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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
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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,
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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
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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
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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
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