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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 12, 1956)
Feeding the Family By ZOLA VINCENT Food Editor April Abundance of Fish Challenge Cooks to New Recipes West coast fishermen are haul ing in fresh fish in ever increas ing quantity as the season moves forward. We focus attention on fish go often because the vast fishing industry is vital to our state's economy and because fish makes such good eating. Many a family might well enjoy fish more often, for variety and amazing nutritional values. The younger generation, for tunate enough to live in this area, should grow up with a wide acquaintance with our finny friends from both salt and fresh water sources. Tempting fish dishes are so easily prepared. Their cost is low. Local favorites right now in clude flounder and sole, halibut, rockfishes, sablefish, Dungeness crabs, shrimp and the popular fish sticks. Sea Bast Bulletin As we go to press, we have news that sea bass is abundant. Sea bass comes in black, white and striped. The "striper" is strictly for sportsmen, shows up in the Fall. The white sea bass which isn't actually a sea bass at all but a member of the crocker family, is most popular with west coast consumers. Whether you choose the small er (up to 60 pounds) so-called white sea bass or the larger (up to 500 or so pounds) black sea bass, they're equally delicious when broiled, baked, deep fat or pan fried. Two pounds of sea bass fillets or steaks will serve six. Fish Care, Storage Store fish as soon as it reaches the kitchen. Wrap it in moisture proof paper or place in a covered dish, then into the refrigerator with it. Any fish that has been frozen should not be refrozen. Keep the fish frozen hard until ready to cook. Fish is frozen commer- tially when the run is good. Eometimes this fish is thawed at the fish markets. If so, do not buy it for your freezer; plan to use right away. Packaged frozen fish properly goes into freezer or freezing compartment of refrig erator. Aroid Orer Cooking Again we remind you that there is no such thing as tough fish. Basic rules for cooking fish are few and easy to follow. Fish is cooked when it flakes easily when tested with a fork; usually a matter of minutes when fish is poached, fried or broiled. Handle fish as little as possible during and after cooking because the flesh is tender and delicate. Fish Fillets Creole Fillets are boneless, ready to cook quickly in a great many ways. They're often dressed up in flavorful, colorful sauces like the one we've pictured today. Figure a pound of fillets for each three servings. Melt two tablespoons butter in skillet; add U-cup chopped onion and cook gently until tender. Add one tablespoon flour and stir over low heat until browned. Stir in one No. 2 can tomatoes and one-fourth cup chopped parsley. Add one cup water, three tablesspoons lemon juice, three whole cloves, one bay leaf, one-half teaspoon salt, one-fourth teaspoon allspice and one - fourth teaspoon pepper. Cook over moderate heat 10 min utes. Add one pound of fresh fillets or one package frozen fil lets that have been thawed to room temperature. Cook only eight to 10 minutes or until fish flakes easily with a fork. Re move fish to serving platter; pour hot sauce over. Our family likes this with cubed fried pota toes. Plenty of lemon wedges, of course. South Sea Fillets This is , quite different and very good. Plan on six generous fillets of sole or flounder for six servings. Enough for four persons if growing boys and working men are involved. Saute fillets in two tablespoons fat un til nicely browned on each side; remove from pan. Brown one clove crushed garlic in fat in pan. Remove garlic and saute one large green pepper that has been cut in long thin strips together with two tablespoons finely chopped on ion and 'i-cup finely chopped celery, until lightly browned. Add one cup water, one-half teaspoon ground ginger, two tablespoons vinegar, two table spoons brown sugar and usual dash of salt; simmer 10 min utes. Add fried fish and simmer gently until heated thoroughly, a matter of a few minutes. Fish Florentine This means fish with spinach which is a fine combination, makes a main dish needing only potatoes or rice in some favored way, a salad and dessert. Use one box frozen spinach or two pounds fresh spinach to each pound of your choice of fish fillets for each four servings. Chop cooked spinach fine; spread in buttered casserole. Place pound or so of fish fillets on spinach. Combine three table spoons lemon juice, four table spoons melted butter, salt, pep per, over low heat. Add the yolks of two eggs and one-third cup of cream. Simmer sauce a few minutes to thicken, then ad ditional seasonings to taste. Pour sauce Over fillets, sprinkle with buttered bread crumbs. Bake in 375 degree oven for 30 minutes. Plenty of lemon wedges! Fish Garnishes Many The importance of garnishes for fish cannot be over-emphasized, especially if fish is poached, broiled, pan fried or oven baked without a sauce. The dash of color in the garnishes turns a plain platter into a very attrac Poultry Profits a Puzzle? Ask for ALBERS "On the Farm" Advisory Service. No Puzzle at All with Advisory Service and Albers Egg Maker 16 $74 C&jflb. for bag Only Ask Our Customers About EGG MAKER 16. Get It Straight From the One Who Feeds It. Don't Forget We Have a Full Line of Poultry Equipment and Supplies. Watch forOurGRANDOPENING of Southern Oregon's Most Modern Feed Store RflEDFORD FE tive one; adds eating enjoyment. Lemon wedges, as we mention often, are a must no matter what else is offered. Consider these: Cooked whole or sliced pickled beets . . . slices or sticks of cu cumber . . . sticks or rings of red or green peppers . . . slices, wedges, deviled or grated yolks of hard-cooked eggs . . . leaves or shredded lettuce . . . sprink ling of paprika . . . sprigs or chopped parsley . . . whole, sliced or chopped pickles . . . whole or sliced radishes or roses therefrom . . . sprigs or chopped water cress. Fish Sauces DeLuxe Tartare Sauce is tremendous favorite. Easily made by combin ing one cup mayonnaise, one tablespoon minced pickles, one tablespoon minced parsley, one tablespoon minced capers and one tablespoon minced onion. Mix all together just before serv ing. Maitre d' Hotel Butter is made by creaming one-half cup butter and gradually working in 1V4 teaspoons lemon juice, one eighth teaspoon each of salt and pepper and one teaspoon minced parsley. With paddles or butter knives, roll into balls. Chill. Bring fish to table topped by melting butter balls. Date Nut Bread So' Easy, So Good California's date crop matured late this year which means there are plenty of those luscious dates available for out-of-hand eating, for enjoying with cereals, in salads, desserts, in breads and in cakes. Perhaps the most popular I" !! !" '1 "J Ilium M WJJV PfL to I - 1 ECONOMICAL EATING Fresh or frozen, fish fillets (pronounced as spelled with the "t" sounding) promise fine, economical April eating as supplies increase. Ways to prepare plentiful fish and other good things are included in today's food columns. of all date bread recipes is this one: 3 cups sifted flour 4 teaspoons baking powder cup sugar 1V4 teaspoons salt Y cup fresh chopped dates Vi cup chopped nuts 1 egg, well beaten IV2 cups milk 2 tablespoons melted shortening Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the dates and nuts. Mix the beaten eggs, milk and shortening and add to ingredients in bowl; stir just until blended. Turn into a well-greased bread loaf pan (about 8x4x4 inches) and let stand at kitchen tem perature for 20 minutes. Bake in moderate oven, 350 degrees, about VA hours. Let stand in pan a few minutes to steam slightly, then loosen sides and turn out on rack. Serving Suggestion. For super lative sandwiches for parties or for home folks, try these: Slice date bread thin and spread with Philadelphia cream cheese and strawberry jam. Or if a more nutty flavor is liked, spread with cream cheese and peanut butter. Lamb Rosettes Plentiful lamb chops make Thursday, April 12, 1S58 MEDFORD (OREGON) MAIL TRIBUNE riVE GM President Paid $776,400 for Year Washington (U.R) Harlow W. Curtice, president of . Gen eral Motors Corp. earned a total of $776,400 last year in sal aries, fees, stock awards and bonuses, it has been disclosed. GM revealed the 1955 pay off of its top executives in a prospectus filled with the Se curities and Exchange Commis sion in connection with the sale of 1,378,833 shares of common stock by the Alfred P. Sloan Foundation. After federal income taxes, the prospectus said, Curtice was left with $121,328 of his $776, 400 income. superior eating with a piquant orange sauce. For each four serv ings of lamb chops, choose four three-fourth inch lamb rib chops that have been, boned. Wrap nar row end of chop around wide part of chop pinwheel fashion and fasten with a pick. Combine juice of one orange, juice of one lemon, one-fourth teaspoon curry powder and one tablespoon shredded orange peel. Cover chops with sauce. Let stand three to four hours. Re move chops from sauce and pan fry until well done and browned on both sides. Remove chops. Add sauce to drippings and heat. Combine two teaspoons corn starch and one-fourth cup water to make a thin paste. Stir slowly into sauce and boil until thick ened. Pour hot sauce over chops. iBdDiniLfEWAvmnD 842 SISKIYOU BOULEVARD -PHONE 7041 ASHLAND, 'OR Open 8 A.M. to 8 P.H. - Seven Days a Week We Give and Redeem Gold Arrow Stamps SHOP HERE FOR WEEKLY SPECIALS iGN J Jsmiwcl " f LnoiitJ 46 Ounce Del Rogue Tomato Juice 4 $13 00 Cans II iPillsbufy's s v. XXXX tlTHJCHED'W? Pillsbury FLOUR 10 POUNDS 9.8 WITH FREE SERVING TRAY 25 POUNDS $L98 WITH 2 FREE SERVING TRAYS Gerbers' Strained BABY fOODS CARNATION INSTANT DRY MILK -IT WHIPS! GAL SURE FRESH COTTAGE CHEESE 29 EACH STANDBY Strawberry Preserves 3 JARS SOO SWANSON'S I LEO 6 for S-jOO Jello 12 for $4 00 SNOBOY ORANGES lbs. SNOBOY FLORIDA PINK GREEN PEPPERS FRESH IN 23 lb. RADA'SDHES II Bananas GREEN No Trims or Ends Lettuce Minnesota Leery On Raising Turkeys St. Paul, Minn.; (U.R) Minne sota game and fish biologists are going easy on suggestions of rearing wild turkeys in the state as proposed by several sports men's groups. The state's ganie supervisor. Richard J. Dorer, pointed out that, despite opinions to the con trary, the wild turkey never was native to Minnesota. Se said the state tried plant ing 50 mature birds of the hard iest strain in what appeared to hf suitable habitat, but within eiaht months the birds had dis anpeared with no clues as to what had happened to them. orer said at least two gun clubs are holding captive wild turkeys, that will be released when the weather moderates. But he said he doesn't see how the projects can succeed. Night Bus Service at Eugene To Be Curtailed Eugene (U.R) Night bus service on many of Eugene's schedules will be abondoned ef fective Sunday night, the City Transit Company has announced. The company says that grow ing operating losses on the night runs has forced the curtailment of service. The company's fran chise with the city allows for schedule changes on lines that are money losers. Dead line Sundav Classified ti at noon Saturday 10 a m Monday (or Mondav other dayi 5:30 orevious day The Community Blcnest Marketplace DP KF MAKES El ?" ' J if if ty-'$ u Better Beef Does It... And Here's The Proof! JaouT it IXL is the meatiest tasting chili made with top sirloins, top rounds, select chuck roasts plump, tender, Idaho red beans simmered slowly in a savory sauce to mouth-watering goodness! Get IXL Chili Con Carne today, in regular or giant economy can ! i Try delicious IXL Enchiladas with meat a quick new dish meal. Just heat and serve! Ifs Wonderful! lit tm&mj'vm t 1 El fit 1 ED & SEED 330 NORTH FIR STREET
