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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 10, 1960)
I t I 1 I I BaaasaSBBBBSaaaaBMaBSaaaBBBBBBBBBB Crown Roast of Lamb, a cut of meat especially prepared by the meat dealer, is a regal and dramatic Easter entree served with Minted Corn-Bread Sluing. Family Weekly Cookbook MELANIE DE PRO FT, Food Editor A $10 PRIZE-WINNING RECIPE FROM A FAMILY WEEKLY READER Alberta Austin I University. Ala. Fried Chicken Easter CO.Vi.HNCK ) roos IICIPI to prepare: 20 min. to cook: 30 min. 4 Iks. cklcksa pit Vt MifOH dry (asa kraatts and laps) auntanl taMaspaaat kattar Vt taaipaaa araaarf 1 taUiapHn har aiaca I cup caaJaasad . Vt taaipaaa graMaa ckkkaa caataaila cardatM 1 1-lfc. can frail Vi taaipaaa irawwd cacktall i'asjar Vi mifiM tai will Vi (Mipmi Accaat 4 sfci"afa SflttfMI 1. Rinse chicken pieces and pat dry with absorb ent paper. 2. Heat butter in a large heavy skillet. Add the chicken pieces, skin side down, and turn as nec essary to brown evenly. When browned, remove chicken and keep warm. 3. Blend flour into drippings in skillet Heat until mixture bubbles, stirring constantly. Add chicken consomme gradually, stirring constantly. Con tinue stirring and bring rapidly to boiling. Cook 1 to 2 min. longer. 4. Mix in the fruit cocktail and a mixture of the remaining ingredients. Return chicken to skillet Cover; simmer about 30 min., or until chicken is tender. Serve with fluffy cooked rice. About 8 servings Family Weekly. April 10, I960 Swiss Noodle Ring This hot ring mold will grace your buffet table and perfectly complement a platter of succulent ham slices. Either a fresh fruit or tossed green salad will be a refreshing accompaniment. to prepare: 20 him. to bake: 40 MIN. 1 cap (aaaat JVi mm.) Vt taaipaaa paprika aiadiam aaadlat IV4 caps milk 3 taMapaoal kattar g) ax. Sarin ckaasa, r aiaraariaa cat la placas 3 taklaspaaas ftaar 2 aaai, wall aaatsa Vi taaspaaa salt 1. Butter a 1-qt. ring mold. Heat water for " boiling water bath. 2. Cook noodles according to directions on pack age. Drain and rinse. Spoon noodles into mold. 3. Melt butter in a saucepan. Blend In flour, salt and paprika. Heat until mixture bubbles, stirring constantly. Remove from heat Add milk gradu ally, stirring until blended. Bring rapidly to boil ing, stirring constantly; cook 1 to 2 min. longer. Cool slightly; add cheese all at one time and stir rapidly until cheese is melted. 4. Reserve one-half of the sauce to use later. Add beaten eggs gradually to remaining sauce, blend ing well. Pour over noodles. 5. Bake in boiling water bath at 350 F. about 40 min., or until mixture is set 6. Unmoldontoa large platter and pour remain ing cheese sauce over mold. About 8 servings 'For Boiling Water Bath Set a deep pan on oven rack and place ring mold in the pan. Pour boiling water into pan to level of mixture in mold. Crown Roast of Lamb with Minted Corn-Bread Stuffing to prepare: 30 min. to roast: about 3 hrs. 4 caps cam fcraaa ar cara-aiaftla awake 1 aaai, sllakriy Vt taaipaaa fait Vi taaipaaa Mack aaataa 1 Vt taaipaaas craikad Vi cap aillk driarf atlal Vi cap ckappad 1 s- la a-lb. crawa paralay - raait sftlaaib 1. Combine corn-bread crumbs, eggs, milk, pars ley, salt, pepper, and mint; lightly toss together. 2. Place lamb, rib ends up, on a rack in a roasting pan. Fill with stuffing mixture. 3. Roast at 300s F. 30 to 35 min. per lb., or until meat thermometer registers 175 F.-180 F. Gar nish with spiced fruits. About 6 servings These vegetables are in their Easter best. Each one is just right for serving with your meat of the day, Crown Roast of Lamb or Fried Chicken Easter, for example. Vegetables Amandine to prepare: 20 min. audlaai-aisa carratt 1 10-as. pkej. fraiaa caalMawar 1 10-as. pfca. fraiaa cat f raaa kaaas Vi cap fclaacfcaal - alaMMMfs, tlhraracl taklaspaaas batter, aialtad Vi taaipaaa lama alca Vi taaipaaa craskad ra ternary laavai 1. Wash, pare or scrape, and cut carrots cross wise into Vi-in. slices. Cook carrots covered in a small amount of boiling salted water about 10 min., or until just tender. 2. Cook cauliflower and green beans according to directions on packages. 3. To serve, arrange vegetables in a serving dish. Season with additional salt, if desired. Sprinkle almonds over top. Pour a mixture of the butter, lemon juice, and rosemary over vegetables. About 8 servings Broccoli Parmesan to prepare: 20 min. 1 lO-ar. pkas. fraiaa Vi taatpaaa aMrfaraai braceeii tpaars lyi cap allk taMaipoaat batter 1 cbkfcaa baaillaa ar aMraariaa cafca 1 tablaipaaa ailacad V. cap skraaUM aalaa Panaataa ckaasa taklaspaaas ar t taklaspaaas Vi taaipaaa salt sbraddad raw (ratal Mack Panaasaa pappar cbaasa Vi taaipaaa ary Paprika awstaral 1. Cook broccoli according to directions on pack age. Drain. 2. Meanwhile, heat butter in a saucepan. Add onion and cook until onion is soft. Blend in a mixture of the flour, salt, pepper, mustard, and marjoram. Heat until mixture bubbles, stirring constantly. Remove from heat Add milk gradually, stirring constantly. 3. Return to heat and add bouillon cube. Bring rapidly to boiling and continue stirring. Cook 1 to 2 min. longer. Remove from heat Add the cup cheese and stir until melted. 4. Arrange cooked broccoli on a heat-resistant platter or in a shallow baking dish. Pour sauce over broccoli and sprinkle with the remaining 2 tablespoons cheese and with paprika. 5. Broil about 3 in. from source of heat until cheese is melted and mixture is bubbly, about 4 min. About 6 servings Cauliflower Supreme to prepare: 30 min. 1 10-as. pkfls. fraiaa caalMawar Vi cap k attar Vi lb. frasb aiafbraaais. TO beat: 15 MIN. Vi cap Saar 1 taaspaaa salt i caps aillk 4 sliest pracsss Paprika tbraaab its an , 1. Cook cauliflower according to directions on package. Drain. 2. Meanwhile, heat butter in a skillet Add mush rooms and cook until lightly browned, occasion ally moving and turning with a spoon. Remove from heat With slotted spoon, remove mushrooms, allowing fat to drain back into skillet; set mush rooms aside. 3. Blend flour and salt into butter in skillet Heat until mixture bubbles, stirring constantly. Remove from heat Add milk gradually, stirring constantly. Continue stirring and bring rapidly to boiling. Cook 1 to 2 min. longer. 4. Arrange one-half of the cauliflowerets over bottom of lightly greased lV4-qt casserole. Cover with one-half of the sauce and 3 slices of the cheese. Repeat layers. Sprinkle top with paprika. 5. Heat in a 350 F. oven about 15 min., or until cheese is melted and mixture is bubbly. 6 to 8 servings family Weekly, April 10, 1N0 Brand New Syrup Delicious Maple-y Flavor New ICanf Imitation Maple Syrup ' ' From tha famous Kara kitchans ... a brand new svruo blend that's ... t - i " extra rich in maple-y flavor. New Kara Imitation Maple Syrup is luscious on pancakes, waffles and French toast. Extra maple-y! Kam Com Syrups Contain 1-2-3 ENERGY BOOSTERS ... act much rh aaf" "t at am at a it J I.DCXTItoSE goes 10 work 3. MALTOSE the necond 1. DCXnilNS act Mower, to instantly to give you the energy booiter, givct you give you a third or de li nt big lift. your tecoiid energy lift. layed burst of energy. ffTff Cryiul Clear Karo with Dark 'n Sweet Karo, ' iu clear, sweet taste. Ideal with its rich full-bodied TRY THESE DELICIOUS KARO SYRUPS, TOO I gTZTTn lor cooking. flavor. AMERICA'S r-AVORIH SYRUPS FOR OVER SO YEARS
