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SECOND SECTION Roseburg, Ore. THURSDAY MARCH 2, 1961
51-61
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salmon surprise potties
Originality In Timely Lenten Dishes
"Can Be Found Where Unexpected
Corn-Crisped
Provide Fine
Drumsticks
Buffet Fare
Find the originality you're look
ing for in Lenten dishes where you
least expect it in the familiar.
f this seems contradictory, re
member that variety really lies in
the ways in which you combine
and serve foods.
Salmon surprise patties are a
good example. Salmon and cheese
are surely not new to meatless
meal-planning, yet in this combina
tion they have a quality of new
ness. Combine the salmon with
mashed potatoes, celery and sea
sonings, and shape the. mixture
into very thin patties.
Sandwich a slice of cheese be
tween the patties before coating
with packaged corn flake crumbs.
Fry the patties quickly just long
enough to heat them through and
melt the cheese inside.
Salmon Surprise Parries .
2 cups corn flakes or
Vi cup packaged corn flake
crumbs
2 cups (lib. can) red salmon
'a cup mashed potatoes
1 tablespoon finely cut celery
1 tablespoon grated onions
teaspoon salt
Dash pepper
Vh teaspoons Worcestershire
sauce
1 egg, well-beaten
i pound processed cheese
If using corn flakes, crush into
fine crumbs. Drain and flake sal
mon, removing bones and skin.
Combine salmon, potatoes, celery,
Take Monotony From Menu
With Skewered Food Dishes
Skewered foods hold a special
fascination for most people. Per
haps it's because foods cooked this
way remind us of far away places.
Whatever the reason, you'll en
joy these pineapple-shrimp bro
chettes as they will take the monot
ony out of Spring menus. Shrimp
and pineapple combine exception
ally well and the spicy marinade
in this recipe has the Oriental fla
vor of soy sauce, Sherry, ginger
and garlic.
Pineapple-Shrimp Brochettes
1 No. 2 can pineapple chunks
Vt cup soy sauce
' cup salad oil
2 tablespoons Sherry
2 tablespoons sugar
1 teaspoon ground ginger
1 large clove garlic, chopped or
pressed
24 to 32 (about 1 pound) large
shrimp, cooked, peeled and de
veined 24 (4 to 1-inch) squares green
pepper
4 servings hot, cooked rice
2 tablespoons melted butter
J4 cup very finely chopped green
onion (include some green
tops ) i
Drain pineapple, reserving syr
up. Mix syrup with soy sauce, sal
ad oil. Sherry, sugar, ginger, and
garlic. On 8 (6-inch) metal skew
ers, siring alternately shrimp,
green pepper squares, and pine
apple chunks, allowing 3 to 4
shrimp, 3 green pepper squares,
and 3 pineapple chunks per skew
er. (Use remaining pineapple
chunks for salad.)
Arrange filled skewers in a sin
gle layer in a shallow baking dish
(12 by 8 by 2 inches); pour pine
apple syrup-soy sauce mixture
over them. Let stand 1 to 2 hours,
turning skewers occasionally. Be
fore serving, place baking dish in
a hot oven (40O degrees F.) for
10 to 15 minutes, just until sauce
bubbles and shrimp and pineapple
are piping hot. Baste often while
heating, and do not overcook.
Mix hot rice with melted butter
and onion; place a mound of rice
on each of four dinner plates.
Place two skewers on each mound
of rice: spoon some of the sauce
over all. Serve at once.
Serves 4.
Menu Suggestion: Solve Shrimp
Pineapple Brochettes on mounds of
rice, peas cooked with mushrooms
and hot biscuits.
onions, salt, pepper, Worcestershire
sauce and egg; mix well. Shape
mixture into 16 thin patties. Cut
cheese into 8 slices to fit patties.
Place one slice of cheese on each
of 8 patties; cover with remain
ing patties: seal edges. Coat thor
oughly with corn (lake crumbs.
Fry in shallow hot fat (375 degrees
F.) about 1 minute or until golden
brown, turning once.
Drain on absorbent paper. Serve
immediately.
Yield: 8 patties.
Have you ever given a semi-
dinner party? Alt's a party at
which you serve no formal dinner,
but the guests go away feeling
well fed.
It s apt to occur in the late after
noon, when people leave work, or
in the latter part of the evening,
after they've been to the theater
or a sporting event. It's also very
pleasant on a Sunday, when peo
ple drop in late in the afternoon
for a congenial gathering of friends
and neighbors.
At a semi-dinner party, the re
freshments should be original,
easy to eat in an informal man
ner, and not too costly in money
or time for the hostess. Corn-crisped
drumsticks meet all these re
quirements. Coated with a golden
cornflake crumb crust, they look
as good as they taste. Their shape
suits them to pleasantly informal
service with a frill at one end
and a lemon parsley dunking
sauce at the other. And the drum
sticks are as easy to cook as they
are to eat.
Start by dipping them in evapor
ated miiK. men roll tnem in a
cornflake crumb mixture. The mix
ture contains Ac'cent to let the
full chicken flavor develop during
baking, and caraway seeds for an
extra fillip. You can bake as many
as 24 drumsticks in a batch by
arranging them on two foil-lined
pans and putting one pan on each
oven rack. Once they're in the
oven, the drumsticks need only one
more bit of attention: switch the
positions of the pans 30 minutes
after cooking time begins so that
all pieces of chicken receive the
same amount of heat.
While the drumsticks finish bak
ing, make your lemon parsley dip.
It's a modified white sauce, made
with water and lemon juice in
place of milk. Its refreshing tart
ness sets ott the sweet cnickcn
meat to great advantage. If yours
is a late evening gathering and
you have been on the town your-
New Type Of Biscuit
Goes With Spaghetti
, Olive-parmesan biscuits are ex
tra speedy. You start with pack
aged relrigerated biscuits, then
sprinkle them with melted butter,
flavorful chopped ripe olives and
shredded Parmesan cheese. Serve
these good little breads with
spaghetti or lasagne dinner instead
of garlic bread. A pleasant change.
Olive-Pirmesan Biscuits
1 package refrigerated biscuits
2 tablespoons butter or marga
rine Vi cup shredded Parmesan
cheese
'-a cup chopped ripe olives
' Arrange biscuits in greased 8
inch pie pan, overlapping slightly.
Melt butter and drizzle over bis
cuits; sprinkle with cheese and
olives. Bake in hot oven (425 de
grees F.) for 15 to 20 minutes.
.Makes 10 biscuits.
' CREDIT LINES
Pictures and accompanying
stories: Bureau of Industrial
Service, Dudley-Anderson-Yut-zy,
Kellogg Company.,
Stories: Processed Apples
Institute, Inc., Bureau of Indus
trial Service, Western Beet
Sugar Producers, Inc., J. Walt
er Thompson Company, Na
tional Peanut Council, Kellogg
Company.
Besf-Potato Puff Solves Lunch Cooking Problems
When You Find Yourself Busy With Daily Chores
Sometimes there just aren't I solves the time problem for you) whipped potato flakes. No need to
self, prepare your refreshments in
advance. It takes only 15 minutes
to reheat the chicken and you can
whip up the sauce in less time than
that if your parsley is chopped
and your lemon juice is squeezed
ahead of time.
Bring on the platters of drum
sticks, some olives and a basket
of breadsticks. Bring on the cof
fee, soft drinks, or what you will,
and call it a day a festive day,
at that.
Caraway Corn Crisped Drumsticks
24 broiler-fryer drumsticks
2Va cups coin flake crumbs
3 teaspoons Ac'cent
3 teaspoons salt
3 teaspoons caraway - seeds '
Va teaspoon pepper
Aluminum foil
1 cm e ununited milk
Combine corn flake crumbs with
Ac'cent, salt, caraway seeds and
pepper. Line 2 shallow baking pans
with aluminum foil. Dip drum
sticks in evaporated milk then roll
immediately in seasoned corn flake
crumbs. Place chicken in foil-lined
nans: do not crowd. Bake in
moderate oven (350 decrees F.)
one hour, or until tender. At the
end of 30 minutes, exchange pans
on the shelves; continue to bake.
No need to cover or turn chicken
while cooking. Serve with Lemon
Parsley Sauce.
Yield: 12 servings.
Lemon Parsley Sauce
V4 cup butter or margarine
6 tablespoons flour
1V4 teaspoons salt
3 cups water
to cup lemon juice
1 tablespoon sugar
in cup chopped parsley
Melt butter in sauce pan. Blend
in flour and salt. Gradually add
water, stirring constantly. Cook,
stirring frequently, until mixture
thickens and comes to a boil. Re
move from heat. Stir in lemon
juice, sugar and parsley.
Yield: Approximately 3 cups.
f, V , v.- f " . ft ' - , V
crispy drumsticks
Double-Date Sub Sandwiches
Will Delight The Teen-Agers
enough hours in the day to get'11 is truly delicious besides
everything done and spend a lot j can fix U in about 20 min
of time in the kitchen, too. Here s ! es because it utilizes a wonder
a main course suggestion thal ful convenience product, instant
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peel, boil and mash potatoes for
this recipe. Simply add milk, but
ter and the tiny "flavor flakes" to
boiling salted water and whip. The
whole meal can be cooked in one
skillet (regular or electric), with
a quick paper towel cleaning aft
er sauteing the meat. Here's how
to do it:
Beef-PoUto Puff
(Makes 4 servings)
i cup butter
1 pound ground chuck
1 teaspoon salt
H teaspoon pepper
' teaspoon garlic salt
'a cup finely chopped onion
Vi cups water
IVa teaspoons salt
1- tablespoon butter .
'i cup cold milk
4 servings of instant whipped
potato flakes
U cup finely chopped parsley
2 eggs, separated
2 tablespoons butter
1 hard-boiled egg, sliced
(optional
Love those double-date submar
ine sandwiches! One crazy yard of
grand eating from prow to stern
they're loaded, Man!
So why not see if your teener's
favorite foursome doesn't want to
make home the eat spot after some
double date soon? Set it up so
you'll have a crusty loaf or two
of king-size (18-20-inch) French
bread ready for them. Most large
markets carry these long-boys to
day. With a sharp knife, cut the loaf
lengthwise through the center and
you've the sleek hulls of two half
yard submarines "open face," but
not so jaw-breaking as double
deckers can be.
Now for the on deck cargoes.
Let the kids load their own, broil
'em if they're that kind of a "grind
er," then each slashes off his own
hunk of lusty eating with a carv
ing knife and fork. Practically any
thing they dream up sweet and
cool or hot and hearty you'll like
ly have on hand. Could be they'll
load one sub with scrambled eggs
spiked with deviled ham and chop
ped peanuts, or smokey baked
beans and franks, or snappy
cheese with tomatoes and onion
rings, or chili con carne and dill
pickles. Some toppers will be al
ready hot, to be piled on an oven
toasted half loaf. Others will need
a last minute date with the broil-'
er.
For "real cool" submarine top
pers there's cream cheese teamed
with sliced apples and peanut but
ter; or tuna salad spangled with
stuffed olive slices; or cottage
cheese, pineapple chunks and chop
ped peanuts on salad greens.
Chances are your quartet of teen
ers will load two or more half
loaves with as many "way out"
cargoes and polish them off to the
last tasty crumb!
Ahead of time set soft drinks
chilling and line up mugs for a
choice of "soup doubles" hot from
the stove. Condensed soup goto
gethers voted lops by teeners are
cream of mushroom double-dating
with tomato soup, split pea with
1 its smokey tang paired with cream
of asparagus, beef broth going
steady with cream of chicken, and
a new cheese soup wearing crunchy
chopped peanuts as a topper.
Crisp salted peanuts and peanut
ty candies will help the gang stave
off starvation while concocting
their soups and subs. Better check
Youngslers Just naturally gravi
tate to these power-packed little
goobers with their built-in energy
and toasty-brown flavor that flat
ters so many other good foods.
Here are three "hers-and-his" sub
sandwiches especially planned to
please young peanut pickers:
Peanut Scramble Super-Sub
Slice a half-yard loaf of French
bread in two, cutting from end to
end, parallel to the board, (Ko
serve one half for another sub.)
Spread cut surface with softened
butler or margarine laced with
finely chopped garlic, instant on
ion flakes or the tangy minced
chives you can buy frozen. Heat
quickly in a moderately hot oven.
Meanwhile, pan-fry tiny cock
tail sausages until brown. Spread
toasted bread generously with cat
sup and pile with freshly scram
bled eggs and peanuts I table
spoon chopped nuts for each egg
you use. Zigzag sausages down the
length of the loaf and cut cross
wise in serving portions. Now open
wide and you're on your own!
Blind-Date Goober Pizza
Spread a mixture of half-and-half
crunchy peanut butter and
chili sauce generously over the flat
surface of an 18-inch loaf of French
bread, cut lengthwise. Place on
aluminum foil and heat in a mod
erately hot ovqn for 10 minutes.
Now down the length of Uie loaf
arrange over-lapping slices of Ched
dar cheese, each topped with a to
mato slice and an onion ring. Slip
sub into the broiler just long
enough to soften the cheese. Cut in
servings with carving knife and
fork.
Flip-Top Subwich
Start with a long loaf of crusty
French bread. Cut lengthwise, re
serving one half for another sub.
Slice the half loaf into two layers.
Spread bottom layer with softened
butter or margarine, add lettuce
or curly endive, and top with the
second bread layer.
Spread this one generously with
peanut butter and edge with a fluf
fy wreath of cream cheese blend
ed with a little milk. Cut a red
skinned apple into quarters, core
and slice. Zig zag apple slices the
length of the peanut butter and
decorate with peanut halves for
extra goodness.
To serve, cut off sections with
carving set. For neat eating, shift
the bottom section up top, flipped
your supply of peanuts and peanut! over so the lettuce becomes part
butter, by the way. i of tne filling!
Rhubarb Jam Appearance
Indicates Coming Of Spring
The appearance of beautiful pink! high heat; boil hard ohe minute,
rhubarb in the markets is a sure j stirring constantly. Remove from
sign of spring. I heat. Stir in pectin immediately.
In Pink And Pretty Tthubarh j Skun off foam, ladle into hot stcr-
Jam, the pungent flavor of rhubarb iilized glasses or jars. heal.
is enhanced by the flavor and fra
grance of crushed bananas.
For long storage of the jam it
is suggested covering t. hot jam
with a think layer of melted paraf
fin or sealing with canning Jios
wen nutter in large skillet; add For short storage, under a
ground chuck, salt, pepper, garlic weeks, cover and itore in the re
sail ann onion; saute until meat is fngoralor.
Makes 6 six-ounce glasses.
completely browned and crumbled
Remove from skillet and set aside.
Clean out skillet carefully with pa
per towel. Prepare 4 servings of
! instant whipped potato flakes ac
cording to directions on box. Add
finely chopped narslev to the po
tatoes; blend well. Beat egg whiles
until soft peaks form; fold into
Rhubarb Jam
l'i pounds 12 plus cups) thinly
sliced rhubarb
' 'i cup water
la cup (1 medium) crushed ba
nana 5's cups beet sugar
' bottle liuuid Iruit pectin
Combine rhubarb and water, cov
CAKE WITH MERINGUE
Heap a fluffy marshmallow mer
ingue over a fruit-lopped cake for
f(.w an easy dessert. Bake white or yel
low caKo in 9-inch square pan.
When cool, top cake with well
drained canned fruit cocktail. Beat
3 egg whites until frothy, add 1
cup marshmallow ereme and beat
until they form stiff peaks. Spread
over cake and hake in moderate
oven aliout 15 fmnulcs.
SHRIMP APPETIZER
Add tender pink shrimp to the
. . . beef-potato puff
potatoes. Jilelt the 2 tablespoons i er and boil one minute or until ever popular grapefruit-avocado
butter in same skillet: saute no-1 rhubarb n tender Measure 2 ! combination. Arrange salads of
i tatoes until lightly browned. Spread cups of cviked rhubarb and com-ifreh desert grapelruit and avo
j browned meal on potatoes, (iar- bine with rrmheri banana (total of cailo slices topped with conked
nih with shred hard boiled eeg. if three cups of fruit I in large sauce-1 shrimp. Or. combine all three in
jdeired. Serve in wedge-shaped pan: add sugar, mit well. 1 a firsl rourse appetizer with a (an-
tervingi. i Bring to full rolling boil over gy tomato chili sauce.
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Roseburg Cabinet & Supply
31 8 S.E. Jackson Slreef