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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 7, 1958)
To introduce December, a month of gay hospitality and festive holiday meals, Family Weekly presents . . . MEALTIME MAGIC IN A ,.y Z'PPV Tomato Cocktail CONVINIINCI fOOO ICIM A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. D. C. Ferguson, Long Beach, Miss. Kumquat Cottee Cake CONVMMWCI I ooe NM rooo iictrilfiniiNO TO PREPARE : 40 MIN. TO BAKE : 40-45 MIN. 'A cup prepared blicult mix V cup sugar Vj teaipoon ground cinnamon Vi teaspoon ground nutmeg 2 tablespoon butter V4 cup finely chopped preserved kumquats (remove seeds before chopping) 2 tablespoons kumquat sirup 11 cup finely chopped pecans 2 cups prepared biscuit mix cup sugar ' cup butter, softened I egg 'A cup milk 1 teaspoon orange extract 1 teaspoon lemon extract 14 cup milk 1. Grease and flour an 8x8x2-in. baking pan. Set aside. 2. For Topping-Blend together the V cup biscuit mix, y4 cup sugar, cinnamon, and nutmeg. Using a pastry blender or two knives, cut in the 2 tablespoons but- ter until mixture is crumbly. Set aside 3. For Coffee Cake-Combine in a mix. injz bowl the 2 CUDS biscuit mix and cup sugar. Blend in the butter, egg, and cup milk. Beat vigorously 1 min. 4. Blend the kumquat sirup with the orange and lemon extracts. Blend kum-quat-sirup mixture and y cup milk into the batter. Beat about min. Mix in the kumquats and pecans. Turn mixture into prepared baking pan. Sprinkle top ping evenly over batter. 3. Bake at 350F 40 to 45 min., or until a wooden pick or cake tester inserted in center comes out clean. 6. Remove from oven to cooling rack and let stand 10 to 15 min. While coffee cake is still warm, drizzle with Speedy Orange Icing and cut into squares. About 8 servings Speedy Orange Icing-Put cup sifted confectioners' sugar into a bowl. Mix 1 tablespoon milk with teaspoon orange extract. Blend into the sugar; stir until smooth. If necessary, thin with milk. TO PREPARE: 10 MIN. TO CHILL: 2 HRS. 1 11-oz. con tomato uice 1 10'j- to 11 -ox. can condensed consomme 2 teaspoons lemon juice 4 teaspoon Worcestershire sauce 't teaspoon garlic salt 3 drops Tabasco Mix together the tomato juice, con somme, lemon juice, Worcestershire sauce, garlic salt, and Tabasco. Chill thor oughly (about 2 hrs.). About 8 servings Beet in Savory Sauce )fooo aiciu CONVINIINCI Qj- I TO PREPARE: 25 MIN. TO COOK: 1 HRS. 1 lb. top round or sirloin of beef, cut In I -In. cubes 1 tablespoon butter 3 tablespoons flour Vi teaspoon salt Few grains black pepper 'A teaspoon Accent 1 10 14 -or. can beef gravy 2 tablespoons orange juice 2 tablespoons currant jelly 1 3y,-o. can sliced broiled mushrooms 2 tablespoons sliced plmlento-stuffed olives 1 bay leaf V.,?eaJ the butter in large heavv skillet having a tight-fitting cover meat pieces evenly with a TTd ' fl?T' "J Accent dlum i T4, u skiUet; 00011 ove- me dium heat and brown evenly on all sides by frequently moving and turning meat 4. When meat is browned, add the gravy orange juice, and currant jelly SUr'ln hmiXedBring rapid to US W pJ? mushrooms, olives, and bay SnH cover, and simrn (do not boil) about lfc hrs., or until meat ,s tender. Stir frequently during cooking. If necessary, add more liquid as meat cooks. Remove bay leaf. Serve with fluffy cooked rice. For added flavor interest, serve with Oronge-Suttered Rice. About 4 servings Beef Slices In Sauee Follow recipe for Beef in Savory Sauce. Substitute thin slices of cooked beef for the uncooked beef. Omit butter, flour, salt, pepper, and Accent. Heat the beef slices in the sauce. - Orange-Buttered Rice S COMVfMfNCIIOOOOrM j yjy rooo Mctri Ifmizino TO PREPARE: 10 MIN. 1 cup packaged precooked rice 1 tablespoon butter or margarine 1 Vt teaspoon grated orange peel (grated through color only) 1. Prepare rice according to directions on the package. 2. Add butter and grated orange peel; toss lightly to mix thoroughly. Serve hot. About 2 cups rice Green Beans with Garlic CONVINIIMCI IOO0 IICIH TO PREPARE: 10 MIN. TO COOK: 30 MIN. 2 tablespoons butter or margarine 1 clove garlic (thin, papery outer kin removed ) , crushed In a garlic press or minced ' cup coarsely chopped celery 1 10-oe. pkg. froien French-style green beam '4 cup water ' teaspoon seasoned salt 1. Heat the butter in a saucepan. Add garlic and celery; cook until just tender, stirring frequently. , 2. Add green beans, water, and seasoned salt. Cover loosely. Bring to boiling and cook 15 to 20 min., or until beans are just tender. About 4 servings 10 Family Weekly, December 7, 195S
