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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 6, 1957)
when vou think of ff I A. . i m u m cot r s:.t o M ELAN IE DE PROFT, Dirtctor Culinary Arts Institute Flavor-Filled Maearoni and Cheese IK ooo for rai Grease a shallow 2-qt. casserole. Heat to trailing in a large saucepan 3 qtf. water 1 tablespoon fait Add gradually 2 cups (1 8-oz. pkg.) uncooked macaroni (tubes broken Into 2-ln. pieces, or elbows) Boil rapidly, uncovered, 10 to 15 min., or until tender. Test tenderness by pressing a piece against side of pan with a fork or spoon. Drain by turning macaroni into a colander or large sieve; rinse with hot water to remove loose starch. Set aside. Have ready Vi lb. bacon slices, pan-broiled and crumbled, or 'j cup chopped cooked ham Vj cup minced onion Shred and set aside 1 1 oz. sharp Cheddar cheese (about 24 cups, shredded) Rinse and cut into slices 3 medlum-sixe (about 1 lb.) tomatoes Melt in a saucepan over low heat 2 tablespoons butter Blend in 2 tablespoons flour '4 teaspoon salt '4 teaspoon Accent y4 teaspoon dry mustard Few grains paprika Few grains pepper Heat until mixture bubbles, stirring con stantly. Remove from heat. Add gradu ally, stirring in 2 cups milk Cook rapidly, stirring constantly, until sauce tliickens; cook 1 to 2 min. longer. Remove from heat. Cool sauce slightly. Add 2 cups of the shredded cheese to sauce all at one time; stir rapidly until cheese is melted. Blend in the bacon or ham, onion and 'j teaspoon Worcestershire sauce Turn one-half of the macaroni into casse role and arrange one-half of the tomato slices on top. Cover with one-half of the sauce; repeat layering. Sprinkle the top with the remaining cup cheese. Bake at 350F 25 to 30 min., or until cheese is tinged with brown. 6 to 8 servings . . . think of the colorful cheese display at your favorite food store, the varieties you may not have tried yet, the many interesting ways to use and serve good cheese. Cheese Fans (K OOOO FOR rsifiMO 3 T JiSk " Grease bottoms of 12 2-in. muffin-pan wells. Grate and set aside 4 oz. sharp Cheddar cheese (about 1 cup, grated) Sift together into a bowl 2 cups sifted flour 1 tablespoon baking powder 1 teaspoon salt Cut into dry ingredients with a pastry blender or two knives until mixture re sembles coarse corn meal 'a cup lard, hydrogenated vegetable shortening or all-purpose short ening Make a well in center of mixture and add all at one time Vi cup milk Stir with fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead it lightly with finger tips 10 to 15 times. Roll dough into a 12xl0-in. rectangle about Yi-in. thick. Cut into five strips. Spread with Softened butter Sprinkle four strips with the grated cheese; stack the strips. Top with the fifth strip. Cut into 12 equal sections. Place on end in muffin-pan wells. Brush tops with Melted butter Bake at 450F 10 to 15 min., or until bis cuits are golden brown. Serve hot with butter. 1 doz. Cheese Fans A $10 PRIZE-WINNING CAKE RECIPE from a Family Weekly reader Mrs. P. E. Richard, Box 71, Rt. 2, Boise, Ida. MJpttidv-lfotcn Lemon Cake oooo for rmimo Grease bottom only of 9x9x2-in. cake pan. For Lemon Slices Rinse, slice very thin, and remove seeds from enough lemons to yield 12 lemon slices (about 1 ' lemons) At four equal intervals around each slice, make cuts through peel almost to center. Arrange lemon slices on bottom of pan. (For a distinctive topping, slice several about 3 lemons as indicated above, and overlap slices in rows to cover bottom of pan.) For Lemon SauceMix. together in a saucepan Va up sugar 4 teaspoons cornstarch i teaspoon salt Add gradually, blending in cup hot water Stirring gently and constantly, bring mix ture rapidly to boiling. Continue to stir and cook over medium heat until mixture is thick and clear (about 3 min.). Remove from heat and blend in 2 tablespoons lemon juice 1 tablespoons butter 2 teaspoons grated lemon peel (grated through color only) 1 drop yellow food coloring Spoon about one-half of the sauce into the cake pan to cover the lemon slices; reserve remaining sauce. Set cake pan aside. For Cake Sift together and set aside 1 'j cups sifted cake flour 2 teaspoons baking powder Vj teaspoon salt Cream together until butter is softened cup butter 1 teaspoon grated lemon peel Add gradually, creaming until fluffy after each addition V4 cup sugar Add in thirds, beating thoroughly after each addition 1 egg, well beaten (until thick and piled softly) Measure Vi P milk Beating only until smooth after each addition, alternately add dry ingredients in fourths, milk in thirds to creamed mix ture. Finally, beat only until smooth (do not overbeat). Turn batter over lemon slices and spread evenly to edges of pan. Bake at 350 F about 40 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. Remove from oven; let stand 2 to 3 min. in pan on cooling rack. To remove from pan) run a spatula gently around sides. Cover with a serving plate and invert; allow pan to remain over cake 1 or 2 min. Lift pan off. Spoon remaining lemon sauce evenly over top of cake. Serve warm. One 9-in. square cake 12 Family Wrrktu, Oclobrr t, 1957
