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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 13, 1962)
tSS Family Weekly Layaraej Raisin-Ham Moajaaa TO PREFABE: 40 MIN. TO CHILL: ABOUT 5 BBS. 1 tablespoons (2 m.) aBfavered gelatin ep white wis vinegar 1 caps lemon-lime carbonated beverage V cap raieins U taaapaoa salt 1 pimiento, c bopped Vi green pepper, chopped 1 cape chicken broth 1 taaapaoa prepared Bastard taaapaoa Tabasco 2 caps froumd cooked hast Vi cap naele chopped celery cap chilled whipping creaai, whipped 1. Lightly oil a 2-qt fancy mold with salad or cooking oil (not olive oil) ; set aside to drain. 2. Sprinkle 1 tablespoon gelatin evenly over cup of the vinegar; let stand 5 min. to soften. Dissolve gelatin completely over hot water. 3. Add one-half of the raisins to carbonated bev erage in a saucepan and bring to boiling. Remove from heat and stir in dissolved gelatin and salt. 4. Cool ; chill until slightly thicker than consist ency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 6. Blend in pimiento and green pepper. Turn into mold and chill until almost Arm. 6. Meanwhile, sprinkle remaining gelatin over cup cold chicken broth; let stand 6 min. to soften. 7. Combine remaining raisins and broth in a saucepan and bring to boiling. Remove from heat; add softened gelatin and stir until dis solved. Blend in mustard, Tabasco, and remain ing vinegar. 8. Chill mixture until slightly thickened (see step 4). Fold in ham, celery, and whipped cream; spoon over bottom layer. Chill until firm. Unmold onto a chilled serving plate. S to tO servings M1 Itrsgawff TO PREPARE : 30 MIN. TO COOK: ABOUT 26 MIN. 2 lbs. boneless beef tenderloin, sir Win, or rib), cat ia 2Ai-in. strips Vi cap low 1 teaapaoa salt Vi teas boom Acceat H teaapooa black pepper Vi cap batter Vi cap Inely chopped onion 2 caps beef broth S tablespoons batter Vi lb. mushrooms, sliced leagthwiae throagh cape aad stems 1 cap thick sour eresm 1 teaapooa Worcestershire saaee 1. Coat meat strips evenly with a mixture of the flour, salt, Accent, and pepper. 2. Heat Va cup butter in a large, heavy skillet. Add meat strips and onion. Brown on all sides over medium heat, turning occasionally. When meat is browned, slowly add the beef broth. Cover and simmer 20 to 25 min., or until meat is tender. 3. Heat 3 tablespoons butter in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender, moving and turning occasionally. 4. When meat is tender, remove skillet from heat and add the mushrooms. Blending well after each addition, add a mixture of the sour cream and Worcestershire sauce in small amounts. Re turn to heat. Continue cooking over low heat, stirring constantly, until thoroughly heated; do not boil. Serve with fluffy cooked rice. About 8 servings Party Parmesan Spirals These delicate cheese sticks are especially good with a molded meat or sea food salad. TO PREPARE: 15 MIN. TO bake: 8 MIN. 1 cap foar Vi teaapooa sstt V4 cap shredded Panaeaaa cheeaa Vi cap hydrof eaated vegetable shortening, aH-parpoee shorteaiag, or lard 3 to IVi tablespoons cold water 1. Blend the flour and salt together. Mix in the cheese. Cut in the shortening with a pastry blender or two knives until pieces are the sise of small peas. Sprinkle the water gradually over mixture, a teaspoonful at a time. Mix lightly with a fork after each addition. Add only enough water to hold pastry together. Work quickly and do not overhandle. Shape pastry into ball. 2. Flatten pastry ball on a lightly floured sur face and roll it into a 10x8-in. rectangle. Using a pastry wheel, cut pastry in half lengthwise. Cutting crosswise, cut ten 1-in. strips from each half. Twist each strip several times, place on ungreased baking sheet, and press ends to bak ing sheet. 3. Bake at 460 F about 8 min., or until delicately browned. Remove spirals to cooling rack and immediately sprinkle with paprika. Serve warm. to cheese sticks Partite Fsttrs COHVINIINCI;lfOO MCIFI Prepare 1 pkg. white cake mix according to package directions. Bake in a 13x9V6x2-in. pan. When cake is cool, trim cake edges and cut cake into small squares, .diamonds, rounds, or other fancy shapes. Remove any crumbs from surface. Put cake pieces on a rack over a tray or piece of waxed paper. Spoon Pink Glass over pieces to cover evenly. Force Ornamental Frosting through a pastry bag and decorating tube to decorate tops of petite fours. About S dot. petite fours Pink Glaze Gradually add about cup hot ilk to 8 cups sifted confectioners' sugar in a large bowl, stirring constantly ; add just enough milk to thin to pouring consistency. Tint pink with 1 or 2 drops red food coloring. If glaze be comes too thick to pour, thin with more hot milk. t cups glass Ornamental Frosting Cream 4 cup butter or argarine until softened. Add 1 cups sifted confectioners' sugar gradually, beating well. Alternately add 2 cups sifted confectioners' sugar in fourths and 1 egg white and 2 table spoons cream in thirds, beating well after each addition. Divide frosting in half; tint one-half with green food coloring and remaining half with red food coloring. (Any remaining frosting may be stored in a covered jar in refrigerator.) 1V4 cups frosting lea Cream Pyramid soeopoe mms Using a No. 24 ice cream scoop, form 10 balls from each quart of ice cream (use 2 qts. vanilla ice creaai and 1 qt. pistachio or strawberry ice cream). Drop onto chilled shallow metal pans; freeze at least 3 hrs. Remove from freezer; working quickly with spatula and spoon, place 11 assorted balls on a large round serving plate. Add 3 more layers of assorted balls, using 8, then 6, and then 4 for each. Top with remaining ice cream ball. (See photo.) Immediately put into freezer until ready to serve. About 1V4 hrs. before serving, thaw 2 10-oz. pkgs. frozen mixed fruit and 2 1-lb pkgs. frozen whole strawberries. Drain strawberries. Remove ice cream from freezer; put berries be tween and around ice cream balls. Serve with the mixed fruit. About to servings Baketd Chicken in Qraoti Oliva-Tamata tattca TO PREPARE; 30 MIN. TO COOK : 35-40 MIN. Vi cap ioor Vi teaapooa sslt Vi teaapooa black pepper 4 chicken breasts W cap cooking oil 2 tablespoons oHve oil 2 tablespeoas batter 1 clove garlic, crashed ia a garlic press or minced Vi cup Inely chopped eaioa 1 1-lb. caa tomatoes 1 o-os. caa tomato paste Vi cup sliced pimiento-stvf ed olivea Vi teaapooa sregano Vi teaapooa black pepper 4 os. Moxsarella cheese, aliced and cat into atrips 1. Mix first three ingredients together. Coat chicken breasts with the mixture. Heat cooking oil in a large, heavy skillet. Add chicken breasts and brown well. 2. Meanwhile, heat olive oil and butter in a saucepan. Add the garlic and onion and cook until onion is tender. 3. Stir in the next five ingredients and heat mixture thoroughly. 4. Arrange browned chicken in a greased, shal low baking dish. Pour hot tomato sauce over the breasts. Top with the cheese strips. 5. Set in a 350" F oven for 35 to 40 min., or until chicken is tender. 4 servings Kitehen s-w a 3 Everybody's favorite ice cream and cake Family Weekly Cookbook MELANIE DE PROFT Food Editor Paanut Crunch TO PREPARE : 20 MIN. TO COOK : ABOUT 60 MIN. 2 cups salted-in-the-shell, roasted peanota 1 teaspoon baking soda 2Vi cups augar Wi cups batter Vi cup water 1 tablespoon cider vinegar Vi teaspoon aalt 4 oz. milk chocolate 1. Very coarsely chop 1 cup of the peanuts; finely chop the other cup and reserve V4 C"P fr toP" ping. Mix the coarsely chopped and cup finely chopped pea nuts together with the baking soda. 2. In a heavy 2-qt. saucepan, com bine the next five ingredients. Set over low heat and stir until sugar is dissolved. i g"s- -. A. . w 12 RCA is presented here with air. 3. Set candy thermometer in place and continue cooking, without stirring, to 290F (soft crack stage forms threads which are hard but not brittle in very cold water). 4. Remove from heat and remove the thermometer; add peanut soda mixture, stirring until just blended. Pour into a buttered 10 in. square pan. Cool completely on cooling rack. 5. When candy is cooled, melt chocolate over simmering water and cool slightly; spread evenly over candy. Sprinkle the remain ing peanuts over chocolate. 6. When chocolate is set, turn candy out of pan and break into pieces. Store between pieces of moisture-vapor-proof material in a tightly covered container. About I lbs. candy ? e..,4 (OlMt, Purai SPECIAL Sweet Heart Soap RECORD OFFER all time favorite songs by top recording artists in one great VICTOR Album 'iees $3.98 valu (monaural), $4.9t valu (Living Stro). 1 I - 1 Mail to: RCA Victor Rockaway, New Jersey, Box 41 Enclosed is $1.00 (check or money order no stamps, please) and the 1 sale wrapper Irom SweetHeart Soap. Please send me the Sweet Heart "Great Songs of Romance" record album. Check one: u 4 c., 1 t 1 i mm ( ) Living Stereo Name Address. City Zone aslliLsiMtaiiwi 1 i l . - j 1sW ' (roiel You'll find the Woman's Touch in every Purex product Corporation, Ltd., Lafcawow., California) the 1-ssle wrapper Irom reg- or bsth site SwsetHesrt Sosp I I I I ( ) Monaural -State. Family Weekly, May IS, mi 10 family Weekly. May 19, 1M2
