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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 3, 1955)
Feeding the Family By ZOLA VINCENT Food Editor Ltnttn Season Finds Abundance oi Fish Menu planners find a wealth of fish and shell fish variety in today's markets. A visit to any of the larger fish markets reveals more kinds of delicious fish than you've ever dreamed existed. And there's never-ending i variety in ways to serve them. Fish and shellfish fit into every , meal, into every course and are equally welcome at family meals and company din ners. You find them in the fresh fish store, in the frozen food division and in the canned foods section. Easy to Cook. There are only five basic ways to cook fish; all easy and they apply to all spe cies. Only important difference to remember is that when broil ing, baking or planking lean fish, it's best to baste frequently with melted fat to avoid dry ness. Fish require very little cooking because they are tender by nature. You broil, pan-fry, boil (poach in water), plank or bake them. Easy on Budget Everyone knows that fish is an economical buy. But natu rally the more abundant varie ties give you the most help in budgeteering. Compare cost of fresh versus frozen fillets. Con sider the tremendously popular fish sticks which are available both uncooked and pre-cooked. See our market report for news of fish fillets, pan-readies, steaks, baking fish and shell fish. Shrimp, Halibut and Tuna are Best Buys Big value spotlight is thrown on shrimp, halibut and on can ned tuna. Plentiful shrimp is available uncooked (green), fresh or frozen.- You can buy them cook ed fresh, cooked frozen, all ready for quick cooking or can ned ready for cocktails, curries and other main dishes and. for salads. There are individually flash .frozen,' quick-c o'o k i n g shrimp in eight-ounce packages ready to cook in 3 minutes to serve .three persons. There are wonderful individually flash frozen breaded shrimp ready for frying . without . thawing. Halibut, one of our very best food, fishes is now available at lowest prices noted in years. Canned tuna, especially in the popular chunk or grated style for sandwich making and .in gredient use is being special ized in most stores. -Sailor's Delight Lasagne Features Popular Shrimp . For- this recipe, we use a quick-cook type of shrimp that comes f rozen-in eight-ounce packages; de-veined, pink, plump and ready in a few minutes cooking time. If none are handy in your neighborhood, you'll find the canned variety very good eating. ' ' BEWARE OF WITATMS LOOK FOR THE HAPPY utile dog tiappt TOPS IN QUALITY! KJ PRICE 1 teaspoon salt 1 tablespoon salad oil 3 quarts boiling water V4 pound lasagne (wide) noodles V4 pound ricotta (Italian pot cheese) 1 egg, slightly beaten Ji pound mozzarella cheese, thinly sliced Va cup grated Parmesan cheese 2 packages frozen quick-cook shrimp or 2 cans cooked ready-to-eat shrimp Sauce Recipe Add salt and oil to boiling water. Add noodles slowly; cook 25 minutes and drain. Make sauce while noodles are cook ing. Sauce Recipe Combine in saucepan, one fourth cup chopped onion, one half clove garlic (minced), two tablespoons salad oil, two eight ounce cans tomato sauce, two six-ounce cans tomato paste, one half teaspoon salt, dash of pep per; simmer for 20 minutes. Combine ricotta and egg. Ar range ingredients in alternate layers in shallow baking pan: layer of sauce, lasagne noodles, mozzarella slices, ricotta mix ture, shrimp cooked according to package directions or in wa ter drained from noodles, (or use canned ready-to-eat shrimp) Parmesan cheese, sauce. Repeat. Bake in moderate oven, 350 de grees about 20 minutes. Baked Stuffed Halibut Enjoy this fine northern hali but often.. Flesh is white and firm and of excellent flavor for pan-frying, broiling, baking. For this recipe, choose . two good sized halibut steaks weighing four pounds or more for eight or 10 generous servings. Stuffing Saute one-fourth finely chop ped onion in four tablespoons butter. Add one-half cup sliced mushrooms, one-half cup dry bread crumbs, one-fourth cup finely chopped parsley," one tea spoon salt, one-half teaspoon black pepper and one-fourth teaspoon thyme. Mix thorough ly and moisten with a little heavy cream. Oil a baking dish or pan and put one of the fish steaks on the bottom. Spread it with the stuf fing and top with a second steak. Secure two steaks with tooth picks or tie lightly with string. Brush with butter or oil and sprinkle with salt and pepper. Bake 30 to 40 minutes at 400 degrees. Baste often. Serve with a sour cream cucumber sauce or with parsley sauce.. This is one - of many good recipes from "James Beard's Fish Cookery" - recently - pub lished. Tuna Casserole Favorite A reminder of this satisfying, flavorful, economical main dish that needs only a tossed salad, some fruit and cookies to make a fine meal. Add one tablespoon salt to three quarts rapidly boiling wa ter. Gradually add eight ounces (on package) elbow macaroni while water continues to boil. Cook uncovered, stirring occa sionally until tender. Drain in colander. - In a saucepan, melt two ta blespoons butter over low heat; add two tablespoons flour and blend. Add 1V cups milk and cook until thickened, stirring constantly. Add salt and pep per. With a fork, break' one seven-ounce solid pack tuna in to large chunks. Add three fourths cup grated Cheddar cheese, tuna and oil from tuna; stir until cheese is melted. Add cooked macaroni and mix lightly- Turn half of macaroni mix ture into IVi quart casserole. Arrange half a dozen or so slices of fresh tomato on top of mac aroni mixture. Repeat layers using all ingredients and sprin- r.tsir.Nr delightful This Sailor's Delieht Lasagne will prove the delight of many a Lenten season menu. It combines noodles, a variety of cheeses and coked ready-to-eat or quick-frozen shrimp. This and many other good recipes are included in today's food feature. kle top wih one-fourth cup ad ditional grated cheese. Bake in moderate oven, 350 degrees, 20 minutes. Serve piping hot. Glazed Chicken Turn a three-pound frying chicken into this delectable dish for serving four persons. 1 3-pound fryer Vi cup butter lVz teaspoons salt V4 teaspoon pepper V4 teaspoon marjoram - 1 teaspoon grated lemon rind Juice of 1 lemon Vz cup dark corn syrup V cup water Cut chicken in serving pieces. Melt butter in large skillet Combine salt, , pepper and mar joram; rub over chicken. Brown chicken in butter. Blend lemon rind, juice, corn syrup and wa ter. When chicken . is browned pour corn syrup mixture over chicken. Bake in moderate oven, 350 degrees, about 45 minutes or until chicken is tender when pierced with a fork. Makes four servings. Now is Fine Time to Make Citrus Marmalade Grapefruit, orange and lemon quality are excellent, prices are low. Now is good time to make this so-easy-to-do marmalade of distinctive flavor. Makes four or five half pint jars. Vt grapefruit 2 oranges 1 lemon 4 cups water 4 cups sugar Squeeze juice from the fruit and store in refrigerator. Slice the peels very thin; add the water and let stand over night. Boil the peels and' water slowly in a covered pan until tender, about 30 minutes. Add the sugar to peel and boil for 10 minutes. Add the juice and boil wittv peel mixture until it gives the sheeting test on a saucer, about 10 minutes. When -marmalade has finished cooking, pour im mediately into hot steralized jars or glasses. Pour melted par affin over, while marmalade is still piping hot. Cover when marmalade is cold. ' Stock up on canned sweet corn and canned green beans. Quality of the extra big pack of canned sweet "corn in storage from .1954 is excellent; prices are lower than in recent years. This is also true of 1954 pack of canned green beans. Plan to use these two good foods more often in menu planning. California leads In the pro duction of grapes and the value of the annual harvest is more than $200,OC3,000. Troop 1 Troop 1 enjoyed an outing in the snow near Siskiyou Summit on Sunday, Feb. 26. Twenty seven Scouts met at Sacred Heart Parish Hall at noon and proceeded to the mountains via car. Skiing, toboganning, and sledding was enjoyed by all. Arthur Erving, Scribe. Boy Scouis Pack 44 Dinner Cub Scout Pack 44 met for a blue and gold dinner Satur day, Feb; 26, at the Lone Pine school. About 150 members and guests attended. Guests included Cliff Hanson, scout executive of Crater Lake Area council; John Eddy, chairman of organization and extension committee of Big Pines district; Mrs. William Underwood, Lone Pine PTA president; Henry Kammann, Lone Pine school principal; C. A. Stcthers, Scout master of Troop 8; Charles Bird, scoutmaster of Troop . 44, and Clyde Taylor, past master of the pack. During , the potluck dinner Kenneth Kennedy entertained with accordion selections. Com munity singing of Cub Scout songs was led by Mrs. Tom Pop ham at the piano , and Dominic Issi. The master of ceremonies for the evening was Bob Stokes, institutional representative of the pack. Michael Wickersham present ed the charter of the pack to Mrs. Underwood. The Lone Pine PTA sponsors the pack. John Eddy was the . speaker and Cub scouts presented a play under the direction of Mrs. Scott Wickersham, den - mother of Den. 2. The . play earlier had been presented on KBES-TV. Awards were presented by Don Landing and Homer Maslin. Those who- received awards were Billie Edwards, wolf badge; Michael Wickersham, Corky Burrell, Calvin Granger, Don Lindsey and Charles Stokes, webelos, and graduation certifi cates; Gary Griffin, two-year pin; Steve Drew and 'Gerald Knight, den chief cords. Cliff Hanson closed the activi ties. - . Decorations for .the banquet included novelties made by the den mothers. The den mothers and den chiefs are Mrs. Maslin and Betty Hall with Nixon Hall, Den 1; Mrs Wickersham and James Gault, Den 2; Mrs. Ber nard Hughes and Steven .Drew, Den 3; Mrs. Marvin Crocker and Mrs. Earl Richardson, Den 4; Mrs. R. J. Knight, Mrs. Giegle and Mrs. Johnson with Gerald Knight, Den 5. Howard J. Veal, Committeeman, Pack 44 Betty Hutton To Marry on Sunday Hollywood (U.P.) Betty Hutton has announced that she and record company executive Alan Livingston will marry at the Beverly Hills home of friends Sunday after he returns from ob taining a quick Mexican divorce. It will be her third marriage. Livingston's first wife, Elaine, won an interlocutory decree here eight days ago but it will not be final for a year. Miss Hutton said Livingston will clear the way for their marriage by flying from New York to Acapulco, Mexico, tonight to seek another divorce that will leave him free to marry immediately. The actress said Mrs. Living ston had signed papers consent ing to the Mexican divorce. Thursday, March 3, I9S5 MEDFORD (OREGON) MAIL TRIBUNE THRE3 Fire Damages Residence Gold Hill An ironing board burned and a wall was damaged at the George Inlow residence, Second ave., in Gold Hill Tues day, according to firemen. The At Gold Hill Tuesday fire was the first in the city since October, officials said, and was of minor nature. Both Inlow and his wife were home at the time of the blaze, which the Gold Hill volunteer fire department was able to con trol before more extensive dam age resulted. Dead line Sunday Classified is at noon Saturday; 10 a.m. Monday for Monday: other days 5:20 previous day. Court Records POLICE COURT Crocker Hunter Jr., violation of basic rule, $10. DISTRICT COURT James H. Baize, overload. S17. Virgil L. Brown, overload. $129. Jack L. Gaults. violation of basic rule. $15. Clifford E. Sikes, failure to stop at stop sign, $10. Richard D. Wilson, failure to stop at stop sign, $10. George Vincent, Box 74C. Central Point, operating logging equipment without first having obtained permit, $25 and $5 costs with $25 suspended. James L. - Goldenpenny. no motor vehicle license. S10. Norman E. Wilson, switched license plates. $15. Clarence C. Yost, following too close, $10. CIRCUIT COURT Rachel Faye Williams vs. David Arthur Williams, divorce complaint. Lucille Falkenhagen Ice vs. Charles Preston Ice, divorce decree. MARRIAGE LICENSE APPLICATIONS Melvin Earl Minger. 33. of 158 South First St.. Central Point, and Nola Ruth Padgett, 23. of 44 South Fourth st.. Central Point. Sidney Gordon Pickell. 22. of 357 Liberty St., Ashland, and Annie Mae Colby. 20, of 31 li North Main St., Ahland. IfTe ohly coffee in the world with that Good to tte last Drop flavor ... Mswet'House & ... bought sm evjeyed wore peope than any other band ef coffee! GOOD BUYS AT Troop 9 Troop 9 held its meeting Mon day evening at 7 p.m. . It started with the flag salute, then classes for the different ranks. After that we went to patrol ' corners and ' then had games. The meeting was dismissed after a closing flag ceremony. . Willard Harwood, Scribe. About 21,000 Americans are killed by accidental falls each year and one-half of the victims are 75 or more years old. n m m ! to introduce your dog to healthier life! SIVIS -a I ' eM W- L5K Don't let niVVEIJ nUUVBU Shorten your Dog's Llfel Start the Walter Kendall Lifetime Fesding Plan Nowl 0AKDA Ml ARK WE GIVE Nor ft hern S T A LI P S START SAVING TWO WAYS SHOP OAK DALE FOR QUALITY GET VALUABLE PREMIUMS FREE WITH NORTHERN STAMPS SEE THE DISPLAY AT OAKDALE. GREEN TOP GOLDEN CRISP CARBQT SNOW WHITE HEADS bunches LOHEB RED RIPE LARGE SIZE mm SWEET JUICY CALIFORNIA hokes mm i SALMON COFFEE mm Bonfire No. 1 Tall Market Vae Pack lb. 39c 83c Choice 5-b. bag 3 HONEY Idaho Comb '- . 35c P E AS Marke 303 Cans 2 FOR 25 C MARY ELLEN PURE JAM 12 Oz. Tumbler Your Choice 3 roR 79c TREASURE FRUIT COCKTAIL 2 N8; 49 PILLSBURT PANCAKE FLOUR 10 lbs. 99 I dx i . Refreshes without filling: HANDY MONEY-SAVING CARTON - - ss m. 401 South Oakdale Buy a Carton. of Pepsi, Get Another FREE! 45c 59c FRESH OYSTERS :i-'59c; TILLAMOOK CHEESE .-.59e U S' CHOICE BEEF ROAST Ii49e. WE GIVE NORTHERN STAMPS Fred Barlletl EASTERN SLICED SM 1 . a . .a. k. m BEEF BACON Sliced or Piece .LB. .LB. Manager t.
