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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 8, 1960)
4. B. MEDFORD MAIL TRIBUNE. MEDFORD, ORE. FRTDAT. JULT I. 1MB Packaging Most Important Part of Preparing Foods Packaging is by far the most Important part of pre paring foods for freezing. The best foods can be ruin ed by improper packaging; flavor is lost and discolora tion and freezer burn often result. Proper packaging is not difficult. The packaging must be moisture-proof and vapor proof for successful storage In the freezer. The packaging will be determined by the size and shape of the food to be frozen. The following materials are available in most grocery and homewares stores: Freezer boxes, cardboard or plastic. Use these for freez ing liquids and semi-liquids. Fruits, vegetables, cooked foods, dairy products and juices. Class freezer jars. Use for came foods as cardboard and plastic containers. Aluminum boxes. These are excellent for freezing cooked and baked foods such as cas seroles, pies, etc. Foods may be reheated for serving right in these freezer packages. Aluminum freezer foil. The flexibility of this material makes it perfect for wrapping meats and other odd-shaped foods, as well as baked goods. Colored foil is available now and Is handy for separating wrapped Items. Meats can be wrapped in red. leftovers in blue, etc. Or use for party foods, baked potatoes, favors, etc. Polyethylene bags. These are excellent for dry-packaging fruits and vegetables. Large bags are best wraps for bulky foods such as turkeys and chickens. Cellophane. Good for short term storage of baked goods. Foil is generally self-sealing, other wraps should be sealed completely with low- temperature tape. Polyethyl ene bags can be sealed by pressing out the air in the package, taking a large twist in the neck of tne Dag. ana wrapping tightly with a rub ber band. Jars and most freezer con tainers usually come with manufacturers' instruct! o n s. B ' t " y 1 -j fa ? ; ' i x TV If'.,," ' ' 1 CREOLE FRANKS This tasty freezer dish is a dieter's delight. A full-size serving, like the personal casseroles shown, contains only 325 calories. (Recipe makes one quart) Four frankfurters, split lengthwise and cut in half; 1 cup sliced raw celery; 1 cup sliced carrots; 1 cup onion rings; -cup chopped green pepper; -cup tomato puree; chopped fresh dill or dill seed to taste. Place all ingredients, in order listed, in a large skillet. Cover and cook over a low flame until vegetables are tender (about 15 minutes). Cool and freeze. To serve, place in personal casseroles, cover, and bake In 350 degree oven for 20. minutes. For correct sealing, read the instructions and follow them carefully. All packaging must be moisture proof and vapor proof for successful storage in the freezer. When buying such tilings as foil and cello phane, be sure to get those specially treated for freezer wrapping. Wrapping Method The best wrapping method for meats, when using foil or cellophane wrap, is the "drug' store" wrap. Place the food in the center of the wrapping paper. Bring two parallel edges of the paper together above the food, and fold in a 1-inch fold. Continue folding down until the last fold rests firmly on the food. Repeat this to fold in ends. Seal this foil drugstore wrap by mold' ing foil to the food. When wrapping more than one piece of meat or other food in a single package, sepa rate with double layers of waxed paper. Other types of paper, using the drugstore wrap, should be sealed with low-temperature tape. Be sure the package is la belled. List the contents and instead of labeling packages with the date they were placed in the freezer, mark them with the date they should be removed from the freezer. Some wraps and containers may be written on with grease pencil. For others use a label. Freezer Allows Winter Picking Berry-picking in January? Pick your favorite berries, right out of the home food freezer, any snowy day by putting some of today's crop away for less abundant days. Blueberries and blackber ries, at the peak of their ripe ness, are among the easiest foods to freeze. And they have an almost magical ability to retain their rich color and fresh flavor during freezer storage. Delicious with just milk or cream. They can be used in the many good des serts that call for fresh ber ries. For the freezer, select ber ries fully ripened, discarding those which are under-size or too ripe. If possible, package and freeze them the day they are picked or purchased. COLD!! With this new G-E FREEZER food stays at ten Below ...even on the hottest days ! 5 i'jj Terrific New ; t ff. ' J-l"" i ' 1 1960 G-E i .MlS $10777 i.' 1 I STRAW-POTATO TREAT Here's a meal your family will truly enjoy in mid-winter. Ham, spiced with orange slices and served with this unique strawberry and sweet potato casserole. (Recipe makes 2 quarts) Five pounds sweet po tatoes or yams; Vs-cup sugar; 1 cup orange juice; 2 teaspoons grated orange rind; 3 cups sliced strawberries; Va-cup butter, Cook potatoes, peel, and cut into quarters. Mix sugar, orange juice and rind, strawberries, and butter. Cook until fruit becomes slightly soft. Combine sweet potato sections with fruit sauce. Cool and spoon into freezing containers. To serve, thaw and pour into a casserole. Cover and bake in 350 degree oven for 30 minutes. FOOD FREEZER and Iff Only ""Mod.1 Huxin Subtract Your Big Trade Allowance Imagine . . . only $197.77 for this brilliant new freezer . . . and this price doesn't include any trade-in allowance! Big, husky, roomy, 1 1 cu. ft., yet it takes no more space than a conventional refrig erator! Food is within easy reach. All in all, 1ft on of Hapcb'i greatest buys ... a lot at a low price. See ill WRITTEN WARRANTY) 115 E. MAIN, MEDFORD and 115 E. Main, Ashland 7SV lo) f7f Planned Buying Is Important In Home Freezer Budget Using planned, in season buying, freezer-owning fam ilies can eat better meals all year-round on a much lower food budget. Fortunately, most foods are available in the greatest quantity, and at the lowest price, when they are at the peak of their flavor and nutritional value. Plan to buy and freeze in quantity during these seasons: Spring March, April, May Grain - fed beef, gooseber ries, rhubarb, strawberries, peas, asparagus, spinach, oth er greens. Summer-June, July, August Beef forequarters, apricots, cherries, figs, blueberries, beans, beets, peas, summer squash, gooseberries, straw berries, cane berries. Grass-fed beef, pork, lamb, canaloupe, grapes, cranber ries, peaches, prunes, beans, beets, broccoli, carrots, brus sels sprouts, cauliflower, corn, peppers, squash, pumpkin. Winter-November, December Beef hindquarters, pork, lamb, apples, broccoli, cran berries, cauliflower, any win ter vegetables. One of the best buys a freezer owner can make is turkey the week before Thanksgiving. These are the choice birds, available at that time at the lowest price of the year. Turkeys can be stored in the freezer up to a full year. Of course, fishing and hunt ing season and freeztng scaon are one and the same. Most large game can be stored in the freezer for at least eight months, and fish for three to eight months. It's wise to establish a food buying pl?n for your freezer. Use the freezing calendar, and figure out how muc'ii of each of the seasonal buys the fam ily is likely to want during the following months. Shop wisely be sure you're getting the best quality. Prepare the foods for freezing carefully, and be sure they are wrapped properly. By following such a freezer plan, it is possible to pay the entire cost of a new freezer in a period of two or three years on food savings alone, and still eat the best foods all year around. Meals-Ahead Beef Recipes Reviewed By Home Economist During beef-buying season, you'll want to freeze a num ber of cuts for roasts and steaks. You'll also find it economical to use some of the low-priced high-quality beef to prepare meals -ahead in quantity for future use. These meals-ahead beef re cipes come from Bcv Lyons, Copco home economist, and many others are available by writing to the Copco home office in Medford. STUFFED BEEF ROLLS 1 pound round steak, cut 'l-inch thick 'A cup cooked chopped spinach V cup chopped onion 1 cup stewed tomatoes Vs teaspoon nutmeg Tip of bay leaf 2 tablespoons chopped green pepper Va teaspoon dried basil Trim fat from meat and cut into four equal -size pieces. Flatten meat with potato masher or side of cleaver. Drain spinach thoroughly, mix with nutmeg and 2 table spoons onion, divide mixture among meat portions. Roll meat around spinach and fas ten with tooth picks. Package and freeze. Combine remain ing onion, bay leaf, green pepper, and basil. Package and freeze. To serve, allow meat and sauce to thaw. Place meat rolls in casserole and cover with sauce. Cover casserole and bake at 325 de grees for VA hours. AVOCADO GROUND BEEF IVi pounds ground beef 1 medium onion, chopped Vi teaspoon salt 'j teaspoon garlic salt 1 teaspoon popper 1 regular can cream of mushroom soup Lightly brown ground beef in its own juices. Add onion, salt, garlic salt, and pepper, Cover and cook slowly about 30 minutes. Blend In soup and cook five minutes more (add a little water if mixture seems too thick). Cool, pack age and freeze. To serve, al low mixture to thaw. Cube one medium avocado and fold, with 1 cup of yogurt, into beef mixture. Cook until heat ed. Serve with white or brown rice, and garnish with a few avocado slices, dipped in lemon juice. (Recipe makes 4-6 servings). BEEF BOATS 6 hard rolls 'A pound ground beef 'A cup chopped onion cup chopped green pep per cup concentrated cream of tomato soup teaspoon salt teaspoon pepper Cut rolls lengthwise and hollow out center. Soften bread crumbs in tomato soup, Add onion, green pepper, seasonings, and ground beef and mix thoroughly. Fill hoi' lowed rolls with meat mix- lure, package, and freeze. To serve, place beef boats in a shallow, buttered pan and bake at 350 degrees for 50-60 minutes. 4 'a 1 1 Leftovers Should Occupy Third of Space in Freezer Generally, annul one-third of the space in a freezer should be used for leftovers, food prepared for upcoming special events, and "meals ahead." During nn unoccupied uf- tornoon, a quantity of some dish can bo prepared, or of one of the many new qunii' tity freezer main dishes, and freeze it. The time spent mnk ing this larger amount is lit' tie more than the time needed to make the same dish for just one meal, and days or weeks later, after only a fow minutes' work, a well-thought- out meol is ready. Pre-cooked m a I u dishes should be kept in the freezer no more than two or three months, as a rule. Many can be kept as long us six months with no loss of nutrition or flavor. Prepared for Use Unless otherwise Indicated In the recipe, meals-ahead food should be prepared us it they were to be used Im mediately. But sure not to overcook. Usually, main dish es which must be reheated for serving are better if they are slightly undercooked be fore freezing. If cooked well done before freezing, foods such as vegetables and maca roni may become too soft In reheating. If you have waxy rice flour or corn flour, use them for thickening sauces or gravy. Crumb or cheese toppings arc best added to the dish when the food Is healed for serving, rather than before freezing. Pastry crusts rolled out and then frozen before baking are more tender and flaky, and have a fresher flavor, than those completely baked and then frozen. Quick-cooling the food helps preserve fresh-cooked flavor, color, and texture, and re tards bacteria growth. To cool, set the uncovered pun of food In Ice, or in the refrigerator. It may also be set in cold wa ter, If the water Is changed frequently to keep it cold. Package foods for freezing as soon as they are cool, and place next to wall or shelf In your freezer. Most pre-cooked foods can be reheated for serving In the oven or on top of the range. When reheating in a double- boiler, place food In top be fore the water gets hot, to pre vent sticking. Pre-cooked dishes are best If thawed only partially before reheating. Ice Cream May Be Frozen for Family Ice cream and sherbet may be stored for at least one month In moisture-proof, va por - proof containers. Com mercially packaged ice cream should be repackaged for freezer storage. Ice cream may be shaped into cubes and balls. Whipped cream may be frozen by dropping spoonfuls onto a cellophane-lined bak ing sheet. When frozen, pack age in freezer cartons, sopa- rating individual servings with double thickness of wax ed paper. One can also freeze heavy sweet cream (40 per cent but- tcrfat) and thaw only as much as will be used at a time, Take advantage of specials on high-grade butter. It will freeze and store up to six months. When buying ice cream by the bulk, as It Is used cover the top with crushed cellophane to keep out air. Vegetables Should Be Cooked Before Freezing; Suggested iwetnoas uiven Willie some vegetables, such us tomntoos, can be frozen and stored raw for a short while m o s t vegetables should be conked for freezing. Nearly nil vegetables should be Munched for freezing. First wash, sort, nnd prepare vege tables according to Individual directions. For blunchlug, use enough witter to cover vege tables completely, approxi mately two quints of witter per pound of vegetables. Put the vegelubles Into a collunder, wire basket, or any other container that allows Ihem to move about freely Immerse In briskly boiling water. Sturl counting blanch ing time from the time the vegetables are completely cov ered with boiling witter; be sure to time accurately-over or under blanching arc the most common causes for loss of flnvor. In Ice Wator To chill, put vegetables In Ice witter immediately after blanching Is finished. Allow vegetables lit chill completely, and drain thoroughly before packaging. Corn on tho cob, cut corn, peas, beans, nnd many other vegetables may be pneknged In freezer bags or foil. Squash, cauliflower, broccoli, and similar vegeta bles are better frozen in cov ered freezer containers. Select only young tender vegetables for freezing; older ones may lose some flavor during storage. Following nre recommended methods (or preparing individual vegeta bles for freezing. Asparagus: Wash and sort according to thickness; c u t stalks to fit containers, or to 1-Inch lengths; blanch 2-3 min utes. Beans, green or wax: Sort and wash in cold water; snip ends, cut In 1-inch lengths. leave whole, or slice diagonal ly; blanch 2-3 minutes. Beans, Limn: Shell and sort according to size; blanch 2-3 minutes. Broccoli; Separate heads Into sections and soak for half and hour In brine It cup suit to 1 gallon of witter) to re move Insects; blanch 3-4 min utes. Brussels sprouts: Cut from innin stem, sort according to size, trim and wash; blanch 4 minutes. Cauliflower: Cut ott leaves ereltcs; prepare sumo us broc eoll; blanch 3-4 minutes. Corn on cob: Husk, remove silk, wnsh, trim tips, sort eitta nccordlng to size; blanch 0-10 minutes; chill ut least 1.1 min utes. Corn, cut: Prepare us above; blanch 2'ii-4 minutes, and cut from cob us whole kernels. Greens: Cut off thick part of stents; wash thoroughly, blunrh 2 minutes: use huge quantity of blanching water to avoid malting leaves Mixed vegetables: Prepare each vegetable- according to directions; nllow to cool bo- fore mixing for packaging Mushrooms: Wush, slice If large: brown In hot butter 4-8 minutes; chill In refrigerator, or plnce pun In cold witter, ffi- i H" rL Sate, Magnetic i MTMfi- J '-H'.i 1 Boor Go.k.t.1 SSEjfcjM, "Bonk Vault" SiilfflSSl, jassMMNIirVSlinniaakt Handy Roll - - - - I JWM OurBaiktrt 3WC1005 299 88 10-Cu. ft. Automatic Defrost Refrigerator . Huge 176-Lb. True Zero freezer! Wizard 16-Cu. Ft. Refrigerator-Freezer $10 Down, $375 Weakly. Western Auto continues gigantic special purchase ie frigerator-frcczer salt! put modern, space-saving 2 'door storage convenience into your kitchen at this low Wizard price. Twin polyethylene crspcrs. Save. Wfiorif Appflancat-Chofei! Over VA Million Vmtt Minimum lestera 25 South Riverside Phone SP 2-6217 Pens, green or blitckeyodi; Shell and discard overripe, pens; bliincli 1 minute. Peppers, green or red: Ho move sleiti nnd seeds; cut in, half, slice, dice, or leuva whole; hliinch 2-3 minutes. Sqiiusli, summer: Cut In '!i inch slices; blituch Vi min utes. Squash, other: Peel, cut In pieces, conk nnd iiiiikIi; or bake ut 3AU degrees until sud and mash; nllow to cool before packaging. Sweet pnlutoes: Cook and. remove skins; lonve whole, cut In half, -slice, or mush with n little orunge Juice; nllow to cool before piiclmglng. Turnips: Peel and dice; blanch 2 minutes. r :-iiV..-,-.n.. . jsr. .. CANDID CANDLES This brnndnew freezer dessert can snve you hours of precious time on Chrlstmns Dny . . . or on other special occasions. Freeze it now . . . serve It In minutes when tho party deserves a special treat. (Itcclpe, frozen In H4-ptnt containers, makes four randies) 2 package, instant vanilla pudding; 2 cups milk; 1 pint heavy cream," whipped stiff; l'i teaspoons runt flavoring; 1 No. 2 enn crushed pineapple (drnln off Juice); 1 lb. candled mixed fruits; Mb. pnekege fig newloiis, cut Into cubes. Prepare pud ding nccordlng to directions, using only 2 cups of milk. Fold in whipped crenm and rum flavoring gently, then fold In nil remaining ingredients. Spoon Into freezer containers, cool, and freeze. To serve, slide out of rontnlncrs on serving plat-, tcr. Fill pastry lube with hard sauce which has been mlxed with n drop or two of food coloring, nnd spell nut greeting. Ton molds with n chunk of marshiniillow pulled Into tha nnd sepnrato heads Into flow-shape of a flame. Servo with hard sauce or whipped crenm." PEOPLE'S CHOICE! WESTINGHOUSE 9 CU. FT. FREEZER ; PV--" ... . i 'Tsi' III o&'Ef' puu WI0,H I lp5aL ' Full width door shelves New Alr-Swaep shelves! 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