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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 13, 1958)
hot mm; i:ciii: contest Your original HOT DOG recipe may win $100 cash I The versatile all-American HOT DOG hat been popular so long that we may over look its modern appeal as a time- and trouble saving "convenience food." Our new HOT DOG RECIPE CONTEST is open to all Family Weekly readers and is not limited to a single kind of dish. Your entries may feature HOT DOGS in appetizers, soups, salads, sandwiches, or casseroles, for example. Perhaps you've cleverly combined sliced HOT DOGS with a pancake mix, or with some of the favorite "convenience foods." Entries must be mailed on or before May 3, 1958 to FAMILY WEEKLY RECIPES, 153 N. Michigan Ave.. Chicago 1, III. FIRST PRIZE of $100.00 will be awarded for the besl ot-all recipe, to be published in the July 6th issue of Family Weekly in the first week of NATIONAL HOT DOG MONTH. In addition, $10.00 will be awarded for each HOT DOG RECIPE we select for publication. All entries become the property of Family Weekly, and the decision of the Contest judges is final. Lamb Breast with Carrot Stuffing 3 lb. lamb breast (have meat dealer cut a pocket and crack bone) 2'j cup eft Vi-in. bread cubes 3 tablespoons melted butter cup finely shredded carrots (about 3 medium-size) Vi tuP finely chopped onion 1 tablespoon finely chopped parsley 1 egg, beaten Vj teaspoon salt teaspoon crushed marjoram 2 tablespoons hot beef bouillon 1. Set out shallow roasting pan and rack. 2. With dull edge of knife, lightly scrape meat surfaces of lamb breast. 3. Mix together lightly the bread cubes, butter, carrots, onion, parsley, egg, salt, and marjoram. Add bouillon and mix lightly. Spoon stuffing into pocket of lamb .breast (do not pack). Place meat, rib side down, on rack in pan. 4. Roast uncovered at 300F about 2 hrs., or until meat is tender. About 4 servings Tarragon Salad Dressing This is especially good with a tossed green salad of equal amounts of such, chilled crisp greens as head lettuce, spinach, escarole, and endive. cup sugar y4 cup light corn sirup cup tarragon vinegar 1 Vj teaspoons celery seed 1 teaspoon dry mustard 1 teaipoon salt Few grains white pepper Vi teaspoon grated onion cup salad oil 1. Put into a small bowl the sugar, corn sirup, vinegar, celery seed, mustard, salt, pepper, and onion. Beat with rotary beater until thoroughly mixed. 2. Add salad oil very gradually, beating constantly. Continue beating until mix ture is of desired consistency. Chill thor oughly in a tightly covered container. Shake well before using. About 1 cups dressing Asparagus with Creamy Chive Sauce 1 Vi lbs. asparagus 'j cup thick sour cream 3 tablespoons mayonnaise y4 teaspoon salt 1 12 teaspoons lemon juice 1 tablespoon chopped chives V4 teaspoon dry mustard 1. Break off and discard lower part of asparagus stalks (as far down as they , will snap easily) . Wash stalks thoroughly. If necessary, remove scales to dislodge any sand. Tie stalks together in bundles and stand them upright in a saucepan in at least 2 in. of boiling salted water. Cook, loosely covered, 10 to 15 min., or until asparagus are just tender. (Or cook con tents of two 10-oz. pkgs. frozen asparagus according to directions on package.) 2. Just before asparagus are tender, mix remaining ingredients together in a saucepan over low heat until warm (do not boil). 3. When asparagus are tender, drain, re move and discard cord, and transfer to a warm serving dish. Pour the sour-cream mixture over the asparagus and serve at once. If desired, sprinkle with paprika or chopped hard-cooked egg yolk. 6 servings Festive Salad 1 No. 2 Va can fruit cocktail, drained (reserve sirup) 1 pkg. lime-flavored gelatin 1 cup chilled whipping cream ' 3 ox. (1 pkg.) cream cheese, softened 1. Set a bowl and rotary beater in re frigerator to chill. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader . Mrs. Regis McMahon, Canton, Ohio cocktail, and gently fold together. Turn into the prepared mold and chill in re frigerator until firm. 7. To unmold, run tip of knife carefully 2. Heat 1 V& cups of the reserved sirup until very hot. Empty gelatin into a bowl. Pour hot sirup over gelatin and stir until it is completely dissolved. 3. Cool; chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occa sionally; if chilled, over ice and water, stir frequently. 4. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); set aside to drain. 5. Using the chilled bowl and beater, beat cream until of medium consistency (piles softly). Add cream cheese, a small amount at a time, and beat after each addition. 6. Spread the whipped-cream mixture over the gelatin, add the drained fruit around edge of mold. Invert onto a cluliea 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.) 8 to 10 serving! 20 Family Weekly, April 13, 195
