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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (July 5, 1962)
. -- L VST.',?' 1 PcltlO New rca'; or summer menus is this Patio slices of avocado. Vary the aspic by adding p. Chicken. Perfect to serve with it are Cranberry gingerale for new sparkle or exotic spices for 1 cirty AsPic Salad Molds, banked with grapefruit and an Oriental touch. DevileH Crab Dish Calls For Repeats Lots of favorite spices and seasonings, teamed with crab meat, sliced almonds, OKgs and milk make "Deviled Crab j Amandine" a main dish to re- member. In fact, anyone who I savors it the first time you serve it isn't likely to let you forget to bring it back for re peat performances at the din ner table. Baked in individual casse roles, it's easy to prepare on short notice and all you need to accompany it is a vegetable salad and hot biscuits. . Deviled Crab Amandine 2 cans (7V4 oi. each) crab meat H teaspoon dry mustard '4 teaspoon mace va teaspoon salt teaspoon cloves ' teaspoon pepper t teaspoon Tabasco 2 eggs, beaten ll4 cups milk H cup sliced unblanched almonds Drain, rinse and flake crab meat into a mixing bowl; sprin kle with seasonings and Tabas co. Stir in eggs and milk. Turn into 6 individual rame kins or casseroles and sprinkle with almonds. Place in a shal low baking dish, pouring Vt inch hot water into bottom. Bake in 350-degree (moderate) open 30 minutes. Makes 6 servings. Emm imtt'mtti LANK COUNTY HOME NEWSPAPER. SECTION C EUGENE, OREGON, THURSDAY, JULY 5, 1962 Baking's Easy With Yeast Secrets You don't have to be an old fashioned girl to make home made bread regular fare at your house, says Miss Virginia Hout chens, Lane extension agent in home economics. "There's a lot more to home made bread than checked ging ham, nostalgia, and an unfor gettable aroma," she says. "The homemaker who masters the simple methods of using mod ern yeast finds a whole new world of baking adventure." Even the "brown and serve" rolls she picks up at the corner grocery can be a homemade product to be stored in the home freezer to serve fresh and hot within 25 minutes. Or she can develop her favor ites satisfying desserts that are easy on the calories such as Yeast Chocolate Cake and Or ange Oat Buns; or the makings of quick snacks and hearty sand wiches in Peanut Butter Loaf and Cracked Wheat Bread. Important clues in using yeast? Miss Houtchens empha sizes these: Be exact ahout water tem perature when dissolving yeast. Let the thermometer be your guide in water at 95F. for dis solving compressed yeast; water at 105 F. for granular dry yeast. Be exact about measuring liquids. Hold the measuring cup at eye level. Well developed gluten's im portant to the texture. Don't cheat when the recipe says "knead for 10 minutes," or "mix thoroughly." For increased volume and improved texture, let the dough rest for 10 minutes after the final kneading and before shap ing into loaves. If you'd take breadmaking success for granted, follow the directions in the Extension bul letins: "Give Us This Day," manners "R.S.V.P." meonj, "please hays enough courtesy to say whether you're coming to my party." "Yeast Rolls," and "Use o( Abundant Foods"; yours by call ing Lane Extension Service at DI 2-1311, Ext. 201. Cracked Wheat Bread 2 cakes yeast cup lukewarm water 3 cups cooked cracked wheat 3 tablespoons melted shorten ing 3 tablespoons sugar 1 tablespoon salt e 6 cups sifted flour Dissolve yeast in lukewarm water; mix lukewarm cracked wheat, shortening, sugar and salt together; add yeast, mix well. Add flour. Turn out on floured board and knead about hy millctt 10 to 15 minutes until elastic. Place dough in greased bowl, cover and set in warm place, free from draft. Let rise unti doubled in bulk, about 1 hour and 15 minutes. When light divide into 2 equal portions and shape into loaves. Place in greased bread pans. Cover and let rise until light, about 55 minutes. Bake in mod erate oven at 400F. about "1 hour. Makes 2 loaves. In cooking cracked wheat, use 1 cup cracked wheat to 3 cups water and cook about 1 hour. Supper's Served Summer Sets an Easy Pattern Crystal clear cranberry aspic salad molds add a cooling flavor change to summer menus and they go especially well with a new patio ehicken recipe. The sparkling cranberry as pic molds are made with color ful cranberry juice cocktail. You can add- a refreshing spar kle with ginger ale, a new fla vor twist with bouillon, or an Oriental ' touch with exotic spices.' Patio Chicken Is a new treat for summer menus. Terfect to serve with a Cranberry Aspic Salad Mold nested in avocado slices and grapefruit sections. Try this combination soon. Patio Chicken 2 pounds chicken breasts and legs 'A cup melted butter 1 cup bread crumbs 1 teaspoon onion salt V teaspoon garlic salt Vi teaspoon each: pepper monosodium glutamate chopped parsley and curry powder 1 cup mayonnaise Brush chicken with melted Careful Shopper Knows How to Select Lettuce You know your lettuce types by sight, of course, but can you name your favorites when you send somebody else to the store to do your shopping? The five lettuce types are erisphead, butterhead, romaine, Bibb and Leaf. Crisphead (also called Ice . berg) is a big firm head with crackly-crisp leaves. This is the one you'd be most likely to get if you just asked for "lettuce", for it is the main commercial type. Butterhead (also called Bos ton lettuce) is smaller, softer, smoother than crisphead. Its leaves are tender rather than, crackly and the inner leaves are light yellow and of satiny smoothness. Romaine or Cos is a long headed lettuce with stiff leaves. The leaves are coarse and succu- lent, quite sweet. Bibb is especially treasured by the epicure. It's like. a tiny .butterhead with delicate, small leaves which round into a tulip shaped head. Leaf lettuce doesn't head, of course, with loose leaves grow ' ing from the stalk. To make lettuce cups for pretty salads, remove the core from a head of. lettuce one which isn't too solid. Hold the lettuce head, cored side up, under the faucet and let run ning water loosen the leaves. PETUNIA! Spicy Knot Are now adorning My breakfast table On Sunday morning And they're delicious. Petunia, as well as decorative! Tie strips of biscuit dough into knots ... grease lightly... dip in cinnamon and sugar. ..then bake! butter. Roll In a mixeure of bread crumbs, onion salt, garlic salt, pepper, monosodium gluta mate, parsley and curry, pow der. Arrange crumb coated chicken on foil - lined cookie sheet, skin side up and not over lapping. Place in hot over (400") for 15 minutes to set crumbs. Re move from oven. Brush gener ously with mayonnaise. Reduce heat to 300 and bake for 1 hour or until chicken is tender. Patio chicken may be served hot or cold with Cran berry Aspic Mold. ' Cranberry Cooler Aspic Salad Mold 1 envelope unflavored gelatine lMi cups cranberry juice cocktail Vt cup tangerine juice Yt cup apple juice Vt cup gingerale Soften gelatine in Vi cup cold cranberry cocktail. Heat 1 cup cocktail to boiling point. Add softened gelatine and dissolve. Stir in tangerine juice, apple juice and gingerale. Pour into lightly-oiled Indi vidual molds. Chill until firm. 4-6 servings. Gala Cranberry Aspic Salad Mold Vi cups cranberry juice cocktail 1 package lemon gelatin V teaspoon ground ginger Vt cup muscatel wine V cup apricot nectar Heat 1 cup cranberry juice cocktail to boiling point. Stir in lemon gelatin and ginger until dissolved. Add remaining cran berry cocktail, muscatel wine and the apricot nectar. Pour into lightly oiled individual molds and chill until firm. 4-6 servings. Summer Camp F L O R E N C E A summer camp for young people will be sponsored by the Evangelical United Brethren Church Aug. 13-17 at Gamp Siuslaw, the 4-H camp on the Linslaw River near Mapleton. BOYS' SPECIALS SIZES 6 TO 18 DI?AKcSR PANTS' I69 short or CMIDTC 129 ONG SLEEVE Jnl5IJ I esse pants x HUNDREDS OF OTHER ITEMS LL ON SALE AT THE NEW LIQUIDATORS 1 T WjM. t WWMIf WNff You'll Profit when you transfer your funds to . , V ,( ' k ' JaiMoiliDB? notlfitooaaA ilboJ & (00.000.000.OOEI H3VO 830flUO23fl) MHMMHHHHiniHi Pacific First Federal Savings &Loan Association We Invite you to transfer your funds to Pacific First Federal during'Transfer-Your Funds" Days, July 1st through July 10th. Our current dividend rate Is 4.25X com puted on monthly balances, compounded and paid four times a year on December 31, March 31, June 30 and September 30. Savings placed on or before the 10th of any month earn from the 1st. Every penny of your account Is insured up to $10,000 by the Federal Savings and Loan Insurance Corporation, an agency of the Federal Government. We transfer your funds without charge. Just bring in your passbook, we handle all details. Join the thousands of Pacific Northwest families who save at Pacific First Come In, say hello, and enjoy the refreshments. ii)Wiiw.Wi,MWWaHIMHj wifijjf,Hi.vwrwy f l liMiiiMWralli.'iiMiii','iiMiii imm I" f( J f You may win a Zenith "Spac Command" tele- j:- L rif I 1 I 1 vision consols with 23 screen and remote control I ! ,('. 41 "If l V 1 Be sure to enter the drawing for this beautiful TV ' 'I V If 1 I set. One will be given away at each office of Pacific ' , f 1 I t First Federal Savings. There la no obligation. Draw 1 II I Ing will ba held at 2 p.m., July 11. You need not b - I I ' I 1 1 H present to win. 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