Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 29, 1959)
I2A MAIL TRIBUNE, Medford, Oregon, Thursday, Janujry 29, 1939 FAMILY FAVORITES - Pork's in good supply and on the list of family favorites. Serve it like this, Cantonese style, with pineapple and mushrooms simmered in a sweet-sour gauce with plenty of fluffy rice nearby. The recipe is in cluded in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Pork Cantonese Has Sweot-Sour Sauce West Coast cookery is dis tinguished from any other area in the United States in that we're the fortunate bene factors of oriental influences from the west, and Mexican influences from the south. To day we take plentiful pork and serve it Cantonese style a Chinese heritage famed here ince the Gold Rush days. The dish can be easily pre pared in a skillet on top of the range or in one 01 tne electric skillets. It can be made ahead of time, refrig erated and reheated 15 min utes before serving of you're "a career woman" or have an otherwise busy day sched uled. Modern cooks rely on un sulphured molasses for a dis tinctive blending with soy sauce and vinegar to achieve the highly desirable sweet- sour effect which is further enhanced with pineapple. Six serving. Plenty of rice handy 2 pounds boned pork shoulder, cut in 1-inch pieces 1 can (4-ounce) mushrooms 1 can (1 4-ounce) pineapple chunks. 13 cup unsulphured molas ses 1 tablespoon soy sauce J4 cup vinegar 2 ereen peppers, cut in strips 2 medium onions, sliced IVi tablespoons cornstarch Brown meat in a large skillet. Drain mushrooms and nineapple chunks: combine and measure liquids. Add enough water to measured liquid to make two cups. Add to skillet; bring to a boil. Cover; reduce heat and sim mer one hour. Stir in molas ses, soy sauce and vinegar. Add mushrooms, pineapple chunks, green pepper and on ion. Cook 15 minutes longer. Blend cornstarch with small amount of water; stir into hot mixture. Cook, stirring con stantly, until slightly thick ened. Serve hot with plenty of hot fluffy rice. Fun to Fry Vegetables For a vegetable change, fry the vegetables. Many sea sonal vegetables lend them selves attractively to this dis tinctive way of cooking. Sliced onion rings, dipped in milk then in flour that has been salted and peppered are delicious when fat fried in vegetable oil or shortening. Cooked califlowerettes, car rots or string beans may be You're af your best I anywhere you go? Turn to Sonotone's latest eye glass hearing aid for good looks, smooth hearing. Slim-trim tem ples for both men and women. Only eyeglass hearing aid with exclusive AVC (Automatic Volume Control) to soften sud den, loud noises for your listen ing pleasure. Also latest Tuck-A-Way" styles for those who don't wear glasses. COME IN. SEE AND HEAR SONOTONE C. R. ADAMSON Manager 839 East Jackson Phone SP 2-5904 dipped in batter and deep fried. Eggplant cut into one-half inch strips, dipped in egg and crumb mixture may be either deep or shallow fried with happy results. Sliced green or ripe toma toes may be dipped in egg and crumb mixture and sau teed for garnishing meat, fish or poultry, or for serving as a vegetable. Bake Fish Sticks Variety is one of the keys to successful meal planning Bake any favored fish steaks, sprinkle generously with pars ley and serve with lemon wedges. Cut two pounds fish steaks into serving size portions and place on a shallow, well-greas ed baking pan. Combine two tablespoons lemon juice, two teaspoons grated onion, one- fourth cup melted butter or margarine, salt and pepper and pour over fish. Bake in moderate, 350 degree, oven for 25 to 30 minutes or until fish flakes easily. Serve im mediately on hot platter. Six servings. Potato Ears Party Stuff Yes, potato ears that's what U.S. Department of Agri- cudture calls them. We recog nize them as resembling famed Pomme Souffle fea tured in elegant French res taurants. Slice potatoes one-eighth inch thick, place in salted wa ter line restaurants use ice cold water) for about an hour and drain, pressing out excess moisture. Submerge quickly in boiling water, then into pre heated deep fat. The slices will bounce around in the hot fat and puff up doubling or trebling their original size. For party specialty, add vegetable coloring to the wa ter in which the potatoes are soaked. Several bowls with different colors adds to the interest. Be sure to turn the potato slices frequently so each slice will be uniformly colored, then proceed as above. Teen-agers think these nib bles are great; will eat them by the bushel (almost). Melt four tablespoons but ter or margarine in large skil let. Add three-quarters tea spoon curry power, one-quarter celery seed, one-half tea spoon onion salt and mix well. Add three cups junior size shredded wheat, stirring gent ly until cereal is well coated with butter mixture. Continue to cook, stirring occasionally, until cereal is a golden brown. Drain on paper toweling. Offer them by the bowlful to all comers or serve with soup. Slices of big, mild, sweet onions add zest to hot and cold sandwiches. Onion rings are attractive and add texture and interest to salad greens. For a very good salad, try grapefruit sections, raw onion rings and crisp lettuce with a lavored .trench or sour cream dressing. Dates and Nuts Go Into Crumble Torte California dates are plenti ful and make fine eating out-of-hand or in recipes like this one which combines dates and walnuts in a crumble for serv ing in stemmed glasses or other fancy dishes with whip ped cream. 2 eggs, separated 1 cup sugar 1 cup coarsely cut dates 1 cup finely chopped nut meats 1 tablespoon all - purpose flour 1 teaspoon baking powder Beat egg yolks until frothy. Pour in sugar gradually, con tinuing to beat until well mixed. Add dates, nut meats, flour and baking power. Stir until ingredients are moisten ed. Fold in stiffly beaten egg whites until mixture is blend ed, i Pour batter into greased 9- inch square pan. Bake in hot oven, 425 degrees, for 15 min utes. Let stand until cold. Crumble torte into stemmed glasses or fancy dishes. Top 195,767 Books 1 Loaned by Library In the year just past, the Jackson .County library lent 195,767 Volumes to its bor rowers. In spite of the fact that the library operated through one less community branch outlet during the latter half of the year, and that the Medford Public library headquarters were closed for two weeks in September during remodeling, the total circulation of the library showed a gain of 1,668 in 1958 over that of calendar year 1957. Circulation at the head quarters library totalled 160, 206 for the year, a gain of 9,786 over the 1957 figure of 150,420. The largest daily cir culation was 1,106. There is further evidence that more and more people are turning to books for rec reation and information, ac cording to Library Director Helen Webster, in the fact that 3,693 new readers reg istered as borrowers. The number of visitors us ing the reading rooms was 44,401. Reference questions answered were 1,397 and 298 books were borrowed for read ers from other libraries. Of the 4,451 volumes added to the library, 928 were do nated and 3,523 purchased. The number of books repair ed in the library was 5,256, and the number com mercially rebound was 744. Visits of 24 classes to the library brought 432 students for instruction in the use of the library. LIMITED PARKING Middlefield, Ohio (DPD Be cause this village is made up predominantly of Amish peo ple who shun such modern contraptions as cars, this sign has been installed outside a market: "Free Parking for Horses Only." with sweetened whipped cream. Five servings. Spiced Purple Plums Canned purple plums not only add variety and flavor to meals but are economical to serve. Here we spice them as a delicious and colorful meat accompaniment. Drain one No. 2Vi can pur ple plums and set aside. In saucepan combine syrup from plums with three-quarter cup brown sugar, one-quarter cup white sugar, two tablespoons whole cloves, two tablespoons white corn syrup, one small stick cinnamon and one-third cider vinegar. Bring mixture to a boil. Remove from heat and strain out spices. Pour hot syrup back over drained can ned plums. Let stand several hours or overnight. Dessert Cheese The cheese dessert tray us ually features fingers or cubes of nippy Cheddar cheese, thin slices of Swiss, wedges or cubes of tangy blue cheese, triangles of Camembert, scarlet-coated half moons made by slicing down through a Gouda. Fruit assortment and crackers usually accompany the cheese assortment. ITS FUN TO EAT! MEXICAN FOOD Sure, healthy appetites love good food! And there's nothing more pleasin' than Rosarita frozen and canned, M-M-Marvdoos Mexican foods! Make every i m special meat with: ROSARITA-S FMMttS REfRIED REAMS A favwjfe wMi Mexican meats. A kearty 'surprise" vegetable with regular dinners. Pile on hamburgers for a satisfying "size." Blend with cheese and Chili Sauce tor a nippy "dip" at parties. I serve fen ie es T MEAT i nmn the QUALITY The Quality Market is proud to boast that we have sold "Medford's Finest Meats Since 1940 " WE SELL AND ADVERTISE ONLY THE FANCIEST MEATS ALWAYS - Check These Outstandina MEAT VALUES 9 SWIFTS PREMIUM The Roast ' ' Preferred'ByMo.st' jr "SWIFT'S PREMIUM" Jr Boneless Aged to i g dinoin areaK m I Perfection I If wm Ar.rn H I - I M" UAtTC lAfCI I Tniuurn S?l I if 1 1 ii hi . m mm iinic well k mmcu ras m FULLY COOKED - ALREADY It All Center I 1 I BAKED WHEN YOU BUY IT ' Rib cu,$ c i 1 C m ri 1 Excess Waste I I I I I I M or f I 1 H 12 to Jf Removed and J I N f ' Whole JT I 14 lbs. M Prepared for s. L- 1 A Oj Iff -ir- 0 rU lb. V't Weighing J fefe f - KBiMaRM.dsaM.HRaK FRESH GROUND STEER BEEF 1 Pound 3 Pounds 49c $1.39 Boneless Lean Corned Beef Our Own Delicious Cure Excess Fat Removed Very Lean Pure Pork0; ur Own Make C AlIO HAP (Grand 3HU0HUC Flavor) 49C lb. or 2 lb, 95c Boneless Pork Loin ROAST Waste Q (Qi C Eastern fl "ll P.rk V lb LAMB PATTIES Ground tfl fU 0 "Choice" Vf Lamb nil U lb Large Fancy HAWAIIAN 1 1 V CGI J J I C Each FRESH GREEN BROCCOLI e rge nch Shortening 3-lb. Tin 79c CAMPBELL'S TOMATO JUICE r 46-OZ. TINS 'GARDEN" BRAND Grapefruit Sesmen,$ No. 303 TINS FANCY LARGE SIZE Artichoke SOLID GREEN LETTUCE Large Heads 25' CRISP CRUNCHY Bunches CMR0TS J if 9W DENNISON'S Chili Con Carne 15-OZ. TINS JAM New Instant 7-oz. Jar Orange Drink 14.0Zi Jar 39! 69' BETTY CROCKER'S BOSTON CREAM PIE 79c fifi WW White King New Liqui Detergent 3C 5? GERBERS BABY FOODS STRAINED I JUNIOR Tins W Tim wmm i WE WELCOME CHARGE ACCOUNTS ON APPROVED CREDIT AD PRICES EFFECTIVE THURSDAY 3:00 P.M. THRU SAT. 6:30 P.M. PHONE SP 2-7137 222 West Main - NEXT TO COPCO si - HE ARE CLOSED SUNDAYS
