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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 30, 1960)
LIBRART? JU L M 1960 Frosty Fruit Cube Punch - Is A Cool Summer Drink gaj SECOND SECTION Roseburg, Ore. THURSDAY, JUNE Wiener-Que For Evening It's summertime and the living is easy, especially when such good food is ready to go with you on as short a journey as to the back yard fence or to a favorite spot in the woods. Front and center, for they always steal the show, are fresh, ripe and luscious sweet cherries, the perfect fruit for snack ing along the way or as dessert when the ultimate in destinations has been reached. These fresh ripe cherries travel with equanimity from Pacific Northwest orchards to many areas throughout the United States, care fully wrapped in polyethylene lug liners that protect and preserve their orchard freshness. A plastic bag will continue to keep this lus cious fruit at its peak of flavor, while stored in the refrigerator or on its way to hither and yon for summer fun. Most of the cherries that come your way are the dark garnet Good, Tasty Sunburst Salad Is As Bright And Cheery As A Warm Fourth Of July Day Sunburst salad, as . cheerful and bright as a summer day, combines the fruit of warm lands with the fruit of warm seas. Canned tuna, from the sparkling waters off Cali fornia and points south, provides the main ingredient for an interest ing and nourishing salad that can be prepared in a few minutes. On a hot day, that's good news, be cause you can assemble it at a respectful distance from the stove. To make your tuna salad color ful and even more refreshing, dec orate it with sunny fruits. A crown of green and yellow avocado, for instance, gives it particular distinc tion. Add a ring of orange sections around the base and you have a centerpiece worthy of the most ele gant summer table. You can vary your sunburst sal ad any way you like simply by Raspberry Scone Shortcake Is Simple To Make And Refreshing Looking for' a dessert that's re freshing and easy to make? Look no further! Golden shortcakes top ped with fresh summer fruits will capture a starring role ac dessert time. Raspberry scone shortcake has the personality to steal the show! Here's shortcake with a flair a golden ring of flaky scones, topped with orange sugar and filled generously with mouth watering raspberries. Top this heavenly cre . . . weiner que Is A Delightful Treat Meals In The Backyard Bings, the elite of the cherry crop. Lambert cherries are also popu lar, as is the light colored Royal Anne, although the bulk of this variety is transformed to the vers atile maraschino and candied cher ries. Bean pots ' are almost as easy to take as cherries and the frag rant mixture contained within is as varied as the choice of picnic spots. Traditionally New England is the square of salt pork, while the Midwest decrees that baked beans carry the flavor of tomatoes plus a healthy basting of catsup when serving. Maple syrup and an on ion buried in the depths of the pot typifies Vermont beans, a treat wherever you travel. A small portable stove that isn't any larger than one of milady's handbags goes along to heat the wieners in their spicy sauce a sauce that is composed at leisure, to be heated and served in a hur varying the fruit. Cut fresh pine apple l'ings in half and surround the salad with them as a substi tute for the orange sections. Or stud the salad with gay canta loupe, cut in balls or neat squares. Honeydew melon and grapes also stand ready to add their grace notes to the tuna. The basic salad itself is a sim ple mixture of tuna. . . .flavor sealed in vegetable oil. .. .celery and mayonnaise. There's also a pleasant flavor surprise in the form of a little ginger for seasoning. A bit of minced onion and a sprin kling of capers complete the story. And you can be sure of one thing: sunburst salad is a story that Al ways has a happy ending! Sunburst Tuna Salad 1 can (614 or 7 ounces) tuna- ation with a cloud of sweet whipped cream. Scones are relatives of those family favorites biscuits! Egg and sugar make the scone dough delightfully sweet and extra rich. When you bake these flaky golden scones, use enriched flour. It helps supply your family with essentia! thiamine, riboflavin, niacin and food iron. Look for the enriched label on the baked foods vou buy, too, for good nutrition comes in -4T mm TP raspberry scone shortcake 30, 1960 151-60 ry when the latest words seem to be when do we eat? Wiener-Qu 1 tablespoon sugar l'i teaspoons salt 'A teaspoon chili powder 1 teaspoon barbecue powder 1 tablespoon onion flakes 1 can tomato paste (6 oz.) 14 cup vinegar 2 tablespoons Worcestershire sauce 1 InhlesDoon butter 1 tablespoon prepared mustard Mi cup water Dash of Tabasco sauce Dash of liquid smoke, if desired 1 lb., wieners Combine dry ingredients, add liquid ingredients and stir to blend Cook over low heat for 30 min utes. Add weiners and simmer un til heated through. Serve on toast ed buns with additional sauce. Makes 10 servings. in-vesetable oil 14 cup diced celery 1 cup diced fruit (see note) 1 tablespoon capers, optional 1 teaspoon minced onion 'A teaspoon ginger 3 tablesDOohs mavonnaise Combine tuna and remaining in gredients in mixing bowl. Tos3 lightly to blend. Turn onto shred ded lettuce, uarnisn wiin aumuonai fruit if desired. Yield: 2 to 3 servings. Note: Diced cantaloupe, honey- dew mellon, sliced grapes or halv ed orange sections may be used If desired, recipe may be dou bled. The salad may also be 'molded' by packing mixture into a 2 or 4-cup measure if single or double recipe is used, invert on shredded lettuce, uarnisn witn avo cado slices and orange sections. many packages. Serve these wholesome short cakes with tall frosty glasses of iced tea or lemonade lor a sum mertime treat that's sure to please Raspberry Scon Shortcake 2 cups sifted enriched flour (see note) 1 tablespoon baking powder 1 teaspoon salt .2 tablespoons sugar ' cup shortening 1 egg, beaten On a hot summer day there's no nicer sound than the tinkle of ice cubes in a glass. And nothing more refreshing than a fruit juice punch poured over those ice cubes. But the drink will be doubly delicious if, the frosty cubes are made of fruit juices. The vari - colored cubes will add not only "Coolth" to the drink but color and flavor, loo. To make the cubes, use . auick- frozen fruit juice concentrates, re constituted with water as directed on the cans. Pour each juice into a separate ice cube tray and freeze until firm. (Set aside any left-over juice to use in the Dunch.) After freezing, the fruit cubes can be piled in a plastic bag and stored in the freezer to use as needed. along with bottled carbonated drinks or any simple fruit juice frosty fruit Inwn mi . I I IMnH T-" I j -4 f i 4 V .i-ir Ar , Drum Sandwiches Will Bring Hungry Folks Rap-a-tap drum sandwiches will bring hungry folks to the table un the double. The precision rows of sandwiches on the platter present an "about face" for the meat side's outside and the bread side's inside. Smarlly crossed drumsticks com plete with olive heads finish the parade dress. For eating enjoyment, sliced bol ogna and cooked salami are fa vorites of parade watchers every where. These handy sliced table ready meals are fully cooked when purchased. The well-known brand name on the package takes the guess-work out of shopping. This la bel assures the homemakcr that the meats are prepared in near by kitchens and rushed to fooJ stores at the peak of freshness. Only carefully selected cuts of meat and just-like-home seasonings are used. ' . It is always fun to have some thing clever to serve family and friends on our national holidays. Rap-a-tap drum sandwiches stand front and center for July 4th cele brations because they are easy to prepare and assemble in advance. The completed sandwiches should be covered with a damp cloth and stored in the refrigerator until time to serve. It is a good idea to make several extra sandwiches. Hearty appetites together with pa triotic appreciation will make it necessary to call out the reserves. Rap-A-Tap Drum Sandwich! Yield: 8 sandwiches 8 ounce package sliced bologna or cooked salami 16 slices bread cup salad dressing 1 tablespoon prepared mustard 'i teaspoon Worcestershire sauce V cup sliced pimiento olives Green pepper Pimiento olives Cut slices of bread the same size as the bologna. Combine salad dressing, mustard, Worcestershire sauce, and olives. Cover half of the slices with the salad dressing-mustard sDread. Top with remainine slices of bread. Place a slice of bologna on each sandwich. To make the strings of the drum cut thin stripes of green pepper VA inches long, bpread a mtie mayonnaise on pieces of pepper and lay them in a diagonal pat- Vi cup milk 2 tablespoons melted butter or margarine Vt cup sugar 1 tablespoon grated orange rind 1 quart sweetened raspberries Whipping cream, if desired Sift together flour, baking pow der, salt and 2 tablespoons sugar. Cut or rub in shortening until mix ture is crumbly. Combine egg and milk and add enough liquid to flour mixture to make a soft dough. Turn out on lightly floured board or Dastrv cloth. Knead gently 30 seconds. Roll out ''4-inch thick. Brush with melted butter or margarine. Mix M cup sugar and orange rind. Sprinkle evenly over dough. Cut with flour ed 3-inch biscuit cutter. Arrange in circle in greased 9 inch round pan, overlapping bis cuits. Bake in hot oven (425 de grees F. ) 15 to 20 minutes. Fill ring with sweetened raspberries Serve with whipped cream, desired. Makes 6 servings. Note: If self-rising flour is used, omit baking powder and salt punch. The combination given be low is a good one. ' Frosty Fruit Cub Punch 2 cans (6 ounces each) quick frozen concentrated lemonade 1 can (6 ounces) quick-frozen concentrated orange juice 1 can (6 ounces) quick-frozen concentrated grape juice -1 quart ginger ale Separately mix 1 can quick-frozen lemonade, orange juice and grape juice with water as directed on the can. Pour each juice into an ice cube tray, setting aside any juice that is left over. Freeze until firm. About 15 minutes before serving, mix second can of lemonade with water. Then combine with ginger ale in a punch bowl or pitcher. Add remaining reconstituted fruit juices and fruit-ice cubes. Makes 2 quarts or 12 to 14 servings. cube punch To The Table tern around the side of the sand wich. To make the drum beaters, place pimiento olives on the ends of 2 wooden picks, flace beside drum sanavicn on the plate. Eltgant Sandwich Build-Up Yield: 12 sandwiches 2 packages (6 ounces each) . sliced cooked ham or pickle ana pimicmo loai -14 cup salad dressinir ' ' 14 teaspoon Worcestershire sauce ' z teaspoons prepared mustard 'A teaspoon horseradish 3 tablespoons finely chopped dill picKie 14 cup sliced pimiento olives 12 slices white or whole wheat oreaa To make the spread. ' combine salad dressing, Worcestershire sauce, mustard, horseradish, dill liii-Kie, ana olives. lo make the sandwiches, cut crusts from slices of bread. Cover one slice with spread. Top with 2 slices of meat. Place second slice of bread on meat. Spoon . on spread. Again top with 2 meat slices. Lover with spread. Top with third slice of bread. Cut sandwich into triangular shaped quarters by slicing from corner to corner. Secure each sandwich with a wood en pick. STEAK TREAT. Saucy steaks are sure to make a hit at your next patio Dartv. Sizzle steaks on outdoor grill, then iop wun mis musnroom not sauce. Saute 1 cup chopped onions in 'A stick butter until tender and trans parent. Combine with 'A stick but ter, 2 4-ounce cans drained, sliced mushrooms, 1 teaspoon garlic salt, V teaspoon cayenne pepper, 2 cups catsup and 1 can chopped anchovy fillets. FESTIVE HAM SLICE Place one-inch thick slice fully cooked ham in shallow baking dish; stud with whole cloves; sprinkle well with brown sugar. Pour to cup of syrup drained from a No. 2 can of pineapple chunks or tidbits over ham and bake lit 300 degrees F. for an hour un covered. Top with drained pine apple chunks or tidbits and bake 15 minutes longer. Makes 4 or 5 servings. HOW TO DRESS A SALAD A favorite European way of dressing salad is to add a table spoon or two of olive oil first to the salad greens, then add the vin egar blended with salt, pepper and other condiments. The greens are less likely to wilt when blended first with the olive oil and they seem , to absorb the seasonings more effectively. FLAVORED CUPCAKES Next time you're baking choco late cupcakes, blend teaspoon almond flavoring and 14 cup chop ped almonds into batter. Bake according to recipe directions. For a quick frosting trick before re moving from cupcake tins, top each cake with marsnmallow and sprin kling of chopped almonds. Toast until golden under broiler. MACARONI HINT When cooking macaroni or spa- . ghetti, add a tablespoon or two of Utivc VII tu in v nnin. j inn yi c" vents water from boiling over and keeps the strands of macaroni separate. Fourth Of July Sandwiches Provide A Patriotic Touch For A Celebration A platter of star-spangled sand-' wiches provides the patriotic touch for a fourth of July party. It is a novel approach to the cold cuts and cheese always to popular at hot weather gatherings.. . The flags are made of a variety of table-ready meats. The wide range of snapes, tiavors and dif erences in color : make it easy to assemble appropriate .combina tions to please all tastes and suit tne occasion too. Many sliced, pre-packaged table- ready meats will be found in re frigerated cases at local food stores. These handy meats should De stored in tne retrigerator at home too and used within three days. Selecting packages with a famous brand name assures - the usy homemaker that these table- ready meals are prepared in near by kitchens and rushed to stores at the peak of freshness. Only carefully selected cuts .of. meat and just-like-home seasonings are used. Alternate strips of mild flavored bologna and1 zesty salami are one tasty combination which gives the desired striped effect. The stars are made with a decorator cap or pastry tube and the cheese spread which comes in a pliable Cottage Cheese Fruit Platter Is Elegant In Appearance And Tasty And Filling Too Little Miss Muffet sat on a tuf fet eating her curds and whey . . . when she could have been eating cottage' cheese. All she had to do was to remove the . whey, wash, drain and salt the curd and she would have had a tasty snack. Today, cottage cheese is a four star kitchen favorite because it tastes good to every age, because it's nourishing, economical and slimming, Collage cheese Is versatile too. A generous scooping of it can be the hub of a cool, summer fruit platter. All this involves is a mound of collage cheese set on salad greens with spokes of - honeydew melon wedges, cantcloupe balls, blueberries, watermelon or what ever fruit is preferred. A generous serving constitutes a healthy, light meal. Ounce for ounce, cottage cheese has as much protein as meat, fish or chicken and it's low in calories too 14 cup is only 81 calories. For both reasons it is the dieter's delight. Combined in a salad dress ing it adds perky flavor to a thin ning fruit or vegetable :s!ad. Chil dren like it too, because of its mild and creamy flavor. With a curly carrot stick, two grapes and one raspberry, a funny face can be imposed on a heaping spoonful of cottage cheese. This will give them a laugh and good nutrition, all in the same bite. Cottage cheese can be just as elegant as it is practical. A cot tage cheese mold, for example, will highlight a special luncheon or dinner. It's a joy to prepare even when the weather makes even when the weather makes the f8 v ' i t " Vt tk , . Fourth of ' July sandwiches squeeze tube. For variety, both) stars and stripes can be made with fluted ribbons of cheese spread atop a slice of one of the square meat loaves. Sharp, milk, bluelle or smoky cheese spread, is certain to provide a flavor com plement to each table-ready meat. Star Spangled Sandwiches i Yield: 15 sandwiches 7 oi, package sliced bologna 7 oz. package sliced salami 7 oz. package pickle and pimien to loaf . -14 cup mustard 1 . : 1 cup mayonnaise - ' A , Vi cup pickle relish 1 teaspoon garlic salt ' ' 15 slices white sandwich bread 1 tube bluelle cheese spread Combine mustard, mayonnaise. pickle relish and garlic salt to gether in a bowl. Blend well. Cov er slices of bread generously with tne. mustard - mayonnaise spread Place one slice of pickle and pi miento loaf on . each of 7 slices of bread. Using a decorator tube. squeeze cheese stars and stripes on each sandwich. Cut each slice of bologna and salami into -inch strips. Overlap bologna and salami strips alter nately across each of the remain ing 8 slices of bread. Four strips of kitchen an. "abandon hope all ye who enter here" proposition. The mold is made, by adding cottage cheese to a cool mixture of gela tine and milk and . flavoring with the indicated :. amounts of salt, grated onion,, diced celery and green pepper. ' Nowadays cottage cheese - is packaged in waxed paper tubs with metal lids to insure peak quality and flavor. This packaging offers maximum protection be cause it saves the product from physical damage, off - flavor change in color and shrinkage or drying. When it arrives in the kitchen it should be properly, re frigerated. Here again the metal lid package is an asset because it insures a. tight rcscal, ; Cottage cheese is a splendid in vestment in terms of both economy and nutrition. Come to think of it, it's as compatible with the daily diet as children are with nursery rhymes. Cottig Chs Fruit Platter , 'Mound cottage cheese on salad greens in center of fruit platter. Surround with - honeydew melon wedges,- watermelon spears, can taloupe balls, banana slices, blue berries and other fresh fruits in 'season, 1 ,. Cortege Cheei Saled Dressing) 1'4 cups evaporated mille " 1 teaspoon sugar : . .t '-. 14 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon celery seed , ; 14 teaspoon sail ' Vt teaspoon Tabasco :, ' V . cottage , cheese plate ' I ' each kind of meat should cover the top of each sandwich. Use a dec orator tube of cheese spread to make 9 . stars in the upper, ieii . hand corner of each slice. , Creamy Suppar Skillet Yield: -4 to 5 servings '2 cups bite-size pieces salami, pickle and pimiento loaf and bologna 3 tablespoons butter or mar- , garine , 3 tablespoons finely , chopped . onion ; , . , , . 3 tablespoons flour ' . 1 can' syrup from .canned pine apple tidbits , . i. , 14 cup water . 1 cup undiluted ' evaporated milk or light cream 14 teaspoon paprika Vi teaspoon thyme Vj cup drained pineapple tid bits ; Melt butter in ia skillet. Add on ion and heat until onion becomes soft.' Slowly add flour and blend until -mixture forms a smooth paste. Stirring . constantly, add pineapple syrup and water. Heat the sauce to boiling, add milk and blend well. Stir in meats, paprika, thyme and pineapple tidbits. Serve hot over waffles, toast or pan-i cakes.- . . Hi cup catchup ' : 14 cup lime or lemon juice 1 cup' (l 8-ozi, container) cottage cheese.. . . Combine evaporated milk with sugar, . paprika, mustard, celery seed, salt and Tabasco. Add catch up and lime juice. Stir in cottage cheese; mix well. Serve with vege table or fruit salads. Yield: Approximately 214 cups. Cottage Cheese Mold 1 envelope unfavored gelatine a cup milk 2 cups (1-16-01-; container) cot tage cheese ' . (14 teaspoon salt 2 teaspoons grated onion 1 cup finely diced celery v 14 cup finely diced, green pepper Stir gelatine into cold milk in saucepan to soften.' Place over heat, stirring constantly, until gel atine is dissolved. Remove from heat; cool; blend into cottage cheese. Stir In remaining ingredi ents. Turn into a 3-cup mold or individual molds. Chill until firm. Unmold and serve on salad greens with tomato wedges and mayon naise. Yield: 6 servingsj ; CREDIT LINES Pictures' and accompanying stories: Wheat Flour Institute, Dudley-Anderson-Yutjy, '- Swift & Go., Pacific Kitchen, -General Foods Kitchens. - Stories: Swift & Co.,, Dudley Anderson, Yutzy. , ..
