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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 14, 1957)
o G 0 TWO-trO (08G0N) MAIL TRIBUNE Thtirdy. February 14, 1957 Feeding the Family y ZOLA VINCENT Food Editor Frozn, Ready-lo-Cook PouSfy for Convenience ?$t so long ago Americans wf restricted in their choice t poultry by the seasons. Today, j thanks to the latzen foods m dustryCfend to homemakers' de mands for (jrivcnijtfit, easy-to handle t&d prcucts poultry freezing ha expanded to the point where it is possible to serve any form of poultry. . .any day of the week. . .any month of the year. Almost onj-third of all poul try slaughtered in the United States is brought to the con sunr in frozen, ready-to-ook form. Frten chickens and tikeys are available whole, in halves, in quarters; or you can pick up a package of your fa orite part sucn as thighs, breasts, livers or even necks and wings. Fgozen pouiy-y may be cooked with or without thawing depen dent upon manner of usage. 0re thawed it should be cooked immediately. Nevea refreeze. Fried Chicken with Corn Gravy Ideal Recipe for Novice Cooks Next" to just browning cut-up ft; ers in butter, .alt and pepper ing, covering and cooking until tender this rccipr is just about the easiest way there is to fry chicken. Ideal for the novice rook or new U'ide. . .foolproof Jid the results are gratifying- ly succulent. Two to three serv ings. 1 package (1 pound) quick- frozen chicken thighs i cup flour 1 teaspoon salt Dash of pepper 1 2 cup fat 2 tablespoons flour 2 cups light cream 1 can (12 ounces) whole kernel corn or corn and peppers, drained 3, teaspoon salt Thaw chicken until pieces can be separated. Combine one fourth, cup flour, the one tea spoon salt, and the pepper. Roll pieces of chicken in the season ed flour. Fry in hot fat in heavy skillet until brown on all sides. Reduce heat, cover, and cook until tender, about 35 minutes. Remove chicken to platter and keep hot. Pour off excess fat, reserving about two tablespoons. Add the two tablespoons flour and mix well. Add light cream gradually, stirring constantly to mix well land to loosen .all the tasty i browned bits. Cook over low i heat until thickened, about five j minutes, stirring constantly. Add drained corn and the three fourth teaspoon salt; mix well. When heated thoroughly pour over the chicken or serve from 0 if-' M. .. v i - j; w jrj 5fJK FROZEN CHICKEN THIGHS Americans love fried chicken. They also lov convenience and economy. So we combined easy-to-use, waste free -frozen chicken thighs with abundant canned corn to make this tasty, good looking fried chicken with corn gravy. More about poultry is included in today's food columns. o IP - i r-l llU POOD 2 WHOLE FAMILV LOl o rf? A K' O o O - O Everybody's "refresher course!" Ice Creatn is one food that's sure to plee! Kids grow up laying it big folks never outgrow it. Ajid no wonder! Ice Cream is so satisfying . . . s mch fun! Better check q jour supply! r&mta IS v ' SNIDER'S DAIRY f Itoe hair pMry gravy boat on mashed potatoes or biscuits. Seasoning Suggestion: We like to add poultry seasoning or or egano and thyme to the flour for additional flavor. Also chop ped parsley andor pimiento add color and flavor when added to the corn gravy. French-Fried Chicken Wings With Special Dipping Sauce Many people feel that chicken wings are too bony to bother with. However, flavor-wise and economy-wise they are tops. Have you noted the low, low prices marking chicken wings? In this recipe they are fried to a crispy brown. . .just right for picking up with the fingers and dipping into their own special sauce. Makes four servings. 1 egg i cuo milk 1 cup soft, fine bread crumbs Vz cup flour 2 teaspoons salt y 1 teaspoon paprika i teaspoon cayenne 2 pounds fryer-chicken wings Fat for deep fat frying Blend egg and milk, combine bread crumbs flour, and season ings. Dip wings in egg mixture thn in crumbs. Lay on rack for a few minutes to dry before frying. Fry in deep hot fat (350 degrees) until brown and tender, 10 to 15 minutes. Drain on -absorbent paper. Keep warm in slow oven (300 degrees) until ready to serve with this sauce: Special Chicken Sauce: Com bine one-half cup cream, one half cup tomato catsup or cock tail sauce, one tablespoon horse radish, one tablespoon Worcest ershire sauce and dash of cay enne. Simmer 20 minutes. Add more seasoning to taste. Have plenty of paper napkins handy and start dipping. Broccoli, Brussels Sprouts, Take Well to Flavorsome Sauces Broccoli, Brussels sprouts, and cauliflower are considered by many to be the more aristro cratic members of the cabbage family. Because of their sim ilarity of flavor they lend them selves well to the same sauces. Frequently served with real mayonnaise, plain butter or lem on butter, here are some further saucy suggestions. Easy Hollandaise:Because of its ease and certain success this continues to be one of our most favorite sauces. In top of double boiler place one-fourth butter which has' been broken into pieces. Add three egg yolks, gently breaking with a fork, and three tablespoons lemon juice. Let stand at room temperature for half an hour. Just before serving, place pan over boiling water or directly over low flame for ll-a minutes, stirring brickly and constantly. Serve at one and listen to the raves. Simple Cheese Sauce. Heat a can of cream of mushroom or cream of celery soup over very low flame or in top of double boiler. Add one cup grated cheese; stir until melted and well heated. For a more definite cheese flavor add another cup of cheese. Hot Lemon Sauce. Practically nothing to this one. To one-half cup mayonnaise add three table spoons lemon juice. Heat over very low flame or in top of double boiler. Mold Cranberry Salad This tart cranberry salad is ideal when served with poultry or fish. The crispness of the cabbage and celery and the chewiness of the nuts are a wonderful texture combination. Makes four servings. We usually double the recipe. 1 can jellied cranberry sauce (2 cups) 1 envelope unflavored gelatine i cup cold water 1 cup finely shredded cabbage j cup diced celery li cup chopped walnuts Crush cranberry sauce with e fork. Soak gelatine in cold water two minutes. Place cup with gelatine in pan of boiling water and heat until gelatine is dis solved. Add to crushed cranberry sauce. Chill until mixture begins to jell. Fold in cabbage, celery and nuts. Pour into a one-quart mold; chill until firm. Serve on bed of crisp iceberg lettuce with desired dressing. Better Breakfast! For Better Days Even for those on stringent diets breakfast is always in cluded and recommended in order to give us that necessary early day "push-off" for work, study or play. True, it takes a bit of thinking on the part of the homemaker to keep up the in terest of a sleepy eyed family. Here are a few suggestions you might like to keep for easy re ference when you ask yourself "Now. what on earth shall we have for breakfast?" Fruit, of course. Broiled grape-' fruit, stewed apricots or prunes, j sliced oranges or bananas. apple sauce with cinnamon, i baked apples stuffed with raisins, fried apple rings, tomato , juice with lemon juice and or : Worcestershire sauce, grape ju- 1 ice. pineapple juice, apple juice, i cranberry juice. Any of the i myriad of canned fruits. Don't overlook canned plums and figs. Breakfast Breads. Homemade or store-bought coffee cake and sweet roll varieties are too nu merous to mention. Most of them freeze well, so if you have a freezer, keep a supply on hand. Try new kinds of bread for : toast making. English muffins j are nice for a change. Waffles, ! pancakes, buckwheat cakes, bis cuits or muffins served with syrup, jam, jelly or honey. . .or perhaps tomato preserves. i Meat and 'or Egg Dishes. Span-' ish, ham or cheese omelet. (Our ; favorite omelet is a combination ; of egg, grated cheese and bits : of canned green chili peppers. Salt and peppered to taste, of course. Serve with a mild Taco sauce for further enjoyment.). . . Creamed chipped beef on toast . . .Baked cornbeef hash topped with eggs. . .Pork sausages with bread and gravy. . .Eggs benedict . . .Fried liverwurst slices with lemon wedges. . .Frizzled salami or bologna slices. . .Plentiful, in expensive eggs; fried, scrambled, soft cooked, used in French toast. . .or poached and served on anchovy toast. . .Sauteed beef or lamb kidneys. . .Scrambled brains.. . '.Sauteed sweetbreads . . .Kippered snacks or codfish cakes. Cinnamon Pineapple Slices. These tasty morsels will go a long way towards glamorizing any meat or poultry course. Drain one No. 2 can pineapple slices (10 slices). Reserve one cup of the syrup and combine it with two-third cup sugar and two tablespoons red cinnamon candies in a saucepan. Heat mix ture, stirring until candies are dissolved. Then, bring to boil and cook for five minutes or until syrup thickens. Stir in lpmon juice. Place pineapple slices in an uncovered baking dish and pour cinnamon mixture over them. Bake at 350 degrees for 30 minutes. PickiiV Psars News and Notes From Camp White Fruited Franks Use one can pork and beans. 1 pound franks or wieners, 2 BY A. W. RIBERDY An annual incentive award program was held recently at Camp White to recognize em ployees whose efforts during the past year were outstanding. The following employees of the station's supply division re ceived certificates and cash awards for sustained superior performance: Waller Lee, chief; Arthur Berg, Mrs. Merle S. Dot son, John S. Goodwin, Eldon Humphries, Theodore Nicholson, Medford C. Pittman, Wilmer Wallace, Walter L. Willis. Mrs. Doris Oakes, Mrs. Eula Hall and Mrs. Caroline Vincent. James Scalberg. agent cashier, received a cash award for his suggestion for improved ef ficiency in his department. Robert Kelly, chief of social service, who recently transfer ed from the Veterans Adminstra tion Hospital, Muskogee, Okla., was presented a certificate and check for superior performance during 1956 while on the staff at Muskogee. Walter Hughes, member-employee was warded a certificate for superior performance. Twenty-year service pins were presented Burton R. Sims, chief engineer, and Melvin Jenkins of the engineering division, and thirty-year certificates to Ralph H. Ruffin, domiciliary officer, and Hobart M. Moors of the engineering division. A certific ate for completion of 39 years of service went to E. K. Ricker, VAD manager. Music for the program was provided by the Eagle Point High school band, conducted by Charles Martin. Leonard B. Mayfield, superin tendent of Medford public schools, was guest speaker. Medford Dugout 220 of the Military Order of Trench Rats sponsored a dance at Camp White Friday, Feb. 8. The Alley Cats auxiliary provided dancing partners and served refresh ments. Pat Graham, secretary treasurer of the local Dugout, was master of ceremonies. On Monday, Feb. 11, the reg ular monthly meeting of the V o 1 u n teer Organizations' -Advisory committee was held at the Medford Elks club. Robert Kelly, chief of social service at Camp White, spoke on the func tions of social service in Dom iciliary life. Amonff subiects discussed at the meeting was the new picnic area now under construction at the VA Domiciliary, and the participation of the Volunteer Organizations in us operation during the coming summer months. E. K. Ricker, manager, an nounced the American Red Cross as "organization of the week." tablespoons brown sugar, 1 can (8 ounces) pineapple tidbit drained and 1 can (8 ounces) apricot halves drained. Spread pork and beans in a greased one and one-half quart casser ole. Lay franks or wieners on top, after scoring diagonally. Tuck pineapple tidbits into scored sections of wieners. Dec orate with apricot halves and sprinkle with brown sugar. Bake at 350 degrees for 30 min utes. Serves four. ITWateiifill RAZIER j Aim m THE WW1 cuwouwa Or KENTUCKY BOURBON v S.NCElblU. hoot 4"-. CSt WATEtflLl AND FUZIEt DISTILLEBY COMPANY. IAIDSTOWN, KENTUCKY TJilifiniiii iii l"!"" DOUBLE STAMPS on Wednesdays ON YOUR FAVORITE FOODS THESE PRICES EFFECTIVE THURS. EVE., FRI., SAT. AND SUN. SPECIALS Your Choice of Any or All Van Camp's Li, 303 CAN SI 0SV2INY WHITE OR YELLOW Kounly Kist ' 303 CAN CORN M-D COLORED PJAPK MINNESOTA VALLEY 303 CAN PEAS LIBBY'S Mb. Can STARK'S DRINK Pork & Beans CHOCOLATE MAKES 5 QUARTS SWAIISDOWH CAKE INSTANT MI YET $ II 4'i Borden's Salad DRESSING Per Qt. 00 Pork Spare RIB LETS 25 "s No. 2 We Give Stamps Every Day Fresh RADISHES or Green ONIONS 3 ,bs- 99c ' FRESH GROUND Old Fashioned .b, W j) BOLOGNA By the Piece I February j DL I fC 20-21-22-23 I PURE PORK DiOc 4th & y y ' jN rjC CHECK OUR DAILY PRICES PATRo5 a? G o
