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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 28, 1960)
' is v Appetites ore heartier uihen food is seined out on the laum. Rumaki, barbecued chicken, chilled vegetables uiith an onion salad dressing, rye bread, and a tangerine-latored beverage urill appeal to everyone. Potato Loaf ; to prepare: 25 min. to heat: 45 min. ; (Prepare one day in advance of serving) 5 cups cubed cooked potatoes about 6 medium-size potatoes) 3 tablespoons butter or margarine 3 tablespoons flour IV? teaspoons salt Vs teaspoon black pepper 1 cup milk 1 tablespoon minced parsley 2 tablespoons chopped pimiento 2 tablespoons grated onion 1 cup (about 4 oz.) shredded sharp Cheddar cheese 1. Line bottom and sides of a 9Vfex5Vix2-in. loaf pan with waxed paper. Set aside. ' 2. Melt butter in a saucepan. Blend in a mixture of the flour, salt, and pepper. Heat until mixture i bubbles, stirring constantly; remove from heat. Add milk gradually, stirring constantly. Bring rapidly to boiling; cook 1 to 2 min. longer. Stir in the parsley, pimiento, and onion. Pour over cubed i potatoes and toss lightly to mix thoroughly. Turn ' into prepared pan. Chill in refrigerator overnight. 3. Unmold potato loaf onto a buttered heatproof ' platter; remove waxed paper. ' 4. Heat in a 350F oven 30 min. Remove from ' i oven; sprinkle cheese evenly on top of loaf. Re ' turn to oven and heat 15 min. longer, or until cheese is melted. Serve immediately. ? 6 servings Fresh Peach Ice Cream The sound of the dasher uihirling uihen guests ar rive hints of the treat to come this incomparable homemade peach ice cream. to prepare: 40 min. to ripen: 2-3 hrs. 12 medium-size (about 3 lbs.) ripe peaches 2V cups sugar 1 tablespoon lemon uice l'i qts. cream, chilled 1 teaspoon vanilla extract 1 teaspoon almond extract V teaspoon salt 1. Wash and scald cover, container, and dasher of a 4-qt. ice cream freezer. Chill thoroughly before using. Crushed ice and rock salt will be needed. 2. Dip peaches into boiling water; plunge into cold water. Gently slip off skins; cut into halves and remove pits. Force peaches through a sieve or food mill into a bowl. Stir sugar and lemon juice into peaches. Let stand 15 to 20 min. 3. Blend together the cream, vanilla and almond extracts, and salt. Blend into peach mixture. 4. Fill freezer container two-thirds full with ice cream mixture. Cover tightly. Set in freezer tub. (For electric freezer, follow manufacturer's direc tions.) Fill tub with alternate layers of crushed ice and rock salt, using 8 parts crushed ice and 1 part rock salt. Turn handle slowly 5 min. Turn rapidly until handle becomes difficult to turn (about 15 min.). Add ice and salt as necessary. 5. Carefully wipe cover and remove dasher. Pack down ice cream and cover with waxed paper, alu minum foil, or moisture-vaporproof material. Re place cover and fill opening for dasher with cork. Repack freezer with alternate layers of ice and salt, using 4 parts ice and 1 part rock salt. Cover with heavy paper or cloth. Allow to stand 2 to 3 hrs. to ripen. About 3 qts. ice cream Chocolate-Pecan Cookies to prepare: 25 min. to bake: 20-25 min. 2 egg whites Vi teaspoon salt Vs teaspoon cream of tartar V cup sugar cup (about 4 oz.) semisweet chocolate pieces h cup pecans, coarsely chopped 1 teaspoon vanilla extract 1. Line cookie sheets with unglazed paper. Set aside. 2. Beat egg whites, salt, and cream of tartar until frothy. Add sugar gradually, beating until stiff peaks are formed and egg whites do not slide when bowl is partially inverted. Fold in the chocolate pieces, nuts, and vanilla extract. 3. Drop by heaping teaspoonfuls about 2 in. apart onto prepared cookie sheets. 4. Bake at 300F 20 to 25 min. 5. Remove from oven. Transfer cookies to cooling racks. Store in a cool place in a tightly covered container. About 2 doz. cookies Family Weekly, Auouil 2, I960 II
