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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 26, 1962)
MEDFORD MAIL TRIBUNE. MEDFORD. OREGON THURSDAY, JULY 26, 1962 c DELICIOUS DRESSINGS CTrR4f4rii ,A:w:mm Food Editor VIEW OF DAM - This is an artist's view of the Oroville dam and spillway on the Feather river in California. The dam will rise 735 feet from the river bottom and will be Pre-Registrafion Program Planned Eugene - A pre-registration program, designed to reduce the usual fall term registra tion rush and assist new stu dents with advising and orientation problems, will be inaugurated at the University of Oregon this summer. The "Summer Advising and Counseling Program" will make it possible to advise and counsel incoming freshmen in much smaller groups and give more attention to indi vidual students than in the usual fall term Freshman Orientation Week. This summers' program will consist of two three-day sessions, the first on Aug. 12 14, and the second on Aug. 16-18. The program, which will be on a pilot basis this year and held for two groups of select ed entering students, will con tain not more than 300 stu dents in each group. J. Spencer Carlson, director nf the University Counseling Center, said that the counsel ing center has been mailing applications to those students who have already received no tice of admission to the uni versity, but requests for en trance into the summer pro gram will now be accepted from those students who have completed their College Board entrance tests, but have not yet received notice of admis sion from the university. the highest dam in the United States. It will be the kev to California's multi-Diiiion dollar water development pro gram. (UPI) Borden's SAFFLOWER MARGARINE made with 1006 safflower oil 'LOWEST IN SATURATED FATS Feeding the Family By ZOLA VINCENT Abundance of Luscious Nectarines in Markets Ever on the alert for excit ing news of what's going on in the fruit and vegetable world, both underground and among the tree tops, we spy and report that nectarines are taking consumers by storm as they fill counter displays of local markets; are welcomed by enthusiastic consumers. Origin of nectarines may be lost to antiquity but today's sleuthing reveals that Califor nia and southern Oregon hor ticulturists have developed a fancy fruit of unprecedented beauty and succulence. Delicate white-fleshed o 1 d nectarinen varieties have been replaced almost com pletely by new varieties with much firmer, golden meat. They're larger in size too with high-colored skins of red and gold. Hand-picked at their prime, mature nectarines are meticulously graded, sized, packed, inspected, shipped speedily to nearby markets. To Peel or Not? Because nectarines have good-tasting skins, smooth and fuzzless, you don't need to peel them for oul-of-hand eating or for most ingredient uses. However if you do want to peel them and retain the rosy "blush," cover with boil ing water for no more than a minute and the skin will strip off easily. 01d-Fahioned Way With New-Fashioned Nectarine Pie We tried many ways with nectarines - and then we made a pie. No doubt about it, nectarine pie is superb. So we look its picture as encour agement for you to go and do likewise - make a nectarine pic. that is. This makes six servings if unaccompanied; eight serv ings if offered with ice cream, whipped cream, dairy sour cream or wedges of cheddar cheese. Unbaked pastry for double crust 9-inch pie. 6 to 8 nectarines 2 tablespoons cornstarch ?4 cup sugar 1 12 teaspoons pumpkin pie spice teaspoon salt 1 teaspoon grated lemon rind 1 tablespoon lemon juice 4 cup butter or margarine Vanilla ice cream or oth er accompaniment. Prepare pastry for double crust nine-inch pie using fav orite recipe or pie crust mix. Blanch nectarines in boiling water one minute. Peel and slice to make one quart. Com bine cornstarch, sugar, pump kin pie spice, salt and lemon rind. Mix lightly with nectar ines then turn into pie shell. l'lilimi!!!lllllilll!lll!lilUtttHHttti Drizzle lemon juice over top and dot with butter. Arrange top crust over pie; crimp edges to seal well. Bake in 400 degree (hot) oven 30 minutes. Reduce tem perature and bake at 350 de grees (moderate) oven 30 min utes or longer. Makes six to eight servings dependent on accompaniments s u g g e s ted above. Many Way With Versatile Nectarines - To your favorite tossed green salad, add unpeeled slices of nectarines. Lovely to look at, delicious to eat. - Unpeeled sliced or diced nectarines, gently sweetened with honey, make wonderful topping for tapioca pudding or vanilla ice cream. - Bavarian cream is a de lightful summer dessert. It is more exciting when diced nectarines are folded inlo the mixture. - Deep dish nectarine pie, served hot, with a rum but ler sauce impresses guests be yond measure. - Single layer white or gold cake becomes doubly interest ing when crowned with diced nectarines folded into whip ped cream sweetened with brown sugar. - Chicken with a summer look. Brown chicken in but ter, add sliced celery, sliced fresh nectarines, cream and salt to taste. Simmer until chicken is tender. - Chicken salad, deftly sea soned with curry tastes re markably good when diced nectarines are added. - Cold cuts accompanied with unpeeled slices of nec tarines drizzeld with lemon juice and served with a dollop of dairy sour cream are cold cuts long to be remembered. Avocado Creme Avocado creme is a treat when served as dessert or when served in sherbet glass es with lamb, turkey or game. Peel and remove seed from two medium-sized avocados; force pulp through sieve; add one-fourth cup honey, one-fourth teaspoon salt, one fourth teaspoon celery salt, and one-third cup lime juice; blend well. Pour inlo freezing tray of refrigerator with temperature at coldest poiiit. Freeze 2 to 4 hours or until firm, slirring once during freezing. Cantaloupe-Grape Cup Combine lMi cups of diced fresh midsummer cantaloup es, lt2 cups green seedless grapes, three tablespoons fresh lemon juice and two tablespoons sugar in a mixing bowl. Toss lightly and chill. Serve as dessert garnished with fresh mint and canta loupe balls. Five to six serv ings. . 1 Thrifty Lamb Kebabs Make Fine Eating Western lamb growers as sure us that there's a goodly supply of delicious lamb with special emphasis on the breast of lamb, lamb shoulder and other economy cuts at very low prices. Here's a way to fix lamb i shoulder and please the fam- ily. A pound and a half i makes six kebabs for four servings if there's a man around the house. If you have not a handful of metal skew ers in the kitchen drawer, now is a good time to get some. Inexpensive and you will find many uses for them. lVs pounds boneless lamb shoulder, cut up cup French dressing clove garlic V4 pound button mush rooms 4 slices bacon Salt and pepper Trim lamb and cut into 1 inch cubes. Pour French dressing over lamb; add split clove of garlic unless dressing already has garlic. Let stand one hour. Wash mushroom caps or use canned (four ounce size). Cut bacon in one inch pieces. Alternate lamb, bacon and mushrooms on metal skewers. Allow space between for thorough cooking. Season with salt and pepper. Broil slowly over glowing coals or in broiler, three inches from source of heat, for 15 minutes. Turn to brown evenly. Cheers for Cherries Enjoy cherries now for soon their season will be waning. At present, the three varieties mostly available are the ebony red Bing, the crim son Lambert and the Royal Anne with its coat of cream with a rosy blush (though these are becoming scarce). Enjoy cherries out-of-hand, in salads, cooked In pics, tarts, cakes, jellies, jams, pre serves, sauces, pickle and can dies. They are used in ice cream, puddings and other desserts and in fruit cups. Clusters of sweet cherries surrounding a mound of snowy white cottage cheese make an inviting, satisfying salad. loco Man Sentenced To County JoI Term James Wilmer O'Neill, 1251 Thomas rd., Medford, was sentenced to 90 days in the Jackson county jail on charges of drawing a bank check with insufficient funds, District Court Judge L. L. Sawyer said today. O'Neill pleaded guilty to is suing a bad check for $20 to a Medford market June 6. COMPLETES TRAINING Seaman Recruit Floyd V. Bell, son of Mr. and Mrs. Darrcll A. Bell, 4149 South Pacific highway, recently complcicd recruit training at the Naval Training Center, Great Lakes. III. i. . - - r-irr mrMrniiwMiinT wi (SB Margarine L 29c jiiiiim rmn - ... n -mini l ninniimmi n mum i i in ryyp-:-;-.-. -r -M -'.. -MM.n,mnm1i'-it iHmt "H 1 ' ' of all margarine oils B 1 y I 1 x x i U X E r r S 4 1 ,r i - P i f- 1 i more met "fc..-, 7 4W . -i -ikk,i . ...... : j.i.ik'' V.i ' " NECTARINES Ambrosial nectarines, peerless and plenti ful, are eomins to market for enjovment out-of-hand and in myriad other ways including making nf this tempting pie Ways with nectarines are Included in todav a food columns. Is ftort flavors Swift's Canned hole Chicken Maxwell House Reg. or Drip COFFEE 9? 2 ib. tin Can Jewel SaSad Oil 24-oz. Family Size Bottle Maxwell House COFFEE 10-oz. Jar STRAUSS CHOICE MEATS Ocean Silvers Whole or Head Half almon 59 Randy's Beef or Veal Cube Steaks 1(L98 Morrell's Eastern Cure Sliced Smoked Beef 3 89 Ground Lamb Only LambPaffies J9 Caveman Brand Vim Tablets v flflazola JFreth r 3 forflS ; jjjj CT io0TFs JT PARKING SPACE poiogna, ..irf 48 eec Our Fresh Meats Are Not Pre-Packaged I Count Treat Luncheon Meat Giant 40 Count Nu Soft FABRIC SOFTNER Swift's CHICKEN STEW With DUMPLINGS 24 Ox. Can Pint Bottle 25c Upton's TEA BAGS S&W Fresh CUCUMBER PICKLES 11 12 Oz. Jar 12 oi. can 29c ni.Mi -r- v " iir ,.1. i 'i n -5 r TTyCi Of and Ripe lb. 4 u''j. z5i Red Ripe Nice and Firm Ib. Jg, 4 6 5 lb Prices Effective Thurs., Fri. and Sat. """"'if RCA Vic,or Color Limit Rights Reserved Tappan LOTS OF FREE LARGE SOLID HEADS SEEDLESS GRAPES C 1 U Ib CANTALOUPES TOMATOES CABBAGE Sweet PARKING Hoover
