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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 16, 1957)
Feeding the Family By ZOLA VINCENT Fed Editor Foreign Food FIstots Dependent on Spice Fifty one weeks out of the year this foods writer features home grown fruits, vegetables, nsn ana sneutish, dairy pro ducts, poultry and other good tnmgs that make for good living; products important in the econ omy of our state. This week for a change, we're going to talk about foreign cook ing by way of helping to cele brate National World Trade Week which is scheduled for May 19 to May 26. We'll also talk a bit about imports and most important, the use of spices to achieve foreign flavor and fragrance. We no sooner think of foreign flavor and fragrance than we associate ginger with Chinese food, curry with East Indian de lights; chili powder, oregano and paprika with Spanish and Mexican dishes; nutmeg in Scan dinavian meat balls and in Dutch vegetable cookery; poppy seeds and cardamon seeds with European breads, cookies and pastries. Now back a minute to World Trade Week. This event is pro claimed nationally by the Presi dent of the United States, the Secretary of State, and the Sec retary of Commerce. It has been celebrated on a national scale since 1933, and is intended to give emphasis to the importance of imports and exports in our everyday living. Chow Chi, Pan-Fried Chinese Delight Many of the fine flavored Chinese dishes feature ginger. To be sure, the far easterners use fresh ginger, but since it is not readily available here, we Amer icans find solace in readily avail able ground dried ginger. We use it to h e i ghten vegetable flavor, to perk up meats and poultry. In this recipe it is used in combination with bean sprouts, mushrooms and soy sauce. Incidentally all bean sprouts used in Chinese cookery are from soy beans. 2. cups cooked chicken strips 2 cups cooked pork strips 13 cup soy sauce 3 tablespoons butter or mar garine ' M pound fresh mushrooms z head Chinese cabbage 1 canned or fresh bean sprouts V teaspoon ground black pepper i teaspoon ground ginger 1 teaspoon cornstarch Slice chicken and pork in thin strips, one-third to three-eighth-inch thick, in Chinese style, Soak in soy sauce 30 to 40 'min utes; remove chicken and pork from sauce and set aside, reserv ing sauce. Melt butter or mar garine in a nine-inch skillet. Wash carefully and slice mush rooms. Place mushrooms, chick en and pork in skillet and saute until mushrooms are limp. Add Chinese cabbage; cook until just wilted, about five minutes, stir ring often. If canned bean sprouts are used, drain. Add bean sprouts, black pepper and ginger to ingredients in skil let. Blend soy sauce with corn starch; add to skillet. Heat thoroughly or until sauce is slightly thick. Makes six serv ings. Subgum Salad Superb You'll find this combination of watercress, green peppers, lettuce and bean sprouts tossed with a spicy dressing truly superb. Va pound watercress 2 large green peppers 1 large head lettuce 1 cup fresh or canned bean sprouts J4 pound watercress 2 tablespoons cider vinegar 18 teaspoon garlic powder V teaspoon ground black pepper teaspoon sugar 3i teaspoon ground ginger 1 teaspoon salt 2Vi tablespoons soy sauce 1 tablespoon catsup 1 hard cooked egg, chopped With scissors, cut watercress into one-inch lengths. Slice green peppers into very thin slivers. Tear' lettuce into eating size bites. If canned sprouts are used drain; combine with 1 e 1 1 u ce, watercress and peppers. Com bine remaining ingredients; pour over salad and toss lightly. Makes 8 to 10 servings Came Machada Is Beef, Mexican Style This easy-to-do top round steak relies on chili powder and ground black pepper for its Mexican flavor so favored " by west coasters. This makes four servings. If there are men and growing boys around the place, we suggest you double" it. 13 cup flour 1 teaspoon salt 1 teaspoon chili powder M teaspoon ground black pepper n f :SJ:-- yi ,,-r ,, , . - 1 L ' " ., '. Thursday, Mar II, 1857 MEDFORD (OREGON) MAIL TRIBTJHE SEVEK 1 FOREIGN RECIPES West Coasters know that Chinese cui sine is considered comparable with that of European chefs. Today's food columns include foreign recipes with a flare, starting off with this Chow Chi, pan fried, in celebration of National World Trade Week. School Mevs HZDRIC1C JUNIOR HIGH by Mary Milne The annual ninth grade assem bly under the direction of Jerry McDougall was presented Thurs day, May 8, for the Hedrick Stu dent body. The theme of the assembly was centered around a fortune teller, portrayed by Mikell Thurs ston, who foretold the future ac complishments of the ninth grade students who took part in the program. The acts were: octet, Doug Kliever, Larry Lea, Harold Holmes, Harlan White, Jim Lacy, John Lacy, Paul Moore, John ' Frohnmayer, Marcia Williams; quartet, Jim Lacy, Paul Moore, John Frohnmayer; sexetet. Carol Slater, Joy Olson. Karen Morlan, Diane Tomlin, Kay Lee Ruhl, Carol Selby. Pianist for the three groups was Karen Carpenter. Pahtomine, Kay Lee Ruhl; Cacol Selby; combo (accordion and drums) Bud Farris, Dave Johnson; Calypso combo (trum pet, baritone, clairnet, drums, piano) In order, Jim Lacy, John Lacy, John Frohnmayer, Mar garet Medlin, Elaine Jennings, Marcia Williams, and Jean Pletsch; one act play, John Nor ris, man; Mikell Thurston, for tune teller. Awards: best legs, Sue Bren nan, Henry Olson; prettiest eyes, Karen Morlan, Tom Schuler; best figure and physique, Jeanne Bevis, Gary Whipple; cutest dimples, Kay Lee Ruhl, David Wood; friendliest, Jackie Thomp son, George Bemis; funniest walk. Rosemary Eismann, George Landes; biggest flirts, Linda Lowry, Bob Criswell: happiest, Rosemary Rawstern, John Can trail; cutest couple, Jackie Mee and Mike Reich. The student directors for the assembly were Karen Carpenter and Jim Lacy. The technicians were Ken Peek and Gary Milne. The ninth grade students held their annual picnic Thursday, May 9, at 1:30. Three school buses transported them to Twin Plunges in Ashland. They swam, played tennis, and Softball. At 4:15 they had a picnic lunch. Al most 100 per cent of the class attended. Friday, May 10, the eighth grade girls had a play day. The eighth grade girls from Lone Pine school and their teacher, Mrs. Frances K. Henry, were guests. The games consisted of relays, softball, volleyball and prison ball. Refreshments were served. One of the most active depart ments at Hedrick and one that represents the school many times and in many places, is the speech department. This department has had a. busy year. Besides the Linfield Speech Tournament in February, speech students have appeared on the radio about 30 times. They have announced on television and for various school assem blies. They have appeared for many church organizations. In March they presented a speech assembly for the student body. Speech students also formed the nucleus for the ninth grade as sembly. Three student speakers appear ed at three service organizations in less than Wz weeks. This program is planned to give students speech experience for all types of occasions and also to help develop a logical ques tioning attitude as well as strong leadership qualities. 1V4 pounds top round steak 13 cup hot oil Chili sauce (optional) Combine flour with seasoning and pound into the steak. Brown on both sides in hot oil. Pour enough water or beef stock over meat to cover. Cook slowly, cov ered, 20 minutes or until ten der. If desired, serve with chili sauce. Italian Spaghetti Simply Magnifique A second generation Italian whose husband loves to eat serves this to crowds and re ceives raves from all eaters. Tomato Sauce. First, as every one knows, we maka da spa ghetti sauce. Heat one-fourth cup olive oil in saucepan. Add three-fourths cup chopped onion, seven cups canned tomatoes (two No. 2V4 cans), one-half tea spoon ground black pepper, one teaspoon garlic powder, one tea spoon sugar, two teaspoons salt,, one-half teaspoon whole crum bled sweet basil leaves, one crumbled bay leaf. Cover and simmer over very low heat for two hours; add a six-ounce can tomato paste and continue sim mering 'uncovered for another hour. Correct seasoning with more salt as desired. Brown one pound of loose freshly ground beef in a little salad oil; add to tomato sauce 20 minutes before end of sauce cooking time. Cook one pound spaghetti as directed on package and place on warm platter. Top with steaming hot tomato and meat sauce. Serve with grated Parmesan or Romane cheese in a side dish for generous spoon ing over. Chicken Paprika With Noodles The Hungarian influence is quickly noted as we make ready to prepare plentiful frying chick ens for some solid enjoyment along with buttered noodles sprinkled generously with poppy seeds. 3 pound frying chicken, cut up M cup chopped onion . Vi cup butter or other shortening Vi teaspoon black pepper 2 teaspoons salt 1 cup hot water 1 tablespoon paprika 1 cup sour cream 8 ounces noodles 3 chicken bouillon cubes ' 1 tablespoon poppy seeds, optional With damp cloth wipe off pieces of frying chicken and set aside. Saute onions in butter until limp and transparent; re move to plate. Salt and pepper chicken pieces; place in same pan onions were sauteed in and brown on all sides. Replace onions; add water; cover and simmer one hour or until chick en is tender. Stir in paprika 10 minutes before end of chicken cooking time. Remove chicken from pan and add sour cream to pan drippings. Mix well and heat thoroughly, but do not boil. - Cook eight-ounces of noodles in three cups boiling water to which three chicken bouillon cubes have been added. When tender, drain off excess water and add butter and sprinkle with poppy seed. Arrange chick en pieces over cooked noodles on hot platter. Pour sour cream sauce over all or pass separate ly in gravy boat. Parsley makes an attractive garnish. Makes six servings. Snap-Up Beans The Dutch have a way of snapping up the flavor of snap beans (green beans, to us) with nutmeg and black pepper. For six servings: Wash IVi pounds fresh green beans, trim, cut in one-inch pieces. Cook in one-inch boiling salted water, uncovered for five minutes; cover and continue cooking until just crisp-tender; about 10 minutes. (Note: most people overcook green beans). Dram and toss lightly with three tablespoons butter or margarine, one-fourth teaspoon ground nut meg and one-eighth teaspoon black pepper. 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