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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 13, 1963)
, strowberry cream auncn Creamy Crunch For Warm Days A no-bake dessert has special ap peal ai the days grow warmer. Strawberry Creamy Crunch is one of the most delightful of these des serts designed to keep your kit chen cool. Made in a refrlgorator tray, the pudding has a crust you can make auickly using packaged corn flake crumbs, chopped almonds, sugar and butter. Press the crumbs mixture into the bottom of the tray, saving out a little for gar nish. The filling is also a time aaver. It features sliced strawber ries in an almond-accented cream. Reserve whole strawberries to EMPTY CALORIES So you know what is meant by 'empty calories'? Nutritionists ap ply this term to foods which give a maximum of calories and a mini mum of nutrients; for example, rich pastries. TRUST YOUR DOCTOR Because some are good for you doesn't mean a lot are better vi tamins, that is. Trust your doctor to tell you when to buy them in bottles. TOPHN9 FOR FISH Chopped piracy or pimento, pap rika or lemon juice added to melted butter make delicious toppings for broiled fish fillets. place atop each serving. Strawberry Creamy Crunch I cups corn flakes or t cup packaged corn flake , crumbs S tablespoons finely chopped, blanched almonds 1 tablespoons sugar S tablespoons soft butter or mar garine 1 tablespoon unflavorcd gelatin 12 cup water 1 23 cups (14V4oi. can) evaporated milk 13 cup sugar V4 teaspoon salt V4 teaspoon almond flavoring 1 cup sweetened, sliced straw berries If using corn flakes, crush into fine crumbs. Combine corn flake crumbs, almonds, sugar and but ter; mix well. Press evenly and firmly in bottom Of 1-quart ice cube tray, reserving 2 tablespoons crumb mixture for topping, if de sired. Chill. Soften gelatin In water. Scald milk; remove from heat and add softened gelatin, sugar, salt and almond flavoring, stirring until gel atin is dissolved. Chill until slight ly thickened. Fold in strawber ries. Pour into crumb-lined tray; top with reserved crumb mixture. Chill until firm. Cut into bars or pie-shaped wedges to serye. Yield: to 8 servings. Sprinv Relish Vi teaspoon salt 'i teaspoon Tabasco 2 teaspoons sugar Vi cup white vinegar 2 tablespoons water 2 teaspoons soy sauce 2 cups sliced radishes Vi cup sliced scallions Make marinade by combining salt, Tabasco, sugar, vinegar, wa ter and soy sauce in small nowl. Add sliced radishes and scallions; refrigerate at least 2 hours, turn ing occasionally in marinade. Yield: 2Mi cups. , Chinese Peas 1 cup water Vi teaspoon salt Vi teaspoon Tabasco 1 package (10 ounces) pea pods Vi cup chopped celery 2 tablespoons slivered almonds 1 tablespoon butter In small sauce pan, combine wa tcr, salt and Tabasco and heat to boil. Ada pea pods and celery Cook according to package direc tions for time. Remove from heat. Drain. Toss with almonds and but tor. , Yield: 4 servings. Tuna Fondue Is Economical Meatless meals may also be economy meals, not the least of which make use of plentiful dairy foods. Typical are cheese fondues, a variation of which is made with layers of flaked tuna. Here's a main dish the whole family will like . . . light enough for even the youngest child, yet sturdy enough for a hungry man or boy. The following recipe calls for Vienna bread, though regular bak er's bread, a day or two from the oven will work as well. Tuna Fondue 1 large onion, sliced Vi cup butter 12 Va-inch slices Vienna bread, or enriched white bread 3 eggs 3 cups milk 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 12-ounce can tuna, diained and flaked Vi pound Swiss cheese, shredded (2 cups) , cup grated Parmesan cheese Paprika Slice onion, separate into rings and saute in butter until soft. Spread 1 side of bread slices with a small amount of butter. Beat eggs slightly, add milk, mustard, Worcestershire sauce and salt and blend. Place 4 slices of bread in single layer in buttered IVi-quart casserole, trimming crusts if nec essary. Top with layers of one- third of onion rings and melted butter, tuna and Swiss cheese. Re peat to make 2 more layers. Pour egg mixture over top. Top with Parmesan cheese and paprika. Cover. Chill at least 1 hour or over night, if possible. Thorough chilling makes the fondue light and puffy. Bake uncovered at 350 degrees for 45 minutes or until puffed and golden. Serve at once. Makes 6 to 8 servings. DATE DAINTIES Place two or three of these "Date Dainties" on spring salad plates, Stuff pitted fresh California dates with cream or pimiento cheese. Wrap in tiny squares of biscuit dough and bake. Serve warm. Wilted Lettuce Salad 1 head Boston lettuce, in bite size pieces 1 small cucumber sliced Vi cup sliced scallions Vi teaspoon basil leaves 5 slices cooked crisp bacon Vi cup bacon fat Vi cup vinegar 11-4 teaspoons sugar 1 teaspoon dry mustard V4 teaspoon Tabasco ,V teaspoon salt 1 hard cooked eggs, chopped Combine lettuce, cucumber, scal lions and basil in large salad bowl. Crumble bacon and toss into salad. In skillet combine bacon fat, vine gar, sugar, mustard, Tabasco and salt. Bring to boil. Stirring, pour over salad and then toss. Sprinkle with chopped egg. Yield: 4 servings. 6 The News-Review, Roseburtj, Ore. Thur., Juno 13, 1963 Orange Glazed Coffee Cake For Out-Of-Door Breakfast The fresh, dewy feeling of a sunny summer morning makes the early hours a perfect time to dine outdoors. Perhaps you'd like to in vite friends for Sunday brunch on the patio. Or, just pamper your family by serving a leisurely week end breakfast outside. Menu Pineapple Half-Fresh Strawberries Scrambled Eggs with Canadian Bacon Bits Orange-Glazed Coffee Cake Milk , Coffee Oven Curried Shrimp For Gourmet Tastes The Chinese believe that a wise man always eats well. As a mat ter of fact, Oriental, cooks discov ered the secrets of fine food cen turies before anyone else did. Why, compared with the ancient mas ters of the Far East, the famous French chefs were mere upstarts! But like the French, Oriental cooks place great emphasis on subtle seasonings and savory sauces. Per haps the most famous product of this combination u the curry sauce of Shrimp Curry fame. Today, Shrimp Curry takes on assorted aspects. It might be a shrimp sal ad served with curry seasoned mayonnaise, breaded shrimp with curry-flavored white sauce, or this Oven Curried Shrimp, a new twist developed by the Shrimp Associa tion of the Americas. Oven Curried Shrimp 1 pound shrimp, fresh or frozen 1 egg 1 tablespoon water 1 cup fine dry bread crumbs 1 tablespoon curry powder Vi teaspoon salt Vi teaspoon pepper 3 tablespoons melted butter or margarine Chutney Remove shells from shrimp. Cut deeply down the back of each shrimp, being careful not to cut all the way through. Kemove sand veins. Beat egg and water together in a small bowl. In a flat pan or on a piece of waxed caper, mix bread crumbs, curry powder, salt and pepper. Did eacn snrimp in tne beaten egg. then in the seasoned crumbs. Place on a baking sheet. Sprinkle with melted butter or margarine. Bake in a preheated extra-hot oven (500 degrees) 5 to 10 minutes or until shrimp are golden and firm. Serve with a gen erous amount of chutney. Makes 3 servings. The menu features coffee cake made with an easy, easy mix the kind you squeeze to blend in its own plastic bag. This time, along with the usual egg and milk, add chopped dates to the bag of mix before blending. Date nuggets ad chewy texture and sweetness to the light and tender coffee cake. The batter is poured into an alum- mum foil baking pan, wnicn comes with the package of mix, and sprin kled with a delectable cinnamon brown sugar topping, also included with the mix. Then it's all set to bake! Warm from the oven, the coffee cake is drizzled with sweet orange glaze. Then it's ready to serve along with pineapple halves brim ful of fruit and scrambled eggs kept warm on the patio in an electric skillet or chafing dish. A carafe of hot coffee and pitcher of milk are congenial beverages for leisurely breakfasting outdoors. Orange-Glezed Date Coffee Cake Makes 8 servings One 10Vi-oz. pkg. easy coffee cake mix 1 egg, unbeaten I J CHOP-TOPPED CASSEROLE medium potatoes, peeled and sliced thin Vi cup butter Vi cup minced onion 2 tablespoons flour 2 cups milk 1 teaspoon salt Vi teaspoon pepper Dash of Tabasco 1 teaspoon Worcestershire sauce Vt cup catsup 2 cups shredded sharp American cheese 8 large pork chops Place thinly sliced potatoes in 9 x 12-inch baking dish. Melt but ter in saucepan over low heat; cook onion in butter until transpar ent; blend in flour. Add milk stir ring constantly and cook until sauce is smooth and thickened. Add seasonings, catsup and cheese; stir until cheese is melted. Pour sauce over potatoes. Trim extra fat from pork chops and use to brown chops; place on top of potatoes. Cover and bake in a moderate oven, 350 degrees, for Vi hour. Re move cover and bake Vi hour long er. Makes 6 servings. AMERICAN ADULTS HEAVY Did you know that the average adult weight in the United States is about 15 pounds above the weight that corresponds with the best health records? 7 r patio breakfast Vi cup milk Vi cup finely-chopped dates Orange Glaze: 1 teaspoon butter Vi teaspoon grated orange rind Vi cup sifted confectioners' sugar 2 teaspoons milk Heat oven to moderate (375 de grees F.). Put egg, milk and dates into large bag of mix. Squeeze upper part of bag to force air out. Close top of bag by holding tightly between thumb and index finger. With bag resting on table, mix by working bag vigorously with fin gers. (Mix about 40 seconds or un til egg is completely blended). Squeeze bag to empty batter into special aluminum foil pan contain ed in package. (Do not grease pan). Sprinkle topping contained in small er bag evenly. over batter Bake in preheated moderate oven (375 de grees F.) about 25 minutes. For glaze, combine all ingredi ents thoroughly. Drizzle on warm coffee cake. Open corner folds of pan for easy cutting and serving. m DaiFtyg? For The Finest BUY THE REAL MILK y J J) 11 WE GIVE U-SAVE STAMPS a a m k.tm SEG0 M9 1 POUND MACARONI GIANT SIZE CHEER FREE with an A f SPATINI 10 LB. (UMBO DASH DON'T FORGET THE BLOODMOBILE ElKS LODGE JUNE 17th, 18th GOLD HILL FREESTONE PEACHES - 4 a 99 c NALLEY'S FULL QUART DUNDEE No. IVi PORK & BEANS 3 i 63 U.S. Good and Choice Steer Beef LEAN CENTER CUTS WHITE KING CLEANSER THE FRESHEST BOOK MATCHES CARTON OF 50 RUMP ROAST Sffin'SSBc, n. 65' ONELESS HEEL of ROUND ROAST ib. 69 Nebergall SMOKED Solid, Green GREAT FOR LTD At IT CAULIFLOWER CARROTS"-" Snow Whit Head POTATOES nn nwrmM n mr nn ps. spatini iiuiu YiiiMiuiiixr 11 inurftiinmiirft (8k n-jmiiiwiimuui. wu raoMKHW fl98 AHIlC BRANDS sw I "-"v r n i i ii r i I 5- mm t&4 R7n I "S. I I ANY I U V U II r l U GRIND I. .-. - I VYiHtm'i:) v-.-a y i l i it ii i ii it ivi iiiiii sitf"-: v .tvw-m irviirir o 2puarts oron n 'II I I f 1 mJ CABBAGE 25 CELLO 1.69 PORK (HOPS Swift's Premium CORNISH Game Hens 5)c EACH 17 slices; wifh fhof H CRISPI UMPQUA CARLING BLACK LABEL Butter Mb. PRINT 59 WONDERFUL WISCONSIN REG FLAVOR 29 5 Varietiei 4 PKGS. 89 No. 2 SAVE NOWI 10 STAMPS LB. AS H$H17 FRIDAY BANK NIGHT $500.00 1:00 P.M. i m rVrisa J.T.1 .11 ' I I " J OPEN 7 DAYS 9:00-9:001 (Kit PARKING NEW EASY TAB OPENER CAN u
