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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 3, 1962)
In June we give special recognition to the wonderful products which enrich our everyday meals "t.j, " Family Weekly Cookbook MELANIE DE PROFT, Food Editor I" M On v e . if ; i r' I X .... ..SB"" . - V.. S t 0 ffilinj urn Picture Paraits chocolate, cinnamon-plum, and spiced orange are cool and pretty desserts. Picture Par-farts Spoon alternate layers of vanilla ice cream and either chocolate, orange, or plum sauce into a parfait or a large glass. Top with whipped cream and an appropriate garnish such as choc olate curls or orange peel, if desired. "Tho ertoot food" lia Hew to Ism HI Put woco of tho dofidowt ftovoc wid otftriHoo of 4ofry proAfCts Into your wools r b Mf CaUnacy Am ImMM coaabaofc. 1km ovocy hmoI of tho doy owd for oiMMt ovory port of tfc moot from oppotixoc to b 3M MEALTBFVL BAiKV DISHES YOURS KM ONLY 591 CACN POS7TAD toi Mtf wwwt aoom, t 1 m- j omIm f "300 HmMiM Oaky 0aW O X eadk (Na m i er C.OA erdan, pliam aaHatadlaa nri TO PREPARE AND COOK : 10 M IN. (allow time for chilling) V cup firnly packed light brown sugar 2 temapoons cornstarch 1 tablespoon grated orange peel Few grain salt Vi cop orange Juice Vi cup canned peach sirup 8 whole cloTea 6 whole allspice 1. Mix brown sugar, cornstarch, orange peel, and salt together in a saucepan. Add the orange juice and peach sirup gradually, stirring con stantly. Hix in the cloves and allspice. 2. Bring mixture to boiling, stirring constantly. Reduce heat, and simmer 5 min. Cool and chill. Remove and discard the cloves and allspice. t cup sauee Clnnamon-Ptum Sauce) TO PREPARE: 10 MIN. (allow time for chilling) 1 1-lb., lS-oi. jar purple plana, drained and pitted 2 tablespoons sugar It teaspoon ground cinnamon Vi teaspoon grated lemon peel Force plums through a sieve or food mill. Blend in a mixture of the remaining ingredients. Chill thoroughly. lVi cupt sauce Ismlawt Chocolate Sauce TO PREPARE AND COOK : 15 MIN. (allow time for chilling) 2 sq. (2 or.) semisweet chocolate Vi cup butter 2 eggs (Vi cup), beaten Vi cup sugar 1. Melt chocolate and butter together over hot water; stir occasionally. 2. Meanwhile, combine eggs and sugar in top of double boiler and cook over simmering water, stirring constantly until mixture is amber col ored, about 10 min. 3. Slowly add egg mixture to chocolate mixture, stirring constantly until blended. 4. Cool, stirring occasionally, and chill. About V4 cups sauce Note: For a chocolate frosting or filling, blend sifted confectioners' sugar into the sauce until of spreading consistency. Cetrvalat-Shall Cassaraia TO PREPARE: 30 MIN. TO HEAT: 20 MIN. Vi lb. cervelat 4 os. shell macaroni, cooked and drained 1 cup large-curd, cream-style cottage cheese 1 cup thick sour cream ii cup ineljr chopped onion 1 clove garlic, crushed in a garlic press or minced 1 ' teaspoon Worcestershire sauee l't tablespoons flour Vt teaspoon salt teaspoon white pepper 1 large avocado Lemon juice Melted butter 1. Cut two thin slices of the cervelat, then cut each slice into six wedge-shaped pieces; set aside for garnish. Cut remaining sausage into cubes and set aside. 2. While macaroni is cooking, mix the next five ingredients together; sprinkle with a mixture of the flour, salt, and pepper. 3. Blend cooked macaroni and cubed cervelat with the cottage cheese mixture. 4. Cut avocado lengthwise in half and remove pit. Cut four thin lengthwise slices from avo cado. Cut remaining avocado into balls with a melon-ball cutter. Sprinkle all the fruit with lemon juice to prevent discoloration. 5. Lightly toss avocado balls with the macaroni mixture.' Turn into a buttered 1-qt. shallow baking dish. Form an "X" of overlapping cer velat pieces on top; lightly press pieces into the mixture. Arrange two avocado slices on each side. Brush the garnish with melted butter. 6. Set in a 350F oven about 20 min., or until thoroughly heated. . 6 to 8 servings (Continued on page 13) a Mat WrtM UdWy family Wkly, Jmu 3, 1941
