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