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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 23, 1958)
'It-- It , - "'I '- ' I WWW'WWW'Tl FT"'1'?! cook! I :. i " V , ' - , ' fGr SS -J!: JS v-.v, .., JftN . Mount Shasta Cookiett Linda Yungling age 15 Sacramento, Calif. See story on page 20. 1 cup (about 4 oi.) walnut, chopped 1 Va P rifted flour teaspoon salt Vi tuP shortening 1 teaspoon vanilla extract Vi cup sugar 'i cup firmly packed brown sugar ' 98 ylk 3 tablespoons milk 1 cup (about 4 ox.) moist coconut 1 egg white Vi cup sugar 1. Sift together the flour and salt. Set aside. 2. Cream together the shortening and vanilla extract until shortening is soft ened. Add the Vz cup sugar and the brown sugar gradually, . creaming until fluffy after each addition. Barbara enjoys cooking and sewing and occa sionally cooks for the family. She is a former member of the Brownies and Girl Scouts. Church activities, including the choir and youth fellow ship, are among Barbara's major interests. larbora Pools ggt II Foyettuvillt, N. C. Cola Salad 1 cup (about 4 ox.) pecans, coarsely chopped 1 cup maraschino cherries, drained and cut Into eighths 2 pkgs. raspberry-flavored gelatin 2 cups very hot water I cups cola beverage v 1. Empty the raspberry-flavored gelatin into a bowl. Add the very hot water and 12 Tamil y Weekly, February 23, 2955 3. Add the egg yolk and beat well. Add milk and beat thoroughly. 4. Mixing until well blended after each addition, add dry ingredients in fourths. Stir in the nuts. 5. Beat the egg white until frothy. Add Vz cup sugar gradually, beating well after each addition. Continue beating until stiff peaks are formed and egg whites do not slide when bowl is partially inverted. Carefully blend in the coconut. 6. Drop dough by rounded teaspoonfuls about 2 in. apart onto ungreased cookie sheets. Slightly flatten dough; top with a teaspoon of the coconut meringue, shap ing meringue into peaks. 7. Bake at 375F 10 to 12 min., or until meringue is lightly browned. With spat ula remove cookies to cooling racks. About 4Vz doz. cookies stir until gelatin is completely dissolved. Stir in the cola beverage. 2. Chill in refrigerator or in pan of ice and water until gelatin mixture is slightly thicker than consistency of thick, un beaten egg white. If chilled in refriger ator, stir occasionally; if chilled over ice and water, stir frequently. 3. Lightly oil a lV-qt. mold with salad or cooking oil (not olive oil) ; drain. 4. When gelatin mixture is of desired consistency, mix in the pecans and cher ries. Turn into the prepared mold and chill in refrigerator until firm. 5. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If nec essary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) 6 to 8 servings Vjrii Y r.j lurvinj ksr prlze-whintng i.'. nl r.: Ja CetVa in Mortal cca r T." y Arts Institute 3v.Uion of t , ' V J her ho:;j;y in Ch- tx t crt kw; jnw fc-s r raft, 3 " J r - -y Vtekht MMW.M.W..i,ilfliUiii1iiiliiiJnni.l.i.7.iiali MELANIE DE fOfT. Director, Judy is a fine musician who plays the flute, pi ano, and harp. She is especially fond of horses and dogs. The Girl Scouts claim Judy as an active scout, first class. She en joys activities such as sports, camping, and cooking over an open fire. Judy Whits age 13 Dubuque, la. Hi-Fi Browniett 1 cup (about 4 ox.) 'pecans, chopped Vi cup butter or margarine 3 sq. (3 ox.) unsweetened chocolate 1 14 cups sifted flour Vj teaspoon baking powder Vj teaspoon salt 2 eggs 1 cup sugar 1 teaspoon vanilla extract 5 ox. marshmallows, cut in small pieces Vi cup semisweet chocolate pieces 2 tablespoons butter or margarine 2 cups sifted confectioners' sugar Vt teaspoon salt 'A teaspoon vanilla extract 3 tablespoons double-strength coffee beverage Vi cup moist coconut ? - Mount Shasta Cookies, created by 15-year old Linda Yungling and entered in Family Weekly's 1957 "Holiday-in-Chicago" Recipe Contest for Teen-Age Readers, won first prize. As in all such contests, there were many outstanding entries, and here are other recipes that ranked high in the final contest judging. 1 V ,iT .1 Culinary Art. InitiM 1. Grease bottom only of 11x7x1 Vfe-in. baking pan. Set aside. 2. Melt together in top of double boiler . over simmering water cup butter and the unsweetened chocolate. Set aside to cool. 3. Sift together the flour, baking powder, and salt. Set aside. 4. Beat together the eggs, sugar, and 1 teaspoon vanilla extract until thick and piled softly. Add cooled chocolate mix ture gradually, beating until well blended after each addition. 5. Mixing until blended after each addi tion, add dry ingredients in thirds to chocolate mixture. Stir in the nuts. Turn mixture into the pan and spread evenly into corners. 6. Bake at 325F about 25 min., or until a wooden pick or cake tester comes out clean when inserted in center. Remove pan to cooling rack. Immediately arrange marshmallow pieces over hot brownies. 7. Melt together over hot water the semi sweet chocolate pieces and 2 tablespoons butter. Add confectioners' sugar gradu ally, beating well after each addition. Mix in the salt and vanilla extract. Add the coffee beverage gradually, beating con stantly. Beat until mixture loses its gloss (about 2 min.) . Stir in the coconut. 8. Spread the chocolate mixture evenly over top of brownies. Cut into lx2-in. bars. About 3 doz. brownies Margery created her de licious snack recipe from left-over pie dough and gave it the Dutch name, "Schnetxie". For four years Margery was active in 4-H Club work. A re cent hobby is collecting United States stamps. She likes to try new recipes. Margery Hart age IS Imperial, Tex. Schnetziv 2 cups sifted flour V4 teaspoon baking powder y4 teaspoon salt cup lard Vi CUP butter 5 to 6 tablespoons Icy cold water 1 cup sugar 1. Sift together into a bowl the flour, baking powder, and salt. Cut in lard and butter with a pastry blender or two knives until pieces are size of small peas. Sprinkle water over mixture, a teaspoon at a time. Mix lightly with a fork after each addition. Add only enough water to hold pastry together. Work quickly; do not overhandle. Shape into a ball and set in refrigerator to chill thoroughly. 2. Flatten chilled pastry on a lightly floured surface. Roll from center to edge into a rectangle 15x18 in. and about Va in. thick. Sprinkle surface of pastry evenly with the sugar. 3. Cut pastry into 2-in. strips. Fold each strip in half lengthwise, making a 1-in. wide strip. Cut each strip diagonally into 3-in. pieces. Arrange on a baking sheet. 4. Bake at 400F 10 to 15 min., or' until light golden brown. Cool on cooling racks. About 40 snacks Lavonne has been active in 4-H Club work for eight years. Music and sports are of special in terest to her, but she is hoping to major in home economics in college. Her family is fortunate in having her prepare many of their meals. Lavonne Hodges age 17 Asotin, Wash. Tven-Age Mtvlight 6 slices bread, crusts removed 3 tablespoons butter, softened Vi lb. ground beef Va cup chopped onion 2 tablespoons chopped celery 1 tablespoon prepared mustard 1 cup (about 4 ox.) shredded process American cheese 2 c99s, slightly beaten 1 cup milk ' Spread both sides of bread slices with butter. Cut diagonally into halves. Ar range on bottom of 13x9x2-in. baking dish. Toast in 350F oven 15 min. 2. Put ground beef, onion, celery, and mustard into a skillet. Cook over medium heat until lightly browned, breaking meat into pieces with a fork or spoon, 3. Spread meat mixture over bread slices. Sprinkle evenly with the cheese. ' 4. Beat together the eggs and milk. Pour over mixture in baking dish. 5. Bake at 350F 35 min. Serve immedi ately. g servingS lynn is a young man with an ambition to become a great chef. Although he thoroughly enjoys his work, in the Boys Club and is especially inter ested in shop work, much of his leisure time is de voted to cooking. He helps with the Boys Club banquets and assists his Lynn Hartwigsen age 13 Costa Mesa, Calif. mother who is a cateress. Little League is a favorite Playing ball with the summer pastime. Green illee Lynn says that he sometimes adds shrimp or crab meat to the rice mixture, or serves a shrimp or crab meat sauce with the rice, as given here. 3 cups hot cooked rice 'a cup finely chopped parsley x Vi cup finely chopped green onion Vj cup finely chopped spinach 1 Vt 'ps milk V2 cup (about 2 ox.) grated sharp Cheddar cheese V4 cup butter '2 eggs, well beaten (until thick and piled softly) 3 tablespoons butter 3 tablespoons flour teaspoon salt Few grains white pepper 1 Vi cups milk 1 tablespoon soy sauce 1 cup shrimp or crab meat t. Butter a 1-qt. casserole. Set aside. 2. Scald IVi cups milk in top of double boiler over simmering water (just until a thin film appears). 3. Mix cheese and V4 cup butter into the hot cooked rice. Mix in the parsley, green onion, and spinach. Add beaten eggs and scalded milk to rice mixture; mix lightly. Turn into the casserole. 4. Bake at 250 F 45 min., or until set. 5. Melt 3 tablespoons butter in a sauce pan over low heat. Blend in flour, salt, and pepper. Heat until mixture bubbles, stirring constantly. 6. Remove from heat. Add milk gradually, stirring constantly. Return to heat. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. Mix in the soy sauce and shrimp or crab meat. Serve immediately over the rice. 4 to 6 servings Family Weekly, February 23, 195S 13 k,r V B , 1 y If , Iz-sJ This is the Instant that's delicious for drinking! Carnation Magic Crystals' burst into fresh flavor nonfat milk instantly! The one "Magic Crystals" Instant. Naturally refreshing, delicious. The modern way to all the natural protein, B-vitamins and calcium of freshest whole milk. Perfect for cooking, too - no special recipes needed. Even whips! For drinking, cooking, baking, whipping, save money all 4 ways with v ftj.,-'-- INSTANT NONFAT Carnation Instant. Available in 3-Qt., 8-Qt. and new 14-Qt. sizes. MIXES INSTANTtYl Only Carnation Magic Crystals mix instantly and completely in ice cold water, with just a light stir. No lumps, no left-over paste in the bottom of the glass! CHOCOLATE-FLAVOR Instant nonfat dry milk, too! New Carnation Instant Chocolate Drink! Mixes instantly with ice cold water for chilled, refreshing treats. Or with hot water for rich, wholesome cocoa -with no "boil overs," no "skin," nothing to wash but the cup! Save up to- y3 over milk and flavoring! Costs only about 5 a glass. -! ....'I pi''"-
