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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (Aug. 9, 1962)
Danish Delights The second annual Scandinavian Festival opening today in Junc tion City and continuing through Sunday, which marks Danish Day, puts the accent menu-wise on Scandinavian cooking. In keeping with the occasion, you'll want to try some of these Danish treats. At left, a molded salad for summer buffets combines Danish Blue cheese and Brussels sprouts and is inspired by the Danish community of Solvang in California. Center, open-faced sandwiches, typical of the Danish smorrebrod menu, include Shrimp-in-a-Crown, Veal-Cucumber, Smoke Salmon-Scrambled Eggs, Grilled Crabmeat and Egg, and Baked Ham and Egg Sand wiches. At right, for dessert strawberry jam and whipped cream fill Danish Cream Cones for unusual taste treat. Recipes for all of these delicious Danish dishes appear on this page or page 8C While only breakfast and evening meals are scheduled during the Festival, Scandinavian food can be secured throughout the day in the various booths in "Little Scandinavia" during the Junction City event. Purpose of the Festival is to strengthen community spirit and the public is invited to the four-day event. Scandia Menu Readied Cooking in quantity is becoming daily work lor Mrs. Gregory Stroda. She is foods coordinator for Junction City's Scandinavian Festival which begins today and lasts until Sunday, and she has seen to it that 27,000 meat balls have been made for patrons at Saturday's Smorgasbord. Those preparing food estimate that they can feed 4,500 to 5,000 people in the five hours they will be serving, and Mrs. Stroda empha sized that visitors don't have to come the first hour to partake of the complete array of Scan dinavian specialties planned. In addition to using 27 gallons of broth for meatball gravy, Mrs. Stroda and her helpers will devil 9 cases of eggs. These will be served with the cold ham, sliced beef, tongue and horse-radish, pickled herring and smoked fish also on the menu. Various cheeses, breads, salads and relishes will be available, and des sert will be apple cake. In planning the Smorgasbord, Mrs. Stroda borrowed the authentic Scandinavian recipes of Mrs. A. P. Junker, Junction City school dieti cian, and followed her own records of which foods were the most popular at last year's festival. She gained permission to direct the prepara tion 'at Junction City's three school kitchens and enlisted the aid of church organizations and the 55 members of the Business and Pro fessional Women's club. The enormity of her job has not daunted Mrs. Stroda. "The whole festival is certainly a community venture that has caught on," she said. "All take part and help one another." Danish Delicacies Tempt Diner If you're given to shilly-shallying when confronted with a luncheon menu, don't go to Denmark! Local residents who enter a restaurant there usually have the foresight to study the smorrebrod (open-faced sand wich) display in the windows. Two to six sandwiches makes a latisfying lunch. Even if you said eenie-meenie-miney-mo mo you couldn't go wrong, for each sandwich is a winner. Those who've enjoyed smor rebrod in Denmark still speak of the artful seasoning of these taste-tingling foods, yet when the recipes are studied, it is seen that the seasoning usually boils down to a skillful use of black pepper. Some typical Danish sandwich recipes come to us from the American Spice Trade Associa tion kitchens. There is, for instance, smoked salmon in two strips of bread, with scrambled eggs down the center. Or "Shrimp-in-a-Crowd" which parades tiny Danish shrimp in neat rows. Or a veal and Cucumber Sandwich, an other one of the hundreds of Danish creations. Once you get the "hang" of making open-faced sandwiches, you will find it easy to let your imagination soar, as the spice trade test kitchen did with Grilled Crabmeat and Egg Sandwich and Open-Faced Ham and Egg Sandwich. And, re member the pepper! Shrimp-in-a-Crown Sandwich Cook shrimp until tender. Cut each shrimp in half, lengthwise. Saute in butter or margarine seasoned with salt and ground black pepper. Place shrimp halves along both sides of but tered dark or white bread. Run a line of mayonnaise down cen ter of slice. Garnish with pap rika. Veal-Cucumber Sandwich Place slices of roast veal on Strawberry Jam Fills Danish Cream Cones It's fine to have certain des sert standbys. Only trouble is, sometimes we overdo our fa vorites. We're inclined to rely en a particular cake or pie c'. most every time we have friends in for coffee and dessert. Isn't it much more satisfying to serve a stunning dessert that's completely different from the usual ones? For instance, these pretty little Cream Cones will be a novelty to most of your friends. They come from far, far sway from that coffee-loving country of Denmark, to be exact There, Danish Cream Cones are considered a won derful addition to the kaffee klatsch or evening meal. What's popular in Denmark promises to be equally popular here. Each delicious cone is a rolled strip of baked pastry, filled with strawberry jam at one end and whipped cream at the other. For this occasion, you can bring out the straw berry jam you preserved from the recent spring crop. You'll re hard pressed to find a more luscious way to use it. A few words of caution are in order when you make Danish Cream Cones. The cones must be rolled immediately after bak ing lest the pastry become too brittle to handle. That's why It's best to bake only two or tbxce at a time. Unless you plan to use them immediately, keep the cones in an air-tight con tainer. Naturally, you put the jam and whipped cream fillings in at the very last minute so the cones are fresh and crisp when you serve them. Like the preparation of the cones, the coffee-brewing should be completed just before the kaffeeklatsch begins so the beverage is at its fragrant, steaming best. Danish Cream Cones '-i cup butter or margarine Vi cup sugar Vi cup sifted all-purpose flour 4 egg whites Strawberry jam ',4 cup heavy cream Melt butter. Stir in sugar and flour. Stir until smooth. Beat egg whites stiff. Fold in. Drop from measuring tablespoon onto hot, well-greased baking sheet, spacing well apart Bake only 2 or 3 at a time. Spread each mound Into paper-thin oblong 4" x 5". Bake at 400 5 minutes or until deep golden brown. Quickly remove and roll into cones while hot Continue until batter is used Filled bottom of cooled cones with strawberry jam. Whip cream. Fill large ends of cones wih whipped cream forced I through pastry tube. Store un used cones in tighuy-covcred metal container to prevent soft ening. Makes 10 cones. buttered dark or white break. Season with salt and ground black pepper. Cut thin slices of cucumber in halves of quarters. Arrange cucumber slices in any desired pattern over veal. Cut thin strips, about 4-inch wide, around the outside of peeled cooked beets. Curl beet strips with fingers and place in center of cucumber arrangement. Smoked Salmon-Scrambled Eggs Sandwich Place slices of smoked salmon along both sides of buttered dark or white bread. Spoon scrambled eggs down middle. Sprinkle with freshly ground black pepper. Garnish eggs with dried parsley flakes. Grilled Crabmeat and Egg Sandwich 3 hard cooked eggs 6V4 ounce can crabmeat, flaked teaspoon salt ' teaspoon ground black pepper y teaspoon powdered dry mustard 116 teaspoon garlic powder 1 tablespoon fresh lemon juice 3 tablespoons mayonnaise 6 slices bread 6 slices tomato 3 tablespoons melted butter or margarine Salt to taste Ground black pepper to taste Peel eggs, chop the whites and 2 of the yolks saving the third for later use. Add crab meat, salt, black pepper, mus tard, garlic powder, lemon Juice and mayonnaise. Spread over bread slices. Top each with a slice of tomato. Brush with melted butter or margarine. Sprinkle with salt and black pepper to taste. Place under broiler to grill 9 to 8 minutes with control set at broil position. Remove from broiler and sprinkle with remaining egg yolk put through a sieve. YIELD: 6 servings. Open-faced Baked Ham and Egg Sandwich V cup butter or margarine 116 teaspoon ground black pepper Vi teaspoon powdered dry mustard 6 slices toasted bread 6 slices boiled or baked ham Salt to taste Ground black pepper to taste Soften butter or margarine and blend with black pepper and mustard. Spread over one side of bread. Toast, turn and toast on other side. Top with slices boiled or baked ham, over wnicn place a soft fried egg. Sprinkle egg with salt snd black pepper to taste. YIELD: 6 sandwiches. Emmt leaf ictffiuatti SECTION C THURSDAY, AUGUST 9, 1962 Food Features Foods and Fancies Danish Menu Features Variety of Smorrebrod By EDIE EULANE ' Of the Register-Guard There's practically no limit to what the Danes can make out of a piece of bread. In the proper hands it can turn into a handsome and very tasty piece of art work. It's called "smorre brod" an open - faced sandwich th a t has long since taken its place among the cul inary pleasures of Western civilization. Smorrebrod means, translat ed, buttered bread which is exactly what it is. The thing that sets it apart is what goes in top of the bread. The Danes have hundreds of types of smorrebrod ranging from shrimps and cheese to liver pate and chocolate. They use smorrebrod for all occasions for lunch, for a snack in the late afternoon or a snack after the theater. The Danish expression "en bid mad" (a bite of food) may mean anything from a couple of small sandwiches to the fab ulous huge "cold table" heaped with dozens of delicacies. If you want to eat smorre brod the Danish way you ought to start with a couple of pieces of herring on cracker bread or a shrimp sandwich (the shrimps in Denmark are much smaller than the American shrimps, but then Denmark is smaller, too). After that it is time to dig into a pork roast sandwich or a cold duck sandwich with red cabbage, later perhaps a liver pate piece with pickled cucum ber salad or a pickled beet (or topped with a piece of fried bacon). Another possibility Is a smoked eel sandwich with cold scrambled eggs and chopped parsley. These are followed by three or four cheeses such at Tilsit with caraway, a blue cheese or Christian the Ninth (you need not fear you will run into cot tage cheese in Denmark; the Danes do not consider it cheese). Any of these and hundreds of others can be made up in all conceivable combinations and often are that include raw egg yolks, fried onions, truffles, horseradish, rcmoulade and meat jelly. One Danish restaurant, Oscar Davidscn, has a four-foot long smorrcbrods-chcck-list that in cludes 177 different sandwishes This list alone is a collector's item. You simply check off the sandwich you want and the type of bread you want it on. Nimble- fingered smorrcbrods-maids in the kitchen make u p your sand wiches with amazing dispatch, Kitchen artists spend great amounts of time thinking up new variations such as "Union Jack" (raw scraped beef ten dcrloin with shrimps and an egg yolk) and The veterinar ian's night snack" (liver pate with pork fat, meat jelly and juicy, thinly sliced salami). Countless gastronomists have rhapsodized on the food at Oscar Davidscn s. Temple Field ing, the noted gourmet, wrote in the Saturday Evening Post: "If I were a condemned man with one meal left on earth, my war den would cable Oscar David- sen's!" The Danes themselves like to think that they can make up sandwiches at home that are just as delicious as those at Davidson s and they pretty nearly can. IT IX x JJi.1 v i ANYONE? let others envy you You can be the most glamorous, poised, self-confident woman wherever you are ... at home, in your social group, among your business associates, or your hus band's . . . 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