Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 1, 1963)
MELANIE Barbecued Ribs 4 lbs. back ribs 3 cloves garlic, crushed in a garlic press Vi cup cooking oil 1 cup chopped onion 1 8-oz. can tomato sauce Vi cup water Vi cup lemon juice 3 tablespoons Worcestershire sauce Vi cup firmly packed brown sugar 1 teaspoon salt Vi teaspoon black pepper 1. Rub ribs with crushed garlic; cut into serving sized pieces. Place the ribs in a large, shallow pan ; set aside. 2. Heat oil in a skillet; add onion and cook until tender, stirring occasionally. Blend 'in tomato sauce, water, lemon juice, Worcestershire sauce, brown sugar, salt, and pepper; bring to boiling, reduce heat, and simmer 5 min. 3. Pour sauce over ribs and marinate 2 hrs. at room temperature, or overnight in refrigerator. 4. Remove ribs from marinade (reserve for brushing) and put on grill or in a basket broiler 5 in. from coals. Grill 1 hr., or until done, turn ing and brushing frequently with the marinade. About 6 servings Vegetable Goulash IVi cups fresh corn kernels (cut from about 3 ears) 1 cup chopped onion 1 cup chopped celery Vi cup chopped green pepper I 1 -lb. can kidney beans and liquid 1 8-oz. can tomato sauce 1 teaspoon Accent 1 teaspoon brown sugar Vi to t teaspoon chili powder 'a teaspoon black pepper Combine vegetables, tomato sauce, and a mixture of remaining ingredients in a large saucepan; stir to blend. Cover and bring to boiling; reduce heat and simmer 1 hr. Turn into a warm serving dish and serve hot. About 6 servings Tomato-Cream Slaw 1 cup dairy sour cream ' cup mayonnaise Vt cup tomato sauce 2 tablespoons cider vinegar 2 tablespoons sugar 1 teaspoon celery seed 1 small head cabbage, coarsely shredded 1. Blend together in a bowl the sour cream, may onnaise, tomato sauce, vinegar, sugar, and celery seed. Refrigerate at least 1 hr. for flavors to blend and dressing to chill. 2. Put shredded cabbage into a bowl and chill. 3. Just before serving, pour the dressing over the cabbage and toss lightly to mix. About 6 servings Family Wtrkly, September I. 1963 Seasoned Spreads for Corn on the Cob Cook corn in boiling salted water just until ten der. Serve a platter of piping hot corn with small bowls of Curry Butter and Herb Butter. Let guests season with salt as desired. Curry Butter Whip cup butter or margarine with 1 tea spoon curry powder until butter or margarine is light and fluffy. Chill until ready to use. Herb Butter Follow recipe for Curry Butter substituting Vi teaspoon crushed dill weed and V4 teaspoon crushed chervil for curry powder. Pan o' Rolls CONVINKNCI 'ODD I 'A cup butter or margarine 1 clove garlic, crushed in a garlic press or minced 2 tablespoons finely snipped parsley 2 8-oz. containers ready-to-bake biscuits Vi cup shredded Parmesan cheese 1. Heat butter or margarine and garlic in a small skillet; stir in parsley. Remove from heat. 2. Separate biscuits; dip each in the garlic but ter to coat. Overlap 15 biscuits around the outer edge of a 9vin. round layer-cake pan; form an inner circle by overlapping remaining biscuits. 3. Drizzle any remaining butter over top of bis cuits and sprinkle evenly with Parmesan cheese. 4. Bake at 425F 15 to 20 min., or until golden brown. Serve hot. 20 rolls Salted Peanut Cake 1 cup (about 5 oz.) salted peanuts, finely chopped 1 Vi cups flour Vi teaspoon baking soda Vi cup butter or margarine 1 teaspoon vanilla extract 1 cup sugar 1 egg, well beaten (until thick and piled softly) ' cup buttermilk 1. Blend the flour and baking soda together thor oughly; set aside. 2. Cream butter or margarine and extract. Add sugar gradually, creaming until fluffy. Add egg in thirds, beating thoroughly after each addition. 3. Alternately add dry ingredients in fourths and buttermilk in thirds, beating only until smooth after each addition. Mix in peanuts. Turn into a greased (bottom only) 8x8x2-in. baking pan, 4. Bake at 358F afeut 50 mia., or tmtil a eok tester inserted in seater rf eafee eetnas otrt ektaa. 5. Remove pm valine pe; eoai eamplofcaly. Sift confectioners' snwm tnoaif vmw t(a Wo vf the cooled cake. (A& im' : hi if i i I U f, in nilttnnf Mteil nf iiiik'ii Difha'Uftl Ribs. THE CHEESE COOKBOOK Tto Ttgriy Tuhl tip into this cookbook (or everything' tatty inocki to hearty main dilhett (Pit piquant flavon of cheete will add uHt right touch to iouffli, meat lauctij and lalad dretiingi. T ft Chime of the Times Who's happy to see summer go? Who doesn't mind the thought of snow? Who buys new clothes without a qualm? Whose countenance becomes more calm? Now how could it be any other? Ring out the answer, school bells Mother! Lavonne Mathiton Let's Pretend On rainy days my children play a game that goes like this "What would you be if you could be an animal?" They haven't asked me yet, but I have an answer ready for them. I would like to be a guppy because: A mother guppy never has to take care of the vacationing neighbor's guppies; She can be sure her little guppy isn't going to bring home half a dozen strange guppies for some jellyfish sandwiches; She never has to housebreak Btray dogfish ; Or explain why Pappa guppy can't afford to buy a sea horse; Or even put the catfish out at night; And, best of all, she doesn't have to clean Pappa guppy's fishing catch, Suzanne Douglass Quips and Quotes The office worker came to work with some news Monday morning. "We just had another baby," he casually told his fellow employees. "That's the seventh." After congratulations, his cowork ers waited around expectantly, but the new father simply sat down and began to work. "Well," one employee said, "where are the cigars?" The father looked up wearily. "Lis ten," he said, "after the seventh, you don't pass out cigars you bum ciga rettes." Gloria Bremer "Cleopatra? Who's in it?" . The bride-to-be was going over last minute arrangements with the caterer and was explaining how the receiving line would be set up. "My father will stand near the door, my mother next to me, then me, and then , . . then well, what's-his-name will be on my left." James Shurluck Mai de I'Automobile Of late, when I drive, I grow carsick, Nor need I drive fast or drive far. It isn't the mstiiHi, it isn't the sway, It's rattles and squeaks and repairs and decay Quite frankly, I'm sick of our car. Richard Armour FomilD Weekly, September I, I9C3 7
