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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 3, 1960)
Family Weekly Cookbook 7 melanie de proft, Food Editor DISTINCTIVE BEEF STEW BAKED STUFFED TOMATOES 4 TO prepare: 25 min. to bake: 15 min. aooofoa raffziNc 4- V to prepare: 25 min. to cook: IVz HRS. r 1 l l 'disbes that combine so te-treat in its own right 2 tablespoon salad oil ' teaspoon black pepper 14 cup finely chopped onion I'i lbs. beef stew meat, cut in 1-in. pieces 1 clove garlic, crushed in a garlic press or minced 1 teaspoon salt ' 1 cup quick meat broth (1 beef bouillon cube to 1 cup hot water) 2 tablespoons cornstarch 2 teaspoons soy sauce V cup water 1 10-oz. pkg. frozen peas 1 4-oz. jar pimiento, drained and cut in pieces 1. Heat salad oil and pepper in a large heavy skillet Add onion and cook until golden yellow. Add meat to skillet and brown on all sides, occasionally mov ing and turning with a spoon. Add garlic, salt, and meat broth. Cover and cook about 1 hrs., or until meat is tender. 2. Blend together cornstarch, soy sauce, and water. When meat is tender, add cornstarch mixture to skillet; blend thoroughly. Add peas and pimiento; cook over low heat until cooking liquid thickens and peas are thoroughly heated. 3. Serve with fluffy cooked rice or saffron flavored rice. About 4 servings A $10 PRIZE-WINNING RECIPE from a FAMILY WEEKLY reader Mrs. Ross A. Segrest Waco, Tex. GOLDEN RAISIN-PECAN PIE to prepare: 25 min. to bake: 50 MIN. Pastry for 1 -crust 9-in. pie (your favorite recipe or a prepared mix) 1 cups sugar 3 tablespoons flour V teaspoon salt Vi teaspoon ground nutmeg 3 egg yolks 3 tablespoons butter, melted Vi cup undiluted evaporated milk 2 tablespoons cider vinegar 1 teaspoon vanilla extract Vi cup chopped pecans Vi cup golden raisins 3 egg whites. 1. Prepare pastry (do not bake); set aside. 2. Mix together the sugar, flour, salt, and nutmeg. 3. Beat the egg yolks until thick and lemon col ored. Add the dry ingredients and mix thoroughly. Blend in the melted butter, evaporated milk, vine gar, and vanilla extract. Stir in the nuts and raisins. 4. Beat the egg whites until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Fold beaten egg whites into egg yolk mixture, blending thoroughly. Pour into pastry shell. 5. Bake at 350F 50 min., or until pastry is lightly browned. Serve warm or cold, plain or with whipped cream. One 9-in. pie 6 medium-size tomatoes Salt 1 egg Vi cup minced onion Va cup minced green pepper 1 cup whole kernel corn Vi teaspoon celery salt Vi teaspoon marjoram Vi teaspoon thyme Few grains black pepper Vi cup buttered fine dry bread crumbs 1. Rinse tomatoes and cut out stem ends. Cut a slice from top of each tomato. With a spoon, scoop out pulp and finely chop. Sprinkle inside of tomato with salt. Place tomato shells in a shallow baking dish. 2. Beat egg slightly. Lightly mix in the reserved tomato pulp, onion, green pepper, corn, season ings, and Va cup of the bread crumbs. 3. Spoon mixture into tomato shells. Top with remaining bread crumbs. 4. Bake at 400F about 15 min., or until thoroughly heated. Serve immediately. 6 servings CRESCENT CHEESE ROLLS TT CONVENIENCE OOOO POD A FOOD HCIPE rtEEZIHO If to prepare: 20 min. to bake: 10 min. (Allow about 1 hr. for rising) 1 pkg. active dry yeast Vi cup warm water (110F to 115F) 1 egg . , 3 cups biscuit mix Vi to Vi cup grated sharp Cheddar cheese 2 tablespoons butter, softened 1. Dissolve yeast in warm water. Add egg and bis cuit mix and beat vigorously. Stir in the cheese. 2. Turn dough onto a lightly floured surface. Knead until smooth, about 20 times. Roll dough into a 10-in. square and spread softened butter over one half. Fold unbuttered half over buttered portion; press edges to seal. 3. Roll dough into a 12-in. circle and cut into 16 wedges. Beginning at wide side, roll toward point Place on greased baking sheet with point under neath. Curve into crescents. Let rise in warm place (about 80F) about 1 hr. 4. Bake at 400F about 10 min., or until golden brown. Remove from oven and brush tops with melted butter. 16 rolls , SPARKLING GINGER MOLDS to prepare: 10 Mm. to chill: 1-2 hrs. 2 cups ginger ale 1 tablespoon (1 en v.) unflavored gelatin 1. Lightly oil six individual molds with salad or cooking oil (not olive oil); drain. 2. Pour cup of the ginger ale into a small bowl. Sprinkle gelatin evenly over , the ginger ale. Let stand about 5 min. to soften. 3. Dissolve gelatin completely by placing bowl over very hot water. Stir gelatin into the remaining gin ger ale. Pour into the prepared molds and chill until firm. Unmold onto chilled salad greens. 6 servings Family Weekly, January 3, 1960 9
