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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 22, 1962)
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Send lor free booklet on dog care: Pulvex, Dept. A, 1915 N. Chiton, Chicago 14, III. PULVEX pi Mm m IN A FAR RECESS of my brain, there is a wishful vision of soignee old me in one of those "Harper's Ba zaar" hostess gowns with the hand-loomed skirts. As a car sweeps under a portico, I am stepping forward from a rose garlanded terrace crying out in dulcet tones, "How delightful. It's good to see you." Then a couple straight out of an automobile advertisement emerges, and we embrace gently, something like General de Gaulle pinning on a Croix de Guerre. This picture melts in real life. When someone drops in, I happen to be wearing either an old dress from which the belt is missing or a pair of slacks I save for painting. Walls, not canvases. I gallop out, turning an ankle as I go, shouting something like, "Gee, it's real swell you came." My guests do not dine on a ter race under an umbrella nor on heirloom china centered with squab under glass. I don't shoot the pi geons, anyway. My visitors are lucky to get a cold wiener among the flies in the back yard. If they drop a fork,. it's cur tains. The grass is usually longer than Brigitte Bardot's hair. Bees WILL dive-bomb my diners. Ants will ascend their trouser legs. Only recently some diners went home ill and early because an owl caught a mouse under the char coal grill. Someone fainted then, and I believe that it was me. When unexpected friends come by, my larder is always well stocked. I have three heels of bread I was saving for a meat loaf, but no meat loaf. I have a pound of ran cid butter. I have, perhaps, a nuup con of aged cottage cheese and an old apple. But just let there be a day when no one comes. I have bathed and manicured my garden-choked nails. I have clad myself in a crisp tribute to the season. I have cooked a cas serole of zucchini and guinea hen and chilled a magnum of orange pop. I sit around wallowing in clean liness and hospitality. And I can't even persuade the Fuller brush man to have a cup of coffee with me. Cookbook (Confirmed from page 10) Green Rice Casserole For help-yourself buffet service, ire suggest these harmonizing go-alongs with the Oven-Barbecued Chicken Green Rice Casserole, cut in generous squares and accompanied by cream sauce, a platter of ears of golden corn, and spiced crab apples for a bright dash of red color. TO prepare: 15 MIN. TO hake: 30-35 MIN. 3 cups hot cooked rice Vi cup grated sharp Cheddar cheese VJ cup butter Vi cup finely chopped parsley Vx cup finely chopped green onion Vi cup finely chopped spinach 2 eggs Cj cup), well beaten 1 Vi cups milk, acaldcd Sauce (see recipe) 1. Mix cheese and V4 cup butter into the hot rice. Add mixture of the next three ingredients and blend well. 2. Lightly mix in eggs and milk. 3. Turn into a shallow IVi-qt. bak ing dish. 4. Bake at 350 F for 30 to 35 min., or until set. 5. Cut into squares; serve immedi ately with Sauce. 6 to 8 servings Sauce Melt 3 tablespoons butler in a saucepan over low heat. Blend in 3 tablespoons flour, Vi teaspoon salt, and a few grains while pepper. Heat until mixture bubbles, stirring constantly. Remove from heat. Add l'a cups milk, stirring constantly. Bring to boiling, stirring constant ly. Cook 1 to 2 min. longer. Mix in 1 tablespoon soy sauce. Keep hot. Stuffed Pattypan Squash For pleasing color and flavor har mony, complete each dinner plate of Oven-Barbecued Chicken and Stuffed Pattypan Squash with lemon-buttered lender whole carrots and crisp potato chips. . TO PREPARE AND COOK : AIIOUT 65 MIN. 6 white pattypan squash (about 4 lbs.) Vi cup boiling water Vi teaspoon salt Vi teaspoon Accent !4 cup butter 1 tablespoon cream Vi teaspoon grated onion Va teaspoon salt Va teaspoon Accent Va teaspoon black pepper Vi cup fine dry bread crumbs 1 tablespoon minced parsley 1 tablespoon shredded I'armesan cheese 2 tablespoons butter 1. Put first four ingredients into a saucepan; cover and simmer until squash is just tender, about 35 min. 2. Drain squash and cut a slice from top of each. Carefully scoop out squash with a spoon, without break ing shells. Reserve shells. Drain squash, put into a bowl, and mash. 3. Blend Vi cup butter, the cream, onion, and a mixture of the next three ingredients into the mashed squash. 4. Pile squash mixture lightly into shells. Sprinkle with a mixture of the crumbs, parsley, and Parmesan cheese. Dot with 2 tablespoons butter. 5. Place squash in a baking pan. Add boiling water to a depth of 'j in. 6. Set in a 350 F oven until top is lightly browned. 6 servings Lively Cheese Dip TO PREPARE: 10 MIN. (allow time for chilling) 1 3-oz. pkg. cream cheese, softened 1 lVt-oz. pkg. ltlue cheese 1 tablespoon cream Vk teaspoon Worcestershire sauce I teaspoon grated onion 1 tablespoon lemon juice Vi cup chopped pecans 2 tablespoons snipped parsley 1. Blend the first three ingredients in a bowl and beat until fluffy. 2. Stir in next four ingredients; chill thoroughly. 3. When ready to serve, sprinkle with parsley. Serve with crisp crackers. About 1 cup dip Snow Blossom Salad Thoroughly chill fresh spinach, torn in pieces, and tiny fresh cauli flower flowerets. To serve, toss veg etables with a garlic salad dressing until well coated. Sunshine Cocktail TO PREPARE: 15 MIN. TO CHILL: 3 HRS. 1 cup water Vi cup orange juice I tablespoon lime juice Vl cup chopped carrots 4-in. piece celery, chopped ', cup chopped cucumber 1 slice lemon with peel 1 tablespoon plus 2 teaspoons sugar Vt teaspoon seasoned salt V teaspoon salt Combine all ingredients in blender container and blend until liquefied. Serve with lime wedges. About 6 servings Family Wl, July 22, 19(2
