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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 25, 1956)
Thursday. October 25, 1956 MEDFORD (OREGON) MAIL TRIBUNE FIVE 0$' J t fi-n irn fancy-dLous Safeway has all sizes of fresh pumpkin -ill Every one is plump and firm, guaranteed by Safeway. Medium Size These apples are tops for bobbing, dipping in caramel, or fust good eating. Safeway guarantees every apple to be rip and crisp. 4-lb. Cellc Bag Grapefruit Danish Squash Fresh Dates Thin skinned Florida Pinks 96 size 5 for 49e Each Perfect for baking ea. Grown in sunny California 12-oz. pkg. 10 625 Potatoes us No. 2 25 "... 59" Yellow Onions m.j,,. Lb 5" CELERY Every stalk is firm and crisp lb. Here is the finest money can buy. Look at this low, low price WHOLE or FULL SHANK Half m pi lb. For sheer elegance and good eating, there's nothing to compare with a tine ham from Safeway. We have chosea 4 of the finest brands: Armour Star, Oscar Mayer, Wil ton "Certified" and Del Monro "Sweetheart." Average 10 to 16 lbs. For Sausage 100 Pure Pork 1 -Pound Rolls "U.S.D.A. CHOICE" BEEF, Uniformly Aged Round Steak Pot Roast Pot Roast Beef Stew Ground Beef Plate Boiling Beef Full Cur Bone-in "USDA CHOICE" Arm cur "USDA CHOICE" Blade cuts "USDA CHOICE" Boneless cuts 100 pure Ground fresh Lb. Lb. Lb. Lb. Lb. Lb. 89 59 49 69 39 15 STEWING CHICKEN Fresh Whole Pound.. 39 Captain's Choice Fresh Frozen WHITING So flavorful and economical v2-b. et pkq. OV Pork Loins Whole or Full Half LB. 53 LOIN PORK ROAST Rib End Lb. 49 Loin End Vi to 3 lb. Lb. 53 PORK CHOPS-Center cut Loin & Ribs Lb. 85 Smoked Sugar cured SLICED BACON J fj Mb. pkg. Prices effective through October 28th at Safeway in Medford. We re serve the right to limit. 1 - r r . '? XT WW 3 CHEESE ASSORTMENT There's no trick to it when you treat family and' friends to a handsome cheese assortment along with crusty French bread, an offering of Fall fruits and apple cider by the pitcher-full. Feeding the Family By ZOLA VINCENT Food Editor Her Are Tricks With Cheese That Turn Into Tempting Party Treats For the week ahead, the Hal loween motif will be haunting the household as small fry and not-so-small members of the family plan gay parties . . or merely plan to gaily welcome the trick or treaters who, in cidentally, seem to be getting older each year. Last year's batch, we recall, included be witched babes and boys from the college crowd. First let s concern ourselves with the party giver who has people in after the game (foot ball, basket ball, bowling or whatever) or for a game (cards). Food to be served at 5 o'clock or at 11. Cheese Assortment Golden, glowing in the best Halloween season color tones we've pictured, an assortment of fine American made cheeses that come in rounds, wedges and bricks; natural cheddar, gruyere, cream cheese, gouda, Roguefort, camembert, leiderkranz with vera-sharp, cheese n' bacon and pimiento spreads. All are good mixers; pick your favorites. With the cheese assortment, offer crisp, fragrant golden De licious apples, pears, oranges. grapes; French bread and butter crackers. Appropriate beverage of course is cider. All set . . . Have fun! Quiche Lorraine Here is the recipe for the famed cheese pie Quiche (pro nounced "kish") Lorraine that appeared in the thriller, "To Catch a Thief and as it was offered newspaper foods editors by Plaza Hotel chefs recently. A combination of cream, swiss cheese, bacon, eggs and chives, it is perfect as an appetizer when cut in thin slices or as an entree in pie size pieces. Simply superlative, in either event. 1 baked pie shell, 10 inches 1 quart light cream 8 egg yolks, unbeaten Vz pound natural Swiss cheese, grated 8 slices crisp fried bacon. chopped Salt, pepper, paprika to taste Place egg yolks in bowl; break with wire whisk. Add cream and seasonings; mix until blend ed. Add cheese and bacon. Beat with wire whisk (this is a French recipe but your old reliable egg beater used with a light touch will do). Add chives and "whisk" lightly until well blended. Pour into baked pie shell. Bake in 325 degree oven for 40 minutes or until the custard sets. Tri Cheese Spread Party trick here is to fix and chill mixture in fancy molds or fluted paper cups, then unmold handsomely at party time on your prettiest plate along witn crackers, potato chips, corn chips or other favored "cheese carrier". 1 (1 ounce) portion process Gruyere cheese 1 tablespoon roquefort cheese 1 tablespoon natural sharp cheddar, grated 1 teaspoon unflavored gelatine 'i cup dry white wine Ki teaspoon salt 4 teaspoon prepared mustard Dash of cayanne Vi cup heavy cream Let cheese soften at room tem perature. Soften gelatine in wine. Let stand five minutes; blend cheese and seasonings. Dissolve gelatine over hot water. Chill until it begins to thicken. Beat with rotary beater until foamy. Whip cream until stiff; fold into gelatine mixture. Add cheese mixture; beat with wire whisk or rotary beater until thoroughly blended. Fill six two inch fancy molds or fluted paper cups with mixture. Chill two to three hours. Unmold and serve. Any party will be off to a good start when you serve these tasty cheese circles as an ape tizer. Combine one-half cup firm ly packed grated Cheddar cheese, one-quarter teaspoon pre pared mustard, one-eighth tea spoon Worcestershire sauce and one tablespoon mayonnaise or salad dressing. Cut four slices bread into four IVi inch circles with a cookie cutter. Toast bread circles and spread one tea spoon cheese mixture on each. Brown under a preheated broil er until cheese melts. Sixteen appetizers. Hot Parmesan Puffs To make these cheese puffs, we use a three-ounce cannister of grated Parmesan and Ro mano cheese to be found in most cheese departments. Finished product is hot and wonderful; makes about 30 "puffs". In heavy saucepan, melt fat to depth of three inches. Heat fat to 350 degrees on deep fat ther mometer or until a cube of day old bread browns in 60 seconds. Beat three egg whites until stiff but not dry; fold in cayenne and cheese (mixture will decrease in volume when cheese is added). Drop by teaspoonfuls in fat. Cook until delicately browned on all sides, about three to four minutes. Remove from fat with slotted spoon, drain on absor bent paper. Dust with paprika. Serve hot. Surprise Packages For Hallowe'en Hold-Ups Have fun with hand-outs for "trick or treaters". Be prepared! Loot bags seem to be the big idea nowadays. Children and grown-ups too, like surprises . . . Take a few apples, oranges, popcorn balls or popcorn from a bowl, black and orange jelly beans, marsh mallows, chocolate or oranga iced doughnuts or whatever else appeals to you; wrap these sun dry items in waxed paper, Hallo we'en napkins, fancy wrappings or aluminium foil and pile them on a tray on a hallway table. Let the children take their pick. A On The Side Ry E. V. Durling (Distributed by King Feature Svadicare. Inc.) Amsterdam Breezed over here smoothly and speedily on a newly built highway. Come in a taxicab. About 35 miles. Price about $10. We are domiciled in the Hotel Amstel. Our room overlooks the Amstel river, a busy waterway that divides the city. There is considerable river and street traffic, but the hotel has a remarkable . system of soundproofing. The atmosphere is quiet and peaceful day and right. Seryice The manner in which the Amstel hotel is conducted is a masterpiece of service. Never theless you can pick up the hotel bill and restaurant checks in relaxed fashion. Come to about one third of that for simi lar places in the United States. Bill Corum would like the Amstel. Bill, as you probably know, wag the first to say: "I don't want to be a millionaire, I just want to live like one." Honesty The traveler in Holland gets pitcher of cider alongside Hallo we'en paper cups for the thirsty ones. i For those who prefer punch to the traditional cider, you will find this punch perfect for an easy-to-do thirst quencher. Combine two (six-ounce) cans frozen concentrate for lemonade with two (12 ounce) cans pineapple-apricot nectar; pour over ice in a punch bowl. Just before serving add two quarts sparkling water and mix thoroughly. Yield: 24 (four-ounce) servings. Shrimp Fried Rice Is Real Delight A gourmet touch is given shrimp when it is served with seasoned rice and accompanied by pineapple slice garnish . . . This was another specialty offer ed foods editors by the National Fisheries Institute recently. 1 tablespoons bacon drippings 2 cups cooked cold rice 2 eggs slightly beaten 2 cups chopped cooked shrimp Vi teaspoon salt 18 teaspoon pepper 1 tablespoon soy sauce Vi teaspoon monosodium glu tamate While shrimp and parsley for garnish Heat bacon drippings in a large skillet. Add rice and saute until hot, about two minutes. Add eggs and stir rapidly until eggs are well mxed with the rice. Reduce heat; add shrimp and re- maining ingredients. Heat thoroughly. To mold, spoon hot mixture into a small bowl, press gently. Turn out on a serving dish. Garnish with whole hot shrimp and parsley. Serve with pinneapple slices. Four servings. Variations on a Fish Stick Them . Fish sticks continue to grow in popularity with cooks in a hurry at noon-time or at the end of a busy day. Ready in a matter of minutes, they're good in ways like these: Arrange fish stocks on baking sheet. Cover each stick with one of the following: Then heat as directed on the package . . . Chili sauce . . . Prepared mustard and celery salt . . . Sauteed chopped onions . . . Grated American or Parmesan cheese . . . Strip of American or Swiss cheese . . . Or heat fish sticks as directed on package and serve with any one of the following sauces straight from the grocer's shelf: . . . Bottled tarter sauce . . . Chili sauce or ketchup . . . Cheese sauce, heated in double broiler . . . Pickle relish . . . Horse radish mixed equally with ketchup . . . Then there is al ways that delectable stand-by Dlain tangy lemon juice. better than an even break. The Dutch are outstandingly honest. I left an umbrella in a taxicab in The Hague. The driver found it and and on his day off made a 70 mile round trip by train to Amsterdam to return it. When a waiter hands you a check in Amsterdam, he says: "service charge included." That means you don't have to give him a tip. This is unique in my European travel experience. Old Timers Firms that have .been in busi ness 200 or 300 years are com mon in Amsterdam. In fact, a firm that has only been in busi ness for a 100 years is consid ered a Johnny-Come-Lately. One popular bar here, the Rhenian Anise Barrel, has been active continuously for 272 years; Its customers have worn out a num ber of doorsteps. Traffic Holland is the most densely populated country in Europe. That is impressed on you par ticularly in Amsterdam. Espe cially during the rush hours. I sm a veteran of the Brooklyn bridge and subway rush hours but I have never seen such general jam as there is at 5 p.m. in Amsterdam. Buses, trolley cars, automobiles, bicycles and pedestrians. Everything is pack ed. At a traffic stop, as many as 400 cyclists will halt. The population of Amsterdam is about 900,000. There are 450,- 000 owners of bicycles in the city. Sidelights Henry Ford Sr., once serious ly suggested that Amsterdam fill up all its canals and make automobile thoroughfares of them. . . Practically every cock tail bar in Amsterdam features a piano player. The song most played by these pianists is the one titled Poor People of Paris . . . right now the favorite mod ern American author in Amster dam is Erie Stanley Gardner. . . Television has hardly come around the corner in Holland. There is only one broadcasting station in the country. Popula tion is 10,500,000, but only 80, 000 have television sets. Risky Rid Today we were riding in a taxi along a narrow thorough fare by the side of a canal. There was no guard rail on the canal. It was raining. The street wa slippery. I expressed concern about the possibility of the cab skidding into the canal. I found out later that quite a few cars actually do skid into the canals. In fact, the Amsterdam fire de partment has a special truck which is used to fish automo biles out of the canals. BEWARE OF IMITATIONS LOOK FOR TWf HAPPY UTTU POG TOPS IN QUALITY! LOW IN PRICE VvTll c&m ::s sugar :: fAK it IT'S PURE CANE
