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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 22, 1959)
10A MAIL TRIBUNE, Medford, Oregon, Thursday, January 22 ,1959 , , Si OVEN MEALS - Many think oven meals are food at its best. Here we bake" a tuna casserole and scallop tomatoes and zucchini in the same oven for eight generous servings. Read about plentiful canned foods in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Last year was a bumpe crop year for many vege tables and fruits. The grand daddv of them all was the crop of peas that went into cans. That's why they're bar gain priced. Two-thirds of all peas grown go into cans. When nature smiles on peas the crop's not only bigger but the peas are of outstand ing good quality. Today's fast harvesting at peak of pea per fection puts them in cans within hours of picking. The varieties "are "Early June" and "Sweet". Early Junes are the smaller, smooth er Deas. Both come in large medium, small, tiny, or. the mixed garden run in only two consumer size cans with 72 per cent of all peas packed going into the number 2 can (16 to 17 ounces) which noias aDDroximately two cups. Other, good canned foods buys in our markets today include tuna, tomato products, sauerkraut, apple sauce, fruit cocktail, sliced pineapple, lima beans, and cranberry sauce, Few things are more satis fying to cook than plenty of handy canned foods on ner pantry shelves. Now is the time to buy the dozen, buy the case (24 cans) while prices are the lowest of the year as storage facilities move stocks to make way for canners' new crops. Tuna Casserole Tuna is a big value in good eating. You'll get six generous servings from two cans of solid pack tuna when you combine it with a can of plen tiful peas and other good things in this casserole. 1 medium size onion 2 7-ounce cans solid pack tuna 1V4 cups cooked rice 1 can condensed cream of celery soup 1 cup light cream 1 1 teaspoon poultry sea soning cup diced pimiento 1 No. 2 can peas Chop onion and cook in oil drained from tuna, until ten der. Add cooked rice, soup, cream, poultry seasoning and pimiento; mix well. Gently mix in tuna broken into chunks and drained peas (put pea liquor into a soup or vege table juice). Pour into cas serole; bake in moderate, 375 degree oven, about 40 min utes. Scalloped Tomatoes Tomatoes are far and away the most popular canned vege table for combining with oth er foods in countless ways and for eating .hot or cold with seasoning as they come from the can. We bake fresh zucchini squash using a large (No. 2Vi) can of tomatoes. . 2 cups sliced zucchini 2 cloves garlic,' minced V cup butter or margarine ' 1 large (No. 2i) can tomatoes V cup crushed saltines 1 teaspoon sesoned salt Saute zucchini and minced garlic, in butter until zucchini is almost tender. Add toma toes,, saltines and whatever seasoned salt you have handy; mix and put into a casserole. Bake in a moderate, 375 de gree, oven, about 40 minutes. Corn-Tomato Chowder There's always canned corn and tomatoes on the pantry shelf. The family will enjoy this tasty, satisfying combina tion anytime. Six generous servings. Cut two slices bacon into one-half inch pieces. Saute bacon, one medium onion, sliced, .and two tablespoons chopped green pepper in large saucepan. AddTne No. 2 can cream style corn and one No. 2 can tomatoes. Season mix ture with one teaspoon salt, one-fourth teaspoon thyme, dash of pepper. Cover and let simmer for 20 minutes. Neptune's Prize Capture the full, fine, fla vor of canned crab meat, shrimp andor lobster and thereby bring drama to the dinner table. Served in indi vidual shell casseroles with a tossed green salad with avo cado and hard-cooked eggs added, and you've a festive feast. Recipe makes six serv ings. 2 (6 14 ounce) cans crab meat, shrimp op lobster, boned and flaked. 2 8-ounce cans (2 cups) to mato sauce 1 4-o u n c e can mushroom slices or stems and pieces 1 teaspoon salt Va teaspoon pepper 1 small onion, diced 2 tablespoons chopped green pepper 1 cup rolled oats (quick or old fashioned, uncooked) Vt cup grated cheese Combine all ingredients in cluding mushroom broth and excepting cheese. Pack into large sea shells or individual casseroles. Sprinkle with cheese. Bake in a moderate 350 degree, oven, 25 ' to 30 minutes. Serve hot, of course Blue Lake Souffle Salad From our Pacific Northwest come the famed Blue Lake variety of green beans for combining with slivered al monds in a "lemon-flavored gelatin to be topped with mayonnaise or sour cream, Six generous servings. 1 package lemon - flavored gelatin 3 tablespoons vinegar i cup mayonnaise li teaspoon salt Dash of pepper . 1 No. 303 can Blue Lake green beans, drained 13 cup toasted slivered al monds Prepare gelatin according to directions on package, omit ting one-half cup of water. Blend in with rotary beater, vinegar, mayonnaise, salt and pepper. Pour into refrigerator tray. Freeze 15 to 20 minutes or until firm around edge but soft in center. Turn into bowl; whip until fluffy. Fold in green beans and almonds; pour into mold and chill until firm. Apple Sauce Corn Bread Corn bread is a vear around favorite, and. canned apple sauce is a year around eco nomical buy in flavor and nu trition. Put the two together and you have a wonderfullv moist, delicious hot bread, ideal for butterine ud and serving any hour of the day or nignt. 3A cup sifted flour 3i cup yellow corn meal Vi teaspoon bakine soda Wi teaspoon baking powder vz teaspoon salt l'i teaspoon sugar 3A teaspoon cinnamon Vt. teaspoon nutmeg 1 egg, slightly beaten V cup milk 2 tablespoons melted but ter or marearine 1M cups canned apple sauce Mix and sift drv ineredi- ents. Combine egg and milk: add to dry mixture, stirring only enough to mix well. Stir in melted butter or margarine and apple sauce. Pour into an eight-inch square greased pan and bake in a moderately hot (400degree) over for 30 min utes. Cut into squares and serve hot with lots of butter. Peas and Browned Mushrooms Mushrooms, delicately browned in tasty bacon drip pings, give canned green peas a distinctive flavor lift. 1 4-ounce can sliced mush- there's only one from Oregon.. bey White Satik SUGAR Reorganization Sought in Bills Before House Salem-flJPD-A package of 10 bills calling for reorganiza tion of various phases of state government has been intro duced in the Oregon House by the State and Federal Af fairs Committee. The major bill (JB 126) would permit the governor to submit to the Legislature a plan to abolish, combine or reorganize any agency in the executive and administrative branch of state government. Effective In 60 Days The governor's reorganiza tion would become effective within 60 days after submis sion if not objected to by a majority of either House of the Legislature. Creation of a department of natural resources with a di rector appointed by the gov ernor to study control of soil, water, forests, grasslands, wildlife, minerals, recreation areas and other natural re surces is called for in HB 132. A $50,000 appropriation would be needed for the pur pose. , i Abolition of the Depart ment of Americanization, the Rogue ' River Coordination Board and the Oregon State Flax and Linen Board are called for in three other bills. Lifts Retirement Age HB 123 would remove the final compulsory retirement age of 72 for public employees and leave retirement ' up to the agency or department head any time after age 65. There would be no right of appeal from such decisions by a department head after the employee had reached 65. HB 124 would reorganize the State Tax Commission as a department of revenue un der one head to be appointed by the governor. A bill outlawing commer cial catches of steelhead trout in the Columbia river in Feb ruary was introduced in the House. Abolition of the State Bond Commission and trans fer of its duties to the state treasurer was recommended in another bill. It costs more than $500 to create facilities to make one ton of steel per year, includ ing finishing facilities, work ing capital and the sources of raw materials. rooms (or stems and pieces) 1 No. 2 can green peas (2V& cups) Vk teaspoon thyme 2 tablespoons bacon drip pings Pimento for garnish Drain mushroom and pea liquor into a saucepan; add thyme. Boil rapidly until liq uid is reduced to about one- half cup. Saute mushrooms in bacon drippings until lightly browned. Add mushrooms and peas to liquid; heat thor oughly. Serve garnished with strips of colorful pimiento. fcisiiliip ITSTUri TO EAT! MEXICAN FOOD M-M-Marvelous flavor' Different I Exciting! Hours of preparation re duced 10 minutes.' You just heat and enjoy. Tonizht. &tk R0S1RIT COMPUTE I MEXICAN-STYIE I (INN EI I Here s a hearty meal for hearty appe tites 2 large Enchiladas. Beef Ta male, Spanish Rice, Retried Beans witfe Cheese. Chili con Came. Genuine Mexican style Food in minutes from freezer-to- oven-to-table! xteL SWIFT'S J FRESH COLORED .HENS Fine for Fricassee or Stewing (5-lb. Average) KEB RfiEOISKIES AND GREEN. ONIONS NEW! "SWIFT'S PREMIUM" SLICED PORK OR SLICED BEEF IN BARBECUE SAUCE 5T Heat Cello Bag in Boiling Water (Serves 2 to 3) THICK GOLDEN MEATED Hubbard FRESH PACIFIC OYSTERS Fresh Sole Fresh Snapper Fresh Crab Fresh Crab Meat Medium and Small Size SUNKIST LEMON FANCY TENDER STEAKS BONELESS J-lSone SSrlolns $19 $1139 ' WELL FANCY AGED TRIMMED CHOICE BEEF TENDER STEER Beef Shoulder ROAST BONELESS PORK LOIN ROAST Center Cuts Choice Eastern Pork i)i)c Pork Sausage 59c lb. 2-lbs. $1.00 STEER BEEF SHORT RIBS SUNKIST (Juice Size) Navel MM! 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