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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (March 5, 1959)
ingestions Made For Coming Club, Home Luncheons ft J i jte 3 i a , la diet aid menu suggested Your Family Will Rave About Texas Applesauce Bread Remember how the family raved i about the loaf of nut bread grand-1 ma made for special occasions? I The fresh-baked aronu of the bread, hot from the oven, is ome-1 thing most of us can recall with i pleasure. And the flavor, if you : will recollect, was out of this world. I Here's a new fashioned loaf of nut bread, that comes from down i Texas way. that lives up to its old-1 fashioned reputation. Called pea- nut applesauce bread, it's ideal to serve with hot tea thin sliced and spread with butter or made ; into party-sue sandwiches with cream cheese or marmalade as a filling. Peanut - applesauce bread also doubles as a dessert when topped with a dollop of whipped cream and served on a small plate with a fork. It's fine for lunch box sand wiches, too. And it has exception ally good keeping qualities. After the bread is baked, let it cool in the pan 10 minutes, then turn out on a wire cake rack. V rap it in waxed paper, clear plastic or foil and store in the broad box or freezer until needed. Thj bread, packaged for the freezer, will keep for several months, if deind It's simple to make, also. Here's how: Peanut-Applesauce Bread j 1 cup coarsely choppej peanuts, 2 cups silted all-purpo:-e Hour ! cup granulated su-:ar 3 tea.spoons baking powder la teaspoon cinnamon !4 teapoon ajlpire '? teaspoon baking soda 1 cup canned applesauce 2 tablespoons peanut oil Heat oven to 350 degrees. Crease loaf pan 12' a by 41 by 3-inches or 9 by 5 by 3-inch pan. Sift flour. uar. Dakmg powder, cinnamon. I allspice and soda onto square of j waxed paper: add chopped pea 1 nuts; mix well. Peanut Brittle Topping (for dei : sen bread . Beat cup whipping I cream until stiff. Fold in 1 cup ; crushed peanut brittle or i cup finely chopped chocolate peanut ( clusters or candy bar. L'se as top : ping for slices of peanut-apple , sauce bread for dessert. Makes j enough for six desserts. ! 1'eanut-applesauce bread sand wiches may be wrapped and froz en for school lunches. Homemakers Should Enjoy Serving Chocolate Dumplings Happy is the homemaker with a flair for food who really enjoys ex perimenting with new recipes. But even if such a woman takes pleas ure in preparing elaborate cashes, she knows that good homo fare is best for .everyday family consump tion. This is not to say that family meals should be monotonous. Food is important to morale as well as physical well-being, so in addition to planning meals based on good dietary principles, the wise home maker will serve them attractive ly and introduce new, interesting foods fairly frequently. Here, for example, is a dessert that should be a welcome addition to luncheon menus. . a dish of light dumplings with chocolate chips and chopped nuts adding flavor and texture, and a deliriously flavored butterscotch sauce built, as it were, right into the dessert. The dumplings are made of a biscuit-type dough. Then a simple brown-sugar sauce with a butter scotch flavor is poured into the baking dish. The biscuit dough is then dropped by the spoonful into the hot sauce and the dish is pop ped into the oven to bake for half an hour. A homey dish, this: simple to make and of a most satisfying heartiness. We recommend it for dessert when you're serving a left over meal that is on the light side. And don't be surprised if the fam ily demands it over and over again. Butterscotch Checolate Chip Dumplings 1 cup sifted flour V teaspoons double-acting bak ing powder li teaspoon salt 3 tablespoons granulated sugar 3 tablespoons shortening. 7 tablespoons milk (about) 'i cup chocolate chips cup chopped nuts. ' j cup granulated sugar a cup firmly packed brown su gar ' cup butler or margar.ne l'i cups water Dash of salt 1 teaspoon vanilla Sift flour once, measure, and add baking powder, teaspoon salt, and 3 tablespoons granulated su gar. Sift again into bowl. Cut in shortening. Add milk gradually, stirring until soft dough is formed. Stir in chocolate chips and nuts. Combine 4 cup granulated su gar and the brown sugar, butter, water, and dash of salt in sauce pan. Bring to a boil. Then remove from heat and add vanilla: blend. Pour tins sauce into a 10xGx2-inch baking dish. Drop dough by tablesnoonfuls onto the hot sauce. Bake in mod erate oven (37S Deg. F) 30 min. utes, or until done. Serve warm. Makes 8 servings. S STEPS TO GOOD POPCORN These five simple steps are rec ommended in popping perfect pop corn: 1. Warm the popper, heavy pan or heavy skillet. 2. Hut in one-fourth cup of your favorite cooking oil. 3. Let the oil get hot about three minutes. Drop in three or four kernels. When they begin to spin in the hot oil, it's time to start popping. 4. Pour enough kernels to cover the bottom of popper or skillet. 5. Cover and shake gently. When you hear the last few pops,- re move pan from heat and empty contents into a large bowl. Pour in melted butter and salt to taste. Serve immediately. Planning Aids Listed For Luncheon Menu When a group of ladies gets to gether, conversation usually runs to food, fashion and family talk. But when a group of ladies gets together to plan a luncheon for the next church society meeting, the talk quickly gels down to the business of food, menus, decora tions and centerpieces. "My asters and mums are in full bloom now and I'll be glad to bring some for the table." "I'll be only too happy to make the dessert, if that will help any." Sound familiar? Here is a menu to help you and your group in the planning and execu tion of your next society luncheon: Corn bread and creamed tuna; Cranberry - orange relish, olives, celery and carrot stix: Pink Sea Foam Squares, and a beverage. A luncheon menu to appeal to feminine taste buds must be light, not too high in calories, colorful and crisD. Bake the corn bread with enriched corn meal and cut it into squares or diamonds, spoon creamy sauce with green peas and chunks of tuna over each piece. A large chafing dish lends itself beautifully to this type of meal and lets each guest serve herself. This idea can be appealing because it is a little different from the usual way of serving church lunch eons. ' Something crisp and crunchy in each meal is essential. Crisp sticks of carrot and celery are the easi est and a few olives or radishes can be used if desired. A splash of garnet color is added with the frozen cranberry orange relish. Six 10-ounce packages are enough to serve a crowd of forty-eight. For dessert, something sweet and something colorful, yet some thing to appeal to the calorie coun ters in the group. Pink Sea Foam Squares have a crumble crust of toasted oat flakes sweetened with brown sugar. On this goes a layer of crushed pineapple topped with whipped raspberry gelatin. It's easy to make and just the kind of dessert to serve a large group. Best of all, it's inexpensive! Add up all the advantages and you're sure to agree that this is a meal with lots of feminine ap peal. Use it for a church society meeting, a bridge tournament, PTA or any gathering of women for lunch. Corn Bread With Creamed Tuna Fish Makes 48 servings Corn Bread: I'i quarts enriched corn meal l'a quarts sifted enriched flour 1 cup sugar 1 tablespoon salt Vi cup baking powder 4 eggs lVj quarts milk cups shortening, soft Creamed Tuna: Eight 7-oz. cans tuna fish Eight lOVs oz. cans cream of celery soup 1 quart milk Vi cup Worcestershire sauce Flour 10-oz. pkgs. frozen peas, cooked For the corn bread, heat oven to hot (425 degrees F.). Sift to gether dry ingredients into mixing bowl. Add eggs, milk and shorten ing. Using (portable mixer, start mixer at low speed: increase to medium speed and beat until bat ter is fairly smooth, about V min ute. Do not overheat. Pour batter into 4 greased ob long pans 7"xll"2"). Bake in preheated oven (425 degrees F.) 20 to 25 minutes. Cut each pan into 12 diamond shapes or squares. For the creamed tuna fish, heat together all ingredients in a large pan, stirring frequently. Serve warm over corn bread. Pink Sea Foam Squares Two No. 2 cans crushed pine apple 4 pkgs. raspberry gelatin 8 cups rolled oats (quick or old fashioned, uncooked) 2 cups brown sugar 2 cups butter or margarine, melted Drain pineapple thoroughly, re serving juice for gelatin. Make raspberry gelatin according to package directions, substituting pineapple juice for part of the cold water. Set aside to cool; then chill until partially set. Combine oats, brown sugar and melted butter. Pack into two 16x: 10x2-inch pans. Chill. When gela- un is paiuauy sei, wnip unui ugiu er in color and frothy. Spread drained crushed pineapple over oats base. Pour whipped gelatin over pineapple. Chill at least 2 hours to set. Cut each pan into 24 servings. Raisin Gems Are Appropriate To Serve At Afternoon Tea Gems To Serve With Afternoon Tea These crisp days call for some thing special to serve with after noon tea or coffee and very spe cial are these delicately spiced muf fins made with raisin bran flakes, chopped raw apple, cinnamon and nutmeg. Tender and moist, these gems" are sprinkled with a mix ture of sugar and cinnamon just be fore baking, and come out sweet topped and golden brown. Also, keep them in mind for the young sters as an after-school treat serv ed with mugs of steaming hot cho colate. Raisin Gems I cup raisin bran flakes ' Two-thirds cup milk 1 ecg 9 cup soft shortening 1 cup sifted flour 21 2 teaspoons baking powder i-i teaspoon salt 1 teaspoon cinnamon a teaspoon nutmeg a cup sugar Vs cup finely chopped raw apple 1 tablespoon sugar a teaspoon cinnamon Combine bran flakes and milk; let ,stand until most of moisture is taken up. Add egg and shortening and beat well. Sift together flour, baking powder, salt, spices and su gar: mix in apple. Add to first mix ture, stirring only until combined. Kill greased muffin pans two-thirds full. Sprinkle each muffin with mix ture of sugar and cinnamon. Bake in moderately hot oven (400 Deg. F. about 25 minutes. Yield: 10 muffins, 2'i inches in diameter. Sauce Heightens Flavor Of Bread Orangeade Gingerbread is an especially delicious dessert, serv ed hot, on chilly Spring evenings. It's fluffy, moist, and just spicy enough. The cake is special in two ways. First, because the ready- to-eat bran cereal adds pleasant different texture. And then because the dessert is topped with a hot, tangy orangeade sauce. Raisins are cooked in an orange juice mixture until plump and tender and add goodness and zest to the dessert. Orangeade Gingerbread I cup silted flour '? teaspoon baking powder i teaspoon baking soda Va teaspoon salt U cup sugar '-i teaspoon cinnamon V teaspoon ginger Va teaspoon ground cloves L teaspoon nutmeg Va cup bran ( ready-to-eat bran) U cup shortening i cup water cup molasses 1 egg Sift together flour, baking pow der, soda, salt, sugar and spices into mixing bowl; add bran and shortening. Add i cup water, mo lasses and egg; beat until smooth, about 100 strokes, scraping bowl and spoon frequently. Add remain ing water and beat 100 strokes. Pour into greased 9-inch round pan. Bake in moderate oven (350 degrees F.) about 30 minutes. Serve with orangeade sauce. Yield: 6-8 servings. Orangeade Sauce 1 tablespoon cornstarch t cup corn syrup 1 cup orange juice Vi cup seedless raisins teaspoon grated orange rind Mix together cornstarch and corn syrup. Stir in orange juice. Cook over low heat until mixture thick ens, stirring frequently. Add rai sins. Continue cooking until sauce is clear, about 5 minutes. Stir in orange rind. Serve hot. Yield: Approximately l'-i cops sauce. V rtlw, SECOND SECTION Th News-Review. R0SEBURG, OREGON THURSDAY MARCH 5, 1959 54-59 Orange Coffee Ring Is Flavorful Yet Easy To Prepare And Serve What's a quick-to-fix hot bread that can be eaten smack out of the oven, practically any time of day: A quick coffee cake, it is. This versatile sort of bread goes together simply and without fuss. By varying the toppings or adding fruits and spices to the barter, you ran come up with a coffee cake elegant enough to be a dessert. ! And, of course, quick coffee cakes are always perfect at home with mid-morning coffee or afternoon tea. An orange coffee ring sounds a i tasteful wake-up note at breakfast. Serve it with crispy wheat flakes and milk, cranberry juice and hot cocoa or colfee . Orange Ceftee Ring 1' cups sifted enriched flour 2 teaspoons baking powder 'i teaspoon salt '4 cup shortening - cup sugar 1 egg ' cup milk 4 cup orange juice Confectioners' sugar icing Crated orange rind Sift together flour, baking pow der and salt. Cream together short ening and sugar until luht and fluffy. Add egg and beat well. Stir in milk Cradually add orange juice. Add flour mixture to cream blended. Pour into greased 9-inrh ring mold and bake in mxl'rately hot oven i4o0 Peg. F) about 25 minutes. I'nmold and frost with confectioners' sugar icing lad sprinkle with orange rind. Makes 1 coffee cake. Star Date 'N' Coconut Cake At Coffee Time To star at coffee or tea time, choose date 'n coconut cake: Date 'N Coconut Cake cups sifted enriched flour 2 teaspoons baking powder 'i teaspoon salt cup sugar 'i cup chopped, pitted dates 1 egg. beaten H cup milk 3 tablespoons melted shortening Coconut Topping Sift together flour, baking pow der, salt and sugar. Add dates and mix lightly. Combine egg. milk i and shortening. Add to flour mix-; ture, stirring until smooth. Pour in to greased 8-inch square pan. Sprin kle Coconut Topping over batter. Bake in moderately hot oven (400 Deg. F. ) about 25 minutes. Cecorut Topping (4 cup enriched flour U cup sugar j teapoon cinnamon 2 tablespoons melted butler or margarine H cup shredded coconut Combine, flour, sugar and cin namon. Add butter or margarine, mixing thoroughly. Add coconut and mix until well blended. Makes one coffee cake. Cherry Pie Ever Popular Dessert Although desserts made with cherries are usually served more often during the fresh cherry sea son, you oeedn t deprive your lam ilv of these delicious fruit desserts. They are easily prepared if you use canned cherries. Of course, cherry pie in particu lar is sure to win praise and is just perfect for March. You might want to try out this recirje for a spicy deep dish cher ry pie and its variation, which are easy to make. Deep Dish Cerry Pie 3 tablespoons quick-cooking tjminca V' cups granulated sugar 's teaspoon salt 1 teaspoon cloves, ground V4 teaspoon cinnamon 2 cans (No. 2 size) sour pitted cherries 2 tablespoons butter 1 recipe pastry 1. Combine all ingredients. Line a ft" r 10" hakinff dish with Das- try. Fill with cherry mixture. Cut '.vmcn strips oi oougn ana piace in diagonal fashion across top of filling. 2. Hake at 425 degrees for 45 to RO minutes. Variation: Use '4 teaspoon nut meg instead ot cloves ana increase cinnamon to 1 teaspoon. Corn Cob Sticks Are Serving Switch 1 (12 oz.) package corn muffin mix 1 egg 1 cup canned cream-style corn Vi cup (4 oz.) grated process Cheddar cheese 2 or 3 dashes Tabasco 1 cup cottage cheese, if desired 2 tablespoons chopped pickles, if desired Preheat well-greased corn pans in 425 Deg. F. oven. Omit milk called for on corn muffin package. Blend package mix with egg, corn, cheese, and tabasco. Fill mixture into heated corn pan compartments. almost level to top. Bake at 425 Deg. F. for 20 minutes. .Makes 14 to 18 corn sticks. If desired, blend cottage cheese with pickles serve as dip for com cob sticks. Note: Sticks may he made in advance and cooled, then wrapped for freezing, and heated in time to serve piping hot. Party Corn Bread Using above corn mixture, fill into well-greased 8 x 8" square pan. Bake in 400 Deg. F. oven for 25 to 30 minutes. If bread turns too brown during baking, cover pan with aluminum foil after one-half of baking time. Cut into squares or fingerstnps for serving. May be served hot or cold. Cherry Splashed Fruit Salad 1 head lettuce 2 bananas 1 small can crushed pineapple 4 lb. fresh cherries. . . or 1 dozen maraschino cherries Juice of 1 lemon Tear lettuce into one-inch piec es. Slice bananas and spread over lettuce. Add crushed pineapple and mix dampen with juice of lemon toss again. Garnish with cherries. 7 7. i,- '4. fe ..if i-m - t' 4 1 4' fAyV1'1 ... . i:'V'lh.'lmi.ii,,MiZm,nrL,i uAki, ,iumt , Vt( i. tin i V i, trim i 4 I I X J , . cranberry honey bread Store Savory Cranberry Honey Bread For Quick Servina What's more wonderful than a variety of delicious cranberry breads, wrapped and stored in the freezer for good eating. There's one made with honey snd oh what a good combination with cranber ries. One that's dark and tasty made with molasses. And the all time favorite made with orange . . . changed just a bit this year to make the flavor even belter. Make two or three loaves at one time of each variety and then cool thoroughly. Immediately wrap, la bel so the name and date shows and store in the freezer. No freez er? Make one loaf at a time and store the same way in the refriger ator. These cranberry breads will stay moist and good tasting for a week. You'll want to put them In your favorite recipe file right away. Cranberry Honey Bread 3 cups biscuit mix 4 teaspoon salt 1 cup cranberries, coarsely chopped 'j cup chopped nuts i cup honey '- cup milk 1 egg In mixing bowl combine biscuit mix. salt, cranberries and nuts. Mix together honey and m.lk. Add lishtly beaten egg. Pour imo bis cuit mix-cranberrjr mixture and stir only until ingrediems are dampened. Spoon into greased loaf pan 9x5x3 and bake in 330 degree F. oven SO minutes. (Or until tooth pick inserted in center comes out clean). Cool and wrap. Store in refrigerator or Ireezer. Cranlasses Nut Bread 2 tablespoons soft butter Vi cup light brown sugar, firmly parked 1 egg i cup dark molasses 2 tablespoons hot water 2 cups sifted all-purpose flour 'h teaspoon baking powder 1-4 teaspoon baking soda V teaspoon salt V4 cup chopped nuts 1 cup cranberries, coarsely chopped Cream butter and brown sugar together until smooth. Add egg, molasses, and hot water, beat un til smooth. Sift together flour, baking powder, baking soda, and salt. Add to molasses mixture and stir just until mixed. Fold in cran berries and chopped nuts. Spoon into greased and floured loaf pan (9x5x3) and spread evenly. Bake 1 hour at 330 degrees F. Hemove from pan and cool. Wrap and , store in refrigerator or freeor. Cranberry Fruit Bread 2 cups all-purpose sifted flour I cup sugar "i teaspoons double-acting baking powder '1 teaspoon soda 1 teaspoon salt '-4 cup shortening 4 cup orange juice 1 tablespoon grated orange rind 1 egg, well beaten Vi cup chopped nuts 2 cups cranberries, coarsely chopped Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Fold in chopped nuts and chopped cranberries. Spoon into greased loaf pan Ox!ix3l. Spread corners and sides slightly higher than center. Bake in mod erate 350 degree F. about 1 hour, until crust is golden brown and toothpick Inserted in center comes out clean. Remove from pan. Cool. Wrap and store in refrigerator or freezer. Party Fruit Salad 1 cup ripe olives Vi cup cottage cheese 2 tablospoons chopped parsley 1 tablespoon chopped chives 1 tablespoon sweet pickle relish 4 canned cling peach halves Crisp lettuce Paprika Salad dressing Cut olives into small pieces and blend with cheese, parsley, chives and pickle relish. Arrange peach halves, cup side up, on crisp let tuce. Cover generously with olive and cheese filling. Sprinkle with paprika. Serve with dressing as desired. Makes 4 servings. RICE RING RECOMMENDED Serve savory olive rice ring as an accompaniment to baked fish. Or, fill the center of the ring with creamed vegetables, eggs or fish for a one-dish meal. It's a delici ous mixture of fluffy rice, ripe olives, cheese, onion and celery. Savory Olive Rice Ring l'i cups regular rice I'i teaspoons salt 2Va cups boiling water 1 cup ripe olives 4 cup very thinly sliced celery Va cup thinkly sliced green onion Va cup chopepd parsley 4 cup chopped pimiento l'i cups grated sharp American cheese Stir rice and salt into boiling water. Cover closely and cook over very low heat 20 to 25 minutes. Meanwhile cut olives into large pieces. Fluff rice with a fork, and carefully blend in olives, raw vege tables, pimiento and cheese. Pack lightly into greased 8-inch ring mold. Bake in moderate oven (350 degrees F.) S to 10 minutes. In vert over serving plate to remove ring. Fill center as desired, with creamed vegetables, eggs, meat or fish. Makes 8 to J servings. - V.s--.--.- -, s --rvi"w.."e a
