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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 22, 1957)
4) 3 fH hi V gj U T3 IM .ii at Macaroni-Tuna Flash i6min. 2 tablespoons butter or magarine Vj up fine, dry bread crumbs 1 6y2-oi. can tuna, drained and flaked (separated into layer-like pieces) 1 15'4-oz. can macaroni in cheese sauce 1 tablespoon finely chopped chives 1 tablespoon chopped pimiento Vi teaspoon Worcestershire sauce 1 or 2 drops Tabasco Heat butter or margarine in a small skil let. Add bread crumbs and mix lightly with a fork. Heat over medium heat, stir ring frequently, until lightly browned. Mix remaining ingredients together in a saucepan. Heat until very hot. Spoon macaroni-tuna mixture into 6 buttered individual sea shells or casseroles. Top with bread crumbs. Garnish with ripe olives and pimiento strips. 6 servings Siveet-Sour Links 22 min. 16 (about 1 lb.) sausage links 2 tablespoons cold water Vi cup (1 medium-size) chopped onion 2 tablespoons reserved sausage drippings 2 tablespoons flour 1 cup hot water 2 tablespoons cider vinegar 2 tablespoons brown sugar 14 teaspoon salt Put sausage links into a large cold skillet. Add cold water. Cover and cook slowly 8 to 10 min. Remove cover and pour off liquid. Brown liriks over medium heat, turning as necessary (do not prick links with fork). Pour off fat as it collects; reserve fat. When sausage links are browned, remove from skillet. Drain on absorbent paper and set aside to- keep warm. Put chopped onion into skillet containing reserved sausage drippings. Cook over medium heat until onion is transparent. Blend in flour. Heat until mixture bub bles. Remove from heat and add gradu ally, stirring constantly, the remaining ingredients. Bring to boiling. Reduce heat and cook 1 to 2 min. Return sausages to sauce and cook over low heat 10 min. or until thoroughly heated. 4 servings Hash instinctive 20 min. Just a jew trimmings, and corned beef hash is ready for a party. 1 1 -lb. can corned beef hash 4 teaspoons melted butter or margarine 2 teaspoons prepared horse-radish 1 medium-size tomato, cut into 4 slices 2 oz. sharp Cheddar cheese, grated 'j teaspoon salt i4 teaspoon Accent Few grains pepper Remove both ends from can and push out contents of canned corned beef hash. Cut hash into four equal slices. Place on broiler rack; brush tops with one half of the melted butter. Set temperature control of range at Broil (500 F or higher) . Place broiler rack in broiler with top of meat 3 in. from source of heat; broil 3 to 5 min., or until browned. Turn and spread tops thinly with prepared horse-radish. Place one tomato slice on each hash round. Brush with melted but ter. Sprinkle grated cheese and remaining ingredients over tomato slices. Broil about 5 min. longer. 4 servings King Around Bologna 17 min. 1 9-oz. can sliced pineapple, drained, reserving y4 cup sirup '4 cup white corn sirup 2 tablespoons brown sugar 1 12-oz. bologna ring Whole cloves 1 3-oz. pkg. pre-cooked mashed potatoes 1 tablespoon chopped parsley y2 teaspoon grated onion Mix together pineapple sirup, corn sirup, and brown sugar. Making diagonal cuts, score bologna ring to make diamond pat tern; insert whole cloves. Place bologna ring in shallow baking dish. Cut pineapple slices in half and arrange around bologna. Spoon sauce over bologna and pineapple. Bake at 375 F 10 min. Set temperature control of range at Broil (500 F or higher). Place baking dish on broiler rack about 4 in. from source of heat. Broil 5 min. Prepare potatoes according to package directions. Mix in parsley and onion. 4 servings naked Sandwich 1 8 min. 3 tablespoons butter or margarine 2 tablespoons flour 1 lO'i- to 1 1-oz. can condensed cream of mushroom soup '4 cup water 'i teaspoon Worcestershire sauce 6 slices bread 1 tablespoon prepared mustard 1 12-oz. can chopped ham 1 14'i-oz. can asparagus spears, drained Melt 2 tablespoons of butter in a sauce pan. Blend in flour. Heat until mixture bubbles, stirring constantly. Remove from heat and blend in soup, water, and Wor cestershire sauce. Cook until thoroughly heated, stirring constantly. Toast one side only of bread slices. Trim crusts from bread and spread untoasted sides with butter and mustard. Cut ham into 6 equal slices. Place one ham slice over each bread slice. Arrange 3 aspara gus spears on each sandwich. Arrange in baking dish and pour mushroom sauce over sandwiches. Bake at 375 F 10 min., or until thor oughly heated. Garnish with pimiento stuffed olive slices and parsley. 6 servings 1 sU. '',';"; WHY STOP THE FUN WITH ONLY ONE? THEY'RE PURE NABISCO COOKIES! wmm L0RNA 000NE SNORT BREAD. Better because there's BUTTER in the batterl For a riche tasting shortbread, get LORNA DOONE soon! NABISCO FANCY CRESTS. Better because they're topped with FLUFFIEST MARSHMALLOW, and sprinkled with delici ous shreds of cocoanut. SfFANtY CltESTS! HG NEWTONS CAKES. Now . , . double wrapped. Two separate cellophane in ner packs keep cake more tender, golden fig jam SMOOTHER, MOISTER. NATIONAL 1ISCUIT COMPANY
