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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 2, 1958)
r m O J ' Co i m ST fe.V"3 Apple-Kraut Stuffed Spareribs 2 tactions sparerlb (about 1 lb. each section) '4 cup butter or margarine V4 cup chopped onion 4 cups (about 4 slices) soft 'i-ln. bread cubes 1 medium-site apple 2 cups sauerkraut 1 teaspoon caraway seeds Salt Pepper 1. Set out a shallow roasting pan with a rack. 2. Heat butter in a skillet. Add onion and cook over medium heat, occasionally moving and turning with a spoon, until onion is transparent. 3. Wash, quarter, core, pare, and dice the apple (about 1 cup, diced). Lightly toss together the diced apple, onion-butter mixture, bread cubes, sauerkraut, and caraway seeds. 4. Sprinkle both sides of sparerib sections with salt and pepper. Place one sparerib section on rack in roasting pan. Spread stuffing over it. Cover with sfrcond sec tion. Fasten the sections to8frthr with skewers. 3. Roast at 350F for 1V4 hrs., flfltil meat is tender when pierced with a fcQ-kS. Remove skewers. Cut spareribs intft serving-size pieces and serve with tl stuffing. 4 servi&fis Note: If desired, occasionally bngh spareribs with soy sauce during roasting. Or, lightly sprinkle surface of spareribs with brown sugar. Appleiauce Stuffed Spareribs Follow recipe for Apple-Kraut Stuffed Spareribs. Omit apple. Set out 2 cups thick, unsweetened applesauce (1 1-lb. can) . Mix 1V4 cups of the applesauce with bread-cube mixture. During lost 20 min. of roasting, spread remaining cup ap plesauce over ribs. Cream of Corn Soup 4'3 cups (two No. 2 cans) cream style corn 1 qt. milk 1 large onion, grated cup chopped celery V4 cup chopped carrot 1 sprig parsley S Qibletpoont bu$r 14 cup flour 1 teaspoon sag ' teaspoon pQipg Vi teaspoon A&mQ 1. Force the corn through a sieve and set aside. 2. Mix together in top of a double boiler the milk, onion, celery, carrot, and pars ley. Scald over simmering water (just until a thin film appears). 3. Melt butter in a heavy 2-qt. saucepan over low heat. Blend in flour, salt, pep per, and Accent. Stirring constantly, heat until mixture bubbles. Remove from heat. 4. Strain the scalded-milk mixture and add it gradually to butter-flour mixture, stirring constantly. Return to heat and stir until mixture is thickened. Stir in the sieved corn. Heat to serving temperature over very low heat (do not boil). 8 servings Golden Carrots in Ramekins 2 lbs. carrots 2 tablespoofgj cream 1 tablespoon meted butt er Vi teoJHoon grqjed onion 2Dtatt1espooigi brftwn sugar Vi teasnjton tat ' BaHon peftfgr Fk graft ground mjlfn$ V P ISMV, meted Vi 0P fin dry bread crumbs ' cup blandJipd tffited almond) 1. Wash, pare or scrgpe carrots. Cook car rots in a small amount of boiling salted watftr in a covered pfto 15 to 25 min., until 3rrotij igre jugjt tndjr. Efffin if necessary. 2. Heat pOaQi foat will, & rt&, and a mixing bowl by fcftJUi&a thgfci gitR boiling water. Mash or ric c&rrotff t)$r oughly. Whip in the crcftm, 1 tbMpxJi butter, onion, and a mixture of thQ bron sugar, salt, pepper, and nutmeg. Whip until carrots are light and fluffy. 3. Lightly toss together the V cup melted butter, bread crumbs, and almonds. 4. Spoon carrot mixture into 8 individual shell-shaped ramekins. Sprinkle about 1 tablespoon of the nut mixture evenly over carrot mixture in each of the ramekins. 5. Set temperature control of range at Broil (500F or higher). Set ramekins on broiler rack about 3 in. from source of heat. Broil about 1 min., or until almonds and crumbs are lightly browned. Garnish with minced parsley. Serve immediately. 8 servings Tomato Pudding A colorful meat accompaniment. 1 1-d. can tomcgo puree cup firmly pasjeed brtjyn fitggir '4 tecffjoon soft V tuP boiling wffgr 6 mm bmpa in fi-fi eajD Vl M mSfttjd fUtW 1- &i tctfr9j is a Kvt ti&t 9&taBfi mmmr, . bm! WimS) Watar. act owa- wssiiie to tlirfgj Btail 9 SB Arising brtfgl cubeAin IV&1 bafo ing dish. Pour mlt(jd letter o culs and lightly toss togethqr. Pour in the hot tomato mixture. 3. Bake at 350F 30 min. 4. Garnish with overlapping slices of fresh tomatoes sprinkled with minced parsley. Serve immediately. 6 to 8 servings 16 Family Weekly, February 2, 195 J I
