The news-review. (Roseburg, Or.) 1948-1994, August 14, 1958, Image 13

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The news-review., August 14, 1958, Page 13, Image 13

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Newspaper Page Textrn Jm- y U SECOND SECTION Tha Newi-Review. ROSEBURG. OREGON THURSDAY, AUGUST 14, 1958 191-St Dessert To Be A hostess who would like to be i remembered for her desserts should take not of this lovely cake rob. it is not difficult to make. One package of a new cake mix Lemon Chip Angel Food is pre pared according to package direc tions and 3 cups of it baked in a jolly roll pan lStalOMixl-inch-es. (A jelly roll pan holds only half of the batter; so make two rolls or bake tha other half in a layer or loaf pan or as cup cakes . Cool the cake in the pan 10 min utes then turn it out on a towel that has been sprinkled with silt ed confectioner's sugar, remove paper and roll up, rolling cloth in the cake. Cool thoroughly. When Easy-Does-It Summer Desserts Although it's hot and muggy out doors, you nevertheless want to try to keep the summertime meals you serve your family up to your rest-ofthe-year standard. That extends all the way to the crowning touch for any repast, dessert. They needn't be complicated or time-consuming to be good. Jiffy Brownies, for instance,' go together in minutes in just one saucepan. Serve them as is, or top each fudgcy square with a scoop of pink peppermint ice cream. A "freezable" dessert is sure to be a success with the homemaker who makes good use of her food freezer. Such a dessert or, at any rate, the important part of it is Butter Crunch Pastry. Make the tart shells to freeze. When you're ready to use the rich, fragile pas tries, fill tnem witn a simple pacK aged pie filling and top with a sprinkling of toasted silvered al monds or shredded coconut. The fascination of a Baked Alas ka lies in its contrast of hot me ringue on the outside, and cold ice cream within. Serve it straight from the oven for a really drama tic dinner finale. JIFFY BROWNIES 1 cup sugar coated corn flakes 2 squares (2 oz.) unsweetened chocolate a cup butter or margarine 1 cup sugar 2 eggs teaspoon vanilla flavoring a cup sifted flour u cup chopped nutmeats Crush sugar coated corn flakes into medium fine crumbs. Melt chocolate and butter together in heavy 2-quart saucepan over low heat; remove from heat. Add sug ar and stir until well-blended. Add eggs and vanilla; beat well. Stir in flour, sugar coated corn flakes, crumbs and nutmeats. Spread in greased llx7-inch pan. Bake in slow oven (32S degrees F.) about Try Two New Popular saltine crackers crispy and flavorful when served "as is'' with soups, snacks and meals are playing an extra role for busy hot weather hostesses this summer. Crushed inlo flaky crumbs, they appear 'as basic ingredients in two easy new "go-together" treals for cold buffets. Each is simple to make, and simplv delicious. CRISPY HAM ROLL-UPS cup coarsely crushed cracker crumbs (12 single crackers, or 3 squares of 4 crackers each) 2 hard cooked eeis. diced or grated - hi-' ,-1..,,.', 4to ... ongel roll Remembered cake is cool unroll, remove towel I with Cocoa Whipped and spread Cream. Roll up again, frost top of silled confectioners' sugar, remove cake prettily, and decorate with 'paper; roll up, rolling cloth in shaved chocolate, or as desired. ! cake. Cool thoroughly about l'a L.mor, Chip Ang.l Food Cake Roll h?u,r.s- w1hen c0'. .""?". remove with Coco. Whipped Craam Filling --'h and spread with Cocoa Wluri- ped Cream. Then roll up again. 1 package lemon chip angel food Frost top and sides with any fav mix i orite frosting, and decorate with Cocoa Whipped Cream shaved chocolate, or sprinkle with Prepare cake mix as directed on : confectioners' sugar. Chill. Makes package, spread an out d cups ot tne batter into a lSVixlO'ixl-inch icily roll pan, which has been lined on bottom with paper. Bake in moderate oven (375 degrees F.) about 20 minutes, or until cake springs back when pressed, lightly with finger. 30 minutes. Cool and cut into squares. Yieia: J5 lva-incil squares, BUTTER CRUNCH PASTRY SHELLS 4 cups corn flakes IVi cups sifted flour cup butler or margarine 3-4 tablespoons cold water Crush corn flakes inlo fine crumbs. Place flour in mixing bowl. Cut butter into it with a nas- try blender or two knives until the mixture resembles coarse corn meal. Add water until the daugh clings together. Mix in corn flakes crumbs, lurn onto a lightly flour ed board and roll out. Cut into circles and shape into tarts over tart pans. Prick shells with a fork. uane in a very not oven (450 de grees. F.) about 10-12 minutes or until lightly browned. Lei cool slightly, or freeze right on pan and rase on irozen. men remove from pans. Fill with suitable filling. Handle carefully; as these are fragile. Yield: 12 shells BAKED ALASKA A LA CORN FLAKES 'a cup corn flakes ' cup butter or margarine 2 tablespoons sugar 1 quart ice cream 3 egg whites 6 tablespoons sugar Dash salt Crush corn flakes inlo fine crumbs. Blend butler and sugar. Stir in corn flakes crumbs; mix well. Press evenly and firmly around sides and bottom of a 9 inch pie pan. Chill. Pack ice cream inlo chilled pie shell; freeze until very firm. Beat egg whites with sail until soft peaks form. Gradual ly beat in sugar. Spread meringue over ice cream, being sure ice cream is completely covered. Brown in very hot oven (450 de grees F.) about 6 minutes. Cut into wedges and serve at once. Yield: 6 servings. Summertime Buffet Treats 1 teaspoon grated onion 1 tablespoon chopped parsley 1 tablespoon minced green pepper ' teaspoon salt '-4 cup mayonnaise 1 8-oz. package sliced boiled ham (6 or 7 slices) About 2 teaspoons prepared mustard Pour crumbs into large mixing bowl. Add eggs, onion, parsley, green pepper, salt and mayon naise. Blend. Spread each h a in shep U'ilh nuKlarH thrn cproal wilh cracker crumb stuffing, and i ' r - Cool in pan 10 minutes. Then turn out on towel sprinkled with 8 to 10 servings. Spread the remaining 3 cuns of batter into an ungreased 8-inch round layer pan or 8x4x3-inch or 9x5x3-inch loaf pan or spopn into 12 baking cups set in muffin pans. Bcke in moderate oven (375 de grees F.) about 20 minutes. (Bake cupcakes about 15 minutes.) Use plain or frosted for another des sert. COCOA WHIPPED CREAM 2 tablespoons cocoa 2 tablespoons sugar 's teaspoon salt 1 cup heavy cream . Mix together cocoa, sugar and salt. Add cream gradually, stirring to keep mixture smooth. Chill 1 hour. Then whip until stiff. Makes 2 cups, or enough to spread be tween two 9-inch layers or to fill jelly roll. Use Macaroni, roll up securely. Chill about 15 minutes. Makes fi or 7 "roll-tips." CRISPY STUFFED CELERY i cup finely crushed cracker crumbs (8 single crackers, or 2 squares of 4 crackers each) 1 2' oz. can deviled ham 1 teaspoon grated onion 1 tablespoon chopped parsley 1 tablespoon Chili sauce 1 tablespoon mayonnaise About 12 to 15 celery hearts Combine all ingredi'enls except ! celery, blend well, hum inuiviniiai Cnlorv lifuris urillt mivturp Makps 12 to l-i servings. Angel Roll ii if rrr -Saw - ..aaW.u.k,4V'''V..; - ....1 Dairy Products And Nutrition Our nation may have one of the best food supplies in the world) but apparently many of us are not taking advantage of the wonderful foods at hand. A recent survey by the United States Department of Agriculture and numerous other studies by- state health depart ments and universities, have re vealed an alarming lack of essen tial nutrients in the American diet. The nutrients most often found de ficient are calcium, vitamins A, C, and the B-complex, and protein. All these nutrients are easily obtainable from common, every day foods. Dairy products are a "must" in order to get enough cal cium, add they also supply a gen erous amount of protein and vita min A. Fruits and vegetables are the best source of vitamin C, and are also counted on for their con tributions of vitamin A and B-complex. Too frequently these are the very foods which appear on the "seldom eaten" lists. How do you and your family measure up? Do you serve (and eat) three to four glasses of milk every day, either as a beverage or in cooked dishes? And how about those fruits and vegetables? You should have at least four servings every day. You can help yourself and your family toward good eat ing habits by planning your meals carefully. By serving attractive and well flavored foods you may interest your family in eating foods they have never cared for in the past. Combinations of vege tables with dairy products make especially tasty dishes. For a start er, here are several recipes you will want to try. QUICK CREAMED SPINACH 2 packages frozen, chopped . spinich 1 clove garlic 2 3-ounce packages cream cheese souffle ring Blue Cheese For Souffle This is a glamorous way, indeed, of serving up hearty favorites such foods as elbow macaroni and two kinds of cheese (the celebra ted Blue and the popular sharp Cheddar). They're combined with bread crumbs, half and half, egg and chopped pimicnto, and then carefully poured into a buttered ring mold. High and handsome it rises dur ing baking, to form a golden ring. Unmold at once and serve, filled with creamed chicken or turkey and mushrooms. The crusty souffle ring with its sharp, zesty flavor provides delectable contrast to the jnuie uianu lining. And you'll find that Macaroni and Blue Cheese Souffle Ring will really impress even your most sophisticated guests! MACARONI AND BLUE CHEESE SOUFFLE RINO 5 cup ring mold 6 8 servings 325 degree preheated oven 1 hour 1 cup uncooked elbow macaroni 3 egg yolks l'i cups half and half 1 cup soft bread crumbs 1 pimienlo, chopped a teaspoon sail 1 tablespoon melted butter s cup shredded Blue cheese MY BEST GINGERBREAD 'a cup shortening 'a cup sugar 1 egg 2 1 a cups sifted all-purpose flour l'a teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger 'a teaspoon cloves Li teaspoon salt 1 cup molasses 1 cup hot water Cream together shortening and sugar. Arid egg; heat well. Sift to gether flour, baking soda, cinna mon, Ringer, jeloves and salt. Com bine molasses and water; add al ternately with flour to creamed mixture. Line 8" x 8" X 2" greased pan wilh greased waxed paper; pour in bailer. Bake in moderate oven. 3.V) Peg. K 50 60 minute. Cool S minutes. Remove from pan. Add Variety To Vegetable Salt, pepper and nutmeg to taste - Cook spinach according to pack age directions; drain well. Add whole garlic clove and cream cheese. Stir over very low heat until cheese has completely melt ed. Add seasonings to taste; re move garlic. Serve at once. Makes 6 servings. BUTTER-BAKED BEANS 1 package frozen, Frcnched green beans 2 tablespoons butter Salt and pepper ' Grated Parmesan Cheese Remove frozen beans from car ton and center on a piece of heavy aluminum foil. Dot with butter and sprinkle with salt, pepper and Par mesan cheese. Wrap in foil, using a double fold on top. Cook in the oven with roast or poultry, for about 30 minutes. Makes 3 to 4 servings. LIMA-CELERY SCALLOP 2 cups lima beans, or 1 package frozen lima beans . 2 cups diced celery ' U cup butter , Vi Clip flour 1 teaspoon salt v teaspoon pepper 2'.i cups milk 1 cup shredded sharp American cheese M cup buttered crumbs Conk forzen lima beans accord ing to directions on the package; drain. Cook celery in boiling, salt ed water until tender: drain. Melt butter in saucepan; blend in flour and seasonings. Add milk stirring constantly, and cook until mixture is smooth and thickened. Stir in cheese. Arrange vegetables and sauce in lavers in a buttered Hi quart casserole. Top with buttered crumbs. Heat in a moderate oven, 350 degrees, until crumbs are light ly browned, about 15 to 20 minutes. Makes 6 servings. 't cup shredded sharp Cheddar cheese 3 egg whites, beaten stiff Cook macaroni in boiling salted water until tender, according to package directions. Kinse and drain. Beat egg yolks slightly. Add half and half and mix well. Add bread crumbs, pimicnto, salt, melted butter and cheeses and blend. Fold in macaroni and stiffly beaten egg whites. Pour into a weil buttered mold. Set the mold in a pan of warm water and bake in a 325 degree preheated oven for 1 hour. Unmold at once and serve filled with creamed chicken or tur key and mushrooms. MONTEREY SALAD LOAF Impromptu entertaining is easy uhen you have "Monterey Salad l.oaf" in the refrigerator. Serve this delicious Calavo avocado salad i with potato chips, ripe olives, warm buttered rolls and your fav- tints lea cream, wows tne season In use avocados often, tor the summer varieties are plentiful You'll recognize the Hass avocado, an outstanding summer variety, by its pear shape and dark pebbly skin. Montaray Salad Leaf 1 envelope plain gelatin 4 cup cold water 'a cup hot waler 2 lablespooni fresh lime or lemon juice 1 teaspoon salt 1 tablespoon grated nnion Dash Tabasco sauce j'a cups collage cheese 1 cup diced Calavo avocado .1 tablespoons chopped pimiento cup chopped celery "4 cup flaked sardines Soften gelatin in cold waler and dissolve in hot waler. Blend in lime .mice, salt, onion and Tabasco. Cool. Korea cheese through sieve and blend into gelatin mixture. To prepare avocado, cut into halves lenuhthwise and remove seed and skin. Dice fruit. Fold avneado, pi miento, celery and fish into geia I in mixture. Turn into loaf pan (8lx4jx21a inches! and chill until firm. Cut inlo slues lo sern. .Makes S generous servings. ! I i j m?, x ' Chicken Pilaf Don't let the summer doldrums creep into family menu planning. Use top of stove cooking or an electric skillet for cool prepara tion of hot dishes. And now to perk up lagging appetities, look for a recipe that has added dash. Do we have a suggestion? Yes tha answer is Chicken Pilaf. Serve Chicken Pilaf with a crisp green salad and you have the basis of. a menu interesting enough to entertain guests. Chicken Pilaf has down-to-earth nourishment for it is enriched with instant nonfat dry milk, "the heart of milk." Instant nonfat dry milk is top-quality pasteurized milk with only the fat and waler removed and it is an important source of vital milk nutrients protein, cal cium and riboflavin. It is extreme ly economical for the family-size package makes 12 quarts of non fat milk for as little as eight cents a quart. CHICKEN PILAR (Makes 6 to 8 servings) 4 tablespoons butter 2 cups sliced cooked chicken H cup chopped onion 4 tablespoons butter l'a cups uncooked rica 3 chicken bouillon cubes 3 cups boiling water 1 teaspoon salt 1 teaspoon thyme xh teaspoon poultry seasoning .... Vn teaspoon pepper 't cup coarsely chopped walnuts 2 cups liquified instant nonfat dry milk Melt 4 tablespoons butter in skil For Outdoor Eating Serve Pork Roast It's "Picnic Season" in more ways Uian one,. It's ouldoor-eating weather and it's an ideal time to enjoy the pork shoulder roast we call Picnic. This smoked and brown-sugar-cured pork cut resem bles ham in flavor, but it has a texture and an appeal that is all its own. For welcome work and time sav ings during these warm days, choose the Fully Cooked picnic. When buying, figure on about one third pound per serving, with enough extra for "seconds' and delicious leftovers. Look for pork shoulder picnic in a wrapper that bears a well known brand. Each packer has his own distinctive rec ipe for curing and smoking, so it is best not to let price be the only guide in selection. Fully Cooked picnic can be serv ed cold, just as it comes from the wrapper, or if you prefer, it can be oven-heated and topped with an attractive glaze. Store unused meat I I T jr1 wii ' ' ' y aV "mxr 1 chicken pilaf Hints Of Foreign Glamour let; saute chicken and onions in butler until onions are tender. Re move from skillet; reserve. Melt remaining butter in skillet; saute rice in butter over medium-high heat, stirring constantly, until gold en brown. Dissolve bouillon cubes in boiling water. Stir chicken-onion mixture, seasonings, chopped wal nuts ana Douuion into rice. Cover: simmer until all liquid has been absorbed. Stir in liquified instant nontat dry milk; cover; simmer until chicken-rice mixture is just moist. Garnish with chopped green Charry 'N Rhubarb Pi Pastry for 2 crust, 9-inch pie 2 cups pitted fresh sweet cherries 1 cup diced fresh rhubarb 2-3 cup sugar 2 tablespoons tapioca 1 tablespoon butter Make pastry. Combine cherries rhubarb, sugar, and tapioca. Pour into pie shell. Dot with butler. Place crust on top, vent, and seal. Bake at 425 Deg. for 35 minutes. Spicy lead Coffta 2 cinnamon sticks 4 cloves 4 allspice berries 3 cups double-slrenglh coffee 1-3 cup sugar Pour coffee over 'cinnamon sticks, cloves and berries. Let stand one hour. Drain and pour coffee over ice in four tall glass es. Add sugar and cream. in the refrigerator and plan to use within a week's time, for finest eating enjoyment. The picnic, as well as other cured and smoked meat, does not retain its belt flav or when frozen for long pi-nods. Therefore it is recommended that, if it must be frozen, picnic should not be kept in the freezer longer than 60 days. Next time you serve picnic, give it added glamour with a Pincnpnle Glaze and a ring of Glaze-Filled Peach Halves around the platter. GLAZE-FILLED PEACH HALVES Yield: 8 peach cups 4 to 6 pound Fully Cooked Picnic 4 fresh peaches 1-3 cup crushed pineapple V cup brown sugar, packed 3 tablespoons red currant jelly 3 tablespoons shredded coconut 1 teaspoon lemon juice Cut each peach in half. Remove the stone and peel off the skin. Combine remaining ingredients. - ' ' - " - rr tux --ynv - MJk pepper and pimiento, if desired. rote: Chicken stock miv K used in place of bouillon cuhe and water: ooultrv seasoning mav be omitted if stock is highly sea- OUlil'U. GOLDEN RAISIN BREAD Save the cans when von nnn cling peaches, beans, etc., and use them to bake "Golden Raisin Bread," for interesting round slic es. The name of this loaf doesn't come from golden raisins (which you Imay use, if you wish), but from the color of the bread itself. Spread the slices with soft cream cheese for delicious sandwiches. Golden Raisin Bread 1V cups light or dark raisins Pi cups water 2 tablespoons shortening 1 cup sugar 1 egg l'i teaspoons vanilla 3 2-3 cups sifted all-purpose flour 2 teaspoons soda l'-i teaspoons salt Rinse raisins, add water and simmer, uncovered, 7 minutes. Cooh Cream together shortening and sugar. Blend in ece and va nilla. Add raisins and cooking li quid, and mix well. Sift together flour, soda and salt, and add to creamea mixture, mixing thorough ly. Fill 3 greased cans (No. 2 size) about -v4 full. Bake in moder ate oven (350 degrees F.) 1 hour and 10 minutes. Cool a few min utes before removing from tins. Makes 3 round loaves (3'A inch es in diameter, 4(i inches high). Fill the center of each peach half with the pineapple mixture. Serve as a cold garnish with tha pineapple-glazed picnic. PICNIC WITH ; PINEAPPLE GLAZI 4 to 8 pound Fully Cooked Picnie i cup crushed pineapple 'j cup Ught brown sugar, packed V4 cup currant jelly 1 tablespoon lemon juice Remove wrapper from around the picnic. With a sharp knife re move all Ihe rind or skin. Place the picnie fat side up on a rack in an open roasting pan. Heat accord ing to directions on the wrapper, or lo an internal temperature of 130 degrees F. To make the glaze, combine re maining ingredients. Spread glaze evenly over the picnic. Place un der the broiler or in a hot oven, and heat until the glaze becomes brown and bubbly. Serve wilh glaze-filled peach navies. " if.'. - ."