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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 18, 1963)
mi n iri i i iiihtit wiiwiii iinni. iinum n n. uum. i i1 Bavarian Takes Time To Fashion, But Result Is Worth The Effort Any type of Bavarian does take a little time to make, but it should be made ahead of time anyway and well chilled. So pre pare "Almond Mocha Bavarian" at your leisure and let friends and family enjoy it without last-minute rush in the kitchen. a. This handsome dessert with its almond-crunchy, creamy choco-late-and-coffee filling is "nested" Frozen Pie A Delight Here's a pie, frozen, lcmon-y and full of the happy delight of apples. To eat it makes people think they're cooler, whether they actually are or not. So Frozen Lemon-Apple Fluff Pie is a mar velous bet for any hostess to have tucked away in her freezer ready to cheer the wilted. The accent is on frozen. The filling is frozen, the sweet ten der cookie crust is frozen and the scoops on top are ice cream. The only things not icy-chilled are the mint sprig and maraschino cherry that decorate each serv ing. The taste of this pie adds to the general cooling effect, too. It tastes of apples, tingly and zesty because tangy apple juice is its mainstay. Then there's the tart ness of lemon. And, finally, both apple juice and lemon are fluffed with whipped cream. This is a pie "easy as pic" to make, and just enough different ! to be fun to serve ... as eith er a patio refreshment or for ' family meal. In fact, why not ' make several while you're about '.it- , Frozen Lemon-Appl Fluff Pi 1 roll refrigerator sugar cookie dough 2 cups apple juice 1 package (3-ounce) lemon or apple flavored gelatin 'a cup sugar 1 tablespoon grated lemon rind l'i cups heavy cream, whipped ' To make pie shell: Cut chilled ' cookie dough roll into slices ' inch thick. Fill 9-inch pie plate with slices, overlapping to cover bottom and standing upright around edge. Bake in a moder ately hot oven, 375 degrees, 20 minutes or until brown. Cookie pie crust will be puffed and soft when it comes out of oven, but will become crisp when cool. Crust should be cold before add ing filling. Filling: Heat apple juice; stir in gelatin and sugar until dis solved. Chill until mixture mounds when dropped from a spoon. Then beat until very fluffy. Fold in lem on, rind and whipped cream; fifftze until set. Or refrigerate overnight. Serve topped with sDoonfuls of vanilla ice cream. If desired garnish with fresh mint sprigs and maraschino cherries Makes 6-8 servings. Fruits Co Well With Molasses Unsulphured molasses, a flav orful product tropical in origin, combines with a variety of other pleasant ingredients to provide wonderful sweet ice cream! sauces. You can go exotic with Pine apple Rum Sauce ... the flavor of molasses is superb with fruits. Try it, too, with rum or rum ex tract. Pineapple Rum Sauce 1 can (9 ounces) Pineapple tid bits ' cup unsulphured molasses 1 tablespoon butter or marga rine 2 tablespoons rum. optional or H teaspoon rum flavoring Combine pineapple (with syrup j from can), molasses, and butter! in saucepan. Bring to a boil; , simmer 5 minutes. Add rum or ; rum flavoring. Serve hot or cold over ice cream. Yield: Approximately l'a cups sauce. LUNCHEON ENTREE Giant-sized popocrs filled with a tuna anil almond salad would make an impressive luncheon en tree for one of our parties. Leave th- tuna in chunks and combine with -heed celery, diced hard-cooked eiiiis and coarsely chopped sail ed almonds Toss lightly with a dtrwnv and hail mayonnaise. Gar nih with slices of aocado. . olmond mocha Bavarian on and surrounded by lady fingers sugar and coffee powder. Fold and garnished with dollops of j chocolate mixture into egg whipped cream studded with un- whites. Save cup whipped blanched sliced almonds. Truly cream for garnish- fold remaind a magnificat culinary produc-1 er imo choco.aTe ' injure KW Crisp, flavorsome almonds a!-; ways provide an elegant touch in desserts as well Waldorf saiaas. lisli and meat sauces. breakfast waffles and numerous sandwich fillings. Eaten aut-of- hand, these nuts are special fav orites as belwecn-meal, party or picnic snacks. Almond Mocha Bavarian 1 envelope plain gelatin 3 cup sugar '. teaspoon salt ' 2 eggs, separated l'i cups milk 2 squares unsweetened choco late 1 1 1 package (4 oz.) ladv fineersl?"01 PorK, raisins am dales, other cup whipping cream ianiespoon sugar 1 tablespoon instant coffee pow uer !"j cup unblanched sliced al monds In top of double boiler mix eel- atin, Vi cup sugar, salt, egg yolks and milk. Cook over hot wa ter, stirring constantly until gel atin is dissolved (about five min utes). Add chocolate and stir un til melted. Remove from heat: beat with rotary beater to blend if necessary. Chill until mixture begins to thicken. Meanwhile, line bottom and sides of eight-inch spring form pan with lady fin gers. Beat egg whites until foamy; gradually add Vi cup su gar and beat to soft peak stage. Whip cream with 1 tablespoon 4,ii WJ k j.,st lrrf t fy 6:-"i ', f 1 L'X J I A I I f V 1.1 I 1 JT" 1 Ilk n rrn M p5 Mi m aimonus, saving some ! for gar- " " ' i'""B "' and .cni" ,ollr hours. Just before serving, remove sme oi pan and transfer mold (still on bottom of pan) to serving platter. Garn ish with dollops of cream; stud with almonds. Makes g to 10 servings. GELATIN SALADS POPULAR Fruit corktail gelatin salads are among the best and most popular. Luscious canned fruit cocktail com bines well with manv foods chick- v2 , hi - f . . . ,rlsp ;t,; -s..-ii vegetable combination: shredded raw cabbage, drained canned fruit cocktail and lemon juice in lomon flavoied gelatin; topped with a dressing made by combining com mercial sour cream and mayon naise with a little prepared mus tard. Delicious! NEW TWIST Serving cantaloupe a la mode with a new twist. Place a ring of summery golden cantaloupe on dessert plate. Spread with layer of vanilla ice cream and top with second cantaloupe circle. Spoon strawberry sundae topping or rasp berry preserves into center of sec ond ring. z& & y-s- v-'i '-45r WV "V I 1 i 'W- I J "V J 14 F-.vl II ' -1 11 I Some (ilrus Citrus Chiffon (I to 10 servings) 3 medium oranges, peeled, cut into pieces ' cup water H envelopes unflavored gela tine l'i cups sugar Dash salt 4 eggs, separated H cup fresh lemon juice Leftover Beef Finds Its Way Into Cool Salad Where does leftover beef go in the summertime? Why, into the most refreshing kind of a main dish ... a meat salad, of course! Meat salads keep both you and your kitchen cool and calm while providing your family with a completely satisfying entree. The meat supplies the high-quality pro tein so necessary every day, whether the weather outside is 19 degrees or 90 degrees. When the temperature soars, you'll enjoy this particularly ap pealing and hearty salad pre pared from cooked beef. It's all made without the aid of your range. If you haven't the cooked potatoes and green beans in your refrigerator, you can simply use canned items. Hcba Staggs, meat authority, offers a few tips on meat care. Refrigerate leftover meats promptly, and store them tightly covered. They should be used within about 3 days. Hearty Btof Salad 2 cups diced cooked beef H cup French dressing j cup diced cooked potatoes Hi cup cooked green beans "i cup coarsely grated carrots U cup chopped sweet pickle 2 hard-cooked eggs, diced dressing 4 to 6 lettuce cups Pour French dressing over beef cubes and chill 1 hour or longer. Chill remaining ingredients. Com bine beef - French dressing mix ture, carrots, potatoes, green beans, pickles and hard-cooked eggs. Add mayonnaise or salad dressing and mix lightly. Serve in lettuce cups. 4 to 6 servings. ROTIS3ERIE ROASTS For the rotisseric, it's best to se lect roasts which are as regular in shape as possible. Semi-boneless or boned and tied roasts are good. Roasts with bones generally do not balance well on the rotis serie rod. POTATO DRESSING Dress up baked potatoes with a luscious topping of commercial sour cream, a little instant minced onion and chunks of ripe olives. Better make a little extra to oass for additional helpings. It's that good. w fi ::f p: iu 4jri aLril l Cool Summer Desserts ls cup water 2 teaspoons grated lemon peel 1j teaspoon vanilla extract Whipped cream Combine orange pieces and cup water in electric blender. Blend until smooth; set aside. Combine gelatine, ai cup sugar and salt in top of double boiler. Beat egg yolks and add with lemon juice and la cup water to mixture in double boiler. Cook over boiling water, stirring until gelatine dissolves and mixture thickens, (12 to 14 minutes). Add grated lemon peel, blended or ange and vanilla extract Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until they stand in soft peaks; gradually beat in H cup sugar. Fold into chilled cit rus mixture, blending lightly. Carefully spoon gelatine mixture into two-quart bombe or other mold. Chill until firm. To serve. unmold and garnish with whipped. cream. Fresh Oringo Nut Sundaes ( servings) 3 medium oranges, peeled, cut into bite-size pieces 3 to 4 tablespoons white corn syrup lMi pints vanilla ice cream Whipped topping 2 tablespoons chopped pecans or walnuts Combine orange pieces and corn syrup; set aside for flavors to blend. Place a scoop (W cup) ice cream in each sundae dish. Spoon oranges with juice over ice cream. Top each sundae with whipped topping; sprinkle with nuts. Serve at once. Low Calorie Parfairs (6 sorvings) 2 envelopes low-calorie lemon flavored gelatin (3 to a pack age) 2 cups hot water 3 medium oranges, peeled, cut into bite-size pieces, drained Fresh mint Dissolve gelatin in hot water. Chocolate Is Popular With The Soda Crowd "Make mine chocolate," is Hie order most frequently heard at loda fountains as toppings for ice cream. Unsulphured molasses combined with handy semi-sweet chocolate morsels and evaporated milk, and the delectable Chocolate Taffy Sauce goes well with chocolate or coffee ice cream. Chocolate Taffy Sauce 1 package (6 ounces) semi sweet chocolate morsels 2-3 cup evaporated milk V cup unsulphured molasses Combine semi-sweot chocolate morsels and evaporated milk in top of double boiler. Place over hot (not boiling) water, stirring occasionally, until chocolate is melted. Remove from heat; stir in molasses, Spoon over ice cream. Yield: 1 2-3 cups sauce. Chill until consistency of unbeat en egg white. Spoon half of gel atin into six parfait or sherbet glasses. Chill until firm. Spoon half the drained orange pieces on top of gelatin. Cover with re maining partially set gelatin; chill until firm. Just before serv ing, top with remaining oranges. Garnish with sprig fresh mint. 38 calories in each serving. Chow Mein Tasty, Quick To Prepare Foods with Oriental flavors have become quite favorablo to the tastes of almost all Ameri cans. Anytime you come forth with an exotic, Far Eastern menu, yvur family is bound to rave. Meals adapted from the Orient needn't be difficult, lengthy prop ositions, states meat cookery ex pert Reba Staggs. An entree like Jiffy Chow Mein can be table ready in less than half an hour, and you'll use foods readily avail- auie at any grocery store. The meat is handy ground beef, so very economical and quickly cooked. Canned bean sprouts, chopped eclerv. sliced onion and soy sauce are (he oth er major ingredients, bvrvo in viting Jiffy Chow Mein on Chi nese noodles with extra soy sauce fur each person to add if he wishes. Jiffy Chow Mein Hi pounds ground beef 1 tablespoon lard or drippings 1 medium onion, sliced ll4 cups chopped celery 1 cup water 1 can (16 ounces) bean sprouts Vi cup soy sauce Hi teaspoon sugar 2 tablespoons water 2 tablesoons cornstarch Chinese noodles, if desired Brown ground beef in lard or drippings. Pour off drippings. Add onion, celery and 1 cup wa ter. Cover tightly and simmer IS minutes. Add bean sprouts. Com bine soy sauce, sugar, 2 table spoons water and cornstarch and add to meat mixture. Continue cooking 5 minutes, stirring con stantly, until sauce is slightly thickened. Serve with Chinese noodles, if desired. 6 servings. FOR SMOKE FLAVOR To give an especially enticing smoke flavor to grilled meats use wood chips such as hickory, oak, applo and cherry. Soak chips in water at least 1 hour before using so they will give maximum smoke and will not burn. Add n few chins at a timo to the charcoal briquets while cooking. If chips flame up, replace them with wet SUMMER LEFTOVERS What is the best manner of serv ing leftover meats In tho summer? Cut the chilled meat into cubes or strips and feature a cold meat sal ad as your main entree on a hot evening. Combino the meat with fresh vegetables or fruits and a dressing. Iteady-to-sorvo meats are also delicious in meal salads. jfcBifc , . .v - Thurs., July 18, 1963 The Liver Makes Tasty Lunch Spread When school is out for summer vacation, the children are home almost every day fur lunch. As guardian of the health of your growing youngsters and teen agers, it's your responsibility to prepare a well-balanced noon meal. In case vou're running low on original ideas for speedy, yet nutritious lunches, here's a sug gestion offered by homo econo mist Reba Stages. Prepare Liv- er and Bacon Spread to keep on nano in tne retrigcrator. For serving, simply spread between slices of bread, including a let tuce leaf if you wish. The sandwich spread Is sure to win approval of nearly every one. What a tasty manner of serving the most nutritious of meats! Livor and Bacon Spread 4 sli.'cs baron 1 pound thinly sliced beef or pork liver li cup chopped celery 1 teaspoon minced onion 1 teaspoon salt j tablespoon pickle relish M cup mayonnaise Cut bacon into small pieces and m STAYING FOR MORE STRENGTH ... MORE VITALITY . . . TAKE A MILK BREAK Let Refreshing, Nourishing Umpqua Dairy Milk Restore YOUR Staying Power. UMPQUA . . . Douglas County's Award Winning Dairy Products, r'ft i i ntfirfcii. -rf tslk iVvl J- 1 1 1 Newt-Review, Roseburg, Or. V cook until crisp. Remove bacon. Cook liver slowly in bacon drip pings, turning occasionally, about 5 minutes. Put liver through food chopper. Combine bacon, liver, celery, onion, salt, pickle relish and mayonnaise. Mix well. Yield: 2 cups. PEACHY GARNISH Here's a peachy garnish men can cheese with cooked, crumbled will like. Combine grated Ameri can cheese with cooked, crumbled bacon and a few bread crumbs; spoon Into drained canned cling peach halves, and broil until bub bly and heated through. They will dress up any meal. Better allow two to a customer: no one will want to stop with the first! PROTEIN NEEDS People used to think they should cut down on protein foods when the weather turned hot. Nutrition ists tell us that this is definitely not a good practice. Meat supplies the right kind of complete pro teins needed by the body for Ufa processes that go on every day, whether Uie season is summer or winter. fc- V,i Wl !-" 4 !. )mI.. ', s i v 4 ''-
