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.