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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 18, 1962)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor 1 1 Lobster Bisquo TO PREPARE AND COOK : 50 MIN. 2 tablespoons quick-cooking tapioca 1 Vi teaspoons salt !4 teaspoon black pepper ' teaspoon paprika 1 tablespoon minced onion 3 cups milk 1 enp whipping cream 1 cup drained lobster meat, cut in chunks 2 tablespoons butter 1. Mix the first seven ingredients in the top of a double boiler. Set over simmer ing water 30 min.; stir occasionally. 2. Add lobster and butter; mix well. Cover and let stand over hot water for 15 to 20 min. to heat thoroughly and blend flavors. 3. Serve in a soup tureen and, if desired, sprinkle with chopped parsley and grated lemon peel (or float thin slices of Arm ripe tomato sprinkled with chopped chives on surface of soup). 6 to 8 servings Note: For an exotic flavor blend, add Ya teaspoon ground allspice and 1 to 2 tea spoons lime juice with lobster and butter. Vogotablo Salad Oriental TO PREPARE: 10 MIN. TO CHILL: 4 HRS. 1 3-oi. pkg. lemon-flavored gelatin 1 J-ox. pkg. orange-flavored gelatin 2 cups boiling water 2 cups ginger sle 3 tablespoons soy sance M teaspoon black pepper 2 teaspoons grated onion 1 Vi cups finely shredded carrots 1 Vi cups very thinly sliced celery 1. Lightly oil ten 'i-cup molds with salad or cooking oil (not olive oil); drain. 2. Pour boiling water over gelatin in a bowl and stir until dissolved. Add next four ingredients and mix well. Chill until mixture is slightly thicker than consist-, ency of thick, unbeaten egg white. 3. Mix in carrots and celery; spoon into the molds. Chill until firm. 10 servings Poaa and Onion with Lemon Butter COMVINIINCt POO IICIM TO PREPARE AND COOK: ABOUT 15 MIN. 2 10-ot. pkgs. frozen green peas 2 teaspoons sngsr 1 1-lb. ar whole white onions, drained ' cup butter 1 tablespoon brown sugsr Vl teaspoon salt Vi teaspoon black pepper I tablespoon lemon Juice Vi cup water 1. Cook peas according to package di rections, adding sugar to water; drain. 2. Chop enough of the onions to make Vi cup; set remaining onions aside. 3. Meanwhile, heat butter in a saucepan. Add chopped onion and cook until onion is lightly browned, stirring occasionally. 4. Blend in a mixture of the brown sugar, salt, and pepper, then the lemon juice and water; heat thoroughly. 5. Toss peas and whole onions with the lemon butter. About 10 servings Fcmilv Weekly, November II. INI Roast Turkey Prepare a 12- to 15-lb. turkey for stuffing. Rub body and neck cavities with salt. Fill cavities lightly with stuffing; truss bird, using skewers and cord. Place, breast side up, on rack in shallow pan. Brush skin with melted fat and cover with a fat-moistened cheesecloth (moisten cloth occasionally with fat during roasting). Roast at 325 F 4 to 5 hrs., or until roast-meat thermometer inserted in cen ter of inside thigh muscle registers 190F. For easier carving, let turkey stand about 30 min. Olblot Gravy Remove turkey from roast ing pan. Leaving brown residue in pan, pour drippings into a bowl. Allow fat to rise to surface; skim off and reserve fat. Reserve remaining drippings for part of gravy liquid. Measure 3 tablespoons re served fat into roasting pan and blend in a mixture of 3 tablespoons flour, Vi teaspoon salt, and Vs teaspoon black pep per until smooth. Heat until mixture bubbles. Remove from heat and blend in 2 cups liquid (reserved giblet broth and turkey drippings). Return to heat and cook rapidly, stirring constantly, until thickened. Blend in chopped cooked gib lets; cook 1 to 2 min. About t cups gravy Bacon-Mushroom Rk Stuffing TO PREPARE AND COOK: 40 MIN. 12 to 15 slices bacon (about lb.) Wi cups chopped onion Vi cup butter or margarine 1 lb. fresh mushrooms, sliced 4 cups packaged precooked rice 2 cups giblet broth (see recipe) 2 caps water 1 Vi teaspoons sslt 3 cups diced celery cup chopped parsley IVi teaspoons poultry seasoning 1 Vi teaspoons thyme Vt teaspoon black pepper 1. Fry bacon in a large sauce pot until crisp; remove bacon and crumble. 2. Pour off all but about Vi cup fat. Add chopped onion and cook over medium heat 5 min., stirring occasionally. 3. Heat butter in a large skillet; add mushrooms and cook over medium heat about 6 min., stirring occasionally. 4. Add the rice and next four ingre dients to sauce pot; mix until rice is moistened. Bring rapidly to boiling, stir ring constantly. Cover and remove from heat; let stand 5 min. 5. Add bacon, mushrooms, parsley, and a mixture of seasonings; toss together lightly. Stuffing for a It- to 154b. turkey aibtot Broth Cover giblets (except liver) and neck with water (about 1 qt.) in a sauce pot. Add 1 teaspoon salt, 3 sprigs parsley, 2 stalks celery, and 1 small onion, sliced. Simmer, covered, 2 hrs. or until gizzard is tender, adding liver the last 10 min. of cooking. Strain broth; reserve giblets. yt jjszy ; ; Rice-stuffed roast turkey is the succulent star of this Thanksgiving "production" with a supporting cast of Lobster Bisque, Com en Casserole, Peas and Onions with Lemon Butter, Vegetable Salad Orientate, and Coconut Grapefruit Chiffon Pie. Litotes CktcoUti Traits! fraai Hie ojoolfc waloiam dioialato liootoil oak on MM cam af KU cookbook to the delldoiM cokes aW mtH, candtot, and bovoronoi imlde ttw radpet ore a cfcocolttta, a daMoM. OrsW thta bMV wHar today. TOE CHOCOLATE pVf' JUUIUHI-Ult. - CP routs FOR ONLY S9( BACH fOiTfAlO toi f amky winar soom 1M N. MtcfcifjaM Avo. ChkafO 1, lit for wkjok nil on aaad oat coplM af "1W CfcocoloH Csak- book" 30 aack. (No or CX.D, ploam MMotacMoa youiaawia ar my CHy friot ar Wriw UoWf Corn on Cassorolo TO PREPARE: 20 MIN. TO BAKE: 25 MIN. IVi enpa bran flakes 2 tablespoons butter or margarine V cup chopped green pepper Vt cup finely chopped onion 2 tablespoons flour 1 teaspoon sagar 1 teaspoon salt W teaspoon black pepper Vi teaspoon paprika Vi teaspoon dry mustard IVi cups milk 2 tablespoons diced pimiento 2 vggs, well beaten 1 l-lb l-oi. can whole kernel corn, drained 1 tablespoon batter, melted 1. Crush cup of the cereal; set aside. 2. Melt 2 tablespoons butter in a sauce pan; add green pepper and onion and cook about 6 min., stirring occasionally. 3. Blend in a mixture of the flour, sugar, and seasonings; heat until bubbly. 4. Add the milk gradually, stirring con stantly. Continue to stir; bring rapidly to boiling; boil 1 to 2 min. longer. Stir in the pimiento. 5. Vigorously stir a small amount of the hot sauce into the beaten eggs; immedi ately blend into sauce. Stir in the crushed cereal and corn until blended. 6. Turn into a greased lVi-qt casserole. 7. Toss the 1 tablespoon melted butter lightly with remaining cup cereal. Sprinkle evenly over corn mixture. 8. Bake at 375F for 25 min. 6 to 8 servings Coconut O. rap fruit Chiffon Ho TO PREPARE: 30 MIN. TO CHILL: 2-3 HRS. Pastry for a 9-in. pie shell 1 Vi cups diced fresh grapefruit with juice Vt cap sugar Vi cap cold water 1 tablespoon (1 env.) anflaTored gelatin 2 egg yolks teaspoon salt Vi teaspoon ground nutmeg 2 egg whites Vt cap sugar 1 cap shredded coconut, toasted 1. Prepare and bake pastry; cool. 2. Combine grapefruit and cup sugar; allow to stand 10 min. Drain grapefruit, reserving sirup (about cup). 3. Soften gelatin in cold water; set aside. 4. Slightly beat egg yolks with a mixture of the salt and nutmeg in a double-boiler top. Stir in reserved sirup. Cook over simmering water, stirring constantly, un til slightly thickened, about 10 min. 5. Add gelatin and stir until completely dissolved. Chill until mixture begins to gel, stirring occasionally. 6. Beat egg whites until frothy; add Vi cup sugar gradually, beating until stiff peaks are formed. 7. Fold grapefruit pieces and then beaten egg whites into the gelatin mixture. 8. Turn into pastry shell; chill until firm. 9. Top with sweetened whipped cream and toasted coconut. One 9-in. pit Family Weekly. November It, IMS ftV '.aT " M "V aT JT W r Z . - -v t hau.."BL? sV. 1 W aV faV . dv s. ' : e f . - - " A TNT - FOUR FABULOUS FLAVORS ONE BASIC RECIPE 1 Vi cups sugar Vi cup liquid (sec flavor variations) 1 tsp. white corn syrup Vi tsp. salt 2Vi cups Diamond Walnuts In 2-qt. saucepan, mix first 4 ingredients. Cook to soft ball stage (238 F.). Add walnuts and stir till creamy. Quickly turn out on waxed paper and sep arate with forks. FLAVOR VARIATIONS Orange. Vi cup orange juice plus 1 Vi tsps. finely grated rind and 6 drops orange coloring. Sherry. Vi cup cream sherry plus 1 '4 tsps. shredded lemon peel. Spiced. Vi cup water plus Vi tsp. each nutmeg and cloves, and 2 tsps. cinnamon. Mini. Va cup milk plus 4 drops red coloring. Add I tsp. peppermint flavoring with walnuts. Diamonds Candied Walnuts "the most heavenly you ever tasted, over oorvoi -Soever gift-wrapped 4 1 . For many more superb recipes, send name and lOf to cover handling to Diamond Walnut Cookbook, care of Box 1465, Dept. F, Clinton, Iowa. THE BEST CALIFORNIA WALNUTS In-lheshell. The Diamond brand on every shell means fresh, sweet, choice walnuts grown only- in California. In 1 and 2 lb. cellophane hags. Already-shelled. Look for the Diamond brand on air-tight, clear bags or vacuum cans. The same choice kernels, packed in handy recipe amounts or big holiday baking sizes. .5. "Vi'..sW. are a cook's best friend
