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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 25, 1960)
Sef'V. AS THE OLD YEAR WANES gather old friends at your home for end -of-the -season gaiety and good food Chicken Continental Here's a dressed-up chicken and rice cas serole dish chock-full o flavor surprises. to prepare: 20 min. to heat: 20 min. 1 can condensed cream of chickan soap ft cup coarsely choppod onion 1 email clava garlic, crushed In a garlic press 1 Vs teaspoons salt ft teaspoon black pepper 2 teaspoons celery flakes 1 teaspoon parsley flakes Va teaspoon thyme teaspoon marjoram 2ft cups hot water 2 chicken bouillon cubes 2 cups thick sour cream 2ft cups packaged precooked rice 3 cups diced cooked chicken (or turkey) Vi cup pitted ripe olives, sliced ft teaspoon paprika 1. Combine soup, onion, garlic, salt, pepper, celery and parsley flakes, thyme, and mar-, joram in a bowl. 2. Dissolve bouillon cubes in the hot water and add gradually to the soup mixture, stir ring until smooth. Blend thoroughly with the sour cream. 3. Pour one-half of the soup mixture into a 3-qt. casserole having a tight-fitting cover. Add a layer of one-half the rice and then a layer of one-half the chicken and ripe olives. Repeat layering; pour remaining soup mix ture over top. 4. Cover and heat in a 375F oven 10 min.j stir mixture gently to blend ingredients. Continue heating about 10 min. longer, or until rice is tender. . s 5. Remove casserole from oven and sprinkle with paprika. Garnish with additional sliced ripe olives. (Coarsely chopped truffles may be substituted for olives, if desired.) 8 to 10 servings A ' Cheese Pate Puffs These unusually flavored, flaky morsels re sembling pasties (in miniature) can be pre pared ahead of time, refrigerated, and popped into the oven a few minutes beore serving. to prepare: 45 min. to bake: 8-10 min. (allow time for chilling pastry) 1 cup flour 2 tablespoons toasted sesame seed ft cup butter 3 os. sharp Cheddar cheese, cut In small pieces (about Va cup) 1 2Vii-oz. can liver pat 2 teaspoons finely chopped onion 1. Sift flour into a bowl; blend in the sesame seed. Using a pastry blender or two knives, cut the butter and cheese into flour mixture as for pastry. Shape into a ball, wrap in waxed paper, and chill in refrigerator at least 6 hrs. 2. Remove pastry about IS min. before it is used, then roll out on lightly floured surface to Vs-in. thickness. Cut into 2-in. rounds. 3. Stir chopped onion into liver pate and spoon about Vz teaspoon of the mixture onto center of each round. Fold one-half of round over other half and press edges gently. Ar range 1 in. apart on baking sheet 4. Bake at 450F 8 to 10 min., or until puffs are golden brown. About lVz doz. puffs Note : One teaspoon dill weed may be substi tuted for the sesame seed in the pastry. Piquant Blue Cheese Dressing CONVINIIMCf FOOD SICIPI This streamlined salad dressing imparts a wonderful flavor to sliced cucumbers, toma toes, fresh mushrooms, and chilled cooked asparagus spears. Crisp cauliflower els, rad ishes, and carrot curls complete the relish tray. to prepare: 10 min. I pkg. Hue cheese salad dressing mix 1 ft oz. Blue cheese, crumbled 1 teaspoon Worcestershire sauce 2 tablespoons thick sour cream or sweet cream 1. Prepare salad dressing mix according to directions on package, following recipe using water, vinegar, and salad oil. 2. Combine Blue cheese and Worcestershire sauce in a small bowl, mixing well with a fork. Add sour cream (or sweet cream) and mix until smooth. Blend in 1 cup of the pre pared dressing. About 1V4 cups Lobster Appetizer Tidbits to prepare: 30 Mm. (allow time to chill lobster and dip) 6 frozen South African rock-lobster tails (about 5 oz. each) 1 cup mayonnaise 1 teaspoon curry powder 1 teaspoon prepared mustard Vs teaspoon onion salt ft teaspoon paprika 1 teaspoon Angostura bitters 1. Drop frozen lobster tails into boiling salted water. Cover, bring to boiling, lower heat and simmer only until lobster meat turns white (6 to 8 min.). Drain immediately and rinse with cold water. 2. Using scissors, remove thin membrane on underside of each tail, cutting close to shell. Insert Angers under meat and remove from shell in one piece. Chill thoroughly. 3. Blend mayonnaise with the remaining in gredients. Chill. 4. At serving time, cut lobster into bite-size pieces, insert a wooden pick into each piece, and arrange on platter with the chilled dip in center. Appetizers for 12 a Crunchy Almond-Liver Pate Canapes Blend liver, pate (2V4-OZ. can) with 2 table spoons chopped toasted almonds. Spread on toast rounds and sprinkle with paprika. About doz. canapes .-.. , j.c--!rwrUj .4xw'bm&HaAmS&l?-v',i- --:aesstssssssaMasVtMr .i..;..-. w Festive overtones add a holiday touch to these buffet supper suggestions Chicken Continental garnished with truffles and water cress, a colorful salad and relish tray, and a generous cake festooned with bright glazed fruits. Sardine Spread Serve this lemon-flavored fish spread on but tered toast squares or rectangles, and for -extra zest garnish each with a sardine and a border of grated lemon peel. to prepare: 10 Mm. 1 3-oz. can sardines In oil ' 2 tablespoons lemon juice 2 tablespoons mayonnaise 1 hard-cooked egg, cut In pieces 1 teaspoon prepared mustard Put all ingredients into blender container and blend until smooth. About Vz cup spread Lemon White Cake to prepare: 20 Mm. . to bake: 35-40 Mm. 3Vs cups sifted cake flour 4Vi teaspoons baking powder Vi teaspoon salt Ya cup butter 1 teaspoon grated lemon peel Vx teaspoon lemon extract Va teaspoon almond extract IVi cups sugar lVs cups milk 4 egg whites (about ft cup) 1. Grease bottom only of a 13x9x2-in. pan. Line with waxed paper cut to fit bottom; grease waxed paper. 2. Sift the first three ingredients together. 3. Cream the butter, lemon peel, and extracts together until butter is softened. Add sugar gradually, beating until fluffy after each ad dition. 4. Beating only until blended after each ad dition, alternately add the dry Ingredients in fourths and the milk in thirds to the creamed mixture. Finally, beat only until smooth (do not overheat). 5. Using clean beater, beat egg whites until rounded peaks are formed when beater, is lifted upright Fold beaten egg whites gently into batter until thoroughly blended. Turn into the pan. 6. Bake at 350F 35 to 40 min., or until cake tester or wooden pick comes out clean when inserted in center of cake. Remove from oven to cooling rack and cool 10 min. in pan. Re move from pan, peel off waxed paper, and cool completely. Frost with Fluffy White Frosting. One 13x9-tn. cake Fluffy White Frosting to prepare: 10 Mm. 1 cup sugar Vs teaspoon cream of tartar Few grains salt Vs cup water 1 egg white 1 teaspoon vanilla extract Put all ingredients except extract into top of double boiler. Set over simmering water and beat with rotary beater about 8 min., or until soft peaks are formed when beater is lifted upright Remove from heat and add extract; beat 1 min. longer. Enough frosting for one 13x9-in. cake Sour-Cream Fudge Cake to prepare: 20 Mm. to bake: 30-35 Mm. 3 so,. (3 oz.) unsweetened chocolate, melted over simmering water Va cup boiling water 2 cups sifted cake flour 1 Va cups sugar 1 teaspoon baking powder Vi teaspoon baking soda Vs teaspoon salt 1 cup thick sour cream Vs cup hydrogenated vegetabla shortening or all-perposa shortening 2 eggs, unbeaten 1V4 teaspoons vanilla extract 1. Grease bottoms only of two 8-in. round layer-cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. 2. Combine the melted chocolate and boil ing water and stir until well blended. Set aside to cool. 3. Sift together into a large bowl the flour, sugar, baking powder, baking soda, and salt Add sour cream and shortening to dry in gredients. Stir only enough to moisten. Beat 200 strokes by hand or 2 min. with electric mixer at medium speed. Scrape bowl several times during beating. 4. Add the cooled chocolate mixture, eggs, and extract. Beat 200 strokes or 2 min. with electric mixer, scraping bowl several times. Pour batter into pans. 5. Bake at 350F 30 to 35 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake. Remove from oven to cooling racks and cool 10 min. in pans. Remove from pans, peel off waxed paper, and cool completely. Fill and frost with Mocha Mallow Whipped Cream Frosting. One 8-in. layer cake 1 Mocha-Mallow Whipped Cream Frosting to prepare: 15 Mm. (allow time for chilling) 16 (4 oz.) morshmallows Vs cup strong coffee beverage (use 4 teaspoons Instant coffee and Vs cup hot water) 2 cups chilled whipping cream 1. Heat marshmallows and coffee beverage in top of double boiler over simmering water until marshmallows are melted; stir occa sionally. Remove from heat. Cool; chill in refrigerator. 2. Using a chilled bowl and beater, beat the cream, 1 cup at a time, until cream piles softly. Fold whipped cream into chilled marshmallow mixture, blending thoroughly. Enough to fill and frost two 8- or 9-in. round cake layers Family Weekly Cookbook MELANIE DE PROFT Food Editor S Famil Weekly, December 25, 1960 Famill Weekly. December 25, 1960 9
