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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 5, 1961)
MAN IN THE KITCHEN A thick slice of succulent broiled ham accompanied by tangy .v-' Latrus-Kaisin sauce rates high in flavor appeal 2 1 H) v , Jit . ' ! k V- When a man cooks, he's adventurously imaginative with seasonings, glorying in family praise or his ingenious flavor surprises. Here are praiseworthy offer ings which should enhance the culinary reputation of the man of the house. Family Weekly Cookbook MELANIE DE PROFT, Food Editor ' Here are recipes to delight your guests and command their ardent, tributes to your culinary skill. Jr' 111 Wh.. AmulnM -kl. TiTt "Mm rfce Cook" Cook- .as liAAIr . . ammn mo qumrKMi, nwn halt I samf yrr"""; " Cowplsta nwnui and rodpss a ui u. . r ,-- , w, ENTERTAINING emu r iv as r?isuv 9-Ci"i rwn ia wis. ciwni rr i lunchsont, diniro, buffsn, tat, cocktail parrlss, tnackt whatavor i tho occeufon, you'll turn contidsnrty lo (his bslpful cookbook. v J YOURS FOR ONLY 50tf MCH PoOpoid j : j TOl fAMMLV WIMIY BOOKS 3 1S3 N. Mlcalaaa Ave Chicago 1, HI. ' I Enclossd find I for which pUaM ssnd o postpaid coptst of "Entertaining; for Six or Bohl" 50 sack. (SatirfacHon j guarantood or money rafmand.) , Name j .jj ' " i Address j City & State j ' Print or WrIHUolMy 1 Broiled Ham Slice Purchase a center cut fully cooked ham slice, about 1V4 in. thick; allow to lb. per serving. Put ham slice on broiler rack and place about 3 in. from source of heat Broil about 10 min. on each side, or until meat is lightly browned. Serve with Citrus-Raisin Sauce. Citrus-Raisin Sauce TO PREPARE AND COOK: IS MIN. '2 table poo as cider vinegar 2 teaspoons Worcestershire sauce j teaspoon salt Vh teaspoon black pepper teaspoon ground cinnamon Mt teaspoon ground cloves teaspoon ground ginger 14 cup brown sugar 14 cup currant jelly 1 7 -or. bottle lemon-lime carbonated beverage Yt enp seedless raisins 1 tablespoon cornstarch V cup cold water 1. Combine all ingredients, except cornstarch and water, in a heavy saucepan. Cook over low heat about 10 mih., stirring frequently. 2. Blend cornstarch with the water and gradually add to hot mixture, stirring until mixture boils. Continue cooking and stirring until sauce is thickened and smooth, about S min. About 1 cups sauce Borscht cohvihiihci roos iicipi You'll loue the delicate sujcct-tart iauor ami attractive color 0 this quickly prepared soup. TO PREPARE AND COOK: ABOUT 20 ION. 1 1-lb. can whole beets Vk cup'sngar teaspoon salt 5 tablespoons lemon juice 1 cf well beaten 1. Drain contents of can of beets, reserving liquid In a 1-qt measuring cup. Put beets through food Family Weekly, stared S, 1MI mill (or finely crush beets in a blender, using about cup of the reserved liquid). 2. Add beet pulp to liquid in measuring cup and add water to make 1 qt 3. Heat beet-water mixture, sugar, salt, and lemon juice to boiling in a saucepan, stirring occasionally. Remove from heat and gradually add cup of the hot mixture to beaten egg, stirring constantly; stir into beet mixture in saucepan. Return to heat; continue stirring and cook until simmering (do not boil). 4. Serve hot or cold, garnishing each serving with a dollop of thick sour cream. About 1 qt. boricit Onion Soup Les Halles CONVINIIHCI r-oos RICIM In thii quickly prepared usrsion of the onion oup made famous by Lei HalleM, the huge Paris mar ket, canned vegetable juices and cortsorami are substituted for the long-cooking meat and vege table stock used in the traditional recipe. TO PREPARE AND COOK: 20 MIN. - 2 tablespoons butter or margarine 2 large onions, coarsely chopped 1 clove garlic, finely chopped Yt teaspoon salt teaspoon black pepper teaspouii thyme 1 large sprig parsley, snipped 2 teaspoons tarragon vinegar 1 can (about 1V4 cups) condensed beef consomme 1H cups water 1 12-oc can (about 1 W cups) eockuil vegetable juices Buttered toast rounds Shredded Parmesan cheese 1. Heat butter in saucepan over medium heat; add onion and garlic and cook about S min. 2. Stir in salt, pepper, thyme, parsley, vinegar, consomme, water, and vegetable juice. Simmer about 10 min. 3. Serve piping hot, topping each bowl of soup with buttered toast rounds well coated with shredded Parmesan cheese. About 1 ql. 0UP s (Continued on page W II
