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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
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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.