Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 19, 1957)
a TH FOR TH Creamed Ml ant and Sweetbread This mixture may be frozen and stored for about 3 weeks, but, for best flavor after freezing, use fresh beans. Set out a large saucepan, a skillet, and a chafing dish. As soon as possible after purchasing, rinse with cold water 1 lb. sweetbreads Put them into the saucepan with 1 qt. water 2 teaspoons lemon olce 1 teaspoon salt Cover and simmer 20 min. Drain and cover with cold water; change water re peatedly until sweetbreads are cool. Drain. Remove tubes and membranes. (If not to be used immediately, cover cooled sweetbreads and store in refrigerator.) Cut sweetbreads into pieces and set aside. While sweetbreads are cooking, cut into pieces and set aside enough cooked ham to yield 1 cups cooked ham pieces Cook according to directions on package the contents of 1 10-oi. pkg. froien green beans When beans are just tender, drain, if nec essary, and set aside. Prepare and set aside 1 cup quick chicken broth (Dissolve 1 chicken bouillon cube In 1 cup hot water. ) Wipe with a damp clean cloth Vl lb. mushrooms Cut off tips of stems and slice mushrooms lengthwise through stems and caps. Set out Vl cup plus 1 tablespoon butter or margarine Heat Vi cup of the butter or margarine in the skillet. Add mushrooms and cook over medium heat until delicately browned, occasionally moving and turn ing with a spoon. Set aside. Heat the remaining butter or margarine in the saucepan. Add and cook over me dium heat until onion is transparent 1 tablespoon chopped onion Blend in Vl cup flour 1 i teaspoons Accent Vi teaspoon salt i teaspoon savory Vi teaspoon celery salt few grains pepper Heat until mixture bubbles, stirring con stantly. Remove from heat. Add gradu ally, while stirring constantly, the chicken broth and 2 cups milk 1 cup cream Return to heat and bring rapidly to boil ing, stirring constantly; cook 1 to 2 min. longer. Mix In the sweetbreads, ham, mushrooms, and green beans. Reduce heat and stir occasionally until thoroughly heated. Turn Into chafing-dish blazer and keep hot over pan of simmering water. 6 to 8 servings . The most intriguing recipes . . . "wy suggestions . . . created for a i"W-- ' ..i'4uI'" il V jnqssu. V . . v a the most glamorous most happy hoste Cottee-Aprleot Elegance Have ready 1 large sponge cake, form cake, pound cake, or orange-crunch cake Prick entire top surface of cake with a fork. Pour hot Coffee Sauce carefully over top so that cake will absorb it all. Cool. Spread with Apricot Glaze. Serve with whipped cream and grated orange peel. For Coffee Sauce Mix together in a saucepan 1 cup double-strength coffee beverage cup sugar Stir over low heat until sugar Is dis solved. Simmer 5 min. Remove from heat and stir in 1 teaspoon vanilla extract For Apricot Glase Put into a saucepan cup dried apricots 1 cup hot water Bring to boiling. Cover and simmer until apricots are tender. Force apricots through a food mill or sieve. Stir in 2 tablespoons sugar 1 tablespoon white corn sirup V teaspoon vanilla extract Few grains salt Reheat to simmering and cook 3 min. longer. About 10 servings fcUWlV WE3EIY omKMMCM f ' C 7f?t .ft I J k y or your f ".. 1 it ' i, v I Clarta! ry(o. owf ooy $13 f f Vc x 5' . it- if- : htAttat wrsiY. in rt tK , i! - 1 I k2t. t-asi' your tf.'.rJ r :n , t 1 Molded Pineapple Cheese Salad Set out a 2-qt. ring mold. Drain, reserving sirup, and set aside the contents of 1 No. 2'a can crushed pineapple (about 2 cups, drained) Pour into a small bowl Vz cup of the reserved pineapple sirup. Sprinkle evenly over the sirup 2 tablespoons (2 en v.) unflavored gelatin Let stand about 5 min. to soften. Add to remaining reserved pineapple sirup Water (enough to make 1 cup liquid) Heat until very hot. Remove from heat and immediately add softened gelatin, stirring until gelatin is completely dis solved. Add and stir until dissolved Vi cup sugar Vi teaspoon salt Stir in 1 cup unsweetened pineapple uice 1 cup orange ulce 2 or 3 drops yellow food coloring Chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occa sionally; if chilled over ice and water, stir frequently. Lightly oil the mold with salad or cook ing oil (not olive oil) ; drain. Beat until very soft 1 lb. cream cheese Mix in 3 tablespoons lemon juice 2 teaspoons grated lemon peel (grated through colored part only; white part Is bitter) When gelatin mixture is of the same con sistency as the cheese mixture, stir sev eral tablespoons of the gelatin mixture into the cheese mixture. Continue to add gelatin mixture slowly, beating constantly until well blended. Mix in the crushed pineapple. Turn mixture into prepared mold. Chill in refrigerator until firm. To unmold, run tip of knife carefully around top edge of mold. Invert onto a chilled serving plate and remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) Pile ripe olives into a bowl the size of the inner ring and place in center. If desired, surround ring with large pieces of canned or fresh fruits. Serve witk Inaapete So find D nee stag 19 It sewri9
