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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Feb. 16, 1961)
2 Th Newt-Review, Roseburg, Ore. Thur., Feb., 16, 1961 i Kmmtfn' irv mmm fm phi wmmt.m LOW COST Mil , , creamed oysters over hot rice Creamed Oysters Oyer Hot Flavor Of Oysters At Their People dream of finding a pearl inside an oyster. Perhaps this is why oysters have a specia1. dura of enchantment. Unfortunately, most persons never realize their wish. The lack is not noticed, however, for the delicious and unique flavor of the oyster becomes the domin ant interest. Lent, as a sea food season, Is appropriate for discovering new ways of serving oysters. Creamed oysters captures the flavor of oys ters at their best, because they are simmered gently in a cream aauce flavored with exotic curry powder. A new twist wilh oysters de serves a new recipe for the' rice over which the oysters are served. Here, fresh minced parsley is sprinkled among the fluffy white grains of rice. Versatile rice blends Brighten Wintertime Meals With An Oyster Casserole Bring a seaside atmosphere into your dining room this winter by serving seashell casserole, made according to the recipe below. This casserole of oysters will brighten winter menus and keep your fam ily coming back for more. Oysters are an excellent food for the entire family as they are rich in protein, minerals and vitamins nutrients necessary (or good health. It's true that oysters are expensive but this recipe uses only a pint and extends them with shell macaroni and grated cheese. Scishtll Casiarol 1 pint oysters 2 cups uncooked shell macaroni cup butter or margarino 1 clove garlic V cup flour 1 Crumb- Fried Fish Steaks Are Very High In Protein The great fish that swim in the eold waters of the North Pacilic halibut and salmon are among the most prized of all foods that come from the sea. Thanks to jiiodprn 'methods of freezing and distribution these fish are avail able throughout the United Slates and provide people of all ages wilh body-building protein. And because the protein in these fine fish con tains little or no cartilaginous ma terial, it is easily digested, lloth halibut and salmon may be pre pared any number of ways baked, broiled, steamed, or fried in i crumb coaling, liko this. Crumb-Fri.d Fish Stltki IVi pounds halibut or salmon steaks, cut 1-inch thick (fresh or frozen) Two thirds cup fine dry bread crumbs 4 teaspoon paprika teaspoon salt Select Fruits, Nuts, Cheese To Make A Harvest Salad The cook who invenled this fresh lasting salad called it a harvest home salad. Kine apples, good grapes, the flavor of cashew nuts, and two different kinds of cheese combine in this quickly made salad. It's a natural for a luncheon main dish when a friend comes for tho day. Or make it for the sewing club or the bridge group when it is your turn to entertain. Hirvtit Homt Salad 4 red apples Salad greens 2 cups halved seeded grapes 1 cup salted cashew mils 1 jar sharp cheddar cheese spread 2 packages (3 oi. each) cream Busy People Favor This Party Dessert Molded desserts are favorites with busy folk because they can be made ahead of time, yet have the glamour ot a more faiu-y last Minute cousin. Partvtime dessert makes a hit because of the showy-bright tan ned fruit cocklail molded in a ma. raroon-crcam gelalin. Kruit cuik lail is so easy to use liecause the five delicious fmits are already rut up for you and canned in a luscious syrup. Why don't yon plan on using that can on the shelf to night? Partylimt Dssitrt 1 fgg Is cup syrup from fanned ruil well with almost any spice or sea soning and can be cooked in vart ous flavored and colored liquids for novel effects. Crtamed Oytt.rt Ov.r Hoi Rica 1 quart fresh or canned oysters V cup Duller or margarine 3 tablespoons flour 2 cups cream 1 teaspoon salt Vi teaspoon curry powder ' teaspoon pepper Dash paprika 2 tablespoons sherry 1 tablespoon Worcestershire sauce 1 teasuoon lemon juice 4 cups buttered hot cooked rice 2 tablespoons clioppcu parsley. Drain oysters, reserving liquor. Melt butter in saucepan. Stir in flour to make smooth paste. Slow ly add oyster liquor and cream. 2 cups milk 2 teaspoons salt Vi teaspoon pepper 2 cups grated cheddar cheese Drain oysters, reserving 1 cup liquid; cook macaroni according to directions on package. Meanwhile, melt butter in a saucepan. Peel garlic, split in half and brown in butter, ltemove pan from heal. Dis card garlic. Stir in Hour until smooth, (iraduallv add oyster li quid and milk. (If oyster liquid is not used, add 1 extra cup of milk.) slir unlil well blended. Iteturn to heat and cook unlil lliick. Stir in salt, pepper and grat ed cheese. Pour into buttered 2 quint casserole. Make a well in center and pour in oysters. Bake at 350 Deg. I mod. oven) about 30 mill. Serves 6 to 8. 14 teaspoon celery salt (optional) V teaspoon pepper U cup flour' 1 egg, lightly beaten . l-'at or oil for frying If fish is frozen, let thaw on re frigerator shelf or at room tem perature. With a sharp knife, gent ly trim skin (if any) from steaks. Mix bread crumbs, paprika, sail, celery salt and pepper in a paper plate or on waxed paper. Place Hour in similar holder and egg on a wide shallow dish or plate. Dip halibut steak first in flour, then into egg, then into crumbs, making sure you coat sides evenly. in a skillet heat fat to a depth of one-half inch unlil it bubbles but does not smoke. Add steaks. Couk over moderate heat about S min utes per side, or until deep golden brown. Serve wilh tartar sauce, or sour cream sprinkled with chives. Makes 4 or 5 servings. cheese 'j cup mayonnaise 'ii cup heavy cream Suit and pepper to taste Core apples: do not peel; slice thin; dip in acidulated water (wat er lo which lemon juice, ascorbic acid or special commercial prepar ation has been added) to prevent discoloration. Arrange crisp salad greens on Individual plates. Add apple slices, grapes, and cashew nuts. Form cheddar spread mtu balls about 'a inch In diameter; add to salad. Mash cream cheese: add may onnaise and cream; whip to spuon able consistency, adding more rream if desired: season to taste with salt and pepper. Servo with salad. Makes 8 servings. cocktail 2 tablespoons sugar few grains salt 1 tcasoon plain gelalin 1 tablespoon lemon juice 'a cup whipping cream l cup macaroon crumbs 1 cup drained canned fruit cocktail Heat egg lightly. Add syrup, su gar and salt, and cook and stir over hot water until mixture thick ens. Solten gelatin in lemon juice, anil dissolve in hot mixture. Cool. Fold in whipped cream, macaroon crumbs and fruit rorktail. Turn into mold (or small loaf pan) and chill until firm. I'nmold to serve. Rice Captures Very Best Season with salt, curry powder, pepper and paprika, stirring con stantly until smooth ana iiuck. Add drained oysters. Bring to boiling' point and simmer gently lor 20 minutes. Kemove from heat and add sherry, Wor cestershire sauce and lemon juice. Serve over beds of buttered hot fluffy rice. Sprinkle wilh parsley. Makes 6 to 8 servings. Give Cole Slaw Something New Run out of winter salad ideas? Try shrimp-grapefruit cole slaw a cabbage salad witn a new iook and a new flavor that comes from the addition of ruby desert grape fruit, liny cooked shrimp and slic ed ripe olives. The lively tartness of the grapefruit brings out the delicate flavor of the shrimp and also makes the salad especially colorful. A light herb dressing adds an unusual touch. Shrimp-Grapefruit Col Slaw 2 ruby desert grapefruit 2 (S-uunce) cans shrimp Mi medium size head of cabbage Vj cup chopped celery Hi cup ripe olives, sliced Herb Dressing Herb Dressing: 'V cup mayonnaise 2 tablespoons grapefruit juice 2 tablespoons light cream or milk 2 tablespoons minced parsley 1 teaspoon instant minced onion Vj teaspoon celery seed Vt teaspoon sweet basil leaves Vi teaspoon salt ' teaspoon pepper Pare and section grapefruit re serving iuice. Cut sections in halv es. Drain and clean shrimp. Core and shred cabbage. Chill grape fruit, shrimp and cabbage. Add delery, ripe olives and Herb Dress ing and loss together. Serve im mediately., Herb dressing: Blend all ingred ients. Chill well. Makes 6 to 8 servings. Casserole Cookery Grows In Glamour Casserole cookery is growing In glamour as steadily as it's grow ing in popularity, and a simple economical dish that uses up left overs becomes elegant enough for party fare when served in this fashion. In this recipe, subtle seasonings, rice and mushroom soup serve to heighten the fairly bland flavor of the veal, and a topping of crisp, sun-filled corn flakes mixed wilh melted bolter adds an interesting note. For an extra touch of color, pimiento strips or cooked peas may be added. Veal and Rlct Cilt.rolM 4 cups cooked rice 2 cups diced, cooked veal 2 eggs, well-beaten l'A cups (1 iota oz. can) con densed cream of mushroom soup l'j cups milk I1 teaspoons salt 1 teaspoon basil 2 cups corn flakes Yt cup melted butter or mar garine Combine rice, veal, eggs, soup, milk and seasonings; mix well. Di vide into 6 greased individual cas seroles. Crush corn flakes slight ly; mix with melted butler. Sprin kle over veal mixture. Bake in moderate oven (375 degrees F.) about 30 minutes. Yield: 6 servings, about 1 cup each. Note: Pimiento strips or cook ed peas may be added (or color it desired. LUNCHEON MOLD Chill the good makings of this fruit V cheese salad in fancy molds and serve to bridge play ers for a luncheon party. Dissolve t package lime-flavored gelatin in I cup hot water. Add tablespoon lemon juice and dash salt and chill until almost set. Fold in 1 cup rream-style cottage cheese. i cup mayonnaise and l't cups can ned Iruit cocklail. Spoon into molds and chill. I'nmold onto luncheon plales and garnish with colorful pieces of canned fruit cocktail. Pass hot buttered rolls or dainty open-face sandwiches. EGG, BEAN SALAD Mash a hard cooked ruif yolk with fork. Hlond with 1 tablespoon lemon juice and 'i cup commer cial sour cream. Toss with hot or rilWI rsnni.it nrpitn h.n. linni I dinner salad or vegetable. A thick big juicy witntr isrved on a tatty bun. Rtliih, catiup or mutton! for that txtro ovtryono onjoyi m much. SATURDAY 10 A.M. to 7 P.M. foU Cons CHUB Shorten" V Saa Pr.Ve'a,0bU W V)e 3-b. ti JJ Quart J' Peanut Butter Clam Chowder RADISHES GR. 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