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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (March 16, 1961)
0 an St Pat's Daw Celebration Blilllii I mmf ftl(R Add Touch Of Old Ireland With Shamrock Coffee Cake n SECOND SECTION The Newf-Review, THURSDAY, MARCH 16, 1961 63-61 A Popcorn Shamrock is Jus! Right For St. Patrick's Day Entertaining If your're enterlainin' durin' St. Pat's Day week, here's a clever, unusual, and absolutely delicious confection a centerpiece and conversation piece that will make any Irish heart proud. It's a big green, glistening shamrock made of popcorn! So simple to make, all it re quires is some cardboard, a bit of aluminum foil your favorite light popcorn ball recipe and a few drops of green food coloring. When finished, your shamrock can be decorated with small sham rocks and set on a doilie on a cake plate in the center of your table. Best of all, you can make your shamrock days ahead of time, wrap it in foil or saran, and it'll be fresh and crisp come serving time. These Salad Recipes Are Especially Good For People Keeping Watch On Calories Are you on a diet? Or maybe just cutting doww a bit on cal ories? Many people are these days especially since so much emphasis has been placed on the dangerrs of overweight. If you are one who wants to cut down on the calories and still enjoy eating, then here are a few salad suggestions that make a tasty meal and are nourishing too. Each salad can be served with a fresh fruit or vegatable garnish, rolls, or crisp crackers and a glass of ice cold milk. Vege-Tomato Aspic I 2 envelopes (2 tablespoons) un favored gelatin ' 3'4 cups tomato juice 2 tablespoons lemon juice 1 tablespoon minced onion 1 teaspoon salt ' teaspoon pepper 'i cup chopped celery 1 cup shredded cabbage hotten gelatin in H cup cold i tomato mice. Heat remaining to mato juice to boiling, add softened gelatin and stir until dissolved. I Fried Chicken Comes With Spring Spring brings renewed enthusi asm for lots of good fried chicken. And fortunately it's also the time when the supply of fryers on the market is up. This new version of fried chick en uses yellow cornmeal to add a beautiful golden color and pleas antly crispy crust to each piece of chicken. Dip the pieces of chicken first in evaporated milk, then m the corn- 5 popcorn shomrock Here's how to make this Irish man's dream: Cut a shamrock measuring 10 inches from top to the bottom of the stem and about 7 inches from side to side out of a piece of card board. Cover the shamrock with aluminum foil. Pop about three quarts of pop corn and put in a buttered bowl in a slow oven (30 degrees!. Make your favorite light popcorn ball syrup, and, to the cooked syrup, add a teaspoon of green food coloring. Set aside about a fourth of the syrup (keeping it hot enough to stay liquid; and pour the rest over the popped corn, mixing well with a buttered spoon. Working quickly (with your hand greased or slightly wet) pile the coated popcorn onto the shamrock Add lemon juice, onion, salt and pepper. Chill until gelatin mixture begins to set. P'old in celery and cabbage. Pour into IVi quart mold. Chill until set. Unmold and serve with gourmet sour cream dressing. Hakes 8 to 10 servings. 8 servings 35 calorics per serving. 10 servings 28 calories per serving. Gourmet Sour Cream Dressing 2 tablespoons minced onion 3 tablespoons wine vinegar 2 teaspoons sugar 1 teaspoon salt 1 teaspoon. prepared mustard Dash of Tabasco jb teaspoon pepper 1 cup dairy sour cream Combine all ingredients . and chill in refrigerator for 'a hour or longer to blend flavor. Serve as a dressing for vegetable salads, slic ed tomatoes, or cucumbers and Unions. Makes l'i cups dressing. 26 calorics per tablespoon. Jewel Fruit Salad package lemon-flavored gelatin meal. The evaporated milk will help the cornmeal cling to the chicken in an even coating which in turn produces an even crust and the best browning. Then you can "fry" the chicken in the oven a simplified method where the chicken browns and cooks with only one turning. Creamv giblct gravv is iust about irresistible along with cluck en and biscuits. Ihe giblets will t4 . . - dountry fried chicken ' .... vix' 4 pattern, packing it firmly on all sides. Build to a height of at least two inches. Let the mold cool. For the finishing touches, trim rough edges with a sharp knife and using a pastry brush, touch up any spots not thoroughly coated with the remaining syrup. After that, slice, serve, and watch it disappear I Basic Syrup Recipe 2V4 cups granulated sugar 1 cup light corn syrup 4 cup water a cup butter or margarine 1 teaspoon salt 1 teaspoon vanilla Mix together sugar, syrup, wa tcr, butter or margarine, and salt in a saucepan. Bring to soft crack slate (270 to 290 degrees '.). Re move from heat and stir in van ilia and food coloring. 1 can (1 pound) fruit cocktail 1 cup boiling water ! cup gingerale or lemon-flav ored carbonated beverage 2 tablespoons lemon juice 2 cups cream-style cottage cheese Salt to taste One-third cup chopped nuts. desired Salad greens Drain fruit cocktail and reserve juice for use with other fruit juices in sauces or beverages. Dissolve gelatin in boiling water, add gin gerale or carbonated beverage and lemon juice. Divide gelatin in two parts and add fruit cocktail to one. Pour into a 5-cup ring and chill until almost firm. Mantime, blend drained cottage cheese, salt and nuts and blend with remaining gel atin. Pour over chilled layer and chill until firm L'nmold on a salad plate, garnish with greens and serve with sour cream fruit dress- assorted snack crackers and salt ing. Makes 6 to 8 servings. 8 serv- ed cocktail peanuts for munching, ings (omitting nuts) 148 calories Now let 'em come. You're all per serving. set! cook in the time the chicken is in the oven and be ready to go into the rich creamy gravy. Country-Fried Chicken 1 frying chicken, cut in pieces l cup flour '.i cup yellow cornmeal '-i teaspoon salt 1k cup evaporated milk " cup butter Wine pieces of chicken thorough ly. Mix Hour, cornmeal and salt 0v,l Celebrate the wearin' o the green at your house by donning a cheery green apron then bake the best-lasting "shamrock" old St. Pat ever dreamed of. You won't need any "luck of the Irish" to prepare this cinnamon-flavored treat. It's so easy that even a mischievous little leprechaun could make it. The recipe makes two coffee cakes, so you can serve one for a breakfast surprise and have another for a dessert or snack-time specialty la ter in the day. Or because yeast raised colice cakes freeze well. you can tuck the second Shamrock coflce cake, already baked, into the freezer for another day. Tasty, attractive coffee cakes are high in nourishment as well as flavor. They offer generous amounts of B-vitamins and lood iron. Sharmrock Coffee Cake 1 package yeast, compressed or dry t cup water (lukewarm for com pressed yeast, warm for dry) la cup milk ' cup sugar 1 teaspoon salt 2 tablespoos shortening 2' 2 cups sifted enriched flour (about) 1 egg Jlelted butter or margarine la cup cinnamon sugar Confectioners' sugar icing Soften yeast in water. Scald Peanut Pantry Dips Make Hit With Kids Peanuts and peanut butter dips are probably the easiest and most welcome party food you can serve. It's no secret that "whipping up" snack platters and midnight buf fet suppers has become a ridicu lously expensive and time-taking chore the more absurd in that the majority of people don't really want a plateful of fried tidbits and rich pastries late at night. Take a poll and you'll find that most folks (yourself included) would rather much a handful of peanuts and spread a few cocktail crackers with a tangy dip, sip a cold drink or a hot cup of coffee and call it a night! So why not give it try? Next lime it's "his" night to have the poker game, or the bridge club is due. line up two or three types of salted peanuts in a laz.y-susan or in little wood bowls on a tray Alternate with assorted crackers and stir up a "conversation-piece" spread. Set it out early, tor muncn- ing and dipping ad lib. Here are spread-and-dip ideas you can vary to please the palates of your par ticular crowd. Peanut Pantry Dips Looking for a brand new snack cracker dip for the poker or bridge crowd tonight? Here s fun! Stand in front of your kitchen supply shelf with a jar of creamy peanut butter in one hand and a jar of crunchy peanut butter in the other. Put some crachers in between. Now let your eyes rove over the shelves. What's up there that might be wonderful with pcanul butter? How about the herb and spikes rack, the meal sauce and condiment bottles, those soup and salad dressing mixes? What's in the refrigerator in the way of tangy or smokey cheese spreads? Put a few dabs of peanut butter on a plate and try your first in spiration now another and an other! Try them with a cracker. Ah there's one that sets vour eyes sparkling! Stir up a bowlful tasting as you so. Circle it with in a pie plale. Dip chicken pieces in evaporated milk, then in corn meal mixture. Meanwhile melt butter in baking dish ( llix7M,x la4) in hot oven (400 degrees F.). Place chicken pieces in one layer, skin side down, in baking dish. Bake for one half hour, then turn skin side up and bake until done, about one half hour longer.' Makes 4 to 6 servings. Creamy Giblet Gravy 3 tablespoons butter 3 tablespoons flour 1 cup chicken broth 1 cup evaporated milk '-i teaspoon salt ' teaspoon pepper Chicken giblets, wing lips and back H hay leaf Parsley or celery leaves, or both Simmer giblels (except the liv er), wing lips and hack of chicken along with bay leaf, parsley and celery leaves in water to cover un til tender, about I hour. Add liver during last 15 minutes of cooking. Drain, saving broth. Discard bay leave, parsley and celery leaves. Cut giblets into small pieces. Melt butter in a small saucepan. Re move from heat and stir in flour. Add chicken broth, then evapor ated milk and seasonings. Conk and stir until hot and thickened. Stir in giblets. Serve immediately. CREDIT LINES . Pictures mi eccompenyinff stories: Evaporated Milk As sociation. I'opcorn Institute, Swift & Company, Wheat Hour lii'htutf. Stories: .1. Waller Thompson Co, National Pcanul Council, (ieneral Mills, Inc., California Knods Research ln.titutp. Na tional Dairy Council, Vacific Kitchen. milk. Add sugar, salt and shorten ing. Cool to lukewarm. Add enough flour to make a thick batter. Mix well. Add softened yeast and egg. Beat well. Add enough more flour to make a sotl dough, luiu out on lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place until doubled (about I'-j hours). When light, punch down. Divide dough into 2 equal parts and shape into balls. Let rest 10 minutes. Shape each ball into shamrock cof fee cake. Kor shamrock, roll ball into rectangle 5 x 22 inches. Brush with melted butter or margarine and spinkle with cinnamon sugar. Roll up like a jelly roll, sealing edge. Flatten roll slightly. Cut into three 6-inch pieces, leaving 4-inch piece for "stem." Kold 6-inch pieces in half length wise and seal edges. Arrange on greased baking sheet in shapes of spokes of wheel with cut ends to ward center. With scissors or sharp knife cut each roll from folded end to with 'a inch of center. 1, a y each roll open to form petals of shamrock. Roll 4-inch piece of dou under hand to 6-inch length Place at base of "petals" to form "stem." Let rise until dou bled (about 45 minutes). Bake in moderate oven 1350 degrees i) 15 to 20 minutes. When cool, frost Willi confectioners sugar icing, Makes 2 coffee cakes. Here are tongue . tickling pea nut butter spreads or dips to spark your imagination. Vary them, combine them, enjoy them! If any of the mixes need thinning. stir in a small amount of peanut oil. Open Sesame 4 tablespoons toasted sesame seeds and 1 cup creamy peanut butter. Toast seeds in pie pan m a very hot oven (450 degrees K.) 2 minutes, watch ing carefully. Blue Dip 1 package niie cheese salad dressing mix and 1 cup cruncny peanut nutter. Bermuda Blend J cup dehydra ted onion soup mix and 1 cup creamy peanut butter. Bar-B-Cue Tang 1 to 2 table spoons smokey barbecue sauce, 1 tablespoon celery seed and 1 cup creamy peanut butter. Wheel 1 to 3 tablespoons pre pared horseradish (depending on strength) and 1 cup crunchy pea nut butter. Blushing Parmesan Vi cup grat ed pal incsan cheese, 2 tablespoons cnui sauce ana iz cup creamy peanut Duller; 01' Smokey Vi cup blue cheese spread alio ii cup cruncny pea- nui Duller. Nutty Gariie 1 pkg. garlic salad dressing mix and 1 cup creamy peanill Duller. Oink-Omk Special 3 strips crisp inea oacon, crumrjlcd tine and cup creamy peanut butler, Serve Rice Dish With All Meats feveryhody's "Irish" on St. Pat rick's day, and your family will be looking forward to a special food surprise. And we have just Ihe thing a wonderfully flavored "green' rice that can, if desired, be molded in a shamrock shape. It's such a good dish that you will he serving il with all manner of meals, poultry and seafood throughout the year. The fresh green of green pepper, green onion, and parsley make a pretty color contrast wilh the while rice in carrying out your St. Pat rick's day theme. If time is im portant, you can prepare this dish quickly by cooking atop Ihe range. If you prefer, you can bake it in the oven in a casserole or a one quart shamrock mold. In cither case, you'll find that using chirk en broth as the liquid for cooking rice adds to its good taste. St. Patrick's green rice will be delicious wilh almost any enlrec you choose. For the orcasion, braised beef in a rich sauce, with carrots, onions and peas would be in the Irish tradilion. Serve in a chafing dish or pretty casserole for thai "company" look. T h e menu can be completed with a lime clulfon pie for dessert and a beverage. St. Patrick's Green Rice cup minced green onions 3 tablespoons olive oil r 'a cup minced green pepper 1 cup uncookpd rice 2 cups chicken broth 1 teaspoon sail U teaspoon pepper ' cup minced parsley Cook onions in olive oil until soil but not brown (use tops as well as bottoms). Add remaining ingredients, cover and cook about IS minutes. Fluff with fork, then press into shamrock mold and let stand one minute. Lnmold and garnish with oars- ley in shamrock design. (The green rice may also be baked in a covered ca.scrole or 1 quart shamrock mold, covered, for about 45 minutes, or until set). Makes 6 servings. Note: To color rice, add two drops of green vegetable coloring to the chicken stock. PEACH COBBLERS For quick peach cobblers, place canned peach halves and small amount of syrup in individual bak ing cups. Mil each pcacn center with cream cheese cube. Top each wilh baking powder drop biscuit and bake in vcrv hot oven about 1 13 minutes. Serve hot. l i T. ,L t A Gourmet Dish For Even Beginner Cooks Is Chicken Topped With Flavorful Gravy Chicken paprika golden fried chicken topped with a creamy, paprika-flavored gravy is a gourmet dish even beginnec cooks can prepare with case. The secret of this recipe's goodness lies in the gravy, which is made rich and smooth with sour cream, and is delicately flavored with paprika and instant minced onion, th a t easy-to-use, moisture-free product you simply spoon from a jar or foil packet. The delicious gravy is served over the chicken, with more to pour over hot noodles or rice. This delightful company dish needs only the addition of a hot vegetable and a tossed green sal ad to complelo the menu. For dessert you might like to serve warm apple pie with wedges of 1 VJlMCAAJlTc Glorious Golden-- S' ' Oregon Fresh Fryers are especially good when prepared by this interesting method. Only five ingredients . . . and you'll find them all on display at the store where you buy your Oregon Fresh Fryers. r I I I . FREE! At Hilt ilmpf com trlipad rcip of YOU STOII fedoy, F0R FRESHER LOOK FOR THE OREGON LABEL , shamrock coffee cake cheese, and hot coffee. Chicken Paprika 1 (3-pound) frying chicken Two-thirds cup sifted all-purpose flour ' 1 teaspoon salt - 2 teaspoons paprika One-third cup cooking oil ' U cup water 1 cup milk 1 tablespoon instant minced on ion or, ' cup finely chopped raw onion ' j pint commercial sour cream Hot rice or noodles Have chicken cut into serving pieces. Sift flour with salt and Va teaspoon paprika, and turn into a paper bag. Shake chicken pieces a few at a time in bag with flour. Heat oil in heavy skillet, add chick SEND FOR THESE TWO FREE BOOKLETS Fill In lk coupon Mow mil null it to nclWe our feoolUk ee "Mow te prtptre broiUrs snd fryrt" and "How te oorve chietM. N.m. . City SIte I I I f 3o4 Linciittr Drive, $.., Salam, Ortqon FRYERS xp ; v en and brown slowly on all sides. Add water, cover and turn heat low. Cook very slowly until chick en is tender, about 30 minutes. Transfer chicken to hot serving dish. Turn drippings from chicken into measuring cup, and spoon off all but U cup. Return the cup drip pings to skillet, and stir in 2 table spoons seasoned flour from dip ping chicken. Add remaining l'i teaspoons paprika. Blend in milk and onion, and cook and stir until mixture boils thoroughly and thick ens. Stir in sour cream, and heat, but do not boil. Taste sauce, and add salt if needed. Spoon ov e r chicken and serve with hot rice or noodles. Makes about 4 servings. Uhis FRYERi grown in OREGON