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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 2, 1960)
THE OCTOBER SPOTLIGHT SHINES ON A Bounteous Cheese Board ::::V - Sgb --V Provolone and Cheddar cheese are compatibly blended with corrt in this light-as-a-cloud souffli, golden as the October sunshine. A COLOMUL COONIOOK Of TIMFTWO CHUM MCIMI tonrn tit family wiimy's own miianm m motti Ooldtn goediwu, tangy zstt, all In Tfce Ckoese Cookbook d ucMng recipes for everything from tatty quickies to hearty main dished Tlx piquant flavors of cheese can add to the variety el souMei, Mai sauces, salod dressings, and rarebits. ft YOURS fOW ONLY 50c tACH ortp..d TOi PAMliT WltfUY BOOM 1M N. MkMgan Ave., Mltee 1,IH. Enclosed fad t far which pImm send n postpaid copies of "The ChMH Cookbook" 30 ach. (Satis faction guarantied or money refunded.) NOIIM.tHMOWtHMttM ....MM...,............, Address. Oty & State..,. ... Prist or .Write UolMy Harvest Souffle to prepare: 20 min. , to bake: 40 min. 'A cup batter ' Vt cap flour Vi toaipean salt ' laaspooH garlic sail 1 1-lb. can croam-ityla corn Vi cup milk Vi teaspoon Worcestershire sauce IV4 cupi shredded sharp Choddar choasa Vs cup shroddod Provolona choasa flg yolks 6 agg whiles 1. Melt butter in a saucepan. Blend in a mixture of the flour, salt, and garlic salt Heat until mixture bubbles; remove from heat Blend in the corn, milk, and Worcestershire sauce. Stirring constantly, bring mixture to boiling. Cook 1 to 2 min. longer.' 2. Remove from heat; cool slightly. Add cheeses all . at one time and stir rapidly until melted. 3. Beat egg yolks until thick and lemon colored. Slowly spoon sauce into egg yolks, stirring vigor ously after each addition. 4. Using clean beater, beat egg whites until . rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Gently spread egg-yolk mixture over beaten egg whites. Care fully fold together until just blended. Turn mix ture into an ungreased 2-qt casserole. 5: Bake at 350 F about 40 min., or until a silver knife comes out clean when inserted halfway be tween center and edge of souffle. Serve imme diately. About 6 jertnngs Family Weekly, October 2,1X0 Nut-Coated Cheese Log to prepare: IS min. ox. cream cheese, softeaad 4 Ws. Roquefort cheese 1 3-o. ar pasteurized process sharp Choddar cheese spread 1 tablospean Worcestershire sauce I tabloipoon grated onion Vk teaspoon sail Vt cup minced parslay Vi cup chopped pecans 1. Thoroughly blend together all ingredients ex cept parsley and pecans. Chill thoroughly in refrig erator several hours. 2. Shape cheese mixture into a log or mound; coat evenly with the parsley and nuts. Chill until ready to serve. Serve with crisp crackers. About 2 cups Swiss Cheese-Bacon Pie to prepare: 35 min. to bake: 45 Mm. 1V4 cups sifted Sour Vi teaspoon garlic sail Vi teaspoon seasoned salt Vi teaspoon paprika cup hydrogenated vegetable shortening Vi cup cold water 6 to ox. sliced Swiss cheese 9 slices bacon, diced and panbroilod until crisp 4 eggs, slightly beats n 1 teaspoon Worcestershire sauce 2 cups cream 1 tablespoon butter, molted Vx tablespoons flour Vx teaspoon dry mustard , Vi teaspoon calory salt Vi teaspoon basil 1 tablespoon butter Vi cup chopped anion 1 teaspoon poppy seed 1. Sift first four ingredients together into a bowl. Using a pastry blender or two knives, cut in short ening until pieces are size of small peas. Sprinkle water over mixture, a small amount at a time mix lightly with a fork after each addition. Add only enough water to hold pastry together. Roll out pastry and fit into a 9-in. pie pan. Flute edge. 2. Cover pastry with overlapping slices of Swiss cheese and sprinkle evenly with bacon. 3. Combine eggs, Worcestershire sauce, cream, melted butter, and a mixture of the flour, mustard, celery salt, and basU; beat slightly to blend thor oughly. Pour egg mixture over bacon and cheese. 4. Bake at 350 F 45 min., or until custard is set and top is lightly browned Remove from oven. 5. Meanwhile, heat 1 tablespoon butter in a small skillet Add onion and cook until soft, occasionally moving and turning with a spoon. 6. Top custard evenly with onion and poppy seed. Cut into wedge-shaped pieces and serve at once. - 6 to 8 servings
