Image provided by: University of Oregon Libraries; Eugene, OR
About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 12, 1963)
Pirunie Dis'iimiciive '. The new soft moisturized prunes, winey and tart-sweet, lend themselves to the most delicious of confections grand to have on hand to enjoy over the holidays, elegant as stock ing stuffers, novel and distinc tive as gifts. Here's how to make some especially delecta ble ones: Prune-Nut Rolls I (They cut down into nice chewy slices) 2 cups sugar ' 1 tablespoon light corn syrup ' cup evaporated milk 2 cups chopped prunes . 2 tablespoons butter or mar ; garine 1 cup slivered almonds or ; chopped filberts 1 teaspoon vanilla ,' V teaspoon salt ; 1 cup toasted coconut I In a saucepan, mix sugar, . corn syrup and evaporated milk. Cook, stirring often, until Candy thermometer reaches 232 degrees, or mixture forms a soft ball in cold water. Add prunes and cook again to 232 degrees. Remove from heat and cool to lukewarm, 110 degrees. Add butter, nuts,, vanilla, salt and coconut; beat mixture un til very thick and almost cold. Immediately shape mixture into two rolls, about 5" long and 2" in diameter. Roll in coconut. If coconut does not stick easily, brush roll with a little corn syrup and roll again until well coated with-coconut. Wrap rolls tightly and let stand several hours before slicing. Makes about 30 slices. Pru-Nuche (Creamy patties like penur'ic, only better). '. 1 cup light brown sugar, packed 'i Vi cup granulated sugar - Vi cup light corn syrup ' Vi cup evaporated milk 1 1 tablespoon butter 1 teaspoon vanilla -." 1 cup chopped prunes Vi cup chopped walnuU or - pecans ';" In a large saucepan, combine brown sugar, white sugar, corn syrup and evaporated milk. Cook, stirring often, over mod erate heat to 238 degrees on candy thermometer, or until mixture forms a soft ball in cold water. This will take about 35 minutes. Remove from heat and add butter and vanilla; beat until mixture starts to stif fen slightly, then immediately stir in prunes and nuts. Con tinue to beat until mixture be gins to lose its gloss; immedi ately and quickly drop by spoonfuls on foil or wax paper. Let patties harden, then peel off paper, or use a spatula to lift each patty from paper. Makes about 30 2-inch patties. Honey-Orange Prunes (Confection soft and sweet) . 2 oranges - Mi teaspoon salt T Mi cup sugar ; i cup honey " Vi cup water " 3G pilled prunes - Remove peel from oranges, Jaking as little white membrane as possible. Cover peel with wa LOCKER MEAT A Good Christmas Gift! "WW Ib.tftfW Good & Choice Grain Fed Klamath Falls Beef Prices Includes: Cutting Double Wrapping Quick Freeiing m Ph 833431 1 o: 363 . prune confections ComrffecftioirD ter, add salt and bring to a boil; simmer Vi hour and drain. Repeat, drain and use scissors to cut peel into slivers. Com bine sugar, honey and water and bring to a boil.' Reduce heat, add peel and simmer about V4 hour. Press 1 pitted prune into a second prune to make 1 very plump fruit, 18 in all. Carefully add prunes to hot syrup and simmer about 15 minutes. Remove from heat and cool overnight in syrup. Reheat and simmer gently for about 15 minutes. Use a slotted spoon to remove prunes from syrup and place on a piece of foil or wax paper. Be sure to take plenty of slivered orange peel with each prune. Let prunes stand in a cool place (not refri gerator) for 1 to 2 days, or un til they dry slightly and can be picked up without dripping sy rup. Leave plain, or roll in granulated sugar as desired. Makes 18 prune confections. - . Fruit-Nut Bark (Prune-chocolatey and firm) 2 cups semi-sweet chocolate bits 1 tablespoon butter Vi teaspoon vanilla 1 cup slivered almonds or chopped walnuts 1, cup chopped prunes. In top of double boiler over simmering water, melt choco late and stir in butter and van ilia. Add nuts and prunes and mix. Use a broad spatula to spread mixture otP a "cookie sheet lined with wax paper or foil, making an oblong about 12" by 6". Chill until firm. Break "bark" into pieces, mak ing about 30. A thickly spread chocolate layer will make fewer pieces than a thinly spread lay er. This candy melts easily and should be kept in a cool place (not the refrigerator). ' Tropical Chewies Sugar coated peanut-prune balls Vi cup light corn syrup 2 tablespoons soft butter orj margarine 1 tablespoon warm water Vi teaspoon vanilla 23 cup regular or instant non-fat dry milk 2 cups chopped prunes 1 cup flaked coconut 1 cup chopped peanuts Colored sugar or sprinkles Thoroughly mix together corn syrup, soft butter or margar ine, water, vanilla and dry milk. In a separate bowl, mix toeether prunes, coconut and chopped nuts. Use your hands to knead 2 mixtures together until thoroughly blended. Shape into small balls and roll in col ored sugar or sprinkles. Makes about 2V4 dozen 2" balls. Cheese Prune Nips for your next party; They're bright lit tic bites, sharp and nippy. Cut 15 prunes in half. Combine cups grated Swiss cheese, 1 cup soft butter, lVi cups flour. Mi teaspoon pepper, Vi teaspoon salt and pinch of cayenne pep per. Divide into about 30 little balls and place on ungreased cookie sheet. Press a half prune into each ball and bake in a hot oven, 400 degrees, for SALE! Vi BEEF HIND Va FORE Va ib. 45c ib 55c ib. 39c MEAT CO. - 4335 Myrtle Creek OiiFt 10 to 12 minutes. Let them cool before handling ' as they arc fragile when hot.. i P. S. And the new moistur ized prunes themselves' just as they come from the package arc jolly ites to wrap fanci- ly in cellophane and slip into stockings. Oranges Enhance Holiday Punches Hot Eggnog (40 punch-cup servings) 8 eggs, separated 1 cup sugar 5 cups fresh orange juice 3 cups heavy cream Grated orange peel Freshly grated nutmeg or mace Beat egg yolks until thick and lemon colored; add Vi cup sug ar gradually, beating continual ly.- Heat orange imce to just below boiling; gradually pour over beaten yolks, mixing well Beat egg whites in large bowl until they hold in soft peaks, gradually beat in remaining sugar, until whites hold in stiff peaks. Heat cream to just be low boiling point. Fold hot! cream into egg whites. Combine hot orange mixture with cream mixture. Pour into large heal proot puncn bowl or pitcher bprinkle with grated orange peel and freshly grated nutmeg serve hot. Citrus-Cranberry Punch (12 punch-cup servings) 1 pint cranberry-juice cocktail chilled V cup fresh lemon juice 1 28-ouncc bottle ginger ale, chilled 1 orange, unpecled, cut into cartwheels l pint vanilla ice cream or sherbet sprinkle of nutmeg, mace, ginger or cinnamon In punch bowl, combine cran berry-juice cocktail, lemon juice and ginger ale. Add vanilla ice small mugs or punch cups gar nished with half orange cart' wheels, bpnnkle with a spice for additional flavor. RAISIN PRALINE CRUNCH Place 1 cup raisins in butter ed 8-mch square pan. Boil to gcthcr ?i cup butter and 1 cup brown sugar to hard ball stage. Pour over raisins. Top with (Bounce) package semi sweet chocolate pieces, spreading as they melt. Chill firm, (hen break into pieces. They're dclec tabic tidbits for an evening of bridge or TV. FOLCERS COFFEE 69c ... 1.37 ... 1.99 Instonf 89c South Stephens Mkt. 1S32 S. t. Stephen! Open T Deri 7:30-10.00 m 2 25 3 Ibt. 6 oz. A Gift From The Is A Gift From The Heart Christmas means giving. In this joyous, abundant season you'U want to make sure every- one receives a small token of your desire to give. And what better way than with a gift from your kitchen, the heart of your home? Here is a recipe that will yield four and one half pounds of the richest Brazil Nut Choco late Fudge you could wish for just right for gift giving, or fill ing the candy dish from which all can help themselves. It has several distinct advantages as well: easily assembled ingredi ents, short preparation time and versatility. ' AU ingredionts, with the ex ception of the margarine, can be found on your pantry shelf. Depend on evaporated milk to blend each ingredient into the smoothest textured fudge and convenient semi-sweet choco late morsels to add the rich chocolate flavor and color. For interesting decoration and a buttery, crunchy texture, Brazil nuts chopped or sliced do an excellent job. From this one basic recipe you can make large fudge squares topped with a hearty layer of chopped Brazil nuts. Or, to please those who love the smooth delicacy of a creamy bonbon, spoon part of the fudgo mixture into small paper cups and decorate with paper thin slices of Brazil nuts. You will find the nut meats slice easily if you first place them in a pan of water and then bring to a boil. Let sim mer a few minutes, drain and slice. Fudge balls are easier to handle if you cool the re maining fudge beforehand. Shape into 1-inch fudge balls . ; Brozil nut fudge Cookies Can Say 'Merry Christmas' To Good Friends Across The Miles A box of Christmas cookies mailed to a distant friend is as warming as a smile ana makes a thoughtful, personal gift. A little advance planning and careful packing will in sure the cookies arriving in as perfect condition as packed. Save the rich, crumbling-to- the-touch cookies for at home service and plan on shipping such favorites as bar cookies and drop and fruit cookies. A variety of these cookies may be selected to give festive van cty to the gift box and still ar rive in perfect condition. A sturdy packaging box is es sential for mailing cookies. Line for ChriSTnrs aivino Cheese-Olive Dressing A lively salad dressing and one that's no trouble to make. "Cheese-Olive Dressing" will give, a glamorous apprearance to a lettuce salad. Softened cream cheetc is blended with tomato juice, lemon juice, horse radish and small pieces of ripe olives. Meaty ripe olives en hance many salad dressings, vegetable sauces and meat gravies. Cheese-Olive Dretiing Kitchen and roll in chopped Brazil nuts, Good chocolate fudge in any form is a treat and especially at Christmastime. Braxil Nut Chocolate Fudge 1 tall can (1 23 cups) evaporated mills 3'i cups sugar 2 12-ounce jumbo packages or 4 6-ounce packages (4 cups) semi-sweet chocolate mor sels Vi cup butter or margarine 1 jar (any size) marshmallow cream 1 tablespoon vanilla lVa cups chopped Brazil nuts, divided Brazil nut slices Combine evaporated milk and sugar in a 3-quart saucepan. Place over high heat and bring to a full all-over boil, stirring constantly. Continue to boil, stir ring vigorously, 9 minutes. (Re duce heat, if necessary, to pre vent boiling over sides of pan.) Remove from heat, add scmi- swect chocolate morsels and stir until smooth. Add butter, marshmallow cream and vanil la; stir until blended. To Make Fudge Squares: Turn half of fudge mixture into buttered 3-inch square pan. Sprinkle with 1 cup of the chop ped Brazil nuts, pressing into surface. When cool, cut into squares. To Make Fudge BonBons: Spoon half of remaining mix ture into bonbon papers placed in small cupcake pans to hold round shape. Top each with a Brazil nut slice. To Make Fudge Balls: Cool remaining fudge until firm enough to handle. Shape into 1-inch balls and roll in remain ing chopped Brazil nuts. I YIELD: Approximately 4Vi pounds. it in wiixed paper and provide extra protection with a folded turquoise, pink or yellow paper napkin or paper towel. Have plenty of filler such as shred ded wax paper or crushed or shredded paper towels. Wrap each cooky separately In wax paper or plastic wrap. Or, wrap the cookies in pairs. To pack the box, place a layer of the shredded paper towel or wax paper filler in the bottom of the lined box and cover it with wax paper. Lay the wrapped cookies closely together on wax paper. Alternate layers of cookies and paper filling over the lop of the cookies to act as padding. The I Glamorous On Salad Va cup ripe olives 1 package (3 oz) cream cheese '.j cup tomato juice 1 tablespoon lemon juice 14 teaspoon prepared horsC' radish Cut olives into small pieces. Soften cheese with fork and gradually blend in tomato Juice. Stir in olives, lemon juice and horseradish. Makes about I'd cups. SECTION B I -' x-"; y"f4 y, A, J I Unique Shaped Dinner Rolls Add Special Interest To Table All you do is twirl a strip' of yeast dough to make these whimsical dinner rolls to grace your Christmas table. The sim ple shaping trick of twisting single strips of yeast dough three times, then spiralling each into a muffin cup gives Yeas' Twirls their intriguing appear- ancc and takes little extra prep aration time. To save lime on Christmas Day, prepare and freeze the baked rolls several weeks ahead. To freeze Yeast Twirls, wrap tho rolls ono layer deep in aluminum foil, label and freeze. At serving time pop the foil package of still frozen rolls into a moderate even (350 de grees F.) for about 10 minutes. The rolls thaw and heat through in the oven You can also prepare brown n' serve Yeast Twirls. Bake the rolls till they're done but not browned about 10 min utes. Cool, then wrap in foil and freeze or refrigerate. To serve, allow the rolls to thaw in their foil package at room tern pcrature about IS to 20 min utcs, then unwrap and bake in a moderate 7 minutes.' ovon about 5 to Unwrap refrigerated ' brown 'n serve rolls and pop directly into a moderate oven for 4 to 5 minutes. Brown n serve Yeast Twirls may be stored in the freezer up to two months; refrigerated rolls should be used within a week. box should be so full that you have to press down the lid to get it on. Wrap the box lightly with heavy paper and cord and address plainly. ' Here arc two bar cookies which travel well. Marbled Oatmeal Squares 1 cup flour V. teaspoon baking soda Mi teaspoon salt Mi cup soft butler or margar ine Mi cup granu'alcd sugar Va cup brown sugar 1 egg 1 cup chopped nuts Mi cup semi-sweet chocolulc pieces Sift together flour, baking soda and salt. Cream together butter, sugars and vanilla; beat in egg. Blend in flour mixture stir in nuts. Spread in greased 13" x 9" x 2" pan. Sprinkle chocolate pieces over batter. Place in 375 degrees F. oven for 1 minute. Remove from oven and run knife through bat ter to marble. Itcturn to oven and hake 12 to 14 minutes. Cool Makes 48 rectangles, Wrap in plastic wrap or wax paper to ship. Apricot Squares 23 cup dried apricots Mi cup soft butler or mar' garine Va cup sugar 1'- cups flour Mt teaspoon baking powder Vi teaspoon sal' 1 cup brown sugar, firmly packed 2 eggs, wc.ll beaten V4 teaspoon vanilla Mi cup chopped nuts Rinse apricots; cover with wa ter: boil 10 minutes. Drain cool; chop. Mix together but ter, sugar and 1 cup flour Pack into greased 8" x 8" x 3' pan; bake In moderate oven (350 degrees F.) 25 minutes Sift together remaining Vi cup flour, taking powder and salt uraouany neat nrown sugar into eggs; mix In flour mixture (hen vanilla, nuts and apricots Spread over baked layer. Bake 30 minutes or until done. Cool in pan. Cut into 16 squares Sprinkle with confejtioncrs sue ar if desired. To ship wrap in plastic wrap or wax paper. THURSDAY, DECEMBER 12, iiuuni yeast I twirls No matter when you choose to prepare the rolls, be sure the dough Is made with enriched flour. Enriched flour for all your home baking is your as surance of incorporating the nutritional benefits of three es sential B-vitamins and the min-' oral iron into all meals. Yeast Twirls 2 packages yeast, compressed or dry V4 cup water (lukewarm for compressed yenst, warm for dry) 1 cup milk ii cup sugar Vi cup shortening or oil 2 teaspoons salt S cups sifted enriched flour (about) v 2 eggs Melted butter or margarine Soften yeast in water. Scald milk. Measure sugar, shortening or oil and salt into large bowl Add hot milk, stirring until su gar dissolves and shortening melts. Cool to lukewarm. Stir in about 1V4 cups flour and beat well. Beat in softened yeast and eggs, Mtr in enough more flour "" a uu uuugn. iurn oui on iignuy floured board or pas' iry cioin and knead until smooth and satiny. S to 8 min tiles. Shape into ball and place in iignuy greased bowl, turn ing to grease surface of 'ball. Cover and let rise in warm place (80 degrees to 85 degrees c.) until doubled, about 1V4 hours. Punch down. Divide dough in half and shape into smooui balls. Cover and lot rest 10 minutes. Roll each half of dough to 12xl5-inch rectan gle. Brush with butler or mar garine. Fold in half lengthwise to form Gxl5-inch rcctnngle. Cut into 15 lxB-inch strips. Stretch each strip and twist three times. Place ono end in center of ungreased medium muffin cup and let strip fall Into cup in spiral, tucking other end to underside. Brush with butter or margarine. Let rise in warm place until doubled, about 30 minutes. Bake in moderate oven (350 degrees F.) 15 to 20 mill utcs or until golden brown. He move from pans and brush with butter or margarine. Makes 2Vi dozen rolls. If you don't sift and in the absence of other directions, spoon flour directly from con HRFICf HOLIDAY DISSS ftf Build Your Holiday Meals Around Health Building Milk Meadow Brook DAIRY Locally Produced By a Locally Owned Dairy , 1963 ROSEBURG, ORE. tainer into dry measuring cup, level off, then remove two lev el tablcspoonfuls, according to USDA recommendations. Note: If self-rising flour is used, omit salt. Molded Salad Colorful Treat Molded Cranberry-Orange Salad (4 to 6 servings) 1 cup cranberry-juice cock tail 1 3-ouncc package lemon, or ange, raspberry or cherry flavored gelatin 2 oranges, peeled, cut Into bite-size pieces (1 cup), re serve julco 1 cup dairy sour cream Vi cup chopped nuts Salad greens Heat cranborry-juice cocktail to boiling point; remove from heat and stir, in gelatin until dissolved. Chill until consisten cy of unbeaten egg white. Fold in orango plecus; and juice, dairy sour cream and chopped nuts. Pour into a 1-quart mold. Chill until firm. Unmold on sal ad greens. . Jellied Orange-Applesauce Cups (6 to 8 servings) 2 oranges, peeled, diced, re- serve juice ' 2 tablespoons sugar 1 1-pound can applesauce (1H cups) VS cup thinly sliced red mar aschino cherries with syrup 1 envelope unfavored gelatine 23 cup fresh orange juice 1 tablespoon fresh lemon juice Salad greens 1 orange, peeled, sliced Into cartwheels Combine diced orange and juice, suga.', applesauce and maraschino cherries with svruD. in a mixing bowl. Soften un favored gelatine in orange juice and lemon Juice; place over low heat and stir, until gelatine is dissolved. Add to applesauce mixture. Rinse indi vidual molds ' in cold water. Spoon applesauce-orange mix ture Into molds. Chill until firm. Unmold salads on crips greens; garnish with orange half-cartwheels. A Delicious Flavor For Any Holiday Occasion ICR RCAM H A'HttU ( ,,, li mm I ... dairy f ' t 4
