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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 28, 1956)
Start j-rep yjow ov Jte fourth Oj? ulij Mloltday, arm 9 I PATRIOTIC RED Cranberry Flags aremade from tangy ellied cranberry sauce and cream cheese. Perfect color and flavor for tfie fourth of July. Serve Cranberry Red For The Fourth Of July Let the relish dish add patriotic trimmings to your barbecue menu on the Fourth of July. Half cans of glistening red cranberry sauce form the base of the eyecatching flags. Stars and stripes are made of softened cream cheese and the colorful flags seem to wave in the summer breezes. A perfect dish to accompany the golden brown barbecued chicken. Easy to serve, too. r,ach pound tan of jellied cran- berry sauce will be enough for two I flags. And you'll want two flags for every four guests at the table. Fourth of July Menu Barbecued Chicken Cranberry Flags Chef's Salad : iierD Buttered Bread Iced Cold Beverages Angel Cake Lemon Sherbet To barfoecuo tho chicken: (1) make the barbecue sauce. Heat together '-2 cup salad oil 1 cup lemon juice or cider vine gar 1 tablespoon salt 2 tablespoons molasses ' 1 teaspoon Tabasco r ' - l hxSf 4;- X V A FOURTH OF JULY picnic or buffet is always popular with your family and friends Also .very popular will be a main course dish of boneless ham, when it is featured ot your dinner. Try serving the ham cooked with a nippy barbecue sauct, or you may pre fere the tart carrot and pineapple topping. Ham Provides, Easy Fourth Of July Meals A snappy, colorful Fourth of ; July picnic or ounci will be as popular with the family and guests as a shower ot lireworks. the hostess, too, can enjoy the celebra tion if she serves easy-to-prepare foods. A fully cooked round boneless ham is a perfect selection for easy holiday service. If you prefer to bake your ham, there is a cook-before-eating style in this round boneless ham also. Both hams range in size from 6 to 14 pounds. Easy healing or baking directions are printed on the ham wrappers. moose a nam with a well-known brand which is the homemaker's i guide to selected, high quality I meat, controlled curing and smok-: ing as well as packaging that re-, tains the flavorful goodness of SECOND SECTION The Newi-Review, ROSEBURG, OREGON -THURSDAY, JUNE 28, 1956 k 152-56 Brush chicken halves with barbecue- sauce. Place on grate 12 inches from heat. Cook slowly un til tender, turning frequently and basting each time. Allow 1 to 1" hours total cooking time. To make Cranberry Flags: Cut each 1 lb. can jellied cranberry sauce in half lengthwise. Soften cream cheese and press through decorating tube to make stars and stripes on rounded sides of cran berry sauce halves, tach l lb. can will make 2 cranberry flags for the July fourth Barbecue. Here are some cooling cranber ry desserts. Perfect for warm sum- iner days Frozen Cranberry Crome 1 (8 oi.) package cream cheese, softened '-a cup heavy cream 3 tablespoons sugar !i teaspoon vanilla 1 lb. can Whole Canberry Sauce Whip softened cream cheese. Whip cream until thickened, but not stiff. Beat in sugar and van illa. Gradually add to e r o a m ham. It's easy to "count" the num- oer of servings in a boneless ham. too, because this style of ham con tains all servable meat. Another advantage of this boned ham, es pecially to the carver of the fam ily, is that the ham is so easily sliced. The fully cooked round boneless ham may be served in many dif ferent ways. It may be heated through, with or without a fruit glaze, then sliced and served at the table. Another suggestion is to slice the ham H of the way through in about one-half inch slices, in sert pineapple halves, then heat in the oven for a few minutes. This pineapple and ham combination is flavorful as well as attractive. This five-in-one ham is perfect for any meal. It makes excellent sand- cheese, beating until smooth and creamy. Fold in cranberry sauce. Freeze in refrigerator tray. Makes 6 servings. Cranberry Mint Molds Cranberry Layer: 1 lb. can jellied cranberry sauce 1 tablespoon lemon juice Vi teaspoon mint extract Crush cranberry sauce with fork. Add lemon juice and mint extract, spoon into bottom ot eight individual salad molds thai nave been brushed with salad oil. Pineapple Layer: Vi pint heavy cream, whipped V cup powdered sugar 1 cup drained crushed pineapple 1-3 cup chopped nut meats Combine whipped cream, pow dered sugar, crushed pineapple and choped nuts by lolding togeth er. Spoon this mixture over cran berry sauce in the salad molds, Freeze until firm. To unmold, loos en edges with sharp knife. Dip molds in warm water and unmold on dessert plates. Garnish with fresh mint leaves. Makes 8 servings. wiches, adds glamour to a cold meat tray, gives heartiness to cas seroles and salads, and is ideal for frying and broiling. ror a fourth of July special here are two exciting sauces to use with a round boneless ham. One is a nippy barbecue sauce, the other, a tart carrot and pine apple topping. Hot Barbequo Sauce For Ham Yiold: 3 cups sauce 1 pound boneless-skinless fully cooked ham. 2 tablespoons butter or margar ine 2 cups chopped onion l'-i cups chili sauce 1t cup water -4 cup vinegar 2 tablespoons lemon juice 2 tablespoons sugar Here's A Gift From France For The Fourth Of July Feast Zip! Bang! Sparkle! The Fourth of July is here again. Most of us connect this great holiday with the signing of the Declaration of In dependence, and ceiebrate it with all manner of merrymaking fire works, gala parties and the like. The French counterpart of Inde- Eenueuce uay is Dusuue uay, teie ratcd on July 14th. Although the fireworks are not so prevalent the French revel with dancing in the streets and wine in the outdoor cafes, and, of course, that wonderful French cuisine. Here s one French delicacy fried chicken which can be en joyed in the American home. It's especially good now with the abundance of plump tender chick en on the market. Fried chicken the French way is different yet easy. Instead of coat ing the chicken with a batter or just flour, . fried chicken, the rrencu way gets a coating oi en riched yeast-raised bread crumbs. the bread crumbs produce an even golden brownness. And the chicken is so delectable your family will probably refuse to eat cmckcn any other way. rrench.tried Chicken 6 slices enriched yeast-raised bread 1 frying-size chicken, cut in piec es - i.-,v : fj t . ' - :ih ' ''A FIRECRACKER SANDWICHES FOR THE FOURTH Firecracker sandwiches are easy to make, and commemorate the holiday in an original way. Fill with your own homemade Cherry Marmalade or Currant and Raspberry Jam -t the recipes are given in today's food pages. Make Firecracker Sandwiches In In horse and buggy days, com munities celebrated with a colossal feast on the Fourth of July, and nearby residents looked toward the holiday as a time for visiting as well as celebrating. Nowadays when communication is easier, we assemble in smaller groups to en joy the Fourth, but a celebration with refreshments is still in order. And when the group gathers at your house on this Fourth of July, serve littie firecracker sandwiches as a sweet treat. They are easy to make, and taste just right with a Summery filling of cream etieese and Cherry Marmalade or currant and Raspberry Jam. Tuck a few strands of coconut in the single face sandwich after it's spread with the jam, then roll up to make a fake firecracker. Serve wilh cool, minted iced tea and you'll hear a salute sound forth for your origi nality! Just follow these recipes for quick and easy sweet spreads to enjoy on the Fourth and through 1 tablespoon Worcestershire sauce 1 teaspoon chili powder Vi teaspoon tabasco sauce Slice ham into pieces H inch thick. Tie in original shape. Place in an open roasting pan. Melt but ter in a skillet. Add onions and brown. Stir in remaining ingredi ents. Cook over low heat for 10 minutes. Four sauce over slices of ham. Place ham in a moderate oven,Combine frmU and measure 4 cups (350 Deg. F.) and bak for 25 min utes or until ham is heated through. Carrot Pineapple Sauc For Ham Yield: 3 cups sauce 8 pound boneless-skinless fully cooked ham 2V cups crushed pineapple 1 cup shredded carrot 1-3 cup brown sugar, packed 1 tablespoon cornstarch teaspoon cinnamon Va teaspoon cloves Slice ham into pieces Va inch inicK. i le inio original suape. Place in an open roasting pan. Combine all remaining ingredients saucepan. Mix thoroughly. Cook, stirring frequently, over.it for all, or part, of the chicken low heat until mixture thickens. Serve hot with, ham. Salt and pepper V cup flour 1 egg 1 tiblespoon salad oil 2 tablespoons milk Let bread dry out until hard. Cut off crusts and grate bread. Sift crumbs through strainer to re move any coarse pieces. Sprinkle chicken parts with salt and pepper (white pepper eliminates black specks). Roll in flour. Mix together egg. salad oil. milk. Dip floured chicken in egg mix ture. Finally, roll chicken in the line dry bread crumbs. Fry in deep hot fat (365 Deg. F.V turning once, until golden brown. BREAKFAST TREAT i A quick breakfast treat Is made by pulting'honey and chopped wal nuts and raisins in bottom of muf fin tins. Top with packaged re frigerator cinnamon rolls and bake as directed. An ideal suprise for Dad and the junior cooks tq serve. TASTY FOR BREAKFAST Flavorful cooked prunes "mixed with quartered orange slices make a tasty breakfast fruit. With a jar of cooked prunes handy in the re frigerator vou can get this ready for the table in double quick lime. the days when the fresh fruit sea son it over: Each recipe requires but a one-minute boil, so fresh fruit flavor doesn't steam away. FIRECRACKER SANDWICHES Rtmov crutts from thin slicts of whit br4d. Sprtad each slic with crtsm cHmm and i thr CHrry Marmalad or Cur rant and Raspberry Jam. Lay two long shrads of ihrtddvd coconut at on odg of tach slic to form rho wick of tho firocrackar. Than roll up Uk a jelly roll CHERRY MARMALAD! 1 (Using sour cherries) Yield: 11 medium glasses lbs. marmalade) A cups prepared fruit ( 2 oranges, 2 lemons, and about lSk lbs. ripe sour cherries) 7 cups (3 lbs.) sugar 1 bottle liquid fruit pectin First, prepare the fruit. Remove skins in quarters from 2 medium sized oranges and 2 medium sized lemons. Lay quarters flat; shave off and discard about half of white part. With a sharp knife or scissors, slice remaining rind very fine, or chop or grind. Add 1 cup water and 'n teaspoon soda; bring to a boil and simmer, cov ered, 10 mmutes. Section or chop peeled fruit; discard seeds. Add pulp and juice to undrained cook ed rind and simmer, covered, 20 minutes longer. Stem and pit about VA pounds fully ripe sour cherries. Chop very tine or grind into a very large saucepan. Then make the marmalade. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Re move from heat and at once stir in Jiouid fruit nectin. Skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent float ing fruit. Ladle quickly into glass es. Cover at once with Vi inch hot . paraffin Leftover roast pork in the house? Dice the cold meat and substitute called for in your favorite chicken- I salad recipe. , 'ft ; 'Si w5 BRISTLING WITH PATRIOTIC SPLENDOR is this Fourth of July table centerpiece. It is guaranteed to give a gay touch to even the simplest holiday meal. With such simple supplies ribbons ana gummed paper stars, it's no trick to design. Even children can help, and they will love the results. Materials are inexpensive, fire resistant .and easy to come by in variety or dime stores. Simple Decorations Aid In Enfertaininq fj'i l'Ps Your Kitchen W 1 -Viet- - -v -,- jO SOMETHING OLD and something new for a fourth of Jul at-home celebration - a cake decorated with Old Glory and on ice cream float made with an instant choco late drink. It comes in the form of "magic crystals" that dissolve instantly even in ice water. Plan Refreshments To Here's an idea that carries the holiday spirit and the patriotic flavor ot the Fourth of July ntsht into the refreshments you plan for the day. It's a cake decorated with Old Glory easy to do, because the calce itself can no made from your own favorite recipe or cake mi" To add a pioneering touch a. Ipropriate to the day, you can also i Patience and a few pennies can transform a party table or a holi day buffet into a blaze of beauty. Whether your Fourth of July plans are shaping into a fancy pat io pany or jusi a lainuy meal m the backyard picnic table, all eyes will light up at the sight of a spark ling speciality just right for the day. Here's a sample idea which calls for nothing more than a few homey supplies and ingenuity. You will need: Small flag Red and blue ribbons Small paper cone Pipe cleaners Red paint Glue 14-inch dowel or narrow smooth stick 6-inch plastic foam ball (or head of cabbage or large grapefruit) Gummed paper stars Aluminum foil To give the plastic foam ball a flat base, cut a slice from it, and cover the ball with foil. Coat the cardboard tube from roll of foil with glue, and cover with foil. Glue tube to dowel, or stick, and band wilh ribbons to make a skyrocket. The rocket's head is a small pointed paper cup or folded cone of paper, painted red. - Insert flag, skyrocket and star- tippcd pipe cleaners into ball. Star spangled ribbons complete the op eration. For a children's parly or a get- acquainted adult evening, it would be fun to have foil-covered party "crackers" attached to ribbon streamers from the centerpiece. In side, with party hats, you might enclose directions for stunts or games. .aS Carry Out The Holiday serve, along with the cake, an ice cream float made with an instant chocolate drink that's not only rich in flavor but also has all the pro tein, calcium, B-vitamins and min erals of whole milk. Whether you use the chocolate ir nun-chocolate instant, it will be - (Htcioi"! companion for that pa- --(V. ic cake. As for the frosting on the cake 1 1 For a family picnie, favors could contain messages in rhyme, citing each member's clean-up duties and his reward for completing the task. Materials for the decorations are fire-resistant, inexpensive and eas ily available. ONE-DISH DINNER A hearty one-dish is the answer . for busy days of gardening or cleaning. Make a tamale casserole using canned tainales, sprinkled with grated cheese and large piec es of ripe olives. Bake in shallow casserole and serve with crusty garlic bread and tossed green sal ad. TASTY SEASONERS Minced parsley and minced chives are tasty seasoners for cooked limas. Gently mix the hot limas with butter, parsely and chives so the buttery beans will hold their shape. A few tiny sliv ers of dry salami give Interesting accent, too. -e Spirit you simply mix a batch of butter type icing. Put aside two portions, one to be mixed with red and the other with blue food coloring. The cake is first covered with the white frosting, and the red stripes arid blue field arc overlaid, using a pastry press or spatula to apply the icing. The stars are cut out from the basic white frosting with a cake decorator.
