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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 13, 1961)
o O Outdoor Meals Are Summer mm v " " t il . i ... Youngsters Have Hearty Appetites After An Afternoon Baseball Game When tha youngsters scurry home from the sandlot after a baseball victory they're certain to have a hearty appetite. To satisfy even the hungriest of the victori ous athletes a tray of sizzling sandwich short stacks will make a hit every time. For sandwich or main dish, breakfast, snack or dinner, slicing or dicing, canned pork and beef luncheon meat is always ready on your kitchen shelf. Ready to serve right from the can or ready sim ply to heat through, it also be comes an important entry in the picnic basket. All baseball fans will cheer when hard rolls, rectangular in shape, are spread with a cheese-olive mix ture and topped with a slice of luncheon meat. Before placing un der the broiler a dab of the cheese mixture and a few olive slices are added to the short stacks for ex tra appeal. , Tomato halves, sprinkled with bread crumbs, can be put under the broiler with the short stacks. Both will broil in the same length of time. A pitcher of cool lemon ade will "be ' the perfect comple ment anr". something extra special when tinted pink. : ' Sandwich Short Stack kf Yield: 6 servings i! 2 cans (12 oz. each) pork and I beef luncheon meat !i 3? cup blue cheese-in-a-tube j V cup chopped pimiento-stuffed ' green olives I 6 pimiento-stuffed olives, sliced ''V teaspoon Worcestershire sauce 6 hard rolls Combine cheese, chopped olives and Worcestershire sauce. Split Frozen French Fries Pizza Pie Is Sure Hit With Teen-Age Set If ther's anything more popular rating with teen-agers than pizza, it's crisp, hot French fried pota toes. Combine the two in a flavor some snack and you will rate cheers from the young set. So if you're planning to feed a young crowd at an "after the prom" or graduation party, give 'em their two favorites combined in a spicy, palate-teasing, easy-to-do treat. Snackers of all ages will be pleased with this easy combination, and you need only minutes of prep aration time when you fix it with convenient frozen French fries. First make the sauce and while it is cooking, brush a 14 inch piz za pan with cooking oil and cover the bottom and sides of the pan with frozen French fries. Place in a very hot oven to defrost and brown the French fries. While the potatoes are In t h e oven, partially cook spicy pork sausage links. Mix together the milk, parmesan cheese and salt. Remove the crispy potatoes from the oven, spread a thin layer of the cheese-milk mixture over them and return to the oven to melt the cheese. Remove from oven and top with layers of tomato sauce. Moz zarella cheese, pork sausage, an chovy filets and remaining Par mesan cheese, using ii of each at a time. Repeat for second layer. Return to oven and reduce temp erature to hot (40t) degrees F.) and allow cheese to melt, 15 to 20 min utes. You can turn this favorite snack food into a well-rounded supper, too. Add a huge bowl of tossed green salad, or a vegetable relish tray complete with carrot sticks, celery, cucumber wedges and rad ishes. For dessert, brownies with ice cream served with iced bever ages insure a most successful par ty. French Frits Pim Stf 2 cans (8 oz. each) tomat sf.we 1 can (6 oz.) toma po n cup chopped onions j cup chopped green rTfr 2 teaspoons oregano leaf l? teaspoon garlic salt lt teaspoon susar 7 4 teaspoon pepper, optional 3 tablespoons cooking uil 2 package (1 ach or delicate dessert rolls and speead each half with blue cheese mixture, reserving 2 tablespoonsfuls. Slice each loaf of luncheon meat into 6 pieces. Place a slice on top of each half roll. Top each luncheon meat slice with a half teaspoon of cheese spread and olive slices. Broil until cheese bubbles, 4 to 5 minutes. Home Run Sandwiches Yield: 4 sandwichcs-Vi cup spread 12 ounce can pork and beef luncheon im.at 1 stick (Vi cup) butter or mar garine teaspoon celery salt Novel Cheeseburgers Are Tops Outdoor eating calls for hearty fare. Filling enough for a real man size appetite or that of the most active teen - ager are big boy cheeseburgers. To make these novel sandwich es, spread a tempting ground beef mixture over half loaves of brown 'n serve French bread. During the last few minutes of baking, top the meat with sharp Cheddar cheese. Served indoors or out, big boy cheeseburgers make for pleasant summer dining accompanied by a bowl of chilled potato salad and such relishes as bright cherry to matoes and crisp scallions. Big Boy Cheeseburgers 2 cups corn flakes or V cup packaged corn flake crumbs 1 pound lean ground beef 1 teaspoon salt V teaspoon pepper 1 tablespoon Worcestershire sauce '4 cup catsup or chili sauce pizza style 4 packages (9 oz. each) frozen French fries 1 pound pork sausage links la cup milk 1 jar (2!a ounces) shredded Parmesan cheese (1 cup) a teaspoon salt 1 pound sliced Mozzarella cheese, cut into Vj-inch strips 1 can (2 ounces) anchovy filets Combine first 8 ingredients cook slowly until fry pan. Cover -rff.A - S ft thickened (to make 2 cups thicken-1 cup of Parmesan cheese, using Vi ed sauce). Brush cooking oil overof each at a time. Repeat, sides and bottom of 14 inch pizza , Return t0 ovcn anci reduce tern pan Cover bottom and sides oi ' Pan ! , , h t (m d , uith frozen i-rench fries. Place in , vcrr hot oven (4.K) riearees F.) to F ) and allow cheese to melt, U deiiost and b;htly brown French, ' teaspoon paprika la teaspoon Worcestershire sauce 1 egg yolk 1 tablespoon lemon juice 1 tablespoon vinegar 8 slices bread Cream butter. Blend butter, cel ery salt and paprika. Add Wor cestershire sauce and egg yolk heat thoroughly. Slowly add lem on juice and vinegar while beat ing. Spread mixture on all slices of bread. Cut luncheon meat into 8 slices, and place 2 on each of 4 slices of bread. Top with re maining bread. Vt cup finely chopped onions Vj cup undiluted evaporated milk 2 9 or 11-inch loaves brown 'n serve French bread 4 cup grated natural sharp Cheddar cheese H using corn flakes, crush into fine crumbs. Combine beef, salt, pepper, Worcestershire sauce, cat sup, onions, com flake crumbs and evaporated miuc in z-quarc dowi; mix lightly but thoroughly, cut un baked loaves in half lengthwise. On cut side oi' each half-loaf bread spread one-fourth of meat mixture. covering to edges. Place on baking sheets crust side down, cane in moderately hot oven (400 degrees F.) about 25 minutes or until beef is done. Top with grated cheese during last 5 minutes of baking time. Remove trom, oven; serve immediately. Yield: 4 servings, Vi loaf each or 8 servings, W loaf each. French fries fries, about 20 minutes. Cook pork sausage links 3 done, drain and cut into W inch lengths .Mix together milk, ' cup shred ded Parmesan cheese and salt. He move potatoes from oven. Spread cheese-milk mixture in thin layer over potatoes; return to oven un til cheese melts, 3 to 4 minutes. Remove from oven and top pota toes with layers of tomato sauce, Mozzarella cheese, pork sausage, 1 anchovy filets and remaining H to 20 muuu. Yield: 6 servings Patio Dinner Or A Buffet Is Relaxing, Entertaining Summertime is when most ev eryone thinks of outdoors activi ties which includes, among other things, eating outdoors. A patio dinner or buffet is such a pleasant and relaxing way to en tertain. Planning some of the cooking to be done on the outdoor grill is also a good idea since it allows the hostess a little vaca tion from a hot kitchen. By plan ning your menu in advance and preparing some of the food in the cool of the morning you will elim inate much of the last minute rush that keeps you away from your guests. A perfect dessert to highlight the outdoor entertainment is a deli cate airy lemon cream snow serv ed with rosy red sliced strawber ries. The refreshing mild tart flav or of this creamy melt-in-your- mouth dessert makes it a "just right" climax to an outdoor din ner party. Nourishing, too, with its generous supply of dairy foods that contrubute essential nutrients needed every day. For your outdoor dinner to be highlighted by Lemon Cream Snow with Strawberries serve; grilled steak, roasted corn-on-tlie-cob, toss Frozen Concentrates Star In Summertime Desserts High on the list of blessings that modern refrigeration has be stowed upon us, are the quick frozen fruit concentrates. With the freezing compartment stocked with several flavors, you're always ready to mix and serve a variety of thirst quenchers, or prepare any number of cool summer dishes. Mix together the various concen trate flavors to suit your fancy quick-frozen grape juice is delici ous combine with orange or lem onade concentrate. For a more nu tritious drunk, try creamy orange delight. Mix a cup of reconstituted orange juice with a quarter cup of milk, an egg, a quarter teaspoon of vanilla, a tablespoon of sugar and a dash of nutmeg. Beat all together until well blended, then pour over cracked ice. This makes one 12-ounce or two 6-ounce serv ings. Fruit-flavored cottage cheese is delicious served plain or with a fruit or chicken salad. Add 4 tea spoons of concentrated fruit juice, right from the can, to a cup of cottage cheese, mix well and chill. You can use concentrated lemon ade, limeade, orange or grapefruit juice. This recipe makes two to four servings. Ideal for a summer party is yo gurt fruit juice freeze; a delight ful frozen dessert that combines yogurt and quick-frozen concen trate. Here, too, you can take your choice among the various flavors. Try a scoop of the yogurt lemon freeze in a melon slice, garnished with fresh mint. Pile yogurt or ange freeze in a glass and serve Cantaloupe Grenadine Sundaes Offer A Refreshing Combination Ice cream and California canta loupe belong together. The juicy. meaty melon provides a delightful complement to cool, creamy- smooth ice cream. Cantaloupe grenadine sundaes offer a refresh ing combination slender canta loupe crescents with scoops of va nilla ice cream and raspberry sherbet, topped with shocking pink grenadine syrup, whipped cream and coconut. The nice part about a fruit sun dae is that it is so easy to as semble at the last minute, and yet it provides a very showy, refresh ing finale to dinner. ' You may also like to serve this cantaloupe sundae parfait style, stacking pretty layers of ice cream, sherbet and melon in tall pilsner glasses, in this case, cut the melon into balls or cubes. There are many other good sundae flavors starring cantaloupe. Try it with lemon ice cream and blueberry sauce or vanilla ice cream and strawberry or raspber- ry Melba sauce. The cantaloupe it-1 Combine Delicious Strawberry Cream Pie With Spicy Kabobs For An Outdoor Dinner What's more fun than a picnic! Now is the time of year when it . . .. . neridTto a TeezT t&:!i.?9 "! shaded corner of the patio or f"rLIJ How enjoyable it is for the whole lamuy 10 lane pari in urepai ihk the dinner and then all partaking of the delicious fare. And here's some fare that is mighty delici ous! What charming and different kabobs these arc! Simply lace shrimp, pineapple cubes, cherry tomatoes, olives and chunks of green pepper on skewers and the pretty kabobs are ready to be grilled over charcoal. They're just as colorful as a rainbow and so good to eat! The dessert for this dinner-in-the-open-air is the high point of the menu, though. Straw berry cream pie a luscious cream filling topped with halved fresh strawberries and a wagon wheel of snowy whipped cream. All of this is nestled in a fork tend er crust made using rolled oats. The rolled oau makes the pastry ed green salad, blue cheese dress ing, herb buttered French bread, iced tea and milk. Lemon Crem Snow With Strawberries 2 tablespoons (2 packages) plain gelatin '.i cup sugar 4 cups buttermilk '.j cup lemon juice 1 teaspoon grated lemon rind 1 cup whipping cream 2 cups slightly sweetened fresh or frozen berries Combine plain gelatin and sugar in a saucepan. Add buttermilk; mix well. Heat gradually, stirring constantly just until gelatin and sugar are dissolved. Stir in lemon juice and lemon rind. Refrigerate until slightly thickened. Whip cream. Pour into a 6 cup mold and chill until thoroughly set, over night if possible. Unmold and serve with desired berries. Makes 8 to 10 servings. with "boughten" cookies. And be very lesuve indeed wnen you serve yogurt grape freeze by garnishing it with delicately frosted green grapes so elegant, cool and in viting to jaded summer appetities. Yogurt Fruit Juice Freeze 1 can (6 ounces) quick-frozen concentrated orange or grape juice or lemonade lVa cups sugar teaspoon salt 3 cups yogurt 2 egg whites Few drops food coloring (option al) Blend concentrated fruit juice, V' cups of the sugar, the salt. and yogurt. Spoon into two ice cube trays and freeze until mushy. Beat egg whites until foamy throughout. Gradually add remain ing sugar, beating well after each addition. Continue beating until meringue will stand in fairly stiff peaks. Then thoroughly beat par tially frozen mixture. Fold in the meringue. Spoon into freezing trays and freeze until firm. Serve with cookies, or with a garnish of frosted grapes, or scoop into a melon slice and gar nish with fresh mint. Makes about 12 servings. CHEESE TOPPING Hot grilled ham sandwiches taste even better when topped with a zesty cheese sauce. Heat canned cheddar cheese sauce with i tea spoon of prepared mustard. Spoon over grilled sandwiches, sprinkle with dillweed and serve piping hot. self makes an attractive serving container if you wish simply to fill helf shells with ice cream and sauce. Cantaloupe Grenadine Sundae 1 cantaloupe 'i cup whipping cream Sugar to taste 1 pint vanilla ice cream 1 pint raspberry sherbet ' cup grenadine (or more, if desired) V cup flaked coconut Halve cantaloupe, scoop out seeds, and peel; then slice into slender crescents. Arrange 3 or 4 cantaloupe slices in each of 6 large sundae dishes or other des sert dishes. Whip cream until stiff and sweet en to taste, using an ice cream scoop, scoop ice cream and sher bet into balls and place a scoop of each in each dessert dish. Top with whipped cream Spoon on grenadine, sprinkle with coconut and serve at once. Makes 6 servings 1 extra tender and flaky and gives , 't wonderful nut-rich flavor! Here's a word to the wise keep refrigerator until almost serving I time. Then bring it out and just listfTi ti lh nh, and aha frnm , u,e gav dinner crowd on the patio. i Strawberry Creim Pie Makes one 9-inch pie Crust: a4 cup sifted all-purpose flour Va teaspoon salt 'A cup shortening hi cup rolled oats (quick or old fashioned, uncooked) 3 to 4 tablespoons cold water Filling: 2 cups milk cup sugar cup cornstarch 1 a teaspoon salt 2 eggs, beaten 3 tablespoons butter or mar garine teaspoon vanilla 1 pint fresh strawberries, hulled and cut in half Sweetened whipped cream Heat oven to hot (425 degree F.) For pie crust, sift together flour SECOND SECTION The Keep Plenty Of Food, Liquid Handy For An Enjoyable Day In The Sun When the family starts out to spend a day in the sun whether in a city park, by the side of a lake, or on a sandy beach it's the wise mother who sees that a plentiful supply of cooling liquid is taken along. Softball games, hikes in the woods or dives through the waves are sure to make everyone thirsty and dry. A good solution to the problem is to take along a gallon-size insulated jug filled with a cool fruit-flavored soft drink. Us ing two envelopes of instant soft drink mix there are eleven flavors to choose from you can quickly and inexpensively make up a gallon or refreshing bever age. You might choose two of the family's favorites pineapple grapefruit and black cherry, for instance, to make an interesting flavor combination. With the thirst question taken care of, give a thought to the hun ger problem. A perennial favorite picnic menu features cold fried chicken (it travels well wranped in foil) and picnic cole slaw (take it along in a plastic mixing bowl and carry the dressing separately to mix on the spot). For dessert, cupcakes made from sugar maple cake mix and frosted with a ma ple butter cream frosting fill the bill. Bake these in little fluted pa per liners and carry them to the picnic right in the pan. It s an easy menu to prepare and pack. Picnic Cole Slaw 1 envelope onion salad dressing mix Vinegar, water and oil 4 cups shredded cabbage 1 cup grated carrots hi cup minced green pepper To make onion salad dressing combine onion salad dressing mix with vinegar, water and oil as di rected on envelope or cruet. Combine cabbage, carrots, and green pepper; mix thoroughly. Add cup salad dressing. Toss well. Makes 5 cups, or 4 to 6 servings side salad. Maple-Flavored Butter Cream Frosting Vi cup butter or margarine Chicken Hawaiion Features French Fries In An Unusual Summer Party Casserole If there is one rule which should govern the plans for summer par- tics, it is that they should be fun for the hostess as well as the guests. The calm, cool, collected . . . and complimented hostess is the one who has a reportory of "cook indoors carry outdoors" dishes for warm summer evenings when everyone wants to enjoy the out doors. Here's one which is beauti ful and wonderfully delicious. There is an ancient Spanish pro verb which tcrcscly states, "T h e chicken is the foundation of a good meal." And a good meal it will be for your family or most sophis ticate guests when you serve this delightful succulent combination of French fries, chicken, pineapple and green pepper rings dressed in a spicy sauce which has overtones of Oriental cookery. It's fun and easy to prepare, too. Brown the chicken pieces in but ter or margarine in a largo cov ered fry pan, turning as needed to brown all sides. Now for the begin ning of the oriental touch! Add the onion, part of the pineapple juice, salt and garlic salt to the browned chicken; cover and simmer until the chicken is tender. Make a sauce of the remaining pineapple juice, vinegar, soy sauce, corn' starch and ginger. Mix until smooth and pour over the chicken; rook until the sauce is clear. Add the frozen French fries, sprinkle ; with salt and mix gently. Cover and allow potatoes to detrost and heat. Add the pineapple chunks and green pepper; cover and keep and salt. Cut in shortening until mixture resembles coarse crumbs; add oats; mix lightly. Add water, a tablespoon at a time, stirring until pastry can be formed into ball. Turn out on lightly floured board or canvas. Roll dough to form 13 inch circle; fit loscly into 9-mch pie plate, tola edge under; flute. Prick bottom and sides. Bake in preheated ovca (425 de grees F.) about 15 minutes. Cool. For filling, scald Vi cups milk. Combine sugar, cornstarch, salt and remaining Vi cup cold milk. Add to scalded milk. Cook over very low heat, stirring constantly (may use double boiler) until thickened. Beat a small amount of hot mix ture into eggs; stir into hot mix ture; cook an additional 2 to 3 minutes, stirring constantly until mixture is thickened. Remove from heat; stir in butter and vanil la. Cool slightly. Pour into cooled pie shell. Arrange sliced berries on top. Just before serving, garnish Nows - Rcview, THURSDAY, J'dLY 13, 1961 163-61 i i f in il ! tinin ihmtii -rYi'i . . mMmmmmi ...i.v i li teaspoon salt 1 pound (about 4 cups) sifted confectioners' sugar 1 egg, unbeaten 'a teaspoon maple flavoring 2 tablespoons milk (about) Cream butter until soft. Add salt and part of sugar gradually, blend ing after each addition. Then add egg and maple flavoring; blend well. Add remaining sugar, alter natety with milk, until of right consistency to spread, beating aft er each addition until smooth, hot until the peppers aro wilted. Arrange on your prettiest serving Uisli and edge with coconut. berved with a casserole of south ern corn pudding and a tray of crisp ra-v vegetable relishes with wedges of chocolate cake for des sert, we wager that your guests will heed the old proverb which says, "If a dish has been well made, the cook should be praised." Chicken Hawaiian With French Fries 1 3-pound frying chicken, cut into serving pieces cup butter or margarine 1 can (1 lb. 4!a oz.) pineapple chunks '4 cup thinly sliced onion 2 teaspoons salt Vt teaspoon garlic salt 2 tablespoons vinegar 2 tablespoons soy sauce Vi cup light brown sugar 2 tablespoons cornstarch Vi teaspoon ginger 1 package (1 lb.) or 2 packages (9 oz. each) frozen French fries 1 large green pepper, cut In thin strips (about IV cups) 1 can (4 oz.) shredded coconut Brown chicken in butter or mar garine in large covered fry pan, turning as needed to brown all sides. Drain pineapple chunks; save juice. Add onion, ' cup pine apple juice, 1 teaspoon salt and S- ' p,mf,m 'ttcs""-' ' ";""'""r , . , outdoor dinner picnic lunch Makes 2'4 cups, or enough frost ing to cover tops of 3 dozen cup. cakes. Blended Fruit Cooler 1 envelope black cherry instant soft drink mix 1 envelope pineapple-grapefruit instant soft drink mix 2 to 3 cups sugar 4 quarts cold water (or water with ice cubes) Dissolve instant soft drink mixes and sugar in water. Makes 4 quarts. garlic salt to chicken. Cover; cook until chicken is tender, 30 to, 40 minutes. Combine remaining pineapple juice, vinegar, soy sauce, brown sugar, cornstarch and ginger; mix until smooth. Pour over chicken and cook until sauce Is thickened and clear. Add frozen French fries and sprinkle with salt; mix gently. Cover and allow potatoes to de frost Add pineapple chunks and green pepper: cover and allow po tatoes to heat and green peppers wilt. Pour into serving dish if de sired and edge with coconut. , Yield: 6 servings. CREDIT LINES Pictures end accompanying stories: Frozen Potato Prod ucts Institute, General Foods Kitchens, National Dairy Coun cil, The Quaker Oats Corn party. Stories: Swift . & Company, California Foods Research- In stitute, Frozen Potato Prod ucts Institute, Kellogg Com pany, General Foods Kitchens. Youngsters usually like carrot and raisin slaw. You'll need a medium carrot (grated) and a couple of tablespoons of raisins for each serving. Dress with a mixture of salad oil, vinegar, salt and sugar. Ill) 1 1 r I with whipped cream. 1
