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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 8, 1963)
Culinary Attractions from the Pantry Shelf Family Weekly Cookbook MELANIE DE PROFT, Food Editor 718 array of colorful dishes is prepared with canned foods Tuna-Zucchini Italienne in Saffron Rice Ring, stirrer kabobs, Multi-Vegetable Salad, Fruit Medley Cocktail with Creamy Avocado Topping, Golden Peach-Almond Dessert, and Chilled Vegetable Platter. Tuna-Zucchini Italienne 2 1-lb. cam cut zucchini in Italian-style sauce 2 teaspoons cornstarch 1 6'i-oz. can chunk -style tuna, drained and separated in pieces Saffron Kiee Kin (see recipe) 1. Combine, the zucchini and cornstarch in a saucepan, stirring until well blended. Cook over medium heat until mixture thickens, stir ring occasionally. 2. Add tuna and heat thoroughly. 3. To serve, spoon mixture into the center of the rice ring. About 6 servings Saffron Rice Ring Vi cup butter or margarine Vi teaspoon saffron powder Vi cup Snely chopped green onion 4 cups hot cooked rice Vi cup shredded Parmesan cheese 1. Heat butter and saffron in a skillet until butter is melted and bubbly, stirring occasion ally to blend. 2. Add the onion and cook 2 to 3 min., stirring occasionally. 3. Combine rice, cheese, and butter mixture; toss until thoroughly blended. 4. Turn rice mixture into a 1-qt. ring mold and press with back of spoon. Unmold onto a warm serving plate. About 6 servings yOWRS ro owtr 50 mch postpaid Rtal TlMMavtrt! Here's a cookbook of morn than 300 speedy recipes. This collection from appetizers to desserts will help you whip up tasty meals In half an hour or less. Be sure to order QUICK DISHES FOR THE WOMAN IN A HURRY EFT o rf. hkjdT ' sV- 0 ' 'SPiT TO: FAMILY WEEKLY BOOKS 153 N. Michigan Ave., Chicago 1, III. Enclosed find $ for which please send me postpaid copies of "Quick Dishes for The Woman In a Hurry" 50tf each. (No stamps or C.O.D. orders, please; satisfaction guaranteed or money refunded.) Zone Mat Writ IwlUr State Thi V V 1" M tftt Multi-Vegetable Salad 1 1 -lb. can cut green beans, drained 1 1-lb. jar sliced carrots, drained IV: cups cauliflowerets, cooked until crisp tender and drained Crisp salad greens 2 hard-cooked eggs, peeled and chopped Anchovy-Cheese Dressing (see recipe) 1. Chill beans, carrots, and cauliflower thor oughly. Line a salad bowl with the greens and arrange the vegetables in sections in bowl. Top with the chopped egg. 2. Just before serving, pour desired amount of dressing over salad and toss lightly. (lot servings , Family Weekly, September 1, 1SJ f ) Anchovy-Cheese Dressing K cup salad oil Vi cap red wine vinegar I tableapooa Worcestershire sauce Vt teaspoon garlic salt ' teaspoon cracked black pepper 1 teaspoon sugar 2 tablespoons era tabled Bine cheese 2 tablespoons shredded Parmesan cheese 1 2-i. can rolled anchovies, drained Combine all the ingredients except anchovies in a jar with a tight-fitting lid. Cover and shake until thoroughly blended. Add the anchovies. Chill. Shake well before using. - About 1 cup dressing Fruit Medley Cocktail with Creamy Avocado Topping 1 l-lb 14-oz. can fruit cocktail, drained (reserve cup sirup) Vi cup sugar 1 teaspoon grated lime peel 3 tablespoons lime juice 1 medium-sized avocado 'A teaspoon salt Vt cup thick sour cream 1. Mix reserved sirup from fruit cocktail, sugar, lime peel, and lime juice together in a saucepan. Bring to boiling, reduce heat, and simmer 5 min. Remove from heat and cool. Mix with fruit cocktail and chili. 2. When ready to serve, cut avocadd in half; remove seed and skin. Mash avocado, then blend with the salt and sour cream. 3. Spoon chilled fruit and sirup into sherbet glasses or other serving dishes. Top with a spoonful of the avocado-cream mixture. About 6 servings Golden Peach-Almond Dessert 1 1-lb., 13-oz. can sliced peaches, drained (reserve 1 cup sirup) 2 tablespoons (2 env.) anflavored gelatin Vi cup sugar 'i teaspoon salt 3 tablespoons lemon juice 1 teaspoon vanilla extract Vi teaspoon almond extract Ladyfingers (4 or 5, split) 1 S'i-oz. can flaked coconut IVi cups chilled whipping cream, whipped 1. Reserving 8 or 10 peach slices for bottom of mold, crush remaining peaches and set aside. 2. Mix the next three ingredients together in a heavy saucepan. Blend in the 1 cup reserved peach sirup. 3. Set over low heat and stir until gelatin is dissolved. Remove from heat and stir in the lemon juice and vanilla and almond extracts. Mix in the crushed peaches. 4. Chill until mixture begins to gel (becomes slightly thicker). If chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 5. Meanwhile, arrange ladyfingers, rounded side out, around the sides of a lightly buttered l'i-qt. fancy mold; arrange reserved peach slices on the bottom of the mold. (See photo.) 6. When gelatin mixture is of the desired con sistency, stir in the coconut. Then'fold in the whipped cream. Turn filling into the mold. Chill until firm, about 2 hrs. 7. Unmold onto a chilled serving plate. Garnish with mint sprigs, if desired. 10 to It servings Chilled Vegetable Platter 1 UVi-ex. can mixed greea-tipped and white asparagus spears, drained -1 14Vi-es. can green asparagus ipeara, drained 1 1-lb. jar small whole beets, drained Dilled Mayonnaise (ace recipe) Chill vegetables thoroughly. Arrange on' a chilled serving plate and serve with the Dilled Mayonnaise. 6 to 8 servings Dilled Mayonnaise Blend together 1 cup mayonnaise, teaspoon dill weed, 1 tablespoon prepared borae-radish, and 1 tablespoon prepared mustard. About 1 cup dressing Corn Fritter Balls Hydrogenated vegetable shortening, all. purpose shortening, lard, or cooking oil for deep frying 2 eupa biscuit mix 1 teaspoon salt 2 'IKS 1 e-oa. can evaporated milk 1 teas pooa Worcestershire sauce 1 tablespoon minced paraley Vi teaspoon chervil, crashed IVi caps drained shoe peg white com 1. Start heating fat to 365F. 2. Blend the next seven ingredients together. Mix in the corn. 3. Drop mixture by rounded teaspoonfuls into the heated fat. Fry about 2 min., or until golden brown; turn fritters with tongs as they rise to the surface and several times during cooking. Fry only as many at one time as will float un crowded one layer deep. Be sure to maintain temperature of fat at 365F. Remove fritters from fat and drain on absorbent paper. Serve warm with asaple sirup. About 6 dot. fritters Skillet-Glazed Ham I cup firmly packed light brown augar I tablespoon flour IVi teaspoons dry mustard 3 tablespoons cider vinegar Vt cup ginger ale 1 IVi-lb. canned ready-ie-at ham, sliced or cut in chunks 1. Mix the first three ingredients together in a large skillet; blend in the cider vinegar and the ginger ale. 2. Set over low heat, stirring frequently, until sugar is dissolved. 3. Add ham slices or chunks to sauce, increase heat to medium, and heat thoroughly (about 10 min.) ; spoon sauce over ham. i to $ servings Family Wnklv. September 1. 1H1
