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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 20, 1958)
6y ' J 7 X T4rcok'ticrjor 1 cup cooked rice usrWcSp'rice to 2 cups boiling water and 1 teaspoon salt. Boil rap idly, uncovered, 15 to 20 min., or until a kernel is entirely soft when pressed between the fingers. Drain; rinse with hot water. To love minutes In rice cookery me pack aged pre-cooked rice, following direction on package for amount and time. Scrum pllouH Chicken on ilice 45 min. 1 fryer-broiler chicken, 2 to 3 lbs., ready-to-cook weight Vj cup cornstarch 1 teaspoon salt 2 teaspoons paprika 4 cup cooking oil 1 No. 2 can pineapple chunks, . drained (reserve sirup) 1 cup sliced celery 1 medium-slie green pepper (cleaned and white membrane removed) cut in thin strips 2 tablespoons brown sugar 2'i tablespoons soy sauce 3 cups hot cooked rice la cup coarsely chopped walnuts Vj wp dark, seedless raisins 1. Coat chicken pieces with a mixture of the cornstarch, salt, and paprika. Reserve 1 tablespoon of the cornstarch mixture. 2. Heat the cooking oil in a large heavy skillet over medium heat. Place chicken, skin-side down, in skillet. Turn pieces as necessary. When lightly browned (10 to 15 min.), reduce heat, cover tightly, and cook 10 to 20 min., or until almost fork-tender. 3. Add pineapple, celery, and green pep per, slipping them under the chicken. Cover and cook 5 min. 4. Mix together the reserved 1 table , spoon of cornstarch mixture, Vi cup re served pineapple sirup, the brown sugar, and soy sauce. Pour over chicken. Cover; continue cooking 10 min. 5. Lightly toss the hot cooked rice with the walnuts and raisins. Serve with the chicken. 4 servings Spicy Rice Pudding eooe see 2 cups milk 1 cup cooked rice cup sugar 1 tablespoon flour teaspoon salt yA to Vi teaspoon ground mace 3 egg yolks, slightly beaten V UP golden raisins 2 tablespoons butter Yi teaspoon vanilla extract 1. Scald lMs cups of the milk in the top of a double boiler over simmering water (just until a thin film appears) . 2. Mix together in a bowl the sugar, flour, salt, and mace. Add the remaining cup milk gradually, blending in. 3. Add the scalded milk gradually, stir ring constantly. Pour mixture into double-boiler top and set over direct heat. Stirring gently and constantly, bring rap idly to boiling and cook 2 min. 4. Set over simmering water. Cover and m V' vJ . 1 IS i n J. V The woiffis mcfet fcqpular sine food... 28 MIN. cook 5 to 7 min., stirring occasionally. 5. Vigorously stir about 3 tablespoons of the hot' mixture into the egg yolks; im mediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min., stirring slowly and constantly to keep mixture cooking evenly. 6. Remove from heat Fluff rice with a fork and stir into hot mixture. Stir in the raisins, butter, and vanilla extract. Cover and set pudding aside to cool slightly, stirring occasionally. Serve in sherbet glasses. 6 servings Chocolate Rice Pudding Follow recipe for Spicy Rice Pudding. Add 2 sq. (2 oz.) unsweetened chocolate to milk. Set over simmering water and heat until milk is scalded and chocolate is melted. Substitute for the mace, Vs teaspoon ground cinnamon and tea spoon ground cloves. Omit raisins. HOT DOG RECIPE CONTEST Your original HOT DOG recipe may win $100 cash I The versatile all American HOT DOG has been popular so long thai we may overlook 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 ex ample. Perhaps you've cleverly combined sliced HOT DOGS with a pan cake 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 bett-of-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. Ham 'it Egg Rice Scramble 1 'i cups hot cooked rice 1 tablespoon butter 1 'A cups ground cooked ham cup (about 1 large) chopped onion 2 tablespoons butter 3 eggs, slightly beaten 1. Lightly toss together 1 tablespoon but ter and rice. Set aside to keep warm. 2. Heat 2 tablespoons butter in a large skillet over low heat. Add onion and cook 19 MIN. until onion is transparent, occasionally moving and turning with a spoon. 3. Add ham and cook until ham is thor oughly heated, occasionally moving and turning mixture with a spoon. Remove from heat. 4. Add slightly beaten eggs all at one time and blend well. Return skillet to heat. As soon as eggs are cooked (1 to 2 min.) , remove mixture from heat Add the cooked rice, blending in thoroughly. Serve immediately. 4 to 6 servings 14 Family Weekly, Apnl 20. 19SS (Continued on page 19)
