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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 12, 1958)
f M VW 55 yv - v A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. BlalceT. Schurtnan, Lancaster, N. H. Slutted Potatoes TO PREPARE: IS BON. 6 medium-sis (about 2 lb.) baking potato! Vi cup (about 1 medlum-slse) carly chopped onion Vj cup coarsely choppod groan popper 1 medium-ill tomato, rinsed, peeled M doflred, and choppod 3 tablespoons butter 2 tablespoons milk 3 tablespoons butter 2 teaspoons salt teaspoon whit pepper 1 teaspoon paprika teaspoon crushed rosemary loaves Paprika 1. Wash and scrub potatoes with a vege table brush; dry with absorbent paper. Place on rack in oven and bake at 42SF 45 to 60 min., or until they are soft when pressed with the fingers protected from heat by paper napkin. 2. Heat the 3 tablespoons butter in a TO BAKE: 70 MIN. skillet. Add onion and green pepper; oc casionally moving and turning with a spoon, cook over medium heat until onion is transparent and green pepper is just tender. Add tomato to skillet and cook 1 min. longer. Remove from heat. 3. Remove potatoes from oven. To make texture more mealy, gently roll them back and forth on a flat working surface. Cut a thin lengthwise slice from each potato. With a spoon, scoop out each po tato without breaking skin. Mash or rice thoroughly; whip in milk, 3 tablespoons butter, and a mixture of the salt, pep per, paprika, and rosemary until potatoes are fluffy. Blend in the vegetable mixture. 4. Pile mixture lightly into the potato shells. Arrange potatoes on a baking sheet. Sprinkle each potato lightly with paprika. 5. Bake at 400F 20 min., or until thor oughly heated and lightly browned. 6 servings Cider This delicious sauce accentuates TO PREPARE AND COOK: 10 MIN. 3 toblespoons brown sugar 1 tablespoon cornstarch V4 teaspoon salt V teaspoon ground cloves ' teaspoon ground cinnamon Few grains ground nutmeg 1 cup apple cider 1 teaspoon lemon juice Sauce tor Ham the rich, full flavor of ham. Serve it piping hot. I. Thoroughly mix together in a sauce pan the brown sugar, cornstarch, salt, cloves, cinnamon, and nutmeg. Stir in the apple cider. Put over high heat and bring rapidly to boiling. Stirring slowly and constantly, cook until mixture is thick and clear, about 3 min. 3. Remove from heat and stir in the lemon juice. About 1 cups sauce TO PREPARE: 25 MIN. 6 cups soft 1,-ln. bread cubes, toasted (about 6 slices) V cup butter or margarine, melted 1 cup (about 4 os.) grated sharp Cheddar cheese 1 egg, beaten cup water 1 teaspoon sugar ' teaspoon celery salt 1 medium-slse red apple 1. Put toasted bread cubes into a large mixing bowl. Drizzle evenly with melted butter. Mix in the cheese, a. Blend together the egg, water, sugar, Apple n Cheese Putts TO BAKE: 25 MD. and celery salt. Pour over the bread cube mixture; toss lightly. 3. Using a -cup measuring cup, shape mixture into balls. Place in a greased, shallow baking pan. 4. Cut apple in half crosswise and core (do not pare). Cut into wedges about in. wide at skin edge. Insert wedges uw balls, skin-side out, and with pou ends at the top so that there are aw nate strips of apple. intii 5. Bake at 350F about 25 min., or umu apples are tender. Set under brotfer w 3 min., to brown tops. 6 servW 12 family Weekly, October 12, 1SS
