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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 8, 1960)
T O o o oo O o CD ::::::::o oo o o o 0 o 6 '""o o 0 0 0 06 G2:::j O O O G o O 0 r O U 0 n O U o o o o J o 6 O CO o o Swifar. 1mm. !) ' A : ( MAIL TmUJWI, M.4I.,W, Of. Feeding the Family By ZOLA VINCENT foot Editcr Curritd Green Beew Will Enliven Mtnu Luuking ur a new way with vegetable? Try this on two cans ot blue lake green beans; I variety of stringless beans of exceptional flavor, developed in our own Pacific northwest, now favored by most packers. We season them with curry powder, ap ple, minced onion for six to eight servings. 2 No. 303 cans blue lake green beans. 3 tablespoons butter or margarine '.i to '.4 teaspoon curry powder 1 apple, peeled and diced 3 tablespoons sifted flour U cup liquor from beans s:k cup milk 4 teaspoon salt 1 teaspoon instant minced onion Paprika i cup liquid from beans Drain one-fourlh cup liquor from beans saving it for sauce. Heat beans slowly in remain ing liquor. Melt butter; add curry powder and apple and saute over medium heat for three minutes. Add flour and cook and stir for one minute longer. Add liquids, salt and onion; cook and stir over medium heat until mixture comes to a boil and is thicken ed. Drain heated beans, top with sauce and sprinkle with paprika. Fruit Salad Toss With Cocktail Mix Crisp new cabbage tossed with chilled fruit cocktail (five fruits in one can) and lemon-flavored mayonnaise is a colorful salad combination pleasing to both eye and pal ate. Chill canned fruit cock tail and cabbage well before making up the salad. Six servings. If served as main course at luncheon, consider savory cheese biscuits, cornbread or toasted nut bread as accom paniment. 1 No. 303 can fruit cocktail 2 cups finely shredded crisp cabbage X cup m?yonnaj;p 1 tablespoon fresh lemon juice k teaspoon salt Salad greens Drain chilled fruit cocktail; add cabbage. -Blend mayon naise, lemon juice, salt. Com bine all and toss lightly. Serve on assorted chilled salad greens for more drama. Vegetable Chowder Add Ripe Olives Ripe olives in a chowder is new notion worthy of your testing at lunch or supper time very soon. The delightful flavor this interesting fruit Imparts to corn and potato chowder is very surprising. Six generous servings. 23 cup ripe pitted olives 13 cup chopped raw inion 2 tablespoons butter or margarine 2 cups diced uncooked potato 1 cup water 2 teaspoons salt 1 cup cooked or canned corn 2 cups milk Black pepper Cut olives into large pieces. Cook onion slowly in butter until tender. Add potatoes, water and salt and simmer 20 minutes or until potatoes are tender. Stir in corn, milk, olives and pepper to taste. Heat thoroughly and serve with large crackers. Fresh Pineapple Hawaiian Delight Fresh pineapples from Ha waii are available the year round but are most abundant right now and on through June. Their cost is surpris ingly small. Enjoy them sliced, round or in fingers, grated or cubed. Eat them plain, dipped in sugar or mix ed with other fruits. They're good as appetizer, salad or dessert; also excel lent served with meat. To prepare fresh pineapple, trim off the spikes and Dare, beginning at the base. Re move ill the skin end die out the "eyes" with point of par ing hnife. Discard core. Color is not a sure indica tion of ripeness. They may be yellow, chocolate green or mingled green and brown. A ripe pineapple has a verv pro nounced fragrance. Handle with care. The ripe fruit bruises easily. Ripen, if neces sary, at room temperature, like bananas. When fully ripe, wrap pineapple to pre vent its fragrance from being absorbed by other fruits; then refrigerate it. Eat very soon with much pleasure. May Markets Feature Dairy Products It seems appropriate that Child Health Week, decreed by Congress and highlighted by President Eisenhower should appear on the calendar almost coincident with Moth ers' Day. It so happens that mothers as well as many chil dren are getting too little milk and dairy products to meet nutritional needs. Nutritionists conclude that women, especially older wom en, frequently take less milk than the men and children in the family. People who are concerned with weight reduc tion often cut down on milk, especially teen - age girls whose nutritional require ments are high. It also is ob served that low-income fami lies generally use less milk than those who high incomes and that farm families with out home-produced milk are likely to consume relatively small quantities. If your family falls within any of the above categories, it is earnestly suggested that you step-up milk consumption to insure three to four glasses of milk a day for each child and at least two glasses a day for adults; put dairy products in menus more often. Milk production is at record levels. Cheese of all kinds and ice cream are plentiful. Many consider these the best value for the money in the market. Meat departments feature broiler fryers, chickens and turkeys of all sizes and kinds. These seem ideal for Mothers Day, no matter whether there's company or not. You'll find good buys in beef, fresh and cured pork and in lamb. Enjoy coast-caught fish and shellfish at least once a week for good eating, menu variety. Vegetable bins continue to overflow with finq quality in new DOtatoes. old potatoes, celery, asparagus, artichokes, cauliflower, cabbage, onions, spinach, green onions and radishes. Supplies of corn, cucumbers and eggplant in creasing right along. Fruit excitement. First of California's sweet cherries have been cited and that means cherries from now through August as northwest cherries follow California's crop in a few weeks. Canta loupes and watermelons are coming In; luxury items but they'll taste mighty good. Strawberries will stay about the same price from now on because freezers and jam-makers are already busy. Plenty of oranges, lemons, grape fruit, bananas. 4-H NEWS Sewing Susans A Mothers Tea was held at the Brewsters and Brions home May 2. 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