Image provided by: University of Oregon Libraries; Eugene, OR
About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (March 21, 1963)
Page IOC EUGENE REGISTER-GUARD, Thuri., Mir. SI, 1M if i4 IX 4- i vn 4 1 Luscious canned cling peaches, shrimp( flinrfov bacon, tomatoes and green pepper on' yjlllgCI skewers are basted and served with an ft exotic Ginger Glow Sauce for "Peach- VJlOW Bobs," a provocative -. main dish or appetizer1. 'Peach-Bobs9 Get Zingy Ginger Sauce There's something new in kchabs that will give your next company dinner a decided flair. So you had better keep the recipe for "Peach-Bobs" handy because friends will be wanting to know how you succeed at en tertaining without really trying too hard. Skewers threaded with bacon, canned cling peaches, shrimp, tomatoes and green pepper are basted while broiling with a zingy sauce of orange juice, cling peach syrup, ginger and soy sauce. Each serving of three skewers apiece Is arranged on beds of hot buttered rice and accompanied by the remaining sauce. A tossed green salad and a simple custard for dessert will give you a well-rounded menu of elegant proportions. If on occasion you might pre fer to serve "Peach-Bobs" as ap petizers and grill them over an hibachi, it's easy to adjust the recipe, omitting the rice, to pre pare a smaller number of skew ers and less sauce. Have no qualms about heating canned cling peaches at any time. They retain their sunny golden dividends when served hot. Peach-Bobs 2 cans (1 pound 13 ounces each) cling peach halves 3 green peppers 2 pounds thick-sliced bacon 24 small tomatoes 1 pound cooked devcincd shrimp Ginger Glow Sauce Hot cooked rice Ginger Glow Sauce 2 cans (6 ounces each) frozen orange juice concentrate Vt cup cornstarch Peach syrup Vt cup soy sauce 1 teaspoon vinegar Vt teaspoon ginger Dash salt Drain peaches, saving syrup for sauce. Cut each peach half into halves. Cut green peppers into 1-inch squares. Zig-zag one strip of bacon onto each of 24 skewers with one peach wedge, green pepper, tomato and shrimp, Broil about 6 Inches from heat until bacon is done, basting occasionally with Ginger Glow Sauce. Serve 3 skewers per por tion over beds of rice with re maining sauce. Ginger Glow Sauce: Mix a small amount of orange juice concentrate with cornstarch, then stir in remaining concen trate, peach syrup, soy sauce, vinegar, ginger and salt Cook over low heat, stirring constant ly until thickened. Serve warm. Makes 8 servings (1 quart UML If there Is no usher, the mon goes down the oisle of a movie' the ater first. a r TOPS IN QUALITY! LOW III PRICE vapor brite turns grease into soap! S( and easy. Nothing to apply. Even (hi dirtiest ovens wipe dees in minutes. No rubber gloves. Vapor Brill Is absolutely sail and may bi used even around household pits. At til Mtrkttt, Htrdwen, Dept. Stent 714 Pour hot water In the container .vapor; fee o Place it la the oven for 30 mil). Pan Frying Favored For Cooking Trout Trout are truly glamorous fish. They're beautiful, firm tex tured and distinctively flavored. And they lend themselves to many glamorous dishes, but the simplest method of cookl trout and many people think the best method is pan frying. Of course, only trout small enough to fit in the frying pan (eight to twelve Inches long) may be prepared this way. .' The National Fisheries Insti tute suggests that mountain trout, Dolly Vardens, and small brook or speckled trout are suit able. Pan-fried trout are usually served whole, that is dressed with head and tail intact, at least one trout for each person. Frozen trout are now available nationally. Pan-Fried Trout Plan on one trout for each person to be served. Wash and dry trout Rub lemon juice into the cavity of the trout. Season cavity with salt and freshly ground black pepper. Dip fish into a mixture of beaten egg and water (or milk). Grate lemon rind and mix with finely ground cornflake crumbs. Roll fish in this mixture. (Crack er meal can be used but the cornflake crumbs give the trout a delicious golden texture.) Fry trout in a mixture of half vegetable oil (or shortening) and butter: Mixture should cov er about half the trout and should be hot but not smoking, Do not overcook. When golden brown turn with a spatula only once. Cooking time depends on size of the fish. Garnish cooked trout with parsley and serve with lemon, quarters dipped in paprika. PETUNIAI tti vWtat an aeauvA. ButXyMmfqr,tHitr oF a fluFFv arvet succulent. LEMON MERINGUE Than loot, PafuM Wi'i a wav to tlratdi t wm you haval Ltt fta whfae warm to room ttmpftir bafora baatin Ttity'l be fltrifxr 90 tvnnn Apples Spark Dishes Apples add their goodness and flavor to these two easy-to- fix dishes: Apple Coconut Betty 1 S cups thinly sliced pared tart apples 1H cups soft bread crumbs 1 can flaked coconut .Vk cups) . 1 cup firmly packed brown sugar Vt -teaspoon salt 1 teaspoon cinnamon 6 tablespoons butter or margarine Arrange 3 cups apple slices in shallow greased baking dish. Sprinkle with half the bread crumbs and '-cup coconut. Dot with 3 tablespoon butter. Repeat Sprinkle top with re maining H-cup coconut. Cover (use aluminum foil if baking dish does not have a cover). Bake it 860' for 3S to 40 min utes. Remove cover; bake 10 minutes longer or until apples are soft. Serve with cream if desired. Makes 8 servings. Superb Sundae A superb pear sundae can be made with two canned Bartlett pear halves and a scoop of va nilla ice cream. This is a tasty combination when topped with Peppermint Fudge Sauce or Chocolate Rum Sauce. Use 14 cup milk, Vi cup sugar, 2 squares melted chocolate, 1 tablespoon melted butter, Vt teaspoon rum or peppermint ex tract, and Vt teaspoon salt. Apple Zodiac Casserole. 4 cups thinly-sliced sweet potatoes 4 cups thinly-sliced tart apples 2 teaspoons Instant minced onion 2 teaspoons salt - , -cup maple-blended syrup -cup apple cider H-cup melted butter or, y -. margarine 12 brown n' serve pork sausages Arrange alternate layers of sweet potato and apple slices in a greased 2-quart casserole, sprinkling each layer with in stant minced onion and salt. Combine syrup, cider, and melt ed butter: pour over alL Cover. Bake at 330 for 1 hour. Ar range sausages on top; bake, uncovered, IS to 20 minutes longer, or . until sausages are brown and apples and sweet po tatoes are tender. Turn sausages once. Makes 6 servings. let SNOW'S ANSWER YOUR gAME Soup ADDS FLAVORETY TO LEIHTIN MENUS Register-Guard Clusiiied Ad k mn tw aia IfU KPfll BIB I MADE IT MYSELF ... and saved besides! You can, too . . . just as easily. Spruaace mixes in minutes and you just add water. Mouth watering goodness every time. Costs less than ordinary bread. AT GROCERS EVHTWHIKI Each packaoa makai t Una Imvm Write for fi" "dp booklet RUSSELL SPRUANCI CO. Sot (41. Grt.t F.lli. Montana is n I ting clang witk WhiU Satin i K7 ; I- I--. 'OiV iL 3' Jlv:." ; 1 Mr & 1 'jlH Btiffu ir i rlfaVnMTrflifri U-1 1 n'i"aei i igiwspwppgiswaTwf.j m ni i,jn,naj J1 fir, LTgS ,VY' m Jr Our sugar is so rqfined White Satin Sugar, the high doss kind Our girlfriend loves to bake tjy;j,iyiuaMiii))iaaiiiju-i jam,J'i.ei it 1 7V "v--'f; 2 x' ar -n IV i V t t;t, f 7 JiK . --V iriife 5a(i?t siccct teen She floats inio the kitdien ixwey a?ic serene Fills pots and pam and pie tins Site's a baking queen K ( -A - s-'- ,. ( WHITE SATIN growing in Oregon for 25 naturally sweet yean yj Thu lust wtpi till oris? clv'inl
