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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 30, 1955)
I Feeding the Family By ZOLA VINCENT rood Editor PLENTIFUL BROILER-FRYER FAVORITES FRIED. BAKED. BROILED. BARBECUED Plentiful, wonderful tasting chicken, tender and plump, will be the favorite food of many families and friends over the holiday . . . and continuing throughout the summer. Fresh or quick-frozen, whole or cut-up disjointed. quartered or halved. Weight Vi to 3M: pounds, ways of cooking the bird are beyond numbering. Reasonable in cost, too. Our area grows and eats its share, indoors, outdoors, hot and cold with equal relish. UXuJ Write in 25 Words or Less, Telling which of these 4 Delicious Drinks You Like Best And Why 14 Wonderful Monark Bikes Given Away to Boys and Girls Follow These Sim ple Rules: Write on plain paper. Mail entry, along with an empty package of any one of the Aunt Wick's delicious products shown above, not later than Sept. 15, 1 9 5 5 to Aunt Wick, P.O. Box 371, Seattle, Wash. Include name and ad dress. Entries judged on originality and neatness. All entries become prop erty of Aunt Wick. None returned. In ties, dupli cate prizes awarded. 1955, Tht 11 Sirt Ca., Ckkaga Lemon Broiled Chicken Use IVi to 2 pounds halved broilers figuring a half per per son. Bring wing tips onto back to expose thick breast meat to heat. Rub entire surface of chicken liberally with two cut lemons. Coat with melted butter and sprinkle with mixture of 4 teaspoons each of salt and sugar, 1 teaspoon paprika and Vz tea spoon pepper. Flatten halves, skin side down; place on broiler pan, not on rack, 7 to 9 inches from heat, regulating distance of heat so that chicken just be gins to brown after 15 minutes. Broil slowly, turning after 30 minutes. Baste frequently from drippings. Broil .skin side up for 20 minutes or so until drum stick twists easily out of thigh joint. Chicken Caeciatore A very popular recipe, pro nounced "catcha-tory". Cook one 2V4 pound cut-up broiler in Vz cup olive oil until browned, turning to brown evenly. Add 1 onion, sliced and cook until onion is transparent and golden Add ZVz cups cooked tomatoes, 1 clove garlic, Vz teaspoons salt, V teaspoon ground pepper. Cover and simmer until chicken is fork-tender and tomatoes are reduced to a thick sajice, 20 to 25 minutes. Add Vi cup white wine last 5 minutes of cooking. Remove garfic clove. Four serv ings. Roiissari Barbecue If you've one of the increas ingly popular rotisseries, you'll probably be doing 2 fryers at one time and fixing them like this to make 4 to 6 servings. Rub salt into chicken cavities of 2 -whole broiler-fryers weigh ing 2 pounds or more each, and using 1 teaspoon salt. Place spit through cavities of the birds with drumsticks at both ends. Truss birds on spit by wrapping cord around them as with a rolled roast. This holds wings against breasts and makes easy turning. Baste birds and cord eeneroulv with fat or oil. Chick ens will take about 45 minutes to brown; then baste with red sauce (recipe below) every 15 minutes or so until done which will take l3 to 2 hours. When rotisserie barbecuing chicken halves, insert spit into and out of halves lengthwise like a needle and allows 30 minutes per pound for cooking. A pan underneath chicken will catch sauce so that it can be used again in basting or for service as sauce with the chicken. Red Sauce: Combine 1 table spoon onion salt, 1 tablespoon dry mustard, f teaspoon pep rr 1 teasnoon tabasco. Vz bot tle Worcestershire, 2 cups to mato paste, 1 cup water, l cup vinegar, 1'3 cup butter or salad oil in saucepan and heat to boil ing. Keep hot for basting chick en. Makes 5 cups or enough to barbecue and serve with 3 or 4 chickens. Pungent Fried Chicken A brand new recipe certain to prove a favorite with folks who like more zest in their food. Using a 2J4 pound cut-up broiler-fryer, place chicken in a layer in a shallow dish. Combine 4 teaspoons grated orange - rind, 23 cud orange juice, Va tea spoon salt, z teaspoon' dry mus tard, Vt teaspoon pepper ana several drops oft tabasco. Pour over chicken. Marinate 1 to 3 hours, covered, in refrigerator. Drain, reserving marinade mix ture. Coat chicken by shaking in bag containing the usual flour, salt, paprika and pepper. Save leftover flour mixture for making gravy. Brown chicken slowly in medium hot fat turning as nec essary. When chicken is lightly browned, 15 to 20 minutes, re duce heat, add 1 tablespoon water, cover tightly and cook slowly until fork tender, 20 to 25 minutes. Remove chicken to warm platter and prepare gravy like this: Pour off all pan drippings but 2 tablespoons fat and brown re mainder. Blend in 2 tablespoons flour: cook, stirring constantly until frothy. Add enough milk to the remaining marinade mix ture to make 2 cups; add all at once, continuing to stir until uniformlv thickened. Add V4 teaspoon ground ginger and a dash of allsDice. Season to taste. Simmer 5 minutes. Serve from gravy boat. Gourmet Roast Chicken Very good when you're plan ning 8 to 10 servings. Take 2 broiler-fryers, 2 Vis to 3 pounds each. Cook chicken livers in 2 tablespoons butter about 5 min utes. Chop and add to follow ing stuffing ingredients: Com bine 2 cups cooked rice, lVi cups drained tomatoes, z cup chopped green pepper, Vz cup chopped celery, Vi teaspoon ground sage, 1V4 teaspoon salt, V teaspoon pepper. Loosely stuff both body and wishbone cavities and truss. Place birds, breast up on rack in shallow open roasting pan. Arrange four bacon strips across each breast. Make sauce by combining Vz cup melted butter, juice of 2 lemons, 1 teaspoon salt, teaspoon pepper; pour over chickens. Roast in moderate oven, 325 degrees 2 to 2Vz hours, basting with sauce occasionally. M fa'l J Wyl v I itoJ" "jSft&f COUNTRY FRIED IN THE PAN. barbecued in that fancy new rotisserie or whatever way in-between, broiler-fryer chickens will please more people over the 4th of July than any other food with possible exception of potato salad. Many ways with plentiful chicken in our columns today. When done, drumstick meat will be soft to finger pressure. Mam-Potato Scallop A holiday treasure recipe; one of those casserole dishes that can be made any time, served any time, any where. Satisfying with plenty of sour or dill pickles handy. Alternate layers made of 2 cups of diced cooked ham, Vz cup diced celery, 2 cups diced cooked potatoes in a baking dish that has been rubbed with fat. Sprinkle with salt and pepper. Make 2 cups thin white sauce: add 2 tablespoons peanut butter and pour over casserole layers. Sprinkle with crumbs; bake at 350 degress, 35 minutes. Four servings. Make several of these. Picnic Check List For easy handling, pack salads, deviled eggs, pickles or other moist food in empty ice cream or cottage cheese containers. Have plenty of paper napkins, plates, dishes, cups and towels handy for obvious reasons. Vegetables for salads can be cleaned the day before and kept in refrigerator; potatoes cooked and eggs hard-cooked and refrigerated. For dessert, plan a loaf cake that can be baked and carried right in the pan. Vital items are salt, pepper, paper products, mustard, mayon naise, matches, paring knife, sugar and cream if coffee is taken, eating utensils . . . and oh! yes, the food! Potato Salad Hot Potato Salad Cold Hot or cold, there's certain to be at least one big generous sat isfying bowl of potato salad made and consumed in your fam ily "over the holiday." The chefs may argue as to whether the potato salad be hot or cold, the potatoes be sliced or cubed, the dressing boiled or a mayonnaise mixture, but all will agree that plentiful long white potatoes are ideal for potato salad making. We plan to fix them like this: Hot Potato Salad Boil unpeeled spuds. When just puncturable with a fork, drain, peel and chill; diee or slice. For each four medium size potatoes, four generous servings. Snip 4 to 6 fresh flavorful slices of bacon into Vz inch strips III ii iiiiiwi ii ii FC5RTriHI P 2JCJILV For that PARTY or PICNIC hayo plenty cf COACELin' CRISP and FRESH rvn n n r-i i u irr EPOTATT (SKID IPS r i Distributed by M & M FOOD SALES Medford, Qrtgoa and fry with 2 small onions or 8 green onions, cut up, tops and all, until light brown, stirring often. Stir in 1 tablespoon flour, 1 tablespoon sugar, 1 teaspoon salt and 1 teaspoon paprika. Set pan off heat and stir while add ing Vz cup vinegar mixed with 1 cup water. Now stir and cook until mixture bubbles and flour is well cooked. About two min utes is enough. Add cooked potatoes, diced or thin- sliced. Keep heat low and stir gently to coat every bit of potato with zesty dressing but don't break up those potato pieces. Ten minutes will do the trick although this may be kept hot in chafing dish or slow oven for several minutes. Garnish with hard-cooked eggs, chopped parsley or green onion tops, dash of paprika. Cold Potato Salad We combine sour cream and mayonnaise for a superb cold potato salad to serve eight. Com bine 4 cups diced cooked pota toes, Vi cup diced cucumber, 1 tablespoon minced onion, SA teaspoon celery seed, IVz tea spoons salt, M teaspoon pepper; toss together lightly. Hard cook 3 eggs, separate yolks from whites. Dice egg whites and add to potato mixture. Mash yolks and combine with IV2 cups sour cream, Vz cup mayonnaise or salad dressing, V4 cup vinegar and 1 teaspoon prepared mus tard. Add to potatoes and toss all together lightly. Allow to stand 15 minutes before serv ing. Garnish with crisp salad greens. Thursday, June 30, 19SS MEDFORD (OREGON) MAIL TRIBUNE THREE "71 . Dead line Sunday Classified is at noon Saturday; 1 a. m. Monday for Monday: other day 5:30 orevious day PLEADS GUILTY Amy CpL Harold M. DiJin, 26, of New York arrives at Gov ernors Island for his general courtmartial on charges of aiding and collaborating with the Communist while a POW in Korea. He pleaded guilty 22 minutes after trial got underway. He faces a maxi mum sentence of life impris onment and dishonorable discharge. Brazil is the xourth largest country in the world. Radio Newsman Tells Of Red Membership Washington (U.R) CBS news correspondent Winston Burdett testified yesterday he was a member of the Communist Party from 1937 to 1942 and engaged in espionage abroad for the Com munists. . Burdett told the Senate Inter nal Securty Subcommittee he joined the party when he was an editorial worker on the Brooklyn (N.Y.) Daily Eagle in 1937. He named 12 other em ployees of the now defunct Eagle who, he said, also were members of the Communist unit on the newspaper. The news paper ceased publication this year. . Milwaukie, Ore. (U.R) Earl S. Burdick, Milwaukie, takes over July 1 as the new city man ager here. Dead line Sunday Classified Is at noon Saturday; 10 a.m. Monday for' Monday: other days 5:30 previou day. TO Schilling Golden Wfest the coffees with that special Western Flavor! Enjoy the pleasant company of really good coffee. Jack and Moll ie Young Proprietors 842 SISKIYOU BOULEVARD - PHONE 7041 ASCILAMP, IS Open 8 A.M. to 8 P.M. - Seven Days a Vieek (USUAL STORE HOURS SUNDAY AND MONDAY) Store Open -Over My 4fth M'orilay holiday's .waspe fovAA re n rn A mmmmm A Ripe Luscious Tasting Rich Red Meat! i onDy 3 e Dlfe; -now in 3 convenient sizes STANDARD 6 bottli pfat depoi KINO-SIZB 6 bottle carton 45 1 pht itpott FAMILY SIZE i Domes tot piut JtpoiH n FOR PICNICS OR "SNACKS" Li POTATO Special! 39c Size ONLY if Mimf Canned Goods Bargain Prices for the Holiday PRUNE PLUMS n $fl00 No. 2 '2 Size for U TOMATO JUICE 46 oz. size ........... for CANNED CORN No. 300W.K. or Cr. Style for PORK & BEANS No. 300 Size . . APRICOTS No. 2 Vi Size .... for JORGENSEN'S EZE -ORANGE 21c QUART BUY 2 QUARTS Get Extra Quart For Only lc U I J U I IU SNOBOY Golden Ripe and Juicy 5 LB. CELLO BAG
