anaheim-gazette 1963-09-19

Sardine-Cheese Dip for Parties It's a wise homemake and hostess who knows the tricks of her trade. Here's a trick to add to your collection. It will make entertaining fun and the chores easier. Sandwich Buffet For Warm Days The popularity of the savory sandwich is no longer confined to the picnic menu, and warm weather is the perfect time to enjoy a sandwich buffet. Arrange a variety of breads and a variety of spreads and let the family make their own favorite sandwich. CREAM CHEESE WITH: Cranberry jelly, chopped pecans, cucumber, pimiento, figs, dates, raisins, olives, green pepper, marmalade, crushed pineapple, or ripe olives. PIMIENTO CHEESE WITH: Raisins, chives, watercress, chopped olives, or chopped nuts. CHICKEN or TUNA FISH WITH: Celery, currant jelly, dill pickles, chopped eggs, chopped ham, tongue, liver, cucumber, tomatoes, lettuce, chopped almonds. HARD-COOKED EGG WITH: Lobster, pimento, minced bacon, raw spinach, mustard pickles, chili sauce, celery, deviled ham. Serve simple and tasty tizer-dips such as this No sardine and cottage cheese gestion. No fuss, no bother it is decidedly economical. INGREDIENTS: 1 (3¼ oz) can Norway sardine 1 (8 oz.) container cottage clams 6 ripe olives, finely chopped 6 sweet gherkins, finely chopped 2 tbsps. mayonnaise potato chips radish rosettes (garnish) METHOD: Combine the cheese, chopped olives, gherkins and mayonnaise, rolling a paste. Shape this paste mound form in the center of serving tray. Arrange with drained Norway sardines around the sides of the mound and round with crisp potato clams Garnish with radish rosettes. This tasty dip is equally appropriate served on individual plates as an appetizer orner first course. Homemaker's Viewpoint Oleander Plants are Highly Poisonous The affects of oleander are very similar to that of the drug digitalis, and should be treated promptly by a physician. Small children, because of their curiosity and tendency to put things in their mouths, are the most common victims of this poisonous garden plant. Parents should teach youngsters not to eat any plant part — bulbs, leaves, seeds, or flowers — except those given them as vegetables. Q. We have a lot of tomatoes in our backyard garden and I am wondering if I can freeze some of them for later use. A. Fresh tomatoes do not freeze well. Stewed tomatoes or tomato juice can be frozen, as can tomatoes that are used as a part of a casserole dish. For stewed tomatoes, peel and quarter ripe tomatoes. Cover and cook until tender (ten to twenty minutes). Place pan in cold water to cool. Pack into containers, leaving head space. Seal and freeze. Q. Last summer I canned some tomatoes by cooking them and putting them directly into hot sterilized jars. I sealed the jars tightly, yet some of them started to mold and I had to throw them out. What did I do wrong? A. This method of canning is called the open-kettle method. We do not recommend it because spoilage organisms may get into the jar while the food is being transferred from the kettle to the jar. This is probably what happened to your tomatoes. If you had processed the sealed jars in a boiling water bath, this heat treatment would have prevented the growth of spoilage organisms. For a free booklet explaining how to can, using the water-bath method, phone us at 547-0547, or write the Agricultural Extension Service, 1104 West 8th Street, Santa Ana, and ask for the publication, "Home Canning of Fruits." Q. My husband has a ball point ink stain on the pocket of his suit coat. How can this be removed? A. Most inks from ball point pens are soluble in dry-cleaning solvents and can easily be removed by ordinary pre-spotting operations. This treatment is best done by a professional dry cleaner. Be sure to point out the stain to him when you take the garment in. Because of its name and unintended Liederkranz Brand cheese, American cheese, made exclusively Ohio, cheese factory which is the Liederkranz is a soft ripen mellow flavor, spreads well and ber of ingredients. One example the way to being a "knowing" h With the creamy dip, serve a sizes for easy dipping with the slices or crispy toasted crackers. Creamy Lies (Makes al 1 (4 oz.) package Liederkranz Cheese 1 cup (8 oz.) container creamed cottage cheese 1 tablespoon ReaLemon Juice Let Liederkranz Cheese stand a Cream together with cottage che per and chives; blend well. Fold with additional chopped chives. crisps vegetables. Tomato Handy On Menu As summer wanes and you're taking advantage of the last of the season's special foods, try some unusual combinations for a menu pop up. Fresh tomatoes will play an important supporting role in a succulent meat entree called Pork Tenderloin Supreme. Each intriguing serving steaks a pork tenderloin patty, a tomato slice and an onion slice... all enclosed with bacon strips. Meat expert Reba Staggs says that tenderloin patties, sometimes called culets, are the most tender cut of pork and recommends them for a topnotch meal. Pork Tenderloin Supreme 12 slices bacon 6 pork tenderloin patties Salt Pepper 6 slices tomatoes, cut ½ inch thick 6 slices onion, cut ¼ inch thick Prepare each serving as follows: Cross 2 slices bacon, place tenderloin patty on the center, sprinkle with salt and pepper. Place a slice of tomato on the patty, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover tightly and bake in a moderate over (350 degrees F.) 30 minutes. Remove cover and continue baking 30 minutes or until done. 4 to 6 servings. East Indian Rice Teams Well With Curried Chicken This East Indian recipe for rice teams up well with curried chicken. To complete the Indian spell, serve it with a chutney sauce. Following the rul eof only one highly seasoned dish per meal, combine this with a tossed green salad, hot buttered roll and, perhaps, a cooling ice cream dessert. Madrasi Pilau 1 cup of long grain rice ¼ cup of butter 2 tablespoons of chicken seasoned stock base 6 whole cloves 1 3-inch piece of cinnamon tick ½ teaspoon of salt 2 cups of water ½ cup of raisins ¼ cup of toasted, slivered almonds 6 whole cardamom Saute rice in butter, until goldn, using a heavu saucepan. Blend in chicken stock base. Add cloves and cinnamon stick. Split cardamon pods and add seeds along with salt. Stir in water. Cover and simmer over low heat for 25 to 30 minutes. Remove cinnamon stick and whole cloves. Rinse and drain raisins. Stir raisins and almond into rice. Serve at once. Doughnut Fashioned At fall's evening gatherings one of the most favorite snacks is doughnuts and hot apple cider. They certainly hit the spot on a brisk night! Even more well-received among your friends would be homemade potato doughnuts, still warm from deep-fat frying. Mmm, what a treat! You can make it an exciting production, too. Let everyone have fun watching the round morsels turn a golden brown in the sizzling fat. Making doughnuts is not difficult. You'll mix the dough in advance and chill it in the refrigerator. When almost time to serve, just roll out the dough, cut with a doughnut cutter and fry. After draining, the doughnuts may be dipped in confectioners' or granulated sugar. Reba Staggs, home economist, recommends lard for deep-fat frying. It's economical and easily workable over a wide range of temperatures. After each use, strain through a cloth and cool. Cover and store in the refrigerator. Potato Doughnuts serve simple and tasty appedips such as this Norway pine and cottage cheese sugion. No fuss, no bother and it decidedly economical." INGREDIENTS: (4 oz) can Norway sardines (oz.) container cottage cheese olives, finely chopped sweet gherkins, finely chopped chips, mayonnaise to chips rosettes (garnish) METHOD: Combine the cottage se, chopped olives, chopped kins and mayonnaise, makpaste. Shape this paste into form in the center of a ing tray. Arrange whole, used Norway sardines around sides of the mound and surwith crisp potato chips. ish with radish rosettes. This tasty dip is equally apiate served on indivilates as an appetizer or dinirst course. er's oint Party Refreshment Ideas Abundant Wanting to Give Her Table Appeal Mellow Cheese Dip A Party Treat Use of its name and unusual flavor, many persons believe Liederkranz Brand cheese is imported. Actually, it's an allman cheese, made exclusively by Borden's at its Van Wert, Cheese factory which is the largest in the world. Liederkranz is a soft ripened cheese which has a pleasantly flavor, spreads well and combines excellently with a nummengredients. One example is a tasty cheese dip that paves to being a "knowing" hostess. The creamy dip, serve a variety of crisp raw vegetables in it easy dipping with the fingers. Include salty rye bread crispy toasted crackers and cups of hot instant coffee. Creamy Liederkranz Dip (Makes about 3 cups) 1) package Liederkrans 1/4 teaspoon salt use 1/8 teaspoon black pepper 8-oz. container) 1/3 to 1/2 cup minced chives med cottage cheese 2/8 to 1 cup sour cream spoon ReaLemon Juice Liederkranz Cheese stand at room temperature until softened. together with cottage cheese. Stir in lemon juice, salt, pepchives; blend well. Fold in sour cream. Chill well. Garnish optional chopped chives. Serve with crackers and assorted vegetables. Entertain The Easy Way Entertaining at brunch is easy—it can be informal and cafor rather simple dishes. Some wintry weekend, try this brunmenu: Broiled Grapefruit, Creamed Chipped Beef with Slice Hard-Cooked Eggs, Cranberry Bran Muffins, and plenty of gooHot Coffee. An ideal way to serve the coffee is in one of the neInstant Maxwell House coffee makers, now available in grocestores. This carafe of heat-proof glass is excellent for makininstant coffee by the “potful”. . . the best way to bring out thine coffee flavor . . . and so convenient for second servings. Cranberry Bran Muffins ¼ cup sifted flour ¼ cup milk* 2½ teaspoons double-acting baking powder 3 tablespoons shortening, melted ¼ teaspoon salt 1½ cups 40% bran flakes ¼ cup sugar ½ cup chopped uncooked cranberries 1 egg, well beaten *Sour milk may be substituted for sweet milk; add ½ teaspoosoda and decrease baking powder to 2 teaspoons. Measure sifted flour, add baking powder, salt, and sugar, and sift together. Combine egg and milk. Add to flour mixture, adshortening, and then mix only enough to dampen flour. Fold icereal and cranberries. Spoon into greased muffin pans, filli- Doughnuts and Hot Apple Cider Are Old Fashioned Favorites on Fall Evenings Evening gatherings one most favorite snacks is hot apple cider and hot apple cider, mainly hit the spot on fat. Well-received among doughnuts, still warm from drying. Mmm, what a can make it an exquisition, too. Let everyone watch the round from a golden brown in fat. Doughnuts is not difficult mix the dough in and chill it in the refrigerator almost time to roll out the dough, cut doughcutter and fry, bring, the doughnuts dropped in confectioners' sugar. Eggs, home economist, lard for deep-fat fry-onemical and easily over a wide range of fats. After each use, tough a cloth and cool more in the refrigerator. Doughnuts 6 cups sifted enriched flour 7 teaspoons baking powder 1 teaspoon salt 1 teaspoon nutmeg 3 eggs 2 cups sugar 1½ cups warm mashed potatoes ¼ cup milk 6 tablespoons melted lard Lard for deep-fat frying Boneless Rolled Lamb Shoulder Fits into Economy Meat Category When looking for a roast in the economy category, learning about different meat cuts can be a real boon. There are many less well-known, less-demanded cuts that can contribute much variety to mealtime. One is a rolled lamb shoulder. It's completely boneless ... thus, no waste. The meat is rolled and tied in place with string. Reba Staggs, authority on meat cookery, points out that a lamb shoulder is tender enough to roast but suggests braising for a pleasant change. In this recipe onion and thyme enhance the flavor. Remember to braise the meat very slowly, never allowing the liquid to boil. Braised Rolled Lamb Shoulder 3 to 4-pound rolled lamb shoulder 3 tablespoons flour 1½ teaspoons salt ⅛ teaspoon pepper ¼ teaspoon thyme 1 small onion, quartered 3 tablespoons lard or drippings ¼ cup water Combine flour, salt, pepper and thyme. Dredge lamb shoulder in seasoned flour. Brown meat and onion in lard or drippings. Pour off drippings. Add water, cover tightly and cook slowly 2½ to 3 hours or until done. Sift together flour, baking powder, salt and nutmeg. Beat egg add sugar, potatoes and lard and continue beating. Add milk and mix well. Add dry ingredient and mix only until flour disappears. Chill thoroughly. Place about one-third of the dough at time on a lightly floured surface. Roll dough to ½ inch thickness. Cut with floured doughnut cutter. Fry until golden brown in boiled lard (375 F.). Drain on oblique sorbent paper. Yield 4 to 4½ dozen doughnuts. Salads for Lunch Guests When the ladies are invited for luncheon, prepare this luscious salad early in the day. Fold miniature marshmallows, pineapple tidbits, mandarin orange sections and halved, seeded Tokay grapes into honey - sweetened whipped cream. Chill serveral hours. Serves on pretty salad plates with clusters of Flame Tokays, crisp chips and dainty ham sandwiches. The image provided is too blurry and pixelated to accurately transcribe any text. It appears to be a grayscale photograph of a historical scene, but the details are not clearly visible. Therefore, no text can be accurately transcribed from this image. undant for Clever Hostess Appeal and Nutrition Easy Way Fondue: Fun To Serve And To Eat A fondue is fun to make—and fun to serve and eat, too. The real basis for the excellence of the fondue is the cheese itself: Pasteurized process Gruyere. Choice aged Swiss cheese is used in processing Gruyere cheese, and the result is a high quality nut-sweet cheese. Dunk crusty pieces of French bread or toast chunks into the fondue, and then deposit them on a small plate. Let guests take turns helping themselves by swirling the speared toast in the fondue, and remind them to swirl the mixture in only one direction. Borden kitchen experts point out that this is important to prevent the mixture from curdling. Gruyere Cheese Party Fondue (Makes 5 cups Fondus OR Ten 1/2 cup servings) 1/4 cup butter 8 cups homogenized milk 1/4 cup flour 6 cups (four 6-oz. packages or 24 1/2 teaspoon salt one-ounce portions) shredded Gruyere cheese 1/8 teaspoon white pepper 2 tablespoons Sauterne wine, optional Melt butter in chafing dish pan* over hot water. Blend in flour, salt and pepper. Gradually stir in milk. Cook, stirring occasionally, until the mixture is thick enough. National Better Breakfast Month Features Ham and Egg Nests September is National Better Breakfast Month and an ideal time for you to take a close look at the kind of meal your family eats in the morning. Does breakfast include enough nutrients for your children to be alert in school, for Dad to be efficient on the job all morning and for your morning tasks? A high-protein meal with staying power is vitally important for everyone, states home economist Reba Staggs. And, the protein should be the top-quality kind like that found in meat. If your family's appetites are not awake enough for a meal, try enticing them with menus with some sparkle. They'll like this inviting variation of ham and eggs. Complete the meal with oyster fruit and milk. Ham Slice With Egg Nests 1 ham slice, cut ¼ inch thick 6 eggs 3 English muffins 3 tablespoons butter or margarine Salt and pepper To panbrowl ham: Place ham in frying-pan. Do not add fat or water and do not cover. Cook over moderate heat, turning occasionally, until browned on both sides. Remove drippings as they accumulate. A "cook-before-eating" ham slice requires 12 to 15 minutes; a "fully-cooked" slice, 8 to 10 minutes. To prepare egg nests: Separate eggs, putting whites in a bowl and each yolk in a cup. Split and toast English muffins. Spread with butter or margarine. Add seasonings to egg whites. Beat until stiff but not dry and pile in English muffins, making a depression in center of each mound to form a nest. Place ½ teaspoon butter or margarine in center of each nest and slip in whole egg yolk. Bake in a moderate oven (270°F) 12 to 15 minutes, or until egg white is slightly browned. 6 servings.