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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 29, 1963)
Family Weekly Cookbook MELANIE DE PROFT, food Editor Beef Ring De Luxe 2 lbs. lean ground beef 2 teaspoons salt Vi cup minced onion 1 tablespoon prepared mustard 2 eggs, beaten Vi cup milk 2 cups soft bread crumbs 1 5-oi. can water chestnuts, drained and sliced Glazed Curried Apples (see recipe) 1. Mix the meat, salt, onion, and mustard to gether. Add a mixture of the next three ingredi ents with the water chestnuts; mix lightly. Spoon into a greased 5-cup ring mold and pack lightly. 2. Bake at 350 F for 50 min. Remove from oven and let stand 5 to 10 min. 3. Unmold onto a warm serving plate. Fill cen ter with hot cooked rice and sprinkle with chopped green onion. Garnish with curried ap ples and parsley sprigs. Spoon sauce from the apples over the meat ring. About S servings Glazed Curried Apples add a provocative flavor contrast to fluffy cooked rice and Beef Ring De Luxe. and Recipe-Pickin' Time Glazed Curried Apples Vi cup butter or margarine 1 tablespoon curry powder 1 cup water VI cup firmly packed dark brown sugar 3 tablespoons lemon Juice 4 medium-sized spplcs, halved, pared, and cored Whole cloves 1 tablespoon cornstarch 1 tablespoon cold water 1. Melt butter or margarine in a skillet. Blend in curry powder and heat until bubbly. Stir in 1 cup water, brown sugar, and lemon juice; bring to boiling. Add apple halves, cover, and simmer gently until tender, about 10 min.; during cook ing, occasionally turn and baste the apples. 2. Remove apples with a slotted spoon and place, cut-side down, on a cooling rack; stud generously with the whole cloves. 3. Meanwhile, mix the cornstarch and cold water together. Stir into sauce in skillet. Bring rap idly to boiling, stirring constantly; boil 1 to 2 min. Return apples to skillet to reheat and coat with sauce. S curried apple halves family Wrcfclv. Srptemtwr J, 1961 ENTERTAINING SIX OR EIGHT M Tor livitatitu fUatfy! Horo'i a cookbook that It chock Ifull of monui and roclpoi for lunchooni, fvai, dinners, bufftti, cocktail partrOt, or irvocki. rouns FOR ONLY 50 BACH POSTPAID TOl FAMILY WIIKIT tOOKI 133 N. Mkkla Ava Cklnf I, III. Enctoitd find I for whktt plvoit Mnd ma postpaid copioi of "Entertaining Six or Eight" SOt toch. (Satisfaction guaranteed or money refunded.) J Noma J Addrmi I City Zona Stat I MM WriM UflMr Fresh Tomato Juice Cocktail 2 lbs. ripe tomatoes, cut in pieces 1 Vi teaspoons sugar Vi teaspoon seasoned salt ' teaspoon basil, crushed 3 tablespoons lemon juice 1 teaspoon Worcestershire sauce Vi teaspoon prepared horse-radish Vi teaspoon fresh onion Juice 6 drops Tabasco 1. Put tomatoes into a blender container and blend until smooth. Pour mixture through a fine sieve to remove seeds. 2. Mix remaining ingredients into tomato juice. Chill thoroughly. 3. Top each serving with freshly ground black pepper and garnish with a lemon slice. About 8 servings Note: If desired, freeze the cocktail until of mushy consistency. Serve in stemmed glasses; sprinkle with grated lemon peel and insert short straws in each serving. Broiled Bacon-Cheese Canapes 4 oi. sharp Cheddar cheese, cut in pieces 3 slices bacon Vi medium-sized green pepper 2 teaspoons grated onion 2 teaspoons mayonnaise 2 dot. 2-in. bread rounds 1. Put cheese, bacon, and green pepper through the coarse blade of a food chopper. Blend in the onion and mayonnaise. 2. Toast bread rounds on one side. Spread the topping on untoasted side. 3. Arrange rounds on baking sheet or broiler rack and set under broiler 3 in. from source of heat; broil until topping is bubbly and light golden. t dot. canape's (Continued on page 10)
