, 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.
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