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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 9, 1958)
Feeding the Family By ZOLA VINCENT Food Editor Pork Chops Rate When Prune-Stuffed It may surprise you to learn that many otherwise good cooks ruin pork chops in the cooking. "When tender, juicy and well-browned, pork chops make superb eating. We use California prunes for a flavor ful stuffing; serve these with a generous bowl of apple auce. First step In pork chop perfection is selection. Rib chops, cut thick or a double rib chop can be slit by your j- rrw- ' reason you want them very plump, they'll absorb practic ally all of the liquor if you pour a quart of cold water over a pound of prunes, cover and let stand 24 hours or long er. Spiced Prunes For spicing, prunes are best cooked like this. Cover them with cold water, bring to a simmer and simmer gently for 25 to 30 minutes, adding a few thin- slices of lemon, a piece of stick cinnamon or a half dozen whole cloves. A fine re- ' -s. "V J IV "A ' i H. 8 . i I -mil mi inmrir fHtmmlltm. -iff' "? "'itrifiii-Jlri-8I STUFFED PORK CHOPS For really flavorful goodness, few meats can match well-browned tender pork chops. When you stuff them with prunes and serve with plenty of canned apple sauce, the family will come running. Recipes are in cluded in today's food column. meatman to form a pocket for stuffing, or they can be cover ed with stuffing and baked. Most prized pork chops are cut from the center of the loin, a T-bone with a tender loin. Pork chops come In econ omy shoulder cuts, too. Blade bone shoulder chops usually are cut one-fourth to one-half inch thick, are well browned, then cooked slowly with a cover until fork tender. Then there is a round bone pork chop that Is mighty fine but acarce because only two or three can be cut from one ahoulder. 6 pork chops, 1 inch thick 1 teaspoon salt X teaspoon monosodium glu- amate 1 cup prunes, cooked and pitted 14 cup finely chopped celery ii cup finely chopped nuts 14 teaspoon salt 1 slice bread, cubed 1 pint sour cream (optional) Sprinkle pork chops on both sides with salt and mon osodium glutamate. With a harp knife, cut pocket in meaty part of chop to hold stuffing or perhaps your meat man has been inveigled into doing this for you. Combine remainiqg ingredients and blend well. Stuff chops and brown lightly in skillet. Place In 9 x 12-inch baking dish. Cover and bake in moderate, 850 degree, oven, for 45 min utes or until tender. Remove from oven, spread with sour cream and serve immediate ly. You can omit sour cream, of course, but it certainly adds drama and flavor. Today's Prunes Require No Cooking Today's tender packaged California-grown prunes grow plump and juicy just by stand ing around in a glass jar, crock or bowl. For table serv ice prunes or for addition to other foods, simply pour a quart of boiling water over a pound of prunes; cover and let stand overnight. If for any Iish for any meat dish. Very good at any meal as dessert offered with half and half or commercial sour cream, Cake Big Treat If you aren't in the habit of keeping canned apple slices handy, it is because you haven't tried those processed in. the modern manner which in no way resembles canned apple slices of a few years back. Processors are perform' Ing wonders In preserving true apple flavor and texture. Sift together 1 ZA cups sifted all purpose flour, two tea- spons baking powder, one cup sugar, one teaspoon salt. Cut in one-fourth cup butter or margarine with pastry blend er, until fine and mealy. Beat one egg until light, blend in two-third cup milk and one- half teaspoon grated lemon rind; add to dry ingredients, stirring quickly, just enough to mix. Pour into greased 9 x 9 x 2-inch pan. Arrange 2Vi cups (one can) drained apples slices on batter. Mix one tablespoon firmly packed brown sugar and one-third cup finely chopped walnut or oth: er nut meats and sprinkle on surface. Beat one egg until light, add three tablespoons orange juice; pour evenly over mixture. Bake in moder ate oven, 375 degrees, about 45 minutes. Serve warm, cut in squares. The nine generous servings will go fast. A Few Interesting and Unusual Salads Here are main dish salad combinations for using up "planned - over" meats and other items likely to be found in refrigerator, fruit bowl and on canned foods shelf. Cubes or strips of ham mix ed with cut-up orange seg ments. Chicken, red apple (unpeel- ed and diced), celery and pe cans. Chicken, ham and celery. Two slices of orange with cottage cheese between, sand wich fashion. Cooked peas, small cubes of American cheese and sliced pickle mixed and moistened with mayonnaise. Cubes of cold ham loaf mix ed with Russian dressing made by combining mayonnaise and chili sauce. Add to salad greens and toss lightly. Cottage cheese and mixed fruit or canned cocktail mix. Green beans and minced onion tossed with French dressing. Bananas cut In half length wise with peanut butter be tween,, sandwich-wise. Alternate orange sections, avocado slices on lettuce or other greens. Canned Blue Lake green beans, chopped hard cooked egg, pickle relish, minced onion and mayonnaise. Salt and pepper to taste. Date Delights Plentiful fresh dates com bine with cereal, nutmeats and shredded coconut to make about thre dozen cook ies, IV2 inches in diameter. 2 cups corn flakes Ji cup brown sugar, firmly packed 2 eggs, slightly beaten 1 cup finely cut dates 1 cup chredded coconut 1 tablespoon butter, melted V2 teaspoon vanilla Crush corn flakes slightly. Combine sugar and eggs. Stir in remaining ingredients to gether with corn flakes. Drop by teaspoonfuls onto, greas ed baking sheet. Bake in mod erate oven, 350 degrees, about 12 minutes. The Seasoning Sails Provide Subtle Flavor The vegetable seasonings. such as garlic, jonion and cel ery, have been used in the cuisine of almost every corner of the globe for countless cen turies, but only in recent years have we found them available in small jars, bottles or shak ers. Subtle in flavor, they make it possible to season to taste" according to family prefer ences. Most homemakers keep all three handy for every day use in ways like these. Pork chops are delicious when seasoned with onion and celery salt. The real flav or adventurer will add poul try seasoning as well. Steaks are just about per fect with any one of the sea soning slats added, or with all three, garlic, onion and cel ery rubbed in just before cooking. Roast beef reacts favorably to onion and garlic salt. Just before cooking rub the beef with either one. Good with pot roast, too. Hamburgers, chicken, spa ghetti sauce and meat loaf are more flavorful with the ad dition of onion salt and celery salt. Fish has more of a come- hither taste when seasoning salts are on the job. Try shred ded cod fish with a dash of celery salt. Fine in croquet tes, too. Among vegetables, cabbage goes well with onion or cel- celery salt. Others. A dash of celery salt is delicious on hard cook ed or fried eggs. Add a whisp er of celery salt to a souffle, along with paprika and pars ley flakes. Add onion salt to mashed potato patties. Try substituting celery or onion salf for the regular salt in a batch of baking powder bis cuits. Add one or all three sea soning salts to any simple French-style salad dressing. Quick Upside-down Cake Upside-down cakes are the number ones dessert choice of many. We make a praise worthy one with canned cling peach slices. Arrange well- drained peach'i slices, spiral iasnion in a Drown sugar ana butter mixture in bottom of Thursday. January 9. 1958 MEDFORD (OREGON) MAIL TRIBUNE SEVEK WAITING FOR CURTAIN CALL of her first ballet, "Bro ken Date," Francoise Sagan, authoress of "Bonjour Tris tesse," tries luck at Monte Carlo slot machine. (International) How to shop like a professional buyer You make thousands of buying decisions a month just shopping for your family. A professional buyer makes hundreds of thousands. Yet you both follow the same sound rule to avoid buying mistakes: A good brand is your best guarantee You know you can count on a good brand. Its maker stands back of it. And so you know you're right. The more good brands you know, the surer you are. Get to know them in this newspaper. They'll help you cut buying mistakes, get more for your money. BRAND NAMES FOUNDATION Incorporated A Non-Profit Educational Foundation 37 West 57th St., New York 19, N. Y. Committees Are Named by Singler For Kiwanis Club Bill Singler, new president of Medford Kiwanis club, has named committeemen for the various functions of the serv ice organization during 1958. Assignments were an nounced for 16 committees. Singler was installed as pre sident at a dinner party Sat urday night at Rogue Valley Country club. Installing of ficer was Ben Fanning, Bend, division lieutenant governor. About 100 Medford and Yreka, Cailf., Kiwanians and their wives attended. Singler presided over his first full regular meeting of club yesterday. Program was provided by John Day, Jack son county rancher, hunter and. explorer, who presented pictures of a prowling tiger in Africa, of a polar bear and wolf hunt above the Artie circle and of Kodiak bear hunting. The tiger shown in unsuccessful quest for prey and meeting death in the grips of a python. The Arctic hunt was made last March by Day and Bob Mclntye, also of Medford. Committeemen are: Airririilture Curt Nesheim. chairman, Glen Allen, Frank Ben- esh, Le DeArmond, Chan Drew, Fred Sears. Sam Taylor, Chester Wendt, Ernest DeVoe, Donald Fab er and Chester Gouches; program Lou Cranston, chairman, George Ketcheum, Dr. Bui aiacKston, Benesh, Allen, Ed Barnett, Vern Bacon, Charles Champlin, Dick Fanger, Fred Gatter, Ray Johnson, Willard Hunter; public relations Jack Raapke, chairman, Dick Jew ett. Barnett, Everett Faber, Kay Johnson, Jennings Pierce. Spiritual aims Warren Fair banks, chairman; William Ricken, John Reynolds, John Dellenback, Bob Van Sickle, Ed Feldman, Bill Abbott, Ray Anders. Dr. John Weisel; house Bill Peek, chair man, Darrell Miller, Paul Haviland, Frank Perl; music Dr. E. W. Sickels, chairman, Irv Mirick, Jack Walker, Abbey Green. Dr. Milo Kubalek; under-privileged chil dren Dwight Houghton, chairman, John Duffy, Dr. Paul Walker. Dr. Merle Foland, Blackstone, Boyd Budge, Jim Bolton, Dr. Bill Brack- er. Seth Bullis, Tony Manno, E. H.I iieanck. Boys and girls work Frank Ken nedy, chairman, Hilding Bengston, Paul Jorgenson, Darrell Huson, Lou McLaughlin. Bob Voegtly, Rob ert Rix. Bob Church, Bill Clark, Keva Hutchinson, Tom Polk, Rich ard Dempster; membership and at tendance Paul Hornbeck, chair man, Benesh, George Stacey, John Pletsch, Drew J. Walker, Russ Brown, Dick Payne; education and fellowship P. Walker, chairman. Rone Rice, Hornbeck, Parker Woods, Dr. Abner Clark, E. An derson, Jack Burpee. Reception John Nuicn, chair man. Harry Barker. Jorgenson. Polk, Paul Selby, Gene Orr, John Judy; vocation guidance Lindsay Vinsel. chairman. Bob Johnson, Bob Keeney, Dr. Paul Dix, Dr. Larry Buonocre, Dr. Ernest Duce, Bruno Rath, Jim Sheldon, Jack Fitzgerald, Richard Jones, George Polski, E. Anderson, Foland, Reyn old; interclub Barnett. chairman. Ketchum, E. Faber, Bob Ruffner, Victor Milnes, Fred Morlan, Jack Moreland, Gordon McKenzie. Public affairs Frank Dorigan, chairman, Jack Edson, Jim Hoey, Hunter, Vernon Thorpe, Jack Crawford, AJ Dumas, Bob Hart, Dick Phair, Dick Knight, Gene Ferrell: Boy Scout Del Wrieht. chairman. Bob Toomey, Pierce. Art Savard. Sickels: gun ball Glen Branlund. chairman. Brad Pritch ett, Paul Smith. Ray Moore. Ed Hoppe. Jim Ambler, Paul McDuf fie, Harold Hulse, Elmer Luschen, Paul Mitchell, Ray Wise. 772 Students Enroll For Term at SOC Ashland A total 'of 772 students enrolled on the first day of registration for the winter term at Southern Ore gon college, the college has reported. There are 484 men and 288 women enrolled. Twenty-six are enrolled as first term freshmen. Enrollment for the winter term shows an increase of 156 more than the number enrolled on the first day last year, the college reported. Deadline for winter term reg istration is Jan. 20. OLCC To Retain Tough Policy on Eugene Licenses Portland HP) The Ore gon Liquor Control Commis sion indicated today that it would maintain its tough pol icy regarding licenses near the University 'of Oregon campus despite an attorney general's opinion that a "dry zone" around the campus was not legally constituted. Chairman Hugh Kirkpat rick said the commission "has been and is willing to go along on a cooperative ar rangement made by a previ ous commission, university of ficials and members of the city government of Eugene." Not Believed Legal Kirkpatrick said the OLCC had asked Attorney General Robert Y. Thornton for an opinion and added that the present commission has never believed the dry zone was "either legal or proper." But the chairman indicated this would not make-it easy to obtain licenses in the area. To Stand On Merits He said the OLCC is willing to let each application for a license to sell alcoholic bev erages stand on its own mer its, and added: "It must be remembered that the purpose of the Knox Act was not for the convenience and benefit of prospective licensees, and whether their economic sur vival is at stake is not neces sarily of concern to the com mission. Rather, we are in terested in whether the issu ance of a license will serve any usefulness to the public on the basis of convenience and necessity and likewise, we are concerned whether the issuance of a license in any given location will tend to create a nuisance to the nor mal well being of a commun ity." Sack Defendant In $15,000 Suit Portland (IP) George F. Sack, 60, Portland apartment house owner now serving a life sentence for the murder of his wife, Goldie, will face a $15,000 civil court suit here Jan. 30. The action was brought by George Goodrich, the Tilla mook attorney who is admin istrator of the estate of the late Goldie Sack. The suit contends that Mrs. Sack would have accumulated $15,000 during the balance of her life had she not been slain. The complaint alleges that as the convicted slayer of the woman Sack owes her estate $15,000. Sack was convicted and condemned to death for plac ing his wife in the trunk of his car where she was asphyx iated. The death sentence vas later commuted to life im prisonment by Gov. Robert Holmes who opposes capital punishment on moral grounds. MEDFORD MAIL TRIBUNE Columbia, Conn. (IP Donald Tuttle was out-foxed but he didn't mind. He set a trap for a fox that had been killing his chickens and he caught a mink instead. a round cake pan. Cover with cake batter, using any favorite cake mix, and bake. Serve upside down and pass whip ped cream or sour cream. Contract Awarded for Shop Heating System Contract for installing a steam heating system in the Jackson county machine shop was awarded to McLaughlin Plumbing and Heating comp any, box 141, Medford, the county court announced fol lowing opening of bids Wed nesday. The company's bid of $12, 725 was lowest of four. Oth ers submitting bids were Brownie's . Plumbing and Heating, Inc. 310 Crater Lake ave., Medford, S13.220; Stuart Mechanical, Inc., 518 West Sixth st., Medford, $13,260, and A-l Day and Night Plum bing, 2980 Crater Lake ave., Medford, $15,980. Storrs, Conn. 0PI Wil liam Kneeland qualified as a state policeman but only af ter working off 148 pounds. He's now a trim 176 pounds, instead of 324. 1 NALLEY'S BEEF STEW 15-OZ. CAN 0)C N You Can Always Be Sure of Quality Plus LOW PRICES at PAULSEN'S THRIFT MMETT! Central Point's Most Complete Shopping Center GOLD MEDAL LFDyr 1 1) s Dic tPanneakiB Flour ALBERS 3 Lb. Pacific Pearl Manderine MASSES 11 -OZ. TIN 6" PILLSBURY Cake Maxes (All Except Angel Food) ff UU WILSON 12-OZ. TIN CORNED BEEF UU No. 2 (01 I (o)c (0) Mutes Sill'v for Oeleiry torts CRISP and TENDER USDA Aged Choice urn MAST OR STEAK 79 lb Strauss ChoSce Meats Lamb' Patties Try Some . . . They Are Delicious 2S SWIFT'S PREMIUM OR ARMOUR'S 0) FRYERS A VERY ECONOMICAL MEAL hod Ribs BIG, JUICY FRAHKS . . . PAULSEN'S . . . Frrift Mar T CENTRAL POINT, OREGON Prices Good Fri. & Sat. We Reserve the Right to Limit Quantities Lots of Free Parking 2 Big Lots AT THE REAR OF THE STORE!
