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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 15, 1961)
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Wwii on 2 prn liglil baltrrir uliiainatilc an) here. 79 ta. ppd. 2 for $1.50 ppd. Srnt check or M.O. Satiifaction Guaranteed I SPENCER GIFTS MinuTc'S "i f.7 A Brand Name is a maker's reputation 1 Iff your NAILS oRSIPILLTir CORRECT THEM THIS MEDICALLY PROVED WAY. Just drink one daily envelope of Knox Unfla vored Gelatine (115-120 grains, about 50 in fruit or vegetable juice, bouillon or water. Published clinical studies using Knox, and Knox alone show 7 out of 10 women have success. Mostly within 90 days. Avoid imitations. Your doctor will tell you. PHYSICIANS: Reprints of all published medical studies on request. O tOOl Knoi Oflatlnr, Inc.. JohfrMown, N Y. - Half-Hour Meal TO PREPARE AND COOK: 30 MIN. 1 10.OE. pkg. frozen lima beans 1 lb. bulk pork sausuge 3 tablettpoons finely chopped onion cup water teaspoon ground nutmeg l teaspoon marjoram 1 tablespoon flour 1 4-oe. can sliced ripe olives, drained 1 cup thick sour cream 1. Cook lima beans according to directions on the package; drain, reserving liquid. 2. Meanwhile, put the sausage into a skil let and separate into pieces. Add onion and water, cover, bring to boiling, and simmer 10 min. Drain off the drippings. 3. Blend the nutmeg and marjoram into mixture in skillet. Stir in a mixture of the flour and reserved bean liquid; bring to boiling and boil 1 to 2 min. longer, stirring constantly. Mix in the lima beans and olives. Blend in the sour cream gradually; heat thoroughly (do not boil). Serve at once. About 4 servings Spinach Amore to prepare: 25 min. 1 10oz pkg. frozen chopped spinach, thawed and thoroughly drained 1 egg, beaten 1 cup small.curd cream-style cottage cheese, drained Vi cup flour V teaspoon salt teaspoon black pepper 2 tablespoons cooking oil 2 tablespoons grated onion 2 tablespoons shredded Parmesan cheese Fat for deep frying 1. Mix spinach into beaten egg; add cottage cheese, flour, salt, pepper, cooking oil, on ion, and cheese. Blend well. 2. Heat fat to 380F. Drop spinach mixture by tablespoonfuls into heated fat; fry on both sides until crispy brown. With a slot ted spoon, remove from fat to absorbent paper. Serve at once. About l'z doz. Fish Stick Special to prepare: 20 min. to heat: 15-20 min. 1 8oz. pkg. frozen fish sticks 14 cup chopped toasted almonds 1 cup (about 4 oz.) grated Cheddar cheese 2 tablespoons chopped onion V cup milk cup chopped sweet mixed pickles 2 tablespoons buttered dry bread crumbs 1. Arrange fish sticks in a shallow baking dish. Mix the remaining ingredients except bread crumbs and spoon over fish. Top with crumbs. 2. Heat In a 425F oven 15 to 20 min. About 4 servings Family Weekly, January 15, 1962 Creamy Brussels Sprouts Soup to prepare: ABOUT 10 MIN. 1 10-oz. pkg. frozen Brussels sprouts, thawed and cut in halves 1 cup thick sour cream Yl teaspoon salt V teaspoon black pepper 1 i cups chicken stock or broth 1. Combine Brussels sprouts, sour cream, salt, and pepper in blender container. Blend. Add chicken stock; blend. 2. Heat thoroughly (do not boil) and serve; if desired, garnish with parsley or water cress. About 8 servings Sparkling Fruit Refresher to prepare: 10 min. 1 16-oz. pkg.. frozen whole 'strawberries, just thawed 1 6oz. can frozen orange juice concentrate 1 6-oz. can frozen lemonade concentrate 3 cups cold water 2 drops red food coloring 1 12-oz. bottle ginger ale, chilled 1 pt. orange sherbet 1. Combine frozen concentrates and water in a punch bowl; stir until well blended. Mix in food coloring and ginger ale. 2. Add strawberries (including sirup) to the punch. Float scoops of sherbet on punch and serve immediately. About 12 servings Spicy Peach Salad Mold to prepare: 20 min. to chill: 2-3 hrs. 2 12-oz. pkgs. frozen sliced peaches, thawed and drained (reserve sirup) 1 teaspoon grated lemon peel 5 whole cloves 2 3-in. cinnamon sticks 1 3-oz. pkg. lemon-flavored gelatin 14 teaspoon salt 1 7-oz. bottle ginger ale, chilled 1. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); set aside to drain on absorbent paper. 2. Add enough water to the reserved peach sirup to make 1V4 cups liquid. Pour liquid into a saucepan and add the lemon peel, cloves, and cinnamon. Bring to boiling, stir ring occasionally. Boil 5 min. Strain con tents of saucepan; if necessary, add hot water to make 1 cup liquid. 3. Pour hot liquid into gelatin in a bowl. Stir until gelatin is completely dissolved. Blend in salt and ginger ale. Chill in re frigerator, stirring occasionally, until mix ture is slightly thicker than consistency of thick, unbeaten egg white. 4. Cut peach slices into halves, blend into gelatin and turn into mold. Chill until firm. Unmold onto a chilled serving plate. About 6 servings
