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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 11, 1963)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor Staffed Steak Rolls cake steaks Yt rapMJMBC j4 cap water 2 tiaapn craauMl giager H capsagar 1 clave garlic, aiiaced Stasias' (aea racipa) 2 tthaaw batter eraurgariae 1. Put cube ateaka into a large, shallow baking dish. Pour a mixture of next six ingredients over them and marinate for 30 min. X Drain ateaka well, reserving marinade. 3. Put large spoonful of stuffing at end of each cube steak. Roll up as for. a jelly roll and secure with metal or wooden picks. 4. Heat butter or margarine in a large skillet. Add the steak rolls and brown well on all sides, brushing frequently with marinade. Cover skil let and cook about 5 min, or until meat is tender. tewing Staffing IS sHcea white bread, toasted Yt cap baiter ar awgari, chad salt .... )4 1 H Yt S taMaspeeas aaipped parsley I taMaspeaaa laired salsa Soak toasted bread in cold water, squeeze out as much of the water aa possible, and pull into fluffy pieces. Pour mixture of the butter or margarine, milk, and seasonings over the bread. Add the parsley and onion and toss lightly to mix. i eupe ttuffing Zucchini Boats s'aaa-aiaidraccUmi.waaMaHacaas . rcsMvcd 1 BMdteaviacd tossate, cat la sawD places Y cap chopped salted abaaada 2 teaapeaaa saipped parsley 1 teMpe laerjr cheppid i Yt teaapeaa acaaaaed sah S teaapaaaa batter ar aurgariae, suited K cap cracker craaiha 1. Cook lucchini, covered, in a small amount of boiling, salted water until crisp-tender, about jp min. Drain; cooL 2. Cut lengthwise into halves and scoop out and discard centers. Coarsely chop four lucchini shells; aet remaining shells aside. Mix chopped lucchini with tomato, then add the next four, ingredients and mix welL 3. Spoon filling into lucchini shells; sprinkle with a mixture of butter or margarine and crumbs. Put on a baking sheet 4. Place under broiler 4 in. from source of heat for 3 min., or until crumbs are golden brown and lucchini is heated through. C tervingt Cheese-Filled Head Lettuce If you're a lady knrrg, terve tke ewerpofulmr totted udmd, but for tometking mort dittinetivt, we tuggett tkit dretted-up treatment for a ad of lettuce. 1 kml 8 as. cream cheese, aafteaed ea. Base dual 1 tablespeoaa tbsppai parsley S teaspesaa grated eaiea 1 ttaspsaa Wiiaatarshlrs aaaee Yi teaspasa prepared sraatard 2 drapa Tabaace 1. Rinse and remove outer leaves from lettuce. Cut out core and the entire heart with a sharp, pointed knife. 2. Mix cream cheese and Blue cheese together. Blend in the parsley, onion, Worcestershire sauce, prepared mustard, and Tabasco. 3. Spoon cheese mixture into hollow of the let tuce head. Pack tightly. Wrap in moisture vaporproof material. Chill. 4. To serve, cut into wedge-shaped pieces. Gar nish each serving with generous number of tomato slices. S tervingt THE GROUND MEAT tare-te-Please! bun ew 1dwa wfpfisiriQ radptM faf tnppstfaMfYp ptVafltftOraMI fjf vWoffy aWtfQfBf fib SJfQHftdl PI roots FOR OMIT 5V IACH POSTPAID TO: FA MKT WUKLY WOO 111 M. Mkalaea Ave. Calseis 1, M. BHMfl IWT VMM pOT ' anlaiM metm at Tae Qni Mat C a- i J fcwt- ft 30t A. (SmMaUlia pai i ar T ! S Naaa J Ot, Zaaa J J fc ar WriM UaiWr Orange-Bean Medley 1 1-&V, 12-ea. caa perk aad beaaa with teaate saace 1 tablssaeea batter or BMrgarhM Yt Ya capaD-a 2 toStaUaspa Yl teaapeaa grated araage peel i light brews sagar 1 araaxe, pulri sad eat ia aCfa 1. Heat butter or margarine in a large, heavy skillet; add onion and cook until lightly browned, stirring occasionally. 2. Blend in the barbecue sauce, brown sugar, and orange peel. Stir in the orange pieces and beans, mixing well. 3. Cook over low heat for about 30 min. Turn beans into a casserole or other serving dish. Gar nish with orange slices, if desired. 8 tervingt Chocolate-Chipped Tortoni Yt cap slisad nisreaa eramhs 1 cap cailkd wbippiag cream 2 taUespeaas eagar lYt teaspeeae vanilla extract 1 egg white 2 taUespeeaa sagar S as. (ft cap) acaiieweet th striate 1 tablcspssa bydregeaated vegetable 1. Beat cream until it is of medium consistency (piles softly). With final few strokes, beat in 2 tablespoons sugar and vanilla extract Fold in macaroon crumbs. 2. Using dean beater, beat egg white until frothy. Add 2 tablespoons sugar gradually, beat ing well after each addition. Continue until stiff peaks are formed (peaks remain standing when beater is slowly lifted upright) . Fold into whipped cream mixture. Turn into refrigerator tray and set in freezer unto mixture begins to freexe, about 1 nr. 3. Place six 2-in. paper baking cups in muffin pan wells. 4. About 20 min. before removing mixture from f reexer, melt chocolate pieces in top of double boiler over hot (not steaming) water. When melted, blend in the shortening. 5. Turn partially frozen mixture into a chilled bowL Quickly crush and stir with a spoon until smooth but not melted. Stir constantly while pouring in a thin stream of melted chocolate. (The chocolate forms thin, firm pieces or "chips" as it is blended into the cold mixture.) Immedi ately spoon mixture into paper cups. Return to f reexer and freexe until firm, about 2 hrs. . Decorate with whipped cream reaettea or a border of whipped cream. 8 tervingt If macaroons are moist dry and toast them slightly in a 325F oven before crushing. fwrnUt Wafct. Jlaeaat II, IBM
