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. -
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