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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 7, 1963)
The Neighborhood Get-Together When the weather is balmy and pleasant, ask neighborhood friends and their families to share an evening of alfresco food and fun in your back yard. Food prepared in advance and with little attention after the guests arrive, allows the hostess herself to enjoy the party. m Patio 'n Picnic Bean Salad 4 15-oz. cans kidney beans, drained 8 hard-cooked eggs, diced 1 cup chopped onion 2 cups diced celery l'j cups pirkle relish 2 cups (Vi lb.) shredded sharp Cheddar cheese 2 cups dairy sour cream Mix the first six ingredients togeth er in a large bowl. Add sour cream and toss together lightly; chill. Serve on lettuce and garnish with additional hard-cooked egg, if de sired. About go servings Family Weekly Cookbook Iron-Pot Barbecued Franks Vi cup butter 1 cup minced onion Vi cup flour 1 Vi teaspoons sugar 1 teaspoon dry mustard i teaspoon garlic powder 1 Vi cups chili sauce Vi cups water Vi cup cider vinegar Vi cup Worcestershire sauce 24 frankfurters . 24 frankfurter buns 1. Heat butter in a large saucepan ; add onion and cook until lightly browned, stirring occasionally. 2. Blend in a mixture of the flour, sugar, dry mustard, and garlic pow der. Stir in the next 4 ingredients. Bring to boiling; boil 1 to 2 min., stirring constantly. 3. Add frankfurters to sauce; cover and simmer until frankfurters are thoroughly heated. 4. Brush buns with some of the sauce; toast under broiler or on grill. Serve frankfurters in buns and, if desired, spoon on additional sauce. 2-4 servings Special-Treat Potato Salad 12 cups cubed cooked potatoes (about 15 medium-sized) 3 medium-sized onions, chopped 3 cups chopped celery Vi cup chopped green pepper 12 slices crisp bacon, crumbled Vi cup drained, chopped pimiento 24 pimiento-stuffed olives, sliced 4 teaspoons salt Vt teaspoon Accent Vi teaspoon black pepper ' cup French dressing 2Vi cups mayonnaise 1. Lightly mix the first seven in "gredients together in a large bowl. Add a mixture of the salt, Accent, and pepper. Toss with the French dressing; cover and chill. 2. When ready to serve, gently mix in mayonnaise. About ti servings Sparkling Peach Salad 6 cups ginger ale 3 tablespoons (3 env.) unflavored gelatin 2 Mb., 1-ot. cans sliced peaches, drained 2 tablespoons finely chopped crystallized ginger 1. Lightly oil a 9x9x2-in. pan with salad or cooking oil (not olive oil) ; MELANIE DE PROFT, set aside to drain. 2. Soften gelatin in 1 cup of the ginger ale in a small saucepan. Set over low heat until dissolved, stir ring constantly. Stir gelatin into the remaining ginger ale. 3. Chill until slightly thicker than . the consistency of thick, unbeaten egg white. Blend in the peaches and crystallized ginger. Turn into pan and chill until firm, about 3 hrs. Cut into squares. 16 servings Mansion Dessert Squares Top each square with a scoop of cof fee ice cream for a dessert treat. 1 Vi cups flour 1 teaspoon baking powder Vi teaspoon baking soda Vi teaspoon salt 1 cup butter 2 teaspoons vanilla extract 1 i cups firmly packed light brown sugar 2 eggs, well beaten 2 cups (12 oz.) semisweet chocolate pieces 1. Blend the first four ingredients together and set aside. 2. Cream butter and extract. Add sugar gradually, creaming until fluffy. Add eggs in thirds, beating thoroughly after each addition. 3. Add dry ingredients in thirds, mixing well after each addition. Stir in semisweet chocolate pieces. Turn into two 9x9x2-in. baking pans. 4. Bake at 350F 30 to 35 min., or until a wooden pick inserted in cen ter comes out clean. Remove pans to cooling racks. Cool. Cut into squares. IS servings DISHES CHILDREN LOVE Jivtaila Favorites! Doi.ni of tlmple, il.p-by.ttep ripet thot childr.n favor or. In Ihii cookbook. Th. diihet or. ey.-appealing. dellclout, and Includ. oil Hi. nutrltiout .l.m.nti that youngtt.rt nd. YOURS FOR ONLY 50? BACH POSTPAID TO: FAMILY WEEKLY IOOKS, 1SJ H. Mic.la.oa Ave.. Chicago 1, III. for which cnciotea nna Tor wmu, "Dlth.t Ch!ldr.n tov." SO each. Nam. Addr.it City Food Editor Peanut Butter Bounties cups flour Vi teaspoon baking powder Vi teaspoon baking soda Vi cup butter Vi cup peanut butter 1 teaspoon vanilla extract 1 cup sugar 2 eggs, well beaten 'i cup salted Spanish peanuts 1. Blend the flour, baking powder, and baking soda together ; set aside. 2. Cream butter, -peanut butter, and extract Add sugar gradually, creaming until fluffy. Add eggs in thirds, beating thoroughly. 3. Add the dry ingredients in fourths, mixing well after each ad dition. Blend in peanuts. Drop by half teaspoonfuls about 2 in. apart onto cookie sheets. 4. Bake at 876F 5 to 7 min. Allow to cool on sheet 3 min.; remove to cooling racks." H dozen cookies Chocolate-Banana Shake 8 ripe bananas 6 cups milk 1 1 cup instant chocolate-flavored drink mix 1 teaspoon vanilla extract 1 Vi pts. vanilla ice cream 1. Cut about one-third of bananas into large pieces and put into blend er container. Add one-third of each of the remaining ingredients ; blend thoroughly. Pour into a chilled large pitcher. Repeat twice with remain ing ingredients. 2. Pour into glasses and, if desired, top with scoop of vanilla ice cream. 10 to It servings pleat, tend m. poilpoid . copi.1 of r" - " i - (Satltfoction guaranteed or money refunded.) !" Family Weekly, July 1, 1W1 Stat. & aBaeeaMmweaBM 8 S 1 a a I 5 s 1 a . I O I 0 1 of! i i IMP' Vi I r A? si GZ a- Imagine! 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