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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 25, 1957)
10 in a woman's world .'r' V" Just downright good, and as simple as paper plates! Matter of fact, these recipes should encourage the amateur chef, who presents his finest creations via labor-saving paper service. Family WtfMlcly COOKBOOK ftp MELANIE DE NtOfT, Dirtctor w Culinsry Arts Inititutt Xv IS X WX--i XJ a 4AM .... 3ew'vitaeeaBSBk'rr Itttrodtice a special, tantalizing flavor by marinating lamb in French dressing or at least 24 hours beore cooking. Alter nately thread short bacon strips on each skewer with meat cubes and only two or three favorite vegetables. For Lamb Kabobt hortg skewers (about 12-in.) will be needed. Wipe with a damp clean cloth oned lamb shoulder or leg (allow about V, lb. par parson ) Cut Into lV4-in. cubes. Cover lamb with French dressing and sgt in refrigerator for at least 24 hrs., turning meat several times. Set out Bay la Alternate lamb cubes and bay leaves on Kabob each skewer. Brush with French dress ing. Broil or grill (see below). Test for doneness by cutting a slit in lamb cubes and noting color of meat Season to taste. For Vegetable Kabobt (Fewer than five vegetables may be used.) Skewers will be needed. q Cook in boiling salted water until almost tender (10 to 15 min.) Small onions Small potatoes Have ready Mushroom caps Green peppers, cut Into squaras Tomatoes, cut Into wedges Arrange onions, tomatoes, green pepper, potutocs.and mushrooms on the skewers. Brush the vegetables withQ Melted butter L Broil or grill, basting and turning fre quently. Season to taste; serve at once. Jo Grill Kabobt Place on greased grill about 3 in. from coals, turning often for evert browning. Baste frequently with French dressing or butter. Grilling peri ods range from 10 to 20 min., or until meat on kabobs is cooked and well browned. Grill Vegetable Kabobs until lightly browned. To Broil Kabobt Set temperature con trol of range at Broil (500F or higher). Arrange kabobs on broiler rack and put in broiler with tops of kabobs about 3 in. from source of heat. Broil 15 to 20 min., turning kabobs several times and brush ing frequently with French dressing or butter. Less time will be required for the Vegetable Kabobs. Kidney Bean Salad Hard-cook, peel, and chill 3 eggs Meanwhile, drain contents of 1 No. 2 con kidney beans (about 2 cups, drained) Put beans into a bowl. Dice the eggs and toss lightly with beans and Vj cup coarsely chopped sweet pickle 4 cup finely chopped onion 3 tablespoons sweet pickle liquid Blend together Vs cup mayonnaise 1 tablespoon sweet pickle liquid Turn dressing over salad mixture and toss lightly. Chill in refrigerator until ready to serve. About 4 servings Garlicky Parmesan Dunn Split Sandwich buns Brush cut sides with Garlic Butter. Sprinkle with Grated Parmesan cheese To Broil Set temperature control of range at Broil (500F or higher). Ar range buns cut side up on broiler rack with tops about 3 in. from source of heat. Broil until golden brown. To Grill Arrange garlic-buttered buns on grill cut side down and toast If de sired, after grilling brush again with Garlic Butter. Sprinkle with the cheese. For Garlic Baiter Put into a small skillet 'j cup butter 1 clove garlic, crushed in a garlic press or minced Heat until butter is melted. Champion Sandwiches Try this on the outdoor grill or on the kitchen range . . . It's a record-breaking favorite! For Barbecue Sauce Combine in a 1-pt screw-top jar 1 cup catsup 'i cup water 2 tablespoons sugar 2 tablespoons prepared mustard 2 tablespoons cider vinegar 2 teaspoons Worcestershire sauce Cover and shake until well blended. Note: Sauce may be prepared in advance and stored in refrigerator to use later. For Meat Mixture Set out 1 cp (2 medlum-sise) chopped onions Heat in a large, heavy skillet 2 tablespoons butter Add onion and cook over medium heat until transparent, occasionally moving and turning with a spoon. Add to skillet 2 lbs. ground beef and a mixture of 2 teaspoons salt Vi teaspoon pepper As meat cooks, break into small pieces with spoon. When meat is browned, blend in the Barbecue Sauce. Simmer un covered about 15 min. Spoon meat mixture onto buttered, toasted sandwich buns or buns brushed with Garlic Butter (see Garlicky Par mesan Buns). 4 to 6 servings Family Wrrkly. August 25, IK7
