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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 14, 1963)
""V MEDFORD, OREGON, SUNDAY, JULY 14. 1963 For Summer Eating .... jp -sv. Jh . . . 4 Plump, delectable chicken legs are Just the ticket for barbecue cookery. To prepare this food for informal nibbling, place 12 broiler-fryer chicken legs on grate, skin side up. Mix together 1 teaspoon each of dry mustard, salt and paprika and Vi teaspoon garlic salt. Stir in Vi cup of vinegar, H cup salad oil, H teaspoon ef Tabasco, and 1 tablespoon unsulphured molasses. Brush chicken with sauce and grill until tender, brushing frequently. y ' For the summer cookouf (or indoors during cool weather) what is more typically American than juicy hamburgers, foil roasted corn and potato salad? Allow two pounds of ground beef for eight servings when ordering. A short cut in making the potato salad is to begin with packaged hash brown potatoes directions are on the package. After removing the husks and silk from the ears of corn place each on a square of aluminum foil, dot with butter, salt and pepper, then wrap in foil. Roast 20 to 30 minutes, turning two or three times. Versatile seafoods add variety to summer cookeuts. An inexpensive fish, readily avanaele in Meaford is red snapper. To prepare Lemon-Butter .Grilled Red Snapper f iiieti cut 2 pound of th iish, either fresh or froien, into serving-size portions, Combine cup melted butter, 2 tablespoons lemon juice, 1 table spoon chopped parsley, 1 tablespoon hickory liquid smoke, 2 teaspoons salt and a dash of pepper. Baste fish with sauce, Place fish in welt-greased, hinged wire grills. Cock en barbecue grill about 4 inches from moderately hot costs for 8 minutes. Baste with remaining sauce. Turn and cock for 7 to SO minutes longer or until fish flakes easily when tested with fork, Serves d, - ""in-""5r-T,w. Mmm liiii'iSMi'Jiiiie'''''''P'y Tff'-'5f' , Never too hot tor a chefs sai.d. To make wash and nave cnerryiomatoes, aso . .. VqAVV V.IVS' M i This hearty one-dish meal goes into the refrigerator instead of the oven and emerges well chilled for a refreshing summer dinner. To make Chilled Tuna Casserole drain vegetable oil from 1 can (9 ounces) tuna; add salad oil to make Vi cup. Arrange tuna across center of rectangular serving dish. Arrange artichoke hearts from 1 pound can on one side and row of whole mushrooms from a 6 ounce can on other side of tuna. Arrange drained chick peas (1 pound, 4 ounce can) and 2 canned pimientos, cut in strips, in row at either end of casserole. Combine oil, Va cup of vinegar, 1 teaspoon salt, Vi teaspoon oregano, Vi teaspoon pepper and 3 sliced scallions; mix well. Pour over ingre dients in casserole. Chill. To serve, toss together. Serves 4. w i!' Never too hot for a chef's salad. To make wash and halve 12 cherry tomatoes. Add li cup French dressing; let marinate 2 Jo 3 hours. Wash and crisp salad greens as needed. Place in bowl with a layer of 3 hard cooked eggs, halved; 1 can rolled anchovies, Vi green pepper cut in strips and S4 cup sliced radishes. Cut Mi pound each sliced Swiss cheese and ham or luncheon meat into thin afrips. Place on top of salad. Serve with Tabasco Cheese loaf. From one loaf of unsiiced day-old white bread, slice crust from top and sides. Cot bread lengthwise almost through to bot tom crust, then cut crosswise to form 8 cubes. Combine 1 cup grated cheddar cheese, 2 tablespoons butter and teaspoon Tabasco in saucepan; heat, stirring until well blended. Pour mixture over bread letting some run down into cubes and over top. Sprinkle with 2 tablespoons minced onion, if desired. Tie loosely with string. Place on cookie sheet and bake in moderate even (350 degrees) 10 to IS minutes. Remove string and serve warm. Serves 6. Slices of crisp Iceberg lettuce topped wish a favorite garnish and dressing are quick and easy salads when the crowd gathers, The cool crunthy alic my be decorated with pink shrimp and water cress, brown end whits slices of mushrooms edged with cucumber, slices of cheese and tomalo, or favorite sold cuts ef meat. Offer a choice of dressings for a "do-it-yourself" appeal. , , Tc1 mmm f- 5jBtlsiejeje Jellied Jubilee may be served as salad, dessert or first course. To make, sprinkle 2 envelopes ef un favored gelatine on 1 cup of water in a 2Vj quart saucepan to soften. Place over moderate heat, stirring constantly, until gelatine is dissolved about 3 min utes. Remove from heat; stir in i cup sugar, 1 !i cups water and Vi cup sweetened lime juice Chill until mixture is the consistency of unbeaten egg white. Fold in 2 cups diced cantaloupe and 1 cup fresh blue berries or 3 cups of fresh fruit or berries as desired. Turn into 5 cup mold or 8 individual molds. Chill until firm. Ujmold to jt'X-- - - - V ' Top off that summer menu with Strawberry Cream Filled Angel Cake. In medium size bowl, combine 1VJ cups sweetened condensed miik, Vi cup lemon juice and 1 teaspoon almond extract. Blend well. Whip 1 cup chilled heavy cream until stiff peaks form. Fold into other mixture, chill 10 to 15 minutes. Slice a 1-inch hori zontal layer from the top of a white angel food cake, lift off and set aside. Meas ure 1 inch in from outer edge of cake and 1 inch from center hole. With a sharp knife, cut down to within 1 inch from take bottom and around entire cake. With a fork remove the center cut of cake. Tear or cut the removed portion of cake into 1 inch cubes. Pour only 1 Vi cups of the chilled mixture into a bowl. Stir in cake pieces until well blended. Fold in 1 pint of whole strawberries, lightly spoon this mixture into the cake shell, Place layer cut from top over filling and press on gently. Use remaining whipped cream mixture to swirl over entire cake. Place in freeier and chili about 2 hours or until frosting is firm. At serving time, garnish top and sides of cake with i pint of strawberries. y''S'X (J vfr I Three brand new coffee combinations have been announced for summer. They are Coffee Peach Shake, Chilled Cafe a ! Crenw and Coffee New Fashioned, To mae the shake combine a 1 -pound can of sliced cling peaches, 2 teaspoons instant cof fee powder, Vi sup water end 1 cup light cream in eiectrie blender, Siend en high speed until thoroughly combined. Add pint vanilla its cream about one fourth at a time, Wending after each addition, Jf blender i too full, pour off some of ff mixture; this can be returned later when aN ice cream has been added. Serve In chilled glasses. Makes 4 servings. For Chilled Cafe Ja Creme fill earfaif glasses to the brim with chipped ice. Pour in strong, cold coffee, sweetened or not, flB ing glasses about two-thirds foil. If desired, add a dash of a liqueur, such s ccg. nc, maraschino or white creme de msrsthe. Pour in plain, heavy cream almost to brim. Serve at once. For the third recipe place Ice tubes in double old-fashioned glasses. Add 3 tablespoon syrup from canned pineapple spears and 1 tablespoon maraschino cherry syrup to each glass. Add . 1 pineapple spear, 2 half !ica ( rangs and J maraschino cocktail cherry to each glass, fill glasses with itrena, - - mm... k ii-M coffee. i s I i 1 i
