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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Sept. 21, 1961)
Planning Is Mecessairy Foir N tmi (LMiras Lin Hot Sandwich Tasty Entree At Noontime Attractiveness and good nutrition are achieved in this lunch for the youngster who eats at home. It features corned beef on a potato patty, a marinated green bean and onion salad peach tapioca pud ding and milk. Corned Beef-Potato Sandwichi 1 package (12 ounces) quick-froz en potato patties Butter or margaine, softened 4 slices corned beef 1 tablespoon prepared mustard .Mustard Sauce (optional) Preheat broiler. Put frozen no (ato patties on a baking sheet and spread with softened butter. Broil 5 inches from heat until golden brown 5 to 7 minutes. Turn patties, spread with softened but ter, and broil 5 to 7 minutes. Top patties with corned beef and spread witn mustard. Broil about 3 mm utes. Serve with Mustard Sauce, if desired. Makes 2 or 3 servings. To make Mustard Sauce; Melt 1 tablespoon butter in saucepan. Add in tablespoons flour to make a paste; gradually add 1 cup milk. Cook until thickened. Remove from heat. Blend in 1 tablespoon pre pared mustard. Peach Tapioca 1 package (12 ounces) quick frozen sliced peaches 1V4 cups peach juice and water 2 tablespoons quick-cooking tap ioca V cup sugar H teaspoon salt 1 tablespoon lemon juice J.i cup cream, whipped (optional) Thaw fruit just until it can be Separated; drain well. Measure juice and add enough water to make 1V4 cups. Combine tapioca, sugar, salt and peach juice and water in sauce pan. Cook and stir over medium heat until mixture comes to a boil. Add peaches and bring to a boil again, stirring constantly. Add lemon juice, blend, and remove from heat. Cool, stirring once after 15 to 20 minutes. Chill. Before serv ing, fold in whipped cream. Makes 4 or 5 servings. Green Bean Salad 1 package (9 or 14 ounces) quick frozen cut green beans ' i cup vinegar ! J4 cup water 2 tablespoons olive oil J 2 tablespoons chopped onion ; teaspoon salt ! 'A teaspoon sugar 1 teaspoon Worcestershire sauce Dash of pepper . Cook beans as directed on pack age: drain. Combine remaining in gredients and pour over beans. ChilL Serve on crisp lettuce. Makes 3 servings with a small package of beans; 5 to 6 servings with a large package of beans. t6pj ' Ftp y -"s . hearty ' I" J&';y " I i Not Much Advance Preparation Necessary For Making Chowder With the children back at school and the weather getting cooler, mothers must pay more attention to the evening meal. The main dish must be hearty and nutritious as well as appealing to the appe tite Here's a chowder that meets those needs. It's truly delicious. It's nutritious, too, because it com bines whole milk, bght cream. Cheddar cheese, sausage meat and chicken broth with ever ready packaged sliced potatoes. The ease of making this chowder is another good feature. None of the ingredients need much advance preparation. The pork sausage is alrcadv ground for you. The broth comcs'from a can on your pantry shelf and the sliced potatoes come from a package. (These potatoes, by the way, need little storage space and keep almost indefinite ly ) u-iih mouth-watering chow der pictured here, we suggest a sal- ad of mixed greens, corn bread1 I M f? m SECOND SECTION Yeast Batter Good For Fritters, a delicacy in puffy brown jackets, may he made with a great variety of fruits, vegetables and meats, according to the theory and taste of the cook. When made with a yeast-raised batter, fritters have the same nut like flavor of home-baked bread. Fruit fritters, made with fresh or canned fruit, are at home served Dlain with the meat course or topped with a sweetened sauce for a delicious dessert. Whip up the batter before you start preparing the rest of vour dinner and there'll be plenty of time for tha yeast ac tion to take place before you're ready to cook it. Right now is the ideal time to buy active dry yeast lor your iuu and winter baking as it is being sold in the thrifty-three package three packages for the price of two. The expiration date is marked family supper squares and a pot of steaming hot coffee milk for the children, of course. Potato Sausage Chowder 1 cup diced onions a cup finely chopped celery 2 tablespoons butter 1 can (13'4 oz.) condensed chicken broth 1 teaspoon salt teaspoon pepper 1 cup packaged sliced potatoes I'i cups milk 'i cup light cream 1 teaspoon chopped parsley U lb. (about 1 cup) Cheddar cheese, cut in very small pieces 'i lb. ground pork sausage Saute onions and celery in but- tut until enft hut mtt hmu-nnrl AH1 chicken broth, salt, pepper and'cheese begins to melt. Meanwhile packaged sliced potatoes. Cover j frm sausage into very small balls. and bring to a boil. Reduce heat riace "wet ana iry unm wetl and boil until tender, about 20 . browned on all sides. Add to chow- minutes. Arid milk, cream, pars ley, and cheese. Heat just until THURSDAY, SEPTEMBER 21, . for lunch of home on the label so that you can be sure of excellent results. Peach Fritters Vi cup warm (not hot) water 1 package active dry yeast 3 tablespoons sugar 1 tablespoon shortening, melted Vj teaspoon salt Mi teaspoon cinnamon 1 egg, beaten 1V4 cups sifted enriched flour 1! cups canned peaches, chopped and drained Measure warm (not hot) water into a large mixing bowl. Sprinkle in yeast. Stir until dissolved. Stir in sugar, shortening, salt, cinna- mon and egg. Add flour. Stir ahoutl Milk-Made Dishes Are Rich In Body-Building Nutrients Everyone should have some milk every day, but the amount needed varies. Young children should have the equivalent of 3 to 4 cups. Teen agers need 4 or more cups. Adults need 2 or more cups. Pregnant women require 4 or more cups, while nursing mothers should have 6 or more cups. These require ments can be met easily when milk, as evaporated milk, is used liberally in cooking. Being a whole milk concentrate, evaporated milk is in fact double-value milk that is, one cup of evaporated milk equals two cups of whole milk. The milk-made dishes here show the variety of ways in which milk can be eaten. Being low in cost, evap orated milk also helps to stretch the food dollars. Best-Ever Pancakes 2 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt 1 egg 1 tall can evaporated milk (1 2-3 cups) i cup water V4 cud shortening, melted Sift the flour with the baking powder and salt into a mixing bowl. In another bowl, beat the egg slightly, then stir in evaporat ed milk, water and melted shorten ing. Pour all at once into the flour mixture and stir until all the large lumps are gone (batter should still have small lumps). Pour 14 cup batter at a time onto a hot griddle or into a frying pan. Cook until first side is brown and bubbles form on the top, then turn and brown on second side. Makes 20 pancakes (6 servings). Each pan cake contains the equivalent of slightly less than 3 tablespoons of whole milk. Tuna Macaroni Loaf 2 cups uncooked elbow macaroni 1 quart boiling water 1 teaspoon salt 1 cup shredded sharp Cheddar cheese (14 lb.) 1 tall can evaporated milk (1 2-3 cups) 2 eggs Vi teaspoon salt 1 tablespoon grated onion 1 can (about 7 oz.) tuna Cook macaroni in the boiling wa ter with the 1 teaspoon salt until macaroni is tender. Drain macar oni, rinse with hot water, then drain again. Mix cheese and evap orated milk in a saucepan, and place over very low heat, stirring until cheese is melted and sauce is smooth. Remove from heat, Beat eggs, then add the H tea- der just before serving. Makes 5 hearty servings. 222-61 Fritters 1 minute or until well blended. Cover. Let rise in a warm place. free from draft, about 40 minutes or until doubled in bulk. Stir bat ter down. Stir in peaches. Drop bat ter by teaspoonfuls into deep hot fat at 375 degrees F. and fry about 3 to 5 minutes until golden brown. Turn just once during cooking. Serve with Peach Preserve Sauce. Makes about 2 dozen small fritters. Peach Preserve Sauce Combine Vi cup peach preserves with 3 tablespoons water in saucepan. Cook, stirring constant ly, until blended. Remove from heat; stir in 1 teaspoon lemon juice. Servo hot, spoon salt, onion, macaroni and cheese sauce, and mix well. Drain tuna and flake tuna with a fork. Add to macaroni mixture, mixing well. Pour into a greased loaf pan. Bake in a preheated moderate oven (350 degrees F.) until set, about 1 hour. Makes 6 servings. Each serving contains the equiva lent of more than Vi cup whole milk. Potato and Cabbage Soup 1 medium onion, chopped 2 tablespoons butter 1 tablespoon flour 1 teaspoon salt 3 cups water 2 medium potatoes, peeled and diced 2 cups chopped raw cabbage 1 tall can evaporated milk (1 2-3 cups) Cook onion slowly in the butter until tender. Stir in flour, salt and water. Add potatoes and cabbage and cook until tender. Stir in evap orated milk and heat until hot. Makes 4 servings. Each serving contains the equivalent of more than 3i cup whole milk. Country-style Greens 1 pound fresh spinach or mus tard greens 4 slices bacon Vi cup flour 2-3 cup evaporated milk a4 teaspoon salt V-i teaspoon grated onion 1 tablespoon vinegar Wash spinach or greens thorough ly. Break off and discard stems. Place leaves in a large kettle, cov er with a lid, and cook over very low heat until tender. (Water that clings in leaves is sufficient for cooking.) Meanwhile, fry bacon un til crisp, then remove and set aside. Stir flour into bacon drip pings, then add evaporated milk, salt and onion. Pour liquid off spin ach or greens into evaporated milk mixture, mixing well. Cook over low heat, stirring occasionally, un til thickened. Crumble bacon into sauce, then stir in vinegar. Pour over spinach or greens and mix lightly. Makes 4 servings. Each serving contains the equivalent of i3 cup whole milk. Peanut Butterscotch Pudding 1 pkg. (about 4 oz.) butterscotch pudding and pie filling mix (not instant) 2 3 cup water 1 tall can evaporated milk (1 2-3 cups) Vt cup peanut butter (chunk style preferred) Stir water and evaynrated milk into pudding mix in saucepan. 1961 Cook and stir over medium heat j milk is the perfect "flavor-blend-until thickened. Remove fromicr" in a vegetable casserole. Both heat; stir in peanut butter. Cover of these dairy foods also add gen pan, cool, then chill. Makes 6 serv- erous amounts of high quality pro mi's. Each servinz contains the tein as well as minerals and vi- 'equivalent of more than Vi cupltamins to compliment a variety of iwhc:c milk. Cowboy Lunches Pleasant Temptation To Youngsters Chuck Wagon Lunch Sliced Bologna On Bun Pickle Slices Cream Soup in Thermos Quartered Orange Date Apple Cookies The end of summer means the end of carefree vacation time and back to school for younger citi zens. And for Mother it means planning well over 150 interesting nutritious lunches for each hun gry youngster this year. An ideal little lunch box for that junior cowboy begins with cream of vegetable soup that is tasty and offers some of the vegetables he needs. Helpful hint to keep soup as hot as possible pour into a thermos that has been rinsed with hot water. Also, to keep thermos bottle sweet, clean it with a bak ing soda solution. An interesting lunch box, thermos, napkins or other "accessories" often make the food more appetizing! for a sandwich designed for the junior-sized cater, try slicing cook ed bologna on a hot dog bun cut in thirds. And pickle slices are a perfect relish for the hot dog" sandwich. Now for the just right dessert- Date Apple Cookies. They are CREDIT LINES Pictures and accompanying stories: General Mills, Inc.; Birds Eye; Munute Sliced Po tatoes. Wheat Four Institute. Stories: American Meat In stitute, California Foods Re search Institute, National Dairy Council. J. Walter Thompson Co. Novel Cookies Pretzel Shaped Molasses Pretiel Cookies 5 to 5Va cups sifted enriched flour teaspoon baking soda !i teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1 cup shortening Vi cup sugar 1 cup dark molasses 1 egg Granulated sugar Sift together 5 cups flour, soda, salt and spices. Cream toeether shortening and sugar. Add molass es ana egg and mix well. Add dry ingredients and stir with a snoon. then knead by hand until well blended. Add additional flour If needed. Dough should be stiff but pliable. Break off pieces of dough about 1 inch in diameter, and roll under palms of hands, on lightly floured board or pastry cloth, to form ropes Yt inch thick and 12 inches long. Twist into pretzel shapes, flace on lightly - greased baking sheet. Bake in moderate oven (350 degrees F.) for 15 min utes, until very lightly browned. Carefully remove cookies from baking sheet and dip into sugar at once. Makes about 4 dozen cookies. Jit n mum in .i Hi i mini a f m mw M4'ywy;gFy1 Vegetable Medley Sparked To the imaginative cook, cheese is a food that can help change or dinary vegetables into dishes with new sparkle and taste appeal. The many varieties of cheese such as blue, Swiss, Cheddar, cottage and others can be combined with veg etables to add flavor, variety and food value to meals. Cheddar is one of the most pop ular cheeses to combine or shred on top of your favorite vegetable dish. For example a quick gar nish of shredded Cheddar cheese on hot cauliflower or cabbage will transform them from the usual into the unusuaL A rich cheese sauce I made with Cheddar cheese and I succulent vegetauies. made by simply adding abundant apples and nuts to date bar mix. The result is a moist, chewy, date cookie full of apple chunks; a good cookie jar cookie that packs well in school lunch boxes. An orange is a good fruit to in clude in any lunch, and the mem bers of the younger set love to eat their oranges right out of the hand. So why not quarter the or ange leaving on the peel? It's easy to pack using aluminum foil that holds the sections together. Here is the recipe for Date Ap ple Cookies: Date Apple Cookies Heat oven to 400' (mod. hot). Mix dato filling from date bar mix with V4 cup hot water. Blend in crumbly mixture, 1 egg, 1 cup finely chopped unpared apple, and Vi cup chopped nuts. Drop tea spoonfuls about 2" apart on light ly greased baking sheet. Bake 8 to 10 min. Makes about 4 doz. Memorable Dessert Is Taste-Appealing When the occasion is supposed to be memorable, make sure that din ner is by serving "Peach-Coconut Cream Pie.' Here's a real dessert production but certainly not off any assembly line. It combines juicy canned cling peaches, flaked coconut and all sorts of taste-appealing ingredients in a refrigerat ed delight. Topped with whipped cream and garnished with peach slices and coconut, this dessert gives a flavorsome new meaning to Uie word pie. Peach-Coconut Cream Pie 1 (1 lb. 13 oz.) can cling peach slices 3 egg3 3'3 tablespoons sifted all-purpose flour 2 tablespoons cornstarch H cup rich milk "i cup sugar ',4 teaspoon salt 2 tablespoons butter or margar ine 1 tablespoon lemon juice 'it teaspoon almond extract 1 teaspoon vanilla i4 cup flaked coconut 1 baked, cooled 9-inch pie shell Drain peaches; measure 1 cup slices and crush coarsely; save remaining slices for garnish. Beat 1 egg plus 2 yolks and blend with ciusituu pvucuus, iiuui, cumsiui un, milk, Vi cup sugar and salt. Uook Uor tne neamiy luncuomng oi over direct heat, stirring frequent-1 body tissues their growth, main lv. unlit mixture is hot. Then nlacel tenance and repair, children ac- ovcr boiling water and cook until thickened, stirring now and then, about 10 minutes. Remove from heat and stir in butler, lemon iuice and flavorings: cool. Beat rc- mainine 2 eee whites until stiff: beat in remaining Y cup sugar to make meringue. Fold into cooled peacn mixiure aiong wnn n cup coconut. Turn into baked, cooled pio shell. Refrigerate for several hours, until set. Garnish with re maining peach slices and coconut. Makes 1 (9-inch) pic. Note: Pie may be topped with sweuiuueu wiiiitiJeu ttuitiii uuiirtui Earnishine with peach slices and coconut, if desired. molassts pretzel cookies The next time you want to add a sparkle to your vegetables serve Vegetable Medley Casserole. To complete this menu serve: grilled meat patties, shoestring potatoes, lettuce wedges, French dressing, bread, butter, strawberry ice cream and milk. Vegetable Medley Casserole 2 cups cut green beans 2 cups celery crescents or slices 2 cups coarsely shredded cab bage 2 tomatoes, peeled and thickly sliced 'A cup butler ' cup flour 2 cups milk 1 cup shredded Cheddar cheese (V ;.ound) Salt and pepper to taste Additional shredded cheese ' Cook beans until almost tender, mm N , chuck Keep Meat On Daily Menu To Provide Protein Needs Buy a couple packages of cold cuts, and you'll have sandwich fill ings for a week of school lunch boxes, says the American Meat In stitute. For example, one day the sandwich might be made of bolog na slices. The next day the bologna might be ground and mixed with chili sauce, minced green onion and a bit of horse-radish to make an entirely different filling, ine third day the sliced bologna might be sandwiched with thin-sliced dill pickles for still another version. Cookie, for After-School Plek-Up Make a big batch of cookies to serve -vher the children arrive home from school. Lard-made cook- ins nrnulrtn nlontv nf renttv food enor Jor hmlgri youngsters. The fat can be used equally well in crisp drop cookies or light and tender bar cookies, suggests the American . Meat Institute. 1 rrowin ana iwrjtimi cording to their age and weight need iid to three times more pro- tein per pound of body weight than do adults, only generous amounis of top duality protein foods can sntisfv the daily protcn needs children ind adults. Protein from animnl sources particularly euccuve mi utu ing of ner- tissue needed for growth and for maintenance and repair of body tissue because it supplies goodly amounts of all of the es sential amino acids required for these bodily functions, reports the American Meat Institute. To keep your youngsters on 1 their toes," in buoyant good health By Cheese then add celery and cabbage, and cook for 2 or 3 minutes, or until celery is heated through, but still crisp. Drain thoroughly. Melt but ter in a saucepan over low heat, blend in flour. Add milk stirring constantly. Cook until sauce smooth and thickened. Add 1 cup of cheese and stir over low heat uitil melted. Season with salt and pepper to taste, and gently fold cooked vegetables thru the mix ture. Transfer to a buttered shal low baking dish and top with sea soned tomato slices. Sprinkle with additional cheese and place under broiler heat to melt cheese and soften tomato. Or, bake in a 400 devree oven for 12 to 15 minutes, or until heated and beginning to brown. Servo at once. Makes 6 generous servings. Note: This com bination should not overcook or stand since tender crispness of veg etables u part of its appeal. wagon lunch with enough resistance to ward off illnesses, keep meat on their daily , menus, aiari mem oil to school or play each day with a heartv break. fast featuring meat. Give tha youngsters a protein-rich lunch, even if it is simply a meat sand wich, glass of milk and a fruit des sert. Then finish the day with a nourishing meal of meat and do. tatocs, a green or yellow vege table, some crisp relishes, bread. dessert aid more milk Eating High Off thr Hog A common expression, "eating high off tne nog .. stems',,. tn fact tnat loia ch and r come ron, tho up sectjon of tj,B nnlmn1 .1 a : .. . . 'r'n when n nnrann auiltoiioii f,.nm standard dipt nt unit nnrk tn li!n roasts, he was indeed living well D.ni '. What's a "cottage roll"? It Is a smoked pork shoulder butt, a han dy pork cut that usually makes two meals - for . an average-sized family, says the American Meat Institute. Freeze Lunchbox Sandwich-aa It's an easy matter to prepare of a hnlnh nf Bnrli1ih. .i n tin,. and then freeze them for use in is Juncliboxes later on. arrnrriins tn tne American Meat Institute. You could do a week's supply of sand wiches at one "sitting" and they'd be ready for quick insertion into both a man's and- the children's lunchboxes. Almost all meals used (n sand wiches freeze well. Particularly good are canned luncheon meats, leftover sliced roast beef, sliced roast pork and bake? iam. Al though meat spreads can be used, too, minimt'm amounts, of salad dressing, mayonnaise or chopped raw vegetables should be used as none of these freezes well. Sandwiches should be wrapped with a regular freezing paper if you're storing them for more than one week. Frozen sandwiches thaw in about three hours at room tem perature, so you can take them from the freezer just before your child leaves for school and they'll be ready to cat at lunchtime. Once thawed, sandwiches should be eat en promptly as they spoil rapidly. Royal Eating Legend has it that one of our favorite meats was such fine eat ing that an English king knighted it and gave it the title. "Sir Loin. Just as the king was impressed with the sirloin steak, so are we impressed with its tenderness and fine flavor. Besides the sirloin, there .-.re club, T-bone and porter house steaks, equally as good tast ing and easy to cook, reports the American Meat Institute. ELEGANT CAKE Here's an easy, yet elegant-look ing 4-laycr cake. Cut two 8-inch layer cakes into two thin layers and put together with a prune whip filling. Soften 2 teaspoons plain gelatin in Vt cup prune cook ng liquid and dissolve over hot water. Stir gelatin and Yt cup sug ar into 2 cups cooked prunes, cut in small pieces. Cool until slightly thickened, then combine with 1 cup cream, whipped until stiff. A sprin kling of confectioners' sugar is all the frosting required. PEACH DESSERT Slip this dessert into the oven just before you sit down to the dinner table, then serve it warm and luscious at dessert time. Put 6 canned cling peach halves in a flat baking dish. Combine Vi cup each brown sugar and orange Juice and boil 3 minutes until slightly thickened. Pour over peaches and top with coconut and marshmal lows. Bake in moderate oven about 20 minutes. CHOCOLATE RAISINS The secret to making chocolate covered raisins is to melt the choc olate very slowly. To 2 cups of raisins, use 8 ounces of semi-sweet chocolate, melted over warm wa ter. Stir the raisins into the choc olate, then drop by teaspoonfuls onto waxed paper.
