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MEDFORD, OREGON, SUNDAY, JULY 14. 1963
For Summer Eating
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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.
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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, -
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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.
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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.
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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--
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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.
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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,
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