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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 7, 1958)
tffcUi a 1 Buttery Honeys V Fresh Shrimp Curry ooorot mfiiMB 3 TO PREPARE: 35 MOT. I Vj lb, cooked, pooled, deveined fhrimp Vi cup butter or margarine 3 tablespoons chopped onion 3 tablespoons chopped celery 3 tablespoons chopped green apple 12 peppercorns 1 bay leaf ) cup flour 2'j teaspoons curry powder Va teaspoon Accent '4 teaspoon sugar V teaspoon ground nutmeg cups milk 2 teaspoons lemon ulce teaspoon Worcestershire sauce Vj cup butter or morgorlne 1. Heat cup butter in a heavy, 3-qt. 'saucepan. Add onion, celery, apple, pep percorns, and bay leaf. Cook over me dium heat until onion is golden yellow: a. Blend in a mixture of the flour, curry powder, Accent, sugar, and nutmeg. Hat v until mixture bubbles, stirring con stantly. Remove from heat. Add milk gradually, stirring constantly. Return to heat and bring rapidly to boiling. Stir ring constantly, cook until mixture thick ens. Cook 1 to 2 min. longer. 3. Remove from heat. Stir in the lemon juice and Worcestershire sauce. Strain through a fine sieve, pressing vegetables against sieve to extract all sauce. Set sauce aside to keep warm. . 4. Heat cup butter in a skillet over low heat. Add the cooked shrimp and brown lightly over medium heat, gently moving and turning with a spoon. Pour the contents of the skillet into the sauce and blend thoroughly. Serve at once with fluffy cooked rice, and such curry condiments as grated coconut, golden raisins, and peanuts. About 6 servings Chutney Baked Apple TO PREPARE: 20 MIN. TO BAKE: 40 MOT. 6 medium-size (about 2 lbs.) baking apples 1 Vi ups drained chutney (reserve sirup) 1 12 tablespoons butter or margarine 1. Set out a 2-qt. casserole having a tight-fitting cover. 2. Remove all core by making a com plete turn with corer through both' ends of each apple. Pare a 1-in. strip from the stem end. Arrange apples in casserole, pared sides up. 3. Fill cavity of each apple , with about 3 tablespoons of the chutney. Dot tops with butter. Add enough hot water to cover bottom of casserole. Cover. 4. Bake at 350F about 40 min., or until apples are tender. 3. Remove from oven. Brush pared surfaces of apples with reserved chutney sirup. Place in broiler with tops of ap ples 3 to 4 in. from source of heat Broil 2 to 3 min. to glaze. Serve hot as a main dish accompaniment 6 servings FIT FOR A K Rupees 0000 km tif iziMO mum 4 TO PREPARE : 10 MOT. TO BAKE : 10-12 MOT. 1 pkg. plain cookie mix Butter, melted and cooled Honey 1. Empty the cookie mix into a bowl. 2. Substitute equal amounts of butter and honey for the liquid called for on package. (For example, if package calls for Vi cup liquid, use V cup butter and Vi cup honey.) 3. Make a well in the center of cookie mix and blend in the butter and honey. 4. Drop by teaspoonfuls about 2 in. apart onto ungreased cookie sheets. 3. Bake at 350F 10 to 12 min. Remove cookie sheets to cooling racks and cool 3 min. before removing cookies. About 3 dot. cookies Nutty Honeys Follow recipe for Buttery Honeys. Stir in 1 cup (about 4 oz.) chopped nuts be fore baking. Cola Sherbet TO PREPARE : 10 MOT. TO FREEZE : 2-3 HRS. ' cup sugar 1 cup carbonated cola beverage 1 teaspoon grated lime peel (grated through colored part only) Few grains salt 1 'i cups cream 1. Set refrigerator control at coldest op erating temperature. Chill a bowl and rotary beater in refrigerator. 2. Blend together in a large bowl, in or der: the sugar, cola beverage, lime peel, salt and cream. Stir until sugar is dis solved. Pour into a 1-qt. refrigerator tray. Freeze until mixture is mushy. 3. Turn mixture into the chilled bowl and beat with the chilled beater until smooth. Immediately return mixture to refrigerator tray and freeze until firm. About 1 Vi pts. sherbet A Cookie? Let's soy, rather, "a treasure of Far Eastern spices." TO PREPARE: 25 MOT. 1 cup sifted flour Vj teaspoon baking soda teaspoon salt 1 teaspoon concentrated soluble coffee V2 teaspoon ground cinnamon 14 teaspoon ground ginger Vt teaspoon ground cloves Vj cup butter or margarine Vi cup firmly packed brown sugar 1 egg, well beaten (until thick and piled softly) 2 tablespoons molasses 1. Lightly grease cookie sheets. 2. Sift together the flour, baking soda, salt coffee, cinnamon, ginger, and cloves. 3. Cream butter until softened. Add brown sugar gradually, creaming until fluffy after each addition. 4. Add egg in thirds, beating thoroughly after each addition. Blend in molasses. 5. Mixing until well blended after each addition, add dry ingredients in halves -to the creamed mixture. A. Drop by teaspoonfuls about 2 in. apart onto cookie sheets. 7. Bake at 350F 10 to 12 min. (Cookies will puff up, spread, and then flatten.) Remove cookie sheets to cooling racks; cool 2 min. before removing cookies. About 4 doz. cookies Family Weekly. September 7, 1J5S
