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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 10, 1959)
m nunily MELANIE OE PROFT, Food Editor BACON-BRAN MUFFINS to prepare: 20 min. to bake: 20 MIN. , U';iT55fM;'iX i'V ,.-.'r.J "frf.A.. , VX 1 III.' i. W"' .r -jrsss'j I A tureen of delicately flavored Water-Crest Soup and an attractively glazed ham are starring party performers. ViITLi. DADW i AfD :) vd m rriiAi i l1'ui CHERRY-GLAZED HAM CONVINIINCI pooo icipi Cooked artichoke hearts, marinated in French dressing, chilled and served on a bed of crisp, green endive is the perfect salad to accompany this party-perfect glazed ham. TO PREPARE GLAZE! 10 MIN. 1 C- to 8-lb. canned ham 1 No. 2 can red tart pitted cherries, drained (reserve sirup) 1 pkg. cherry-flavored gelatin At cup firmly packed brown sugar teaspoon ground cloves 1. Slice ham and tie into original shape with cord. (This may be done by meat dealer.) Roast accord ing to directions on can. 2. Pour cherry sirup into a 1-cup measuring cup for liquids. Add water, if necessary, to measure 1 cup. Heat until very hot. 3. Empty gelatin into a bowl. Mix in the brown sugar and cloves. Add the hot liquid and stir until gelatin is completely dissolved. 4. About 45 min. before ham is done, pour one third of the gelatin mixture over ham; return meat to oven. Allow to roast 45 min. longer. Baste fre quently with pan drippings and remaining gelatin mixture. About 15 min. before ham is done, gar nish with cherries. DANISH RASPBERRY PUDDING CONVINIINCI (MielM to prepare: 20 min. to chill: 3-4 hrs. 2 M-oc pkgs. frozen raspberries 3 cups water 1 3-in. cinnamon stick Feel of k lemon, cut in pieces (cut through color only; white is bitter) Vx cup sugar 8 tablespoons cornstarch Vt cup water 1. Combine in a saucepan the raspberries, water, cinnamon stick, and lemon peel. Bring rapidly to boiling; break up block of frozen raspberries with a fork during cooking. Boil 5 min. Remove from heat and strain, pressing out (he liquid. Return liquid to saucepan. 2. Mix the sugar with cornstarch. Blend in the water. Stir into raspberry liquid. Bring to boiling, stirring constantly. Boil 1 min. X Pour mixture into a serving dish. Set aside to cool. Cover; chill completely, 3 to 4 hrs. Spoon chilled dessert into individual serving dishes and serve with sugar and cream. If desired, cool and serve as a sauce for Banana Fritters. About 10 servings , BANANA FRITTERS to prepare: 15 min. to fry: 5 min. Shortening for frying 3 medium-size firm bananas with all-yellow peel 2 tablespoons flour 1 cup sifted flour cup sugar 2 teaspoons baking powder IV4 teaspoons salt 1 egg, well beaten K cup milk 2 teaspoons melted shorteninf 1 teaspoon vanilla extract 1. Fill a large, heavy skillet with IVt to 2 in. short ening. Heat fat slowly to 375F. 2. Peel bananas and cut diagonally into four pieces. Roll in about 2 tablespoons flour to coat evenly. Set aside. 3. Sift together into a bowl the 1 cup flour, sugar, baking powder, and salt 4. Combine egg with remaining ingredients. Add to dry ingredients and mix until batter is smooth. 5. When shortening is 375"F, dip the banana pieces into the batter and coat evenly. Fry fritters about 5 min., or until golden brown; turn occasionally to brown evenly. Remove from fat with a slotted spoon; drain over skillet for a few seconds; remove to absorbent paper. Cool slightly; sprinkle with confectioners' sugar. 12 fritters WATER-CRESS SOUP CONV.N..NCl(!) '"" to prepare: 15 min. 1 cup finely cut water cress (about Vt bunch) 2 !- to ll-oi. cans condensed cream of mushroom soup , 2 soup cans water or milk (lt 2. cups) teaspoon dry mustard teaspoon cayenne peppr I Put soup into a saucepan. Blend in remaining in gredients. Heat, but do not boil Ser ve immediately, " About 6 servings Note: For a delightful green col use yourelectric blender. Heat, but do not boU. rw , to pped with salted whipped cream gai with water cress. 1 cup bran cup milk S slices bacon, diced and panbroiled (reserve V cup drippings) 1 cup sifted flour Vt cup sugar IVt teaspoons baking powder Vc teaspoon salt 1 egg, well beaten 1. Combine bran and milk; let stand until milk is absorbed (about 10 min.). 2. Grease bottoms only of 10 2Vfexl-in. muffin-pan wells. Set aside. 3. Sift together into a bowl the flour, sugar, baking powder, and salt. Mix in the bacon pieces. 4. Add reserved bacon drippings to bran mixture; stir to blend. Mix in egg until blended. 5. Make a well in center of dry ingredients. Pour in the bran mixture. Stir quickly and lightly only enough to moisten ingredients. (Too much mixing will result in muffin tunnels.) C. Cut against side of bowl with spoon to get enough batter at one time to fill each muffin-pan well two thirds full. Place spoon in well; push batter off with another spoon or spatula. Fill any empty wells' half -full with water. 7. Bake at 400 F about 20 min. 8. Run spatula around each muffin and lift out. To keep muffins warm before serving, loosen muffins and tip slightly in well; keep in a warm place. 10 muffins STRAWBERRY BAVARIAN CREAM to prepare: 20 min. to chill: 3-4 hours 2 12-oc pkgs. frosen sliced strawberries, thawed (about IVi cups) Vt cup cold water lft tablespoons (lUe env.) unflavored gelatin 8 tablespoons sugar Vt tablespoons lemon juice 1 teaspoon almond extract 1 cups chilled whipping cream If to 12 drops red food coloring 1. Chill a bowl and rotary beater. 2. Pour cold water into a small bowl. Sprinkle gel atin evenly over water. Let stand about 5 min. to soften. Dissolve gelatin completely by placing bowl over very hot water. 3. Put thawed strawberries into a large bowl and blend in the sugar, lemon juice, and almond extract. 4. Stir dissolved gelatin and blend thoroughly into the strawberry mixture. 5. Chill in refrigerator or over ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refriger ator, stir occasionally; if chilled over ice and water, stir frequently. . Lightly oil a fancy 1-qt. mold with salad or cooking oil (not olive oil); drain. 7. Meanwhile, using chUled bowl and beater, beat only one-half the whipping cream at a time until cream is of medium consistency (pUes softly) . Com bine all of whipped cream. Gently fold in the red food coloring, 3 drops at a time, until desired color is reached. Gently fold whipped cream into slightly thickened strawberry mixture. Turn mixture into prepared mold. Chill until firm. 3 to 4 hrs. Unmold onto a chUled serving plate. If desired, garnish top with whipped cream. tto 10 servings ..if v "'' ""''') V ' V 3 o CJ -0) 3i ncrari This is the Instant that's delicious for drinking! Camation"Magic Crystals" burst into fresh flavor nonfat milk instantly , ...or as little as 8 a quart! New Carnation "Magic Crystals" mix instantly in ice-cold water to give you fresh flavor nonfat milk. Naturally refresh ing, delicious for drinking. Rich in all the natural protein, calcium and B -vitamins of freshest whole milk, yet low in calories. Perfect for cooking -no special recipes needed. And "Magic Crystals" whip -tor use in recipes... or as luscious topping with two-thirds less calories than whipped cream. Costs only U a serving. . MIXES INSTANTLY New Carnation "Magic Crystals" mic innUntiy and completely in ice cold water, with a light stir. No lumps, no left over paste in the gUaa. CHOCOLATE-FLAVORED INSTANT NONFAT DRY MILK, TOO I New Carnation InaUnt Chocolate Drink for delicious hot cocoa. Mix with piping hot water for rich cocoa with no milk boil -overs, no measy pots to wash. Makes delicious cold chocolate drink, too. sf rP il 1 (F U .-cruet 0t.,Mt.,l44t. Mm S tJ?!!7' aadFhMl-Otammloaas. Family Wekl. May 1. ItSt 1
