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
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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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Its the best-tesShc Instant yet!
tvhen school out I take
A.real 'Flavor Break r
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Give yourse
instant
'Whenever you're In the mood for coffee . . . mealtime
or any time . . .. give yourself a Flavor Break with
Instant Chase & Sanborn. This is the full-bodied
coffee ... brimful of flavor . . . fully satisfying. Try it
once. We predict you'll buy it alwaydl
INSTANT CHASE A SANBORN
the full-bodied coffee ,
Another fine product or standard irands inc.
Avoeadis
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Congratulations Mary C. Hughes, Central Point, Winner of
the $50.00 Cleaning Service!
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Radishes and
Green Onions
warn
LOCAL PACK
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By the Piece
RED - RIPI
Tomatoes
Strauss Choice, Guaranteed Meats!
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BEST FOODS
Salad Dressing 39t.
SKIPPY
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CASE OF 48 - 3.56
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LARGE CANS CAMPBELL'S
Porta leans
2 for If '
LARGE SIZE
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. $1100
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MARKET
CENTRAL POINT, OREGON
Prices Good Friday, Saturday Only We Reserve the Right to Limit Quantities
Lots of Free
Parking
2 Big Lots
AT THE REAR OF
THE STORE!