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