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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 5, 1956)
Feeding the Family By ZOLA VINCENT Food Editor Enjoy Plentiful Lamb; Tricks Offer Variety So many good things to talk about today! We see by the pa pers that California is top cus tomer for lamb, second only to New York state; that our neigh bors to the south eat 21 per cent of the lamb and mutton produc ed in the United States, an av erage of 12.3 pounds per person as compared to the national av erage of 4.5 pounds. Oregonians, too, eat more than their share. Contributing factor is that we grow much of that good lamb and that our markets feature it practically the year around. Lamb is especially plentiful right now. Growers are urging us to enjoy it more often in more ways. Prices are reasonable for popular chops and roasts; at bar gain levels for braising and stewing cuts. Most popular ways of cooking this tender savory meat are broil ed chops and roasted leg, sir loin, crown or cushion shoulder. Good cooks of foreign lands have brought us many delicious lamb recipes, also. Lamb Chops Buying Lamb chops usually are broil ed; cost of chops depending on quality, cut, trimming. There are center cut loin chops, sirloin chops, shoulder round bone chops and shoulder blade bone chops. Center cut loin chops us ually are highest priced; shoul der chops, lowest priced. Lamb Chops Broiling Allow two ribs per serving or one-half to three-fourths pounds of lamb chops. Those cut one to two inches thick are best when even-broiled. Thinner chops may be pan-broiled. Remove the thin fell covenng the fat; slash edges of fat in several places to pre vent curling. Place chops on broiling rack in preheated oven, so that surface of chops is about three inches from source of heat. Few people like rare lamb. Most prefer it well done. Figure even minutes for one-inchers; 12 to 15 minutes for two-inch-ers. Seasoning Tricks Many Lamb chops simply seasoned with salt and a dash of pepper are fine fare. For variation, however, consider adding a dash of garlic salt, paprika or curry. Or try these suggestions: For a mint jelly sauce, add one fourth cup water to the broiling pan; stir in one-fourth cup mint or currant jelly. Let this boil up Pour over the broiled chops. Lemon butter topping is made I by blending two tablespoons butter, one tablespoon lemon juice and a dash of chili powder, curry powder or garlic salt. Spread over hot broiled chops. Sprinkle with chopped parsley. Serve hot. Before broiling, brush chops with French dressing or rub sur face with cut garlic clove. Popular marinade combines one-fourth cup salad oil; one tablespoon lemon juice, one tea spoon salt, two cloves of garlic, sliced. Enough for four thick chops. Let stand two hours or so. Many like a marinade made by combining one-fourth cup salad oil, one-fourth cup catsup, one-fourth cup chopped onion, one teaspoon curry powder, a dash of tabasco. Let stand a few hours before broiling. Broiler Care When broiling just two or three chops, use a pie pan with a low rack or piece of wire mesh to hold chops off the pan. Saves broiler pan washing chore. An other time saver is aluminum foil in bottom of broiler pan. Lamb Kabobs Western favorite is lamb cook ed on skewers, indoors or out doors. For each six skewers to serve four persons, cut IV2 pounds lamb shoulder into one inch cubes. Pour one-half cup French dressing over lamb. May be a split clove of garlic. Let stand at least one hour in refrig erator. Overnight is better. Wash one-half pound button mush rooms or use the canned ones. Cut four slices bacon into one inch pieces. Alternate lamb, bacon and mushrooms on metal skewers. Allow space between for thor ough cooking. Many fail to do this; find lamb underdone and wonder why. Season with salt and pepper. Broil three inches from source of heat, about 15 minutes. Turn to brown even ly. Cheese spreads which come in cans and jars should be stored in a cool, dry, well ventilated place. Once opened, of course, they are stored in the refrigera tor. Ways With Plentiful Blue Lake Green Beans Blue Lakes are a tender, suc culent, stringless variety of green beans that are grown especially for canning; retain their plump- y Bm Thursday, April 5, 1956 MEDFORD (OREGON) MAIL TRIBUNE SEVEN LAMB'AND BEANS Plentiful west coast lamb and pungent Blue Lake green beans make marvelous eating for family and company meals. Fine ways to prepare lamb, green beans and other good things are included in today's food columns. ness, good flavor and fresh green color. They're grown exclusive ly in Washington, Oregon and northern California; are on the April plentiful foods list. Visiting with a dozen or so growers and canners of these famous beans in New York just ahead of the Canner's conven tion at Atlantic City, we asked them their favorite ways of eat ing their favorite food. One industry leader said that the fresh, natural flavor of Green i,akes is so good that his wife adds only a generous lump of good dairy butter, salt and freshly ground pepper. Seems -a proper answer and many will agree with him. A Southerner probably would say "Fry out some diced salt pork, add it to the green beans with a little of the fat." Good, too. Pungent Green Beans We asked another green bean fancier for her favorite recipe. She gave us this. We tried it and now it is one of our favor ites also. Different; has more zest. Drain liquid from No. 303 can of green beans into a saucepan. Boil liquid uncovered for eight minutes or so to reduce quan tity; add beans, cover, simmer only until beans are heated thor ouuhly. Meanwhile, melt one-fourth cup cranberry sauce in small saucepan along with one table- spoon corn syrup, two teaspoons prepared mustard, one table spoon vinegar and one-eighth teaspoon ground cloves and cin namon (just a whisper, really). Pour glaze over beans to coat well. Toss and serve. Americans Owe Public, Private Debt of About $4,000 per Person 10rWm YOURS FOR frji AND 12 COUPONS , ONLY -X. if FROM SEGO MILK OR Jj THORO-FED DOG FOOD ' ss ' HOMOGENIZED B tMSS.1., 13 B 0 fX feczM Feed your family DOUBLE-RICH SEGO ...the premium quality milk. Recommended for infants, too! PICK UP YOUR GIFT TUMBLERS AT ANY SEGO PREMIUM STORE Ashland Baude Hardware A Appliance 296 E. Main Medford Hibbard's Hardware 310 E. Main Street in rot ir-ra sie! mm unw i m cwmui ....................... ............. SEGO PREMIUM DEPARTMENT ' 350 Mission Street San Francisco 5, California I want to tike advantage of this special offer. Please mail me my big new Sego Premium Catalog and J bonus Gift Certificate good for 30 coupons. NAME . ! ADDRESS ! Cm ZONESTATE Other Variations Drain liquid from canned green beans, into saucepan and boil uncovered eight minutes to reduce quantity. Add beans, to gether with ony of the following seasonings: crisp, crumbled ba con, French dressing, finely minced onion, dash of Worcester shire or tabasco, one-fourth tea spoon basil, oregano . or rose mary, one-half teaspoon dry dill seed, fresh dill, chopped pars ley, chives, one-half teaspoon curry powder, touch of minced garlic, chopped green or red p per, chopped salted nuts, but tered bread crumbs or light sprinkle of cloves, nutmeg or allspice. Strawberry Jam, Grape Jelly Top National Favorites Your foods editor learned a few things about pure fruit jam and jellies while visiting with representatives of the National Preservers Association recently. Organized in 1918, this associa tion represents manufacturers of jams, jellies, preserves, fruit but ters and marmalades throughout the United States. They "pro mote, protect and extend the welfare of the public as well as the industry; insure the house wife that the pure fruit spreads on her grocery shelves have been meticulously prepared." Strawberry jam and grape jelly are the two top national favorites. Pinecot jam, peach jam, apple jelly and currant are other favorites. Average Amer ican consumes more than 4'2 pounds of pure fruit spreads per i year, a total of over 300,000,000 j pounds of fruits and berries go- , ing into 700,000,000 pounds of j the finished product. I he word pure on any jam or jelly glass or jar. means posi tively that only fruit, sugars, fruit acids and pectin have gone into the making. . Jam, Jelly Pointers Store open preserves in the refrigerator or on the cupboard shelf. Refrigerator protects the natural color of some preserves, particularly strawberry which tends to darken in warm tem perature. Always keep covered to avoid condensation and crys- i tallization. Use a clean, dry spoon when serving. This discourages mold which is not harmful, but is un attractive. If mold forms, simply remove. With lamb, serve mint jelly, pineapple jam and jelly, currant, grape or orange jelly. With pork, apple butter and apple jelly are favorites with currant a close second. With ham, it is pineapple jam and jelly, apricot jam and jelly, orange or cherry jam. With poultry, use blueberry jam, quince jelly, currant jelly, orange jelly, apple butter, or ange marmalade, grape jelly, guava jelly, pineapple jam and jelly. Use them in sauces, gra vies, as garnishes or as glaze. Fish and shellfish find green gage plum jam superb. Eggs favor apple jelly, apri cot or strawberry jam. When it comes to bread and butter, anything goes! New York (U.R) Joe Smith makes $120 a week, before taxes. He is 34, married, and has two children, plus a dog. He owns his own home. Well, he owns it in a way. The house is worth about $18,000 but Joe still owes the bank $12,000 on his mortgage. He has a 1955 car but it, too, is only partly paid for. He makes a payment on it every month. Six months ago Joe bought his wife an automatic washer but it will not be paid for until September. The Smiths have a brand new TV set, and they will be making payments on it until early in 1957. Joe has a couple of fair-sized bills at two department stores and the suit he is wearing actual ly is his only up to the knees. Then there's a $200 loan from the finance company. They need ed it for that trip to Florida last fall. Joe Smith is typical of mil lions of Americans. He is living in a way that would have shock ed his parents. Buy Now, Pay Later It is a life of buy now, pay later. Live well on the install ment plan. It is a scheme based on confrtlence that the family income next month, next year, will be as high as it is today, if not higher. ' Americans now owe a whop ping public and private debt of S650,000,000,000. It figures out to around S4000 for every man, woman and child. Last year the total debt rose by $45,000,000,000 the biggest gain ever for a single year. Is Joe Smith worried? Ap parently not. He and others like him are still borrowing and spending at a pace that keep.i production lines sizzling. Are economists worried? They say they are not. They pro nounce the overall economic health of America as excellent. Solid Collateral For one thing, the American debt is backed by solid collateral schools and factories, office buildings and homes, automo biles and refrigerators. And debt is only part of the picture. Other factors such as high employment and the amount Americans are investing and saving must be considered, too. Most of the expansion in the public debt, which totals about $270,000,000,000, took place in the depression and war years. Since the end of the war the most dramatic rise has been in private debt. Question of Burden The size of the debt and the speed with which it has grown naturallly raises the question of just how much of a debt burden the nation can bear. It's a question nobody can an swer with certainty. However, ecpnomists say a severe economic decline would have to take place before the present over-all debt became burdensome. They note that a high level economy is built upon debt. TRAPPED Carmi, 111. !U.R State Rep. Paul Zeigler really went all-out to aid the recent polio fund drive here. A local radio station held an auction on services, and someone called in with a pledge for a donation provided Zeig ler, a Democrat, made a one minute speech on why voters should vote for Republicans. Zeigler made the speech, and the donation was made. There are four basic types of clouds: cirrus, stratus, nimbus and cumulus. ..f ST add otpb cmaSkl EHaSHBBaSH 1 sugar i That good HAWAIIAN CANE flavor! IBdDHJELLEwA MED Jack and Mollie Young Proprietors 842 SISKIYOU BOULEVARD -PHONE 7041 ASHLAND, -OR EE!"" ... W; Onen 8 A.M. to 8 P.M. - Seven Days a Week We Give and Redeem Gold Arrow Stamps SHOP HERE FOR WEEKLY SPECIALS till POTATO OTPS REGULAR 49c BAG Officers Investigate Safe Thefts in Area Sheriffs deputies and state police are investigating the sec ond safe theft in this area in three days. Operators of the Greyhound bus depot at Grants Pass yester day morning reported that the company's safe was taken some time before midnight Tuesday night. Reports indicated the safe weighed about 350 pounds. No details of its contents were available here, sheriff's deputies j said. I The first safe theft this week j was at the New Pastime. 99 ! Howard ave., in Medford some- j time Sunday. State police said ! the building was entered: through a rear window. The safe reportedly contained $74 in ! change. Possible connection between the two thefts is being considered. The Ford Motor Co. almost became a part of General Motors in 1908, but the deal fell through i when William C. Durant, who founded GM that year, failed tp raise S8,000,000 cash for which Henry Ford had agreed to sell his company. ,rggcl SPECIAL BOPJMIEr&S Vr-rix liSM cats like it too) -JrfioA 3 FOR mrri Best Bet for Your Pe ' r&$& '$1100 fill 12 PACK $112 t2 Only I ONLY U Standby Mixed s West VEGETABLES PEAS No. 303 Size No. 303 Size CiTl it 5 FOR SlIOO 8 FOR 3 jl OO ONLY -11 ONLY -LL Swan son's Hunt's OLEO CORN -300 6 FOR STl OO c '' ""' W1"'" K""el STI OO ONLY T 8 FOR ONLY pSj GIANT SIZE WESSON ffl SO AP & OIL- . P on.y m , 3 Pe0ar 59' LETTUCE CARROTS MU GARDEN FRESH WSSM CRISP TENDER Jw jZfZ? Pound II y gy V bunches 3 GRAPEFRUIT FULL OF JUICE 8-lb. Mesh 3(5) Bag Only. CABBAGE SOLID HEADS Per Lb. 5'
