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