10A MAIL TRIBUNE, MedforJ, Ore., TTiunday, November 6. 1958
WONDERFUL COMBINATION - Glazed ham with fruit and
potato salad with a sour cream dressing are a wonderful,
taste-right combination for family or party fare the year
around. Increasingly popular, waste-free, fully cooked can
ned hams are especially easy" to prepare and serve like this.
Becipes are included in today's food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Waste-Free Canned Hams Are
Easty to Use; Kind lo Budget
. There continues to be a
steady increase in the popu
larity of canned hams as more
and more people realize that
this easy-to-use product is
waste-free and therefore kind
to the budget when price
comparisons are made pound
for pound of edible meat. It
has no bone, just enough fat
for flavor and even when
baked there is very little
"juice loss" or shrinkage.-
Because canned ham is fully
cooked it is ready to eat "as
Is" (although we'd recommend
slicing it first), or for baking,
frying, adding to salads,
creamed dishes or whatever.
Many meat men will slice
your canned ham and tie it
back into shape. Or you can,
of course, do it yourself. In
either case it does make the
ultimate service much easier
and more attractive, particu
larly when serving a large
crowd.
Nowadays one can pick just
the size ham they want up to
12 pounds. Figure three to
four servings per pound as a
basis for judging the size to
buy.
Glazed Ham with Fruit
This is a party-giver's de
light. Since the ham is sliced
in one-fourth inch slices be
fore baking it can be used for
buffet or table service and
still look attractive right
down to the last slice.
6 to 12-pound canned ham
Whole cloves
1 No. 2VS can cling peach
halves
1 tablespoon cornstarch
2 tablespoons prepared
mustard
13 cup unsulphured mo
lasses Slice ham in one-fourth inch
slices and tie back into shape.
Insert cloves in the top edge
of every other slice. Place in
shallow baking pan. Drain
peaches; measure liquid and,
If necessary, add enough wa
ter to make XVt cups. Mix
cornstarch and vinegar in a
saucepan until smooth. Blend
in mustard, peach syrup and
molasses. Bring to a boil,
stirring constantly. Baste ham
with a small amount of this
sauce. Bake in a moderate,
350 degree, oven planning 10
minutes per pound. Baste
twice more during baking
period.
Stud peach halves with
cloves. Fifteen minutes be
fore end of baking time, place
peach halves around ham and
pour remaining syrup over
them. Serve peaches as a
garnish with perhaps a bit of
mint for added color. 'Pears
or apricots may be substitut
ed for peach halves.
Potato Salad with
Sour Cream Dressing
Dairy - made sour cream,
made smooth and fluffy by
homogenization, gives this po
tato salad a tantalizing pi
quancy. V2 cup sour cream
Vi cup mayonnaise
2 tablespoons prepared
mustard
2 cups diced celery
4 tablespoons finely chop
ped onion
cup diced dill pickle
2 teaspoons salt
1 teaspoon celery seed
4 cups diced cooked pota
toes Mix together sour cream,
mayonnaise and prepared
mustard. Add all ingredi
ents except potatoes. Mix
thoroughly. Pour over pota
toes and mix gently to avoid
breaking potatoes. Chill. Sug
gested garnishes: tomato
wedges, sliced hard - cooked
egg, parsley, watercress, let
tuce leaves tucked in around
the edges, a colorful sprin
kling of paprika.
These Recipes Are
Full of Prunes
California royal purple
plums have come a long way
since the brothers Pellier con
trived to cross cuttings of the
French prune la Petite d'Agen
with American wild plum
trees back to 1856. Today our
vast orchards produce an esti
mated 165,000 tons of prune
plums with royal purple skins
and hearts of gold: three-
quarters of the world's crop
is west coast grown, with
some prize acreage in the Pa-
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About 66 per cent of our
annual crop is processed and
pickaged as dried prunes. The
rest goes mostly into bottled
and canned prune juice; the
remaining eight per cent or
so goes into ready -to -use
prunes packed, in cans and
jars, into baby food prune
puree and chopped prunes,
prune butter and prune con
fections. '
Plump and Cook. Today's
prunes are partially pre
plumped; need no sugar add
ed. You get wonderful results
whether you (a) cover with
boiling water and let stand
refrigerated for 24 hours; (b)
cover with cold water and let
soak for 24 hours; (c) soak
overnight, bring to a quick
boil, simmer three to five
minutes; (d) steam in coland
er over pan of boiling water
for 30 minutes or (e) just
cook, simmering gently for
25 to 30 minutes.
Flavor - Plusses. With any
plumping method you can
vary the flavor by adding
lemon or orange slices, whole
cloves or stick cinnamon.
Fruited Pot Roast
For a fruited and spiced pot
roast of distinctive flavor,
brown a three to five pound
beef pot roast in two table
spoons hot fate in a heavy
kettle; add two cups water,
three tablespoons mixed pick
ling spices. Cover kettle tight
ly and simmer three to 3
hours or until fork - tender.
During last hour of cooking
add one cup pitted dried
prunes. The gravy is delight
ful when served over rice.
Six to eight servings.
Prune Whip. ..Miniature
marshmallows, prunes and
pineapple combine in this
dessert to remember. Com
bine two cups miniature
marshmallows, one cup sieved
cooked prunes,' three -quarter
cup drained crushed pine
apple, one teaspoon lemon
juice, one - quarter teaspoon
salt. Beat two egg whites un
til stiff but not dry- Gradually
add three tablespoons sugar
while continuing to beat. Fold
marshmallow mixture into the
meringue. Chill and serve.
Make a Breakfast Date
With Dried Beef a la King
Do your breakfasts need a
little pepping up? A bit of
something tastily different to
make husband and children
decide that "all's right with
the world" before they tear
off in all directions? We sug
gest you try this quick-to-pre-
pare dried beef a la king on
biscuits or toast. It stars a
handy jar of dried beef and a
can of white sauce all dressed
up with pimiento, green pep
per, hard - cooked eggs and
onion. Four servings.
2 teaspoons instant minced
onion, or 2 tablespoons
finely chopped pnion
1 tablespoon lemon juice
2 tablespoons butter or .
margarine
VA cups medium white
sauce or 1 can white
sauce
2 tablespoons chopped
green pepper
1 (2V-ounce) jar chipped
beef -
2 tablespoons diced pimi
ento '
2 hard-cooked eggs
Baking powder biscuits or
toast points
Add instant minced onion to
lemon juice and let stand for
several minutes. If raw onion
is used, add lemon juice to the
pimiento. Melt butter, add
onion and cook slowly until
lightly browned. Add white
sauce, green pepper and
shredded dried beef. Blend in
pimiento. Dice eggs and fold
in carefully. Heat thoroughly
'and serve over split baking
powder biscuits or toast
points. For luncheon or sup
per it is good served on fluffy
rice or mashed potatoes.
About 2,000 persons per
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C. R. Adamson, Mgr.
839 E. Jackson SP 2-5904
"MEDFORD'S FINEST MEATS SINCE 1940"
XTRA FANCY STEAKS!!
SERVE THE VERY BEST FROM QUALITY!
BONELESS
TOP
SIRLOIN
STEAKS
Aged to
Perfection
(No Waste)
$i9
T-BONE
STEAK
Well
Trimmed
$1129
U lb.
(Aged)
.PORK
FRESH
SMALL
MEATY
SIDES
U ZSlb
SOCEED
BACON
MORRELL'S
EASTERN
"YORKSHIRE"
(No. 1
Quality)
prime
RM8
MAST
FANCY AGED
"CHOICE" RIBS
Prepared
For Easy
Carving
Before Weighing
It
Fresh Ground
"Choice"
STEER BEEF
1 pound . ..49c
3 pounds . .$139
10 pounds
$9)98
LAMB
PATTIES
25c lb.
' 4 POUNDS
89
BONELESS
PORK LOIN
ROAST
FANCY, FRESH
OCEAN RED
SALMON
I FANCY FRUITS AND VEGETABLES
LONG GREEN
ZUCCHINI J U C
mm mm m
II ' II
SQUASH s
FANCY OREGON
Broccoli
LARGE
BUNCH
EACH
CRISP TENDER
"Bunch" Carrots
BUNCHES
28c
EXTRA-FANCY RED RIPE
strahberr.es
PER
CUP
CUPS
$noo
u
MEDFORD PEOPLE ARE PROUD
OF OUR FINE FOOTBALL TEAM
. . .COACH FRED SPEIGELBERG
AND HIS FINE
COACHING
STAFF
GOOD
LUCK
m. if
BLACK TORNADO!!
BEAT GRANTS PASS
FRIDAY NITE
SUPPORT OUR TEAM AT GRANTS ,
HOODY'S CREAMY fancy us. no. i
STRAINED
Peanut Butter MONEY
S $p49 (5)(c
"CIRCUS" BRAND "POYEYE" BRAND
scSSwiSH roPCORM
COOKIES Whit, or Yellow
W0HY CBRCO.
Large rj Packed in a -
FINAL WEEK - DEL MONTE ROUNDUP
Crushed, Chunks, Tid-Bits M No. A Ac1 YeUow Clin? halves, slices M No. AAj
PIHEAPPLE 4 89 PEACHES 4,89
APRICOT HALVES 309" FBUIT COCKTAIL 4 jj 89
Crapefruil Sections 4j&89 PIHEAPPLE JUICE 31.Q0
ass" -blehd 2 79 sas'BLEPB 4$1.0Q
TOMATO JUICE 3 89 TOMATO SAUCE 10 89
peas 5E89 catsup 4Sri.OO
BREEH BEAMS 4.89 SPINACH 6f89
CREAM CORN 6j89 TOMATOES 4 189
Whole Kernel t" No. AAtf il No n .
CORN O.OiT Slewed TOMATOES 4 ,89
WE WELCOME
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ON APPROVED
CREDIT
PHONE SP 2-7137
222 West Main - NEXT TO COPCO
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