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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 21, 1958)
MELANK PE PR OFT Food Editor 12 $10 PRIZE-WINNING RECIPES from Family Weekly reader VERY SPECIAL FOR T Sweet Potato-nice Caaaerole CONVINIINCI TO PREPARE: 3S BON. TO HEAT: 20 MM. V P butter 1 i cups coarsely chopped (alary 1 t cup chopped onion 2 cwp packaged procookod rlco 2yi cup quick chicken broth (dissolve 3 chicken bouillon cubes In I'j cup hof water) 1 table poon brown sugar 1 teaspoon salt V teaspoon black pepper I T ' '4 teaspoon ground ginger 2 egg, (lightly beaten 1 I -lb., 2-ox. can vacuum-packed weet potatoe, cut m 't In. piece 1. Butter a shallow 2-qt. baking dish. X. Heat butter in a large heavy skillet Ogater TO PREPARE: 45 MIN. 34 (lice dry bread, cut In cubes cop finely chopped turkey giblets Vi cup butter 1 pt. oyster lVt cup finely chopped celery 1 (up finely chopped onion 1 Vi cup grated apple (about 3 medium-size, pared) Vi cup butter 2 cup water X't teaspoon sett V teatpoon black pepper 1 teaspoon cage Vt teaspoon sugar 3 eggs, beaten 1. Heat Vt cup butter in a heavy skillet EAngonberrg lee yjy ?ooe ttctnriiiiif A tart, colorful accompaniment for meat. TO PREPARE: 10 MDf. TO FREEZE: 2-3 HRS. cup (eld water 2 teaspoon unfavored gelatin 1 rap very hot water 2 tablespoon sugar 1 14-ex. jar lingoaberrles 2 tablespoon lemon uke 1. Set control at coldest operating tem perature if using freezing compartment of refrigerator instead of freezer. 2. Pour the cold water into a small cup or custard cup. Sprinkle the gelatin Family Weekly, December 21, ISfl having a tight-fitting cover. Stir in cel ery, onion, and rice. Cook over low heat until rice is golden yellow; stir occa sionally with a spoon. 3. Stir in 2 cups of the chicken broth and a mixture of the brown sugar, salt, pepper, coriander, rosemary, and ginger. Cover skillet. Bring mixture to boiling and cook over low heat 15 min., or until rice is tender. Set aside to cool. 4. Mix the eggs with remaining Vk cup chicken broth. Blend into the rice mix ture. Add sweet potatoes; ton lightly. Turn into baking dish. 5. Heat in a 325F oven 20 to 25 min. About 8 serving Note: Sweet potato-rice mixture may be used as a stuffing for poultry. It is enough for an 8-lb. ready-to-cook bird. Stuffing Add giblets and cook over medium heat 20 min., occasionally moving and turning with a spoon. 2. Drain the oysters; remove any shell particles. Coarsely chop and set in the refrigerator until ready to use. 3. Heat cup butter in a large skillet. Add celery, onion, and apple; cook over medium heat until onion is transparent; occasionally move and turn with a spoon. 4. -Meanwhile, pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage, and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets, and apple mixture. Lightly spoon into body and neck cavities of bird do not pack. ' Stuffing for 15-lb. turkey evenly over the water. Let stand about 5 min. to soften. 3. Add softened gelatin to very hot water; stir until gelatin is completely dissolved. Add sugar and stir until dis solved. Blend in lingonberries and lemon juice. Cool. 4. Pour mixture into a refrigerator tray. Freeze until firm (2 to 3 hrs.), stirring two or three times. lVt pt. ice Note: If desired, lingonberries may be sieved before using. S St-'. -V-.V. y-Z;. V Your holiday turkey will need from 4'2 for a 10-lb. bird, stuffed, to 6 hours for a New Orleans Holiday Padding A delectable pudding with an intriguing blend of flavors. It will keep for several days in the refrigerator. TO PREPARE: SO MIN. TO CHILL: 3 HRS. 3 cup water 1'4 cup (about Vi lb.) prune 1 cup (about 6 ok.) dried apricot 2 cup water 1 cup (about 7 os.) golden raisins 2 cups (about 1 lb.) candied cherries V cup (about 2 ox.) diced candled citron Vi cup (about 2 ox.) diced candled lemon peel 1 (up sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teatpeon ground allspice 1 V cup orange hike t Vt cup (about 6 ex.) walnut, coarsely (hepped 3 tablespoons (3 env.) unflavored gelatin 3 (ups chilled whipping cream 1. Bring 3 cups water to boiling in a saucepan. Add the prunes and apricots. Bring to boiling; cover and simmer about 45 min., or until fruit is tender. 2. Bring 2 cups water to boiling in a small saucepan. Add raisins; bring to boiling. Remove from heat; drain; put into a large bowl with the cherries, citron, and lemon peel. Set aside. 3. Turn prune-apricot mixture into col hours (total roasting time) 15-pounder, in a 325F oven. ander or sieve to drain. Reserve 1 cup liquid in a measuring cup for liquids and set aside to cool. Remove and discard prune pits. 4. Force prune-apricot mixture through a sieve or food mill to make a puree. Stir in a mixture of the sugar, cinnamon, nutmeg, and allspice; stir until sugar is dissolved. Blend in candied-fruit mixture and orange juice. Cover and set aside for about IVt hrs., stirring occasionally. 5. Lightly oil a 9- or 10-in. tubed pan with salad or cooking oil (not olive oil) ; drain. Chill a bowl and rotary beater. 4. Pour the 1 cup reserved liquid into a small bowl. Sprinkle gelatin evenly over liquid. Let stand until gelatin is completely softened. Dissolve completely by placing bowl over very hot water; stir dissolved gelatin. Blend thoroughly into fruit mixture. Mix in the walnuts. 7. Using chilled bowl and beater, beat 1 cup of the whipping cream until it is of medium consistency (piles softly) Turn onto fruit-gelatin mixture. Beat remaining whipping cream, 1 cup at a time, as above, and turn onto previously whipped cream. Gently fold together, blending thoroughly. Carefully spoon into pan. Chill until firm. Unmold onto chilled serving plate. 20 to 24 serving Sealoam Topping An excellent topping for chocolate cake, angel food cake, or ice cream. TO PREPARE: 20 MIN. TO CHILL: 1 HR. 2 99 well beaten (until thick and piled softly) Vi (up light corn sirup 2 tablespoons sugar teaspoon salt 1 tablespoon lemon uice 1 cup (hilled whipping cream 1 teaspoon vanilla extract V teaspoon almond extract S drops green food coloring Vt cup (about 2 ox.) pistachio nuts, chopped 1. Blend the corn sirup, sugar, salt, and lemon juice into the beaten eggs. 2. Pour mixture into the top of a double boiler. Cook over simmering water, stir ring constantly, until thickened (10 to 12 min.). Remove from heat and set aside to cool. Chill about 1 hr. . Set a bowl and rotary beater in re frigerator to chill. 4. When ready to serve, using the chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). With final few strokes, blend in a mixture of the extracts and food coloring. 5. Gently fold the chilled mixture and the nuts into the whipped cream. About 3ft cups topping Angel Deaaert TO PREPARE: IS MIN. TO BAKE: 25 MIN. 1 small (9-ox.) angel food cake 3 eggs Vt cup sugar Vt teaspoon ground cinnamon Vi teaspoon ground mace teaspoon salt 14 cup milk 1. Grease a fancy 2-qt. baking pan (about 9x9x2-in.). Set aside 2. Using two forks, break cake into 1-in. pieces (about 8 cups); put into a bowl. 3. Beat together the eggs, sugar, cinna mon, mace, and salt until thick and piled softly. Stir in the milk. Pour over cake pieces. Toss lightly to coat evenly. Turn into pan and spread evenly to edges. 4. Bake at 350F 25 min. Cool in pan on cooling rack. 5. Invert onto a flat serving plate. Dec orate with candied-cherry halves (see photo). To serve, break' portions with two forks. Top with whipped (ream. About 8 servings Almond-Cardamom Roll TO PREPARE: 35 MTN. TO RISE: 1 HR. TO BAKE: 25 MIN. 1 pkg. active dry yeast Vt cup warm water (110 tell S'f) 2'j cwp prepared MscuH mix 1 egg 1 tablespoon sugar 2 teaspoons ground cardamom 1 teaspoon grated orange peel (grated through color only) Vi (up butter or margarine, softened s (up firmly packed brown sugar 2 teaspoons ground cardamom Blanched, teasted-almond halves (about 34) Vt cup blanched, toasted, chopped -almonds Melted butter or margarine 1. Grease 12 2xl-in. muffin-pan wells. Set aside. 2. Dissolve yeast in water. Add biscuit mix, egg, sugar, 2 teaspoons cardamom, and orange peel; beat vigorously until well blended. 3. Turn dough onto a lightly floured surface. Knead until smooth about 20 times. Let dough rest about 5 min. 4. Meanwhile, cream together the but ter, brown sugar, and 2 teaspoons carda mom until well blended. Spread one-half the creamed mixture on bottom of wells. Arrange toasted-almond halves over mix ture and set aside. 5. Roll dough into a Vt-'m. thick rectan gle, 12x8-in. Spread remaining creamed mixture evenly over dough and sprinkle with the chopped almonds. Beginning with longer side, roll up dough and press edges to seal. Cut roll into 12 equal slices. Place in wells, cut-side down. Brush tops with melted butter. Cover with waxed paper and a clean towel. Let rise in a warm place (about 80F) about 1 hr., or until doubled. 4. Bake at 350F 25 min. Invert pan on cooling rack. Allow to stand a few sec onds before removing pan. 12 rolls Mrs. J. H. Rohrer, Springfield, Lemt TO PREPARE: MTN. Vt (up water 2 cups icy-celd water 1 cvp foflMM vlc9 OtrsW(y 4i9ff1srfrt 1. Mix the sugar with water in saucepan. Set over low heat and stir until sugar Is dissolved. Increase heat; cover and boil 5 min. Remove from heat and set aside to cooL . 2. Blend the cooled sirup with the lemon juice, pineapple juice, and icy-cold water. Chill thoroughly In refrigerator. 3. When ready to serve, pour juice mixture into small glasses and top with a generous spoonful of Mrs. Leroy Mills, Peru, Ind Coeonut - Cr TO PREPARE: 23 MTN. TO CHILL: 3 HRS. I pkg. Uses ifiovorod gelatin V, cup, . I CD 1. Set a bowl and rotary beater in refrigerator to chill. 2. Put gelatin and sugar into a bowl. Add the hot water and stir until gelatin is completely dissolved. 3. Pour the pineapple sirup into a 1-cup measuring cup for liquids. Add enough water to measure Vt cup liquid. Stir into the gelatin. 4. Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally;' if. over ice and water, stir frequently, f. Lightly oil a 5-cup mold with salad or cooking oil (not olive oil); set aside to drain. . When gelatin inixture la of desired cmsistency, mix In the pine apple and P0tMIUti',;;'''v:'"'';'"i;"''-;i:lr'l':',:v 'w'" vv .-.'j'- t. Using the chilled bowl and beater, beat whipping cream until It la . of medium consistency (piles softly). Fold into gelatin mixture. Turn into mold and chill until firm. Unmold. onto a chilled serving plate. Garnish with pieces of mare thin cherries. , About 8 servings Freda Halwe, Port Arthur, Tex. Green Demua a la Poulet The sauce is a perfect complement to tuck other green vegetables as peas, asparagus, or broccoli. TO PREPARE AND COOK: IS MOT. Vi cup chicken broth 1 10-oe. pkg. frexen green Via SjaatalsisiM weMVVVfs! 1. Cook green beans in the Vt cup chicken broth until beans are just tender. Drain, if necessary. Keep beans hot. 2. Heat butter in top of a double boiler over low heat. Add onion and cook over medium heat until onion is transparent, occasionally moving and turning with a spoon. 3. Blend in a mixture of the flour, salt, pepper, and Accent. Heat until mixture bubbles, stirring constantly. Remove from heat. 4. Add cream and the 3 tablespoons chicken broth gradually, stirring constantly. Return to heat and bring rapidly to boiling, stirring con stantly. Cook 1 to 2 min. longer. f . Remove from heat. Vigorously stir about 3 tablespoons of the hot mixture into egg yolks; immediately return mixture to double boiler. Mix in the parsley. Cook over simmering water 3 to S min. Stir slowly to keep mixture cooking evenly. o. Remove from heat. Stir in the lemon juice. Pour over the green beans and toss lightly to coat evenly. Serve immediately. About 4 nerving Note: Quick chicken broth may be prepared by dissolving 1 chicken' beutllen cube in 1 cup hot water. III, mPlneapple Shrub . 2 cups unsweetened pineapple Vi keke orange sherbet. About 10 servings 1 1 eex. cast cjsiiod pineapple, - drained reserve strap) IV4 cup (about 3 Vi ox.) Haked (oconut 1 cup cMHed whipping cream Vi teaspoon salt . Vs teaspoon whit y4 teaspoon Accent Vi cup cream 2 off yelks, slightly beaten 4 teaspoons lemon lulco Family Weekly, December 21, 195 9
