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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 31, 1957)
Thursday, October 31, 1957 MEDFORD (OREGON) MAIL TRIBUNE SEVEN IF YOU'RE HOT SHOPPING AT THE GROCETERIA YOU'RE PAYING TOO MUCH Feeding the Family By ZOLA VINCENT Food Editor Armour's Star or Medford Meat Co. Tasty Brand Skillet Supper, Japanese-Style Lends Itself to Table-top cooking Our skillet supper, Japanese style, otherwise known as suki yaki, is a quick dish of Japanese origin that lends itself to table- greatly. Many orchardists are growing apples especially for processing, setting high stan dards of consistency. News items here really is that, in response to popular demand, apple sauce Short Shank sun: Tenderized Shank Half or Whole Small Size SWIFT PREMIUM BRAND - LEAN - FRESH MADE VEAL GROUND U.S. GRADED CHOICE WASTE REMOVED ' SWiFT PREMIUM BRAND - a U.S. GRADED CHOICE STEER HAM and YAMS Pacific Brand Fancy I J I II II EXTRA FANCY DOUBLE RED YAKIMA DELICIOUS NEW CROP CALIFORNIA DATES NEWTOWN OR ORTLEY APPLES BONED AND ROLLED SEALED CELLO WRAPPED Short Cut-Chime Bone Removed 0 No. No. 1 1 LBS. -LB. PACK II IF FHMlI!iCS R8ASY ARMOUR'S STAR OR NEBERGALL'S - Sealed Cello 1 Yams Mouth-Watering Goodness Baked, Mashed or Candied Sweet Potatoes 28 EXTRA FANCY CELERY HEARTS NO WASTE IT'S SOLID MEAT THE ROAST OF DISTINCTION TWO FAMOUS BRANDS TO CHOOSE FROM ODUCE Ens ONE POUND PACKS U.S. No. 1 IDAHO Where POTATOES B:r6G7l OYSTER PLANT Makes Good Soups or Stews Better $1 Pounds Wrapped BIT I 111 lb. HELPS YOU TO EAT BETTER FOR LESS YOUR CHOICE LB. MESH BAG PACKAGE BUNCH SKILLET SUPPER. JAPANESE STYLE For a party menu that takes little time, serve sukiyaki with rice and tall glasses of light, sparkling beer. Strips of round steak, chopped spinach and sliced mushrooms, scallions, bamboo shoots and celery are among the ingredients that go into the Oriental specialty. top skillet cooking. If you have an electric skillet, so much the better; but if not, improvise a cooking unit by placing an ord inary large skillet on a hot plate. When serving sukiyaki it is usual to start the meal with a clear soup, perhaps garnished with chopped chives and a twist of lemon peel, and end it with almond cookies. The main course features rice served in individual bowls over which the savory juices from the sukiyaki are spooned. In Japan and other Oriental countries, any season of the year, beer is a long estab lished favorite beverage served to complement the subtly sea soned foods. Now for the recipe. Skillet Supper, Japanese-Style The festive cooking ceremony is part of the charm of this un usual company repast. Arrange the uncooked food on a large platter or two chop platters in orderly rows after cutting it as artistically and carefully as pos sible. The meat should be cut crossgrain into paper thin slices about two inches long, the mushrooms into downward slic es from tops to stems to retain their decorative shape, the cele ry into diagonal slices, the scal lions into thin crosswise slices or in strips about four inches long, and the spinach into pieces of uniform size. When the meat and vegetables are all arranged and ready to cook, you may not think they'll fit the pan, but you'll find they cook down rap idly. 1 pound round steak 3 tablespoons olive or peanut oil 2 medium onions, sliced Vz pound fresh mushrooms, scrubbed and sliced 12 green onions or scallions, sliced 6 stalks celery, sliced Vz pound fresh spinach, chopped 1 can (8-oz.) bamboo shoots V4 cup beef consomme V4 cup soy sauce V4 teaspoon monosodium-gluta- mate 1 tablespoon sugar Cut meat crossgrain into paper-thin slices. Heat oil in skil let. Add meat and saute until browned. Add vegetables; cover and saute about five minutes, stirring occasionally. Or, if you want to do it in true Japanese style, keep the vegetables in their own places and gently lift and turn them. If you happen to know how to use chop sticks they are ideal for this job. Pour in combined beef consomme, soy sauce, sugar and monosodium- j glutamate. Cook uncovered over low heat 15 minutes or until vegetables are just tender, stir ring or gently turning vegetables occasionally. Do not overcook. Serve with lots of hot fluffy rice. Have extra soy sauce handy for those who might like more. Makes six servings. Processed Applet Gain in Popularity Apple sauce, apple slices and apple juice, processed in glass and in cans keep breaking their own records as production and distribution grows by leaps and bounds, according to the Proces sed Apples Institute reporting to the foods editors conference a while back. Reasons are many including the fact that people just naturally like apples, are using them far more often in recipes and the price is surpris ingly low. Principal reason, this writer thinks, is that the flavor of apple products has improved THE 1 sir ' 11 HIGH PROTEIN PET v. m pots love BonniQ XMw now comes in the "family size;" 25-26 ounce sizes in jars and 29-30 ounces in cans. Two Hot Breads To Delight You These fluffy-textured breads, different enough to pique the interest, and delicious enough i for seconds all 'round, are made moist and rich with smooth, in expensive, nutritious evaporated milk. Date Oatmeal Bread This health giving combina tion of rolled roats and dates makes for wonderful snacking. IV2 cups sifted all-purpose flour 1 teaspoon baking soda Vz teaspoon baking powder 34 teaspoon salt 1 tablespoon vinegar Vi cup unsulphured molasses 1 cup evaporated milk Va cup shortening 13 cup sugar 1 egg 34 cup uncooked rolled oats 1 cup cut-up dates Sift together flour, baking so da, baking powder and salt. Add vinegar and molasses to milk. Cream shortening with sugar; add egg and beat until smooth. Stir in milk mixture, rolled oats and dates. Add dry ingredients, mixing only until blended. Turn into greased 9x5x3-inch loaf pan. Bake in slow oven (325 degrees) 1 hour or until it tests done. Note: Delicious with cream cheese, or toasted and buttered. Suprise Orange Muffins Orange sections make these most unusual muffins indeed. 2 cups sifted all-purpose flour 3 teaspoons baking powder 4 tablespoons sugar, divided ' teaspoon salt 1 egg Vz cup evaporated milk Vz cup orange juice 1 tablespoon grated orange rind Va cup salad oil 12 orange sections Sift together flour, baking powder, two tablespoons of the sugar and the salt. Beat egg; stir in milk, orange juice, orange rind and salad oil. Add all at once to dry ingredients, stirring only until all the flour is damp end. Fill greased 2V&-inch muf fin pans two-thirds full. Press an orange section into top of each and sprinkle with remain ing two tablespoons sugar. Bake in hot overn (425 degrees) 20 to 25 minutes. Makes 12 muffins. Hot Applesauce Sundae Apples and vanilla ice cream are tasty to-gether. Particularly when the apple part is hot and the ice cream melts into it for a perfect blending of flavors. Heat sweetened applesauce with a dash of fresh lemon juice and perhaps extra cinnamon, ginger, andor nutmeg. Serve on vanilla ice cream. Vary this idea by melting red cinnamon candies in the applesauce. Fine ly chopped apples, incidentally, will cook into sauce in approx imately five minutes. MISCUE Huntington, W. Va. (IP) Gaylord C. Martin, 18, Chesa peake, Ohio, was a marked man when he dropped across the Ohio river here for a game of pool while on leave from the Navy. Alert police spotted his hopped up car as the one that eluded them on a 100 m.p.h. chase through downtown Hunt ington last July and put him in jail on a charge of reckless driving. .Co o 7? s o 3
