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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 7, 1957)
Frankfurter-Cheese Souille' Set out a lVi-qt. casserole; do not grease. Grate and set aside 4 ok. thorp Cheddar Cheese (about 1 cup, grated) Finely chop and set aside 3 frankfurter! (about 1 cup, chopped) Melt in a saucepan over low heat y4 cup butter or margarine Blend in y4 cup flour y, teaspoon dry mustard V, teaspoon paprika y4 teaspoon salt y4 teaspoon Accent Few grains pepper Heat until mixture bubbles, stirring con stantly. Remove from heat. Add gradu ally, stirring in 1 cup milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. Cool slightly and add the grated cheese all at one time. Stir sauce rapidly until cheese is melted. Mix in the frankfurters. Beat until thick and lemon-colored 4 egg yolks Slowly spoon sauce into egg yolks, while stirring vigorously. Cool to lukewarm. Using clean beater, beat until rounded peaks are formed 4 egg whites Gently spread sauce over beaten egg whites. Carefully fold together until just blended. Turn mixture into casserole. Insert the tip of a spoon 1 in. deep in casserole 1 to 1 in. from edge; with spoon run a line around mixture. (Center part of souffle will form a "hat" when baked.) Bake at 325T about 50 min., or until a silver knife comes out clean when in serted halfway between center and edge of souffle. Serve at once. 6 servings Crispy-Coated Frank About 20 min. before deep-frying, fill a deep saucepan or automatic deep-fryer one-half to two-thirds full with Hydrogenated vegetable shortening, all-purpose shortening, lard, or cooking oil for deep-frying Heat slowly to 365F. When using an automatic deep-fryer, follow manufac turer's directions for amount of fat and timing. Set out S (about 1 lb.) frankfurters Sift together into a bowl I cup sifted flour Vt to 1 tablespoon sugar Vs teaspoon baking powder 1 teaspoon salt Vs teaspoon garlic salt Few grains pepper Mix in Vs cup corn meal Cut in with pastry blender or two knives until pieces are size of small peas 2 tablespoons shortening Mix together thoroughly I egg, slightly beaten V cup milk ' teaspoon Tabasco Make a well in center of dry ingredients. Add egg mixture all at one time and stir until batter is well mixed. Using a spatula, spread each frankfurter with batter so that it is evenly coated. Deep-fry only as many coated frankfurt ers at one time as will float uncrowded one layer deep in fat. Fry 2 to 3 min., or until golden brown. Turn as they rise to surface of fat and several times during cooking (do not pierce) . Drain over fat for a few seconds before removing to absorbent paper. Serve piping hot with tomato wedges and don't forget to pass the catsup and mustard. 4 servings Tangy Franks Set out a shallow baking dish. Heat in a skillet over low heat 3 tablespoons butter or margarine Add and cook over medium heat, occa sionally moving and turning with a spoon until onion is transparent y4 cup coarsely chopped onion Remove from heat and blend in Vs cup water Vi cup catsup i4 cup cider vinegar 4 teaspoons Worcestershire sauce 1 teaspoon prepared mustard 4 teaspoons sugar i4 teaspoon salt ii teaspoon pepper Bring to boiling; reduce heat, cover and simmer about 15 min. Make a 3-in. lengthwise slit almost through 1 lb. frankfurters Arrange franks in baking dish and pour sauce over them. Bake at 400F 20 to 25 min., basting fre quently. servings Ground "Frank'' Loal Lightly grease a 9x5y4x2-in. loaf pan. Put through medium blade of food chop per to grind 1 lb. frankfurters Put ground frankfurters into a bowl. Add and mix lightly 1 cup (3 slices) fine, dry bread crumbs 3 tablespoons finely chopped onion 3 tablespoons finely chopped green pepper Vs teaspoon sage 1 cup milk 2 eggs, beaten Pack mixture lightly into the loaf pan. Bake at 350F 45 min. Pour off excess juices. To unmold, gently loosen meat from sides of pan with a spatula; invert onto platter; remove pan. Spread over top of loaf 2 tablespoons catsup or chill sauce Serve loaf hot or cold. About 6 servings iTrtmkturAitr Hup per Salad HiUrd-eook, pvol and hill 0 SB Firmly ehop two of the wlt8. Cut K? sain ing egg into halves. Remove exg yelk, sieve and set aside for garnish. Chop the gg white. Heat to boiling in a large saucepan 2 qts. woter 2 teaspoons salt Add gradually 1 V, cups (6 oi.) uncooked macaroni (tubes broken Into 2-ln. pieces, or elbows) Boil rapidly, uncovered, 10 to 15 min., or until tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Drain macaroni by turning it into a col ander or large sieve; rinse with hot water to remove loose starch. Blend with macaroni y2 cup salad dressing y4 cup chill sauce y4 cup thick sour cream 2 tablespoons sweet pickle relish 1 tablespoon lemon ulce 2 teaspoons grated lemon peel (grated through colored part only; white part Is bitter) y4 teaspoon Worcestershire sauce Add the chopped eggs; toss lightly with 'i cup sliced green onion Vi cup green-pepper silvers 3 frankfurters, sliced Chill thoroughly in refrigerator. To. serve, lightly mound salad onto serv ing platter. Garnish with watercress or parsley and the sieved hard-cooked egg yolk. 6 to 8 servings'' eooe rot? - msisM vl. A $10 PRIZE-WINNING CAKE RECIPE from a Family Weekly reader Mrs. Sam Hagemann 106 Paradise St., Wichita Falls, Tex. Swiss Chocolate Cake Grease bottoms only of two 8-in. square cake pans. Line with waxed paper cut to fit pan bottoms; grease waxed paper. Melt over simmering water and set aside to cool 1 sq. ( 1 ox. ) unsweetened chocolate Sift together and set aside 2 cups sifted cake flour 2' teaspoons baking powder teaspoon salt Cream together until butter is softened y cup butter 1 teaspoon vanilla extract Add gradually, creaming until fluffy after each addition 1 y4 cups sugar Add in thirds, beating thoroughly after each addition 2 eggs, well beaten (until thick and plied softly) Blend in the cooled chocolate. Measure 1 cup undiluted evaporated milk Beating only until smooth after each addition, alternately add dry ingredients in fourths, evaporated milk in thirds to creamed mixture. Finally, beat only until smooth (do not overheat). Turn batter into prepared pans. Bake at 350F 25 to 30 min., or until a cake tester or wooden pick comes out clean when inserted in center of layer, or until cake surface springs back when., touched lightly at center. Remove from oven; cool layers 10 min. in pans on cooling racks. To remove each layer from pan, loosen by running spatula gently around sides. Cover with cooling rack; invert and re move pan. Immediately peel off waxed paper and turn cake layer top side up. Cool layers completely. Two 8-in. wquare cake layers Family Weekly. July 1, 1957 II
