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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 29, 1957)
VAST. BARBECUING Outdoors and indoors, almost everybody will be barbecuing plentiful, bargain priced poultry this week end. Here we sauce broiled-fryers New Orleans style with tropical fruits, pia.uant molasses for indoor doing. This and other barbecue ways todav. Feeding the Family By ZOLA VINCENT Food Editor Barbecued Chicken Crushed pineapple, firm green-tipped bananas and New Orleans molasses make this a sauce to remember and repeat. Adequate for saucing 3 broilers or one good size cut-up fryer. Brown 1 medium onion, minc ed. In 2 tablespoons butter. Stir in 1 cup crushed pineapple and juice as it comes frorm the can, ' cup lemon juice, Vi cup mo lasses, Vi cup water, 1V4 tea spoons salt, dash of cayenne; simmer 5 minutes. Arrange chicken in single layer foil lined broiler pan, skin side down. Spoon sauce over each piece. Place pan in pre-heated broil er on lowest rack. Turn chicken occasionally, spooning pan sauce over. Continue until chicken is tender, about 40 minutes. Place 6 firm green-tipped peeled whole bananas in pan around chicken; spread with pan sauce and broil an additional 10 minutes. Rice is an ideal accompani ment for chicken. We sprinkled rice liberally with pecans. Sliced almonds would be good too. Barbecued Meats. Try this piquant sauce on hamburgers, hot dogs, pork spare ribs or other meat. In saucepan, com bine one 8-ounce can tomato sauce, M cup molasses, V4 cup vinegar, 1 teaspoon chili powder, f i teaspoon pepper, salt and a minced garlic clove. Bring to boil; simmer until desired thick ness. This can be made any time, stored ready for use. .Hot Dog Dip. Over hot coals or otherwise, brown whole frankfurters until skins split slightly. Have toasted hot dog buns handy. Dip hot dog in this sauce en route to bun. To Vi cup prepared mustard, add 1 tea spoon molasses, 2 teaspoon sharp pickle relish. Hot and hearty. Just as good spooned over ham burgers on toasted buns. Pickles for Sandwich A little planning will provide just the right flavor touch in taste-tingling pickles to add zest and drama to satisfying sand wich meals. We find pickles in the middle, pickles on top and pickles inside. A help yourself pickle tray is good idea, too. Most popular pickles are dills, sweet cucumber, sweet mixed, swe.;t gherkins and pickle relish. A ?ood assortment to have on hand. Dill pickles are easiest to handle in slices or strips, though there are those who enjoy munching them whole. Good with most meats, fish and shell fish; especially, tasty with ham burgers and corned beef. Sweet pickles are just right for combining with cream cheese and processed cheese spreads. Pickle relish is perfect blend er with cheese spreads and is spicy-good in relish sauces for hamburgers, cheeseburgers, hot dogs. : Pickles are very easy to di gest so let the children have all they want. Spiced Fresh Peaches Enjoy plentiful peaches as dessert, chilled like this. In " saucepan, combine 1 cup brown sugar, i.i teaspoon cinnamon, 18 teaspoon nutmeg and V4 cup water. Stir over low heat until sugar dissolves. Boil 10 minutes without stirring. Pour over 4 sliced peaches and chill. Four to six servings. Hot Appetizers To come from pool or surf to the glow .of a portable charcoal grill and find lots of appetizers ready to serve hot in just a few minutes is a rare treat indeed. This is the kind of party we've planned. And plan one must since the shrimp, cocktail franks and lamb are all marinated over night in their own special sauces. Rest of menu can be simple. Sour cream, potato and veget able salad, thin wholewheat or other dark brown bread and butter sandwiches, crisp relishes, hot coffee and assorted fruits or chilled melons for dessert. Carry appetizers marinated and ready for roasting in light, disposable lidded paper contin ers which double for serving. Skewers in various lengths are desirable. Shrimp-ettes Here we use one of those handy envelopes of California r,oAh salad dressing mix. shrimp. Remove shells except tails from shrimp. Devein and wash. Combine package of salad dressing mix with 3 tablepsoons lemon juice, 3 tablespoons salad oil, 3 tablespoons dry white wine and K'2 teaspoon salt. Mix well. Add shrimp together with 1 piece celery, sliced, 1 carrot slicd, 1 small onion, chopped. Mix until shrimp are coated. Pour in quart paper container. Cover and refrigerate for 6 to 8 hours, turning occasionally, When ready to cook place on skewers and broil over coals un til done, about 5 minutes. Cocktail Franks For this, the small cocktail size franks. Marinade for each pound of franks: 2 tablespoons soy sauce, 3 tablespoons pre pared mustard, 3 tablespoons chili sauce. Add franks and toss until all are covered. Store in quart paper container in refrig erator for several hours. When ready to cook, skewer and broil over coals until heated through. Shashlik Appetizers For each pond of boned lamb cut in small pieces for appetiz ers or larger pieces for sturdier eating, proceed like this: Combine 1,4 cup vinegar, tablespoons water, 18 teaspoon ground cloves, 18 teaspoon ground cinnamon, Ji teaspoon freshly ground black pepper in small saucepan 'and bring to a simmer. Cool and add 13 cup dry red wine and V cup salad oil. Put lamb alternately with 1 medium, onion, chopped, and 1 clove garlic, chopped, in quart paper container; pour over vinegar and oil mixture; cover and let stand in refrigerator 6 to 8 hours, turning occasionally. When ready to cook, place on skewers and broil over coals to desired doneness. Administrative Staff Set for Central Point Central Point Administra tive staff for school district 6C was named today by superinten dent of schools H. P. Jewett. Returning principals include A. L. Straus, Crater High School; Charles A. Meyer, junior high and intermediate schools; George Johns, Jewett Elementary School; Gilbert Mack, Gold Hill elementary schools which in clude K a n b y and Patrick Schools. William Brewster, Sam's Val ley, has been appointed to suc ceed Roland Smith as principal. Smith resigned to enter private business. Brewster has been teaching in Gold Hill for the Schools in Germany Are Subject Of Exchange Student's Article (Editor's Note: David Froha- mayer. son of Mr. and Mrs. Otto Frohnmayer, 165S Spring St., Medford, is in Germany this summer as an American exchange student under the American Field Service pro gram. In the following dis patch, he discusses schools in Germany). ! just as we do, but there is quite 1 can girls who are attending the past two years. Ronald Lamb has been named nis (a sport at which they are By DAVID FROHNMAYER My articles so far have been restricted to facts of general in terest, but this one is directed primarily to my classmates and the younger readers as it tells of the young people here in Ger many. I shall start by describing the schools. At the Germany-American conference for young people in Reckinghausen, we summer exchange students heard a good roundtable discussion of both school systems. Their school ap pears to be much harder. All students have four years of elementary school and then are divided, with the top 15-18 per cent going on to nine years of the "Gymnasium" or high school. Every year they study the same subjects which may number 14 to 16, having each from one to four times a week. There is no choice of subjects as all must take the same course of study. Courses include phys ics, mathematics, religions, ap preciation of art and many oth ers. Subject Missing One subject missing Is the civics and government classes which we must study. All edu cation in the Gymnasium points to one event, the "abitur" which is equivalent to a huge final ex amination. In it, a student may be asked about any phase of his learning through the nine high school years. It is quite difficult as is evidenced by the fact that only 3 per cent of all the Ger man people have their abitur. Not too many schools here are co-educational, and in the larger cities, boys and girls are almost always separate. Social life in the schools is not very impor tant as studying takes more time. There are seldom any clubs or organizations of any kind. They have nothing like a class ring, and since my school annual, "The Crater," was new to them, they were quite interested in it. Germans have the Student Council, an idea they got from the U. S. However, here, it does not have as much power and is not so important. Hours Snorter School hours themselves are shorter, with school lasting until 1:30 p.m. However, their school begins Aug. IS and runs until July 5, with the exception of a few short vacations in winter and spring. They also have school on Saturdays. School sports are not so im portant to the Germans, and thus a real community pride in the school is lacking. Because the cultures and his tory of the two nations are dif ferent, comparison and criti cisms of the two systems should be avoided. An American stu dent could not recognize the finest paintings of Picasso, Mare and Klee, but neither could an average German teenager know the workings of his national gov ernment and his nation's con stitution as we are taught. How ever, Germans who have been in the United States to our schools seem to be a bit dissatis fied with the present school sys tem in Germany. Social Life Social life in Mollin is quite nice. There are many very fine friendships among the young people here, and friends of the Rohwedder children are always stopping in for visits. The sum mer vacation is too short for summer jobs, so most of the time my friends here are playing ten- often more group activity. Wolf, my "German brother, is going : steady so that is not a solely American institution. Very often there are dances and parties, but it is very seldom that a boy will dance with the same girl more than twice in a row even if they are "steadies." A party lasts much later here than in Ameri ca very often until 4 a.m. As there, is no age restriction on alcoholic beverages, G e rm a n beer is the universal party drink. 'Ancient Sport' A German teen-ager is not able to get his driver's license until the age -of 18, hence on dates is done much of that an cient sport (to us Americans at least) known as walking. Even if a boy has a driver's license, it is seldom that he is allowed to have the car. The young people all travel quite extensively in Europe mostly by hiking and bicycling. They often stay at youth hostels which provide cheap housing and meals. There are many such hostels throughout Europe. Sometimes school classes will take a long trip, for instance to Berlin or Austria, and will stay overnight at the youth hostels. The feminine readers of this article might be interested in what German boys think of American girls. WuJf met many at the Recklinghousen confer ence, and he told me he liked American girls better than Ger man girls. Peter (Wulf's broth er), however, is of the opinion that American girls are less feminine than their German counterparts. He has met Ameri- vice - principal at Crater High. Lamb taught at Crater High School last year. very good), reading and swim ming. German boys and girls date 1, ' tuff ' U r? .iM'rnHhst-i Pineapple, guava, papaya and passion fruit Blend their juices, add Hawaii and you have Hawaiian Punch. Or, buy it ready-made at your grocers! When you're thirsty for a taste treat for a beverage to enchant vou trv this rosy-red fruit drink of the islands ' Hawaiian. Punch. f Vy J "4 f Itt Thursday, August 29, 1957 MEDFORD (OREGON) MAIL TRIBUNE THREE President Visits Wife In Waiter Reed Hospital Washington OPi President Eisenhower visited his wife at Walter Reed Army Medical Cen ter Wednesday The White House said Mrs. Eisenhower, recovering from an Aug. 6 operation, was in "fine" condition but "not in any hur ry" to leave the hospital. Uh Mail Tribune Want Ada University of Gottingen where he is studying law. I am always struck by the similarity between teen - agers ! here and at home, and often I i think I'm just in a different part j of the U. S. so close is the re- j semblance. ! About the only difference in j looks is the longer haircuts of , the boys and the absence of lip-! stick on the girls (they are not j allowed to wear make - up to school). This article up to now has i been a statement of facts, but perhaps I might include my own opinion. It is a wonderful ex perience and each day I learn more. The young people have been very friendly' to me, more so than we Americans are to foreigners, I must admit. It is interesting to see America in a different perspective, and while I have not substituted German ideas for American ones, it is enlightening to discover that peo ple of a foreign country are. just as wonderful as those in our own. country. Scranton, Pa. OP) Carl Ro manelli and Danny Orr became friends at Walter Reed hospital in Washington, D.C. Then their paths separated. Mutual letters were returned marked "addres see unknown." Recently Roma nelli, now a reporter on the Hazleton, Pa., Sentinel, was re writing stories from nearby newspapers when he ran across Orr's byline in the Scranton Tribune. They had been work ing less than 50 miles apart for several years. MUCK'S. MARKET 838 West McAndrews Road Phone SP 3-1 666 Store Hours: 8 a.m. to 7 p.m. Thursday, Friday Saturday, 8 a.m. to 8 p.m. SPECIALS Thursday 3 p.m. to Saturday 8 p.m. Closed Sunday Open Labor Day AA LARGE FARM FRESH EGGS WESSON OIL 63 QT. CATSUP Del Monte 14-ez. Bottle 235' Play Fair DOG FOOD 325! Laura Scudder Polafo Chips Ref 49c SPECIAL ; 39' JIM'S MEATS GOVERNMENT INSPECTED MEATS MONEY BACK GUARANTEE WE GIVE NORTHERN STAMPS U.S.D.A. GRADE GOOD BEEF ROASTS LEAN - TENDER SHORT RIBS U.S.D.A. GOOD R!B STEAKS FRESH GROUND BEEF, all meat, (lean) ..3 Lb, 89c WHOLE or HALF BEEF 4lc,b. FRONT QUARTER 37c lb Hind Quarter lb. 49' iy Budg. Order 24 u, $10.00 for Labor Day, try "The Ham What Am" Enjoy big, full slices every time' with this no-work ham by Armour! 0. . . .. ,v. iWiiii i ii in ii MMiiMiiiiiiMflfeMfMrfaiwi i iS"fiirttrw .. ..(IT..:: ;r.-.-...y'4 :,St , ...... ..... FULLY-COOKED For picnics, slice this tender, juicy ham cold just as it comes from its red foil wrapper. Or, to serve hot for family dinners, simply heat it through. Either way the flavor is superb. - . 100 BONELESS Carve slice after slice . . . whole slices each time. There's no bone to carve around no bone to throw away. "The Ham What Am" is all ham... delicious, hickory smoked the Armour Star way! BEST MEAT BUY Gone is the skin. Excess fat has been trimmed. So there's no waste. Penny for penny Armour Star boneless, fully-cooked ham "The Ham What Am" rates as one of your very best meat buys. t Made in Portland... peak freshness assured! "The Ham What Am" is available at the following stores: Vtm fciww It't oodl MEDFORD, OREGON Big "Y" Market Eastsids Mkt. of Medford, Inc. Piggly Wiggly Mkt '. N. Pacific Highway . 608 E. Main Street ASHLAND, OREGON Ideal Super Mkt. '. 1475 Siskiyou Blvd. Ideal Mkt. No. 2 1253 Siskyou Blvd. 745 Stewart Street Grandview Meat Market Hawthorne Market Groceteria Mkt.. O.K. Mkt 2330 Crater lake Highway 534 E. Main Street 200 W. 6th Street 1202 N. Riverside. Ave. TALENT, OREGON Drve In Mkt. GRANTS PASS, OREGON Economy Market ; : 755 N.E. 6th . CENTRAL POINT, OREGON . Faker's MaAet Made in Spokane... peak freshness assured! "The Ham What Am" is available at the following stores: Recipe is for 1V2 pounds raw
