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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 16, 1960)
'gffgON State ubrXUV m 1? 1SSD f. (Mm ? atone 26 SECOND SECTION The i' - . Serve Clown Cones And Cookies For Your Back Yard Circus Party Step right up! under the Big Top, which can be your whole back yard. Come summer, when kiddies are out of school, we're often lost as to how to entertain them. Here's an idea that's fun for both chil dren and adults and so easy to do. A circus party in the back yard. Make the refreshments at this party a main attraction. Perform ing in the center ring are these pudgy little clown cones. Instead of using regular ice cream cones make clown hats using a delicious puffed rice mixture. It's a tasty combination of puffed rice, butter, peanut butter and marshmaliows easy to make and even easier for children to eat. Place a dipper of ice cream on an individual serving plate. Now decorate each ice cream ball with a jolly face using raisins and chocolate bits. Top each with a cone hat and, presto, Mr. Clownl Here's a word to the wise dip the ice cream balls and decorate before party time and place in your freezer. This eliminates all last minute rushing! Before party time, bake rolled oats animal circus cookies and dec orate each one with confectioners' sugar frosting and silver candies. The rolled oats in the recipe makes them nutty-good and so nutritious A Good Way To Get Acquainted With Other Countries Is To Exchange Food Customs The best part, we think, of get ting to know another country is getting to know their foods and eating customs. As part ' of this exchange program, Russians can savor a cone of .our irresistible ice cream while we sip a bowl of beet borsch. Steamy hot or chilly cold this creamy good and thick soup satisfies the most hearty of appe tites. Now with our conveniently pack aged foods, we can enjoy in min utes, recipes that took a Russian grandmother hours of prepara tion and cooking time. The beets had to be washed and pared, or cooked in jackets which were later removed. Then, after slowly sim mering, the beet broth was sweet ened and soured in just right pro portions for a langy blend. Na turally, the borsch had to be made in large quantity, for by the lime each member of the family de cided if more sweet or sour should be added, there would hardly he enough left for the dinner meal. News - Review THURSDAY, JUNE 16, 1960 140-60 , , , circus party for your busy little circus goers. 1 Complete the refreshment table with big mugs of pink lemonade and gay, festive balloons, it's easy to be ringmaster at a party like this one that will long be re membered by your little ones and their friends! Clown Con Makes 12 con . 5 cups puffed rice . i cup butter or margarine y cup peanut butter Vi lb, (about 32 marshmaliows 2 pints vanilla ice cream Semi-sweet chocolate pieces ' Raisins,' cut in pieces Bed cinnamon candies Heat puffed rice in shallow pan in moderate oven (350 degrees F.) for 10 minutes. Pour into a large greased bowl. Melt butter, peanut butter and marshmaliows in a dou ble boiler, stirring occasionally un til smooth. ... Pour marshtnallow mixture over puffed rice and stir until kernels are evenly coated. With greased hands, shape mix ture into cones, using thumb as a mold to shape mixture around. Gen tly remove cones and cool, . Dip 12 large scoops of ice cream; make faces on ice cream using chocolate pieces for eyes and piec es of raisins for mouth and red cinnamon candies for nose, (These Fond of appetizers, the Russian homemaker might begin the meal with herring, sauced with sour cream or pickled and served with nippy onion rings. Dark and chewy rye bread slathered with creamy butter and crisp, fresh cucumber slices would be choice accompani ments. , ' On a wintry day, the beet borsch would be best served piping hot topped with a spoonful of s o u r cream. But in warm weather, there's nothing quite as refreshing as a bowl of chilled vegetable soup delightfully flavored and decorated by a dollop of sour cream. Pan cakes occupy a special place in Russian cuisine. Stuffed and roll ed with flavorsome cottage cheese and the fresh ripe berries of the season, then garnished with sour cream, these blini make a satis fying finale for a spring or sum mer meal. , For fun with foreign fare, try our easy, family-size recipe for beet borsch that, calls for staples , , beet borsch : faces can be prepared ahead of party time and kept m the freezer,) rjace on com plates and top with cone fiats. Animal Circus Cockiei , Makes about 3 dozen 2 cups sifted enriched flour 1 teaspoon soda 14 teaspoon salt Vk cup butter or margarine, soft l cup Drown sugar 1 egg .' Vt cup milk 114 teaspoons vanilla 2 cups rolled oats (quick or old fashioned, uncooked) ' White confectioners' sugar frost ing Silver candy dragees "Sift together flour, soda and salt into mixing bowl. Add batter, sug ar, egg, milk and vaniila; beat un til smooth, about 2 minutes, Sttr m oats. ChuJ, Sprinkle canvas or board lightly with confectioners' sugar." Roll dough out to W-ineh thickness. Dip edges ot animal cooky cutters id confectioners' sugar and cut out cookies. Place on greased cooky sneeis, , i Bake In moderate oven (375 de grees F.) 8 to 10 minutes. Re move from cooky sheets and cool. Decorate with confectioners' sugar frosting and candy dragees. irom your grocery shelf: one can cream of vegetable soup and one can sliced beets. Put them to gether with nourishing milk, vine gar and sugar for sparkling taste and you have as wholesome and tempting a soup as you could hope to una. Beer Borsch , 6-8 servings 1. can cream of vegetable soup plus enough ' milk to make 2 cups 2 cups (l ib. can) sliced beets z tablespoons white vinegar 2 tablespoons sugar., 2 cups milk, scalding Dairy sour cream. Place soup, milk, beets, vinegar and sugar in a heavy-duty sauce pan and simmer about 10 minutes Stirring constantly, gradually add scalding milk. Serve in earthen ware-type soup plates. Top each serving with a large dolsop of sour cream. Beet borsch may also be served chilled. Serve A Luncheon Plate At A June Bridal Party Reception in a flower-gay gar den, , .delicious refreshments lov ingly prepared by her feminine kith and kin. . .lucky the bride who can number these among the joyous memories' o her day of days. One masterpiece on the wedding buffet can be this luncheon salad plate. It is simple enough for a home caterer to manage easily, yet it has bridal party beauty and delicious flavor. The only part that requires ac tual making is the individual jelly molds, , .and that can be done Ine day before. These cool and re freshing little affairs boast the sprightly tang of canned apple sauce, of oranges and cherries and lemon, with bits of celery added for crunch. The jellies are arrang ed with mounds of ripe, red straw berries between, ail circling a great bowl of cottage cheese cap ped with toasted almonds. Tiny bread ana butter sandwiches are a perfect accompaniment, , .for a wedding, cut the sandwiches in heart shape. The jellied molds can be inviting summer fare for the family meals too. For suppers, you might serve them on crisp greens, along with eold cuts and hot rolls. Or, served with the cheese and berries, they make a luncheon entree. The quantity gives makes eight molds, t or parties and weddings. - " " ' " ' , 'x a s V Mi ' wedding luncheon saiad plate Tasty Sandwiches And Cookies Are Ideal For Outdoor Picnics The first sign Is an almost wist ful remark, along the lines of "ev erything tastes so much better out side.". Then follows the sharp scent ing of someone else's . hickory smoke on the breeze. In the final stages comes the rooting about in the basement or garage for the hamburger grill and long-handled fork and salt and pepper shakers put away reluctantly last autumn. These are the symptoms, though they may vary slightly from one family to the next, of pienie fever or outdoor-eatingitis, call it what you will. Like baseball, it happens every spring. Let's see what the boys in the backyard will have. For those who like their picnic on the gourmet side, iwitlt bever ages and melons cooling in a near by brook, here's a tasty sandwich that will travel to your picnic site. Spread cheese surprise sand wich filling oa whole wheat or pumpernickel bread. Bring re ntable or watercress separately and add it, still crisp, to the sand wiches just before serving. Crisp banana peanut butter cookies with fresh fruit are a fine dessert for a carry-atoag picnic. While the more advanced out door cooking enthusiasts may spurn anything so simple as ground beef patties, flavorsome hamburg ers deluxe will ebange some minds, Chopepd tomatoes and apples en hance these out - of - the - ordi nary beef and pork burgers. hes Surpriw Sandwich 1 8-oz. package cream cheese, softened 3 tablespoons finely chopped onions S tablespoons finely cut greea pepper 3 tablespoons chill sauce 3 hard-cooked eggs, finely chop ped Vi teaspoon salt Dash pepper Make Ice Cream Delicious With Fruit Sundae Topping Make ice cream an extra-special dessert with a fruit sundae topping. It's a matter of five minutes to "put together this excellent dress-up for lee cream. Caused fruit cock tail, thickened a bit and spiked with orange juice and rind, makes a wonderful sauce. Dieting? Serve it on orange sherbet instead of ice cream. It's good, too, on sponge or angel cake. Fruit Sundt Topping Vt cup sugar J Mi teaspoons cornstarch V cup orange juice 1 tablespoon grated orange rind I cup drained canned fruit cock tail , Bfcnd sugar and cornstarch. Stir in orange juice, and cook and stir until mixture boils and it clear and you can, of course, double or triple the quantities to give you the num ber you wish. Wedding Luncheon Salad Plat 1 package lemon flavor gelatin 1 eup boiling water VA teaspoons grated lentoa rind 2 tablespoons lemon juice Few grains salt Z cups canned apple sauce h eup diced celery cup chopped orange wedges Vt cup chopped maraschino cherries 2 1-pound packages cottage cheese Toasted almonds Strawberries Watercress Fruit salad dressing '; ' Dissolve gelatin in boiling water; add lemon rind, lemon juice and salt; mix. Add apple sauce, cel ery, chopped oranges and chopped cherries. Mix well. Four into la dividual molds; chili until set, , Mound cottage cheese in large bowl; sprinkle cheese with toasted almonds. Surround bawl with wa tercress on round platter, Unmold apple sauce molds; arrange equal distance around cheese. Between each mold arrange strawberries. Serve with fruit salad dressing, Makes eight servings. Fro It Salad Dressing: Combine equal quantities of mayonnaise and whipped cream, - - Vi cup ready-to-eat nulriiion- eoiucemrale 1 y ' Combine all ineredientsf la med ium-sized bowl; mix thoroughly. use as sanuwien itumg, i Yialft: 2 cups filling, ; sufficient for S sandwiches. Banana Paantt? Bttrtar Csotriw , 1 eup sifted flour , - 44 teaspoon baking powder teaspoon bakisg soda , Vt teaspoon salt 14 cup ready-to-eat nutrition , concentrate cup peanut butter ' Vt cup salad oil Vi cup granulated sugar yi cup brown sugar, firmly , packed :,i cup mashed ripe bananas Sitt together flour, baking pow der, soda and salt. Stir is reaay to eat nutrition concentrate. Blend peanut butter, oil and sugars. Add bananas, thes flour mixture; mix I well. Shape mixture into 1-inch I bails and place on greased baking i sheets. Bake in moderate oven (SIS degrees F.) about 11 min utes, SM: 3W dozen cookies, 2 inch es to diameter, - Hamburgers Batuxa Vi eup chopped fresh or canned tomatoes 1 cup chopped pared apples I pound ground beef 'A pound ground pork Vi cup finely diced celery A cup chopped onions Hi cups avea-toasted rie cereal 1A teaspoons salt Ut teasooon nenser Combine alt ingredients, misting lightly but thoroughly. Maps mto 8 patties. Fry patties in smalt amount ef heated shortening over medium heat until browned oa both sides and thoroughly cooked, turn ing only once. Yialdi S servings. thickened. Remove from heat ni add orange rind and weil drained frett cocktail. Chill thoroughly. Serve over vanilla ice cream. Makes 154 cups sauct, PINIAPPLI MiLBAS Easy to prepare and prefty to serve are Pineapple Melbas, Drain slice of canned pineapple and ar range on individual plates. Top each slice with a scoop of vanilla ics cream. Pour a puree at rasp berries ever ice cream. The rasp berry puree can he made by whirl ing a package of frozen berries in a blender or forcing them through a sieve. If you are not counting calories, garnish with whipped cream. rrmm 1 aH W,,- f!, 1" Combine Tapioca Cream, Peaches To Make A This is the mahta for everybody to enjoyl fresh peaches. , .jotcy, sweet aid brimming , with flavor, At breakfast they start the day off right served oa csreat er plain with cream. Throogltoat the day they ntafce a wonderful snack "eat-en-in-ha!td. As a dessert they grace tlie table in shortcakes, cob blers, a&d pies Here, tin this "special pis quick cooking tapioca- is ,MBbineft with milk, eggs and sugar to make a fluffy-Hght filling .for an usbaked graham cracker crest This to chill ed; tea when, ready to serve quickly add a topping of sliced neaches. The peach slices, by the way, should be sprinkled with lem on juice to prevent discoloring. Peach Tap Taptosc Crim Pi 1 egg white . , . When Hungry Youngsters Arrive Be Ready With A Delicious Cheese Sand wich Filling Nextlime, "What have we gat toi eat?" is asked in your house, be! ready with a zesty sandwich fill-1 mglike blushing cheese beef sneead. Named for its rosy hue. wis tangy concoction of stewed to matoes and Cheddar cheese, sharp or. mtttt, is seated wtut stireadedi beef, h slightly beaten raw tut as stirred into the mixture to add extra Haver and to hold the blend together, Blushing cheese-beef spread may tsa retngerator-storea. ia a eav-l seed crock or jar tor several weeks! , , . .keeping Us good taste aa ihej a ay it, was prepared. Tfouit find this spread makes a hearty sand wich for eating any time ef the aay or night, : If snaekine is for soar family what family doesn't like to snack jHitltt a do-it-youvsetf snack shop. Stock the bread box with assorted breads. There's such a variety to include that no two sasdwiehes need ever taste alike. Stock up with chewy rye, crunehy whole wheat, crusty French, hard roils, long buns, onion topped toaves or rolls or whatever kinds best suit ysur fancy, Crackers of every flavor variety are a must in a snackl shop, aiong with mustard, picKies, mm K5 t 7, f-v' , Cottage Cheese Patties Seem Most Appropriate When Serving Guests Who Are Calorie Conscious Nothing it more difficult for a dieter or embarrassing to her host ess than to accept a luncheon invi tation, then sit down to a meal of such staggering calorie content that it's possible Miy to nibble at her food. Therefore, if you're en tertaining a group you know in cludes weight-watchers, it's con siderate to plan a menu with an entree that will be within their al lowances. Serve accompaniments or a dessert to satisfy slimmer guest. A luncheon entree bath novel and low in calorics is cottage cheese patties. The cottage cheese which is their basis is enlivened by car rots, onions, parsley and, if da- H f peach top fapsoca-pis Scrumptious 2 tablespoass sugar ; 1 egg yolk ' 2 cups milk 3 tablespoons qutefc-eaoktag; tap hwa teaspoon salt J or J tablespoons sugar I teaspoon gelatin (i teaspoon vanilla 1 Mncb graham cracker pis shell Sliced peaches Beat egg white antil fasmy, Add 2 tablespoons sugar and continue beating with egg beater eirttl raer tngue stands in soft peaks, . Set aside. Mix egg yolk, milk, atttek-coofe-iag taptaea, salt, 2 ar 3 tablesnosns sugar, and gelatin in saucepan. Cook and stir over medtata heat until mixture comes to a full boil catsup and other trimmings. i Open shop near the refrigerater,! so it win se my a aanti s reaen Mushing cheese-beef spread and the many fine delicatessen cheeses and meats convenient for sandwich; fix ings, ,Ts make a good1 sandwich tetter, spread softened, flavarsame butter to every edge of tit bread, This wttt prevent a sandwich with mofat filling from becoming soggy. Mtik is a sandwich's best friend. Serve chseolats milk, whits or a fruit flavored: milk shake for a taste- deagitt on a hot summers night, Slashing Cnnx-Beef Saresd hi m tttft Z cops (tin, cas) stewed toma toes 2 cups shredded QiedMar cheese 1 package 354 to t-az.) dried beef, shredded K eup VA stick) tetter ; 1 egg, slightly beatea Heat tomatoes to simmering point; add Cheddar ,heese beef and butter, stirring trattt meBed, Remove from heat and stir in egg, Psur into crock or Jsr, coyer and store ta refrigerator, Use as a spread fcr sandwiches andor crackers. , , collage cheese patties sired, green pepper. Shaped taio egg, rolled ia crisp ready-to-eat : baked. Yoa couldn't choose a stare appropriate dtsn lor a spring lonea eon. Cottage Chws Fattwt t tablespoons mmced amass V cop grated carrels , 2 tablespoons minced parsley t eups cottage cheese, well- drained 1 teaspoon salt Vi teaspoon pepper 'A teaspoon paprika t cups soft bread cratebt i egg Dessert (S to 'S -minutes),. Remove from heat. ' ery slowly pour sir.a'J amount of hot mrxtuie into meringue, Meradtag welL Quiekty stir iare taatoiag tapioca mattes. Add van illa art Mend well. Stir after about 26 BttBittes, Pour mto pie shell, CUB until firm. "Wnen ready to serve, top generously with sliced peaches, . Unbaked Sraham Crackar Crumb Crust VA eup fins granam cracker erembs 2 tablespoons sugar Vt eup tetter, meued Combtfte crumbs and sugar. Add melted batter and mis well. Press firmly with back s spasm sa bot tom and shies of S-toeh pie pan, Chill 1 hour before filling. , CREDIT UHSS Pictur rwi accompanying stories; American Dairy Assn., TJ Quaker Oats Company, Processed Apples Iitstttsae, General Feeds Kiteaeas. SMrwt: American: Diiry Asss,, California Foods Re search Institute, Kellogg Com pany, ECONOMY BEEP ROAST Here's a Iw to the small fam By; em will sometimes find m supermarket counters cute beef shank two inches thick with a cen ter bone, weighing Hi to 2 pounds. These cas be tented into miniatura roasts with the flavor and jsteiness. of rib roasts by marinating to ouve olfe Just pare tte meat with a ionf-tinest fork or ice pick, tnca taw genersffidy with the live oil so that the oil soaks into the meat. Do tab at least half as? hour be far taasfiag;. Place la 325 fegrea oven, roast 25 rntoute per pound for medium-rare, Eacfc cut makes only 2 or 3 servings feat cost is so low you can afford a tiny roast for each person. I 2 tahlcsDoons ' water 2 cups rcauy-to-eat high protein Conic cottaisc hi onions, carrots, parsley. ui"e r;u ?aigr,;nii3. rag thorouabiv. Sir in brj entraps, Shape mto 8 large pausi or IS small patties. Beat eg with water. Sip patties ta egg mixture; rail in ready-to-eat high proioii cereal. Ptace to greased shallow pan. Bake ta very hot even !4rs degrees K, about S minutes or un til tightly browned and tBSBsugr,. ly heated. Serve at once., - Viehh servings. Natal If desired, 1 tabfcspoosj mhtrrrt green pepper may be, add led with. the. vegetables,
