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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 3, 1957)
HTCG' (Z&QCMJtiL Jl EtsL B"MJOLjlt MELANIE DE PROFT. Dir.etor, Culinary Arh Inttitul. WlTHlrljr I zzz I ?f ML Z ... V ' y- ; tf -0. Here's a dramatically colorjul picture you can reproduce in your own home to delight the appetites, and to earn the artistic appre ciation of your favorite guests. "HOLIDAY IN CHICAGO" Family Wb8ly Recipe Contest Sfli your favorite original recipe to Culinary Arts Institute, 153 N. Michigan Ave., Chicago 1, III., to reach us before November 22, 1957. Details of prize Christmas-New Year vacation trip in nxt week's issue! Also, $10.00 award if youi recipe is published in FAMILY WEEKLY. Readers be tween the ages of 13 and 18 are all eligibly . 12 tffees day-eld bread, 4 fe. fUlc i4 cup batter, melted 2 tablespoons grated Prtscft cfeeyie 1. Using a scallop-edged biscuit or cookie cutter, cut bread slices into rounds. Set six rounds aside. 2. With a sharp, pointed knife or cookie cutter, cut out center of the six remain ing shapes to make rings at least -in. wide. 3. Lightly brush Bottoms of bases, rings, and centers with melted butter. Arrange on baking "sheet. (Some butter will re main.) 4. Mix cheese with remaining butter. Brush sides and tops of bases, rings, and centers with butter-cheese mixture. 5. Toast in a 325 F oven 15 to 20 min., or until golden brown and crisp. 6. For each ringlet shell, place a ring on a base. Fill with a creamed mixture and top with a center round. 6 servings Folio1 recipe for Ringlet Croustades; (gplgtitulSe) M cup finely chopped, toasted branched fiSflo for the Parmesan che(S$. Generously brush bases, rings, and centers with the melted butter and spriic each piece with the almonds. Follow recipe for Ringlet Croustades; substitute sesame seeds for cheese. Lightly brown 2 to 3 tablespoons sesame seeds in 2 tablespoons of the melted butter. Mix Q teaspoon onion salt vvitbQ remaining 2 tablespoons melted butter. Brush bottoms of bases, rings, and cen ters with seasoned butter, and tops with toasted sesame seeds. Bam Napili Ring aooe rot J rsitiMa An inspired combination of flavors that were surehj made for one another. And here's the perfect salad . . . creamy avo cado slices, juicy grapefruit sections, and colorful strips of pimiento served with a tart French dressing. 8 oz. noodles 3 eggs 1 tups milk 1 teaspoon salt Cooked ham (enough to yield 1 cup cut In pieces) V cup ripe olive pieces V4 cup toasted, blanched almonds, coarsely chopped Vi cup sliced mushrooms 'j cup butter '4 cup flour Vi teaspoon salt '4 teaspoon Accent 2 cups milk 2 tablespoons chopped parsley 1. Butter a 9-in. ring mold. Set aside. Heat water for boiling water bath. 2. Cook and drain noodles according to package directions. 3. Beat eggs slightly. Blend in the 1V4 cups of milk and 1 teaspoon salt. Mix in the noodles. Turn mixture into the mold. 4. Bake in boiling water bath at 325 F IVi hrs., or until a silver knife comes out clean when inserted in center of mixture. O 5. Heat butter in a heavy 2-qt. sauce pan. Add mushrooms and cook, occasion ally moving and turning with a spoon, until mushrooms are lightly browned and tender. With slotted spoon remove mush rooms, allowing fat to drain back into pan; set mushrooms aside. 6. Blend flour, V2 teaspoon salt, and Ac cent into butter in pan. Heat until mix ture bubbles. Remove from heat. Add gradually remaining 2 cups milk, stirring in. Return mixture to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. 7. Stir in the ham, olives, mushrooms, nuts and parsley. Cook mixture slowly until thoroughly heated. 8. To serve, unmold noodle ring onto hot serving platter and fill center with creamed mixture. Garnish with ripe olives, radish lans, and sprigs of parsley. 6 servings How to Clean and Slice Mushrooms Wipe mushrooms with a clean, damp cloth and cut off tips of stems; slice lengthwise through stems and caps. For Boiling Water Bath-Set a deep pan on oven rack and place the filled mold in the pan. Pour boiling water into pan to level of mixture in mold. Variations Follow recipe for Ham Napoli Ring; sub stitute cooked chicken for one half of the ham. For one half of the milk substitute quick chicken broth (dissolve 1 chicken bouillon cube in 1 cup hot water). Follow recipe for Ham Napoli Ring; sub stitute either bologna or cooked shrimp for the ham. Peaches a VOrange HMMM Newly made, serve it warm; meals later, serve it chilled. Serve one-half peach per person with rich chocolate cake squares ... or double the recipe and serve a lavish double portion with your favor ite crispy cookies. 1 No. 2 Vi can peach, halves, drained (reserve sirup) 4 cup firmly packed brown sugar 1 'j teaspoons cornstarch 1 tablespoon grated orange peel (grated through colored part only; white part Is bitter) Few grains salt 'a cup orange juice 8 whole cloves 6 whole allspice 1. Mix brown sugar, cornstarch, orange peel, and salt together in a saucepan. Add gradually cup reserved peach sirup and orange juice, stirring constantly. Mix in the cloves and allspice. q 2. Bring to boiling, stirring constantly. Add the peach halves and simmer 5 min. Turn carefully several times. 6 servings O 10 Family Weekly, November 3, 1957
