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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 20, 1958)
TEN MEDFORD (OREGON) MAIL TRIBUNE Thursday. February 20, 1958 f T"J2a2 WE ALWAYS SELL THE VERY FINEST MEATS -VEGETABLES - FRUITS AND GROCERIES AT THE LOWEST POSSIBLE PRICSH EVERY PURCHASE GUARANTEED OR YOUR MONEY BACK! - Phone SP 2-7137 - SHOP WEEK DAYS - WE ARE CLOSED SUNDAYS west. It is done with instant minced onion (also western grown and processed) or raw onion and mustard. Drain liquid from a No. 303 can green beans into sauce-', pan; add one tablespoon in-j stant minced onion or one-j fourth cup finely chopped j raw onion and boil rapidly j until only about one - fourth i cup liquid remains. Blend in one tablespoon prepared mus-j tard: add beans and heat thor-; oughly. Stir in two table- j spoons bacon fat; add two; strips crisp cooked bacon, j crumbled, and serve at once. ; Four servings. Stuff Spareribs ! mm " Ml - CHERRY PIE THEME George Washington would have rjiarveled at today's variations on the cherry pie theme. To tell the truth, we marvel. The biggest red cherry crop on record inspired home economists to perfect these cherry pie recipes especially for today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Record Red Cherry Crop Canned, Frozen for Pies The cherry tree and its fruit may have been enjoyed by the ancients of Asia Minor but it took an anecdote about the first president of . the United States to build a great tradition around this incom parable tart-sweet fruit. It's a good story even if Parson Weems did dream it up as has been hinted. In any event, it's fact not fiction that last year's crop of tart red cherries was the biggest on record; that 90 per cent of the crop went into cans and freezer packages with canners packing approxi mately half the crop. California, Oregon and Washington grow 89 per cent of the sweet cherries which are eaten mostly out-of-hand. Michigan and Wisconsin have the highest concentration of tart red cherry orchards fol lowed by New York, Pennsyl vania, Washington and Ore gon. Cherry Pie Perfection I Traditionally, the cherry pie gets latticed with pastry. Whether you make a lattice pr patiently and lovingly make the leaf-designed topping like the one in our picture; wheth er you use a packaged pastry mix or roll your own, you'll find our cherry pie filling superb. ' Leaf pastry topping. Roll out approximately two-thirds of the pastry dough for stand ard one pie recipe on a light ly floured board or pastry cloth for an eight or nine inch pie. Fit onto plate; trim over hang even with edge Roll out remaining oastry; cut out IVi inch leaves with tip of paring knife. Lightly trace "veins" in leaves. Moisten pastry on rim. Place leaves on rim pressing base down firm ly. Overlap base of each leaf with tip of next one. For center, make five larg er leaves; place on baking sheet "spoke" fashion, press ing base ends together. Brush rim and center leaves with evaporated milk or egg white. Bake both in a hot oven, 425 -degrees, 12, to 15 minutes or until lightly browned. Cool, Cherry Pie Filling. Com bine one cup sugar, one-fourth cup Ilour and one-fourth tea spoon salt in a saucepan Drain two cans (one pound each) red sour pitted cherries usine the water pack. Stir one - half cup of the cherry liquid into the sugar - flour mixture. Place over medium heat and cook, stirring con stantly until mixture thick ens and comes to a boil. Boil one minute. Remove from heat; add cherries, one table spoon butter, one-half tea spoon almond flavoring and a few drops of red food color ing. Cool before turning into cooled pastry shell with all those fancy leaves around the edge. Top with baked cherry leaf centerpiece. Cherry Cheese Pie A graham cracker crust or a nine-inch baked pastry shell with a cheese-cake filling and a cherry topping complete with glaze is sheer poetry in a pie. First prepare the shell. Mix one envelope unflavored gelatine, six tablespoons sug ar and one ; eighth teaspoon salt in top of double boiler. Beat together one - half cup milk and one egg yolk: add to gelatine mixture. Cook over boiling water, stirring con stantly until gelatine is dis solved, about five minutes. Remove from heat; add one half teaspoon grated lemon rind. Beat Hi cups (12 ounces) creamed cottage cheese on high speed of electric mixer for three minutes or with hand rotary beater a longer time. Stir in W 'z teaspoons lemon juice and one-half tea spoon pure vanilla extract. Stir into gelatine mixture. Chill until mixture mounds With Corn Bread Pork spareribs are a good buy, make matchless eating in many ways. Today we stuff them with a colorful, well seasoned corn bread dressing that is very easy to make. First you bake the corn bread. Two matching sides of spareribs are broiled to a crisp brown, stuffed and then baked until tender. Six serv ings. 2 sides spareribs Crumbled corajsread (from one standard recipe or package mix) M cup melted fat Vz cup finely chopped onion Vz cup finely diced celery 1 tablespoon snipped parsely or celery tops 1 cup milk Brown spareribs on both sides under broiler. Sprinkle both sides with salt and pep per. Place on side of ribs in shallow baking dish or bot tom of broiling pan. Mix one teaspoon salt and one-half tea spoon pepper with remaining ingredients. More milk can be added if familv Drefers a Cherry Glaze. Mix onejmoist stuffing. Place stuffing on ribs; top with other side of spareribs. Bake in a 325 degree oven for two hours or until meat is tender. slightly when dropped from a spoon. Beat ope egg white until stiff but not dry. Gradually add two tablespoons sugar and beat until very stiff. Fold into gelatine - cottage cheese mixture. Fold in one-half cup heavy cream, whipped. Turn into prepared pie shell and chill until firm. Top with this: tablespoon cornstarch and one-fourth cup sugar in sauce pan. Drain one can (one pound) red sour pitted cher ries (water pack); stir one fourth cup cherry liquid into cornstarch mixture. Bring to boil, stirring constantly. Boil one-half minute; stir in one teaspoon lemon juice, one fourth teaspoon red coloring, drained cherries. Cool. Spoon carefully over pie. Aluminum Foil Solves Fish Broiling Problems The Lenten season puts fish in the menu more often for many families; reminds us to remind you that aluminum foil makes it easy for you to broil fish as easily and ' pro fessionally as. your favorite fish and shellfish restaurant. There's no problem of fish sticking to the broiling rack, or breaking when turned, or drying out and losing flavor when foil is used. No pan to clean, either. Retain Juices. Most fish suitable for broiling and that means split whole fish, steaks and fillets, both fresh and frozen, are comparatively low in fat content. Unlike T-bone steaks and chops which must be placed on a perforated rack so that melted fat drains away, fish is more delicious if its natural juice remains around it during broiling. Try placing a sheet of heavy duty aluminum foil on your broiler rack or on a shal low rimmed pan. Turn 'edges of the foil up all around to hold juices. Grease the foil lightly, where the fish will rest and arrange the fish. Add vegetables if you wish, around the fish during last few minutes of broiling. To mato halves, mushrooms, grapefruit segments are fav ored for accompanying broil ed fish. Season and Serve. Brush all with melted butter and season with salt, pepper-, lem on juice a little basil if you've some handy. Broil, turning once and repeating the melted butter and seasonings on the second side. Test with fork and when flaky and golden brown, transfer the foil with fish right to serving platter, tucking foil edges under at tractively. Lots of lemon wedges and parsley on the side. Green Beans Piquant We give piquant flavor to French cut Blue Lake green beans that are grown and canned in our Pacific North- Mushroom Marvels Marvels of the vegetable world, fresh' mushrooms are readily available, highly prized for distinctive flavor and texture. Buy one pound for four to six servings. Wash quickly. Do not peel. Leave whole or remove stems and chop fine leaving cups whole. Mushrooms cook quickly; not more than 8 to 10 min utes. Cook in a covered skil let in one-fourth cup butter or margarine. Season with salt and pepper. : Serve as hot vegetable, com bine with other freshly cooked hot vegetables such as peas, green beans or green limas. Superb as steak topper as every one knows. We like them best with Worcestershire sauce added and served on toast points as a luncheon treat. Prunes and Raisins. These bulge with minerals, vita mins and concentrated food values. Put them in school lunch boxes and have handy for pre-schoolers who really like them, too. Colorful Fruit Garnish New York W Canned peach halves make a tasty garnish, and the preparation is easy. Fill the drained halves with mint, currant or cranberry jelly. Serve with steaks, chops and roast, or to dress up the lowly hamburg er. mom Repute rane sugar fiomHaiNan! FANCY EASTERN SCALLOPS (mnjjib- DON'T COMPARE WITH JAPANESE SCALLOPS THICK SLICED CENTER CUTS HALIBUT NEW Q" EXTRA LARGE SIZE SIMPLE SIMON FruitPies EASY TO SERVE VERY GOOD TO t patkage good on S &4HkW bfibffl 9 APP,e Peach Boysenberry In Aluminum Tray For Easy Broiling NEW -TERRIFIC!! kL-Jteg n n n r I I I I H Salad Oil otrpj BEST FOODS 1 WE HAVE FRESH COLUMBIA RIVER SPRING CHINOOK SALMON!! "PRIME" STANDING RIB ROAST "CHOICE" AGED STEER BEEF TRIMMED READY FOR EASY CARVING BEFORE WEIGHING "SWIFT'S PREMIUM" . WIENERS (Cello Pkg.) "MORRELL'S YORKSHIRE SLICED BACON LBS. THICK SLICED U DROMEDARY GINGERBREAD MIX packages BETTY CROCKER'S NEW HOT CEREAL Protein Plus w PACKAGE "GOLD HILL" BRAND SLICED ELBERTA PEACH IS TUNA RICE AU Fiil GRATIN CARNATION TALL CANS EVAPORATED MILK 679c MINUTE lar9 OQtf RICE Pkg. "CHOICE" ECONOMICAL STEER BEEF n n I U I "CHOICE" SWEET AND TENDER LEG 'O (Olc LAMB u lb ' FRESH GROUND STEER BEEF S',129 "CHOICE" LAMB LAMB PATTIES GROUND LAMB ASKUS..FOR FREERECEIPTS "BONFIRE" BRAND LIGHT MEAT-CHUNK STYLE YUMA 4 TINS CHIFFON Facial Tissues TREE. TEA J 89153 200 I J J I I MEPFORP'S FINEST PRODUCE ASK YOUR FRIENDS! Large White Caii if ower . OUR OWN PURE Pork Sausage I VERY S C LDJ. II. I I I I Iff EXTRA FANCY Bananas Each M nJ J RED RIPE COACHELLA WHITE FANCY LOCAL n i i j i IS TUBE Jea- rapefrait 222 WEST MAIN NEXT TO COPCO
