mm
SECOND SECTION
The
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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