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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 21, 1957)
Feeding the Family By ZOLA VINCENT Food Editor Luscious Lamb. Beef and Pork Male Meal Planning Easy Springtime meal-planning gets a lift as meat supplies take a turn upward and prices on many cuta go downward. Wake up those spring-fever appetites by trying new cuts and new ways of serving your old standbys. Luscious spring lamb in not-so-expensive legs and in very in expensive shoulder chops, shoul der roasts (we buy a roast and have the butcher cut chop just th) thickness w lie), neck slic es and brtit pieces, t in excel lent SMft. Or irhtp you'll lik l'a It tha price of lamb jtftl ic rmble minijjlure 14 0' !VriO je3t right 4PrJ fxvnaata of fmuntiful beef (Bfii !et:Xl pnrfc continues (S(ijh t?e iauil economy cuts QVerp icionitl nd the .encier cu' H fncy-prictd. T'e a ft hit aspeper's merket :is . . . th prices dis t ti$.i of th meat counter- t tika Cftaee Q2 lic "company" ia the tfbrae ef ttft mint, current or irff jtjlf Accompaniments (eprvai, pcrhflp. individually in gnnc4 ieetlett iar halves or tiny fencful dishta artfully dec orjted tift rih mint leaves . . . or (ppae ! filled with Amer ifn ch(e. pringled ith pa- O pri n6 hetad in moderate tOVen until th cheeae melted ... or With 9 currant-mint sauce mac) ymig by crushing an ej;ht-ounc 'e-1 c currant jel ly and combining it with one teaspoon gate4 oranga rind and two tlpii)r4 dried or fresh mint itavt. let this stand an houror Wo bftre rvinj Often HoiaDta4 9. (e t f bd tht ihoulcf. limb chop ra so often overloct4 ia tavor of more ex pend lei e rile chop. You'll find thfca rlelicioue and tender and oheuir& lower-priced. Like lotfj eift chore) they may be broiiM, pae-broiled or brais ed. If c$et art thic. three fourths to oravinch. e suf gost oven-broAinft it thinner, pan bropjn t ltier method to use. Btnil et!o on one side; sea son; ill etlter side. Try b&ising A to With thyme for something ne and tasty. Just brot & tflv. then coo slow ly in tfeed Millet with a 'iall fttisia4 ' mater nd ft (efifiat of teeraa. Burgundian Beef Is Gourmet Stew Here is a company-size, gour met stew which is one of our all time favorites. Use boneless stewing beef, or have your butch er cut a rump or round into one inch cubes, or you may prefer yours cut into larger pieces. Serve over hot fluffy rice. Makes eight servings. 5 tablespoons butter 3 pounds stewing beef cut in 1-inch cubes 3 cups chopped onion 1 carrot, cut in circles 1 clove garlic ft peppercorns t bay leaves 1 tablespoon tarragon vinegar or crushed tarragon leaves ' teaspoon thyme l'i to 2 cups California Bur gundy Salt to taste Melt butter in skillet; add beef end brown on all sides. Remove beef to a plate. Add onion, gar lic, and carrots to fat in skillet a d simmer until a light yellow, do not brown. Put beef back in skillet; add remaining ingred ients and cook over a very low flame for three hours. The long, slow cooking brings about a per fect blending of the flavors. Re move excess fat and serve. Like most stews this takes well to re heating. Peppy Pork Balls With Tomato Sauce Let thrifty ground pork help you save a few pennies more for that "tax bill" which is almost due. Believe us, this is no hard ship when you serve these pork balls cooked in a zesty tomato sauce. Makes six servings. 2 tablespoons bi ter or other shortening 1 small onion, chopped 1 clove garlic, chopped 1 2 pounds ground lean pork 2 cups fresh bread crumbs 'i cup minced parsley 23 cup grated cheddar cheese 1 teaspoon salt 4 teaspoon pepper li teaspoon oregano 2 eggs, beaten 2 9-ounce cans tomato sauce 1 cup water Dash tabasco Worcestershire sauce to taste Brown onion and garlic in melted butter. Add to meat and combine with bread crumbs, parsley, cheese, salt, pepper, ore gano and eggs. Mix well. Shape into balls allowing one-fourth mixture per ball. Brown a few at a time in a few tablespoons hot fat over low heat. Drain off .17 y (T LAMB FOR SPRING Spring is here and with it lots of luscious lamb. Whether you serve an elegant leg o' lamb or less expensive but equally elegant tasting shoulder chops mint, currant or grape jelly is a sure-fire accompaniment. fat and place all meat balls in the pan. Combine tomato sauce, water, tabasco and Worcester shire sauce; pour over meat balls. Simmer covered for one hour and 45 minutes. Bacon Wilted Spinach Perhaps Popeye has something to do with it for more and more children actually ask for spin ach. Serve it this way and they'll probably ask for it even more often. ',4 pound bacon 2 pounds fresh spinach '. cup finely sliced onion 1 teaspoon salt 't cup vinegar Fry bacon until crisp. Remove from pan and crumble. Pour off bacon drippings leaving one- third cup in skillet. Wash spin ach carefully. Remove stems from leaves and cut into small pieces. Place stems and leaves in a kettle; tightly cover and let s earn three or four minutes or until tender. Cook onion in drip pings until soft. Add remaining ingredients including crumbled bacon; toss with spinach. Makes six servings. Dried Fruit Industry In National Limelight So large and important has the dried fruit industry become that two weeks, March 16-30, instead of the usual one week have been designated a s "Dried Fruit Weeks." California is considered the world's center of dried fruit pro duction. The leading fruits in the drying industry are raisins, prun es, peaches, apricots, figs, apples and pears. Of these, raisins are the most important economical ly. Last year 290,000 tons of raisins were dried. Domestic markets accounted for 200,000 Thursday, March Si, 1857 tons; export markets took care of the remainder. California produces 200,000 tons of dried prunes annually. Incidentally, a prune is a variety of plum which can be dried with out fermenting when the pit is left in. In order of tonnage peaches are next wtih 28,000 tons pro duced annually; apricots follow with 20.000 tons; figs, 12,000 tons; and pears, 4,000 tons. Only completely ripe fruit is used for drying which is not ec onomically possible for fruit which is harvested for canning or to be shipped in the Iresh state. For this reason dried fruits have become a symbol of com plete flavor and compact good eating qualities. Drying Ratios i It is interesting to note that the highest drying ratio is for apples. Because of the variations in peeling and coring the ratio will vary as much as six-nine to one. It takes IV2 pounds of fresh apricots to produce one pound dried. Prunes and peaches run 3Vz pounds fresh to one dried. I Raisins are three to one. It is desirable to store dried fruit in a reasonably dry well ! ventilated place. J Preferred Cooking Method j Newer and scientifically ad vanced processing methods have done away with the old-time ne cessity for soaking fruit. To ob tain best results, the quick-cooking method is r c mmended. In all cases rinse fruit, remove any core from pears or apples, cover with water and boil until tender. Peaches must be removed from water after five minutes in or der to remove their skins. o O O Co 0 0 1 Slf IP lIiriG .L for mtw time m fifolar price id 8 ez. size can of o O litW! Pun :ocli up k. A fJs I Boots cat rood! and save! IS II If youv been feeding Puss 'n Boots, America's 'S II largest selling cat food, you know what good nutrition meejns to your cat. You've seen it, in your pet's im proved energy, playfulness, and beauty. So yoiiU Hint toet big supply now at this reduced price! If you've never fed Puss 'n Boots, here's your chance !o get acquainted with it at a saving and to see for yourself what it win do for your cat! If you hare been feeding your cat other types of prepared cat foods or table scraps start feeding Puss Boots now, and see what a difference really good nutrition makes! Puss 'n Boots IS good nutrition made from fresh caught whole fish (not scraps), with selected cereals, and extra Vitamin Bx added to every can. PUSS'n 100TS , is good nutrition America's largest selling cat feed. ..adds the plus in health, beauty, energy Cm PMtorl. ehriitaa at Tte tmUt Oata Ow. CalaH M, IRMt Be Sure and Register This Week End FOR A CHANCE ON THE rca Victor To Be Given Away Saturday! No obligation, nothing to buy. Just come in and register your name. All persons over 18 years of age eligible. illlll n LOOK WHAT 19c WILL BUY JV PI LARGE, SOLID O sraic Radishes and Green Onions 4 bunches for LOCAL - TENDER Spinach Rhubarb Nature's Tonic pound Luscious, Tender Fryers 2Vi to 3 lbs. Average Strauss CHOICE MEATS ALL MEATS INSPECTED WELL TRIMMED - U.S.D. A. CHOICE i? JJ m- 22fS 2 Q) lb. FRANKFURTERS LARGE, JUICY GROUND BEEF Nice Selection of Sea Foods! Hl-C 46 Ounce Orange Drink $100 NICE, LEAN IT 4 for Aluminum Foi REYNOLDS COTTAGE Margarine 0k lb. BREST O' CHICKEN TUNA 2? ...PAULSEN'S... Thrift Market CENTRAL POINT, OREGON Pricei Good Friday, Saturday Only - We Reserve the Right to limit Quanie MtDrORD (OREOOJCJ MAIL THIBXJNE TTVI 3 01c 1 Extra Fancy CELERY HEARTS If c pkg. MANNINGS 4 1100 rolls COLORED SCOTTIES 400 Count ea. Lots of Free Parking 2 Big Lots AT THE REAR OF THE STORE! 2 for Treat the Family Pure Pork Sausage lb. l 3 "s. H I 3 ibs. a 2 Lbs. ...... '1.86 u
