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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 7, 1958)
i'A j i ijiiii i.ii.i. , .I... -v- - V 't"""'"" nmmip in .mi r-v,... . mi i r vsr- w w . I JVl I i'.!hTi SECOND SECTION The News-Review. ROSEBURG, OREGON THURSDAY, AUGUST 7, 1958 184-58 Try These Honey Recipes For Home Freezer Treats lMi0M " : ' .1 Bife '" I Put Up Pickles Old lime pickle makers claim the 1 sugar and. alum, bring to boiling bv-guess-and-by-float-an-egg, orithen add the cucumbers and sim niaybe it was a potato, system I mer 10 minutes. Spoon hot pickles gave results Nthat pleased them, into hot fruit jars, bring syrup to But, unless you can control tern- j a hard bod and pour boiling hot, peralure as well as both acid and lover pickles. (If not enough syrup salt strength of the brine, the short j to cover pickles, add more hot vin wav is best for you. You should j eagar and boiling waler.) Put of course, taste the pickles before' dome lid on jar; screw band tight. canning as it may be that you like more seasoning than specified in these recipes. Gretn Gold Cucumber Chips 10 4 to 5 inch cucumbers cup salt 1 teaspoon tumeric 4 cups vinegar 1 cup white sugar yellow food color 1 tablespoon mixed spices 1 clove garlic 1 cup brown sugar teaspoon powdered alum Wash, drain and cut cucumbers into thin slices. Carefully mix cu cumbers and salt. Let stand 3 or 4 hours. Drain. Add tumeric and 2 cups vinegar to 2 cups water; heat to boiling. Pour over cucumbers and let stand until cotd. Then, dis card vinegar water. Taste cucum bers. If too sally, scald again. Add while sugar, spices and gar lic (lied in a cloth I and cup1 Sim-1 of water lo 2 cups vinegar mer 15 minutes then add a few drops of the yellow food color, Pour pickling syrup over hers and let stand 12 to 24 hours, Drain syrup into kettle, add brown . "it 11 fHr-ii i inn (11 -i IP ' lit! Feature Sunshine Salad As Supper Dish 1 his Sunshine Salad is just per fect for hot days because it can be easily prepared in the cool of the riy and put aside to chili and set. .No cooking or difficult preparation 1. necessary to make this refresh ing salad mold in which hard-cook-id egg and vegetables are com bined with low-calone lemon gela tin We call it "Sunshine Mold'' be cat,e 11 is big and rouni and yellow with the sun's face in diced pimento atop the nuyon nie used in the center of the nold. Pimento a1o n added to the low-calone gelatin for color . . .easy pickle recipes ' The Short, Easy Way Mixed Pickles 1 quart small cucumbers 1 quart cut cucumbers 1 pod hot red pepper 1 medium sized cauliflower 1 pint pickling onions 1 cup salt 2 tablespoons mixed pickling spices 2 cups sugar 5 eiint vinegar Heavenly Cherries: 2 cups sweet cherries, pitted 1 cup pineapple cubes 2 cups cooked rice 16 marshmallows, quartered 3 tablespoons sugar, divided j cup heavy cream, whipped Few drops vanilla extract Wash and pit fresh sweet cher ries. Mix pineapple, rice, marsh mallows, and 2 lablespoons sugar, and let stand 1 bour. Whip cream, adding vanilla and 1 tablespoon sugar, rold cherries and rice mix-:o lure into whipped cream. Pile into cucum-.sherbet dishes, and chill. Garnish with unstemmed sweet cherry to 'serve. Serves 6. M H - -t ,. , 4 low calorie salad contrast. This altraclive, slunmiiu salad combines well with cold beef, Ungue or lamb for a low-caloric supper to serve in patio or garden. August Supper Menu Cold meat (beef, tongue, or Iambi Mustard Pickles Thin slices whole wheat bread, lightly buttered , Sunshine Salad Watermelon c lloncvdew Cun icta loitee 1 niack 1 or Ired Sunshine Salad Tea I 2 envelopes low calorie lemon flavored geiatin 1 teaspoon salt Wash, rinse and drain vegeta bles. Cut deep slit in each small cucumber. Slice larger cucum bers into inch chunks and measure. Remove outer skin from onions. Dissolve sail in 4 quarts cool water. Pour over vegetables and lei stand about 18 hours. Drain. Taste cucumbers. If too salty, put into cold water to soak out some of the salt. Add spices (tied in a piece of cloth) and sugar to vinegar. Boil 3 minutes. Add ve getables and simmer until vegeta blcs are hot through, then bring to boiling. Pack boiling hot pickles into tapered jars. Put dome lid on jar; screw band light. Dill Pickles ror aDoui luuiy or 9 men cu1 cumbers, vou will need 3 tables- spoons mixed spices, l.cup sugar, 'a cup salt. 4 cups vinegar and enough dill for a good sized spray for each jar. You may also want to put a clove of garlic and small red pepper in each jar. Wash, drain and cut cucumbers in half, lengthwise, lie spices piece of cloth. Simmer for 15 or 20 minutes with sugar, salt, vinegar and 4 cups of water. Put cucum hers, sprav of dill, clove of gar- lie and pepper in jars. iieai mine boiling and pour over cucum bers. Put dome lid on jar; screw band tight. Process pints and quarts 15 minutes in boiling - wa iter bath. 2 cups hot water to 2 tablespoons vinegar 2 tablespoons diced pimento J's tablespoons diced celery 1 hard-cooked egg, cut into 8 pieces 2-3 cup cut asparagus spears Dissolve low - calorie gelatin and salt in hot water. Add vinegar. (hill uniil slightly thickened. Then add pimento, celery, egg, nrl asparagus Pour into mimls. Chill until lirm. I nmold. Garnish '-:5-v, ; w,lh additional egg and greens, if bowl to be added to ingredients I spoon Worcheslershire sauce, on desired Makes 6 to 8 servings. and tossed lightly just before serv- i ion or garlic. Shake mixture in About M calories per serving bas- inc 1 covered jar. Da not refrigerate, ed n ( servings. 1 Shrimp Dressing! Chop shrimp Lie within a few days. On the hottest day of the sum mer, how nice it is to think o freezing foods. And summertime, when the golden produce of your garden lies ready for use, is the time to make sure these foods can grace your table in winter. We nave welcome news for all homemakers who own a freezer. Honey, when used as an ingredi ent in baked goods, keeps the food from crumbling and drying out in tiie freezer. It holds the moisture ripht in the food. So you can be sure that your freezer foods will be as good when you take them out as they were when you put them in! Make use of this discovery when you prepare your cakes and other backed goods to put in the freez er: fortify them with Honey! Your Honey-baked cakes will be doubly good if you add the frost ing to them before you freeze them. Frostings freeze well, espe cially if they contain a large amount of fat and confectioner's sugar. A candy-type frosting like fudge freezes best if it contains Honey to retain the moisture. One caution, however, if you wish to frost your cakes before you freeze them, be sure to thaw them very slowly. A grainy frost ing will result from rapid thawing. freezers are perhaps the most versatile of kitchen appliances. What could be easier than prepar ing lunch boxes in your spare time, sticking them in the freezer, and knowing that when morning comes there will be no rush to throw an adequate lunch together? And that's exactly what you can do. :'v' ' irSsP m w t For Warm Weather, Serve Avocado Salad Get the avocado habit nowl There is no room for drab or un inspired menus when avocados are available. You'll find summer Cal avo avocados in your market modestly priced and of superior quality. Look for their typical peb bly skins; thicker, loo, than that of their winter cousins and olten purplish black in color. But, the same fine flavor is there. So, streamline warm weather eating by serving "Avocado Sum mer salad Bowl" as the main feature of your backyard or porch supper meals. Folks enjoy this "meal-in-a-bowl" of crackling cold mixed greens, artichoke hearts, with generous rings of luscious avocado. A chilled "Shrimp Dress ing" goes right along to the table for tossing lighllv into the salad mixture. To further simplify your work, combine the ingredients in the salad bowl and keep ('lulled in the refrigerator until serving lime Then, top with the avocado rings at the last minute. Avocado summer Salad Bowl Mixed salad greens Artichoke hearts (freshly conked or canned 1 Tiny whole tomatoes (or wedges I Asparagus spears (freshly cook ed or canned t Pitted ripe olives Calavo avocado rings Shrimp Dressing Shrimp Dressing 1 cup (fresh or S-ounre can) shrimp 2 green onions 1 18-ounce) package cream cheese U cup aweet pickle relish -a cup commercial sour cream L( teaspoon garlic salt 4 teapoon salt teaspoon curry powder (optional ) 2 tablespoons lemon jui e '4 cup while table wine Be sure all ingredients are dull ed. Arrange greens in largs salad bowl with artichoke hearts, toma- toes, asparagus and olives. Place 1 overlapping rings of avocado on top. Serve dressing in separate Sandwiches that have been froi en take 3'a to 4 hours to thaw out just the right length of time be fore lunch. Remember that sand wiches with Honey fillings will keep the bread moist and appetiz ing all the time it is frozen. For the aspiring young football player in your family or for Dad's noon day snack, try these Honey recipes in your nonie treezer: Supar Delicious Chocolate Cake 3 squares, unsweetened choco late, melted 2-3 cup Honey cups sifted cake flour 1 teaspoon soda ?4 teaspoon salt to cup butter or other shortening Vj cup sugar 1 teaspoon vanilla extract 2 eggs, unbeaten 2-3 cup water Blend chocolate and Honey: cool to lukewarm. Sift flour once, meas ure, add soda and salt, and sift together three times. Cream but ter thoroughly, add sugar gradual ly, and cream together until light and fluffy Add chocolate-Honey mixture and vanilla. Blend. Add eggs, one at a time, beating inorougniy auer eacn addition, Add flour, alternately with water, a small amount at a time, beat ing alter eacn addition until smooth. Bake in two greased 8-inch lover pans in moderate oven (350 degrees r .) 3D lo 35 minutes. Spread with frosting. French Honey-Chocolate Frosting 1.2 cup sugar y cup butter ' cup light cream W cup Honey V teaspoon salt use summer avocados coarsely; chop onions fine. Cream cheese until soft; blend in all re maining ingredients, healing until smooth. Chill. Dressing makes ahoul 1 pint. Oil In Dressing Is Costly Item Summertime and salad time go together like love and marriage. But it's the dressing thai makes for a happy union, shoppers are re minded. Because oil is the most costly item in dressings, type and amount of oil used determines the cost of dressings made at home or pur- i 'a!d. Dressings may vary Jrom IMi to 5 cents an ounce, depending on the type used. A quart of may onnaise costs 10 to 20 cents more 1 than a quart of salad dressing he 1 cause mayonnaise contains more ' oil. Soybean, cottonseed and olive ! oil are most common vegetables , oils used in dressings, say home j economists and can he substituted I for on Tr3ijlhcr in recipes. .Mayonnaise, salad dressing and ' french dressing are the three basic , dressings on almost all markets. According to federal food and drug I standards mayonnaise must con- lain at least B5 per cent oil, and salad dressing 3(1 per cent. F.gg yolk, vinegar or lemon juice, and seasonings are the other ingredi ents. Basic Recipe, Low Calorie Dressing Yield 2-3 cup 5 1-3 ounces (30 caloreis - tablespoon) 1 teaspoon gelatin 1 tablespoon cold water U cup hot water 3 tablespoons sugar la teaspoon salt 4 cup lemon juice 4 teaspoon paprika Soften gelatin in 1 tablespoon cold water and dissolve in '4 cup hot water. Add sugar and salt; cool, add lemon juice and paprika. Kxcellent for fruit salads. For veg etable salads, add to the basic recipe 's teaspoon pepper. lea s'MHjn dry mustBrd, 2 tablespoons catsup or chili sauce, and tea- mtn i'-fiilii'imiiiwiiiii - :-.. , ,.!.'',. ." w- Xvmm .iiaraI? I i'i m Baked Alaskan Sundaes Toast Statehood How about taking your family on a trip to Alaska Uiis week end? (Not exactly along the Alcan 1 squares, unsweetened choco late, cut into small pieces 2 egg yolks, well beaten Combine sugar, butter, cream, Honey, salt, and chocolate in top of double boiler. Place over boil ing water. When chocolate is melt ed, beat with rotary beater until blended. Pour small- amount of mixture over egg yolks, stirring vigorously. Return to double boil er and cook 2 milutes longer, or until mixture thickens slightly, stir ring constantly. Remove from hot water, place in pan' of ice water or cracked ice, and beat until of right consistency to spread. Yield: Frosting to cover topt and sides of 2 (8-inch) layers. i ,14! 15 iw tl7 Frozen Fudge Young and old lovers of chocolate will enjoy the idea of a creamy frozen lodge pie for a cool sum - mer dessert treat. You know how youngsters enjoy ludgsicles here is a chocolate pie with the s me fudgy flavor, and frozen too! One package of the summer-con venient mix will make a h rnz.cn, Fudge Pie and also a delicious Chocolate Mousse, using half of J the contenls for each recipe. To make the pie you first make a1 flaky pie crust using your favorite 1 recipe or pie crust mix in sticks. I For the filling use half a package of chocolate fuclse frosting mix made as directed on the package, adding boiling water. Blend with' , Alaskan celebration Highway, but with the help of your, culinary artistry and cool, crisp Baked Alaskan sundaes!) You can pay homage to Alask an statehood and your family at the same time with a dinner featuring broiled salmon topped with a com bination of melted butter, lemon juice and chopped, fresh parsley. Then for dessert de luxe. . . a crisp meringue shell with a scoop of ice cream . . sealed with a sott meringue and lightly browned. r ancy for show, but not for mak ing, with a new meringue mix. If you're entertaining, make the shells the day ahead. Then just a few minutes away from your guests while you place on scoons of ice cream, swirl on some soft Prepare Summer In Unusual, Tempting Ways Ever - pleasing to the home- maker's eye is Hie sight of rows, stacks and brimming baskets of fresh summer vegetables in the produce section of the grocery store, tneir bright greens and warm reds and yellows tell ber she can begin to Introduce all sorts of variety and good eating to her warm weather meals. Aside from cooking vegetables in the conventional manner, or serving them, when possible their crisp, natural form, one can also turn vegetables into unusually tempting casseroles and other ac companiments. Let dishes of this typo star in your summer suppers. Team them with uncomplicated foods cold cuts or grilled smoky sausages, brown 'n serve breads and big green salads. You'll enjoy trying these three dishes featuring, in turn, summer squash, tomatoes and broccoli. While broccoli is not (he most plentiful of summer green veg etables, the casserole in which it appears makes serving it well worth your while. Summer Squash Sausage Stuffing X large summer squash, cut into 6 1-inch slices 1 pound bulk sausage 2 cup chopped celery '1 cup chopped onions 2 cups corn flakes '4 teaspoon pepper Scoop out centers of squash slic es to make rings, put rings in sailed water. Crumble sausage into frying pan and cook over mod . . . frozen fudge pie Pie Is Cool Dessert Treat f chilled whipping cream, heat until still, and pour into pie shell. For 1 a garnish, use toasted almonds ' then freeze. It's that simple! j Your tamily will also enjoy a delicious and refreshing Peanut Creme l-rozcn Pie. The peanut rreme mix, combined with whip ped cream, makes a quick-to-pre-pare hot weather specialty. Froien Fudge Pie (or Peanut Creme Pie) 1 8" or 9" baked pie shell ii pkg. Chocolate Fudge Frost ing Mix or Peanut Creme Frosting Mix 2 tbsp. boiling water l'a cups chilled whipping cream 11 meringue, and lightly brown in the oven for 3 to S minutes. Here is the recipe, as developed in the Betty Crocker kitchens: Alaskan Sundaes 1 pkg. Meringue JUix 1 pt. ice cream Make meringue shells as di-' retted on meringue mix package, using one packet of mix. Fill 6 shells with firm ice cream (about 1 pt.). Freeze on paper covered baking sheet until firm. Prepare soft meringue from other packet of mix. Cover ice cream complete ly, scaling meringue shell. Bake in 500 Deg. very hot) oven 3 to S minutes, or until lightly browned. Serve immediately. Makes 6 serv ings. Vegetables erate heat until browned; drain off fat. Add celery and onions; cook until softened. Crush corn flakes into medium fine crumbs. Add to sausage mixture together with pepper; mix thoroughly. Drain squash rings; place in greas ed shallow pan. Fill centers gen erously with stuffing; cover. Bake in moderate oven (375 degrees F.) about 45 minutes or until tender. Yield: 6 servings, 1 slice each. Baked Tomatoes With Cheese 4 largo tomatoes 1 teaspoon salt ' teaspoon pepper Vi cup grated American cheese 1 cup ready-to-eat high protein cereal teaspoon paprika 2 teaspoons butter or margarine, melted Wash lomatoes, remove stems and cut in half crosswise. Place cut side up in baking pan. Sprinkle with salt, pepper and cheese. Com bine ready-to-eat high protein ce real, paprika and butter; sprinkle over cheese. Bake in moderate oven (350 degrees F.) about 25 minutes. Yield: 8 servings. Braunschwelger Milk-Sandwiches Mix U cup Braunschweiger and 2 Tablespoons salad dressing to gether until well blended. Gradual ly stir in 1-3 cup Instant (in dry form) until smooth. t1 Toasted almonds for garnish Mix as directed on the package, using only 2 tablespoons boiling water. Blend chilled whipping cream and prepared frosting; beat until stiff. Pour into pie shell. Gar nish with toasted almonds. Freeze until firm Chocolate Mousse Va pkg. Chocolate Fudge Frost ing Mix or Peanut C r e tn a Frading Mix . Make 'a package Chocolate of Peanut Creme Frosting from the mix. Blend whipping cream with frosting; beat until stiff. Chill for several hours. Serve in sherbet dishes, garnish with toasted alm onds. 8 to 10 servings. i,-iMiiiW.faiifet iihh ilntLir.. 0
