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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 28, 1963)
MELANIE DE PROFT, Food Editor Curry Spread Follow recipe for Horse radish Spread. Decrease lemon juice to 2 teaspoons. Omit horse-radish, mustard, salt. Blend in 1 teaspoon curry powder. Tomato-Cheese Dip Potato chips, assorted crackers, pretzels, chilled carrot sticks, or celery sticks make fine dippers. Vi teaspoon oregano, and bay leaf. Simmer 5 min., stirring occasionally. 3. Remove from heat and discard bay leaf. Spread sauce over crust Sprinkle evenly with 1 teaspoon oregano. Arrange cheese in a layer over sauce. Drizzle with oil. 4. Bake at 400F for 20 min., or until cheese is melted and lightly browned. Serve immediately. About 6 servings Hobo Sandwiches Arrange slices of cooked ham, corned beef or roast beef, chicken, thinly sliced cheese, and crisp lettuce leaves on a large serving platter. Put on the buffet table with bowls of sandwich fillings and butter spreads and a bread basket filled with small split loaves of crusty French or Italian bread. The guests may mix V match according to their own fancy. Dried Beef Filling: Mix together 1 cup chopped dried beef, 2 tablespoons chop ped onion, 1 tablespoon chopped green pepper, cup mayonnaise, 1 tablespoon catsup, 2 teaspoons prepared mustard, 2 teaspoons Worcestershire sauce, Vi tea spoon ground allspice, and Vi teaspoon ground nutmeg. Chill. About 1 cup filling Egg Salad Filling Lightly . mix to gether 4 hard-cooked eggs, chopped, 2 tablespoons chopped pimiento-stuffed olives, 2 tablespoons mayonnaise, Yt tea" spoon dry mustard, and teaspoon salt. Chill. About IV cups filling Horse-radish Spread Cream cup butter or margarine. Blend in 1 table spoon lemon juice, a small amount at a time. Mix in teaspoon prepared mus tard, 2 teaspoons prepared horse-radish, and lA teaspoon salt. About Vi cup spread 8 oi. cream cheese, softened 1 medium-sized ripe tomato, peeled and cut in small pieces Vt teaspoon salt 1 teaspoon grated onion 1 or 2 drops Tabasco With a fork, thoroughly blend cream cheese and tomato; mix in remaining in gredients and chill. About t cups dip Yum Yum Cake 2 tablespoons butter or margarine Vi cup firmly packed dark brown sugar Vi cup coarsely chopped pecans IVi cups flour 1 Vt teaspoons baking powder Vi teaspoon baking soda Vi teaspoon salt Vi cup butter or margarine 1 teaspoon vanilla extract 1 cup sugar 1 egg, well beaten A cup buttermilk 12 marshmallows, cut into tenths Vi cup (3 oi.) semiswect chocolate pieces, coarsely chopped 1. Cream 2 tablespoons butter or mar garine and brown sugar until well blend ed. Mix in the pecans and set aside. 2. Blend the flour, baking powder, baking soda, and salt together; set aside. 3. Cream remaining butter or margarine and extract. Add the sugar gradually, creaming until fluffy. Add egg in thirds, beating well after each addition. 4. Alternately add the dry ingredients in fourths, buttermilk in thirds, beating only until smooth after each addition. 5. Stir in the cut marshmallows and the chopped semisweet chocolate pieces. Turn into a greased (bottom only) 9x9x2-in. baking pan. Cover evenly with topping. 6. Bake at 350F for about 45 min., or until a cake tester inserted in the center comes out clean. Remove pan to cooling rack; cool completely. 7. Cut into squares. One 9x9-in. cake CAKES AND TORTES COOKBOOK ) SwMt ConfietitM j Here is a collection of 193 dellciaus, itep-by-step recipes (or festive cakes and rich tortes-plus an exdt- j ing group of recipes for luscious icings and fillings. I YOURS FOR ONLY 50f BACH POSTPAID ! TO: FAMILY WEEKLY IOOKS, 1S1 N. Michl. Ave.. Chicago 1, III. Enclosed find t for which pleas send me postpaid copies of "Cakes and Tories Cook- I book" (3 SOt each. 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