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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 7, 1961)
New Weedone Smothered Chicken Rosemary is sauced with subtly flavored sour cream. with Mother in Mind Family Weekly Cookbook MELANIE DEPROFT Food Editor This "Kiu th. Cook" Cookbook, Which Brings You tho Distinctive Cuisino of tho Happy Scan dinavian Pooplo, Will Add Exciting Variety and Now Tasto Appoal to Your Meals If you know Hi festive Smorgasbord but not Hie dillincrlve Scandinavian loiipt, meat and th dunes, and dessert, these wonderful recipes are sure to ploaso you and ovary nwntbor of your family. Hora h III cookbook that tayi, "Skoall" THE SCANDINAVIAN COOKIOOK YOURS FOR ONLY 50? BACH Postpaid TOi FAMILY WIIKIV BOOKS IU N. MkMgasi Ava Chics 1, Nl. EndoMd find $ for which please wnd me postpaid . capiM of "Tho Scandinavian Cookbook" S04 oach. (No stamps or C.O.D. orders, please; satUfoction guarantood Address City t Stat Print Writ Uflblv Here's a menu created especially for. Mother. Serve her these tempting foods, using her favorite china and linens on her day, next Sunday. May we also present our bouquet of good wishes for a wonderful day. Smothered Chicken Rosemary TO PREPARE AND COOK: ABOUT 1 HR. 3 large chicken breasts halved V cup flour 1 teaspoon salt teaspoon cayenne pepper W cup butter or margarine 1 tablespoon crushed rosemary cup chopped green onions with tops 4 os. fresh mushrooms, sliced 1 7 -os. bottle lemon-lime carbonated beverage 1 cup thick sour cream 1. Coat chicken with a mixture of- flour, salt, and cayenne pepper. - 2. Heat butter in a large, heavy skillet. Place chicken, skin side down, in skillet Turn pieces to brown evenly. 3. Sprinkle rosemary over chicken. Add onion and ' mushrooms; pour the lemon-lime carbonated bev erage into skillet. 4. Cover and cook over low heat until chicken is tender, 35 to 45 min. . 5.' Remove chicken to a heated serving platter. 6. Stirring constantly, gradually add sour cream to sauce in skillet and heat thoroughly; do not boil. Spoon sauce over chicken and serve immediately. 6 servings Whole Carrots Do Luxe TO PREPARE AND COOK: ABOUT 30 MIN. 12 small whole fresh carrots :. Yi teaspoon salt 2 to 3 tablespoons melted butter or margarine cup finely crushed thin sesame-seed crackers (about 15) 4 teaspoon salt teaspoon black pepper Mu teaspoon paprika 1. Cut off tops of carrots; wash and pare. , . 2. Put carrots into a saucepan with Vz teaspoon salt; add boiling water to almost cover. Cook, cov ered, 15 to 25 min., or until just tender. 3. Drain carrots and roll in butter. Coat with a mixture of the remaining ingredients. 4. Place carrots on a broiler rack or on a heat resistant platter. Broil about 3 in. from source of heat, carefully turning to brown evenly. Serve at once. A servings . Violet-Crystal Poor Salad Prepare a stiff gelatin by softening 1 tablespoon (1 env.) unflavored gelatin in Vi cup cold water. Heat contents of a 6-oz. can frozen boysenberry juice concentrate until very hot. Add softened gelatin and stir until dissolved. Chill until firm. Chop or grind gelatin to form crystal-like pieces. Generously fill cavities of chilled, well-drained pear halves with gelatin crystals. Arrange pears on crisp salad greens. Serve with a sweet French dressing spooned over the pears. Artichokes with Mottod Butter to prepare: 10 min. to cook: 25-45 min. (allow time for artichokes to stand in cold water) 4 medium-sized globe or French artichokes 1 tablespoon lemon juice Hoi melted butter or margarine 1. Using a' sharp knife, cut 1 in. from tops of artichokes. Cut off stems about 1 in. from base and remove lower outside leaves. With scissors, clip off tips of remaining leaves. 2. Allow artichokes to stand in cold, salted water 20 to 30 min. Rinse thoroughly in clear water and transfer to sauce pot of boiling water. 3. In a large sauce pot or kettle, bring enough water to boiling to cover vegetables; add 1 tea spoon salt per quart water; stir in lemon juice. 4. Cook artichokes, uncovered, 25 to 45 min., or until a leaf can be easily pulled from artichoke. (Cooking time depends on size of vegetables.) If necessary, add more boiling water to keep arti chokes covered during cooking. 5. Remove and drain upside down. Remove stems. 6. Serve artichokes immediately in heated sauce dishes. Accompany with individual serving.' of hot melted butter. 4 servings To Eat Artichokes Pull off each leaf and dip in melted butter or margarine. Eat only the tender base of leaf by drawing it between teeth. Discard less tender tip. Continue until choke or fuzzy part in center is reached. Remove choke with knife and fork and discard. The heart or base may be eaten by cutting it with a fork and dipping each piece into the melted butter. Party-Perfect Sa!ad Mold to prepare: 20 min. to chill: 2-3 hrs. 1 12-ox. pkg. fro sen sliced peaches, thawed 1 3-oz. pkg. orange-flavored gelatin 1 cup ginger ale '4 cup lemon juice H cup maraschino cherries, halved Vt cup toasted blanched almonds, chopped 1. Drain peaches and reserve sirup. Add enough water (if necessary) to sirup to make cup liquid. Heat liquid until very hot. 2. Empty gelatin into a bowl. Add hot liquid and stir until gelatin is completely dissolved. Blend in the ginger ale and lemon juice. 3. Chill until mixture is slightly thicker than con sistency of thick, unbeaten egg white; if chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 4. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); set aside to drain." 5. Blend the peaches, cherries, and almonds into the gelatin mixture. Turn into mold; chill until firm, about 2 hrs. 6. Unmold onto a chilled serving plate. If desired, garnish with sprigs of water cress. 6 servings Butterscotch Chiffon Pio to prepare: 25 min. to chill: about 3 hrs. Pastry for 1-crust 8-in. pie (your favorite recipe or a prepared mix) V cup cold water 2 teaspoons unflavored gelatin V& cup milk enp firmly packed dark brown sugar teaspoon salt 2 egg yolks, slightly beaten 1 teaspoon vanilla extract cup chilled whipping cream .- 2 egg whites 1. Prepare and bake pastry shell; set aside to cool. 2. Sprinkle gelatin evenly over water; let stand 5 min. to soften. ' . 3. Scald milk (heat just until a thin film appears) in top of double boiler over simmering water; re move double-boiler top from heat and gradually add the sugar and salt, stirring until sugar is com pletely dissolved. 4. Return double-boiler top to simmering water and heat thoroughly. Vigorously stir about 3 table spoons hot mixture into the egg yolks. Immedi ately blend into mixture in top of double boiler. Cook, stirring constantly, until mixture thickens slightly, about 10 min.; immediately remove from simmering water. 5. Stir the softened gelatin and add to hot mix ture, blending until gelatin is completely dissolved. Stir in the extract. 6. Chill until mixture begins to gel (gets slightly thicker). If chilled over ice and water, stir freJ quently; if chilled in refrigerator, stir occasionally. 7. -Using a chilled bowl and beater, beat whipping cream until of medium consistency (piles softly). Using a clean beater, beat egg whites until round ed peaks are formed. Spread whipped cream and egg whites over gelatin mixture and fold together until well blended. 8. Turn mixture into pastry shell. Chill until firm. One 8-tn. pie with Silvex Kills more lawn weeds than any other weed killer ! 5pl Don't be puzzled about weeds! GET I WEEDONE If you can't identify the weeds in your lawn by name, stop worrying about special weed control formulas. Get Weedone! New Weedone with Silvex kills chickweed, hen bit and prostrate spurge, in addition to dandelion, plantain . and more than 100 other weeds and woody plants. . You save labor, save time because Weedone does the job requiring two or more ordinary weed killers. It actually costs you less than many ordinary weed killers. You can depend on Weedone! For a weed free lawn insist on NEW WEEDONE with SILVEX. Made by AMCHEM PRODUCTS, INC., originators of 2,4-D and 2,4,5-T Weed Killers. , EASY TO APPLY IIOUID OR DRY! Slill the tame low price 8 or. can (liquid) only 5 lb. bog (dry) $2.25 (larger liiel available). WEEDONE SPOT GRASS KILLER Are unnighUy grass spots (Muhlen bergia, Dallas Grass, etc.) destroying the beauty ot your lawn? Kill tlwm with Weedone Spot Grafts Killer! You can reseed almost Immedi ately (2 to 3 weeks). Available in big 16 oz. aerosol spray container. WEEDONE Amchem and Weedone are registered trademarks of AMCHEM PRODUCTS, INC. (Formerly American Chemical Paint Co.) AMBLER, PA. Niles, Calif. St. Joseph, Mo. family Weekly, Mav T, IM1 Family Weekly, May 7, 1M1
