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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 13, 1959)
1 Thursday, Aug. 13, 1959 MAIL TRIBUNE, M.dford, Or. 7 - 7 f IF "YOU'RE NOT TRADING AT THE GROCETERIA YOU'RE PAYING TOO MUCH! Meat prices in this Ad good through Sat. Aug. IS, 1959 Swift Premium Brand O Short Shank O Small Size a cooked x OJ LS siL H It's the Best Buy of the Year! U.S. Graded Choice Steer or Swift Premium Brand Bin! Stat ,0 Li; ARMOUR'S STAR CT3n n BRAND OLD FASHIONED, COUNTRY STYLE n mgk .cod-BAGON 2 ib. c PACKAGE Cut Thick or Thin, . Your Choice rarai? Standing Semi-Boneless B0flT5)e 2 YOUNG TENDER GRAIN FED Its Lean Its Fresh Cut 30II8GSS PORK roast EXTRA LEAN-FRESH MADE 6R0U rvflfril m IU1 ini U.S. GRADED CHOICE STEER OR SWIFT PREMIUM BRAND BONED & fo ROLLED mm mm WASTE FREE You Buy No Bones Feeding the Family By ZOLA VINCENT Feed Editor EXTRA SPECIAL-LEAN COUNTRY STYLE-FRESH MADE Its the finest in the state - - (Kr(iD(Ett(Brna MMDHJCDIE FOR LARGE SELECTION TOP QUALITY mm Choose Your Favorite from This Selection Crenshaw Persian Casaba Honey Dew Christmas Cantaloupes - YOUR CHOICE WATERMELONS 1 s- '$shS 'f I WARM, COLD OR CUT AT COMPETITIVE PRICES! eJ piig. REPEAT SPECIAL! AP Sure sorry we ran out of these last week. We hope we have plenty for everyone this time! ft Fancy Packaged elery Sunkist Sweet Valencia Tomato Aspic Ring Fine Surrounding Salad Right now, if ever, is the : time to let your refrigerator take over and provide meals that are cool, tempting and colorful . . . made with the greatest oi ease in the cool of the day. For a perfect luncheon or supper menu, we suggest this well-seasoned to mato aspic ring with an extra special salad center of sea food potpourri. Or fijl it with chicken salad, tuna salad, watercress or relishes. We remind you that large salad molds should be made eight hours or more ahead of serving so they'll be thorough ly "set" for best appearance. It is so easy with unflavored gelatine which becomes a showcase to display sparkling color, lovely tints or trans parency enveloping the true form and flavor of other foods, "he glow of fresh tomatoes is captured in this ring which makes eight servings. 3 envelopes unflavored gelatine 514 cups tomato juice, divided 34 teaspoon salt VA teaspoons sugar 2 teaspoons Worcestershire sauce 4 teaspoon Tabasco 13 cup lemon or lime juice Sprinkle gelatine on IVi cups of the tomato juice in saucepan to soften. Place over medium heat, stirring con- tantly until gelatine is thor oughly dissolved. Remove from heat; stir in remaining tomato juice, lemon juice and seasonings. , Pour into a six-cup ring mold; chill six to eight hours or overnight until firm. Un mold on salad greens and fill center with Seafood Pot pourri. Garnish with black olives. ' Saafood Potpourri This is party stuff that will be- rewarding to the hostess who likes her salads to be conversation pieces. Fine fam ily fare, too. Eight servings to be displayed in center of tomato aspic ring ... or to be offered in lettuce cups. 1 7-ounce can tuna ' 1 6V4-ounce can crabmeat 2 tablespoons French dress ing 1 cup diced celery Vk cup diced cucumber 2 tablespoons capers 2 tablespoons lemon juice M cup mayonnaise Salt, pepper, paprika Flake tuna and crabmeat Remove black line from shrimp. Combine seafood and French dressing. Marinate 15 minutes; add remaining in gredients and toss lightly. Arocado-Tomato Aspic Two Layr Beauty Before we get into this recipe, we remind you that there's a wide variety of in dividual ring, fluted and fancy metal molds available for salad molding but if you don't happen to have one, molded salads taste just as good, look just as handsome often, when turned out of cake pans, meat loaf pans, mixing bowls, cust ard cups or other handy item including coffee cans and paper cups. ; Avocado Aspic Soften one envelope unfla vored gelatine in one-fourth cup cold water; add one cup boiling . water and stir until dissolved. Add one teaspoon sugar, wo tablespoons lemon juice, one cup mashed avo cado pulp, (one large avocado), one-half cup sour cream, one half cup mayonnaise, one tea spoon salt, dash of pepper, dash i of cayenne. Pour into two quart ring mold, or con tainers of comparable size, and chill. Tomato Aspic . , ? Soften one envelope unfla vored gelatine in one-half cup cold tomato juice combined with one tablespoon lemon juice. Bring Vt cups tomato iuice to full boil. Remove from heat and add to gela tine. Season with one teaspoon grated onion and one-half tea spoon salt. Chill until syrupy. When avocado aspic (above) is set, spoon tomato aspic over it. Chill. Unmold. If ring mold is used, fill with other salad, cole slaw or watercress. In dividual molds may be turned out on lettuce leaves or bed of shredded lettuce. Molded Salad Memos Here are a few helpful re minders for preparing and serving conversation -piece molded salads. Here's what the experts say: Chill gelatine until slightly thickened before adding sol ids. Carefully fold-in fruits, vegetables or meals into the partially set gelatine, distri buting them evenly. Prepare large gelatine j molds a day ahead of serving so they will be thoroughly set before unmolding. 1 Fill molds as full as possible for easy unmolding. ' To mold fruits or vegetables j in a definite pattern, arrange them in a thin layer of slight- ly thickened gelatine. Chill ' until firm, then add balance -of the gelatine. . To make layered salads, be sure each layer is firm before adding the next. To unmold, dip mold in warm water (hot water will melt it!) Shake mold to loosen ; contents. Place serving dish over top of mold, invert and lift mold off carefully. If mold is not fluted, loosen gela- -tine with spatula or a small knife which has been dipped in warm water. Tor large molds, moisten the surface of the gelatine and the serving plate and unmold as suggested above. When the two surfaces are wet, it's easy to center the mold. Remove excess moisture on plate with ; paper towel. Surround large molds with salad greens after unmolding. Individual molds may be turned out directly on greens, . however, because there isn't ' so much danger of breakage. Picnic Corn Simply super! August is the month of peak corn perfection. A popular way with corn this season is to soak corn ears in' cold water about 15 minutes without husking. Put them in Dutch oven, cover tightly and bake in a hot oven, 425 degrees, 30 minutes. If toting to picnic grounds, wrap in several layers of newspaper. Plenty of butter at room temperature. Salt and pepper, of course and there " are, those who like a dash of - garlic powder andor chili powder. Plums Popular Those who are slimming down while slowing down this summer will welcome this good news about fresh plums as satisfying low-calorie, fruit. Chilled fresh plums are ideal for low-calorie, between meal pick-ups for both dieters and hungry youngsters, be sides quenching the thirst. . At breakfast time, two or three fresh juicy plums are satisfying while .waiting for the poached egg on whole wheat toast. For lunch, try a luscius plum and cottage cheese salad on a bed of crisp lettuce, along with two rye wafers and iced coffee or tea. At dinner time, individual fresh fruit cups for appetizers or dessert might combine plums, peaches, oranges and apples; looks good, tastes . good, is slimming. West coasters like lamb; serve it oftener than do people of any other U. S. area. Lamb c its for roasting include leg of lamb, crown of lamb, shoul der, cushion, and shoulder that has been boned and rolled. Roasting time varies from 214 to 3 hours for four to six pounders. Here are fa vored seasonings: Garlic. With tip of knife. make five or six gashes in roast. Insert small slivers of garlic. Or rub garlic salt into surface of lamb before plac ing in oven. Mint. Spread roast lamb with mint jelly before roast is taken to the table. Spices. Rub the lamb roast thoroughly with a cut clove of garlic. Combine one tea spoon chili powder and one tablespoon paprika. Rub this mixture thoroughly into the roast before placing it in the oven. Herbs. Marjoram, thyme or rosemary may be rubbed into roast before roasting. Curried Green Beans. Cook fresh green beans until ten der; drain. Season with three- fourths teaspoon curry pow der blended with two tea spoons melted butter for each pound of beans. Kalamazoo, Mich. - (UPD -Ward Kyle opened his farm mail box and found the spot light which had been stolen from his son's truck. With it was this note: "Your spotlight didn't fit, so we are returning it. Thank you for your cooperation." LOCAL TREE RIPENED SLICING At Their Sweet and Juicy Best I U I II Rl n A 'Ar nrP Yrc 1- w u 1 wi j m uniN si w m r i..ii'v mm . m m -v i You'll like... KUSLA W CHINESE COMBINATION DINNER tender fried shrimp chow mio pork fried rice QUICK FROZEN HEAT 'N' EAT
