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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 23, 1959)
ii Family Weekly Cookbook MELANIE DE PROFT, Food Editor It's often the unique, unusual ingredients that contribute distinction and fine flavor to everyday food. The achievements of great cooks rest on their imaginative combinations of spices, herbs and flavors. Be creative! Be different! Dare to experiment! PURPLE PLUM CRUNCH to prepare: 30 min. to bake: 40-45 min. 5 cups pitted, quartered fresh purple plums Vi cup firmly packed brown sugar 3 tablespoons flour Vi teaspoon ground cinnamon Vi cup butter, melted and cooled 1 cup sifted flour 1 cup sugar 1 teaspoon baking powder Vi teaspoon salt Vi teaspoon ground mace 1 egg, well beaten 1. Put plums into an ungreased, shallow 2-qt. bak ing dish or casserole. 2. Sprinkle plums with a mixture of brown sugar, flour, and cinnamon; mix gently with a fork. 3. To prepare topping, sift together flour, sugar, Purple Plum Crunch i an unusual version 0 the old-fathioned cobbler. The tangy sweetness of purple plum i perfectly ' complemented by a rich, crunchy topping and a whipped cream-cheese sauce. . 1 -vvsi?v jam Accentuate baking powder, salt, and mace; add to the beaten egg and stir with a fork until mixture is crumbly. Sprinkle evenly over plums in baking dish. Pour the melted butter evenly -over the topping. 4. Bake at 375 F 40 to 45 min., or until topping is lightly browned. Serve warm with cinnamon whipped cream or Orange Whipped Cream Cheese Topping. 6 to 8 servings Orange Whipped Cream-Cheese Topping (about 1 cups) Beat 8 oz. softened cream cheese until very fluffy. Blend in 1 tablespoon sifted confec tioner's sugar and 2 teaspoons .grated orange peel. Gradually add 2 tablespoons cream and 2 tablespoons orange juice, beating until smooth. Spoon into a serving bowl. ft i 4wv--"'X -rr- jMtf.ti. SWEET-SOUR GREEN BEANS to prepare: 20 min. 2 10-oz. pkgs. frozen French-style green beans 1 medium-size onion, sliced 1 clove garlic, minced ' 1 bay leaf Vi teaspoon salt Few grains ground nutmeg Few grains black pepper 3 tablespoons tarragon vinegar 2 tablespoons sugar 3 whole cloves 3 tablespoons butter or margarine 1 tablespoon chopped parsley 1. Cook beans according to package directions using the onion, garlic, bay leaf, salt, nutmeg, and black pepper. Drain, reserving liquid. Remove bay leaf. Set beans aside to keep warm. 2. If necessary, add water to reserved liquid to measure cup liquid. Add the vinegar, sugar, and cloves to liquid. Bring to boiling; boil until liquid is reduced about one-half, about 20 min. Remove cloves. Stir in the butter and parsley. Pour sauce over beans. Serve immediately. 6 to 8 servings mm if 3 A m flavor LIMAS IN SOUR CREAM to prepare: 30 min. 1 10-oz. pkg. frozen lima beans 3 slices bacon, diced and panbroiled 1 cup thick sour cream 3 tablespoons milk 2 tablespoons tomato paste 1 V tablespoons instant minced onion Cook beans according to package directions; drain. Return beans to saucepan. Blend in bacon and a mixture of the remaining ingredients. Heat over low heat, stirring constantly, until hot. Do not boil. If desired, garnish with sieved hard-cooked egg yolk and additional crisp crumbled bacon. About 4 servings ORANGE ICED COFFEE Prepare 4 cups double-strength coffee beverage (use 4 tablespoons instant coffee to 4 cups hot water). Pour hot coffee beverage over 2 medium size oranges, sliced. Let stand 30 min. Remove orange slices and chill coffee thoroughly. To serve, pour coffee beverage into tall' glasses. Stir in de sired amount of sugar. Top each serving with sweetened whipped cream and a sprinkling of equal parts of grated orange peel and shaved unsweetened chocolate. Serve immediately. About 4 servings No jelly tastes like the kind you make yourself! Easy! Thrifty! No failures-and only one-minute boil with Certo or Sure-Jell! r-: vv .w Jii'V f.i "" JELLIED VEAL to prepare: 15 min. to cook: 2-2 hrs. 2 lbs. veal shank 1 lb. veal shoulder 2 qts. boiling water 1 tablespoon salt 10 peppercorns 1 bay leaf teaspoon ground ginger 4 teaspoon black pepper 1. Set out a 9x5y4x2y4-in. pan. 2. Put meat into a large, heavy sauce pot with the boiling water, salt, peppercorns, and bay leaf. Bring to boiling. Skim off foam. Cover, reduce heat and simmer slowly about 2 hrs., or until meat is tender. Remove meat from broth. 3. Strain the broth and return it to sauce pot. Bring to boiling and boil rapidly, uncovered, until 1 qt. liquid remains. 4. Remove the meat from bones. Put through medium blade of a food chopper. Add meat to the broth with the ginger and pepper. Turn into loaf pan and cool. Chill until Arm. 5. When ready to serve, unmold onto a chilled serving plate. Slice and serve with lingonberry preserves or pickled beets. 20 to 12 servings 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. Bring to boil over high heat, stirring con stantly. At once, stir in 7 cups sugar; bring to boil again. Boil hard 1 min. only, stirring constantly. This short boiling time gives you fresher flavor. And less juice boils away, so you get up to 50 higher yield! NORWEGIAN MEAT BALLS A delicious reminder of the ground-meat miracles in traditional Scandinavian cookery. to prepare: 40 min. 2 tablespoons butter or margarine Ml cup finely chopped onion 1 lb. ground beef 14 lb. ground lean pork ' cup (Vi slice) soft bread crumbs Vi cup milk 1 egg, beaten 2 teaspoons sugar Y teaspoons salt teaspoon Accent teaspoon ground nutmeg Vi teaspoon ground allspice 2 tablespoons butter or margarine 3 tablespoons flour 1 teaspoon sugar Vi teaspoon salt Vi teaspoon black pepper 2 cups liquid (cream and water) 1. Heat butter in a large, heavy skillet. Add onion and cook until transparent 2. Mix together lightly the onion, beef, pork, crumbs, milk, beaten egg, and a mixture of the 2 teaspoons sugar, IV4 teaspoons salt, Accent, nut meg, and allspice. Shape into 1-in. balls. 3. Heat remaining butter in the skillet. Add meat balls and brown evenly. Remove meat balls to warm serving dish; set aside to keep warm. 4. Blend dry ingredients into the fat in skillet. Heat until mixture bubbles. Add liquid gradually, stirring constantly; bring rapidly to boiling. Pour gravy over meat. 6 servings . ,..Oh-A' asK,,-.... vr 'm v -n hat Recipe: perfect homemade grape jelly.Crush 3V4 lbs. ripe Concord grapes. Cover; simmer 10 min. with vfi cups water. Place in jelly bag; squeeze out juice. Mix 5 cups juice with 1 box Sure-Jell in large saucepan. (Or use liquid Certo recipe on bottle.) Remove from heat; skim off foam and pour into glasses. Paraffin at once. Yield: 12' medium glasses at the cost of mere pennies a glass! And you're sure of perfect results with all kinds of fruits when you use powdered Sure-Jell or liquid Certo! i 1 A' J,' ' . 1
