SECOND SECTION ROSEBURG, OREGON THURSDAY, AUGUST 8, 1963 186-63
Beverages Are Needed To Ensure
1' 1
A Successful Summertime Picnic
4 Jf
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festive dessert for summer
Party Fluff Refreshes In Summer
Think of all the summer occa
sions that call for a scrumptious,
refreshing dessert that's simple to
make but extra pretty! There are
bridal showers, desserts after the
summer theater and meals that
need to be finished in grand style.
Just the dessert to make any sum
mer occasion festive is this Rasp
berry Fluff. It's rosy-red, light and
fluffy in filling yet rich in crust,
and unbelievably easy to make.
You use the oven for just a short
time to toast rolled oats to crunchy
Avocados Good
In Sandwiches
Rewarding eating experiences
don't necessarily involve spending
a long time in the kitchen. A good
case in point is "Saucy Turkado
Sandwich." For this delicious open
faced sandwich, simply arrange
layers of sliced avocado and turkey
on toast; cover with a sauce made
with canned Cheddar cheese soup,
milk and ripe olives; sprinkle with
paprika and beat under the broiler
briefly. It's an ideal summer sup
per dish. California avocados are
particularly welcome on warm
weather menus. They contain oil
that is emulsified, easily digested
and readily converted into much
needed food energy.
Saucy Turkado Sandwich
1 can (11 oz.) condensed Ched
dar cheese soup
Mi cup milk
'A cup ripe olives
1 avocado
4 slices toast ,
Sliced turkey
Paprika
Mix together soup and milk un
til smooth. Heat, but do not boil.
Cut olives into wedges; add to
soup. Cut avocado lengthwise into
halves; remove seed and skin.
Slice fruit. Place toast in shallow
pan. Cover with layer of avocado
slices and layer of turkey slices.
Pour Cheddar sauce over top.
Sprinkle with paprika. Heat under
broiler 2 or 3 minutes until top
is very lightly browned. Serve at
once.
Makes 4 servings.
goodness. Then no more bak-
ing! The nut-like flavor of the oats
combined with butter 'n brown sug
ar richness makes the base deli
cious. For the filling, you merely
add boiling water to a large pack
age of raspberry-flavored gelatin.
Then, instead of cold water or ice
cubes, you stir in vanilla ice
cream. Tender raspberries add
nuggets of fresh fruit flavor to
the light and cooling filling. A fi
nal sprinkle of crunch crust with a
few toasted slivered almonds com
pletes the dessert. Then it remains
cool and fresh in the refrigerator
until served to your guests.
This dessert's a delight for guests
and hostess alike. You'll find it's
suitable for any summer occasion
and you'll serve it again and
again.
Raspberry Fluff '
Makes 9 servings
Crunch Crust:
2 cups rolled oats (quick or old
fashioned, uncooked)
,j cup firmly-packed brown
sugar
Ms cup butter or margarine,
melted
Filling:
One 6-oz. pkg. raspberry flavor
gelatin
2 cups boiling water
1 pint vanilla ice cream, softened
1 cup fresh raspberries or frozen
raspberries, thawed and drained
For crust, toast oats in shallow
pan in moderate oven (350 degrees
F.) 10 minutes. Combine with sug
ar and butter. Firmly press V of
mixture onto bottom of 7-inch
spring form pan or 8-inch square
pan, reserving rest for top. Chill
thoroughly.
For filling, dissolve gelatin in
boiling water. Immediately add ice
cream, stirring until melted. Chill
until partially set. Fold in rasp
berries. Pour over crust; sprinkle
with reserved crunch mixture and
3 tablespoons toasted slivered al
monds. Chill until set.
Peanut Butter Assists
Informal Entertaining
An English periodical of 1802
speaks of "a new species of en
tertainment, common to the fash
ionable world, called a picnic."
And today, when we picnic, we
share the delight of those lords
and ladies in country sights and
sounds, though our picnic baskets
yield quite different fare. In fact,
a most efficient 20th century wick
er picnic basket holding two ther
mos bottles, inspired the recipe
ideas that use modern frozen
foods.
We have in inind a hot soup
for one thermos a cold drink
for the other. Cream of Spinach
Soup made with frozen spinach
and plenty of milk, or a Corn
Chowder of frozen corn and frozen
potato patties would be hearty and
satisfying. For the cold drink we
suggest Strawberry Lemonade
Punch, a combination of frozen
concentrate for lemonade and
frozen strawberries. Unopened bot
tles of soda can be carried along
(don't forget the opener!) and the
soda added to each cup of punch
according to taste.
The other half of this delightful
picnic basket could hold such solid
food as fried chicken or sand
wiches, fruit and cookies.
Corn Chowder
2 tablespoons diced salt pork
Va cup diced onion
1 package (12 ounces) frozen
potato patties
1 cup boiling water
l'i teaspoons salt
1 teaspoon pepper
1 package (10 ounces) frozen
whole kernel corn
2 cups milk
Fry salt pork in saucepan until
crisp. Add onion and saute gently
until transparent. Add potato pat
ties, water, salt, pepper and corn.
Bring to a boil. Cover; reduce heat
and simmer 3 to 5 minutes, or un
til vegetables are tender. Add
milk and heat thoroughly. Garnish
with chopped parsley, if desired.
Makes about 5 cups, enough for
5 to 6 servings.
Cream Of Spinach Soup
1 package (10 ounces) fruzen
chopped spinach
3''j cups vegetable liquid and
milk
3 tablespoons butler
2 to 3 teaspoon grated onion
2 tablespoons finely diced celery
3 tablespoons Hour
"A teaspoon salt
Dash of pepper
cup light cream or top milk
1 chicken bouillon cube
Cook spinach as directed on pack
age. Drain, reserving liquid. Add
milk to liquid to make 3kj cups.
Kids And Sandwiches
Natural Combination
SALAMI-COLESLAW
There's lively flavor in this Sa
lami Coleslaw Sandwich. Allow
three slices of rye bread per serv
ing. Spread 1-3 of the bread slices
with mustard. Top them with cot
to salami slices, then with pickle
slices. Spread next 1-3 of bread
slices with mayonnaise or salad
dressing and top with coleslaw,
tomato slices and crisp-cooked ba
con strips. Place coleslaw slices
atop salami slices. Spread re
maining bread with mustard, then
close sandwiches.
Informal entertaining, an in
creasingly popular American pas
lime year-round, is apt to be even
more casual in the summertime.
When friends drop in for a cool
drink and a little evening con
versation on the terrace, you may
find yourself wanting to invite
them to stay and make it a party.
With plenty of canned soups and
the makings for hearty sandwiches
on hand, you're never at a loss
for ways to whip up a delicious
last-minute meal for guests, un
expected or otherwise.
Since most households always
have a jar of peanut butler on
the pantry shelf, why not make
this perennial favorite the basis
of your planning for impromptu
entertaining?
The flavor of peanut butter
goes so well with most other
foods that it's a cinch to prepare
out- of- the- ordinary combination
sandwiches in minutes. Depending
on what else you have available
and the extent of your own imag
ination, you can come up with a
I sandwich that's different, yet de
licious, with very little effort.
For example, try peanut butter
and crisp bacon, peanut butter
and sliced banana, peanut butter
and chopped onion, peanut butter
and ham, or even peanut butter
with sliced cucumbers and toma-
i toes just to name a few possi
I bilities. You'll be surprised how
! many adults will love reviving the
i peanut butter nostalgia of their
j childhood.
Even better, try this idea for a
new and sophisticated party-time
FOR THE
Meadow Brook Carton
. . . Your Guarantee
of Delicious-Energy
Building Milk!
At Your Door or At
Your Favorite Store
Produced By A Locally Owned
And Operated Dairy
sandwich Savannah Sandwich
Loaf which can be prepared
ahead of time and stored in the
refrigerator for use later. If you
prefer, you can reheat the sand
wich before slicing and serving,
or simply dish it up cold. Either
way, for an appetizing soup com
panion, what could be better than
flavorful Bouillon-on-the-Rocks?
Savannah Sandwich Loaf
1 loaf French or Italian style
bread
l'i cups bread crumbs
'a cup water
"A teaspoon salt
1 tablespoon chopped parsley
Vi teaspoon Worcestershire
sauce
t cup finely chopped onion
lA teaspoon pepper
Vi cup crunchy peanut butter
2 .egg yolks, or 1 whole egg
Aluminum foil
Cut a V-shaped piece lengthwise
from the top of loaf of French
or Italian bread. Hemove piece
and with a fork pull out soft
bread crumbs so that an inch
shell of bread and crust remains.
Measure l'i cups crumbs and
mix with water, seasonings, pea
nut butter, egg yolks and meat.
Pile lightly into bread shell, cov
er with top crust and tie tightly
with string in about three places.
Wrap in aluminum foil and bake
in a moderate oven (350 degrees
F.) one hour. Cut into inch slices
and serve hot. Or may be cooled
in foil and chilled in refrigerator
and served cold. Hakes 8-10 sandwiches.
Almond Shrimp Filling
Good Sandwich Spread
Sandwiches are especial sum
j mer favorites and "Almond
Shrimp Filling" is an especially
good sandwich spread with its
crunchy roasted diced almonds
and chopped shrimp.
Almond Shrimp Filling
2-3 cup cooked or canned shrimp
'4 cup roasted diced almonds
'A cup finely chopped celery
ii teaspoon salt
'i teaspoon Worcestershire
Vi cup mayonnaise
Clean and chop shrimp. Blend
Makes about 1 cup filling,
well with all remaining ingred
ients. Spread on bread for sandwiches.
Sometimes you mothers feel
that youngsters would just as soon
have sandwiches for breakfast,
lunch and dinner. You also know
that every child at some time or
another runs into the kitchen with
a "let me help I want to cook,
too."
Direct that young energy into
simple sandwich preparation for
lunch. "Allow" your very young
ones to help and let old-enough
youngsters prepare a simple sand
wich meal menu an easy one
that won't discourage his young
eagerness.
Nearly Every Child Can Help
Gather together the bread and
filling ingredients you'll need and
set them out within easy reach of
your young helpers. Even the
youngest child can help you fetch
and carry. Let the youngsters
snrcad the slices of bread with
softened butter or margarine. Al
low older youngsters to blend to
cether the filling ingredients, mash
hard-cooked egg yolks and banan
as. For salely s sake, do any nec
essary (.'Hupping UClUlKllclUU.
You might prefer using assorted
dinner rolls instead of regular slic
ed bread which may be a bit large
ior small hands to nanaie. Also,
rolls need not be cut into serving
icccs, eliminating the need for
tnives.
Instead of cutting regular sand
wiches with knives, give children
cookie cutters for cutting sand
wiches into easy-to-handle pieces.
A youngster's favorite sandwich
seems to taste even better to him
when they're cute little animal
shapes. Have a bowl of raisins
handy for "eyes" and other facial
features.
Sandwich Meals Are A "Picnic
Youngsters love picnics so have
them carry their sandwich lunches
to the backyard or porch. Provide
brightly colored paper plates and
drinking cups. Children arc es
pecially intrigued with paper
"china," making clean-up extra
easy for you.
Have lots of paper napkins avail
able or give the kids hand towels
or paper towels which serve both
as place mats and efficient hand
wipers.i After mealtime, gather up
the hand towels and toss 'em into
the washing machine.
Keep the menus for sandwich
meals simple. Children cannot
usually cat heavy meals anytime,
and when temperatures soar, it's
difficult to interest them in food.
Light yet nourishing sandwiches
are so good for youngsters and
help them stay healthy and full of
energy. Enriched bread and rolls
with their valuable nutritional con
tribution of three essential B
vitamins and the mineral iron en
close healthful fillings.
Menus featuring a sandwich plus
a few crisp vegetable relishes, po
tato chips and lemonade or milk
is a child's idea of an elegant
meal. Add a mug of soup or a
"soup nog" a can of condensed
creamed soup beaten until smooth
and frothy with milk and a raw
egg if you wish.
Here are three sandwiches your
children are sure to like. Each
recipe makes six sandwiches, so,
if the children arc doing the prep
aration, you may wish to cut the
portions to four servings to make
mixing and assembling easier and
faster.
An older child will have little
trouble assembling Bologna on a
Bun. Have an assortment of rel
ishes handv for decorating the
plate, and a pitchcrful of milk
ready to pour into glasses. Let the
youngster serve the "meal." P.S.
Have a camera ready to catch the
proud grin on his face.
Bologna On A Bun
3 tablespoons chili sauce
3 tablespoons manyonnaisc or
salad dressing
6 enriched frankfurter buns
Butter or margarine, softened
6 slices blogna
Lettuce leaves
Blend chili sauce and mayon
naise or salad dressing. Spread
bottom halves of buns with butter
or margarine. Divide chili sauce
mixture between top halves of
buns and spread evenly. Fold
bologna slices in thirds and place
on bottom halves of buns. Cover
with lettuce and close sandwich
es with bun tops. Makes 6 sand
wichos.
No. of ingredients: 0. No. of
utensils: 10. Total preparation
time: 20 minutes.
, Banana Peanut Butter Sand
wich is also a good recipe for
young cooks to try their wings on.
It will be easier for them to mash
the banana rather than chopping
it safer, too. You grate and
measure the orange rind ahead of
time and refrigerate, wrapped in
waxed paper.
Banana-Peanut Butter Sandwich
Va cup peanut butter
Vi cup honey
2 teaspoon shredded orange rind
cup chopped banana (1 mid-
ium banana)
12 slices enriched white bread
Butter or margarine, softened
Lettuce leaves
Blend peanut butler, honey nnd
orange rind until smooth. Add
banana and mix lightly until blend
ed. Spread bread with butter or
margarine. Divide peanut butter
mixture between 6 bread slices and
spread evenly. Cover with lettuce
and close, sandwiches with remain
ing bread.
Makes 6 sandwiches.
No. of ingredients: 7. No. of
utensils: 9. Total preparation
time: 20 minutes.
Bacon and Egg Salad Sandwich
is designed for older children who
have already had some cooking
experience. Younger children can
help prepare the filling by stir
ring together the ingredients
(you've prepared them for mixing
ahead of time) and spreading the
filling on the bread.
Bacon and Egg Salad Sandwich
8 slices bacon, diced
6 hard-cooked eggs, diced
Vi cup mayonnaise or salad
dressing '
1 tablespoon prepared mustard
1 tablespoon finely chopped
onion
12 slices enriched white bread
Butter or margarine, softened
Lettuce leaves
Cook bacon unti crisp; drain.
Combine bacon and eggs. Blend
mayonnaise or salad dressing,
mustard and onion and stir into
egg mixture. Spread bread with
butter or margarine. Divide egg
mixture between 6 bread slices
and spread evenly. Cover with let
tuce and close sandwiches with
remaining bread. Makes 6 sand
wiches. No. of ingredients: 8. No. of
utensils: 9. Total preparation time:
30 minutes.
li desired, force spinach through
a coarse sieve, or blend in elec
tric blender until pureed.
Melt butter in heavy saucepan.
Add onion and celery and saute
1 minute. Then add flour, salt,
and pepper and stir until blended.
Add milk mixture and the cream
gradually, stirring constantly. Add
bouillon cube. Cook and stir over
low heat until thickened. Add spin
ach and heat thoroughly. Serve
in bowls or cups. Garnish each
serving with a dash of paprika.
Makes 5 cups, enough for 4 to 6
servings.
Chilled Spinach Soup: Prepare
Cream of Spinach Soup, cool about
30 minutes, then emu inorougniy
2 to 3 hours or overnight. If a
thinner soup is desired, add a lit
tle cream or milk before serving.
Serve in chilled cups.
Strawberry Lemonade Punch
1 package (10 ounces) frozen
strawberry halves, partially
thawed
1 can (6 ounces) frozen concen
trate for lemonade
134 cups water
2 bottles (7 ounces each) soda
water
Ice cubes
Press strawberries through a
sieve or ricer, or blend until
smooth in an electric blender. Dis
card or strain seeds. Place fruit
puree in a small punch bowl. Add
lemonade and water: mix well.
Just before serving, add soda wa
ter and ice cubes. Makes 10 serv
inas. about 4 ounces each.
For Picnic Thermos: Add the ice
cubes along with the lemonade
and water, mixing well. Chill
thoroughly before putting into the
thermos bottle ana carry the un
opened bottles of soda along, to
be added to each cup according
to taste.
.. , T ' , .
1 ;
veal scallopini
Veal Scallopini Simmering
While You Relax On Patio
Casserole Of Tuna
Hot Weather Fare
Make this hearty, delicious tuna
casserole for really easy hot
weather fare. Tuna combines in
terestingly with a variety of in
gredients, therefore it is ideal for
casseroles. For versatility and
economy, here is a best ever
recipe tasty tuna is combined
with colorful green beans, accents
of r red pimiento, pleasant bland
flavored macaroni, and savory
sauce, then topped with crunchy
potato chips.
Tuna Chip Casserole
1 cup elbow macaroni
1 can (GW or 7 oz.) tuna
1 can (1 lb.) cut green beans,
drained
1 can (10V4 oz.) condensed
cream of mushroom soup
Vi cup milk
1 canned pimiento, chopped
1 cup coarsely crushed potato
chips
Cook macaroni according to
package directions; drain. Com
bine all ingredients except potato
chips in l't-quart shallow baking
dish. Bake in moderate oven
(375 degrees F.) for 20 minutes,
remove from oven, and top with
potato chips. Bake 3 to 4 min
utes more. Makes 4 to 6 servings.
On those hot summer days when
you don't feel like cooking a big
meal, try this easy dinner dish.
It's a hearty combination of veal
cutlets, mushrooms and onions
with a special blend of Italian-style
seasonings.
If you prefer sitting in a lawn
chair to standing by (lie kitchen
range, then use an extension cord
for the electric skillet and prepare
dinner on the patio. After you've
browned Uic veal cutlets and add
ed the remaining ingredients, just
relax while the meat simmers.
Keep an eye out for inquisitive
youngsters who want to lift the
iid on the skillet "to see what
smells so good."
The enticing aroma of this Veal
Scallopini comes from the herbs
and flavorings. Orcgano, the popu
lar Italian-style seasoning, is in
cluded, of course. The dash of gar
lic salt and parsley flakes add their
touches of flavor, too. The ingredi
ent that blends and enhances these
Distinction Is Given
To Savory Meat Balls
Do meat balls a flavor favor
with chopped ripe olives, butter
milk, onion and other seasonings
for "Olive Meat Balls." They are
no trouble at all to prepare, and
the unique goodness of mellow
ripe olives places them in a meat
ball category of real distinction.
Olive Meat Balls
Vi cup ripe olives
"A lb. ground lean beef
"A cup buttermilk
1 teaspoon grated onion
Vi teaspoon Worcestershire
1 teaspoon salt
Pepper
Fine dry bread crumbs
Oil for frying
Chop olives. Combine with beef,
buttermilk, onion, Worcestershire
and seasonings. Shape lightly into
small balls and roll in crumbs
Fry in small amount hot oil.
Makes 6 servings.
SPRINKLE WITH ALMONDS
To make chocolate cupcakes as
luscious as almond-mocha candy,
frost them with packaged mocha
frosting and sprinkle generously
with roasted diced almonds. Add
a little almond extract to frosting
and sprinkle generously with roast
ed diced almonds. Add a little
almond extract to frosting for ex
tra flavor goodness.
Try these on your Bar-B-Cue
Nothing Simpler
Than Party Dips
When it's parly-time, it's dip
time and time for "Company
Avocado Dip." Nothing could bo
simpler to make in a mixing bowl
or electric blender man uns com
bination of California avocados,
blue cheese dressing mix, sour
cream and lemon juico. Suggest
ed "dippers:" Carrot or celery
sticks, cauliflowercttcs and green
onions cut into short lengths. Most
summer avocados from California
have pebbled, almost black skins
while other varieties are green
skinned. The fruit inside is always
the same, however light green
yellow and velvety-smooth.
Company Avocado uip
2 avocados
1 cup dairy sour cream
1 package (20 gm.) blu cheese
dressing mix
1 tablespoon lemon Juice I
Assorted raw vegetables
halves; remove seeds and skin.
Force fruit through sieve or wmz
in blender. Stir or blend in sour
cream, dressing mix and lemon
juice. Serve with vegetables as
"dippers."
Makes Vh cUps.
seasonings is lemon-lime carbon
ated beverage. The natural oils of
lemon and lime found in it are
expertly blended; they bring out
the best in other flavorings and
foods.
With such an easy main dish,
make the rest of the dinner simple,
too. Let the family help themselves
to a tossed salad made of greens,
tomatoes and cucumbers, and a
platter of sliced bard-cooked eggs
and cheese wedges. Add a basket
of hard rolls, then for dessert can
taloupe wedges and seedless green
grapes.
Patio Veal Scallopini
2 pounds veal cutlets, sliced H
inch thick
Vj teaspoon garlic salt
Vt teaspoon pepper
Flour
VI cup butter or margarine
1 medium onion, thinly sliced
Mi pound fresh mushrooms,
sliced
1 teaspoon parsley flakes
'I teaspoon oregano
Vj teaspoon snlt
1 bottle (7 ounces) lemon-lime
carbonated beverage
Season cutlets with garlic salt
and pepper, then dredge in flour
and pound lightly. Brown meat on
both sides in butter in skillet. Re
move meat and set aside. Add on
ion and mushrooms to skillet and
cook until lightly browned. (Add
a little moro butter, if needed.)
Stir in parsley flakes, oregano, salt
and carbonated beverage, blending
well. Add browned meat. Cover and
simmer until meat is tender, about
45 minutes to 1 hour. Add more
carbonated beverage if additional
liquid is needed. Makes S to 6
servings.
CAPTIVATING SALAD
Fill golden rings of California
midsummer cantaloupe with well
seasoned cottage cheese or chick
en salad. Garnish with crisp cu
cumber slices or radishes for a
captivating salad.
Cantaloupe And Ham
In This Hearty Salad
Salds are an appetizing mainstay
on meny lumnwar annus, and one
like "Hearty Cantaloupe Salad"
helps to explain why.
It's a colorful, refreshing com
bination of diccd:cantaloupe, cubes
of ham and torn 9ulad greens well
coated with dressing.
For "Hearty Cantaloupe Salad,"
cut 1 cantaloupe into halves; re
move seeds and rind. Dice melon
to make 2 cups. Combine with 1
cup cubed cooked ham and 3 ta
blespoons French dressing. Chill.
Toss melon mixture with 2 cups
torn salad greens and seasoned salt
to taste; add additional French
dressing or dairy sour cream or
mayonnaise to coat all ingredients.
This makes 5 to 6 servings.
Grandma to be crowned
OF
HOT WEATHER
DAYS
Lot Grandma
do your baking
Joryoii
js
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