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
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1217 SW Mention Si.
PORTLAND, OREGON
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SATURDAY-APRIL 23 L ik r
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Real gr w:'?7Mnri
. and Here's the place
to stock up for that
Big Fishing Trip!
WMI WnlM llf.WiSU ISMflSW
FRYERS
Local Grown, 2V4 & 314 lb. Avg. Not
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m n 2
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49
Fully cooked. Just
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VJ U U LT 1 Lb.
Hickory Smoked, Sugar Cured. A Quality Slab Bacon
9)
Ground
Round
Lean and Fresh
79?
Sausage
Pure Pork
Ground Fresh Daily
Seasoned fust right
Wieners
Hormel's Skinless
2 Pkgs.
tied Radishes
Green Onions
N
C
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FACIAL
TISSUE
with lonolin
400
N A tOX
2:49
Oatmeal
COOKIES
Good
and
Rich
2 Full Lbs.
Olives
Salad Green
with
Pimiento
49
Pint
HILLS BROS. COFFEE
1 69c 2 .. 1"
Regular, Drip or
Fine Ground
A Good
of Coffee
ITALIAN
DRESSING
Made by
Best Foods
with Mazola
Corn Oil
8-oi. bottle
3
P GIANT SIZE
TIDE Ma,hes
Fancy Book
J5V ri 0hio B,ue Tip
Iff! 12-25'
DOG FOOD I PORK & BEANS
Super Meat-Instant Mix with Sauce-Hunt's 2V4 size
"AS" 4.69c 2.... 45c
Occident Flour
1K. i10
25 . 239
LETTUCE
Red Leaf or Romaine
Bunches
for
19
GRAPEFRUIT
Ruby Red Full of Juice
0 a 49
MAKES A BREAKFAST
A TASTY TREAT
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NEW WHITE SHAFTERS
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