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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 18, 1959)
1 1 1 1 Family Weekly Cookbook MELANIE DE PROFT, Food Editor in i NEW ENGLAND CLAM PIE CONVENIENCI to prepare: 25 min. 0) FOOD RECIM TO bake: 20 MIN. 1 1-lb. can whole cooked potatoes, drained and potatoes diced 3 7-oi. cans minced clams, drained (reserve Vi cup liquid) 3 tablespoons butter . Vi cup chopped onion 2 tablespoons flour Vi teaspoon salt - Few grains black pepper V4 teaspoon Accent Vi cup milk Pastry for 1 -crust 8-in. pie (your favorite recipe or a prepared mix) 1. Heat the butter in a large skillet Add the onion and cook until onion is transparent, occasionally moving and turning with a spoon. 2. Blend in a mixture of flour, salt, pepper and Accent. Heat until mixture bubbles. Remove from heat Add the reserved clam liquid and the milk gradually, stirring constantly. 3. Return to heat and bring rapidly to boiling, stirring constantly. Cook 1 to 2 min. longer. Remove from heat; mix in the diced potatoes and minced clams. Turn into an 8-in. pie pan. 4. Prepare pastry and roll out to fit over clam mix ture. Cut a simple design near center of pastry to allow steam to escape during baking. Place pastry on clam mixture and flute edge. 5. Bake at 450F about 20 min., or until pastry is lightly browned. 4 to 6 servings QUICK INDIAN PUDDING to prepare: 15 min. . to cook: 30 min. 2 cups milk 2 en slightly beaten Vi cup yellow corn meal Vi cup sugar 1 teaspoon salt teaspoon ground cinnamon Vi teaspoon ground ginger 2 tablespoons cold milk Vi cup light molasses 1. Scald the 2 cups milk in top of a double boiler over simmering water (just until thin film appears) . 2. Blend remaining ingredients together in a bowl. Add the scalded milk gradually, stirring constantly. Return mixture to double boiler. 3. Cook over direct heat, stirring constantly, until mixture thickens, about 12 min. 4. Cover and cook over simmering water 15 min. Remove cover and cook 15 min. longer. Serve hot with ice cream, whipped cream or fruit. ; . 4 to 6 servings TRAIHTk is 3 '"If. ' 5 ' l 4' r,$jl'-.., -nlM Kfi '', ' APPLE-CABBAGE SLAW to prepare: 15 min. Vi cup thick sour cream 1 teaspoon lemon juice 1 teaspoon prepared horse-radish 1 teaspoon sugar Vi teaspoon salt teaspoon white pepper 1 cup finely diced unpared red apple 1 cup finely shredded cabbage 1. Blend together the sour cream, lemon juice, horse-radish, sugar, salt and pepper. Set in refrig erator, 30 to 60 min., to allow flavors to blend. 2. Just before serving, pour dressing over apple and cabbage. Toss lightly to coat evenly. Serve on cabbage leaves. 4 to 6 servings LIMA BEAN BAKE to prepare: 15 min. to heat: 15 MIN. 2 10-oc. pkgs. frozen lima beans 2 tablespoons instant minced onion Vi lb. frankfurters Vi cup catsup , Vi cup molasses 3 gingersnaps, crushed 2 tablespoons dark brown sugar 1 teaspoon dry mustard teaspoon salt Vi teaspoon paprika IVi teaspoons Worcestershire sauce 1. Cook lima beans with onion according to direc tions on package. Drain, if necessary. 2. Cut frankfurters into halves lengthwise; ' cut each in half crosswise. Set aside. 3. Mix together the cooked lima beans and remain ing ingredients except frankfurters. 4. Spoon one-half of the bean mixture into a 1-qt. casserole. Arrange half of frankfurters over beans; repeat layers. (See photo.) 5. Heat in a 375F oven about 15 min., or until thoroughly heated. About 6 servings CARDAMOM DROP DOUGHNUTS to prepare: 20 min. to deep-fry: 1 min. Hydrogenated vegetable shortening, all-purpose shortening, lard, or cooking oil 1 V4 cups sifted flour 2 teaspoons baking powder Vi teaspoon salt 1 teaspoon ground cardamom Vi cup sugar 2 egg yolks 1 tablespoon cooking oil Vi teaspoon vanilla extract Vi cup milk 1. Fill a deep saucepan one-half to two-thirds full with fat Heat fat slowly to 360F. When using an automatic deep-fryer, follow manufacturer's direc tions for amount of fat and timing. 2. Sift the flour, baking powder, salt and cardamom together! 3. Beat together thoroughly the sugar, egg yolks, cooking oil and vanilla extract Add milk and beat well. Add the dry ingredients and mix thoroughly. 4. Drop batter by teaspoonf uls into heated fat. Deep-fry until golden brown, about 1 min., turning several times during cooking. Lift from fat with a slotted spoon. Drain over fat a few seconds before removing to absorbent paper. Sift confectioners' sugar generously over the doughnuts. About 3 doz. doughnuts PECAN DROP DOUGHNUTS Follow recipe for Cardamom Drop Doughnuts. Omit cardamom. Mix cup chopped pecans into batter. Proceed as directed. MOLASSES DROP DOUGHNUTS Follow recipe for Cardamom Drop Doughnuts. Omit cardamom. Blend 2 tablespoons light molasses with the egg-yolk mixture. Decrease milk to cup. Proceed as directed. 16 Family Weekly, October It, 1959
