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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 24, 1960)
when it L Fruited Lamb to prepare: 20 min. 3 lbs. lamb spareribs 1 tMlfMR Mlt Vi teaspoon black pepper 1 teaspoon cvrry powder 1 cup orange ulce 1 teaspoon f rated Vj cup llnely chopped celery 1. Put spareribs into a large heavy skillet Mix together salt, pepper, and curry powder; blend in the orange juice, lemon peel, celery, and parsley. Pour over spareribs. Top with orange, lemon, and pineapple slices; cover skillet 2. Cook over low heat about 1 hrs., or until meat is tender. 3. Remove spareribs and fruit to a warm serving dish. If desired, skim off fat and thicken cooking liquid for gravy. 4 to 6 servings Party Pork to prepare: 20 min. park chaps, cat abaat 1 la. thick 3 tablespoons Naur 3 tablespoons fat IVi taafpaans salt Vs teaspoon pappar Vt teaspoon dry Vi teeseoen la Vi-An, slices ground cianaaiaa 1. Coat pork chops with flour. Heat fat in a large heavy skillet Put chops into skillet; brown on both sides. Transfer browned chops to a shallow baking dish. 2. Mix salt, pepper, mustard, and spices with vine gar. Blend in the jam and hot water. Pour mixture over chops, Cover. 3. Cook in a 350" F oven 40 min. Arrange onion slices around chops. Cover and continue cooking about 25 min. longer, or until meat is tender and thoroughly cooked. Remove chops and onions to hot platter. If desired, thicken drippings for gravy. 6 servings The ingredients for the preparation of Fruited Lamb Spareribs are assembled for a picture of culinary charm. Appetites centers on any one n Spareribs to cook: 1 HRS. Vt cup chopped parsley medlum-slse aranga; cut In Vc-la. thick sllc medium-else lemon, cut In Vi-ln. thick Jlc l-lb 4-I. can sliced pineapple, drained Chops to cook: 65 min. Vi taat 9 rauad davas H taaipaaa (rauad allspice Vi cap cldar wiaogar Vt cup raspberry (am Vi cup bat rater 3 large onions, cut sharpen and dinner becomes a bright occasion of these hearty main dishes, each a triumphant flavor blend in RICH IN PROTEIN Family Weekly Cookbook M ELAN IE DE PROFT FOOD EDITOR Chfckon Mole to prepare: 25 min. 3 frying cblckens, abaut 1 teaspeen chill pawdar 3Vi lbs aacb ready-to- Vi teaspoon greund caak weight, cut In nutmeg tervlng-sise placas Vt taatpaan graand Salt clnnaman lack pappar Vi taaipaan graund 3 fablaipaaas shartanlng cloves Vi cup (Inaly Vt taaipaan Tebesce chappad anion Vt to,. Vt as.) Vi cup chopped unswaatonad chocolata groan popper - 1 tablespeen grated 1 clove garlic, crushed orange pool In a garlic prats Vt cup chapped pine nutt 3 tabletpeont alive alt (ar uncalled peanuts, 1 Mb., 3-es. can elmends, ar cetbew tomatoes, draieed and nuts) cut In places Vs cup currants I teaspoon salt 3 tablespeens cemsterch Vi teaspoon black pepper 3 cupt chicken broth 1. Season chicken pieces with salt and pepper. Heat shortening in a large heavy skillet. Add chicken pieces and cook until evenly browned. Transfer chicken pieces to large baking dish or casserole. 2. Cook onion, green pepper, and garlic in olive oil until onion is golden; occasionally move and turn with a spoon. Blend in a mixture of the toma toes, salt, pepper, spices, Tabasco, chocolate, orange peel, nuts, and currants. 3. Blend cornstarch with about V cup of the chicken broth; stir into remaining broth. Add to mixture in skillet, blending thoroughly. Cook, stir ring constantly, until thickened. Pour over chicken in baking dish. 4. Cook in a 325F oven about 40 min., or until chicken is tender. During cooking, baste occa sionally. About 8 servings n l haaatoi to cook:' 40 MIN. njr fcatosaaal Calfs Liver with Broad Stuffing to prepare: 30 min. I calf's liver (abaut 3 lbs.) read stuffing Vi cup flour Vi teaspaea salt 1. Wash the liver in cold salted water. Drain thoroughly and wipe dry. Peel off outside mem brane. Using a sharp knife, make an incision in the thickest part. 2. Lightly fill liver with Bread Stuffing. Fasten with skewers. Coat liver evenly with a mixture of flour, salt, and pepper. Place in roasting pan and arrange strips of salt pork on top. Pour water into the pan. 3. Cook in a 350F oven 2 hrs. About 12 servings 'For Stuffing Soak 4 slices white bread in cold water and squeeze dry. Using a fork, lightly toss with a mixture of 1 teaspoon salt, V teaspoon black pepper, Vi teaspoon poultry seasoning, 1 teaspoon chopped parsley, and 1 teaspoon grated onion. Add 2 tablespoons melted butter and 1 slightly beaten egg; mix lightly but thoroughly. Voal in Creamy Tomato Sauce to prepare: 20 min. to cook: 20 min. 4 slices bacea, diced 3 tablespoons IVi lbs. veal steak chsppsd anion (abaut Vi In. thick), IVi teatpeeas salt cut in servlng-slse 1 teaspaea paprika pieces 1 cup thick seur cream Vs cup tomato sauce 1. Cook bacon pieces until crisp in a large heavy skillet. With slotted spoon, remove bacon to a small dish, leaving bacon fat in skillet. Add meat and onion to skillet; brown meat on all sides and cook onion until soft Sprinkle evenly with a mixture of the salt and paprika. 2. Remove from heat. Pour over meat a mixture of the sour cream and tomato sauce. Cover skillet 3. Cook over low heat about 20 min. Do not boil. Garnish with reserved bacon pieces and serve with cooked buttered noodles. About 6 servings Family Weekly, April U, IMS R EZJ to cook: about 2 hrs. Vi tooipoon black popper 3 strips (about C 01.) salt pork Vi a
