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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 1, 1963)
Gay Top Hat Can Be Fashioned From This Homemade Short Cake Wave your flag and tip your hat the shortening, flour, salt, and Dan. One side of -the shortcake is in salute to July Fourth. This is the day when everything comes up red, white and blue. Your table! can play a colorful role, too. when! you pay tribute to Uncle Sain with1 a strawberry shortcake fashioned into a gay top hat. Strawberries and whipped cream make the i stripes and blueberries form t h e hat band. .Sow that strawberry shortcake season is in tun swing it s a wei- come sight to find all the mixin's for the shortcake ready on your cupboard shelf. With a make-Y'our-; Own Mix you can have a home- made shortcake quicker than pick-! ing the berries. The mix contains - T.iis Spicy Dressing Adds Exotic Touch To Delicious Lamb Roast Here is a lamb dish, rich with tin-1 usual flavors that would be a spec tacular success either as a main dish when company comes or for I family fare on Sunday. It is a shoulder of lamb stuffed with an exotic rice dressing that is ' fragrant with orange juice, crush- ed mint and rosemary. This deli-1 cious mixture also features, an easy-to-use envelope of chicken rice soup mix which adds its distinctive flavor and subtle seasoning to all 1 the other ingredients. The stuffing is spooned into a pocket in the shoulder and the jamb is then roasted in an open ' pan for about two and a half hours. Round out the menu with buttered fresh peas sparked with dill, a crisp romaine salad and hot biscuits. Stuffed Shoulder of Lamb With Minted Orange Rico A pounds shoulder of lamb Seasoned flour 3 tablespoons butter or margar ine U cup chopped onion (1 small onion) b cup chopped green pepper i cup raw rice 1 (Ua oz.) envelope Chicken Rice Soup Mix 1 cup water V teaspoon rosemary Swiss Omelette Makes Sandwich This is one of the 20 Best Sand wiches of 1963, selected by the School of Hotel and Restaurant Management, University of Den, ver. University Park, Denver, Colo rado, in the food service indus try contest, co-sponsored by the National Restaurant Association and the Wheat Flour Institute, Omelette A La Swiss 6 eggs, beaten 6 cooked link lausages, thinly sliced G tablespoons sliced cooked fresh or canned mushrooms 2 tablespoons chopped green onions 1 tablespoon chopped parsley Vi teaspoon salt Dash pepper 12 1-inch slices white sour dough or Vienna bread (1 pound loaf) Butter or margarine, softened 6 slices Swiss cheese French fried potatoes 6 lettuce cups 6 wedges tomato (1 large toma to) 12 Pimiento-stuffcd green olives Parsley sprigs Combine eggs, sausage, mush rooms, onions, parsley, salt and pepper. Pour about fa cup egg mix ture into lightly greased hot small oin let pan or six-inch skillet. Cook, stirring gently, until top is set but still moist and bottom is lightly browned. Remove omlct from heat and fold in half. Keep warm while preparing five remaining omelets. Toast bread and spread with but-itied in a cheesecloth bag, in a 4 ter or margarine. Place omelets : quart Dutch oven. Simmer 10 min on half of toast slices. Fold cheese utcs Add the well-drained vege slices to cover remaining toast tal)es Brinf, to boil Decrease slices Place cheese and omlet top-iheal and lumlncr for j,4 hours. nod diep nnr c-.miu.ieh r.n.-niih ' each with French fried' nniaii.e ! . and lettuce cun filled with tnma- Mo wedue. two olives and narslev sprigs. Serve open-faced. ' L-o-v-e that" Meadow Brook MILK! baking powder and needs simply i the addition of sugar, egg and milk to give you a "swift as lightning" , shortcake. It's the high quality, creamy white shortening with an exclusive quick-mix ingredient that makes the mix so reliable. Be-' cause it's tasteless and odorless ' the shortening may be used for j all your frying jobs, for tender,! flaky pastry and feather light. cakes, too. Available in 1 pound and 3 pound cans the shortening remains at a desirable consistency throughout the year when kept on the cupboard shelf, Uncle Sam's Shortcake hat is prepared in an S inch square cake ' teaspoon crushed mint ' teaspoon grated orange rind 1 orange, peeled and sectioned Have shoulder of Iamb boned to make pocket for stuffing, removing the blade bone only. Score fat. Sea son inside of pocket with salt and pepper; rub outside of roast with seasoned flour. In a skillet, melt butter or margarine and saute on ion, green pepper and rice with soup mix until rice is golden brown Stir in liquid and seasonings. Bring to a boil. Cover and simmer 15-20 minutes or until liquid is absorbed. Add orange sections. Fill pocket of roast with rice stuffing and fasten with skewers. Place on rack, fat siae up, in an open roasting pan Roast at 325 Degrees F. about 214 hours or until meat thermometer registers 170 degrees to 180 de grees. If desired, serve with gravy made from pan drippings. Makes 5-6 servings. (2 cups stuffing) Chowchow Relish Good Companion For Corned Beef After the last hand has been played it's time to bring on the food. Extra lean, meaty slices of corned beef round, rye bread for sandwiches and spicy vegetable chowchow make a winning com bination regardless of the final score. Corned beef round is news to curnea Deei rovers wno have an eye to leaner cuts of meat. . Meaty corned beef round re quires slow simmering of 3 to 4 hours to develop tenderness. It can be cooked early in the dav. then refrigerated for slicing cold just Deiore guests arrive. The chow- chow relish is another do-ahead tavorile to be served with the corn ed beef and enjoyed at future meals too! Chowchow Yield: 7 pints 3 cups cauliflowerettcs 2 cups diced cucumber 1 cup chopped celery 3 cups chopped green pepper 3 cups chopped red pepper, sweet 2 cups quartered small pickling onions 4 cups vinegar 3 cups water 1 cup packed light brown sugar 2 tablespoons dry mustard 1 teaspoon allspice 2 tablespoons mixed pickling spices 3 tablespoons cornstarch 1 tablespoon tumeric 'a cup cold water Mix prepared vegetables in a large colander and drain well. Combine vinegar, 3 cups water, brown sugar, dry mustard, all arid mixed pickling spices spire. Add to vegetable mixture and bring to a boil. Stir until mixture thickens. Pour at once into hot sterilized jars. Seal tightly for stor age. Serve with corned beef round. Delivered To Your Home Or At Your Favorite Store - a "Si ji trimmed to be used as the brim, of the hat. The cake is split in half and filled with sweetened strawberries and whipped cream, i For parly fare chopped nuts are added to the shortcake. The nuts; can be ready to add if they are chopped ahead and stored in a covered jar in the refrigerator, Unclt Sam Shortcake 3 cups Make Your-Own Mix (do not pack) 3 tablespoons sugar cup chopped nuts 1 egg, beaten 'i cup milk (about) 4 cups sweetened sliced straw berries a cup sweetened blueberries l-. pint whipping cream Blend mix. sugar and nuts. Add egg and milk. Stir with s fork un til all of mix is moistened (about 25 strokes). Turn dough onto sheet of waxed paper. Knead times. Place in an 8-inch square pan. Pat to fit pan. Bake in a hot oven (425 degrees F.) 15 minutes. Cool. To assemble hat, split short cake through center to make 2 layers. Keeping the layers togeth er cut a 2 inch strip leaving a piece 6 by 8 inches. Cut the strip in half crosswise making two 4 inch pieces. Place the 2 pieces at either side of the 6 inch base. This forms a brim 14 inches long at the bottom of the 8 inch high hat. Sep arate layers. Whip cream. Mix 3 cups of the strawberries with 1 cup whipped cream. Spread over bot tom layer of hat. Place top layer of shortcake over strawberries cut side up. Decorate the brim of the hat with cup of the remaining strawberries. Above the brim make the hat band of blueberries. Alter nate rows of strawberries with rows of whipped cream making vertical stripes above the band. Place a few dabs of whipped cream on the hat band to simulate stars. Any extra whipped cream may be serv ed with individual servings. Make-Your-Own Mix Yield: About 13 cups 2 cups shortening 9 cups sifted flour 1 tablespoon salt r; cup baking powder Combine sifted flour, baking pow der, and salt. Stir well. Sift into a large bowl or large pan. Add shortening. Use fingertips or pas try blender to distribute shorten ing throughout dry ingredients un til the mixture .resembles coarse corn meal. The Make-Your-Own Mix Is now ready to use or store in a closed canister on your pan try shelf. Almond Shortbread Satisfying Snack Almond Shortbread Is an easy-to-make, delicious-to-eat, summertime treat. Plenty of chopped almonds in the tender, crumbly bread add unusual crunchiness. Specially de signed to accompany fresh fruit Almond Shortbread needs no but ter and is best when enjoyed out-of-hand with fresh cherries. To wel come the beginning of summer and the fresh fruit season, serve fresh sweet cherries and Almond Shortbread for a satisfying dessert or snack. Almond Shortbread 1 cup butter .. Va cup sugar , 4 eggs 2 tablespoons grated lemon peel Juice of 1 lemon 1 teaspoon vanilla 4 cups sifted flour Z'l teaspoons baking powder 'i teaspoon salt v 1 cup finely chopped blanched almonds Cream butter with sugar until fluffy. Beat in eggs, 1 at a time. Stir in lemon peel and juice, and vanilla. Gradually sift in dry in gredients stirring well to make a soft dough, stir in almonds. Turn out on lightly floured board and knead until smooth. Shape each into a long loaf. Place on ungreas ed cookie sheet. Bake in a 375 de gree oven 30 minutes or until golden brown. HORS D'OEUVRES Slip a pineapple chunk, a fresh strawberry and a avocado hall on colored picks. Serve in a bowl of cracked ice with a sour cream i cheese dip for colorful hors d'oeuv 1 res. To make avocado balls, cut i avocado lengthwise into halves and scoop out fruit with French ball- cutter or Wi-teaspoon measure ; Sprinkle with lemon or lime juice. 5 oi. "Gloeteel" manufactured by the "EXTRUDED" process, assuring uniform thickness and color, at op posed to the "batch" method which is more prone to thick and thin spots, causing sheet weaknesses. 29 PER SQ. FT. GREEN - YELLOW - WHITE I ft. Sheet $5.03 $6.28 12 ft. Sheet $7.54 GERRETSEN Building Supply Co. Hegel Bldg. Odell St. OR 2-2636 1 block off Diamond Lake Blvd. of ttop light Mon., July 1, 1963 The i" mi wrM'r7 ill trrw! 1. T? I mm Uncle Sam shortcake Join Summer Parade With 'Big Boy' Cheeseburgers Pleasant summer evenings make outdoor entertaining appealing. Whether the occasion is formal or informal, you can easily set an ap propriately festive table on the porch or patio. Glowing candlelight anus to tne warmth of a rcd-and-white checked cloth and a sizzling platterful oi Big Boy Cheeseburgers. This hearty open-faced sandwich is baked on half loaves of brown and serve French bread. The filling is a sonines. corn flake crumbs and evaporated milk. The cheese is add ed during the last few minutes tne burgers bake. Accompany the ciieescnurgers with a big bowl of your favorite po tato salad, an assortment of rel ishes, and for dessert, melon balls and Toffee Squares. The cookies use whole bran cereal and have a lake-your-pick frosting of chocolate or butterscotch and walnuts or co conut. A main dish for a more elegant al fresco meal is Seafood Thermi- dor. Combining lobster, shrimp, crabmeat and fresh mushrooms in the creamiest of cheese sauces, the entree is crisply topped by pack aged corn flako crumbs with but ter and grated cheese. Serve Sea food Thermidor in a casserole with an efficient candle warmer. For accompaniments, choose julienne style green beans, head lettuce sal ad Willi an onion ana vinegar uross ing and crusty French bread, oven warm. Big Boy Cheeseburgers 2 cups corn flakes or hi cup packaged corn flake crumbs 1 pound lean ground beef 1 teaspoon salt '4 teaspoon pepper 1 tablespoon Worcestershire sauce cup catsup or chili sauce Vt cup finely chopped onions 'a cup evaporated milk 2 9 or 11-inch loaves brown n' serve French bread 1j cup grated sharp Cheddar cheese If using corn flakes, crush into fine crumbs. Combine beef, salt, pepper, Worcestershire sauce, cat sup, onions, corn flake crumbs and evaporated milk in 2-quarl bowl; mix lightly but thoroughly. Cut unbaked loaves in half lengthwise. On cut side of each half-loaf bread, spread one-fourth of meat mixture, covering to edges. Place on baking sheets, crust side down. -Bake in moderately hot oven (400 Deg. F.) about 25 minutes or until beef is done. Top with grated cheese or cheese strips during last S min utes of baking time. Yield: 4 servings, hi loaf each, or 8 servings, Vi loaf each Toffee Squares 1 cup sifted flour W teaspoon salt 1 cup whole bran cereal FIBERGLASS Roofing Panels Top Quality At Competitive Prices. H Newt - Review, Roseburg, Ore. 5 ri fix ij cup soft butter or margarine 1 cup brown sugar, firmly packed 2 eggs 1 teaspoon vanilla flavoring Is cup (6-oz. pkg.) semi-sweet chocolate or butterscotch piec es a cup chopped walnut meats ' cup shredded coconut Sift together flour and salt, com bine with bran. Blend butter and sugar. Add eggs and vanilla; beat well. Stir in flour mixture. Spread in greased 9 x 9-inch baking pan. Bake in moderate oven (350 Deg. F.) about 30 minutes. Cool. Melt chocolate over hot but not boiling water; spread over baked squares. Sprinkle nutmcats over half the chocolate, coconut over remaining half. Let stand until chocolate Is hardened. Cut into squares. Yield: 16 2'4-ineh squares or 32 2'.4Xl-inch burs. It's The Stuffing That's Appealing tor a lazy warm day summer supper you couldn't make a nan- pier choice than a platter of plump siuneu grilled iraiiKturters wrap ped in crisp bacon. It's the stuffing that makes the frankfurters extra good and tasty, That is a nice thick mixture of tangy canned apple sauce, sharply seasoned ureaa crumbs and butter. It's spooned lavishly into the split frankfurters which are then wrap ped with bacon and slipped under tne Dinner or onto tne outdoor grill. All told, here is honest hearty fare. . . .but fare nevertheless that's perked to bright zest to tempt summer appetitics. Grilled Apple Sauce Stuffed Frankfurter! 1 cup soft bread crumbs 3 tablespoons melted butter or margarine 'j teaspoon poultry seasoning 1 cup canned apple sauce 8 frankfurters 8 bacon slices Combine bread crumbs, butter or margarine and poultry season ing. cook apple sauce about 7 minutes or until thickened, stirring occasionally. Add to crumb mix ture, aplil frankfurters almost through to bottom, lengthwise. Fill with apple sauce mixture. Wrap 1 slice bacon around each frankfur ter: fasten with tooth nicks. Broil 8 minutes. Makes 4 servings. A GAS V APPLIANCE DEALER DIRECTORY GAS RANGES Btrflh'l Appl. OR MU1 Firestone Slof .... Horn's Appliance Montgomery Ward l Co. . OR 2-33S OR J-5511 . OR ?-4ll Phil's Appliance OR 2-I700 Seen Roebuck & Co. ... OR South Stephens Hdwo 1 Appl. . OR 2-3751 Western Auto Aisoe. Store OR 1-4H2 GAS DRYERS Firestone Store OR J US Morn's Appliance OR J-SJII Montgomery Ward & Co, OR 2-4IM Phil's Appllence Co OR 2-1700 Scars Roebuck l Co OR 3-473 South Stephens Hdwe & App OR 2-3751 GAS WATER HEATERS Coen Supply Co OR J-4441 Gerretten Bldg. Supply Co. OR 2-234 Hansen's Plumbing tV Heating OS M70S Harris Plumbing k Heating . OR 3-flTJ Jenwn Plumbing OR J-IWJ John Nelson OR l-5??f Ken Gum Plumbing OR 2-4ft K.r Crooch Plumbing ... OR 1-J3d Montgomery Ward & Co. OR 2-4JI1 Sears Roebuck I Co OR 3-471 GAS SPACE HEATER! Firestone Store . OR Montgomery Ward & Co OR 3 111 Munion Heating , , OR 3-M4Q sars Roebuck ft Co OR 3-7J GAS FURNACES Munlon Heating ft Air Cond. . OR 3-S440 OR 2-137 Torer Heating ft Sheetmetal , Yow s Healing ft Air Cond, OR 1-MSS GAS AIR CONDITIONERS Toer Heating ft Sheetmetal .. .... OR 2-337 Java cALironmA-PACtnc TIL1TIE9 COMPANY Cream Cups Fruits have always been popular desserts, but with the advent of frozen fruita, they are now becom ing a permanent part of main courses often taking the place of a vegetable. In addition, frozen fruits are Chefs Say This Chicken Sandwich One Of '20 Besf For Year 1963 Thi: is one of the 20 Best Sand- wirhes of 1963, selected by the School of Hotel and Restaurant Management, University of Denver, University Park, Denver, Colo., in the food service industry contest, co-sponsored by the National Res taurant Association and the Wheat Flour Institute. Sesame Fried Chicken Sandwich 2' tablespoons butter or mar garine 2 tablespoons enriched flour cup hot chicken broth 2 tablespoons soy sauce "i teaspoon ground ginger i teaspoon garlic powder i teasgwon monosodium gluta mate Zi cups diced cooked chicken (12 ounces) s cup chopped water chestnuts 1 tablespoon finely chopped parsley 16 slices whole wheat bread 3 egg yolks, beaten cup enriched flour 1 cup milk 3 tablespoons sesame seeds Fat for deep frying 24 mandarin orange sections Chicory Melt butter or margarine in saucepan. Stir in flour to make smooth paste. Add chicken broth gradually, stirring constantly. Cook over moderate heat until thicken ed, stirring frequently. Blend in soy sauce, ginger, garlie and mon osodium gltitamatc. Cook five min utes longer. Remove from heat. Stir in chicken, water chestnuts and parsley. Spread eight bread slic es with chicken mixture. Close sandwiches with remaining bread CIHOCi Pacific Building Ifsaiil SnnuiiDMifi Safe CAS GUANOES tmr?- This Ccrtifcflte Worth $50 M A 0'BKFKMKIUnT , CAS RANGE A fl Htf If WkMmuMMMUfOINIA-MCincllTllimiCOMMNr fl SH IP " . l"el0IMWliMI.IOMAltM V l jNiaifiilWtw.tlilirfl &HlMw"e l50J ft""11 ''Pg MYiwiNTlissiHAN X "lajeMcnran 1 1 1 i TlT 1 I 9llrii 1 JZSZZL- : - 1 .Htf&.'.V.'.- '' ' $249.50 J.;. T ' i GREAT SUMMER SME .. . 4SjTJ h ' 'A special 1 V'j&rr- ---H I (with $50 Certificate! I ,J ' i&s&AU.SifA MODIl 71SJ " "'""-A - Make Delicious Salads featured on luncheon and dinner salad plates. For these the Na tional Association of Frozen Food Packers suggests the following: Arrange a bed of crisp lettuce on individual salad plates. In the cen ter place a cup of Frozen Fruit slices. Press each sandwich togeth er gently. Blend egg yolks and flour until smooth. Blend in milk and sesame seeds. Pour into shal low pan. Dip both sides of each sandwich in batter. Fry in deep hot fat (360 degrees F.) for one to two minutes on each tide or until gold en brown. Drain on absorbent pa per. Cut each sandwich in half di agonally. Garnish with three man darin orange sections on chicory. Serve immediately. Makes 8 sandwichea. Apple Pancakes Something New For a camp-out breakfast, porch pariy, iceri-ager aance supper. lunch for children and grownups servca in ino pimo, ine.se new pancakes are a meal in them selves. Apple Jelly Cake 1 cups buckwheat ptincako mix 1 pkg. corn muffin mix 2 tablespoons siiKar 1 teaspoon cinnamon 1 egg. well beaten 3 tablespoons light molasses 1 cup cold water 1 cup diced canned apple slices Combine first 4 ingredients; mix well. Combine next 3 ingredi ents; stir into first mixture. Stir in diced apples. Drop by heaping tablespoons on hot, lightly greased griddle or skillet; flatten with back of spoon. Cook slowly, turn ing often, until well-browned on both sides and cooked through. Keep warm whilo baking remain ing cakes. Serve with butter and syrup. Makes 8 or more servings. IF 2 INIEW OKeefe & Merritt MODEL 7125 with HOLD-O-MATIC OVEM The 20" oven that holds dinner moist, hot and delicious until you're ready to eat. PLUS built-in aluminum griddle, divided - cooking top, smokeless broiler, star jet burner, decorator designed pancL Big 36 white with chrome top. Beautiful I MODEL 7118 with PANOMATIC BURNER Eliminate worry of burning, overcooking or boil over.. .that's the "Uumcr with 8 Brain"! PLUS king size oven, one-piece 36" lift top for easy cleaning, smokeless broiler, decorator designed panel. Striking Coppcrtonc color. CALIFORNIA-PACIFIC UTILITIES COMPANY I.1M.M.III.I,.,I.1I..1.1JIII,11 Rotaburg Cream or individual Red and Green Fruit Mold (recipe below). Around Uiis alternate frozen melon balls with frozen grapefruit sections and prunes stuffed with cottage cheese. To complete the meal, add frozen banana bread or dale nut loaf. spread with cream cheese to make dainty finger sandwiches. Frozen Fruit Cream Cups 1 package frozen mixed fruita 1 package frozen sliced or halved strawberries 1 envelope unflavored gelatin 1 cup miniature marshmallows Vi cup broken pecan meats 1 cup heavy cream, whipped Partially defrost frozen fruits by placing unopened container on re frigerator shelf .r six hour or at room temperature for two hours. If necessary, frozen fruits may be defrosted more quickly by running lukewarm tap water over unopen ed contained for 20 minutes. Drain fruits, reserving syrup. Soften gel atin in to cup of reserved fruit syrup, then heut, stirring until dis solved. Add remaining fruit syrup, fruits (if desired, cut peaches in mixed fruits into smaller pieces), marshmalbws and nuts. Fold in whipped cream. Fill paper baking cups placed in muffin cups. Freezo until firm. Makes 6 to 8 servings. Red and Green Fruit Mold 2 packages frozen raspberries 1 (6-oz.) can frozen limeade con centrate 1 package strawberry or rasp berry gelatin 1 package lime gelatin i-j cup mayonnaise Defrost frozen raspberries and frozen limeade. Drain fruit, re servo syrup. Add water to syrup to make 1V& cups of lqiuid. Heat V-i cup of this syrup to boiling and stir in strawberry or raspber ry gelatin until dissolved. Add re maining cup of syrup from rasp berries. Chill until partially set Then stir in raspberries and pour into eight individual molds or large Hi quart mold. Meanwhile, dis solve limo gelatin in 1 cup hot wa ter and stir in frozen limeade. Blend in mayonnaise and pour over raspberry layer in mold. Chill until firm and unmold on bed of crisp lettuce. Makes 8 servings. MODI
