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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 13, 1963)
2 The Newt-Review, koseburg, Ore. Thur., June 13, 1963 Spreckels Granulated SUGAR 25 1b. Sack JJ Island Price Sliced SNOWDRIFT SHORTENING 7 mm ..... 4. W XkJMt Tender Little Meat Ball Kabobs HapnJdea eating is all the rage. ...o barbecue grill, charcoal, dad't chefs apron and spicy barbecue sauce happily return to the back' yard with the first warm days. Family barbecues can be simple, but when you invito guests lor a festive outdoor barbecue, the menu can be quite gourmet Feature kabobs, sporting a variety of vege tablet and tender barbecued meat balls, and a chocolaty-crusted Mo cha Chiffon Pie. Menu Barbecued Meat Ball Kabobs Grilled Corn on the cob in Foil Buttered Hard Bolls Mocha Chiffon Fie Lemonade Let dad, chief outdoor chef, fix the kabobs. The juicy little meat balls are spiced with horseradish and Worcestershire sauce, and roll ed oats help lock In the meat juic es. They're formed around olive and mushroom centers which hold firm on the skewers. Altcrnato meat balls on the skewer with to mato wedges, greon pepper, small onions and dIU pickles a colorful ckewerful of kabobl It doesn't take long to grill them to perfection. Mom's Mocha Chiffon Pie fea tures a rich, chocolaty rolled oats crust. The filling, flavored with in stant coffee, Is frothy with beaten egg whites and whipped cream. Guests will agree that mom's cool dessert from the kitchen rivals even dad's masterpiece from the grill. Barbecued Meat Ball Kabobi Confidence, Basic Recipe Needed For Good Souffle You, Too, Can Make A SouHI.I Do you have a passion for souf fles enjoy those somoono else has created, but grow faint-hearted at the thought of making one yourself? All you need is courage and a good basic recipe and you're on your way to successful souf fles. Eggs are plentiful during the spring months, and lower in price than at other seasons, so what bet ter time to undertake a souffle, the puffy height of olcganco in gourmet dishes I Careful seasoning always Is the rule when conking with eggs; their delicate, if bland, flavor needs to be livened up but not overpowered, tho Tabasco's piquant zest is just right in nil egg cookery. Tho world-famed li quid pepper sauce can bo meas- Sausage Snacks For Teen-Agers Teens boys as well as girls enjoy preparing Interesting snacks for their friends and are intrigued with easy-to-prepare recipes with an unusual twist Here are two recipes that are both delightful to cat and rich in the B-vitamlns and Iron goodness of enriched flour. Tho first are lit tlo Biscuit Sausago Snacks cock tail franks or Vienna sausages baked sandwich-style between bis cuits. For serving, split theso bis cuit snacks and spread with mus tard or other hot dog condiments, then press lightly back together. Biscuit Sausage Snacks 2 cups sifted enriched flour (If self-rising flour is used, omit tho baking powder and salt) 1 tablespoon linking powder 1 teaspoon salt H cup shortening Two-thirds to H cup milk Melted butter or margarine 12 Vienna sausages or cocktail franks, cut In half lengthwise Sift together flour, baking pow der and salt. Cut or rub in shorten ing until mixture is crumbly. Stir in enough milk to make a soft dough. Turn out on lightly floured board or pastry cloth and knead gently 30 seconds. Roll out to 10 Inch square. Cut 24 biscuits with 1 '4-inch floured piscuit cutter. Brush with butter or hiargarine. Cover one biscuit with two sausage or frank halves, then top with an other biscuit, sandwich style. Stand snacks on end in ungrcascd small muffin pans. Bake in very hot oven (450 degrees F.) 10 to 12 min utes, or until golden brown. Serve hot. ; Makes 12 anacks. ? No. of Ingredients :T No. of utensils: 15 ; Total preparation time: 30 mln-tei. . . . backyard barbecue For Outdoor Barbecue Makes f servings Meat Balls; 1V4 lb. ground beef V cup rolled oats (quick or old fashioned, uncooked) 1 egg 1 teaspoon salt Vi teaspoon pepper 1 tablespoon horseradish 1 tablespoon Worcestershire sauce 5 tablespoons milk 9 medium-sized stuffed olives 9 button mushrooms 12 tomato wedges 6 pieces green pepper 9 medium-sized stuffed olives 9 button mushrooms 6 cooked small onions 6 medium-sized dill pickles Barbecue sauce For meat balls, combine all In gredients except olivos and mush rooms. Shape half the meat mix ture around olives and halt around mushrooms to form 18 meat balls. Alternate meat balls, tomato wedges, green pepper, olives, much- rooms, onions and mil picKies on six 12-inch metal skewers. (To be sure meat ball stays on skewers, thread it through the olive or mush room in the center.) Brush meat balls with barbecue sauce. Place kabobs over hot coals or In broiler 6 inches from source of heat. Cook about 8 minutes. Turn; brush again with barbecue sauce. Cook about 4 minutes or until done: Serve with additional barbe cue Sauce. ' ured easily and blended smoothly with other recipe ingredients. Learn to make a simple basic cheeso souffle from the following recipe. Then with your new self confidence you can try interesting variations such as combining the cheeso mixture with broccoli or spinach, crumbled bacon, or devil ed ham. You'll find they offer won derful main dish menu variety. Tabasco Choose Souffle ltt cups milk 6 eggs, separated cup butter or margaine Vt cup flour 1 teaspoon salt W teaspoon Tabasco to pound sharp American cheeso Heat, do not scnld, milk. Separ ate eggs. In double boiler, melt miner; sur in nour, men mine, salt and Tabasco. Cook, stirring constantly, until mixture is amootli and thickened. Thinly slice cheese into mixture; stir until cheese melts and sauce is smooth. With fork, beat egg yolks. Stir In a little bit of the cheese sauce, then stir tills mixture back into the remain ing cheese sauce. Cool slightly. Beat egg whites until stiff, but not dry; gradually fold in cheese sauce. Pour into ungreascd 2-quart cas serole to Vi Inch from top. To mako crown, mako shallow path in souffle about 1 inch from edge with teaspoon. Bako in slow oven (300 degrees F.) lto hours until top is golden brown. Serve immedi ately. YIELD; S servings. Variations: 1. Vtgttablo Chun Soufflt: Follow above directions: into cheeso sauce stir one package (10 ounces) chopped broccoli or spln ach (thawed and drained). Fold Into stiffly beaten egg whites. 1. Bacon Choose Souffloi Fol low souffle directions, folding in 4 cup crumbled crisp bacon with tho cheese snuoe, 3. Ham Cheeso Souffloi Follow souffle directions using only to tea spoon salt. Stir 1 can (4to ounces) deviled ham and 'Ji teaspoon dry mustard into the cheese sauce. 4. Tabasco Choose Soufflo for Four Ptoploi Use 1 cup milk, 4 eggs, 3 tablespoons butter or mar garine, to cup flour, to leasK)n suit, to teaspoon Tabasco and to pound sharp Amrrlran cheese. Fol low souffle directions and turn into ungreased IVi-quart casserole. FOLGER'S COFFEE Mb. 2- lbi. 3- lbi. 69c 1.37 1.98 99e 6-oi, Instant MELROSE STORE : . X. " -i Mocha Chiffon Plo Makes one 9-Inch pie Crust: to cup all-purpose flour 3 tablespoons sugar 2 tablespoons cocoa to teaspoon salt to cup shortening to cup rolled oats (quick or old fashioned, uncooked) 3 tablespoons cold water Filling: 1 envclopo unflavored gelatine Vi cup cold water 3 egg yolks, beaten to cup sugar 1 tablespoon instant coffee to teaspoon salt i cup milk to cup cold water to teaspoon vanilla 3 egg whites to cup sugar to cup whipping cream, whipped Heat oven to hot (420 Dcg. F.). For crust, sift together flour, su gar, cocoa and salt. Cut in short ening until mixture resembles coarse crumbs: lightly stir in oats. Sprinkle cold water by tablespoons over mixture; stir lightly with a fork until just dampened. (If nec essary, add another tablespoon cold water to make dough hold together.) Form into ball. Roll out on lightly floured board or canvas to form a 13-inch circle, (it loose ly into 9-inch pie plate. Trim; flute edges; prick bottom and sides. Bake in preheated oven t4za ucg. F.) 10 to 12 minutes. Cool. For filling, soften gelatine in cold water. Combine egg yolks, to cup sugar, instant coffee, salt, milk and water in top of double boiler. Cook in double boiler over medi um heat, stirring constantly, un til mixture coata spoon. Remove from heat; add softened gelatine and stir until dissolved; add van illa. Chill until mixture mounds when dropped from a spoon. Beat egg whites until frothy; gradually add to cup sugar, beat ing well after each addition. Beat until stiff and glossy. Fold whip ped cream and egg whites into gelatine mixture. Pour into cooled pie crust. Chill several hours or until set. Garnish with shaved choc olate. HIGH QUALITY PROTEIN Milk, cheese and cottage cheese furnish high quality protein as moat substitutes. Used alone or in combination with other foods, theso wholesomo dairy products are indispensable foods for nu tritionally adequato diets. MILK ESSENTIAL Milk is needed by individuals ol every age group. It is essen tial for maintenance of bones and teeth and normal functioning of nerves and muscles, including ac tion of tho heart. KEEP FOOD IN CAN Food may be left in an opened ran if you cover it and keep it in the rofrigorator tho saino as other pcrishablo foods. Ascolano RIPE OLIVES Ascolano variety olivts art fa mous tar tntir sit, tenderness and itch, nut-like flavor. They have more olive meat in relation to pit than any other canned tipe olive variety. Remember Obertl It's the BIG olive I Writ for fRf colorful, illus trated olive recipe booklet. S J. . y. Ki W '. -rr U. See. SAUSAGE ' Our own grind and tea toning HAM SLICES ,B. J7 SLICED BACON sk mmB mm SyCEP CHEESE NESTLE S INSTANT CAN U JJ ENGLISH TEA CAKE Li A tattt trtat for tnackt, lurtchet, party dtrti ONLY Pastry Panlry ALL SIZES CHILDREN'S THONGS 10 Reg. 35c PAIR (Limits observed) Extra Lean confer cut... SIMILAC COFFEE CEREAL INFLATED ICE CHESTS TSSi Stock Up and Save Reg. 347c TALL CANS BEACH TOWELS ClAflM TDIUIIC Boxer Style j mm muuiwi SWIM TRUNKS iftSS: FRESH DRESSED TENDER YOUNG CUT-UP PAN READY 79c SKINLESS WIENERS 49' 2 , 89c BACON ENDS & PIECES its M' Armour's Star or Van Dynt WHOLE LB. Prepared Formula Tall Can 245c MUGSteGreen 899C BOWLS Fire King 899c White or Colors' TOYS .?.',?5u. 1.99 BORDEN'S MILK OOc Q)I UU o extra large heavy terry . 99c 99c 1.99 1 Boy's Sizes Men's Sizes CAKEM WHOLE DRAWN POUND w Meadow Gold FULL PINT CTN. BORDEN'S ,A YoUrchoic. o 16Slice of American, Pimento, Very Sharp 12oz. pkg. pta BYRD'S FARMER'S MRKT. Open Daily fom 8 a.m. to Dark Fuschias R?9 98c Petunia RZ .1. ...... 1 Oc Rock Daphne 88c BEDDING PLANTS st. ORTHO GRO buy get FOLD-A-FENCE EARWIG BAIT LIVING EARTH bQg 98c GARDEN DUST or,ho ........ 1.39 WATER SPRAYERS ..... 59c Sunbeam Sprinklers "T'chr." 6.95 Redwood Planters X .!rom 2.49 GARDEN TOOLS CtAA- CAV:l:-.AV kHCCI I CI IIII4CI Duncan Mines Reg. Mixes Reg. 39c Pkg. IK 0 ib 35' 37 FULL QUART Lettuce 39c 49c troy . first gal. ot regular price m99 second for lc, both for "r JX:. 2.49 Ortho pT 98c Cypes . 1.98 . bagl .59 for faster growing Natural Fertilizer . Colorful Plastic Juice) DECANTERS 99c Value 49l
