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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
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S CHIP IL GTE
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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.
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