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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
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soorteaias
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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.
. ..,. . . . .
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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"
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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
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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
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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
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