FOUR MEDFORD (OREGON) MAIL TRIBUNE
Thursday, Mar 26, 195S
Feeding the Family
By ZOLA VINCENT
Feed Editor
Do-It-Yourslf Fad Invades
Outdoor Cookery Realm
Whether you and your family
and friends take to the back
yard, the tall timber, the fishing
stream or wherever you holiday,
food is bound to come first. The
cry "When do we eat?" is heard
throughout the land whether
you picnic on a granite rock, a
sandy beach or on a stack of
foam rubber cushions.
No longer does mother stir
and stew over a hot oven fixing
picnic foods. She figures the
capacity of the total number to
be fed, takes along a variety of
food in the raw state, piles it at
tractively on a table on alum
inum foil. She then puts an ade
quate piece of aluminum foil as
a sort of place mat on table or
tables and tells each guest to
help himself to his favorite
foods, to make a neat parcel of
same and -put in on the coals or
grate.
Salt, pepper, butter and may
be some Worcestershire and soy
sauce for seasoning. Eating tools
stacks of paper napkins. Plenty
of good coffee (cream and sugar)
and a pitcher of lemonade or
other iced beverage. Who could
help but have fun! And all the
work's done! .
Chicken in Foil Dinners
Chickens, both broilers and
fryers, being plentiful, they're
a fine choice for the picnic
Many combinations of chicken
with vegetables and other in
gredients may be cooked in foil.
Pattern for preparing these
easy dinners is as follows: Have
chicken cut in half, quartered or
in pieces depending on size.
bufiicient chicken lor one
serving is placed skin side down
in center of a double thickness
of standard aluminum foil meas
uring about 12 inches by 14
inches. Or one thickness of
heavy-duty aluminum foil. Veg
etables, butter, seasonings and a
little liquid are added.
Bring the foil up over the food
and seal the edges together with
a double fold. Seal ends the same
way. Place the packets on the
grate over an outdoor fire and
cook, chicken side down for
about 40 minutes. Turn and cook
20 minutes more. Have the fire
at a good brisk heat when the
package starts cooking so that
the chicken will brown through
the foil. As the fire cools down
somewnat, the packets are
turned. Eat right from the foil.
Delicious gravy is formed from
the juices of the chicken mingled
with the butter and other good
ingreaients.
Chicken. Limas, Sauce
Prepare chicken as indicated
above. Place each piece, skin
side down on piece of foil. Sea
son with salt, pepper, a little
fresh or dry tarragon and chives
minced fine or a prepared
ground herb mixture (poultry
seasoning will do). Have ready
defrosted lima beans, dividing a
package among four chicken
servings and spooning limas into
the hollow part of the chicken.
Season with salt and pepper,
then add one tablespoon canned
tomato sauce to each serving and
top with generous piece of but
ter. Seal packages and cook as
described above.
Chickens, Sweets, Apple
Prepare chicken pieces, plac
ing each portion in center of a
piece of aluminum foil. Here's
a little preliminary kitchen
work. In a frying pan, fry two
strips bacon until crisp. Drain
bacon and lightly brown the
chicken liver in fat. Dice liver
and bacon. Pour off all but one
tablespoon bacon fat from pan
and add one cup of quickcook
in grice (uncooked) to pan. Add
one cup canned tomatoes, half
juice and half pulp, cut up so
that tomato is equally mixed
through.
Stir in bacon and liver, one
teaspoon finely minced onion,
one-half teaspoon salt, a dash of
pepper and some garlic salt.
Spoon mixture over each chicken
piece. Seal packages and cook
on grill as indicated above. Eat
right from foil. "
Foiled Shisk-Kabobs
In or out of foil, these are
wonderful. Depends on how
much watching and degree of
brownness desired. Have beef or
veal cut into z inch cubes,
then slice several vegetables into
pieces size calculated to cook in
approximately the same time;
thinly sliced onions, tomatoes,
large whole mushrooms. Lay
cubed meat and vegetables out
on a table. Give your guests
skewers and let them skewer
their own selection. Brush each
skewerful with barbecue sauce.
wrap in aluminum foil and lay it
on grate for about 15 minutes to
a half hour, depending on size of
pieces and heat of fire.
No skewers Handy? Just as
semble the food as indicated
above in packets and place on
grate for same length of time.
Corn on the Coals
High in price right now but
increasing in supply right along,
corn-on-the-cob is incomparable
when fixed like this. Husk ears
of corn and lay on double-thick
squares of aluminum foil. Spread
with melted butter, sprinkle
with salt and pepper. Wrap foil
around corn, sealing edges with
fold. Place on hot coals or grate
and cook about 10 minutes, turn
ing occasionally.
Camofire Vegetables
For accompanying outdoor
I broiled steaks, chops, chicken,
iish or whatever, you may wanx
to offer a packet of hot and
flavorful vegetables. Do it your
self or let the others do it for
themselves; wrap sliced potatoes,
frozen peas or other frozen veg
etables to which you have added
butter and seasonings; wrap in
aluminum foil, bringing edges
together and, sealing with a dou
ble fold to form neat package.
Place packets on top of grill or
right on the hot coals for 10
minutes. If you think vegetables
are done before meat is ready,
push packets to one side of fire
where they'll keep hot and
flavorful until all is ready.
Foiled Fish Fine Fere
A whole fish of any size may
be successfully roasted by wrap
ping in a double thickness of
oiled aluminum foil and cooking
right on the coals. Small fish
take only 15 or 20 minutes; may
be combined with sliced onions,
mushrooms, sliced green pep
pers, tomatoes. Many like thin
lemon slices in this.
Young Turkey Broiled
Indoors or Outdoors
Many a weekend all summer
will find west coasters broiling
the smaller size turkeys that
weigh from six to 10 pounds. For
cheers, have poultry man split
the turkey and remove the back
bone. Save backbone for stock.
Marinate turkey halves over
night in one cup each of white
wine and cooking or olive oil,
seasoned with one-fourth cup of
fresh tarragon or two-tablespoons
of dried tarragon, salt
and freshly ground pepper.
Outdoor Broil. Broil turkey
halves in a hinged rack over hot
coals from one to IV2 hours de
pending on size of bird and in
tensity of heat. Brush frequently
with marinade. A prod of a fork
will keep you posted on progress
but don't overcook or you'll lose
juiciness.
Indoor Broil. Or proceed as
above but broil in a broiler pan
in the oven; not on a rack seven
to 10 inches from flame, adjusted
to a low even flame, for about
one to lJi hours, turning twice
during cooking. Brush frequent
ly with the marinade.
Friendly Franks
For quick family meals and
for use when your home becomes
a filling station for friends, both
young and older, there's no finer
choice than the frankfurter.
This all-meat item, is smart
economy and can be served in
so many interesting ways.
Top franks which have been
heated in water, pan-fried or
broiled, with a creamy cheese
and mustard sauce. Or thinly
slice the franks and pan fry until
lightly browned; then add to a
white sauce seasond with garlic
salt. Good served on canned
fried noodles.
Or heat frankfurters in water
and serve with cooked cabbage
wedges (seven minutes is long
enough). Over all, pour a tangy
white sauce seasoned with mus
tard and horseradish.
Hobo Picnic
Certain to delight the children
whether they're headed for back
yard, nearby playground or
wherever. Arrange a hobo-style
picnic lunch in a gay kerchief
from the ten cent store. Don't
count on getting neckerchief
back. Let children find their own
stick for toting the. pack. Give
them sandwich assortment, fresh
j
ALUMINUM FOIL It's going to be a great summer for foil
ing foods. Aluminum foil seems tne biggest thing since out
door cokery began a few milleniums ago. Today's food col
umns tell about "Do It Yourself" feeds that are fun; corn on
the coals, foiled fish and many other good things.
Around Hollywood
By ALINE MOSBY
United Press Correspondent
Editor's Note: Aline ,Mosby is on price 0l admission per individual
leaders In the fight over pay-XV to
present their sides of the argument
in a two-part series. Today's guest
column is by Paul MacNamara, execu
tive of Telemeter, a pay-TV system.
By PAUL MacNAMARA
Written for United Press
Hollywood (U.R) The op
ponents of pay-as-you-see TV are
oddly enough fighting to pre
serve something that really does
not exist and never did that s
free TV.
So far the American people
have invested $10,000,000,000
in TV sets and each year spend
a whopping amount keeping
these millions of sets in repair.
In addition, the advertiser has
to pick up the check for the pro
gramming. Our contention is that
the cost of the program is added
to the cost of his product, and
when the public buys the pro
duct the public pays for the
show.
The question as to who will be
most affected by pay-as-you-see
TV is an easy one. It's obvious
that the motion picture theater
operators will be the first ones
to feel this new competition.
Real Function
The motion picture theater's
real function is to show motion
pictures on a pay-as-you-see basis
in the theater.
However, the greater conven
ience and lower cost of seeing
motion pictures on a pay-as-you-see
basis at home makes it ob
vious that if and when pay-as-you-see
TV comes it may offer a
kind of competition the theater
will be unable to meet. This
doesn't mean that all the thea
ters will go out of business,
but there will be a very definite
adjustments.
It's interesting to note that
the present opponents to pay-as-you-see
TV. The theater opera
tors with their bfg screen TV
hookups have been- selling
sports shows via TV on 'a pay-as-you-see
basis. However, they
have been limited in the number
of people who could see the show
via this device by the number
of seats in their theaters. For
instance, the Marciano- Cockell
fight was shown in 80-odd thea
ters around the country. The
averaged around $3.
Lower Price
If the fight had been present
ed on a pay-as-you-see TV basis
millions of people could have
seen the fight as opposed to a
! few hundred thousand who could
see it in the theaters and the
price might have been $1 or less.
Another argument being
thrown in against pay-as-you-see
TV is that it will eliminate free
TV.
If you took all the movies
produced in a big production
year in Hollywood you would
come up with about 400 pictures
that's 600 hours. Big league
baseball could total about 900
hours. Big collegiate football
games total around 800 hours.
Championship fights and special
events total about 200 hours.
This is a possible total of 2,500
hours for the year.
New York City and Los An
geles use approximately 36,000
hours of programming a year.
That would leave more than
30,000 hours of free TV.
Cattle Show's Top Winners Listed; 70 Competitors
Ken Bitterling, Antelope, and
David Huffman, Eagle Point,
topped all contestants at the
Rogue River Jersey Cattle Club
Junior Dairy show Saturday at
Gold Hill.
Ken was awarded the Jersey
Court Sticks To Rule
On Illegal Evidence
San Francisco (U.R) The Cali
fornia Supreme Court has re
fused to consider its explosive
ruling last month that illegally
obtained evidence was inadmis
sible in criminal cases.
The court denied a rehearing
in the case of Charles H. Cahan
of Los Angeles whose conviction
for bookmaking was reversed by
the high court on the grounds
that police had illegally "bug
ged" his room.
The court also denied rehear
ing in a companion case con
cerning Alfred Berger of Sah
Francisco who won a reversal of
his conviction of running a
fraudulent charity on the
grounds that his office records
were seized under an improper
ly drawn search warrant.
Cattle club trophy for being the
grand champion showman among
some 70 competitors. He used his
aged cow to repeat a top job of
showmanship as he did at the
past county fair. Ken won over
Ronnie Anderson, Antelope, the
first place intermediate show
man, and Marthanne Goodwin, I
Applegate, the beginner show-i
manship winner, to receive the j
trophy. j
David Huffman proved him- j
self the best dairy judge by scor-
ing 285 out of a possible 300 1
points in the livestock judging
contest. Tying a close second
were David, Mack of Sams Val
ley and Mariam Gapen of Apple
gate, with 270 points.
Other Results
Other results were: Tied at
255 points; David Carter, Gold
Hill; Jeffrey Anhorn, Central
Point; Linda Martin, Grants
Pass; Ralph Clark, Grants Pass;
David Hughes, Eagle Point;
Joyce Johnston, Reese Creek;
Melvin Smith, Sams Valley; Jer
ry McDonald, Eagle Point; Billy
DeMerssamen, Illinois Valley.
Tied at 240 points: Celeste
Huffman, Antelope; Steve Car
roll, Eagle Point; Deanna Key
ser, Grants Pass; Roger Johnson.
Grants Pass; Danny DeMersse-
man, Illinois Valley; Allen
Thompson, Grants Pass: Roberta
Martin, Illinois Valley; Sharon
Johnson, Grants Pass; Carole
Martin, Illinois Valley; Marie
Appy, Illinois Valley.
Salem (U.R) Coos county
has presented to the state 28
acres as an addition to Golden
and Silver Falls state park near
Coos Bay.
Residents In
PHOENIX and TALENT AREA
PHOENIX
DRIVE-IN CLEANERS
It NOW Under NEW MANAGEMENT
...And Is Being Operated at...
611 NORTH MAIN ST.-PHOENIX
24-HOUR SERVICE
Phone 3-5162
For Free Pickup and Delivery Service
8 a.m. to 6 p.m., Monday Through Saturday
fruit, a pack of Barnum's animal
crackers and a store container
of milk and they'll be happy for
the longest time.
Wife Reluctant To
Prosecute Husband
Portland (U.R) Mrs. Marvis
Elaine Johnson said today her
husband is basically a "sweet
guy" and that she is reluctant
to be a party to his prosecution
for beating their month-old child.
Earl Raymond Johnson, 29, is
being held for the grand jury
here on a charge of assault with
intent to kill. The charge fol
lowed filing of a complaint
signed by his wife.
Mrs. Johnson said today she
thought her husband would only
be reprimanded and did not real
ize he was being charged with a
felony. His infant son is still in
critical condition in a Portland
hospital.
Mrs. Johnson claimed she did
not know what she was signing
in the office of Deputy District
Attorney Don Layman and that
she was threatened with prosecu
tion herself if she did not sign.
Layman said the complaint
was read to the woman before
she signed and he denied that
she was threatened. He said her
signature was not necessary to
his case against Johnson.
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