IICHT MEDFORD (OREGON) MAIL TRIBUNE
Friday. June I. ISSt
Feeding the Family
By 20LA VINCENT
Food Editor
No Crabbing About
This Deviled Crab J
Gourmet fire is the large Pa- j
cifie Coast Dungeness and giant ,
crab from our western waters.
Today'f modern fishing, process- j
ing and marketing methods bring j
us crabs alive, cooked in the
shell, as crab meat and canned. I
Right now the freshly cooked
Dungeness in the shell ready for
cleaning and cracking is superb
eating "as is" with mayonnaise
or thousand island dressing, lem
on wedges, salt and pepper.
Deviled crab is perhaps second
to cracked crab salad or "Louis"
and here's our recipe.
1 pound fresh or canned
crabmeat
2 hard-cooked eggs
2 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
1 cup rich milk
1 tablespoon Worcestershire
1 tablespoon lemon Juice
cup diced celery -,
2 pimientos, diced
Flake crabmeat with fork.
Peel and chop eggs. Melt butter
in skillet: add onion and saute
until tender. Remove from heat.
Add flour, mustard and salt; stir
until smooth. Gradually stir in
milk. Return to heat and cook,
stirring constantly, until thick
ened. Mix in remaining ingred
ients, crabmeat and eggs. Place
in individual buttered baking
shells or dishes. If desired, cover
with buttered soft bread crumbs
and grated cheese. Bake at 400
degrees 15 to 20 minutes. Gar
nish with lemon wedges.
Popular Pepper Steak
Round steak is such good eat
ing when given long slow cook
ing treatment covered with on
ions and green pepper; all plen
tifuls. For each four servings:
Starting with one pound round
steak cut one-half inch thick,
melt two tablespoons fat in skil
let. Cut steak into four pieces.
Dip each piece in mixture of
flour and salt. Fry in hot fat un
til well browned. Cover with one
medium onion, sliced and four
green peppers seeded and cut in
strips lengthwise. Add one-half
cup tomato juice and cook slow
ly on top of range or in moder
ate oven, 350 degrees, about one
hour.
liver
Crispy Liver SieeJci
Extra high in nutritional va
lues are the variety jneats
heart, liver, sweetbreads, tongue,
tripe and brains. Nutritionists
urge us to feed the family at
least one variety meat each
week. Many like crispy
steaks fixed like this.
1 pound sliced beef liver
1 egg
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon salt
i cup fine cracker crumbs
2 tablespoons butter or bacon
drippings
Blend beaten egg with water,
lemon juice and salt. Dip slices
of liver in crumbs, then in egg
mixture and again in the crumbs.
Brown in the butter or bacon
drippings five minutes (no long
er) to each side. Serve with hot
catsup or chili sauce.
Scalloped Vegetables
Enjoy Popularity
The French say "au ' gratin".
We say "scalloped". Materials
are the same as for creamed ve
getables or stock may be used
instead of sauce. Arrange in a
greased baking dish a layer of
sliced or diced cooked vegetable
(or whole vegetable if very
small), a layer of sauce. Repeat
until all is used, sauce on top.
Cover with buttered crumbs or
cornflakes. Bake in a moderate
oven, 350 degrees, 15 to 25 min
utes. Or bake in individual dish
es or ramekins 10 to 15 minutes.
Grated or very thinly sliced
cheese on top is a popular addi
tion. Always watch a scalloped
dish to see that it doesn't get too
dry. Hot water, hot milkvhot
sauce or melted fat may be "add
ed when necessary.
Some vegetables especially
good for this are:
Scalloped Potatoes. While hot
pour into baking dish creamed
potatoes made from freshly boil
ed potato, add cheese. Ten min
utes in the oven is enough.
, Scalloped Limas. To creamed
lima beans add one-fourth pound
cooked and chopped bacon.
Scalloped Eggplant. To two
cups of diced eggplant cooked in
tomato sauce, add 'three to si
tablespoons minced cooked meat
of any kind, though bacon and
sausage are favored.
Scalloped corn is casseroled in
a cream sauce to which green
pepper and or pimientos are add-
!ed.
Scalloped Tomatoes. No sauce
needed. To two cups tomato pulp,
add two cups buttered crumbs,
1',; teaspoons salt, one table
spoon sugar, dash of pepper. Cov
er for first 15 minutes. Bake 30
to 40 minutes. Choped chives and
minced green pepper or pimien
to are good additions. One to
two tablespoons each.
Plenty of Economy Beef.
Vegetable. Strawberries
Beef continues plentiful with
prices reasonable especially on
economy cuts from chuck, brisk
et and short plate for flavorful,
long slow cooking. Ground beef
I continues to find many takers
i for hamburgers, cheeseburgers,
, meat loafs, spaghetti and meat,
et cetera.
Now is as good a time as any
to comment on the abundance of
low price eggs.
Fryers are abundant, reason
able in, price; fine hot or cold.
Put some in the freezer.
. Best pork buys are likely to
be end of loin cuts and fresh
shoulders with really good buys
in bacon encouraging one to give
the family adequate breakfasts
of bacon and eggs.
Vegetable Combinations
Practically every known ve
getable is available. Asparagus,
cabbage, carrots, celery, spinach,
green onions, radishes, dry on
ions, potatoes are plentiful; oth
ers quite reasonable in price.
Corn on the cob is increasing in
supply right along, prices lower
than usual for time of year. We
remind you that fresh corn on
the cob requires short cooking
time: three minutes to five min
utes if really fresh.
For a change, we suggest these
combinations of two or more ve
getables for color", flavor, inter
est: Green beans with mushrooms,
onions, tomatoes, celery.
Lima beans with corn, toma
toes, onions.
Cabbage with limli beans,
green peppers, tomatoes.
CaiTots with peas, onions, cel
ery.
Cauliflower with corn, mush
rooms. Celery with peas, beans, pars
nips, mushrooms. '
Corn with tomatoes, egg plant,
green peppers.
Eggplant with tomatoes, green
peppers, mushrooms.
Peas with carrots, onions, cel
ery, potatoes, cucumbers, tur
nips. Potatoes with peas, onions.
Spinach as ring or nest for al
most any vegetable. Or try spin-
I each with chopped garlic.
Tomatoes with beans, onions,
I mushrooms, corn, egg plant,
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Grange
will
Central Point Grange
Central Point Grange
meet at 8 p.m. today.
The lecture hour will be un
der the supervision of Mrs. W. C.
Anhorn, and her 4-H Dairy club.
Mrs. Morris Frink is assistant.
The program will be presented
at 8 p.m. instead of the regular
lecture hour time.
The serving committee will be !
the Charles Jantzers, Stanley
Lydiards, and Orval Dawsons. ;
Meadows, Tedricks and Wolfes.
Next meeting is June 1. The
lecture hour is in the charge of
Chaplain May Dalton, who is
planning a Memorial program.
Refreshments will be served by
the Kelloggs, Morthlands and
Bishes.
Oil TV ALL SUMMER
HEW SHOW WEEKLY. ..NO RE-RUNS
"Mayor of the Town"
starring one of America's great actors,
Academy Award Winner
THOMAS
MITCHELL
A new original presentation each week . . .
no repeats . . . a humorous half hour
of family entertainment sure to please you.
Presented by RICHFIELD
MAKZRS OF THE ONLY GASOLINE
WITH TOLL POWER THRUST
TONIGHT
KBES-TV
9:30 PM-Channel 5
To Buy or Sell - Use Tribune Classified Ads
Hoxy Ann Grang.
At the meeting of Roxy Ann
Grange May 18, Mr.- and Mrs.
Frank Ditsworth and Mr. and
Mrs. Burns from Bellview
Grange and Mr. and Mrs. Crapo
from Midland Grange in Klam
ath county were guests. Roscoe
Roberts was appointed a dele
gate to State Grange in Pendle
ton in June.
After the lecturer's program,
refreshments were served by the
green peppers, cabbage.
Watch Strawberries. Enjoy
them fresh while you may. Sea
son is short; prices not likely to
be lower. If you haven't yet put
up some strawberry jam, consult
your fruit man. When it comes
to fresh fruit, there's grapefruit,
rhubarb (really a vegetable),
dates. Cantaloupes and melons
are increasing seasonally, but are
no price bargain as yet. Good
variety in storage apples.
Use Tribune Wanf Ads
Don't Forget To
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2 MORE DAYS! SATURDAY and MONDAY!
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Simulated bone handles.
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For kitchen, bathroom.
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Rtg. 2.49 ALUMINUM
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12 LAZY SUSAN
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CIGARETTE
LIGHTERS
Verier? ci styles.
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Reg. 2SS SET OF 4
LIBBY STEMWARE .
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