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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 28, 1958)
"V ! II I M'!!:! , 1 0 -es Apriemt TO PREPARE: 2S MIN. IVa caps Milk 2 eggs, slightly beotea V cap sogar ' toaspooa salt lVa caps coM Milk 1 taospooa vaallla extract A toaspooa olMoed extract Va cap chilled whipplag craM 1 12-ox. cam apricot aectar, chilled 1. Scald IVz cups milk in top of a double boiler over simmering water (just until thin film appears). 2. Blend the sugar and salt into the eggs. Add the scalded milk gradually, stirring constantly. Return mixture Cheese Pmtt CONVINIINClfyO'OO tKiri These delectable puff$ lend themselves to your favorite crab-meat, chicken, or ham filling. TO PREPARE: 20 ION. TO BAKE: 20 MIN. I pkg. croaM paw Mix Vi cap (oboat 2 oi.) grated sharp Cheddar chooso 'A toaspooa cayeaae pep par 1. Prepare cream puffs according to Hot Crmb-Memt FUUmej TO PREPARE AND COOK: 25 MIN. 1 4Va-os. coa crab Meat, draieed; beay tlssae reeved 3 tablespooas batter or Margariao 1 toblespeea fieely chopped greea I Va 3 foaspooa aoely cl toaspooa Worcestershire saace tablespooas tear Va toaspooa salt V toaspooa Acceat V toaspooa dry Mastard Few graias white popper few graias cayeaoe pepper 1 cap Milk I egg yelk, slightly beotea 1 toaspooa leMoa (alee 1 tahiespoea chopped piMieato 1. Heat butter in a 2-qt saucepan. 2. Add green pepper and onion. Cook over low heat 2 to 3 min., or until partially tender. 3. Blend in Worcestershire sauce and Family Weekly December 24, Hit JW. liSAii KffffKCf to double boiler. Cook over simmering water, stirring constantly, until mix ture coats a silver spoon. 3. Remove from simmering water at once. Stir in the cold milk, vanilla and almond extracts. Strain. Cool mixture slightly then chill thoroughly. 4. Chill a bowl and rotary beater. 5. When custard mixture is chilled, using the chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). Fold whipped cream into custard mixture. Blend in the apricot nectar. Chill thoroughly. Sprinkle with grsoad About 10 Appetizer directions on package for miniature puffs, mixing in the grated cheese and cayenne pepper after blending in the required boiling water. 2. Bake at 425F 20 min., or until golden brown. Cool; cut off tops. 3. Fill each shell with about 2 tea spoons of filling. Replace tops. About 80 cheese puffs a mixture of the flour, salt, Accent, mustard, white pepper, and cayenne pepper. Heat until mixture bubbles. 4. Remove from heat; add the milk gradually, stirring constantly. Return to heat and bring mixture rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. 5. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolk. Immedi ately blend into mixture in saucepan; cook over low heat, stirring constant ly, about 3 min. 4. Immediately add crab meat, lemon juice, and pimiento; mix gently until thoroughly blended. Cook over low heat, stirring gently, about 2 min., or until crab meat is thoroughly heated. Use as a filling for C basse Paff Appetisers. 1 cups filling Note: If desired, sprinkle toasted, chopped ahaoads over filling. Chicken mmd TO PREPARE AND COOK: 2S UN. 1 IVa V cap cooked hoM pieces caps cooked cbickea or terkey pieces (grated throaah calarad Mr oaly: white Is bitter) V4 V4 Va Vs Va 1 cop otter or cap fear toaspooa salt toaspooa white toaspooa dry cop gaick chtefcea broth (dissolve 1 chlckea beaiHoa cabo la 1 cap hot water) IVa caps cr 2 eggs, slightly beotea 1. Heat butter in a large saucepan over low heat Blend in a mixture of the flour, salt, pepper, and mustard. Heat until mixture bubbles. 2. Remove from heat Add chicken broth and cream gradually, stirring constantly. Return to heat and bring AW ?-4 f Bmmt em Crime rapidly to boiling, stirring constantly. Cook 1 to 2 min. longer. 3. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolks. Immedi ately blend into mixture in saucepan, stirring constantly. Cook 2 to 3 min. over low heat, stirring constantly. Mix in the ham, chicken, and lemon peel. Heat thoroughly, but do not boil. After addition of chicken and ham, mixture may be heated in a chafing dish. About 6 servings CfcifcM ' Mm Follow recipe for Chlckea ad Hom ea Cree. Omit lemon peel. Add cup Crmmmmd Cfctefcei with dHleew Follow recipe for Cbickea oad Hom ea Create. Add cup coarsely chopped ripe olives with the ham and chicken. MM HI ?iK. ir, ' 1 s 6 HotlMfalliv Mianc M LSI w Ymc served with fruitcake and an interesting array of holiday cookies. Melded Aveemdo-Kmmqmmt Smlmd TO PREPARE: SS MIN. TO CHILL: S HRS. , 1 pkg. MMoa-iavorod gelotia V4 cap very hot water IV cope glagar ale V toaspooa salt 1 pt. fceasspMits 2 SMatl avocados 1. Empty gelatin into a bowl. Add hot water; stir until gelatin is completely ' dissolved. Blend in the ginger ale and : the salt 2. Chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, un beaten egg white. If chilled in refrig erator, stir occasionally; if chilled over ice and water, stir frequently. 3. lightly oil a 1-qt mold with salad or cooking oil (not olive oil); set aside to drain. 4. Remove leaves, rinse, and drain the kumquats; thinly slice (about 2 cups, sliced). ' Rinse, peel, and cut avocados into 1 - mml 5- 1 it i Daw tjtt4t m vLUmrAaM jmmmm IwmmI halves. Remove and discard pits; dice (about lMs cups, diced). 4. When gelatin mixture is of desired ' consistency, mix in the kumquats and avocados. Turn gelatin mixture into the prepared mold and chill in refrig erator until firm, about 3 hrs. 7. To unmold, run tip of knife care fully around edge of mold. Invert onto a chilled serving plate and re move mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat) About 8 enrfnos Preeerresi Ktumemmt-Avmemde MoM Follow recipe for Melded Avocado KoMgoot Salad. Substitute Vt cup thin ly sliced pro served kaMgaats for 1 pt kumquats, and cup hot water plus y4 cup preserved keaiqeat strap for the cup hot water. Ceteattmi Cmoktem Mix and refrigerate overnight. Tatters will applaud you for making them. TO PREPARE: SO ION. TO BAKE: IS ION. I pkg. active dry yeast V. 4 2 Va I lit to II! caps sifted floor tablespooas sager toaspooa salt cap batter, chilled and cat la places ogg yolks Vow drops vaalNa extract 1 IVa cop Muck soar cr caps (aboat 4 as.1 1 cop ptas 2 3 egg whites, slightly bootee V toaspooa vaallla extract 1. Per Cookie Deogh Soften yeast in warm water. Let stand 5 to 10 min. (If using compressed yeast soften 1 cake in Vt cup lukewarm water, 80F to 85F.) 2. Sift together into a bowl the flour, 2 tablespoons sugar, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse corn meal. Set aside. 3. Beat egg yolks with vanilla extract until thick and lemon-colored. Add yeast and sour cream gradually, beat ing well after each addition; blending well after each addition, gradually add to the flour-butter mixture. Cover and chill in refrigerator overnight. 4. for Filliag Put grated walnuts into a bowl. Blend in sugar. Add egg whites and vanilla extract gradually, blending well after each addition. 5. To CoMplete Cookies Put one-half the dough on a lightly floured surface. Roll into a 16xl2-in. rectangle about y in. thick. Spread with the filling, a. On waxed paper, roll remaining dough into a 16xl2-in. rectangle about ls in. thick. Invert waxed paper onto top of filling; press down gently and evenly. Carefully peel off paper. 7. Cut into 2-in. squares or into bars or triangles. Press edges together to seal. Transfer to lightly greased cookie sheets.' . Bake at 350F 15 min., or until delicately browned. Remove cookies to cooling racks. ' ' About 4 doz. 2-in. cookie imperlmia ooarot. TO PREPARE: IS MTN. TO CHILL: 2 HRS. TO BAKE: MIN. cap aasalted batter cap sogar ogg yelks, well beotea (aatil thick 4 aad mm os-colored) 1 cop sifted floor Sweet chocolate, (oboat 4 01.), Melted over hot water Coafectioaers' sagar 1. Cream butter until softened. Add sugar gradually, creaming until fluffy after each addition. 2. Add egg yolks in thirds, beating thoroughly after each addition. MELANIE DE PROFT, Food Editor Lemem-Ceeemmt Semrm ooWMi miiiw 4 ' TO PREPARE: 20 MDI. TO BAKE: 20-30 MIN. V cap siffed floor Vs cap batter, chillod oad cat la V cap 13 os.) cocoaat, coarsely chopped Va cap 12 os.) pocaas, coarsely chopped 1 toaspooa grated leMoa peel (grated throagb colored part oaly; white Is bitter) 2 eggs 1 cop finely packed browa sogar Va toaspooa vaallla eatract V cap sifted coafectioaers' soger 2 tablespooas Iomob jelce 1. Set out a 13x9Vfcx2-in. baking pan. Put flour into a bowl. Cut in butter 2. with a pastry blender or two knives until mixture resembles coarse corn meal. Using the back of a spoon, press v mixture into an even layer on bottom of baking pan. 3. Bake at 350 F 10 min. Set aside on cooling rack; do not remove from pan. 4. Beat eggs until thick and piled softly. Add brown sugar gradually, .beating well after each addition. 5. Blend in the lemon peel and vanilla extract Fold in the chopped coconut and pecans. Turn over par tially baked dough in pan; spread evenly into corners. 4. Bake at 350F 20 to 30 min., or until wooden pick inserted in center comes out clean. 7. Meanwhile, put confectioners' sugar into a bowl. Blend in the lemon juice. 5. Remove baking pan to cooling rack. Immediately brush lemon glaze over top. Cool completely in pan. Cut into 2V4xl-in. bars. About 4 doz. cookies Aprtrmt Sows Follow recipe for LeaMe-Cecoaat Soars. Increase flour to IVt cups and butter to cup. Omit coconut and lemon peel. Put cup (about 4 oz.) dried apricots into a saucepan. Cover with boiling water and simmer 5 to 10 min. Drain and cool thoroughly. Chop coarsely and fold into egg mix ture with the pecans. raftim 3. Mixing until blended after each addition, add flour in halves. Chill dough thoroughly in refrigerator, about 2 hrs. 4. Shape dough into -in. balls. Place about 2 in. apart on ungreased cookie sheets. Flatten with a glass dipped in confectioners' sugar. 5. Bake at 350F 8 min., or until edges are lightly browned. Remove cookies to cooling racks. When com pletely cooled, spread top of each cookie with about Vz teaspoon ' of the melted chocolate. About 6 doz. cookies Family Weekly, December IS. 1954
