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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 16, 1963)
Cookbook (Continued from page 8) Spicy Pickle Pinwheel Bread 2 cup biscuit mix cup nilk Vj cup drained sweet pickle relish 1 8-oi. pkg. cream cheese, softened 2 tablespoons milk Vi teaspoon salt 'i teaspoon black pepper Vi cup grated carrot ' V, cup finely chopped green pepper Vt cup chopped stallions including tops 1. Add cup milk all at once to biscuit mix in a bowlj stir with a fork into a soft dough. Turn onto a lightly floured surface and knead lightly about 10 strokes. 2. Roll into a 14x1 1-in. rectangle. Spread with relish, roll as for jelly roll, and set on a greased baking sheet. 3. Bake at 450F about IS min., or until lightly browned. 4. Meanwhile, blend cream cheese, remaining milk, salt, and pepper. Stir in vegetables. Set aside. 5. Remove bread from oven to cooling rack and cool on baking sheet about 10 min. Cut into -in. crosswise slices. 6. Spread slices with the cream cheese-vegetable mixture. Serve immediately. It to 16 slices Baked Hominy Dessert 1 qt milk Vi cup butter, cut in pieces 1 cup long-cooking hominy grita 1 teaspoon salt 1. Heat the milk to boiling. Add the butter, then gradual ly add the hominy grits, stirring constantly. 2. Bring to boiling and boil 3 min., or until mixture becomes thick, stirring constantly. Remove from heat 3. Add the salt; beat at high speed of an electric mixer for 5 min., or until grits have a creamy appearance. 4. Turn mixture into a buttered IVi-qt. casserole. 5. Bake at 350F for 1 nr., or until lightly browned. 6. Serve hot with light brown sugar, cream, and fresh blueberries, 6 to 8 servings Note: This is an excellent meat accompaniment when drizzled with melted butter and sprinkled with shredded Parmesan cheese. Brown Moravian Cookies Pennsylvania Dutch country again will hold its folk fair this summer, June 19 through July 6. in Kutztown, Pa. Trestle tables piled high with wonderful authentic food delights, for which Pennsylvania Dutch cooks are famous, will include this molasses cookie. 4 cups flour Vi teaspoon baking soda Vi teaspoon salt 1 teaspoon ground cinnamon Vi teaspoon ground cloves Vi teaspoon ground ginger 1 cup firmly packed light brown sugar Vi cup butter Vt cup lard 1 Vi cups light molasses Vt teaspoon cider vinegar 1. Biend the first six ingredients together in a large bowl. Add the sugar and mix well. 2. Cut in butter and lard. Add molasses and vinegar grad ually, mixing thoroughly. Chill dough thoroughly. 3. Using a small amount of dough at a time, roll out about Vk in. thick on a lightly floured surface. Cut with fancy cookie cutters. Transfer to greased cookie sheets. 4. Bake at 350'F 8 to 10 min. About 8 dot. cookies Use butter, if desired, but then cookie is not authentic Family Weekly, Junt K. INI Jonnr iw I Ira a ; : ;r:: f :Z l: 1 K , ft r 1 : h"" i'uf'" 1 mmm 1)0 E H4rrZOI3 TO Uf CHI r" DE ALERT! ' .i . . i . m VMmNmni Szix this opportunity n tawRNTausuuij Mm.lmiri lll.il ammttm'
