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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 21, 1957)
Casseroles, Oven Dishes Are Mainstays In All Good Cooks' Files at riffM. ..... 1 - .--titH -s;' 1 Aw? k XJS&JI (.0 SECOND SECTION The News-Review. ROSEBURG, Si ftfe III The Flavor Of For aayone seeking the dramatic and beautiful in the way o scen ery, Mexico is surely the place to go. And, for anyone with adven turous taste buds, Mexican dishes are certainly "musts" to try. Even if traveling is not on the agenda, it's possible to bring the flavor of this section of North America into the home. For in stance, "Mexican Chicken Stuffed Tortillas" chicken stuffed pan cakes served with a spicy sauce is an American adaptation of a typical recipe. They're easy to make, too, in any U. S. kitchen when using this version of tortillas. Here, the usual amount of corn meal is reduced and combined with malted whole wheat flakes to provide a more ap pealing flavor and added nutrition. Also, these crisp, quick - energy flakes give the tortillas an inter esting texture. As for the filling, it's authentic and hard to "beat" flavor-wise. 'Jl glP! ' Pis. . . . THREE-WAY PIZZA With These Variations, Pizza Will Please All that's to be said about puza hasn't been said yet! Vol umes have been written, but still the last word has not been printed. K.vcr since Ihe end of World War II. people in this country have been enjoying this special delicacy imported from Italy. Now we of fer you Three-Way Pizza one that is easy to assemble, quick to make, yet one that has every hit of true' pizza flavor from the Old World. Quick as a wink the tender bis cuit donah made of pancake mix and enriched corn meal can be mixed and rolled. You'll find the corn meal adds a delightful crunch to the crust as well as giung it a pleasing flavor. No special pizza pan is necessary for this Three Wav I'lZa JIM ii-e larjje cnnkv sheet The topping is what makes Three-Way Piza so extra special. If vour quests' taste buds arc sel ective, then this piza is literally mad" to order. Arrjnue the triple delight lopping of mushroom, olive and sausage in wide strips. Top MEXICAN CHICKEN STUFFED TORTILLAS Mexico Visits Mexican Chicken Stuffed Tortillas 1 cup diced 'cooked chicken S Spanish olives, chopped 2 tablespoons raisins, chopped 2'ii cups (19-ounce can) tomatoes 1 green pepper, chopped 1 teaspoon salt i teaspoon pepper 2 tablespoons salad oil 2 tablespoons flour 1 clove garlic, cut in half (op tional) 2 cups malted whole wheat flakes '4 cup flour teaspoons salt 2 teaspoons sugar hj cup corn meat 4 eggs V'i cups milk to cup butter or shortening, melt ed Chopped onions Shredded lettuce Combine chicken, olives, and rai sins and set aside. will) grated Mozai'ella cheese and it is ready ior the oven When it's time for culling, the piza emerges from the oen a golden brown and bubbling with tiny rivulets of cheese. I.el each guest choose the pieces with this favorite topping. Three-Way Piz. za. when served with chilled glass es of grape juice, is sure to please even the most discriminating 1 lash s. Thret-Wtv Piiz Makes 4 to 6 seruncs Topping: 1 lb. Italian pork sausage ' One fi-oz. can tomato paste One 8-oz. can tomato sauce 2 teaspoons oregano li teaspoon sweet basil I teaspoon garlic powder 1 teaspoon onion salt ; ' j cup cut mushrooms 'j cup niired black olives i 1 '-j cups grated Mozzarclla cheese, 'i cup elie oil Bate: 2 cups pancake mix U. S. Kitchens Mix tomatoes, green pepper, 1 teaspoon salt, the pepper, and the salad oil in a lVi-ouart saucepan. Blend 2 tablespoons flour with about 6 tablespoons of ttie tomato mixture, making a sinooin pasie; then blend into the remaining to mato mixture. Add garlic and sim mer 15 minutes. Measure cereal and crush finely. Add the remaining dry ingredients. Combine eggs and milk and add gradually to dry ingredients, mix ing well after each addition. Blend in melted shortening. Bake on hot ungreased griddle, allowing about '4 cup oaner ior eacn luruna. re move to plate, place about 1 table spoon of the chicken mixture in center of each tortilla, roll, and fasten with a toothpick. Keep hot for serving. Serve with tomato sauca and gar nish with chopped onions and shred ded lettuce. Makes U tortillas or ft servings. Everyone 'a cup enriched corn ineal 1-3 cup shortening i 2-3 cup milk Heat oven to hot (m Deg. F.). Pan-fry pork sausage until brown and well cooked. While aausage is cooking, prepare base of pizza as follows: Mix together pancake mix and corn meal; cut in shortening until mixture resembles coarse crumbs. Add milk, stirring lightly onlv until mixture is dampened. Tui n out on floured board or can vas and knead gently a few sec- ;oods. Hull i,i furm 10 x 1.5-inch rectangle. Place on ungreased cooky sheet. Pinch edges up to form sides around the base. To assemble pizza, combine to mam paste and tomato sauce; spread on the base. Sprinkle with ore-jano, basil, garlic powder and onion salt .Sprinkle mushrooms i over one-third of base, olives over second part and cooked pork sau sage over third part ol the base. j.Now sprinkle the entire pizza with jthe grated Mozzarella cheese and ! olive nil. Bake in preheated oven 1(425 Deg. F.I about 20 minutes OREGON Macaroni On Your Table Means Economy For Your Budget A shelf-full of macaroni products m your pantry can help assure you the best of dining. Macaroni, noodles and spaghetti are wonder fully adaptable to fall meals. They are a tine mainstay for casserole dishes, the stars of any buffet din ner. You'll also like the way mac aroni foods combine with autumn vegetables. Use theitl. too. in eco nomical main dishes that get real "mileage" from the last of vour holiday turkey. spaghetti Americano uses round steak in a meat sauce that is sure to delight guesU at your next buf fet-style supper. Let your guests serve the sauce themselves from your prettiest chafing dish. ' Spaghetti Americano 2 tablespoons fat 1 pound round steak, cubed V2 cups cooked tomatoes (1 No. 2W can) 2 cups tomato sauce (2 8-ounce cans) 4 cup chopped onion 2 tablespoons chopped green pep per 2 tablespoons chopped parsley cup chopped celery 1 teaspoon salt 'a teaspoon pepper Vs teaspoon marjoram teaspoon thyme M large bay leaf 8 ounces long spaghetti Here Is A Welcome Variation Some time when the Idea of what to have for dinner is slow in com ing, try Stuffed Cabbage Rolls. In this flavorful combination of veg etables, corned beef and cream sauce, you have a one dish meal that fulfills all requirements. The cook will find this recipe helpful too. because the rolls are prepared ahead of time and when meal time comes, iney ncea oniy to be taken from the oven and cprvnH Made iid of Dotaotes. on ions, carrots, cabbage and corned beef, the resulting flavor is de-i lightful. The cabbage rolls are baked with a nutritious cream sauce that is expertly flavored with mustard. A perfect combina tion dish is the result, even to Ihe nrltled milk nutrients used in Ihe tasty sauce. With the addi- eu iiiiik is used jusi as n pours lion of a fruit salad, crisp celery, 'from the can which means it pro toasted rolls with butter and a vides a double amount of all the tray of cheese and crackers for I nutrients of whole milk. Put into dessert, work is a minimum and vet the meal will supply flavor con- Irast and the neressary supply of food nutrients. Milk to drink of course, should be on the table for every meal. Stuffed Cabbegt Rolls l'i cups diced potato ra cup sliced onion 1 cup diced carrot 1 medium head cabbage 1 12-ounce can corned beef, diced '4 cup butter 3 tablespoons flour 'i teaspoon salt Few grains pepper 1 teaspoon dry mustard 2 cups milk Cook potatoes, onions and ear rots in a little water until tender. Put head of cabbage in deep pot of boiling water; boll 5 10 minutes j to make leaves pliable. Remove large leaves. Add corned beef to drained veg , . . , .,nftl,i leaves: fold leaves aroumi mix- lure. Fasten each with string Place cabbage roll, in buttered baking dish Melt butter In sauce-, I pan over low heat and blend in 1 flour, salt, pepper and mustard. Add milk slowly and cook, stirring constantly until saure i, smooth immediately with Cheese Sauce! and rich in protein, calcium, nho and thickened. Makes t In I servings. flavin and lactose. A one pound THURSDAY, NOVEMBER 21, 1957 Parmesan cheese Melt fat in large skillet and brown meat well (about 10 min utes). Add tomatoes and remain ing ingredients except spaghetti. Mix well. Cover and simmer 1 hour until meat is tender. Remove cover and simmer 15 minutes or until sauce has thickened. Remove bay leaf. Cook spaghetti in boiline salted water until tender (about 15 minutes). Drain and rinse with hot water. Arrange spaghetti on hot platter and pour sauce over it. Serve with Parmesan cheese. Makes 4 servings. Acorn squash makes savory "baking dishes" for macaroni and cheese with ground beef and green pepper. Top Hat Squash 2 medium acorn squash 1-3 cup water . 4 ounces elbow macaroni l-i pound ground beef 2 tablespoons fat or drippings U cup chopped onion 2 tablespoons chopped green pep per 2 tablespoons enriched flour 1 teaspoon salt Dash pepper 1 cup milk 1 cup shredded American cheese 2 teaspoons prepared mustard 1 tablespoon butter or margarine Buttered bread crumbs STUFFED CABBAGE ROLLS Pour sauce over cabbage rolls; bake in moderate oven 350 de grees F.. 45-60 minutes. Makes 6 servings. Curried Rice Ring Has Cay Garnish Bright orange strips of pimiento topping a sunny yellow ring of cur ried rice is a sight to brighten the grayest day. A green parsley v V garnish of fresh will make this de licious main dish even more color ful. The rice ring is simple enough to prepare and a wonderfully smooth cheese sauce to go with it is even simpler to do. Evaporal me "P ' a double boiler, diced cheese melts smoothly into the milk to become the sauce with just an occasional stir. Serve this with a green salad or lots of crisp relishes on the side. Easy Cheese Sauce 1 23 cups evaporated milk (1 (all can) pound process Cheddar cheese, diced (about 3 cups) Place cheese and milk on top of double boiler. Cook over boil ing water until cheese is melted, stirring occasionally. (Takes about 25 minutes.) Curried Rice con Pimiente 1 2-3 cups uncooked rice 3 tablespoons butter 1-3 cup chopped onion I tablespoon curry powder 1 small can pimientos (4 oz ), - drained Few sprigs parsley Cook rice in salted water accord ing to package directions. Melt butter in a small sauce pan. Add aim coijR 1111111 transparent. and cook " "r." 'J "' 7. -.,.""". ! iihiiu KruciuUBiy. lAKMiy pBCK CUT em,l inA k..lt,...-.l ",. " " I ' , n,r,. 1n(, ready to serve. When ready to serve, unmold rice ring on warm platter. Arrange strip, of! pimiento on top of ring. j (Ornish with nurtlev and lot-v ' Left Over Roast Will Taste Good In This Recipe Cut squash in halves. Remove seeds. Place cut side down in bak ing pan and add water. Bake in moderate oven (350 Deg. F. ) 35 minutes. While squash is baking, cook macaroni in boiling salted water until tender (about 8 min utes). Drain and rinse. While macaroni is cooking, brown ground beef in fat or drippings in skillet. Add onion and green pepper and brown lightly. Stir in flour, salt and pepper. Add milk and cook until thickened, stirring constantly. Add cheese and prepared mustard, mixing well. Fold in macaroni. Remove squash from oven and turn right side up. Brush inside of squash with butter or margarine and fill with macaroni mixture. Sprinkle with buttered bread crumbs. Bake in moderate oven (350 Deg. F.) 15 minutes longer. Makes 4 servings. For Any Meal This Casserole Will A delicious and satisfying cas- package, with a protective foil lin senile dish saves many a day for ing, yields five full quarts of dairy- tne hnmcmaker. summer or win - ler. It's one of those old stand-bys that gives a new look to left-overs, is simple in preparation, provides sturdy food lare for the family, with emphasis on a one-dish meal, and it's easy on the budget. Our recipe for Ham and Chirken Casserole fills the bill on all of thee scores. It s made with eco j mimical and nutritious nonfat dry ' milk, a nnghly versatile dairy pro duct available at leading rood stores. Nonfat dry milk provides rpl milk nnurishment wiltinnl izii DEVILED FRENCH LOAVES Brighten blue Monday's dinner with these "Deviled French Loaves." If you serve left overs to your family in this unusual way, they won't mind eating Sunday's roast again. Hollow out and butter individual loaves of French bread. While they're toasting, make the filling. Add cubes of cooked meat to a well-seasoned cream sauce, enrich ed with ripe olives and pepped up with green onions. Spoon into bread cases just before serving. Easy to do, and oh so good! This is a handy recipe to keep in mind for cooked or canned shrimp, crab or tuna, too. Deviled French Loaves 4 French rolls Melted butler or margarine Filling: ;,4 cup ripe olives 3 green onions to cup chopped green pepper This Casserole Is Easy For Budget Here's a delicious "California Casserole" to lessen the strain on the family food budget now during the holiday season. In fact, it's so delicious that it would do quite well by your guests for a buffet supper. There's a generous layer of buttery cooked large dry limas in the bottom of the casserole, then one of browned beef, with addi tional layers of corn, green pep per. tomatoes and cheese. Let it bubble away an hour in a modcrato oven to blend all Ihe flavors. California Casserole 2'i cups cooked large dry limas 1 pound ground lean beef 1 tablespoon shortening 1 teaspoon salt 'i cup chopped onion KNo. 2) can whole kernel corn 1-3 cup chopped green sweet pepper 1'4 cups canned tomatoes Ji cup grated American cheese Drain limas and turn into l'i - quart casserole. Brown beef in hot shortening. Add salt and onion, and cook until onion is .transparent. Spread over limas. Add remain ing ingredients in layers. Bake, un covered, in moderate oven (350 degrees F.) about 1 hour. Makes 5 or 6 servings. HAM AND CHICKEN CASSEROLE Be Favorite For Any Season . sweet noniat iiiiik. Ham and Chicken Casserole (Makes 6 to 8 servings) I'j cups water 'j cup nonfat dry milk 3 tablespoons flour I teaspoon salt Dash pepper 1 tablespoon Worcestershire sauce tj package ('4 lb. Sharp o ce.ss Cheese Slices, cubed) 2 cup, cooked rice (2-3 cup un cooked 1 1 cup diced conked ham 1 cup diced cooked chicken l'a cups cooked lima beans 3 tablespoons butler or margar ine 3 tablespoons flour 2 teaspoons dry mustard !4 teaspoon salt teaspoon black pepper Dash cayenne pepper 1 teaspoon Worcestershire sauca lMi cups rich milk or cream l'ii cups rich milk or cream 1V4 cups diced, cooked beef: chicken or turkey; shrimp or crab, or ham Cut tops from French Rolls. Re move soft centers and crumble. Brush inside and out with melted ' butter including inside of each inn Toast loaves in moderate oven ' (350 degrees F.) 20 minutes, toast ing the tops the last 5 minutes. Filling: Cut olives into large pieces. Chop onions including part of tops. Add green pepper and cook slowly in butter 5 minutes. Blend in flour, mustard, salt, pepper, cay enne and Worcestershire sauce. Add milk and cook and stir until thickened. Stir in meat, olives and crumbled bread crumbs; mix well. Spoon into toasted rolls and serve. Serves 4. Men Will Love This Pie For Main Dish All men love pie and when you give it to them for the first course you can be sure your menu is off to a good start. You make this "Tuna Pie" with a can of tuna, a cup of ripe olives, some milk, eggs and seasonings. Bake the mixture in a pastry-lined pie pan. Serve with broccoli topped with Holland aise sauce, and vour familv will agree they're well fed. Tuna Pie 1 cup ripe olives 2 tablespoons chopped onion 1 tablespoon butter or margarine 1 cup milk 2 eggs 1 (lib or 7-ounce) can tuna 1 diced pimiento Pastry for single 8-inch crust Cut olives into large pieces. Cook onion in butter until transparent. Add milk and heat to scalding. Pour slowly over lightly beaten eggs. Add olives, drained, finely flaked tuna and pimiento. Turn into pastry-lined pan. Bake in hot oven (425 degrees F.) 10 minutes. Reduce heat to moder ate (350 degrees F.) and bake about 25 minutes longer, or until set. Cook 5 or 10 minutes before serving. Makes 5 to 8 servings. 1 can (3-oi.) mushroom,, drain ed 2 tablespoons diced pimiento Pour water into top of double boiler. Sprinkle nonfat dry milk powder, flour, salt and pepper over surface; add Worcestershire sauce. Heat with rotary beater un til smooth. Add cheese. Cook over hot water, stirring constantly, until slightly thickened. Combine remaining ingredients in a 2 quart casserole. Pour cheese sauce over mixture; stir until just blended. Bake in a moderate oven (350 Degrees F. ) about 30 minutes or until mixture begin, to bubble. .4 -Mid. .4
