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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 26, 1959)
dishes into gourmet realities POTATO-SALAD MOLD GOURMET DAKED DEANS 6 CONVIMIINCI tOOS MCIM fOOS SICtfl HERDED DISCUIT RING CONVIMINCIf ; too Man to prepare: 15 min. to bake: 15 BON. cap batter or margarine teaspoon kmon juice Vi teaspoon celery seed Vi teaspoon safe teaspoon thyme Few (rains salt Few grains paprika 1 8-ox. container ready-to-bake biscuits 1. Put butter into a bowl and soften with a wooden spoon. Blend in the lemon juice, celery seed, sage, thyme, salt, and paprika. Cover and set in re frigerator at least 1 hr. to allow flavors to blend thoroughly. 2. Allow herb butter to soften slightly before using. 3. Open biscuit container according to directions on package. Separate biscuits and spread each bis cuit with the herb butter. 4. On a baking sheet, arrange biscuits to form a ring, slightly overlapping. 5. Bake at 400 F 15 min., or until golden brown. Serve hot. 10 biscuits to prepare: 25 min. to chill: 3-4 hrs. cup quick chicken broth, cooled (dissolve 2 chicken bouillon cubes in cup hot water) 1 tablespoon (1 en v.) un flavored gelatin 2 1-Ib. jars mayonnaise-style potato salad Yt cup sliced celery Vi cup sliced green onions 1 teaspoon garlic salt 1 cup thick sour cream 1. Pour cooled chicken broth into a small bowl. Sprinkle gelatin evenly over broth. Let stand 5 min. to soften. 2. Dissolve gelatin completely by placing over hot water. Chill until mixture is slightly thicker than consistency of thick, unbeaten egg white; stir occasionally. 3. Lightly oil a 5-cup ring mold with salad or cooking oil (not olive oil); drain. 4. When gelatin is of desired consistency, blend in a mixture of the potato salad, celery, green onions, and garlic salt. Blend in the sour cream. Turn mix ture into mold; chill until firm. 5. To unmold, run tip of knife carefully around edges of. mold. Invert onto a chilled serving plate; remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) , About 8 servings This modern version of an all-time favorite is reminiscent of the old-fashioned bean pot oozing with juicy goodness and filling the kitchen with an unforgettable aroma of beans as they baked for hours and hours. to prepare: 15 min. to bake: 35-40 min. 1 tablespoon cider vinegar Undiluted evaporated milk (about 1 cup) - VS cup firmly packed brown sugar i cup sifted flour 1 teaspoon dry mustard V4 teaspoon salt 1 tablespoon molasses i teaspoon Worcestershire sauce 2 drops Tabasco 2 l-lb. cans (about 4 cups) molasses-style baked beans 1. Grease a 1-qt casserole. 2. Pour vinegar into a 1-cup measuring cup for liquids. Add enough evaporated milk to measure 1 cup liquid; blend thoroughly. 3. Mix together in a bowl the brown sugar, flour, dry mustard, and salt. Add the evaporated-milk mixture gradually, blending thoroughly. Blend in the molasses, Worcestershire sauce, and Tabasco. Add the baked beans; mix gently but thoroughly. Turn into casserole. 4. Bake at 350'F 35 to 40 min.; stir 2 or 3 times during baking. Garnish with onion rings. 6 to 8 servings No jam tastes like the kind you make yourself! Easy! Thrifty! No failures and only one-minute boil with Certo or Sure-Jell! A -i) sir vm 5eI : y Sure-Jell and Certo are brands of pectin ... the fruit substance that causes jelling. The amount of pectin in fruits varies so Sure-Jell or Certo takes the guesswork out of jam and jelly making. Recipes with pack age and bottle. Products of General Foods. Stir in 5 cupa sugar at once. Bring to full rolling boil. Boil hard for minute only, stirring constantly. This short boil time means leu juice boils away so you get up to 50 higher yield, and the flavor cornea through fresher with Sure-Jell or Certo! Recipe: perfect homemade peach jam. Peel, pit and crush 3 lbs. fully ripe peaches. Mix 4 cups prepared fruit in very large saucepan ' with 1 box Sure-Jell. (Or use liquid Certo recipe on botue.) Stir over high heat until mixture comes to hard boil. Remove from heat; then alternately stir and skim off foam for S minutes. Ladle into glasses. Paraffin at once. Yield: 9 medium glasses, for mere pennies a glass! And you're sure of perfect results with either powdered Sure-Jell or liquid Certo! J- . if.
