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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 28, 1959)
! I I I wntMy WiomMeMy OookbovJc . MELANIE DE PROFT, Food Editor A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. Arthur Hawkins, Olustee, Okla. DISHES WITH AN CORN POCKET ROLLS to bake: 12 min. jrv$2'' ? ; v 7if r 1 ..,- : AVVX 1 If X to prepare: 25 min nimsl) Beit for luncheon, tea, or a dessert party, treat the girls to something just a bit different. They'll be delighted with these appealingly delicate foods. MOCHA-CARAMEL BAVARIAN to prepare: 35 min. to chill: 2-3 hrs. 1 cup undiluted evaporated milk 1 cup sugar cup boiling water Y cup cold coffee beverage, double-strength (dissolve teaspoon instant coffee in ' cup hot water) 1 tablespoon (1 en v.) unflavored gelatin Vt teaspoon vanilla extract Vh teaspoon salt 1. Pour evaporated milk into a refrigerator tray; chill until icy cold. Chill a bowl and rotary beater. 2. Melt the sugar in a heavy, light-colored skillet over low heat (it is difficult to see the color of sirup in a dark skillet). With back of wooden spoon, gently move sugar toward center of skillet until completely melted. Heat until golden brown in color (lighter than for a burnt-sugar sirup). Remove from heat and, stirring constantly, add the boiling water, a very small amount at a time. Re turn to low heat and continue stirring until bub bles are the size of dimes. 3. Meanwhile, pour the cold coffee beverage into a small bowl. Sprinkle the gelatin evenly over coffee. Let stand about 5 min. to soften. 4. Gradually add the cooked sirup (about cup) to the softened gelatin, stirring constantly. Con tinue stirring until gelatin is completely dissolved. 5. Stir the vanilla extract and salt into the gelatin ' mixture. Chill in refrigerator or over ioe and water until it is slightly thicker than the consistency of thick, unbeaten egg white. If chilled in refriger ator, stir occasionally; if chilled over ice and water, stir frequently. 6. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); set aside to drain. 7. When gelatin mixture is of desired consistency, using the chilled bowl and beater, beat the chilled evaporated milk until very stiff. Gently fold whipped evaporated milk into the gelatin mixture. Turn into the prepared mold and chill until firm, 2 to 3 hrs. 8. Unmold onto a chilled serving plate or spoon the dessert into chilled sherbet glasses. Garnish with chocolate curls made by pulling unsweetened chocolate across a shredder. 6 servingi en i CHEESE-TOMATO SOUFFLE to prepare: 30 min. to bake: 55 min. 1 cup plus 2 tablespoons milk VA cups soft bread crumbs or cubes (about 4 slices slightly dry bread, crusts removed) 1 tablespoon butter Vx lb. sharp Cheddar cheese, shredded 3 medium-size tomatoes, canned or ripe fresh (drain canned tomatoes thoroughly; peel fresh tomatoes) IVt tablespoons butter, melted 1 to 2 tablespoons minced onion Vt teaspoon salt 14 teaspoon black pepper, 3 egg yolks, well beaten (until thick and lemon-colored) Mr teaspoon salt Mt teaspoon cayenne pepper . 3 egg whites 1. Lightly grease a 2-qt. casserole. Heat water for boiling water bath. 2. Put milk, 1 cup of the bread crumbs, and 1 tablespoon butter in top of a double boiler. Heat over simmering water. Add cheese and stir until cheese is melted. 3. Meanwhile, cut tomatoes into pieces; drain. Put into a bowl and toss with the IV cups bread crumbs, j melted butter, minced onion, V2 teaspoon salt, and black pepper. Spoon onto bottom of cas serole. Set aside. 4. Pour cheese mixture gradually into beaten egg yolks, beating constantly. Blend in V2 teaspoon salt and the cayenne pepper. 5. Using -clean beater, beat egg whites until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Spread over cheese mixture and gently fold together. Turn into casserole over tomato layer. 6. Bake in boiling water bath at 350F about 55 min., or until a silver knife comes out clean when inserted halfway between center and edge of souffle. Remove from oven; let stand in water bath 5 min. Garnish each plate with marinated asparagus spears, carrot curls, and ripe olives. 6 to 8 servings For Boiling Water Bath Set a deep pan on oven rack and place the casserole in the pan. Pour boil ing water into pan to level of mixture in casserole. cry fee. - V J C"" ' ' - . ,H,4' ' C., ' CHILLED STRAWBERRY SOUP An elegant beginning to a luncheon. to prepare: 25 min. to chill: 4-5 hrs. 1 qt. fresh strawberries, rinsed, drained, and hulled 2 teaspoons lemon juice Mi cup sugar 2 teaspoons cornstarch Few grains salt cup cold water 1. Put berries and lemon juice into blender con tainer. Cover and blend thoroughly. Set aside. 2. Combine sugar, cornstarch, and salt in a sauce pan. Blend in the cold water. Bring to boiling and cook 1 to 2 min., or until transparent. 3. Remove from heat and add to the strawberry puree; cover and blend thoroughly. Chill. Garnish with sliced strawberries and mint leaves. About 3 Mi cups FRESH STRAWBERRY PUNCH Double recipe for Chilled Strawberry Soup. Just before serving, pour cold mixture into a chilled punch bowl. Stir in contents of a chilled 12-oz. bottle sparkliag white grape jaico, and Ms cup grenadaae simp. Float a decorative ice block in the punch. Serve with an aartmnt of copkies. About 2Vi qf. punch Sir X V V - , ' Cj"- Tr ONCE AGAIN KRAFT !.3 I 3351 - 1 f r V1'1 fl 11 n ia arn u uuuuuwu uu 114 cups sifted flour .2 tablespoons sugar 2Vit teaspoons baking powder Vi teaspoon baking soda Mi teaspoon salt Mi cup yellow corn meal 1 egg, well beaten 4 cup thick sour cream Melted butter 1. Sift together into a bowl the flour, sugar, baking powder, baking soda, and salt. Mix in the corn meal. Make a well in center. 2. Combine beaten egg and sour cream; add to the dry ingredients at one time and blend well. 3. Turn dough out onto a lightly floured surface and roll about Va in. thick. Brush dough with melted butter and cut with a lightly floured 2Ms in. round cutter. Using the handle of a wooden spoon, make a slightly off-center crease on each round of dough. Fold top (smaller half) over bot tom. Press edges together at each end of crease. Place rolls about 1 in. apart on lightly greased baking sheets. 4. Bake at 425F about 12 min., or until light golden brown. About 2 doz. HAS MADE AN IMPORTANT IMPROVEMENT IN MARGARINE FLAVOR! It's delicious! Kraft's special .recipe gives Sweet Chilled Parkay a flavor that's appe tizingly sweet. And chilling the margarine before it is molded and wrapped helps keep this 'flavor at the peak of freshness. You'll really relish the taste of Sweet Chilled Parkay. Why wait! Start enjoying this finer margarine today! You'll like the 'smooth way it spreads even jvhen ice cold. " 1EEI HI mm 11 1 kv s m Family Weekly, June II, 19S9
