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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 8, 1961)
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Pastry for 2 -crust 8-ln. pie (your favorite recipe or a prepared mix) 4 large ripe peara, washed, quartered, cored, pared, and sliced (about 4 cups) cup sugar 3 tablespoons cornstarch teaspoon ground nutmeg Few grains salt 2 tablespoons lemon juice 2 tablespoons butter or margarine 1. Line pie pan with pastry. Roll out re mainder for top crust, cut a decorative de sign in pastry and set aside. 2. Sift the sugar, cornstarch, nutmeg, and salt together; set aside. 3. Sprinkle lemon juice over sliced pears and mix lightly; toss gently with the sugar mixture. Turn filling into pastry shell. Dot top with butter. 4. Moisten edge of bottom crust with water for a tight seal. Carefully lay top crust over filling. Press edges to seal and flute edge. Sprinkle top with sugar. 5. Bake at 450F 10 min. Reduce heat to 350 F and bake 30 to 35 min. longer, or until crust is light golden brown. 6. Serve, with butter-pecan ice cream or vanilla ice cream with chocolate sauce. One 8-in. pie Blueberry Pudding de Luxe CONVINIINCI FOOD RiCIPI to prepare: 15 mdj. to bake: 45-50 min.. 2 12-ok. pkgs. frozen blueberries 4 teaspoons lemon juice H teaspoon ground cinnamon cup sifted flour Yl cup sugar Yi cup butter, softened 1. Thaw blueberries according to directions on package. Drain one package. 2. Empty undrained package of blueberries into a 1-qt. baking dish and add the drained blueberries. Sprinkle evenly with lemon juice and cinnamon. 3. Sift the flour and sugar together into a bowl. Stir in butter until blended. Turn onto a sheet of waxed paper. Cover with another sheet of waxed paper and gently roll out dough to fit size of baking dish. Peel off one sheet of the waxed paper, thor oughly prick dough with fork and gently lay over blueberries. Peel off remaining waxed paper. 4. Bake at 375F 45 to 50 min., or until top is lightly browned and blueberry mixture is bubbly. Serve hot with sweetened whipped cream. About 6 servings Note: Blueberry mixture will not com pletely fill baking dish, thus allowing room for bubbling of mixture. Family Weekly, January I, mi Double-Fudge Brownies to prepare: 35 min. to bake: 35-40 min. Ys cup butter 2 sq. (2 oz.) unsweetened chocolate cup sifted flour Yl teaspoon baking powder Yi teaspoon salt 2 eggs 1 cup sugar N cup pecans, coarsely chopped 12 oz. semiswect chocolate pieces 2 tablespoons butter lYi cups miniature marahmallows Yi cup pecans, coarsely chopped 1. Melt Vi cup butter and the unsweetened chocolate together over simmering water. Set aside to cool. 2. Sift the flour, baking powder, and salt together; set aside. 3. Combine eggs and sugar; beat until mix ture is thick and piled softly. Blend in cooled chocolate-butter mixture. Mixing until well blended after each addition, add dry ingredients in thirds to egg mixture. Stir in cup pecans. Turn the batter into , a greased 9x9x2-in. baking pan; spread evenly into corners. 4. Bake at 350F 35 to 40 min., or until wooden pick inserted in center comes out clean. Cool completely on cooling rack. 5. Melt the semisweet chocolate and 2 tablespoons butter together over hot (not boiling) water. Remove from hot water and stir in the marshmallows and xk cup pecans. Immediately spread over the cooled brown ies in pan. Cool completely. Cut into 1V4 in. squares. 3 doz. brownies A $10 PRIZE-WINNING RECIPE from a FAMILY WEEKLY reader Mrs. Leon Balicer, Monterey, California Eggplant Amandine to prepare: 30 min. to heat: 40 min. 1 mcdiunisize eggplant, sliced, pared, and cut in small cubes 14 cup butter cup slivered blanched almonds 1 smull onion, finely chopped Y cup finely chopped parsley V cup cracker crumbs 2 eggs, slightly beaten 2 tablespoons milk . I cup thinly sliced Cheddar cheese 1. Cook eggplant in Vz cup boiling salted water until just tender. Drain thoroughly. Mash with a fork and beat until fluffy. 2. Heat 1 tablespoon of the butter -in a small skillet; add almonds and heat until light golden, stirring occasionally. Using a slot ted spoon, remove almonds to a shallow pan and heat in a 225F oven 15 min. 3. Brown onion lightly in butter remaining in skillet Mix onion with the parsley and fold into eggplant. 4. Heat remaining 3 tablespoons butter in the skillet. Add cracker crumbs and toss to coat crumbs. Blend with eggplant mixture. Stir in V4 cup of the almonds. 5. Combine eggs and milk and blend into eggplant mixture. Turn into a greased 1-qt. baking dish. Top with the cheese and then the remaining Yi cup almonds. 6. Heat in a 350F oven for 30 min. Remove from oven. Sprinkle with paprika and gar nish with additional chopped parsley, if de sired. Return to oven and heat 10 min. longer. About 8 servings I TANNMS WOI 10. 140 irrnm
