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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 20, 1963)
Red Cross Films Will Be Shown Over Television Locally MEDFORD MAIL TRIBUNE. MEDFORD. OREGON THURSDAY. JUNE 10. 1H3 The first of a new Amert can Red Cross motion picture series. The Home Nursing Story, will be shown over television station KM ED-TV starting at 9 a.m. Monday, June 24, the Jackson county Red Cross chapter has an nounced. The scries of 10 films will be shown in conjunction with practice sessions under the direction of Red Cross-trained home nursing instructors." 1 F o r maximum training benefits from these films," Mrs. Thomas Donahue, chair man of nursing instruction of the Jackson County Red Cross chapter, said, "home tele vision viewers are encouraged to attend three two-hour work- . GLASSES ON CREDIT! Sj$C Green Stamps oat COLUMBIAN OPTICAL CO. MEDFORD SHOPPING CENTER shop sessions in which they will practice home nursing techniques under the guidance of a Red Cross trained in structor." The practice sessions, she said, will be conducted for viewers in Medford, Grants Pass and Klamath Falls by the local chapters of the American Red Cross June 28, July 1 and at the conclusion of the series July 8. Register In Advance Persons interested in taking the course for certification should register in advance by telephoning one of the three offices. A time schedule for the practice sessions will be announced at a later date and will be determined by the number of students register ing for certification. Viewers in the Klamath Falls area should contact the chapter house there by tele phoning TU 4-4 125. In Grants Pass call 476-2587. In Medford the number to call is 772 4405. Red Cross home- nursing certificates will be issued to viewers who have attended all three workshops and who have been recommended for certification by the instructor. The 11-hour combined film-and-practice course is recom mended, but persons also will receive valuable home nurs ing information merely from viewing the films on tele vision, Mrs. Donahue added The motion pictures, based on the regular Red Cross care State Mental Health Program Revealed Portland - ITU - Plans to draw up a coordinated, state wide mental health program with help of a federal grant were announced Tuesday. Dr. Joseph Treleaven, ad ministrator of the Oregon mental health division, said a study would be directed by Robert E. Stevens of Dallas, who is supervising analyst with the State Department of Finance and Administration. The division is an agency of the State Board of Control. Dr. Treleaven said the fed eral government had alloted Oregon $50,000 for the next fiscal year and that much more was virtually assured for the second year of the study. Dr. Treleaven said mental health was the number one health problem in the country and that one person in 10 needed hospital treatment for it at some time in his life. He said the study in part would seek to draw guide lines as to the type of patients who should be treated in state hospitals, those who should be treated at local centers and those who should be cared for as outpatients by psychiatrists. of the sick and injured course, were made for the Red Cross by the U.S. Army Signal Corps, using funds provided by the office of civil defense of the U.S. Department of De fense. Television viewing time is being contributed locally by KMED-TV as a public service. Feeding the Family By ZOLA VINCENT Food Editor Fin Barbecue Far Literally, to "barbecue" means to cook slowly over a hot bed of coals-usually in a pit. But with the increased popularity of outdoor cooking the word has come to stand for almost any kind of infor mal broiling or roasting where meat, poultry or fish is fre quently turned and basted with a sauce. The tantalizing aroma of good smoke and the delicious flavor of the meat, poultry or fish done this way makes a barbecue to remem ber. National Barbecue Month reminds us to tell you of Pa-cific-c aught fish currently abundant and adaptable to barbecue cookery. Salmon, halibut, barracuda and swordfish are well-known favorites that are superlative for barbecuing. Yellowtail flounder, found abundantly in our southern waters, is a rare treat. Mahi-mahi, an Hawaiian favorite, is becoming popular in our area as more travelers visit Hawaii; are pleased to find mahi-mahi flown into some of our local markets. Bast Methods Broiling fish on the barbe que grill takes a special tech nique because fish tend to stick to the hot grid, even after greasing. One way to overcome this is to use a hinged broiler; another is to wrap the fish in foil. Fish steaks, fillets or split small fish may be barbecued over medium heat. Care must be taken not to overcook fish. You Can Count on Us . . . Quality Costs No More at Sears Never Before at this LOW PRICE! Save $4! Lightweight Shape Controlling Spandex Regular $11.99 Sears Lew Sale Price Amphibians go In for swim, out for a tan . . . In the sleekest suits of the season. Fashioned I n t h wonder fiber, Vyrene Spandex, that's quick drying, has excellent color retention and stretch qualities. . . Scoop necklines, low backs in prints . . . istel stripes and solid colors. ' Sizes 32-38. SEERSUCKER COORDINATES the original wash and wear cotton CHARGE IT on Sears Revolving Charge 1 Sears Low Price! 33 2 - Set For the season of fun and tun. Seersucker, the fabu lous fabric that created wash and wear, Slays crisp and cool looking all day. Sizes 7-14. Fashionable, Fun, Cool and Comfortable. Summery. 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Here are a few suggestions: In broiling salmon, an ap plication of lemon juice for 30 to 45 minutes before cook ing adds greatly to the flavor. A dusting of flour, salt and pepper just before placing on the grill will a e a 1 in the flavor. For any barbecued fish, a simple combination of melted butter, crushed garlic, salt and pepper will bring out flavor when brushed on fish while grilling. Savory lemon butter is an other variation for basting fish: Heat half cup butter or margarine until lightly browned. Add juice and grated peel of one lemon, half teaspoon savory and half tea spoon salt. Brush on fish while barbecuing. A slightly oriental flavor is provided by combining the following in a barbecue sauce: half cup soy sauce, half cup dry white wine, half cup cooking oil, one teaspoon in stant minced onion, one tea spoon grated green or pre served ginger. Favored Seasoning Flavor variations may be achieved by adding one or more of your favorite herbs to the sauce. Thyme is ideal with fish as are marjoram, tar ragon, bay leaves, dill, fresh or frozen chopped chives or green onion tops, as well as other herbs. For garnish and extra nutrition, add colorful slices of hard-cooked eggs and lots of lemon wedges. No-Work Barbecue For those who want all the enjoyment of barbecued fish without any work, there's an easy solution. Both barbecued cod and barbecued salmon are avilable at most local markets packaged in Cryovac bags i ncse are Kippered, or smoked, and are ready to eat cold but are equally delicious when hot. Boyienberry Pie Lends Itself to Fancy Toppings Boysenberry pie is a treat all by itself, but for versatile flavor variation, no pie lends Itself to more interesting dress-ups. The season of fresh boysen- berries will be coming along soon. While a goodly supply of this tart-sweet bush berry delight Is consumed fresh with sugar and various types of cream, most of the boysen berry crop goes into commer cially baked and frozen-for- baking pies that are readily available in local bakeshops or freezer cabinets. As pro duction increases, more boy- senbemes are being utilized in juices, syrup, juice drinks and in tlie form of preserves. Though not much more than two decades old, the boysenberry, a native of the west coast, has gathered a vast fan club and ranks high in popularity. A three-way be tween blackberry, raspberry and loganberry, it boasts an exceptionally large size, fine flavor and relatively few seeds. Frosen Pie Mima If you choose frozen boysen berry pie, take several home and keep them on hand for quick desserts for any occa sion. Before you begin dinner preparation, unwrap the frozen boysenberry pie, place it on a cookie sheet (this helps to brown bottom crust) and put the pie in a preheated, 400 degree, oven for 45 to 60 min utes. Cool slightly and top in any favored way. Boysenberry Pie Toppers Top your commercially made (now) and your home made (later) boysenberry pics in ways like these: j For our picture today, we chose to top the pie effective ly with wedges of mild Ched dar cheese topped with a quick frozen whole or fresh berry. Top boysenberry pie with scoops of vanilla ice cream, with generous blobs of whipped cream or with dairy sour cream to bring out that delicious boysenberry flavor and add a lavish appearance to your dessert. Steak end Kidney Pie Long-Time British Favorite Steak and kidney pic evi dently originated in the Unit ed Kingdom (Great Britain and Northern Ireland); has been identified with the cui sine for centuries. Comprising nearly 04,000 square miles, the population of the area ap proximates 53 million, made up of English, Scotch, Welsh and Irish. Livestock occupies a predominant position in British agriculture accounting for about 40 per cent of the total farm output. Leading 'ood imports are meat, fruits, vegetables and cereals Infant Killed in Ona-Cor Accident C 7 PIE DRESS-UPS - Boysenberry pie is a treat "as is"; it lends itself also to dress-ups suggested in today's food columns. Treat family and friends to a freshly baked boysenberry pie from your favorite .bakery or one of the excellent frozen pies from a supermarket freezer cabinet. table or green peas are often served with the pie. Recipe makes five servings. 2 beef kidneys 1 pound round steak 1 1 i tablespoons fat 1 3 teaspoon sugar 1 tablespoon flour i cup sliced onions 3 cups stock or 3 cups wa ter with 1 tablespoon beef extract 1 b teaspoon pepper 3 teaspoons salt Pie crust or rough puff paste for topping 1 egg white, slightly beat en Soak kidneys in salt water for 30 minutes. Cut steak and kidneys in one-inch cubes. Melt fat in saucepan; add su gar and heat until sugar is caramelized. Add pieces of meat and saute until brown on all sides. Blend in flour, add remaining ingredients, and simmer for Hi hours or until meat is tender. Cool slightly; place meat and on ions in baking dish; add liquid to almost cover; save the rest for gravy. Cover' the dish with pastry. Make a small hole In center of the crust and decorate with leaves cut from pastry. Brush with egg white and bake in a hbt, 425 degree, oven for 25 to 30 minutes or until brown. Serve hot with remaining gravy. 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