SECOND SECTION Th. Newt-Review. ROSEBURG. OREGON THURSDAY, MAY 8. 1958 108-58 $-l?";i-V -!;-' . ' ' W Ai .. J -: .1 FEATURE CANNED HAM Mother's Day Dinner Festive Affair Combine Citrus Fruits With Creamy, Piquant Dressing For Mother's Own Special Salad Fruit salads, as luncheon main- halves, with a prune in each. I serve, fold in whipped cream. Serve Slavs or dinner dessert have rrani!ed alternately with pineap-j with fruit salad. Makes 1 2-3 cups. ' . nm tik arminri a renter mnunrl ' - gamed great favor, especially in cnfese. wedge, of grp,. the I nited Mates, m the last few tnlll skln removed, arranged al- years. Our increasingly abundant supply of good fruits, canned, froi- en. fresh, is one reason. Another Pear.Cranbrry Salad With Chicken Filled Puffs ternately with wedges of avocado i Simplicity is often tile keynote pear on beds of romaine. of a meal and canned pears work these ana many oiner comnina-) rigni m wnn mis ineme. Any menu may he our realization that fruit ' 'ns of the usual fruits that have 1 planned around canned peart may has great health value. Anyway, here s a good motto: When you don't know what to serve, choose fruit salads. . There is an easy salad dressing, made with sweetened condensed milk that adds interest to any!an ,r, ,prinke or ,hake. milk, a combination of sugar and milk, sweetens it; lemon juice and grated rind add tartness, a little essence of peppermint gives it a cool, intriguing taste. Here are suggestions for fruit combinations: Diced pineapple, strawberries, grapefruit and or ange sections. Filed in a hollowed out pineapple shell they are a real ly eye-appealing vision. Fresh or canned pears, drained, arranged on nests of lettuce, the core cavities filled with cream cheese mixed with chopped nut meats. Peach high eye and appetite appeal are ; be served in any season. easv to assemble and are enhanced Luncheon is easy to prepare in flavor value by the sweetened when canned pears team up with condensed milk dressing. Here's a slice! of canned cranberry sauce word of advice: When serving fruit j for a tart and tasty salad. Spice salad, remember to have salt the pears for a tart tweet accom availahle. Some people always like 1 paniment to creamed chicken in pun sneus. un me mncneon piate Creamy Fruit Salad Dressing 2 3 cup (! 15 or can) sweetened condensed milk 1 teaspoon grated lemon rind ' cup lemon juice ' cup salad oil teaspoon essence of pepper mint, optional H cup heavy cream, whipped Combine sweetened condensed milk." lemon rind, lemon juice, sal ad oil and essence of peppermint m a mixing bowl. Beat with rotary beater until well blended and thickened. Chill. When ready to place a slice of cranberry sauce. Across the cranberry slice put two spiced canned pears cut side down. Garnish with a sprig of watercress or arrange the fruit on salad greens Accompany with mayonnaise. For the homemaker who often searches for unusual and easily prepared luncheon menus, this combination of a puff shell filled with creamed chicken or turkey served with Spiced Pear Cranberry saian will oe a welcome suggestion. Spice the pears in advance for they are more flavorful if allowed to stand for several hours or over night in the refrigerator. SPICED PEARS Drain juice from a No. ! i can canned pears Add: ' cup vinegar 1 stick cinnamon 8 whole cloves Bring to a boil and simmer for 1 minutes. Pour over pears and set in refrigerator for several hourt or overnight to absorb spicy flavor. Pear Cranberry Salad With Filled Puff Shells 2 No. 2's cans canned pears, spiced 1 can strained cranberry jelly 8 cream puffs 2 cans cream of chicken soup 2 cups diced cold chicken or tur key 1 4l oi. can mushrooms Watercress or other salad greens Drain juice from canned pears. Slice cranberry jelly into S slices. Arrange 2 spiced pear halves on a slice of cranberry jelly. Garnish with watercress, if available, or put on bed of lettuce. For the Shells, combine cream chicken soup with chicken or tur key and mushrooms. Heat. Cut top from puff shell; fill with creamed mixture. Replace tops. Serves g. Dinner on Mother's Day should pound ham is ideal for family A versatile canned ham offers be a festive affair. But, whether i meals. To assure you of the high- almost limitless possibilities it is mother herself or another I est quality meat inside of the can, whether it is heated and glazed or member of the family who acts i be certain that you select a can- sliced cold as it comes from the as chef, the less time required in ned ham that carries a well-known i can. "Planned" company dinners the kitchen, the better. Simple yet packer's brand. or "unexpected" guests are no attractive foods thus become the Carving and serving a canned ! problem to the hostess who takes order of the dav and a flavorful ham is no trick at all. Because I advantage of the convenience and canned ham fits njiht in with of a special no-stick liner used, goodness of canned ham. Its ap these plans. Served with a quick the ham slips out of the ran with j pearance at encore meals later in cherrv sauce to give a partv touch, no effort at all. Since there is no: the week is equally welcome. the ham will be the basis for a bone to interfere, it is so easy to dinner worth remembering. slice attractively for serving either Canned hams are a true con-1 hot or cold. Directions for heating venience food. There is a size to plus the recommended time allow fil the needs of every family, lance per pound will be found on Sometimes you will find the ! the label of each canned ham that three pound part hams are suffi- you purchase. To add to the eat cient for a small group, but these ing enjoyment, an easy honey and handv canned hams are available . brown sugar glaze may be spread in sizes up to 13 pounds. .Many lover the ham during the last fif homemakers have found the five teen minutes it is in the oven. These Meringue Bars Are Good For Company 'Prune Meringue Bars" are so-1 stiff and gradually beat in brown Easy dated Baked Ham Yield: 7y' cups sauce 8 to 8 pound canned ham li cup brown sugar, firmly packed i cup honey Cherry Sauce: 1 tablespoon cornstarch I- cup sugar Vt teaspoon ground cloves Lemon Refrigerator Dessert Yield: 10 servings "i cup ll'i sticks) margarine OYSTER STEW 1 pint oysters 4 cup butter or margarine, melt ed 1 quart milk l'a teaspoons salt Dash pepper Paprika Heat oysters in liquor until edges curl. Add butter, milk, salt, and pepper: bring almost to boiling point. Garnish with paprika. Serves 6. l's cups sugar 5 tablespoons cornstarch n teaspoon salt 2 eggs, slightly beaten 1 cup water 1-3 cup lemon juice 2 teaspoons grated lemon peel 2 tablespoons margarine 2 cups ( 7 ' 4 oz. pkg ) vanilla wafer crumbs ' cup chopped pecans Mix sugar, cornstarch, and s.Tlt. Add eass, water, and lemon Sprinkle remaining juice, .iir and cook eiy smwiy, aootit 25 to 30 minutes or until thick. Remove from heat and add lemon peel and 2 tablespoons margarine. Cool. Combine thoroughly " cup melted margarine, wafer crumbs, and pecans. Pack this crumb mix ture into a 7 x ll1 a inch pan (bottom and sides rubbed with margarinei. reserving about 'a cup of crumbs for topping Add Fruit Squares Add chewy fruit squares to your plate of goodies. Make them by putting dried apricots, light or dark seedless raisins and prunes through food chopper. Combine 2 cups of the mixed chopped fruits with '4 cup peanut butter and 2 table spoons honey. Flatten mixture in. to shallow pan. sprinkle with finely chopped almonds and cut Into squares. 1 pound can red sour pitted cherries Remove ham from can. Follow baking directions on can. Fifteen minutes before the ham has finish ed heating spread combined brown sigar and honev over ham. Con tinue baking remaining fifteen min utes. . To make cherry sauce, combine cornstarch, sugar and cloves in saucepan Gradually stir in juice drained from cherries. Stir and cook over medium heat until clear and thick (5 to 7 minutes). Add cherries, heat through. Serve with sliced ham. Ham 'n Macaroni Skillet Yield: 4 servings 2 cups diced cooked ham Va cup condensed cream of mushroom or cream of' celery soup V4 teaspoon onion juice f4 teaspoon pepper ' cup milk 1 cup (8'a oz. can) peas 4 ounces elbow macaroni, cooked Jlix together soup onion juice, pepper and milk. Stir in peas and juice, cooked macaroni and ham. Mix well. Heat S to 10 minutes. Serve. lemon filling over crumb mixture. ' cake. Butter Crumb Topping 2 tablespoons melted butter or margarine cup enriched flour '4 cup brown sugar Combine ingredients and mix well. Sprinkle over top of coffee Spread cake. Makes I 8-inch square coffee Enjoy Goodness Enjoy the crisp goodnes s o f crumbs over crunchv walnuts and fresh seed- refrigerator for at 1 less grapes in your next turkey salad. Gently mix the salad in gredients and serve on ring or cranberry jelly. Top each serving with a large walnut half. top. Chill least one hour before serving Bright A bright pick-up for busy days of baking is a chilled glass of apricot whole fruit nectar. Low in calories, yet high in energy food and vitamins. Surprise Mom With Pineapple Chiffon Pie Let that special dessert to de-, liquid ingredients at refrigerator apple juice; add to gelatine mix light mother on Mother's Day be' temperature. On chilling, it en-'(,,,, place over medium heat a chifton pie. For flavor, choose cases the air beaten into the egSl.tirrinB cun,tantlv until eclatine refreshing pineapple. This pie can whiles and into the whipped eva-S1'"'ng onslan"y. um" Ri'ne be made by a high school or col- poraled milk which are included inlnd sugar are dissolved and mix lege daughter on Saturday and the recipe. That's why the chiffon ture thickens slightly. Remove kept in the refrigeralor for the is light and high and creamy f,om heat; add lemon juice. Chill familv get-together Sundav. smooth. Since unflavored gelatine .,,;. .i.ni,ii., a .: 1. ct 11 - 1. n t . .1. t n until mixluie mounds slightly when Bv chiffon filling, we mean one has no flavor of ita own. the full. 1 ' that is light and fluffy. The ingre- true flavor of the pineapple juice dropped from a spoon. Beat egg dients for a pineapple chiffon are will be tasted. fniinri in vprv L-ifrhpn nunc mno. phisticated enough to make their debut at a company dinner. Serve them with ice cream and you'll be mighty proud of your dessert duo. Prunes are an excellent concentra ted food with concentrated food values. It requires from 2'i to 3 pounds of fresh fruit to make one pound of prunes. Prune Meringue Bars 1 cup prunes j cup shortening 1 cup granulated sugar 2 eggs l'a cups sifted all-purpose flour 34 teaspoon salt 1 teaspoon baking powder teaspoon cinnamon 3 tablespoons milk i teaspoon vanilla 1 cup brown sugar (packed) for meringue sugar. Spread over batter. Bake in moderately slow oven (325 de grees F.) 1 hour. Cool and cut Into bars. Makes 1 dozen ban (2'xlW inches 1. IMPERIAL CRAB 1 pound crab meat 2 tablespoons chopped onion 2 tablespoons chopped green pep per S tablespoons butter or other fat. melted 2 tablespoons flour i cup milk l teaspoon salt Dash pepper 1,4 teaspoon Worcestershire sauce 2 hard-cooked eggs, chopped Remove any shell or cartilage Rinse prunes, cover with water from crab meat, being careful not and boil 5 minutes. Drain and to break the meat into small piec cool. Cut from pits into pieces. es. Cook onion and green pepper in Cream shortening and granulated butter until tender. This Molded Salad Can Highlight Dinner Everyone will like "Pineapple Olive Molds." Chopped ripe oliv- diced green pepper and diced celery give body to this pretty salad. Served either in a large mold or in little invididual molds. this salad adds the eye appeal and extra flavor that makes a meal remembered. Pineapple Olive Melds l'l teaspoons plain gelatin 4 cup canned pineapple juice ' teaspoon salt I (3-ounce) package cream cheese I I a tablespoons lemon juice '1 cup mayonnaise cup chopped ripe olivet r cup diced green pepper 14 cup diced celery Lettuce Soften gelatin in i cup eold pineapple juice. Heat remaining pineapple juice and talt. Dissolve softened gelatin in hot juice. Add cheese and lemon juice, and beat with rotary beater until smooth. Fold in mayonnaise. Chill until mixture begins to thicken. Fold in olives, pepper and celery. Turn into large mold or individual molds and chill until firm. Serve on let tuce - garnished aalad plates. Serves 4. sugar together thoroughly. Separ ate eggs and add yolks to creamed mixture and beat until smooth. Silt together flour, talt, baking powder and cinnamon, and add to creamed mixture alternately with milk. Blend in vanilla and prunes. Spread evenly in greased 9-inch Blend in flour. Add milk grad ually and cook until thick, stirring eonstantlv. Add teasomngs. egg. and crab meat. Place in well greased, individual shells or 5- ounce custard cups. Bake in a moderate oven, 3M Deg. F for 20 to 2S minutes or baking pan. Beat egg whites until I until brown. Serves 6. apple juice, unflavored gelatine, sugar, and evaporated milk. The "Sllmg is assembled in a saucepan: cooked a few minutes on top of the range; then chilled until firm in a baked pastry shell. The pie crust can be made from a packaged mix or with graham crackers. Or the chiffon mixture can be chilled un til firm in sherbet glasses and the crust making is skipped entirelv I nflavored gelatine works the magic ot this ability to gel. 1 envelope unflavored gelatine 3i cup sugar, divided teaspoon salt 4 eggs, separated ' 1 1 4 cups pineapple juice 4 tablespoons lemon juice 2-3 cup icy cold evaporated milk, whipped 1 9 inch baked pastry shell Strawberries whites until stiff, but not dry Gradually arid remaining '.s cup sugar and beat until very stiff. Fold in gelatine mixture; fold in whipped evaporated milk. Turn into prepared pastry shell. Chill until firm. To serve, garnish with pineapple pieces and sliced strawberries. NOTE: To whip evaporated milk t?m-2Ctf I 'VT ervfO ,,'I iSZ?'k& - ...SIM. LE CHOCOLATE FROSTING Chocolate Frosting Easy To Make chill in freezer trav of refrieeralnr until ice crystals form around Dad bake a cake' Well, not real is smooth casionally until partly melted. R eikes Turn into chilled bowl and Iv. but this frosting is so ra'.y to Spread the frosting on top of one move from heat, add butter and Mix together gelatine. ' cud of whip with rotarv beater or on high make that he and the kids certain- layer, add the other and Ihrn frost Mir until smooth. Makes l'i cups recipe. It has the the sugar and salt in saucepan, speed of electric mixer until milk ly could whip up a surprise ues- sines ana top. A Dunning cane irusung. or enougn 10 cover lops or to make firm. Beat together egg yolks and pine- is stiff sert for Mother's Day. decorator can use a pastry tube and sides of two inch cake lay Buy two eight inch cake lavers " wr" winer ami mane mp hi. in the local store - or make them I'ower nosegay, nut the raxe will from a mix. (But do clean up the kitchen afterwards, so the surprise won't boomerang). To make the frosting, place chocolate chips in top of double boiler over hot water and stir oc casionally till partk milled He move the chocolate Irom ttie heat. OVEN-FRIED FISH M pounds fillets, steaks, or por tion fish 1 tablespoon talt 1 cup milk 1 cup dry bread crumbs i cup butter or other fat, melted cut fillets into serving-sue por tions. Add talt to milk. Dip fillets in milk and rou in crumbs; place in a well-greased baking pan. Spun- le earn piece of fish with butter. Bake in an extremely hot oven. 500 Deg. F., for 10 to 12 minutes until fish flakes easily when tested with a fork. Serves 8. BROILED LOBSTERS 2 live lobsters (1 pound each) 1 tablespoon butter or margarine, melted V4 teaspoon salt Dash white pepper Dash paprika V4 cup butter or margarine melt ed 1 UblesDoon lemon juice Place lobster on its back; insert sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach, which is just back of the head, and the intestinal vein, which runs from the stomach to the tip of the tail. Do not discard the green Uver and coral roe; they are delicious. Crack claws. Lay lobsters open as flat as pos sible on a broiler pan. Brush lob ster meat with butter. Sprinkle with salt, pepper, and parika. Broil about 4 inches from source of heat for 12 to IS minutes or until lightly browned. Combine butter and lemon juice; serve with lob sters. Serves 2. Homemade Surprise Gifts Perfect For Mother's Day For Mother on "Her Day." a! juice in a small bowl and let stand gift that it homemade by a thought ful youngster, will be especially appreciated. For example, a cro cheted hot dish holder (even with dropped stitches!) will be cher ished: but with these two coconut fruited confections, there's not a chance of a mistake! So choose one or both of these recipes for vour Mother's Day gift to a lovely lady. Select an interesting container perhaps a pretty canity jar for the coconut covered fruit balls. And for the cake, choose a couple of gay flower pots. Make it seem like a "real" potted plant by inserting a beautiful fluwer or cor sage just before you present the gift. Ne-Bake Fruit Cake i-i cup evaporated milk 2 cups miniature marshmallows 3 tablespoons orange juice 3' s cups graham cracker crumbs U teasoon cinnamon 4 teaspoon nutmeg n teaspoon cloves W cup raisins '-4 cup finely cut dales cup chopped candied fruits 'i cup chopped walnuts 1-3 cups tender-thin flaked until needed. In a large bowl, combine gra ham cracker crumbs and spices and mix well. Add fruit, nuts, coconut. Mix well; then add liquid mixture. -Mix with hands until all is moist and sticky. Press firmly into lined pan or into other lined gift containers of your choice, if desired, press halved glacecd cher ries and nuts into top for decora tion. Cover tightly with waxed pa per or foil. Chill about 2 days before slicing, store in a cool place. Makes 2'i pounds. Coconut Fruit Balls l'i cups (11 oz. box) mixed dried fruits ' cup (about S) figs '4 cup raisins 4 cup chapped walnuts 2 tablespoons honey '1 teaspoon almond extract 1 1-3 cups (about) tender-thin flaked coconut, toasted Put mixed fruits, figs, and rai sins through food chopper. Com bine fruit mixture with nuts, hon ey, and almond extract. Mix to gether well. Shape into a4-inch halls. Roll in toasted coconut. Al low to ripen in refrigeralor 2 to 3 days. Makes about 3 dozen fruit 1 - Mr coconut l ine bottom and Hide of a 8x41- ba inch loaf pan with waxed paperl .Vile: Km it halls may he wrap- land set aside. Combint evaporated prd individually or may be stored milk, marnhmallows, and orange unwrapped in a covered container. hp just as effective if you put a Utile bunch of artificial flowers on a small paper doily. Simpl Chocelata Frosting 2 cups semi-sweet chocolate chips 1 1 cup butler or margarine Place chocolate in top of double r-r-sr-? add butter and stir till the frosting broiler over hot water and stir or-l Springtime Brings Salad Time vSW 1 "'K.Jj'" J , decreases the preparation ti 'J ''!X St ' atPT Hr'- I radically without losing any of " " j.-"" TV -'JV- -, V mouth-watering properties of y. -iiy' iXj 'f Vtv I ' s salad. One substitution i ma is.--. ? '"-W rl "V.! -,' 1 '!' ' '"" Ideal replai 4 V ' c. "!2f ,L I ' toasted bn-ad culies mo-t of . V, Vv- ' . fi v r. '? J t found in a salad of this t.e. II - . , - - , X'.- 'ever, the cereal is quicker to When warm MJinmer brere blow, salad time hat arrivpd. And for two good rea"oriv hirst, sal-; ads are appetizing in warm weath er. People think of them a ' liht" food that s ea-ily dieted. And.' second, fitod that ko into salad , are imM plentiful lhi time of I year t'a.-var Salad i favorite in ! California and many variations (hae tet-n developed Here's on-". 1 railed Caesar Salad Supreme, that tore fj esvrni al preparation w ill crip aiad Ctr Salad Suprtm 2 cloves garlic, cut ' cup olive oil or alad oil hi pi crisp ialad k Trent '4 cup Krated Parmesan chersa j '4 tea-poon a teaspoon pepper j 1'j teaspoons W orcrierhii e j sauce 1 eu- , 2 tablespoons lemon June 1 cup Corn Soya icirn oa j shrrdsi ' Put arlic in oil and allow to stand aoout 2 noun. Remove ear-; lie. Combine alad icrernv cheee. sea -on ink. Worcestershire sauce and 1 tablespoons of oil. Break i ciU into greens; pour lemon juice on eng. Toss well. Add corn soa' which has been mixed with re-1 maming oil 'Io mfian sightly, i Serve at once. i S.a'tjltYi : '1 aEV Ar tV sT-: VU '