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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 23, 1960)
Get these recipes for new menu adventures Sff y 50 appealing desserts, economical main dishes, time-saving casseroles and hot breads with extra non-fat milk nourishment. Let versatile Nonfat Dry Milk make your dishes delicious and extra nourishing, too. Modern homemakers every where are discovering Nonfat Dry Milk for cooking. It's the always-ready dairy food that adds flavor, smoothness and moiBtness as it adds extra milk protein and minerals. Now, 50 exciting new dishes made with Nonfat Dry Milk are offered in recipe book form. There are elegant recipes, easy recipes and time-saving recipes. Luscious desserts, satisfying main dishes and casseroles, wonderful hot breads and marvelous salads. All in an attractive 32 page booklet,. "50 Wonderful Ways to Use Instant Nonfat Dry Milk." Send 15e" for yours today. Instant Nonfat Dry Milk AMERICAN DAIRY 20 N. Wacker Drive ASSOCIATION Chicago 6, III. Special Recipe Book Offer 15 AMERICAN DAIRY ASSOCIATION. Dept. 4 P. O. Box eiBB-ChlcQO 80, Illinois Dear Sirs, Here's my 154. Please send me "50 Wonder ful Ways to Use Instant Nonfat Dry Milk." (Please Print Name & Address) Send only to cover handling and postage. Name i- Address- City- -State- TO TEMPT A c Our teen-age readers, expressing their preference in food, say "keep it simple," "give it plenty o flavor," "try something new." Teriyaki- in a Bun to prepare: 20 min. to broil: about 8 min. (allow about 2 hrs. for marinating) 2 lbs. boneless sirloin steak about 1 in. thick 1 cup soy sauco 3 tablespoons sufar 3 tablespoons brown sugar 2 tablespoons llnely choppeel onion . 1 clave garlic, crushed 2 tablespoons wine vinegar Va teaspoon ground ginger 1. Slice meat across the grain into -in. strips. 2. Combine remaining ingredients in a shal low dish. Add meat strips and marinate about 2 hrs., turning meat occasionally. 3. Thread meat strips onto skewers. (See photo.) Broil 3 in. from source of heat about 8 min., turning occasionally and brushing with marinade. Serve on heated buns. 6 servings Snappy Dunk COHVINIINCI FOOD IICIFI to prepare: 5 min. I roll ( ox.) smoked or garlic pasteurised process cheese food, softened Vi cup thick sour cream Blend ingredients until smooth and creamy. Sprinkle with chopped chives before serv ing. About 2 cup Family Weekly. October 23, 1960 v .M vVA A Family Weekly Cookbook MELANIE DE PROFT Food Editor A "TEEN-AGE CONTEST" ENTRY Pomona Ice a- convipminci 1 food sicirs to prepare: 10 min. TO FREEZE: ABOUT 5 HRS. 1 qt. apple cider . 2 cups orange uica 2 cups sugar 1. Blend all ingredients together, stirring until sugar is dissolved. Pour mixture into refrigerator trays; freeze until firm. 2. Turn mixture into a chilled bowl and beat until smooth. Immediately return mix ture to refrigerator trays and freeze until firm. About lVt qts. Devilish Cheat Dip When it comet to that aU-American favor ite cheese dips teens vote for a variety of crackers, corn and potato chips, plus crisp carrot and celery sticks as dunkers. to prepare: 10 min. Vi cup mayonnaise t os. cream cheese, softened Vi cop (2Vi-ai. can) deviled ham I tablespoon lemon juice -I teaspoon Worcestershire save Vi teaspoon salt Vi teaspoon brack pepper Vs small clove garlic Put all ingredients into blender container; cover and blend until smooth. Garnish with snipped parsley. About 2 cups rnrr'TT'TVT Teriyaki in a bun, complemented by a garden-fresh salad and brisk full-flavored tea. Toffee-Topped Fudge Cake . to prepare: 25 min. to bake: 40-45 min. 1 cup sifted flour V cup cocoa Vi "teaspoon baking soda Va cup butter or margarine 1 teaspoon vanilla extract Vs cup sugar YA cup nrmir pacnm vrwwn 1 egg yolk, well beaten cup buttermilk 1 egg white Vi cup firmly packed brawn sugar Va cup (about 1 os.) finely chopped walnuts Va teaspoon vanilla extract 1. Grease bottom only of an 8x8x2-in. cake pan. Set aside. 2. Sift together the flour, cocoa, and baking soda; set aside. "Sfc'r l 3. Cream together the butter and 1 teaspoon va nilla extract until butter is softened. Add sugar and Va cup brown sugar gradually, creaming until fluffy after each addition. Add beaten egg yolk gradually, beating thoroughly. 4. Beating only until smooth after each addition, alternately add dry ingredients in fourths, butter milk in thirds to the creamed mixture. Finally, beat only until smooth (do not overheat). Turn batter into pan. '5. Bake at 350F 30 to 35 min., or until cake tester ,or -wooden pick comes out clean when inserted in center of cake. 6. About 5 min. before cake is done, beat egg white until frothy. Add the remaining brown sugar grad ually, beating well after each addition. Continue beating until rounded peaks are formed and egg white mixture does not slide when bowl is par tially inverted. Fold in nuts and Va teaspoon va nilla extract. 7. Remove cake from oven. Cool on cooling rack 1 to 2 min. Carefully spread with the egg-white mixture. Return to oven and bake 10 min. longer. 8. Remove from oven. Cool completely in pan on cooling rack. Cut into squares. One 8-in. square cake niMAiinv 4-liit ivnnrl tietiniY UldUUVCI Ulld guuu laouiig 100 .q.-TL inB y i ' Skillet Potatoes au Oratin to prepare and cook: 35 min. 4 large potatoes, pared and sliced Vs cup Nnely chopped anion 1 teaspoon salt Va teaspoon black pepper 1 cup water Vs cup cream Vi cup buNor, melted Vi cup grated sherp Cheddar cheese 3 slices bacon, diced and panbrolled until crisp 2 tablespoons butter . Vx cup broad crumbs 1. Put sliced potatoes, onion, salt, pepper, and wa ter into a heavy skillet Cover and bring to boiling. Reduce heat and cook about 10 min., or until po tatoes are just tender.. 2. Add cream, Va cup butter, and cheese to skillet - and mix lightly. Cook, uncovered, over low heat about 10 min., or Until thoroughly heated. 3. Meanwhile, heat 2 tablespoons butter in a small skillet Add bread crumbs and heat over low heat, moving frequently with a spoon until crumbs are lightly browned. 4. Transfer potatoes to warm serving dish and top with crumbs and bacon. 6 servings (Continued) Bransave If you still believe that a bran cereal must be rough, tough, and flat-tasting to be effective, you're in for a pleasant surprise. , Notice! Nabisco 100 Bran doesn't even look like old-fashioned bran. It s smooth, fine-textured. Malt, fig and prune juice are added to make it flavor-rich-the easiest liking bran cereal you've ever had. So pleasantly effective, too! But good taste's not all. Because of its fine milling, Nabisco 100 Bran quickly absorbs moisture . . . effectively builds the bulk you need for natural regularity Try this pleasant new way to com' bat constipation today. Special oner saves you 7fS. See if Nabisco 100 Bran isn't every bit as good as we say. - . - ,- - MR. GROCER: TU tame lh ixV IH" le 7 otf lh regoW fttA etthee tAM pKfcies of NABISCO 100 BRAN. W vffl niam isle coapoa for 7f Jim If lot kud!i( whtm lh letae of uilo ofee lino boa co-piled villi. AHT OTHER APPUCATIOKCONSTITVTES FRAUD. INVOICES PROVING PURCHASE WITHIN LAST 90 DATS OF SUFFICIENT STOCK TO COVER COUPONS PRESENTED FOR REDEMPTION MUST BE AVAILABLE ON REQUEST. Coaiiuaor 10 017 Olios us vnoto epplicobk. Coupoo. ToU II 000 It ptoolbiled, rourlelol 01 uul. Coos oolj 11 s c-k "i 1lOf. 0V oifto. I SO, 1961. Notloool Bocott on elltier 10 ox. or Co-P-r. S P- Y" T 1 lb. package of lR. GROCER: Moll eonpoo to: Nibtteo 100 BnB, NablKO 100 Bran. P. O. Box 49, Hrasl Verwn 10. N. Y.
