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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 2, 1961)
6 C THURSDAY, MARCH 2, 1961 MEDFORD MAIL TRIBUNE. MEDFORD, ORE. Feeding the Family By ZOLA VINCENT Food Editor Tuna Makes Many Fine Main Dishes Tuna Iods all canned fish by a wide margin. Phenomenal growth of the industry attests Donularity of this versatile, nutrition-packed, economical seafood. Tuna canneries are dotted all along our Pacific Coast with the greatest concentra tion in picturesque San Pedro and San Diego. The canneries are as modern and mechaniz ed as American ingenuity can make them, scrupulously clean throughout, and with rigid quality control at every sten of the process. Thanks to modern refriger ation carried aboard the fish ing freighters and clippers tuna is received at the can nery almost as fresh as when pulled from the water. Recent ly, I visited a major tuna packing plant and its fleetsldc kitchens. Watching the thaw ing, cleaning, pre - cooking. cooling and canning, I realiz ed that only the fine textured, delicately flavored loins of the fish, comprising some 35 per cent of the total weight of the fish, are used for canning. Styles of Pack Canned tuna which is as staple as sugar and flour in grocery stores is available in three different styles of pack. This Is not a quality differ ence. Stjle of pack refers only to the sizes of the pieces in the can. Fancy or solid pack which I earnestly recommend for all cold plates, tuna salads and for prepared dishes where tex ture is desirable, comes most ly in the one-half flat contain er with net content of seven ounces. A recent newcomer, the economy 13 ounce can is , growing in popularity. Chunk style comes mostly In 6 and 6V4 ounce cans though some packers now of fer a 12 ounce can. This pack is especially adaptable to econ omy salads and dishes where tuna chunks are most appreci ated. Flake and grated tuna, thought Ideal by many for sandwisches, comes In 6 and II ounces containers. Tuna Florentine Tuna Florentine, so labeled for spinach in the recipe, starts with canned tuna and a basic cheese sauce. The tuna and sauce are turned over cooked spinach and the dish is brought to serving temper ature under broiler heat. Six servings. 1 pound fresh spinach or 1 pound frozen spinach 2 cans (6V4 or 7 ounces each) tuna - in vegetable ; on 3 tablespoons flour Vi teaspoon salt 1V5 cups milk cup grated Swiss cheese W cup light cream M teaspoon Tabasco i Vi cup bread crumbs 1 tablespoon butter, melted Cook spinach; drain well and chop fine Transfer to two- quart baking dish or casse role. Drain oil from tuna measure two tablespoons into saucepan. Blend in flour and salt. Gradually add milk and cook over low heat, stirring constantly, until mixture thickens and comes to a boi! Add cheese, cream and Ta basco; stir until cheese is melt ed. Remove from heat, stir in tuna. Pour creamed tuna mixture over spinach. Toss bread crumbs with melted butter; sprinkle over tuna. Place un der broiler heat until crumbs are browned. Tuna Louis In a salad, tuna finds a flavor peer in company with a Louis Dressing. This dress ing is a smooth and rich blend of mayonnaise, lemon juice, mustard, chili sauce, chopped green olives and onions. Add a few capers if you like for a superb main dish salad. This recipe makes four gen erous servings; for more, step up ingredient quantities ac cordingly. 23 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon dry mustard 'b teaspoon Tabasco 13 cup chili sauce or catsup V cup chopped pimiento stuffed olives 1 tablespoon minced onion 1 tablespoon capers, optional 1 head lettuce 2 cans (G'fc or 7 ounce) tuna-in-vegetable oil, chilled To make dressing, combine all ingredients except tuna lettuce; chill. To serve, shr .-d lettuce or mixed greens and pile into salad bowl. Add tuna; then spoon dressing over. Toss just before serving. Tuna Sherry For a main dish with a dis tinctive air, canned tuna may be heated in a white sauce to which sherry, chopped parsley and ripe olives contribute in terest. This tuna combination can be served from skillet or chafing dish "as is" or on toast points or fluffy rice. Four servings plain or 6 servings on toast or rice. 2 cans (B'4 or 7 ounces each) tuna 2 tablespoons flour Vh teaspoon salt 23 cup milk 13 cup sherry 1 tablespoon lemon juice 1 tablespoon chopped parsley 13 cup pitted ripe olives Drain oil from tuna; meas ure two tablespoons into chaf ing dish or skillet. Blend in flour and salt. Gradually add milk and cook over low heat, stirring constantly, until mix ture thickens and comes to a boll. Add sherry, tuna and lomon juice; heat to serving temperature. Sprinkle with chopped parsley; garnish with ripe olives. Serve as suggest ed above. California Relish Rivals East Indian East Indian relishes have long been thought of as specialty or gourmet items be cause of the spicy zest they lend to meat, poultry and fish courses. Here we take Call- XI rw TV F s. rtffe I ' tu... ymmmmmm fornia's wonder fruit, tart sweet prunes, as main ingre dient for a rare and spicy relish to add to your collec tion of home-made specialties for frequent enjoyment. 1 pound dried prunes (or 2 cups cooked, chopped prunes) 13 cup brown sugar 13 cup ci'Jer vinegar Vi cup candied ginger, chopped 23 cup chopped onion 23 teaspoon rhili powder V4 teaspoon salt 2 teaspoons mustard seed 1 4-ounce can pimiento, dried V4 cup chopped walnuts Cook prunes; drain, pit and chop coarsely. Combine with brown sugar, vinegar, ginger, onion, chili powder, salt and mustard seed. Bring to a boil and simmer 15 minutes. Add pimiento and walnuts. Chill before serving. Makes 3V4 cups, a goodly supply for serv ing on several different oc casions. . Danish Apple Pudding Extra Easy, 'xira Tasty Canned apple sauce is being specialed everywhere. T o -day's apple sauce isn't to be compared with sauces of yes teryear or with homemade for that matter because today's canners combine several va rieties of apples for a perfect, 88.18 Billion Phone Calls Made in J 959 New York- (UPC -Americans engaged in 88.18 billion tele phone calls in 1959. Of these 3.2 billion were long distance calls. That's an average of 496 calls per per son. But Canadians made more calls per person-530. flavor blending and texture. Your foods editor in Den mark recently realized that this Is truly a menu staple of that country. Only difference is that we do it with canned applesauce, mostly. Tear day-old bread slices into crumbs (about three cups). Combine one-fourth cup butter and one-half cup sugar in skillet; heat until well blended, stirring constantly. Add bread crumbs, stirring until they are coated with mixture and lightly browned. Put half of the crumbs in a layer cake pan. Spread with apple sauce (one can, one pound) and top with remain ing crumbs. Chill several hours. Serve topped with spoon fuls of whipped cream using one-half cup or more whip ping cream or dairy sour cream. Garnish with a bit of preserves or jam. ' Scout News Pack 8 Cub Scout Pack 8 held its Blue and Gold dinner recently at the Jackson school ' cafe teria. Cubmaster Blaine Trickle introduced special guests Mr. and Mrs. ' Harry Barneburg, Mrs. Bernard Rice, and David Wisely.' Mrs. Rice, Jackson school PTA president, present ed Cub Pack 8's charter. The following awards were presented by Russell Speer. Bob cat badge: Charles Mc Casland, Darrell Coiner. Wolf badge: Andrew Dis pensiere, Duane Powers, Da vid Emery, Bobby Beyer, Darrell Coiner, James Ronan der, Curt Roberts, Bobby Spencer, Mike Hilkey, Mike Beddingf ield, Bill Vanderpool, Rodney Kuschel. Wolf gold arrow: Andrew Dispensiere, Duane Powers, David Emery, Clark Curtis, Larry Hinkle, Mike Nether land, Bobby Speer, Nick Jones. Wolf silver arrow: Andrew Dispensiere, Duane Powers, David Thompson, Clark Cur tis, Larry Hinkle, Mike Neth erland. Bear badge: Dennis Darby, Jimmy Morrisey, Gary Sing- ler, Gary Williams, Jeff Jones. Bear gold arrow: Dennis Darby, Jimmy Morrisey, Gary Singler, Tommy P i d c o c k, Timmy Barker, Larry Funk, Terry Witter. Bear silver arrow: Dennis Darby, Gerry Douglas, Tom my Pidcock, Steven Fixsen. Lion badge: Jay peach, Ste ven Fixsen. A perfect attendance pin and a 50th anniversary award went to Nick Jones. Denner stripes: Larry Hin kle, Gary Singler, Larry Funk, Keith Murray, Kenny Philips. Assistant denner stripes: Bobby Beyer, Rodney Ku schel, Bill Vanderpool,. Rich ard K .t le, Joe Smith, Bruce Cox, Darrel Coiner. , Year pin: Bobby Spencer, Mike Hilkey, Keith Murray, Joe Smith, Nick Jones, Jeff Jones. Den mothers receiving pins were: Mrs. Richard Acker man, Mrs. Irving Thompson, Mrs. George Witter, Mrs. G. A. Powers, Mrs. Glenn Wil liams, Mrs. Clark Curtis. Glenn Williams announced the awards won by Pack 8 in the Scout Week window dis plays. Mrs. Thompson's Den 5 ennu a sons which was en joyed by the group and then it was announced tnat Mrs. p.iwprs' nen s had won the attendance cup for the month. Troop 43, Post 43 A joint court of honor by Boy Scout Troop 43 and Ex plorer Post 43 was held at the Gold Hill Grange hall recent ly. Council men were Bob Bolch, Vaughn Whitmore, Clayton Netzel, James Coward and Keith Richardsom Tenderfoot awards were presented t Gary Richardson, Butch Clements, Lyland Mar pie, and Ward Hutton. Jo seph Reuter received five awards for activities. Earl White received four awards, Average Grad Will Gef $470 A Month New York-(OPD-The average starting salary for the 1961 college grad will be about $470 a month, according to Sales Management magazine. Engineers will draw a top average starting salary o $520 while ye average grad uate going into a sales de partment will draw $451 a month, the publication said. and Jim Arnold received two awards. Post 43 is sponsored by the Veterans of Foreign Wars post, Gold Hill, and is now engaged -in giving a hunter safety course to the Scout troop. VJ2SJ kidney 'n meat liver 'n meat chicken meaty mix chopped fish 5 Jkflwrf CAT FOODS tTJjexi lata WAYS WITH TUNA Here are three ways with popular, versatile, economical canned tuna as a meal's main, dish; Tuna Florentine in foreground; Tuno Louis, center, and Sherrled Tuna which can be skllleted or chafing dished. Recipes are included In today s food columns. Mi -i - : i s I you ; don't have to i nun for the clamsWi t!W in. Every steaming bowlful of Doxseo Clam Chowder is a treasure trove flgs'fs?Ks of tender clams. Rich clam broth and garden vegetables make Doxseo j Kwencland SIW : a chowder lover's dream. Just add milk for the best-tasting New Xs : England Clam Chowder ever. Try a delicious bowlful tonight! 1?" 'y- xr;- r Tr- wwwwi LYNN'S CHOICE GRADE MEATS PORK SALE SPARE RIBS ROAST WE STICK TO OUR PLEDGE - To Offer For Sale Only the Best Meats We Csn Buy -Give Good Service And Guarantee Everything We Sell 16 Ounces to the Pound LEAN MEATY COUNTRY STYLE CENTER CUT PORK OF THE LOIN CHOPS EL'S PORK LOIN 49? SPECSALS THURSDAY, FRIDAY AND SATURDAY A DOLLARS WORTH FOR A DOLLAR SLICED Good Frying Good Flavor Produce of Quality r5- f All in Bulk Carrots Rutabagas Parsnips Yellow Onions Celery YOUR CHOICE ALL New White Potatoes Turnips Green Cabbage BRANDS SALE PEANUT BUTTER Creamy or Crunchy BIG 3 t1 I29 GOLD STAR BRAND US. i NO. i POTATOES 10 25 iV. 33 to e A ten ArA Ikirr f nnni iTik.i " TABLE SYRUP Maple Flavor TREATED AGAINST SPROUTING t 24... bottle Make Some Good Home Made Bread SPRUANCE 69 li 1 lFC f 3 lb. FOUR pkg. LOAVES BLUE BONNET MARGARINE 4 "--I 00 J!JLisS$ W nSf'iiW CLAM CHOWDER ps Try Doxsee Minced Ciams, too! riavor-ricn ciams, nwicca ana paciica in ineir own natural juice. Combine them with cream cheese and spices lor testy canapes, or make your favorite clam dishes. WE USE ONLY FANCY EASTERN CLAMS 4- t Made with Pure Vegetable Oil INSTANT COFFEE SANK A 69 ? NEW LARGE 5 ox. Jar Chunk Tuna lm 3 - 89 Graled Tuna 6 - 89 Beef Slew el' 289 Sliced Potatoes 7,r 22 Kleenex Towels 2 39 Hi Ho Crackers - 33 Eleclra Sol -'xx 39 MAYONNAISE Full Quart SALAD DRESSING 39 n CHILI with BEANS Mild or Hot 4 ta" OOtf cans M M MASTER BLEACH 39 Full Gallon Lets You Sleep OREGON DATE PRUNES 2 pound M pkg cello M Extra Large Sixe i Your Cash Discount On Every Item SILVER DOLLAR STAMPS i Open 8 A.M. Till 9 P.M. 608 East Main
