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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Oct. 17, 1963)
Classic Oriental Tuna Delicious Main Dish Take a can of tuna, a skillet, mushroom slices in a harmoni and a classic Oriental rcciDc.lnus hlenri nf textures, color and Then take a few moments in the; flavor. Serve Tuna Oriental with; kitchen, ten or so should do it.ifluffy Chinese rice for maximum and you'll have a quick and de-1 authenticity. Chopsticks, if you! ucious main msn, ideal for the have them, but any way it's family and perfect for a speedy1 eaten; Tuna Oriental is delicious company meal. The Oriental fare. sRiuei lecnnique is not only fast; itre mitfitinnall,, TL.1 it s nutritionally correct. The quick "crisp-tender" cooking of the vegetables protects their vitamin content, and the vege table oil from the can of tuna, used for sauteeing, is high in desirable polyunsaturates. Tuna has been merging with cuisines all ariund the world for many, many centruries. The early Greeks were expert tuna fishermen, and an ocean and a continent away, the lncas and the civilizations which preceded them harvested the abundant Tuna Oriental I 2 cans (m or 7 ounces eacnj luna in vegeiaoie on 1 cup diagonally cut celery 1 green pepper, cut in strips 6 scallions, cut m V inch slices Vi pound mushrooms or 1 can (3 or 4 ounces) sliced mushrooms 1 teaspoon monosodium gluta mate 1 tablespoon soy sauce Vs cud sherry Drain oil from one can of the tuna into skillet; heat. Add vege- supply of tuna off the Peruvian tables; sprinkle with monosodi- shores. But it was not until thejuin glutamate. Cook, stirring beginning of the twentieth cen-frequently until crisp tender, tury that tuna began the amaz-lAdd tuna, soy sauce and sherry; ing saga which has made it 'heat to serving temperature. number one fish on American jServe with Fluffy Chinese Rice. ft. :L--Lr".. 4 teL- mm SECTION A 245-63 THURSDAY, OCTOBER 17, 1963 pear shake laoies. iirst canned by an enterprising San Pedro canner, tuna's mild and delicate flavor found ready public acceptance. This event heralded the start of a new food industry in the Uni ted States destined to double! and redouble with each decade. By 1962 nearly a billion cans of tuna were consumed in American households. . Tuna Oriental is as handsome to look at as it is good to eat. Bright green pepper strips, pale green scallions, and creamy chunks of tuna combine with yield: 4 servings. Fluffy Chinese Rice 1 cup long-grain rice 1 cups cold water Place rice in 2-quart saucepan with tightly fitting lid; add 1941 cups cold water. Bring to boll over high heat (about 5 minute Turn heat to low; cover tightly and let simmer for 20 minutss, until dry. Turn off heat. Allow rice to stand, covered, another 20 minutes. Fluff and serve im mediately, or keep warm in oven. Yield: 3 cups cooked rice. Canned PearShake Refreshing Milk shakes and teenagers go together like crackers and cheese. Here's a shake that will appeal not only to teenagers, but to everyone in the family from toddlers to their grandpar ents. It's Pear Shake, a delight-; ful comoination of three won derfully nutritious ingredients. Canned Bartlett pears, vanilla ice cream and whole milk are all you need to make this satis fying treat. Put them together in a blender of mixer, give it a 1 ' -SM k tr quick whirl, and the creamy i Mocha Shake. Weight watchers thick chilled shake is ready to will want to make their Pear pour into tall glasses. Top withjShakes from low calorie i c e a shake or two of nutmeg andcream, skim milk and dietetic serve with straws. jpack. canned pears. You who Breakfast Time For Family Fondly remembered in manyi Sift together flour, baking pow- households are the family break- der, salt, spices and sugar. Com fasts of old. Everyone gathered bine cereal wilh' applesauce. at the breakfast table and, over: eggs, oil and raisins; let stand tuna Oriental The first time you try Pear keep two or three flavors of ice' Shake you'll be so pleased with cream on hand will have loads the intriguing fruit flavor the'of fun discovering exciting new canned Bartlett pears give that pear and ice cream, comuina you'll want to make it over amotions. over again. And, if you're the However you "pain up" pears type that likes to experiment in milk shakes, keep a good sup- with recipes, you'll find P e a rply of canned Bartlett pears onj Shake otters many exciting van-. nana ana you re sure to nave ations. ' I the making ol an all-time lavor- Chocolate lovers may like to ite, Spicy Pork Chops Fixed In Advance Even the young football play ers in your household will find this a filling dish and yet most of the preparation can be done long before the dinner hour rush.. Pork Chops In Pepper ' Cream Sauce 6 loin pork chops, cut 1-inch thick Vi teaspoon of whole Muntok white peppers (10 or 12) i Vi teaspoon of thyme 1 tablespoon of instant minced onions 1 (one inch) piece of bay leaf Vi cup of dry white wine 2 teaspoons of Chinese herb seasoning 1 teaspoon of beef stock base Vi cup of water 2 teaspoons of arrowroot Vi cup of heavy, cream Arrange chops in glass bak ing dish. Crush peppers and thyme and combine with onions, bay leaf, and wine. Pour over chops and refrigerate for sev eral hours or overnight. About H Your Paper Has Nor Arrived By 6:15 P.M. Dial OR 2-3321 Between 6 & 7 P.M. add chocolate syrup, or even go a step further and put in a dash of instant coffee for a Pear Pear Shake 2 canned Bartlett pears halves 3 tablespoons pear syrup Vi cup cold milk . 2 to 4 scoops vanilla ice cream Nutmeg, to sprinkle on top Combine pear halves and syr up, milk, and ice cream (Amount depends on thickness you like) in blender of mixer. Blend or mix until smooth and thick. Pour into tall glass and sprinkle with nutmeg. Serve with straws. Make 1 serving. a hearty repast, exchanged plans for the day's activity. Lament ed by some as evidence of the until most of the moisture is taken up about 5 min. Beat well Add sifted dry ingredients, stir- 2 hours before serving, drain chops and dry well with paper towel. Rub heavy frying pan with piece of fat from chops, brown chops well and pour off excess fat. Sprinkle chops with seasonings. Combine beef stock base and water; pour over, chops along with marinade. Cover and cook over low heat until tender (about IVi hours). When done, take out chops and keep on warmed platter. Combine arrow root with tablespoon of cold wa ter. stir into sauce in fry pan Cook, stirring constantly, until thickened. Stir in cream. Pour over chops. Serve at once MILK . . . The Drink For Healthy, Mentally Alert ' Youngsters SERVE the FINEST Meadow Brook Milk A locally Produced Dairy Product ' M dairy . mUI frit m passing of yet another element ring only until combined. Spread, Crape Sauce Companion For Your Roast Turkey One Thursday a year is not'or dark meat and stuffing nearly often enough to serve a beautifully browned roast turkey and stuffing. This is especially true when the turkey is pur chased frozen and already stuff ed with a well-seasoned bread stuffing. The turkey goes from wrapper to roaster and into the oven in a matter of minutes. While the turkey is a-roasting there is time for a bit of show off "saucery" to delight family or friends. What could be more elegant than a Delicate White Grape Sauce? The fresh yellow. heat. Stir a little of the hot mix- color comes from egg yolks, ture into the egg yolks. Beat egg blended into the smooth sauce. iyolks into hot mixture. Season Halved white grapes enhance Uith pepper. Add grapes. Serve this delicacy which is spooned hot with roast turkey and stuff- lavishly over the slices of light ing of family stability, and by oth ers who see the eat-and-run sys tem leading to nutritionally scanty breakfasts, there is per haps reason to attempt a return to the earlier custom. When possible, why not set a pretty and appetizing breakfast table and rouse all family mem bers in time to be present for a nourishing morning meal. You'll have no trouble' with breakfast attendance when the menu Includes Raisin Bran Muffins. These fruit-filled muf fins arc best served hot. With them, serve tomato juice, as sorted ready-to-eat cereals, cof fee and milk. Another hot bread treat your family will applaud is Apple sauce Raisin Coffee Cake. Serv- Delicate White Grape Sauce 2 chicken bouillon cubes xh cups water 2 tablespoons butter 2 tablespoons flour l'ii teaspoons lemon juice 2 egg yolks Pepper ,2 cup halved seedless grapes Dissolve bouillon cubes boiling water. Melt butter in a saucepan. Blend in the flour. A the bouillon and lemon juice while stirring. Remove from the Wahl's r Roseburg Meat Co. 316 N.E. Wincheitcr, at the Triongle .... Ph. 673-8091 Open Monday through Saturday, 9:00 A.M. to 6:00 P.M. CDCF7FD niriff Includes: Steaks, Roasts, rKttlcK rALroft"' . Gund b..,, Short Ribs, Sausage. 25 1349 5(Ks $2598 LET US CUT & WRAP YOUR DEER DCCC F0R Y0UR COCKER . . .K. Falls j r DCCr Grain Fed . . . Half or Wh. lb. 43C Smoked Pork SHANKS 15 Bacon SQUARES 19 Old-Fothion FRANKS 39 BONELESS STEW BEEF 69 T-Bone CTCAIf Well l"l Trimmed 89 Sirloin Tip STEAK 89' Van Dine's Chunk B010GNA 39 Blade Cut ROAST 49 Leon Slab BACON 59 BONELESS TOP SIRLOIN . . 89 ed warm in hearty squares, this spicy bread features whole bran cereal. It teams nicely with grapefruit halves, Corn Flakes, coffee and hot chocolate. For a weekend breakfast or brunch, consider Corn-Crisped Ham and Potato Patties. This hearty entree needs only fruit juice, buttered whole wheat! toast, milk and coffee as accom paniments, and is notably quick to prepare. Raisin Bran Muffins 1 cup whole bran cereal with wheat germ ' cup milk 1 egg Vi cup soft shortening 1 cup sifted flour 2Vi teaspoons baking powder Vt teaspoon salt - V cup sugar 1 cup seedless raisins Combine cereal and milk; let stand until most of moisture is taken up. Add egg and shorten ing; beat well. Sift together flour, baking powder, salt and sugar; mix in raisins. Add to first mixture, stirring only until combined. Fill greased muffin pans 23 full. Bake in moderate ly hot oven (400 degrees F.) about 25 minutes. Serve immediately. Yield: 12 muffins, 2Vfe inches parrip in diameter. Applesauce Raisin Coffee Cake 1 cup sifted flour 3 teaspoon baking powder Vi teaspoon salt Vi teaspoon cinnamon Vt teaspoon ground cloves Vi teaspoon nutmeg Vt cup sugar 1 cup whole bran cereal 1 cup sweetened applesauce 1 egg Vi cup vegetable oil Vi cup seedless raisins in greased 8 x 8-inch baking pan. Combine sugar and cinnamon; sprinkle evenly over coffee cake batter. Bake in moderately hot oven (400 degrees F.) about 25 minutes or until done. Serve warm, cut in bars or squares. Yield: 8 - 9 servings. Corn-Crisped Ham And Potato Patties 3 cups ground cooked ham 1 cup seasoned mashed potatoes 1 tablespoon finely cut parsley 4 cups corn flakes or 1 cup packaged corn flake crumbs Vi teaspoon seasoned salt Vi cup evaporated milk Combine ham, potatoes and parsley. Shape mixture into 10 patties. If using Corn Flakes, cru3h into fine crumbs. Com bine corn flake crumbs and salt. Dip patties in evaporated milk, then roll in seasoned corn flake crumbs. Place patties in shallow baking pan lined with aluminum foil. Bake in moder ate oven (375 deg. F.) about 15 minutes. Yield: 5 servings, 2 patties each. Well-trimmed Rib STEAK ... 75 Flavorful ROUND STEAK 85 J J T I ' mm DIET-SLICED BREAD Vi cup sugar Vi teaspoon cinnamon GV Church Hosts Fellowship Meet The Garden Valley Commu nity Church hosted a fellowship meeting Monday. Principal speakers were the Rev. Gutgee of The Dalles, who spoke in the afternoon, and the Rev. Carver of Salem who gave the evening message. The Carvers were formerly ministers to the California Evan gelistic Church of Winston. They are now doing evangelistic work at Salem, reports Addle Schnei der, correspondent. Other church dignitaries who attended with their wives were the Rev. Mr. Murray of Brush Wash.; the Rev. Mr. DcCarlo of Myrtle Point; the Rev. Mr. Whitlier of Grants Pass; the Rev. Mr. Hilligoss of Salem; the Rev. Mr. Moll of Portland, who is district super- intendant of California Evan-! gelistic churches, the Rev. Mr. Shore and the Rev. Mr. Solomn both of Eastside; the Rev. Mr. Dishong of Mill City; the Rev Carl A. Schmidt of Sutherlin and the Rev. Mr. Hunter of Sutherlin. An outdoor picnic was held at the tree grove at the Carl Schmidt gardens. . . . even less calories per slice than half a grapefruit Praise be! Diet-Sliced Hollywood Bread, tender-textured and satisfying, tastes so good! Good things go into it, that's why. Sesame seed and golden wheat. And nine fresh, vitamin-packed vegetable flours lettuce, carrot, celery, parsley, to name a few. And still, even less calories than half an average grapefruit! Good idea? ... Good bread! ...46 " ok calories per Diet-Slice T4S1 NE Stephtnt 672-481 1 OPEN THURS.&Fm. NIGHTS til 9 HOLLYWOOD BREAD DIET PLAN "What Have You Got To Lose?" Send NOW for brand-new free diet plan. Simply fill out coupon and mail along with end-label from" loaf of Hollywood Bread. Hollywood (i Motional Baker $ Strtlcts, Inc. BREAD i U P.O. BOX 715 HOLLYWOOD, FLORIDA Enclosed is the end-label from HOLLYWOOD BREAD. Please RUSH "What Have You Got To Lose?" Name Address Cily.
