12A MAIL TRIBUNE. MetJforJ. Oregon, Thursday, October 23. 1938
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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. (Stan) Tiegs,
Distributor
Talent Ph. KE 5-2775
LARGE SIZE
SNOW WHITE
Cauliflower
Each
SOLID GREEN
FANCY LOCAL
u
"MEDFORD S FINEST MEATS "SUNSHIIIE"
SINCE 1940"
rVifijfj BOENLESS SIRLOINl
fflrJM TIP and RUMP
ROASTS J
"Choice
LEG
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AND
TENDER
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"OVEN
READY"
El
TOBREK
10 TO 14 LBS.
Cello
Pkg.
"SWIFT'S PREMIUM"
Franks
EXTRA FANCY
FRESH CALIFORNIA
BATES
2 Lb.
CELLO
BAG
OLD FASHION
KRAUT 22-oz. Jar
33c
1 In Cello Pkg
(Robertson's 25c
Tamales 2H45
CHICKEN OR BEEF
FRESH
GROUIID
STEER
BEEF
1 Pound
i,
3 Pounds
. 49c
11
B
$1.39
$398
BONELESS
PORK LOIN
ROAST
"CHOICE" TENDER
WELL AGED
T-BOIIE STEAKS
Animal Crackers
vilyPk?:
MAXWELL
HOUSE
COFFEE
2-lb.
Tin
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"CARIIAT10H" BRAND
LIGHT
MEAT
A
i $
N
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LOG CABIN
SYRUP
LARGE
48-OZ. TIN
SNOW'S NEW ENGLAND
Clam Chowder
$00
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LARGE
6-OZ. JAR
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WHITE KING
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22-OZ.
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WE WELCOME
CHARGE ACCOUNTS
ON APPROVED
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?A .
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