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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 14, 1961)
SPECIAL OFFER! Pi , r- . . - ! r.... yfcm . ' ; -V '.v ...... - V "s"ss ' . ' T wiiiwL.' ,' ' MII' Delicate in color, flavor, and texture, Sweetheart Rice Mold will enhance spring and summer menus. rmft m "Cm Mm CMk" CwLbMk rsft A3mmI As ttlrlwi As Virfl ta Nw CHtwii, Ksim f Orssrt 4 My So tMi Ml m4 m ImMmm racM ( pnm4 t::i i:r.7 cijcxj cjiu ccszrocx rcrxi car mcx tasu toi fMMT wsanv mom in m. r.:Ai a. mi.,, i. w. criM ( "The Nw (Mm Cmb CmUm)i" 0 S0 mV (N tan ar COO. irfm, miWwNm J v J 1 1 3 k ,V- f- i s Y " : x 8wMthart Ric Mold Our romantically inclined daughter, Linda, rates this molded rice dessert "fabulous." It's a favorite with her school crowd. to prepare: 30 mik. to chill: 3 hrs. 1 pt. fresh strawberries cup sugiir Vl cup cold water 1 tablespoon (1 en.), unflavored gelatin 1 7 -os. bottle lemon-lime carbonated beverage 1 enp cooked rice 1 cup whipping cream, chilled 1. Rinse strawberries,"drain, and reserve a few for gar nish. Remove hulls from remaining berries and crush. Combine with the sugar and set aside in refrigerator. 2. Sprinkle gelatin evenly over cold water; let stand 5 to 10 min. to soften. Dissolve completely by placing over very hot water. Stir the dissolved gelatin and blend in the carbonated beverage. 3. Combine with cooked rice and chill until slightly thickened; if chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 4. Lightly oil a 4V4-cup heart-shaped mold with salad or cooking oil (not olive oil); set aside to drain. 5. Using a chilled bowl and beater, whip cream until it is of medium consistency (piles softly). Fold into rice mixture until thoroughly blended. Stir in the sugar strawberry mixture. 6. Turn into mold. Chill until firm, about 2 hrs. Using additional whipped cream and a pastry tube, decorate mold with a .border (see photo); garnish with reserved strawberries. About 8 serwinos ..-: .5 ; -. . V 1 . Family Weekly Cookbook MELANIE DE PROFT Food Editor Bcf Roll-ups Of the many meat roll-up recipes, this one featuring a rich mushroom-ham filling is Grandmother'! fanciest and best. to prepare: 40 min. to cook: about IVi hrs. 8 4x6-in. pieces round steak, V4-ln. thick (about 2H lbs.) 3 tablespoons butter or margarine lb mushrooms, chopped lb. coarsely chopped, f ully-cooked smoked hsm Y cup chopped parsley Vt cup soft bread crumbs (1 V4 s'iees bread) . 1 large clove garlic, crushed in gurlic press Vi teaspoon salt teaspoon black pepper 2 tablespoons butter or margarine 1 cup coarsely chopped onion 1 cup finely diced carrot Vt cup chopped celery with leaves 1 teaspoon thyme 4 whole cloves 1 small bay leaf 1 cup quick beef broth (dissolve 2 beef bouillon cubes in 1 cup hot water) 2 tablespoons snipped parsley 1. Heat the 3 tablespoons butter in a large, heavy skil let. Add mushrooms and ham and cook over medium heat, stirring occasionally, until mushrooms are lightly browned. Remove from heat and stir in the Vi cup pars ley, crumbs, garlic, salt, and pepper. 2. On a wooden board, pound each piece of meat with a meat hammer. Place a heaping tablespoonful of the dressing on each piece; beginning with longer side, roll and tie securely. 3. Coat the roll-ups with seasoned flour, using 4 cup floor, Vi teaspoon salt, and Vs teaspoon black pepper. 4. Heat the 2 tablespoons butter in skillet over medium heat; add roll-ups and brown on all sides; remove and set aside. Add to skillet a mixture of onion, carrot, cel ery, thyme, cloves, and bay leaf. Place roll-ups over vegetables, cover tightly, and cook until steam appears around cover, about 10 min. . 5. Pour broth'' over meat, cover, and reduce heat to simmering. Cook until meat is tender, about 1V4 hrs. 6. Remove meat from skillet and cut off cord. Place roll-ups on heated serving platter. 7. Meanwhile, cook vegetable mixture, uncovered, about 3 min., or until slightly thicker; remove bay leaf and cloves. Spoon mixture over roll-ups; sprinkle with the remaining parsley and serve at once. 8 servings . Creamy Brussels Sprouts Amandine Mother's favorite vegetable is Brussels sprouts topped with a rich dill sauce and salted almonds. to prepare and cook: 30 min. 2 10-os. pkgs. frosen Brussels sprouts stalks celery, cut in 1-in. pie cup butter or margarine V enp flour teaspoon seasoned salt 1 teaspoon dill weed 1M cups quick chicken broth (dissolve 2 chicken bouillon cubes in 1 54 cups hot water) 1 15 6-oa. can ( cup) evaporated milk cups toasted Vi-in. bread cubes Y cup coarsely chopped salted almonds 1. Cook vegetables until sprouts are tender; drain. 2. Heat butter; blend in flour and seasoned salt and cook ' until mixture bubbles, stirring constantly. 3. Remove from heat, continue stirring, and gradually add dill weed and a mixture of the broth and evaporated milk. Return to heat and cook, stirring constantly,' until mixture boils; cook 1 to 2 min. longer. 4. Stir in bread cubes; pour sauce over vegetables in ' serving dish. Top with the almonds. About 8 servings Citrus-Pecan Mold Aunt Carol, one of the best cooks in town, is always asked tobring this salad to the church suppers. to prepare: 25 min. to chill: about 4 bus. Ys cup lime juice ' 1 cups orange juice 2 tablespoons (2 env.) unflavored gelatin cup. sugar Y teaspoon salt 2 cups ginger ale 2 cups orange sections Yl enp chopped pecans 1. Combine lime juice and cup of the orange juice in a bowl. Sprinkle gelatin evenly over juices and let stand S to 10 min. to soften. 2. Heat remaining juice until very hot Stir into gelatin until completely dissolved. Add sugar and salt; stir until dissolved. Blend in ginger ale. 3. Chill until gelatin mixture is slightly thicker than the consistency of thick, unbeaten egg white. 4. Blend orange sections and pecans into gelatin mix ture. Turn into an oiled IVi-qt. mold; chill until firm, about 4 hrs. About 8 servings HANDY 2-QUART HOSTESS PITCHER ll&v lip nxBfmfi PITCHER . . ; graceful, sunny yellow polyeth ylene; is boilproof, shat terproof, with handy handle, leakproof screw-on top. TUMBLER . . . Quick, easy measure for PET Instant. Filled once, makes one quart deli cious nonfat milk! BOTH and the pour-spout shield from any size package of PET INSTANT Nonfat Dry Milk. MAIL TODAY! Print (do not write) NAME, ADDRESS, and mail with $1.00 (cash, check or money order), plus pour-spout shield' to: Pet Milk Co., Dept. 14-D, St. Louis 1, Mo. Always buy PET Instant , nutritious family milk I delicious, Car ft SaM UsjlL 10 rmll Wkly, May 14, IMt Family Wkly, (fay 14, 1M1 "rET'-s. U.S. Pol. OS. Copt. 1961, f.l Milk Co.
