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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 28, 1962)
o o oo o O O P'U. FLsx. ' "y-i All: fir iT'lil" flililliii ii nr- -" . . . curried lamb Feature ChickenCrepes Chicken is a worthy choice fori 1 cup hot water I pntrpa hnnnrc ni vnnr npyt hrtinph. 1 pee entree honors at your next brunch. Present it in the form of a lusci ous chicken and fresh mushroom filling around which are wrapped thin crepes made with whole bran cereal. The Bran Roll-Cakes are topped with additional chicken sauce when served. Tempting ac companiments for this late-morning meal are a fresh fruit cup and inviting Irish coffee. Bran Roll-Cakes With Chicken And Mushroom Filling 2 cups sifted flour 3 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 cup whole bran cereal rjr 77-' I t "' i' a , 'MK' 4 k X -mt icy 5 ? Vegetable Casserole Spiced With Molasses Lima beans combined with to matoes, corn and sliced onion take on an appetizing new look. The ad dition of a little unsulphured molas ses and dry mustard as seasoning enhances the vegetable medley fla vor. This casserole calls on the boun ty of fresh produce counters, but if one is at a vacation spot where fresh vegetables are limited, or if time is a factor, the dish may be conveniently and deliciously made with pantry shelf-handy canned vegetables. , The bean and tomato casserole becomes a complete meal if diced cooked ham is added. Molasses Tomato Bean Bake 2 cans (1 pound each) dried lima beans 1 medium onion, sliced ', cup unsulphured molasses -A ' W5 :i " 1 egg lVi cups milk Sift together flour, baking pow der, soda, salt and sugar. Com bine cereal and hot water in mix ing bowl. Beat egg with milk; stir in cereal mixture. Add sifted dry ingredients, stirring only until com bined. Bake on preheated griddle until browned on both sides, turn ing only once. Place spoonfuls of hot Chicken and Mushroom Fill ing on each pancakei and roll up. Serve with remaining' chicken mix ture poured over the top. Yield: 12 pancakes, about 5 inch es in diameter (6 servings). Chicken and Mushroom Filling: 2 cups sliced fresh mushrooms . . . chicken crepes 1 teaspoon dry mustard Vi teaspoon salt 1 can (1 pound) tomatoes 1 can (12 ounces) whole kernel torn 1 cup diced cooked ham, optional Drain beans; reserve liquid. Add onion to bean liquid in saucepan and cook until liquid is reduced to one-half. Remove from heat; blend in unsulphured molasses, dry mus tard, salt and pepper. Add drained beans, tomatoes with liquid, whole kernel corn and ham. Turn into a 2-quart casserole. Bake in moderate oven t375 Deg. F.) 30 to 35 minutes. Yield: 6 to 8 servings. Note: If desired, 2 tomatoes, peel ed and coarsely chopped, and IVi cups fresh corn cut from cob may he substituted for canned tomatoes and corn. . . vegetable casserole i yni. i At Brunch Vi cup chicken fat or butter Vi CUD flour Vi cup flour 1 teaspoon salt V4 teaspoon pepper Vs teaspoon nutmeg Vi teaspoon celery salt 1 cup chicken stock 1 cup milk Vi cup coffee cream 1 cup diced, cooked chicken 1 teaspoon paprika Cook mushrooms about 3 min. utes in heated chicken fat. Slir in flour, salt, pepper, nutmeg and celery salt; blend well. Add chick en stock, milk and cream grad ually, stirring constantly. Cook un til thickened, stirring occasional ly. Stir in chicken and paprika. Use as filling for Roll-Cakes. Here's 'Smokey Chick' Cooked On Rotisserie 1 whole, ready to cook chicken, about 2Vi pounds 1 egg, lightly beaten 1 cube (Vi pound) butter or margarine 2 teaspoons seasoning salt 2 teaspoons liquid smoke 1 teaspoon Worcestershire sauce Dry chicken thoroughly, inside and out, with paper towels. Mix remaining ingredients in a small bowl. Brush mixture thoroughly and generously inside of chicken. Truss chicken on rotisserie rod and brush generously with seasoning mixture. Set rotisserie in motion at "High" temperature for 20 min utes, then reduce heat to "Med ium" for 1 hour. Baste chicken frequently with seasoning mixture as it turns on the spit and it will be a rich, gold en brown when ready to serve. 4f J' ' f: A Spicy Lamb Rich with the flavor of California raisins, this spicy relish provides an exciting accompaniment for curries and other meat or fish dishes. Your guests will love a curried lamb dinner, with ginger ed raisin relish as an accompani ment. Raisins and coconut give the curry an intriguing flavor accent. Fluffy rice and a salad make this exotic meal complete. Gingered Raisin Relish 1 cup brown sugar (packed) Vi cup wine vinegar Two-thirds cup pineapple juice i teaspoon cinnamon Vi teaspoon powdered ginger Vi teaspoon salt Vs cup chopped candied or pre served ginger (optional) Hi cups dark or golden raisins Combine all ingredients except candied ginger and raisins. Bring to boil, lower heat and simmer 5 minutes. Add raisins and ginger. Simmer 4 or 5 minutes longer. Re move from heat, cover and let stand 10 minutes before serving i mm ? m SECOND SECTION KOSEBURG, ORE. THURSDAY, JUNE 28, 1962 152-62 Cook A Kettle Of Spanish Beans To Go With Your Barbecued Meat "Spanish Beans" is a dish good the year-round, but even better when the fragrance of the bubbling beans mingles with that of the meat sizzling over the hot coals of a barbecue. Of course, the beans may be cooked inside, lop-of-range or in tho oven. But when a leg of lamb, for instance, is roasting m the covered barbecue, the bein mixture might as well take its two hours of simmering on lamb time. If the barbecue is open instead of having a lid or complete cover, the heavy pot which houses the beans should have a tight - fitting lid. Cast iron, plain or prettied up with a colcrfd enamel coat, is the Ideal utensil. With a proper bed of coals, there should be no sooty accumulation, but a piece of heavy- amy aluminum foil encasing the enameled cooking pot is good in surance. With an open grill, the lamb is given two wrappings of Heavy foil and turned each nail hour. Spanish Beans This makes 6 substantial serv ings, but why not double the rec ipe? They freeze well. 2 cups dry Idaho Pinto Beans 6 cups water 2 teaspoon salt 1 cup coarse-chopped onion 2 fat cloves garlic 1 small baylcaf Vi teaspoon crushed oregano Evidento Of Exprbad Once again America's most ve satile meat has been crowned the favorite of all age groups. This time franks and corn have taken a fancy to each other. The com custard, sparked with molasses, forms the base into which the halves of franks are inserted to crown the casserole dish. Fresh fruit makes a delightful accompaniment to the Frank 'n Corn Casserole. The whole pine apple is cut through to the core along the markings on the out side thus leaving a "handle" of rind on each wedge of pineapple. The hulls on the strawberries also make "handles" for easy dipping into powdered sugar. Tnmatn Juirp S Frank 'N Corn Casserole I Tossed Green Salad Muffins I Fresh Fruit Tiay Efaisiro Companion hot. Or, cool and store in covered! jar ovemght. Makes about 1 pint. Curried Lamb Hi pounds boneless lean lamb 2 tablespoons shortening 1 (14-ounce) can chicken broth . 1 teaspoon garlic salt 1 tablespoon lemon juice 2 or 3 teaspoons curry powder Va cup chopped onions ?j cup coconut milk (see note) Vj cup grated coconut Va cup dark or golden raisins 1 tablespoon cornstarch 2 tablespoons water Trim any excess fat from lamb; cut meat into small chunks. Brown in heated shortening. Drain off and save fat and drippings remaining in pan. Add broth, garlic salt and lemon juice to meat. Cover and simmer Vi hour. Meanwhile, cook curry powder a few minutes In re served fat. Add onions and saute lightly until soft but not browned. Stir in coconut milk. Add to meat, cover and continue to cook slowly until almost tender, about 1 to Hi Vi pound bacon 2 cups solid-pack canned or fresh tomatoes Vi cup chopped red and green sweet peppers 2 teaspoons chili powder 2 tablespoons brown sugar Va teaspoon dry mustard Sherry wine, If desired Soak washed beans in measured amount of water overnight or, to hurry things up, bring beans and water to boiling point. Boil rapid ly 2 minutes only. Cover; allow to stand 1 hour. This is the equi valent of soaking 12 to 15 hours, If water is at all on the hard side, add Vi level teaspoon soda to soaking water. To cook, using heavy pot, bring beans and soak ing water to boil. Add the salt and 2 tablespoons butter, salad oil, or bacon drippings to keep down foam. Don't worry about the foam. This is a part of the protein from dry beans and should not be skim med off. Soon it goes into the water and is just another reason the "pot liquor" Is so good! . . . Reduce heat to simmer. Cover tightly. Cook beans for about 2 hours or until tender. No watching is needed. Cut bacon slices In fourths. Fry partially. Add to beans along with all other ingredients except sherry wine, if used. Tho beans now may Spanish beons mrn m n. mmw-g-mmmtmmmm - wj" i; M I Frankfurters' Versatility In Cera Custard Cassorcb with Powdered Sugar Hot or Iced Tea Frank 'N Corn Casserole Yield: 5 to 6 servings 1 pound package franks 4 eggs Vi cup milk Vi cup molasses 1 pound can cream style corn Vi cup chopped onion 1 teaspoon salt Beat together egg, milk, and mo lasses. Blend in corn, onion, and salt. Pour into a l'-i quart cas serole which has been rubbed with butter. Bake in slow oven (325 de grees F.) about 1 hour. Cut franks in half, cross wise. Remove cas serole from oven. Arrange franks around edge of casserole to form a crown. Return casserole to oven and bake for another 10 to 15 min utes or until a silver knife inserted Relish hours. Skim off any excess fat. Add coconut, raisins and corn starch blended with water. Cook, stirring, a few minutes longer un til thickend. Serve with hot cooked rice and Gingered Raisin Relish. Makes 4 or S servings. Note: Puncture the 3 eyes of a fresh coconut by driving a nail or ice pick into each eye. Turn coco nut upside-down, catching milk in a small container; strain milk. Measure and if less than required amount called for in recipe make up with water. Crack coconut and pry meat from shell. Grate enough for re cipe. Wrap remainder in foil and store in refrigerator for future use. CREDIT LINES Pictures and stories: Frozen Potato Products Institute; Swift & Co.; Showaller Lynch Agency; J. Walter Thompson Co.; Idaho Bean Commission; Kellogg Company; Dudley-An-derson-Yutzy. be simmered over low heat atop the range or over the coals of the barbecue, or they may be cooked, uncovered, in a 325 degree F. (moderately slow) oven for 1 and Vi hours. Long slow cooking de velops and mingles the flavors, as does cooking ahead and re-heating. At serving time, stir in Vi cup sherry wine, if desired, for an un usual flavor touch. Bacon may be omitted and the beans in the first stage may be cooked with a ham bone which may be taken out before other in gredients aro added, the ham cut in pieces to be returned to llio beans for the last part of cook- ing. Salt pork or slab bacon may be used. Or the meat may be omitted althogcthcr. For a flavor variation, red beans may be used in place of the Pintos. They are treated in the same way, sumo cooking time and all. And, while we're on the sub ject of beans, don't forget to cook up a pot of Idaho's large white Great Northern Beans which may be used in any recipe calling for "white beans," You'll like the Bean Salad you can make of them, pat terned after your favorite potato salad. Just wonderful with barbe cued meats or partnered with cold cuts and hot earllc-buttcrcd French broad for porch suppers and pic nics m the park. in the center of the casserole comes out clean. Frankwlches-Sour Cream Sauce Yield: 5 sandwiches 1 pound package franks 2 tablespoons butter or mar garine 2 tablespoons chopped onion VP cup chopped celery 2 tablespoons white wine vinegar 5 slices toast Melt butter in a skillet. Add on ion and celery and cook for 5 min utes. Split franks almost in half lengthwise. Push onions and cel ery to one side of the skillet. Place franks in skillet, cut side down, and saute for 3 or 4 min utes. Add vinegar, cover and cook for 5 minutes. Plac2 franks, cut side down, on each slice of toast. Blend sour cream into celery and onions in skillet. Serve at once over franks. -M f :v . , , Shish-Kabobs with herb sauce Grilled Lamb Kabobs Are Turkish-Inspired One of the most effective ways to mako a party a memorable oc casion is to give it a foreign mo tif. A spectacular, yet simple sug gestion is to serve Grilled Lamb kabobs with Rico Pilaf. The kabobs are both basted and served with a delicately-flavored, lemon-herb sauce. The pilaf recipe is the basic Middle Eastern meth od of cooking rice with beef or chicken stock. If you like more highly-seasoned rice or if you would like to ex periment with some traditional pilaf variations, try these addi tions: saute' a little chopped onion in melted margarine; add crushed saffron to the cooking liquid and toss the rice before serving with half a cup of cooked peas; cook the rice with curry powder and slivered preserved ginger or a bay leaf and a dash of cinnamon; or after cooking, loss the rice with chopped apple and chopped rais ins or chopped, seeded tomatoes and chopped groen pepper, or some chopped almonds. Other accompaniments for the kabobs and pilaf might be a crisp green salad, feathery-light yeast rolls and fresh fruit in season. And, of course to bo truly Turkish, the menu should end with tiny cups of freshly-brewed, pulverized cof fee or American coffee served Little Kitchen For This French Fry Entree Tho wide and wonderful range of casserole cookery offers something to suit tho tastes of every member of the family. Here's a great fa vorite. . . .a new and intriguing way to use up tho last of a baked ham. , . .or to satisfy those re quests for ham for dinner. Frozon French fries ham n egg bako Is one of our favorites for those days when we want to serve a hearty, satisfying dinner with a minimum of kitchen time. With frozen French fries in the freezer, some hard cooked eggs and cubed ham pre pared ahead of time, we delight in having some free time to enjoy the .outdoors. Not too long before we expect the hungry family to ar rive, we hie ourselves indoors and put together the casserole. While it heats in the oven, we are free to set the table, toss a crisp green salad with a tangy dressing and fix a cooling dessert of fresh fruit and cookies. What could be more taste-tempting on a warm summer evening? French Pries Ham'N Egg Bake Vi cup butter or margarine Vi cup flour June Is National Dairy Month As Modern As The Space Age And So Good For You! COMPLETE LINE OF Nutritious Dairy Products Gurn-Z-Gold Milk Golden Gurntey Milk Non-Far Milk Ice Cream Mcllorine Butter , Cottage Checie ' Whipping Cream Half and Half At Your Favorite Greceri er Delivered To Your Door! MEADOWBROOK DAIRY A Locally Roseburg . V.', ,, - V in the same manner. Shlsh Kabob Lemon-Herb Sauce 2 pounds boneless shoulder or leg of lamb J Vi cup (1 stick) margarine 2 tablespoons lemon juice .' 1 tablespoon scraped onion 1 clove garlic minced (optional)" Vi teaspoon thyme J Vi teaspoon salt Dash black pepper 6 to 8 whole mushrooms 6 to 8 green pepper pieces 1 Cut lamb Into IVi-inch cubes; Melt margarine in saucepan. Add lemon juice, onion, garlic, thyme; salt and pepper; mix well. Let stand 5 minutes. String lamb on skewers, placing a mushroom and pieces of green pepper between each meat cube. Brush generously with lemon sauce. When ready to servo, reheat remaining sauce and servo with kabobs. Makes 3 to 4 servings. ' Pilaf ' " Vi cup (Vi stick) margarine 1 teaspoon salt . Vi teaspoon popper 3 cups beet or chicken stock 1V4 cups uncooked rice , Melt margarine in saucepan; stir in salt, pepper and stock. Add rlco and stir once. Cover and bring to a boil. Rcduco heat and. simmer 20 to 25 minutes. Makes 4 to 8 servings. Time Needed IVi teaspoons salt 1 teaspoon dry mustard Va teaspoon pepper 2Vi cups milk '1 cup shredded Cheddar cheesa ' (Vi lb.) 2 packages (9 ounce each) or 1 package (1 pound) frozen French fries 1 1 pound baked or canned ham, cut into Vi inch cubes (about 3 cups) 3 hard-conked eggs, sliced 2 tablespouns buttered bread or cereal crumbs Melt butter or margarine. Blend in flour, salt, mustard and pepper. Add milk; cook stirring constant ly until thickened and smooth. Re move from heat; add cheese and stir until it melts. Add French fries; mix carefully. Place Va of the potato mixture in shallow 2 quart casserole. Spread ham and chopped egg in layers atop pota toes. Cover with remaining potato mixture. Sprinkle with crumbs. Bake in moderate oven (375 de grees F.) until thoroughly heated, about 30 minutes. Yield: 6 servings. 1 W' I i4l !! I Owned Dairy Ph. OR 2-1843 C.9 )
