Tfcmttay, December tt, 1954
MEDTORD (OREOOm MAIL TRIBUNE 71YZ
Feeding the Family
By ZOLA VINCENT
Food Editor
r - n r
Holiday Takes on Distinction
With Oysten, Shrimp, Crab
The gorgeous turk or the roast
goose or prime ribs of beef or
whatever held the center of the
dining room stage at Christmas
is going or gone It was wonder
ful while it lasted. The family
will now welcome a change of
scenery, tastes, textures and
aroma. What better than some
of our fine west coast shellfish.
If any cold sliced turkey or ham
remains it would be perfect with
this Oyster Bisque. ,
Oyster Bisque
Fine Supper Fare
A look at the market reveals
plenty of plump, savory Pacific
oysters. They come thoroughly
washed, carefully graded and
packed in tin, glass or paper
containers which are kept under
refrigeration. Some are canned,
some are frozen, some are made
into prepared foods such as
stewi or pan-ready breaded oys
ters. The majority however are
sold fresh. Quick cooking tap
ioca does the thickening job to
perfection in this fine supper
dish.
3 tablespoons quick-cooking
tapioca
VA teaspoons salt
Dash cayenne
Dash of paprika
1 tablespoon milk or light cream
3 cups milk '
1 cup coarsely chopped oysters
.VA cups whole oysters)
Va cup butter
1 tablespoon chopped parsley
Combine tapioca, salt, cay
enne, paprika, onion, top milk
and milk in top of double boiler.
Place over rapidly boiling water
and cook 10 to 15 minutes, stir
ring frequently. Add oysters and
butter; mix. Keep over hot wa
ter 15 to 20 minutes to heat
thoroughly and blend flavors,
Serve in cups or bowls. Gar
nish with chopped parsley.
Makes four servings.
Shrimp Florentine
Pacific shrimp are a very good
buy right now for the making
of all sorts of good things; in
cocktails, in chowders and in
main dishes like this one. Recipe
makes four servings so you'd
best plan to double it
1 pound raw shrimp, fresh or
frozen
1 package frozen chopped
0 spinach
2 tablespoons flour
2 cups milk
4 eggs, slightly beaten
m Salt and pepper
'Pinch of nutmeg
2 teaspoons chopped parsley
2 teaspoons minced onion
V4 cup grated Parmesan cheese
. Clean and cook shrimp. Cook
spinach according to directions
on package; drain. Melt butter
in saucepan. Stir in flour until
smooth. Gradually add milk and
cook until thick, stirring con
stantly. Carefully add egg yolks.
Cook to boiling point but do
not boil. Remove from heat and
season to taste with salt and
pepper. Stir in nutmeg, parsley
and onion. Place a layer of spin
ach in the bottom of each of
four buttered individual casse
roles. Add a layer of cooked
shrimp and pour sauce over
shrimp. Sprinkle Parmesan
cheese on top of each casserole.
Bake at 400 degrees (hot oven)
about 10 minutes or brown in
broiler.
Crab Newburgh is
Holiday Spectacular
Fresn Dungeness crab is a
taste treat beyond words. The
crabs are running about two
pounds, are cleaned at the fish
counter on request. Almost a
shame to Inde its delicate, de
licious flavor in a Newburgh
sauce but the sauce is pretty
wonderful too.
Melt two tablespoons butter
in saucepan; add one tablespoon
flour and stir until smooth,
Gradually add two cups cream
and bring mixture slowly to
boiling point. Simmer gently for
one-half minute. Add -two cups
fresh crab meat cut in cubes,
Bring to boiling point again,
Mix three well beaten egg
yolks, (one-fourth cup sherry
and two tablespoons brandy if
desired) together and add to mix
ture. Season with cayemie and
salt and cook over very low
flame two minutes longer. Serve
on toast points. Garnish with
paprika. Six servings.
Frozen Cranberry Loaf
Is Seasonal Delight
Red layer on bottom, pale
green whipped cream topping
for a sugar frozen dessert spe
cial. cup finely chopped toast
crumbs
Vz cup brown sugar
1 teaspoon cinnamon
Vi teaspoon nutmeg
Va teaspoon allspice
Va teaspoon cloves
Va teaspoon ginger
3 tablespoons melted butter
1 pound can jellied cranberry
sauce
Vi cup whipping cream
1 3-ounce- package cream cheese
Green vegetable coloring
Mix first seven ingredients to
gether. Work in melted butter.
Press mixture firmly and evenly
against sides and bottom of an
ice cube tray. Chill in freezing
compartment .-.for at least one
hour. Crush jellied cranberry
sauce with a fork and spread
over crumb crust. Whip cream.
Soften "cream cheese and whip
with cream. Tint green with
green vegetable coloring. Spread
whipped cream-cheese mixture
over cranberry sauce. Place in
freezing compartment and freeze
until firm. Slice to serve. Makes
eight servings. J
Toast Cases For
Creamed Food
It is so easy and so satisfying
to finish up turkey, chicken,
ham and other holiday meats
by dicing and folding them into
a cream sauce,- that we thought
we'd remind you of how to make
toast cases.. By the way, when
you re doing that cream sauce,
make it more interesting in both
flavor and color by adding chop
ped pimiento or chopped stuffed
olives.
If served at once these toast
cases will be soft-centered with
crisp crusts. If held too long in
the oven, they will get dry. Al
low one or two slices of bread
to a serving.
Trim crusts from slices of
fresh bread. Press each slice of
bread lightly into a section of
a greased muffin pan. This
makes a small cup shape.'. Brush
with melted butter. Shortly be
fore serving, bake m a moder
ately hot oven, 375 degrees for
about 10 minutes.
Turkey Tetraszini Fine
Way With Turkey Leftovers
Comes the week after Christ
mas and there's turkey left over.
Lucky the family who "used up'
some of it like this. Six serv
ings.
6 ounces long spaghetti
Va cup turkey fat
Va cup enriched flour
1 teaspoon salt
Va teaspoon celery salt
2 cups milk
1 bouillon cube
1 cup diced cooked turkey
Vi cup sliced mushroomc
(1 4 -ounce can)
Vz cup grated Parmesan cheese
Cook spaghetti in boiling salt
ed water until tender; about 12
minutes. Drain and rinse. While
spaghetti is cooking, add bouil
lon cube to turkey fat and melt
in saucepan. Stir in flour, salt
and celery salt Add milk, and
bouillon cube and cook until
thickened, stirring constantly.
Add spaghetti, turkey and mush
rooms. Mix well. Pour into
greased VA quart casserole,
Sprinkle with Parmesan cheese,
Bake in moderate oven, 350 de
grees, about 20 minutes. Serve
hot. Makes six servings.
Curried Turkey Casserole
Certain to Please All
Curry, powder and diced ap
ples, a rich white sauce and
elbow spaghetti makes this tur
key casserole from leftover tur
key something to look forward
to. Four servings.
Melt two tablespoons butter
in heavy, skillet or saucepan,
Add one cup diced apples and
cook until tender, (about five
minutes). Cook four ounces el
bow spaghetti in boiling salted
water until tender (about five
minutes). Drain and rinse. While
spaghetti is cooking, stir two
tablespoons flour, three-fourths
teaspoon salt, dash of pepper and
one teaspoon curry powder into
butter. Gradually add lVa cups
milk or turkey broth, stirring
constantly until thickened. Add
one-half cup musrooms and one
cup cooked turkey meat and fold
in spaghetti. Pour into greased
VA quart casserole and bake in
moderate oven, 350 degrees, 20
to -25 minutes. Serve hot witn
chutney.
Plan to Get Several
Fine Meals From One
Festive Prime Rib Roast
Many will enjoy prime ribs of
beef this New Year's week end.
Beef, even this fancy preferred
cut is reasonable in price as we
ereet the new year. There'll be
leftovers if you allow at least
one pound per person wnen Duy-
ing the roast. For instance, six
nounds for six persons.
Prime ribs of beef the iirst
dav. Pioneer Beef Barbecue an
other day and wind up with Beef
Skillet with soy sauce on Chi
nese noodles.
Standing Rib Roast
Very superior eating!, A fine
wav tn start the new year. A
controlled slow oven, ae
grees. A six pound rib roast will
be medium rare in aDout sv2
hours and; well done in avz
hours. Allow a rest period ot
30 minutes out of the oven to
set' the juice and make expert
carving easier.
Blue Ribbon Barbecue
Small thin slices of beef from
that rib roast are perfect for
this. Put them into a hamburger
bun sandwich with barbecue
sauce or spread about four cups
of cooked rice in a baking pan
and pour half the sauce over the
rice. Arrange slices of beef over
the rice and top with more
sauce. Bake in moderate oven,
350 degrees, 20 to 30 minutes
to heat and blend flavors..
Barbecue sauce with a kick.
Westerners like a zesty sauce.
Nothing namby . pamby about
this. Good too with steaks done
indoors or outdoors. Smash four
cloves of garlic with a table
spoon of salt. Add one cup of
olive oil or salad oil, one-half
cup vinegar, a small onion
(minced), a small green pepper
also minced, a tablespoon (may
be less) of chili powder, one cup
of tomato juice and one teaspoon
or oregano. Simmer this for 10
minutes and strain before using.
Beef Skillet Last Call
If there's some of that beef
still around, make up this beef
skillet for serving with fried
Chinese noodles. For each two
servings, figure one cup cut-up
cooked beef. Proceed like this;
Pan-fry two tablespoons chop
ped onion and one-cup sliced
one-inch pieces of celery in two
tablespoons butter until trans
parent. Add beef and one table
spoon soy sauce. Stir and heat
OYSTERS, CRAB. SHRIMP
oysters and of plentiful shrimp
like this Oyster Bisque and in
burgh. These and other recipes
in today's food columns.
two minutes. Add one cup peas
and carrots, salt, one-half cup
beef gravy. Simmer five : min
utes.. Serve hot with fried Chi
nese noodles.
Fresh Fruit Plate
Good Holiday Planning
Nutritionists say that we
should eat plenty of fruit to
counteract all the heavy food
eaten during the holiday season.
A fresh plate crammed full of
vitamins, minerals and benefi
cial acids ... and attractive to
look at ... is an appetizing as
well as healthful supper dish.
Secret of arranging a good
fruit plate or salad is to use an
odd shaped plate and arrange
fruit to compliment that partic
ular dish. Arrange all salads
differently; there's no law that
says all salads at the table
should look alike so why work
hard at it?
Fruit stands offer a wealth of
good things, all grown right
here on our west coast and all
available at very reasonable
cost; Crisp, crunchy red and
yellow apples, the luscious win
ter pears (choose from Cornice,
D'Anjou, the Bosc and the Win
ter Nelis), grapes of various
colors and flavors, the gold of
orange and grapefruit and the
green-gold of avocados. Persim
mons, fresh pineapple and figs
if you feel like splurging.
If it's' a salad you plan, offer
both mayonnaise and a tart
French dressing.
Fruit Cake Pudding '
Uses Those Left-Overs
So often at this season we
find fruit cake pieces and
crumbs left over. Here is a pud
ding utilizing these in a delic
ious, nutritious and attractive
pudding..
1 cup fruit cake crumbs
4 slices bread,' cut. in cubes
3 cups scalded milk
2 eggs
13 cup sugar
Vk teaspoon salt
Grated rind Vz-lemon
7 teaspoon lemon juice '
Combine . cake crumbs and
cubes of bread; cover with scald
ed milk and allow to stand a
few minutes. Beat eggs and com
bine with remaining ingredients.
Add cake and bread mixture,
blending well. Transfer to a but
tered baking dish; place in pan
of hot water. Bake m moderate
oven, 375 degrees, until pud
ding is set; about an hour. Serve
warm with melted jelly poured
over pudding as a sauce.
Mincemeat .Muffins
Some mincemeat 'left over?
Leftover or fresh from holiday
package or jar, here's a genuine
treat for the family and any
lucky guests.
Mix and sift two cups sifted
flour, three teaspoons baking
powder, one-half teaspoon salt
and one tablespoon sugar. Com
bine one egg, three-fourths .cup
milk, three tablespoons melted
shortening and one-half mince
meat and add to the flour mix
ture, stirring only until mixed,
not smooth. Fill greased muffin
tins two-thirds full. Bake in hot
oven," 425 degrees for 25 min
utes. Sixteen or so small muf
fins. - '"i; '
A Collection of .
Party Lunches -
Whether youre planning a
party or just planning on hav
ing a good refreshing beverage
handy to offer callers who drop
in, perhaps one of these will
strike your fancy. Offer in a
punch -bowl if you have one;
otherwise a' pitcher is fine and
the contents taste just as good.
Washington Punch
This uses apple juice from
those good Washington apples.
Chill VA quarts apple juice and
one quart ale and combine just
before serving. Pour into punch
bowl or pitcher over ice cubes.
Garnish with lemon and lime
slices and maybe quarters of
green and red cherries for holi
day atmosphere. Makes 10 or
so ; of the usual half -cup serv
ings. '
California Punch
This recipe makes about one
gallon or enough to make 24
servings. Slice six lemons thin;
place in bowl and cover with
one cup sugar. Let stand for two
hours. Then add one cup any
flavored fruit syrup (raspberry,
strawberry or whatever), one
half cup brewed tea, one cup or
ange juice and one cup pine
apple juice. Place in punch bowl
or pitcher with large chunk of
ice and add three large bottles
of sparkling water just before
serving. ;
Spice Fruit Punch
Combine 2V cups orange
juice, one cup pineapple juice,
two cups water, one-half cup
sugar. Add grated rind of one
Vi.
Enjoy the delight of west coast
and Dungeness crab in good things
Shrimp Florentine and Crab New
for fine holiday fare are included
1
lemon, one tablespoon strained
honey, six whole cloves, one-
half teaspoonful grated nutmeg
and one-half teaspoon cinnamon,
Mix and let stand three hours.
Strain through cheesecloth and
add three pints ginger ale. Stir
briskly and serve in glasses con
taining ice cubes.
Happy New Year!
As We Live
By ELIZABETH HURLOCK, PH.D.
REFUSES Tp SUPPORT
WIFE HE CAST ASIDE
When a man marries, he can
not tell his wife that he is tired
of her and that she must get
out and shift for herself. He
is legally responsible for her
support.
(Q) "I am .a woman in my
late sixties, with no family,
no children,- and very much
alone in the world. In 1942,
I lost my husband and took
a job as housekeeper for a
widower. Later we were
married. I thought we were
very happy, but after sev
eral years my husband began
to get indifferent toward me.
On Labor Day in 1950 he de
livered his ultimatum. He
said he was through with me,
would not support me. and
that if I asked for any sup
port, he would leave the
state. On the advice of a
lawyer, I obtained a divorce.
Now I support myself doing
practical nursing. I am very
lonely and feel like a ship
without a rudder. What would
you advise me to do?"
(A) I suggest that you go back
to the lawyer who advised you
to divorce your husband and see
if something
can be done
now to have a
property set-
tlement for
you or ar
range ments
for alimony
Your husband
should not
have been- per
mitted to cast
Dr. Hurlock
you: off with-
out any means of support. I do
not see why your lawyer did not
protect your interests better.
You should also discuss this
matter , with your pastor and
see if' he can help you make
some arrangements for support.
So long as your health is good,
you can support yourself by
your nursing. But a woman in
her late sixties cannot look for
ward to many more years when
she can be self-supporting. As
you have no children or rela
tives to help you, this is the
time to prepare for the day
when you will not be able to
support yourself.
If it is too late now to get
support from your divorced hus
band, your pastor can make a
reservation for you in a church-
supported home where you can
go when you are unable to work.
This cannot be arranged over
night. Since, you are all alone
in the world, you must rely on
your pastor to help you plan
for your future if your husband
has legally freed himself of all
responsibilities for your main
tenance. - :
(Copyright 1954.
General Features Corp.)
- - t '
Dead line few Sunday Classified is
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