Casseroles, Oven Dishes Are Mainstays In All Good Cooks' Files
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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
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! iihiiu KruciuUBiy. lAKMiy pBCK CUT
em,l inA k..lt,...-.l
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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