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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 6, 1963)
MELANIE DE PROFT, Food Editor Vineyard Pie is a sunlit dessert highlighting white grape juice and California's sweet seedless raisins. THE ITALIAN COOKBOOK Maaa Mill Watch ty light up at th light of nidi Italian dlihtt ai Chickon Cacciaton, Ravioli, Voal Scaloppino, Zabalon, and many athw mogniftcvnt spoclalttot. YOU US FOft ONLY 50( EACH FOSTMID TOi FAMILY W1IKLV SOOKS 153 N. Mkfclnaa n, Chkafo I, III. fnclowd find $ for which pkot wnd ira poitpold oaplw of "Tho Italian Cookbook" S0( oach. (Satisfaction guarontood or iMMf rafufldtd.) Nam Addrvu City Zono Mat or Writ. Ut'Wr it,i ii m Roast Lamb with Soar Cream Sauce 4 medium-sized onions, sliced (2 caps) 4 medium-si ltd carrots, sliced (2 cups) 2 cups sliced celery 3 bay leaves, crumbled 1 cup water 1 6- to 7-lb. leg of lamb 2 teaspoons salt 'i teaspoon black pepper Sour Cream Sauce (see recipe) 1. Toss the first four ingredients to gether in bottom of a shallow roasting pan ; pour water over the vegetables and place lamb, rounded side down, on vege table mixture. 2. Set in a 600F oven for 25 min. 3. Remove meat from oven and reduce oven temperature to 300 F. Turn meat, rounded side up; sprinkle with a mix ture of the salt and pepper. Insert roast meat thermometer in center of thickest part of meat, being careful that it does not rest on bone or in fat. 4. Return to oven and continue cooking until thermometer registers 180F, about 3 hrs. Remove thermometer. 5. Lift meat to a heated platter and keep it warm. Strain liquid from roast ing pan and skim off excess fat; reserve about 1 cup liquid for sauce. 6. Garnish platter with spiced crab ap ples and parsley. Accompany with the sauce. About It servings Sour Cream Sauce CONVtNIINCI fOOO tflCIM 1 enr. onion soup mix S cups dairy sour cream Stir the dry onion Boup mix into the re served liquid (from meat and vege tables). Blend with sour cream in the top of a double boiler. Heat thoroughly over simmering water, stirring occa sionally. About i eups sauce Tossed Cauliflower Salad 1 small bead cauliflower Vi teaspoon sugar Yi teaspoon sslt teaspoon freshly ground blsck pepper 2 teaspoons grated lemon peel 2 tablespoons lemon juice 2 tablespoons minced onion Vi cup olive oil 1 clove garlic, cut in hslves 1 small head lettuce, torn in pieces Vi green pepper, cut in strips Yt cup pimiento-stuffed olives, cut in pieces 4 hard -cooked eggs, quartered 1. Cook cauliflower in boiling, salted water until crisp-tender, 12 to 15 min.; drain. Cool and separate into flowerets. 2. To prepare marinade, stir the next seven ingredients together. Pour over cauliflower and let stand at least 30 min. Drain, reserving marinade. 3. Rub a large salad bowl with cut sur faces of garlic. Add the lettuce, mari nated cauliflower, green pepper strips, olive pieces, and egg quarters.our marinade over salad and toss lightly. Sprinkle with additional freshly ground black pepper, if desired. 6 to 8 servings Broccoli with Creamy Sauce Distinctive Vi cup plus 3 tablespoons chicken broth 1 10-oz. pkg. frozen broccoli spears 2 tablespoons butter or margarine Vi cup finely chopped onion 1 tablespoon flour Vi teaspoon sslt teaspoon white pepper Vt teaspoon Accent v, Vi cup cream 2 egg yolks, slightly beaten 3 tablespoons minced parsley 4 teaspoons lemon Juice , 1. Cook broccoli in V4 cup chicken broth until tender; drain. Keep broccoli hot. 2. Heat butter or margarine in a heavy saucepan. Add onion and cook until ten der, stirring occasionally. 3. Blend in a mixture of the flour, salt, pepper, and Accent. Heat until bubbly. Remove from heat Gradually add cream and remaining chicken broth. Bring to boiling, stirring constantly; boil l.-vo 2 min., or until thickened. . 4. Remove from heat Vigorously stir a small amount of the hot mixture into egg yolks; immediately return mixture to saucepan. Mix in the parsley; cook 3 to 5 min., stirring to keep mixture cooking evenly. 5. Remove from heat; blend in the lemon juice. Pour over the broccoli in a warm serving dish. About i servings Dilled Butternut Squash 1 butternut squash (about lVi lbs.) 2 tablespoons butter or margarine Vt teaspoon dill weed Vt teaspoon sslt Few grains black pepper 1. Wash squash, cut into halves length wise, and scoop out seeds and stringy portion. Invert in a shallow baking pan. Pour in boiling water to a depth of V in. Bake at 400F about 30 min., or fliltil squash is tender. 2. Remove from oven and scoop out pulp, leaving one shell-half intact for refilling with seasoned pulp. 3. Mash pulp and blend in remaining ingredients. Immediately spoon the hot mixture into reserved shell-half. 4. Wrap loosely in aluminum foil and set in a 400F oven 6 to 10 min., or ijdUI heated. Serve immediately. About 4 servings family Weekly, October I, INI 21
