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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 28, 1962)
Family Weekly Cookbook the common denominator in these noteworthy recipes MELANIE DE PROFT Food Editor Veal Tarragon TO PREPARE AND COOK : ABOUT 50 MIN. 1 Vt lbs. veal steak, cut Vi in. thick Vi cup flour 1 Vi teaspoons salt Yl teaspoon black pepper 1 teaspoon crushed tarragon leaves 6 tablespoons butter Vx lb. fresh mushrooms, sliced Vx cup chopped onion 1 cup water 1 14 'j-oz. can (1 cups) evaporated milk Vi cup snipped parsley 12 oz. green noodles, cooked and buttered 1. Trim bone and excess fat from veal and discard. Cut veal into l'a-in. square pieces. Coat pieces with a mixture of the next four ingredients. Set aside. Reserve remaining flour mixture. 2. Heat butter in a large skillet; add mushrooms and cook over medium heat until lightly browned, turning occasion ally. Remove mushrooms and set aside. 3. Add veal and onion to skillet; cook over medium heat until onion is soft and meat is lightly browned. Add water, cov er, and reduce heat; simmer for 30 min., or until meat is tender. 4. Stir reserved flour into skillet; heat Family Weekly, October 21, 1962 until mixture bubbles. Remove from heat and add evaporated milk gradually, stir ring constantly. 5. Cook over low heat, stirring occasion ally, until thickened. Add mushrooms and heat thoroughly. Stir in parsley. 6. Serve over the green noodles and ac company with Glazed Oranges. i to 6 servings Glazed Oranges TO PREPARE AND COOK: ABOUT 10 MIN. Vi cup sugar 3 tablespoons water 1 tablespoon light corn sirup 7 whole cloves 2 medium-sized oranges, cut in 'i-in. slices Combine first four ingredients in a skil let; heat to simmering, stirring con stantly. Add orange slices; simmer 3 min. on one side, turn slices, and sim mer 2 min. longer. Serve warm. Veal Tarragon, Chocolate-Mint Cheese Cake, tossed salad, green noodles, and Glazed Oranges outstanding foods for an autumn menu. fw':n n hi i 1 1 'a ' 1 Chocolate-Mint Cheese Cake TO PREPARE: 30 MIN.TO CHILL: ABOUT 3 HRS, Vi cup cold water 1 tablespoon (1 env.) unflavored gelatin Vx cup boiling water 3 sq. (3 oz.) semisweet chocolate 1 8-oz. pkg. cream cheese, softened 1 cup sugar 1 teaspoons vanilla extract teaspoon peppermint extract 1 14'-oz. can (lfi cups) evaporated milk l'i cups chocolate wafer crumbs (about 28 wafers) Vi cup butter, melted 3 tablespoons lemon juice 1. Sprinkle gelatin evenly over cold wa ter in a small bowl; let stand about 5 min. to soften. Add boiling water and stir until gelatin is completely dissolved. Set aside to cool. 2. Melt chocolate over hot water. 3. Meanwhile, cream the next four in gredients together. Blend in the melted chocolate. Add the gelatin gradually, blending thoroughly. Chill until mixture begins to gel (becomes slightly thicker). If chilled in refrigerator, stir occasion ally; if mixture is chilled over ice and water, stir frequently. 4. Meanwhile, chill evaporated milk in a tray in freezer until ice crystals begin to form around edge. 5. Mix wafer crumbs and melted butter. 6. Line the sides of a 9-in. spring-form pan with a double layer of waxed paper. Turn two-thirds of crumb mixture into the pan (remainder is for topping) and press into an even layer on bottom. 7. When chocolate mixture begins to gel, beat icy evaporated milk and lemon juice together until very stiff. Fold into choc olate mixture until thoroughly blended. Turn into the pan. 8. Sprinkle remaining crumbs in border around edge. Chill until set, 2 to 3 hrs. 10 to It servings Creamy Salad Dressing TO PREPARE: 5 MIN.TO CHILL: ABOUT 2 HRS. Vt cup evaporated milk V cup salad oil 2 tablespoons cider vinegar Vt teaspoon salt Few grains white pepper Vt teaspoon dry mustard 1 clove garlic, cut in half Combine all ingredients in a screw-top jar; cover and shake until the dressing is well blended and creamy. Chill thor oughly. Discard garlic before serving and shake dressing well. cup dressing Date-Nut Bread TO PREPARE: 20 MIN. TO BAKE : 1 HR. 3 tablespoons butter, softened Vl cup firmly packed dark brown sugar Vi cup sugar 1 egg 1 cup evaporated milk Vi cup water l'i cups flour 1 cup whole wheat flour 3t teaspoons baking powder 1 teaspoon salt 1 teaspoon ground ginger 1 cup chopped dates 'i cup coarsely chopped walnuts 1. Beat butter, sugars, and egg together in a large bowl. 2. Add the evaporated milk and water, mixing thoroughly. 3. Reserve Vi cup flour; blend remain ing flour with whole wheat flour, the baking powder, salt, and ginger. 4. Toss the dates and nuts with reserved Vi cup flour until well coated. Set aside. 5. Add the flour mixture to the beaten . egg mixture all at one time and stir until blended. 6. Add the dates and nuts and mix just until blended. 7. Turn into a greased (bottom only) 9Vzx5V4x2;,4-in. loaf pan. 8. Bake at 350F for 1 hr., or until a cake tester or wooden pick comes out clean. 9. Allow to cool for 5 min. before remov ing from pan. Cool on a cooling rack. 1 loaf bread Herbed Cheese Sauce for Vegetables TO PREPARE: 5 MIN. TO COOK: 10 MIN. 2 tablespoons butter 2 tablespoons flour Vi teaspoon salt 2 tablespoons parsley flakes 1 tablespoon instant minced onion Vt teaspoon basil 1 M'i-oz. can (1 cups) eaporated milk v Vi cup water 1 cup shredded sharp Cheddar cheese 1. Heat butter in a saucepan. Stir in a mixture of the next five ingredients; heat until mixture bubbles. Remove from heat and gradually add evaporated milk and water, stirring constantly. 2. Bring rapidly to boiling; cook until mixture thickens, about 5 min., stirring frequently. Remove from heat. 3. Add cheese and stir until cheese melts and sauce is well blended. Serve imme diately. ilt cups sauce THE SOUTHERN AIM) YOURS FOR ONLY 50 1 EACH POSTPAID ktt&J$i Toi FAMILY WEEKLY IOOKS, 153 N. Michigan Ave., Chicago 1, III. Enclosed find S for which pleat tend me poitpald copies of "The Southern and South j western Cookbook" 50 each. (No it am pi or C.O.D. order, pleote; satisfaction guaranteed or money j refunded.) j Name I Address ' j City Zone State Print er Write legibly
