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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 15, 1957)
TWELVE MEDFORD (OHEGOIf) MAIL TRIBUKE Thursday. Angutt 18, 18S7 "MEDFORD'S FINEST MEATS SINCE 1940" ROUNDS SIRLOINS FILLETS T-BONES NEW YORKS o o X "SWIFTS X PREMIUM" TURKEYS I I . YOUNG FANCY HEN TURKEYS I j I I Oven Ready i I PIE AND CHEESE Here we suggest choice of cheese top pings for America's favorite dessert. And the apples for the pie? New season, green Gravensteins, the tangy, spicy, crisp apples that made apple pie famous. Feeding the Family By ZOLA VINCENT Food Editor Bale an Apple Pi And Top It with Cheat It's green apple pie time as California harvests its crop of su perbly flavored, tangy, spicy, juicy and aromatic green Gra vensteins. One-third of all the apples grown commercially in California are Gravensteins. Close to 3 million bushels are harvested annually. Perhaps a third of them are marketed fresh; the balance go into apple sauce, cider, juice; get pro cessed for bakery pies or are dried. Fin for eating out of hand, this apple also is excellent in cooked and baked dishes such as pies, puddings, cakes, dump lings, muffins, home-made apple sauce and in salads. But wlajn it comes to pies. Gravensteins are the greatest! Season is short. En joy them now. Bale an Appla Pi Apple pie has long been Amer ica's favorite dessert. Surveyers reveal that rQnemakers leaked more than 260 million apple pies last year and estimate that many more than that were made by commercial bakers. Apple grow ers declare this recipe Califor nia's favorite apple pie. 6-8 Gravenstein apples, pared and sliced thin 3,4 cup granulated or light brown sugar, firmly packed l,i teaspoon salt i teaspoon cinnamon or nut meg or V teaspoon each Vi teaspoon grated lemon rind 1 tablespoon lemon juice 2 tablespoons butter Pastry for 2-crust 9-inch pie Line pie pan with pastry of your choice, either you own rec ipe or one of the easy muxes. Fill unbaked pie shell with sliced apples. Combine sugar, salt, spices and grated lemon rind. Sprinkle this mixture over apples, then sprinkle w;i lem on juice and dot with butter. Moisten edge of crust, cover with top crust and press edges together. Brush crust with milk or cream. Slash in any design for steam-escaping. Bake in hot oven, 450 degrees, 10 minutes; reduce heat to moderate, 350 de grees, and bake C minutes. Let the pie be uncut to show off its beauty . . . and warm for most enjoyment. Lots of cof fee! Top It with Chs Good old American cheddar oheese goes with apple pie tyke mustard with ham. Miller with Monroe, garlic with spaghetti. Parmesan with veal, sour cream with Borscht. Chefs Cut-Ouis. With cookie cutters or hand-made pattern, cut out designs from generous slices of cheese; arrange on pie. Slide under broiler just to warm cheese without melting the pat tern. Serving-size wedges ar ranged wheel-spoke fashion are handsome. Cream Chs Topping. Mix two three-ounce packages cream cheese with four tablespoons milk or cream. Whip until light and fluffy adding more milk or cream to desired consistency. Pass. Melted Chees Toeing. Place three cups grated cheddar cheese in chafing dish or top of double boiler. Mix two tablespoons flour well with cheese; add one cup milk. Stir until cheese melts and sauce is smooth. Serve hot over warm apple pie. Or pass in sauce boat. Edam Chees. Hollow out Edam cheese, leaving about a fourth inch rim. Crumble the cheese you've removed, pour cream over it and allow to soft en. Whip until fluffy. Stir in some coarsely chopped pecans or walnuts if you like. Refill cheese shell. Pass to lucky guests. Flaky Chees Crust For apple pie or any fruit pie, crust. Sift Is. cups sifted flour and one teaspoon salt into bowl. Blend one-half cup real mayon naise and one-half cup grated cheddar cheese. Stir kito the flour mixture with a fork or pastry blender. Gradually add one-fourth cup water, blending well until dough holds together. Divide in half; proceed as usual. Walnut Pi Crutt. Easily made. Sift two cups flour and measure two cups. Combine with one-half teaspoon salt and one half cup finely ground walnuts. Cut in two-thirds cup shortening until mixture is crumbly. Light lvondd enough cold water fmavbe Tfive tablespoons) to barely mois ten. Proceed as usual. Grand Champ Sandwich Of Year Given Her . Since the best is none too good for your family, feed them this prize- winning sandwich -om the National Restaurant Association contest which is held annually in cooperation with the Wheat Fiour Jnstitute. Restaurant people develop origi nal ideas. These are tested and screened by the School of Hotel and 'Restaurant Management, then a Jiandful if f.oods editors pick the 20 "best." And here's the champ! And no wonder! First catch the steak. It was done by Rolf Smerling, executive chef of the Hotel Schroeder of Mil waukee, Wis. 4 slices rge bread, whole wheat or pumpernickle, toasted Butter or margarfte l.i run hutter 1 clove garlic, minced 4 beef tenderloin tips, 1 inch othick (4'ounces each) Salt and pepper Vt cup sweet red wine 3 ounces blue cheese, crumbled Spread toast with butter or margarine. Melt one-fourth cup butter in large, heavy skillet, add garlic. Cut horizontally al mdSt through tenderloins and then open them, butterfly fash ion. Flten tenderloins and put into skillet. Season with salt and pepper. Cook until browned on both sides. Add wine and allow to Oimmer about one minute. Place each tenderloin on buttered toast and pour juice oer meat. Sprhfkle about 1V4 Jablespoons blue cheese over each tender loin. Place sandwiches under broiler until cheese is melted. Serve with hot French fries, cole slaw and dill pickles. Four sand wiches. Surprise Sandwich Second prize winner among sandwiches submitted to Nation al Restaurant Association's an nual sandwich-making contest in cooperation with Wheat Flour Institute is this "surprise" sand wich put together by Mrs. Annis H. Dow of Tillsa, Okla. Six sandwiches. Combine eight ounces cream cheese, softened, three table spoons chopped onion, three ta blespoons chopped green pepper, three tablespoons . chili sauce, two-thirds cup chopped pecan or walnuts, three hard-cooked eggs, finely chopped, one-haif teaspoon salt and a dash of pep per; mix thoroughly. Spread six bread slices with filling. Spread remaining slices with butter. Place over filling to close sand wich. Trim crusts if desired. Cut dionally into four triangles. Garnish with ripe olive., and to mato wedges on lettuce. Serve with potato chips. Orange Coffee Cake Good Eating Anytim No longer do we think of cof fee cake as something to be eaten with coffee at breakfast time. Coffee cake makes good eating mid - morning, at lunch eon, mid-afternoon and also far into the night. Along with plenty of good coffee, of course. i cups sifted enriched flour 2 teaspoons baking powder 1 teaspoon salt I 2 cup sugar 1 egg. beaten 23 to V cup milk 2 teaspoons shredded orange rind Orange topping Sift together flour, baking powder, salt and sugar. Com bine egg, milk, shortening and orange rmd. Add to flour mix-! ture, stirring until mixture is j smooth. Pour into greased eight- inch square pan. Sprinkle with orange topping made by mixing two teaspoons shredded orange rind and one-fourth cup sugar. Bake in moderate oven, 400 de grees, 25 minutes. Afresh n SALM0W I I OCEAN FRESH WHOLE I I I 1 CHINOOK AND SILVER SALMON J I HOicrOv If LEG 'O LAAAB-)) I SWEET AND TENDER OUR STEAKS ARE THE VERY BEST OBTAIN ABLE - Cut From Fancy "CHOICE" Eastern Corn Fed Steer Beef - Aged to Perfection -Guaranteed! Stock Up Your Home Freezer Now! "CHOICE" EASTERN CORN FED BEEF Sirloin Tip ROAST Solid Meat FRESH "CHOICE" Ground CHUCK Delicious For the Bar-B-Q BONELESS PORK LOIN ROAST Fancy "CHOICE" PORK 79!: 'Choice' BEEF POT ROAST 59 lb 1 BisqMiclrl.29c s FRESH ESOUMDnX I I MEDFORD'S J 4 hi FINEST fcfr Lb. 3' sVy SOFTASILK CAKE LARGE FLOUR PKG TASTEWELL BRAND Grapefruit Segme 303 Tins ntss100 VANILLA or WHOLE WHEAT FIG -BARS 2-lb.ijlpC Pke. iSJ INTRODUCTORY OFFER! I "MILAN'S" 1890 French Dressing I "MILAN'S" New Italian Dressing 70c Value BOTH FOR ONLY DIAL SOAP ALL 3 FOR 37' 2 BATH SIZE AND I REGULAR SIZE NEW BLUE Dutch Cleanser s o c Za fins Za EXTRA FANCY VINE-RIPENED TO 2 LBS. AAATOES . IT LONG GREEN SLICING ucumbers FOR Fancy Grapes THOMPSON SEEDLESS and LADYFINGERS LBS. O LBS- . mm mm mt mm v vi APPLES FANCY GRAVENSTEIN m vy l ' w 38 to 40 Lb. Box "WHITEHOUSE" BRAND -VACUUM PACKED Blanched Peanuts 8-OZ. 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