Image provided by: University of Oregon Libraries; Eugene, OR
About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (May 21, 1959)
Memorial "j The Nowt-Roview, ROSEBURG. OREGON THURSDAY, MAY 21, 1959 UO-59 SECTION TWO T Ni Home Cooking, Gone Modern , , . -Y',.-.....tt. J ---ftft - aMil" l Climax Holiday With Backyard Barbecue There should be no question this Memorial Day as to what to serve at a backyard barbecue for your annual get-together with family and friends. All you need is plenty of chicken and a good barbecue sauce! You will find Tabasco, the liquid red pepper seasoning, a valuable barbecue companion all summer long. Tabasco is an ingredient, not a pre-cooked sauce, which you'll want to have on hand for all cook ing. Being liquid, it blends in smoothly with other components of a barbecue sauce, leaving no un pleasant specks or flavor devia tions." fre's how to hava good holiday eiiing: Guests Share' Picnic Fare, Fun Of Dining In Backyard Fresh air, food, family, friends and fun aro the finest ingredients for a good picnic. Picnic faro as simple as hot, juicy hamburgers topped with melting slices of Gouda cheese, a crisp salad, seasonal fresh fruits, cookies and coffee will quite easily establish one of your backyard pic nics as an unusually great suc cess. Summer skies and warm weath er are enticing lures, and they set i the scene well for outdoor meals. lis seasonal, now, for your thoughts to easily roam to the kinds of foods which combine well to make picnic fun for all and a burden to none. Let's face it. . . . make certain that the burden is not on you. the hostess. Too many homemakers and host esses take picnics too seriously. . . with elaborate preparations, fussy cooking, hunting the ideal spot and lots of extras that strip the oc casion of much of its spontaneous fun. The wonderful aroma of delicious hamburgers cooking over a char coal fire, the clear skies of these summer evenings, and a happy at mosphere of relaxed hospitality will create the finest of introduc tions for guests to an informal supper and evening in your back yard. First In importance is your de termination to keep your menu simple. Invite your guests to top iTx.-' .; ' 'f . Day, Starting Of Picnic v -Per - ''K Ytv. backyard barbecue Bar-B-Ouick Vt cup prepared mustard V cup unsulphured molasses V cup salad oil Vt cup vinegar 1 teaspoon salt 1 teaspoon Tabasco 3 to 4 broiler-fryer chickens, split lengthwise, quartered, or breast or leg parts Put mustard and then unsulphur ed molasses in 1-cup measure. Stir to blend. Add salad oil vinegar, salt and Tabasco; mix well. To Barbecue Chicken: If using halves or quarters, hook win tip behind shoulder joint into back. Brush with the barbecue sauce. Place on grate set 12 inches or each sizzling hot hamburger with an oval slice or two of Gouda cheese and pop them between buttered, toasted halves of sand wich buns hot from the charcoal grill. French fried onion rings (the frozen type, wrapped in foil and heated over the charcoal fire) add a harmonious note to each ham burger sandwich. A "walking" salad made of crisp cabbage slaw heaped into scooped halves of luscious red tomatoes makes a hit with guests who like to walk around the lawn while eat ing. Those who prefer to assemble their meal on a plate and eat at a lawn table or on a tray will like this salad equally well. Chocolate brownies served wilh fresh pears, plums and grapes, and coffee and milk as a beverage, complete an outdoor meal that will be long remembered as a happy summertime event. It's a good idea to include guests Often in your plans for picnics in your backyard this summer and fall. If you have cabbage, fresh to matoes, a unit or two of baby Gou da cheese and fresh fruit in your refrigerator, frozen onions in your freezer, and a package of brownie mix on the shelf, you have a good head start in preparation of this backyard meal. A quick trip to a neighborhood store for sandwich buns and meat and presto! within an hour you can be ready to serve this picnic meal to guests. - V . picnic bosics 3 I 'at a. i f more from heat skin side away from heat: cook slowly until ten der, .turning frequently and basting each time. Allow 1 to IV nours to tal cooking time. To test for done- ness, drumstick should twist easily out of thigh joint. If parts are used. thickest pieces should be fork-ten der. Just before serving, Drusn chicken with any left-over sauce, or use for dunking. Indoor Broiler Method: Set ov to moderate (350 degrees F.). Heat broiler with pan in place 10 min utes. Line nan with aluminum foil. Place chicken, skin side down, on broiler pan; brush barbecue sauce over cut side of chicken, JJroU Vi hour on each side, brushing occa sionally with barbecue sauce. Excellent results depend upon slow cooking glowing coals (not flame) and proper distance from heat. Fruited Chicken Salad Sure To Please Guests For a bridge luncheon, serve everybody's favorite chicken salad. This new recipe contains a surprise ingredient canned fruit cocktail, a colorful mixture of dic ed cling peaches, seedless grapes, maraschino cherries, pineapple and pears. With fruited chicken salad you might serve hot cheese Biscuits, cotiee ana tuage cane, Here's a mcnti that's sure to please. Fruited Chicken Salad 2 tablespoons fresh lemon juice 1 tablespoon water 1 "4 tablespoons sugar Vi teaspoon salt Vi teaspoon prepared mustard 1 teaspoon cornstarch 1 egg yolk Vt cud mayonnaise 1V4 cups diced cooked chicken Vfi cups well drained lruit cocktail Vt cup sliced celery Salad greens Combine lemon juice, water, sug ar, salt, mustard and cornstarcn, and blend well. Stir in lightly beat- en egg yolk and place over hot water, cook and stir until inicKen ed. Cool thoroughly and blend in miyonnai.se. Combine chicken, fruit cocktaU and celery, add dress ing mixture and blend lightly. Serve on salad greens. Makes 4 to 5 servings. LI - There's a new look to the aver age cookbook shelf. Instead of a few well-thumbed volumes, the modern housewife is apt to keep her recipes in a loose leaf notebook, or a convenient box. The notebook or box will contain many booklets and information provided by the manufacturers of well-Known food Drands. in addi tion, there will be a fair collection of advertisements, in which lead ing manufacturers join forces to bring detectable recipes to the con sumer. Women today have an adminis- strative attitude toward prepared foods they feel that someone else has done the preliminary chop ping, peeling and cooking, enabling them to arrive on the scene as an artist-chef. In addition, they feel that the booklets and other litera ture prepared by a number of lead ing companies are the results of research and experiment by quali fied persons, and they make full use of such material. -The consist ent quality of brand name food products make results predictable, and delicious. A booklet from the kitchens of a major soup company gives many tips on soup combinations, using soup for sauces, and giving menus built around soups. Recipes such as this one are given: iouper Scalloped Potato 1 can lOVa oz. condensed cream of chicken soup Vi to 44 cup milk Creamed Dried This savory spring supper or luncheon menu placed on one dish for smartly convenient serv ing consists of creamed dried beef with celery rice. Celery rice, made from pack age pre-cooked rice, celery, onion and butter, is appealingly light and flavorsome; it's very economical, too! And the creamed dried beef a recommended companion piece is also "on the light side" Ml y iiilllliIJNIfJIIIIIllllllllll)lllllllWiBIllil('iMlliHilljlia MMI NI'll I IIIMWWpy mum IMHMMIWI II fr Mil.iikASkAfcitM WMl I though the 2Vt cups of milk usedsaucepan. Add onion and to smooth it into its delightful con - sistency make it an extra nourish - ing entree for the month of Junced rice, water, and salt. Mix just . . . wnicn is Dairy Month. to moisten all rice. Bring quickly Creamed Dried Bnnf Celery Riceto a boil over high heat. Then cov 2 tablespoons butter er and remove from heat, Let 2 tablespoons finely chopped stand 13 minutes. onion Meanwhile, melt Vi cup butter in 1 cup sliced celery (Vi in. thick )skillct. Add dried beef and saute IVi cups (5-oz. package) pack- aged pre-cooked rice Festival Crepes Herald Advent Of Strawberries Here's a wonderfully festive des sert for strawberry season. Fresh juicy berries are rolled In delicate thin pancakes, then topped with a creamy cinnamon fluff. If you've never made these delicate thin pancakes before you 11 be pleasantly surprised at how quick ly you can icarn the deft art ol turning crepes. Or, if you prefer to leave this artistry to others, canned crepes are available in specialty food shops. The spicy fluff that perfects this flavor combination is made with dessert topping mix that stays fluffy atop warm dishes. This con venient packaged mix can be spic ed, tinted, or flavored before whip ping. More than that, it's low in cost and calories but withal keeps a rich creamy flavor that makes a wonderful topping for fruit, short cakes, pies and cake. Strawberry Crepes 3 eggs i cup sifted four V teaspoon salt VA teaspoons sugar 1 cup milk Season dash black pepper 4 cups sliced potatoes (about IVi lbs.) 1 cup diced cooked chicken (or 1 5-oz. can boned chicken) 1 small onion, sliced 1 tbsp. butter or margerine a dash paprika Combine soup, milk and pepper. In a buttered 2-qt. casserole ar range alternate layers of potatoes, chicken, onion and sauce. Dot top wun Duller, sprimue witn paprika Cover. Bake in a moderate oven (375 degrees F) for one hour. Un cover. Bake 15 minutes longer or until potatoes are tender. Dot with strips of pimento if desired. Makes 6 servings. The brand manufacturers of frozen food, too, do all they can to help the consumer. Often, the package of vegetables, meat or whatever carries additional cook ing tips; beyond this, manufactur ers put out booklets with recipes sucn as tins one: Tansy Pm Salad 1 package of frozen green peas, cooked Vi cup diced American cheese 1 small onion, diced 1 tablespoon finely diced dill pickle Cook peas according to direc tions. Cool. Mix ingredients lightly together in salad bowl. Add may onnaise, salt and pepper to taste. serve on lettuce. creamed dried beef Beef Is Simple Supper Twosome 1V4 cups water Va teaspoon salt Vi cup butter IVi cups (3-c-z. jar) dried beef, cut. (If dried beef seems too .salty, rinse in hot water before using.) V cup flour 2Yi cups milk 44 teaspoon Worcestershire sauce Dash of pepper Melt 2 tablespoons butter in celery and saute until onion is lightly browncd. Add packaged pre-cook until lightly browned. Add flour and stir until blended, Then add Butter cups sliced fresh strawber ries, sweetened to taste. Beat the eggs lightly; add the flour, salt, and sugar and beat well. Add the 1 cup milk and con tinue beating 3 to 4 minutes. Meanwhile, melt enough butter in a skillet to coat bottom and sides. When hot, por in about 3 tablespoons of batter. Tilt pan to make batter spread evenly forming a thin flat pancake, cook until batter bubbles. Turn and bake on other side. Repeat with remain ing batter. Fill each crepe with 1 to 2 tablespoons of the strawber ries. Roll up and arrange on heated serving plate. Top each crepe with cinnamon-topping. Serve warm. Makes ten 8-inch crepes. Cinnamon Fluff 1 package dessert topping mix cup milk Vt teaspoon vanilla Vd teaspoon cinnamon Combine dessert topping mix, Vt cup milk, vanilla, and cinnamon. Whip as directed on package. Chill. Need Outdoor Packages Make For A Practical Picnic Greatest boon to outdoor cooks since the charcoal grill is the pack aged dinner, a tasty combination of meat or fish and vegetables neatly wrapped in aluminum foil. Individual packaged dinners can milk gradually, stirring constant ly. Cook and stir over medium heat until sauce is smooth and thickened. Add Worcestershire sauce and pepper. Season with salt, if neded. Arrange eelnrv rien nn platter and serve with creamed dried beef. Makes 4 servings. I fax" x'rt Xn, &k 1 Easy-To-Fix Dishes . outdoor packaged dinners be prepared in advance and stored in the refrigerator until cooking time. Grilled Chicken In Foil 6 pieces precut chicken (leg with thigh preferred) or 2 pack ages frozen, precut chicken Vt cup softened butter or mar garine Salt Pepper 2 medium onions, chopped 2 tablespoons chopped parsley H pound mushrooms, chopped 6 double-thick squares, foil wrap 1. Hinso and dry fresh chicken. Allow frozen chicken to defrost enough to separate pieces. 2. Place each serving in center wrap. 3 Spread softened butler over chicken. Sprinkle wilh salt; pep per. 4. Top each serving with onions, parsley, musnrooms. 5. Bring up sides of foil. Fold down onto chicken in tight double fold. Fold ends up in tight double folds. (These tight folds are im portant since the packets must be turned during cooking.) 6. Foil packets may bo placed in freezer or refrigerator until ready to grill. 7. Place foil packages directly on coals; grill 30 minutes, turning once. 8. Serve in opened packages. 9. Yield: six servings. Picnic Fish Fillets Fish makes the perfect foil-pack aged picnic dinner, grilled with lemon butter or a barbecue sauce, or combined with fresh herbs and vegetables. Here's a picnic version that uses home-grown juicy tomatoes and, if you're lucky, tresniy-cauBht fish. If it's an inland picnic, substitute frozen fish fillets. The lemon iuice brings out the delicate flavor of the fish. The double-wrap of fou keeps the dollcato fillets in shape during cooking over the coals. 2 packages frozen fish fillets or 2 pounds fresh fillets Juice of 1 lemon Salt Paprika 6 slices bacon . festival crepes 2 medium onions, sliced 2 tomatoes, sliced 1. Allow fish to defrost enough to separate fillets. 2. Divide fillets into servings. 3. Place each serving in center of square of foil wrap. 4. bprinkle with lemon Iuice. salt, paprika. s. Top each serving with bacon slice, slices of onion, tomato. 6. Bring up sides of foil wrap; fold down onto fish in tight double fold: fold ends up in tight double folds. 7. Place each package In center of another square of foil wrap; wrap in same way with double folds. 8. Place packages directly on coals; grill 15-20 minutes for froz en fillets, 10-15 minutes for fresh fillets; .do not turn. . 9. Serve in opened packages. 10 Yield: six servings. Shrimp Kebabs 1 pound green shrimp, washed, cleaned 1 1-pound can pineapple chunks Vi cup soy sauce 4 slices bacon, cut into 2-inch pieces 1. Place shrimp, pineapple in bowl; top with soy sauce. Let stand 30 minutes. 2. Alternate shrimp, pineapple, bacon pieces on small skewers. 3. Place each filled skewer in center of lightly greased, double thick square of foil wrap. Bring up sides of foil: fold down over kebabs in tight double fold. Fold each end over twice, being careful not to piece foil on tips of skewers. 4. - Place In Refrigerator until ready for cooking. 5. Place packages on grill. Broil 12-14 minutes, - turning once. 6. Serve in opened packages. 7. Yield: six to eight servings. USE BEANS ON TOMATOES If rushed for dinner, put a vege table salad together quickly.' Drain canned green beans; arrange the tender, stringlcss beans over sliced tomatoes and drizzle with sharp French dressing. Sprinkle with crumbled Roquefort cheese or chopped hard-cooked egg.
