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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 15, 1961)
I fn: fill ui' '''"! : ini"!' , w - .wins.-. . .. o (mJ& Mi l,, m- . 3 I . r 4r - r Aim-T h r- A. - . 4 - jo.. Featuring FROZEN FOODS Snowy Rice Dessert to prepare: about 30 min. to chill: 3-4 hrs. 1 13Vioc can frown pineapple ehnnks, thawed and drained (reserve sirnp) cap water 1 H cup sugar 3 tablespoons lemon juice Vt teaspoon vanilla extract 1 3-oi. pVf. lemon-flavored felatin 94 enp cold water 1 cup cold cooked rice 2 ripe bananas, mashed 1 cup whipping cream, whipped 2 tablespoons sifted confectioners sugar Vi teaspoon almond extract 1 6-oB. can frozen strawberry-lemon punch concentrate, thawed 1. Cut pineapple chunks into slivers and put into a saucepan with the reserved sirup, Vi cup water, Vj cup sugar, and lemon juice. Bring to boiling, stirring until sugar is dissolved, and simmer 5 min. Remove from heat and stir in vanilla extract. 2. Pour hot mixture into gelatin in a bowl. Stir until gelatin is dissolved. Blend in the cold water. Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refriger ator, stir occasionally; if chilled over ice and water, stir frequently. 3. Meanwhile, lightly oil a lVt-qt fancy mold with salad or cooking oil (not olive oil); set aside to drain on absorbent paper. Family Weekly. Jaatury IS. 1MI 4. Mix rice and mashed banana into gelatin mix ture. Blend confectioners' sugar and almond ex tract into whipped cream and fold into fruit-gelatin mixture. Turn into the mold. Chill until firm. 5. Unmold onto chilled serving plate and serve with the thawed strawberry-lemon punch concen trate as a sauce. - About 8 tervings Chicken Enchantee to prepare: 35 min. to cook: 25-30 min. 2 pkgs. (2 lbs.) frozen chicken pieces, thawed H cup flour 1 teaspoon salt teaspoon black pepper V4 cup butler or. margarine 1 cup sliced fresh mushrooms 1 cup (about M lb.) cubed cooked ham (cut in H-'n. cubes) 1 clove garlic, minced 114 cups reconstituted frozen pineapple-orange juice concentrate (follow directions on can) 1 10-ox pkg. frozen cut green beans H cup thick sour cream 1. Rinse chicken and dry thoroughly by patting with absorbent paper. 2. Coat chicken evenly with a mixture of flour, salt, and pepper. 3. Heat butter in a large, heavy skillet over low heat. Place chicken, skin side down, in skillet. Family Weekly Cookbook MELANIE DEPROFT Food Editor Turn pieces occasionally to brown evenly. Remove chicken; set aside and keep warm. 4. Add mushrooms to skillet and cook slowly, oc casionally moving and turning with a spoon. Cook until lightly browned. Stir in ham, garlic, and IV cups of the pineapple-orange juice. Return chicken to skillet Cover and simmer 25 to 30 min., or until chicken is tender when pierced with a fork; occa- - sionally spoon sauce over chicken. 5. Meanwhile, cook green beans according to di rections on package. Drain, if necessary. 6. When chicken is tender, remove from skillet to a warm serving dish. Add beans to mixture re maining in skillet Gently mix together to coat beans thoroughly. Spoon mixture over the chicken; set aside and keep warm. 7. Pour the remaining Yi cup pineapple-orange juice into skillet Heat thoroughly. Stirring vig orously, blend in sour cream. Cook over low heat 3 to 5 min., or until thoroughly heated (do not boil). Pour mixture over chicken. About 6 seruings ' ' (Continued)
