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TWO MEDrORD (OREGON) MAIL TRIBUNE
Thursday, October 8, 19SS
Feeding the Family
By ZOLA VINCENT
Feed Edrter
From the land of siestas and
sombreros comes a peppy season
ing which was present in the
first Mexican cookery. It's chili
powder, an unusually good sea
soning for meat and fish dishes,
Today we use it in a recipe for
plentiful shrimp and suggest that
rice, which is also abundantly
available, is a perfect accompan
iment for shrimp. In fact, rice is
a fine accompaniment for any
meat, fish, shellfish, poultry or
anything else handy to your
menu-planning. - ,
Shrimp is "America's favorite
crustacean." Approximately SO
per cent of the total production is
sold either iced or quick-frozen.
Shrimp is sold according to size
ranging from 15 and under per
pound to 31 to 42 per pound
The largest are the most expen
sive which seems reasonable
since it takes less time to pre
pare for cooking 15 ' than 30
shrimp. But there are those who
think the smaller- shrimp are
sweeter tasting and -we're sure
that the shrimp harvesters are
glad of this.
Generally speaking, the larger
size shrimp wind up in restau
rants, the smaller ones in your
and my kitchens.
II IN FOOD
VALUES
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Rice is reliably reported to be
the world's greatest crop, ex
ceeding either wheat or corn. It
is the staple food of the greatest
number of people with over half
the world's population eating
rice three times a day as the
main item of diet. And this
year's crop is a record-breaker
with 63,000,000 hundred-pound
bags grown right here in the
United States.
Kinds of Rice. Though many
kinds of rice are in the market,
the most widely used is plain
white rice. White milled rice
falls into three types: Long grain,
medium grain and short grain.
Converted rice is the type that
has been treated so that the B
vitamins and minerals remain in
the rice granule. Pre-cooked
rice is also packaged.
Brown rice has a nutty flavor
and more nutrients than white
rice, but doesn't keep as well and
needs longer cooking time.
Chili Powder Has Pep
You may wonder why we
dragged chili pepper into this at
this point. Chili powder is a
favorite of west coast cooks; adds
unusually good seasoning to both
shrimp and rice for our "Fiesta,
A blend of spices, usually
chillies, cumin seed and oregano,
chili powder is excellent also in
egg dishes, omelettes, with all
shellfish, in oyster cocktail
sauces, gravy and stew season
ings, ground meat or hambur
gers. Commercially, chili sea
soned foods are third largest in
the meat category which includes
the tremendously popular chili
con came, of course.
Chili Shrimp Show-Off
First cook the shrimp. For
each four servings, cover three-
fourths pound raw shrimp with
coia water; aaa one Day ieai,
one-fourth teaspoon garlic salt,
one teaspoon chili powder, one
fourth teaspoon- salt and two
whole cloves. Bring to a boil
and simmer about five minutes
or until shells turn pink. Drain
and shell, being sure to de-vein.
1 tablespoon olive oil
Vt cup minced fresh onion
V4 teaspoon garlic salt
2 teaspoons chili powder
Vit teaspoon paprika
1 teaspoon oregano
l'i cups canned tomatoes -
1 No. 2 can red beans
V pound cooked shrimp
Saute onions in oil until clear.
Add remaining ingredients ex
cept shrimp. Heat slowly till
heated through, stirring fre
quently. Add shrimp and heat
gently. If large shrimp are
usd, cut Into i-inch pieces.
Leave small shrimp whole.
A little chili powder adds an
extra touch to the barbecue
sauce used for cooking spareribs,
shortribs, frankfurters and
ground beef patties; does some
thing special to meat stews and
pies, meat sauces and gravies.
Try sprinkling pork chops with
chili powder after browning,
then add a little liquid such as
tomato juice and cook covered,
until tender. Or mix chili pow
der with flour, salt and pepper
in flouring a pot roast or Swiss
steak. - '
Plentiful Shrimp Get
Butterfly Treatment
As you know, the shrimp
industry is in the midst of spon
soring a "Shrimp 'n' Rice
Fiesta" which is a fine idea be
cause rice goes with shrimp like
pepper goes with salt. They're a
natural! Ways with shrimp are
many, but we doubt if any
recipe surpasses in popularity
good old trench fried shrimp
served with a lively tart ketchup
sauce and plenty of lemon
wedges . . . and accompanied by
rice!
Lately it is the fashion to
"butterfly" shrimp. This is done
by removing shell, leaving tail
shell on. With a sharp knife,
slit along back of the shrimp,
cutting almost through. Wash
away sand vein. For each four
servings, you'll need:
1 pound shrimp, fresh or frozen
1 egg '
1 tablepsoon milk
13 cup fine dry bread crumbs
V4 cup flower
3 tablepsoons paprika
Vi teaspoon salt
Vi teaspoon pepper
"Butterfly" shrimp as indi
cated above. Beat egg with milk
in a small bowl. Mix bread
crumbs, flour, paprika, salt and
pepper on a piece of waxed
paper. Dip shrimp in egg; then
roll in bread-crumb mixture. Fry
in deep hot fat (350 degrees if
you've a thermometer, which few
of us have) about 3 minutes or
until golden brown. Serve in
doilie-lined bowltor platter.
Rich Fig Jam
Those fine ripe black figs
make a fine jam and this recipe
makes 12 six-ounce glasses, using
liquid pectin or a speedy, success
ful product. '
3 pounds ripe black figs
J4 cup lemon juice
8 cups granulated sugar
Dash of salt
J4 cup liquid pectin
Wash figs, cut off stem ends
and crush thoroughly . with
potato masher. Measure four
cups crushed figs into a large
saucepan and stir in lemon juice,
salt and sugar. Heat quickly to
a full, rolling boil and boil hard
one minute, stirring constantly.
Remove from heat, stir in pectin,
and continue stirring and skim-
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MEAT VALUES
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Beef Liver lb. 39c
PRODUCE VALUES
RED SPUDS
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100 lbs. $1.98
Carrots, cello bag .2 for 25c
Bananas, golden ripe 2 lbs. 35c
it V - '!W
SHRIMP WITH CHILI POWDER Such wonderful eating; Treat
the family and friends to plentiful shrimp done with peppy chili
powder and served with plentiful rice and a salad of canned
grapefruit sections which are also super-abundant.
ming by turns for five minutes to
cool slightly so fruit will not
float. Ladle quickly into hot
glasses and cover with melted
paraffin. .
Mexican Rice Is Nic.
Some of that good plentiful
rice, a pound of bargain-priced
hamburger and a few -deft sea
sonings like garlic and chili
powder, and raisins and here's
a fine main dish that will make
eight generous servings.
1 cup rice
23 cup raisins
4 tablespoons oil or butter
1 pound raw hamburger
1 small onion, chopped
1 small 'clove garlic, chopped
1 tablespoon chopped green
pepper
2 teaspoons salt
1 cup canned or cooked toma
toes 1 tablespoon chili powder
VA cups water
2 slices bacon
It is no longer thought neces
sary to wash rice (washes away
important nutrition ' elements).
Wash raisins in hot water
(plumps them) and drain. Heat
half the oil or butter in drying
pan; add rice and fry to a light
Subcommittee Opens Hearings on Red Propaganda
Chicago (U.R) . A Senate
subcommittee today opened up
hearings on Communist propa
ganda, including sexy "girlie"
magazines, which is flowing into
the United States from behind
the Iron Curtain.
brown, stirring occasionally to
prevent sticking. Remove rice;
add remaining fat, then fry the
hamburger, onion, garlic and
green pepper about 10 minutes;
add salt, tomatoes and chili pow
der which has been dissolved in
one-fourth cup of cold water.
Allow the mixture to cook a few
minutes, then mix with rice and
raisins, and add the water. Pour
into a baking dish and top with
bacon strips. Bake until rice is
tender, about 45 minutes in
moderate, oven, 350 degrees. If
bacon gets too brown, cover dish
for end of baking.
You'll Be Sorry
You'll be sorry if you don't get
your fill now of all the marvelous
melons: cantaloupes, honeydews,
Persians and cranshaws. Soon
you'll look around the market
and there'll be hot a single one
in sight and- you'll ask and
then you'll wish you'd enjoyed
them more often. You'll be
sorry if you haven't made tile
most of corn-on-the-cob. It lingers
on in good supply., but is at, its
best right now. Still reasonable
enough to consider canning and
freezing.
- You'll be sorry if the season of
the luscious Bartlett pears speeds
past without your enjoying them
daily out-of-hand, in salads, des
serts. Last call coming up
pretty soon for canning and
freezing supplies.
Subcommittee investigators
said Chicago is apparently one
of the chief distribution points
for the propaganda; which has
found its way into colleges, uni
versities and public libraries.
Jenner To Conduct
The hearings were to be con
ducted by Sen. William E. Jen
ner (R-Ind.), and witnesses were
to include customs and post of
fice experts and officials of-five
foreign language newspapers in
Chicago. . . -.
The newspaper officials were
called to determine whether any
foreign language publications
here are parroting the Commun
ist line, subcommittee investiga
tors said.
Frank W Schroeder, the sub
committee's chief investigator,
said batches of glossy publica
tions depicting "the milk and
honey land of the Soviets" would
be placed before the hearing.
Emphasis on Sex ' '
Many of these . publications
place a strong emphasis on sex
and j shapely, scantily dressed
girls, he said.
Others, Schroeder said, are de-
Hubby Stayed Nome;
Wife Gets Divorce
Santa Monica, Calif. (U.R)
Mrs. Jeanne-Johnson Archer, 28,
divorced her husband, an actor
known professionally as Archer
McDonald, by testifying he stay
ed home too much.
"He made my life very un
happy because he was home most
of the time," Mrs. Archer said
Wednesday. "He often had noth
ing to do but follow me about
the housetas I did my work. .
voted to farming., sports, science.
Russian life, and Russian indus
tries. ; . ;
Previous hearings in New Or
leans,. New York, and Washing
ton "have shown that millions
of pieces of .Communist propa
ganda are being distributed
throughout the United States
and that Chicago is one of the
main, distribution points," said
Schroeder.
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