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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 1, 1961)
A 1961 Edition of Javcrite Recipes 'A modem twist given to old familiar formulas adds appetite appeal ami different flavor Veol a la Slroganoff with its delicate, tangy sweet flavor blend is a refreshing variation of the traditional gourmet's treat. Coffee Tapioca Parfait As a parfait, delicious coffee tapioca achieves even greater luster. TO PREPARE AND COOK: 25 MM. (allow time for chilling) 2 egg whites Va cup sugar 2 egg yolkl, slightly btDl 3 cups milk Vt cup sugar Vs cup quick-cooking tapioca 2 tablespoons Instant coffoo Va teaspoon salt 1 teaspoon vanilla extract Salted pecans or almonds, chopped Whipped cream 1. Beat egg whites until frothy. Gradually add Vt cup sugar, beating until-rounded peaks are formed. These hot breads use modern convenience foods Butter Batter Bread CONVINIINCI to prepare: 15 min. FOOO IICIM to bake: 25 min. 1 can condensed cream of mushroom soup 2 eggs, well beaten 2 tablespoons cooking oil 2 cups biscuit mix 1 teaspoon instant minced onion Va cup butter or margarine Va cup shredded Parmesan cheese Celery or sesame seed 1. Blend soup, eggs, and oil together thoroughly. 2. Stir instant onion into biscuit mix in a bowl and make a well in the center of the mixture. Add the soup mixture and stir until just blended. 3. Heat butter in a heavy 8-in. skillet with heat resistant handle. Spoon the batter into the skillet and sprinkle top with cheese and celery or sesame seed. 4. Bake at 400F about 25 min. Cut in wedge-shaped pieces and serve hot. About 6 servings Biscuit Blossoms CONVINIINCI f J;) IOOD IICIM to prepare: 20 min. to deep fry: 2-3 min. 1 e-o. container ready-to-bake biscuits Mydrogenated vegetable shortening, lard, or cooking oil for deep frying Vi cup sifted confectioners' sugar 1 tablespoon Instant coffee 1. Open biscuit container according to directions on the package. With scissors, make five cuts at regular intervals almost to center of each biscuit 2. Heat fat to 375 F. Drop cut biscuits into heated fat and fry only as many pieces at one time as will family Vrcklu. January 1. IS6I 2. Put egg yolks into a saucepan and gradually stir in milk. Add 'A cup sugar, tapioca, instant coffee, and salt and mix well. Set over medium heat and bring mixture to a full boil (5 to 8 min.), stirring constantly. Do not overcook. 3. Remove from heat and immediately stir a small amount of hot tapioca mixture into egg-white mix ture. Then quickly blend in remaining tapioca mix ture, vanilla extract, and salted nuts. Cool, stirring once after 15 to 20 min. Chill. 4. To complete parfait, spoon one-third of the tapioca into bottom of chilled parfait glasses; spoon on a layer of whipped cream,, sprinkle with instant cof fee, then shaved unsweetened chocolate, ground cinnamon, and grated orange peel. Repeat layering two more times, ending with a swirl of whipped cream sprinkled with the instant coffee, chocolate, cinnamon, and orange peel. About 8 servings and still retain their old-fashioned charm. float uncrowded one layer deep in fat. Deep fry 2 to 3 min., or until golden brown, turning several times. Drain biscuits over fat for a few seconds before re moving to absorbent paper. 3. Coat while warm with a mixture of the sugar and instant coffee. JO biscuits Biscuit Truffles Follow recipe for Biscuit Blossoms. Cut each biscuit into 4 pieces. After frying, coat with a mixture of cup sugar and 1 to 2 tablespoons ground cinna mon. Roll truffles in Dutch process cocoa. Golden Banana Muffins CONVINIINCI FOOD Riciri to prepare: 15 min. to bake: 15 min. 1 15-oz. pkg. corn-bread mix Vt cup sugar Va teaspoon baking powder Few grains salt 3 medium-sise ripo bananas, peeled and mashed (about IVi cups, mashed) Va cup lukewarm water 1 egg, well beaten n Va teaspoon vanilla extract 1. Line twenty-four 2V4xlV!i-in. muffin-pan wells with paper baking cups, or grease bottoms only of muffin-pan wells. 2. Stir together in a bowl the corn-bread mix, sugar, baking powder, and salt Make a well in the center of the dry ingredients and add the mashed banana, water, egg, and extract all at one time; beat vigor ously with a spoon until just blended. Spoon the bat tar into the baking cups. 3. Bake at 425F about 15 min., or until muffins are golden brown. Two doz. muffins Onions Superb Creamed onions tofce on added interest when studded with whole cloues and broumed in a sugar glaze. to prepare: 20 min. to heat: 30 min. 2 lbs. (about 20) small onions, peeled Whole cloves 7 tablespoons butter or margarine 2 tablespoons sugar 2 tablespoons flour o IVs teaspoons seasoned salt 0 Few grains black pepper Va cup cream Va cup quick chicken broth (use 1 chicken bouillon cube and Va cup hot water) Va cup bread crumbs 1. Cook onions in boiling salted water until almost tender; drain. Insert a clove into each onion. 2. Heat 3 tablespoons butter in a skillet, add sugar, and stir until dissolved. Add a few onions at a time and cook until lightly browned, turning to glaze evenly. Remove onions with a slotted spoon to a shal low baking dish. Set aside. 3. Heat 2 tablespoons butter in a saucepan and blend in a mixture of flour, seasoned salt, and pepper. Heat Gr y j-5g until mixture bub&les. Remove from heat and grad ually stir in cream and chicken broth. Bring rapidly to boiling and cook 1 to 2 min. longer, stirring con stantly. Pour sauce over onions in baking dish. 4. Heat 2 tablespoons butter, add bread crumbs and brown lightly. Sprinkle over mixture in dish. 5. Heat in a 350F oven 30 min? 4 to S servings Fresh Pear and Cabbage Slaw Shredded pears dress up favorite cole slaw. to prepare: 25 min. 2 'A cups coarsely shredded firm, ripe pears (about 3 large; do not pare) 3 tablespoons lemon u!ce 3 cups finely shredded cabbage Vt cup shredded green pepper 1 tablespoon shredded onion Va cup mayonnaise Yi teaspoon salt V,s teaspoon garlic powder Lightly mix shredded pears and lemon juice together. Add remaining ingredients; toss lightly to blend. Garnish with snipped parsley. About 8 servings Sirloin Steak with Blue Ribbon Sauce A generous amount of rich tomato-lemon gravy heightens the flavor of sirloin steak and is a fitting accompaniment for a royal cut of meat. to prepare: 25 min. to bake: 20-30 min. 2 lbs. sirloin steak, cut about 1V In. thick 2 cups thinly sliced onion 1 lemon, thinly sliced Va to Vt cup butter or margarine 2 tablespoons prepared mustard 1 cup chili sauce 1 tablespoon Worcestershire sauce 1 teaspoon chili powder c Va cup (6-oz. can) cocktail vegetable uices, heated 1. Brown steak on both sides in a small amount of fat in a large skillet with a heat-resistant handle.' Remove from heat. Season with salt. 2. Arrange onion and lemon slices to cover meat. Cream butter and mustard together; blend in next three ingredients. Spread butter mixture over onion and lemon. Pour vegetable juice into skillet 3. Set in a 350F oven for 20 to 30 min., or until meat is medium rare or well done. Serve with fluffy cooked "'ce. About 6 servings 5 I wv ' Sri Family Weekly Cookbook MELANIE DE PROFT Food Editor Veal a la Stroganoff to prepare: 20 min. to cook: 1 hr. IVi lbs. boneless veal, cut in 1- to 1 Win. pieces 3 tablespoons flour 1 Vt teaspoons salt Va teaspoon paprika 3 tablespoons butter or margarine 1 clove garlic, minced 2 tablespoons tomato paste Vt teaspoon Worcestershire '.'sauce Va teaspoon dry mustard 1 7-oz. bottle lemon-lime carbonated beverage 1 cup thick sour cream 4 to 6 ox. noodles, cooked according to pkg. directions 1. Coat veal with a mixture of flour, salt, and paprika. 2. Heat butter in a large skillet. Add garlic and heat 2 min., stirring occasionally. Add veal and brown on all sides. 3. Stir a mixture of tomato paste, Worcestershire sauce, and dry mustard into skillet. Blend in lemon lime carbonated beverage. Cover and cook over low heat 1 hr., or until veal is tender, stirring occasionally. 4. Remove skillet from heat and stir in sour cream in very small amounts. Return to heat and cook, stir ring constantly, 1 to 2 min. to heat through (do not boil). Serve over the cooked noodles. 4 to 6 servings 161 RECIPES ALL USINO DAIRY SPECIALTIES COR HEAVENLY MEALS WITH OUT-OF-THIS-WORLD FLAVOR Family Weekly's own Metanie De Proft tells about Cooking with Sour Cream and Buttermilk . . . about delictouily different Porlc Chopi in Sour 1) Cream, Blintret, Farmer's Chop Sumy Salad, and many others fftaluring smooth, thick sour cream, yellow flecked buttermilk, or sour milk. YOURS FOR ONLY 50c EACH p0Daid . TOi FAMILY WEEKLY BOOKS 153 N. Michigan Ave., Chicago 1, III. Encloied find S for which pleaie send me paitpaid copies of "Cooking el . with Sour Cream and Buttermilk" 50 sM eacn. (aatiilaction guaranteed or money wjq rerunaea.; ae. ,jrUH name VJ Address , , , , f.trivSl City & Stale Prim or Write leslblr
