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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Feb. 6, 1958)
o o o O O 0 o Inexpensive Casseroles Are Good For Budget' Blues 3 &u.-U ... :v -V -N, v Poms, ,g(ff.fn V J&A tihl SECOND SECTION The Newt-Review. ROSEBURG, .!: ip W . . . Wheel Of A Meat Combine Ground Beef And Corn Bread For This Dish When it's totaling of the bills ill-. stead of tolling of the bells at your We rail it Wheel of a Meal, house, it's lime to start thinking ! If you have a very large plat of meals to help get the budget j ter. you'll fmd this is really a one- hack into shape. Budget meals need not mean monotony or star vation, but rather a challenge that ran easily be met. Here's a sug- This Dish Is Whole Meal With Ham Scalloped potatoes become a whole meal when slices of ham are added, along with cheese in the sauce. Well-seasoned "Scalloped Ham and Potatoes" make a fine hearty meal for a crisp day, and there's a minimum of preparation involved, as this is made with canned white sauce. There's no curdling when this smooth creamy sauce is used as a base for scal loped potatoes. Scalloped Ham and Potatoes 1 (10W ounce I can white sauce 'i teaspoon prepared mustard 1 teaspoon salt I cup milk 1 cup grated American cheese 4 cups sliced raw potatoes , ii pound sliced ham (raw or cooked I Combine white sauce, mustard, salt and milk, and blend well. Stir in cheese. Arrange potatoes and ham in layers in greased baking dish. Pour sauce over ail. and jig gle dish to allow sauce to run down through potatoes. Bake in moder ate oven (350 degrees F.) about l'i to 14 hours, until potatoes are tender. Cover dish first hour of baking. Makes S to 6 servings. A Crisp Topping When preparing Baked Macar oni, it rs the sauce and tupping tfaat make the difference. A pi ouant cheese sauce peps up ihe 4jvorrtjid a topping that remain rnsp during baking adds to both the appearance and tastins of the cave role. Sprinkle the corn flakes-butler combination oer tne macaroni IWore baking Iwfniv minutes in th oven and3tie di-h i-. ready to ere Hearty and Mi ma. Bik a .Macaroni is the period warmiiu rW ce tor lne.e cool P 3 ;;ntr days 0 ,6vJ gestion for a "whale" of a meal. dish meal meat, vegetable and corn bread all in one. Using en riched corn meal, bake the corn bread in a ring mold. Once again, ground beef comes front and cen ter to make this a favorite inex pensive dish. A spicy barbecue mixture, commonly referred to by the teen age set as "sloppy Joe." makes a delightful filling for the corn bread ring. Buttered frozen green beans surround the ring to complete this Wheel of a Meal. A simple salad of canned peach es and cottage cheese, a dessert of your choice, and dinner plans are well under way. Coffee for the adults and milk for the children, and you'll find that your family will make quick friends with this Wheel of a Meal. Wheel Of A Meal Makes one 9'i-inch ring Corn Bread: I cup enriched corn meal 1 cup sifted enriched, flour teaspoon salt 4 teaspoons baking powder 1 egg 1 cup milk 14 cup shortening, soft Sauce: j l'a lb. ground beef '-4 cup chopped green pepper 'i cup chopped celery '? cup chopped onion j 1 teaspoon salt '4 teaspoon pepper '4 teaspoon chili powder One 8 oz. can tomato paste Green beans, cooked Heat oven to hot (425 degrees IF ). For the corn bread ring, sift together dry ingredients into bowl. ' Baked Macaroni Enhances Baked Bkd Macaronfwirh Cheese Sauce 2 cups macaroni 8 ot i 2 tablespoons shortening 2- tablespoons flour 2 cups milk 1 teaspoon salt ' te.twoon pepper ' teapon dry mustard 2 cups grated American chef 2 cups ceY flake 1 tablespoon melted butter iraanne. Cook macaroni in milling salted tMicr only until tender. Drain, nne and drain again Melt short- ening; or in nour; son mux graa - -? T.C'i jaw yii. j ji . m9 t i r Add egg. milk and shortening. Beat with rotary beater until i smooth, about 1 minute. Do not , .nhoi rl n ii, m ring mold in preheated oven (425 degrees F.) 20 to 25 minutes, in-1 vert on platter. For the sauce, cook ground beef, green pepper, celery and onion in a small amount of fat until light ly browned. Add remaining ingre dients: cook over low heat about vs nour. io serve in ring wun sauce ana garnisn piatter wun cooked green beans. Butter Nut Drops W cup butter ' cup sugar 1 egg, separated '? teaspoon vanilla H teaspoon salt 1 cup cake flour 1 tablespoon lemon juice 2 tablespoons grated orange rind 1 tablespoon grated lemon rind 'i cup Brazil nuts, ground fine Candied Cherries Add egg yolk and flavoring .and beat well. Sift dry ingredients to gether and add them, with lemon juice and rind, to the other mix ture, .nix iiiuiuusiii.v uu yir . mtomv balh ' using one - haK nto tiny balls, using one - nan teaspoon of dough to a ball. : Dip the balls into the slightly- , beaten egg while. Roll in ground , nuts, and place on a greased cook ie sheet one inch apart. The Norge Home Institute suggests pressing half of a candied cherry on top of each ball to add a festive touch. Bake the cookies at 350 degrees for 25 minutes. Yield: 40 cookies mm Macaroni ually. stirring constantly Cook un til thickened, stirring occasionally. Add sea-onings and cheese, stir- ring until cheese is melted. Com- bine macaroni and cheese sauce; pour into greased 2-quart casser ole Cruh corn flakes slightly; mix (with melted butter. Sprinkle over 2 macaroni. Hnke in moderate oven I3.V) Deg F I about 20 minutes. r iieid. to 8 serving For variation, combine 1 loroed cooked ham. ton:i ror vananon. cup chopped cooked or comed beef with Macaroni and Cheese 4e:'re punng into greas 'rei ca4Reroie. - m-j, . a T 'j -lull OREGON THURSDAY, FEBRUARY 6, 19S8 30-58 Rice And Cheese Souffle Makes 'Dreamy Eating' What a plateful of really luscious i eating servings of steaming hot Rice and Cheese Souffle topped with Creamed Peas! It is no wonder that the family will be at the table and waiting to eat, when the word gets around that this Kice Souffle is reaching golden perfection in the oven. Spoonfuls of green peas, creamed by using mushroom soup, are serv ed over each helping of the fluffy Rice and Cheese Souffle. These two partners. Rice Souffle and Peas, each perfectly -ompliments the flavor and appearance of the other. Rice and Cheese Souffle 2 tablespoons butter or margar ine 2 tablespoons flour x4 cup milk -i teaspoon salt ' teaspoon pepper l'i cups grated American cheese 2 eggs, separated 2 cups cooked rice 2 cups hot cooked green peas a cup water 1, iota ounce can cream of mush room soup , a teaspoon salt ' teaspoon pepper 1 tablespoon diced pimiento Preparing the fluffy white rice: To make 3 liberal cups of fluffy rice, put 1 cup of uncooked rice, -""Ps ? ia water ana l teaspoon ot salt into a -quart saucepan ana bring to a vigorous boil. Turn the ""l '" as possible. Cover saucepan with a lid and leave over ; this low heat for 14 minutes. Turn , off the heat. Do not remove lid nor stir rice while it is cooking. After rice has cooked, remove saucepan from heat but keep the lid on j until you are ready to use the rice , Vsa exacl measurements of tin. i r0i,,j ,nH water. Time the I cooking accurately. For real con venience and economy of time and effort, keep unused rice in the re frigerator in a covered container at alt times. Use it for many quick, delicious and inexpensive soups, salads, casserole dishes, hot breads and desserts. Over a low heat melt the butter or margarine. Stir in the flour and cook until well blended but not I This Inexpensive Main Course Dish Is Tasty ; Give your budget a boost and ( ' serve this inexpensive main dish. , lU'kil'i mf. mil f.milv will h. rf.i,uhi .iih ih. ini.r;i,no fi,. ,.-, , rf.ii.i.,. h,i. " .... Succulent yellow corn, green k to ,h lht Ilppy devlled h?m it ldd. .A ,nH ,h vnlir hrniler turn, the toDDjn. jnt0 a bubbly gold- en brown. Deviled Cent Casserole 1 cud whole kernel yellow corn. I drained "o cup chopped green pepper 1 cup uncooked white rice 3'n cups water 2 teaspoons salt ''4 teaspoon black pepper 1, 4 oz. can deviled ham 'j cup grated American cheese Put the corn, green pepper, rice, water, salt and pepper in a greas ed 2-quart baking dish. Stir to thoroughly mix the ingredients. Place in a pre heated 350 Deg. F. oven for 45 minutes. Do not stir during the baking. Break the devded ham into small chunks and stir into the corn-rice mixture. Sprinkle the grated clree over the top. Place under the broiler and broil until the cheese m melted and browned, j Serve from the hakin dish-. Thia recipe makes 10 servings.! Halibut, Limit Combine i In This Delicious Dish 1 Delicious is the word for this 1 "Halibut-Lima Caserole." Tasty I large tender limaa are combined 1 with halibut steak, mushrooms and , seasonings, and baked in alumi-! num foil. It has an unusual very ! good flavor and is a meal in itself Take full advantage of the extra oven space, and heat some drained canned peach halves with brown sugar and spice for dessert. Halibut-Lima Casserole 1 egg 1 tablespoon cold water 4 medium halibut steaks ; 2-3 cup fine dry bread crumbs ' 4 tablespoons butter or margarine 2 cups cooked large dry limas i4 cup chopped parsley 1 (4-ounce) can button mush rooms Juice of H large lemon 4 teaspoon mace Line a large casserole with al- uminum foil, allowing enough lap' over to serve as a cover. Heat egg lightly and combine ith water Dip halibut steaks into egg mul ture, then in crumbs Fry quickly in 2 tablespoons butter until golden Place in casserole Too with limas. parsley and drained mushrooms Pour lemon juice over all and sprinkle mace. Dot with re- maining butter. Cover with foil. Baa in moderate even 13V) de gree, F 20 minutes. Make servings. browned. Slowly add the milk and blend well. Cook until mixture thickens, stirring constantly. Add the salt. peDDer and cheese and cook, stirring constantly until the cheese melts. Remove from the heat. Beat in the egg yolks one at a ume. aoo me rice and mix thoroughly. Beat the egg whites I until stiff. Add rice and cheese ! mixture, gently folding egg whites into rice and cheese. Pour into an ! ungreased l'i quart casserole.! Bake in a 325 Deg. F. oven for 45 j minutes . Mix together SI'.Vt'er (use.waler m wh'fh peas COOked), mUShrOOm SOUD. Salt. I pepper and pimientos. To serve, spoon the peas over servings of the souffle. this recipe makes 8 servings. I - a A . . . Frankly Good Foldovers Pancakes Filled With This Sauce Are What can be folded, rolled or' i slacked ? Filled with meat, vege- ' ,nkU. .., .. l,k l most any creamed food known? What can be served as well for breakfast as for lunch and even dinner? The answers are easy when you. have a box of your fa vorite pancake mix on hand. Why not build tomorrow's dinner menu around Frankly Good Foldovers? Main dish pancakes can lend such variety to mid-winter meals and yet are so easy on the food budget. The fluffy light pancakes for these Frankly Good Foldovers take only a moment to make when you use the new shaker method of mixing pancakes. A filling and top ping of sliced weiners, whole ker nel corn and spicy tomatosauce makes this dish "frankly good", and especially popular with the teenagers. Whether it is part of a dinner menu or a snark alter a basket ball game, Frankly Good Fold overs are an unusual treat. Serve them with crisp relishes and mugs of milk or soft drinks. If you think syrup u ine omy menai pancane harf. then you have never nkiy Good Foldovera. Frinl(y Good Foldovtra fc MakM 6 Sfrv,nKa i Sauce One 6-oz. can tomato paste One S ot. can tomato sauce U cup water 1-3 cup chopped onion 'i teaspoon chili powder ' teaspoon garlic powder 2 cups corn, drained (one No. 303 can wieners (cut in Li-inch pieces) Pancakes 1 cup milk l cti 1 tablespoon melted or liquid shortening 1 cup buttermilk pancake mix ror the sauce, combine all in gredients in saupppan. Cook 15 mmute over medium heat. Kor the pancakes, place milk, fiiS. ind liquid shortening in a -haker or Klans jar. ( If melted shortening is used, add after pan rake mix ) Add buttermilk pan cake mix; shake vigorously 10 to IS times or until hatter is fairlv smooth, rour onto hot, lightly greased griddle to make ft pan - rakes. Bake to a golden brown, turning only once. To serve, fold each pancake in half. Serve with hot wiener sauce. Add a little personal sunshine to your day by eating a good break- fast each morning. The breakfast nutritionists recommend includes fruit or fruit iuice: milk, enriched. restored or whole grain bread and quality when she chooses a wi ll with boiling water. Drain imme- Fill green peppers with this mix rereal; and eers or meal when known packer's brand Dried href 'dialely. Mix with combined celery. 1 tore. Pour water into bottom of possible. Breakfast can be fun as which is sliced wafer thin ami peas, soups, garlic salt and pepper baking dish. Cover. Bake in mod well as healthful when you use packaged in glass j,s may he Arrange alternate layers of nood-lerate oven (350 Deg. F.) 30 mm imagination in preparing morning kept on the kitchen snrlf until it les and beef mixture ma)'t quart tiles. Uncover. Continue baking IS fare inpened. T? quarter pound sea casserole, beginning and topping minutes. Serve hot. w- j Leftover Veal Is 4 - X I veal patties will aid the budget vor. Milk and eggs add to the nu the hot cooked for a satisfvinif siiDoer or week-1 tritional value. end meal. Serve with tomato sauce .J ..li.U ..u : an ,ccomnaniinent ' leftover I veal, ham or heef mnv he n..H i in the patties in which onion and ! green pepper add zest to the fla-1 . Dried Beef Works The dutinrlive goodness of dried beef goes well with a wide variiiy of foods and each delightful coni- lunation is certain to tempt lag- gmg appetites. One interesting ca- senile teams this handy meat with chopped celery, canned peas and cream soups. With layers of chow mem noodles to arid crunchiness, this main dish is one to be remem bered with pleasure and served often. In addition to its fine flavor dried beef has the advantage of being one of the easiest meals to pre- pare for serving. After being i-ov-t ered with boiling water and quick ;ly drained, it is ready to add to i golden scrambled eggs, tasty main dishes, or cream gravy for toast or baked potatoes. 1 The care taken during produc tim togetayr with the tvpe of : packaging used has a gre)i deal to do with the quality of the niratj that reaches the tKimemakT. .Mrs Wise Shopper kav'ws that shells' 1 getting both fi1" flavor and hu h t "JO- ,Z LC V -. CN. -' , Veal Patties With Tomato Wonderful For Budget Meals The unusual tomato sauce is a Mnlinhlful Innnino fn. Ih. n,l!,. and can be used over other meats and fish dishes as well. Try these recipes when economy and flavor are yours for the asking. Wonderful . . Loyered Dried Beef Cosserole Wonders With Casserole Dishes ed cartons or fod packages should with noodles, be refrigerated until used Thii Bake in a moderate oven (37S way dried beef which is fresh and Deg. F.) for 30 minutes. Garnish moist will be assured. A baked stuffed green pepper is another favorite which takes kiml-: ly to a filling made with dried beef. 1 This is an unusual way to take ad-! 1 vantage of the fresh peppers on. the market and the convenience of dried beef. What is more, the fam ily will highly approve. Layered Dried Beef Casserole Yield: H Servings 4 pound package sliced dried beef 'i cup chopped celery ft1? ounce can peas 10' ounce can condensed cream of chicken soup If'i ounce can condensed cream of mushroom soup 4 teaspoon garlic salt '4 teaspoon pepper S ounce can chow mcin noodles I'arsley. optional Reje olnes. optional t ut dried beef into pieces. Cover W Souce Veal Parties with Temate Sauce 2 cups left-over cooked veal 2 cups soft bread crumbs 1 tablespoon minced onion . 1 tablespoon finely chopped greea , pepper 1 tablespoon Worcestershire sauce 1 slightly beaten egg "4 cup milk 1 teaspoon salt 1 teaspoon pepper. Combine all ingredients, mixing thoroughly. Shape into t round pat ties 1 inch thick. Brown in butter. Remove patties from pan while preparing tomato sauce. Leftover ham, or beef may be substituted for the yeal. Makes 6 servings. Tomate Sauce Uj cup butter 1 tablespoon finely chopped green pepper 1 tablespoon minced onion Vl cup flour . 1 teaspoon salt H teaspoon pepper 1 cup milk 1 cup cooked tomatoes with iuice " Saute pepper and onion in but ter in saucepan over low heat. blend in flour and seasonings. Add milk stirring constantly and cook until sauce is smooth and thicken ed. Add tomatoes and heat thor oughly. Serve immediately with patties. Makes 2 cup Chocolate Fruit Balls 3 cups light or dark raisins 1 cup walnuts 1 pound candy-making chocolate Rinse, drain and dry raisins thoroughly. Put through food chop per with walnuts twice, using coarse blade of chopper. Shape into tiny balls (about 4-inch in diameter). Melt chocolate very slowly over warm, not boiling, wa ter. Dip raisin-nut balls in choco late, and place on waxed paper to harden. Makes about S dozen pieces. with parsley and pitted ripe olives. u aesirea. Orled Beef Stuffed Green Pepper Yield: 4 Servings '-4 pound package sliced dried beef 4 medium green peppers '.4 cup chopped celery cup chopped onion 1 tablespoon butter lO'i ounce can condensed cream of mushroom soup 2 teaspoons prepared mustard Dash of paprika ' cup water. Cut off tops of peppers and re- move cores and seeds. Place pep ,ers in baking dish. In skillet, : pan-fry celery and onion in butter 1 tirvtil tender. Remove from heat. Cut dried beef into pieces. Cover j with boiling water. Drain imrnedi- ately. Mix together celery, onion, beef. soud. mustard and oaDnka. t 49 4 'ft w 9 9 G 0 O
