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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 13, 1957)
N WAYS Ily Weekly wi MELANIE DE PROFT, Director Culinary Art Institute v "Recipes of imagination" for foods you've undoubtedly served often in other ways. And, this week, a new recipe contest for the teen-ager of your family with a BIG PRIZE! Luncheon Salad Molds Vi cup undiluted evaporated milk 1 pkg. lime-flavored gelatin Vi teaipoon salt ' teaspoon white pepper 1 cup very hot water 1 medium-size cucumber, rinsed, pared, aratiij. and AmnmA fakaul 2. run ) 1 cup cream-style cottage cheese Golden lAimb Shoulder Chops The fine flavor of economical lamb shoulder chops blends with, and is glorified by delectable pineapple . . . perfect with rice. Exotic Rice S iamb shoulder chops, -in. thick 3 tablespoons butter 1 teaspoon salt Vi teaspoon Accent 1. With dull edge of knife, lightly scrape meat surfaces. Cut through fat on out side edge at 1-ip. intervals, be careful not to cut lean. 2. Heat butter in a large heavy skillet. Add the lamb chops and brown on both sides. Sprinkle chops with salt and Ac cent after browning each side. 3. Place one pineapple slice on each chop. Pour cup of the pineapple sirup over chops. 1 No. 2Vi can pineapple slices, drained (reserve sirup) 2 Vj teaspoons cornstarch 4. Cover and cook over low heat 40 min., or until lamb is tender when pierced with a fork. Baste occasionally; add hot water if necessary. 5. When lamb chops are tender, remove to a serving plate. Pour off liquid and return 2 tablespoons to the skillet. Mix in cornstarch. Add the remaining pine apple sirup and cook 5 min., stirring con stantly. Spoon sauce over chops. Serve immediately. 5 servings Caper I am in b Chop Piquant Here's another equally delicious presentation of lamb shoulder chops . . . cooked in an exotic "sauce of distinction". S lamb shoulder chops, Y-ln. thick 2 tablespoons butter ', cup sweet pickle liquid 4 teaspoons sugar 1. Brown chops as in recipe for Golden Liwib Shoulder Chops; omit seasoning, 2. Mix together the sweet pickle liquid, vinegar, water, sugar, dry mustard, salt, and pepper. Pour over lamb chops. 3. Cover and cook over low heat about 4 mfci., r Witil bumb Ik temper when 2 teaspoons dry mustard 1 teaspoon salt 'j teaspoon pepper 6 tablespoons caper liquid 6 tablespoons water 2 tablespoons capers pierced with a fork. Baste occasionally; add hot water if necessary. 4. When meat is tender, pour off excess liquid. Mix into chops in skillet the caper liquid, water, and capers. Cook 3 j 5 min. to hat thoroughly. Serve im mediately. 4 jarwmw ooe 7 MM 'j cup (about 1 medium-size) chopped onion ', cup butter 1 clove garlic, crushed in a garlic press or minced (thin, papery outer skin removed) 1 cup uncooked rice Vi teaspoon salt teaspoon ground cinnamon '4 teaspoon ground allspice 2 y4 cups boiling water 2 tablespoons blanched, slivered almonds 1 tablespoon butter cup golden raisins V) cup boiling water 1. Heat butter in a large heavy skillet or saucepan. Add onion and garlic and cook over medium heat, occasionally moving and turning with a spoon, until onion is transparent. 2. Add rice gradually, while constantly moving and turning with spoon. Cook 2 to 3 min. 3. Mix in salt, cinnamon, allspice, and the 2Vi cups boiling water. Bring rapidly to boiling. Cover and cook over low heat until water has been absorbed and rice is tender (about 20 min.). 4. Lightly brown almonds in butUr. f. Add raisins to Mt cup boiling water. Again bring to boiling. Pour off water and drain o absorbent paper. 6. Toss alatoadfc atl raisins lightly with t7) rice 6 serwinjOi Vt cup chopped green pepper 2 tablespoons chopped parsley 1 tablespoon prepared horse-radish 1. Set a bowl and rotary beater in re frigerator to chill. Chill evaporated milk in freezing compartment of refrigerator until icy cold. 2. Put gelatin, salt, and white pepper into a bowl. Add hot water and stir until gela tin is completely dissolved. 3. Cool; chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, un beaten egg white. If chilled in refrig erator, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil six cup individual molds with salad or cooking oil (not olive oil) ; set aside to drain. 5. Mix grated cucumber, cottage cheese, mayonnaise, green pepper, parsley, and horse-radish together. When gelatin mix ture is of desired consistency, stir in the cottage cheese mixture. 6. Using chilled bowl and beater, beat evaporated milk until very stiff. Fold into gelatin mixture. 7. Turn into the prepared molds and chill in refrigerator until firm before un molding. 6 servings Note: To unmold, run tip of knife care fully around edge of mold. Invert onto greens on chilled serving plate and re move mold. (If necessary, wet a clean towel in hot water and wring it almost dry; put hot towel around mold for a few seconds. If mold does not loosen, repeat.) urn iriAVii rur a no .v iwMftr-i inivvi A RECtr CCSTOST X jfor Tet-Ag Family Weekly rtader$ Fbr details of fabulous Grand Prize, 5 v''':';':pag22. CO
