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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 26, 1961)
Ml I'UtE .. 1 UUIUIOU I U'lVll WS.U uviuiliuiuu 5 "i' Eggs Deluxe; a platter 0 Lamb Chops, ilfr.l Sauteed Chicken Livers, Bacon Curls, Ml s --- --- , w. -v jUMi jtppie Kings; rruit on ice; ana sweei rous. , . 1 f Elegant Easter Brunch Family Weekly Cookbook MELANIE DE PROFT, Food Editor Lamb Chops Purchase lamb chops cut to 1 in. thick. Broil or pan-broil; season with salt and prppor. Sauteed Chicken Livers Rinse 2 lbs. chicken livers; drain; marinate in 1 cup cream in refrigerator overnight. Drain liv ers; coat evenly with a mixture of Mt cup flour, 1 teaspoon salt, and V teaspoon white pepper. Hent V4 cup butter in a large skillet, add livers, and cook, turning occasionally, until lightly browned. The cream may be thickened, seasoned, and served as a gravy. About 6 servings Bacon Curls Pan-broil bacon slices until evenly browned. Re move one slice at a time from skillet and, using a fork, immediately roll into a curl; drain. Mushrooms Magnifique to prepare: 20 min. to cook: 20 min. 12 large munhroomii, cleaned 2 tablespoons softened butter 14 eup finely chopped pecans 1 Vt tablespoons chopped parsley H clove garlic, minced teaspoon salt Vft teaspoon thyme Vz cup whipping cream 1. Remove stems from mushrooms; finely chop enough to make Vi cup; salt caps lightly. 2. Mix the chopped mushroom stems, pecans, parsley, garlic, Vi teaspoon salt, and thyme with butter until blended. Heap mixture into mushroom caps and place caps in a shallow baking pan. Pour whipping cream over stuffed mushrooms. 3. Set in 350"F oven for 20 min.; baste once or twice with cream. 12 stuffed mushroomj Buttery Apple Rings Heat 3 tablespoons butter in a skillet; add apple rings (about 4 medium-sized apples, cored and cut in Vi-in. slices). Sprinkle with cup sugar; cover and cook over medium heat 2 to 3 min. Remove cover and cook about 3 min. longer, spooning glaze over apples until they are tender and glossy, Scrambled Eggs DeLuxe to prepare: 10 min. to cook: 10 min. 6 eggs 6 tablespoons milk teaspoon salt teaspoon white pepper 54 teaspoon Worcestershire sauce 3 tablespoons butler or margarine cup grated Cheddar cheese 1 mediumised tomato, cut in small cubes 1 cup croutons, Vi to V4 in. 1. Put the eggs, milk, salt, pepper, and Worcester shire sauce into a bowl. Beat until just blended. 2. Heat an 8- or 10-in. skillet until just hot enough to sizzle a drop of water. Melt butter in skillet. 3. Pour egg mixture into skillet and stir in cheese; cook over low heat With a fork or spatula, lift mix ture from bottom and side of skillet as it thickens, allowing uncooked part to flow to bottom. Avoid stirring. Cook until eggs are thick and creamy. Before removing from heat, gently stir in tomato cubes and croutons. 4 to 6 servings Miniature Orange Sweet Rolls to prepare: 1 hr. to bake: 12-15 min. (allow time for rising) Vi cup warm water (HOT to llS'F) 1 pkg. active dry yeast 1 cup milk, scalded Vs cup sugar teaspoon salt V6 cup butter or margarine 4 to 4H cups sifted flour 2 eggs, well beaten 2 tablespoons butter, melted V4 cup sugar 3 tablespoons grated orange peel 1. Soften yeast in water; let stand 5 to 10 min. 2. Combine milk, sugar, salt, and Vi cup butter in a large bowl and stir until butter is melted. Add 1 cup flour and beat thoroughly. Stir softened yeast and add, mixing well. 3. Seat in the eggs and enough flour to form a light, soft dough; beat thoroughly. Turn onto a floured surface; allow to rest 5 to 10 min. 4. Knead dough until satiny and smooth. Turn into a greased bowl and cover with waxed paper and a towel. Let rise in a warm place until doubled. 5. Divide dough in half and roll one-half on lightly floured surface into a rectangle V in. thick. Brush 1 tablespoon of the melted butter over dough. 6. Blend together the V4 cup sugar and grated orange peel; sprinkle one-half of mixture evenly over dough. Beginning with longer side, roll dough and press edges together. Cut into 1-in. slices. Place, cut side up, on greased baking sheets or in greased muffin-pan wells. Brush lightly with melted butter. Repeat process with remaining dough. Let rise in warm place until doubled, about 30 min. 7. Bake at 375F 12 to 15 min. Remove rolls to cooling racks immediately. Drizzle warm rolls with Orange Glaze. If desired, drizzle Icing over Glaze. About 5 doz. rolls Orange Glaze Stir together in a saucepan Vi cup sugar, V cup light corn sirup, V4 cup hot water, and 1 tablespoon grated orange peel. Bring to boiling and cook 2 min., stirring several times. Set aside. Confectioners' Sugor Zctng Blend together Vi cup plus 2 tablespoons sifted confectioners' sugar, 2 teaspoons water, and V teaspoon vanilla extract. (Continued on page 13) 10 Family Wttkly, March IS, I9CI
