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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.