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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 23, 1958)
12A MAIL TRIBUNE. MetJforJ. Oregon, Thursday, October 23. 1938 Si1 -in.-i- y", rffrrif-Tri ini1lrfirrh-rwiiiiiMi n f PARTY SPOTLIGHT - Tasty, imaginative dips and dunks beyond numbering keep the spotlight year in and year out as we plan parties for teen-agers and grown-ups alike. Cream cheese, dairy-fresh sour cream and cottage cheese are a popular trio on which to build such dreamy concoctions as these. Recipes are included in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Teen Halloween Party Givers Welcome Dips Halloween is reason enough for ghostly party giving at all age levels during the next ten days. Our private eye went to parties . . . ferreted out information that young people like the same party foods their elders do. Here are "just the facts, ma-am" on food most likely to succeed at teen-age doings. Tops on the list of favored foods for party treats are dips and dunks based on that famed dairy trio, cream cheese, sour cream and cot tage cheese. Soft drinks, of course, and bowls or pitchers filled with an icy-cold spark ling fruit drink are consid ered a must m the thirst de partment. Here are recipes that should be "real real" with all ages. Calypso Dip This delicately green color ed dip goes well with vege table "dippers". Try cauli flowerettes, carrot sticks or hardy curls, short cucumber strips, celery "shovels" or the usual potato chips. 1 large ripe avocado 1 cup cream style cottage cheese 1 tablespoon minced onion 1 tablespoon lemon juice ifc teaspoon salt 18 teaspoon pepper OR dash or two of , tabasco Peel avocado; press pulp and cottage cheese through a sieve. Mix in remaining in gredients. Place in refriger ator for , several hours to blend flavors. When ready to serve, mix well again (top surface may be darkened from exposure to air, but this will disappear when dip is stirred). Spoon into serving bowl. Arrange avocado slices which have been dipped in lemon juice on top for garn ish. Makes about two cups of dip. East Indies Dip A bit of curry powder and chutney from the East Indies makes this cream chees dip 'distinctive. Garnish with chopped chutney for added interest. 1 3-ounce package cream cheese 1 tablespoon finely chop ped chutney szi teaspoon curry powder 1 teaspoon lemon juice 1 teaspoon grated onion 2 to 3 tablespoons cream Soften cheese at room tem perature. Combine cheese, finely chopped chutney, cur ry powder, lemon juice; blend well. Add cream gradually until the right dipping con sistency. Serve with potato chips, corn chips or pretzels. Variations: Add chopped co conut andor finely chopped almonds and peanuts for both flavor and texture variety. Florentine Dunk Whether you call it a dip or a dunk, we think you'll like this "real" different con glomeration of taste-bud teas ers. 1 3-ounce package cream cheese 2 tablespoons anchovy paste 1 cup dairy fresh sour cream V cup chopped parsley 3 tablespoons chopped chives 2 tablespoons chopped ca pers 1 tablespoon lemon juice Vt clove garlic, minced Salt and pepper Blend cream cheese and an chovy paste. Add remaining ingredients and stir until well mixed. Place in refrigerator for several hours to season. Spoon into serving bowl; garnish with bits of green pepper or pimento, if desired. Punch Will Giye Party That Certain Sparkle The right punch will give any party that friendly spark le of hospitality needed to make things "go, man". Since punch is usually served at fairly large gatherings we give you two recipes to serve 25 or more. Dreamy Orange Punch Combine six cups fresh or ange juice, one cup tresn lemon juice, one-half cup maraschino cherry or rasp berry juice with one-half cup sugar. Stir until sugar is dis solved. Chill thoroughly. Just before time to serve pour over ice in punch bowl and add one quart ginger ale. Garnish with attractively cut lemon and orange slices or other fruit. Makes enough to fill 25 to 30 punch cups. Variation: Add two quarts lemon, orange or pineapple sherbet to the punch bowl just before serving. Ready-Mix Citrus Punch This party punch may be prepared well in advance and kept in glass jars until need ed. For 50 punch cup serv ings: Combine four cups hot tea with one cup sugar? Stir until sugar dissolves. Add one cup fresh lemon juice, one quart fresh orange juice and 2Vs cups pineapple juice. Chill. When ready to serve, pour over block of ice in punch bowl and add three quarts of ginger ale. Panned Apples For a Sunday treat serve crisp bacon slices with these tender juicy apple wedges. Pare five apples and cut into wedges. Melt one tablespoon butter or margarine in heavy saucepan. Place apples in pan and add one-half cup water, one-fourth cup sugar. Cover Holmes Asks FRB To Be Selective Salem -(UPD- Gov. Robert D. Holmes has asked the Fed eral Reserve Board to be more "selective in, its credit con trols to keep from upsetting Oregon's lumber economy again." In a telegram to William McChesney Martin III, chair man of the board, Holmes said "this region of the na tion cannot keep pace with the rest of the country if the construction industry is re currently crippled by 'tight money policies applied in discriminately." The governor said that blanket restriction on credit was "causing disastrous fluc tuations in the economy of the Pacific Northwest, which is largely geared to lumber pro duction." Budapest, Hungary (UPD Hungary has rejected a U.S appeal to allow Josef Cardi nal Mindszenty, Roman Cath olic primate of Hungary, to leave the country. and cook gently three to five minutes. Remove cover and cook without stirring until syrup thickens. Of course, it isn't absolutely necessary to pare the apples, many people prefer not to. Chicken No Longer Just a Sunday Treat The price of chicken is mighty low nowadays, and preparing a chicken dinner is no longer any sort of a chore with already cut-up and pre-packaged fresh chickens readily available. So no won der chicken is such a favor ite with everybody. If the cbcken is bought in a vacuum sealed plastic package, it need not be re wrapped before you put it into the refrigerator or freez er. If you plan on freezing the chicken do so immediate ly. Chicken a la Mexico Southern fried chicken may be the most popular way N of fixing chicken, but we think you'll find this Mexican type chicken at least a close sec ond. Plan on one-Mlf pound chicken per serving. 2Vi to 3 pound frying chick en, cut up, or comparable weight of favorite pieces i cup flour Salt and pepper M cup salad oil (or olive oil) 1 onion, chopped Ji green pepper, sliced 2 or 3 stalks celery, chop ped 1 can mushroom stems and . pieces 2 cans tomato sauce Shake pieces of chicken in paper bag with flour, salt and pepper. Heat oil in skillet, add chicken pieces and brown. When well browned, place in a casserole. Add chopped vegetables to frying pan and saute until limp. Pour over chicken in casserole. Combine mushrooms, includ ing liquor, with tomato sauce and add to casserole. Bake in moderate, 325 degree, oven for one hour or until tender. The gravy is excellent for serving over rice. be sure to ask for a warm friend . . your neighborhood Mobilheat man GREEN STAMPS WITH IMRIIUFAT 0 HiWMiMiiMn MEDFORD FUEL CO. Court and McAndrews Tel: SP 2-2111 o CHEETOS e BAR-B-Q FRITOS Ideal for Picnics or Snack Family Cake & Cookie Co. L. S. 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