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.
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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.
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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