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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 3, 1958)
V MAIL TRIBUNE, MeaW. Oregon, Thursday, April 3, 1958 Feeding the Family IPME-IEASTriEntl By ZOLA VINCENT Food Editor .4 's-sssr DOWNTOWN MEDFORD! ' 7 ' "lkW" 'Jr&A i y JMi. Ill II I I I 1 I I I I I I I X A 1 II ."S. H N W H NY r v a si ii iir .I.., zrr , . i tt ty. BRINGS PRAISES You'll get stacks and stacks of letters when you entertain with this Oregon supper party. Just repeat for praise. Fruit stuffed turkey, spiced peaches, magic avocado ring and an almond torte. Recipes are included in today's food columns. Whether you choose plenti ful tempting turkey and ap propriate accompaniments for Easter Sunday or for other special occasions, lucky family and friends will treasure the memory of your hospitality, want your recipes, when you serve this sumptuous supper. For our "magic moments to remember" meal, we choose the choicest of west coast foods. The roast turkey has an especially delicious prune and dried apricot stuffing. We spiced our good canned cling peaches. The salad is a beau tiful frosty green ring of avo cado and sour cream centered with shiny ripe olives or with fresh grapefruit sections. A glamorous almond torte seems a perfect ending for the mem orable menu. Fruit Stuffing for Plentiful Turkey Roast turkey, an excellent buy, will appear on many Easter menus; is ideal for en teraining at any time. Every one in our part of the country knows how to roast turkey but let's give it a new interior decorating job. We do this with cooked prunes and dried apricots. Be sure that bread for the crumbs is two or three days old. Recipe stuffs a 12 pound turkey. Slice one cup cooked prunes and one cup cooked dried apricots. We do this with scis sors. Cook 114 cups thinly sliced celery and one-half cup thinly sliced onion slowly in three-quarter cup butter for five minutes. Pour over three quarts bread crumbs: sprinkle with salt, pepper and one tea spoon poultry seasoning. Add one cup cooked sliced prunes and one cup cooked sliced dried, apricots, one third cup hot water and three- q u r r t e r teaspoon grated orange rind and mix lightly, stuff lightly. Any stuffing left over can be baked separately and tastes mighty good later with turkey giblet gravy. Spiced Peaches We spice canned peaches this quick easy way; get eight servings. Dram a No. 2V2 can cling peach halves, reserving syrup. To the syrup, add one half cup brown sugar, one- half cup cider vinegar and one tablespoon mixed pickling spice; boil 10 minutes. Add peach halves; simmer gently five minutes. Remove from heat, chill and allow fruit to sand in spiced syrup several hours or over night. Serve as garnish or meat accompaniment or a des sert with ice cream. Creamy Calavo Ring Magic California avocados which are so reasonable in price give this ring-molded salad a frosty green color, creamy tex ture, distinctive flavor. Fill finished ring with shiny ripe olives or with fresh grapefruit segments. Eight servings. Soften one envelope plain gelatine in one-third cup cold water and dissolve by setting in hot water. Cool slightly. Cut two avocados into halves, remove seeds and skin and force fruit through sieve. Stir in one tablespoon lemon juice, 14 cups buttermilk, one cup sour cream, one-half cup may- onnaise, W'z teaspoons salt, one-half teaspoon grated onion one-half teaspoon prepared (fresh and lively) horseradish and a dash of cayenne. Chill until firm. Onmold on greens. Cran-Pine Relish ' A delicious new relish com- ' bines cranberry and pineap ple. Crush a can of either jel lied or whole cranberry sauce with a fork. Drain a No. 2 can crushed pineapple and mix with grated rind of two oranges: aaa xo cranoerry sauce. Place in refrigerator an hour or more to ripen. Makes about three cups of relish; enough for turkey both hot and cold. Almond Torte Is Dessert to Remember A torte is a rich cake or meringue dessert that is es pecially delectable; made for very special occasions. ,We make this one with unblanch ed roasted almonds which are easily slivered when hot and freshly roasted. Remove al monds from oven a few at a time, cut these, then remove others, to avoid cooling too much. If available, use pans with removable bottoms. Otherwise ' line pan bottoms with circle! of greased waxed paper. Re cipe make 12 servings. To Make Torle Cream one-half pound but- teer or- margarine; and add I one cup sifted powdered sugar I gradually, creaming thorough ly. Blend in three egg yolks beaten until light and one tea-1 spoon grated lemon rind. Sift ! one cup sifted flour, one tea-1 spoon baking powder together and add alternately with three tablespoons milk to creamed ! mixture. Beat thoroughly. Spread evenly in two greas ed eight-inch layer cake pans. Beat four egg white until stiff gradually beat in one cup sug ar. Spread meringue over cake j batter, sprinkle with two -1 thirds cup slivered roasted un- blanched almonds and bake in a slow oven, 300 degrees, 45 minutes. Remove from pans, spread one layer with filling and top with second layer. Decorate i Torte with maraschino cher ries if desired. To Make Filling Scald one cup milk. Blend lJ2 tablespoons cornstarch, three tablespoons sugar, few grains of salt; add to milk and cook, stirring constantly over very low heat until thickened. Add one egg yolk beaten lightly and cook two or three minutes longer, stirring con stantly. Remove from heat. Add " one-teaspoon pure van illa extract. Cool thoroughly before spreading on Torte. Rancho Salad We repeat this tremendous ly popular salad dressing which is often served on wedg es of crisp Iceberg lettuce. For each four servings, finely i cut tops and all of two green onions into one cup sour cream. Add 2 tablespoons may onnaise, two or three table spoons fresh lemon juice, one half cup Roquefort or Blue cheese and season to taste. Al-1 low to "ripen" for several! hours. Favorite Glazes For Easter Ham If your having the tradition baked ham for Easter, per- naps you 11 want to review these baking tactics. A half ham cut from the butt portion is a good family size insuring 1 some very good second day eating also. A cook - before - eating style ham will require 22 min ute per pound in a 325 degree oven, baked fat side up on a j rack in an open pan. If a roast meat thermometer is used, bake until thermometer regis ters an internal temperature of 150 degrees. A fully cooked ham requires baking the half ham 14 minutes per pound or until meat thermometer regis ters 130 degrees. Upon removing the whole or half ham from the oven, score the fat surface into uni form diamond cuts and top w'th a favorite glaze. The in tersections of the diamonds may be clove studded, if de sired. To glaze, return ham to a hot oven, 400 degrees, for 15 minutes or until surface is a golden brown. Glaze with one cup brown sugar combined with two tablespoons flour with one cup brown sugar combined with one tablespoon dry mustard, with one cup honey or with one-half cup orange marmalade. Daily's U-Drive Medford Airport j See what a hatful of petals does for your new chem?.se 1 398 jtry Li Here are two petal-pretty new hats. Both are pastel clusters with one pretty rose to wear straight , on or tilted madly. They're sweet and very smart. The perfect compliment for this season's straight lines! See Penney's collection in modified sailors, cloches, or chignon shapes. Such fashion for this little price. SHOP PENNEY'S... youH five better, you'll save! 7 v? Ready to go CHEMISE OR FORM FIT TRY FAMOUS "LOMA" DRESSES See this amazing collection of famous "Loma" Dresses Choose from Cot ton Knits, Pima Cottons and Cupionis, velverayed Nylons, end Glazed Cot ton Prints in your favorite style! 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Penney's 3 Piece TRIO SUITS THE SUIT The Extra SLACKS $35 $io ALL WOOL FLANNELS SILK AND WOOL TWEEDS! Wear Them 3 Ways 1. For 2. For Leisure ' 3. For Play Holidays wear the sport Team up the or business coat with the slacks with a . . wear the smart slacks. sport shirt, suit sweater or jacket A custom shop couldn't add a thing to this "look" . . deep, restraining all wool stripings and charcoal tones, tailored in our natural shoulder 3-button model . . with "hook" vent, raised welt seams, plain front buckle-back pants .... everything . . . even a rich foulard lin ing, if you wish. Impossible at $35 for almost anyone else, yes . . but not for Penney's! Reg. 36-44; long 38-44. - ; j Sit i -Wm i li-h -1 fit, 3 98 Sizes 32 fo 44. Path to tall ' 998 CJ Half Slip II 00 ' 1 $11 00 II pr 9.95
