Medford mail tribune. (Medford, Or.) 1909-1989, August 17, 1934, Image 4

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Medford mail tribune., August 17, 1934, Page 4, Image 4

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Newspaper Page TextI MEDFOnD MAIL TRIBUNE, MEDFORD, OREGON, FRIDAY, AUGUST 17, 1931 i PTGE FOUR fULINARY VRAFT.... By Estella Dorian, Director, Bonn gerrlcc, ths California Ore gon Power Company IS' - ?v ! Estella Dorgan 1IOIUNO IDEAS Just whsn everyone U busy plan ning how to keep comfortably cool we come forward with "broiling ldeas"4 Sound! unreaaon- able. doesn't It? However, ttisse suggestions are actually made with the thought that we may as alst you to pre pare delicious and satisfying meals quickly and all In .one dish. That means Jewer to wash, which Is a nice cool Idea, too. For some rea son we usually think only of meats, usually steak, when speaking of broiling. The truth Is that we are passing up some really Interesting possibilities If we do not use the broiler for fruits and vegetables, either by themselves or with meat combinations. Sliced apples, pears, bananas and pineapple among the Irulta, end tomatoes, green or ripe, and almost pre-cooked vegetable may be broiled (reheated and flavored to taste). Practically any kind of meat can be broiled. However, If the) meat Is tough, by all means put It through the food chopper, season lightly and make It Into serving portions. A piece of bacon fastened around the portion adds to the flavor and appearance, but Is not necessary. A bit of butter on the top gives flavor and browns quickly. Prepared mustard Is also a good addition to some meats and vegetables. In other words, don't be afraid to experiment and combine flavors and foods In the broiling pan. You'll be surprised and pleased at the good things you'll be serving If you follow this plan. Menu I Rice patties, Broiled lamb. Shredded carrota, Apricot sauce. Shape cooked rice Into rounds, sea son and brush with butter. Place on the broiler pan. Shred the car rota quite fine and place on the pan, sprinkling with a little water. Set the greased rack over the rloe and carrots, on It set the chops and a fist pan of apricot sauce. Have the top element very hot and place the pan with all the food directly under the glowing elemont. Leave the door open. When the meat la nicely browned on one side, turn and brown on the other side, seasoning when you turn or when ready to place on dishes. Pour the gravy over the pat ties. (And set the pan In the sink and fill with water. Menn n Scalloped corn and olives. Broiled bacon. Sliced apples. 3 cups celery (diced). 2 cups yellow corn. 4 cup olives, minced. cup corn flakee. Seasonings. Cook the celery In boiling, salted wter until tender but not soft. Drain. Butter broUIng pan and ar range a layer of corn, then oelery, then olives. Season to taste and add about one-fourth cup of milk. Sprin kle with corn flakes (or bread crumbs) snd dot with butter. Set the pnn In the oven under the pre neated top unit. (Not too close). Lot this be cooking while you pre pare the apples and bacon. Slice the apples with the peeling In quarter- rack and aet In the pan over the corn. int aoor may co ciosea unui Now allce the bncon thin and ptaoe on me rniK una sell nearer me vja- ment. Leave the door open and watch the bacon so that It docs not burn. Remove when nicely browned. Menn III w-cUf: ripe tomatoes. Toast. Large oysters. Cut the tomatoes about a half Inch thick and cover with buttered crack er crumbs. Piece on bottom of the broiler pan. On the greased rack place the oysters and triangles of bread. Place In the oven with pre hested top unit and leave door open. When the bread la a golden brown, turn and toast the other side. Butter generously and place the broiled oys- Shish Kebabs Delicious Food Idea of Near East By Burnt, of Home Enonomlns, L 8. Dcpnrtn.cnt of Agriculture Hiva you aver picnicked on "ka bob"T Or "ktbalM" or "kebab"? Hive your own way with the apellliig, but you make these tempting moraela by Bkewerlng together email piece of beef or lamb, and grilling them over & fire. It la gorgeous food in the open air or anywhere elae but do you know where we got the Idea and like wise the name? A traveler from the Near East oo'ild tell you, or any Armenian or Syrian vendor of rugs and embroiderlea. "ShJah kebab" the Armenian call It, and In hi native country they use lamb for the purpose, a a rule, be cause lamb la their principal meat. "Shlah kebab" '1 meat broiled on a spit. In the Near East they do It over a charcoal or wood fire. Meat, however, 1 not the most Im portant food in the Near Eastern diet, nor are amsh kebabs any more Dis tinctive than several other character istic dlshe. The peoples who llva in the region beyond the Mediterrane an occupy fertile farm and grazing land of some of the oldest part of the world, where for age their own grain and vegetable and fruit and flock and herd have supplied tbe need of the population. Here they have the makings of a good, well-balanced diet, says the Bureau of Home Economics of the U. 8. Department of Agriculture, and the typical dlshe of the Near East make interesting use of this variety of foods. There are breads, but there Is also the"pllat' of rice or cracked wheat usually cooked In meat stock. There are many kinds of vegetables, often times stuffed with a mixture of minced meat and rloe; sometimes added to the pllaf; very often cooked with meat. Milk, a they use It, 1 sour milk, which they add to aoups and sauces and In fact to almost artVi other kind of food. The "kefir' of the Caucasus, the "yogurt" of the Turks, the "klsselo mleko" of the Bulgarians, or the "matzoun" of the Armenians all these, are sour milks or curdled milk and in many parte of the Near East are used at every meal. They are made with a "starter," like our "cul tured" buttermilk, or like the acid ophilus milk on sale In many places. For the soup Jn these countries, meat stock 1 the foundation, and for vegetable soup, the vegetable are browned in fat before adding them to the stock. A favorite Armenian soup ha "mat2J0un" (sour milk) blended with the stock, and besides onion, a little mint 1 used In the flavoring. The Turkish pllaf la the original of many variation. The rice, typically, 1 first browned In fat, to give It flavor, then added, to the broth and cooked until tender. Pllaf with tomatoes, or with fish, or with lamb kidneys (Bul garian pllaf) are some of the varia tion. The Armenian "herlssa" and Syrian "kebl" national dishes, both are mixtures of ground or shredded lamb with cracked wheat which ha been boiled in broth. Vegetables such as egg plant, squash, tomatoes, peppers, cabbage, which are grown In the Near Eaat. are commonly stuffed with rice and minced meat, but they are also cook ed in various combination with each other, or with meat. Okra with meat, a Syrian dish, Is dried, okra which Is first cooked In hot water, drained, then browned in fat, and added to meat broth along with tomnto paste and cooked ment cut In small piece. This 1 served with cooked rice. The Roumanian bake all sort of vegetables together In olive oil chopped cabbnge, carrots, green beans, okra, eggplant, onions, tomatoes, po tatoesthey call tbt dish "ghiveci." The Bulgarian make the same dish into baked vegetable with lamb and green pepper ("toorli giovctcn -j. "tiarma" Is a mixture of rice, ground meat and tomatoes, rolled In grape or cabbage leaves, these stuffed leaves piled In a kettle, covered with cold water and a plate on top to hold them In place, and cooked until "done." All the Near Eastern peoples use this dish. Authorities on Near Eastern cook ery point out the simplicity of the reasonings and the lack of condi ment used, flays one writer, "Not a alngl dish 1 dependent on the ex travagant use of expensive and vari ous ingredient which when counted up make food very expensive, but It la dependent and very much so on tns flavor of twh different article used In the making." In the following recipes the Bureau of Home Economic ha made some adaptation In cooking method and also from the standpoint of cost, but the essential characteristic of the Near East dish remain. "ShlMi keliith (Meat broiled on skewers) Cut piece of lean meat (lamb or beef) about 1 Inches square and 1 Inch thick. Put four or five of these on a skewer with small square of bacon between them. Broil these skewered pieces over a camp fire for a picnic supper; or at home broil them on a rack under a flame. Turn frequently to cook uniformly. When the meat 1 done, season with salt and pepper and serve at once on the skewers. If desired, put slices of onion or tomato on the kewer with the meat, Pllaf with Tomatoes 9 cups rice 2 tablespoon butter or other fat 6 cupa meat sok 1 small onion cup cooked or canned tomatoes Salt and pepper Brown the rice In butter or other fat, then boll It in the meat stock. Brown the onion, mix with the to matoes, and add this mixture to the rice Just before It 1 dona. Season to taste and botl until done. If neces sary, put in a moderately hot oven for a few minute until some of the moisture ha evaporated. Okra with Ment 2 pound lamb shoulder 1 pound fresh okra Butter or other fat Minced garlic 1 cups tomatoes (fresh-cooked or canned) 3 cup meat stock Lemon Juice Boll the lamb until tender. Slice the fresh okra pods and brown the piece in butter or bacon fat or olive oil with the minced garlic. Add the tomatoes, the meat broth, and the meat cut In email slices. Add a little lemon Juice and serve hot with rice. String beans may be used, in place of oara. Stuffed Cucumbers A stuffing called "dolma In the Near East t used In cucumbers, egg plant, squash, peppers, tomatoes. grape-vine leaves, onions, or quinces. It 1 a mixture of chopped meat, rice, browned chopped onions, and chop ped parsley seasoned with salt and pepper to tasto. To use this stuffing American fash ion In cucumbers: Wash and pare the cucumbers and cut them In half lengthwise. Scoop out the seed por tion without breaking the fleshy part, LOOK OUT FOR THESE SYMPTOMS OF CONSTIPATION Get Relief with Kcllogg's All-Bran ters on the toast. Servo lettuce with French dressing with this plate. Menu IV . Sweet potatoes. Pork chops. String beans. Pineapple. Use pre-cooked (or canned) aweet potatoes and beans. Place potatoes on greased pan and dot them with a piece oj butter. Place the beans on other side of the pan. On the greased rack place the ehope and pineapple slices. Set In pre-hented oven and leave the door opon while the chops Bre browning, turning once and then baok again to cook the pork thoroughly. Menu V , Spinach loaf. Tomatoes, ripe. Rice with cheese. Bsnanas. Mnke spinach loaf of cooked spin ach, seasoned and held together with one egg, slightly beaten. Make indi vidual helpings and sprinkle with ground wlauuts. Sprinkle halves of tomatoes with buttered crumbs corn flakes. Cooked rice Is sprinkled with cheese and a little plmlcnto. The bananas may be dipped In lemon juice, me spinach end rice are cooked below the other articles. noadaches, loss of appetite and energy, sallow complexions, and sleeplessness are often warning signs of common constipation. Un less checked, constipation may im pair health. Today, you can usually get rid of common constipation by eating a delicious cereal. Laboratory tests show that Kellopg's All-Bran pro vides "bulk" and vitamin B to aid regularity. All-Bran is also a good source of blood-building iron. The "bulk" In All-Bran is much liko that In loafy vegetables. Insldo the body, it forms a soft mass. Gently, it clears the intestines of wastes. How much better than tak ing patent medicines. Two toblespoonfuls daily will overcome most types of constipa tion. Chronic cases, with every meal. If seriously ill, see your doe tor, All-Bran is not "cure-all." Enjoy All-Bran as cereal, or use In cooking. Appetising recipes on the rcd-and-green package. At all grocers. Made by Kellogg In Battle Crock. psrboll the cucumber shells In light ly salted water for 0 or 10 minutes, and drain. Fill the shells with the hot "dolma" mixture, place them In a shallow pan or baking dish, add a little water to keep them from stick ing, and bake In a moderate oven for 16 minutes, or until the stuffing has browned on top. The Near Eastern way la to add 3 or 3 tomatoes cut In smsll pieces (or half a cup of canned tomatoes) and a cup of meat broth to the atuffed cucumbers after putting them In the baking dish. Serve with a dressing msde of beaten egg and lemon Juice blended with part of the "dolma" gravy. TAKE HER AND LIKE HER ADVICE OF BRIDEGROOM PROVIDENCE, R. I. (DP Cop'n Charles Brldford Rlcketson, 83, of the steamer Mt. Hope, oldest licensed officer In the American merchant ma rine, has been happily married for 63 years. His advice to a young married cou ple? "Only this to the feller take her and like her." Use Mall Tribune went ads. p"' v , .CT WORD FAMOUS LjJSTW How many thousands of small boys, entitled for the errand, hear these famous last words "...and don't forget - it's S&W." Mother, standing at the door, voices final instructions. She insists on S & W Mellow'd Coffee end the reward for her insistence is round, rich flavor, full mellowness and strength. S (VW Coffee just naturally lends itself to making a cup of coffee so smooth, so delight ful, so delicious that these famous last words ". . . and don't forget it's S & W" are more than a re minder they are an inspiration. AS FWE f)S 5 ll sjsswwsjsss j0imn 'ffi'rSfrs. isiiiisi.issssgip siisn jili ism Lsni mi siiiriinr n 1 -T" inn rilrfi lin'iVirr ' i' 'ilniTi It hi 206 E. Main MARKET Free Delivery Phone 46 Planning meals isn't so difficult if yon order your Meats from the Economy Market. Wc specialise in highest quality at eco nomical pricos. You will like to buy at tlio Economy. STEAKS, round and loin, lb 1 5C POT ROAST, young beef, lb. ... 10c SHORT RIBS, quality beef, lb 6 HAMBURGER, lb .. 10c VEAL ROAST, shoulder cuts, lb 1 2c VEAL STEAK, shoulder and rib chops, lb. . . 1 5c LARD, lb 10c SAUSAGE, our best, lb 15c Well folks, here we are again with a long list of Nationally-taiown and advertised itow i t price, only jug Wiggly can make. Buy only KNOWN article, of food stuffs, don't take chances on JJl "just as good," packed under labels you have never seen or heard of. Your Home "a -iggy wiGOLY large selection of KNOWN items of proven quality and merit at prices you can iatisfied customers is the ORIGINAL self-serve store whose popularity is attested by tbe increasing number. ",HKh passing thru our aisles daily. Take advantage of these money saving features Prices eeive ai ,u va y, and Monday August 20th. Shop at your Home Owned, Original self-serve store. Piggiy wiggiy, i I)i.Aii. XT. Q ri.AA Jn1i.,m A MMnifatl stTUUllC salU. V, fiCC ueuvcijr, UU UUlilUlUIU tUUUUUIt OVJWU vu. OATS ALBERS CARNATION. For the right start each days, eat a bowlful of hot cereal. LARGE PACKAGE 19 TRIXIE The healthful food for your pets. Dogs howl for it DOG FOOD Tice nil tu PilllUlT llnTv ALBERS. Three minutes and they are IV1II1I I UfllU ready, CAN A ready prepared breakfast, fine fla vored, crispy flakes. 223 10c SIZE 3 for 25 BISQUICK Just the thing when you are in a hurry. 90 seconds from package to oven. PKG. IfJUITtT BsflKIs Granulated Soap. Saves labor, and takes Will I I L BlllU so little. LARGE SIZE COLEMAN'S. Recommended by good cooks the world over. 2-0Z. CAN iUSTARD BAKING POWDER RB ft II A beautiful, handy t mayonnaise bowl free lf sg with each quart can 2 for 25 Let ivory protect your hands K0. The old reliable. 80-oz, can for only 34 28c 14 29c CATSUP RITTER'S. Made from whole fresh ripe tomatoes. LARGE BOTTLES Y SOAP A in all Soap and water tasks. yM b MEDIUM BARS 3 SOUP VAN CAMPS. For a quick, healthful lunch: CAN There's no excuse for baking failures when you can get this shortening. 3-LB. CAN 55 PandGSOAP SL.. 10 for 27 RACL.E-WHIP The acme of salad dress ings. QTS. ill 1 1 f ALPINE. An Oregon product packed in Medford cases. Purest lfllL.H and best. Case $2.85. TALL CANS 29' Be ASPARAGUS EARLY GARDEN. Try it on oast. NO. 2 TINS buttered toast. iQ I Ob PINEAPPLE Sliced, in heavy syrup. Just right for that salad. 4 n FLAT TINS I Ul PEAS Tiny peas, sweet and tender, in 2 for 25c PINEAPPLE 8 perfect slices of the finest fruit obtainable. 4Qn Large No. Vt tins I w l RED FEATHER. A soft absorb ent tissue and an unusual value P LIE ETC IT PABST. Assorted varieties in yi -lb. u n ii co is pk8- r in e,ass Long strong sticks, ES CHICKEN NOODLES and BEANS 3 roils j yC 2 for 25 23' 6 box cartons. Flavor Foods. Tender mm . chicken and rich noodles. V 1P 1-LB. JRS -J1' VAN CAMPS. Fine for that fishing trip. tt& C 27-OZ. TINS BJP KERR or BALL MASON JARS PINTS 75c QUARTS 85c SHRIMP Dry pack, large firm shrimp. 5-OZ. TINS 2 for 25 DURKEE'S. RELISH-SPREAD Pints 23c PUREX Quart. 15C PEN-JELL For Jell Perfection. OTts 2 for C I I CALO ?S3t25c OVALTINE Insures sleep. 7R $1.00 size I wW JELLO 2,11c CRACKERS AMERICAN, sodas or Grahams in 2-lb. ple carton. fc.T w EL CAMPO Flakes, 4 A. TUNA No. M tins MINUTE TAPIOCA Desserts For quick n QCm Ufor CLAMS ROYAL CHEF, O OCn B No. y2 tins Ufor CwC ! THE OLD FAVORITE Always Dependable 3 lb. can 85c ALADDIN Always Good 4 lb. can 97c TREE TEA ORANGE PEKOE (Black) One Lb. GREEN JAPAN Strainer Free One Lb. 63c 49c PEACHES ggg FRESH UlTS VEGETABLES Extra Fnncv Hales. Just rieht for canning. Beautifully colored. Crate CANTS 4,., Firm yellow meated locals, Jumbo size LETTUCE Large crisp heads DILL For pickling. Large bunches TOMATOES lbs. Fancy locals, firm and ripe 5c 10c i nc POTATOES 151M oc. I U" Red locals. U. S. No. 1 , fj U '