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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Feb. 21, 1957)
jPrctty dbeJSert J3rlngS An Q5 eqan a ZJo An OrJinaru ilfieal I 1 ic? zr . V SEC0NP SECTI0N 41Th Nowi-Roviow, ROSEBURG, OREGON From Germany Came The Idea For This Dessert Germany land of hearty out-, door people with healthy appetities I (to say the least) has a cuisine; that is not easily surpassed. Neith er fancy nor plain, the food is sub stantial with a great deal of flav or. This characteristic of fixing foods that "stick to the ribs" so to speak, is even carried over into the des sert line. Many German desserts are filling enough to pass for a light meat, like Apple Strudel for instance. Our simplified, Americanized version includes an All - American ingredient . , . raisin bran cereal with sugar - coated raisins. This cereal of crisp bran flakes and raisins that have been dipped in honey and rolled in sugar, increas es the appeal of this dish so ideal as a light afternoon meal; so per fect too, as a dinner dessert. APPLE STRUDEL s cup water 4 cooking apples, peeled and quartered a recipe of pie crust dough 1 cup raisin bran ' cup sugar cup cinnamon 2 tablespoons butter Melted butter 1 tablespoon sugar Add water to apples in sauce pan. Place over low heat and steam apples, uncovered, just long enough to soften slightly. Cool. Meanwhile, roll pie dough thin, and to about 10 inches in diameter. Sprinkle cereal over dough. Then Hot Desserts Receive Lusty Cheers Bridge and Canasta parties are not the only nrtHlrd to have friends over on cold, winter afternoons. Many housewives get together to exchange just "views and news." the latest book read, good tip for early spring gar- dening or better still a recipe for a really delicious dish. The best description possible for this last, thoush. is to have it on haad, ready to serve As a "special collector's item" ia recipes. tHis Plum Cake served warm will be greeted with appre ciate cheers. This rake kas a wanderfvJ flavor cebiir. t w e pepalaf rreeaetO, rartvd ftrp plus art! sereaj. (Tt eiTeal wheat tnrl bark-f krrls it the tafia awaye,a) ejt fast r- ... Apple Strudel slice the quartered apples in haU lengthwise the cereal. and arrange them on Combine V cup sugar and the cinnamon and sprinkle Use Ham Left-Overs To Make Tossed Salad "California Ham Salad" makes good use of those tag ends of bak ed ham. Tost ham with celery, green pepper, sweet pickle and a generous measure of walnuts; then combine in seasoned mayonnaise. It's a hearty combination, so use it as a meal-type salad or as i go along with soup. You'll agree, wal nuts work wonders in salads. CALIFORNIA HAM SALAD 1 cup diced cooked ham 1 cup sliced celery - cup diced sweet pickle '4 cup diced green pepper 1-3 cup coarsely chopped wal nuts 1-3 cup mayonnaise 1 tablespoon wine vinegar 14 teaspoon paprika i teaspoon dry mustard I Salt Pepper Greens for garnish Combine ham, celery, pickle. green pepper and walnuts. Blend mayonnaise and vinegar with pap-; rilra nrl mnatarrf. .Hit .lt anri i pepper to taste. Tost lightly with , sa;aa mixture, serve in leuuce- nressing. iannea manuann urang gamished salad bowl. es or fresh orange slices are good, Serves 4. if tangerines are not available. .4 i Plum Cake forms so exceptionally weal at the oreaxiast taoie 1 1 v. . i J i i . . l. i . . ' ,,,-.. jn8 e,t baked with luscious plums on top and sprinkling of sugar and spires to form a really beautiful pattern. i TLUM IAKB 1 ran (M oz) purple plums (about 15) 1 cup lifted flour l'l teaspoon double actiK kakut powder 4 teaspoon salt 2 tablespoons suar t taleona kitMr er etiH soorteaias I eaj. well awMto cue wisx , , .. u -. . i - -J 1- l i. ,,ip www wrw w, hiicu bke1 Mta 1 over applet. Dot with 2 tablespoon! butter. Then roll the filled pie crust carefully as for jelly roll. Brush with melted butter and sprinkle with the remaining tablespoon of sugar. Place on cooky sheet or ob long baking pan. Bake in moderate oven (37S de grees F.) 35 to 40 minutes, or until lightly browned. Makes 8 servings. LAST-MINUTE SALAD A smooth, creamy topping of mashed avocado on slices of can ned tomato or beet aspic makes an elegant last-minute salad. Com bine mashed avocado with mayon naise and some lime or lemon juice. Spoon over aspic and gar nish with wedges of avocado and slices of hard-cooked egg. SOMETHING SPECIAL Juicy cooked prunes, stuffed with bacon and cheese, add that some thing special to a sandwich or sal ad plate. Pit large-sized prunes, then fill with mixture of crumbled bacon and grated American cheese or use a prepared bacon-cheese spread. ATTRACTIVE SALAD Delicate, rich avocado wedges and tangerine sections make an at- tractive winter salad. Arrange in- Hii'iHnal corvinee nn Ipaf nf rnmainp and top with a creamy blue cheese j. From Friends Vi to teanpoon cinnamon Drain plums, cut in halves, and remove pits. Place, e u t side do", on absorbent paper to dram thoroughly, Sift flour once, measure, add baking powder, salt, and 3 table- spoont sugar, and sift again. Cut I in shortening. Combine egg and milk. Add to flour mixture and mix only enough to dampen flour, Mix in cereal carefully. Pour uiie greased sx2 inrh glass ovee- Koof baking di't. spreading daagk evenly. Arran(a plums. t ae t-it en Uif li eViuae. tn rattmiet sagas Ml tkt set snnnkle oer nlums. Rake ia einH. . ..,. . . . . rraie Bipn jjw awiiT9r a). 00 OS mifjtet. Sera ar( THURSDAY. FEBRUARY 21, 1957 44-57 Try These Two Pineapple Favorites For Your Party of our favorite pineapple desserts are offered today. No mat. ter what the occasion, or the tea son, they are perfect dessert aft er you've enjoyed an important dinner. Give them a try when the occasion calls for sert. sparxung aes-1 Light and delicately fruit-flavored Pineapple Souffle is a food appetite appeaser. PINIAPPLI SOUFFLI 1- 3 cup flour H cup sugar H teaspoon salt 1 cup pineapple juice 4 eggs, separated V teaspoon cream of tartar 1 tablespoon lemon juice Vt teaspoon grated lemon rind 2- 3 cup well-drained crushed pineapple Combine flour, sugar and salt in a saucepan. Stir in pineapple sy rup a little at a time. Cook over tow heat, stirring constantly, untii mixture is smooth and thick. Fold in the crushed pineapple. Beat yolks until thick and yellow and fold in the thickened pineapple mixture. Cool. Beat egg whites until foamy: sprinkle the cream of tartar over them and continue beating until stiff and dry. Fold into the first mixture with lemon juice and lem on rind. Pour into an ungreased casserole (IVi quarts). Bake in moderate oven 325 degrees T. for 50 to 60 1 '. K, aO" X. i aUiim Serve This Tempting Looks good enough to eat, and tastes good enough to repeatl That's Orange Charlotte. On a hot day, it's real cool! And after a heavy, cold weather meal, it's just the happy ending. Made with whipped nonfat dry milk, this deceiving dish it low in Creamy Potato Soup Good For Cold Weather Nothing's better than "Creamy Potato Soup" on a cold winter night. And this it a 4-star recipe for it! One star is for the crisp diced bacon and grated cheese that are stirred in. Another it for the un usual seasonings of dry mustard : m n A Mut m Art at sViitorl ttnte ita asmwith I ,r.m,n.. ' .rrnnte for nartll by mashing or sieving the potatoes. paniy Dy using ncn mil (or jiaii ,,j ,il, ' L l il ... And the fourth star is for a new product, instant minced onion, that givet plenty of flavor to the soup. yet saves weeping, chopping and peeling for the cook. Creamy Potato Soup 4 medium-sized potatoes 2 tablespoons instant minced on ion or, 1 medium onion, finely chopped (about ' eup) 2 cups water 2'i teaspoons salt V cup diced lean bacon (about 2 slices) Va teaspoon nutmeg i teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 tablespoon finely chopped par- tley 2 to 3 cupt rich milk 10 t cups ncn mm cud erated American cheese Peel potatoes; cet w quarters, Add instant anion, water and '' teaspoon salt. Cook tstrtd potato it done; drain, tavmc wfeei Utt ar ter is if fl . -a er sieve t-'ite ;s til imootb Frr Karaa mi J net rnWi t brows U4 Kncm and dne- pines with all retsaiaiel ipfrs'tf f t ext'it rhsnei. to taa tste. llat swlr tuil barwtad end pipine hot. Sire wKfe a earaUL'itf nf or.i4 rhMia iwar tim M tart . r 'are I attfat '1 i j. a W - A r 9 X . a " - .Jt minutes. Serve immediately from the baking dish. Yield: 6 servings. Pineapple Trifle is always a de licious finale to a bin meal or an weal complement to a special luncneon. PINIAPPLI TRIFLI 1 cup crushed pineapple 1 cup dry macaroons, crushed 1 eup dates, chopped S marshmallows 2-3 cup heavy cream Drain the pineapple. Combine with macaroons, dates and marsh mallows. -Whip the cream until stiff. Fold into the pineapple mix ture. Chill thoroughly. Serve with dessert sauce or ad ditional cream, if desired. ILEGANT DESSERT Half a cup of chopped almonds and 2 tablespoons of Sherry wine blended into prepared vanilla pud ding mix, and folded into a cup of whipped cream makes an elegant dessert. Better than mother used to make, yet easy enough for the newest bride. MANY USES When replenishing the staple groceries on your cupboard shelves, include several cans of canned cling peaches. Serve canned cling peach slices or halves right from the can as dessert! or ir. in nuri. dings, pies, cakes and salads. i. nitnihatiiiiii tatia . , . Orange Charlotte Teaser Called Orange Charlotte calories. inexpensive, quick and easy too. Wedges or ttript of sponge cake will substitute nicely for the lady fingers or for a change, arrange in an oblong dish or individual sherbet glasses. ORANGE CHARLOTTE 1 pkg. orange flavored gelatin 1 cup boiling water 1 f-oz. frozen orange concentrate 3 tablespoons fresh, canned or frozen lemon juice 14 cup sugar 1 teaspoon grated lemon rind if desired 1-3 cup ice water 1-3 cup nonfat dry milk 1 dozen lady fingers Dissolve gelatin in boiling water. Add unthawed orange concentrate. lemon juice, sugar and grated rind. Let stand until the mixture ! Ullckent (llOt tOO Stiff ) Place ice water in small mixer nnwi aii nnnlu! nrv mi K. npal -m -- - ; , ' . V . until mixture stands in stiff peaks. Add gelatin mixture. Beat until nuf'y-. " mixture looks too thin, refrigerator for about 20 minutes.) Arrange split lady (in- form pan. Pour in the shghtlv thickened orange mixture. Chill for several hours. Wedges or strips of sponge cake may be used in place of lady fin gers, and for variations this may be made in an oblong dish or re frigerator tray or in sherbet glass- SERVE FLOATS Easy refreshments to serve to afternoon drop in guests are bubbly apricot nectar floats. Combine equal parts chilled ginger ale and apricot whole fruit nectar. Add .ntui mui mm imi.i. i u u scoop of ice cream or sherbet to each glass and serve with crisp almond cookies. AM RAItiarS Frafrant. warm gingerbread be. hum company dessert when stvssp chewy raisins are added te the batler. and smooth, extra- dark chocolate frosting it spread sauce, yod increase the eating stiff but not dry. then carefuliy and cook over hot not boiling Wa ts tofj. L'ee slip or more light pleasure, and at the same time, folU in prune mixture. Pour into ter, stirring constantly, until mix er dark seediest raisins to a park- add the important nutrients of round 1-qiiart casserole. Set in pan Hire coals a spoon, about 7 to I age isf gingerbread mix Good milk protein, minerals and vita- of hot water and bake in a mod- minutes. Remove at once from hot with a serving of big golden can- mins Milk tiied an an ingredient erate oven 3.V) degrees F. for 30 water, cool and stir in vanilla. m4 cling peach halves or slices, in the conking given you addition-1 to 3S minutes. Serve with Custard 1 Makes 2 cupt custard sauce. 9 ... Flaminf Pineapple; Rumba Here Is A Wonderful Recipe For A Chafing Dish Pineapple Rumba is a gay flam ing dessert a good one to try out if Christmas brought you a new chafing dish. It's the kind of dessert that makes entertaining fun. Of course, you don't have to have a chafing dish; any attrac tive heat proof pan, such as a cop per skillet, may be used. Any way you serve it. Flaming Pineapple Rumba it real con versation piece featuring rich pineapple-rum sauce over vanilla or coconut ice cream. FLAMING PINEAPPLE RUMBA 1 can (No. 2'i) pineapple tlicet Cinnamon 4 tablespoons butter 1 cup apricot pineapple preserves 6 tablespoons pineapple syrup li cup dark Jamaica Rum Vanilla or Coconut ice cream Drain pineapple well and sprin kle lightly with cinnamon. Melt butter in top pan or blazer of chafing dish placed directly over -y,v i v yiiiiuw)j'wiwiii)'ii'i jjiiewi'iii ,i iiv'ibw;iwsww".hsi njmiii.in jm r-h'- , j : wa A. W- ', i WAi$mw v i Custard Sauce Enhances Prune Whip The old faihioned dessert. Prune Whin ii mil much in favor. A sue- ,..j vlrl,ilon to bake the ! ",,d v,r""on . " w D,l . wnip ana serve is wiin a creamy well flavored custard sauce. A good, thin custard used as a 1 sauce oer mml fruit is a perfect rompiemcnt to the tarter flavor of! the fruit. The fart that fnnt is im- pnrtanl in the diet is well known, i Vthen serving fruit with a custard flame. When butter it bubbly hot, add pineapple and taute until edg et are browned. Push to side of pan. Stir in preservea and pine- Here's A Good Dish For Big Church Suppers This "Olive-Rice Pilar' is a good maindish for church suppers, pot lucks and big buffet parties, lt'a an inexpensive "stretchahle" rec ipe for money-raising affairs, or for young marrieds on a budget It a a meal-in-one. so crisp relishes and fruit for dessert are all that are needed with it. It a an easy way to serve a crowd. Try "Olive-Rice Pilaf" next time you're chairman for anquan lily supper. You'll find this recipe which serves 12 an easy one to increase, and youll like the fact that it's baked. Once it's in the oven, you're free to tend to other detaila of the party. Olive-Rice Pilaf 1 cup butter beans 2 pounds round steak 1 clove garlic Salt and pepper 2 tablespoons chili powder 2 tablespoons prepared mustard 3 tablespoons salad oil 3 tablespoons butter or margar- ine 2 large oniont 2 cupt long grain rice 2 (No. 2) cant tomatoes cup tliced ripe olivet 2 (10i or 11-ounce) cans of beef bouillon Add rinsed beans to 2'i cupt water. Boll 2 minutes; remove from heat; let soak while prepar ing remaining ingredients. ItuD steak with garlic, salt and pepper, and chili powder. Spread top side witn mustard; cut in men squares. Heat salad oil and butter in skillet; add chopped onions and dry rice. Cook, turning constantly with pan cake turner, to golden brown. Grease a large casserole (or two smaller ones) with tight fitting lid. Casserole should be filled only 2-3 full to let rice expand. It triplet in bulk when cooked. Put in layer of meat squires; then rice (go easy on the rice); tomatoes, and beans, sprinkle with freshly ground black pepper and chill powder, and repeat layers, ending with ripe olives. Pour In as much beef bouillon as casserole will hold; cover; bake in moderate oven (350 degrees F.) about 1 houra, or until rice it ten der and fluffy. Add more bouillon from time to time. Serves 10 to 12. Baked Pruna Whip food value in any course in which 11 11 BAKED PRUNE WHIP WITH CUSTARD SAUCE 1 cup cut-up prunes (cooked, drained and pitted) 2 tablespoons confectioners sugar La teaspoon salt 1 teaspoon lemon )uir 3 egg whites, stiffly beaten Mix prunes, tugar, salt and lem on juice, beat egg whites until apple syrup. Heat and spoon over pineapple until it looks glazed and tort of transparent. Heat rum over hot water, then pour over fruit (that's the secret of getting it to flame beautifully). ignite and spoon, flammg, over pineapple. When flames die down, set pineapple on dishes of hard ice cream. Spoon hot sauce on top. This Cooked Topping Brightens Plain Cake Giva a spring-like look to plain cake with "Nectar Cake Sauce." Make this pretty, cooked topping, using peach whole fruit nectar, ma raschino cherries, marshmallowt and cornstarch for thickening. NECTAR CAKE SAUCI lVt cups peach whole fruit neetar V4 eup cold water 3 tablespoons cornstarch 4 teaspoon salt i teaspoon lemon extract 2 tablespoons finely out mara schino cherries 10 marshmallows 3 tablespoons butter or marga rine Heat nectar to boiling. Combine water, cornstarch, salt and stir to blend. Add to hot nectar and cook ;aml stir about 1 or 2 minute or until thick. Remove from heat, cool slightly. Add flavoring, maraschi- ; no cherries, marshmallows and butter, and beat smooth; cool. I Serve over tquaret of plain cake. Sufficient to spread between lay- ecs ana on top oi a z-iayer cake. This Canape Topping Will Win New Acclaim Here's a cracker or canape top ping that gets instant acclaim. "Avocado Bacon Spread." Sounds good, doesn't it? Anyone, truly any one, can prepare this recipe with immediate success. The fine flavor of sieved avocados together with crisp bacon just can t be improved Avocado Bacon Spread i cup sieved avocado 2 strips bacon 1 tablespoon lemon juice ti teaspoon salt 1 teaspoon grated onioe Dash Tabasco sauce To prepare sieved avocado, cut fruit into halves lengthwise, re move seed and skin, and force through a sieve. Cook bacon until very crisp. Drain on absorbent paper. Crumble bacon into avoca do. Add remaining ingredients and blend well. Makes about H cup spread. Sauce. Makes 0 nervines CUSTARD SAUCE 2 cups milk 3 egg yolks ' cup sugar a teaspoon salt 1 teaspoon vanilla Scald milk in top nf double boil er, beat egg yolks slightly, stir in I sugar and sail. Add a liUle u( the hot milk to egg mixture, stirring to blend. Return to double boiler o Co O
