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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 12, 1957)
THE ALL-TIME Hamburgers and Frankfurters For Hamburger Prepare your favorite hamburger mixture and mix in about Yt cup of the Barbecue Sauce per 1 lb. ground beef. Shape into patties. Brush the pat ties with melted butter or more Barbecue Sauce and place in a greased steak broiler or on greased grill. Grill 5 in. from the coals for about 4 min. Turn, brush again with butter or sauce, and grill second side. Or, mix in Yt cup of the Barbecue Sauce, Vz cup finely chopped onion, and V cup finely chopped green pepper per 1 lb. ground beef. Shape and grill as above. - For Olive Cheeteburger After first side has cooked, turn and arrange 9 crosswise slices of pimiento-stuffed or pitted ripe olivet on grilled side of each patty. Top each with a slice of sharp Cheddar cheese. Continue grilling until cheese is melted. For Frankfurtert-SUt frankfurter almost through lengthwise. Spread cut surfaces with about 1 teaspoon of process Moo cheese spread. Starting at one end, wrap one slice of bacon around each frank furter; secure ends with whole clovoi. Put in a hot-dog roaster or on the grill. Grill about 3 in. from coals, turning often, until bacon and franks are lightly browned. (If desired, partially cook bacon before wrapping around franks.) For Marinated Frankfurter Mix to gether (for lYt cups marinade) in a shal low dish cup soy sauce, cup catsup, Vt cup salad oil, V cup cider vinegar, 1 teaspoon prepared horse-radish, tea spoon dry mustard, and Vt teaspoon thyme. Cut gashes in the frankfurters. Put the franks into the mixture, coating well. Let stand in mixture about 3 hrs., turning frequently. Drain and reserve marinade. Put franks in roaster or on grill. Grill about 10 min., turning often and basting with reserved marinade. Grilled Vegetables Potatoes-Scrub, dry, and rub all over with fat Wrap each one in aluminum foil, sealing edges with double folds. Place on grill for about 1 hr., or until potatoes are soft when pressed with glove-protected fingers. Turn several times. Loosen foil, cut a cross in top of each potato, and pinch open. Spoon one of the follow ing into each potato: 1. Sour cream with crumbled crisp bacon, pickle relish, and minced onion. 3. Herb Butter cup softened butter blended with 2 teaspoons minced pars ley, 1 teaspoon crushed sweet basil, and 1 teaspoon crushed tarragon. Top with grated sharp Cheddar choose. (Rewrap; grill to melt cheese.) Corn Loosen husks, pull down, and re move silk and blemishes. Dip into a pail of water; shake well and rewrap in husks. Let stand in the pail of water about an hour, until husks are soaked. Place on grill and roast about 15 min., or until corn is tender. Serve the corn with Golden-Glow Butter. Foil-Wrapped Corn Remove husks, silk, and blemishes from ears of com. Place each ear on a piece of aluminum foil. Brush generously with Ooldon-Olow But ter. Wrap foil around ears, sealing edges with double folds. Place on grill and roast about 15 min. Onions Leave dry outer skins on Spanish or Bermuda onions. Wet thoroughly and place on grill for about 50 min., or until black outside and soft and creamy inside. Roll occasionally to cook evenly. Serve with remaining butter. For Golden-Glow Butter Heat together cup butter, 2 tablespoons sieved pi mlonto, Vt teaspoon onion ulco, Vi tea spoon paprika, Yt teaspoon salt, and a few grains pepper. Never a"watery"custard . .when you make it with better-blending Carnation EVAPORATE rs-i- (ft Ns, v- V ; YW"? f r Just imagine! No chance of failure, no guesswork! With Carnation you get firm, full-bodied, delicious custard every time. So much smoother, too, than the kind you make with ordinary milk. For Carnation has special blending qualities not found in any other form of milk. Try the failure proof Carnation way to make custard soon. 'recipe: n "failure proof" custard (Makes 6-8 individual cua tarda) 4 eggs Vi cup granulated sugar teaspoon salt 1 teaspoon vanilla I cup water 1 cups (large can) undiluted CARNATION EVAPORATED MILK mi Beat ingredients to mix well. Pour custard Into 6 8 baking dishes; sprinkle with nutmeg. Put dishes in 2'i deep pan; pour water around custard dishes. St- - X Bake In moderate oven (350 F.) 40 45 minutes, or until knife Inserted In cus tard comes out clean. Re move from water and cool. Add topping, If you desire. PRKBI Mary Blake's new booklet, "Family Favorites'" 16 pates, full color. Every thin from easy, new entrees to taety demarta. For your copy write Mary lilake, Carnation Company, Dept. FW 671, Los Anfeles 10, California. Buy Carnation-" tht Milk from Conltnttd Cows"
