Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 21, 1960)
Refreshing Frozen Fruit-Mallow Salad is appropriately served as a salad or dessert. IN STEP WITH TASTE... When ladies meet for luncheon, they'll enjoy these easy-on-the-hostess contributions to the menu Frozen Fruit-Mallow Salad to prepare: 20 min. to freeze: 4-5 hrs. 1 9-oz. can crushed pineapple 3 os cream cheeie, softened 1 7-es. bottto lemon-lime carbonated bmrafa 2 10-ox. pkgs. fresen sliced peaches, thawed, drain', im) diced (about 2 cups, diced) I cua halved seedless grapes 1 cup chilled whipping cream IVt cups miniature marshmallows 1. Blend crushed pineapple (including sirup) into the softened cream cheese. Stir in the carbonated beverage. Mix fruit into the cream-cheese mix ture. Freeze until partially thickened. 2. Using a chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). Fold whipped cream and marshmallows into the cream-cheese mixture. Turn into a 2-qL refrigerator dish and freeze until firm. To serve, allow to soften slightly and cut into slices. 8 to 10 serving Green Beans in Lemon Honey to prepare and cook: 25 min. -2 tablespoons butter or margarine 2 to 3 tablespoons honey 1 teaspoon cider vinegar Vi teaspoon salt Vi lemon, thinly sliced 1 anpared tort red apple, cored and diced 1 medium-size onion, ' coarsely chopped 1 teaspoon cornstarch 1 tablespoon water S cups cooked cut green beaas 1. Mix the butter, honey, vinegar, salt,, and lemon slices together in a heavy saucepan. Stirring con stantly, bring to boiling and simmer about 5 min. 2. Stir in the apple and onion; cover and cook un til the apple is almost tender, about 7 min. 3. Mix together the cornstarch and water; stir into apple mixture, bring to boiling and cook, stir ring gently, about 3 min. Stir in the beans and heat thoroughly. About 4 serving Family Weekly Cookbook M ELAN IE DE PROFT, Food Editor Turkey Spoon Bread For added flavor, serve with creamy mushroom sauce or leftover turkey gravy. to prepare: 30 min. to bake: 40 min. 3 cups chopped cooked turkey cup yellow corn meal 1 tablespoons flour 1 teaspoon salt 4 cups turkey broth, cooled Vi cup butter or margarine 4 egg yolks 4 egg whites 1. Mix together the corn meal, flour, and salt in a heavy saucepan. Stirring constantly, gradually add the broth and cook over medium heat until mix ture comes to boiling. Continue cooking and stir ring until mixture is thickened and smooth. Blend in the butter. Turn into a large bowl and set aside to cool. 2. Beat egg yolks until thick and lemon colored; stir into corn-meal mixture. Blend in the turkey. 3. Using a clean beater, beat egg whites until ' rounded peaks are formed; gently fold into turkey mixture. Turn into greased 2-qt. shallow baking dish. 4. Bake at 375 F about 40 min., or until top is golden brown. - About 8 servings 'Four cups quick chicken broth may be substituted for turkey broth. To prepare, dissolve 4 chicken bouillon cubes in 4 cups hot water. Swedish Almond eooeroe vtimwe Dainties TO bake: 8 MIN. to prepare: 25 min. (allow time for chilling dough) IVi cups sifted Sour Vi teaspoon salt Vi cup butter Vt cup shortening 1 teaspoon vanilla extract Vi cup sugar 1 egg yolk tan white, slightly beaten Chopped toasted almonds roasted almond pieces 1. Sift together the flour and salt; set aside. 2. Cream together the butter, shortening, and ex tract until softened. Add the sugar gradually, creaming until fluffy after each addition. Add the egg yolk and beat thoroughly. 3. Blending only until smooth after each addition, add flour in thirds to creamed mixture. Chill dough thoroughly. 4. Shape dough into -in. balls. Boll each ball in egg white and then in chopped almonds. Transfer balls to greased cookie sheets. Flatten each ball by pressing an almond piece onto top. 5. Bake at 375F 8 min., or until very lightly browned. About 4 doz. cookies s family Weekly, August 21, I960
