Page IOC EUGENE REGISTER-GUARD, Thuri., Mir. SI, 1M
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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
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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.
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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.
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ADDS
FLAVORETY
TO LEIHTIN MENUS
Register-Guard Clusiiied Ad
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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.
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