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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 23, 1958)
Apple-Rice S tut Hug TO PREPARE: 30 MIN. 4 cups cooked rice i cup butter 1 cup diced celery 4 cups (about 4 medlum-tize, pared) coarsely chopped applet I '2 teatpoont grated lemon peel (grated through colored part only; white I bitter) 1 tablespoon lemon juice 1 cup (about 5 or.) golden raisins 1 cup (about 3 dice) fine dry bread crumbs 1 'i .teaspoons salt teaspoon ground ginger teaspoon poultry seasoning 1. Heat butter in a saucepan. Add celery and cook until just tender, occasionally moving and turning with a spoon. 2. Meanwhile, gently toss apples with lemon juice. Add rice, lemon peel, rai sins, bread crumbs, and a mixture of the salt, ginger, and poultry seasoning. Blend with celery mixture. Just before roast ing, lightly spoon stuffing into neck and body cavities of bird do not pack. About 9 cups stuffing Chestnut Stulting TO PREPARE: 50 MIN. 2 lbs. chestnuts 1 Vi tablespoons cooking oil cup butter . 1 small onion, chopped Vi cup chopped celery 1 cup (about 1 slice) soft bread crumbs 1 tablespoon chopped parsley 1 teaspoon salt Vt teaspoon black pepper 14 teaspoon Accent i cup cream 1. Wash chestnuts. Make a long slit through shell on both sides. Put chest nuts into a shallow baking dish and brush with cooking oil. Set in 450 F oven for 20 min. 2. Remove chestnuts from oven. When just cool enough to handle, remove shells and skins with a sharp pointed knife. Put into boiling salted water to cover and boil 20 min., or until tender. 3. Meanwhile, heat butter in a skillet over low heat. Add onion and celery. Cook over medium heat until onion is transparent and celery is tender; occa sionally move and turn with a spoon. 4. Remove skillet from heat. Add bread crumbs, parsley, and a mixture of the salt, pepper, and Accent; mix well. 5. When chestnuts are tender put one half through a ricer or food mill. Coarsely chop remaining chestnuts. Com bine with bread-crumb mixture. Toss lightly with the cream. Just before roast ing, lightly spoon stuffing into neck and body cavities of bird do not pack. About 3V& cups stuffing Apricot-Prune Stulting room iicim COHVMHINCi Qt. TO PREPARE: 15 MIN. 1 8-ok. pkg. stuffing mix Vs up finely cut dried apricots Vi cap finely cut dried prunes '4 cup finely chopped onion 1. Prepare stuffing mix according to di rections on package for moist stuffing. 3. Add apricots, prunes, and onion; toss. Lightly spoon stuffing into body and neck cavities of bird do not pack. About 5 cups stuffing Prune-Orange Stuffing Follow recipe for Apricot-Prune Stuffing. Omit apricots and increase prunes to 1 cup. Add 1 tablespoon grated orange peel (grated through colored part only; white is bitter) and V cup orange ulce to stuffing mixture; toss lightly to mix. Water Chestnut- Celery Stulting room iicim COHVIHUMCI TO PREPARE: 20 MIN. 1 f-oz. pkg. stuffing mix 1 cup diced celery cup finely chopped onion 1 8-oz. can water chestnuts, drained and sliced 2 tablespoons parsley flakes 1. Prepare stuffing mix according to di rections on package for moist stuffing. 3. Add celery, onion, water chestnuts, and parsley flakes; toss lightly to mix. Lightly spoon stuffing into body and neck cavities of bird do not pack. About 5 cups stuffing , "(ram Contented Cows" V & - '' . w, -' ;i W J Always smooth ...never grainy Secret is Carnation - the double-rich milk that whips! No ordinary milk can give pumpkin pie the wonderful smooth-as-cream texture you t get with Carnation. For this milk is twice . as rich-looks, pours and even whips like cream. In pumpkin pie, whether you use your own recipe or the famous one here, no other form of milk can give you the results you get with Carnation -world's leader by far. And for a better cup of -coffee, "cream" it with Carnation - the double-rich milk that whips. maia?! CARNATION'S FAMOUS PUMPKIN PIE (Makes 9-Inch pia) 1 cup granulated sugar 1 't cups canned pumpkin Vt teaspoon salt 1 Vi teaspoons cinnamon Vi teaspoon nutmeg Vi teaspoon ginger 'A teaspoon allspice 'i teaspoon cloves 1 cups (large can) undiluted CARNATION EVAPORATED MILK 2 eggs 9-Inch single crust unbaked pie shell Mix filling ingredients until smooth. Place in un baked pie shell. Bake in hot oven (425F.) 15 minutes. Lower temperature to moderate (350F.) and continue baking about 35 minutes or until custard is Arm. WE GUARANTEE RESULTS WHEN YOU USE CARNATION FREE! Mary Blake's booklet. "Perfect Pies." 18 wonderful different recipes. Write to Mary Blake, Carnation Co., Dept. FW 118, Los Angeles 19, Calif.
