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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 6, 1957)
t a 1 IV X jMStfJtit,. fiiiii..tiiii' i - wu rfil N -4. 9jrccn an3 white, gold and red this gay platter of food is as color ful as a spring style show. When you entertain and want to serve something simple, serve hot chick en and asparagus on toast, topped with golden cheese sauce and. a strip of pimiento. If you're having the bridge club for luncheon, you may want to go "fancy" and serve this sandwich on toasted English muffins, with toasted slivered almonds sprinkled over the cheese sauce. Sounds good, doesn't it! The smooth rich cheese sauce really puts this chicken sandwich into the style show class. There's something very special about the lt' ...ill. rnol.l.. shredded Cheddar cheese. I Today you can buy already shredded Cheddar cheese in 4 ounce packages. Each package shredded chcese-exactlv enough ! m oncdish that will delight the to make the sauce for these sand-1 '"""'' a!ld be gratefully hail wiches. When vou use this new ; ed 1)v thc, homemaker as being convenience food vou'll have no ; especially kind to her budget and irickv cheese shredder to handle, I l,me: Uunn ,,le beautiful wealh and think of the time you'll save! ier lhal we are now enjoying, no A smooth creamy cheese sauce' is Wnilh evoPV hit nf lh lim,. mil , spend on it. It emphasizes flavor and gives zest to any dish that it accompanies. Memorize the basic proportions for cheese sauce and you'll have the key to many won derful cheese dishes. 2 tablespoons flour 2 labWspoons butter 1 cup milk 1 cup shredded cheese Salt, dry mustard. Worcester shire sauce and other seasonings are left to your imagination and personal tastes. Be sensible about heat when you cook with cheese. Because it is a concentrated protein food it should always be cooked at low temper atures. Stringiness and curdling are the results of high heat CftC&S? & CHICKgfjf SANDWICH Lay slices of cooked chicken or turkey on buttered toast and top with hot asparagus spears. Pour hot cheese sauce over toa and gar nish with strip of pimiento. To make cheese sauce: licit 2 tablespoons butter in saucepan Blend in 2 tablespoons flour, add j drained vegetables. 1 cup milk and cook over low 1 Pour the cheese sauce and vege heal, stirring constantly until; tables into a casserole. Stand the thickened. Add 1 cup shredded ' sandwiches in it, with the points l heddar cheese, 'i teaspoon saltmp. Bake in a moderate oven, SSflihave lone been family favorites and W teaspoon dry mustard and ; stir until cheese is melted. Makes enough -sauce for 6 sandwiches Sour Cream Adds June brings the opportunity to tet reacqiiainted with milk and its many processed products. During that month, the dairy industry juiiis nanus wiiii ii-iiuw menioers ; 1 .: itmL vy oftheliKKlindustrjitokeepAmcrvemence of use fits modern day leans aare of the goodness of living. dairv products. One of these orod-' 1 rv addine snnr rri'Hin In rannpil nets is sour cream, which is rap- idly climbing the ladder of popu- lanty. The ongin of this oft-forgotten member oi the dairy prcxlucls fain- is lost in history But its her- ily is lost in history Hut its her itage is written on the cookbook pa. i of alino-t eerv Kurope.in country. American cooks, who heretofore hae had but nodding acquaintance with sour cream, are becoming more appreciative of its snowy white, creamy goodness. Sour cream is made from sweet Variety Of cheese sauce topping ",: """" iiuum a nl SlOVC This casserole dish will leave you free to lake advantage of the extra daylight hours. But the meal is not relegated to summer months only. The family will he sure to request it again and again. So file the recipe for year around pleasure. You'll bo glad to serve this vote-getter often. LUCKY STAR CASSEROLE 4 slices bread, crusts trimm,1 1 lb. pkg. pasteurized process American cheese 2 tablespoons hotter 2 tablespoons flour 2 cups milk '! teaspoon salt Dash of pepper 2' 'i cups cooked mixed vegeta bles Prepare 2 sandwiches using the bread and one-fourth of the pound package of cheese. Cut each sand wich in triangular quarters. Hake a cream sauce with the butler, flour, milk and seasonings. Add the remaining cheese which has been sliced: stir until the cheese is melted. Add the well degrees, for :10 minutes, or until 1 KM Iway-rfWfc -TO V I ui umagB uieese . ! Luckv Star Casserole is a meal- Z?--:. "Tf7 lVf'?S?VT VfcV'V S Tl the sandwiches are lightly brown-ldish led. , . , creamy Chili beans Convenience To Summer Recipes .fresh danv cream and milk, to 1 pint cultured sour cream which a starter or culture, similar I Combine ingredients; pour into to that used in the making of cul- a I'j quart bean pot or baking turiTi buttermilk, is added. Its ver-!dish Bake in hot oven (400 degrees sauiuy seems endless, and Us con baked beans far a taste tingling! treat. We offer this recipe fori your "eav summer dining'' file '" M,'' mt'n" 'lehcious ''; P'I"e summer meal, add sl"'l' "' h'"" "r nu'al llaf- ""'k of red-npe tomatoes, prepared his cons a ,a glasses oi ice cold CREAMY CHILI BEANS ( Makes 12 servings I 2 cans il lb. loot.) baUd beans, (about 6 cups I I cups chili sauce Products SECOND SECTION The News-Review, ROSEBURG, OREGON THURSDAY, JUNE 6, 1957 132-57 This Pie Is At Home On Ringe Or Rich hutter-i'ried potatoes, spicy liver sausage ior Braunschweigcr. as you prefer!, and Swiss cheese But NOT served up in the same wa suspect as in this Swiss I-ned Potato Pie. y v . I V 1 aru.nt HI I,. 1 mtnutc w nt.1.1 m.xtuie bubble, around edge. ' ' ' DEVILED EGGS : m..,. r i, i Meaty pieces of chopped ripe , , - olives and snips of green onion a,l(l ","t "' f'lllna fur -vil-fl eggs, Halve hard-cooked eKgs and lire- pare jolks with . . . .... i mawmn.t c and seasonings, adding ripe olives and' i onion or chives. Heap into egg I whites and arrange with rings of I canned tomato aspic and whole j I ripe olive, on green, lor aitrac-1 I live salad combination. hi:. . , Greet Brazil . Swiss fried potato pie What a tidat you have in store! To prepare it, simply fry raw sliced potatoes in lots of golden butter, just as you always would. Add a little chopped onion if you like. But when the potatoes are almost tender and golden brown, blend in a beaten egg and then spread them evenly around the skillet. Arrange generous slices of liver sausage on top. Now for the blanket of lacy Swiss cheese covering all, which melts to a rich golden brown as the pie cooks through. Incidentally, as it docs, the spicy aromas wafting from the liver sausage are held within and pervade each morsel of potao. Who would have expected to find such good things as butter- fried potatoes and meat under the golden coat of chewy cheese? It's really a meal in-a clish, you know, high in protein and flavor, too. Serve Swiss Fried Potato Pie with a crisp vegetable salad and bread 1 sticks and you have substantial I eating with little effort. Oh. yes. Keep it in mind for Cool Off With Beautiful Soup "Soup of the Kvening" is Beauti ful Soup indeed when it meets the warm weather mood of June and comes to table fiosty cold. And when it's beet soup, rosy and fla vorful, this famous Continental first course is as ornamental as a bouquet of flowers. Beet Soup a I.'Americaine looks and tastes like the product of a talented chef. But the simple truth i ;.nvnne ran mat,, il ulv in matter of moments with no bend ing over a hot stove. Ice cold buttermilk and strained cooked beets, wilh a dash of such compatible seasonings as lemon juice, grated onion, salt, pepper and sugar are the "makings ". '. " . . at.Vp "ach bowlful comnlctehe amp jrn oowuui complete tne ' sum iiniiuii Buttermilk gives wonderful zesl and zing to this and to many other fowls. So go adventuring, (iood a bi!tirnii!lr ic frir 9 u-arm u.'n.ith. " - - rr beverage, this use by no means exhausts ,ts repertoire. There's a magic touch which buttermilk ran n on iii to o viiiii. lo I oi iiieaos, , , , , , t. . wi rali anil tabili Thic a ill.- hatful ' and versatile member of the great dairy family. And today s buttermilk is just tart enough, never too sharp, never too mild, to pMaie the palate and i other foods. enhance June Dairy Month ' Shoppers cucumber dressing On Glowing Coals schoolday lunches, Saturday night suppers, too. SWISS FRIED POTATO PIE 10" skillet with cover 8 Servings '-j cup ( 1 stick ) butter 2 lbs. potatoes, peeled and diced 1 small onion, chopped l'"i teaspoon salt Pepper - to taste 2 tablespoons butler 1 egg, slightly beaten li lb. Braunschweigcr sausage in U inch slices 1,4 lb. Swiss cheese, thinly sliced Paprika Melt '.a cup butter in skillet. Add potatoes, onions, salt and pep per. Cook slowly turning occasion ally until almost tender and nicely browned (about 40 minutes),. Ke- move from heat. Add 2 tablespoons butler and blend in the egg. Spread : potatoes evenly in the skillet. Ar- range sausage slices on potatoes and top with cheese. Sprinkle pap- rika lightly over all. ('over. Ite- turn to low heal and conk about i IS minutes until flavors blend and ; cheese melts. Cut like a pie and i serve immediately. Getting to know its many uses is great fun for it has a "spe cial'' tasle and a special way of adding glamour. Beet Soup is a happy beginning for acquaintanceship with hutler- milk on the menu. Serve it as the first course. for a company dinner the leading attraction for I lunch witn sandwiciies ami trims I flr ucsscrt. formally or mformal- ; I.V, this unusual Cold Soup IS eqtl.'ll- ' I.. ... u ti I. .11 ..I r n IV hi inline nil luv ijiii ill lino mi .June BEET SOUP A L'AMERICAINt 2 teaspoons grated onion 2 teaspoons lemon juice i teaspoon salt Dash pi'pnnr 2 teaspoons sugar 2' 4 cups chilled strained cooked beets, or (four 4'ioz. jars baby food I I'j cups ice cold buttermilk I Sour cream Adit l I riled nninn lemon toice i . - 1 .... , 1 . , IRIIIII'I HIIU SUKill IIJ IH'rid, . i , ,,,v ... A,M hmi..r. m,k. stir until well blended. Serve wilh a dab of sour cream. 5 to 6 DELICIOUS FILLING Finely chopped walnuts, blanded wilh mayonnaise or cream cheese, j make a delicious filling for raisin bread sandwiches. If the combination of pioneer ing spirit and warm weather makes your family think in terms of picnics, don't leave cottage cheese behind. Take it along, mix ed with French dressing in your potato salad for a delightful flavor change. The old ironstone serving dish and plates with the copper luster tealeaf design and the earlv Amer ican serving spoon, handmade of coin silver, shown in the photo are far different from the paper and plastic picnic supplies of today, mil mat good oiu lusluoned tavo- rite cottage cheese is just the same and always goes well in your picnic Dasket. COTTAGE CHEESE POTATO SALAD 3 medium (2'a cups diced cook ed potatoes, 3 eggs, hard-cooked. W cup French dressing '4 cup mayonnaise 2 tablespoons sweet pickle juice ' cup diced pimiento 3 chopped sweet pickles 2 tablespoons finely chopped on ion 1 tablespoon chopped parsley J 1 a teaspoons salt 1 12-oz. carton (Hi cups) cot tage cheese Dice potatoes and hard-cooked eggs. Blend French dressing, may onnaise and pickle juice. .Mix with potatoes and eggs. Ln stand while you dice pimiento, pickles, onion and parsley. Mix diced vegeta bles, sail and cottage cheese gent ly but well with marinated nota bles. Chill several hours. Makes 6 to 8 servings. Serve Special Light, tender miifdns are favor ites with everyone. So. when you're I looking for something to serve won uui inMiriit ii nit annuls, make some of these Chcce Muf fin Surprises. They're easy to make, and the little pieces of Swiss cheese wilh their not like llavor are a pleas ant surprise when you bite into each delicate muffin. Vou'll recognize Swiss cheese in the dairy cave by the round holes or eves which are formed a, the . rhecs is aged Swiss cheese available either in the piee or m slices, whichever you prefer. CHEESE MUFFIN SURPRISES 3 tablespoons sugar 1 egg " rup milk 2 cups biscuit mix ice cream dessert Brazil Cucumber Dressing Is Good Fresh seafood was family fare in the early colonial times. Home makers in the Jamestown colony were fortunate to have a ready supply available. Securing staples and seasonings to add flavor in cooking seafood then was not so convenient, when we compare marketing facilities then and now., Today's homemakers find an as-' sortment of seafood at their fin gertips by simply visiting a favor ite neighborhood grocery store. Here, too, they find instant nonfat dry milk packaged in casy-to-store containers. Add a cucumber and Brazil nuts to the grocery basket and you have the ingredients for a splendid seafood sauce that wilt earn tor those who try a gourmet title. Instant nonfat dry milk is always economical to use, yet highly nu tritious because it provides body building proteins, minerals and vitamins needed in the daily diet. Crisp, chopped cucumber and Bra zil nuts add a fresh and spring-like appeal to this seafood dressing that is full of spiced tart flavor, yet low in calories. Two level ta blespoons total 51 calories. Serve Brazil Cucumber Dressing real chilly as a perfect accompani ment for shrimp and remember not to "scrimp" on the shrimp, for this recipe provides plenty of sauce to go around. You will find it a pericci serving companion ior 100' , sler ana salmon too BRAZIL CUCUMBER DRESSING 1-3 cup ice water 1-3 cup instant nonfat dry mil!: 1 cup commercial salad dressing i teaspoon dry mustard 2 tablespoons sugar 1 teaspoon salt V teaspoon freshly ground pep per 1-3 cup lemon juice 2 teaspoons horseradish 1 cup finely chopped cucumber -a cup chopped Brazil nuts Whip instant nonfat dry milk and ice water until stiff. Add salad dressing, dry mustard, sugar, salt, pepper and lemon juice. Beat until smooth. Just before serving, fold in horseradish, cucumber and Bra zil nuts. Serve very cold. Makes 3 cups. ADD FLAVOR Walnuts add inli'iestinc texture and flavor to favorite cheese dips and snreads. Chnn walnuts and blend wilh Roquefort, blue or cream cheese mixture. 1 ' cheese muffin surprises Muffins With 12 l inrh pieces of Swiss cheese .Mix sugar, egg and milk until i well blended. Slir in biscuit mix June h CairyMoritli fcstlvo cr7 better tlynq Ice Cream Dessert Changed By Topping Ice cream is the unchallenged favorite for summertime treats. nut the homemaker is occasional ly hard put to think of new way to serve it. New and unusual top pings underscore and compliment the flavor of ice cream and give the old standby a brand new ap peal. The success of the ica cream dessert you serve depends mostly upon the quality ot ice cream you buy. It's best to buy a brand name that you have come to ac cept for quality. You'll be reward ed with purely delicious flavor and a creamy goodness that arer not found in just any ice cream. Un less you have a home freezer, buy just the amount of ice cream that your family will use within a few days. Of course, in this weath er the problem is more apt to be in having enough to meet the de mand, rather than having it on hand for too long. bood ice cream demands proper care and storage. The perfection of the product at the time of packaging should he maintained by home storage at 0 degrees . with little or no exposure to air. Date packages as they go into the freezer and don't forget them. Use tne tirst purchased ice cream first while it is at the peak ot goodness. Ice cream has long been known as an excellent "go-with". Brown ies, for example, and ice cream are delightful teammates. Next time you're serving a company dessert, you might let a setting of "hearts and flowers" complete the picture. Bed posies for a center piece and a peppy red ice cream sauce made with cinnamon candy hearts will give your refreshments a note of originality. SPARKLING CINNAMON CANDY SYRUP Yield: 1 cup 1 cup sugar '4 cup cinnamon candies M cup water V cup light corn syrup Combine ingredients. Conk until candies are dissolved, about 5 min utes. Serve hot or cold over Ice Cream. Mint Syrup: Omit cinnamon candies in above recipe. Add ereen coloring and a few drops of mint extract. NOTE: Trv these over ice cream served in sherbet or tall parfait glasses. Beautiful! .':' tfJi Fruit Salad just until moistened (batter will I he lumpy). I' ill well-greased mui- fin pans 2-3 full. Insert one piece of Swiss cheese in the center of each muffin. Bake in hot oven I ti H) degrees i for about 15 min utes. Serve hot. CROWN ICE CREAM Hot or cold honeyseotch sauce i a crjwnmg glory for a bowl full of i.c cream. It's a golden sauce with priceless flavor. To make it combine ' cup sugar, 'a cup hon ey, teaspoon salt, 4 cup butter and 1-3 cup evaporated milk in a saucepan. Cook over medium heat, stirring occasionally to soft ball stage (234 Deg. K. Slir in another 1-3 cup evaporated milk and cook until thick and smooth, about I minutes longer. This makes about lij cups sauce. y
