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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 25, 1957)
Thursday. April 25. 1957 ME0FORD (OREGON) MAIL TRIBUNE SEVEN IF YOU'RE NOT TRADING AT THE GROCETERIA YOU'RE PAYING TOO MUCH! ARMOUR'S BANNER BRAND SEALED CELLO WRAPPED SILUCCIEIIP JJJACCb'M DEALERS PLEASE I , ' ft 7V OH U ,b- Box Limit 1 Box Per Family YOUNG, TENDER, MEATY-FRESH CUT-SMALL SIZE I I I I SPARE 4i: SWIFT'S PREMIUM BRAND SEALED, CELLO WRAPPED SKINLESS FRflfJKS4 U.S. GRADED CHOICE STEER -BONED & ROLLED IRump Cross-Rib Or Sirloin KLAMATH FALLS CREAMERY-CRATER LAKE BRAND -MEDIUM MEDOflR i i CHEESE : GUARANTEED FRESH PACK - DEEP WATER PACIFIC OCEAN CRAB MEAT U.S. GRADED CHOICE STEER-CENTER CUT CHUCK ROAST 4$ U.S. GRADED CHOICE STEER PRIME RIB ROAST 87 Meal Prices in This Ad Good Through Saturday, April 27 lb Groceteria Fresh Produce For Sparkling Good Health Put FRESH Citrus Fruits In Your Menu Every Day. Coachella Ruby Red GRAPEFRUIT Makes Weary Appetites Come Alive ' 69c 6 for BELL PEPPERS lmp and Shiny Seedless Navel AnGES JUICY SWEET -EASY TO PEEL (Dos. Sunkist LEMONS Heightens the Flavor of Almost Anything You Serve 9ct Crunchy, f ADDflTC s,ore Houses HlUiVU of Nufriticn Fresh Mb. -Ct J packs Mm J OLD FASHIONED JUMBO SLICED BOLOGNA 3 lbs. njjtf lb. $1.00 ITS HERE! ran! CLEANSER ir 31c GHEES GBlSSS 2."' 45c 1 Pound 4 Ounce Package 4)c LARGE PACKAGE 2 GIANT PACKAGE NEW PINK CAMAY Regular Bar 3 for v Bath Size 2 ,or 27 IT'S HERE! New,white . Reg. Size LARGE SIZE Vflrfj 35 GIANT Mii size SHORTCAKE TIME It's fresh strawberry shortcake time again. It has been well said that one picture can be worth a thousand words. Can't you just taste those luscious berries, rich whipped cream and golden brown shortcake? Recipes for this and other strawberry desserts are included in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Fresh Strawberry Shortcake Enjoyed by Young and Old It's strawberry shortcake time again! A season looked forward to by every member of the fam ily. One thing sure, strawberry shortcake addicts are noted for their stubborn ways. Some like it sweet; some like it a la nat ural. One group will insist that the berries be mashed with sugar; to another group this is unforgivable, and so forth. Re gardless of the way you serve it though, strawberry shortcake is "food for the gods." California strawberries are reaching the abundant stage in local markets. Northwest straw berries will be coming along a bit later. Soon you will be dis cussing with your produce man the best time to buy for freez ing, canning and jam making. In the meantime, even if you have to splurge a bit, serve fresh strawberry desserts right now. Middle-of-the-Road Strawberry Shortcake We favor this shortcake recipe because it is a "middle of the roader." Not too sweet; not too tart. Berries cut in half; neither mashed or whole. Biscuit dough is slightly sweetened for a semi- cake effect. We prefer our cream whipped without sugar, but there's no law against sweeten ing it and perhaps adding a bit of vanilla. Or in place of whip ped cream use softened ice cream, soft custard, or for cal orie watchers whipped instant non-fat dry milk crystals. 1 quart fresh strawberries 1 cup sugar 2 cups sifted all-purpose flour 3 teaspoons baking powder 34 teaspoon salt Va. cup sugar Vi cup shortening 1 eS2 13 cup milk 2 tablespoons melted butter or margarine 1 cup heavy cream, whipped. Cut those luscious red straw berries in half; add one cup sugar and mix tenderly but well. Set aside. Sift flour, baking powder, salt and one-fourth cup sugar together. Cut in shorten ing. Beat egg and add to milk; pour into flour mixture and mix lightly. Place on lightly floured board and knead gently 10 times. Roll into eight-inch circle. Press lightly into greased eight inch layer pan. Bake in hot oven, 400 degrees, 30 minutes. When cool split in half. Brush lower half with melted butter or margarine. Top with half the strawberries, half the whipped cream and remaining shortcake layer. Top with remaining berries and cream. The number of servings will depend on how "mad" your family is for this all-time favorite. Strawberry Angel Pie Is Out-of-ThU World Strawberry Angel Pie . . . even the name brings forth vis ions of something fluffy, tender, delicious and sort of out of this world. We think you'll agree, it is. 4 eggs, separated V teaspoon cream of tarter 1 cups sugar 1 tablespoon unflavored gelatin Vi cup cold water 13 cup strawberry juice drained from strawberries 1 teaspoon lemon juice Vi cups, crushed fresh strawberries 1 cup heavy cream, whipped Beat egg whites and cream of tartar unitl foamy Gradually add one cup sugar, one table spoon at a time, beating con stantly until stiff and glossy. Spread on bottom and sides of greased nine-inch pie pan. Bake in very slow oven, 275 degrees, one hour or until lightly browned and crisp. Cool. Mean while, soften gelatin in cold water. Beat egg yolks slightly. Add strawberry juice, lemon juice and remaining one-half cup sugar; mix well. Cook over boil ing water, stirring frequently until thickened. Add gelatin mixture. Stir until gelatin is dis solved. Chill until slightly thick ened. Fold in berries. Spread half of cream in bottom of meringue shell; top with straw berry mixture and remaining cream. Chill thoroughly. Strawberry Chiffon Pie Low in Calorie Delight With so much attention paid to strawberries and calorie-loaded whipped cream, it behooves us to pay some attention to the poor weight-watchers. This re cipe uses low in calories, eco nomical non-fat dry milk-crystals whipped to a fair-thee-well for it's fluffy texture. 1 9-inch graham cracker crust or baked pastry pie shell 1 package strawberry gelatin cup sugar cup boiling water t 13 cup water 1 tablespoon lemon juice 13 cup non-fat dry milk 3A cup crushed strawberries Combine gelatin and sugar; add boiling water and stir until dissolved. Chill until mixture begins to thicken. Meanwhile put the one-third cup water and lemon juice in deep one-quart bowl. Sprinkle non-fat dry milk over surface; beat with rotary beater or electric mixer until stiff, takes 7 to 10 minutes. Fold strawberries into thickened gela tin mixture. Now fold m whip. ped non-fat dry milk. Pour into cooled pie shell. Chill in refrig' erator until firm. Makes eight servings. Crab Meat Salad With Cucumber Mayonnaise Use canned, fresh or frozen crabmeat for this tasty salad. The cucumber in the dressing adds just the right piquancy to the finished product. lJ. pounds crab meat, chilled 6 hard cooked eggs 1 teaspoon chopped onion or chives 2 tablespoons lemon juice ' Salt and pepper Flake crab meat, reserving large pieces for garnishing. Chop egg and add to crab meat along with the onion, lemon juice, salt and pepper to taste. Toss gently and arrange on crisp salad greens. Serve with this . . . Cucumber Mayonnaise , To IVi cups real mayonnaise add one-third cup chilled chop ped cucumber. Makes enough for six to eight servings. Simple, but oh so good. Wine Adds Gourmet Touch To Casierole Cookery Cooks of imagination and good taste delight in experimenting with different combinations of foods and seasonings. Perhaps more than any one other in gredient, wine adds that gour met touch and great flavor variety to casserole dishes. Its purpose is to bring out or point up the natural goodness of the foods and to subtly round out the combination of flavors. Since the wine alcohol evaporates in cooking, the entire family can enjoy these dishes. There are natural "taste har monies" between certain wines and foods, and a knowledge of these will be a good guide in using wine in casserole dishes. Sherry is, perhaps the most ver satile. It blends harmoniously with fish, cheese, meat and chicken. Next are Sauterne and Rhine wine, their light flavors go especially well with fish, chicken, veal and the milder cheeses. Red table wines, as might be expected,, go particu larly well in dishes made with red meats and those of robust flavor. The dessert wines are not of much help in casserole cookery; they are used primarily for desserts and sweet sauces. Salmon Casserole With Mushroom-Wine Sauce For a trial run using wine In casserole cookery you might like to try this superb salmon cass erole with mushroom-wine sauce. Recipe makes six servings. 1 1-pound can salmon or 2 cups flaked cooked salmon 1 cup soft bread crumbs V cup grated cheese 13 cup California Sauterne or other white table wine 13 cup milk 2 eggs, slightly beaten Vi teaspoon each; celery and onion salt Dash pepper Put all ingredients in bowl and mix well. Turn into a greased . casserole and bake in moderate oven, 350 degrees, for 30 minutes. Serve with mushroom-wine sauce: Mushroom-Wine Sauce Melt two tablespoons butter and stir in two tablespoons flour. Add two-thirds cup milk and cook, stirring constantly, until thick and smooth. Add one-third cup white table wine, one can condensed cream of mushroom soup, two tablespoons chopped parsley, one-half teaspoon Wor cestershire sauce and one chick en bouillon rube. Stir over low heat until bouillon cube is dis solved and sauce is piping hot. Need Ready CASH? COUNT ON US WHEN YOU NEED xMONEYl Borrow The American Way! 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