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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 16, 1958)
r? Sea Food Ramekins 1 cup fine dry bread crumbs, buttered (3 to 4 (lice bread) V UP (about 1 os.) grated thorp Cheddar cheese 1 o'i-oi. can crab meat (about iy, cups) 1 5'j-ox. can shrimp (about 1 cup) l4 cup butter or margarine 14 cup minced onion i4 cup flour teaspoon .alt i( teaspoon pepper 4 teoipoon Accent 1 11 teaspoons dry mustard Pew grains cayenne pepper 1 ij cups milk ( 1 'l P thick sour cream 2 tablespoons chopped parsley 1. Grease six ramekins and set aside. 1. Drain crab meat, separate pieces, re move and discard bony tissue. Drain shrimp. If desired, cut shrimp into halves lengthwise. 3. Mix together the buttered bread crumbs and grated cheese. Set aside. 4. Heat butter in a saucepan over low heat. Add onion and cook over medium heat until onion is transparent, occa sionally moving and turning with a spoon. Blend in the flour, salt, pepper, Accent, mustard, and cayenne pepper. Heat un til mixture bubbles, stirring constantly. 3. Remove from heat. Add milk gradu ally, stirring in. Cook rapidly, stirring constantly, until sauce thickens. 6. Remove from heat. Stirring vigorously, add sour cream in very small amounts. Cook 2 to 3 min. longer until sauce is just heated, stirring constantly. 7. Mix the crab meat, shrimp, and parsley into the sauce. Turn one-half of mixture into the ramekins; sprinkle each with about 2 tablespoons of the. crumb mix ture. Spoon remaining mixture into ramekins and top with remaining crumbs. S. Bake at 375F 20 to 25 min., or until crumbs are lightly browned. 6 servings Glazed Canadtan-Stule Bacon 1 Vj lbs. Canadian-style bacon (in one piece) 10 to 12 whole cloves ' cup firmly packed brown sugar 1 ' tablespoons dry mustard Vt cup cider or apple juice 1. Set Canadian-style bacon on rack in a shallow roasting pan. Insert whole cloves. Cover surface with a mixture of the brown sugar and mustard. 2. Roast uncovered at 300 F 30 min. ' 3. Pour .cider or apple juice over meat. Continue cooking IS to 25 min. longer, or until tender; baste occasionally. 6 servings Party Pizza 2 cups cheese-cracker crumbs (about 44 round crackers) 14 cup butter or margarine, softe 3 tablespoons water 1 8-ox. can tomato sauce 1 6-oz. can tomato paste teaspoon salt Few grains pepper 1 tablespoon sugar y4 teaspoon oregano 1 bay leaf 1 teaspoon oregano 6 ox. Moxxarella cheese, thinly sliced 1 tablespoon olive oil 1. Set out one 9-in. pie pan. 2. Turn cracker crumbs into a bowl. Us ing a fork, mix in the butter and water. Press crumb mixture firmly into an even layer against bottom and sides of pie pan. Level edges. Set aside. 3. Mix together in a saucepan the tomato sauce, tomato paste, salt, pepper, sugar, V teaspoon oregano, and bay leaf. Bring to boiling; reduce heat and simmer 5 min., stirring occasionally. 4. Remove from heat and remove bay leaf. Spread over crust. Sprinkle evenly with 1 teaspoon oregano. Arrange cheese slices in an even layer over sauce. Sprin kle with olive oil. . 5. Bake at 400F 20 min., or until cheese is melted and lightly browned. Serve im mediately. About 6 servings Creamed Spinach 1 10-oE. pkg. froxen chopped spinach 1 tablespoon butter teaspoon seasoned salt 1 teaspoon grated onion 1 tablespoon flour Vi (up thick sour cream 1. Partially thaw the spinach. 2. Melt butter in a heavy skillet. Add spinach, seasoned salt, and grated onion. Cover and cook over high heat 1 to 2 min. Reduce heat and cook 5 min. longer, stir- ' ring occasionally. 3. Sprinkle flour over spinach and blend in. Add sour cream , in very small amounts, stirring in. Cook over low heat 2 min. (do not boil) . Serve. . 4 lervings i y ' " 70'"'--' 'y-L) un . . . . . A I - .l- rwA anctr urtttl mA tnxonti "iteguiar oeauty care it gooa duminmi uui i juiw. vooj Cashmere Bouquet Soap. Just watch your skin thrive on its 3-way beauty care!" says Candy Jones. h v' V p Y0--p. Iff- Mmm i mm - . a. . 'L MMMf eft no - sMwrier nun creams, your stimuuxM wim no ""'5"" "" : . a :i , kw is so much H,9n,, n u,rr.ou stroke Cashmere Bouquet's Leaves normal, dry or oily skin nat- beauty-wash with mild, pure white mild father over your skin. You have a "1" Cashmere Bouquet! No cold cream film! lovely glow without that taut feeling, feel with Cashmere Bouquet Soap! Seftetn without lotion stickiness. BEAUTY DIRECTOR, CONOVER SCHOOL, NEW YORK "Watch your sMn thrive on Cashmere Bouquet Soap!" it gives your skin 3-way beauty caw! You can forget about greasy cleansing creams, sticky lotions, and stinging astringents! Be cause now, with just a cake of Cashmere Bouquet Soap, you can give your skin the beauty care of famous Conover stu dents. This wonderful 3-way beauty care actually cleans cleaner than creams . . . stimu lates gently, softens and smooths your skin, too. Just like using a whole row of beauty products NOW IN GLAMOROUS COLO . . . but so much quicker and easier. Start today and watch your skin thrive! v;,;;!' UHilill 4iX wlmh ,,i i'-:' ill The aristocrat of toilet soapsr FOIL WITH EASY, PUU-TAI OPENER
