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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 11, 1959)
Appetite Teaser TO PREPARE : 15 MIN. Mix the following ingredients together in a sauce pan; bring to boiling over low heat; strain; chill: 1 No. 2 can tomato (nice, cup orange julc. 2 tablespoons temon juice, 2 tablespoons chopped onion, 1 teaspoon prepared horso-raaith, 1 teaspoon sugar, V teaspoon salt, ' teaspoon paprika, tea spoon colory send, bay loaf. 4 whole cloves, and few drops Tabasco. About 6 servings Smothered Frank with "Croutonned" Noodle COHVINIIMCt fOOP IICIM TO PREPARE AND COOK: 40 MIN. 2 cups chopped onion Vi cup chopped green pepper V cup batter Va cup flour 1 lO'j-to ll-oi. can condensed beef bouillon , 1 lb. frankfurters, cut In Vi In. pieces 1 4-oi. can mushroom stems and pieces 2 cups Rye Croutons 8 o. uncooked medium noodles ' cup butter Vi teaspoon celery seed 1 cup thick sour cream 1. Heat Vi cup butter in skillet. Add onion and green pepper. Cook until onion is transparent and green pepper is just tender, occasionally moving and turning with a spoon. 2. Blend in the flour. Add bouillon gradually, blending thoroughly. Stir in frankfurters, mush rooms, and mushroom liquid. Simmer uncovered 20 min., stirring occasionally. 3. Meanwhile, cook, drain, and rinse noodles ac cording to directions on package. Toss with the butter and celery seed. Keep noodles hot. Just before serving, toss in the croutons. 4. When frankfurter mixture has simmered 20 min., remove from heat and vigorously stir in sour cream, 1 tablespoon at a time. Stirring constantly, cook over low heat until just heated, about 3 min. Do not boil. Serve hot over "Croutonned" Noodles. About 6 servings Rye Crouton Add a pleasing texture to soups, salads, omelets, and casseroles with the addition of crisp, flavor u(, browned rye croutons. Heat 6 tablespoons butter in a large, heavy skillet, over low heat. Add 6 slices toasted rye bread cut into Vi- to -in. cubes. Turn and toss cubes until all sides are coated and croutons are browned. Remove from heat. 2 cups croutons Creamy Pudding CONVfNIIMCI fOOO IICIM Accent the delicate flavor of this easy-to-prepare pudding by topping with a fruit or chocolate sauce or with fresh fruits. TO PREPARE: 20 MIN. TO CHILL: 2 HRS. teaspoon salt teaspoon vanilla extract cup boiling water egg whites ' cup cold water V 1 tablespoon (1 env.) 1 unfavored gelatin 2 egg yolks Va Vt cup sweetened 2 condensed milk 1. Pour cold water into a small cup or custard cup. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 2. Beat egg yolks until thick and lemon-colored. Stir in sweetened condensed milk, salt, and vanilla. i. Stir softened gelatin; add boiling water and stir until gelatin is dissolved. Stir into egg-yolk mixture. 4. Chill in refrigerator until mixture begins to gel. 5. Lightly oil a 1-qt. mold with salad or cooking oil '(not olive oil) ; set aside to drain. 4. Just before gelatin mixture is of desired con sistency, beat the egg whites until rounded peaks are formed. Spread over gelatin mixture and gently fold together. Turn mixture into mold. Chill until firm, about 2 hrs. Unmold. 6 servings Ss..ft:y v-i .'.'--. ('?''' yen, t- . , ... , . .-1. . - . .. , A ; ' hf : '- ,.' A- - - . C . v . J A j. -f V 'mmmjcM ya :: CONTENTED ...my doctor recommended Carnation 8 out of 10 mothers who feed their babies a Carnation formula say: "My doctor recommended it!" You can trust Carnation. It's the safest, most nourishing and digestible form of milk for your baby's formula. More mothers feed Carnation to their babies than any other brand. And more Carnation is used in hospital formula rooms throughout the world than all other brands combined! Ask your doc tor about Carnation... the milk every doctor knows. j Contented tVlDOBlTlO MilK FREE: "You and Your Contented Baby," 32 authoritative pagea on prenatal and postnatal care, offered at no coat to mo there and expectant mother. Addreaa Mary Blake, Carnation Co., Dept. FW-19, Loa Aneelea 19, California.
