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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (June 5, 1952)
Heavenly Hamburger Bake ine For Large, Small Groups Bv DORRIS B.IORSET Fnodi Editor. ReilitffGuird Four i in dine happily on Peu '.'' u ,r Rake for enly rinB. In this 20 cents . , ith yorert VA" iv u.u nnnnri o Hamburg on (,ir. when combined sr" .hppse and fla- rac y with mustard and S.Y. i the filling for en- niS d sandwiches made en V Pour an egg-millc mix psserole. i-o ' bake to B ire vel V" ninn is now practically ready, Dinn '.,,! oreen peas, slice peas, slice cucumber for salad Huh of crisp rensnes. I .... united green inn" . . fcmatoes aim W " "., . .,1 with milk and tamper KffilP want "to keep this dish you" . .llnn-,r nr club "id Lur , ; easily be Ffi.a and orepared for any : Biuup" ifCnly Hamburger Lr hih i" fod value Pr!.j hrsad. cheese, I and es. All of these foods i Sntribute prote'n needed daily : r" dv building and repair. To r. offer important ijtamins, n'" - lphorus nnn i 5 ,r.,.iv lltimburger Bake 8 slices enriched bread 1 tbs. butter or margarine y, pound ground beef IJ CUP QICUU umuii Bake from milk, 2 tbs. diced celery 1 tbs. prepared mustard 1 cup shredded American cheese 2 eggs, beaten 1 cup milk Cut four slices of bread diag onally (if desired). Spread lightly with butter or margarine and arrange in bottom of an 8 inch square baking dish. Toast lightly in moderate oven (350 deg F.) about 15 mins. While bread is toasting, brown meat with onion and celery. Mix in prepared mustard. Spread meat mixture over toasted bread. Sprinkle shredded cheese on top of meat. Cover with remaining bread slices (also cut diagonally) to make sanawicnes. combine eEg and milk and pour over bread. Rakp in moderate oven about 40 mins. Serves 4. Puffed Cereal Keeps Meringue Shell Crispy How do you like your straw- Wry snoricanu; ihipped cream or ice cream? ferved on shortcake . . . biscuits , or on meringue.' If you're one of the many who i. icr mnr neucs Dut nave ai- Jays thought them too difficult to iwke, tiere are a jew iu.ra m jeep in mind. The big secret is jetting the egg whites very frothy. Ihl! Is easier to do if you use In t room temperature that are ra" : .. . . mi ,,i t i ml Itrct v iresn. iiieyji uetti, iore readily and will produce a iieater volume. Be sure to bake i i very slow oven and your ieringues should be as crispy as inv vou've ever tasted. .J There are few ingredients that an be added successfully to mer iiue. but one that seems ideal i the new sugar-coated puffed Sora cereal. Folded in at the try last moment before baking je cereal stays as crunchy and gavorsome as it was in its gay ((real box. j Fill the meringue with ice team, cover with strawberries : r the dessert supreme. Puffed Corn Meringue Shells egg whites i tsp. salt tsp. cream of tartar I cup sugar I tsp, vanilla flavoring I cups pre-sweetened puffed corn 1 Beat egg whites until frothy: prinkle with salt and cream of irtar. Continue beating until itf but not dry. Gradually beat sugar, a tablespoon at a time, tiding vanilla with last of sugar, told in cereal. Drop by table fcoonfuls onto baking sheet cov f ed with unglazed paper. Shape Ito shallow, cups. Bake in pre tested slow oven (275 degrees F.) IQOUt 40. mine, rip until lichtlv fcowned and dry on surface. Re- ove from paper while warm. a: fill with ice cream or fresh Uit and RPrvP immorliatolv Jakes 12 meringue shells, 3'4 aches in diameter. Blair, Judith Skaggs, Mourer, Karen Pratt. Crystal Westlake, Mary Ann Miller, Mary I'eiujonn, ocraldine Lee, Deanna Westlake, Glenn a Thompson, " LANt COUN HOME NCWSPAHft SECTION B EUGENE, OREGON, THURSDAY, JUNE 5, 1952 ' 'Vf",'. n J PAGE THESE SANDWICH "dreams" were baked en casserole, have that French-toasted look. Inside, a mcltlngly lush cheeseburger filling with the tang of mustard awaits you. Ten-Year-Old Girl, Eighty-Year-Old Man CRESWELL Mrs. R. M. Car penter entertained a group of friends recently in honor of the inth hirthrlair -e i daughter, Nancy. Those present I 'eacl tne Department of Agricul-! minced celery, 3 tbs. fat, melted, I u were Beverlv Hawsnn. rnnHa hire's list of food to be in plenti-lfi tbs. flour. HA cuns milk. 9. cunsl- .r. . Eggs and Oranges Abound tggs are big news today. Theyi One tbs. minced onion, 'A cup School Cooks Give Farewell For Mrs. W. Faw Choice of Menus for Two Bridal Luncheons Given Take your pick of these two and cook until sauce is thickened. marvplnns tnpmic fnr a hririal : AHH a littlp nf hnt canrp in hpatpn 21 ! luncheon. One is hot, one is cold, egg yolks, and return to sauce. The girls will love the food of- Cool slightly. Stir sauce lightly either one, but if you, the hostess, : into chicken mixture with a fork, are pressed for time we recom- Beat egg whites stiff and fold mend the Chicken Salad luncheon gently into chicken. Pack lightly for, as you see, all of it can be into a 5-cup ring mold which has prepared well in advance. Menu Chicken Luncheon Mold with Almond Sauce Fresh Green Peas Assorted Relishes Orange, Grapefruit and Watercress Salad Midget Rolls Bridal Ice Cream Rolls Petits Fours Beverage .Chicken Luncheon Mold with Almond Sauce 3 cups minced cooked chicken 1 cup cooked rice 3 lbs. chopped pimiento 3 tbs. margarine 3 tbs. flour Cooks of, the Springfield school system lunch rooms gave a sur prise farewell party for Mrs. wen- dell Faw recently at the Maple School. Their gut to her was an addition to a set of, dishes started for her previously. Other guests were: Mrs. Eula Coleman, Mrs. Margaret Louder, Mrs. Opal Maine and Mrs. Lota Stratton. Mrs. Selma Vangsnes, Mrs. Eleanor Thomas, Mrs. Bern adette Berg, Mrs. Grace Tucker, Mrs. Vera O'Conner, Mrs. Opal Creasey, Mrs. Cleo Lane, Mrs. Doris Tompkin, Mrs. Hilda Schnaible, Mrs. Violet Ford, Mrs. Daisy Barker, Mrs. Harriet Bell, Mrs. Fledith Winter. Mrs. A ma: u tsn nenner Partridge, Mrs. Elsie Cornell, Mrs. i i tsp. nutmeg IF Y0U FIND Orange Chicken Pauline Krank. Mrs. Edith Osmus.' lu trv wratpri nninn Salad more to your liking than Mrs. Maude Boyd, Mrs. Julia 3 eggs, separated itnc Chicken Luncheon Mold, Gray, Mrs. Mable Nestle, Mrs. Combine minced chicken. rice!ml,kl! il y tne following recipe Phyllis Kestler, Mrs. Gladys and pimiento. Melt margarine in anrt sorve tnat instead. been greased. Bake in a pan of hot water and bake 15 mins. longer. Unmold on serving plate, fill center with fresh green peas. Serve with Almond Sauce. Makes 6 servings. Almond Sauce 4 tbs. margarine 4 tbs. flour 1 cup chicken stock 1 cup milk 1 tsp. salt 'i tsp. pepper '.4 cup slivered toasted almonds Melt Margarine in a saucepan, add flour and stir in chicken, stock H4 cups chicken stock 1 tsp. salt Walker Young Folks CGUHS Graduates ? Honored At Creswell WALKER Walker students graduating from Cottage Grovt Union High School were Cath erine Connor, Steve Martin and Michael Johnson. Mr. and Mrs. Harry Horn have moved to Madera, Calif., where Horn will work for a cousin. ' Miles Quinn is building a new barn on his place on Highway 99. Mrs. D. McLaggart of Spokane, Wash., is visiting at the hom, of her daughter, Mrs. Pearl Kimes. Mr. and Mrs. James McLaggart and family of Hebo, visited re cently at the home of Mr. McLag art's sister, Mrs. Kimes. ; . Fall Creek Church , " Group Picks Officers Vorda IUI suPPIy during 11. So, to eat, to use in baking and pud dings, you'll have all the eggs you want at more reasonable prices. Oranges will be abundant, too. Joan Palmer, Patty McCluskev. ! h0 serve them freely, as juice, and Sandra Thompson. ..sliced, cut up in fruit cup or in The Ruth h rlhriav inn uciiMiety iitvuiea iruu puaaines. Of. Adam Schmitt was observed1. """'"'. ". ""'".browned. Blend in the flour. With a familv d nner at thp!uuu6:'- 'u inciune orotiers Schmitt home Sunday. Those present were Mr. and Mrs. H. C. Schmitt and Gary, Mr. and Mrs. J. E. Schmitt of Cottage Grove: Mr. and Mrs. R. W. Scott of North Bend; Mr. and Mrs. N. L. Alford Jr., and Norleigh III of Thurston; Mrs. Effie Hover, Mr. and Mrs. Norman Skaggs and Judith and Mr. and Mrs. Schmitt of Creswell. New Combination Given For Refreshing Salad Here's a new combination for an intriguing summertime salad frozen Brussels sprouts, frozen pineapple, marshmallows and mayonnaise. The very appear ance of this salad is cooling and inviting. And the foods blend nicely, giving a delicate, pleasing; in a moderate oven (350 degrees flavor. It's a simple salad but F.) until eggs are desired consist- and fryers. Frozen fish, cottage cheese and peanut butter are also protein sources on the abundant side in ' ; V To use those eggs deliciously: Zesty Baked Eggs (4 servings) One-third cup salad dressing or mayonnaise, V4 tsp. salt, tsp. pepper, Vz tsp. paprika, tsp. Worcestershire sauce, 14 cup milk, 1 cup grated sharp cheese, 8 eggs. Combine salad dressing and seasoning. Gradually add milk stirring after each addition until smooth. Add cheese and cook over low heat until cheese is melted, about 5 mins. Pour 2 tbs. of the sauce into each of 4 individual greased baking dishes. Break 2 eggs into each dish and top with remaining sauce. Place in pan of hobwater. Bake cooked macaroni (about 14-inch pieces), 4 to 6 hard-cooked eggs, chopped, 1 tbs. minced parsley, salt and pepper, y tsp. poultry seasoning or thyme, fine, dry bread crumbs. Cook the onion and celery in the melted fat until lightly Add the milk and cook over low heat, stirring in the macaroni, eggs, parsley and seasonings, then spread evenly in a shallow pan. When thoroughly chilled, shape into croquettes and roll in bread crumbs. Cook in a little fat in a frying pan until brown on all sides. Or place on a greased bak' ing sheet and bake in a moder ately hot oven (375 degrees F.) for 30 mins. Turn the croquettes until brown on all sides, saucepan, add flour, stir in chicken stock gradually. Add salt, pepper, nutmeg and grated onion and milk. Season with pepper and cook, stirring con- FALL CREEK Christian Fel stantly, until thickened. Add al-ilowship Circle of the Church of monds and ( heat thoroughly. ' Christ at Fall Creek recently elect Yields 2 cups. jed officers for the coming year: President, Mrs. Kenneth Parks; vice president, Mrs. LaVerne Leigh; secretary-treasurer, Mrs. Ira Hake; worship chairman, Mrs. Dcrril Simpson; missionary chair man, Miss Minnie Leigh; recrea tion chairman, Mrs. Hubert Pierce; secret sister chairman, Mrs. Kear ney Simpson. Orange Chicken Salad Make the salad of 3 cups cut up cooked chicken, IV2 cups diced celery, salt and pepper. Mix it Dunsdorf, Mrs. Virgic Reeves, I Mrs. Edna Hodgson, Mrs. Doris 1 Kelly, Mrs. Grace Carter, Mrs. Gladys Pond Mrs. Ruth Mrs. Mary Harris Mrs. 11 111 n with Orange Mayonnaise made of Kennedy, Mrs. Ethel vlUfiroe fY OfflOH Yiuymi -14 cu mavnnnaise. 2 lhs. oraneo KiSdUCkMrsr' Z?ArAll7ilTo New Home at Euaene'i" a"d a.' Kidd, Mrs. Maunnc Levins! - -rind. Arrange the salad on greens and Mrs. Ann Bennett. Hostesses! monrof M,-s n A rhi-s-L-inH Hnst .ith an aHditinnnl u. were: Mrs. Lena Levitt, Mrs. Est- holm was honored with a fare- tbs. grated orange rind. FALL CREEK The newly-or- elle Gibbens, Mrs. Marjorie well party at the Oscar Oakes! Accompany the Orange Chicken gamzed 4-H Club will be known Struve, Mrs. Laura Darby .and 'home last week a few days prior Salad with potato chips, a relish as the Fa'i Creck Garden Club. Mrs. Norma Beisner. Itn her rtenartlire fnr F.tisene npnr trav nf rinn nlivps. fresh nineannlp They met May 31 and elected the New 4-H Group Now Fall Creek Garden Club Mrs. Faw, who has headed the Springfield lunch room program. is leaving the system. one youll find quite refreshing. Summer Salad 1 Pkg. frozen Brussels sprouts 1 Pkg. frozen pineapple 2 tbls. mayonnaise 8 marshmallows, cut Cook Brussels sprouts accord ing to directions on package; drain and cool. Defrost and drain pineapple. Use a little of the pine apple juice to thin the mayon naise. (Save remaining juice to use as beverage or in a fruit des sert.) Combine all ingredients and toss lightly. Amount: 4 to 6 serv ings. Avocados, Oranges dake Colorful Salad Avocado Fruit Salad has a sub ? tang that makes it a favorite. 1111 avnparin hair u-n- :.l U 1 "ml iUJCllS Willi UI- I Pe sections and sprinkle a little )1u,url cnese on top. It's color I and pretty as can be. California Salad medium-sized oranges small clove garlic ench dressing Calavo avocados lad greens fnr -QJp, I I tbs crumbled Roquefort cheese VZ , sec,ion oranges. Rub ISI of small bowl with cut clove If rlaci! nrnges in bowl jo cover with French stand whit. - : ..,:. der n( j f paling remain r "J salad. Cut each avnr-arfn lo haivi avncnHn Am.. . "-"Bmwise and re- lali . allcl skln- PIice one T ','vocadr, on each garnished Fill with orange sec ! unc I sprinkle with Roquefort IS "TOPS" I . . . t I fm9 IS THRIFTY, T00I Cl J, T"r ''"or" brings om.Sll "I r di,hes! ency, 12 to 15 mins. Creamy Egg Slaw (8 servings) One egg, 3 tbs. sugar, 8 tbs, cream or evaporated milk, 3 tbs, vinegar, 1 small head cabbage (about 1 quart shredded). Beat egg and sugar.-Add cream. Add vinegar and blend. Stir into finely cut cabbage. Note: No salt is needed in this salad. Green pepper and shredded carrot may be added. One teaspoon celery seed may be added. Egg Croquettes (12 croquettes) SWEETEN cooked farina with sugar, flavor with vanilla, and pour into molds or loaf pan, rinsed cold, water, or into sherbet dishes. Cover and chill thoroughly, Serve as a dessert, topped with canned sliced peaches or cherry sauce. FILLERS LUJUAU1KE S & H GREEN STAMPS on watch repairing at SKIES. where a daughter lives. Mrs. Chisholm has rented her home to a local teacher. The farewell party was a neighborhood gath ering and the group presented a gift to Mrs. Chisholm. fingers, cream cheese and currant following officers: President, Mick- jelly instead of the green peas, ley Wilson; secretary, Anita Brew assorted relishes and orange, !er; vice-president, Kenneth Gil grapefruit and watercress salad, jbert. Other members are Frank Otherwise the menus are the Ramsdell, Shirley Braden, James same. 'Mullen and Bob Schwary. - Mil Not a powder! Not a grind! But millions of tiny "FLAVOR BUDS" of real coffee . . . ready to burst instantly into that famous Maxwell House flavor! Ax ax Utterly unlike old-style "instants"., just as quick but tastes so different! f1 In the famous Maxwell V u,.oo Iritrhpnn this (sis superb, roaster-fresh coffee is actually brewed for you. At the exact moment of freaa- brewed perfection the water is removed leaving the mil lions of miracle "Flavor Buds"! 100 Pure Coffee-No Fillers Added! 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