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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 29, 1960)
the Key to Dining Perfection Here's the meal designed to keep last-minute details to a minimum and variety with flavor to a maximum Family Weekly Cookbook MELANIE DE PROFT, Food Editor Chsrry-Pickl Chunks to prepare: 20 mis. wall dralaad 1 l-a,t. ar dill plcklat (about 13), aVahml Maraicklaa ckarrlai. (aaaat M Maall) 2 caal sagar Vi cap wklta vlaaaajr Va caa watar 1 Itick daaaawa, crwiknd 1 taaiaaaa who la clavas 1 taaipaaa atlxaal pickllaa, takas a ay laava 1. Cut pickles crosswise into 1-in. thick slices. Using a corer, remove center from each piece of pickle. Insert a maraschino cherry into each. Put pickle chunks into a shallow dish. Set aside. 2. Mix remaining ingredients together in a sauce pan. Bring to boiling; simmer 5 min. Pour the spice mixture through a sieve over the pickles. Cover and set in refrigerator for 1 week before serving. 1 qt. pickle Hsrb-Buttsrsd Crusty Rails TO PREPARE: 10 MIN. to heat: IS min. a I I Hmmm araparaat awatard Vi taaipaaa Warcaitartkira laaca I taaipaaa twaal basil Vk taaiaaaa farlk salt 1 caa aftaaatt kattar 13 bara rallt, aacb abaat S ia. la.a 1. Blend first five ingredients with the softened butter. 2. Slice rolls twice diagonally almost to bottom. Generously spread each cut edge with the herb butter mixture. Place each roll on piece of heavy almnuuira fail aati bring sides of foil up aroaad oaah raM. 3. Heat ia a 30 F oven about IS min., or until rolls are thoroughly heated. 12 rolls Lima Alaska with Pecan Crust ft , to prepare: 35 min. (allow about 4 hrs. for freezing) a aass Yt caa laaar Vi cap ligbt cara strap 1VJ mac ailk Vs cap craaai 1 taaiaaaa gratad lima aaal Vi caa lia lake IV tan pacaal, ftaaly gruwl! Vi caa tagar Vi caa battar, laftaaae! a itj wkitai 1. Beat together the eggs and cup sugar. Blend in the corn sirup, milk, cream, lime peel, and lime juice. Pour into refrigerator trays. Freeze until mushy in consistency. 2. When mixture is mushy in consistency, turn into a bowl and beat until smooth but not melted. Return to trays and freeze until firm. 3. Mix together in a bowl the pecans and Yi cup sugar. Cut in butter with a pastry blender or two knives. Turn mixture into a 9-in. pie pan. Press firmly against sides and bottom of pan. Bake at 375 F 5 min. Cool; chill. 4. Spoon frozen lime mixture into pecan crust, spreading evenly. Freeze until firm. 5. When ready to serve, beat egg whites until frothy. Add V cup sugar gradually, beating well after each addition. Continue beating until stiff peaks are formed and egg whites do not slide when bowl is partially inverted. Quickly pile meringue over pie, being careful to completely seal meringue to edge of crust With spoon, swirl meringue into an attractive design. C. Set pan on a wooden board ami place in a SM F oven 1 to 2 min., or until meringue is lightly browned. Serve at once. 0 One 9-tii. pie Note: If desired, omit steps 5 and 6 for meringue and decorate top of frozen pie with sahed pecan halves. A $10 PRIZE-WINNING RECIPE from a FAMILY WEEKLY reader Miss Irene E. HaringSavonno, III. Raspberry Salad Mold This dessert-salad mold it a fine accompaniment to the ham-chicken casserole. Omit the Lime Alaska from the menu ij this fruit mold is to be served. to prepare: 25 min. to chill: 3-4 hrs. 1 9-ai. pks raipberry-Hovarea felatla IV4 cap vary bat watar 1 12-ac abf. fraiaa raiakarrial, ' partially tbawnl 1 9-ax. can craikad piaaapple 1 larga banana, paalaa) ana illcea) Vi cap ckappea) Natl 1. Empty gelatin into a bowl. Add hot water and stir until gelatin is completely dissolved. Add partially thawed raspberries and stir until berries are completely thawed and separated. 2. Chill in refrigerator or over ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. 3. Meanwhile, lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); drain. 4. When gelatin mixture is of desired consistency, stir in the pineapple, banana, and nuts. Turn into prepared mold and chill until firm. 5. Unmold onto chilled serving plate and serve with Sour Cream Dressing. 6 to 8 servings For Sour Cream Dressing Mix together in a bowl leup thick sour cream, IVi cups miniature marsh' -mallows, and 1 tablespoon sugar. Add 3 tablespoons -lemon juice gradually, beating until mixture is well blended. Store, covered, in refrigerator overnight. CiMumbars in EN us Chsaaa Di-asaing CONVINIiaCI Prepare 1 pkg. Blue cheese salad dressing mix according to directions on package. Draw tines of a fork lengthwise over entire surface of 2 medium-size rinsed cucumbers. Cut into thin slices. Pour salad dressing over cucumber slices and toss gently to coat evenly. Chill thoroughly. About S fervingM Pnalla Weekly. May I. I MO
