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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 17, 1958)
r It's time to enjoy these... Spicy Tomato Bouillon CONVIHIINCI fOOD MCIM TO PREPARE: 30 MIN. 1 1-lb. can tomato juice '4 cup chopped onion 1 tabloi poon pickling spies 1 lO'j- to 1 1 -ox. can condensed consomme Vi cup chiliad whipping cream teaspoon curry powder 1. Set a bowl and rotary beater in refrig erator to chill. 2. Put tomato juice, onion, and pickling spice into a 1-qt. saucepan. Simmer, Uncovered, 20 min. Strain. 3. Combine tomato mixture with the con somme. Stir and heat thoroughly. 4. Using the chilled bowl and beater, beat whipping cream until soft peaks are formed when beater is slowly lifted up right. Beat in the curry powder with final few strokes. 5. To serve, pour tomato-consomme mixture into bowls and top with curry whipped cream. Serve immediately. About 6 servings Wilted Endive Salad This salad is especially good with slices of hot tongue or pork shoulder butt. TO PREPARE: 25 MIN. 2 hard-cooked eggs, diced 'A bunch (obout 'l lb.) curly endive ' cup (about 1 medium-size) chopped onion Instant mashed potatoes (1 cup cooked) 4 slices bacon, diced and panbroiled (reserve bacon drippings) Vi cup cider vinegar Vi cup water 2 to 3 teaspoons sugar Vi teaspoon salt 1. Tear curly endive into pieces and put into a salad bowl. Add the diced eggs and onion; toss lightly together. Set in refrigerator to chill. 2. Meanwhile, following package direc tions, prepare enough instant mashed potatoes to yield 1 cup cooked. 3. Add to bacon and bacon drippings in skillet: the mashed potatoes, vinegar, wa ter, sugar, and salt. Heat until mixture bubbles, stirring constantly. Pour dress ing over the salad mixture and toss light ly to mix thoroughly. Serve immediately. About 6 servings Frosty Ginger Piek-Up CONVIHIINCI TO PREPARE: 5 SUN. 1 at. chilled ginger ale 1 pt. commercial sherbet (orange, lemon, or lime) Pour ginger ale into four tall, chilled I rooo MCIM Letnon-Glnger Pick-Up Follow recipe for Frosty Ginger Pick-Up. Substitute Creamy Lemon Sherbet (on this page) for the commercially packaged sherbet. If desired, garnish with a mint glasses. Spoon in the sherbet 4 servings sprig or maraschino cherry. Creamy Ltemon Sherbet TO PREPARE: 10 MIN. TO FREEZE: 3 HRS. 1 y4 cups sugar 2 teaspoons grated lemon peel (grated through colored part only; white If bitter) ' cup lemon juice Vi teaspoon salt 2 cups cream Few drops yellow food coloring 1. Set refrigerator control at coldest operating temperature. Set a bowl and rotary beater in refrigerator to chill 2. In a large bowl, blend together in or der the sugar, lemon peel, lemon juice, salt, cream, and food coloring. Stir until sugar is dissolved. Pour into refrigerator tray and set in freezing compartment of refrigerator. Freeze until mushy. 3. Turn mixture into the chilled bowl and beat with the chilled beater until smooth. Immediately return mixture to refrigera tor tray. Set in freezing compartment; freeze until firm. About 1 pts. sherbet ' " lJ Hot Baked Bean Sandwich rooo mcim TO PREPARE: 15 MIN. 12 slices bacon, panbroiled and Immediately twirled around tines of a fork to form a curl 1 1-lb. can baked beans In tomato sauce 14 cup finely chopped onion 2 tablespoons sweet pickle relish, drained 1 tablespoon light brown sugar Vi teaspoon dry mustard Vs teaspoon salt 8 drops Tabasco 4 slices Boston brown bread, about 14 In. thick Softened butter or margarine 1. Mix together in a saucepan the beans, onion, pickle relish, brown sugar, dry mustard, salt, and Tabasco. Heat thor oughly over medium heat 2. Lightfy butter each slice of brown bread; cut into halves. Arrange three half-slices of bread on each plate to form an open triangle at the center. Spoon hot baked beans into triangle (see photo). Place a bacon curl on each half-slice of bread. Garnish with parsley sprigs. 4 sandwiches ' .tllH""""' lllB 1 I' O.'..' f. Triple-Oeek i-u PREPARE: 25 Mm. 2 hard-cooked eggs, sliced V4 cup butter or margarine V teaspoon lemon or lime juice I ', teaspoons prepared mustard V4 lb. cooked ham slice, about V. In thick ' 6 slices white bread 4 slices rye bread 2 tomatoes, rinsed (peeled If desired), and thinly sliced 4 pimiento strips 4 Pickle slices l;rT A? r mararine ""til soft ened. Gradually cream in lemon or lime SiM4fafIt juice. Blend mustard into the creamed mixture, aet asiae. 2. Cut ham slice into four 2-in. rounds- 3. Cut four slices of the white bread into 3-in. rounds, and the remaining two slices into four 2-in. rounds. 4. Cut rye bread into ZVt-in. rounds- 5. Flatten all rounds slightly with roUmg pin. Spread one side of each round 01 bread with mustard butter. On eacn 3-in. bread round arrange tomato sbces, a rye-bread round, egg slices, a z bread round, and a ham round. Top iw pimiento and a pickle slice. (See pno-J 4 sandwich 10 family Weekly, August 17, 19SS
