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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 27, 1957)
fot- UALWWWot. . . for an t eooiiooots OP MELANIE DE PKOFT. Director O Culinary ArH Inititutt J; Coohlen Use a prepared cookie mix or ready-to-bake commercial cookie dough. Before baking, decorate each cookie with gum drop, cut in pieces, or semlsweet choc olate placet. Bake according to package directions. Waffle Sundae ltenert Heat prepared froien waffle. Top with scoops of vanilla and (trawberry ice cream. Spoon sweetened peach or apricot puree over top and sprinkle with chopped nut. Garllc-lluttered Popcorn 3 cup frethly popped popcorn '4 cup butter 1 clove garlic, split 1 tablespoon chopped partley 1. Put butter and garlic into a skillet. Heat until butter is melted. 1. Mix in the parsley. Remove garlic. Pour butter mixture ovor popcorn and lightly toss. Abet i cups popcorn Quiekburgers 1 to 2 tableipoon fat Vt ground beef 1 V4 teatpoon oregano y4 teatpoon garlic alt '4 teatpoon tolt y4 teatpoon pepper '4 teatpoon Accent cup (6 ox. can) tomato patta Ready-to-bake bltcult ( 1 S-oi. container) S tllcet (harp Cheddar cheeie, cut lengthwlte In quarter 1. Heat fat in a skillet. Add ground beef and cook over medium heat until browned, breaking into small pieces with a spoon. 2. Remove from heat. Sprinkle evenly with a mixture of the oregano, garlic salt, salt, pepper, and Accent; mix to gether. Stir in the tomato paste. 3. Pat biscuits into 4-in. rounds and place on baking sheets. Spoon 3 table spoons of the meat mixture onto each round. Arrange 2 cheese strips over each. 4. Bake at 4SvF 8 to 10 min. Serve im mediately. 10 snacks If Call 1 II s ASS 1 Vt K J Sour Cream Doughnuts eooo o riuiMO Frozen doughnuts should be served with in two or three weeks to avoid any possi ble flavor of rancidity. 3 cup sifted flour 1 teatpoon baking soda 1 teatpoon cream of tartar teatpoon salt 3 eggs 1 yt tablespoons vanilla extract 1 cup sugar 1 cup thick tour cream Hydrogenated vegetable thortenlng, lard, or cooking oil for deep-frying 1. Sift flour, baking soda, cream of tartar, and salt together. Set aside. 2. Beat eggs and vanilla extract until thick and piled softly. Add sugar gradu ally, beating thoroughly after each addi tion. 3. Stirring just until blended after each addition, alternately add dry ingredients in fourths, sour cream in thirds to egg mixture. Dough will be soft. (If necessary add additional flour, but keep dough as soft as can be easily handled.) Chill dough in refrigerator about 1 hr. 4. About 20 min. before deep-frying, fill a deep saucepan or automatic deep-fryer one-half to two-thirds full with hydro genated vegetable shortening, lard, or cooking oil for deep-frying. Heat fat slowly to 365 F. When using automatic deep-fryer, follow manufacturers' direc tions for amount of fat and timing. 5. Turn chilled dough onto a lightly floured surface. Handling very lightly, roll dough Vz in. thick and cut with a lightly floured doughnut cutter. 6. Deep-fry doughnuts and "holes" in heated fat. Fry only as many at one time as will float uncrowded one layer deep in the fat. Deep-fry 2 to 3 min., or until lightly browned. Turn doughnuts with a fork as they rise to surface (do not pierce) and several times during cooking. 7. Lift from fat with tongs or slotted spoon. Drain doughnuts and "holes" over fat for a few seconds before removing to absorbent paper. 8. Serve plain or sugared. About 2 doz. doughnut plut "holes" Chili and Spaghetti rasnsM 2 tablespoons fat ia cup chopped onion 1 lb. ground beef 1 tablespoon chili powder 1 'a teaspoons salt t teatpoon pepper i teatpoon cayenne pepper 2 cups (1-lb. can, drained) kidney beans 2 cups (1-lb. can) tomatoes 1 Vx !' water 1 'A teaspoons salt 1 cup (4 oz.) uncooked spaghetti (broken In short lengths) 1. Heat fat in a large skillet. Add onion and cook until onion is transparent, occasionally moving and turning with a spoon. 2. Add the ground beef and cook over medium heat until lightly browned, breaking into small pieces with spoon. 3. Remove from heat. Sprinkle evenly with a mixture of the chili powder, salt, pepper, and cayenne pepper. Stir in the kidney beans and tomatoes. 4. Cover and simmer over low heat about 1 hr., stirring occasionally. 5. Heat water and salt to boiling in a large saucepan. Add spaghetti gradually. Boil rapidly, uncovered, 10 to 15 min., or until tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Drain by turning spaghetti into a colander or sieve; rinse with hot water to remove loose starch. 6. Mix cooked spaghetti with chilli and allow to remain over low heat 10 to 15 min. for flavors to blend. Stir occasionally. 6 serving HOLIDAY-IN-CHICAGO RECIPE CONTEST jor Teen-Age Family Weekly readers For details of fabulous Grand Prize, see page 12 Family Weekly, Okfcttafr tl, BT
