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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 6, 1961)
mm SECOND SECTION The matu If Fishing For New Menu Ideas, Try This Stuffed Whifefish Recipe Fishing for new menu ideas? You have it right there fish! Now's the time when fish is espe cially good whether caught by you or someone in your family or pur chased at the market. There are a hundred and one ways to prepare fish but here's a recipe for stuffed whitefish that is sure to delight all. ' The stuffing is the luscious corn bread kind that's filled to the brim with chopped onion, celery, green pepper and dill pickle. The corn bread for the stuffing is so simple to make when you use a package of easy corn bread mix. That's the kind that is mixed in the plastic bag. After the stuffing is mixed in all its spicy goodness, pack it lightly into the pocket of the fish (we say lightly and mean it be cause stuffing expands as it cooks) and bake. After it is done to a delicious turn, place it on a platter and garnish with Parmesan baked tomatoes, pretty lemon slices and green parsley. Complete the menu with fresh asparagus topped with sieved hard cooked egg, a pineapple-carrot gel atin salad, strawberry sundaes and macaroons. This dinner is a treat beyond compare and one that you will want to serve your family and friends often! Stuffed Whitefish Ma,kes 6 servings One 3-lb. whitefish, cleaned and pocketed Dressing: i'a cups crumbled corn bread (see note) 2 tablespoons chopped onion i cup chopped celery cup chopped green pepper 2 tablespoons chopped dill pickle teasoon salt i i teaspoon dill seed ! Vt teaspoon pepper , 3 tablespoons milk Heat oven to moderate (350 de grees .F). Rub inside of fish with salt and pepper; lightly pack dress ing (made by combining all ingre dients) into pocket. Fasten open- fi CREDIT LINES Pictures ami accompanying stories: Cranberry Kitchen, Quaker Oats Company. Stories: Evaporated Milk As sociation, the Dow Chemical Company, Dudley - Anderson -Yutzy, Bureau of Industrial Service. DIFFERENT DINNER Treat your family to a south-of-the-border dinner. Arrange canned enchiladas in shallow baking dish. Add canned chili con came, gen erous layers of ripe olives and grated cheese. Bake in moderate oven about 30 minutes to blend flavors. Strawberry Wedding Punch Has A Festive Look And Delightful Flavor; Perfect For A Reception At a wedding to be remembered as beautiful, both the bride and the cake should have their flow ers. The bride will carry a lovely bouquet of fresh flowers to set off her wedding gown; the cake will wear an opulent butter cream bou quet that makes it second only to the bride. With time and money both at such a premium these days, the member of the wedding who takes charge cf arrangements will do well to let a professional caterer provide the decorative cake, and devote her own talents to other t .. Mr.. A .-' ! V v"WV 1 -- , -v.-'W i r.i - . f 1 t s - I . ... . .. . i... , J ... wedding punch 0 Newt - Review, THURSDAY, JULY 6, 1961 157-61 , X. la.'mf mi i ..... . . . ing with tootlipicks or skewers; lace with string; place fish on greased rack or foil in shallow baking pan; brush with melted but ter or margarine. Bake in preheat ed oven (350 degrees F.) 45 min utes to 1 hour or until fish flakes easily. Garnish with Parmesan baked tomatoes, lemon slices and parsley. Note: For corn bread, put 1 egg, unbeaten and ,i cup milk into bag Potatoes Rate High On Popularity List For Economical Vegetables Potatoes rate high on the vege table popularity list, because they go so weil together with so many other foods. Potatoes are a fair source of vitamin C and when used with frequency as they often are in economy meals, potatoes can be an important contributor of this vitamin. Since much of the nutri tive value is just under the skin, it is wise to cook potatoes in their jackets where possible. .Most often perhaps this vegeta ble comes to the'table as "mashed matters. She will find that the time she saves this way will be worth the money, and she can slay within her budget by making the other refreshments at home. The question of the wedding re ception beverage, for instance, can be easily answered with a straw berry wedding punch that has all the freshness of spring, looks gay on the table and pleases every taslc. Quick strawberry-flavored mix is at the heart of the matter. This mix, which dissolves imme diately in liquid, has a happy strawberry quality and color and 'blends agreeably with other fruit i Dliillll baked fish of easy corn bread mix. Squeeze upper part of bag to force air out. Close top of bag by holding be tween thumb and index finger. Mix in bag by squeezing with fingers about 40 seconds. Squeeze batter into special aluminum foil pan and bake in hot oven (425 degrees F.) about 20 minutes. Cool; crumble IVi cups for dressing. Split and toast remaining com bread for lunch or breakfast. potatoes." In preparing mashed potatoes, evaporated milk, just, as it pours from the can, is ideal for providing the desired smoothness and creaminess, eliminating the use of butter. Old Fashioned Potato Soup 2!i cups peeled, diced potatoes (about 2 large) 3 cups water 1 tablespoon butter or bacon fat 2 cups thinly sliced onions (about 2 medium) IVi tablespoons flour 2 teaspoons salt flavors, such as lemon juice. Soda water gives it the sparkle a wed ding refreshment needs and a dec orative strawberry ice flower set in the middle makes it as festive as the occasion itself. The punch can be made quickly and econom ically, and the strawberry ice flower takes only a few minutes to arrange in a mold; the freezer does the rest. Pretty canapes round out Ihe party table array. You don't need an expert caterer to make them: Get out your favorite cookie cut ters and cut white bread into at tractive shapes in pieces just large enough to make a delicate bite. Cover them with cream cheese or butter flavored any way you like simple ingredients like chopped parsley and a dash of Worcester shire sauce add nice touches of color or pep and decorate the top of each canape with an oiivs slice, a bit of pimiento, a little chopped egg yolk or something else brightly colored. Or cut your bread in strips, butter one side, and roll up a sprig of fresh water cress in each strip. The butter will hold it together. You can vary your canape topping with any kind of cheese, meat or sea food spread as long as it is flavorsome and attractive. If you lack the time to make an assortment of these, you'll find many inviting possibilities on your supermarket shelf. Strewberry Wedding Punch 1 1-pound can (3 cups) quick strawberry-flavored mix V.i cups water 1 can (6-ounccs) frozen lemon juice 3 bottles (28-ounees each) chilled carbonated water. Stir quick strawberry-flavored mix into water in 4-quart punch bowl. Add lemon juice; stir until blended. Add chilled carbonated water. Float strawberry ice flow er on top. Yield: 3' 4 quarts. Strewberry tee Flower Put 'i inch water m mold; freeze. Arrange strawberry slices, flower fashion, irt moid; freeze. Add thin layer of water; return to freezer to set. Fill to top with wa ter and freeze until firm. L'nmold hy quickly running under warm water. fix Spicy Hamburger; For Summertime Picnic It's picnic time! So take to the open road and don't forget the pic nic basket! Food always tastes so much bet ter when served-up in the great out-of-doors. Picnics call for lots of good food, too, for appetites seem to grow and grow when mix ed with the fresh outdoors and ac tive good-weather sports. These hamburgers are just the kind that are great fun to grill over an open fire at the park. Mix and shape the meat mixture at home and transport the hamburg ers, uncooked, to the picnic grounds. This recipe calls for roll ed oats, which keeps all the good juices locked inside the hamburg ers for extra moistness, and they keep their shape, too. Pre pare the spicy onion sauce for the hamburgers at home but re heat over the camp fire on loca tion. Just before you are ready to serve these delicious open-face sandwiches, spoon a generous amount of the sauce over each. Hmm what good eating! This recipe makes plenty for a hungry crowd you'll want to be sure and have enough for every one. Actually that is true of all picnic food be sure there is ample, for everyone gets so hun gry out in the open air, So make yours picnic style and happy eating to everyone for the whole summerl For A Colorful, Simple Dish Try Flavorful Terrace Tuna Even when hot weather fakes away the desire to cook and the zest from family appetites, meals need to be well-balanced. Nutrition experts agree that protein must be included each day for body building and repair. Canned tuna has high quality pro tein to offer, as well as minerals and B vitamins. It is also summer easy to use in salads and sand wiches and m skillet mam dishes. Terrace tuna is a skillet dish that is summer colorful and invit ing and so effortless to prepare. A cup of rice is boiled to get 3 cups of cooked rice. While the rice is fluffing up, diced celery, onion and green pepper are gently simmered in a skillet in the oil poured off the tuna. That oil m which tuna has been flavor-sealed is a vege table oil of the unsaturated variety. 1 tall can evaporated milt: (one two-thirds cups) Place potatoes and water in a large kettle. Cook until tender. .Meanwhile, in a saucepan, melt butter or fat over low heat. Add onions, cover pan with lid, and cook over low heat until onions are tender, about 10 minutes. Remove from heat. Stir flour and salt into onions. Then slowly stir in evaporated milk. When potatoes are tender, do not drain. Mash potatoes in their cookmg water, then add onion evaporated milk mixture. Return to heat, and cook and stir until hot and thickened. .Makes g servings. Hot Potato Salad 5 large potatoes 6 slices of bacon j cup chopped onion Va cup chopped green pepper 1 tablespoon flour 2 tablespoons sugar I1, a teaspoons salt 1 tall can evaporated milk (one two-thirds cups) 5.-ti cup vinegar 2 teaspoons prepared mustard Wash potatoes, then boil in their jackets in water to cover until potatoes are tender. Meanwhile cook bacon until crisp in a frying pan. itemove bacon and set aside Add onion and green pepper to bacon fat in frying pan. Cook slow ly until onion is tender. Remove from heat Stir in flour, sugar and salt. Slowly stir in evap orated milk. Return to heat and cook slowly until thickened, stir ring occasionally, about 15 minutes. Stir in vinegar and mustard, then bacon that has been broken into small pieces. Set aside. Skin cook ed potatoes and slice into a large bowl. Pour sauce over and mix lightly to coat potato slices. Serve hot. If preferred, salad may be served cold. Makes 6 to 8 servings. Psteta Ctkes 3 slices bread 1 cup evaporated milk 1 egg 1 teaspoon salt 'i teaspoon pepper 1 small onion, chopped fine 6 medium potatoes, cooked and drained i cup bacon at or other meat . drippings Pull bread into small crumbs. Place in a mixing bowl and pour cup of the evaporated milk over them. Let stand until crumbs have soaked up most of the evaporated milk. Then beat in the egg. Stir in salt, pepper and onion. Mash the potatoes with the remaining ',? cup evaporated milk and stir into the bread crumb mixture. Mix well. Melt fat in a large frying pan. Drop potato mixture, a heaping spoonful at a time, into the hot fat. Cook slowly over medium heat until well browned on both sides, about S minutes on the first, side and S to 8 minutes on the second side. Makes about 16 cakes t6 to 8 servings J. ) Saucy Hamburgers With Onion Rings Makes 4 servings Hamburgers: 2 lb. ground beef 13 teaspoons salt H teaspoon pepper 1 cup rolled oats (quick or old fashioned, uncooked) Two third cup milk Sauce: One medium onion ll cups catsup n cup vinegar 1 teaspoon dry mustard l'i teaspoons Worcestershire i sauce ' 4 to 6 drops spicy hot sauce Six hamburger buns For hamburgers, combine all in gredients. Mix thoroughly and shape into 12 patties. Wrap in foil or waxed paper, being sure there's paper between each. Refrigerate. tor sauce, slice onion and sep arate into rings. Combine all in gredients in saucepan. Cook over low heat 8 to 10 minutes. Cool and place in covered container or cov er saucepan with foil for easy carrying. At picnic site, broil or pan-fry hamburgers. For medium done ness, broil about T minutes on first side, then turn and cook 4 or 5 minutes longer. Re-heat sauce. For open-face sandwich, cut buns in half, place a hamburger on each half. Top with hot sauce. Use of it in the skillet dish is wise both nutritionally and econ omically. When the oiuoij, green oepoer and celery are sauteed, two cans of tuna, the cooked rice, and can ned pimiento and mushrooms are added and heated. This terrace tuna is reminiscent of Oriental dishes because the cooking time is short. The medley of ingredients is also colorful and appealing to not weatner appetiiies. Terrace Tuna 2 cans (6in or 7 ounces each) tuna-m-vegctaote on 1 cup diced celery 4 cup chopped onion 1 large green pepper, diced 3 cups cooked rice i-j cups diced pimiento I can (3 or 4 ounces) sliced mushrooms 1 teaspoon salt teaspoon Aecent 14 teaspoon pepper 1 teaspoon each rosemary and marjoram Drain tuna oil Into skillet; heat. Add celery, onion and green pep per; cook until vegetables are crisp tender (aoout 3 minutes). Add tana, rice, pimientos, mushrooms with liquid and seasonings. Heat to serving temperature. Yield: 4 to 6 servings. Key Lime Pie Is Delightful Social activity docs not go on vacation during the summer, it just changes it form. Most all homeinakers belong to one or more social groups that meet on a regular baisi during the year. However, the coming of summer usually signals the end of these more formal get-togethers. A hospitality suggestion that will prove valid for social activity dur ing lazy summer days is to please your friends by inviting them to a dessert luncheon. This may be served on porch or patio and if you prepare the dessert ahead and put it into the freezer, you can in vite people on the spur of the mo ment knowing well that the food problem is solved. On a coo! morning you may wish to make key lime pie. Follow the directions given in the recipe and wrap in transparent saran, Uien put in the freezer. On the day you feet like getting the gang together, you will be all set. You may be sure, too, that transparent saran will keep key lime pie "eating perfect while is the freezer- Key Lime Pie-Sour Cream Topping (Serve frozen or defrost Ic serve ) 2 eggs 1 can (15 ounce) sweetened con densed milk cup lime juice 1 teaspoon grated lima rind 'A teaspoon salt Green food coloring 1 baked B-inch pie shell H pint (1 cup) dairy sour cream Vt cup sugar teaspoon salt 1 to 2 tablespoons grated lime rind Break eggs in beater bowl; beat slightly. Add sweetened condensed milk, lime juice, 1 teaspoon lime rind and ti teaspoon salt. Beat at medium speed about 2 minutes. Add green color as needed to tint mixture an attractive pale green. Pour into pie shell. Bake in mod erate oven t3SO Deg. t't 10 min utes. While pie is heating mix to gether the sour cream, sugar and to teaspoon salt. Spread evenly over top of warm- ed pie. Turn oven to hot 42S Beg' meml Wait until the chickens have F.). Return pie to oven for 5 mm-lbcen taken from the spit or char- ates to set sour cream. Sprinkle remaining grated lime rind around edge of pie. Cool, Freeze; leave whole or cut into serving portions. Wrap in saran, individually or as desired. Serve frozen or defrosted as desired. Yield: 1 S-ineh pie. SIVE CQ0K1NO FLAVOR When cooking rice, noodles or spaghetti to use in casfeeroleg or urj n.ou al, , aafiwiff Ai lin.ro uuunt mmcd onion to the j boiling water. It's an easy way to add the tangy flavor of oown to your cooking, . Crispy Barbecued Rib Roost With Guests For Economical A standing rib roast 1s an impres sive piece of meat any day but it takes on even more importance when cooked on a spit over glow ing coals. When serving eight or ten people, you may find this cut actually more economical than steak, and it can be cooked with even more flourish! Basting the roast frequently while cooking with a zippy barbe cue sauce adds extra flavor and an attractive brown and crisp ex terior. The following sauce is a tasty one, tanged with beer. while the meat is turning on the spit (incidentally, this recipe can! be a year round favorite now thai so many people nave indoor ro- tissene equipment) treat your guests to glasses of cold beer and creamy cheese dip served with raw vegetables and crackers. The dip is easily made asing jars of cheese spread, softened with sour cream, beer and minced onion. Barbecued Rib Roast 4 to S rib standing rib roast 1 large onion, chopped 1 tablespoon salad oil 1 cup beer or ale 2 tablespoons herb vinegar 1 cup firmly packed brown sugar 1 tablespoon Worcestershire sauce ' teaspoon Tabasco 1 cap chili sauce 1 clova garlic Havo meatman cat about 3 inch- es from the rib end so meat will turn easily on spit over coals. This piece can be cooked as short ribs or used in soup. To make barbecue sauce, brown onion in oil ra skillet; add remaining ingredients; stir, neat until Brown sugar dissolves. Simmer 5 minutes, Kemove garlic. Place meat on spit of rotisserie. Roast meat, basting about every 10 minutes with barbecue sauce. Allow between 12 to 23 minutes per pound depending on desired doneness. To accurately determine doneness, a gnu thermometer may be used and meat can b removed from heat and a meat thermome ter inserted for 10 minutes. Inter nal temperatures are given below. 1 -TV. lS!av5j?I . . cranberry salads For Refreshing Menu Treats On Hot Days Serve Delicious Frozen Cranberry Salads Frozen cranberry salads ar te-; freshing menu treat and they re especially easy to make on warm summer days. We have selected three perfect accompaniments for barbecued, fried, or baked chicken suppers. Why not plan a barbecued chick en dinner this week and add a f nut-n rranberrv salad to the rml broiler, then brinz on voor ice cube tray with an elegant froz en cranberry mixture. The new frozen cranberry pineapple cream takes only three ingredients: a can of whole berry cranberry sauce, crushed pineapple, and dairy sour cream, A cool summer salad treat that takes only minutes to com bine, Freien Cranberry Pineepple Cream X lb. can whole berry cranberry sauce 1 -oi can crushed pineappple, drained soucy hamburgers If desired, meat may be wasted J in slow oven (325 degrees F.) in baking pan, basting with sauce about every 10 minutes. Insert meat thermometer into center of roast making sure thermometer is not resting on bone or fat. For rare, roast 22 to 26 minutes per pound or until thermometer regis ters 140 degrees F.; for medium, roast 28 to 30 minutes per pound or until thermometer registers 1G6 degrees F.; for well done, roast 33 to 3S minutes per pound or until ihermometer registers 1T0 degrees , Remove meat to hot platter. Yield: Allow tt to '.4 pound roast Cool Asheville Salad Calls For Soup Mix The sultry days of the summer solstice are upon us and for the homemaker who must still make three meals a day, this is indeed a problem. Tempting Bred appetites requires a bit of elementary psychology. The first thine that comes to mind is a refreshing salad mould. It not only looks cool but tastes cool, too. This delicious ashevflle gitlad can be fixed early in the morning and then served for supper. It features a delicious complement of flavors tomato soup mix, cream cheese, lemon, celery, green pepper, stuff ed olives, chopped onion ami bard- cooked eggs. The deiieieia flavor base ef this salad mould is provided by a con venient package of tomato soup mix. You will find this particular soup mix a great boon this aara- mer for adding flavor to everything from barbecue sauces to chicken cscciatore. And keep a supply handy for those cool rainy days when s bowl ef hot tomato map is so welcome with the family. 1 cup dairy sour cream Fold cranberry sauce and crush ed pineapple tolo sour cream. Pour into freezing tray and freeze until firm. Just before serving, slice or cut into squares. Serve on lettuce leaves with barbecued chicken. Note: Try basting your chicken with the new all-purpose seasoning barbecue sauce. It's a blend of to - mats paste, sugar, vinegar and tangy spices. Mighty good oa chick en! Or try freezing cranberry cheese salad or frozen cranberry layer salad in your ice cube trays. Froitn Cranberry Crm SM 2 packages cream cheese (2 S-oz. pkgs.) 1 cup mayonnaise cup ripe olives, sliced thin 1 cud whimsing cream 1 can crushed pineapple, drained 1 cup jewed cranberry sauce, cubes Cream th cheese and rota well with mayonnaise. Whip cream and lettuce with, a small dab of msjw add. Fold lit sliced olive, crujhed'naise. 4' Mokes Big Hit Evening Meal per serving. ttetes Leftover barbecue ssuce may be stored to refrigerator. Creamy Cheese Dip 2 jars S ounces each) eheeM spread , . . 2 tablespoons soar cream 2 tablespoons beer or ale M teaspoon Tabasco 2 teaspoons minced onion -Carabine all ingredients in small bowl and mix aatil thoroughly blended. Garnish with chopped chives and olives, U desired. Serva with csciinjber wedges, small to matoes or wedges and crackers, Yields Us cups. AiheviH Sated 1 package tomato soup mix 2 cups cold waiter 2 envelopes unllavared gelatia i cap cold water 1 tt-M.) package cream cheese, softened 1 tablespoon lemon Juice 1 cap chopped eeiery W tap chopped greea pepper W cap chopped staffed olives 1 tablespoon chopped onion S hard-cooked eggs, chopped In a saucepan gradually stir ws ter in!o soup mix. Heat and eon. Untie stirring until soap censes t a boil. Simmer 5 astaatea, uncaver ed. stirring occsshnsUy. Kemove from the heat and edd the gelatin softened to the cold wa ter. Gradually add this to tie cream cheese, Mending snfll smooth. Add the lemon juice, Cbtil until slightly thickened. Fold ta tta celery, green pepper, olives, onto and eee, Pour into 1 quart uaM and chill until firm. Unmold and surroDM with salad greens. Garnish wsut stuffed oitvts and slices of hard-cooked egg, ii 1 desired. Makes 6 8 servings. M. X5W '4 pineapple and cranberry sattM cBbes. Pack in refrigerator tray end freeze for 3 to 4 hours, SUc and serve on iettaee with njayon. nsise. Frsten Cranberry Layer ScM 1 lb. can jellied eranberry tame 2 tablespoons femsa Juice Beat cranberry sauce with rotary (beater until saucy. Combine with lemon Juice. Spread to the bottom of c mold or snull individual molds. Cover cranberry layer with the loBowing: i cup heavy cream, whipped t cup mayenitaisr W cap powdered sugar Vs cup chopped pecans or black walnuts Whip the cream and fold in the mayonnaise, the tttgar sod sals, Spoon over cranberry layer to sal ad moid or molds, Place la tie refrigerator freezing compartment for at least S hears to become 'firmly frozen. Uomold, serve oa
