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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 16, 1964)
, f . ; - ROSEBURG, ORE. THURSDAY, JANUARY 16, 1964 13-64 tu. Mr, ii . , . cherry nut breakfast squares Try Cherry Nut Squares Imagine a bread with such rich goodness, it seems more like cookies. That's Cherry Nut Breakfast Squares, and they are a perfect selection for Sun day morning. - Made from a simple yeast: dough, the squares have a top- ping of packaged corn flake crumbs, maraschino , cherries, brown sugar, almonds and but ter. Served warm, Cherry Nut Casseroles Help Budget Casseroles treat your food budget kindly, too, for their goodness depends not on expen iive ingredients but on an im aginative selection of foods plus judicious seasoning. The filling can be almost any array of left over or inexpensive foods, all bound together deliciously by a well - seasoned sauce and crowned with the tender biscuit, muffin, dumpling or pastry top ping. The economical topping also makes scanty servings into ample ones. Try these interesting combin ations; ; 1 Combine diced leftover roast - pork, uncooked limar;-- beans, cooked sweet potatoes and cut- up dried apricots with pork or beef gravy. Heat thoroughly, then pour into a baking dish and top with ginger-flavored muffins. Heat' together diced turkey, sliced ripe olives and mush room soup or leftover turkey gravy. Alternate layers of tur key, sliced process Swiss cheese and cooked broccoli spears in a baking dish, ending with a lay er of turkey. Season drop bis cuit dough with Vi teaspoon each thyme and oregano and spoon atop the casserole. t Heat together canned salmon, green beans and celery soup. Season lightly with V teaspoon each tarragon and sage. Four mto a deep pie plate and cover with pastry containing cheddar fcheese. , t Top beef stew with dumplings flavored with celery seed use Vi teaspoon celery seed per two cupfuls, of flour. . Or, try this trick with veal stew. About 20 minutes before serving stir dairy sour cream Into the stew, then top with but tery crumb dumplings. To make the dumplings, drop dumpling batter by spoonfuls into a mix ture of buttered drtod bread crumbs and parsley, turning i to completely coat the dum-l plings. Fresh Dates Featured In Orange Conserve y, The day will be off to an ap petizing start when you spread breakfast toast or muffins with "Orange Date Conserve," a de lectable cbncotion with energy-rich fresh dates. Orange Date Conserve - 3 cups fresh dates ; 1 tablespoon coarsely grated orange rind 1 cup orange juice 2 cups sugar 1 tablespoon lemon juice t Cut dates into pieces. Com bine orange rind and juice, su gar and lemon juice; heat and stir until sugar is dissolved. Soil 10 minutes. Add dates to boiling syrup and cook slowly 5 minutes longer, heal in steriliz ed jars. Makes about 2 pints. Breakfast Squares make a flav- orsome contribution to a menu including orange juice, mush room scrambled :;ggs, coffee and hot chocolate. Cherry Nut Breakfast Squares 1 package dry granular yeast or 1 cake compressed yeast Va cup warm milk (110 de grees F. 115 Degrees F.) 1 tablespoon almond flavoring 2Vi cups sifted flour Vt teaspoon salt - , , V cup soft butter or margarine ries, brown sugar, almonds and corn flake crumbs. Stir in melt ed butter,, Brush dough with milk; spread with cherry- crumbs mixture, pressing firm ly into dough. Cut into 2-inch squares; place on ur.greased baking sheets. Bake in moder ate oven (350 degrees F.) 25 to 30 minutes. Yield: 2V4 dozen 2 - inch squares. 3 cups corn flakes or m cup packaged corn flake crumbs Vi cup finely chopped mara schino cherries Vx cup brown sugar,, firmly packed i 1 cup chopped almonds cup butter or margarine ' melted Soften yeast in milk; add flavoring. Sift flour and salt; cut in butter until mixture re sembles coarse corn meal. Stir in softened yeast. Roll out on floured board to 12 x 10-inch rectangle. Let stand 20 to 25 minutes. If using corn flakes, crush into fine crumbs. Combine cher- Rice Ring Accompanies Roast Meat Or Poultry Next time you re serving roasted meat, accompany it with a majestic rice ring made from Seasoned Rice' with Blue Cheese-Sour Cream Dress ing. ' Such a ring 'will be delicious with a variety of roasts,, but one of the best would be a juicy roast loin of pork surrounded by rosy miniature crab apples and a basket of fresh fall fruit. The dressing to spoon over the rice is as tasty as the rice ring itself. It's a combination of crumbled blue cheese, sour cream, lemon juice, pepper and paprika, mis dressing ennan ces the Seasoned Rice, which in turn is flavored with butter and celery salt and flecked with chopped chives. To make a rice ring, butter or grease a ring mold and pack the hot rice into the mold. You can unmold the hot rice at once or place the ring in a pan of hot water and keep it warm in the oven until serving time. To unmold, run a spatula around FRUIT COFFEE CAKE Say good-morning to the fam ily by bringing a warm fruit topped coffee cake to the break fast tabie. Mix Vi cup brown sugar with 1 tablespoon each flour and melted butter. Place in bottom of 8-inch square pan, add drained canned fruit cock tail and top with coffee cake oatter. Bake according to cof fee cake directions, turn out and serve fruit-side up. . PARTY APPETIZERS Whip together cream cheese, Thousand Island dressing and a squeeze of lemon juice. Fold in flaked crab meat and tiny ripe olive pieces. Dab on crisp crack ers or toast rounds for tasty party appetizers. Delicious Appetizers Served Hot From Oven M e 1 1 ow and rich-tasting creamy Olive croustades are practically certain to register a big hit at your next party. Served right from the oven these appetizers with their husky ripe olive wedges and other de licious ingredients are an ele gant way to the oft-put ques tion of what to offer guests in the way of hot hors d'oeuvres. CREAMY OLIVE CROUSTADES 1 loaf (1 lb.) unsliced sand wich bread 1-3 cup melted butter or mar garine 1 cup ripe olives 1 can (lOVi oz.) condensed cream of mushroom soup, undiluted 1-3 cup grated Parmesan ' cheese 1 tablespoon prepared mustard Va teaspoon smoke salt Remove all crust from bread Cut bread crosswise into 9 or 10 slices. Cut - each slice into four cubes. Hollow out cubes; place on cooky sheet, brush with but ter and bake in 350-degree (mod erate) oven 15 to 20 minutes un til crisp and golden. Cut olives into wedges; combine with re maining ingredients. Spoon one tablespoon olive mixture into each croustade; return to oven 10 minutes or until heated through. Serve hot. Makes 36 to 40 appetizers. the edge and carefully invert the moid onto a heated platter nil tne center with the Blue Cheese - Dressing. If time is short there's no need to make the rice ring. You'U enjoy the same flavor if you arrange the cooked Season ed Rice in your most attractive serving bowl. Put the dressing in a smaller bowl and let each person help himself. Once you tried the Blue Cheese Dressing, you may wish to experiment with other sauces and dressings on rice. The "sky's the limit" because rice tastes good with such a wide range of foods. SEASONED RICE WITH DRESSING 3 cups cooked rice tablespoons butter or mar garine 1 teaspoon celery salt 1-3 cup chopped chives Dressing: 1-3 cup crumbled blue cheese Vt cup sour cream 2 tablespoons lemon juice Vi teaspoon pepper Paprika Heat rice in butter until hot through. Add celery salt and chives. Combine cheese and sour cream; 'add lemon juice and pepper; stir to blend. Serve rice topped with dressing and sprinkle of paprika. 0 MzmLrn".- m 4 V St s s mandarin- prune cobbler Mandarin-Prune Cobbler A Dessert That's Richly Fruity-Warm And Juicy' Ripe Olives Topping For Golden Potatoes Crisp, golden sliced potatoes topped with husky ripe olive wedges and cheese that's Olive - Cbeese Oven Fries,' hearty dish for a winter menu. Cut Vt cup ripe olives into large wedges. Pare and cut 5 or. 6 medium-size potatoes into sue es Vi inch thick. Place in shal low baking dish; sprinkle with salt and toss. Dot with 3 or 4 ta blespoons butter or margarine; sprinkle with a little cayenne or black pepper. Bake in 375- degree (moderately hot) oven about 30 minutes until potatoes are tender inside and crisp and golden outside; turn occasion ally during baking. Sprinkle olives and Yi cup grated Cheddar or American cheese over potatoes. Return to oven about 5 minutes to melt cheese. Serve at once. This makes 5 or 6 servings. BAKED APPLES . ' Baked apples take on new ap peal when stuffed with a mix ture of chopped fresh California dates, grated orange rind, flak ed coconut and honey and bast ed with orange juice while bak ing. The prunes are meaty-plumo and dark, rich and winey. The mandarin oranges are light, juicy and sweet. The syrup is butter lemon-y, the buscuit top ping puffed up and tender. All in all, this Mandarin-Prune Cob bler is a dessert hearty and rewarding. Spoon out the cobbler in real ly generous servings. It de mands It. (And, even so, it in vites second helpings). Served warm, the cobbler is in full glory. Fragrant! Every whiff announces the tart-sweet fruiti ness of the prunes, the citrus zest of the mandarins, the lem on dash of the syrup. Too, fresh from the oven, the biscuit top is at its tender best. When to serve the cobbler? On a sad, rainy day when folks need cheering. On a cold day when they hanker after the sub stantial. On a blithe, sunny day when they'll enjoy to the full its mingled font flavors. In short, you can't miss with this cobbler. It s an any timer, You'll seel Mandarin-Prune Cobbler 1 cup sugar . 1 tablespoon cornstarch 1 cup water 3 cups pitted prunes 1 cup Mandarin orange seg ments 1 tablespoon lemon juice Butter 1 cup flour 1 tablespoon brown sugar 1V4 teaspoon baking powder Va teaspoon salt Vi cup shortening Va cup milk or buttermilk In a saucepan, mix sugar and cornstarch, stir in water. Bring to a boil and cook a minute or two, stirring constantly. Add prunes and cook 2 minutes; re move from heat and stir in or ange segments and lemon juice. Turn into a greased lVa or 2 quart baking dish; dot with butter. Stir flour, sugar, baking powder and salt together; cut in shortening until mixture looks like "cornmeal." Stir in milk or buttermilk. If mixture ap pears to need more liquid for easy handling, add a little moro milk 1 teaspoon at a time. Drop batter onto hot fruit. Bake in hot oven, 400 degrees, 30 minutes. Serve warm with t pour pf cream. Makes 6-8 scrv ings. NOTE: Soft vanilla ice cream is also a ' delightful "topping" for this warm dessert. Short 'N' Sweet Prunes, pitted and stuffed with1 pickles, make a tasty relish with any meat. Easy way to pit prunes: Just snip out with scissors. meat, or add to the gravy. Honey Ginger Prunes with broiled ham slice:. Place the new soft moisturized prunes on foil on broiler rack. Drizzle them with honey, sprinkle with ginger and broil slowly for .2 n.Jmues. ' A treat! Whal s better than one prune that you take from the open package as a nibble-bite? Why two, three or four, of course! They're meaty and lightly cl.cwy, deliciously tart-sweet and winey in flavor. Add fair ly bursting with vitamins and minerals. Prunes are wonder ful for satisfying bctween-meal hungers without spoiling appe- uics. . r Prunes with potroast: Add1 them to the pot roast in the1 last 20 minutes ot cooking and serve as garnish around the Peanut-Prune Party. Tidbits: Mix together Va cup crunchy -pca'nut butter and 3 tablespoons dry, crumbled crisp bacon. Fill pitted prunes with mixture. Then press slit side of prunes firmly into chopped salted pea nuts. Enough filling mixture -here for 24 prune tidbits. To pit prunes easily, simply snip out pit with scissors. Cereal Dress-Up: It's prunes! Snip the new soft moisturized prunes from their pits with sciBsors. Then mix the fruity pieces through breakfast cereal and serve with cream as usual. Delicious with either cooked or ready-to-serve cereals. Mb. see 50c . 1.17 . 1.73 .. 1.J9 Mb J-lb i 10-ox. Inttonl ... Roy end Jim's EASTSIDE Market 2S9S NE Diamond Ink. Blvd. To Be Published MONDAY FEB. 24 ANNUAL xr? EDITION (fcV); rfe'l OF THE News Review iSC c,fy K- C-,-X?r? 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