Surprise Your Family
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With This New Dessert
Surprise your family with a new cream added before topping the
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SECOND SECTION Roseburg,
Chicken And
A Delicious
This meaty green noodle cas
serole makes a delicious main dish
to take to the first back-to-school
PTA potluck or other dinner get
together. Filled with big chunks
of chicken, ham slivers and suc
culent sliced mushrooms, it's
bound together with a richly-seasoned
white sauce. Canned ready
prepared white sauce is a big
time saver in its preparation; you
simply blend this smooth sauce
with sour cream, sherry, chicken
slock base and other seasonings.
Crunchy almonds are a delighful
toDnine.
. Chicken and ham tetrazzini is
also a choice entree for a buffet
dinner party. It's ideal, since you
can prepare it well in advance
and need only a salad, hot bread
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Raisin-Filled Sweet1 Rolls Can Be
Served At Any Meal Of The Day
Raisin-filled sweet rolls are
usually thought of as a breakfast
treat; but they won't be left in
the breadbasket when served for
luncheon or dinner! Consider them
as an accompaniment to fruit sal
ad for luncheon or with a dinner
of cold cuts, or seafood or fried
chicken. The trick is to make them
small, so they won't be too fill
ing. They should be warm so their
goodness will properly enhance
the flavors of the main dish. And,
as many a diner likes to have
the last sweet bite with his cof
fee, with these rolls on the menu
you can forget about dessert if
you so desire.
Little Raisin Rolls
' 'i cup milk
' 4 cup sugar
3,i teaspoon salt
Accent Hamburgers With Peach Relish Cup
For a zestful accompaniment to
a giant hamburger, marinate juicy
canned cling peach halves in
French dressing and fill them with
seasoned pickle relish. The chilled,
nippy peaches make a refreshing
contrast to the savory Swiss
cheese-topped beef pally.
This little trick with canned
peach halves turns the standard
hamburger dinner into a special
treat. You might like to slip froz
en potato puffs into the oven along
with the meat and accompany with
relishes or a vegetable salad.
Steakburger with peach relish
cups is one of those welcome,
quick - and - easy dinner entrees.
Just remember to marinate the
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chicken and ham tetrazrini
Ham Tetrazzini Makes
Dish For A
and dessert to round out your
menu.
Chickn and Ham Tetrauini
3 cupr stewed chicken j
i pound cooked ham, sliced
thickly
8 ounces green or regular
noodles
1 lOto-ounce) can white sauce
M cup commercial sour cream
(4 ounce) can sliced mush
rooms l'j tablespoons chicken stock
base (or 2 chicken bouillon
cubes)
3 tablespoons dry Sherry wine
Vt teaspoon Worcestershire
sauce
', teaspoon nutmeg
2 tablespoons margarine
M cup warm water
1 package or cake yeast, active
dry or compressed
1 egg beaten
'A teaspoon grated lemon rind
Js teaspoon nutmeg
2 cups sifted all-purpose flour,
about
'i cup sugar
1 teaspoon cinnamon
1 cup raisins
Scald milk; stir in Vt cup sugar,
salt and margarine; cool to luke
warm. Measure water into large
bowl (warm, not hot, water for ac
tive dry yeast; lukewarm- water
for compressed yeast). Sprinkle or
crumble in yeast; stir until dis
solved. Stir in lukewarm milk
mixture, egg, lemon rind, nutmeg
and half the flour; beat until
smooth. Stir in remaining flour to
peach halves early in the day so
you'll be all set to put dinner on
the table in short order.
Steakburger with Ptach
Relish Cups
1 (1 lb. 13 ox.).can cling peach
halves
'.i cup French dressing
is cup sweet pickle relish
U cup catsup
1 tablespoon prepared mustard
i teaspoon Worcestershire
sauce
2 pounds ground chuck
2 teaspoons seasoned salt
a4 cup grated Swiss cheese
2 tablespoons chopped green
onion
. steakburger
15, 1960 214-60
PTA Potluck
one third cup chopped or ready-
diced almonds
Cut chicken into large chunks,
discarding skin and bones. Slice
ham into slivers about 1 inch long
and V inch thick. Cook noodles
in boiling water and drain well.
Meanwhile, combine white sauce,
sour cream, drained mushrooms,
chicken stock base. Sherry. Wor
cester sauce and nutmeg; heat
just to boiling, stirring occasion
ally.
Add cut-up chicken and ham. Al
ternate layers of noodles and sauce
with chicken and ham in buttered
2'j quart baking dish. Sprinkle
almonds over top. Bake in mod
erate oven (350 degrees F.) 25
to 30 minutes, or until bubbly.
.Makes 6 to 8 servings.
make soft dough. Turn dough out
on lightly tioured Doard: knead
until smooth and elastic. Place in
greased bowl, turn it once to
grease all sides. Cover; let rise in
warm place, tree from draft, tin
til doubled in bulk, about 1 hour.
Punch down and turn out on light
ly floured board.
Roll out into oblong about 8x8
inches. Brush lightly with melted
margarine, bprinkle with combin
ed 'i cup sugar, cinnamon and
raisins. Roll up as for jelly roll
to make roll 18 inches long; seal
edges firmly. Cut into 18 equal
pieces. Place cut side up about 1
inch apart in 2 greased 8x8x2
inch square pans. Cover; let rise
in warm place, free from draft,
until doubled in bulk, about 1 hour.
Bake at 330 degrees F. about 35
minutes.
Drain peach halves well and
marinate in French dressing for 2
hours or longer in the relrigerator,
Mix together pickle, relish, catsup,
mustard and Worcestershire sauce
chill. Season ground chuck with
seasoned salt and shape into one
large patty, about 1 inch thick.
Broil 4 minutes on each side for
rare or to desired doneness.
Sprinkle meat with cheese and
green onion and broil just until
cheese is melted. Arrange steak
burger on a hot platter. Drain
peach halves and fill with pre
pared relish; arrange around the
meat. Cut steakburger into wedg
es to serve.
Makes 6 servings.
dessert cumDinauon. . .iruii navor- ;
ea gelatin and ice cream interest
ingly served "on the bias." Ideal
for Indian summer weekend men
us, these tilt-lop parfaits are re
freshingly different and fun to pre
pare. Today's unique dessert is made
Willi the convenient family size
package of strawberry -flavored gel
atin which provides a base for the
parfail as well as for the ginger
pineapple sauce. First, the gelatin
is dissolved and part of it reserved
for the sauce. The remainder is
poured into stemmed glasses and
chilled on a slant by standing theiaer into parlait glasses, about l3
glasses, slightly tilted, in the re- cup to each glass. Tilt in retiiger
frigerator until the gelatin becomes) ator (catch base of glass be
firm. This can be managed safely tween the bars ot racks and lean
bv catching the base of the glass
between the bars of the refrigera
tor shelf so the top of the glass is
propped on the wall.
To make the sauce, simply add
candied ginger and canned pine
apple tidbits, including the juice,
to the reserved liquid gelatin and
chill just before serving time
no more than 30 minutes. The re
sult is a soft-set gelatin sauce
that's shimmering and delightful in
flavor.
Part of the sauce is spooned into
the parfait glasses over the chilled
gelatin and then a scoop of ice
tilt
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Crusty Poppyseed Rolls Give
Your Table A
Put on the checked tablecloth
when you serve Crusty Poppyseed
Rolls, for these tempting little
breads call for the continental at
mosphere. Crunchy on the outside,
yet soft and tender within, they
are typical of the rolls served in
French homes and restaurants. The
ingredients are so simple that you'll
wonder how so much fine flavor,
texture, contrast and good looks
could come from so little to start
with.
Crusty Poppyseed Rolls
1 cup warm water
1 package or cake yeast, active
dry or compressed
1 teaspoon sugar
X teaspoon salt
About cups sifted all-purpose
flour
1 egg white, unbeaten
1 tablespoon water
Poppyseeds
Measure water into large bowl
(warm, not hot, water for active
dry yeast) lukewarm water for
compressed yeast). Sprinkle or
crumble in yeast; stir until dis
solved. Stir in sugar, salt and
half the flour; beat until smooth.
Stir in remaining flour to make
soft dough. Turn out onto lightly
floured board; knead unlil smooth
and elastic, about 10 minutes. Turn
into greased bowl, turning to grease
all sides. Cover; let rise in warm
place, free from draft, unlil dou
bled in bulk, about H hour.
Punch down; turn out onto light
ly floured board and divide into
12 equal pieces. Shape each piece
into smoolh ball by folding edges
under. Place on lightly greased
baking sheet about 3 inches apart.
With scissors, make a cross-shaped
gash in each roll, cutting
through almost to bottom. Cover;
let rise until doubled. Beat egg
white slightly with the 1 tablespoon
Serve A Chuckwagon Breakfast
For Your Early Morning Risers
If yours is an early-riser family, be In charge of the range the
try cracking the dawn some morn- barbecue, in this case. You'll want
ing with a chuckwagon breakfast, a big lire to match the appetites.
Or, if it takes five alarms to Set aside one half of the grill for
blast your gang of sleepyheads
out of bed on a weekend, set up
a "brunch for the ouncn western
stvle.
With a little advance planning
and the use of throwaway access
ories, you can give your family a
fast break on breakfast and still
make the start of the day easy
for you, even if you invite friends
and neighbors, and some who are
both.
Secret of the "lake-it-easy'.' tech
nique is to set the brunch or break
fast up in serve-it-yourself style on
a long table outdoors and let the
cowpokes and cowgirls around the
home (whether it's a ranch house
or not) handle the chores.
Keep the menu simple. As a
starter, send your helping "hands
nut wilh hiB. frostv pitchers n
frosty pitchers of
fruit juice and creamy cold milk,
and jugs of hot syrup and melted
butter.
To keep the wash-up chores to a
minimum, set up stacKS ot paper
plates, cups (for both hot and cold
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Allow at least two napkins and
two cups per person. The dispenser!
boxes of Kleenex napkins especial-1
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into two handy 'servers that you
can set right on the table and
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fit, your ' foreman" naturally will
aesseri witn remaining sauce.
Tilt-Top Parfait
1 package (6 ozs.) strawberry
flavored gelatin or use 2 pack
ages U! ozs. each) strawberry-,
flavored gelatin
2 cups boiling water
2 cups cold water
1 cup canned pineapple tidbits
2 tablespoons candied ginger,
chopped (optional)
Ice Cream
Dissolve uetatin in hoiline water
and add cold water. Reserve 1 cup
gelatin mixture, l'ciur the remain
tup against wall). Chill in this po
sition until n mi
Meanwhile, add the pineapple
and ginger to Ihe 1 cup gelatin
mixture. Chill 30 minutes before
serving, or just until slightly thick
ened.
At serving time, spoon some of
the gelatin pineapple sauce into
parfait glasses, add scoop of ice
cream and top with additional
sauce. .Makes about 10 servings. I
Note: For a sundae, use custard
cups instead of parfait glasses and
set flat in the refrigerator. Nice for
children s parlies.
top parfait
French Touch
of water; use to brush rolls. Sprin
kie rolls with poppyseeds.
Bake at 425 degrees F. IS to 20
minutes; remove irom oven and
brush again with egg white mix
ture. Return to oven for 2 minutes
Remove from baking sheet. Serve
hot or cold. Makes 12
Breads made of whole wheat
flour have an especially rich flavor
that contributes much to light sum
mer meals featuring mild-flavored
foods. Here are whole wheat rolls
that are perfect to make as well
as to serve with summer foods,
because the recipe requires no
kneading and only one rising. Put
them on the menu the next time it
includes any of these main dishes:
shrimp or lobster salad; cold pork,
veal or beef with vegetable or po
tato salad; cotlage cheese and
fruit; plain or creamed soups;
chowder.
Easy Whole Wheat Rolls
IVi cups milk
4 cup sugar
2i teaspoons salt '
cup shortening
V cup honey or molasses
J' cup warm water
2 packages or cakes yeast,
active dry or compressed
3te cups whole wheat flour
Scald milk; slir in sugar, salt,
shortening and honey; cool to luke
warm. Measure water into bowl
(warm, not hot, water for active
dry yeast: lukewarm water for
compressed yeast). Sprinkle or
crumble in yeast; stir until dis
solved, hnr in lukewarm milk
mixture, then the flour; stir until
well blended, about 'i minute. Cov
er; let rise in warm place, free
from draft, unlil doubled in bulk,
about 45 minutes. Stir batfer down.
Fill greased muffin pans 2i x 14
inches about a full. Bake in hot
oven (400 degrees F.) about 25 min-
i utes, or until done. Makes 12.
pancakes and be prepared to cook
a stack of wheats as high as a
wheat slack. Use the other half to
broil ham, bacon or pork sausag
es. Set platters and that huge pot
of steaming coffee you'll need at
the back of the grill.
To add one final authentic touch,
haul out the traditional musical
triangle or wagon hoop and sound
off, "come and get it!"
ORIENTAL TOUCH
Green beans take on an Oriental
touch with the addition of a dash
of soy sauce and crisp almonds.
Select sti-ingless canned green
beans, either cut, whole or French
style, and heat. Combine melted
butter, chopped almonds and spoon-
fill of soy sauce in small pan and
heat together. Pour over drained
i green beans just before serving.
TEMPTING TIDBITS
Try Ihese templing lulbils fori
uriv hnr. ri'rmiivrno. Make tinv
thin baking powder bisciuls. When
baked, split and spread bottom hall
with a ripe olive cral) meat mix-
dira anrt ii.n u iih nthi r hisruit half,
Combine finely chopped ripe olives.
flaked crab meat, finely cnoppeu
relcrv nimii-nlo and mavonnaiie
tnr t'h faw fillini!. Extra good
I when served hot.
For Something Different Try A New
Cut Of Meat, A Roast Rack Of Lamb
flie roast rack of lamb may be
a new cut of meal on the family
dinner table, but the finest hotels
and restaurants across the coun-
try feature it regularly. There is
no reason why it can not be en
joyed at home although the home
maker may choose to call it a
standing rib of lamb when she
sees it. Her family who both sees
and tastes the tender, delicate
flavored meat will find it delicious
ealiug.
A single rack of lamb usually
contains eight or nine of the stand
ing ribs. It is a cut of meat al
ways in good supply. Each rack
ranges in weight Irom two to five
pounds. Two servings to the pound
may be figured when making the
purchase. The family shopper can
lake tips from the hotel chef who
chooses lamb cuts which are
branded for highest quality with
the two most trusted words in
meat.
Lamb is often served garnished
with sprigs of mint or mint jelly.
For special occasions a sauce such
A Backyard 'Flower Picnic' Will
Keep Restless Little Girls Busy
JIary, Mary, quite contrary
how does your garden grow? It
grows delightfully between two pa
per plates at a new kind of "Flow
er Picnic," that is a novel way to
give restless little girls a happy
change of. pace.
The fun, at this picnic, lies in
the edible flowers: two sandwich
flowers, one salad flower, and one
dessert flower for each little pic
nicker. The accompanying bever
age comes in "flower"" colors and
fruity flavors. It's a fizzing soda
pop which young ladies love be
cause they can make it themselves
by dropping an instant sparkling
drink tablet into a paper cup of
water.
A perfect picnic for the back
yard on a lovely fall day or for
the playroom tloor on a rainy day!
the little girls can carry their
ribbon-tied packages of "flowers"
to the "picnic site" and eat on a
patch of make believe flower gar
den. Here's what , you need for the
"garden": get a 30-inch square of
green cotton fabric and some ar
tificial flowers. Pin or sew the
flowers on the corners of the cloth.
Spread the imaginary garden out
and let the picnickers sit on it, in
or out of doors.
Here are the directions for mak
'l.'
Here's A New Way To Make A Blueberry Pie
A blueberry pie, chock full of,
plump blueberries captured in
grape-flavored gelatin, is a truly
delicious flavor combination. And
this deep blueberry pie, which
call lor the quick ice cube melli
od. is so easy to make. By adding
lie. as suggested in the recipe,
you'll find that the grape gelaim
is thickened in a matter of mm
' utes. It is then combined wilh the
oei ries ami pmneii inn a iwncu
I pastry shell. That's all I here is
to it: so be sure lo rmoy this
I unusual blueberry pie wh.le fresh
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roast rack of lamb
as lemon-mushroom sauce or a
sour cream sauce lightly seasoned
wilh herbs is used to accompany
the roasl.
To roast a rack of lamb, place
it rib side down in a shallow pan.
Roast a 4-5 pound roast in a slow
oven (325 degrees F.) about 2a
hours or until a roasl meal ther
mometer registers 180 degrees F.
when inserted in the thickest part
of the roast. Serve with lemon
mushroom or sour cream sauce.
Ltmon-Mushroom Sauce for
Roast Lamb
Yi.ld: lVi cupt
2 nz. can whole button mush
rooms i slick (" cup) butter or
margarine
2 tablespoons chopped onion
1 tablespoon lemon juice
'i teaspoon thyme
W teaspoon savory
1 teaspoon cornstarch
Drain mushrooms anil set aside.
Melt butter in a saucepan. Add
chopped onion to butter and cook
ing a flower lunch for 4 picnickers:
Sandwich Flowers
8 slices whole wheat bread
8 slices process piinicnto cheese
8 slices while Dread
Two third cup peanut butter
Toothpicks
8 stuffed olives
Parsley sprigs
8 9-inch paper plates
Cut a 2'i inch round from each
slice of whole wheal bread and
each slice of cheese. Spread whole
wheat bread with butter, add a
round of cheese. Cut 2-inch rounds
from white bread, and 2 inch
rounds from remaining pimiento
cheese. Spread white bread with
peanut butter and put on larger
cheese round, peanut butler side
down. Top with cheese round. Run
toothpick through sandwich, top
wilh stuffed olive.
Salad Flowers
Make four stacks of tomato, cu
cumber and radish slices and hold
together with a toothpick.
Dossert Flowers
Cut eight 2'i inch rounds from
thin slices of pound or angel cake.
Spread sandwich fashion with jam.
Put a cherry on a toothpick and
center on cake.
Here's how to pack the picnic:
blueberry pie
berries are available. Later in the
fall you can substitute Ircsn frozen
blueberries for a pie that will
always be a family treat, ex
pecially when served with vanilla
ice cream.
Deep Blueberry Pie
1 package (3 oz.) grape flavored
gelaim
1 to 2 tablespoons sugar
' 4 teaspoon salt
1 cup boiling waler
8 to 12 large ice cubes
Kit -1
for about 5 minutes. Stir in lemon
juice, thyme and savoi7. Mix corn
starch with mushroom liquid and
add to butter mixture. Cook for
about 7 to 10 minutes. Stir in mush
rooms. Serve hot with roast rack
of lamb.
Sour Craani Sauce for
Roast Lamb
Yiels: H4 cups
1 lablespuun butter or margarine
2 tablespoons chopped onion
1 tablespoon flour
"i cup chicken bouillon
-i teaspoon salt
in teaspoon paprika
teaspoon basil
Dash of pepper
a cup dairy soured cream
Melt the butter in a saucepan.
Pan-fry the onion in butter about
5 minutes. Blend in the flour. Stir
in the chicken bouillon and cook
unlil thick. Add the salt, paprika,
basil and pepper. Remove from
the heat. Blend in the sour cream.
Chill the sauce and serve cold with
roast rack of lamb.
center a large sprig of parsley on
each of four paper plates. Arrange
two sandwich flowers, a salad flow
er and a dessert flower around it.
Arrange four foil-wrapped instant
sparkling drink tablets on each
plale, like leaves. Cover each plate
with another paper plate turned
downward. Notch at four opposite
points, and pass a ribbon through
these notches, and tie, securely, at
the center. Give the children their
pretend garden, their individually
packed "flower picnics," a stack
of paper cups, a thermos of water,
and send them on their way. They
can carry the thermos bark into
the kitchen for refills of water.
Cottage cheese is equal In pro
tein to that in most meats and is
much cheaper. Every pound con
tains more than three ounces of
protein, the source of nitrogen for
body building.
CREDIT LINES
Pictures and accompanying tor.
let: California Foods Research In
stitute, Swift & Company, General
Foods Kitchens.
Stories: J. Waller Thompson Co.,
Kimberly-Clark Corporation, Far
ley Manning Associates.
a teaspoon lemon juice
2 cups (1 pint) blueberries
1 baked 9-inch pie shell
Vanilla ice cream
Combine gelatin, sugar and
salt. Add boiling water and stir
unlil gelatin is completely dissolv
ed. Add ice cubes and slir con
stantly 2 to 3 minutes or until
gelatin starts to thicken. Remove
unmelted ice. Add lemon juice and
'el stand 2 lo 3 minutes. Then add
ilucbcrrirs. Stir. Pour into pic
ihell. Chill until set. about 3 hours,
i Makes 6 lo 8 servings.
fry?.
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