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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 5, 1958)
Moke Fathers Pay A Spedai r 0 "V Mill'.-' ? ffm$k;$mm?y , tiki A Toast To Father With Juice Cocktail A toast to Dad on Father's Day with a delightful Cranberry Juice Cocktail made with none other than . . . cranberry juice cocktail. Its clear sparkling ruby red glow Canned Corned Beef, Pineapple Cood Combination Canned corned beef and canned pineapple are two products you'll want to keep on hand (or quick spring and summer meals. A can of pineapple tidbits will do wonder ful things for corned beef patties. These juicy patties are delicately seasoned with mustard and the pineapple tidbits give an excellent flavor accent. Serve Pineapple Corned Beef Patties with buttery rornbread sticks and garden rel ishes. Pineapple Corned Beef Parties 1 can (12 oz.) corned beef 1 egg ' 'i cup dry bread cr'smbs 1 teaspoon prepared mustard i teaspoon salt 1 cup well-drained pineapple tidbits 3 tablespoons butter or mar garine Break corned beef into small pieces, add egg, bread crumbs and seasonings and stir until blended and fairly smooth. Add well-drained pineapple tidbits, and stir light ly to mix. Form into 8 thick pat ties. Melt butter or margarine in frying pan and brown patties quick ly on both sides. Serve immediate ly with hot buttered toast. Ser ,es 4. Lakeside Cookout Shares Fishing Fun With Family A good way to celebrate Father's I Day is with a family fishing spree and lakeside cookout. j Children learn to enjoy baiting their hooks and having the thrill of 1 sensing the tiny nibbles and then, the strike! Active pan-fish are as, exciting to catch as the big ones, and so good to eat, fresh from the 1 water. j After the catch, an outdoor fish-1 fry can be prepared as simply as a picnic, when the right equipment is taken along. And it's really very 1 simple. A small portable grill, a 1 frypanl fish scaler, knife, and tongs will be all the cooking equip- ment needed. Supplies to be taken along would include salt, pepper, mixture to j roll the fish in before panfrving. 1 shortening of your choice bacon may be used if you like the flav-' or . . . relishes such as carrot ' sticks, celery, cucumbers, toma-' toes. But most important of all . . . a roll of transparent plastic . . . cranberry cocktail lights up the table and says to' Dad. "A meal from the family with I love." ; Along with this Cranberry Juice : Cocktail serve Dad a platter of crisp fried chicken, a cool jellied I salad and fresh garden vegetables.' The family will love cranberry juice during the summer months, too. Frappe's, egg shakes and de licious fruit juice combinations turn snack time into good health time with Iota of fun for the chil dren. Cranberry Juice Cocktail 2 cups (1 pint I cranberry juice cocktail a cup lemon juice 1 cup orange juice 1 cup syrup from spiced peaches, watermelon rind or other sweet pickled or spiced fruit Combine all ingredients and chill until frosty cold. Makes 1 quart. 8 04 cup) serv ings. Serve as first course. Cranberry Blossom Punch lij cups cranberry juice cock tail ! cup orange juice 2 tablespoons powdered milk Combine cranberry and orange juice. Sprinkle powdered milk over top. Beat into juices until well mix ed and frothy. Serve immediately. Makes 4 servings. Cranberry Pineapple Cocktail 1 cup pineapple juice . Refreshing Canned fruit cocktail or golden I canned cling peach slices add a refreshing and decorative accent j to your favorite creamy eggnog pie. i Drain the chilled fruit well before 1 plaolng on chilled pie filling. wrap. It can be used to wrap around foods being transported . . . can be put on the ground or on the table for an underlay while preparing fish and as a disposable wrap for remnants of fish, etc. Keeping all outing areas neat is part of camp responsibility. If you have fish to take home, clean, wrap in transparent plastic wrap and put in an ice container or use dry ice. These then can be placed in the home freezer for future use. How to panfry small fish , . . Trout, Perch, Sunfish, Crappies. Sprinkle fish with salt and pep per. Dip in flour, cornmeal or bis cuit mix. Amounts of any of these can be carried in a wrap of plas tic film, ready for use. 1'an-fry in hot skillet with about W inch of fat over medium heat until gold en brown. Turn carefully and brown the other side, about 10 min utes in all. Serve hot. 2 cups (1 pint) cranberry juice cocKiau 6 mint leaves Combine pineapple and cranber ry juice cocktail; mix thoroughly. Chill and garnish with mint leaves. Makes 6 cup servings). Cranberry Fruit Sauce j (2 tablespoons cornstarch i Vs cup light brown sugar, - firmly packed . I I'i cups cranberry juice cocktail 2-3 cup pineapple juice (or or ange juice) Dash salt l. teaspoon ground allspice Mix cornstarch and brown sugar in saucepan. Slowly stir in cran berry juice cocktail until mixture is smooth. Stir in pineapple juice, salt and allspice. Cook over medi um heat until mixture comes to a boil. Lower heat and stir con stantly until mixture is clear and thickened (about S minutes). Makes over 1 pint of sauce. Deli cious on chicken, ham or lamb. Treat Dad To Spoil Dad a little on Father's Day by making (lira a special pie j for dessert. One that he's sure to go for in a big way is this coffee I chiffon pie made in a chocolate I wafer shell and decorated with j tw, -: . i'.t E-5 7 ' yrAm wo x- cl- - i ovum Hot Breads Lure The Family To Breakfast On these holiday mornings serve a warm breakfasty treat. Luscious cherry raisin coffee cake, with rings of festive color, a cinnamon flavor, and dabs of confectioners' sugar icing, fills the merry bill. Make the cake quickly the same morning with buscuit mix. Pour the batter into a baking pan: sprin kle it with cinnamon, brown sugar, cherries, and raisins and you bring from the oven a gift more precious than money can buy. This easy coffee cake is from a new Betty Crocker booklet con taining more than 150 recipes and ideas for biscuit mix. There are recipes for main dishes, snacks, company desserts, and a valuable page of "cooking for a crowd" reci pes. The booklet is currently be ing offered free on the Bisquick package. I Cherry-Raisin Coffee Cake v cup sugar 1 egg 2 tbsp. melted shortening a cup milk 2 cups Bisquick Blend all ingredients, then beat vigorously 30 seconds. Spread bat ter in greased 9" square pan. Sprinkle with mixture of ' cup brown sugar, cup raisins, i tsp. cinnamon. Spoon 2-3 cup cher ry jam over top. Bake 20 to 25 min. at 400 degrees. When still warm, frost with icing made from confec tioners' sugar and milk. Serve warm. Raisin Bran Muffins 1 cup sifted flour 3 teaspoons double-acting baking powder 'i teaspoon salt 2 tablespoons sugar 1 egg, well beaten 2-3 cup milk v cup butter or other shorten ing, melted lVi cupt bran flakes with sugar- coffee- chiffon Coffee Chifon semi-sweet chocolate pieces. Shipped evaporated milk gives the pie its fluffy chiffon texture that's most pleasant after a hearty meal. And the coffee flavor that's so good in combination with the chocolate wafer shell is a real man pleaser, too. There will probably be lots of activity around the house of Fath er's Day so this pie has a con venience factor, too; it can be made early in the day and put in the refrigerator so there'll be no last minute flurry getting dessert ready. Coffee Chiffon Pie 1 envelope unfavored gelatin cup sugar ' teaspoon salt I'i teaspoon instant coffee I egg 1 cup evapoiated milk i teaspion vanilla extract 2 3 cup evaporated milk, chilled icy cold teaspoon lemon juice Mix gelatin, sugar, salt and cof fee in top of the double boiler. Add egg and stir to hlend. Stir in the 1 cup evaporated milk slowly. Cook over gently boiling water, stirring constantly, until mixture is thickened, about 10 to 12 min utes Cool until lukewarm, fhen add vanilla. Chill until mixture starts to gel. Whip the 23 cup chilled evaporated milk until it is stiff and will hold a peak. Add lemon juire and whip just to blend, fold gelatin mixture quickly into the whipped milk lightly but thorough ly. Place bowl of filling in refriger ator immediately and let chill un til mixture begins to stiffen, stir ring frequently to keep mixture smooth, lit takes about i to 10 o o ' pis SECOND SECTION Th. News coated raisins Measure sifted flour, add baking powder, salt, and sugar and sift together. Combine egg and milk. Add milk-egg mixture and shorten ing to flour mixture and mix just until ingredients are blended. Care fully stir in cereal. Fill greased muffin pans two-thirds full. Bake in hot oven (425 degrees F.) 20 minutes, or until done. Makes 1 dozen medium-sized muffins. Grandma's Bacon-Rice Muffins Hot muffins make a meal some thing special! These muffins are extra good because they are flav ored with crispy bits of smokv bacon. You'll find you can mix up these muffins in a hurry and won't the family love having them often! Ingredients: l'-j cups cooked rice at room temperature cup milk 1 cup sifted all-purpose flour 3 teaspoons double acting baking powder , ii teaspoon salt 2 tablespoons beet or cane sugar V4 cup cooked bacon, finely chopped (about 4 to 5 strips) 2 eggs, beaten 2 tablespoons melted shortening Method: Mix together the rice and milk. Allow to stand while measuring the other ingredients. Sift together the flour, baking powder, salt and sugar. Stir in the bacon. Add the milk-rice mixture to the eggs. Stir in the melted shortening. Make a well in the cen ter of the flour. Pour in the milk mixture. Stir with about 15 circu lar strokes until the flour is mois tened. Do not try to stir out the lumps. Grease muffin pans. Fill at least two-thirds full. Bake in a pre heated 400 Degree F. oven for about 30 minutes. This recipe makes about 14 muf fins, 2V4 inches in diameter. Pie Sunday minilteS 1 Then Crw,n intn late Wafer Shell and chill until let. aooui i 10 i nours. Decorate with semi-sweet chocolate pieces. If de sired. Makes 8 servings. Chocolate Wafer Shell 1 tablespoon butter U cup semi-sweet chocolate pieces 1 cup vanilla wafer crumbs (about 30 wafers) Melt butter and chocolate in a small saucepan over very low heat, stirring to hlend. Remove from heat and blend in wafer crumbs. Turn crumb mixture into an 8-inch pie piate. rresa firmly into an I even layer on bottom and sides I of pan. Chill before using I : ' i Something New I-ooking for something new In j ,un aandwiches? Blend 14 e v p each cream cheese and commer cial sour cream with a 6'i-ounre can tuna. Mix with finely chopped celery and ripe olive wedges; spread the creamy mixture on thinlv ' tirf K,l n- .. t . norHirnill lor hors d'oeuvres, served open-fare ...mini wun a ripe olive on each bite-tired aquare. Tangy Prunes Keep a jar of tangy pickled prunes in your refrigerator to serve as accompaniment to roast pork, ham or turkey. Prepare the prunes by combining 1 cup each vinegar, water and brown sugar and a tea spoon each cloves, cinnamon and allspice. Boil 1 minute, add 1 pound cooked prunes and bring- to boiling point. Chill lfeisl hours before using. - Review. ROSEBURG, OREGON THURSDAY, JUNE 5, f ,V3k. aSSM- - -.til 111 1 1 MmMPmM ...VaVk0 Plan A Surprise Party For Father's Day Make a fuss over father on his j day of the year and plan a sur-, prise parly with all the members of the family gathered 'round in his honor. 1 Set up the dinner table in the very best party manner and heap the gifts high. brand of beer and put out the pret tiest glasses. Serve a regal dinner fit for the occasion planned around his favor ite foods. Celebrate with a roast duckling rich, juicy and dark meated, duckling is in excellent supply right now. Make an event of the aerving and bring it to the table browned to perfection, gar nished with tart-sweet grilled or ange slices and crisp watercress, ready for the host to preside over Prepare Holiday Breakfast The leisurely Sunday morning breakfast is well on its way to be coming an American tradition. The call to a breakfast table spread with your homemade specialties can lure even the sleepiest-head away from his slumber. Some folks like to postpone all but the wake-up cup of coffee until after church. A yeast-bread coffee cake which can be left to rise for an hour or so fits nicely into this plan and offers a double-plus in flavor enjoyment. Apple-Nut Hot Bread is an in teresting flavor treat which teams nicely with fruit, coffee and other breakfast "fixins." For best re iults with the yeast-dough, read recipe carefully before starling and use only quality ingredients. The flour should be the all-purpose type, made from either hard or soft wheat. The yeast can be dry or compressed. The shortening should be pure-white, or a creamy consistency resulting from a care ful blending of meat and vegetable fats. Martha Logan, famous home economist, says cooking techniques are almost as important as choos ing quality ingredients in baking this coffee cake, or any yeast bread. She warns against what she calls letting the yeast "catch cold." It's important to keep the X' i St i s vi: . ' VIS . 'L surprise party the carving Serve with fresh a.sparagus. flufty rice, hot rolls, green salid which adds a banquet touch to the occasion. Even if all the gifts turn out to be neckties. Dad will be happy and pleased by everyone's thoughtfulness. Roast Duckling Select size of duckling according to the number of persons to be served, allowing 1 pound per per son. Wash duck in cold water; pat dry with paper towels. Mull duck, if desired, or roast uiistuffed placing a few celery lcaes and onion slices in center cavity for flavor; discard vegetables after roasting. Place duck, breast side up, on rack in shallow baking pan no more than 3 Inches deep. Koast in alow oven (325 degrees F) 30 to dough in a warm place (80 de grees F. to 85 degrees F.) while it is rising. After it has doubled in bulk, it is important to "punch" the dough down before shaping and letting it double again in bulk. This process develops the gluten in the dough and helps to perfect the texture. Some Sunday soon, or any day you find yourself with a little ex tra time for breakfast preparation, surprise the family with Apple-Nut Hot Bread. This baked specialty will score, too, with the neighbor hood friends who like to gather together for the mid-morning kaf fee klatsch. Apple-Nut Hot Bread Yield: 9-inch round cake Yeatt Dough ' cup melted shortening Ls cup milk 1-3 cup sugar 1 teaspoon salt 1 package yeasl, dry or compressed U cup lukewarm water. 2 eggs, beaten 2'j cups sifted flour Coffee Cake Filling 3 cup brown sugar, packed 2 tablespoons flour 'i teaspoon cinnamon 1a teaspoon allspice ' cups cubed apples -T cup chopped nuts Vi cup raisins w'- rv iC J 1 ... Doy 1958 131-58 35 minutes per pound. Do not cover baste duck or prick skin, r or espe cially crisp brown skin, brush after 1 hour's roasting with mixture of 1 teaspoon Kitchen bouquet and Z tablespoons honey. Serve with fresh asparagus, fluffy rice, hot rolls and green aaled. EXTRA SPECIAL Ground beef becomes extra spe cial when shaped into tiny meat balls, browned, then simmered in tomato sauce until done. Before serving, stir ripe olive wedges or chopped ripe olive and a spoon ful of commercial sour cream into meat mixture. Good served with rice, noodles or ipaghetti. For Dad 1-3 cup melted butter or margarine Heat milk. In a mixing bowl, combine shortening, sugar, and salt with the milk. Cool to luke warm. Dissolve yeast in lukewarm water. Add yeast to milk mixture. Stir in eggs. Add flour gradually to yeast mixture, blending well aft er each addition. Place sweet dough in a greased bowl and cover with a cloth. Let rise in a warm place (80 degrees F. to 85 degrees F.) about 1 hour or until dough is double in bulk. To prepare filling, combine to gether in a bowl, brown sugar, flour, cinnamon, allspice, apples, nuts and raisins. Mix well. Add butter and blend well. Turn dough over in bowl and punch down to original size. Spread Vi of dough over the bot tom of a 9-inch, round, greased rake pan. Spoon H of filling onto top of sweet dough In pan. Cover filling with second half of dough. This layer will not quite reach to edges of pan. Spread remaining filling over top of dough. Cover with a cloth. Let rise in a warm place about 30 minutes or until dough is double in bulk. Bake in a moderate oven (37S degreea F.) for 30 to 35 minutes. 'ott: Place a sheet of aluminum I iuu on bottom of oven to catch 1 any melted filling. i 7
