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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 30, 1960)
Family Weekly Cookbook M ELAN IE DE PROFT - Food Editor iiliiTMliiiiffiifiiMMW(rtl'iii'iiti'tiMkii'ifcltlWiriHil 1 i 1 1 - - i - - 'in 'r - r - - i l 'T" i ' iv mbm HHM HHMMH n IflBl 8 " Pork chops are especially succulent and appetizing when prepared with a spicy apple-jelly glaze. Glazed Perk Chops Veal Birds with Mushroom Stuffing TO PREPARE: 20 ION. to cook: 65 min. ia. thick to prepare: 25 Mm. to cook: about 1 hr. Cap Wear llWpilll SOft taaipssa Arieal mijin fat cap bet aelei . Wakaa ia pierai with Cap Ml WBW 4 pwi chain, cvt abnet V 1 Vi H 1 s v Vi cap eaple r7 v v V 1. Coat pork chops evenly with a mixture of the flour, salt, pepper, and Accent. Heat fat in a large, heavy skillet. Add chops and brown lightly on both sides. Remove to a large, shallow baking Add 3 cup water, onion, and raisins. Cover. 2. Cook in a SOT oven about 45 min 3. Mix together the jelly, Mk cup water, and spices. Heat over simmering water, stirring occasionally, until jelly is melted. 4. Uncover baking dish and pour jelly glaze over the chops. Return to oven, uncovered, 20 longer, or until chops are tender and thoroughly cooked. (To test for dooeness, cut a slit near the bone; no pink color should be visible.) Remove chops to warm serving platter and garnish with parsley. servings lbs. ml reaad steak (carle?), abeat Vi is. thick 1 teaipeea salt Vi tsaipsea Mack pepper 2 slices bacaa, diced 1 cap chopped erashreeats 1 feMespeaa chapped1 eaiea 1 cap saff bread uweibs V4 cap ilk . 2 tablstpseai fat Vi cap water 1. Place meat on a flat working surface and re peatedly pound on one side with meat hammer. Turn and repeat process. Cut into six serving-size pieces. Season with a mixture of the salt and pepper. 2. Cook bacon until lightly ' browned. Remove bacon with slotted spoon. Add mushrooms and onion to bacon, fat and cook until just tender. Lightly toss mushrooms, onion, and bacon with bread crumbs. Add milk; mix lightly. X. Spoon some of stuffing onto each piece of veal. Roll meat around stuffing and fasten securely with ' skewer or wooden picks. 4. Heat fat in a large, heavy skillet Add the veal rolls and brown on all sides. Remove to a 2-qt casserole. Add the water. Cover.' 5. Cook in a 350CF oven about 1 hr., or until meat is tender when pierced with a fork. If desired, thicken drippings for gravy. 6 servings Broiled Steak Broil lVz-in. thick steak 3 in. from heat source. When browned on one side, sprinkle with a mix ture of salt and pepper. Turn, broil until tender, and season. (Broil 8 to 10 min. on each side. The shorter cooking time for rare steaks; the longer cooking time for medium-done steaks.) To impart a tantalizing flavor, spread steak with softened Roquefort cheese after seasoning. Spicy Lamb Shanks to prepare: 30 ion. to cook: about 2 hrs. 4 lamb sbaalu, about 1 lb. each Vi cap Sear 1 teaipeea salt Vi teaipeea black pepper Vt capiat Vi cap water 1 caps caeked dried earicets, dralaed 1' cap stewed pmees, draiaad aad pilled 1 cap water (ar liaeia draiaad frees traits) ' Vi cap segar 3 taMespeeas dder vieeper Va teaipeea greead daaassea Vi teaspaea greead allspice Vi teaspaea groeed devas V teespoaa salt 1. Coat lamb shanks evenly with a mixture of the flour, salt, and pepper. Heat fat in a large, heavy -skillet. Put shanks into the skillet; brown well on all sides. Remove shanks to a large, shallow baking dish. Add cup water. 2. Cover and cook in a 350F oven about 114 hrs., or until meat is almost tender when pierced with a fork. 3. Put cooked fruits into a saucepan. Add remain ing ingredients. Bring rapidly to boiling and simmer 5 min. 4. Drain fat from cooked lamb shanim Add the cooked fruit mixture. Cover and return to oven 30 min. longer. Serve hot 4 servings V Short Ribs, Western Style to prepare: 15 ion. to cook: about 1V4 hrs. (allow time for sooJdng beans) 4 awdlBes-sixe eaieas, aeaileisd 3 teaipeeas salt Vi teaspaea black pepper Vi teaspeae rubbed saga 1 at. watar 1 cap ria liasa beaa , 3 lbs. beef shert ribs, cat la serviag-sixa pieces 3 tablespoeas Dear 1 teaipeea dry saastard J te 3 tablesaeem fat 1. Combine onions, salt, pepper, sage, and water in a large, heavy kettle. Cover and simmer 5 min. Add lima beans gradually to water (so boiling will not stop). Simmer, uncovered, 2 min. and remove kettle from heat Cover and set aside to soak for 1 hr. 2. Meanwhile, coat short ribs evenly with a mix ture of the flour and mustard. 3. Heat fat in a large, heavy skillet and brown short ribs on all sides over medium heat When meat is browned, add to lima beans in kettle. Cover and simmer IVi hrs, or until beans and meat are tender. About servings (Continued on page 11) FcmUr Weetjjf. Otrober Jt. IKS
