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. . . curried lamb
Feature ChickenCrepes
Chicken is a worthy choice fori 1 cup hot water I
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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
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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
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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
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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.
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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
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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
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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.
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. , , 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
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Owned Dairy
Ph. OR 2-1843
C.9 )