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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
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.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
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' 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
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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.
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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-
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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.
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