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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 7, 1957)
O o o o O o o TEN MEDJO (OSSO&V) MAIL TRIBUNE Thursday. March 7. 1937 Feeding the Family JOtA VINCENT toed Editor 5 1 'I'" 1 tablespoon flour 3 apples, thinly sliced Cook egg noodles as directed, drain and cut or chop slightly. Cream butter, add sugar gradu ally and mix until well blend ed. Add well beaten eggs, salt, lemon juice and rind: beat thoroughly. Mix walnuts and dates with flour then add to lemon mixture along with sliced apples. Fold in egg noodles, turn mixture into greased baking dish and set in pan of hot water. Bake in moderate oven, 350 de grees, about 50 minutes. Serve with lemon sauce or whipped cream. Fish Fillets Baked With Herbcd Bread Crumbs There are "no bones to pick" about it, fish fillets are among the most popular types of ready- to-cook fish. TVe spiced these up with an oregano and marjoram dressing for your taste-pleasure. Recipe makes six servings. Hi -pounds fish fillets Salt 6 'i-inch slices butter 3 cups soft bread crumbs 3 4 teaspoon salt '.a teaspoon ground black pepper U teaspoon whole oregano leaves, crumbled teaspoon marjoram leaves, crumbled 13 cup butter or margarine, melted Cut fish into six serving-size pieces: place in a greased nine inch baking pan and sprinkle with salt. Place a slice of butter or margarine on each piece. Combine remaining ingredients and cover each piece of fish with i cup of the mixture. Bake In moderate oven, 37S de grees, 25 to 30 minutes or until crumbs are brown and fish flakes easily. This delightful old-time recipe will make a hearty breakfast feast or may be served as a luncheon or supper main-dish Some cooks will like to add bits of pimiento for extra color and flavor. Makes four servings. 1 cup cold diced cooked potatoes 4 tablespoons minced onion t cup butter (l i cube) 5 eggs, well beaten J2 cup light cream 3,4 to 1 teaspoon salt Pepper 2 tablespoons chopped parsley Fry potatoes and onion in but ter until brown. Combine eggs, cream, salt, pepper and parsley. Pour over potatoes. Cook over Santa Clans Asks Injury Compensation Newark, N. J. (U.R) Santa Claus or at least one of his help ers came to town to ask for monetary compensation for an injury suffered during the Christmas holidays. Mrs. Geralduie De Cline, 32, of Freehold, asked the remunera tion in the New Jersey compens ation court for an injury suf fered while working attired in a Santa costume in a retail store in Freehold last Dec. 4. Mrs. De Cline said she suf- medium heat, scraping mixture gently from bottom of pan as it cooks. Continue cooking until eggs are the consistency you like. Serve immediately. fered chest injuries when she picked up a six-year-old to hear what the child wanted for Christmas and has not been able to work since. She sought temp orary and permanent disability and payments of medical and hospital bills. CHEAP BOAT Eagle Butte, S. D. (U.R) Chris Hanson built a boat out of a junk yard. His 14-foot boat was made from the doors of 35 junked automobiles. The doors were braze-welded together. The The total cash cost of the boat was $35. SDY0H boko's IT REALLY'OOES FARTHER.TOOI LE&TSVVI&X Creamy Macaroni Medley is an'ideal Lenten dish. cat tp fd Vna range, it combines macaroni with Swiss chec5r,l anutAranms. More about macaroni products and their venae! a if Lenten meal planning are included in today's food evlumr. Lenttw Xanl laaaia Made tY Witt Maarnl Whether yau abaerve Lent In the atrictta meal-making sense (r no you'll find many good recipes SnaJ suisestiorx for us ing ver;a)Ul macaroni products in our column today. The rr.aKroni family, which includes spaghetti, noodles and macaroni in many shapes and sizes, combin ideally, with all Lenten son high protein foods. In fact, over 150 shapes a I'd- sizoa of macaroni products are manufacturer) in the United States. and they're all genuine herza. r in good eating;. How la Cook Macaroni jTe) meet important thing abpvt corking macaroni is not to ovCrmfc; it you do, it will become too erft and shapeless. To C'vft eight ounces of mac arc)!, one tablespoon salt to three quarts rapidly boiling watee. Gradually odd macaroni pxocfvck !ely enough that the wat enntiuM to boil. Cook frcoeared. stirring occasionally to peent sticking, until mac arova Under. Th tenderness you fleaira Trill depend on your cWn "U'. 8tna people like it Oiu'ne tender, while others pre ratlaixTy firm. Cooking time vsrd Juito l.ve to 20 minutes. Wxn tender, drain in colander. It it t o arrved hot, dot it V.ih butter or margarine. If it .is ft t vard cold for salads, cool it l3 tirwing with cold ' Ierfvovef fnaearoni products orOlewa, ranked intentionally be pforgol y ta kept for future IJ:') at eerrd dub ia the re fricrt, 4 fee a "freshened" wra-i raa to uae by rinsing wi,i) hot oa eald water. Amount ia Cek) .ilacaroni an spaghetti ap proximately floubls in volume when cooked. leg noodles do not increa? in volume. So use accordingly. Wave to Use ktacareal Macaroni products combine well with many foods . . . one might even say, "with anything from soup to nuts." They are good extenders because they ab sorb and spread out other flavors. In s.oups ATn Imost any soup takes on new Interest with the addition of esg noodles In fine strips or in fancy shapes such as alphabets, stars, or seeds. Consomme, vege table soup, and bouillon are just a feiw that are improved by this adciVion. For heavier, one-dish meal soups, such as minastrone, elbow type macaroni is fre quently used. In Sa'di Weye never heard of a spa ghetti saftd, but W8 find mac Cftroni salads high en the list of favorites . . . particularly for picnic-carryinB- Macaroni com bines tastefully with all the good things that go into potato salads . . . chopped eggs, diced celery, chopped onion, chopped 'kreca or black olives, nuts, pi Snietrto. chopped pickles or pickle relish and. of course, lots of good mayonaise, sour cream or other cioice of salad dress ing. Meat, fish, chicken end turkey-macaroni salads are equally good. These are almost too numer able to even talk about, but we're going to anyhow. All of the macaroni products may be used for baked casseroles or top-of-the-range dishes in combina tion with eggs, fish, fowl, vege tables, meat or cheese. They en able left-overs to be brought to the table a second time with an entirely new look. Especial ly speedy entrees may be made by cooking a quick sauce separ- , ately, adding your left overs, and pouring it over a platter of one of the macaroni products. Plain or well-seasoned white sauce, cheese sauce and tomato sauce lend themselves well to this procedure. I Instead of Potatoes ' Dress macaroni products up with butter and one or more of these additions: poppy seeds, sesame seeds, tomato sauce, i chopped nuts browned in but ter, celery seed, finely minced parsley andor green onions. Consider egg noodles with poppy seeds as an accompaniment for ; veal chops; spaghetti with to- i mato sauce for pork chops; mac- aroni with butter and finely ! minced parsley with fish. A generous sprinkling of paprika ! is heartily recommended for all ! of these. i Many pudding and custard re cipes, particularly those of Hun garian origin, call for ega noodles. You'll find one of these elsewhere in our columns today. Creamy Macaroni Medley A new version of an old fa vorite . . . macaroni and cheese 'Tis done so easily on-top-of-the stove with Swiss cheese and ; mushrooms as the new ingred- ients. A tablespoon or two of i California sherry will give it an excitingly different flavor, but j that is entriely optional. 1 quart milk j 1 medium-size onion, thinly sliced j 1 teaspoon salt ! 1 4-ounce can sliced mush rooms 2 cups elbow macaroni (8 ounces) 2 cups grated processed Swiss cheese (about i pound). 1 to 2 tablespoons California sherry (optional) i teaspoon paprika Combine milk, onion, salt and undrained mushrooms; heat to boiling point. Add macaroni and cook over low heat, stirring oc casionally. 35 minutes, or until macaroni is tender. Do not boil, just let it simmer gently. Add cheese and cook, stirring con stantly, until cheese is melted. Stir in sherry, if desired. Sprin kle with paprika and serve . . . or pour into a greased casserole, top with a bit of extra cheese, and re-heat in the oven for later service. Makes six to eight serv ings. Date-Nut Egg-Noodle Pudding "Delicious!" will be your re action when you take your first bite of this unusual egg-noodle pudding. 1 6-ounce package fine or wide egg noodles 't cup butter 1 cup sugar 2 eggs i teaspoon salt Grated rind and Juice of li lemon '4 cup chopred walnuts 'i cup chopped dates "MEDFORD'S FINEST MEATS SINCE 1940" - ALL OF OUR MEATS ARE GOVERNMENT INSPECTED "SWIFT'S PREMIUM" FULLY COOKED Small Sizes 12 to 14 Lbs. Vi or Whole FRESH STOCK BONELESS PORK LOIN KOAST PORK Leo nib Potties BTH . 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