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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 19, 1958)
Wti Hlil tl,11lwi'li"hinllMll-1 l'1Blf HIMT Wnrflt ml' il'fi i T nmemammmmmmmmtmu WIJIITOHIIIHiiiHiII Gwdepost Recipes on tho roocS to magic moalo Fried Tmmmtmmn t Serve with broiled tteakt and chop or with cold roast beef. TO PREPARE: 25 KIN. 4 Ann ifp oc frw tmflt4 ewe; corn mmmt toocnoon Accent 4 cop batter 1. Rinse tomatoes, cut out stem ends, and slice in. thick. 3. Mix together in a shallow pan or dish: corn meal, salt, pepper, and Accent. Coat both sides of tomato slices by dipping in corn-meal mixture. X Heat butter in a skillet over low beat. UJ i: t A A 1 Al nuu a auuuy suua ui wiiwiu u unv unic as will lie flat in skillet. Lightly brown both sides, turning once. Cook only until tender. Add extra butter as needed. About 4 servings Crammed Tata lags Follow recipe for Fried Tomatoes; add teaspoon sonar to corn-meal mixture. When tomatoes are lightly browned, stir to break up. Cook 5 min. Mix in 2 table spoons cream; serve immediately. ) TO PREPARE: 5 BUN. 7 ran (3 Ne. 3 nj aALlAfuA rawvipvfjiiv javjkfHn..aUBaeVakai aaaavowjianBBnaFSoaj teasascn TaboMe (rktmll 1. Combine all ingredients in a large roc aicwf bowl or nitcher: utir in hUA tknimnrfilv 3. Four 3 cups of the mixture into a 1-qt refrigerator tray with dividers. Freeze until firm. Chill remaining juice mixture. X When ready to serve, pour juice over frozen cubes in chilled glasses or cups. About 12 servings Crmh-Mmmi BUqnp TO PREPARE: It MI. TO HEVT: If 1 p"ob pll 1 t0- to 11 -os. cca imocnjia 1 10- to iTm. com is w genua1 aoaseoa 'A tooiocon iiiiimJ saw row grains wutfo nonpar 3 oVens lot coco 2 toolotnoons cotson 3 coy us i anarioa 1 rooe ucirc I. Remove and discard any bony tissue from the crab meat Separate into -ln. pieces. Set aside. 3. Mix together in top of a double boiler tomato soup, pea soup, seasoned salt, pepper, oregano, Tabasco, and catsup. Add the cream gradually, blending in. X Heat over simmering water until mix ture is well blended and thoroughly heated, stirring occasionally. Mix in the crab meat; heat thoroughly. Pour Into a soup tureen or individual soup bowls. Sprinkle with paprika. Serve hot About 6 servings Ckiehmm-mem Bte Mmtd Itll be perfect- this delightful main , course with a crisp, cool salad will com- ' plete a perfect picture. TO PREPARE: 30 ION. TO BAKE: 50 MHV. 3', COOS k 9 cMcfltofi 3 a i kvfffnNV oMM4 3 1. Thoroughly butter a 1-qt ring mold. Heat water for boiling water bath. 3. Pour hot water over bouillon cubes; stir until completely dissolved. X Mix together in a large bowl: chicken pieces, rice, bread crumbs, salt, paprika, nonfat dry milk, pimiento, melted but ter, and onion. 4. Add the chicken broth and beaten eggs; mix lightly until thoroughly blend ed. Turn into the ring mold. X Bake in boiling water bath at 3S0F 5 min, or until a silver knife comes out clean when inserted in center of mixture. X Remove from boiling water bath and let stand 10 min. Unmold onto hot serv ing platter. Fill center with cooked Dm Garnish with parsley. Serve with boco. About 6 ertHngt For Boiling Water Bath-Place a deep pan on oven rack; set the filled mold in pan. Pour boiling water into pan to level of mixture in mold. Mmah m Smmem MM FMI1WM TO PREPARE AND COOK: 30 ION. 2 can hot water ' 'A cca) nonfat dry i ' eoo, yoNt sHafctty nooton 1 teaiaimc nnorcai parsley tancooen Worcostorsnlro saoco 1. Pour hot water over bouillon cubes, stir until completely dissolved. X Melt butter in a heavy skillet over low heat Add the sliced mushrooms; cook slowly until mushrooms are lightly browned and tender, occasionally mov ing and turning with a spoon. X Remove mushrooms from butter and -keep hot Transfer butter to a double boiler top. Blend in a mixture of the flour, salt, paprika, and nonfat dry milk. Add cream and chicken broth gradually, stirring constantly. Bring rapidly to boil ing, stirring constantly; cook 1 min. longer. Place over hot water and cook until thick, stirring constantly. 4. Vigorously stir 3 Ublespoons of the hot mixture into the egg yolk; immedi ately blend into mixture in double boiler. Cook 3 to 5 min. over hot water. Stir slowly to keep mixture cooking evenly. X Remove from heat and blend in the -lemon juice, parsley, Worcestershire sauce, and mushrooms. Serve hot with CMckan-Uce tint MoM. About 2 cups sauce 34 FmUy Weekly. October If, lSs 3 , 4 1 , . ,
