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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 17, 1957)
MEDFORD (OREGON) MAIL TRIBUNE THREE Feeding the Family By ZOLA VINCENT Thursday, January 17, 1937 DIE. lV0fJTi Food Editor Canned Cling Peechee Provet Biggett and Beit Most of the Argonauts came to California in search of gold. Some found it in mines; others found it in the growing of peach trees planted in the Santa Clara and Sacramento valleys. One hundred years ago, a dar ing young man named Daniel R. Provost harvested and canned the first crop of California cling peaches. Today, people through out the world are enjoying a share of the biggest and best crop of peaches ever to go into cans. Ninety-two per cent of all the peaches canned in the United States are grown and canned in California. Last years crop reached an all time high of well over 21 million cases. And do you know what a case of peaches is? Basis for a case of peaches is 24 of those No. 2'4 size (the big ones) cans you buy and keep on your pantry shelf for fre quent family enjoyment. It is fairly obvious that Na ture knew about the golden cen tennial of California's canned cling peach industry and did something extra special for the occasion. Celebrating this momentous event along with top cling peach growers, packers and . distribu tors, foods editors of the west coast were entertained last week end at San Francisco's Fairmont Hotel (and elsewhere about town). They told us that never before have canned cling peaches been so large, so beau tiful in color and texture, so full of sun-ripened flavor as those to be found right now on our grocers' shelves. We agree. Peaches are the most popular canned fruit, usually the least expensive, come packed whole, In halves, quartered, sliced or diced. They're put up in water, light, heavy or extra heavy syrup. There are also pickled peaches, spiced peaches, pie fillings and peach nectar. Often served straight from the can as dessert or breakfast fruit, they're popular with ice cream, in puddings, pies, as garnish for meats and superb in countless baked dishes like this one: Golden Peach Roll-Up As pictured, this special cen tennial cling peach roll-ups recipe uses sliced peaches placed on an oblong of dough which is then rolled like a jelly roll. Barely touching each other in baking pan, the roll-up slices bake in a spicy orange syrup with more syrup poured over. Nine generous servings prepares you for "seconds" or lucky you to have some leftover. Top with sour. cream, whipped cream or ice cream. i cup butter or margarine Vi cup orange juice Vi cup sugar 2 teaspoons grated orange rind Peach Roll-Ups 2 cups sifted all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 13 cup shortening A cup milk 1 (No. 2V4) can cling peach slices ' 3 tablespoons melted butter or margarine 13 cup brown sugar (packed) 1 teaspoon cinnamon Simmer butter, orange juice, sugar and rind together about five minutes. Pour half of syrup in bottom of nine-inch square pan (or shallow oblong pan). Arrange peach roll-ups over syrup, pressing them lightly un til they barely touch each other. Bake in hot over, 425 degrees, for 15 minutes. Pour remaining warm syrup evenly over rolls and continue baking 10 minutes longer, or until a rich brown. Serve warm. Peach Roll-Ups: Sift flour, baking powder and salt into a bowl. Cut in shortening and add milk, mixing to a moderately stiff dough. Drain peaches thor oughly. Roll dough' to an oblong, about 10x14 inches (dough will be about one-quarter inch thick). Brush with melted butter; sprin kle with brown sugar and cinna mon. Arrange drained peach slices over surface and roll care fully, starting from the short side, as for jelly roll. With a sharp knife cut into nine or 10 slices about one inch thick. Peach Puff Cobbler Will Be Gobbled Up The old-time phrase "cobble up" means "to put together in a hurry." To "gobble up" meaps "to eat in a hurry." Okeh? To make this spicy peach cobbler, just drop puffs of rich biscuit dough in a shallow baking pan and pour over the hot peach sauce. Extra richness comes from dotting butter over top and sprinkling with a little sugar and cinnamon. Serve warm from the oven, plain, with half and half, whipped cream or soft ice cream. PEACHES IN RECIPE California s golden peaches go into this special recipe ai our Canned Cling Peach Industry cele brates 100 years of peach canning. Recipe for these golden peach roll-ups makes nine servings. Plan to top it with sour cream, whipped cream or Ice cream. 1 (No. 2'i) can cling peach slices cup syrup from peaches 2 tablespoons lemon juice cup brown sugar (packed) 1 cup biscuit mix 2 tablespoons sugar 13 cup table cream or half and half 2 tablespoons butter or margarine Brown sugar Cinnamon Drain peaches. Heat one-half cup peach syrup, lemon juice and brown sugar to boiling; add peaches and remove from heat. Meanwhile, combine biscuit mix, sugar and cream to make dough. Drop by spoonfuls into butter ed shallow baking dish or pan. Pour on the hot peaches and syrup. Dot with butter and sprin kle lightly with brown sugar and cinnamon. Bake in a very hot oven, 450 degrees, for 15 to 20 minutes. Serve warm. Six servings. Curried Cauliflower Easily prepared, increasingly popular west coast grown cauli flower is of good quality, deli cate flavor and economical. Good in salad, au gratin, cream ed, sauteed and fried, it will also prove popular with your family when fixed like this. Six serv ings. Remove leaves and part of stalk from a medium head cauli flower. Let stand, head down, in cold salted water for 30 min utes. Rinse thoroughly in cold running water. Steam or cook, head up, in boiling, salted water until tender, about 20 minutes. Drain. Serve whole with curry sauce made by combining three table spoons butter or margarine, one tablespoon minced onion, one teaspoon lemon juice, one-quarter teaspoon curry powder and salt and pepper to taste and cooking over low heat three to five minutes. Very Good Casserole This is what every one is look ing for. A very good casserole. Can be put together in 10 to 12 minutes and while it is baking you have time enough to pre pare a salad and set the table. Six servings. One 8-ounce package thin noodles 2 bouillon cubes 3 tablespoons butter or margarine 1 medium onion, chopped 1 pound ground beef Vj teaspoon salt Dash pepper 1 can mushroom soup Vi cup milk 4 to 6 thin cheese slices Cook noddles eight minutes in boiling water in which the two bouillon cubes have been dissolved. Drain noodles. Melt butter and saute onion slowly for five minutes. Add ground beef, salt and pepper and cook slowly, turning frequently until brown. Blend mushroom soup and milk. Mix noodles, beef and soup, tossing lightly. Place in lightly greased casserole and top with cheese slices. Bake in moderate oven, 350 degrees, 25 to 30 minutes. Quick Dessert. Quick-cooking rice cooked in reconstituted frozen orange juice makes a delicious dessert. Stir in a table spoon butter, some sliced fresh dates and slivered almonds. 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