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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 5, 1956)
Corn A' Pork Sausage Pie r ... . . s. .;'vi'.V-v- I 'J 1 ...... lY dbjwW-W SECOND SECTION The Newt-Review, Rojeniirg, Or. THURSDAY, JANUARY 5, 1956 3.56 Dinner In A Nutshell SOME OF THE TRICKS that turn a simple dish into food for the Gods seem so easy that w often ask ourselves "Why didn't I think of that first'" Take for instance these acorn squash with the ham and oats filling. The scooped out center of the squash is a natural for a serving of savory ham loaf. Acorn Squash Ham Mingle For Flavor Baked together, the flavors of i the acorn squash and ham min- gie, each flavoring the other. The I rolled oat in the meat not only Rives a nut-like flavor and holds i in the meat juices, but also ex-1 tends the ham to make a little go a long way. Yom will find this is an easy way of using Sunday's ien-over nam. While the squash and ham are bubbling and baking, fix another vegetable, preferably green for contrast. Keep in mind that foods Broiled Ham And Cherry Sauce EVER WISH YOU COULD think of something really different to serve with ham? A sauce made with Western canned sweet cherries makes your wish come true During January and February menus usually need a pick up, so the homemaker will welcome any suggestion which helps her plan menus that are both healthful yet fun to serve because they are un usual. ' Sweet Cherry Sauce Accompanies Ham Canned sweet cherries from so much superior in juiciness and western orchards do just this for i size. menus. Some like them light, some ! The onions on the platter fea dark. But which ever you choose, hiring the cherry sauce and ham versatile meals are possible if a were sliced, par-boiled then but supply of thee luscious little fruits ' tered and baked in the oven until are kept on the pantry shelf. The tender. A sprinkle of sugar over light variety of canned cherries , each onion added the glaze are the Royal Amies. A little dark-1 Plan now to enjov the versalil er cnerry is the red Lambert. The ity of Western canned sweet cher Kinqs are the rich purple variety ne.s. Keep a supply on hand to featured in this delicious sauce to servo from breakfast fruit to mid accompany grilled ham. How for- night snack. iwndie mai mese sweet chcrrii may be enioved the vear round for the days when thev are fresh on the market are very few. Hv can ning the cherries at the peak of their sweetness, good eating is en sured from May to May. The history of cherries goes as far back in the years as B.C. when Lucullus defeated the Great .Mithridatcs and brought cherries back from the city of Ponlus later called t hemfonda. In ny years since this ancient his- lory, horticulturists have 1 ? perreci- e,l the cherry uniil the fruits from we. tern orchards bear onlv H nndrhn" irnnm-in,.., ....ti. .-(... iui tr.eir ancient couins as ihey are which ara prepared and served with an eve for color have even greater taste appeal. Here we have used broccoli with hollandaise sauce and a green salad. With an ambrosia for Hpscrti vnu will have a meal with inmo mfohtv good eating DINNER IN A NUTSHELL Makes 8 servings 4 medium-sued acorn squash 1 pound ground ham 'a pound ground pork 2-3 cup rolled oats (quick or old CHERRY SAUCE FOR HAM 1 No. 2 can Western canned sweet cherries (pitted) either dark or light 1 cup cherry juice 'i cup lemon juice ' cup honey 1kj tablespoons cornstarch Few grains salt U teaspoon almond extract Pit cherries and set asui Mir juice and combine with Aihrr in.,Mnnine c,.n...... ..... greuients in saucepan. Bring to a ' boil and cook for 2 minutes, stir-. . V m'iimip jrom me neai. Serves S. fashioned, uncooked) ' teaspoon pepper I egg 1 cup pineapple juice i teaspoon dry mustard Wash squash. Cut in half length wise. Scrape out seeds and stringy portion with a spoon. Combine remaining ingredietns thoroughly; fill squash halves with meat mixture. Place filled side up in a shallow baking pan. Bake m moderate oven (350 degrees F.) one hour or until sviash is tender. CURRIED HAM ON RICE Yield: 8 tirvings 4 cups cubed cooked ham J 3 cup butter 4 cup chopped onion 6 tablespoons flour 2'i teaspoons curry powder 1 teaspoons salt 1 1 a teaspoons sugar 1 chicken bouillon cube 1 cup boiling water 1 cup pineapple syrup, drained from pineapple chunks 4 to 5 cups cooked rice Aceompanimtnti: Pineapple chunks Banana slices Tomato wedges Blanched peanuts Toasted coconut Krench fried onion rings Hard-cooked eggs, chopped Chutney Melt butter in large saucenan Stir ,n onion and flour. Add season- mgs and mix thoroughly. HissoK nouillon cube in boiling water, Sur thick. Add ham mh... an,i .t,- vumniuc niilMIK UI II thorouahlv combine Cover and al- -""". uvi-i mw nrai jor annul 20 minutes. Thi curr uiva iba in. Encore Ham On Toast Rings For Post-Holiday Meals If vou featured a traditional bak ed ham for New ears, chances art' you have tidbits remaining for delicious second meals. Encore ham dishes are perfect budget stretchers for "after - holiday" menu blues, and no doubt the fain ily will appreciate a lighter touch alter all the heavy toasting. If you've enough ham remain ing for several encore appearanc es, remove all of it from the bone, some in slices and some in cubes. and store in the refrigerator in J separate packages. Be sure to refrigerate the ham bone too. as it i will be perfect for making flavor i fill navy bean or split pea soup. I Vse the ham slices and cubes with in 3 days for maximum flavor and goodness. It's not wise to freeze ham or other smoked cured pork. I since the fat of any salted meat tends to become rancid when froz en. 1 Juicy ham slices make a won- jderfut comeback in late-at-mght sandwiches or snacks. For a hot meal, serve the slices as sweet - smoke flavored ham topped with delicious pineapple chunks ' sauce. pieces or chunks of ham are per- Pork Chops In Curried Rice FRESH PORK CHOPS baked over Chinese Curried R,ice creates an interesting food varia tion and a new flavor treat. With pork currently rating top budget honors on tho plenti ful supply list, this meal-in-one casserole is an exceptionally good choice for menu planning. Braised, Baked Pork Chops Favorite Method Braising is nrohablv the most companion fruits equally a good used method of cookery for pork! chops. An interesting variation us- ing tins method is Pork Chops in Apple-lthubarh Sauce." It's an easy dish to prepare and after ( sert is needed to make a complete browning it requires only rooking ' Iy satisfying meal, in applesauce for about 40 minutes j PORK CHOPS over low heat, and then the adding! IN CHINESE CURRIED RICI of rhubarb and about 15 minutes Yield: 6 servings additional cooking time. ; 6 shoulder pork chops, '2 to " Haking is an equally interesting and flavor-enhancing method of cooking pork. It's an especially good time - saving method anil needs only little preliminary prep aration before popping into a mod erate oven. An unusual and ap pealing way of serving baked pork chops is "Pork Chops in Chinese Curried Rice." The rice is com bined with curry powder, soup, vegetables and liquid, and k bak ed with the pork chops ritjlit on top. An ideal meal-m-one combi nation, this dish requires onlv about an hour and 20 minutes un- ill rice is cooked nutty and chops are tendi Tins unusual favorite is best when served with a tart flavored tossed salad or relish tray. How- ever, if you prefer fruit, suggested Feature Bacon To Perfection 'Die tt'inplinii aroina and flavor, of bacon make it a family favor-, lie al any meal, from a satisfy-, in breakfast to a delicious "lit-, tie dinner." And because vou'll be propanoic it often, especially now as an answer to school day appe-, tiles, you'll want to serve bacon at 1 lis crispy best. j n.irnn tircuarcil in noi-fai-iinn im. i nins wilh vour grocery list Select ' top finality branded bacon not- ed for Us sweet smoke flavor for '1"'1"1 the heat loosens lliem. truly excitini! eatini; After our- rv l,l' hacon. brunp careful to chase keep bacon till service time!1""1 lhe iT''5 frivpiently and keep in Us wrapper in the refneeratur the heat Rw. and do remember that v o li , se l-'t 10 remove each slice shouldn't frecM- bacon To eniv:of hic"n wtlL'n llram on f uil fresh goodw don't over. stock on bacon' Buy enough, bill' do use it within a week of pur- CliaSC ii, nf it .i a wh e roo 'mg hacon YwTZl ii,. iu li. r . ,!",, 1 , rftTt.nV, i . u " t Y i'""""': ? feet for popular "Ham a la king." A tempting hot dish featuring meaty ham cubes is "Ham and tlreen I'epper on Toast Kings." Here's the recipe along with cook ing directions and suggested ac companiments for ''Curried Ham on Mice." HAM AND GREEN PEPPER ON TOAST RINGS Yild: 4 wrvingt 2 cups cooked ham, cut in lv inch cubes 1 small green pepper, sliced in rings -meit tnick ' cup water 2 tablespoons butter or marga rine 2 tablespoons flour ' teaspoon dry mustard 1 cup milk 2 hamburger buns split in h.3lf Cook green pepper uncovered in water in a saucepan until water nous away. Ada butter. Mir in fIour- Gradually stir in milk and 1 cook until thick. Add ham. Cook um 11 nan 's heated through a i Hollow out center of bun. Toast over bun: www are: red cinnamon apples, pickled peaches, pears, or orange slices. Regardless of your choice of companiments, only a light des inch thick Salt f Pepper j n cup brown rice 1 z teaspoon curry powder , 1 10-ounce can condensed cream of mushroom soup j 1 11' 2 ounce can Chinese vege tables ! Juice drained from Chinese veg-! etables and enough water to1 make 2'i cups liquid Brown chops slowly on both' sides in a heavy skillet. Season. ! Wavh rice and combine it with curry powder, soup, vegetables and liquid in 2-quart casserole. Lav pork chops on top of nee. Hake in a moderate oven degrees K.) for 1 hour and 20 minutes or until rice is done and' chops arp tender. Prepared For Meals be fried at chip time because tlip cooking depends on the beat of tbe melted fat, not on the heat of the bottom of Hie pan. Of course, nroner cookerv is a biw factor in Ibe perfcclion of our : meals featuring bacon. For altrac-1 live, whole slices, remove a her in 1 piece instead of separal- inn the slices. Then place llie ba-: ron ln an unliealeo skillet and beat slowly, turning and separating the "' l.,.rl,,r,c vr f,,,;i i. , K,i , " ' 'h " , " " - " " , iar breakfast habits. Utile things, ; ...nirt.vP table decoral.on : nn ,f, m n 4i.. navw, ui.t i u'-'-w -o ui 4whn jntrrcM in me ' "'- " -mumujii (11,-11. .Hh . .. 1 AT it ... ..-k.M,....JlJ,..,-J..1itvi,rri UFDL'C A DCAIIV nicrtntki Zr ,l tl i A t . u Ur rlt' but one ,ha, s bound ,0 be:ome a family Z foJ m'lde u freSh' EUf! POrk MUHB with "iust riKh'" seasoning, while the ti Img ,s creamed corn w.th a touch of onion flavor. Sliced tomatoes add a colorful flavorful topping. Try This Main Course Dish With A Salad rure pork sausage is a meat that finds a welcome place ip. any meal, be it breakfast, lunc'n, din j nor or supper. Us old fashioned in combining with other f.oods I CLSS6rOL6 BACON IS A FAMILY FAVORITE for almost, any meal, and with a variety of exciting cas serole recipes to choose from, you'll be able to serve it often. The whole family will aijree that top quality bacon with a wonderful sweet smoke flavor, makes a perfect lunch or sup per special. soft paper and kocp hot until mrv u'K lime. Yuilll linn llial buyiiii! ;'"(J preparing bacon wisely will: dish in tbe oven and serve over num-i'uean true food perfection at the I llle bacon 'n eKU bake, lamily table. j After trying this recipe, you'll 'I'o make ,-ippeliing "Bacon 'N'want to feature bacon with oilier r.:;e, n,m,' 101 six, uui 0 slices i link ' o.ican in a mi. mow namm,' disn. i iase in a not oven ( iu oearees r .) f,lf 111 minulcs, remove bacon from ""i pan and pour off tbe drippings. .'rush 4 lai;;e Dutch rusks and' lmx I1"' criiinlis wilh 2 tablespoons : "! , "",u', ,'"n''r "' , ""' hakum " . . . . ... ,. ''' , , ,Z " , : .7 . !!' f ." . " . ............. .,a... . spoon onion juice and ' teaspoon, ''"" )ilJ . . ' "V.-r1 cnisl- ,!:,kf? 1,1 sl,,w ,IV,' ( degrees y ) Ior 40 ininutfi, n-niove worn ine oven, and p'H 0.1XJ11 arross un lop. hv - r rjni- n. . . make this a favorite meat you'll want to serve often. This isn't a difficult dish to pre pare, and there's a wealth of eat ing goodness in every serving. Just pan-fry a pound of pure pork sausage meat until it loses Us pink color. Pour off the drip pings and mix the meat with a cup of small bread cubes. Line a 9-inch pie plate with this mixture. then in a bowl, combine a teat egg, 2 cups of cream style corn, 2 talespoons of chopped on ion, a teaspoon salt and 2 table spoons flour. our this mixture into the sau sage crust, arrange tomato slices on the top and bake in a modcr- aie oven (350 degrees r.) for 25 to 30 minutes. Serve generous wed ires of this hearty main dish piping hot. But tered brussels sprouts, a crisp, tart green salad and hot rolls or biscuits will finish the meal to per fection. The pork sausage meat has long oeen popular served in Dai lies, casseroles, and us an ingredi ent in poultry stuffings. Here s a new and rather unusual combina tion dish for luncheon or supper. It's a pork sausage and com Die. t topped with, tomatoes. I CORN 'N PORK SAUSAGE PIE Yield: 4 srvln Crust: 1 pound pure pork sausage meat i cup small Dread cubes Filling : 1 egg, beaten 2 cups cream style corn (1 No. 'M can) 2 tablespoons chopped onion J teaspoon salt 2 tablespoons flour 1 tomato, sliced (optional) Pan-fry sausage meat until it loses its pink color. Pour off drip pings, mix ine meat wi n bread cubes. Line a 9-inch pie plate with this mixture. In a bowl, combine egg, corn, onion, salt, and flour. Pour into sausage crust. Arrange tomato slices in center. Hake in a modcr- E 'i KI I CLVOl LZGS W minutes. Heat J cup (ft o, can) nf , lomalo sauce small baking I lood lavornes in casserole com- lunations lor truly evcilinc eating. BACON N EGO BAKE Yield: tervinfjt H slices Ci lb.) bacon 4 large Dutch rusks, crushed tablespoons butter, melted eggs cup miiK teaspoon salt . ""a """" Jl'"" ,,-,,S,(, MIVIlll- I cup (8 nr.. can) lomalo sauce Pul bfcn in shallow haking fl's'' m a hot oven M00 de- j-ns K. ) for 10 minutes. Itemove tinon from pan. Tour off drip- pings, .nx rusk erumtm and but-! s 4 V:K J ate oven (350 degrees F.) for 25 to 'M minutes. SAUSAGE POTATO CHOWDER Yield: 6 servings 1 pound pure pork sausage meat 5 cups sliced raw potatoes 2 medium onions, sliced 2Vi cups water l'a teaspoons salt la teaspoon celery seed 2 cups cream style corn 3 tablespoons chopped parsley 2'a cups milk 1 cup shredded cheese Boil the potatoes, onions, water, salt and celery seed in a sauce pan for 20 minutes or until the po tatoes begin to fall apart. Stir oc casionally to prevent the mixture from sticking. Crumble and brown the sausage in a skillet over med ium heat. Drain off the drippings. Add the sausage, corn and pars ley to the potato mixture. Gradu ally add the milk and heat to just below the boiling point. Add the cheese and serve im mediately. Etcllopd Pork Chops and Corn 4 enu-cut pork chops Salt, pepper, paprika 2 tablespoons butter or margar ine V cup finely chopped onion 3 tablespoons flour 1 cup milk 2 teaspoons Worcestershire sauct 1 teaspoons dry mustard 2 teaspoons sugar H cup cracker crumbs 1 No. 303 can whole kernel corn (2 cups) Trim some of fat from edaes at chops. Hub chops with a mixture of l'i teaspoons salt, K teaspoon pepper and 1 teaspoon paprika. Hrown in a little hot fat. Jn a medium saucepan, cook onion in butter or margarine until soft. Wend in flour and gradually add milk, stirring constantly until ! .).,.. L-,lt,..,i .,t,t ;...,j. 0nta and teaspoons salt. Pour . into a greased l'a quart casserole. , p;iCe chops on top, cover and bake in a 3.S0 degrees F. oven for v hours; uncover and continue baking for 15 minutes. 4 servings. ib D LtlL DQCOT crust on the bottom. Beat crri xiightly. Add milk. salt, onion Juiee and thyme. Mix well. Pour over crust. Hake in a alow oven (.TJ" de grees F.) for -40 minutes. Remove li oin oven and put bacon slice across lop. Return to oven and bake S more minutes. Heat to mato sauce in a small haking dish in oven. Serve over Bacon Fgg Bake. BACON BEAN AKE Yitld: 4 strvingt 8 slices bacon 2 cups (No. 2 can baked beans i cup chopped onion 13 cup catsup Mix beans, onion, .ind catsup in 1-quart casserole. Top with ba- eon slices. Hake in a hot oven le'-rees F.) about ,VJ minutes (4uu or tun 1 1 beans are hot and bacon mm . nisw, moi c iMnm can mane lam? arrang-menis. nurn to the oven and haki 5 mora ler in baking dish. Spread i is crisp.
