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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 21, 1960)
I MAIL TRIBUNE, Medferd", Or, ' B Thundar, Apiil 21, 1960 FLAVORFUL EATING These Mexican meat balli Is almond sauce (Albondlgai en Salsa de Almendra) make hearty, flavorful eating; economical and festive, too. They're good way to atart the family on foreign food favorites. Feeding the Family By ZOLA VINCENT Feod (direr Mexican Cookery Cood Way To Start Family on 'Around World' Reclpei There'i some mighty good eating south of the border, down Mexico way. There'a equally good eating in other areas throughout the world Many families are getting bet ter acquainted with other na tionalities by trying at least one new United Nations dish a week. We're starting a series of "Around the World" recipes with our next door neighbor. Mexico, but future recipes will be In alphabetical order as we explore favorite recipes of families In Afghanistan, Arun Una, Australia, Bel glum, Bolivia and other far away places right down the alphabet. They've been adapt ed to our kitchens and cook ing methods, with very few changes actually. Many families will not only enjoy the pleasures of new taste treats but will find that they lead into animated din- ner table discussions of United Nations countries. Mexican Meat Balls Mexican cooking is hearty eating and it is flavorful eat ing. It is, by and large, eco nomical cooking. Inexpensive foods are seasoned in novel ways. Much Mexican food is seasoned with chill. In Me J co, most families use whole chili peppers but the whole peppers are inclined to be too hot for American palates, in stead we usually substitute chili powder, a milder blend of chill peppers and other spices. Tortillas and a mixed vege table salad are traditional ac companiments. Albondigas en Salsa de Al mendra means "meat balls with almond sauce"; a dish that will take its place with pride on a company dinner table, so share this interna tional recipe experience with others if you like. Six serv ings. 2 tablespoons minced onion 3 tablespoons olive oil 13 cup tomato puree 1V4 cups water 1 Va teaspoons salt 23 cup blanched almonds Va teaspoon granulated gar lic 3 slices bread, cubed cup hot milk H pound ground lean beef Va pound ground lean pork 1 egg, beaten 2 to 3 teaspoons chili pow der (to taste) 14 teaspoon ground black pepper 2 hard-cooked eggs 3 cups diced cooked pota toes Sliced toasted almonds for garnish Saute onions in one table spoon of the oil. Add tomato puree, water and one-half tea spoon of the salt. In the mean time, fry almonds, garlic and one-third of the bread cubes in the remaining oil. Cool and put through a meat grinder, using medium blade. Add to the tomato mixture. Cook slowly 10 minutes. Soak the remaining bread cubes in hot milk. Drain and add to the meat along with beaten egg, remaining salt, chili powder and black pepper. Cut hard-cooked eggs into quarters, lengthwise. Then cut quarters in half and wrap enough meat . around each piece to make a two-inch ball. Brown on all sides and add to the sauce. Simmer 15 min utes. Turn out into a serving dish, arranging meat balls in cen ter. Place cooked potatoes on s.-nce around the metit balls. French Fry Vegtlablts Asparagus, broccoli, cauli flower, carrots, celery, egg plant ... all can be dorp-fat or shallow -pan fried. First parboil vegetables and cool slightly. Cut up as desired, sprinkle with flour, salt and pepper; dip into slightly beat en egg, then in fine dry bread crumbs. Fry in hot fat, 37S degrees, until crisp and brown. Frtih Mushrooms Salad Aristocrat The Pharaohs of Egypt monopolized mushrooms for their own use, a thousand years B.C. Today's proletar iat finds them in our markets the year around. Preparation of these epicur ean favorites is simple. There'i no need to peel the cultivated variety. Simply cut off a bit of the bottom of the stem. Wash them in a colan der under running water and store in refrigerator until needed. There are a thousand ways to fix mushrooms but west coasters Increasingly are toss ing them Into fresh green salads for texture, flavor and color drama. Here we make a fresh mushroom salad of dis tinction but not economically. After all, an occasional splurge is Justified. Six serv ings. 2 pounds fresh mushrooms 1 cup diced celery 1 cup diced green peppers or V4 cup each diced green and red peppers 3 tablespoons finely chop ped onion V teaspoon finely minced fresh garlic 2 tablespoons salt ', teaspoon ground black pepper 2 tablespoons fresh lemon juice 2 tablespoons salad or ollva oil 1 tablespoon wine vinegar Cook mushrooms in one- inch boiling water, 10 min utes. Drain and rinse in cold water. If small, leave mush rooms whole; if large, cut them into quarters. Toss lightly with celery, peppers, onion, garlic, salt, black pep per, lemon juice, oil and wine vinegar. Serve on shredded lettuce or In lettuce cups. Asparagus Salad To cooked, chilled aspar agus spears, add French dress ing and let stand in refriger ator 30 minutes or so. Add chopped green onions or pars ley if you like. Add chopped eggs and sea soning salt to dairy sour cream for a delectable dress ing for topped cooked chilled fresh asparagus spears. Cheese Pudding Celery Sesded Celery seed is indispensable to potato salad so you may as well put in a fresh supply and add its distinctive goodness also to soups, beef stew, ham burgers, onions, cauliflower, cole slaw, salmon croquettes, chutney, pickles, French dressings, cheese spreads . . . and to this cheese pudding for six satisfying servings. 8 slices bread Butter 3 eggs, beaten 2 cups milk 2 teaspoon salt 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 2 teaspoons celery seed U pound shredded or finely chopped Cheddar cheese (1 cup) Spread bread thickly with butter and cut into one-inch cubes. Place In buttered bak ing dish. Combine remaining ingredients. Pour over bread, mixing lightly with a fork. Set in pan of water. Cover and bake in moderate oven, 350 degrees, 30 minutes. Re move cover and continue bak ing 30 minutes longer. Silver knife, Inserted In center, should come out clean when pudding is done. Gingerinap Fruit Pudding Here is a dream of a des sert. We combine ginger snaps with sour cream, cream cheese, fruit cocktail and marshmallows; chill it for six desserts to rate raves. 22 Kingersnaps, rolled fins 1 4 cup sugar U cup butter, melted 1 cup sour cream 1 3-ounre package cream cheese , 1 cup drained fruit cocktail 16 marshmallows, melted Blend gingersnaps with "gar and butter. Line nine Inch cake pan with half of mixture. Blend sour cream Babies Breathe Automatically First Few Days Chicago -(Science Service)- Slapping baby's bottom at birth causes him to cry and begin breathing. But for the next few days of life, the child's breathing is automati cally controlled and has noth ing to do with the drive to supply oxygen and exhale carbon dioxide as In the adult. This conclusion is based on a study by Drs. E. Adolph and P. A. Hoy of the University of Rochester, Rochester,' N.Y. They studied the breathing habits of newborn rats, includ ing response to various de grees of oxygen shortages. Animals Need Lass Air It has long been known that infant animals can live with out air for much longer periods than adults. They can also survive in atmospheres containing very small amounts of oxygen. Thus, in a gas mix ture that contained only 20 per cent to 30 per cent of the usual amount of oxygen, new born rats survived more than one hour. The researchers said that the infant rats were capable of carrying on bodily pro cesses with very little use of oxygen. Ordinarily breathing at birth is not driven by the shortage of oxygen, and prob ably not by the excess of car bon dioxide, as is most likely true in adults, the scientists reported at the Federation of American Societies for Ex perimental Biology meeting here. Modified by Extremes Rather, they suggest that a pattern of breathing is set up within the body that is modi fied only by extremes of oxy gen and carbon dioxide. Therefore, breathing is prob ably controlled from inside the nervous system during the early days after birth. Gradually the familiar con trol by body carbon dioxide and oxygen content becomes more exact and reliable. The controlled system gradually becomes refined into a system more responsive to environ mental changes. At about the same time, the Infant's ability to live with low amounts of oxygen has been lost, and the adult stage emerges, At this point, the child has come to depend upon a full supply of oxygen. 1 olor-Word Test Related to Age New York - (Science Serv ice If someone asks you to name the color in which a word is printed, it will take you longer to respond if the color is green and the word is "red" - longer than if you were giving the color of a blob of green Ink. The interference of the meaning of the printed word is great for an eight-year-old child. It decreases as you grow older until old age when it increases again. This change with maturity and old age was reported to the Eastern Psychological as sociation meeting here today by Drs. Peter E. Comalli Jr., Seymour Wapner, and Heinz Werner of Clark university, Worcester, Mass. These findings, based on tests of 158 Individuals aged from eight to 80, show the similarity of behavior of young children and old peo ple, the psychologists report ed to the meeting. Truth Saves Grocer From Gunman's Wrath Grand Junction, Colo. "How much money are you carrying in your wallet?" a gunman demanded of Grocer G. D. Prewett. "Three dollars," said Pre wett, nervously. "If you're lying, you've had it," said the bandit, who had Just rifled the till of $100. Prewett handed over his i wallet. The gunman looked. ! Sure enough three dollars. He handed the wallet back and walked away. and cream cheese; add fruit and combine with melted marsh mallows. Mix well; pour Into lined cake pan. Cover with remaining ginger- snap mixture. Chill well. THE DANMOORE HOTEL 1217 SW Mention Si. PORTLAND, OREGON All rrantltnt eu.iti. All Itian whs com., rtturn. Rain not high, not low. Fr (trigs, TV's and radioi. fttpulallen for cltanlinota. 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