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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 27, 1958)
MELANIE DE MO FT, Director, Culinary Aril Inititut. Avocado-Cottage Cheese Dip TO PREPARE: 12 MIN. 1 large ripe avocado Vi cup cottage cheese with chives 1 teatpoon grated onion 4 teaspoon salt Vs teaspoon white pepper '4 teaspoon seasoned salt 1. Rinse avocado, cut into halves length wise,' and remove pit. Scoop out meat and put into a bowL Add the cottage cheese and mash with a pastry blender or fork. 2. Add parsley, onion, salt, pepper, and seasoned salt; blend thoroughly. Serve as a dip with crisp crackers or potato chips. About 1 cup dtp Note: Dip may tend to darken in color if left standing for a long period. Pear-Avocado Salad Line chilled plates with crisp salad greens. Arrange chilled pear halves, cut side up, on greens. Spoon Avocado-Cottage Cheese Dip over pears. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. Wilder Patterson, Meridianville, Ala. Springtime Potatoes COMVINIINCI FOOD MCIFI TO PREPARE AND COOK: 15 MIN. 1 1-lb. can potatoes Vi cup chopped cucumber, pared 2 tablespoons chopped green pepper 2 tablespoons sliced radishes 1 Vi tablesoons chopped green onion 1 teaspoon salt A $10 PRIZE-WINNINS RECIPE from a Family Weekly reader Mrs. Sherman Dickinson, Santa Rosa, Calif. Flavorful Green Beans Few grains black pepper Vj cup thick sour cream 1. Heat potatoes thoroughly; drain. 2. Mix remaining ingredients together in a saucepan. Heat over low heat, stirring frequently (do not boil). 3. Pour sour-cream mixture over hot potatoes; toss lightly to coat evenly. Serve immediately. About 4 servings A $10 PRIZE-WINNINS RECIPE from a Family Weekly reader Mrs. Melvin Wiese, Emerson, Neb. Butterscotch Cookies COMVINIINCI FOOD IICIM l 1 1 r 4 TO PREPARE: 13 MIN. 2 tablespoons butter or margarine 2 tablespoons minced celery Vi cup Instant minced onion V cup minced parsley 'A clove garlic (thin, papery outer skin removed), crushed In a garlic press or minced Vi teaspoon salt Vi teaspoon rosemary Vi teaspoon sweet basil 1 10-ox. pkg. frozen French-style green beans Heat butter in a saucepan. Add celery and cook until just tender, occasionally moving and turning with a spoon. 2. Blend in the onion, parsley, garlic, salt, rosemary, and basil. Simmer 10 min. 3- Meanwhile, cook green beans accord ing to directions on package. Drain. 4. Add parsley mixture to green beans and toss lightly to mix thoroughly. Serve immediately. About 4 servings FOOD MCIM IrilllINO j TO PREPARE: 10 MIN. TO BAKE: 10 MIN. Vi cup butter Vi teaspoon vanilla extract 1 egg, well beaten (until thick and plied softly) 1 pkg. butterscotch cake mix Vi P (about lit) coarsely chopped walnuts Va cup coarsely chopped dark seedless raisins 1. Cream together the butter and vanilla extract until butter is softened. 2. Add beaten egg in thirds, beating thoroughly after each addition. 3. Blend in the cake mix. Mix in the nuts and raisins. Beat until mixture is thor oughly blended. 4. Shape dough into balls of about 1-in. diameter. Place on ungreased cookie sheets about 2 in. apart. Using the back of a fork, flatten cookies. 3. Bake at 375F about 10 min. Remove cookies to cooling racks with a spatula. About 5Vi dox. cookies III nxiv;,, -i T"i - ' r mi m an.ll umm mom mm ,MJl f t 'it U- f Family Weekly, July 27, 19SS 11
