Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 6, 1957)
Swiss Cheese iie A delightfully unusual main-dish. pie. Set out an 8-in. pie pan. Prepare (do not bake) and set in re frigerator to chill Pastry for 1 -crust pie (your favor ite recipe or a prepared mix) Grate 8 oz. Swiss cheese (about 2 cups, grated) Have ready 8 slices bacon, pan-broiled and crumbled Toss crumbled bacon with cheese and spoon evenly over bottom of pastry shell. Set aside. Scald (just until a thin film appears) in top of a double boiler over simmering water 1 cup cream 'a cup milk Meanwhile, beat slightly 3 eggs Add and beat until just blended y2 teaspoon Worcestershire sauce y2 teaspoon salt Few grains pepper Few grains cayenne pepper Stirring constantly, gradually add the scalded cream and milk. Strain mixture into the pastry shell. Bake at 400 F 10 min. Reduce heat to 300 F and bake 25 min. longer, or until a silver knife comes out clean when in serted halfway between center and edge of filling. Serve immediately. 6 to 8 servings Edam Cheese Topping The perfect accent for apple, mince, or pumpkin pie. Set out to soften at room temperature 1 Edam cheese (about 1 lb.) Meanwhile, coarsely chop and set aside y4 cup (about 1 oz. ) pecans When cheese is softened, cut a thin slice from the top, through the wax coating. Hollow out the cheese, leaving a y4-in. shell. Set cheese shell aside. Crumble the cheese into a bowl. Cover with 1 cup cream Beat until fluffy. Blend in the chopped pecans. Spoon mixture into the cheese shell. Garnish with Pecan halves About 2y cups topping Note: If you prefer a larger Edam cheese for your centerpiece, soften only part of the cheese with cream and refill shell. If there is any sauce remaining after serv ing, spoon it out, cover, and chill. Wrap cheese and store in refrigerator. tllue Cheese Dressing Crumble into a bowl 4 oz. Blue cheese (about 1 cup, crumbled) Blend in until smooth 2 tablespoons wine vinegar 1 tablespoon lemon uice 'i teaspoon Worcestershire sauce Add and stir until blended a mixture of 'a teaspoon sugar '2 teaspoon dry mustard y2 teaspoon paprika teaspoon salt '8 teaspoon pepper Add gradually, beating constantly cup salad oil Store in covered container in refrigerator. Mix well before using. About lVi cups dressing Parmesan Cheese Sauce Cook cauliflower, asparagus or broccoli until just tender. 'Arrange in a greased baking dish, top with this sauce, then sprinkle with fine, dry bread crumbs. Whisk it under the broiler for a few min utes, and serve piping hot. Melt in top of a double boiler over low heat 2 tablespoons butter Blend in 1 tablespoon flour Heat until mixture bubbles, stirring con stantly. Remove from heat. Stirring rap idly, add very gradually 1 cup thick sour cream Cook over simmering water 1 to 2 min. longer, stirring constantly. Remove from heat and vigorously stir about 3 table spoons of the hot sauce into 1 egg yolk, slightly beaten Immediately return mixture to double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat and add all at " one time 14 cup (about 1 oz.) grated Parmesan cheese Blend thoroughly. About cup sauce Tomato-Cheese Dip Rinse and remove peel from 1 medium-size ripe tomato Cut tomato into small pieces. Put into a bowl 8 oz. cream cheese, softened Using a fork or spoon, mix in the tomato pieces and 1 teaspoon grated onion teaspoon salt 1 drop Tabasco Set in refrigerator to chill thoroughly. Serve with an assortment of crackers. About 2 cups dip IF" J LOO i m See the new look in the smart new package. You know the new look in the West's favorite saltines. New Golden Glow makes Premium Snow Flake Saltines tastier, flakier, snapping crisp. As' s ... rui ii Ml JV EM urn OF YOUR FAVORITE SALTINES' PACKAGE! m0 ' V : ' r W 12. i t A I M 1 1 4 V.ik . f....". Jf NEW 'a r l. ni mid 1 Hi 1 '-. Glow hut ' iM r'l t 1 Y ''t'f- m m v m a m. MM rt-tfn-r-r"r--".-'-f-Yti-1,tt iii-itwu'siil ii.rarn r NATIONAL BISCUIT COMPANY
