Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 7, 1957)
TREASURE- HUNTING w 49 . saPfc sJfc 1 BASE RECIPE A large, heavy skillet will be needed. Have ready 3 tablespoons plus 1 teaspoon grated orango peel (grated through colored part only; white part It bitter) Wipe with a damp clean cloth 1 Vi lb. flih fillets (such at whitefith, perch, or pike ) (If using frozen fish, thaw according to directions on package.) Set aside. Set out in a shallow pan or dish a mix ture of Vs cup lifted flour 1 ' teaipoom talt Vs teaspoon pepper Mix together in another shallow pan or Fink Fillet a I'Orange dish and set aside 3 tablespoons of the grated orange peel and cup fine, dry bread crumbs (about 3 slices bread ) Beat together until mixed and set aside 1 egg, slightly beaten 3 tabletpoont water Heat in the large skillet to Vl CUP butter Coat fish fillets evenly with flour mix ture. Dip in egg mixture. Coat evenly with bread-crumb mixture. Add fish fillets to skillet; cook over me dium heat until delicately browned on one side. Turn carefully with wide spat ula and brown second side. Cook only until fish flakes easily when pierced with a fork. Remove fillets from skillet to warm serving platter, scraping loose and CAKE CONTEST removing any bits of fish which may have stuck to skillet. Set aside to keep warm. Heat in the same skillet until golden brown 3 tablespoons butter Remove from heat and mix in the re served 1 teaspoon grated orange peel. Immediately pour over fish fillets. Garnish with lemon wedges. 4 servings Walnut-Topped Fish Fillets Follow Base Recipe. Omit grated orange peel. Coarsely chop cup (about 2 oz.) walnuts. Increase the 2 tablespoons butter to Vt cup and brown lightly. Add nuts and stir until heated. Immediately spoon over fish fillets. If desired, sprinkle with 1 teaspoon grated orange peel. Family Weekly announces a . new CASH CONTEST for your best orijr- inal cake recipes ; ( created by you or your' family). We will test and adjust entries, revise them to our : editorial style, and pay $10 for every one 'we publish! All recipes become the prop- , i. erty of Family Weekly. In case of dup licates, the first person to submit recipe '"will be the winner. Send your original cake recipes NOW to Melanie De Proft, ' Family Weekly Cookbook, 153 N. Mich f ' igan Ave.', Chicago 1, 111. Be sure to put your name and address on each entry! : t" ;; ,J Two cookie sheets will be needed. For Date Filling Mix together in a saucepan 1 cup (about 6'2 oz. ) pitted dates, cut In pieces Vl cup moist, shredded coconut, cut ' cup hot water 3 tabletpoont lemon juice 1 Vi teatpoont grated lemon peel ( grated through colored part only; white part It bitter) and a mixture of Vl cup sugar 1 tablespoon flour y4 teaspoon salt Cook over direct heat about 5 min., or until thick, stirring constantly. Set aside to cool while preparing oat layers. Filled Oat Bars GOOD FOB S :f FREEZING For Oat Layers Sift together 3 cups sifted flour 1 teaspoon baking soda , Vi teaspoon salt Add and mix well 4 cups uncooked rolled oats Set aside. Cream until softened 1 cup butter Add gradually, creaming until fluffy after each addition 1 cup firmly packed brown sugar Add in thirds, beating thoroughly after each addition ' 99, well beaten Mixing until blended after each addition, add the dry ingredients in fourths. To Complete Cookies Divide the dough into four equal portions. Roll one portion to -in. thickness on one of the cookie sheets, shaping into rectangle 10x6 in. Spread one half of the cooled date filling over the rolled dough. On a lightly floured surface, roll a second portion of dough the same size and shape as the first. Place it carefully over the date fill ing, pressing down gently. Repeat with remaining dough and date filling, using second cookie sheet. Bake at 350"F about 25 min., or until lightly browned. Remove pans to cooling racks and cool slightly. Cut into bars about 2x1 in. Put bars on cooling racks and cool completely. About 5 doz. cookies We went hunting through our recipe files and came up with these, which we hope you will treasure, too. There's a timely fish recipe, a jelly you can make without waiting for Summer and harvest, a wonderful dessert for any season. Try them all! itramatte ieran King Thoroughly butter a 2-qt. ring mold. Have ready 1 qt. French vanilla Ice cream Butter a large mixing bowl. Mix together in the bowl 8 cups (8 ox.) corn flakes, finely crushed 1i cups (about 6 ox.) coarsely chopped pecans Set aside. Put into a saucepan, set over low heat, and stir until sugar is entirely dissolved and evenly blended with butter 3 cups firmly packed light-brown sugar cup butter Bring to boiling and cook, stirring con stantly, about 2 min. Remove from heat. Stir in Vi teaspoon almond extract Tossing lightly and quickly, gradually pour hot sirup over the corn flakes and pecans. When they are thoroughly coated, press mixture firmly into the ring mold, leaving no air spaces. Set mold in refrigerator to chill until serving time. To unmold pecan ring, loosen top edges with a knife. Cover mold with a chilled serving plate, invert mold and plate, and lift mold from ring. Just before serving, fill center of ring with scoops of the ice cream. About 8 servings Note: For an even more dramatic dessert, garnish the serving plate around the ring with 4 galax leaves. Drain contents of ,1 9-oz. can sliced pineapple (4 slices) and place one slice pineapple on each leaf; arrange fresh berries between pineapple slices. Quickly dip 4 cubes loaf sugar into lemon extract. Place a sugar cube in center of each pineapple slice. Ignite cubes with matches. Serve while cubes are flaming. . Family Weekly, April 7, 1957 11
