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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 26, 1959)
12A MAIL TRIBUNE, Medford, Or., Thursday, February 26, 1939 I ft f I redrsun 5 AiiacRS On Hatfield Rapped KIND TO BUDGET - This barbecued frankfurter and kraut bake will be kind to the budget as well as find itself high on the list of favored recipes combining these two long-time go-togethers. Recipes are included in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Kraut and Frankfurters Favored Combination All kraut and frankfurter fans (young, old and in-between) welcome new recipes featuring these favorite econ omy twins. Although budget priced the year 'round, this appetite-teasing pair recom- mend themselves most heart ily during the colder weather, So easy and tasty just heated together or separately, they become festive party fare when prepared in special ways such as in a Barbecued Frankfurter and Kraut Bake or in a Sauekraut, Apple and Frankfurter Casserole. We eive you these two new recipes here and now. Barbecued Frankfurter and Kraut Bake Frankfurters, cut in bite- gize pieces and gently cooked in a delicious barbecue sauce before adding to the sauer kraut, give this bake its dis tinctive flavor. Recipe is for only six servings, but it is a breeze to double in order to take care of the appetite demands of the men and growing children of the fam ily. 1 1-pound 11-ounce can sauerkraut 6 frankfurters 2 tablespoons butter or margarine Vt cup chopped onions 2 teaspoons brown sugar 1 teaspoon dry mustard 1,4 teaspoon salt i teaspoon pepper 1 teaspoon paprika 13 cup catchup 2 teaspoons Worcestershire sauce cup water Drain sauerkraut; reserve three tablespoons juice. Cut frankfurters into halves lengthwise then each half into quarters. Melt butter or mar garine over low heat. Add onions and saute until lightly browned. Add sugar, mus tard, salt, pepper, paprika, catchup, Worcesters hire sauce, water, and the three tablespoons kraut juice; mix thoroughly. Add frankfurter pieces to sauce and cook over low heat 10 minutes, stirring occasionally. Turn kraut into greased shallow baking dish. Top with frankfurter mixture or ar range as shown in picture Bake in moderate oven (350 degrees) for 15 minutes or until kraut is heated through. Sauerkraut, Apple, Frankfurter Casserole In this recipe, apples and honey combine with the kraut to develop a tantalizing sweet and sour flavor. Recipe makes six generous servings. 2 large apples 1 1-pound 11-ounce can sauerkraut 1 tablespoon honey Vz teaspoon dry mustard 1 pound frankfurters 2 tablesspoons butter or margarine Quarter apples; core and slice. Drain sauerkraut. Com bine kraut, honey and mus tard; with half the apple slices. Cut frankfurters in halves crosswise. Place half the frankfurter pieces spoke fashion around edge of cas serole. Repeat layers using re maining ingredients. Dot with butter or margarine. Cover and bake in moderate oven (350 degrees) for 40 minutes. Chopped Walnut Suggestions Coarsely chopped walnuts are more appealing in finished dishes than finely chopped. Give wonderful texture and flavor variety to old favor ites by adding coarsely chop ped walnuts to muffin batter, basic white cakes and waffle batter. Sprinkle frosted cakes with chopped walnuts. Interesting designs are easily made by cutting paper to size of cake, then cutting out a design. Place paper stencil over frost ed cake and sprinkle chopped walnuts into the open area. Press nut meats into frosting before removing paper. Maple Nut Chiffon Pie Company-Night Special ""Ms lovely, high and hand some, light and fluffy, creamy maple pie is truly a company night special. For a finishing dress-up touch it is given a ruffle of whipped cream and a sprinkling of walnuts. We think you'll find it a treasure of a recipe! 1 cup chopped walnuts 1 envelope plain gelatine 2A cup rich milk or light cream 2 egg yolks ' teaspoon salt teaspoon vanilla Vi teaspoon maple extract Vz cup maple syrup 2 egg whites, stiffly beaten 1 cup whipping cream 1 baked and cooled 9-inch pie shell Chop walnuts, but not too finely. Soften gelatine in wa ter. In top of double boiler, beat milk, egg yolks, salt, vanilla and maple extract un til well blended. Place over boiling, water and, stirring constantly, cook until mixture thinly coats the back of the spoon, about five minutes. Re move from heat and blend in gelatine, stirring until it dis solves. Stir in syrup. Cool un til mixture begins to jell. Fold in stiffly beaten egg whites and three-fourths cup of the walnuts. Beat cream until stiff; fold about three-fourths into filling. If mixture does not "mound" when dropped from a spoon, chill a few minutes in refrigerator, then pile into a baked pie shell. Chill until firm. Garnish top with remaining whipped cream, slightly sweetened if desired, and the remaining chopped walnuts. Honeyed Chicken , Cut one frying chicken (about three pounds) into serving pieces. Arrange pieces in a shallow baking pan. Beat one egg yolk slightly; add two tablespoons melted butter. two tablespoons soy sauce two tablespoons lemon juice. one-fourth cup honey and salt and pepper to taste; blend thoroughly. Pour sauce over chicken, turning pieces to coat. Bake uncovered in 300 degree oven for one hour or until tender, turning and bast ing at end of 30 minutes Serve hot or cold. Olive-Cheese 'Sandwich Features Western Products We call . this a "Western" sandwich because it combines many western-grown or pro duced foods including golden cheddar cheese, bright green peppers, crisp celery, succu lent onions, dairy fresh but ter and eggs. It even uses your favorite bakery-made hamburger" buns. Vi pound sharp cheddar cheese, grated (2 cups) 13 medium green pepper, finely chopped Vfc medium onion, finely chopped 13 cup finely chopped Celery 1 2-ounce bottle stuffed olives, sliced (Vi cup) 1 tablespoon softened butter 1 teaspoon Worcestershire sauce Ys teaspoon salt Pepper 1 hard cooked egg, chopped 6 to 8 hamburger buns II Portland -UPD- Republican State Chairman Peter M. Gun- nar, Salem, told the Multno mah County Young GOP club Wednesday that Senate Presi dent Walter Pearson has "bor rowed the hate technique of his colleague Sen. Wayne Morse in attempt to discredit Gov. Mark Hatfield." Gunnar called Pearson's criticism of the governor 'vio lent and unreasoning" and said it showed a "lack of steadiness that many close ob servers of the legislative sion find alarming." Gunnar maintained that "the paid, professional politicians who directed the abortive campaign of ex-Gov. Robert D. Holmes have evidently con vinced Sen. Pearson that a constant barrage of vengeful attacks will destroy any poli tical opponent." Race Steward Said Tricked by Hatfield Salem-4DP-Rep. Al Flegel (D-Roseburg) charged Wednes day that Gov. Mark Hatfield had "tricked" the State Rac ing commission into firing Racing Steward Cecil Ed wards. The governor's office de nied it. Flegel said the "real reason for the firing is that Mr. Ed wards personally, as a pri vate citizen, favored Mr. Hat field's opponent in the recent campaign." He said that Hat field's only criterion for state office holders is: "If he was for me, he must be a fine person. If he wasn't, off with his head." Mix all ingredients together well (with the exception of the buns, that is). Split buns and spread split sides with cheese mixture. Place under broiler until mixture is deli cately browned. Serve imme diately. This mixture may be made ahead of time and stored in a covered jar in the re frigerator for several days. Scalloped Broccoli Broccoli is frequently "first choice" as the vegetable to serve guests. Here we dress it up with a mushroom-cheese sauce for a dish that will do you proud. 1 large bunch fresh broc coli, or 2 10-ounce pack ages frozen 1 can (10VS ounces) con densed cream of mush room soup Vz cup milk cup shredded sharp ched dar cheese 1 dash Tabasco sauce V cup buttered dry bread crumbs Cook broccoli in usual man ner, but be sure you cook it just barely tender; drain. Place in shallow baking dish. Blend soup, milk, cheese and Tabasco sauce; pour over broccoli. Top with buttered crumbs. Bake in moderate oven (350 degrees) 20 min utes, or until bubbling. Place under broiler if you'd like to brown the top a bit. Six to eight servings. Ik ITS FUN TO EAT ! MEXICAN FOOD And k's fun that's always in good taste! Rosarita s real, exciting, Mex ican flavor guarantees the success of any meal. Entertaining the boxs? Relaxing with TV? ! Just heat 'n serve: ! ROSARITA : ENCMIUMS Your choice of ? large Beef or Chese-fitled Enchiladas. Serve with Rosarita Retried Beans top off . wth a sauce to suit your own taste! M-M-Marvelous! MEDFORD'S FINEST MEATS" "SINCE 1940" Why not buy the best meats? We can prove our Top Quality Meats actually Cost Less and served to you the old fashioned way. Our Meats Are Not Pre-Wrapped in SWIFT'S PREMIUM TENDER GROWN II Fresh.wYoc Fryers; PORK FRESH SMALL LEAN TENDER SIDES fresh' OUR GROUND BEEF IS ALWAYS THE BEST TRY SOME TODAY! 1 pound :49c 3 pounds ....1.39 FRESH YOUNG c EXTRA FANCY LARGE FIELD GROWN E VI - AND - B LETTUCE LARGE SUNKIST LEEK FANCY SALTON SEA Red Grapefruit is4 49 CHOICE EASTERN CORN FED PORK BONELESS PORK LOIN ROAST OUR OWN DELICIOUS PORK SAUSAGE 2-89 ALL CENTER LEAN PORK CHOPS 78; T H "Swift's Premium" K -BonewrAcL$ Steak T-BONES Well Trimmed 11 lb. "NUT SHELF" VACUUM PACKED WEB HUT! CHIFFON ttGIAL Tl SUNSHINE KRISPY CRACKERS HI COUNTRY APPLE JUICE I Beef Roast "Swift's Premium" TENDER SHOULDER POT ROASTS (All Center Cuts) Mi' FRESH FISH FRESH SPRING CHINOOK SALMON? FILLET OF SOLE . 69c Lb. FRESH JUMBO CRABS 39c Lb. FRESH CRAB MEAT $1.39 Lb. NIBLETS WHOLE KERNEL CORN STANDBY FANCY Solid Pk. Tomatoes FILLET OF RED SNAPPER FRESH STANDBY FANCY 3-SIEVE Cut Green Beans JL, fit mi 1Mb& EASIER PARKING ON THE WEST SIDE AD PRICES EFFECTIVE THURSDAY 3:00 P.M. THRU SAT. 6:30 P.M. PHONE SP 2-7137 222 West Main - NEXT TO COPCO 1 EARS KM 29c LBS. DOZEN FOR JUMBO 14oz. TIN 4' BOXES OF 400 2-LB. BOX 7C 46-OZ. TINS bunches 29 39c 12-OZ. TINS No. 300 DEL MONTE TOMATO JUICE Tins 10 $1100 $1100 ? 1 1 s 00 II No. 303 TINS S-jlOO No. 303 TINS FREE STEAK KNIFE WITH EACH GIANT TIN OF JOY - WE ARE SUNDAYS CLOSED
