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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 10, 1958)
ft iftA KA k j I i I V XSZdlU SECOND SECTION The Newt-Review. ROSEBURG, OREGON THURSDAY, JULY 10, 1958 160-58 Garden Salad This "Garden Salad Avoca-1 dos" makes an ideal luncheon main course and likes to be served with hot rolls, coffee or iced tea, and a luscious dessert of some kind. Notice the dark pebbly sur faced skin of the fruit that indi cates the summer variety, just as delicious as its thin-skinned winter cousin. Calavo avocados are budg et priced now so don't let the CREAMY RAISIN SALAD Creamy cottage cheese and plump sweet raisins combine de liriously in a light gelatin, mixture to make "Creamy Raisin Salad." The unusual combination is quite delightful to eat. Creemy Raisin Salad . ' i cup light or dark raisins 1 envelope plain gelatin 2 tablespoons cold water a cup tomato catsup 1 tablespoon vinegar '.4 teaspoon salt 3 pink cream style cottage cheese ! 1 cup whipping cream 'a cup chopped celery Lettuce Cover raisins with boiling water and let stand 5 minutes. Drain and cool. Soften gelatin in cold water and dissolve by placing over hot water. Stir in catsup, vinegar, salt and cottage cheese. Whip cream until stiff and fold into cheese mixture along with raisins and celery. Turn into loaf pan and chill until firm. Cut in slices and serve on lettuce. Makes about 8 servings. Tabasco Gives XT -W. ' f K&rd Out of the south come recipes Tabasco was first used in quan-l for our best barbecue sauces, and ' lity in New Orleans' fine restau-i out of the south, too, comes one rants, but its fame has spread; of the prime ingredients for a good round the world, and there's no i barbecue sauce, Tabasco! And no reason why anyone shouldn't add matter which super market claims its touch of subtle flavor enhance-1 your patronage during the Super imcnl lo a variety of dishes. Market Silver Jubilee sales, you'll Tabasco is best known as an ae-: find the familiar little bright red compamincnt to seafood cocktail bottle in a prominent position, j sauce. Try .a few drops, too, in! since Tabasco is that fine; cream soups, in buttermilk, in I flavoring prized by epicures around the world tor the nit it gives a variety of fowls. j Made from peppers named Ta basco, this seasoning is slill made only at Avery island, Louisiana, according to a nearly cenlury-old family recipe. An uncooked mash of peppers is allowed to age tor Ihrep van in wnnden Cftsk with salt seals. At the end of the asing period, the mash is strained, fine' vinesar is added, and the sauce- is bottled. avocado garden salad Ideal Luncheon Course season go by without serving the nutritious fruit in entrees, appetiz ers, sandwich spread and desserts, as well as salads. Garden Salad in Avocados 2 medium-sized Calavo avocados Salt Fresh lime or lemon juice 1 small tomato , 4 radishes 1 green -onion 1-3 cup diced peeled cucumber Salad greens Cucumber slices Ripe olives French dressing Cut avocados in halves and re move seeds. Sprinkle cut surfaces with salt and lime juice. Peel to mato and cut in wedges. Slice rad ishes and onion thinly. Combine radish, onion and diced cucumber, and spoon into avocados. Top with tomato wedges. Place on individual serving plates, lined with crisp sal ad greens and garnish with cu- Glazed Carrots 1 lb. carrots, cooked 2 tablespoons melted buner, 6 tablespoons brown sugar 'a teaspoon salt 'a teaspoon paprika 2 teaspoons water Cut cooked carrots into halves or quarters. Dip in melted butter. Place in heavy skillet over low flame. Sprinkle with sugar, salt and paprika. Add water. Cook un til well glazed, spooning sugar mixture over carrots occasionally. Yield: 4 servings. , . , barbecued tpareribi Fillip To Barbecue Sauce rrench dressings: add a drop or two to hamburger patties before broiling: put a few drops in the water in which vegetables are boiled lo perk up their blandncss. And always use it in barbecue saure! Here s a favorite, in this rase designed for use with spareribs: Barbecued Spereribs 3 pounds fresh spareribs 1 tablespoon butter or margarine cumber slices and ripe olives. Serve with a tart French dressing. Makes 4 servings. Just Right For Busy Homemakers This is one of those recipes made to order for the busy homemaker or hostess an entree that can be put together in a matter of mm. utes and then forgotten while it bakes in a slow oven for about an hour and a half. Called Mediterranean Horn, this interesting entree consists of two thick slices of ham tilled with bread stuffing that's flavor accent ed with whole bran cereal, honey. raisins, and crushed pineapple. Cloves are pierced in the edging of fat around the top slice or nam tor added tang. Pop a few potatoes in the ovea along with the ham, and just be fore serving time simply prepare a large and crisp tossed salad. Nice, no? Mediterranean Ham 2 cups '4-inch bread cubes U cup honey Va cup seedless raisins J.a cup drained crushed pineapple '-a cup whole bran cereal 2 slices of ham, V inch thick 1 teaspoon whole cloves. Combine bread cubes, honey, rai sins, pineapple, and cereal and mix well. Spread between slices of ham. Slick cloves into fat around edge of ham. Place in shal low pan. Bake in slow oven (300 Deg. F.) about l'a hours. 1 medium onion, chopped 1 can (8'Oiinces) tomato sauce 1 tablespoon vinegar 1 tablespoon lemon juice 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon Tabasco 1 bay leaf 1 clove garlic 4 cup water nave sparorinj cut in serving i pieces. Place in shallow pan and j sprinkle with salt and pepper; ; roasl in hot oven (450 degrees F.li lor ,i minutes, wnne the nhs are roasting, combine the remaining ingredients in a saucepan. Bring to a boil; spoon sauce over ribs; reduce temperature to moderate (3.iO degrees r.) and roast one i hour. Baste twice during last hour ! of roasting. Serve with remaining sauce. ' Yield: S to 8 servinzs. I Summer Boating Requires Ship - To Pleasure hoating is a summer1 recreation which is attracting increasing number of families. As a matter of fact, the National Association of Engine and Boat Manufacturers estimated that ap proximately 35,000,000 persons par ticipated in recreation, boating in 1957. When mom has to figure on homeniaking in the confines of the galley as well as her kitchen, she is interested especially in foods which take a minimum of space and have maximum use. Handy for cruising skippers and their fam ilies is convenient instant nonfat dry milk which takes very little space and is extremely versatile. It is used as milk is used for cooking, baking and drinking. A compact one-pound package of instant nonfat dry milk makes five quarts of nonfat milk and even the family - size economy package which makes 12 quarts of nontat milk tor as little ,as eight cents a quart takes minimum space. Also, instant nonfat dry milk is available in a convenient pre-measured package which con tains three individual envelopes. each making one quart of nonfat milk. Taking into consideration the iiiniieo space aval aoie lor sloraee ui i-wiKing uiensus in a galley, s test kitchen has developed a recipe KfCCv' f7vrmirrm' y. " sTTl K'eeinKniiKHHMiMaHHeaaiBHHaaiHHaBiHBriC.. ' 'MsSmtmltilliiiiilirttiimimi' rnnitif 1jfl-'-jf r"" Snacktime Hits For Younger Teenagers usually have more fun when social affairs are impromptu. After golf, swimming or other ac tive sports, they delight in raiding the refrigerator and making their own snacks. During the summer especially when the tempo of ac tivities is stepped up tor young people, the mother who has sup plies of ice cold milk, ice cream and the "makings" for delightful floats and coolers, is indeed the mother of a popular young son or daughter. While today's teen ager eats bet ter than those in previous genera tions, proof continues to come in from research reports that our "younger set" as a group, still does not consume sufficient amounts of necessary food nutri ents. Milk is one of the essential foods for all ages, but during the rapid growth period of the teen years, it is more important than i ever. Young men and women in this age group need milk because of the importance of calcium and pro tein in their diet. Calcium must be USE AVOCADOS Now that summer avocados are plentiful, try them in a dessert. "Avocado Marlow" combines vel vety sieved avocado with lime juice, marshmallows, milk and cream. Serve this creamy dessert in well-chilled sherbet glasses. In selecting summer avocados, re member you'll find them in many shapes and sizes. But all varieties provide you with the luscious pale green fruit that means good eating. Avocado Marlow 18 marshmallows (1 4-ounra package 1 cup milk 23 cup sieved avocado 1 cup light cream Few grains salt 1 tablespoon fresh lime or lemon juice 4 teaspoon grated lime or lemon1 rind Cut marshmallows into pieces, arid milk and heat slowly, stirring until marshmallows are melted. Cool. To prepare avocado, cut into halves, remove seed and skin, and (force through a sieve. Blend avo j cado. cream, salt, lime juice and , rind into cooled jn'arshmallow' mix- ture. Turn into refrigerator tray and place in freezing compartment with control set at lowest tempera ture. Freeze until firm, stirring oc casionally with a fork. Rect tem perature control lo normal. Makes about 1 quart. Recreation - Shore Stew for Slup-to-Shore Stew which is prepared in the same skillet in which it is cooked. Not only ia 'it easy to prepare but this meal in a dish is easy to serve, even if the waters should get a little rough. Ship-to-Shore Stey is a hearty main dish to satisfy hungry sail ors and it is especially nutritious because of the extra amount of instant nonfat dry milk used in the recipe. Instant nonfat dry milk is top-quality pasteurized milk with only the fat and water removed and so it is a rich source of milk's vital nutrients protein, calcium and riboflavin. Ship-To-Short Stew 1 (10'Voz.) can cream of mushroom soup ",i cup (1 envelope) instant non fat dry milk powder lMi cups water 1 (12-oz.) can spiced luncheon meat, cut into 1-inch cubes 1 (No. 303) can lima beans, drained 1 (No. 303) can peas and carrots, drained 1 (No. 303) can boiled onions, drained 'A teaspoon black neoDer Combine soup and instant nonfat dry milk powder in large sauce pan. Gradually add water. Stir un- til smooth. Add remaining inpio. aiems. i;ook over low heat, stirring 'constantly until heated throughout. snacktime favorifei supplied every day in sufficient I amounts for rapid growth and de velopment. Milk is the best source of calcium. For this reason, the snacks that young follls consume are important in their overall daily food consumption.. That they like milk shakes and milk floats is de finite. No self respecting snack bar operator who caters to this age group would think of omitting these delicious milk and ice cream com binations from his menu. Mothers can take a tip from this and keep supplies on hand for quick refrigerator raids. Also, when helping to plan refreshments for teen-age activities, she can make certain that popular milk drinks are an important part of the selection. Here are several recipes that go over well with teen-agers. Tropicana Float 1 cup fresh orange juice 1 cup pineapple juice !U cup lime juice ''i teaspoon mint flavoring 4 tablespoons sugar Few grains salt 1 'i quarts milk 1 pint vanilla ice cream Sprigs of fresh mint Combino fruit juices, flavoring, sugar and salt; pour into tall glass es. Slowly add cold milk to each glass and slir quicklv. (The milk will have the texture of butler milk.) Top with ice cream and garnish with a sprig of fresh mint or lime wedge. Serve at once with finger sandwiches, if desired. Makes 8 to 8 servings. Maple Milk Shake Mix 2 to 3 tablespoons maple syrup. 4 teaspoon vanilla, and 1 cup of milk in a mixer or shaker. Add a large serving of vanilla ice cream and shake. Makes 1 serving. Grepe Blossom . S cups grape juii e 1 tablespoon lemon juice i cup sugar 4 teaspoon salt 1'4 quarts milk Combine chilled ingredients and beat with egg beatvr. Serve Im mediately in tall glasses. Makes 6 to 8 servinRs. Cherry Punch A La Mode 1 No. 2 can sweetened red cherries 1 quart milk V4 teaspoon almond extract 1 pint vanilla ire cream Have all ingredients thoroughly chilled. Press cherries through a sieve and combine with the cherry juire. Mix milk and almond ex tract; add cherry puree, stirring A . ( Blueberry Dessert Mid-Summer Special Blueberries today ain't what they used to be they're a whole lot better and a woman is the cause of it all. For several generations Elizabeth White's family had farm ed the pine marshes of New Jer sey and Elizabeth herself was a born farmer, her father's main stay in raising their big crop of cranberries. It was in 1910 that Elizabeth first, envisioned the possibility of tam ing the wild blueberries that grew in such profusion in the acid soil and brown water that nourished the cranberry crop. With the help of Frederick V. Colville of the U.S. Department of Agriculture, and neighbors who searched their own bogs for the biggest and healthiest blueberry bushes, Elizabeth slowly and meticulously worked to devel op the big purple-blue berries we now enjoy. Descendants of the blue berries that Elizabeth White devel- Set A Must constantly, portion of each glass. Serve at once with ice cream floating i Makes 6 servuigs. . Au Gratin Potatoes Creamy, Delicious Au gratin potatoes, as creamy and delicious ai your own tradi tional favorite, can be quickly com bined and baked In just 20 min utes. The secret of the quick au gratin potatoes is the use of frozen French fries in combination with a flavorful sauce and cheese. The potatoes are the same versatile product which most of us keep on hand for crisp French fries for meal and snack service around Ihe clock. These precooked, ready-peeled and no-muss potatoes may also be the basis for casseroles, soups and salads. Creamy and nutritious au gratin potatoes make summer family meals hearty and satisfying. Yet, blueberry pie oped are now grown in many stales, some to be sold in the fresh fruit market, others to be canned or frozen for year 'round use. Blueberries are harvested in mid summer, coming to market in their baskets, wonderfully uniform in size and quality, their delicately frosted, purple-blue globes tempt ing us to the delights of blueber ries "as is" or made into delicious hot breads and desserts. It is important, in making blue berry sauces, puddings and pies, to use a thickener that will not affect their delicate flavor and beautiful color. Quick-cooking tapioca is ideal. It has no flavor of its own to interfere with the succulent sweetness of the berries, and the Sandwich Supper Summer Favorite Serve "Joe's Favorite Sandwich" for supper. It's hearty enough to please the most demanding appe tite. A nicely seasoned ground beef fi ing. chock full of ripe olives. bakes between biscuit rounds mak ing invididual 'burgers. Just before serving, top each one with a slice of cheese and heat a few minutes until gently melted. Crisp cole slaw and a spiced fig taste mighty good as plate companions. Joe's Favorite Sandwich Vt pound ground lean beef 1 to 2 tablespoons cooking oil Vt cup chopped onion ' cup finely chopped celery 't cup tomato sauce V teaspoon salt Vi teaspoon chili powder Vt teaspoon Worcestershire sauce 1 (4'a-ounce) can chopped ripe olives si to 1 eup milk 3 cups biscuit mix 8 slices process cheese Brown beef in oil. Add onion and celery and cook until transpar ent. Blend in tomato sauce, sail, chill powder, Worcestershire sauce and olives. Cool slightly. Stir milk into biscuit mix, using enough milk to make soft dough. Roll dough on floured board to Vs-inch thickness. Cut into sixteen 34 inch circles. Place half of circles on greased baking sheet. Heap meat mixture on center ot each biscuit circle. Moisten edges and top with second biscuit pressing edges firmly together. Bake in moderate hot oven (37 degrees t .) about 25 minutes, until biscuits are browned. Top each with cheese slice and bake 2 or 3 minutes long er, until melted. Cool S minutes. Makes 8 sandwiches. , .ou gratin potatoes with this quick recipe, preparation time is at a minimum, A flavorful white sauce and a sprinkling of cheese tops the French fries as taken from the package. The lay us are repeated, and crushed corn flakes provide a crisp edging. Baking time is only 20 minutes to produce a casserole bubbling hot and delicious to please a hungry family. Au Gratin Potatoes 13 cup butter or maigarne 1-3 cup flour 3 cups milk l'i teaspoons salt Dash of pepper juice retains its clear, appetizing color. If you've never used tapioca as a pie thickener, why not pi oneer in the tradition of Elizabeth White and try it now in this lip smacking dessert. The pastry crust is sparked with cinnamon and slightly sweetened wonderful with the blueberry filling. Not just a pie, not just a pudding. . .we com- -promised by calling it Blueberry Pudding Pie. Blueberry Puddinfl-Pi 3 tablespoons quick-cooking tapi oca Va cup granulated sugar V cup firmly packed brown su gar V teaspoon salt teaspoon cinnamon (optional) 3 cups fresh blueberries 1 cup water 1 lo 2 tablespoons lemon juice Sugar V Spice Pastry, baked and cooled Combine quick-cooking tapioca. sugars, salt, cinnamon, blueberries and water in a saucepan. Cook and stir over medium heat until mix ture comes to a boil. Remove from heat and stir in lemon juice. Cool, stirring once after 15 to 20 min utes. Before serving, place one . piece of the pastry in bottom of large serving dish. Pour pudding into dish, and top with remain ing piece of pastry. Cut in squares or wedges to serve. Makes about 3V& cups pudding, or 6 servings. Sugar 'n' Spice Pastry Pastry for a 1-crust pie 1 tablespoon sugar, mixed with Vt teaspoon cinnamon Roll pastry inch thick. Cut out two pieces, each the size of the serving dish to be used. Sprinkle pastry lightly with sugar-cinnamon mixture. Place on a baking sheet and bake in a hot oven (425 Deg F. ) 8 to 10 minutes, or until lightly browned. Cool. Note: Plain Pastry may be used, if desired. . ' Blueberry Sauce (Using fresh blueberries) 2 tablespoons quick-cooking tapi oca 2 cups fresh blueberries Va cup granulated sugar cup brown sugar Dash of salt Dash of cinnamon 1W cups water 2 teaspoons lemon juice Combine tapioca, blueberries, su gars, salt, cinnamon, and water in saucepan. Cook and stir over medium heat until mixture comes to a boil. Add lemon juice. Remove from heat. Cool 15 minutes; stir. Serve warm on ice cream, pudding, or cake. Makes about 2V4 cups sauce, or A to 8 servings. 2 D-oz. packages frozen French fries 8 oz. finely grated American cheese 1-3 cup buttered crushed corn flakes Melt butter or margarine over low heat; stir in flour and season ings. Blend In milk and cook over low heat until thickened, stirring constantly. Spread of frozen fiench fries over bottom of Vt quart flat baking dish. Cover with 'a of sauco and sprinkle with H of the cheese. Repeat. Sprinkle corn flakes around edge of dish. Bake in hot oven (400 degrees F.) until heattd through, about 20 minutes Yield: 4 to 8 servings.
