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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 8, 1957)
t Spice Up Your (MMh A Backyard Breakfast Is Fun Tlie season's the reason for do-i inr a lot of thines. and this is . certainly the season fbr cooking out of doors. Everywhere yards are blooming with backyard chefs. Jf your property boasts an outdoor fireplace or portable barbecue pit, you know the fun of outdoor cook ing. Breakfast, lunch or dinner this sport knows no limitations. The weatherman willing, why not plan an outdoor breakfast during the coming weekend? As with any backyard meal, the food must be simple, quick to prepare, attrac tive to serve and yet accomplish this with as few trips from the kitchen as possible. Here is a sug gested menu to suffice on all counts. Banana Split Muffels Blueberry Pancakes - Bacon Strips Maple-blended Syrup Coffee or Milk Why reserve banana splits for the ice cream parlors alone? Served with a round shredded wheat biscuit and either milk or whipped cream, it makes some V.V A Homemade English Muffins Ideal The idea of makinii your own Knulish muffins mav nnt have curred to you before, hut they're j cook and stir over low heat until: bowl of dough out on lightly flour definitelv delicious. And what's ! smooth and thickened. Remove ed board and roll over gently to more vou can make them of a size' from heat and gradually stir in! coat with flour. Cover and let rise to suit your purpose fur in- egg yolks. Add the '. cup butter, for 10 minutes, slance. this king-size to use for bit by bit, stirring constantly. Then I Koll gently to about 'a inch eggs Benedict. I gradually stir in lemon juice. thickness. For large muffins, cut Eqgi Benedict Serve immediately. If need he, this j with a 4 or 5-inch cooky cutter or 4 large English muffins, split jsauce can be covered and kept 'cut around a circle of rardboaid 4 slices Canadian bacon, or Don- ed ham. grilled 4 poached eggs 1 recipe Mock Hollandaise Sauce Spread halves of English muffins j lichliy with softened butter, and i place under broiler until lightly I browned. Place slice of grilled C'a-1 nadian bacon or ham on each ol j 4 muffin halves. Top with poached can and .Mock Hollandaise Sauce. Serve at once with remaining toast-1 ed muffin halves. Makes 4 scrv-1 ins Mock Hoilendaiie Sauce 1 tablespoon butter 1 tablespoon flour '1 teaspoon salt ' teaspoon pepper Few grains cayenne 2-3 cup evaporated milk 2 egg yolks, beaten 4 cup butter 2 tablespoons lemon linen .Melt the 1 tablespoon butter over 0 SECOND SECTION The News-Review. ROSEBURG. OREGON THURSDAY, AUGUST 8, Backyord Breakfast "temptilating" breakfast eating, While the "cereal splits" are diS' appearing, the blueberry pancakes can be baking on the griddle over the glowing coals. No outdoor breakfast is com plete without pancakes. With your favorite pancake mix and the new shaker method, pancake making becomes even more fun. Simply pour the batter from the shaker to the griddle and sprinkle gen erously with blueberries. It's even easier to do than to tell about. Early morning appetites grow big in the cool fresh air, o keep shaking and baking those pan cakes. They'll not linger long on anyone's plate. Serve them with crisp bacon strips and plenty of maple-blended syrup. Coffee and i milk complete the meal and will i ring down the curtain on a per- feet early morning breakfast out of doors. Blueberry Pancakes Makes 7 to 8 pancakes Pancakes 1 cup milk 1 egg - jar Delicious Eggs Benedict 'low heat. Blend in Iha Hour, salt i oc-'and pepper. Blend in the milk and over hot water for a period of;Wim a snarp Knile. With a wide minutes. Engliih Muffins 4 cup butler 2 teaspoons sugar 1 teaspoon salt 1 cup boiling water 1 tail can evaporated milk fl 2-3 cups) 2 packages dry granular yeast 1-0 cup warm waier I 8 cups sifted flour rise Ust within 3 davs jnevs. inventor when you introduce vour I Pour boiling water over bulter, ' . Lift muffins with a wide spatula Place chops oh liroiler rack lo-1 Melt remainin" butter and cook ; fnmilv to a breakfast of Porkv- sugar and salt in a large mixing to a preneated lightly greased elcc-.caled so that the surface of Ihe lhe sliced mushrooms over a mod-; Pine Waffles. They combine fruit, I bowl, and slir until butler is melt- trie griddle set at 300 degrees F. or chops is about 3 inches from the, crate fire for 3 or 4 minutes or; pork sausage and crisp waffles led. Add milk. Sprinkle veast on preheated lightly greased griddle heat source. Broil under hih heal until lightly browned. Stir in the! into one imaginative dish. I warm water and stir until dissolved over low heat. Bake for 20 (follow range instructions) 5 to 6 mustard and the whipped cream I While the wallle iron heats, pan ed. Add to first mixture. Add 2 minutes on one side, then turn and minutes or until the chops are ! or sour cream. Blend well but. do; fry the pork sausages until com ! cups of flour and stir until well bake 20 minutes longer. Muffins nicely browned. Turn with tonKsinot cook. Just before serving, put 1 plcti'ly cooked, then cut in pieres j blended. Continue adding flour 2 may also be baked in an electric I and broil another 5 minutes fori back the kidneys and season with and heat together with the piiicap : cups at a time, stirring or working , fry pan. lime and temperature I medium-cooked. Lamb chops areSsalt and pepper. Cook just untiljple cubes uud maple blended svr in with a wooden spoon. Dough n and procedure is same as for elec-1 best when thev have a deliralelthe kidnevs are heated throuch. un. Relv on vour favorite nancake very sun ai me iasi. un noi Kiieao. idr,e nan 01 ine uoutii and placet in another large mixing howl. Let Breakfast And For Everyone 1 cup pancake mix 1 tablespoon melted butter or liquid shortening '.4 cup blueberries, fresh, canned or frozen, drained For the pancakes, place milk, egg, pancake mix and melted but ter in shaker or glass jar. Shake vigorously 10 to 15 times or until batter is fairly smooth. Pour about '4 cup batter for each pancake onto a not, ngmiy greased gnome. Sprinkle each pancake with blue' berries before turning. Bake to a golden brown, turning only once. Serve with butter and maple' blended syrup. DELIGHTFUL Handsome walnut halves, coaled with rich chocolate, make delight fill nibbling during a bridge game along with thin mints, licit semi- sweet chocolate over warm water. Dip walnuts into chocolate, hold ing each with fork. Place on wax ed paper to harden chocolate. For Eggs Benedict bowls of dough rise until double in hulk, about If 2 hours. Turn one spatula lift onto a lightly floured baking sheet, leaving about an inch of space in between. Cover and let rise about 45 minutes. Repeat With Second bowl Of uuiiKii. incdu m-iaps mxeiner iiKiii- ly, then cover and let rise on board until about double in bulk. Cut this dough and shape gently into 1 niuiiu inuiiius, men cover ano lei irir uriuuie. .mines a io 11 large r.ngn.-n muffins. Make Pancakes For Hungry Summer Appetites Top 0' the morning to you and get ready for some fun! Here's pancake "making the easy way. Try it and see if you don't agree. First, measure the liquid ingred ients into a quart jar or shaker. Add the dry ingredients and in just ten shakes, perfect pancakes are ready to pour. With this new method, we sug gest a new recipe, Top 0' the Horning Pancakes. Fluffy light pancakes made from your favorite pancake mix fairly float to their plates. Then tucked between each tendqr layer are sauteed rosy ap ple slices just swimming in hot maple syrup. No one leaves the table hungry when you serve these Top o' the Morning Pancakes for breakfast or mid-morning brunch. Why not make next Sunday morning a special occasion and in troduce Top 0' the Morning Pan cakes to your family. You'll know they're "special" when Dad shows his approval by taking a third helping. Top o' The Morning Pancakes Makes 4 servings Let Broiled Lamb Highlight Your Sunday Brunch If you want to entertain without. Season chops iust before serv-.serole or hakim; dish wiih lib. the bother of a lot of cooking, do choose a Sunday buffet - brunch that delightful combination of breakfast and lunch, good for all times of the year. With a little planning, such a meal practically runs itself. Giving everyone a la riie tray makes clearing away I'lfortless. besides offering a chance to sit where one pleases without benefit of tables or having to juggle plate and coffee cup on one's knees. Starring in this festive meal are two breakfast meat favorites toothsome broiled lamb rib chops and lamb kidneys in a most un usual sauce, the one along with the garnish to he slipped under the broiler unit while guests sip juice or soup in the living room, the other partially made up in ad vance and healed just before serv ing. With these deliahtful doubles. it's nice to serve piping-hot Park- Mouse rolls with watercress Butter and a sprig of cress slip ped into each fold as the rolls emerge from the oven. The Wa tercress Butter good too as a topping for broiled lamb chops or lamp sieaks is i cun soltencd butter with a heaped ' cup of snipped crispy-fresh eress leaves nd a few drops of lemon mice stirred in Servp nlpnlv nf ruffnn with a plate of not-too-sweet but ter cookies as conversation-nibbling. Sunday Buffet Brunch ( lulled Fruit Juice or Hot Consomme Corn Crisps Broiled I.amb Rib Chops with Bacon - Wrapped Water Chestnuts Lamb Kidneys and , Mushrooms in Cream Watercress Rolls Coffee Superb Broiled Lamb Chops Allow 1 to 2 rib rhnn to a serv ini!. 1-rih rhnn llaruo nmnh fni- iireaKtasi) will he about 1 inch thick. To store, remove chops from wrapper. Lay flat and wrap loosely in waxed paper or alumi - num mil. heep in refrigerator. pink linge inside Juicy, well Drowned outside with crispy-brown fat. Brunch Menus With New Ideas 1957 185-57 The Easy Way Tapping: 3 medium-sized cooking apples, sliced 2 tablespoons butter or margar ine 1 cup maple-blended syrup Pancakes: 1 cup milk 1 egg 1 tablespoon liquid shortening 2 tablespoons susar Vi teaspoon cinnamon 1 cup pancake mix For the topping cook apple slices in butter in a frying pan until light ly browned and tender. Add syrup and bring to boil. For the pancakes, place milk, egg and liquid shortening in a shaker or glass jar. Add sugar, cinnamon and pancake mix; shake vigorously 10 to 15 times or until batter is fairly smooth. Pour onto a hot, lightly greased griddle to make 8 pancakes. Bake to a gold en brown, turning only once. For each serving, put two pan cakes together sandwich style with hot syrupy appie slices netween and over top. Buffet Brunch 1 ing a sprinkle of salt, some coarse-grind black pepper. Add a j dash of garlic salt, paprika, or curry powder if you like Place on very hot platter and rush to the table. Serve on hot 1 plates at once Note: Aluminum foil snrcad in the bottom of the broiler pan 1 makes pan-washing easier, I Lamb Kidneys : There's no half-way mark as to folks liking kidneys. They cither like them tremendously or they scorn them. I.amb kidneys are a favorite, being small, quick-cooking, and taking to any number of combinations. Best to order ahead. Each weighs about 2 ounces. How many needed will depend upon the use, recipe, and other ingredients. To store keep loosely wrapped in the refrigerator. Use within 24 hours. To prepare remove outer membrane. Split in half. Tako out white veins and fat with scissors. Rinse well in cold water. Dry with paper towlinu. Lamb Kidneys, Supreme (4 servings) 8 lamb kidneys, halved 3 tablespoons butler 4 cup brandy, vermouth, while wine, or consomme ti pound fresh mushrooms, sliced t teaspoon dry mustard 1 cup heavy cream whipped or 1 rup dairy-sour cream Sail, coarse-grind pepper I tablespoon snipped parsley Remove fat and membranes from the lamb kidneys. Cut in half. Heat half the butter in heavy frying pan. When it is on the point of turning color, put in the kidneys, cut side down to seal in Iho juices ami nrown quickly on both sides 1 nev should be still pink inside when you transfer them to a very I hot Ill.lMiT lir hpnl.nrnnf Hikh urn mi nii Arm in nrnniiv vermouth, while wine or con - ., ,,, , , , tinini,he 'aWe before there's a second Uomme lo the frying pan and """' 11 ' , , ,' "l " call for breakfast. 1 swirl it around to collect all thejllft lnt0 vour breakfast menus.) Waffles and syrup have always 1 nrown crust. Pour over the kid- : since overcooking will make them I touKh. Serve in a healed shallow ras- fx , ' ' . I f v-'vat . . . Sunday Bruncheon . Here's A Menu That Will Please All Oh, these lazy summer days! And probably the laziest of all the days in the week is Sunday. But not for Mother, unless she gets a vacation away from the stove for at least one meal of the day. What a perfect reason for combining the first two meals into a "brunch eon." This meal can take on some of the finer characteristics of both meals. Just as a suggestion to start you your way to serving Sunday bruncheons at your house, here is a menu to nlease all of the fam- ; Uy. A variety of juices on a serve 1 yourself-juice bar makes a perfect 04. VI ' eral sprinkle of snipped parsley, Water Chestnut Chews: Drain canned water chestnuts. Wrap each in a portion of a strip of mm V t fix . . . Porky-Pina Waffles Put A Lift In Your Breakfast Menu With Willi the wind ushering warm k. - .;..i.i ik. u . ... . . . Lii..i...n You ll pulf Willi me iiruie 01 an mix to save you lime when min utes count, the new method of mixing waffle batter in a shaker way to begin the meal. For the main dish, brush round shredded wheal biscuits with melt ed butter and toast for a few minutes in the oven. These nutty flavored biscuits make the perfect substitute for fried noodles or pat ty shells. Over the top spoon a cream sauce of rosy cubes of ham and button mushroom caps. To make this truly a gourmet dish, use just the slightest flavoring of dry mustard. A garnish of hard cooked egg adds the finishing touch. Add to that a basket of hot- from-thc-oven date muffins and your choice of a breakfast bever age, hound tne brcaktast bell, and there'll be no late arrivals at the table for this Sunday bruncheon. Creamed Ham On Cereal Biscuits Makes 6 servines 6 round shredded wheat buscuiis Sauce: 1-3 cup butler or margarine Simple Salads Need Added Glamour Touch Give a simple green salad a touch of glamour with a piquant "Saucy Island Dressing." This creamy blend of mayonnaise and catsup is garnished with sweet pickle and parsley, and hearty ripe black olives make it dclicious ly different. Even wilh only a few greens on hand, you can serve a substantial salad with this robust dressing. Saucy Island Dressing 1 hard-cooked egg M cup chopped ripe olives '1 cup mayonnaise Vt cup catsup V4 cup well-drained sweet pickle relish 1 tablespoon chopped parsley Chop egg. Blend all ingredients together. Makes about l'a cups. bacon, "pinning" it on with a wood pick. Place on broiler nan after turning lamb chops or in hot oven until bacon is crisp. Serve piping- not at once as a garnish for the 1 lamb chop platter, (iood loo as appetizers any time. 4i . . iS' 1 or glass jar speeds thines up. loo. I i nun iinrkv-i'inn ivhiiiib u,11 im mi : been the best of friends but wilh this topping of pineapple chunks and pork sausage pieces, the adage of "three is a crowd" is certainly a falsehood. Served with milk or coffee, I'orky-I'ino Waffles start your family off lo the activities of the day with a healthful break fast with a lilt nf Spring in it, PORKY-PINE WAFFLES Mskos 3 servings Sausage Syrup i pound pork sausage links 1 cup canned or frozen pineapple chunks, drained t a-3 'Art The Family 1-3 cup sifted enriched flour Vi teaspoon salt teaspoon pepper "j teaspoon dry mustard 2 cups milk cup canned mushrooms. drained 1 2 cups diced cooked ham 3 hard-cooked eggs for garnish Brush each round shredded wheat biscuit with melted butter; place in shallow pan in moderate oven (350 degrees F.) for 10 min utes. For the sauce, melt butter in saucepan; add flour, salt, pepper ana dry mustard; blend until smooth. Add milk gradually, stir ring constantly until sauce is smooth and bubbly. Add mush rooms and ham; cook until sauce is thickened. To serve, top each round shred ded wheat biscuit with sauce and garnish with slices of hard-cooked Make Your Dinner Salad A Day Ahead "Tropical Avocado Salad Mold" may be prepared the day ahead of your dinner party and sit smug ly in the refrigerator until servine time. For added interest, why not unmold it onto endive, escarole or watercress instead of lettuce? Mayonnaise thinned with a bit of sour cream is a wonderful dress ing and makes the luscious avoca dos taste doubly good. Tropical Avocado Salad Mold 1 envelope plain gelatin '4 cup cold water a4 cup hot water or fruit juice U cup syrup from pineapple U cup lime juice '4 cup sugar i teaspoon salt 1 avocado tit cup canned pineapple cubes 2 tablespoons chopped pimiento Salad greens. Soften gelatin in cold water and dissolve in hot water. Blend in pineapple syrup, lime juice sugar and salt. Cool to consistency of unbeaten egg while. Cut avocado in half and remove seed and skin; force fruit through sieve. Fold sieved avocado, pineapple and pi miento into gelatin mixture. Pour into mold and chill until firm. Un mold on salad greens. Serves 6. 1 1, w These Waffles 1 cup maple-blended syrup Waffles 1 cup milk 1 egg 1 cup pancake mix 3 tablespoons melted butter For the topping, pan-fry sausage until completely cooked. Drain and cut into pieces about 1-inch long. Add sausage and pineapple lo maple-blended syrup in saucepan; heat. For the waffles, place milk, egg, pancako mix and melted butter in a shaker or glass jar. Shake vigor ously 10 to 15 times or until batter is fairly smooth. Bake in hot waffle iron until steaming stops. Ton with I sausage syrup.
