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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 30, 1961)
(mm is3 dm 00 Cronberry lyMJJtaa Crimson Berries Make Sauce Time Is Here! SECOND SECTION Th Newt-Review, THURSDAY, NOVEMBER 30, 1961 281-61 What's Sa ucc For The Goose Is Sauce For Other Poultry For Meats, Salads, Desserts FRESH PEARS IN GOOD GAME Y SAUCE In this case, what's sauce for the goose is also sauce for the fancier, the duck, the chicken and the turkey! You can sent this cauce any number of ways. The pears can be cooked until just tender and nerved separately from the sauce. Or they car be cooked longer and pureed to make a thicker mixture. Pear Gam Sauce 3 fresh pears 1 tablespoon cornstarch a cup sugar dash of salt a cup orange juice ia cup Burgundy (or red table wine) 'a cup red currant jelly 3 tablespoons lemon juice 1 tablespoon horseradish 'a teaspoon Worcestershire sauce Peel and core pears. Slice or dice them. Mix cornstarch, sugar and salt in a saucepan. Add rest of ingredients and cook, stirring constantly, until sauce has thick ened. Drop in pears and continue rookin? until pears are tender. Serve pears and sauce separately or puree pears and return to sauce. Serve warm over duck, chicken or turkey. Makes over 2 cups. Another way to use fresh pears s a meat and poultry tarnish: Simply fry sliced pears in i gen erous amount of butter; sprinkle with brown sugar and turn with a spatula until pear.r are beautiful ly glazed. . (I r m ' - -- I Have you seen the "bright new I packages of fresh cranberries in! i the markets tins wceur inaow boxes and cellophane packages with the season's brightest ber ries are being featured at local markets. What a perfect time to make extra batches of whole cran berry sauce. Have fresh cranberry sauce readv to serve with the meat course, to top snowy white up cottage cheese with hand beat salad molds, to spoon over des- er or electric mixer. Add pine- serts. apple, salt, lemon juice and dis- The whole berry cranberry sauce solved gelatine, l'our into 1 quart will keep for days in the refrigera-1 mold and chill until set. Top mold tor . . . it will keep for weeks j with whole cranberry sauce to of months in the freezer. serve. Makes 6 8 servings. Here are two ways to make I Or tup this Cranberry Cheese fresh berry cranberry sauce and . Mold with Fresh Cranberry Sauce. two salads to accent its sparkle. Pineapple Cheese Meld 1 package untlavored gelatin ' cup cold water 1 pint cottage cheese 1 tablespoon lemon juice 1 cup canned pineapple, drained and crushed Fresh whole cranberry sauce Sotten gelatine in cold water : and dissolve over hot water. Break Fresh Cranberry Sauce 2 cups sugar 2 cups water 4 cups (l ib.) fresh cranberries Combine sugar and water in a saucepan. Bod 3 to 5 minutes. Add fresh cranberries and bring back to a boil. Then lower heat, cover pan and simmer about 13 minutes. Cool and serve. This recipe makes 1 quart of whole cranberry sauce. F or those counting calories . . . Low Calorie Cranberry Sauc 4 cups (lib.) fresh cranberries l'a cups water 4 teaspoons lipuid sweetener Combine cranberries, water and lipuid sweetener in a saucepan. Bring to a boil, then lower heat and simmer until berries pop open (10 to IS minutes). Cool, then chill. Spoon chilled fresh cranberry sauce over this Cranberry Cheese Mold 2 cups small curd cottage cheese 1 tablespoon (1 envelope) un flavored gelatine li cup cold water i cup boiling water a teaspoon salt 1 teaspoon instant onion flakes or 1 tablespoon minced fresh onion Fresh whole cranberry sauce Beat cheese in electric mixer until fairly smooth. Soften gelatine in cold water. Stir in boiling water until gelatine is dissolved. Crad ually stir into cheese, mixing unlil on lettuce leaves. Spoon chilled cranberry sauce over mold. -Or pass bowl of cranberry sauce lor folks to spoon on individual wedges of cheese. Serve as salad or spread for crackers. Makes S servings hhkbhjmmh i I salad. . . . spicy game sauce Rum Prune Sponge Dessert Refreshing Sign-Off For That Important Dinner By the time family and guests j ing. Then bring th Fluffs to the have rea-hed the dessert stage of , table, each with a garnish of whip a large dinner, they are replete. ped erca.n and a walnut. . .a de Blissfully so, of course, but still lightful sign-off to an important there's not much room left for feast. more. So a dessert that s chill bright and refreshing would be really welcomed. Such a dessert is these Individual Rum Prune Sponge Fluffs. For one thing, they look festive, pretty and inviting as befits the occasion. But it's the taste that counts. That's a glorious burst of rum flavor and cream pointed up with the natural wine-y fruitiness of prunes. . .all in a delicate jel lied sponge. It's rich, to be sure, but with the richness offset by the fresh, piquant tang of the prunes. And being lightly jellied and chill ed, it's all downright refreshing. This is a dessert that's made ahead and parked in the refriger ator, out of the way and off your mind unlil the big moment of serv- Individual Rum Prune Spong Fluffs 1 package lemon gelatin 1 cup boiling water 'a cup cold water. 1 tablespoon grated lemon rind 3 tablespoons len-on juice cup sugar ht cup ruin or 2 teaspoons pure rum flavoring 1 cup plumped, pitted, chopped prunes V. cup chopped walnuts cup heavy cream, whipped Dissolve gelatin in boiling wa ter; add 'olrt water, lemon rind, lemon juice, sugar and rum. Mix well. Add prunes and walnuts. Chill until slightly thickened. Fold whip ped cream into prune mixture. Pour into individual molds. until set. Makes 6 servings. The ready-prepared prunes in heavy syrup that come in jars may be used exactly the way your own cooked prunes are. So it's a good idea to keep a few jars on hand. Prune-Avocado Luncheon Salad: Fill center of avocado halves with mixture of chopped prunes, celery and sour cream. Top with cooked or canned shrimp. Serve on lettuce garnished with whole prunes. Add chopped prunes to your reg ular turkey dressing for a deli ciously fruity, rich taste. He-Man Sandwich: Make thick Sausage Meat Adds Variety To Budget-Conscious Meals To spend food money wisely, it; tender, about 30 minutes. Mean is important first of all to know while, mix sausage with sage, what foods supply the nutrients ! bread crumbs, raw apple and the which the body needs daily for j two-thirds cup evaporated milk, optimum health. For easy guid- Press mixture evenly into an 8 ance, nutritionists of the U.S. De- inch square baking pan. Bake in partment of Agriculture have class-1 preheated moderate oven (350 de ified these essential foods i n t Oi grces .) 40 minutes. When not nines Chill four croups and labeled them the are tender, drain and neel. Mash meat, the milk, the fruit-vegetable potatoes, then stir in salt, cinna and the bread-cereal groups fori mon and the U cud evaoorated easy remembrance. The amounts milk. After sausage layer has bak- of food from each of these essehti- ed 40 minutes, remove from oven al groups also has been spelled and drain off excess fat. Spread . . . cranberry sauce FRUIT MOLD 1 Treat red caviar tenderly when COFFEE CAKE SPREAD Fold juicy canned bing cherries. I you are combining it with cream Blend slivered or chopped at canned cling peach slices, chopped cheese or sour cream (or both) monds and coconut flakes with a celery and pecans into a partially for a dip or a spread. If you small amount of thick maple syr set cherry gelatin. Chill in pretty mash it. you'll break the tiny glo- up. Spread over baked muffins molds and serve with a drift of bules of the caviar and spoil the or coffee cake and broil lightly, sour cream. best part of this food its texture, use on waffles and pancakes, too. out so that it is easy to know how many servings of each should be included in the day's meals. Foods in the meat group are the main source of the protein needed for growth and repair of body tis sues. These foods also provide iron and certain needed vitamins. The meat group takes in meats of all kinds, including the variety meats, such as liver, heart and kidney. Included in this group also are poultry and eggs, fish and shell fish. Occasionally foods such as the dry beans and peas, lentils. filling' of minced ham. chopped : peanuts and peanut butter may be ai prunes (the new soft kind) and I counted as "meat' servings. As to 0i nuts moistened with mayonnaise. Serve between rye bread slices 0 itpl WfWrrv faZ J Mb fi -r i S nil m isaur i i " T mmmimm, mm Tl. a. ta I amounts needed that two or more servings of foods from the meat grouping be includ ed in the day's meals. With this wide range of loods In the meat grouping, it is possible to have variety as well as good nutrition in meals even on a food budget of small proportions. Saus age meat has a greater proportion sweci potato mixture over saus age in an even layer. Bake 20 min utes longer. Cut in six portions ana serve not. Alakcs 6 servings Sausage Mush 1 pound sausage meat 1 medium onion, chopped l't teaspoon salt 1 teaspoon rubbed sage 1 can (1 lb.) tomatoes 'i cup water "a cup corn meal 1 tall can evaporated milk (1 and two-thirds cups) Place sausage in a large kettle nd break up with a fork. Add nninn and rnnle hliif Imu ha.l ,,ni;l it is suggested: sausage is well browniri and nninn is tender. Dip off all but 2 to 3 tablespoons sausage drippings. Add salt, sage, tomatoes, water and corn meal. Cook until mixture be gins to thicken. 2 to 3 minutes, stirring constantly. Stir in evapor ated milk, bring to a boil and cook 10 minutes, stirring constantly. cover Kettle, turn neat as low of fat than some other meats, but . possible, and cook 30 minutes, stir- it is lairiy low in vusi ami is ring every to minutes. Serve hot wonderfully flavorful meat to add i Makes 6 to 8 servings. variety in budget-minded meals. Suggested here are two sausage . . mam dishes one lor oinner, n nniac Hfl Krffrl and one for supper made extra "ppiCJ mill LMUII nutritious and good with evapor-l ated milk. i Sausage and Sweet Potato Bak ! 4 medium size sweet potatoes i 1 pound sausage meat 1 teaspoon rubbed sage 14 Kim fine rlrv hrpfir1 rnimh4 'a cud finely chopped raw apple Ples guarantees that the apple Two-thirds cup evaporated milk treats your family so enjoys can Good Combination For Moist Cakes This year's abundant crop of ap rum prune sponge fluffs Convenience Foods Help That Busy Schedule These days the busy homemak-'gives added flavor and texture toj Combine soup, water, peas and er has the help of convenience ; the dessert. I carrot, milk, and salt in sauce- foods. Thev allow time for out-ide' Instant pudding served plain pan. Bring to a boil over medium duties and meetings while they is nutn'iout as an after school heat; then simmer 2 to 3 min hrln keeD the family on a mi- snack because it is made with i utes. Pour half of mixture into a tntious and tasty diet. Canned and whle fr"sh milk, and it's so easy,2-quart ras: frozen vegetables, rreats fish, and "ial(e. the children may pre f ruita r rnmhinpd with nrprnnk. pare their Own. ed packaged foods and flavored i Nt time your day seems to in teaspoon salt V to 'a teaspoon cinnamon cup evaporated milk Wash potatoes thoroughly. do not peel. Place potatoes in a large saucepan and cover with wa ter. Bring water to a boil, cover pan with a lid. and cook over medium heat until potatoes are CREDIT LINES Pictures and stories: Kel logg Co.: Processed Apples In stitute. Inc.; Evaporated Milk Association: California Prune Advisory Board: Ocean Spray Cranberry Kitchen; Cunning ham 4 Walsh, Inc : Quaker Oats Co : General Foods Kit chen: American Dairy Association. FRIDAY NICHT SUPPER Let Friday night supper be bowl of hot clam chowder and a role. Add a layer of wedge of hearty pizza pie. Make the nriv then one of tuna fish. Pour pizza with packaged mix. addin? on remaining sauce and sprinkle pieces of meaty ripe olives, shred- with grated cheese. Bake in a mod- ded cheese and green onions. be savored for many months to come, l nanus to advances in stor age of apples, the fruits nf lh but I harvest will be available, as fresh as u tney had just been picked, well into winter. Here's an apple dessert, how ever, that you'll want to try right away. Apple Bran Cake is a spicy loaf cake with a cinnamon crumb topping. Moist and flavorful, you'll like this cake as a dessert or as hearthside snack with coffee any nippy evening. Apple Bran Cak I'i cups sifled flour ' teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt ri teaspoon cinnamon 'a teaspoon ground cloves 'a cup shoft shortening 1 cup sugar 1 egg 1 teaspoon vanilla flavoring j cup whole bran cereal 1 cup coarsely grated apple la cup cold coffee brew with herbs and spices to make elude too many meetings and erate oven (3.0 degrees r.) tor many interesting and appetizing mean, try iiiu cupuuara ana ireez- m minuies. .tidKes o io a serwnss. menus. With just a flick of the wrist, des serts made from convenience foods can be unusual and festive. For instance. Quick Flip Caramel Cream combines caramel in-tant pudding r.nx. milk and ice cream, j This nutritious dessert is delicious as part nf a planned menu, and 1 ideal for spur-of-the-moment enter- j taming because it takes just mm-1 utes to prepare. The flavor can ; be varied by uin different ice' rream. , .vanilla is suggested in; the recipe here, but chocolate ire rream with caramel instant pud ding makes an KrLlish Toflce da-' vor, or buttered pecan ice crei.nl er menu: Tomato Juice Carefree Tuna Casserole Sliced beets in vinegar Quick Flip Caramel Cream Carefree Tuna Caiserel 1 can (10'i ounces I condensed cream of mushroom soup I' i cnp water Quick Flip Caramel Cream 2 cups milk 'a pint vanilla ice cream 1 package caramel instant pud ding mix I cup chopped walnuts or Combine milk and ire cream in luncheon salad. mixing bowl. Blend until smooth 1 tablespoon soft butter or margarine 'a teaspoon cinnamon i cup confectioners' sugar Sift together flour, soda, baking powder, salt and spices. Blend shortening and sugar. Add egg and vanilla: beat well. Stir in bran pple. Add sifled dry ingredi- LUNCHEON SALAD Poll rhilli'd canned cling peach halves and banana fingers in chop ped pecans and arrange on lettuce. Whip honey, cream cheese and a spoonful of frozen limeade con centrate together, and add a whu'f and to each fruit arrangement for a ents alternately with coffee, mix ing alter each addition. Do not overmix. Spread in greased 8x8 1 package U pound) quick-frown -Add pud.hr, mix and beat slowly: . '""""J r . ' '"en pan. case nmooeraie oven peas and carrots with egg beater just until well F'H hollowed out red tomatoes (3.5 degrees F .) about 40 minutes. 'j am milK mixed, about 1 minute. Let stand " """ ...u...i.uvt. . , nunc c iun,, u-nu mis- teaspoon salt l'a cups packaged pre cooked rn-e 1 can '7 ounces) tuna fish, drain ed and flakec" 'a cup grated chee 15 minutes to set. Chill, if desired, ripe olives, cnoppea naro-cooaeo ter, cinnamon and sugar together Jut before sen in? add chopped ecg and mcea avocado, oienoeo , witn lork or pastry mender until nuts and stir until 'creamv. Gar- with a well seasoned dressing. Add mixture is crumbly. Sprinkle ever nih with more chopped walnuts or a touch of lime or lemon juice to cake. Bake about i minutes king pecans, il desired. Makes 6 scrv- present the avocado from darken , er Cut into squares when cool, ingi. ' iing. I Yield: 9 sersings. AND SSEliMO MIGHT SET by NOMA! SAVE 610 Brighten your holiday season with this sparkling offer of Christmas Tree Lights by NOMA! American-made, each lamp burns independently ... if one should go out, the rest stay lighted to keep your holiday festive. They're equipped with plug, add-on connector, and clips for easy fastening to branches. Advertised in LIFE and SATURDAY EVENING POST, they're approved by Underwriters' Laboratories and carry the Good Housekeeping Seal. ALWAYS SERVE SEGO-AND SAVE Save when you buy, save when you use Kcgo Evaporated Milk. Perfect for cof fee, for cooking, for infant feeding. Try double - rich, doubly - delicious Scgo eoon. Now at your favorite grocer', MAIL ORDERS PROMPTLY FILLED For each sot of Noma Christmas Tree Lights, send 6 coupons from Scgo Milk and $1.25. No postage stamps, please. (Includes 26c for postage and hand ling.) Send to SKGO PREMIUM DEPT,153 Kearny St., San Francisco. EVipri DATED Mal-st GET YOUR NOMA CHRISTMAS TREE LIGHTS AT: Roseburg Cabinet & Supply 31 8 S.E. Jackson Street
