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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 17, 1959)
-vJvki 43 DIP MIXES Dips and dunks have been going to parties for many years. They're so popular that dip mixes are now avail able along with the salacr mixes, spaghetti sauce mixes, spreads and beverage mixes. Festive party makings for all the family are discussed in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Dip Tips, Party Punches for Fun Throughout Holiday Asked what kind vof re freshments they preferred, teenagers said they liked dips and dunks and something to drink . . . like the grownups have at their parties. Reason able request and their wishes are easily gratified. Anticipating planned par ties, informal g e t-togethers, tired shoppers, tree trimmers, carolers and friends of all ages who drop in ... it is so easy to have available the makings for dips and dunks and for party beverages. New among the growing lists of convenience foods are the mixes for dips among the galaxy of salad dressing mixes, specialty sauces, items for oven baking and the bev erage concentrates and soft drink powders for quick mix ing. Arrange a special buffet for teenagers, set up a child's table or card table for the very young. Ladle the bev erage from a punch bowl or pour it from a pitcher. Christ masy paper cups op mugs are preferred by the younger gen . eration. The dips and dunks are identical with the grown ups. For first appearance, gar nish them with pimiento cut outs in shapes of trees, bells or wreath. Dip mixes now readily available Include omon, gar lic-olive and bleu chese. All customarily are served with assorted crackers, potato chips, corn chips or crisp vegetables. Onion Dip Combine one cup dairy our cream with two packets onion dip mix: blend thor oughly. Refrigerate several hours before serving. Easy to keep on hand. Piquant Dip Blend one cup commercial sour cream, two packets garlic-olive dip and mix until smooth; add one tablespoon lemon juice, two tablespoons milk; beat until creamy. Stir in one-fourth teaspoon crum bled tarragon. Refrigerate sev eral hours before serving. .Caesar Dip Blend one three-ounce pack age cream cheese and one-half cup dairy sour cream until smooth. Add two packets garlic-olive dip mix and blend. Add two tablespoons milk, one teaspoon lemon juice and one teaspoon finely chopped anchovies or anchovy paste; beat until smooth and creamy. Refrigerate several hours be fore serving. Hot Tomato Punch For a zesty hot beverage in seasonal color tone, pour one No. 2 can tomato juice cups) into a one-quart sauce pan. Add one tablespoon gar lic spread and one-half tea spoon seasoned salt; simmer gently for 10 minutes. Four servings. Beverage Concentrates Frozen concentrated lemon juice, orange juice, combina tion citrus juices and the many soft drink powders have directions for use on can, battle or packet. Punch Tropical A little red or green fruit coloring will put this right in season, if you like. To make 50 servings or 1V4 gallons, start by dissolving one package golden nectar soft drink powder and one cup su gar in 3Vi quarts water. Add one can (6 ounces) frozen con centrated lemonade, one can (six ounces) frozen concentrat ed orange juice, one can (18 ounces pineapple juice; chill. Just before serving, add one large 1 bottle chilled ginger ale. If served from a punch bowl, float some fancy fruit. Sierra Punch This recipe makes about one gallon or 24 to 30 serv ings. Slice six lemons 1 thin; place in bowl and cover with one cup sugar. Let stand for two hours; add one cup any favored fruit syrup, one-half cup brewed tea, one cup or ange juice and one cup pine apple juice. Place in punch bowl or pitchers with chunk ! of ice and add three large I bottles of sparking water just before serving. Delectable Cranberry ' No Longer Bogged Down Cranberry merchants are again as busy as . . . cranberry merchants. The cranberry has bounced back. Millions of pounds of fresh and processed cranberries have been given the go sign and consumers are catching up on the pleasure of eating them. The zesty ruby red cran berries add vivid color and tantalizing flavors to meals throughout the year; really ; ring the bell during the holi day season. Fresh cranberries are sold mostly in one pound cello phane bags or boxes; should be kept refrigerated in bag or box in which they are pur- purchased. Easily frozen by simply placing container in freezer. When ready to use, rinse in cold water, drain. Then use as fresh, which they are. Easy to chop or grind when frozen. One pound of fresh cranberries makes 3 to 3V4 cups of sauce. Processed cranberries repre sent nearly 60 per cent of the commercial crop. Consumers choose whole berries and trained or. jellied cranberry sauce as well as cranberry juice cocktails through the year. Most sauce comes in 16 ounce can; cranberry juice in one pint bottles. r . Sassy Relish Use up some of those fine t great idea jbr Shr&fmas giving . give your family d4 more time for living... S&J?? GIVE THE FINEST MADE. KitcHenJUd AUTOMATIC DISHWASHER! THERE IS A MODEL FOR EVERY KITCHEN y f . I - Easy Terms $279.95 SP 2-6011 100 EAST SIXTH IRONRITE "Wife-Saver Service Open Men. & Fri. Nites I SALES CO. in y r.m. flavorful cranberries in a rel ish like this for eating with simply everything in the meat, poultry and fish cate gories. Make up an extra batch or two for sharing with friends and good neighbors. Keeps well. Cut two small or one large raw beet into finger-size pieces. Quarter and remove seeds from one orange. Put two cups (one pound) fresh cranberries, the beets and orange sections through food chopper using the fine blade. Add one-half cup (five ounce jar) horseradish, two table spoons sugar, one-fourth tea spoon nutmeg; mix thorough ly. Chill . . . relish! Casserole Topping For a colorful topping to casserole dishes, mix paprika with bread crumbs and toss lightly with melted butter or margarine. Sprinkle over top and place in oven to brown lightly. A Good Cup of Coffee Is a Thing for Rejoicing Coffee and hospitality are often one and the same thing. Coffee that is rich, strong and clear can lift the spirits; be a boon to hostess and guests. Freshly made coffee is essen tial to many a meal, to every party where there are group ups. Keep coffee maker spar kling clean and scald it before using. Be sure coffee is the proper gind for your coffee maker. Start with fresh cold water. That means emptying the tea kettle; none of that tired stuff from the hot water tap, either. For each serving, allow one standard -coffee measure or its equivalent which is two level measuring table spoons of fresh coffee to each three fourths of a measuring cup of freshly drawn water. Never boil coffee. Serve coffee soon after brewing and serve It piping hot. Rejoice! The instant or soluble cof fee attains perfection when you simply follow directions on the jar. A four-ounce jar of soluble coffee makes almost as many cups as a pound of regular coffee. For larger group servings, plan one four ounce jar of soluble coffee to six quarts boiling water for MAIL TRIBUNE, Medford, Or. Thursday, Dec 17, 19S9 .5. 32 servings of average strength. We Give 4?K GREEN STAMPS CENTRAL REXALl DRUG Main and Central Save! It's Food Basket's FREE mil WITH EACH $10 PURCHASE Twelve beautiful styles to choose from. All beautifully gift-boxed. You solve a gift-giving problem each time you shop Food Basket. These dolls are gorgeous. .Offer good thru Christmas! 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