Memorial
"j The Nowt-Roview, ROSEBURG. OREGON THURSDAY, MAY 21, 1959 UO-59 SECTION TWO
T Ni Home Cooking, Gone Modern
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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
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Day, Starting Of Picnic
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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.
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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"
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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.
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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.