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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 19, 1961)
1? A TPirn 7",y,.,T. T pTVyT1 or er ousanding flavor, all these foods JKlxjlX JljJL JLik. Vji Hi fill s X contain an ever-popular product potatoes MHUmyiHfllHIUdHI (1II1.I1H,.IIJIIIJIIIII.!U1I.IW1WB 4& v - Clockwise from upper Jet are Potato Yeast Rolls, Chocolate Potato Cake with Potato Fudge Frosting, French Fried Potato Cheese Sticks and broccoli, Marinated Potato Slices with a serve-yoursel salad, and Festive Meat Loaf with Duchess Potatoes. ci ft C'..v r - - 1-.. fMrjPftMftMMftftJjpqpMftftyftftpMftBBftMMMMMMMMMMMWWWWWWMW IIIWBWJtlIJJ'.-.1. A... Family Weekly Cookbook MELANIE DE PROFT, Food Editor Festive Meat Loaf " TO PREPARE: 20 MIN. TO BAKE: ABOUT 1 HR. 2 Hm. ground round steak 1 lb. ground pork 1 cup Instant mashed potatoes 2 eggs, beaten Vi cup milk 1 cup line dry bread crumbs 2 teaspoons sail teaspoon black pepper 1 teaspoon Accent 1 teaspoon brown sugar H teaspoon ground nutmeg M teaspoon ground allspice M teaspoon ground cloves M teaspoon ground ginger ' 1. Lightly mix together in a large bowl the meats, potato, and a mixture of the eggs and milk. 2. Stir remaining ingredients together to distrib ute spices evenly and combine with meat mixture, blending well with a fork. Press mixture lightly into a greased 2-qt. mold. 3. Bake at 350F for about 1 hr., or until meat is done. Remove from oven and allow meat to stand in mold about 5 min. to absorb juices. Unmold onto a heat-resistant serving platter or a plank. Garnish with Duchess Potatoes, if desired. ' ' 8 to JO servinga Duchess Potatoes Prepare 4 cups of instant mashed potatoes ac cording to package directions. Add 2 egg yolks and whip well with a fork. Force mixture through a No. 7 star pastry tube forming rosettes and a border to garnish Festive Meat Loaf. (See photo.) Brush potato with melted butter and set in a 450F oven about 10 min., or until lightly browned. French Fried Potato Cheese Sticks to prepare: IS min. to deep fry: about 3 min. Hydrogenated vegetable shortening, lard, or cooking oil for deep frying 2H cups milk 1 cup dry instant mashed potatoes 2 'M yolks, slightly beaten 1 cup grated Cheddar cheese H teaspoon Accent 1. Start heating the fat to 365F. 2. Heat milk just to boiling; remove from heat and quickly stir in dry potatoes. Beat until smooth and thick. Blending thoroughly after each addi tion, add egg yolks, cheese, and Accent. 3. Turn mixture onto a lightly floured surface and roll into a 14x4-in. rectangle. Cut into 4xV4-in. strips. 4. Drop sticks a few at a time into the hot fat and deep fry about 3 min., turning occasionally, until golden brown on all sides. Be sure that fat is at 365 "F before each batch is deep fried. Remove sticks with slotted spoon and drain over fat for a few seconds before removing to absorbent paper. Sprinkle with salt and serve. 28 sticks Potato Yeast Rolls ooootos mump TO PREPARE! 1 HR. TO BAKE: 15-20 MIN. (allow time for rising) Vi cup warm water (110'F to 115'F 1 pkg. active dry yeast H cup butter or margarine enp sugar 2 eggs ' 1 enp instant mashed potatoes, prepared according to pkg. directions and cooled 1 teaspoon salt 1 cup milk, scalded 5 to 5V& cups sifted flour 1. Soften yeast in warm water; let stand 5 to 10 min. 2. Cream butter until softened; add sugar gradu ally, beating well after each addition. Add eggs, one at a time, and beat well after each addition; beat mixture until light and fluffy. 3. Mix mashed potato, salt, and milk together; add gradually to creamed mixture, beating until thoroughly blended. Beat In 1 cup of the flour. 4. Stir softened yeast and beat into potato mixture.- Beat in enough of the flour to-make et soft dough. Turn dough onto floured surface (using some of remaining flour) and knead dough until smooth and satiny. 5. Form dough into a ball and put into a greased large bowl. Turn dough to bring greased surface to top. Cover with waxed paper and a towel. Allow to stand in a warm place (about 80F) until dough is doubled (about 1 hr.). 6. Punch down dough and turn it onto a lightly floured surface. Cover and allow dough to rest 5 to 10 min. Then shape into rolls bow knot, cloverleaf, figure eight, crescent, snail, Parker house, or a variety of shapes. 7. Place rolls about 1 in. apart on greased baking sheets; brush with melted butter or margarine and, if desired, sprinkle with poppy, dill, or celery . seed. Let rise again until light (about 30 min.). 8. Bake at 425F 15 to 20 min., or until lightly browned. About 3Vi doz. rolls . Marinated Potato Slices to prepare: 20 min. to marinate: 2-3 hrs. Instant sliced potatoes cup salad oil Vk cup wine vinegar teaspoon salt V teaspoon black pepper H teaspoon dry mustard W teaspoon basil, crushed 1 teaspoon finely chopped onion 1 teaspoon finely chopped pimiento teaspoon chopped parsley 1. Prepare 4 servings of the potatoes according to package directions; drain well and put into a bowL 2. Combine remaining ingredients in a screw-top jar. Cover and shake well. 3. Pour marinade over the potatoes, cover, and marinate in refrigerator 2 to 3 hrs. 4. To serve, drain potatoes, reserving marinade, and arrange on a chilled plate with salad greens, cooked shrimp, sliced tomatoes, and sliced cu cumbers. Spoon the reserved marinade over entire salad. 8 to 10 servings is family Wokly, March 19. ml
