Image provided by: University of Oregon Libraries; Eugene, OR
About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (March 21, 1957)
0 SECOND SECTION The News-Review, ROSEBURG, OREGON THURSDAY, MARCH 21, 1957 ) WIS CANNED CELERY SOUP makes an easy sauce for this tasty Lenten main dish. Sun bonne Casserole. Eggs, Noodles Combine For Tasty Lenten Dish Iggi tod noodles bake together in a celery sauce to produce a tasteful Lenten dish. Sunbonnet Casserole. You'll find it a nice change - of - pace for a meatless meal. Serve Sunbonnet Casserole with a big tossed green salad and crunch? hard rolls. Bake a lemon pie for dessert. Let noodles, macaroni and spa. ghetti lighten the task of planning pre-Easter meals. Combine these good durum wheat products with cheese, eggs, fish or other sea foods. AU these foods taste even better with macaroni foods at fla vor companions. When you stock your shelf with noodles, macaroni and spaghetti, buy the best. Quality macaroni products are those made from du rum wheat semolina. Look for the label on the package that makes USE VARIETY Confetti Casserole is an attrac tive variation 'of macaroni and cheese. Add 2 teaspoons salt and 4 ounces elbow macaroni to 3 cups boiling water. Boil rapidly, stir ring constantly. Tor 2 minutes. Cover, remove from heat and let stand 10 minutes. Meanwhile, melt V cup butter or margarine in saucepan. Stir in to cup enriched flour and 1 tea spoon salt. Add 2 cups milk and cook until thickened, stirring con stantly. Add to cup shredded American cheese and stir until melted. Rinse macaroni with warm wat er and drain well. Fold macaroni, to cup diced pepper, 4 table spoons diced pimiento and 3 hard cooked eggs, sliced, into cheese sauce. Pour into 1-quart casserole. Sprinkle with buttered bread crumbs. Bake in moderate oven (350 degrees F.) IS to 20 minutes. Makes 4 servings. HEARTY DISH Venetian Onion Soup is just the hearty dish for a luncheon. Melt to cup butter or margarine in large saucepan. Add 2 cups sliced onions and cook gently, stirring frequent ly until onions are lightly browned. Add 4 bouillon cubes. 1 quart hot water, 1 teaspoon Worcestershire sauce and to teaspoon salt. Bring to boiling. Add 4 ounce elbow spaghetti and tir about 1 minute, until bouillon cubes are dissolved. Cov er and simmer gently about 20 min utes. Serve hot with grated Par mesan, cheese. Makes 4 Urge servings. AS - 1 '''"-rWf., "TUNA AND CELERY SOUFFLE" i a delicious, delicately flavored Lenten specialty just right for lunch and dinner. Looks elejont, too. Quick-cooking tapicoa keeps it fluffy, tender ond high . . , right up to the last b'te. Here's A Lenten Treat That Never Falls Short Delightful! Delicious! Delec table! There is just no limit to the, adjectives describing 'his delicste-1 ly flavored ' Tuna and Celery Souf fle." It is a main dish you'll sure- ly enjoy serving throughout Lent's ! many meatless aays. especially as the search increases for more nourishing and appetuing meals. You will enjoy, too. trie oppor tunity this souffle provide to dis prove "all souffles fall." This one Ooen't. nor will any other when made with quirk-cooking tapioca. Tapioca, you will remember. eive a souffle the needed stability to Slav hith to the Ian bite, fry then this Duffy, tender and I this assurance of ton cooking qual ity and flavor. SUNBONNET CASSEKOLI 4 ounces medium noodles lto cups condensed cream of celery soup (lOto-ounce can) to cup milk A combination of cheeses makes Tuna Triumph extra-flavorful: 4 ounces spaghetti l1 cups condensed cream of mushroom soup (10to-oz. can) 2-3 cup milk 1 cup chunk-style tuna (7-ounct can) to cup chopped pimiento 1 cup shredded processed cheese (to pound) 2 tablsepoons grated Parmesan cheese Add 2 teaspoons salt and spagh etti to 3 cups boiling water. Boil rapidly, stirring constantly for 2 minutes. Cover, remove from heat and let stand 10 minutes. ' Meanwhile, blend soup and milk. Add tuna and pimiento. Rinse spaghetti with warm water and drain well. Place spaghetti in greased 1-quart baking dish. Pour soup mixture over spaghetti and mix lightly. Sprinkle cheeses over top. Bake in moderate oven (375 de grees F.) until mixture is bubbly and cheese is melted and lightly browned (about 30 minutes). Makes 4 servings. STUFFED GREEN PEPPERI LENTEN STYLE 4 ounces long spaghetti 6 medium green peppers 3 tablespoons butter or mar garine to teaspoon salt lto cups milk 1 cup shredded American cheese (4 ounces) to teaspoon dry mustard 2 tablespoons chopped pimiento 2 diced hard-cooked eggs Add 2 teaspoons salt and spagh etti to 3 cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Meanwhile, cut thin slices from end of peppers. Remove seeds, wash and parboil in salted water about S minutes. Melt butter or margarine in saucepan. Stir in flour and salt. Add milk and cook until thickened, stirring constantly. Add cheese, mustard and pimiento. Fold in eggs. Rinse spaghetti with hot water; drain. Gently stir spaghetti into sauce. Fill peppers with mixture. Bake in moderate oven (350 de grees F.) 20 to 25 minutes. Makes S servings. pleasingly moint Lenten specialty) . . . adaptable to lunch, dinner and supper menus. TUNA AND CILIRY SOUFFLI tablespoons quick cooking tapioca j Vt teaspoons salt teaspoon pepper 1 tablespoon grated onioe 1 cup diced celery i I't cups milk ; 1 can 1 7 Ounces) tuna fish, drain-1 ed and flaked ! 1 to i tabiespoona ehoppajjl pi-' fnento 3 esg whites j 1 eu yotks 4 hard cooked eggs, diced to cup chopped green pepper 2 tablespoons chopped onion 1 tablespoon chopped pimiento to cup buttered bread crumbs Add 2 teaspoons salt and noodles to 3 cups boiling water. Boil rapid- :ly, stirring constantly, tor 2 nun 'utes. Cover, remove from heat and let stand 10 minutes. Meanwhile, combine celery soup ana mux ana mix weu. Ada eggs, green pepper, onion and pimiento. Rinse noodles with warm water and drain welL Fold noodles into egg mixture. Pour into greased 1 -Quart cas serole or 4 individual casseroles. Sprinkle with bread crumbs. Bake in moderate oven (350 degrees F.) until lightly browned (about 20 minutes). Garnish with egg slices, if desired. Makes 4 servings. J 'iTr '.avCTSySpIj r.- - m TUNA TIMBALES WITH MUSTARD SAUCE: A zesty mustard sauce close at hand is all reody to be spooned over these hot and flavorful tuna timbales. Besides tuna the tim baies have conned peos, soft bread crumbs, an egg, evaporated milk and assorted seasonings to make them tempting and delicious. They get nicely browned during baking and o little pimiento adds a touch of extra color. Tuna Timbales Are Variation For Popular Fish Combine quick-cooking tapioca, salt, pepper, onion, celery, and milk in saucepan. Place over medi um heat and cook until mixture comes to a boil, stirring constant ly Remove from heat and add fish and pimento. Allow to cool slight ly wnue Desting eggs. Beat ess whites until stiff. Rat egg yoiVs until thick and lemon colored Add tapioca mixture jo egg yolks and mix well, (old into egg whites. Turn into 2-quart baking dish. Place in pan of hot water and bake in moderate oven 3jO degrees F.) 1 hour, or until souffle is firm Makes servings. Here Are Tips For Meatless Lenten Meals The Lenten season Is the time for homemakera to make plans for meatless meals during the pre- Easter period. Macaroni, noodles and spaghetti, with their ability to combine appealingly with cheese, eggs, fish and seafoods, can play an important role in your food plans. ' When you buy these macaroni foods for the weeks ahead, select them for quality in flavor and qual ity in cooking. So make sure the label on each package indicates that the contents are "made from durum wheat semolina." A tasty vegetable - cheese sauce is featured in Country Kitchen Ma caroni: COUNTRY KITCHEN MACARONI 4 ounces elbow macaroni 2 tablespoons butter of mar garine 2 tablespoons enriched flour 1 teaspoon salt 1 teaspoon Worcestershire sauce Is teaspoon Tabasco 1 cup milk 1 cup creamed cottage cheese ' 2 tablespoons chopped chived or onion to cup sliced stuffed olives 1 cup cooked peas 1-3 cups buttered corn flake crumbs Add 2 teaspoons salt and maca roni to i cups boiling water. Boil rapidly, stirring constantly for 2 1 Everyone seems to be interest ed in different ways to use tuna, and tuna timbales is certainly an excellent change. The savory mix ture of tuna, peas, soft bread crumbs and seasonings is baked in custard cups for individual serv ings. At serving time the timbales are easily un molded and . ready for a smooth mustard sauce to be spooned over them. Evaporated mdk and an egg are also in these timbalea to act as binders as well as for flavor and to keep them delightfully moist throughout baking. The timbales hold their shape well, but have a nice light texture when they're broken into. The mustard sauce that goes with the timbales also uses evapor ated milk so it's smooth and creamy. The pretty yellow of the sauce with flecks of red pimiento in it adds lively color to the tim bales. Tuna Timbales 1 can tuna lUlorl or ) drained 1 cup canned peas, drsined 2t cups soft bread crumbs ft cup chopped parsley 1 tablespoon chopped pimiento 1 UDiespoon lemon juice i 1 teaspoon grated onion 1 teaspoon aalt teaspoon pepper 1 egg, sbghtly beaten 1 cup evsporated milk Using a fork, flake drained tuna into a medium sue mixing bowl. Drain peas, saving liquid for the mustard sauce. Add peas, bread crumbs, parsley and pimiento to the tuna. Sprinkle lemon juice, onion and seasonings over tuna mixture and toss lightly with a fork to mix. Blend the egg and milk together, then mix well into tne tuna mixture. Spoon mixture into ( lightly but tered custard cups and bake in e (preheated moderate oven 3S0 T ) , for about 30 minutes, until a knife inserted in the eenter comes out lelesn.'When resdy to serve, un- moia and serve with mustard saace. Makes servings. Mustard Sauce 2 tablespoons sjutwr 1 tablespoon flour t teaspoon saM L"S teaspoon 4pper 2 tablespoons prepared mustard cup liquid drained from peas 1 eiip evaporated milk minutes. Cover, remove from heat and let stand 10 minutes. Meanwhile, melt butter or mar garine in saucepan. Stir in flour. salt. Worcestershire sauce and Ta basco. Gradually add milk and cook until thickened, stirring con stantly. Kinse macaroni with warm water and drain well. Fold in all remaining ingredients except crumbs. Pour into greased loaf pan, 4V' x8to inches. Sprinkle with crumbs. Bake in moderate oven (350 de grees F.) 25 minutes. Makes 4 servings. COLORFUL MENU Here's a colorful Lenten Dinner menu. Star a macaroni and cheese casserole to which diced green Deoper and pimiento strips have been added. Accompany it with buttered Brussels sprouts, crusty rolls, cabbage-pineapple slaw, cherry pie and a beverage. VALUABLI HELPS Macaroni, noodles and spaghetti are valuable helps in planning meals for Lent. When you buy them, look for the label "made from durum wheat semolina. Durum wheat products have a mild, wheaty flavor: pretty golden firm, never-mushy texture. 1 tablespoon chopped pimiento Melt butter an a small saucepan. Stir in flour and seasonings. Thin the mustard with a little of the liquid drained from peas and set aside. Add remainder of liquid from peas to flour mixture and cook over low heat, stirring fre quently until thickened. Then grad ually add milk and pimiento. Heat to serving temperature, stir in the mustard and cook over low heat for 2 minutes. Serve over timbales immediately. II HlVf DINNER ROLLS Makes 1 detest Devon: 1 package or 1 eake compressed or dry yeast H cup lukewarm water v cup scalded milk s cup sugar 1 teaspoon salt '4 cup shortening 1 to 3'i cups sifted enriched flour H tesspoon celery salt (optional) 3 eggs, beaten S cup rolled oats (quick or old fashioned, uncooked) Teppine: I egg whito, beatea Poppy seed Soften yea it in lukewarm water. fUse warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening; stir occasionally untU shortening melts. Cool to luke warm. Stir in 1 cup of flour, cel. ery salt and beaten eggs. Add soft ened yeast and oata. Stir in enough flour to make a soft dough. Turn out on lightly floured hoard or canvas and knead untU satiny, about 10 minutes. Kound dough into hall : place in greased bowl and brush lightly with melted shorten ing. Cover and let rue in a warm place until double in sue, about 1 hour. Punch dough down: turn out on lightly floured board. Cover and let rest 10 minutes. Divide dough into 24 parts. Roll earh ball of dough to form an 11-inrh rope: coil on greased cooky sheets to form rolls. Brush esrh lightly with melted shortening. Cover and let rise until double n sue, about 30 minutes. Bake in a hot oven (400 degrees f 12 to IS minutes or until golden brown. Brush with beaten egg srtirta and sprinkle wrtti poppy seed. PANCAKES DELUXE! These "Pancake Deluxe" make- a hearty and healthy Lenten supper! Packed with nourishing cottage cheese and served with a luscious Cranberry Relish Sauce, mad with flavorful maple-blended syrup, these) pancakes are a very special treat for Lenten eating! Pancakes With A Heart Help Lenten Meals Lenten lUDDtn that are hearty and healthy, at well ai pleasing, are eometimea hard to come by. So you mar well be happy to have this recipe for a one-dish meal that's delicious and haa the nourishment you need. . .a goodly supply of protein in the cottage cheese; carbohydrates in the pan cakes; and plenty of vitamins in the delicious Cranberry Relish Sauce. This sauce, made with fla vorful maple-blended syrup and cranberries, is not too sweet, not too tart, but just right for a sup per or luncheon main dish. Serve these Pancakes Deluxe and you're sure to please your family! PIARADISI FESTIVAL CAKI canned pear halves 1 package white cake mix - Assorted fruit-flavored gelatin 1 cup whipping cream 2 tablespoons sugar 1 teaspoon vanilla Jelly or jam Follow directions on package for cane mix. Bake in 1 a-utcn round layer cake pans. When done, cool thoroughly. Drain pears and halve lengthwise. Roll in dry gelatin, coating each slice well. Place on absorbent paper. Chill cream, bowl and beatera. Beat until cream begins to stiffen, add sugar and vanilla; beat until stiff. Spread one layer of cake with jelly or jam. Top with sec ond layer. Frost sides and top with wnippcd cream. Top with pear slic es, Serves 12. ROYAL CHICKEN 'N CHEESE ON WAFFLES is ideal for a cozy Sunday night supper or for o heorty brunch over a relaxing weekend. Let This Dish Be The Star For A Sunday Supper For a cozy Sunday night supper or a hearty brunch ovsr the wsek- i end, try our tested recipe for Royal I Chicken 'n Cheese on Waffles. The chicken and cheese sauce is prepared by a quickie method de ! veloped with instant nonfat dry milk. And the "do-it-yourself" wsf- fles recipe also illustrstes another convenient feature of using instant nonfat dry milk simply adding the powder to the flour and other dry ingredients and then using wa ter as the liquid. Instant nonfat dry milk liquefies immediately. eten in ice water, and it is then used just as milk is used for drinking, cooking and baking. Pancakes Deluxe 2 cups pancake mux 2 cupa milk 1 tablespoon shortening, melted 2 cups cottage cheese Combine ingredients and m 1 x lightly. Bake 6 large pancakes, SIRVI WITH IOCS A Macaroni Ring is ideal to serve with creamed eggs or vege tables during Lent. Add 2 teaspoons salt and 4 ounces elbow maca roni to 3 cups boiling water. Boil raDidlv. stirring constantly, tor 2 minutes. Cover, remove Irons neat and let stand 10 minutes. Meanwhile, melt 2 tablespoons butter or margarine In saucepan. Stir in Z tablespoons enricned flour and H teaspoon salt. Add 1V4.CUDS milk and cook, stirring constantly, until thickened. Pour wnue sauce into 2 oeaten eggs. Rinse macaroni with warm wa ter and drain well. Fold macaroni and 2 tablespoon chopped parsley into sauce mixture. Pour into well - greased o-inch ring mold and set in pan of hot water. Bake in moderate oven (350 degrees F.) 41 minutes. Makes 4 servings. NIW DILIOHT A delight te busy homemakers amateur cooks are the many varieties of cake mixes. Add cup chopped walnuts to pew apple chip cake mix and bake in square pan. Top ach serving of warm cake with vanilla ice cream and generous sprinkling of chopped wal nuts. sv.'"'' ROYAL CHICKEN 'n CHIISI ON WAFFLES (Makes 4 servings) WAFFLES: t cups sifted flour to cup instsnt nonfat dry milk powder I tablespoons sugar 3 traspoona baking powder 1 teaspoon salt 2 eggs, sepsratrd 1 1-3 cups water tablespoons salad oil Sift together flour, instant nonfat dry milk powder, sugar, baking powder and sslt. Beat egg whites until stiff but not dry. Best togeth er tit yolks, wster and salad oil: add dry ingredients. Beat until using about 2-3 cup batter for each. as eacn pancake is baked, roll up and keep warm while remaining pancakes are being baked. Then unroll, spread each with about 1-1 cup cottage cheese, and roll again. Serve immediately with warm Cranberry Relish Sauce. Makes pancakes or servings. Cranberry Relish Saute M medium-sized lemon ' 2 cups raw cranberries 1 cup maple-blended syrup Remove seeds from lemon. Put lemon and cranberries through grinder, using medium blade. Add maple-blended syrup and mix well. Chill in refrigerator several houra or longer to blend flavors. Heat (do not boll) and serve warm with Pancakes Deluxe. Makes 2S4 eupe sauce. TASTY TOPPINO A tasty topping improves any macaroni, noddle or spaghetti cas serole. Try this one, made by com bining V cup buttered enriched bread crumbs and 2 tablespoons Parmesan cheese. Or. mix v cud enriched bread crumbs with 1 tablespoon melted butter or margarine, 2 tabiespoona finely chopped parsley, V teaspoon crumbled basil, to teaspoon crum bled oregsno and a dash of pepper. ADO RAISINS When making fresh cranberry- orange relish this year, add the sweet goodness of raisins. Put rai sins through food chopper with cranberries and orange, and use smaller amount of sugar to aweet- blended; fold in egg whites. Bake in waffle iron according to manu facturers' directions. CHICKEN AND CHEESE SAUCE: 1 (to lb. I package process Ched dar cheese, ahredded 2-3 cup water 13 cup instant nonfat dry milk ' powder lto cups diced cookec" chicken or 2 (S-oz.) cans boned chicken cup diced pimienlos Pour water in top of double I boiler; add instant nonfat dry milk pawner, our just until oiennea. Stir in remaining ingredienta. Cook over hot water, stirring constantly. until cheese melts and mature r I thoroughly heated. 0 o O O
