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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 10, 1957)
pVPtKulEl,r MELANIE DE MOFT, Director, Culinary Arti dutiful i MM These four main dish recipes and their ac companying vegetables or salads are of fered as suggestions from which you can plan equally imaginative and appropriate combinations of your own. In the meantime, while you exercise your culinary creativity, let these recipes be the bases of four sure-to-please meals. Smntme Fie 6c Let nothing, but nothing distract your guests from the full-flavored excellence of this unusual Sausage Pie. We suggest a simple, well-seasoned tossed salad to complete the course. 20 2-ln. saltlne crackers 1 cup (about 4 ok.) gratod thorp Choddor cheese 'a cup ( 1 mediom-slse ) chopped onion ' cup (1 mdlum-iize ) chopped green pepper 1 lb. bulk pork sausage 3 tablespoons cold water 1 can (10',-to lias.) condensed tomato soup 3 cups cooked rice teaspoon Worcestershire sauce teaspoon paprika 1. Place crackers on a long length of heavy waxed paper. Loosely fold paper around crackers, tucking under open ends. With a rolling pin, gently crush to make fine crumbs (about 1 cup crumbs) . Or place crackers in a plastic bag and gently crush. Set aside. 2. Put sausage in a large skillet; break into pieces with a fork or spoon. Add the cold water. Cover and simmer 5 min. Re move cover; pour off water and fat. Cook over medium heat, moving and turning; with a spoon, until sausage is well browned. Pour off fat ae it collects. Re raove skillet from heat and mix in the cracker crumbs, onion, green popper, arid Vt cup of the tomato soup. 3. Turn mixture into a 10-in. pie tften Pat gently to cover bottom tgid sides & pan evenly. Level edges and set aside. 4. Mix together the rice, cheesfe 1rf--cestershire sauce, paprika, and remaining soup. Turn rice mixture into thg sausfj) pie shell, spreaditjf) evenly . Bijkjr- at V $ 4 in. SnVe imme diacy glkrvin CM) famttu gtaVk. November 10, 1957 Sweet-Sour Beets 2 lbs. (about 10) medium-size beets 2 cups reserved beet liquid cup cider vinegar Vs cup sugar 1 teaspoon salt V, teaspoon caraway seeds 10 whole cloves drops red food coloring 1 tablespoon cornstarch y4 cup water 1. Leaving 1- to 2 -in. stem and root ends, cut off leaves from the beets. Scrub beets thoroughly. Cook covered, in boiling, salted water to cover 30 to 45 min., or until tender. When beets are tender, drain and reserve 2 cups of the liquid. Plunge beets into cold running water. Peel off and discard skin, stem, and root ends from beets. Cut into thin slices; set aside. 2. Mix together in a saucepan the re served liquid, vinegar, sugar, salt, cara way seeds, cloves, and food coloring. 3. Blend cornstarch and water together to form a smooth paste. Stir into the mix ture in the saucepan. Bring rapidly to boiling. Reduce heat and cook 3 to 5 min., or until thickened. Add the sliced beets and cook until thoroughly heated. Serve hot or cold. 8 servings Broiied Chiekem To each serving- of perfectly prepared ckicksm, Sweat-Stmr Beets bring a. ce ful wrsst ane! a pmer csplswan . serve tkam hat. 7 tfroWhg (I'A-tof. ItM. etas randy--e)ejte wnajjlst) , Ifdst fc Miff leittphwfee 3 lertba kda 1 fbefttpoafc sdR 1 tufoen AcOsrlt I poor O tednpn pepper cup boM or nmstMlti, mokaj 3 tobteeaaNt tJffbt) 1. Brush chicken with one half of the lemon juice. Set remaining lemon juice aside. Season with a mixture of the salt, Accent, paprika, and pepper. Brush with some of the melted butter; reserve re mainder for basting. Sprinkle one half of the sugar over the chicken pieces; add remaining sugar and lemon juice to re served butter. 2. Set temperature control of range at Broil (500 F or higher). Arrange the chicken pieces, skin side down, in broiler pan (not on rack). Place pan in broiler so that surface of chicken is 7 to 9 in. from heat source. Broil 10 min. without turning pieces. Continue to broil chicken 30 to 40 min., brushing pieces frequently (about every 10 min.) with the butter mixture; turn chicken occasionally to brown evenly. Chicken is done when browned and when drumstick moves easily. 4 servings Ckeeae-FUled Head Vettmee 1 large head lettuce ok. softened cream cheese 3 oi. Blue cheese 2 tablespoons chopped parsley 2 teaspoons grated onion 1 teaspoon Worcestershire sauce ' teaspoon prepared mustard 2 drops tabasco 2 small tomatoes, liked 1. Rinaa and remove outer leaves from tettuM. Cut out core and the entire hart itk a sharp, pointed knife, t. Mix oreaM choose and Blue choeae to gether. Bland in the parafey, onkn, V--cojitdrsfcii anC proffered Huoisrd, and Tabigte. 3. Spotgi cheojfe mixture into hollow of the lettuce had. Pack tightly. Wrap in moisture-vapor-proof miter aj. Chill in refrigerator. 4. To serve, cut into wedgt-sbojttd piece. Garnish with the tomato (jjiodej i torof ) Steak Smothered in Onion Strictly for hungry! Steak like this is hearty he-man stuff. Hell also give high praise for Cheese-Filled Head Lettuce . . . an exciting novelty. I'i lbs. round steak, cut In. thick 'j cup flour 1 teaspoon salt ' teaspoon pepper 2 tablespoons fat 2 onions, sliced 1 cup water 1 tablespoon cider vinegar 1 clove garlic, cut In half 1 bay leaf i4 teaspoon thyme 1. Set out a large, heavy skillet having a tight-fitting cover. 2. Place meat on a flat working surface and coat with a mixture of the flour, salt, and pepper. Repeatedly pound flour mix ture into meat, using about one half for each side. (Use flat side of meat ham mer.) Cut meat into serving-size pieces and set aside. 3. Heat fat in the skillet over medium heat. Put meat into skillet and brown on both sides. Put onion slices over the browned steak. Add water, vinegar, garlic, bay leaf, and thyme. Bring liquid rapidly to boiling; reduce heat, cover, and simmer (do not boil) 1 hr., or until meat is tender when pierced with a fork. Add small amounts of hot water if necessary. 4. To serve, remove steak to a warm serving plate; arrange onion slices at tractively on the meat. Discard the garlic and bay leaf. Spoon cooking liquid over meet. 4 sersrnws HOLIDAY-IN-CHsCAGO RECIPE CONTEST for Tem-Agst Famil? Westrly reader For details of fabulous Grand Prize, see page 23 O
