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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 27, 1960)
x7. V - ' X I ft i 'ii i "f m " i "J-r"'""ifinr--ir feifrr- - Ln ' "i" ' nr ' '&i - ' i Jf , taw A suggestion of spice and lemon adds a most delightful touch to this Peachy Deep-Dish Dessert. FAMILY WEEKLY COOKBOOK LEMON-OLIVE MEAT BALLS LEMON-PEANUT SH M ELAN IE DE PROFT FOOD EDITOR PEACHY DEEP-DISH DESSERT to bake: 40 min. V green pepper, finely chopped 1 cup (about 1 slice) soft bread crumbs Vi cup milk 1 egg, beaten 12 slices bacon, partially cooked IK to bake: 40 Mm. teaspoon salt cup orange juice teaspoon grated to prepare: 25 Mm. 2 I-tb., 13-oz. cans peach Vi slices, drained (reserve I cup sirup) 1 Vi cup firmly packed brown sugar 1 tablespoon butter Vi cup quick-cooking Pastry for 1 -crust pie tapioca (your favorite recipe or a V teaspoon ground mace prepared mix) 1. Combine brown sugar, tapioca, mace, and salt in a bowl. Add the reserved peach sirup, orange juice, lemon peel, and peaches; lightly mix together. Turn into a shallow 1-qt baking dish. Dot with butter. Let stand 15 min. 2. Meanwhile, roll pastry about in. thick. Cut several 2-in. slits near center. Moisten rim of baking dish with cold water. Loosen one-half of pastry with spatula and fold over other half. Lift pastry gently and place over mixture in dish; unfold. Be sure slits are open. Trim pastry so it extends about in. over rim, fold under at edge, and press edges to seaL flute edge or press with a fork. 3. Bake at 425F about 40 min., or until sirup boils with heavy bubbles that do not burst. Serve warm with cream. About 8 servings to prepare: 20 min. 1 lb. ground beef 3 tablespoons lemon juke 1 teaspoon salt 4 ox. sharp Cheddar cheese, grated 12 pimiento-stuffed olives, finely chopped 1. Mix ground 'beef with lemon juice and salt Add the cheese, olives, green pepper, bread crumbs, milk, and egg; mix lightly together. 2. Lightly shape into 12 balls. Wrap a bacon slice around each ball and fasten with wooden pick. Arrange meat balls in baking dish. . 3. Bake at 350F 40 min. 4 servings GREEN BEANS WITH MAYONNAISE SAUCE cowvtMimct fggl TOO IK to prepare: 5 xm. - 1 cup milk I 5-os. 1 cup water sherbc 3i cup -coarsely chopped salt 1. Using the milk and water, prepare s ing to directions on package. Pour into ; and freeze until firm. I 5 2. Remove sherbet to a bowl and bret with a spoon or fork. Beat with rotary but not melted. Stir in the salted pean and freeze until firm. Ab CELESTIAL GOLDEN cowviMHMCt Izi) oo ato. to prepare: 25 min. COMVf MMHCI roos HCM to prepare: 15 min. 2 10-oz. pkgs. frozen cut . 2 tablespoons shredded green beans Parmesan cheese Vi cup mayonnaise . 1 teaspoon celery seed V to Vi teaspoon curry powder 1. Cook green beans according to directions on package. Drain if necessary. , 2. Blend remaining ingredients together. Toss with hot cooked beans. Serve immediately. 6 to 8 servings pkgs. orange-flavored gelatin 6-oz. juke 1 cup gi 1 11-oz. can mandarin . oranges, drained (reserve sirup) 1. Put gelatin into a bowL Blend in hot gelatin is completely dissolved. Stir in orange-juice concentrate, and ginger era tor or over ice and water until gelati, thicker than consistency of thick, unt chilled in refrigerator, stir occasionally! and water, stir frequently. j 10 Family Weekly. March 27, 1M0
