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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 22, 1962)
v An attention-getting version of old-fashioned shortcake tender buttermilk biscuits top a colorful medley of fresh ripe fruit. Family Weekly Cookbook MELANIE DE PROFT, Food Editor Fit for a King! No matter how many ofhor cook boo ki you now own, yoult turn oftun to this on. RofWctina, th gnlwt of world-foinou. chft, it contains a collection of rich and subtly flavored foods that will light up ovary Important occasion. TIIK GOURMET FOODS COOKBOOK YOURS FOR ONLY S0( EACH POSTPAID TOi FAMILY WHKIY BOOK1 133 N. Michigan Ave, Chicago 1, III. Enclosed find $ for which please lend me poitpaid copies of "The Gourmet Foods Cookbook" 504 ooch. (No stamps, or CO.D. orders, please; laNsfacllon guaranteed or money refunded.) Nam Address Fruit Medley Shortcake TO PREPAY: 20 MIN. TO BAKE BISCUITS : 10 If IN. (allow time for chilling dough) lVi cupa flour 1 'i teaspoons baking powder Yt teaspoon salt 1 tablespoon sugar ': cup butter 1 egg, slightly beaten yt cup buttermilk 4 cups sliced fresh peaches, sweetened 1 cup red raspberries, sweetened 1 cup blueberries, sweetened 1. Blend flour, baking powder, salt, and sugar in a bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse corn meal. 2. Make a well in the center of the dry ingredi ents; add egg and buttermilk. Stir with a fork until just blended. (Dough will be sticky.) 3. Turn dough onto waxed paper; flatten and shape into a square; chill 1 hr. 4. Roll dough in. thick on a lightly floured surface. Cut into lV4-in. squares or diamonds and place on baking sheet 1 in. apart. 5. Bake at 450F about 10 min., or until biscuits are lightly browned. 6. Put a mixture of the fruits in a shallow serving - dish. Top with biscuits. Serve with sweetened whipped cream. Chopped peaches may be blended into whipped cream, if desired. About 8 servings Oven-Barbecued Chicken TO PREPARE: 5 MIN. TO ROAST: ABOUT 1 HRS. 3 Wt- to 2-lb. broiler-fryer chickens 6 tablespoons butter, melted 1 Vi teaspoons salt '4 teaspoon freshly ground black pepper to 1 cup Golden Barbecue Sauce (see recipe) 1. Quarter and rinse chickens; pat dry with ab sorbent paper. Put on rack in roasting pan and brush generously with butter; sprinkle with salt and pepper. 2. Roast at 350F about 50 min., or until golden brown, brushing occasionally with butter. 3. Brush browned chicken with Golden Barbecue Sauce and repeat every 5 min.; continue to roast at 350 F about 40 min., or until chicken is done. Serve immediately. 6 servings Golden Barbecue Sauce TO PREPARE : 5 MIN. 'i cup light molasses Yt cup prepared mustard 2 tablespoons plus 2 teaspoons Worcestershire sauce Va cup cider vinegar 1 teaspoon Tabasco 'i teaspoon marjoram ( teaspoon oregano Pour molasses into a mixing bowl; gradually add mustard and then remaining ingredients, blending well after each addition. Store, covered, in refrigerator. Mix thoroughly before using. About t cups barbecue sauce Note: This sauce may also be used in preparing barbecued frankfurters, spareribs, hamburgers, bologna, or canned luncheon meat. (Continued on page 12) 10 family Weekly. July 22, IK! City Zono Prim or WrIM IselMy
