SECOND SECTION Roteburg, Ore- THURSDAY, JULY
C V 1 f-
For Summer Buffet Dining Try Shrimp, Rice
And Vegetables In This Gay Oriental Salad
Shrimp and rice have a long his
tory of togetherness. Oriental cook
ery frequently combines the two
most famousiy in a pilaff. Indian
curry presents shrimp and rice in
a pungent sauce. Spanish paella.
Italian risotto and new Orleans
jambalaya all represent Ihe happy
marriage of the shellfish and the
grain.
For summer buffet dining, try
shrimp and rice with vegetables
in a colorful Oriental main dish
salad. Thinly sliced celery, chop
ped onion and frozen green peas
add a "biley" texture to the dish.
Follow the ancient Oriental prin
ciple of vegetable cookery by treat
ing peas gently and with respect.
Use only four tablespoons of wa
ter for a 10 oz. package of frozen
peas. Add '.a teaspoon of. salt and
'.a teaspoon of sugar to point up
the dewy fresh flavor of the frosty
vegetable. Bring to a fast boil and
Make Your
You can give the girls something
nice to talk about when it is your
turn to supply sandwiches and a
beverage for PTA or club meeting.
That something could well be ,
your own homemade t o m a t o
juice, icy cold or heated to almost
boiling and pleasantly seasoned.
The seasoning for each quart hot
juice might be two or three beef
bouillon cubes, a teaspoon tarragon!
inegar or lemon juice, plus a few
drops of Worcestershire Sauce.
When the juice is made and can
ned at home, the colorful, good I
Seafood Mushroom Newburgh Is Perfect
To Serve For An Evening BuffetSupper
You can do practically nothing t
or at the most, 25 minutes worth of
work and give a "cool" dinner
party this summer.
The secret lies exclusively in
knowing what not to do as well as
what to do! Here's the formula if
yon want to be a "cool" hostess;
Don't seat your euesls around a
table! Do serve buffet style: set
a pretty table, lay on the food and
Don t wash dishes! Do use the
new sophisticated paperware. It
comes in a variety of shapes and
finishes, from snowy white to chic
dark shades, sometimes imprinted
with clever designs. What's more,
the latest paper plates, platters,
cups and bowls come plain and
plastic coated, so you can serve
hot food in them as well as cold.
Don't go in for elaborate conk
ing! Do use the different foods that
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. Oriental salad
1 then simmer gently, 3 to 4 minutes,!
or until the peas are just done.
Chill vegetables, rice and shrimp
while you prepare the dressing.
The bland flavor of rice is a per
fect vehicle for exotic seasonings.
Soy sauce, used in Oriental cookery
(in place of salt, blends with curry
powder, celery seed and sugar to
; lend the salad overtones of Far
fc-astern flavor.
Serve the chilled salad heaped
on greens and garnished with sliv
ered almonds. Individual shell dish
es make perfect servers. Put out
chopsticks for local color if you
like, hut be sure to supply forks
for utility!
Oreintal Salad
1 (10-ounce) package frozen peas,
cooked
1 (4 3-8-ounce) package pre
cooked (quick cook) rice,
cooked
2 (4U-ounce) cans shrimp, drain
-.TS.- - u ' . I
Tomato Juice Now
tasting drink need cost no more'
than a penny a serving including
the seasoning.
To make good tomato juice, start
with fresh, sound, firm, red-ripe
tomatoes. A peck (about 13
pounds) makes three or four
quarts juice. Wash, rinse, drain, j
and cut out cores and blossom
ends. Cut tomatoes into pieces;
cover and cook, below boiling, un-:
til soft. Press through fine sieve!
or food mill to remove skin and
seed.
Salt and sugar to suit your taste
come in cans and in frozen form.
They can be put together rapidly,
heated through briefly and they
taste delicious.
In a word lo be a "cool" host
ess this summer, take it easy!
Here's an easy-going menu for
an elegant buffet supper: seafood
casserole, rice, salad. French
! bread and butler, and for dessert
ice cream. The casserole is sea
food mushroom newburgh and it's
pure magic. You make it by mix
ing the eontenls of 3 cans and 2
frozen packages:
Stafood Mushroom Newburgh
1 package Ul-1 oz.) frozen lob
ster newburgh
1 can (6'a oz. ) crabmcat, flaked
1 can (3 oz t sliced broiled in-
butler mushrooms
U can (23 cupi condened
cream of mushroom soup
. . . seafood mushroom newburgh
173-60
ed and split in half lengthwise
l1 cups thinly sliced celery
't cup finely chopped onion
? cup salad oil
3 tablespoons cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder, or as
desired
1 teaspoon salt
teapoon inunosodium glu
tamale -i teaspoon celery seed
Ja teaspoon sugar
cup toasted slivered almonds
Chill vegetables, rice and shrimp.
Combine and blend together salad
oil, vinegar, soy sauce, curry pow
der, salt, monosoduim ghitamate.
celery seed and sugar; beat to
blend well. Pour dressing cui
chilled vegetable-riee-shrimp mix
ture. Toss lightly. Refrigerate un
til ready to use. Just before serv
ing toss in almonds. Yield: 8 cups;
6 to 8 servings.
may be added if wanted. Reheat
juice almost to boiling, pour into
fruit jars, put home canning lid
on jar; screw band tight. Process
pints 10 minutes. I'a pints and
quarts 15 liiinules, in boiling-water
bath canner.
Note: Failure to divide the pulp
into extremely fine particles and
overheating causes the pulp to
separate from the liquid. This is
nothing lo worry alMiul. A vigorous
shaking of the jar just before serv
ing will put everything together
again.
1 cup frozen peas (half a 10 oz.
package)
1 tablespoon lemon juice
Freshly ground black pepper
5 cups hoi cooked rice (.the in
stant cooking type;
If desired, defrost lobster one
, hour. Then heat in large heavy
saucepan, uncovered, over low
heat. Add crahmeat (remove car-
tilage i, mushrooms with liquid.
.mushroom soup and peas. Contin
ue to heat, stirring several times,
fifteen minutes in all. At serving
i time, stir in lemon juice and pep-
jper, if desired. Serve with hot rice.
I Serves four for dinner, six as a
! luncheon or supper dish.
' While this main dish is warm
ing up get Hie rest of the buffet
ready in i quick steps: (1) start
boiling water for rice, and for
iked lea; (2) set the table with
28, 1960
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Frozen Fruit
Are Summer
Summer menus call for a '"pops"
concert, featuring a medley of Iro-i
on desserts based on fnui. Like
the liyht, familiar music Out suits
summer so well, the refreshing'
quality of these desserts liarmon-'
les with the mood ot the season.
And, frozen in "pops" form, the,
fruit mixtures that provide a wel-,
come snack any time a person feels
the need for something cool, s.eet, 1
are not too burdened with calories.
These are "pops" with a differ-1
enee: they include not only fruit'
flavors but the fruit itself, which'
gives them additional flavor, color;
and a nice contrast in texture. !
Buttermilk sets off the sweetness'
of the fruit and unflavored gela-'
tine guarantees a smooth, firm
sherbet.
Pick your favorite canned fruit
blue berries, peaches or unshed
pineapple and make your sherbet
mixture using the fruit syrup fori
liquid to dissolve the gelatine and
sugar. Add the fruit, a hide lemon
juice and ihe buttermilk, and
you're all set. Now for the two-!
way freeze. Pour half the mixture:
into a freezing tray to make a love
ly dessert sherbet, and use the!
other half to make "pops" fur im-.
prompt u snacks. You may think ,
that these are for children only, i
but after you've tasted one on a!
sultry afternoon, you'll probably 1
. . . fruited sherbet
Tasty Fruit Salad Dressing
Is Just Perfect For Melons
Cool, shimmering summer fruits
can be combined in petal-pretty
desserts and salads, as light and
refreshing as sought-atler summer
breezes.
A perfect foil for melons, peach
es and berries are tart and piump
grapefruit sections. Although grape
fruit is a winter fruit, Florida
cans a large portion of its sunny
crop so that we can enjoy them
regardless of season. Canned
grapefruit sections are of more nu
tritive value than most fruits, as
well as being a good buy. so in
clude them often in summer men
us. Citrus, whether fresh, frozen
or canned, is an excellent source of
vitamin C, needed daily regardless
of season.
, Citrus Salad
1 can (1 pound j grapefruit sec
tions, chilled
Vi cups mixed fresh fruit,
chilled (see note)
Drain grapefruit sections, re
serve syrup lor fruit cocktails. Com
bine drained sections with mixed
Use Carbonated Soft Drinks
To Make Cheese Dressing
Summertime menus should in-1
clutle an abundHnce and arit-ty ;
uf fruils tempting fruit cock-1
tails, fruit salads, colorful and pret
tily arraiiKcd lruit plates, to winch i
a 'dressing may be added, il de-1
sired. .
Whatever - way you serve it. j
here's a secret lo help keep cut l
up fruit cold and crisp and fresh I
in color; put it in a container '
cover it with a carbonated soft ,
drink, and put it in the relri2era-j
lor. The beverage not only sods a
bit of zing to Ihe llavor. but it I
helps to keep Ihe fruit crisp and
retards unatliactue discoloration.
Any carbonated ft drink may
be used: some, such as ginger ale
or cola, will add an interesting
spicy flavor oihers. the fruit
types, such as lemon lime, orange,
cherry, etc. will reinforce the na
tural fruit flavors.
There's a further alliance be-i
tween fresh fruit and soft drinks, j
too. They make an ideal quick i
extender for mavonnaiso to be!
served with fruit naiads or fruit i
plates. Just stir a little beverage
(again, your choice ot flavors) into
prepared mavonnaise. Add a liltle
at a time until the consisiency is
paperware; (3) put Krench bread
and hotter on the table; 4i pre
pare rice; (51 make a pilcher of
iced tea. and cut up a few lemons
.for garnish; itii cut up fresh veg
etables for salad. Dessert's in the
; freezer, of course.
! Total preparation time: 20 25
'minutes! Cleanup time, as long
as it takes you to nne one pan.
iwash a bunch of forks and spoons
land toss out the paper plates and
I cups.
Desserts
Delights
change your mind.
You ran substitute other Canned
fruits for thee suggested here.
Just be sure to select fruits wuh
strung personality, like apricots,!
raiher than the milder apple or!
pear type of truil, so thai your
sherbet or "pops'' will emerge
with distinctive flavor.
Fruited Sherbt
Dessert and "pops"
1 ran ( 1 pound I blueberries,
sliced peaches, or 1 can
tl3' a ounces) crushed pine
apple 1 envelope unflavored gelatine
a cup sutiar
1 tablespoon lemon juic
3 cups buttermilk
Drain fruit; reserve syrup. Com
bine gelatine and sugar in sauce
pan. Stir in syrup. Place over low
heat, stirring constantly, unld gela
tine and sugar are dissolved. Ite
niove from heat. Stir in drained
fruit, lemon juice and buttermilk.
Turn half of mixture intia relneera
tor tray and half into "pops"
forms. To make sherbet, freeze
mixture in refrigerator tray until
firm around edges and soft in cen
ter. Turn into chilled mixing bowl;
beat until smooth. Itelurn to re
frigerator tray: freeze until firm.
To make "pops." freeze until firm.
Yield: Approximately 6 sherbet
servings and 6 to 8 "pops"
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fresh fruit and serve on salad
greens. Or, arrange fiuit in groups
on salad plate. Serve with French
Dressing.
Yield; 4 servings.
Note: Watermelon wedges, can
taloupe or honeydew melon balls,
blueberries, strawberries, whole or
sliced, peach slices.
Citrus First Course: Spoon chill
led canned giapelruit sections into
I sherbet glasses. Top with fresh
berries in season. Carnish with
mint. Or. top honeydew or canta
loupe halves with grapefruit sec
tions. Fruit Salad Dressing
a cup grapefruit syrup (reserved
from canned grapefruit sec
tions) 1 3-ounce package cream cheese
4 teaspoons lime juice
W teaspoon salt
Dash paprika
Gradually add grapefruit syrup
lo cream cheese, until blended. Stir
in lime juice, salt and paprika.
Serve on citrus sections and greens.
just what Von wish. I'se it Just
this way if you're in a hur-y; or,
if you want to go a step further,
fold in some whipped cream.
A very good dressing for fruit
can also be mado with cream
cheese!
Cr.am Ch.j. Drftting
1 pkg. (3 o.) cream cheese
'i cup bottled carbonated bev
erage Ji teaspoon salt
2 tahlesiMions lemon juice
3 tablespoons mayonnaise
'j cup heavy cream, chilled
Put cream cheese in smallest
bowl of electric mixer. Heat in
beverage, salt, lemon juice and
mayonnaise until blended.
In separate bowl, heat chilled
heavy cream. Fold whipped creem
into first mixture. Makes 1 pint.
CREDIT LINES
Pictures and accompanying stor
ies: American hairy Assn., Corn
Products Co., Dudley Anderson Yut
zy. Frozen Pea Council, Farley
Manning Associates.
Stories: Kali Brother Co., Dud
ley Anderson Yutzy, Welhngbrook
Consumer Kelalions( Corn Prod
ucts Co.
RAISIN, PEANUT ADDITION
'loss golden seedless raisins and
salted peanuts with grated cabbage
and mayonnaise. Soon into gold
en canned cling peach cups for a
bright go-along with ham. tuna or
chicken sandwirh. Plump the rais
ins bv soaking in hot water airout
5 minutes. Drain well and cool be
fore adding to cabbage.
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Make A Delicious Do-lt-Yourself
Parfail For A Lale Evening Snack
Do-it-yourself parfails are won
derful for late evening snacking.
Creating an ice cream and sum
mertime fruit concoction puts ev
eryone in good spirits for no
matter what Ihe combination, it
can't help but ha good.
All you need are fresh or frozen
fruits or both, velvety smooth ice
cream which comes in many won
derful fruit flavors, too. and whip
ped cream the tastiest topper
of all.
Frozen berries should he partial
ly thawed to the stage where some
ice crystals remain. While fresh
fruits should be sugared to taste
prior to serving, lo keep pared
fruits color-bright should they he
pared well in advance cover
them with lemon juice or other
ascorbic acitl solution. Whipped
Nothing Tastes Quite So Good As Breakfast
Served Out-Of-Doors On A Sunny Morning
There's nothing that tastes quite
so good as breakfast out of doors,
whether you're on a camping trip,
at the beach or in your own back
yard. The air is fresh, everyone's
rested (or should be) and another
new day is beginning and in a
very pleasant way.
Itegardless of where you're eat
ing, pancakes and syrup are in or
der. They're hearty and filling and
perfect for everyone in the family,
from baby to grandpa.
Every smart camper, with pan
cakes in mind, includes biscuit mix,
dry milk, and a good pancake syr
up among his camp staples. For
breakfast excursions or backyard
breakfasting, the pancakes may
be mixed ahead and transported in
a plastic container or empty milk
It Takes Very Little Effort To Make Ice Cream;
When Dressed Up With A Fruit Sauce, It's Tops
Ire cream has become such an
everyday dessert these days that
it takes a lillle doing lo make it
a treat. Dress it up with a fresh
fruit sauce, or a special tupping
and il is once again bark in first
place position as a favored refresh
ment. During the summer, one of the
nicest ways to euterlain il by hav
ing a mid-afternoon ice-cream par
ty. Present the ice cream sur
rounded by a choice of sauces and
toppings. From Ihe recipes here,
tuck the ones that fit your occasion
best. For youngsters, by a'l means
make Ihe Peanut Butler Topping.
It is a blend of peanut holier anil
maple-y flavor c rn syrup. Maple,
in case you ha .-n't noticed, is a
popular flavor this summer. As a
quick ice-cream topping, try pour
ing maple y flavor syrup over ice
cream right from Ihe bottle. Top
with toasted almonds.
Pineapple Ice Cream Sauce
cup light corn syrup
1 cup pineapple tidbits
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if i
fruit parfaits
cream which stands stiff and peaky
for several hours can he prepared
ahead, too.
At snack time, all you need do
is bring the chilled fruit and whip
ped cream from the relrigerator.
Course you'll want to have refrig
erated the parfait glasses, too, as
it's easier to work with ice cream
when everything is well chilled.
Then, just a quick stop at the
freezer for always popular ice
cream.
Now comes the fun step: scoop
ice cream into bottom of parfail
glass, cover with fruit, a lopping
of more ice cream then fruit and
so on up to the very brim. Mix
and match fruits and ice cream to
your liking, spooning the remain
ing juice over the parfait for an
added fruity flavor.
carton. i
In making the pancakes, here's
a trick that boosts their llavor,
and makes them fluff up smooth
and feather light. Add a lilt It: syrup
to your pancake batter. It not only
works wonders on llavor and light
ness but also aids in browning,
giving them a beautiful color, bull)
top and bottom.
For cooking pancakes out of
doors, a portable camp stove that
uses gas is ideal. Even if you
GREEN SALAD
Arrange freshly washed and
dried greens in a garlic rubbed
salad bowl. At last minute pour
French dressing to which thin
pieces of lemon rind have been
added over salad.
'i teaspoon peppermint flavoring
Few drops green food coloring
Combine all ingredients. Cover
and chill. Serve with ice cream.
Makes 114 cups.
Cherry Sauce
1 cup cherry preserves
vi cup light or maple y flavor
corn syrup
Blend the preserves and corn
syrup. Serve with ice cream.
Makes I'l cups.
Peach Sundae Sauce
1 teaspoon lemon juice
1'i cups sliced peaches
Vi to 2 3 cup maple-y flavor corn
syrup
Sprinkle lemon juice over peach
es. Pour on corn syrup. Chill. Serve
with Ice cream. Makes about pt
cups.
Peanut Butter Ice Cream Topping
's cup peanut butler
2 3 cup maple y llavor corn syrup
Combine and stir until well blend
ed. ( se as a lopping for ice cream.
Makes about 1 cup.
Mejep . -
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ict ereorrt and fruit touces
Fruit Parfaits
6 8 ounce servings
1 cup (10t. package) frozen
red raspberries
l'a pounds fresh nectarines or
peaches
'a cup sugar
I'a quarts vanilla ice cream
'a cup whipping cream
2 tablespoons sugar
Partially thaw raspberries. Pare
and slice nectarines or peaches;
add sugar and chill. When ready to
serve, scoop ice cream into the
bottom of each glass and cover
generously with fruit; repeat. Pour
a few spoonfuls of juice from the
fruit over each parfait. Whip
cream until stiff: blend in sugar
and spoon over top of parfaits.
have a rhnrrnT rim nn-n-liv tu.
camp stove can he used just for
uu: j.MK,iho iiiuKing. wiin outdoor
appetites what they are, chances
i uiu ).iiifiiKc gncuiie will be
busy from juice time until the last
drop of coffee is gone.
Outdoor Pancakes
2 eggs
1 cup milk
2's cups biscuit mix
2 tablespoons dark corn syrup
cup corn oil
Beat eggs until soft peaks form,
blend in milk, arid husruit miv nA
eorn svrun Miv -hint unfit it.....
. juoi, Ulllll UIU1-
oughly dampened. Fold in oil.
.-umuu omo medium not griddle.
When puffed up and bubbles he-
gin to break, ennk nn nthor
Makes 10 to 20.
Refrigerator Sugar Cookies
3 cups silled flour
1 teaspoon baking powder
teaspoon salt
1 cup margarine or bulter
2 3 cup sugar
'i cup light corn syrup
1 egg, bealen
1 teaspoon vanilla
Sift together Ihe flour, baking
powder and salt. Thoroughly cream
margarine, or bulter and sugar.
Add corn syrup and beat until well
blended. Beat in egg and vanilla.
Combine with sifted dry ingredients
and mix well. Chill dough about 1
hour. Shape into 2 rolls about 2
inrhes in diameter. Wrap in waxed
paper and chill in refrigerator al
least 4 hours. Wilh a very sharp
knife, cut in thin Cs-inch) slices.
Place slices on ungreased cooky
sheet about W inch apart. Sprinkle
lightly wilh sugar. Bake in moder
ate oven at 350 degrees F. 10 ti
12 minutes or until set around the
edges. Remove from sheet imme
diately. Makes about 6 dozen.
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