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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 21, 1963)
hp 0 sticky bottom opple dumplings Corn Meal Enriches New Apple Dumpling Think of fall and you think of apples. There's the rosy lunch box apple, the quartered apple for after-school snacks and the he-man's favorite, apple pie. Not to mention homey favorites like apple crisp, sweet n tender bak ed apple and apple dumplings. Here's an apple dessert . that combines sweetness with flavor ful apples and tender pastry and it's good enough to become an old favorite with your fam ily. Apples are folded inside ten der, pastryish squares of dough. Then they're baked in a but tery, sweet syrup for their "sticky bottoms." They're easy to make, too. Here's how. For the syrup, just combine sugars butter and water in a saucepan and heat. Then make the dough which contains corn meal for an interesting texture with slight Chicken Salad Is Served Hot Chicken' salad is such a tried and easy dish that it's no won der it is a universal party luncheon favorite. The next time you're a hostess, serve it but with a difference which will bring you compliments galore Toss your salad as usual. Then, instead of serving it, cold on a lettuce leaf, spoon the salad into individual casseroles, top each with croutons and grated cheese, and bake brief ly. You'll find that the heat brings out a marvelous new fla vor, created by the blend of mayonnaise or salad dressing, toasted almonds, celery, cheese and condiments. , Chicken, or turkey if you pre fer, prepared this way is a real gourmet treat. Hot Chicken Little Salads 2 cups cut-up cooked chicken or turkey 2 cups chopped celery Vt cup chopped toasted al monds VS teaspoon salt 1 tablespoon minced onion 2 tablespoons lemon ,'uice 1 cup mayonnaise or salad dressing 1 23 cups plain or seasoned croutons Vi cup grated American cheese Combine chicken, celery, al monds, seasonings and may onnaise or salal dressing; toss lightly. Pile into individual cas seroles. Top with croutons and grated cheese. Bake in 450 de degrces oven for 10 minutes. Serves 4. crUnchiness. The fresh corn fla vor ot enriched corn meal is just right with apples, too. After the dough is rolled out and cut into squares, mound chopped apple on each square. Then bring up the corners of 'dough to seal the apples inside. The dumplings are sweetened when they bake in syrup. Es pecially good served hot with cool milk or cream, this apple dessert is sure to please family or guest appetites. Sticky-Bottom apple Dumplings Makes 6 servings Syrup: Vt cup granulated sugar Vt cup firmly-packed brown sugar 2 tablespoons butter or mar garine 1 cup water Dough: 1 cup sifted all-purpose flour Vt cup enriched corn meal 2 tablespoons sugar . 3 teaspoons baking powder Vi. teaspoon salt Vt cup shortening, soft Vt cup milk Filling: 2 teaspoons 'lemon juice Vt teaspoon cinnamon 1 cup chopped peeled apples Heat oven to hot (40O Deg. F.). For syrup, combine all in gredients in saucepan Bring to a boil; reduce heat and simmer 5 minutes. For dough, sift together flour, corn meal, sugar, baking pow der and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk gradually mixing ngntly until mixture is dampened. (If necessary, add a little more milk to make a soft dough). Turn out on lightly floured board or canvas; knead gently a few seconds. Roll out to form 12x8-inch rectangle. Cut into six 4-inch squares. For filling, sprinkle lemon juice and cinnamon over ap pies; toss lightly. Place a heap ing tamespoomul of apples on each square. Bring corners of dough up over apples; pinch edges together to seal. Pour syrup into a 9xl3-inch baking pan. Place apple dump lings in syrup. Bake in pre heated oven (400 Deg. F.) about 20 minutes. Serve warm with cream. 1 Homemade Soups l!r- rL;ll.. r ror imiiy iays The days of the old-fashioned range with the simmering pot of soup on the back burner may be gone, but the days of home made soup are still here. Homemade cream soups don't require long cooking. The base is an easy-to-make cream sauce different seasonings and in gredients give each its own spe cial flavor, and cream soups are good menu ideas when your refrigerator offers small amounts of mea's and vege tables. Cream Of Asparagus Soup 1 10-ounce package frozen asparagus cuts, or 1 lb. fresh asparagus Vt cup minced celery Vt cup butter (Va stick) 1 tablespoon minced onion 3 tablespoons flour . Vt teaspoon salt Dash pepper 1 cup milk Vt cup cream Cook asparagus and celery in a small amount of boiling, salt ed water until tender. Drain saving water. Press asparagus and celery through sieve or pureeing device. Add enough cooking liquid to make one cup. Melt butter in sauce pan, add onion and same until tender, do not brown. Add flour and blend well. Add milk and cream, stirring constantly and cook until smooth and thicken ed. Add asparagus puree and seasonings. For a creamier con- sistency whip in blender for a minute. Serve in warm soup bowls. Makes 3 to 4 servings. Cream Of Chicken Soup Vt cup butter (Vt stick) 1 tablespoon minced onion 2 tablespoons minced celery 2 tablespoons flour ; cup chicken broth 3 cups milk Vt to Vt cup chopped chicken Salt and rapper to taste Finely minced parsley Melt butter in hea"y sauce pan; add onion and celery and cook and stir until onion is transparent. Add flour and blend. Add chicken broth and cook and stir until smooth and thickened. Add milk gradually, stirring constancy. Season .with salt and pepper to taste; add chicken and cook and stir un til mixture bubbles. Serve at once in warm soup cups top ped with minced parsley. Makes 4 to 5 servings. Note: If chicken broth is not available, substitute 1 cup milk and add 4 chicken bouillon cubes. Turkey broth and stock may be substituted for chicken SECTION A THURSDAY, NOVEMBER 21, 1963 275-63 New Nut Bread Rich With Figs Here is I deliciously flavored nut bread, rich with dried figs, pecans and sherry. Moist, ten der a real treat served plain or spread with butter or cream or Cheddar cheese. Good for lunch boxes, tea table sand-! wiches or for snacking. Sherry-Fig Nut Breed (Makes 1 large loaf) -1 cup dried figs cup sherry H cup boiling water 3 cups sifted all-purpose flour lvj teaspoons salt 3 teaspoons baking powder 23 cup sugar 1 egg, beaten V cup soft or melted short ening Vt cup chopped pecans 1-j teaspoon maple flavoring Clip stems from dried figs; cut fruit in small pieces. Com bine figs, sherry and boiline water; set aside. Resift flour with salt, baking powder and sugar into a mixing bowl. Add fig mixture, egg, shortening. nuts and flavoring; mix until well blended. Turn into a well greased 10x5x3 inch loaf pan. Let stand 20 minutes. Bake in a moderate oven (350 degrees F.) 55 to 60 minutes or until loaf tests done. Remqve from oven and let stand in pan 10 minutes before turning out on wire rack to cool thoroughly be fore storing or slicing. It Your Paper Hoi Not Arrived By 6:13 P.M. Dial OR 2-3321 Between 6 17 P.M. Grated Cheese Enhances This After-Game Dish A nearty, last-to-fix main dish for a weekend brunch or for enjoying after the football game, "Almond Egg Bake" will send your culinary stock soar ing with friends. Eggs are brok en over browned slices of pork luncheon meat, and a mixture of roasted diced almonds, grated Parmesan cheese and chopped parsley is spooned over the top before a quick trip to the oven Almond Egg Bake Vi cup roasted diced almonds Vt cup grated Parmesan cheese 1 tablespoon chopped parsley 1 cn (12 oz.) pork luncheon meat 6 eggs Combine almonds, cheese and parsley. Cut meat into 6 slices; brown in oven-proof skillet. Break 1 egg over each slice. Spoon almond mixture over eggs. Bake in 350-degrce (mod erate) oven 5 to 7 minutes. Serve immediately. candied orange cups Pumpkin Adds New Flavor Lovely to look at but even better to taste, this Filbert Pumpkin Cake is delightfully different. A triple layer picture of perfection, it is delicately spiced and highlighted with toasty filbert morsels. The fall favorite, pumpkin, adds fascin ating flavor and keeps the cake especially moist if there hap pens to 'be any left! With the new crop of filberts just being harvested, you're as sured of getting the freshest nuts possible. This larger and cultivated cousin of the hazelnut has a distinctive flavor which is enhanced by gentle toasting before adding to your favorite recipe. Use this tasty nutmeat in any recipe calling for nuts for a glamorous flavor change. For nibbling, toast whole fil berts with a bit of butter and salt them while still hot from the oven. Irresistible! This week make fall come alive by serving Filbert Pump-I kin Cake. Add toasted chopped filberts to your favorite butter icing and spread generously on each layer. Sprinkle sliced fil berts ever the top for the finale and watch your masterpiece disappear! Filbert Pumpkin Spice Cake 1 cup chopped filberts, toasted Vt cup shortening 1 cup sugar 1 cup brown sugar 2 eggs, beaten 1 cup cooked, mashed pump kin 3 cups sifted flour . 4 teaspoons baking powder V'4 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon Vt teaspoon nutmeg Vi teaspoon cloves Vt cup milk lo toast filberts, spread on baking sheet and toast in 275- degrce oven for 20 minutes orloil. until golden. Cream shortening gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alter natcfy with milk to creamed mixture, rold in filberts. Bat ter will be heavy. Pour into three greased and floured inch layer cake pans. Bake in 350-dcgree oven for 30 minutes Cool 5 minutes in pans; then remove to cooling racks to cool completely. Add toasted chop ped filberts to butter icing for frosting, and garnish with sliced filberts. TWO VARIETIES Sardines from Norway come in two varieties, brisling and sild. Brisling are noted for their juicy plumpness, while sild arc firmer fleshed. Both are pack ed in convenient size cans in either pure olive or natural sild J u mumm m i'i i -ii rn T J MILK lb AND THE r Holiday Season Go Together r -""HIT..,, if Go You Indians Beat Grant! Meadow Brook DAIRY Locally Owned & Operated 3 0 O THURS., FRI., SAT. . . . NOV. 21, 22, 23 DAYS 672-481 1 STEPHENS A Spicy Beet Salad Good For Big Crowd When it's your turn to make the salad for the church sup per, or social circle, here's a recipe to fill the bill. Make it marinated beets, a delicious spicy swect-sour salad. The rec ipe makes about 3 quarts or 24 servings. Marinated Beets 6 (16 to 17 ounce) cans sliced beets, drained 2 cups vinegar 1 cup corn oil 1 cup sugar; Vt cup prepared horseradish Vt cup grated onion 4 teaspoons salt Combine all ingredients, mix ing well. Let marinate in re frigerator at least 3 hours, stir ring occasionally. Makes about 3 quarts. MJB COFFEE 1 lb. 65c 2 lbs 1.29 3 lbs. 1.93 6 oz. Instant 99c 10 oz. Inst. 1.39 PEARSON'S MARKET "At The Triangle" It's Easy to Place A News-Review Classified Want Ad Mail Your Want Ad Today Enclosed $.. Please publish the follow ing classified ad for days Be sure to enclose payment CASH RATES Lines 3-doys 6-Doys 30-Days 2 $2.00 $2.75 $6.00 3 2.75 3.75 8.00 4 3.50 4.75 10.00 5 4.25 5.75 12.50 6 5.00 7.00 15.00 Above rates subject to 50c service charge for credit. Count 5 words per telephone number. line. Be sure to count the addressor Classification WRITE YOUR AD BELOW NAME ADDRESS . Moil Your Classified Ad With Payment To The Classified Advertising Deportment, The News-Review, Roseburg, Oregon NEWS-REVIEW CLASSIFIED WANT ADS MARKET PLACE OF DOUGLAS COUNTY S CHIP IL GTE OPtN THURSDAY t FRIDAY NIGHTS UNTIL 9 tmkso mm Hero's what you got: t 11A IO IL TIIDICV K IM'IL'W. lUIVIVtl 3 lbs. yams 2 pkgs. frozen peas -frl bunch celery ir can cranberries 1 pkg. dinner rolls 2 qts. milk it pumpkin pio (LimH: 7 dinner per family) Here's eaDD yu dl : -. - , i i .. I .,.J7C Family purchases . . . made Thursday, Friday & Saturday, November 21 , 21, 24 . . .wn.cn accurrwianveiy roroi -or more-will give you a complete Thanksgiving dinner. Save your cash register or charge slips. Ask a Wards sales clerk for direction in securing your complete turkey dinner. Read For Profit - Use for Results!
