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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 24, 1963)
' , NATIONAL PRIZE - WINNING RECIPES Even recipes as distinguished as these can do no more than hint at the creative skills of FAM ILY WEEKLY readers coast to coast! Three of them, national Bake-Off winners, kindly sent us other of their favorite recipes. Our readers bake, our readers prepare family meals, and they do it in a manner to inspire us all. Family Weekly Cookbook MELANIE DE PROFT, Food Editor family Weekly. February 24, 1963 f.y.-.-' Banana Split Layer Cake Mrs. Theodore J. Albertowicz Richland, Washington tVi cupa sifted flour Wi cupa sugar 2 teaspoons baking powder 1 teaspoon aalt Vi teaspoon baking aoda 1 cup milk Vi cup butter cup vanilla caramel sauce 3 unbeaten egga 1 teaspoon banana or vanilla extract Old-Fashioned Butter Filling (see recipe) Chocolate Frosting (see recipe) 1. Sift flour and next four ingredients into a large bowl. Add milk, butter, and sauce. Beat IVi min. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and extract. Beat Vi min. 2. Turn into two 9-in. round cake pans, greased and floured on bottoms. 3. Bake at 350T for 25 to SO min. 4. Cool; fill and frost. One 9-in. layer cake Old-Fashioned Butter Filling Combine in a small saucepan cup powdered sugar and Vi cup flour. Gradually add Vi cup milk, stirring to form a smooth mixture. Cook over medium heat, stirring constantly, until mixture is very thick. Place in mixing bowl. Chill 1 hr. Add 6 table ST" - - .. -, '1:: spoons butter, a tablespoon at a time, beating well after each addition, using high speed on electric mixer. Fold in 2 medium-sized bananas, sliced, and 1 teaspoon vanilla extract. Chocolate Frosting Combine in a saucepan 1 cup (6-oz. pkg.) semisweet chocolate pieces, V2 cup vanilla caramel sauce, and 2 tablespoons butter. Cook over low heat until chocolate melts. Blend in 1 cups sifted powdered sugar and 1 teaspoon banana or vanilla extract. If neces sary, thin with a few drops milk. Lemon Luscious Pie Mrs. Helen Gorsuch Santa Ana, California 1 9-in. baked pastry shell (see recipe) 1 cup sugar 3 tablespoons cornstarch Vi cup butter 1 tablespoon grated lemon rind Vi cup lemon juice 3 unbeaten egg yolks 1 cup milk 1 cup sour cream 1. Combine sugar and cornstarch in saucepan. Add butter, lemon rind, lemoa juice and egg yolks. Stir in milk. Cook over medium heat, stir ring until thick. Cool. Fold in sour cream. 2. Spoon into baked shell. Chai at least 2 hrs. Serve with whipped cream and 2 tablespoons chopped walnuts. One 9-in. pie Pastry Shell Sift 1 cup sifted flour and tea spoon salt into a mixing bowl. Cut in Vs cup shortening until particles are fine. Sprinkle 3 to 4 tablespoons cold water over mixture while stirring with a fork until dough is moist enough to hold together. Form into a ball. Flatten to Vt in.; smooth edges. Roll out on floured surface to a circle iy2 in. larger than inverted 9-in. pie pan. Fit into pan; flute edge. Prick. Bake at 450 F for 10 to 12 min., or until golden. Cool. 'Tato-Flake Cheese Buns Mrs. Frank B. Propst Tuscaloosa, Alabama 1 packet active dry yeast (or 1 cake yeast) Vi cup warm water Vi cup instant mashed potato flakes V, cup shortening 1 tablespoon sugar 2 teaspoons salt teaspoon cayenne pepper cup boiling water ' cup evaporated milk or half and half cream 1 cup shredded Cheddar cheese 1 unbeaten egg 3 to S'i cups flour Vi cup melted butter Vi cup shredded caraway or Cheddar cheeae 1. Soften yeast in warm water. Combine in a Banana Split Layer Cake, 'Tato-Flake Cheese Buns, and Lemon Luscious Pie were three of the senior prize winners in a 196t national Bake-Off. large mixing bowl potato flakes, shortening, sugar, salt, cayenne pepper, and boiling water. Cool to lukewarm by adding evaporated milk. Blend in Cheddar cheese, egg, and the softened yeast. 2. Gradually add flour to form a soft dough, beating well after each addition. (For first ad ditions of flour, use mixer on medium speed.) Cover. Let rise in warm place (85 to 90F) until light, 1 to IY2 hrs. 3. Beat down dough using 30 to 40 strokes. Fill 24 well-greased muffin cups half full. Cover. Let rise in warm place until light, 45 to 60 min. Combine butter and caraway cheese and spoon over the rolls. 4. Bake at 375F for 20 to 25 min., or until golden brown. Serve warm. t doz. buns Note: The dough may be baked in two 9-in. square pans for 25 to 30 min., if desired. Cut into squares and serve warm. Tropical Paradise Pie Mrs. Theodore J. Albertowicz Richland, Washington 1 9-in. baked pastry shell 4 tablespoons lemon-flavored gelatin Vi cup boiling water 3 egg yolks Vi cup augar 2 8 Vi -01. cans crushed pineapple Vi cup whipping cream, whipped 3 egg whites Vi teaapoon aalt Vi cup augar 1. Add gelatin to the boiling water and stir until dissolved. Set aside. 2. Beat the egg yolks and V4 cup sugar together in the top of a double boiler until thick and lemon colored. Add the contents of one can of pineapple. Set over simmering water and cook, stirring constantly, until mixture thickens and coats a spoon. Stir in the gelatin mixture and cook 1 min. longer. Cool. 3. Chill until mixture begins to gel (becomes slightly thicker). If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir gelatin frequently. 4. Fold the whipped cream into the slightly thickened gelatin mixture. 5. Beat egg whites and salt until foamy. Add the V2 cup sugar gradually, beating well after each addition. Continue beating until rounded peaks are formed (peaks turn over slightly when beater is slowly lifted upright). Fold into the gelatin mixture. 6. Turn into pastry shell and chill until firm. Drain the remaining pineapple and use to deco rate around edge of pie. One 9-in. pie Baked Beans Mrs. Helen Gorsuch Santa Ana, California 1 lb. white great northern beans or navy (pea) beans, washed and sorted 2 Vi lbs. beef brisket, trimmed of fat' and cut in cubes 2 teaspoons aalt Vi teaspoon black pepper Vt cup firmly packed light brown sugar 1 teaspoon dry muatard Vt cup maple sirup 1 medium-sixed onion 1. Soak the beans in cold water for 3 hrs. 2. Drain beans, transfer to a large saucepan, and add enough cold water to cover. Add meat, salt, and pepper. Cover; simmer until meat is tender, about 1 hr. 3. Drain, reserving cooking liquid. Turn beans and meat into a bean pot or casserole with a tight-fitting cover. Pour a mixture of the next three ingredients over the top. 4. Place the or;Dn in the center of the mixture. Pour enough of the cooking liquid over beans and meat to cover. Cover and set in a 300F oven for 3 hrs., or until beans are tender; stir occasionally and add more cooking liquid and water as needed. 6 to 8 servings Southern Oven Barbecued Chicken Mrs. Frank B. Propst Tuscaloosa, Alabama Vi cup white vinegar Vt cup water 2 tablespoons sugar 1 Vi teaspoons salt teaspoon cayenne pepper Vi cup butter '( cup chopped onion 1 tablespoon prepared mustard 1 thick lemon slice Vi cup catsup Vi cup chili sauce 2 tablespoons Worcestershire sauce 2 2- to 2 Vi -lb. broiler-fryer chickens, split in halves 2 tablespoons butter 2 tablespoons flour 1. Combine first nine ingredients in a saucepan and simmer 15 min., stirring occasionally. Blend in catsup, chili sauce, and Worcestershire sauce; bring to boiling. Remove from heat. 2. Place chicken halves flat in a roasting pan, skin Bide up. Spoon half of the sauce over chicken, cover pan and set in a 350F oven for 30 min. 3. Remove cover, spoon additional sauce over chicken, and cook, uncovered, 30 to 45 min., add ing more sauce and basting several times until chicken is tender. 4. Transfer chicken to a heated serving platter. Heat the 2 tablespoons butter in a small sauce pan; stir in the flour and heat until mixture bubbles. Blend butter-flour mixture into the sauce remaining in roaster. Cook over low heat until sauce thickens, stirring constantly. Spoon over chicken and serve immediately. U servings romily Weekly, February li, ItSJ
