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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 21, 1958)
s. "MAIL TRIBUNI, M.dfori, Oron, TlninJjy, Auguit 21, 193S I. i-.i-illln , ill ii i, fc llf . t fatj NEW TANG. ZEST Salad makers alert to possibilities for new tang and zest in dressings for greens and mixed vegeta bles will welcome sauerkraut juice as an ingredient. New salad dressings and other ways with plentiful greens in our columns today. Feeding the Family By ZOLA VINCENT Food Editor Vitamin-Packed Vegetables August abundance of fresh vegetables piled high in local markets reminds us that we are among the world's fav ored few when it comes to variety and freshness of vita min - packed good things to eat. The long growing sea sons in our unequalled cli mates and soils keep most of the country supplied with fresh vegetables the year round; keep us supplied with all these good things ... at amazingly small cost. Years of experience and ex perimentation lie behind the production of all this fine fresh produce. Constant vigi lance has developed present day methods of harvesting, packaging and delivering field-fresh vegetables and melons to local markets for feeding our families hand somely and nutritiously. Prevent Vitamin Loss Not visible to the eye but vital to family health are the vitamin values and minerals lost by many in cooking foods. To prevent these losses, ex perts have evolved these rules. Ordinarily your foods editor uses the positive ap proach but these "do not's" are an exception. Do not stir air into vege tables while cooking. Do not put vegetables through a sieve while still hot. Do not use soda in cook ing green vegetables. When boiling vegetables, raise the temperature to boil ing point as rapidly as pos sible. Use as little water as pos sible in cooking vegetables. Do not use long cooking such as stewing vhen shorter methods are feasible. Do not throw away water in which vegetables have been cooked. Either serve these na tural juices with the vege table or add to soup, broth or sauce. Prepare chopped vege table (and fruit) salads just before serving. Start cooking frozen vegetables while they are still frozen. After food is cooked, serve it at once. Deep-Fry Vegetables Cut stewed celery in 2-inch lengths, dip in batter and fry. Slice laree onions across, M inch thick, separate the Vine using only three or lour ntitr ones for this (use oth ers for something else). Cov er rings with milk; soak one hour. Drain thoroughly on Hnth or oaDer towels. Dip each ring in fritter batter and fry in deep fat. Do not use basket as they will stick to it. Takes only about two min utes a batch. French fry sweet potatoes (they'll be coming soon) just like you French fry white potatoes. Very small squashes, raw, are dipped in batter and fried whole; takes three to four minutes. Cut cucumbers in quarters or slice lengthwise about A inch thick. Dip in batter and fry two or three minutes. Broil Vegetables Only delicate vegetables get broiled. Prepare as usual. Potatoes for filling are pared and sliced rather thick. If tre-cooked. they'll -take six minutes; if raw and in Vt inch slices, they'll take 25 minutes. Slice tomatoes M to one inch thick or trim and cut in half. Unless the tomato is verv firm, cover cut sides with crumbs. Sprinkle first with cayenne or prepared mustard or plan to serve with a hot sauce. Takes six to eight minutes. Vegetable Salad Lone popular as an appetiz er, sauerkraut juice also has a place as an ingredient in salad dressings. Its zesty flav or adds sDecial zip and is cer tain to get any salad talked about, favorably, that is. In addition to adding tang to summer salads, sauerkraut juice is a rich source of cal cium and contains phosphor-' us, iron and vitamins B 1, B 2, and C which are so necessary for good health. Good news for weight - watchers is the fact that there are only 22.7 calories in one cup of kraut juice. Six servings from this salad. 1 head endive or romaine 2 cups torn spinach 4 cups torn chicory (or other mixed greens) 2 cups sliced carrots 1 egg beaten Vi cup sauergraut juice i cup mayonnaise V cup salad oil Salt and pepper Vi teaspoon dry mustard V. teaspoon paprika Rinse and separate endive or romaine into leaves, re frigerate. Combine spinach with chicory or other mixed greens and carrots; toss light ly. Chill. Meanwhile, combine remaining ingredients and cook over low heat, stirring constantly, until thickened Chill and toss with salad mix ture. Turn into salad bowl and tuck endive or romaine Big Week-end coming up? SXZT J-VajL III SZS SI r .sssaies MM 1 SDON'T FORGET COKE! SIGN OF GOOD TASTE BotHed under Authority of The Coco-Cola Company by COCA-COLA BOTTLING CO. of MEDFORD leaves around the edges for garnish. Kraut-Sour Cream Slaw This refreshingly different salad slaw is easily, quickly made; will be relished. For six servines. combine two one- pound cans sauergraut (drain ed), one cup sour cream, one medium sized green pepper, chopped, one cup grated car rots, salt, pepper, paprika; toss lightly. Chill and serve. Here are suggestions galore for assorted sandwiches that may accompany a generous fruit salad as a luncheon par ty specialty or that can go on a picnic or to work with equal aplomb. They'll rate raves from lucky lunchers. Fillings may be made up and stored in refrigerator. Each recipe makes enough for six sandwiches. Lettuce and fresh tomatoes where mentioned as a garnish are added at sandwich - making time. White Bread Fillings White bread varieties are many. Try new ones. Combine one cup cottage cheese. V cup chopped toma to, Vi cup chopped cucumber, V cup chopped green pepper, one tablespoon chopped on ion, and one teaspoon salt. Garnish with shredded let tuce. To rA cud ground cooked meat add Y2 cup grated car rots, Js cup chopped celery, 14 cup chopped sweet - sour pickle, one teaspoon grated onion, Vi teaspoon salt, V cup salad dressing; mix well. Shredded lettuce goes well with this. Mix together five chopped hard-cooked eggs, V " cup chopped celery, two table spoons chopped green pepper, one teaspoon salt, Vt cup salad dressing. Top with thin slices of tomato and shredded lettuce. Date Bread Fillers Combine one cud cottage cheese with Ji cup chopped stuffed olives, V cup chopped nutmeats, V4 cup salad dress ing. Garnish with shredded lettuce. Combine five chopped hard-cooked eggs with Vfc cup chopped peanuts, Vi cup sal ad dressing. Garnish with shredded lettuce. Mix tocether SA cup pea nut butter, J4 cup chopped stuffed olives, Vi cup chop ped celery, V. cup salad dressing. Top with shredded lettuce. Raisin Nut Bread Fillers 3i cud peanut butter, Vi cup chopped raisins, Vi cup salad dressing. 1 cup peanut butter and Vz cup any favorite jam. IV2 cuds cottage cheese, Vz cup marmalade. Garnish with layer of shredded lettuce. Wandering Mailbox Baffles Postmaster Westport, Conn. (DPD Postmaster Edward Hunter has a whodunit on his hands the case of the wandering mailbox. Six times the heavy receptacle was moved across ! the street to another corner. Each time it took two men and a truck to haul it back to its proper location. be sure fo ask for o CHEETOS o BAR-B-Q FRITOS Ideal for Picnics or Snacks Family Cake & Cookie Co. Ii. S. (Stan) Tiegs, Distributor Talent Ph. KE 5-2775 "MEDFORD'S FINEST MEATS BETTER MEAT -BETTER VALUE TABLE TRIMMED MEATS AND NATURALLY MORE TENDER AT THE QUALITY 11 FESESIKI GROUND--"CHOICP 1 w 0) fo) POUNDS LARGE SOLID 0 -nenn n n mc: LbLb U LONG GREEN Cocombeirs pound 49 -3 lbs. 1.39 SWISS STEAK "Choice" Fancy Steer Beef, Cut Any Thickness T-SONE STEAKS "Choice" Well Aged and Well Trimmed lfes LARGE FANCY slicing PEACHES JUICE (8BM1ES (o)mc (0)J;, J ib Sirloin LEG ' Tip Roast LAMES "Choice" -Solid "Choice" Meat No Waste Sweet and Tender suras? 1 Wesson rz n Qt. Hi)0 GRADE AA SMALL SWANSON'S BONED CHICKEN BONED TURKEY FANCY EASTERN SCALLOPS Q) PORK SAUSAGE iifj)c BONELESS v PORK LOIN ROAST 8C LAMB PATTIES DAWN FRESH WHOLE BUTTON 2'2-OZ. Mushrooms KINGSFORD CHARCOAL BKIQUt I b 25 $n Free! Bar-B-Q Cook Book with Each Bag lbs. UV' MB WE WELCOME CHARGE ACCOUNTS ON APPROVED CREDIT AD PRICES EFFECTIVE THURSDAY, 3:00 P.M. THRU SAT. 6:30 P.M PHONE SP 2-7137 222 West Main - NEXT TO COPCO 2 HEADS FOR DOZEN DOZEN SNOWDRIFT Shortening POUNDS I 3-Lb. . Tin 1W DOZEN :$fj:Op PKGS. $11 00 JAR jC JARS 5)c ,$noo 1f II (UI jS mm m a WEEK DAYS- - HE -ARE 3 5-Oz.TINS V WW
