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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Feb. 2, 1961)
Remember Abe Lincoln's Birthday By Serving Tasty Sausage Log Bake The Lincoln legend begins with the story of a boy who did home work by the family hearth in a log cabin. Celebrate the birthday of this great American in your own home with a sausage log bake, and your retelling of the Lincoln story will have added meaning. Since Lincoln's birthday falls on Sunday this year it would be a good time to gather the young clan after an outing of winter sports. ' Brisk winds build appetites, and the sausage log bake will provide the needed husky eating. A topping of brown 'n serve sausage links, formed into a "log cabin," give the appropriate- seasonal' touch to Hi is casserole. Sausage makes itself at home in menus from breakfast through din- ner. The brown 'h serve links have the addid good feature of being quick t'j fix; from "pan to man" in just 3 minutes. Because the links have been pre-cooked for you by the world's leading meat packer, there are almost no drippings when CREDIT LINES Pictures and accompanying stories: Swift & Company, Gen eral Foods Kitchens, Evaporated Jlilk Association. Stories: J. Walter Thompson Company, California Prune Ad visory Board, American Honey Institute. Observe Our National With Special Occasion A good way to instill in young people the significance of our great American heritage is to observe the national holidays at home. Feb ruary, birth month of Presidents Washington and Lincoln, is an ex cellent month in which to start a family tradition of celebrating such milestones. Let's begin with a plan for a Lincoln's Birthday dinner. The food ' should be good but simple, as be- . , chocolate r ! "-V - 4 ? ' Bits .." l , .-&y Quick, Easy Honey Treats Slip a little honey butter between ; halves of miniature hot biscuits at afternoon tea. Make honey but-1 ter by creaming equal parts of honey and butter together. Chill in the refrigerator. Heat honey with melted butter, and serve over stacks of thin pan cakes. Jlix equal amounts of honey and orange juick serve over warm cake squares. Mix honey with finely chopped pecans ladle over cri.-p waflles Put honey and shredded coconut in mulfin cups and drop beaten past baiter over them. Bake according to directions. Spread thinly sliced sandwich brcjd with equal parts of honey and peanut butter mixed together, i Slice in finger lensths and serve with soup or salads. I Drop a spoonful of honey on tnc (np of a muffin before you put it sausage log bake you rehealand brown them. There fore they can go right atop the macaroni casserole before baking. This casserole is light and airy with a "mousse-like" texture, and the sausage links give a spicy fla vor contrast to the macaroni. Sausage Log Bake Yield: 6 servings 8 ounce package brown 'n serve sausage links 1 cup macaroni 1 cup shredded Cheddar cheese 1 cup soft bread crumbs 2 tablespoons chopped onion 2 tablespoons melted butter or margarine . 1 cup milk 1 teaspoon salt 3 eggs, beaten Cook macaroni in boiling, salted water until tender. Combine mac aroni, cheese, and bread crumbs. Cook onions in melted butter until yellow and transparent. Add to macaroni mixture. Heat milk in saucepan just to the boiling point. Blend milk and salt into macaroni mixture. Add eggs. Pour into an 11 by 7 by l'a inch baking dish which has been rubbed with butter. Arrange sau sage links on top of casserole in the shape of a log cabin. Bake in a moderate oven ,(350 Deg. F.) about 20 to 25 minutes or until a table knife inserted into the center of the casserole comes fits our frontier President. T ta ble could be decorated for the oc casion in red, white and blue. Con versation at dinner might be art fully directed toward a discussion nf the Qualities in Abraham Lin coln that kept him calm in spite of violent criticism and almost insol uble difficulties. Adults and young people alike may be helped by his example to fare with equanimity the problems they must meet in i sponge mold in the oven to bake. The honey will sink to the center and it will surprise and delight the one wnu eats it. When you haven't time to make a dessert for supper, serve hot toast and pass the honey pitcher. Pour honey over a serving of ice cream for a delicious ice cream sundae. Drop a fraspoonful of honey into the cenk-r of a canned pear or peach lor a quick dessert. Cottage cheese served with hon ey and cream and a dash of cinna mon makes a delectable dessert. For variation place cottage cheese on a bed of fresh or canned fruit i or on a slice of pineapple. I Did you ever try orange honey-, ade? Here's how: Combine 2 cupij orange juice, ' j cup lemon juice. I 'a cup honey, and 1 cup water. St i r well to di.ssolve honey, (larnith ith oiange slices or cherries. ' out clean. Serve hot. ' Covered Sausage Bake Yield: 5 to 6 servings 8 ounce package brown 'n serve sausage links 1 pound, 4 ounce can sliced ap ples U teaspoon cinnamon s teaspoon ground cloves 2 tablespoons shortening 1 cup sifted flour IV? teaspoons baking powder teaspoon salt n cud milk Rub a 10 by 6 by 2 inch baking dish with butter o margarine. Ar range the sausage links in the bot tom of the baking dish. Place slic ed apples over the sausage. Sprin kle apples with cinnamon and cloves. Cut shortening into flour which has been sifted with baking powder and salt, until the mixture is the consistency of corn meal. Make a well in the mixture. Add milk and stir to moisten flour mixture. Turn onto a lightly floured board or pastry cloth. Knead six times. Roll into rec tangle the size of the baking dish Place biscuit dough on top of apple slices. Bake in a very hot oven (450 Deg. F.) about 15 minutes or until biscuit dough is done to a golden brown and no dough sticks to pick when inserted. Holidays Meals our equally turbulent day. To satisfy the inner man. the dinner menu could start with hot spiced apple juice and crisp crack ers. A hearty pot roast, with veg etables could come next, with a tossed green salad. For the finale we suggest choc olate sponge mold a dessert to make any dinner memorable and worthy to honor Abraham Lincoln who, like most men, probably lov ed anything made with chocolate. Chocolate Sponge Mold 1 envolope (1 tablespoon) gel atin Two thirds cup sugar 't teaspoon salt I'a cups milk 2 squares unsweetened choco late 3 egg yolks, slightly beaten 3 egg whites, unbeaten 1 teaspoon vanilla 3i cup flaked coconut 'j to i cup chilled whipping cream 2 or 3 tablespoons instant chocolate-flavor mix Mix gelatin. Wi cup of the sugar. the salt, and milk in top of double boiler. Add chocolate. Cook over hot water until chocolate is melted and gelatin is thoroughly dissolved. Blend with egg beater. Pour slow ly over egg yolks, stirring con stantly. Return mixture to double boiler and cook 3 minutes longer, stirring constantly. Cool 10 min utes. Beat egg whiles until foamy throughout. Add remaining ,s cup sugar gradually and continue heal ing until mixture will stand in stiff peaks. Fold in chocolate mix tude gradually, blending well. Add vamila and coconut, hpoon inio i quart mold or individual molds. Chill until firm, about 2 or 3 hours. Combine cream and instant chocolate-flavor mix in small howl. Beat with egg beater or electric mixer until fluffy and thick. I nmold the chocolate sponge and garnish with chocolate whipped cream. Top with additional flaked coconut, if desired. Makes 8 serv ings. STEAK SPREAD A good steak needs no pre-broil-ing attention but it will be con siderably enhanced with a spread applied after cooking. A tasty one is simply 'i teaspoon Tabasco .M.rnad uith li nnnnrl butter nr margarine and spread on the steak while it s sizzling hot. GAY PEACH CUPS Cranberry - filled peach cups add a bright touch to a platter ol com sliced turkey. Put 2 cups fresh cranberries and one large orange, quartered and seeded, through the food chopper. Stir in a cup sugar and chill. Spoon relish inlo drained canned cling peach halves. TASTY PIZZAS Individual Sardine-Cheese Piz zas: Toast Knghsh muffin halves slightly. Sprinkle Rrated cheese generomly on the warm muffins. Top each with two Maine sardines. Broil 2 inches from heat, lor live minutes. Celetae febiriyiair.v iiirtysip February's Three Holidays Are Extra Special Events In February we celebrate three holidays. . .Lincoln's Birthday, Val entine's Day, and Washington's Birthday. This means having something just a little different in the way of a small party, or a special dessert to tie in with the holiday celebra tion. For Lincoln s Birthday, the usu- ual dessert is cake xoll made to represent a log. The recipe, given here, for chocolate roll with cocoa whipped topping is delicious with cherry jam as the filling. Cherries, because of the legend of the cherry tree are especially good for Washington's Birthday; and be cause of their bright red color they can do well as a dessert on Valentine's Day, too. Creme Celeste, shown in the pic lure here, is ideal for Valentine's Day or Washington's Birthday. It s festive and elegant with a rich ness of flavor that is made sweet and smooth by dessert topping mix. The mix is whipped to fluffy light ness and folded uito the basic gela tin mixture. The care you take in preparing the molded dessert is well worthwhile. . . in short, as the title tells you, it is heavenly. With a topping of cherries it's ideal for February celebrations but to be be wise we suggest you keep this recipe to use with fresh fruits and berries when they're in season this summer. By the way, dessert top ping mix excellent in gelatin molds, chiffon or Bavarian pies, is the perfect garnish for plain fruit, pudding or cake wedges. Cocoa Whipped Topping '-i cup cold milk a teaspoon vanilla 1 envelope dessert topping mix 2 tablespoons sugar 2 tablespoons cocoa. Quick Bread Is Delicious Leave it lo younger generations lo want the same good things their forebears had, and get them via shortcut methods; for example take such a homey item as fresh baked bread. Not too many decades ago, home- makers kneaded enough dough for several davs' loaves. let it rise overnight, and spent the better part of a day getting the baking done. Today's busy young mother whips up a simple yeast batter to Fill a casserole, lets it rise for 40 minutes, and has it on the ta ble two hours after she gets out the mixing bowl. And her bread is every bit as good as ner grand mother's. . Casserole bread has attractions for the experienced baker as well as the novice. The recipe is easy to make and quicker than regular bread recipes; the expenenceu horn baker will keep it in mind as a time-saver. New hands in the kitchen will find it a good one with which to start learning about the ease and pleasure of baking with yeast. Two shortcuts make this simple recipe even simpler. First, using dry milk solids saves the step of scalding, then cooling, liquid milk. The dry milk can be added right with the flour. Second, corn-oil margarine is easy lo use as the shortening. It's quickly mea sured, just by cutting the required amount right from the stick. When softened, it may be mixed right into the dough without first being melted. Minute-Saver Casserole Bread 1 cup very warm water 2 packages or cakes yeast, ac tive dry or compressed 3 tablespoons sugar 2''2 teaspoons salt 2 tablespoons softened corn-oil margarine 1 cup lukewarm waler J cup dry milk solids 4'i cups sifted flour Optional additions: 2 teaspoons celery seeds; or 'ti cup pack aged grated American cheese; or 2 teaspoons caraway seeds; or i cup seedless raisins Measure very warm water inlo large bowl. Sprinkle or crumble in! yeast; stir until dissolved MIT in sugar, "ail, soil margarine, ami ii . i7i ... Vi, n..T jj ... milk solids with flour and add to iimiifi miviitro mii in nnv fit inni "i" ,"" ' :,. v. , optional add. ions, if desired. Beat well to blend, about two minutes ! . . , - tover: let rise in warm place, free from draft, until more than doubled in bulk, about 40 minutes. Stir down; beat vigorously about '.a minute. Turn batter info greased quart casserole or 8 x 8 x 2 inch square pan. Bake immediately, un covered, in a moderate oven (37j degrees F.) about 40-45 minules, or until done. Serve warm or cold. Makes 1 loaf. OLIVE DECORATIONS Fix ripe olive appetizers early and refrigerate until time to nene with your favorite beverage. Stuff pitted ripe olives with hits of green onion or scallions. Wrap some of olives in thin slices of soft Swiss : cheese and others in slivers of i boiled ham. Fasten on colored I picks and arrange on tray or poke ; into snowy head of cauliflower. FRUIT KABOBS Fruit kabobs to go wilh broiled or baked ham ran be done over i charcoal or under the broihr. Drain canned peach halves well: i cut each cup crosswise in half ! and thread on skewers together with pineapple chunks and banana I quartern. Spread with mixture of fresh lemon or lime juice and . honry and broil lightly. Combine ingredients in a small bowl with narrow bottom. Blend, then beat vigorously until topping forms soft peaks. Chill about 1 hour. Creme Celeste 1 cup cold milk ' 'a cup sugar l!-i teaspoons unfavored gelatin 3 tablespoons cold water 1 cup sour cream 1 envelope dessert topping mix 2 tablespoons cognac or kirsch Cherry Sauce. Heat '-j cup milk and the sugar until foamy, stirring to dissolve sugar. Remove from heat. Soften gelatin in cold water. Add to the hot milk and stir until gelatin is dissolved. Add sour cream and beat with egg beater just until the mixture is thoroughly blended and smooth. Blend remaining hi cup milk with the dessert topping: then beat until mixture forms soft peaks. Fold into the sour cream along with the cognac. Pour inlo a lightly oiled 1-quart mold. Chill until firm about 4 hours. Unmold and serve with cherry sauce. Makes 6 to 8 servings. Cherry Sauce: Combine 1 table spoon cornstarch, dash of salt, and hi cup sugar in saucepan. Add 1 cup cherry juice and mix well. Cook and stir over medium heat until mixture comes to a boil; then simmer 3 minutes. Remove from heat and add 1 tablespoon butter and 2 teaspoons lemon juice. Cool. Add 1 cup drained canned pitted Bing cherries to cold sauce. Makes l'a cups. Chocolate Sponge Roll a4 cup sifled cake flour '.-j teaspoon double-acting baking powder 'a teaspoon salt 2 or 2'a squares unsweetened mm (? aKw SECOND SECTION The Receive Praise From Your Family And Guests By Serving Chocolate Mint Eclairs And Coffee Tho variety of delicious desserts we can make nowudays goes on and on because of the modern con venient packages found on the gro cer s shelves. One of the glories of packaged mixes is that you can add a special touch with a flick of the wrist, to make a dessert that is your "own specialty." These chocolate mint eclairs are made from a package of vanilla flavor cream puff-eclair mix. Made just as the package directs they are delicious . . . crisp shells. QUICK HOT BREAD Pop these tasty biscuits into the oven for a quick hot bread. Ar range packaged refrigerated bak ing powder biscuits in a pan. Top with a mixture of 'a cup each chopped ripe olives and mils and Vi cup mayonnaise. Sprinkle with shredded cheese. Bake in hot oven (450 degrees F.) about 10 min utes. LIME JUICE SALAD DRESSING The Malayans used lime juice in place of vinegar in their food long before limes were even introduc ed to the New World. Substitute the juice from Persian limes for vinegar next time you make a sal- ad dressing and see how good it is. Apple Kuchen Will Get Of course it's not a necessity, I (he flour, a cup at a time, healing buL it is fun to have Homething until fairly smooth after each ad new and special to serve for ajdition. ..,.- hnncn Vtiv aimla Liiohun a yea((t . ffee cak thal uke(1 ot J"UI iw-'i-. fcJs nut. iii.ii, n one 011 )f Kneading, is wnnuertuiix l inches. Mix the 'a cup sugar fl)r such an occasjoll different I with the apple pie spice. Sprinkle i . . . i i i and aencioiis enougn to nave every- on- .,,,.:.- ,r vour recloe i ii raise una vu iui a iiiiaiuic j f SU(,ar ,nd spjce in (he mm of two baking pans and arrange can ned apple slices in rows. The hat ter goes on top of this and alter baking the kuchen is turned out so the apples emerge on lop, 3pice sprinkled and glistening. Kven though this a yeast bread, there's no need for scalding the milk. Kvaporaled milk, which is sterile as it pours from the can. is used In the recipe so the scalding step is eliminated. The spicy kuchen Is best served while still warm luscious with but ter melting inlo it and a cup of hot colfee to sip along with it. Spicy Apple Kuchen i cup sugar cup butter, softened 'a teaspoon salt a cup boiling waler "4 cup evaporated milk 1 package dry granular yeast ' cup warm water 2 eggs, beaten 3 cups silled flour 2 cans sliced apvles (1 lb, 4 oz. each) 'a cup sugar 2 teaspoons apple pie spice Mix the ' cup sugar, butter and salt in a large mixing bowl. Add i boiling water and stir until butter I is melted. Add evaporated milk. ! Sprinkle yeast on warm water and stir until dissolved. Add to first ' mixture. Then stir In ejgs. Add is W- f V chocolate S eggs, unbeaten (at room tem perature) a cup sugar ' cup cold water i teaspoon soda 2 tablespoons sugar Cherry jam Cocoa whipped topping Measure sifled flour, add baking powder and salt, and sift again. Melt chocolate over hot water. Beat eggs in large mixing bowl until thick and light in color. Add Vi cup sugar gradually, 1 tablespoon at a iiine. beating after each addition. News-Review THURSDAY, FEBRUARY creamy anilla filling and choco late glaze, But in the recipe, here. unsweetened chocolate. suKar and peppermint flavoring are added lo the lining to make eclairs that are rich in double-chocolate flavor with the specially refreshing touch of mint. Served with coffee, choc olate mint eclairs will have guests and family singing praises of your ability as a- French "patissicre." Chocolate Mint Eclair 1 package vanilla flavor cream puff-eclair mix ' 2 squares unsweetened choco late 2 tablespoons sugar 3 cups milk 34 teaspoon peppermint extract Two thirds cup boiling water 2 eggs, unbeaten 2 tablespoons water Empty vanilla filling mix into a saucepan, saving the bag. Stir un sweetened chocolate, sugar and milk into pudding mix. Couk over medium heal, stirring constantly, until mixture comes to a full boil. Remove from heal, stir in pepper mint extract. Cover and chill. Crumble shell mix into a small bowl. Add two thirds cup boiling water. Beat with a smion until completely blended. Add eggs, one at a time, beating thoroughly after I In 1...1L- .1 t I hi in nutn, ai'tiiil . Jimil . ill t (1 II W 1 1 1 1 C butter two baking pans, BU x 4 rf". W M -wtivjii W-fJ jT- 4 3 tk tv 1 -"" MSP ,'vH f-'r.-.V''' , . . creme celeste Add flour mixture all at once, and blend in will) a wire ship, wooden spoon, or spatula. Remove chocolate from hot wa ter and immediately add cold wa ter, soda, and 2 tablespoons sugar. Slir until thick and smooth. Then stir quickly into batter. Pour into a lSxlOxl-inch pan which has been greased, lined on the bottom with waxed paper, and again greased. Bake in moderate oven (350 Deg. F.) 18 to 20 minutes. Meanwhile, sprinkle confection ers' sugar on a clean towel. When cake is baked, turn immediately 2, 1961 27-61 each addition until dough is very thick and elastic. Spoon dough inlo filling mix bag (Bag l). a mile at a time, push ing dough into bottom of bag. Fold down too of bag tightly in narrow folds until it meets dough. Cut off corner of bag as indicated. Hold bag as illustrated on pack age. Squeeze dough with steady, even pressure onto an ungreased baking sheet in 6 to 8 strips, about 4 inches long and 1 inert wide. To finish each eclair, ease pressure; lift bag. With a spatula, straighten sides and round ends if necessary. Bake in a hot oven (425 degrees F.) for 30 to 35 minutes. Cool. Cut off tops of eclairs with a sharp knife. Beat chilled filling un til creamy. Spoon inlo eclairs. Re place tops. Prepare chocolate topping mix acording to package directions for eclairs. Makes 6 to 8 eclairs. TIME SAVER Here's an easy way to broil fish fillets: Cut a block of frozen fil lets into four parts. Arrange them on aluminum foil on a preheated greased broiler pan. Sprinkle the fillets with lemon juice and spread with chili sauce. Broil 2 inches from source of heat 8 to 10 min utes or until fish flakes easily when tested wilh a fork. Committee's Approval half of (his mixture in bottom of each buttered pan. Drain apples, saving syrup for some other use. Arrange apple slices in rows on lop of sugar mix ture in each pan. Beat batter down and turn half into each of the pre pared pans, spreading batter cven- ... spicy appJt kuchen upside down on sugared towel. Re move waxed paper. Trim off edges roll up at once, rolling the towel with the cake to keep cake from sticking together. Cool on cake rack 30 minutes. Unroll carefully. Fill with cherry jam and reroil. Spread Cocoa Whipped Topping over filled cake roll. Ham Loaf Is Perfect Deliver a ham loaf smoking hot to the table, and watch everyone fall to with gusto. For one thing, ham itself is a ro bust meat, rich in flavor. Then to that something new has been added. . .prunes. Chunky pieces are mixed all through the meat giving a sturdy prune fruitiness and winey tang. It's an inspired combination that makes for almost more flavor than any meat loaf has a right to have. But there it is, and the loaf is deliciously yours (or the making. this is a loaf, too, that cuts down attractively in thick juicy slices. Flank the slices with can died sweet potatoes and green peas and you have a main course both satisfying and tempting. For des sert, you might offer fresh pine apple sprinkled with chopped mint leaves. It is a loaf as happily suited to the buffet party as to a family meal. In fact, it fits comfortably into many and varied occasions, ranging from guest meal to sand wich fillings, for it tastes as good cold as it does fresh from the oven. The directions for making arn easy to follow, the time required from kitchen start to dinner labia just a little over an hour. Ham Loaf With Prune Nuggete 1 quart pounds) ground ' smoked ham 2 cups bread cubes 3 eggs, beaten ' V cup., water hi cup catsup . I 1 tablespoon, prepared mustard 1 teaspoon celery seed 1 cup halved plumped prunes Plumped prune halves for gar nish 1 Jlix together thoroughly in bowl ham, bread cubes, eggs, water. catsup, mustard and celery -seed. Add prunes and mix gently so that prunes will retain their shape. Place in 1 pound loaf pan and press down lightly. i Bake in oven, 350 degrees, 1 hour. Unmold on platter; garnish top with halved plumped prunes. Serves 8. Note: If smoked ham .is not available, any ground ham may be used. ly over apples. Bake immediately in preheated moderately hot oven (375 Deg. F) for 10 minutes, then reduce heat to moderately slow oven (325 Deg. F) and continue baking 20 minutes. Turn out on cooling racks imme diately. Makes 2 coffee cakes. , . ' -.V . " jr. ; - i , ttl , Vh ..t w . - - ' -i'V-- i' ,- I
