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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 21, 1962)
, l ' I CJ7T m 777 W Family Weekly Cookbook MELANIE DE PROFT Food Editor A special family dinner menu includes savory Pork Chops with Orange-Apricot Dressing, brown-buttered green beans, spiced crab apples, and crisp bread sticks. Pork Chops with Orange-Apricot Dressing to prepare: 30 min. - to bake: 1 hr. 1 teaspoon fat S pork chops, cut 'i to ' in. thick Yi teaspoon salt . V teaspoon black pepper ' 'j cup finely chopped onion 1 qt. toasted bread cubes 1 cup orange pieces Vi cup quartered dried apricots Vi cup golden raisins ' cup snipped parsley Vi teaspoon salt cup orange juice 2 teaspoons lemon juice ' Vi clove garlic, minced - 'i cup firmly packed light brown Bugar Vi teaspoon salt 'j teaspoon ground ginger J4 teaspoon ground mace Vn teaspoon ground doves 1. Heat the fat in a skillet; add chops and brown well on both sides over medi um heat. Remove chops from pan and sprinkle on .both sides with a mixture of the teaspoon salt and the pepper. 2. Add onion to the skillet and cook until onion is soft. . Wanna start sumpin'? W ' -M m. fat. t I IN ( f U .LA ) Car, station wagon, or truck all start for sure with an Atlas Battery under the hood. Atlas Batteries start fast in any weather, get you where you want to go. Extra-rugged construction means that you get top performance even under the toughest driving conditions. Perma-Ful protection guards against damage from heat and low water level . . . means longer battery life. Get ready for action get an Atlas Battery for your car. You're never far from Atlas Service. Over 50,000 Service Stations in all 50 States and Canada sell Atlas Tires, Batteries, and Accessories. WHEN THE CHOICE IS YOURS ... CHOOSE ATT HA Dinner 3. Toss together the toasted bread cubes, onion, and next five ingredients. Turn dressing into a 2-qt. baking dish and top with the pork chops. 4. Combine the orange juice, lemon juice, and garlic; stir in a mixture of the last five ingredients until well blended. Pour about 3 tablespoons of the orange juice mixture over the chops. 5. Bake at 350F 1 hr., or until meat is tender, basting occasionally with the re maining orange sauce. 6. To serve, remove chops and keep warm. Turn dressing onto a heated serv ing plate and top with the chops. If additional flavor and crunch is desired, toss 1 cup of buttered toasted bread cubes with the dressing before turning onto the serving plate. 6 servings 'Buttered Toasted Bread Cubes Trim crusts from 2 slices of toasted bread; cut into 'i-in. cubes. Melt 2 tablespoons but ter in a skillet, add toast cubes, and toss until all sides are coated and browned. Horse-radish Beet Mold TO PREPARE:- 10 MIN. TO CHILL: 3-4 HRS. 1 3-oz. pkg. lemon-flavored gelatin 1 I -lb. jar whole beets, drained (reserve liquid) 2 tablespoons cider vinegar 2 tablespoons onion soup mix 2 tablespoons prepared horse-radish 1 large stalk celery, cut in pieces 1. Lightly oil a 3-cup mold with salad or cooking oil (not olive oil) ; drain. 2. Add enough water to the beet liquid to make IV cups; heat thoroughly and pour over gelatin in a bowl. Stir until gelatin is completely dissolved. 3. Pour dissolved gelatin into blender container; add beets and remaining in gredients. Blend until mixture is pureed. 4. Turn into the mold and chill until firm, 3 to 4 hrs. 5. To serve, unmold onto a chilled serv ing plate. About 6 servings Creamy Horse-radish Beet Mold Follow recipe for Horse-radish Beet Mold. Add cup thick sour cream to the beet mixture before blending. Chocolate-Prune Whip TO PREPARE: 15 MIN. TO CHILL: 1 HR,. 1 cup sieved cooked prunes 1 cup (6-oz. pkg.) semis wee t chocolate pieces, melted 1 cup whipping cream, whipped 1. Stir melted chocolate into sieved prunes until thoroughly blended. 2. Fold into whipped cream and pile mix ture into chilled parfait or sherbet glass es. Chill thoroughly. About 6 servings Pecan Poofs TO PREPARE : 20 MIN. TO BAKE: 20-25 MIN. (allow time for chilling dough) !4 cup butter ' cup sifted confectioners' sugar 1 cup flour ' teaspoon salt 1 cup pecans, finely chopped 1. Cream butter until softened; add sugar gradually, creaming until fluffy after each addition. 2. Blend flour and salt; add in halves, mixing until well blended after each ad dition. Stir in the nuts. Chill the dough thoroughly. 3. Shape dough into -in. balls. Place on ungreased cookie sheets. 4. Bake at 325F for 20 to 25 min. 5. While still warm, roll in sifted confec tioners' sugar, sweetened Dutch process cocoa, or Cinnamon Sugar. About 4 doz. cookies Cinnamon Sugar Blend together cup sugar and lA cup ground cinnamon. Flavor Cosibinitiop.t Extraordinary! Hove you ever eaten Pork Chops In Sour Cream? Blintzet? Farmer's Chop Suey? Well, you're in for a flour met treat with this book of recipes all using smooth, rich sour cream, golden-flecked buttermilk, or sour milk. 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