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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 1, 1957)
'XZ Pomt j? ,fj frf WWMiwiuewMrTeJ'3al ilifra3ffaEMeeiMeMeee t'jllB SECOND 5ECT.ON Spend The 4th Of July Marinated Turkey Will Make Hit Barbecuing and eating out-of-doors has become a popular sum mer pastime. Informality rules, and everybody relaxes and has a good time. Guests will particularly enjoy a barbecue party when the menu features such tempting food as "Broiled Baby Turkey Halves" that have been marinated in a flavorful sauce. The small junior turkeys are ideal for barbe cuing; they are tender and meaty; also make generous servings either halved or quartered. Keep the turkey the main attrac tion and complete the menu with foil-baked potatoes (done on the grill also), a green salad and "Chilled Peaches and Cherries in Port" for dessert. Serve this color ful dessert in a bowl of crushed ice to keep it cold and tempting. It's a fitting climax to the barbe cued bird. Broiled Baby Turkey Halves 1 (4 - pound) ready-to-cook Fry er Roaster Turkey Entertain Friends With A Lamb Barbecue Barbecuing for a crowd is no do when you see the list of these, cut about 1 inch thick, allow about trick at all, if you have a king- flavor-giving mixtures to be found 8 minutes to each side. Lse tongs si.ed piece of barbecue equipment in cookbooks of all sorts. when turning. To determine when (and they do come big enough to These recipes usually start with ",e lamb steaks are cooked to your serve 25!) and choose the right - CUp 0jVe or salad oil to liking, use a small sharp knife and cuts of meal! cup dry red or white wine or lem-: make slit alongside the bone. The Lamb steaks are different and on juic'e and wine vinegar or pine-i m("at should be juicy and a deli perfect for a crowd. Ask your meat j auole iuice or orange iuice with c"le P'nk inside. Don't overcook dealer for a good meaty whole leg i of lamb or two rrom the sirloin end. have him cut 3 good slice: These are actually lamb sirloin chops, though many call them steaks. Then continue to slice off steaks until the hank end is reached. You should have 4 to 3 good-sized steaks, about 1 i n c h i thick. Have the shank end boned arm inc meat ground wun a mi oi Brush oli with a narrow paint kidney fat to use as lamlnirgers 1 brush or use a long-handled brush for the younger set. Small fry designed for basting barbecued and teen-agers will love them sand-! meats. wiched into burger buns with all .... , , , the trimmings! To 0rl l; Prepare coals and grids ai manufacturer of barbecue equip To prepare Lamb Steaks ferment directs. Rub the grill with Barbecue-Grilling: Cut from the cooking fat or a piece of lamb leg, mese steaks are tender meat nui lanBv lasie-appeal may he add eel to the delicate flavor of the lamb by allowing the steaks to stand several hours or overnight, under refrigeration of course, in marinade of your choice and mi will have a lot of choosing to broiled baby turkey halves v cup chopped chives V cup chopped parsley 1 teaspoon chopped tarragon vi cup butter 1-3 cup Sherry wine 1-3 cup salad or peanut oil 1-3 cup soy sauce 1 clove garlic Salt and pepper Cut turkey into halves or quar ters and break the drumstick, hip, and wing joints so bird stays flat during roasting. (Use skewers to hold in place.) Mix chives, parsley- and tarragon with butter. Loosen skin of turkey and stuff herb mixture under. Combine Sherry, oil, sauce and garlic. Mar inate turkey 1 or 2 hours. Sprink le with salt and pepper. To oven broil: Place in broiler pan (not on rack) skin side down. Place low under broiler, turning occasionally and basting frequently with remaining mari nade, broil about 90 minutes, or un til thoroughly done. barbecued lamb herbs fresh or dried salt coarse - grind black pepper, garlic,; and such items as soy sauce, meal sauce, curry powder, and so on j added. You can really start "col- i lecting" these seasoning-sauces, as you would bottles, buttons or snuff boxes. Just as exciting, any dav! The same sauce mav be used for basting steaks, chops, or roasts fat pierced with a long fork. Ar range steaks or chops on the unll. Your "barbecue" determines meth od and time. Some barbecues have a cover which enables cooking with direct heat and shortens the time. With this type, turn only once In general, for steaks and chop The Newi-Review, ROSEBURG, OREGON MONDAY, JULY 1, 1957 With Company To grill-broil outdoors: Place on enil (ugh above coals so it does not burn) with bone side nearest coals. When inside is well-browned, turn and brown skin side, brushing with marinade. Takes about 90 mm- utes. Test for doneness: Cut into thick part of drumstick. If it cuts easily and no pink is visiDie, tur key is done. Serves four. Chilled Peaches and Cherries in Port IV cups syrup from canned cling peaches "i cup Port wine ' 8 to 10 canned cling peach halves 3,4 cup fresh or canned sweet red cherries Boil peach syrup down to Vi cup. Remove from heat, blend in Port wine and pour over drained fruits. Cover and allow to stand over night. Serves eight. h' Kmg to the "well-done" stage. lne lamD wm be dry and taste- R'!'s- When chops are right, season with salt and coarse-grind black pepper. Serve very hot. on hot plates. Top each steak with Lemon Butter i 8 servings) I H cup butter ! ' j teaspoon salt ! Dash or 3 of Tabasco sauce 2 tablespoons snipped parsley 2 tablespoons lemon juice Let butter stand in bowl until softened. Work with fork or wood en spoon until creamy. Add salt, Tabasco sauce, parsley. Then slow ly add the lemon juice, stirring un til well blended. Serve a dollop on each lamb steak. Or make in ad vance; using waxed paper, shape in a roll. ( hill. Then roll in minced parsley. Chill again. To serve, slice the chillcck roll, allowing a thick slice for each serving. In Your Cold Cuts Are Quick, Easy To Fix For Holidays Cold cuts are ready prepared meats. Why not take advantage of their ready to serve qualities by using them in hot dishes as well as in cold suppers? They make excellent meat to cube for casser oles, green pepper stuffings, or scalloped dishes. Or try them in dishes like the Liver Sausage To mato Grill and Summer Sausage Casserole for which the simple, time - saving recipes are included with this article. Liver Sausage Tomato Grill Sliced rye bread Liver sausage, cut 1-3 inch thick Tomatoes Salt, pepper. Toast rye bread on one side. Place slice of liver on untoasted side; top with tomato half. Sprink le with salt and pepper; place un der moderate broiler heat and broil for 10 minutes. Serve with Mustard Sauce. Mustard Sauce 2 tablespoons butter or margar ine 1 tablespoon flour 2 tablespoons dry mustard 2 tablespoons sugar Vi teaspoon salt. Frankburgers Make Versatile Summertime Fare Informal and substantial fare that will delight adults as well as teen-agers, are these flavorful, ba con-wrapped Frankburgers which can be cooked in the kitchen and quickly transported for outdoor eat ing. The Frankburgers, made wilh ground beef, seasonings and crisp corn flakes, need be broiled just This Quick Bread Good With Cheese This baking powder typo of quick bread is enhanced with nutritious prunes, hence the name "Honey Prune Loaf." The loaf is moist, dark and very palatable. It needs only to be buttered to taste simply scrumptious. However, if you're a cheese fan, you'll find that cheese and this quick bread are a won derful duo. HONEY PRUNE LOAP 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon soda 2 cups bran cereal 1 cup chopped cooked prunes 1 egg 3-4 cup honey 3-4 cup sour milk or buttermilk 2 tablespoons melted shortening Sift together flour, baking pow der; salt and soda. Stir in bran. Add prunes. Beat egg lightly, and combine with honey, sour milk and shortening. Add to first mix ture, and stir until all of flour is moistened. Turn into greased loaf pan (about 10 X 5 X 3 inches). Hake in moderate oven (350 de grees F.) 1 to IV hours, or until nick inserted in center of loaf comes out clean. Makes 1 loaf. SERVE ANYTIME Pretty and gay, this dessert suits anv occasion. Serve wedges of nlain aniiel food cake or I confetti angel food, topped with whipped ice cream and chilled can ned fruit cocktail. Whip ice cream quickly and lightly wilh a spoon only unlil soft, not melted. Spoon CyTD laocITTZr over cake and top with colorful; ... 6f. , appealino canned fruit cocktail. 1.he favorite, peanut butter . land jelly sandwich, is extra ap Partners for Grilled Lamb Steaks: French Fried potatoes and onion slices, a big pot of white beans or baby limas, hot French bread with lots of butter, a mixed green salad, a beverage, and not much else. Save dessert till later in the day! 153-57 Backyard Vi cup water Vi cup vinegar 2 tablespoons mayonnaise . V cup chopped sweet or dill pickle Vi teaspoon Tabasco Melt butter in sauce pan over low heat. Remove from heat; blend in flour, dry mustard, sugar and salt. Stir in water and vinegar and return to medium heat. Cook stirring constantly, until mixture thickens and boils. Rewove from heat; stir in mayonnaise, pickle and Tabasco. Serve hot or cold. Yield: About 1 cup sauce. Summer Sausage Casserole 4 cups thinly sliced pared po- tatoes Vi cup thinly sliced onion 3 tablespoons butter or marga rine 2 tablespoons flour 2 teaspoons salt '. teaspoon pepper 2'i cups milk Paprika 12 slices bologna cut V inch thick Arrange potatoes and onions in alternate layers in a 2 quart cas serole. Melt butter in sauce pan; frankburgers ten minutes, or until the meat is browned and the bacon crisp. Serve them on heated frankfurter rolls, along with hot baked beans, carrot and celery sticks and a beverage. Frankburgers 2 cups corn flakes v-i cup milk 1 teaspoon salt ' teaspoon pepper 2 tablespoons grated onions 1 pound ground beef 8 slices of bacon 8 frankfurter rolls Crush corn flakes slightly; com bine wilh milk. Let stand about 3 minutes. Add salt, pepper, onions, and beef; mix well. Shape meal mixture into 8 frankfurter shaped portions; wrap each spirally with bacon slice. Fasten with toothpick. Broil about 10 minutes or until meat is brown and bacon is crisp. Serve in heated frankfurter rolls. Yield: 8 servings. TASTY SPREAD Whip this tasty cracker spread together in a jiffy for last minute hors d'oeuvre. H I e n d softened cream cheese, chili sauce, chop ped walnuts and small amount of Roquefort cheese together to spreading consistency. Serve wilh potato chips or small crackers and let each guest help himself. FOR VARIETY For sandwich variety, try this! combination of grated cheese and canned corned beef mixed with i mayonnaise, ripe olive wedges and a little prepared mustard. Spread on slices of rye bread and broil i until cheese melts, lo make a sandwich plate luncheon, add some zesly cole slaw. BREAKFAST SURPRISE Surprise the children by serving their breakfast prunes as a deli cious milk shake. ( ombine mash ed prunes anil cold milk wilh he ncwi'sl,r'nl(!'nK of nulmeg in electric nienner or wnip logeincr wun ro tary beater. Pour into tall glass es and serve with the new flavor ed straws. pealing when made wilh raisin bread and cut into fancy little squares, triangles or circles. Try this idea for your pre-schooler's lunch or between - meal snack. Raisin bread toast, spread with cream cneese. makes breakfast change for family. favorite the whole Crispy Frank Franks and Fourth of July meals are made for each other. Even if a cookout is not on your schedule, this popular food is a welcome addition to whatever menu plans are under way. A crisp, cool salad, for example, takes on added appeal when pennywise slices of blend in flour, salt and pepper. Add milk stirring constantly and cook until slightly thickened. Pour the sauce over the potatoes; cover and bake in a moderate oven (375 degrees F.) 45 minutes. Re move the cover and sprinkle tho top with paprika. Remove outer covering from slices of bologna and arrange around edge of casserole. Bake 20 minutes longer. Yield: 6 servings. Make Your Own Most Americans will agree that the most "fun meal" in summer is one cooked over an outdoor grill. inn woniiomu aroma ot the cook - ing lood, keen outdoor appetites, and the informality of the setting make outside eating appealing. Casual entertaining is easily planned around an outdoor meal. Some of the menu can be readied in advance salads, beveraues. and desserts and the rest of it cooked over the grill A most successful parly is one al which the guests cook their own meats. Serve an assortment of meals and vegetables fur kebabs and let each person select his fa vorite combination for grilling. Many cuts of beef, lamb and smoked Dork lend themselves to skewer cookery. Any cut which can he broiled in the kitchen range can be grilled outside. For this menu, arrange the meat and vegetables buflet-slvln fori eay selection at the grill. Cut beef1 i crispy frank salad Salad Is 4t h Of franks are combined with crunchyi vegetables, peppy seasonings, and a smooth salad dressing. Its a tasty combination perfect for pot luck meals and backporch buffets. Tender, flavorful franks are ready to eat when purchased. Se lecting them by brand name as sures you of highest quality and greatest eating pleasure. After pur chase the franks should be stored covered in the refrigerator and used within 3 or 4 days. The orig inal transparent wrapper is excel lent for the refrigerator storage. Besides salads, franks cut in pennywise fashion are so handy to use that you will find a variety of ways to take advantage of their popularity. They add flavor and meaty goodness to casseroles serv ed as the important "one-hot dish" for summer meals. Bean and toma to soups are just two of the many kinds which may be served with frank slices bobbing temptingly on the surface. However served, franks add pleasure and food value to the meal. Crispy Frank Salad 5 (Vi pound) franks 1 small head cabbage, shredded Vi cup chopped cucumber 1 tablespoon chopped pimionto Try Serving Corn You'U be up to your ears in flav or with summer's bounty of roast ing ears meltingly spread with an array of flavorful margarine top pings. Whether you prepare i feast of corn steaming from f big pot of boiling water or whether you roast tne corn, toil wrapped over an outdoor tire, lots of a flav orful topping is a must. With the economy of delicately flavored quality margarine, you'll feel free to serve it lavishly to enrich the fresh corn goodness. For those special corn feasts, add a smart twist by serving a var iety of flavored spreads which you have whipped to a fluffy sonsist eney. You will think of many fav orite combinations of your own, but you might want to start with a margarine and onion whip or a peppy combination of Worces tershire sauce and margarine. For those who like a bland mixture, a sesame seed spread is an un usual topper. Shakers of salt and make your own kebabs Kebabs For The Outdoor Grill sirloin steak and lamb stew meat cover pan and simmer 5 minutes, 1 into 2 inch cubes and place them : Drain off water and arrange meat ! in bowls alunii with a platter of on skewers for final brownine. : ground ncel balls and the skillet- ful of sausages. Add a bowl of sliced onions, some mushroom caps and squares of green pepper i to skewer with the meat. Prepare the meatballs in ad vance and store them in the re frigerator unlil cooking 1 1 m e. i ( They hold their shape better when well-chilled ) Here is the recipe Grilled Meat Balls I'i pounds ground beef 2 tablespoons finely minced on ion I'a teaspoons salt 'a teaspoon pepper 1 'j teaspoon chill powder Combine all ingredients and 'shape into 12 balls, about 2 Inches I in diameter. Refrigerate al least ioue hour before cooking. To prepare sausage links for ke. bill) cookery, place them in a skil let with a few tablespoons water, July Fare Vi cup chopped celery Vi cup chopped green pepper 1 tablespoon chopped onion Vi teaspoon paprika 1 tablespoon lemon juice 1 teaspoon vinegar' Vi teaspoon salt Dash of hot pepper sauce 1-3 cup salad dressing Lettuce Cut franks into thin pennywise slices. Mix franks with all ingre dients except lettuce. Serve in let tuce cups. Frank 'N Kidney Beam Salad Yield: 4 to 5 servings 5 (Vi-pound) franks IVi cups drained kidney beans Vi cup chopped cucumber 1 tablespoon chopped pimienlo Vi cup chopped celery 4 cup chopped green pepper 1 tablespoon chopped onion Vi teaspoon paprika 1 tablespoon lemon jutce 1 tablespoon horseradish Vi teaspoon salt Dash of hot pepper sauce Vi cup salad dressing Lettuce Cut franks into thin pennywise slices. Mix franks with all ingre dients except lettuce. Chill. Serve in lettuce cups. With Toppings pepper grinders for seasoning the corn are musts, along with the spreads. Keep the rest of the menu sim ple. For outdoor fare, franks in buns or cold fried chicken are fine "finger foods" to accompany the piping corn. Relishes and fresh fruit or cupcakes complete this "out of hand" menu. Watermelon, cut in big wedges, is a particul arly fine dessert for this special mid-summer feast. Make certain you provide plenty of paper nap kins. Here are recipes for a few top pers combining delicately flavored quality margarine and seasonings. Sesame Seed Spread Yield: Vi cup spread '4 pound of margarine 2 teaspoons sesame seed, toast ed. Soften margarine at room temp erature. Add onion. Mix thorough ly. Serve with hof corn on the cob. How to Cook Kebabs Alternate any or all of these meats wilh mushroom caps, onion slices, and green pepper pieces on a long handled skewer. Brush each with melted butter or margarine or a barbecue sauce and cook over glowing coals until the meat , well-browned outside and tender and juicy within. Turn the akewers frequently so the meat it evenly Drowned on ail sides. It is difficult to give exact cook ing times for outdoor grilled meats. The distance of the meat from the source of heat, the amount of heat, and even the weather conditions (wind, moisture in the air) affect broiling times. To serve kebabs, push the meat and vegetables from the skewer with a fork. Kat with a fork or servo sandwich-style in frankfurt- ;er buns.
