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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 3, 1963)
junior TREASURE Chest EDITED BY RUTH DIXON Family Weekly Cookbook MELANIE DE PROFT, Food Editor TlMUvMaiMl J By Helen Hudson jffY-rIT '. :'r H'v '- J Can you find aW '. (i" ' !! f the two elves !&'-'' V'--shoemaker's i-C A?v 'fS& Maka-Baliav) Man By Harlon E. Hicks When properly filled in, the words in this puzzle read the same down as across. Can you supply the missing letters and learn the name of a Make-Believe Man (the longest word in the puzzle) ? Here's a clue : he can't be made until the ground is white! 1. A letter 2. Busy insect 3. To stay away from 4. Make-Believe Man 5. The runner was ----- with a stopwatch 6. I often call my father "- - -" 7. A letter Riddles! 1. What did the picture say to the wall? 2. How do you write to a fish? 3. What year was beef the high est? Answers: 'uoom am J8A0 paduinf mod au, JsaX am -g iuiiq o 9ui( 8 doup -J law Sunq 9Aq mou pus 9UI paiuBjj iCam i Lot's Draw a Cat and Mousa By Ann Davidow Clefs of music, Treble and base Id Make Cat and Mousey Face to face! fas Tuna-Tamale Pie 1 anbaked 9-lm. pastry shell 3 labia pooas batter or margarine V4 cap chopped green pepper H cup chopped onion 1 1-lb. can tomatoes 1H cap whole kernel corn 1 7-om. can tnna, drained and separated In piece $4 enp nneooked yellow corn meal 1 tablespoon chill powder 1 teaspoon salt 1 H cups ahredded Cheddar checae Sliced ripe ollvea 1. Heat butter in a saucepan or skillet; add green pepper and onion and cook until tender, stir ring occasionally. 2. Stir in the tomatoes, corn, tuna, and a mixture of the next three ingredients. Turn into the un baked pastry shell. 3. Form a border with the cheese and garnish with the sliced olives. 4. Set in a 425F oven 15 to 20 min., or until crust is golden brown and filling is thoroughly heated. Cool slightly before serv ing. 6 servings Crab-Meat Stuffed Avocados 1 tablespoon butter or margarine W enp chopped mushrooms 2 teaapoona batter or margarine 1 tableapoon flour teaspoon aalt teaapoon while pepper Few graina paprika 96 enp cream 1 egg yolk, sHghtly beaten 1 6H-OB, can crab meat, drained and separated In piece (bony tissue removed) 3 tablespoons chopped ripe olives 2 tablespoons grated Parmesan checae 1 teaapoon lemon juice ' 2 avocados 1. Heat the 1 tablespoon butter in a saucepan; add mushrooms and cook until lightly browned, stir ring occasionally. Remove mush rooms with a slotted spoon and set aside. 2. Add the 2 teaspoons butter to saucepan and heat ; blend in a mix ture of the next four ingredients and cook until bubbly. Remove from heat. 3. Add cream gradually, stirring constantly. Continue to stir, bring to boiling, and boil 1 to 2 min. 4. Vigorously stir about 2 table spoons of the hot mixture into the egg yolk; immediately blend into mixture in saucepan. Cook over low heat 1 to 2 min., or until sauce is thickened, stirring constantly. 5. Mix in mushrooms, crab meat, olives, cheese, and lemon juice. Re move from heat. 6. Rinse the avocados and cut into halves lengthwise. Remove pits. Brush the exposed surfaces with lemon juice. Fill cavities of avo cados with the crab meat mixture. Sprinkle with grated Parmesan cheese. Set in a shallow baking dish containing in. hot water. 7. Set in a 32GF oven for 20 min., or until thoroughly heated. 8. Garnish each serving with a pimiento strip pulled through a pitted ripe olive, if desired. i servings Creamed Oysters De Luxe 3 tablespoons butter or margarine H cup sliced mushrooms 1M tablespoons grated onion 1 tablespoon flour H teaapoon aalt teaspoon white pepper Few graina cayenne pepper 34 teaspoon prepared mustard teaspoon thyme 1 enp cream 34 pt. medJumelied oysters, drained (reserve 2 table spoons liquor) 2 tablespoons pimiento strips 1. Heat butter in a saucepan; add mushrooms and onion and cook until mushrooms are lightly browned, stirring occasionally. Re move mushrooms with a slotted spoon and set aside. 2. Blend a mixture of the next four ingredients into the butter in saucepan ; heat until mixture bub bles. Remove from heat and blend in mustard and thyme. Add cream and reserved oyster liquor gradu ally, stirring constantly. Continue to stir, bring to boiling, and boil 1 to 2 min. 3. Add oysters and cook over low heat 1 to 2 min., or until edges of oysters begin to curl. Remove from heat and stir in the pimiento and mushrooms. 4. Serve hot over toasted but tered bread rounds sprinkled with ground nutmeg, or on chow mein noodles. About 6 servings The amount of liquor in a pint of oysters varies. This recipe was tested using 2 tablespoons, but slightly more or less will not affect the recipe. Answers: 'N 'L !p"Q '9 ipsuii -g !uui -Moug !pOA !u "l !S I 10 Family WmI. March 1. 1MJ
