjoys a snack before bedtime. Make it easy on your self with a "make-your-own" sand wich tray spread in the living room. Provide a platter of sliced meat and cheese. Include a basket of crackers, rolls and enriched bread, a dish of butler or mar garine and a bowl of crisp sand wich accompaniments. Then, let each "snacker" make his own bite-size or king-size tidbit. Fur nish paper plates, and there'll he no dishwashing chores to mar the pleasant repast. Sandwich Time Is For Freezing Tips A home freezer can be your treasure chest" for summer eat ing. Let it simplify your meal making during August. The complete sandwich meal scores as one of America's favor ites. Freeze sandwiches, from the hearty he-man type to dainty tea morsels for casy-do, around-the-clock meal preparation when the mercury climbs. Sandwiches keep as long as two weeks in the freezer or freezing compartment of your refrigerator. If you're planning to use sand wiches within a week of freezing, a double thickness of heavy wax ed paper is sufficient protection. For longer storage, a moisture-yapor-proof material such as alum inum foil, plastic film or cello phane gives best results. Store sandwiches awav from the sides of the freezer to minimize frost in side the wrapper. When preparing sandwiches for the freezer, spread the bread with butter or margarine, before add ing the filling. Do not use mayon naise as a spread since it sepa rates on freezing and soaks into the bread. The best fillings for frozen sand wiches include peanut butter, sliced or ground meat, fish, chick en and cheese or cheese snreads. You may arid sliced or chopped olives and dill or sweet pickles to any of these fillings. Lettuce, cel ery, tomatoes, carrots and other crisp vegetables change in flavor and texture on freezing and are best added just before eating. Hard-cooked egg yolks freeze well, but the whites develop off-flavors ana tend to toughen. Most sandwichs will thaw In on to two hours just enough time in many cases to drive out on a picnic. Open-face sandwiches thaw most quickly. Do not ire move the outer wrapping until the sandwiches are partially thawed. If not served immediately after thawing, hold sandwiches in the refrigerator. Sandwiches should he eaten soon after thawing to pre vent spoilage. ADDED ATTRACTION Give added zest and flavor to your next package of frozen peas and carrots. Just add 1 tsp. of finely chopped onion and Vt tsp crushed, dried mint leaves. It's a taste treat to delight the whole family. Foods Go Places In Sandwiches Rapidly growing teenatrer nwd plenty of good, nourishing food. They're always "on the run," too, so that meal - skipping can easily become a bad habit. Easv, quick, wholesome, tasty sandwiches solve mis pro&lem with a minimum of work on vour Dart. Include fnvnrito foods in these complete sandwich meais, ana you won't have to "nag" your teenagers into regular eating habits again. teenagers are just naturally Mndi. mcy seem always nungry. They love informal parties. No wonder food stars as the main at traction in any gathering of this "ravenous age" group. You'll get more enjoyment from your youngsters' growing-up years. too, if you join right in with their fun. Help them plan simple but enjoyable social activities this summer. Suggest a "sDlash nartv" follow ed by a backyard banquet featur ing "one-man" submarine sand wiches. "Do-it-my-way" teenagers will go for the idea of tailoring their own special combinations from a tempting array of sand wich ingredients. You'll find them mighty hungry, too, after a hard swim. Enriched hard rolls from a bak ery, or hamburger or frankfurter buns from the food store, will maKe a hit. Provide nlenlu nf lasiy sausage, meat, cheese, to matoes, cucumbers, radishes and onions for slicing to desired thick-or-thinness. Your teens will have fun experimenting with new flav or concoctions. Set out mustard, catsup, French dressing, horse radish and seasonings to "slather'1 over sandwich fillings. oerve cnuied soft drinks, lem onade or iced tea to drink. A big bowl of tossed salad is simple to make and goes well with the "rib sticking" qualities of "one-man" submarine sandwiches. Potato chips add extra crispness. Pickles and olives are favorites with teens, too. For dessert, chill ripe water melons in large tubs of ice right on the lawn. Then each fellow ni gai can cut nis or her own serv ing to appetite specifications. neiy on paper plates, cups and napkins to lighten clean-up dutues niwr -uro sanawicn least. Your grateful and satisfied teona guests will pitch In to put the yard back to spick-and-span order be fore heading for home. Sandwich Made Of Peaches and Cream Will Delight All 1 small pound cake 1 quart vanilla ice cream 4 large or 6 small ripe peaches 14 cup sugar Slice pound cake 1'i inches ihixt Fit two strips of waxed paper into the refrigerator tray, one length wise and one crosswise. Arrange the pound cake in the bottom of the pan and spread the ice cream over it. Top with slices of cake. Lnm a to 4 hours. Peel, pit and slice neaches. Miv with sugar and let stand about a half hour. Remove cake and ice cream from refrigerator. Slice into five or six servings. Top with sliced peaches and serve. Everyone Loves Little Tid-Bits Of Foods Miniature open-face sandwiches make pretty and party - looking repasts for August entertainment. They needn't be difficult or take much of your time, either. Simply trim the crusts from slices of enriched bread. Then cut the bread into triangles and rec tangles or other desired shapes. You may like to use a cookie cut ter for fancier designs. The easiest kinds of spreads to use are ones like cream cheese, pasteurized process cheese spread, deviled ham, and peanut butter. Attractive, yet simple, garnishes are small sprigs of parsley, sliced stuffed olives, slices of hard-cooked egg, radish slices, nuts and anchovies. Here are two recipes for party sandwiches with an extra-special flavor. CONFETTI SANDWICH Enriched bread Butter or margarine 3-ounce package cream ciicoie 2 tablespoons milk 14 cup chopped radishes Vi cup chopped cucumber Dash salt Cut bread into desired shape. Spread with butter or margarine. Combine cream cheese and milk and mix until smooth and well blended. Add radishes, cucumber and salt and mix well. Spread on bread. Makes about 114 dozen 2-inch sandwiches. Patttl Avocado Sandwiches Enriched bread Butter or margarine 3-ounce package cream cheese 2 tablespoons French dressing 1 avocado, mashed 1 teaspoon lemon juice Vi i spoon salt 1-3 cup chopped crisp bacon (about 6 slices) Cut bread into desired shape. Spread with butter or margarine. Cbmhine cream cheese and French dressing and mix until well blend ed. Add avocado, lemon juice, salt and bacon and mix well. Spread on bread. PRETTY TO LOOK AT IS THIS TASTY combination of pure pork sausage with spicy opple-pineapple filling. A perfect hot luncheon or supper dish, this novel combination is made in sandwich fashion and is topped with flavorful tomato sauce to give it that extra piquant touch. SAUSAGE SQUARES The just right flavor of pure pork sausage with its tantalizing aroma is always a welcome favor ite. Sausage is a versatile meat that's easy to prepare and is just as satisfying for luncheon or din ner fare as it is for a hearty breakfast menu. When buying pork sausage count on about four servings per pound. liny just the amount of sausage you need and use it whthin two days of purchase while the sausage is at lis flavor Best. For consis tent goodness, select a well known brand of "pro pork" sausage that is made from selected cuts of pork ana seasonea just rigni. It's important to cook fresh pork sausage slowly and thoroughly. Be sure to follow cooking directions on the sausage wrapper, and test for doneness by checking the in side color, making sure the sau sage is gray with no trace of pink. "Sausage squares" is an unus ually different pork sausage "sandwich" combination that is really quite simple to make. Here's the recipe and easy direc tions lor preparing it. SAUSAGE SQUARES Yield: 4 to 6 servings 1 pound pork sausage meat 1 egg 1-3 cup bread crumbs V cuo chopned raw aonles 1 slice bread, cup in small cubes 1 taDlespoon chopped onion M cup crushed pineapnjo 1 8 oz. can tomato sauce Beat egg slightly. Combine with sausage and bread crumbs. Pat sausago on wax paper into a rec i$e Canadi CANADIAN STYLE BACON and it's a wonderful appetite a cured, smoked, boneless st packages or in whole pieces i smoky flavor. CANADIAN STYLE BACON LETTUCE AND TOMATO SANDWICHES Yeld: 5 servings 1 package sliced Canadian style bacon 10 slices caraway rye bread Butter Lettuce 4 to 5 tomatoes, sliced Pan-fry bacon slowly for about 7 to 10 minutes. Turn to brown evenly. While bacon is frying, but ter the bread, lay the lettuce on the bread. Place tomato slices on next. Top with two slices of Can adian style bacon. Place second slice of bread on top. Serve im mediately. LETTUCE AND TOMATO SANDWICHES There are different ways to pre pare Canadian style bacon, de pending on the type of service. For simple family meals you may "V - tangular piece 8 inches x 12 inches x '. inch thick. Cut in half cross wise. Combine apples, bread cubes, onions and pineapple. Spread over surface of half of the sausage. Top with other half. Place on a rack in a shallow baking pan. Bake in a moderate oven (350 degrees F.) 45 minutes or until done. Heat to mato sauce. Lift rack with saue sage on it out of pan. Cut in squares and serve with tomato sauce. SAUSAGE TROPICAL! Yield: 6 servings 1 pound pure pork sausage meat 1 cup quick cooking oats Vt teaspoon nutmeg V teaspoon curry powder 'i cup chopped pecan 2 cups orange juice 2 tablespoons sugar 1 tablespoon cornstarch Vt teaspoon salt Combine sausage, oats, season ings and nuts. Shape into 2-inch patties, V4-inch thick. Pan-brown on both sides in a skillet. Pour oit drippings. Combine orange juice, sugar, cornstarch and salt. Pour over patties. Bring to a bod. simmer w minutes. Serve on hot cooked rice. . SLIMMER FOR SUMMER Melon ball combinations make ideal salad and dessert fare for families watching their waistlines. Serve frozen melons whi.'e s 1 1 LI frosty. Use mixture of cantaloupe. Persian, and watermelon oalis for added color interest. 1 anaaian r v ratei os one of those extra special foods with most folks, perker for summertime eating. Canadian style bacon is rip of pork loin that can be purchased sliced in 6 ounce f you prefer. Of course, buy top quality bacon for wonderful wish to pan fry the bacon slices. Just pan brown the slices slowly in a skillet, turning to brown even ly. For extra quick and easy serv ice, broil slices of Canadan stylo bacon on a rack about 3 inches from the heat source. Turn the slices to brown evenly, allowing about S minutes cooking on each side. Plan on 2 to 4 slices per serving. When cooking for several, you may find it easier to bake a whole piece of the Canadian style bacon. Place the bacon fat side up on a rack in an open pan and insert a roast meat thermometer. Bake in a slow oven (325 degrees F. ) to an internal temperature of 170 F, For an attractive glaze, cover the cook ed bacon with fine brown sugar, ora'ige marmalade or crashed pineapple and bake in a hot oven l-tuo degrees F) IS minutes to brown. For hearty, delicious lunches or Summer Teas Star Nut Bread Nut bread makes delightful sum mertime sandwiches the per fect formula for take-it-easy ele gance. Serve them with fresh fruit salad and tall glasses of cooling beverage at a summer party. Bake your own favorite recipe of nut bread. Or do it the easy way and buy some at a bakery. Simply spread the nut bread with softened cream cheese for a real easy treat. If you have the time though, you may like to make creamy orange filling. CREAMY ORANGE FILLING- 3-ounce package cream cheese Vi orange, ground (about Va cup pulp and rind) Dash salt 1-3 cup shredded coconut Cream the cheese until smooth. Add orange, salt and shredded coconut, mixing well. Makes filling for 6 sandwiches. Another easy spread for nut bread is this pineapple delight filUng. . . PINEAPPLB DELIGHT FILLING 3-ounce package cream cheese 2-3 cup drained crushed pine apple (9-ounce can) Cream the cheese until smooth. Add pineaoDlo and mix welL Slakes filling for 6 sandwiches. wcon f iWw I suppers, feature Canadian style bacon in sandwich The favorite bacon, lettuce, and tomato com bination is especially exciting with Canadian style bacon. VEGETABLE SALAD WITH CANADIAN STYLE BACON Yield: 4 serving! 1 package sliced Canadian style bacon 2 cups cooked peas 1 cup culied cheese la cup chopped celery 13 cup chopped sweet pickle U. cup salad dressing or may onnaise 2 tablespoons pickle juice Pan - fry bacon slowly until browned on both sides. Combine peas, cheese, celery and pickles. Add the salad dressing and pickle juice. Mix well. .Serve salad gar nished with cooked Canadian style I bacon or use 2 slices of bacon I topped with the salad for indvidu ' al servings. 1 1
