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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 16, 1962)
oum I? atot QQlEtetete Serve Sodas On Hot Days SECOND SECTION ROSEBURG, OREGON THURSDAY, AUGUST 16, 1962 "4-62 Hard playing youngsters and on- the-go adults need more than a cold drink when there's a prolong ed heat wave. A nutritious pick up is in order and what could be more refreshing or delicious than homemade milk shake or ice cream soda. Thanks to convenient soft drink lix, it's easy and economical to , sodas Open-Face Sandwiches New Answer To Luncheons, Buffets, Suppers Fortunate travelers to the Scan- mixture. Arrange zucchini strips dinavian countries have discover ed the OPEN FACE SANDWICH. And smart hostesses here are now adopting it as the newest answer to lunches, buffets, and patio sup pers. OPEN FACE SANDWICHES are as delicious as they are appealing to the eye. And the variety of ways they can be used are endless. Make them man-sized on regular pieces of bread for supper entrees or on party-slice bread rounds for luncheon fare or buffets. Today's recipes are for three kinds of fillings. An important ad dition in each case is the appro priately blended tomato sauce to be spooned over the sandwiches iiist taefore servine. These tomato Bauce toppings add color as -well as flavor. OPEN FACE SANDWICHES are excellent if weight-watching is also part of your menu. Hearty enougn to satisfy any appetite, the single slice of bread limits calories with out sacrificing satisfaction. Shrimp V Egg Sandwiches 1 8-oz. can tomato sauce 2 tablespoons finely chopped cel ery 1 teaspoon horseradish Vi teaspoon prepared mustard Butter or mayonnaise Rye Bread T fHi,rn 9. cans shrimp, drained 4 hard cooked eggs, sliced, rnmhino tnm.ito sauce, celery horseradish and prepared mustard. snroart hutter or mayonnaise on bread. Top with lettuce; arrange shrimo and egg slices over lettuce. Gnnnn en llf A OVGF all. Makes i or imra FACE SANDWICHES. Tun. and Vegetable Sandwiches 7 anchovy fillets 1 8-oz. can tomato sauce i Q.n nan eni-rots. drained 8 cooked zucchini squash, cut In - stvips , , 1 bk, nr. can tuna, drained 2 tablespoons sliced ripe olives Butter or mayonnaise Lettuce n.ln.nnrnipVpl nread. Mash anchovy fillets; blend with garlic salt and tomato sauce. Then ,iv tni!itiher carrots, tuna and niivo Snread bread with butter or mayonnaise. Place lettuce on each slice; top with vegetable-tuna over mixture. Spoon tomato sauce mixture over all before serving. Makes 5 to 6 OPEN FACE SANDWICHES. Meat Ball Sandwiches 1 lb. lean ground beef j V4 cup milk Vi cup fresh bread crumbs V4 teaspoon black pepper 1 teasp. salt '4 teasp. allspice 1 tablespoon vegetable oil Butter or mayonnaise Sourdough bread Lettuce 1 onion, thinly sliced t teaspoon nutmeg 1 8-oz. can tomato sauce. Mix beef with milk, bread crumbs, pepper, salt and allspice, Form into about 35 tiny balls. Heat vegetable oil in skillet; saute meat balls until brown on all sides and done. Spread butter or mayonnaise on bread: top with lettuce. Ar range several onicn rings over let tuce. Place 7 meat balls on each slice of bread. Combine nutmeg and tomato sauce; spoon over sandwich. Makes 5 OPEN FACE SANDWICHES. liio to'Wi mftlriii uMmmmmimmL open face sandwiches NECTARINE CONSERVE This recipe for nectarine con serve belongs with your best jel lies, jams and other delicacies. Make it now while fresh nectar ines are in season. Combine 4 cups sliced nectarines. 2 cups each brown sugar (packed) and granu lated sugar, 1 tablespoon lemon juice and Vi cup orange juice. Heat and stir until sugar is dis solved. Boil quickly about 30 min utes. Add 1 jar (4 oz) maraschino cherries and W cup chopped al monds or pecans. Bring to boil tain. Remove from heat and let stand overnight. Reheat, spoon into warm sterilized jars and seal. FOR BRIDAL SHOWER This double-ring salad is ideal for bridal showers or other ladies' luncheons. Place a ring of canta loupe on each salad plate. Ar range a fresh or canned pineap ple ring alongside each cantaloupe ring. Fill centers of melon rings with chicken salad and centers of pineapple ring with ham salad. Garnish with crisp salad greens. Royal Pineapple Sandwich For Hot Weather Enjoyment A generous spoonful of fluffy or 4 egg slices. Sprinkle lightly DATE PUDDINO pineapple dressing tops each of these beautiful open face chicken sandwiches. The salad, meat and bread combination makes this a hearty, refreshing meal in itself. Provide knives and forks and big glasses of lemony iced tea for hot weather enjoyment. French or raisin bread are especially good choices for these sandwiches. You can create many imagina tive new sandwich combinations with a variety of breads and fill ings. Canned pineapple adds a glamorous touch to many new and old favorites. Royal Pineapple Sandwich s4 cup mayonnaise V' cqp chili sauce 2 tablespoons chopped green onion Vj cup whipping cream 1 (9-ounce) can pineapple tidbits 6 slices French bread Butter or margarine Crisp lettuce 12 thin firm tomato slices 6 large slices cooked chicken or turkey 3 hard cooked eggs, sliced Seasoned salt and pepper Combine' mayonnaise, chili sauce Touch a cloud of whipped cream to each serving of this "Angel Date Pudding." Beat toscther 2 nnae 9 f-nn nnu-Herpd suzar. a tablespoon flour and teaspoon bak-1 and onion. Beat cream until stiff; ing powder. Add 1 cup eacn cnop-ioia imo mauuiiic nod fresh riate'.and pecans inin habinff riish. set in pan of Pour set in water and bake about 30 minutes Let cool, still standing in water. C hill before serving with sweeten' td- whipped cresi.i. Add drained pineapple, cover and chill. When ready to serve, toast and butter bread and arrange on individual servine plates. Top each slice with crisp lettuce, then 2 tomato slices, a slice of chicken and top with 1 with seasoned salt and pepper. Spoon pineapple dressing over each serving. Makes 6 servings conjure up dozens of delightfully different milk drinks and ice cream sodas. For instance, if you're counting calories, make a Purple Cow" with non-fat dry milk and grape. soft drink mix. Then as a special treat for the sandbox set surprise them with a Pink Cloud. This festive bev erage is prepared with whole milk nd an envelope of strawberry instant soft drink mix. For a par ty beverage, "Pink Cloud" can be served with a scoop of ice cream. Children are quick to spread the word when something cool and frothy is being served, so you'll be glad to know this easy recipe will serve eight to twelve. Give your teen-agers the fixings for milk and ice cream beverages for a Make Your Own Soda Par ty." There's no end ot the flavor variations and the whole family can enjoy their favorites in the thirsty summer months. Pink Cloud 1 envelope strawberry instant soft drink mix 1 cup sugar 2 quarts milk Mix instant soft drink mix and sugar. Add milk and beat with egg beater until sugar and mix are dissolved and mixture is foamy about 1 minute. Serve Immediate ly. Makes about 2 quarts, or 8 servings, 1 cup each. For 4 servings: Use 2 teaspoons instant soft drink mix, vi cup sug ar, and 1 quart cold milk. For 1 serving: Use Mi level tea spoon instant soft drink mix, 3 heaping teaspoons sugar, and 1 cup milk. PINK CLOUD FLOAT: Prepare Pink Cloud, topping each serving with a scoop of strawberry ice cream. Garnish with sliced straw berries, if desired. Purple Cow 1 envelope grape instant soft drink mix 1 cup sugar 2 2-3 cups non-fat dry milk 7'4 cups cold water Combine all ingredients in large pitcher. Add water and stir vig orously until dry ingredients are dissolved. Makes about 2 quarts plus 'A cup, enough for 8 servings, about 1 cup each. Garnish with fruit or mint, if desired. For 1 serving: combine n tea spoon instant soft drink mix, 3 heaping teaspoons sugar, V cup non-fat dry milk, and cup cold water in large glass or shaker. Stir vigorously or shake until dry ingredients are dissolved. Makes about 1 cup. Chocolate Root Beer Sod 1 envelope root beer instant soft drink mix 3 to 4 tablespoons chocolate syrup 44 cup sugar 1 quart water wilh ice cubes 1 large bottle (28 or 29 ounces) carbonated water 1 pink vanilla ice cream Combine instant soft drink mix, chocolate syrup, sugar, and water and ice cubes. Stir until mix and sugar are dissolved. Just before serving add carbonated water. Place a scoop of ice cream in each glass and fill with the root beer mixture. Makes 2 quarts, enough for 8 servings, 1 cup each, Instant Soft Drink Mix Sod Yt teaspoon instant soft drink mix, any flavor lVj to 2 tablespoons sugar 1 cup cold carbonated water 2 scoops vanilla ice cream Dissolve instant soft drink mix and sugar in a small amount of the carbonated water in a tall glass. Add 1 scoop of the ice cream and stir well. Then add re maining carbonated water and top with remaining scoop of ice cream. Serve at once. Makes 1 serving, If desired, vary the flavor of ice cream used and garnisn beverages with fruit, chocolate curls or nov elty candy. Credit Lines Pictures and stories: Gener eral Foods Kitchens; Wheat Flour Institute; A. A. Schech ter Associates; J. -Walter Thompson Co.; National Dairy Council; California Foods Re search Institute. , German fold - ups Hot Potato Salad Is Main Basis For A New Grill-Type Sandwich Ginger Lends Flavor To This Fruit Relish foi ls An excellent companion meat, "Spicy Fruit Relish" colorful combination of canned fruit cocktail and other fruits flav ored with ginger. Spicy Fruit Relish 1 can (1 lb. 14 oz.) fruit cocktail 1 lime or lemon Vt cup raisins 4 teaspoon ginger Vt teaspoon salt Vi cup honey cup white wine vinegar Drain fruit cocktail. Cut lime into thin slices. (Do not peel). Combine raisins with ginger, salt, honey and vinegar. Heat to boil ing; pour over fruit cocktail and lime. Let stand 1 hour or longer and serve in small individual bowls as accompaniment for ham chicken or pork. Makes 3 cups. Herbed Lamb Chops 'Big League' Dish It's the seasoned butter and lemon juice that put "Herbed Lamb Chops" in the big league of fine foods. The juice is drizzled over the meat before it's broiled. Then each chop is served with a spoonful of soft butter flavored with instant minced onion and dill weed. The butter sauce is mixed in moments, thanks to the conven- ience of instant minced onion. No tiresome slicing, peeling and chop ping are required when you use field-fresh onion this way in every day cooking. And there's no waste either when there's a container of instant minced onion on your kitch en shelf. This seasoned butter, in cidentally, is good on other broil ed meats and on hot vegetables. Herbed Lamb Chops 1 tablespoon instant minced onion Vb cup butter or margarine Vi teaspoon dill week 5 or 6 large loin lamb chops (about 2 lbs.) 1 lemon, halved Pepper Salt , Stir onion into soft butter along with dill. Let stand until ready to use. Rub chops with cut sur faces of lemon; drizzle juice over chops, then season with popper. Broil chops to desired degree of doneness; sprinkle with salt. Serve hot with spoonful of seasoned but ter on each chop. Makes 6 servings. Mint-Flavored These little German Fold-Upsi have a new sandwich ingredient hot German Potato Salad, plus salami and dill pickle, all on whole wheat bread. Grill 'em outdoors, or in. Either way these German Fold-Ups are delicious additions to your collec tion of grill-type sandwiches. They tastily combine three popular pic nic foods in one sandwich. You can assemble German Fold Ups indoors or out. Begin with fresh whole wheat bread. First lay a slice of cotto salami atop each slice. Then add a scoop of hot German potato salad and half a small dill pickle. Fold the sand wiches, bringing top and bottom of bread slice together, fasten with toothpicks and they're ready for toasting in the oven or on the grill. Eat 'em with a fork or by hand. German Fold-Ups are just one of many good sandwich ideas you will be seeing all summer long and especially during August, Sandwich Month. Sandwiches and salads in the summer and sand wiches and soup in the winter all you need for satisfying robust ap petites. Enriched bread and rolls provide a good nutrition base for these meals, contributing plenty of B-vitamins and food iron. German Fold-Ups need little ac companiment to round out a meal. Serve them with crisp vegetable relishes, or cabbage fruit salad, iced tea and caramel-iced loaf cake for dessort. ' German Fold-Ups 4 cups German potato salad (your favorite recipe or two l pound cans) -v cup chopped parsley 12 slices whole wheat bread Mayonnaise or salad dressing 12 slices cotto salami 8 baby dill pickles, cut in half lengthwise Break up potato slices with spoon. Heat potato salad to serv ing temperature. Stir in nnrsW Spread bread with mayonnaise or suiau dressing, cover each slice with one slice salami and VS cut hot potato salad. Place 1 pickle slice in middle of potato salad. Gently fold bread slice from too crust to bottom crust, folding sa- lami, salad and pickle on inside. Fasten each with several tooth picks. Bread crusts will be about 8 inches from each other. Place sandwiches on baking sheet, on sides. Broil until bread is toasted on one side. Turn over and toast on other side. Serve immediately. Makes 12 sandwich folds, 2 per servir.tf. , No. of ingredients: 6 '" No. of utensils: 7 ... ; Total preparation time: 30 minutes Blueberries And Cream Combined For Elegant Deep-Dish Pie Treat OPEN FACER When it's "just - a - sandwich" luncheon, surprise your guests with this sophisticated version. Gently fold tiny pink shrimp and cubes of avocado into a blend of may onnaise and tomato chill sauce. Spread generously on thinly-sliced buttered toast. Serve open-faced style with a light sprinkling of grated lemon rind. Add a lemon wedge, sliced pickled beets and crisp potato chips to the plate. This is a fork, not finger, sand wich. Blueberries and cream are na tural "go logethers" of mouth-wa- .tering goodness. In Deep Dish Blueberry Pie a al Mode this fav orite food combination is glamor ized to attain even greater taste appeal. The pleasing contrasts of flavor, color and texture produce picture and taste-perfect treat. Whether the pie is served hot from the oven, slightly warm or thor oughly chilled will depend upon your personal preference or serv ing situation. For a dessert for ail ages and occasions, during this season of the year, serve Deep Dish Blueberry Pie a la Mode for anv meal of the day or for after noon and evening refreshments. Ice cream contributes a nutriti ous as well as delicious auaiuon to menu planning. Desserts of ice cream with fruit are flavorful ways to insure the nutritional adequacy of meals. For convenience and economy serve this versatile dairy product often. Deep uisn niutmrry Pi A L Mod 4 cups blueberrios 2 tablespoons flour 1 cup sugar Mi teaspoon salt V teaspoon cinnamon No dessert could be easier to make ahead than "Minted Peach es" refreshing canned cling peach halves flavored with crush ed white fondant mints. Combine 1 can (1 lb. 13 oz.) cling peach halves and its syrup with 15 to 20 crushed white fondant mints. Chill overnight to melt For a prc-mcal appetizer, use mints and blend flavors. Spoon chipped beef . . . it's easy too, peaches and syrup into individual Shape about 1 tablespoon of cream serving dishes and garnish with cheese in hands to form roll about springs of fresh mint. This makes l'4 inches long. Then wrap with 5 or 6 servings. 'l strip of chipped beef. Hors d'Otuvr Specdlty For a prc-mcal appetizer, royol pineapple sandwich Rotlntrl Tip When cooking roasts on the ro- Hsserie. Insert rod, lengthwise, through center of meat and test for balance by rotating in palrti of hands. Fasten the meat secure lv n it turns only with the rod. Insert the meat tnermomeier in Blleht anole. so the bulb is in tnc center of the roast but not resting In fat. on bone or on the rod. Ar range briquets at rear of fire bowl and place drip pan under meat. CHICKEN SALAD Here's chicken salad with twistl Mix VA cups cooked, diced chicken. 1 cup diced cucumber, and Vt cup each slivered almonds and diced pineapple wltn mayon naise to moisten. Put into lettuce cups with almond slivers topping each serving. 2 tablespoons lemon juice , 2 tablespoons butter Flaky pastry for 1 crust 1 quart vanilla ice cream : Place blueberries in buttered DOKing CUSh. 10 X 0V4 x 8 up inn Blend flour, sugar, aalt, cinnamon and .lemon juice and snrinkle over uie lop. Dot with butter. Roll pastry V to Vt Inch thick and into A -rpptnnttln nhnnt lha aiva nt th Baking dish. Trim edges of crust so u exactly fits Into baking dish. Use a sharp knife or fluted pastry wheel to cut pastry in half length wise and in thirds crosswise. Mark gashes in top of each pastry square using a sharp knife. tier 'r'1 ... -x: , deep dish blueberry pie BROILED PEACHES Because canned cling peach I halves always keep their pretty shape, they are ideal for broiling and baking. Stuff peach cups with a mixture of deviled ham, may onnaise, chopped green pepper, green pepper, shredded cheese and pinch of horseradish. Brown quick ly. Stk Tatt It is without question that the majority of men would welcome a steak dinner. Have you ever thought of the many different types of steak available? To name some, you can purchase sirloin, porter house, T-bone, cub, rib or Del- monico steaks. I .earn to identify 1 the diffcrnt cuts and use this knowl edge in varying steak menus. GURNZGOLD (Vitamin D) Grade A Homogenized Pasteurized High In PraUIni, Mlnaroll, Solid, It Lactoi And . . . It comM only from tvltcttd Qulrniir Cows Food Car In Hot Wthr After grocery shopping in h o t weather, it's especially important that you hurry home with foods like meat and place immediately in the coldest part of your refrig erator. I Ick' f) Preparing Mt Salad When preparing meat salads, chill the meats for an hour or more wilh the dressing or salad herbs to blend the flavors. EXTRA DELICIOUS AND SO GOOD FOR YOU At Your Fovorlt Grocar Or Dtllrd Te Your Dior MEADOWBROOK DAIRY A Locally Owned And Operated Dairy Roieburg, Just Off Newton Creek Rd. Phone OR 2-1843
