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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 1, 1957)
0 Fl . . ft Tarhem Wmmmmmm Last week we promised an outstanding "second day" recipe for turkey Actually, here are three all different but all great! fe. Mk pert s 1 tleiMm t Me. I1, tmm iHtwtwi, aVetned 1 table spoens cboppod parsley 1 teaspoon crvihW basil 1 teaspoon resomary leaves 1 bey leef 1 clove garlic, crushed In garlic press or amtced (thin, papery oat or skm remnJ) t la 1 Vt ceehed torhey pi ocas 1 sags, beaten 1 V cop cream-style cottage cheese ' cap finery chopped parsley Vi teaspoon seas awed salt teaspoon pepper 4 ers. water 1 taMeips s scrft 1 teespssns alive ail Vl laianns m solos Vt cop (ah eel 1 sou) prated Parmesan cheese Vs m. Swiss cheese, thinly sliced I. Set out an llx7xltt-in. baking dish. 3. Put pork sausage into a skillet, break into pieces using a fork. Add water. Cover and cook 5 min. Remove cover; pour off liquid. Drown sausage meat over medium heat, moving and turning with a spoon. Drain off any excess fat from skillet. 1. Remove skillet from heat and add the tomatoes, 2 tablespoons parsley, salt, basil, rosemary, bay leaf, and garlic. Sim mer, uncovered, over low heat about SO min. Remove bay leaf, mix in the turkey and heat thoroughly. Set sauce aside. 4. Mix together the eggs, cottage cheese, Y cup parsley, seasoned salt, and pepper. Set cottage cheese mixture in refriger ator. I. Heat water, salt, and olive oil to boil ing in a large sauccpot. Add noodles gradually. Boil rapidly, uncovered, about 15 min., or until noodles are tender. Test tenderness by pressing a piece against side of the pot with fork or spoon. Drain by turning noodles into a colander or large sieve; rinse with hot water to re move loose starch. 4. Spread one-fourth of the sauce into the baking dish. Top with one-third of the noodles. Using one-third of each, spread the noodles with cottage cheese mixure, then sprinkle with Parmesan cheese, and arrange Swiss cheese slices on top. Re peat the layers of sauce, noodles, cottage cheese mixture, Parmesan cheese, and Swiss cheese, finishing with a layer of the sauce on top. 7. Bake at 350F about 30 min., or until mixture bubbles. Let stand 5 to 10 min. to set layers before serving. 8 servings i Family Weekly. December lG57 .,, Aiar if aja " " ' " $3 TaBVmBmBmBmmBmaV Tmrm-Ummrr Tarfctf mmd Crmmmerrm MfLANII Dl PtOfT. Director, Callssfv Arts UiNtnte cap cold water 1 tablespeea (1 en v.) enflavered 4 caps (1 1-m. sans) whale cranberry same 1 cap (-. can) crashed pineapple Vs cap (abee 1 , -) chepped cwps cehed, leofcsd terfcey V cap hnely chapped celery tablespoons chapped parsley cap cald water I tablespoon (1 env. ) anflavered aamMa 1 cap mayeswelsa Vi cup aadilated evaporated milk 1 teeipse Accent Vi tepo4 self 1. Lightly oil a 3-qt. mold with salad or cooking oil (not olive oil) ; drain. 3. Pour V cup cold water into a small cup or custard cup. Sprinkle 1 tablespoon gelatin evenly over water. Let stand about 5 min. to soften. 3. Mix together in a large bowl the cran berry sauce, pineapple, and nuts. 4. Dissolve gelatin completely by placing cup over very hot water. Stir and blend Smlmd into cranberry mixture. Turn into the prepared mold. Chill in refrigerator until partially set. 3. Pour into a small cup or custard cup V cup cold water. Sprinkle 1 tablespoon gelatin evenly over water. Let stand about 5 min. to soften. 4. Mix together in a bowl the mayon naise, evaporated milk, Accent, and salt. 7. Dissolve gelatin completely by placing cup over very hot water. Stir and blend into mayonnaise mixture. Stir in the tur key, celery, and parsley. 8. When first layer in mold is partially set, immediately Bpoon the turkey mix ture intovthe mold. (Both layers should be of almost the same consistency when combined to avoid separation when un molded.) Chill in refrigerator until firm. . To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If neceary wet a clean towel and wring it almost dry; oap hot towel around mold for a few sectmds. If mold does not loosen, repeat.) About 12 servings Note: A iix5Vx2i-in. loaf pan may be substituted for the 3-qt. mold. n U O Creamed Omnirr mmd Tmrkem 1 It 1 caps cooked twrkey pieces 4 tablespoons hatter or mareorlne 4 tablespoons fleer teaspoon salt 4 teaspoon Accent ' teaspoon pepper 3 caps milk or cream ei. can deviled ham 1 pt. eysters (shell particles removed) slices bread melted batter or mtsraeriae 1. Set out a chafing dish or saucepan. 2. Heat the 6 tablespoons butter in the chafing dish blazer or saucepan over di rect heat. Blend in flour, salt, Accent, and pepper. Heat until mixture bubbles, stir ring constantly. Remove from heat. Add gradually milk or cream, stirring con stantly; cook 1 to 2 min. longer. Mix in the turkey, deviled ham, and oysters. Heat thoroughly, stirring occasionally. Keep hot over simmering water. 3. Remove crusts from bread slices; lightly brush both sides with melted but ter or margarine. Gently press each slice into muffiftr-pan well to form shell. Toast in, 350 If oven 12 to 15 min., or until toast cups are lightly browned. Fill toast cups with the creamed mixture. Serve imme diately. O Sservingj 0 c:;:z:j o
