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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 1, 1963)
C? O . . teo sandwiches New Party Sandwiches Give Elegance To Teas Gleaming silver and delicate china tet the scene for the feminine elegance of an afternoon tea. Tra ditional formal teas are the nicest way to honor someone special your favorite young graduate, the new bride in the block, a close friend or relative. Tea parties call for something really extra-special in the way of refreshments. These three tea sand wiches one hot, two cold will certainly bring you a wealth of compliments. First are pastel-pretty Banana - Raspberry Pinwheel Sandwiches a sweet variation of the favorite pinwheel sandwich. These feature slices of enriched white bread spread with cream cheese that has been flavored with raspberry preserves. The bread is then rolled pinwheel-fashion around lengthwise quarters of banana. Next are Creamy Mushroom Sandwiches, gay little toast trian gles topped with a rich mushroom ereambutter mixture and garnish ed with a bright sprinkling of siev ed hard - cooked egg yolk. The Ihird tea-tinier is Summer l!ye Sandies, which feature a tangy spread of sour cream, green onion and radishes garnished with thinly sliced avocado or radish all on party rye bread. Summertime or anytime of the year nothing tops sandwich es for all-occasion party -refreshments. Now during August. Nation al Sandwich .Month you'll find rec ipes geared for year 'round enter taining hcarly meal-sized sand wiches and dainty tea party size, as well. Sandwiches arc tops in nu trition, too enriched and whole grain breads are important sourc es of three essential Bvitamins and the mineral iron. Tea Sandwiches Banana-Raspberry Pinwheel 1-pound loaf tmsliced enriched white bread, trimmed Vu cups softened cream cheese (four 3-ounce packages) T tablespoons red raspberry preserves i teaspoon red food coloring Mi cup toasted coconut 1 medium banana Slice loaf lengthwise into seven slices. Blend cream cheese, rasp berry preserves and food coloring. Spread each slice with cream cheese mixture and sprinkle with coconut. Cut banana in hall cross wise, then inlo lengthwise quarters. Place one section, with a cut side down, on end of each bread slice and trim to fit bread. Roll up like jelly roll. Wrap in waxed paper and refrigerate at least 1 hour or up to 3 days. Just before serving, re move rolls from refrigerator and cut in y-i-incn slices. Makes 314 dozen tea sandwiches. Summer Rye Sandiel 1 cup dairy sour cream 'A cup chopped green onion, tops included Vi cup chopped radish 1 teaspoon prepared horseradish i teaspoon sa'(t 36 slices party' rye bread (8 ounce loaf) 1 thinly sliced avocado and or radish slices Combine sour cream, onion, rad ish, horseradish and salt. Just be- fore serving spread pr.rty rye thin ly witn sour cream mixture and decorate with avocado and-or rad ish slices. Makes 36 tea sandwiches. Creamy Mushroom Sandwiches 2 tablespoons butler or margar ine 1 pound finely chopped fresh mushrooms, stems included 2 tablespoons enriched flour !ii teaspoon salt '.a teaspoon grated lemon rind 1 cup light cream 12 slices enriched white bread, trimmed Butler or margarine 1 hard-cooked egg yolk, sieved melt butter or margarine in large skillet. Add mushrooms and cook 4 to 5 minutes or until tender, stirring occasionally. Stir in flour, salt and lemon rind. Add cream and cook until thickened, stirring occasionally. Cover and keep warm iovcr low heat until serving time. iThcn toast bread on both sides. Spread one side with butter or i margarine, then with mushroom ; mixture. Sprinkle top with sieved i egg yolk. Cut each slice into 4 ! pieces. Serve hot. If mixture i should cool, place under broiler for 1 to 2 minutes or until heated I through. I Makes 48 tea sandwiches. Chinese Egg Is Sandwich rv n Inspired by a fanfiiu. Chinese dish, Egg Koo Young, are these delightful Oriental Egg and Shrimp Sandwich.es. Even if you've hesi tated to try Oriental cookery, you'll have no trouble with this Ameri canized version of that delicious egg dish. The filling for Oriental Egg and Shrimp Sandwiches is a custard like combination of eggs, bean sprouts, diced shrimp, milk and seasonings. Though Egg F o o Young is fried like an omelet, for the sandwich version the filling is baked in individual custard cups. The little egg and shrimp molds are served open-faced on toasted hamburger buns paired with toma to slices and sprinkled with chop ped watercress. For more Orien tal flavor the sandwiches can be served with soy sauce. The pretty, colorful appearance of Oriental Egg and Shrimp Sand wiches shows their Far .Eastern influence. And there's another "plus" in the sandwiches that's much closer to home. This bonus is, of course, the nutritional good ness provided by the enriched ham burger buns rich in three es sential B-vitamins and the mineral iron enclosing the protein filling. Oriental Egg and Shrimp Sand wiches will be a suppertime treat for the whole family. Any waist line watchers will bt particularly delighted with the low calorie count of the sandwiches about 235 calories per serving. Complete the menu with other low ciaorie foods: Crisp relishes and for des sert lime sherbet topped with mandarin orange sections, accom- paicd by fortune cookies. Tea is the traditional beverage. Oriental Egg And Shrimp Sandwiches 5 eggs, beaten 2 cups bean sprouts, drained (1-pound can) 1 cup diced cooked shrimp (7-ounce package, frozen) la cup ciilk . . -i O Fob Young Inspiration I SECOND SECTION ROSEBURG, OREGON THURSDAY, AUGUST 1, 1963 180-63 SEAFOOD COOLING Tangy seafood sandwiches like this one seem to take de grees off a hot clay. Combine 1 cup cooked flaked crabmeat with '4 cup lemon juice, 1 tablespoon Worcestershire sauce, V cup chopped onion, 4 cup celery and dash pepper. Cover and refriger ate for about 2 hours. Drain well and stir in '-s cup dairy sour cream. Spread mixture on 6 slices cracked wheat bread, cov er with fresb watercress sprigs and close sandwiches with 8 more bread slices. Wahl's ROSEBURG MEAT CO. 316 N.E. WinchasUr, at the Triangle .... Ph. 673-8091 Open Monday through Saturday, 9:00 A.M. to 6:00 P.M. FREEZER PACKS 25 $1349 50 $2598 Includes: Steaks, Roatte, Stow Meat, Ground Beef, Short Ribi, Sausage. nrrr FOR YOUR LOCKER Klamath Falls DCCr Gram Fad . . . Half or Whole . lb. 45c Smoked Pork IF Von D'n' Chunk t SHANKS ... 15'" BOLOGNA . 39" Bacon A r Blode Cut m m ? SQUARES . . IT ROAST ... 45Lb Old'Faihion A A Lean Slab FRANKS ... OVLb BACON .... 59 b 7-Bone M f t Meaty BEEF fft ROAST ... 4r h SHORT RIBS ZT " BONELESS LC B0NELESS TOP STEW BEEF . 05"' 1IRL0IN . . . 89" rimmed Rib STEAK 0Vlh STEAK . . . 69"' Sirloin Tip. C ft P Flovorful ROUND STEAK . . ?i,e OX" STEAK ... 79 b 1H teaspoons salt Dash pepper Dash Tabasco Butter or margarine, softened . 6. enriched hamburger buns, toasted 8 tomato slices (1 tomato) W cup chopped watercress Soy sauce, if desired Mix together eggs, bean sprouts, shrimp,' milk, sail, pepper and Ta basco. Scoop mixture into 6 small custard cups which have been lightly greased with butler or mar garine. Place filled custard cups . . . Oriental sandwiches in pan of hot water. Bake in mod erate oven (350 degrees F.) 45 to 50 minutes or until silver knife in serted in center comes out clean. Spread toasted buns with butter or margarine. Turn egg mixturo out of custard cups upside-down onto bottom halves of buns. Cov er top halves of buns with tomato slices. Sprinkle watercress over egg mixture and tomato a 1 1 0 e s. Sprinkle soy sauce over egg and tomato, if desired. Serve immedi ately, open-face. , Makes , 6 sandwiches. No. of ingredients: 12. No. of utensils: 17. Total preparation time: 1 hour and 15 minutes. If Your Paper Hat Nor Arrived By 6:15 P.M. Dial OR 2-3321 Between 6 & 7 P.M. PACK 'EM FROZEN Make lunch box packing a breeze by preparing a week's supply of sandwiches at a time. Wrap the sandwiches individually in moisture-vapor proof material, then freeze. In the morning pack the sandwiches, still frozen, into sacks or lunch boxes.-They'll thaw to delicious just-made freshness by lunchlimc. Fr That Playtime "Break" Good Wholesome Milk Builds Energy dairy , IP JS1LK f) DRINK Meadow Brook MILK Produced By a Locally Owned And Operated Dairy I o a o n - f o - f o a o Kcil Spoon Kitchen KM only T" II r" ij .'pgppjy' And 9 boxtops from any Betty Crocker Layer Cake Mix pf tf 1 I Hi Hpfmm KllnhKH Kit I &-7riy S si S riCLrj!UflP"'-w ' Bo MlnntapolU M, Mlnneiola I & t&tZf'''' V"i'?lB i Please send me Red Spoon Kitchen Kit(s). Enclosed is $ ! t'"UT: i-t . r .. .A '' m 1 rhork ftr mfln.j nriior nroforrori) iinrt Rati,, CrLo. I 3A, rL A M;v On 5-1 1 " run VSSet't- - IMrJ I boxtops, 81,25 end 3 boxtops for each kit ordered. ! . : . ! kr-p counter -lnn. ffiji -V'-'' w I himim ' r . .. r M j Lsltif'!.'?irf' ...II ! City " Zone Stele l' I Two 12-12 "Hli-oii nnblll"rpd- quillfd oven tnUJft to plnnlii; mixlnn Nion fprBitil himmdh tvsi prnlerl your band I or Mlrrlne; evrry- lo rnlrh (IripirtraCw from hot pn. c IhlnK from t-ake f to reuMeroles. SKXO TODAY! Look tor thm mprrlal parhaqr mt your ttorr or thm roupan at your rlqhtt G 0 a o
