Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 5, 1958)
Jm.mm MElANIE DE POFt, Dir.ctor, Culinary Arli Initilut. EiUh MmtHm Plzzm TO PREPARE: 20 MIN. TO HEAT: S-l lUtf. Split 12 English metflns and spread cut sides With belter or margarine. Toast under broiler until lightly browned. Top each half with 2 tablespoons canned tomatoes, sieved, and a slice of Mhh reHa or Seaman cheese. Sprinkle over cheese 1 teaspoon Uv ell, Vt teaspoon grated Nimiai cheese, and soft, pepper, and wtiMs. Heat in 400F oven S to 8 min., or until tomato mixture is bubbling hot 24 English Muffin Pizzas Wvzeu Blue Cheese Cube oo rot mmw Party perfect! Zesty cubes of frozen. Blue cheese add variety o temperature as well as (avor and texture to a crisp towed green salad garnished with bright tomato wedges. O course the salad must be served at once and eaten promptly. TO PREPARE: 15 UN, TO FREEZE: 3 HRS. 3 ox. ( 1 pkg.) cream cheese softened cap mayonnaise 1 tablespoon lemon ulce teaspoon salt Vt teaspoon black pepper 4 os. Hue cheese, crumbled (about 1 cop) Vt cup choppea' celery Vt P chilled whipping cream 1. Set refrigerator control at coldest operating temperature. Set a bowl and' rotary beater in refrigerator to chill. 2. Beat cream cheese until fluffy. Blend in the mayonnaise, lemon juice, salt, and pepper. Mix in the crumbled Blue cheese and celery. 3. Using the chilled bowl and beater, beat whipping cream until it is of me dium consistency (piles softly). Gently fold into cheese mixture. Turn into a refrigerator tray. Freeze until firm. 4. When ready to serve, cut frozen cheese into small (about Vz-in.) cubes. Plmemmple-Cheeme Cmke TO PREPARE: 15 MIN. TO BAKE: 35 MIN. 1 cops graham cracker crumbs V4 cup sugar t cup bettor, softened 1 No. 2 can crashed pineapple, drained (about 1 Vt ps) 12 os. cream cheese, softened Vi teaspoon vanilla extract Vt cap sugar Vi teaspoon ground cinnamon 2 egg, slightly beaten 1 cop thick sour cream 3 tablespoons soger 1 teaspoon vanilla extract 1. Butter bottom and sides of one 9-in. round layer-cake pan with removable bottom. Set aside. 2. Mix together in a bowl the crumbs and the Vi cup sugar. Using a fork or pastry blender, blend in the butter. With back of a spoon, press crumb mixture firmly into an even layer on bottom and sides of pan. Bake at 375F S min. Cool. 3. Blend together in a bowl the cream cheese and Vt teaspoon vanilla extract 4. Add gradually, blending until smooth after each addition, the Vt cup sugar, cinnamon, and eggs. Gently blend in the ' pineapple; turn into the crumb crust. 5. Bake at 32SF 35 min. 4. Meanwhile, mix together the sour cream, sugar, and vanilla extract. When cake is done, remove from oven and spread sour-cream mixture on top. Cool completely. Chill thoroughly in refriger ator before serv ing. About 12 servings I fTS If " - - - ;.v Av- - ft o, ' ' ' I I f ' kV ' Vk s v 'V' . i If V"'- . " nv;. " : p - jr, , ; s fl fi WWW SWVf R V I' i TsT NATIONAL BISCUIT COMPANY I LORNA D00NE Ifllfi FamUv Weekly. October S, MS II On mom nnnrl tKiinno I i lrt rtrArv ki litnr ou iiiany uuuu iiimuo.. .iirc uuiucil UUIIdi... make this rich shortbread 1 FIG NEWTONS CAKES 1 Moist, golden fig jam J wrapped in tender cake makes one of I the world's most I wonderful cookies. wsssmm NABISCO DEVIL'S riwm I FOOD SQUARES Tender cookie cakes - double-iced with chocolate over fluffy marshmallow. fi 'Er",?5ieZiZ3SS WHY STOP THE FUN WITH ONLY ONE? THEY'RE PURE NABISCO COOKIES! -- ; '
