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.