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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 2, 1961)
I -7" "IT TT .... V Red Wine Jelly Perfect Dessert For Menu Having Party Manners When autumn arrives there is at Dissolve gelatin and salt in boil pleasant resurgence of community ! ing water. Add beet juice, vinegar, activities. . .football games, PTA mayonnaise, and pepper. Blend meetings and hospital auxiliary well with eug beater. Pour into re to be sure, .but there is also a friuerator freezing tray, renewed interest in the local sym- (Juiek-chill in freezing unit (with phony, the little theatre group, or out changing control) 15 to 20 min perhaps a community concert se-jutes, or until firm about 1 inch ries. This latter group spurs the from edge but soft in center. Pour idea of formal entertaining. . .an mixture into bowl and whip with after-theatre supper party, or per- egg beater until fluffy, haps a buffet before the concert. Fold in beets, cabbage, and on Such entertaining calls for a i ion. Arrange egg slices in individu- menu that takes minimum of last 1 al molds or 1 quart mold. Care minute attention. Beef Stroganoff: fully pour gelatin mixture on top. over rice, molded vegetable salad, Chill until firm in refrigerator (not a relish tray and rolls complete' freezing unit) 30 to 60 minutes. Un appetizing mam course. Beef Stroganoff, made ahead of time is easily served from a chafing dish or electric skillet. Packaged pre cooked rice is prepared in five minutes, just enough time to heat the Meat sauce. The Molded Vege table Salad is complete with dress ing so it can be arranged on a plat ter and kept in the refrigerator, ready to serve at once when guests arrive. Red Wine Jelly is refreshing and light, the perfect dessert for this i affaire elegante." Raspberry Ha-1 vor gelatin is combined with claret add fruit in wine. Chill until slight or Dubonnet and seedless green ly thickened; pour into dessert grapes, then allowed to chill in dishes. Chill until firm. Makes 6 crystal clear dessert dishes, or j servings, wine glasses. A very attractive garnish can be made by dipping grapes into slightly beaten egg white, then in sugar. The Crystal line Crape are a delightful tex ture and flavor addition, as well as an attractive way to set off the Red Wine Jelly. Betf Stroganoff over Rica I1 j pounds sirloin steak . 2 tablespoons flour s4 teaspoon salt teaspoon pepper 2 tablespoons salad oil 4 cup finely chopped onions i pound fresh mushrooms, sliced 2 teaspoons Worcestershire sauce i 1 can ( W'4 ounces) cream of cel ery. chicken, or mushroom soup 1 cup sour cream 1 beef bouillon cube l'j cups boiling water j teaspoon salt 2 tablespoons chopped parsley l'j cups packaged pre-cooked rice Cut steak into thin strips. Coat with flour, salt, and DCDDer. Brown quickly in oil in a skillet over high heat. Add onions and mushrooms. Saute over low heat until lightly browned and tender. Add Worces tershire sauce, soup, and sour cream. Bring to a boil. Dissolve bouillon cube in boilinq water. Stir in salt, parsley, and rice. Cover, remove from heat, and let stand 5 minuts. Serve sauce over rice. Makes about 6 servings. Molded Vegotabl Salad 1 regular size packace 13 ounces) lemon flavor gelatin 4 teaspoon salt 1 cup boiling water J2 cud beet iuice 2 tablespoons vinegar j '2 cup mayonnaise i Dah of pepper ' 1 cup diced canned or cooked fresh beets 1 cup shredded cabbage 1 tablespoon finelv dimmed onion 2 hard-cooked eggs, sliced j CJOuS skillet - i-j 1 ft- m -.-'V-N red-wine jelly mold and garnish with salad greens. Return to refrigerator un til ready to serve. Serve with addi tional mayonnaise, if desired Makes 4 to servings. Red Wine Jelly 1 cup red wine (claret or Du bonnet) 1 cup seedless green grapes 1 regular size package (3 ounc es) raspberry flavor gelatin 1 cup boiling water Pour wine over fruit and let stand about 15 minutes Dissolve gelatin in boiling water. Cool and Hearty Meat Loaf Baked In Skillet One of the all-time favorite fain ily dinner dishes can now be pre pared more quickly and easily than ever before. Cooked on top of the stove instead or in a kitchen-heating oven, SKILLET MEAT LOAF is as hearty and delicious as the meat loaf which our grandmoth- pi s spent hours and hours in mak- '"2 and baking. The updated meat loaf is cooked, 'ith its delightfully seasoned to- mato sauce, in a covered skillet And. even though it's so much easier to make than the traditional version of the dish. SKILLET MEAT LOAF invariably achieves perfection of appearance and taste. Serve it with a crisp vege- 'able salad tatoes, and nd some baked po- watch your family beam with delight. SKILLET MEAT LOAF lMi pounds beef round, ground 1 cup chopped soft bread crumbs 1 cup chopped celery, with a few minced leaves 1 small onion, chopped teaspoon salt 4 teaspoon pepper ' 1 egg 1 can (8 oz ) tomato sauce 2 tablespoons vegetable oil I hipped parsley Combine first 7 ingredients and 'i cup tomato sauce. Heat vege-lover table oil in medium sized skillet, lining 10 coal siaes. i-ress meat mixture into skillet evenly. Cover tightly and cook over low heat 30 ,0 " minutes until meat is cooked. uralI Julces ,ro1" me" nto a saucepan and add remaining to-1 1 mato sauce; heat. Turn meat loaf 10,1,0 Platter; cover with sauce and Rarmh with parsley. S servings i oiu calorics eacn. S&3 '-Set. '. meat loaf 1 mm if1 mm I " III It WaaflaaV" VLallJ SECOND SECTION Th, Newt s I A I ft n-. . i nao bmii i . . . chicken Olympus Chicken Olympus Is Food To Please Gourmet Palate Truly fit for the gods or to;en breasts, dredge in seasoned hit closer to home, for a sumptuous i flour; brown in hot oil until gold dinner is "Chicken Olympus." en. Place in shallow casserole, cov It almost amounts to a meal in.tr with aluminum foil and bake itself; just add a lettuce-and-to-! in a moderate oven (350 degrees mato salad, corn bread, pumpkin IF.) 30 to 15 minutes, until tender, chiffon pie and coffee, and your 'Combine undiluted milk and shred- culinary prowess will be the talk'ded cheese; heat slowly, stirring of the table. j Besides appealing to eyes and appetites. "Chicken Olympus" should attract busy homemakers i because it s not hard to Drepare. i Baked chicken breasts' arranged cooked broccoli arc covered with a creamy American cheese sauce and served with hot juicy! canned cling peach halves. Canned clings make excellent accompani ments for meats, and the fruit loses none of its shape, nutritious flavor or golden color when it s broiled. These peaches are certain- ly one good reason that "Chicken Olympus" will probably play many repeat engagements throughout the year at your house. Chicken Olympuft 1 (lib. 13 oz.) can cling peach . ",J1"' . . . , . . 4 large, boned chicken breasts hcasonea uour 4 cup oil 4 large stalks broccoli 1 (6 oz.) can evaporated miik 2 cups shredded process Ameri can cheese Drain peaches well. Wipe chick- AVOCAOO RINGS If the man in your house objects to leafy green garnishes, use in- stead a delicious and handsome jtnm of avoc..lo nns and cres ' cents. To make rins, cut an avo i cado into halves crusswie through the thick part of the fruit. Cut ' around seed to make rings, and slip 'off. then remove kin. For cres cents, cut into halves lenxlhwie and remove seed. 1'lace cut side I down on board, slice into rings, re- move skin. Sprinkle fruit with fresh lime or lemon juice and salt. RELISHES i filiteninij ripe clues and balU ff nippy cheese make colorful and flavorful companions on the rHi-h fdi-h for entertaining. Dry the rip olives with a paprr towel, then roll in a fc w drops of od in a bnvil. ; and sprinkle with chopped parsley Dust the cheee balls with chili pouder for an extra dash of flator 1 and color. lor 1 W W I W I Whets Appetites The rrial of cooler weather means the arrival ul new seasonal foods to refresh our menu plans. And it means, too. the anval of heartier appetites to en toy the sea- son's bo-inty. Now is Hie time to you can judge when they're done think again of the meat and-po- by sampling one. Like other vege tatoe dinners that have been ab-1 tables, they'll taste and look best sent from the table during the! with minimum cooking time, so summer salad days. 'don't wait too lou bttore you in- lorn . crisped shoulder lamb chops, juicy and flavorsome be neath their appetizing brown coats, make a fine focal point for a styl ish fall dineer. Evaporated milk, always dependably smooth, as sures the eveness of the golden cornflake crumb coating. The crust of course, also seals in all the nat ural juices, keeping them intact for you to enjoy. Baking the chops on heavy duty aluminum foil re lieves you of clean-up duties Herb patch jelly, redolent of mint and currents, makes a hap pily contrating accompaniment to the choos, just tangy enough to add zest. The mint and currant combination blends beautifully and its delicacy enhances the hearti ness of the meat. While you bake the chops, let baked sweet potatoes no along for the ride put them in at the same time and the'll be done just to the right point when cnops are readv Brussels spioutii. one of our - Review, THURSDAY, NOVEMBER 2, 1961 258-61 '5 -tEis 'rtr constantly until cheese is melted and sauce is hot. Arrange chicken, drained broccoli and peach halves on a heat proof platter. Pour cheese sauce over chicken and broccoli, Place under the broiler until cheese suce is lightly browned. Serve at once. Makes 4 servings. Baked Style Gives New Appeal Although there are numerous ways to prepare almost every veg etable, wtun it comes to spinach, many homemakers find most of their recipes are fairly basic. Tasty as this simple style may be, ap peal diminishes when there's no variety in preparat one spinach recii ion. I une spinacn recipe wnicn is sure to perk up disinterested appetites is Gourmet Baked Spinach. This delirious casserole is made with frozen chopped spinach, onions and hard-cooked eggs, then topped with a mixture of American cheese, butter and packaged com flake crumbs. .Moreover, it is baked in onlv twenty minutes, making it a perfect dish to prepare ahead and bake at the last minute. GOURMET BAKED SPINACH 2 bounce packages frozen chop ped spinach 2 tablespoons minced onions 3 tahleipoons butter or margap ine 3 tablespoons flour 2 cups milk 3 hard-cooked eggs, finely chop pvd 2 teaspoons salt I 'i teaspoon nutmeg ' ' rup packaged corn flake crumbs '3 cup grated American cheee 2 tablespoons butler or margir-j inc. melted j Paprika Cook spinach according to di recli'n on carton; dram thorough- ly. Cook onions in butter until trampannt. hiir in flour. Add t Woath VV VUIIIVI mot sttiactie fall teuelabli complete the meal. contributing 1 mre balance of flavor, nutrition and color. Depending on their sue they'll cook in ID to 25 minutes: vestiuate Corn-Crispad Lamb Chops a cup coin ll.ike crumbs 1 teaspoon meal seasoning 1 teaspoon salt '4 teaspoon pepper 4 shoulder lamb chops i cup evaporated milk Aluminum full Combine corn flake crumbs, sea sonings. alt and pepper. Dip lamb shops first into evaporated milk. then into crumb mixture, turning , to coat both sides. Place on heavy i duty aluminum foil lined bakuig sheet. Bake in a moderate oven (375 degrees F. 40 minutes. While chops are baking prepare Herb Patch Jelly Sauce. YIELD: 4 servings. Herb Patch Jally Sauce i cup mint jelly '4 cup currant jelly 2 teaspoons grated orange rind Combine mmt and currant jelly and beat with a fork to blend, stir i in orange rind. Yield 'a cup. '8 USE DILL WEED Season a macaroni and-cheese casserole or other macaroni dish es with a dash of instant minced onion and dill weed. Moisten a spoonful of instant minced onion in liquid ingredients of recipe. Sprinkle dill weed over top before baking. Look for both instant minc ed onion and dill seasoning in the spice department at your grocery store. SANDWICH SPREAD Prepare a delectable sandwich pred made witn chopped al- monds, blended with honey, lemon juice and cream cheese. All of i these ingredients are nutritious and delicious, with special men- lion going to almonds because of 1 their 21 per cent protein and eight 1 vitamins. ; milk gradually, stirring constantly, Cook until thickened, stirring oc- f, r. i-a&iunany. runj in spinacn anu naxe crumus wun cneese ana men iu muiuit's, or uimi iignuy uruwa eggs; season with salt, pepper led butter. Sprinkle over spinach. 'ed. .jj ' r vxy - a in i i m j' y PWS Culinary Talents Of Other Lands Highlight Meals Of Americans Your dining table has become ' tightly covered jar. Keep in cover magic carpet to carry you' ed jar in refrigerator. Shake again across the seas to seven foreign land Eating internationally" was started in 1958 by President and Mrs. Eisenhower and has since be come a traditional birihdav party celebration for the Vnited Nations. It's a wonderful way to sample the culinary accomplishments of other lands and to learn more about their customs and traditions. International Meal Consomme Tokyo (Japan) Shish-Kabobs (Turkey) Sweet-Sour Beans (Germany) Baked Idaho Potato (United States) Tossed Salad with French Dressing ( t ranee) Jewish Challah Braid (Israel) Fruit Soup (Fmkt Suppa) (Scandinavian) Russian Teacakes (Russia) Consomme Tokyo To each bowl of Chicken Con somme add a raw mushroom or carrot slice, a raw spinach or wa ter cress leaf and a cooked shrimp. Shish-Kabobs 1 lb. Iamb shoulder or shank, cut into 1" cubes 'i med. onion, thinly sliced 1 tsp. salt Dash coarsely ground pepper 4 to U tsp. oregano 1 green pepper, cut in 1" pieces 1 med. onion, cut in 1" pieces 1 firm tomato, cut in 1' pieces Place lamb cubes in a bowl. Tuck in onion slices. Add season ings. Refrigerate 1 to 2 nr. Alter nate meat cubes, pieces of pepper, onion and tomato on metal skew ers. Roll in vegetable oil. Broil 3" from heat, allowing 15 to 20 min. Turn as meat and vegetables brown. 4 servings. German Swoet-Sour Beans 2 strips bacon 1 cup minced onion 1 tbsp. flour lt cup bean liquid M cup water 4 cup vinegar 2 tbsp. sugar 1 tsp. salt ti tsp. pepper 1 pkg. (9 oz. ) frozen cut up green beans, cooked (reserve liquid), or 1 ran (1 lb.) green beans, drained Brown bacon until crisp. Re move bacon. Saute onion in bacon fat until yellow. Stir in flour. Add liquids and seasonings; bring to boil. Stir in beans. Heat through. Sprinkle with crisp bacon bits. 4 servings. Franch Dressing 1 cup olive oil, vegetable oil or combination ' cup vinegar U cup lemon juice 1 tsp. salt 'a tsp. dry mustard j tsp. paprika Beat all ingredients together with rotary beater or shake well in i and nutmeg. Spread in greased shallow baking dish. Combine corn gourmet baked spinocK shish-kabobs to mix before using as it separates on standing. Makes l1? cups. Jawish Challah Braid ' cup warm water (not hot 110 to US') 1 pkg. active dry yeast i cup lukewarm milk (Scalded, then cooled) 1 tbsp. sugar 1 tsp. salt 1 egg 1 tbsp. soft shortening or butter l't to 3 cups unsifted flour To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula. In mixing bowl, dissolve yeast in warm water. Stir in milk, sug ar, salt, eggs, shortening and half the flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board. Knead until smooth and blistered, about 10 min. Place in greased bowl; turning once to bring greased side up. Cover with cloth. 1-et rise in warm place (85 ) until double in bulk, about 1 nr. (If kitchen is cool, place dough on i rack over a bowl of hot wa ter and cover completely with a towel). Punch down, cover and let rise again until amost double about 30 min. Divide dough into 3 equal parts. Roll each into a 14" strand. Place close together on lightly greased baking sncel. Braio. the strands gently and loosely. Do not stretch. Fasten ends; luck un der securely. Brush with butler. Cover with damn cloth; let rise until double, 40 to 50 min. Brush 1 with Egg Yolk Glaze (mix with fork 1 egg yolk and 2 tbsp. cold water). Bake at 375" (quirk mod.) 25 to 30 mm. Makes 1 braid. Fruit Soup (Frukr Suppa) 2 cups mixed dried fruit (12 oz.), such as currants, raisins, prunes, pears, apricots, peaches, apples 3 cups water (half grape juice may be used) 'i lemon, sliced 1 tbsp. tapioca U tsp. salt i to two-thirds cup sugar 1 slick cinnamon Mix ingredients and cook, cover ed, until fruits are tender (30 to 40 min.). Serve either hot or cold About 4 servings. Russian Ttacakea 1 cnn soft butter Vj cup sifted confectioners' sugar 1 tsp. vanilla CREOIT LINES Pictures and ttoriet: Kellogg Company; A. A. Sehechter As sociates; General Mills; Gener al Foods; California Foods Re search Institute; Dudley-Anderson Yutzy. To Spinach i Sprinkle with paprika. Bake in moderate oven (375 Deg. F.) about 2'i cups unsifted flour '4 tsp. salt '4 cup finely chopped nuts To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatu la. Mix butter, sugar and vanilla thoroughly. Stir in mixed dry in gredient. Mix in nuts. Chill dough. Heat oven to 400' (mod. hot). Roil dough into 1" balls. Place on un greased baking sheet (cookies do not spread). Bake 10 to 12 min., or until set but not brown. While still warm, roll in confectioners' sjgar. Cool. Roll in sugar again. Makes about 4 doz. 1" cookies. Punch Bowl Scores ForAfter-The-Game Congeniality and gaiety are high when friends, laden with ponpoms and sprinkled with confetti, get together after the game. You too can be a hero if you serve your guests i rich yet refreshing punch. In a punch bowl combine de licious apple cider with refreshing orange juice. Spoon slightly soft ened orange sherbet on top. Lemon-lime carbonated beverage pour ed over the sherbet just before serving adds the important spar- kle and lively lift. Bright orange in color, Harvest Moon Punch adds new glitter to the team's colon. Appropriately colored paper pompoms surround ed by a sprinklin of confetti and a trail of streamers make lively table decorations for after-the-game en tertaining. Harvest Moon Punch is so quick to piepare that even the hostess can watch the game until the clock runs out. Here's the recipe: Harvest Moon Punch 1 quart orange sherbet 2 quart apple cider, chilled 2 cups orange juice 3 (7 ounce) bottles lemon-lime carbonated beverage Let orange sherbet remain at refrigerator or room temperature until i mushy consistency. Com bine chilled cider and orange juice in a punch bowl. Spoon sherbet into punch bowl. Beat with rotary beater until sherbet is frothy, (about 1 minute). Slowly pour over sherbet. Serve at once. Slakes 24 aervings. Inexpensive Entree Made With Eggplant In case your're wondering how eggplant can be made as appe tizing as the most popular of veg etables, Party Eggplant Casserole settles the question for once and all. Layers of sliced eggplant, a sauce and three kinds of cheese are baked in a casserole to pro duce inexpensively this epicurean entree. Among the seasonings is instant minced onion, that conveni ence food with the true flavor ot raw onion right In its handy con tamer. Party Eggplant Casserole 1 medium-sized eggplant . One-third cup flour 1 teaspoon salt lj cup salad or cooking oil 1 pound ground round or chuck 2 Hoi.) cans tomato sauce 2 tablespoons instant minced onion 14 teaspoons salt 4 teaspoon garlic powder V teaspoon ground oregano 2 tablespoons snipped parsley 1 cup creamed cottage cheese Vj pound Mozzarella cheese, sliced cup shredded Cheddar cheese Pare eggplant; cut crosswise in Vi inch thick slices. Roll in flour mixed with 1 teaspoon slat; brown in small amount of oil, adding more oil when necessary. Drain on paper towels. Brown meat in same skillet; sdd tomato sauce, onion, salt, garlic powder, pepper, oregono and parsley. Cover and simmer IS minutes. Skim off any excess fat. Spoon half of sauce in tmch square baking dish; cover with half of eggplant, all of cot tage and Mozzarella cheeses. Top with remaining eggplant, sauce and Cheddar cheese. Bake in mod erate oven (350 degrees F.) for 29 minutes. Hakes I servings.
