Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 13, 1958)
II ' li ' MELANIE OE .OFT, Director Cylinsry Art Inttirut A $10 PRIZE-WINNING RECIPE from, a FAMILY WEEKLY reader Mrs. Leo W. Cox, Springfield, III. Watermelon Wagon Cut off, lengthwise, the top quarter of a watermelon. Scoop out pink meat in large pieces or use a ball-shaped cutter. Place melon in refrigerator to chill. Remove crown (spiny top) from fresh pineapple and cut crown into halves lengthwise. Form the wagon wheels with thick pineapple slices (two or four, de pending upon size of melon). Secure pineapple slices to sides of melon with colored plastic picks having one deco rative end. An ice pick is helpful in puncturing melon for inserting picks. Secure spiny tops to one end of melon (one on each side) for the wagon han dles. Garnish outside rim with fresh mint, water cress, alternating half-slices of lime and orange sections, frosted grapes, or as desired, depending upon mixture to be served. Watermelon Wagon Specialties Wagon may be filled with harmonious salad mixtures. Combine watermelon chunks, cubed pears, cubed cucumber, and chunks of escarole tossed together with a slightly sweet French dressing having a lemon juice base. Or fill melon wagon with assorted fresh fruits. Wagon may be used as a punch bowl. Chicken and Ham Salad TO PREPARE: 15 MIN. TO CHILL: 1 HR. Creamy mustard Dressing 3 cup cooked chicken cubes 1 V cups cooked ham cubes V) cup diced celery '4 cup toasted blanched almonds, coarsely chopped 1. Prepare Creamy Mustard Dressing. Chill in refrigerator until ready to use. 2. Put into a bowl the chicken, ham, and celery. Toss lightly; chill (about 1 hr). 3. Before serving, lightly toss almonds with chicken-ham mixture. Add about ltyt cups chilled dressing; toss gently to coat evenly. About 8 servings Flavor Cube Make flavorful and colorful cubes for lemonades, punches, and other cool drinks for Summer by freezing recon stituted soft-drink powders in ice-cub trays. Bbnd complementary flavors and Fresh Raspberry Mousse TO PREPARE: 25 MIN. 1 pt. fresh rip raspberries 7i cup cold water 1 tablespoon ( 1 env. ) un flavored gelatin 1 cup sifted confectioners' sugar 1 cup chilled whipping cream cup sifted confectioners' sugar ' 14 teaspoon vanilla extract 1. Set refrigerator control at coldest op erating temperature. Chill a bowl and rotary beater in refrigerator. Set out a 1-qt. mold. 2. Sort, rinse, and drain raspberries. Put through a sieve or food mill. 3. Pour cold water into a bowL Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 4. Dissolve gelatin completely by placing bowl over very hot water. Stir the dis solved gelatin and blend into the rasp berries with the 1 cup sifted confection ers' sugar. 3. Rinse the mold with cold ' water and set aside to drain. 6. Using the chilled bowl and beater, beat whipping cream until of medium consistency (piles softly). Beat the Vt cup confectioners' sugar and vanilla ex tract into whipped cream with final few strokes until blended. 7. Stir raspberry mixture and gently fold into whipped cream until thoroughly blended. Spoon into mold. Set in freezing compartment of refrigerator until firm. Unmold onto chilled serving plate and garnish with additional raspberries. About 8 servings Pink Cloud Punch TO PREPARE: 10 MIN. 1 cup unsweetened pineapple ulce, chilled 14 cup lemon uice 4 teaspoons grenadine sirup 2 egg whites 2 tablespoons sugar 1 qt. chilled ginger ale 1. Blend together the pineapple juice, lemon juice, and grenadine. 2. Beat egg whites until frothy. Add sugar gradually, beating well after each addition. Continue beating until stiff prakt are formed and egg whites do not slid when bjwl is partially inverted. Add jtsice mixture gradually to beten ej?n hiie, beating constantly. Add the ginger a I ft; stir gently to mi. Pouovcr ice fe'ftcjs, in punch bol. About 2 qOy J fsjw- . rip; ' jff ''' " imperial Punch TO PREPARE: 15 MIN. 1 Vi cups orange juice cup unsweetened pineapple Juice cup lemon (uice V4 cup lime juice V4 cup grenadine sirup Vi cup sugar 3 cups chilled ginger ale 1 cup chilled sparkling water 1. Blend together the fruit juices, gren adine, and sugar; stir until sugar is com pletely dissolved. Chill thoroughly, t. When ready to serve, pour fruit-juice mixture into a punch bowl. Add the ginger ale and sparkling water; stir to blend. A decorative ice block may be floated in the punch bowl. About 2 qts. punch rfSCreamg VV Mustard Dressing TO PREPARE: 5 MIN. TO CHILL: 1 HR. V4 cup mayonnaise ' cup prepared mustard 14 to 'A cup sugar Vi teaspoon black pepper V cup chilled whipping cream 1. Set a bowl and rotary beater in re frigerator to chill. 2. Blend together the mayonnaise, mus tard, sugar, and pepper. 3. Using chilled bowl and beater, beat whipping cream until cream stands in peaks when beater is slowly lifted up right. Fold the whipped cream into the mustard mixture. Chill in refrigerator about 1 hr., or until ready to use. About 1 cups dressing This symbol represents a CCSVttlsMCt tCK rrii This symbol represents a GOOD FOR FRKZING recipe tB vfttglwrry ?it)i lemonade. o 14 Family Weekly. July 13, 195S O
