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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 21, 1959)
1 mi 8 1 tit: i MINTED PRUNES to prepare: 10 kin. to cook: 25 min. to chiix: 8 hrs. 1 lb. prone 2Vt cups water Vi cup lemon juice 1 3-in. stick cinnamon V cup-firmly packed brown sugar Vi teaspoon mint extract 1. Rinse prunes. Put them into a saucepan with the water, lemon juice, and cinnamon. Cover and simmer about 25 min., or until prunes are just tender. 2. Remove from heat and gently mix in brown sugar and mint extract Allow prunes to cool in the liquid. Turn them into a jar, cover tightly, and store in refrigerator at least 8 hrs. Drain prunes and remove cinnamon stick when ready to serve. About 3 cup prunes LIME-GLAZED ROCK CORNISH GAME HENS to prepare: 15 mtn. 4 Rock Cornish game hens or small chickens, 1 to 1 lbs. each Vt cup butter, melted 2 tablespoons brown sugar a to 4 taMespoom ume juice 2 teaspoons soy sauce 2 teaspoons salt 1. Thaw Rock Cornish game hens according to directions on the package. 2. Blend together the melted butter, brown sugar, lime juice, and soy sauce. 3. Clean game hens, rinse, and pat dry with absorbent paper. Rub cavities with salt. Brush cavities with some of the butter mixture. 4. To close body cavities, sew or skewer and lace with cord. Fasten neck skin to backs and wings to bodies with skewers. Place game hens breast-side up on rack in a shal low roasting pan. Brush each hen with butter mixture. 5. Roast uncovered at temperature and for time given on package. While roasting, baste hens frequently with drip pings from roasting pan and any remaining butter mixture. Roast until hens test done. (To test doneness, move leg gently by grasping end bone; drumstick-thigh joints move easily when hens are done.) Arrange on a warm serving platter and garnish with water cress and Minted Prunes. 4 tervmg ' RAISIN-ALMOND RICE - cowvfNOMCiooa mcim to prepare: 30 min. IVx cups (5-oc pkg.) packaged precooked rice V cup butter or margarine , ft cup finely chopped onion 1 teaspoon seasoned salt 1 tablespoon wine vinegar V cup coarsely chopped dark seedless raisins Vx cup coarsely chopped toasted blanched almonds 1. Lightly butter six individual molds. 2. Prepare rice according to directions on package. 3. Melt butter in a skillet Add onion and cook over medium heat until onion is transparent, occasionally mov ing and turning with a spoon. 4J Add onion to the rice with the seasoned salt, wine vine gar, raisins, and almonds; toss lightly to mix thoroughly. Spoon rice mixture into the mold and pack down gently with a spoon. 5. Brush six avocado rings with lomon joke; arrange on a large platter. Unmold rice onto avocado rings. Pile spioad Peaches in center and pkue cooked, buttered asp4kjag0k between each mold. Sprinkle as)rapfi uith sieved hard cooked egg yolk. (Sojphof.) i6 -41 V YW: "If ' ( ' if TH',V 'ft A, 1 U-SJOi ... f ( i I f M r mm V -Si ' COM. IMI, CAR NAT M N CO. tVADnBATfD mm rf "from Contented Cow", The secret is Carnation the double-rich milk that whips Wl twice as rich -so rich it whips! This wonderful -3 milk has the consistency of fresh dairy cream. 0tf r RECIPE: L. It looks like cream, pours like cream, and whips beautifully to 3 times its volume. No other form of milk can give you this creamy Sundae Salad - so cool, so crisp with nuts, celery and pineapple. It's guaranteed perfect, with Carnation. CARNATION WHIPPED SUNDAE SALAD ( Makes 6 tervinot) 1 cups (20-ounce can) pineapple chunks 1 cup pineapple syrup 1 package lemon-flavored . gelatin 1 cup undiluted CARNATION EVAPORATED MILK 2 tablespoons lemon juice l2 cup chopped nuts l3 cup mayonnaise 1 cup chopped celery Drain pineapple. Heat pineapple syrup to boiling. Pour over gelatin; stir until dissolved. Chill until thick and syrupy. Chill Carnation in refrigerator tray until ice crystals form around edge (15 to 20 minutes) . Whip until stiff (about 1 minute) . Add lemon juice. Whip very stiff (about 2 minutes longer) . Add nuts, mayonnaise and celery to the gelatin mixture. Fold into the whipped Carnation. Alternate layers of whipped gelatin mixture and pineapple in tall glasses. Chill until firm. Garnish with romaine or head lettuce and serve. -J
