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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 8, 1956)
o r0o o o o 0o o o o o o o o o o G o SAUEHBRATEN TREATMENT This is the season of the year when plentiful, economical .stewing beef gets savory, lip-smack-inj sa uerbraten treatment surrounded by flavorful vegetables. Th recipe for this and other good things is included in today s food columns. Feeding the Family By ZOLA Ttoi Lat'i. Enjoy Pina Flavors in New Ways November, the frost on' the pumpkin, the root, vegetables in toe bins offering flavor treats neglected by many because we don't know how to fix them' or have a notion that the family won t like them Prepare the good distinctive' ly flavored roots in ways sug-, Or if oven is set at lower temp a rested today and open up a erature for another dish, bake wnoie new world vt good eating for the family and for "com - ' Pany." too. Such good things as parsnips, rutabagas, turnips along with the more popular carrots, yajns and sweet potatoes which are increasingly plentiful. Then too, there are long white potatoes, onions for cooking' as a vegetable and for seasoning partically everything except des- eri. uariic.is another root con ' Jidered indispensable by many. Cl Parsnips Try , When properly cooked, and -this means steamed not boiled, parsnips hav a' sweet . nutty j flavor. To obtain the full flavor, pannlps should be steamed in the.T skins until tender. Then peel and slit lengthwise. If the C(reGis large, scoop it out' with fine point of a knife Parsnips are new ready for the ricer or may" be mashed and curved like potatoes. Or they may be sliced and it lazed like sweet potatoes, pan-fried, cream ed or French fried.. Glazed Parsnips. Sleam ten parsnips and cut into wedges; r place in greased tasserole and q dot with three tablespoons but ter or margarine. Sprinkle with two tablespoons brown sugar mixed with three-fourth teaspoon powdered !ry mustard and' dash of frashly ground pepper. Bake -20 minutes or tfntil glazed and browned, in , preheated 400 O dtflree ovtn. Sijc servings.. O Hutabagai. Turnips In Wy Lika Thas Rutabagas and turnips, vfhich re relatives, are sadly neglected in menu planning and "it seems too bad because they have gen- Ci. uine character and distinctive ! :j flavor. Give the family new fla-1 -vor. treats by fixing them in , ; any of these delicious tvavs: Turnips and rutabagas must be peeled before cooktng. unlike most ..other roots. Scrub them-,- peelthem as thinly as possible and cut in Urge pieces if they re to be masJied, or dice if they are to be creamed or prepared in similar fashion.' Ceok in large quanity of boil ings salted water, uncovered, , until tender. Youog turnips will cook tender In 20 to 30 minutes; older roots will take longer. Drain liquid off. mash the veget- f able snd season with salt, pepper and butter or margarine. Bale Them Whole. Turnips make Ready to FRUIT MIX for delicious Fruif Cakes VIHCINT UiJor and rutabagas are also good baked like potatoes. Cesserol Bake. Peel thinly and slice turnips or rutabagas one-fourth inch thick; arrange in layers in greased casserole and dot each layer with butter or margarine. Sprinkle with salt and pepper. Cover and bake in ! 450 dcuree oven for 45 minutes. j turnips longer time until tender 1 ' Other Ways. Turnips and rut abagas make an admirable addi tion to stews and soups, enhanc ing flavor of the dish while im proving their own flavor. They may be served in fritters, in pud dings and pancakes; may be fried, glazed or added to cas serole dishes. Garlic Atom Bomb . Garlic has been called the "atomic bomb of the vegetable world." We can't overlook it when we talk about roots be cause it is indeed a powerful one. Favored by Italians and those of Spanish descent, garlic is used to flavor meats, veg etables, stews, soups, salads, dressings, tomato dishes, spagh etti, sauces and in preparation of pickles and sausages. A tossed salad without garlic is unthink able by most. California is country's lead ing garlic grower with 16.900,- 000 pounds produced during an average year. There s little dif- frence between the red and white varieties. Plentiful Baaf, Vagatablat In Savory Sauerbratan Stiw Beef stewing meat continues on list of best buys and there are plenty of potatoes and onions at small cost. Secret of this savory dish is 24 hour marinade in cider vinegar and spices fol lowed by long, slow cooking. Zight generous servings. Place two pounds beef stew ing meat in a bowl. In a sauce pan, combine one cup cider vinegar, two cups water, one whole bay leaf, six whole cloves, six peppercorns, one teasDOon salt, one medium onion, sliced Bring to simmer. Pour over meat in bowl. Cool and then place in refrigerator to marinate for 24 hours or so. Drain, reserving liquid. Dredge meat in one-half cup flour mixed with two teaspoons salt and one-half teaspoon ground black pepper. Brown meat in one-fourth cup shorten ing or cooking oil. Add the marinade and two cups boiling water. Cover and let simmer 12 hours. Add six carrots, six med ium ize potatoes and six onions cut in quarters or left whole as you like: cook gently another 30 minutes or. until vegetables are done. Thicken liquid with one-fourth cup flour mixed with M-M-Marvelous FRUIT CAKES WITH LYONS RADIANT MIX LYONS Forest Industry May Add Quarter Billion To Output in 1957 Corvallis Oregon's forest in dustries are expected to add more than a quarter of a billion dollars to their annual output by 1975, but it won't take many more trees from the state's forests than it does today. J. B. Crantham, managing director of the Oregon Forest Prod ucts laboratory, predicted the value of the state's forest products will amount to about $1,252,000,000 by 1975. That is an increase of $276,000,000 over 1954, latest year for which com plete information is available. Most of the increase will come from big users of wood residues, pulp, paper and wood composi tion board industries, he said. However, improved manufactur ing methods will also add to pro ductivity. Grantham experts the pulp and paper industry to boost its output 83 per cent, to $266,000, 000. Wood composition boards, including softboard and hard board, would be up 50 per cent to $30,000,000, Grantham said. Plywood Industry The Oregon plywood industry is expected to increase its out put by 40 per cent, to an annual I one-third cup water. Pour gravy over meat and vegetables. Anticipate exclamations of plea sure. Gland Sweat Potatoes Nutritious and Delicious One of the most complete foods known, sweet potatoes are high in energy, high in vitamins and have good quantities of min erals. Whether you choose the dry-fleshed sweets or the moist- fleshed yams, they're good boil ed, baked, roasted, glazed, can died mashed, fried, in patties and in pies, puddings, rolls and bis cuits. Sweets and yams should be cooked in their jackets if pos sible, conserving the nutrients and also making the vegetable much easier to peel. Gland Sweet Potatoes. For each six servings, wash six med ium sweet or yams and boil in jackets until tender; drain, halve lengthwise and peel. In saucepan. combine one cup brown sugar, firmly packed, one-third cup water and one-fourth teaspoon ground nutmeg and bring to a boil. Dip each potato half into j syrup and place in greased bak ing dish. Dot with two table spoons butter. Pour remaining syrup over potatoes. Bake in moderate, 375 degree, oven 20 to 30 minutes or until potatoes acquire rather transparent look. Baste frequently with pan syrup. Baka, Pan-Fry. Scallop Dry Onions More Often A glance through any cook book reveals few recipes other than desserts which do not in clude at least a suspicion of on ion for seasoning. They're also good boiled, steamed, fried, baked, roasted, casseroled, pickled and raw. Onion culture goes back into antiquity and chances are these have been favored ways with them since biblical times. Baked Onion Slices. For each five servings, peel five large on ions with care removing only the FLAVOR FAVORITES '.FOR OVER 40 YEARS CONSUMER FAVORITES because YOU CAN SEE and TASTE THEIR SUPERIOR QUALITY Porter SPAGHETTI products are made only with Grade A-No. I Durum Semolina and select hard wheat flours. When you cook them you quickly SEE their better cooking quality. The moment you eat them you readily TASTE their finrr ftvtr. value of $270,000,000. Lumber production, which accounts for more than half of the value of Oregon's forest products, would j increase 12 per cent to $675,000.- 000. Only decreases would be in shingles and miscellaneous pro ducts, he predicted. This added value could mean some 27,000 new jobs by 1975, Grantham estimated. Even with automation, about 20,000 new jobs would be created. He noted that of wood residues in Oregon grew from 1,500 tons in 1944 to 860,000 tons in 1954. The figure is expected to double by 1975, he said. Despite mis increased use, Grantham says about 12,000,000 tons of residues are available annually that can be better ; utilized. The OFPL is concentrating its efforts on use of residues, par ticularly on chemical utilization of bark, high-yield pulping of mill leftovers, barking and chip ping of logs in the woods and on seeking ways to use sawdust and , bark in agriculture. The forest products laboratory at Oregon State college is a state research agency supported main ly by a timber harvest tax. delicate paper-like covering. Slice one-fourth inch thick and arrange in buttered baking dish using two tablespoons melted butter. Dissolve two bouillon cubes in Hi cups hot" water and pour over onion slices. Bake un covered in moderate oven, 375 degrees, 45 to 60 minutes or until tender. If they become dry, add more water. Pan-Fry Onions. Either while or yellow onions may be used For five servings, choose one to H4 pounds mild, sweet-flavored onions. Peel carefully to preserve shape. Wash, remove thin slices . 1 . i . i iiuiii ruui ana siem enas ana j slice onions one-fourth inch thick. Heat three tablespoons butter to sizzling in skillet; add ; the onions, then sprinkle with one-half teaspoon salt. Cover, reduce heat and slowly cook until they are soft and translu cent, from 8 to 10 minutes. Stir I occasionally while cooking. Serve piping hot. Delicious with pan fried liver or hamburgers. Escalloped Onions. For five servings, peel two pounds med ium-size onions carefully. Wash and slice about one-fourth inch thick: cover with boiling water (one teaspoon salt to one quart water) and boil gently, uncover- j ea, until onions are tender, from five to seven minutes. Drain, add two cups thin white sauce and turn into buttered shallow cas serole. Sprinkle with one-third cup uuuerea oreaa crumos or onehalf cup grated cheese and place in hot oven, 425 degrees, until golden brown. Sent im mediately. Country Cola Slaw. Plentiful tomatoes, cabbage and green on ions go into this unusual salad. In salad bowl, combine one cup shredded cabbage, two ripe tomatoes, diced, three-fourth cup sliced green onions. Blend one- half teaspoon salt, one-eighth teaspoon black pepper with one tablespoon vinegar and three tablespoons top milk or cream. Pour over vegetables and toss lightly. and QUALITY '"'''' " " ' 1 I - ' Golden Ripe- tfTv K 2 - A J j J OCEAN SPIjL)YY yfmV jBananaS iL. . Cranberries Hfep j Extra Special !U ICR I CELERY 1 -"fi 11' M o ?AP7C I Check Each Department! 0 lliLAlil3 FOR THI ITEMS (Pk o 1 goJSJ "ISiciotS 0 CELLO BAG f MARKED 2 CtfMTALJ0 WITH A BIG JUK1 1 j f f AND Cash in on the 3 "fo AtV LARGE HEADS -SNOW WHITE ' c 3 GiE!FLiliilf : fQYMESH BAG-RED o o mW POTATOES 110 9s ' MJB 28-oz. Long Grain or 24-oz. Quick Cooking ' 71 rj1 j Q I !W7t I II f J 1 . 1 K'l I If 1 I w,.., - noi II rs S1G0 12P ,r..M." ci mm mm in I RlXKxSV rasw. i i - m ALA M 7k : -J) ui2 BEEF STEW NALLEY'S 15-OZ. TIN STRAUSS HORMEL'S KOLBASE Polish Style Sausage FREE SAMPLES! It's Real Good! Try Some! Ground Beef ALL LEAN BEEF 1100 ibs. y . . . PAULSEN'S . CENTRAL POINT, OREGON Prices Good Fri. and Sat. Only We Reserve the Right Thursday, November 8, 13J8 ulS t) for LI r55-. if Yi u ii ii ii w if ii mr j ii. iu r Tomato Juice CHOICE All Our Meats Are Inspected and Guaranteed GOOD & CHOICE Pork Fancy Spare mh Skinless Franks 49 T lAflE MEDFOHD (OREGOK) MAIL TBTJN NINE 1 w M w DEL ROGUE ' 1 -' h O 46-oi. Can fori00 MEATS U.S.D.A. INSPECTED Sausage Fryers Ribs to Limit Quantities Steaks IT Zmr.!t. M r, 1 2 Larg Jar Nally' ,; V2INCE MEAT o lb O 4ffi o 0) , o o o o Lots of Free Parking 2 Big Lots AT THE REAR OF THE STORE! o 0 o 0 o o
