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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 23, 1961)
aiiun.inj.sni ii. 111 j..ijLu mm i iw.iiii i . . ii i y - DtiTaifctBQ nail En1tn3i TWMBlk It RflaiExtB si HwJfSSlff Family Weekly Cookbook MELANIE DE PROFT, Food Editor ti- llttalasaMSSssnssissnnnaaaaliT'?'3 ' ' Ullfl i .'iC. vl. i This Shrimp-Coconut Relish adds pleasing flavor and texture contrast to many a meal. Shrimp-Coconut Relish Here's a sharp relish to accent dishes such as mac aroni and cheese, Spanish rice, cheese souffli, and many mi!d-iavored, creamed casserole mixtures. TO PREPARE: IS MD. . 1 cap finely chapped cooked shrimp 44 cap packaged grilled coeonnt 1 apple ( rap, finely chopped) 44 rap lenioa juice Water craw or lellaee leave ( rap, salpped) 1 tables pooa grated onion 44 teaspoon Tabasco 1. Chill the first five ingredients thoroughly. 2. Finely chop unpared apple; snip water cress. 3. Combine all ingredients in a chilled bowl and toss well. Serve immediately. 2 cups Hat' "Kite tho Cook" Cookbook featuring on ' Inlornotlonal "Honor toll" of Baked Dellco- clos, Each a oautiful and Mouth-Watoring Sight Eowsd by 'oally WimVi awa Mahal D Pratt. M mahi 13 Irara far crHKCCiTV avers mails wllli diMsdsbU. attp-by- 1 ' "IZf -- - - I., I . i tmjt ms rvosMs w m wonors swsr vsame '. VI j . ......... Mmm aaa nca Mm, mam's ana aa acn- i' I J. It..-..l.t . . .. - J Mt . . tee V saafsve perfect results. Get laa e-AWWK -Sift TAOTKC rMMnnS 7 CAKES i rouiis for owy 5W mch rrp I- tOi lAMstV WOHttY BOONS l f . Its N. Mlitlgia am. Calaiga 1, M. t Eadaatd tad t 'far wWck pkaw moS ks polpoia ! u iM at "Cakw aad TersN Caakboak" y sotk i (No sNaaaa at C.O.D. araart. plianj lotisractiaa aaoraatsW f "kMnu .I i ? City A State . r T. ....... . -. 7J pi SpocLal Sour Croam Saiico There's a fine blend of flavor in this sauce, perfect to serve over green vegetables such as broccoli, asparagus, or green beans. TO PREP ARK: ABOUT 10 KIN. 1 rap thick soar cream .. H cap mayonnaise 2 tablespoons tomato paste 44 teaspoon salt i teaspoon basil, crashed 2 teaspoons finely chopped caper Blend together the sour cream, mayonnaise, and tomato paste. Stir in the salt, basil, and capers. Chill. IVi cups sauce Here are three flavonome embellishments to com plement hot meat entrees and ready-to-serve cold meats preserved oranges, a horse-radish mold, and a mustard sauce. Prooorvod Orangos Mojostic to prepare: 35 in. 6 navel orange, washed . Boiling water . 2 enpa sugar - v . 14 rap water ". H enp white vinegar 44 rap light corn sirup 10 whole clove 2 cinnamon sticks 1. Put oranges into a large saucepan; cover with '. boiling water and simmer, uncovered, about 15 min., or until tender. Drain and cut each orange into quarters. 2. Meanwhile, combine in a 3-qt saucepan the sugar, XVs cups water, vinegar, and corn sirup. Stir over low heat until sugar is completely dis solved. Add the cloves and cinnamon and bring mixture to boiling.. Boil vigorously, uncovered, without stirring, 15 to 18 min., or until sirup thickens and begins to turn a light golden color. Pamily Weekly, April IS. IfSl 3. Immediately remove saucepan from heat and add the orange quarters; turn pieces to glaze even ly. Turn mixture into a bowl to cool completely, turning pieces occasionally. Chill until ready .to serve. About 12 servings Note: Preserved oranges may be stored indefinitely in covered jars in refrigerator. Nippy Horso-radish Mold to prepare: 15 min.' to chill: about 3 hrs. 44 rap cold water 1 tablespoon (1 env.) un flavored gelatin 2 tablespoons sugar 1 teaspoon salt 44 cup prepared horse-radish 4i enp whipping cream, whipped 1. Lightly oil a 3-cup fancy mold with salad or cooking oil (not olive oil); set aside to drain. - 2. Sprinkle gelatin evenly, over water. Let stand ' 5 to 10 min. to soften. Dissolve gelatin over very hot water. 3. Put sugar, salt, and horse-radish into a sauce pan and heat, stirring until sugar is dissolved. Stir gelatin and blend it in. Remove from heat; cool. Chill until slightly thickened, stirring occasionally. 4. Fold whipped cream into horse-radish mixture. 5. Turn into the mold. Chill until firm. Unmold onto chilled serving plate. 3-cup mold , Piquant Mustard Sauce to prepare: 10 min. 44 rap sugar 44 rap prepared mustard 44 rap condensed tomalo sonp, undiluted 44 rap elder vinegar 3 egg yolks, slightly beaten Mix ingredients together in a heavy saucepan. Stirring constantly, cook until thickened, about 10 min. Cool; store in a covered container in re frigerator. If desired, whipped cream may be folded into the sauce before serving. 1 cups sauce
