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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 2, 1962)
Tine Serve CI dm w Clniklkein) teini With The barbecue season is here and once again chicken Is king at the cook-out. And no wonder. Barbe cued chicken is one of the easiest possible dishes to prepare over the coals and there are few dishes that are more tantalizing to appe tites sharpened by outdoor activ ities. Even the most inept amateur finds it hard to make any mistakes with chicken. This accommodating bird will tolerate a wide range of cooking temperatures and times and still survive triumphantly suc culent and tender. All it needs , and wants is regular basting with barbecue sauce to seal in the ten- derness and bring out the flavor. There is one mistake that back yard chefs make with barbecued chicken, and they make it over and over again. This mistake is to serve their masterpiece with an overpowering variety of heavy, spicy accompanying dishes. They aren't necessary and wise cooks have found them undesirable. Chicken grilled over the coals with a tangy barbecue sauce is a world of flavors and textures all by itself. Only a very few side dishes should accompany barbe cued chicken to the table. And these should be light in texture and light in flavor diversions from the chicken, not competitors to it. Perfect for the purpose are crisp and crunchy melba toast and W3 mm SECOND SECTION ROSEBURG, OREGON THURSDAY, AUGUST 2, 1962 182-62 High, Light And Handsome Lemonade Cake Is Refreshing As Its Beverage Namesake iiicie lemuuy goutiness au me way through tall 'n' tempting Lemonade Chiffon Cake. First for a lemon accent in the cake you stir lemon juice into the batter. Then for more tangy fruit flavor fill the baked chiffon cake with a smooth lemon custard that has the surprise texture of flaked coconut added. Developed within the last decade chiffon cakes deliriously combine the airy lightness of angel food cake with the richness of butter cake. Stiffly beaten egg whites give the cake its high volume and liquid shortening its richness. Make your cake early in the morning or the day before you plan to serve it. For the prettiest and lightest cake, beat the egg white until very stiff yet moist and glossy peaks are formed. Then very gently fold the egg yolk mix ture into the egg whites just until blended to retain the incorporated air. When the baked cake has com pletely cooled, remove it from the pan and mark into three layers with toothpicks. Carefully slice the layers, spread with the lemon cus tard and reassemble. Then re frigerate 'til serving time. A serving of Lemonade Chiffon Cake is a delicious way to get ryi I , i ,, some of the essential vitamins and minerals you need every day. The enriched flour which gives the cake its structure also contributes thiamine, niacin, riboflavin and food iron. Lemonade Chiffon Cake 2Vi cups sifted enriched flour 1 cup sugar X tablespoon baking powder i teaspoon salt Vi cup salad oil 5 egg yolks V4 cup water Vi cup lemon juice 1 cup egg whites (about 8 egg whites) Vi teaspoon salt cup sugar ' Lemon-Custard Filling Sift together flour, 1 cup sugar, baking powder and salt. Make a well in flour mixture and pour in salad oil. Add egg yolks, water and lemon juice. Beat until smooth. Beat egg whites and Vi teaspoon salt in large bowl until soft peaks form. Beat in Vi cup sugur grad ually, heating until meringue is stiff but not dry. Pour egg yolk mixture slowly over meringue and fold in gently until well blended. Turn into ungreased 10-inch tube pan. Bake in slow oven (325 de uces F.) about 1 hour and 15 minutes. Invert pan and cool cake about one hour. When cake is cool, remove from pan and slice hori zontally into three layers. Fill with Lemon-Custard Filling. Sprin kle confectioners' sugar over top. JIakes one 10-inch 3 layer cake. If self-rising flour is used, omit baking powder and i teaspoon salt. Lemon-Custard Filling 1 cup sugar 2 tablespoons enriched flour i cup coarsely grated lemon rind W c cup lcmo juice ePyolks 3 tgg Only Simple Foods Barbecued Chicken rounds, and a bowl of chilled cel ery ard cherry tomatoes. A platter of the one and a bowl of the other take just seconds to make and they add a decorative touch to your chicken dinner. Melba toast is available nationally in pumperni ckel, white, wheat and rye and Melba rounds in white, salty rye, garlic and onion enough to give a pleasing variety of shapes and tastes on the platter. Here are the recipes for Char coal Grilled Chicken with Lemon Barbecue Sauce and Cook-Out Can died Orange Sweet Potatoes. Charcoal Grilled Chicken With Lemon Barbecue Sauce 1 clove garlic Vt teaspoon salt Vt teaspoon peoper Vi teaspoon dried thyme 1 tablespoon soy sauce Vi cup salad oil cup lemon juice 2 tablespoons grated onion 1 3-pound ready-to-cook broiler fryer, quartered Peel garlic and mash with salt, pepper and thyme. Measure soy sauce, oil and lemon juice into a small bowl. Add garlic mixture and onion. At least four hours be fore needed arrange chicken pieces in a shallow pan. Pour barbecue sauce over and refrigerate, turn ing pieces occasionally in sauce. Take chicken in covered pan to site of barbecue. ' 1. Use packaged charcoal disks " 1 cup flaked coconut (3Vi-ounce can) Mix together sugar and flour in top of double boiler. Stir in lemon rind, juice and egg yolks; mix to blend. Cook over boiling water un Freshly baked Coffee Cake Makes Outdoor Breakfasts Real Parties "Oh, what a beautiful morning!" And because it is such a lovely summer morning, serve breakfast outside on the porch or patio. Your outdoor breakfast will be a real party if you plan it 'round a de licious home-baked coffee cake. Banana-Topped Coffee Cake with Ms spicy baked on topping of sliced bananas combines fresh fruit and tender quick bread. Complete the breakfast menu with crisp bacon and glasses of milk. Banana-Topped Coffee Cake Coffee Cake 2 cups sifted enriched flour Vi cup sugar 1 tablespoon baking powder 1 teaspoon salt Vi cup shortening 1 egg. beaten Two-thirds to 4 cup milk Topping 2 large bananas 2 tablespoons melted butler or margarine 2 tablespoons sugar 1 teaspoon grated orange rind Va teaspoon cinnamon teaspoon salt Sift together flour, sugar, baking powder and salt. Cut or rub in D shortening til mixture is crumbly. I Combine egg and two-thirds cup Qmilk. Add to flour mixture and stir v o as package directs. 2. When coals are glowing, ar range chicken pieces with cut sides down on greased grill or fold ing wire broiler. Grill slowly 25 minutes or until tender, turning with tongs and basting with lemon Barbcue Sauce left in pan. 3. Chicken is done when knife cuts easily into thick part of the leg and no blood shows at the bone about 25 to 35 minutes. Makes 4 servings. Double recipe for sauce and use 2 chickens for 8. Cook-Out Candied Orange Sweet Potatoes 1 1-pound-l-ounce can vacuum packed sweet potatoes Va cup brown sugar, packed y teaspoon ground cinnamon Vi teaspoon salt 4 teaspoons butter or margarine 4 thin slices orange, rind and all. Cut four pieces of aluminum foil each about 12 inches square. Sprin kle each portion of potatoes with brown sugar, cinnamon and salt. Top each with 1 teaspoon butter and a slice of orange. Bring corners of foil up over potatoes, twisting them loosely. Place potato bundles at the edge of the coals. Heat about 10 minutes or until steam be gins to escape through twisted foil. Open the bundles and serve right from wrapping. Makes 4 servings. Bundles may be wrapped ahead of time at home and taken to the cook-out site ready for heating. til thickened, stirring constantly. Remove from (heat and stir in co conut. Cool. No. of ingredients: 15 No. of utensils: 14 Total preparation time: 1 hours lemonade chiffon cake i until smooth. Add more milk, if necessary, to make a thick batter. Spread batter in greased 7 x 11 inch pan. Slice bananas diagonally into Vi-inch slices. Arrange banana slices on batter, overlapping slices to form diagonal strips. Brush ban anas with melted butter or mar garine. Mix sugar, orange rind, cinnamon and salt. Sprinkle evenly over bananas. Bake in moderate oven (350 Dcg. F.) 45 to 50 min utes. Makes 1 coffee cake. If self-rising flour is used, omit baking powder and salt. No. of ingredients: 13 No. of utensils: 15 Preparation time: 1 hour, 20 min utes. Plan Sunday brunch around luscious Peach-Glazed Coffee Cake, a quick coffee cake baked in a fluted mold and glazed with a bak-ed-on topping of peach preserves, coconut and pecans. Serve it with a cheese omelet, juice and I bever age. Peach-Glued Coffee Cake 1 tablespoons soft butter or mar garine Pecan halves Vi cup flaked coconut Vt cup peach preserves O barbecued chicken Fowl's Delicate Flavor Is Enhanced By Herbs The delicate flavor of chicken is enhanced by a variety of herbs and spices. Any of the following are excellent: tarragon, rosemary, parsley, basil, thyme, poultry sea soning, paprika, curry, ginger, or nutmeg. Fines Herbes usually composed of parsley, chervil, tar ragon, and sometimes chives comes already mixed in spice jars and provide an unusual flavor. Herbs or spices can be mixed with the flour or breading for fried chicken, or they can go into the pot as the chicken cooks for other dishes. To make fried chicken, you have a choice of several liquids to use as a dip for the coating. Milk, buttermilk, are excellent. Or you can just use water, rinsing the bird and patting it lightly with paper towels before dredging in crumbs or flour. Try dipping the chicken in orange Juice and adding grated orange rind to the flour before frying. For the coating, you may use 2 cups sifted enriched flour (if self-rising flour is used, omit baking powder and salt) H cup sugar 2 teaspoons baking powder 1 teaspoon salt V teaspoon nutmeg 1 egg, beaten to 1 cup milk Vi cup melted shortening or oil 2 tablespoons peach preserves Rub sides and bottom of IVi-quart fluted' tube mold or 9-inch round cake pan with butter or margarine. Arrange a design of pecan halves in mold. Sprinkle with coconut and spread Vi cup peach preserves over all. Sift together flour, sugar, baking powder, salt and nutmeg. Combine egg, m cup milk and shortening or oil. Add to four mix ture. Stir until smooth, adding more milk, if necessary to make a stiff batter. Pour into prepared pan. Drop 2 tablespoons peach pre serves on top. Bake in moderate oven (350 Dcg. F.) 55 to 60 min utes for mold, 40 to 45 minutes for 9-inch pan. Unmold and serve warm, design-side up. Makes 1 coffee cake. No. of ingredients :12. No. of utnsils:15. PreparatWn time: 1'4 hours. I flour, packaged fine dry bread crumbs, or any cereal, crushed, that doesn't have sugar added. Homemade bread crumbs pro vide a very good crisp coating. Use bread at least one day old. Grate the bread and spread the crumbs on a shallow pan over night to dry before using. If you are trying to avoid fried foods and love the crispness of fried chicken, you will find that oven-baked chicken coated with corn flake crumbs is similarly de licious. Dip the pieces in evapora ted milk, then in seasoned crumbs, Arrange the coated pieces on a baking sheet lined with aluminum foil. Bake in a moderate oven (350 degrees F.) for one hour. No turning is required. The meat of simmered chicken goes into a variety of delicious dishes creamed chicken, chick' en Tetrazzini, casseroles, and chicken salad, to name but a few favorites. Try serving cold chicken salad in hot puff-paste patty shells. You can usually buy them in a bakery, and they come frozen, Basic chicken salad may be var ied in many delectable ways. Try adding any of the following to your basic recipe: tresn diced pineapple, orange sections, grapes, diced apple, avocado, almonds, green pepper, or sliced olives. To the mayonnaise tor Dasic chicken salad may be added a combination of curry, ginger, and finely cut chutney to taste. Or try a combination of capers, Worces tershire sauce, sour cream, and lemon juice to taste. Seafood Kabobs Are Delicious Succulent seafood kabobs with a spicy barbecue sauce, grilled ac cording to the National Fisheries Institute's directions below, will give your guests a never-to-be-for gotten cookout that's hearty and nourishing as well. What's more the recipe is weather-proof. For fun in the sun, cook the kabobs over the outdoor barbecue pit. In case of rain cook them indoors under the broiler. Seafood Kabobs With ' Barbecue Sauce 4 medium-size rock-lobster tails (5 to 7 ounces each) Vt pound sea scallops 1 large green pepper 8 large fresh mushrooms Seafood Special Barbecue Sauce (given below) Let rock-lobster tails and seal ops thaw on refrigerator shelf or at room temperature. Cut away thin undershell of lobster tails with scissors. Carefully slip fin gers under meat and work meat out of shell; cut into pieces about the same size as scallops. Remove seeds and cut green pepper into Vt inch pieces. Cook 5 minutes in boiling salted water to cover; drain. Remove stems from mush rooms. Arrange seafood, pepper as desired. Brush with barbecue sauce. Cook kabobs 2 to 3 inches from source of heat (bed of coals or broiler) 5 minutes; turn, brush again, and cook 2 to 5 minutes longer. Serve with extra sauce spooned over. Makes 4 to 6 serv ings. Seafood Special Barbecue Sauce Saute 1 medium onion, chopped, in 2 tablespoons butter or mar garine until tender. Add 1 cup catsup, Vt cup water, juice 2 large lemons, 2 tablespoons sherry, 1 tablespoon prepared mustard and 1 tablespoon Worcestershire. Cov er; cook over low heat 15 mm utci. Makes about 2 cups. NO-FUSS DESSERT Chill sherbet glasses until fros ty. Fill with cubes of cantaloupe, whole fresh berries and canned minted pineapple chunks. Dab a spoonful of frozen limeade or fruit punch concentrate on each serving. ABC's Of Chicken Cookery Besides barbecuing, the follow-1 ?l ?J.S ar? the bi." cook- ing techniques from which hun dreds of possible chicken recipes aenve. To Broil Chicken: Preheat oven to moderate temperature (350 de grees F.). Brush chicken halves or quarters with melted butter or salad oil and sprinkle lightly with paprika. Place chicken, skin side down, on broiler rack and broil to 4 inches from heat. Broil for 30 minutes on one side, turn, brush with melted butter, and broil for 15 to 30 minutes longer. Serve with pan juices. To Roast Chicken: If desired. stuff with favorite dressing. Hook wing tip into back to hold neck skin. Truss Uie legs. Rub the bird with softened butter or brush with Credit Lines Pictures nd stories: Rohart W Bloch Public Relations- Wtoi Flour Institute; National Broiler Council; J. Walter Thompson Co. ELEGANT TOUCH Add an elegant touch to broiled tomato slices, green vegetables and meats with this easy mush room sauce. Drain liauid from a can (2 oz.) of chopped mush rooms. Add Sherry or dry red wine to make V4 cup liquid. Stir i taDiespoon instant minced on ion. Combine with mushrooms, Vi cup mayonnaise and 1 teasnonn each wine vinegar and brown sug ar. v.ook over tow neat about S minutes. Serve hot with nrin. kling of parsley flakes. RAINBOW SUNDAE Cool off the kiddies with a frn. ty rainbow sundae. Scoop a var iety of sherbets into large paper cups. Spoon canned fruit coctail over all. Stick a wooden spoon in each cup and take to a shady, spot in we oacnyaro. Maxe up sev eral ahead of time; cover and and store in the freezer. Charm Of Sidewalk Cafe Captured Vilh Parisian Style Refreshments As far back as we can remem ber, the French have taken a fanev to eating out-of-doors. A familiar sight to the American tourist are the sidewalk cafes that line the bustling Paris streets. Here Par isians while away leisure hours sipping delicious bevnrnses and nlh. bling contentedly on "patisseries." Once back home, Americans seem to prefer to spend their sum mertime leisure hours in their own back yard or patio. But with a lit tle imagination and a few simple recipes for food and refreshments you can capture the international charm of a sidewalk cafe right in your own back yard. The scene is simple to set with an umbrella table or any table you might have, covered with a checkered tablecloth or marbelizcd paper. Viva la food and refresh mentsfor these are what really set the scene for your back yard Paris party I Party food a la Paris starts with cool, ice cream-y floats to sip leisurely, served along with cream puffs filled with whip ped cream and fresh peaches or berries. The food and refreshments are perfectly simple and fun to pre pare. There is a hint of French flavor in these recipes, designed to delight the American taste. Peach Dream Puffs Cream Puffs: 1 cup water Vi cup butter or margarine (1 stick) 1 cup sifted flour 4 eggs Put water and butter Into two quart saucepan. Bring to a rolling boil. Reduce to low heat. Add flour, all at once, and stir vigorously (about one minute), until mixture is smooth and forms into a ball. Remove from heat. Add eggs, one at a time, beating thoroughly after each addition. Drop mixture from spoon onto ungreased baking sheets to form eight mounds three inches apart. Bake in 400-degrce oven for 45 to 50 minutes. Cool. Cut off tops of pui and scoop salad oil. Place on rack in shallow roasting pan and roast in a mod erate oven (375 degrees F.) for 30 minutes per pound. Serve 4 To Saute Chicken: Sprinkle 1 broiler-fryer, cut in serving piec es, with salt, pepper, and paprika. Place chicken, skin side down, in a skillet with 4 tablespoons oil or melted butter. Brown the chicken pieces over high heat, reduce the heat, and add Vt cup chicken bouillon or tomato juce. Cover and cook for about 30 minutes, or un til chicken is tender. Serves 4 to 6. To Simmer Chicken: To 1 broiler-fryer in a kettle add 2 cups wa ter, 1 small onion, sliced, 2 cel ery tops, 2 bay leaves, and lVa teaspoons salt. Cover the kettle. Peaches And Raspberries Blended In This Cobbler Thimble-sized muffins top this peach and raspberry Orange Frosted Melba Cobbler a sum mertime dessert that offers year 'round eating enjoyment, too. Orange-Frosted Melba Cobbler Melba Filling IVi cups sifted enriched flour 2 tablespoons sugar 2 cups frozen raspberries with sirup, thawed (1-pound pack age) 2 cup canned sliced peaches with sirup (1-pound can) Orange-Frosted Muffins 2 tablespoons sugar 1 teaspoon grated orange rind IVi teaspoons baking powder V4 teaspoon salt ' 1 egg, beaten ' 1 tablespoon melted shortening or oil ' Vi to V4 cup milk For the filling, mix together V cup flour and 2 tablespoons sugar in heavy saucepan. Drain svnm orange frosted cobbler out soft dough With a sharn knife to make room for filling. Makes eight cream puffs. Filling: Vt cup lemon-lime carbonated beverage 1 (2Vi ounce) package dessert topping mix 2 cups sliced, fresh peaches Confestloners' sugar Pour chilled, lemon-lime carbon ated beverage into a mixing bowl. Add topping mix and whip until stiff. Fold in sliced peaches. Spoon 4tn rj . GURNZGOLD (Vitamin D) Grade A Homogenised Pasteurized High In Protilnl, Mlntrali, Solids, k Lactose And . . . It come only from elected Oyerniey Cowl EXTRA DELICIOUS AND SO GOOD FOR YOU At Your Favorite Grocer Or Delivered Te Your Doer MEADOWBROOK DAIRY A Locally Owned And Operated Dairy Roseburg, Just Off Newton Creek Rd. Phone OR 2-1843 bring the water to boil over high heat. Reduce the heat and sim mer for 40 minutes, or until the chicken is tender. Strain the broth. Refrigerate broth and chicken. The chicken may be used for any recipe that calls for cooked chick en. To Fry Chicken: In a shallow dish combine Vt cup flour, 1 tea spoon salt, Vs teaspoon pepper, and 1 teaspoon paprika. Dredge 1 broiler-fryer, cut into serving pieces, in the seasoned flour. Heat shortening or oil in a skillet and brown one side over moderate heat. Put in larger, meatier piec es first, then add smaller pieces and giblets. Turn the chicken and brown the other side. Reduce the heat and fry, uncovered, for 15 to 25 minutes on each side. Serve 4 to 6. from raspberries and peaches and gradually stir into flour-sugar mix ture. Add raspberries and peach es and heat to boiling. Pour Into 8-inch round glass baking dish or IVi-quart casserole. For the mul fins, mix together 1 tablespoon sugar and orange rind and set aside. Sift together remaining flour with sugar, baking powder and salt. Combine egg, shortening or oil . and Vt cup milk. Add egg mixture to flower mixture and stir only until flour is moistened. Add more milk if necessary to make a drop batter. Drop by rounded half-teaspoonfuls on top of steaming fruit mixture. Sprinkle muffins with orange-sugar mix ture. Bake in hot oven (400 de grees F.) 25 to 30 minutes, or un til muffins are golden brown. Makes 6 to 8 servings. "' If self-rising flour is used, omit uaiung powoer anu salt. into cream puffs and replace tope, Sprinkle lightly with confectioners' sugar. Makes 8 servings. Cafe let Cream Float Chocolate ice cream -Coffee ice cream 2 Lemon-lime carbonated beverage; To make one float: Place small scoopful of chocolate ice cream and a small scoopful of cof fee ice cream into a tall galss. Tilt glass and slowly pour in lemon lime carbonated beverage to fill glass. Add straws and a long spoon. fihocb " Iff . I dairy 7 V mm e
