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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 10, 1963)
fr c THURSDAY, OCTOBER 10, 19B3 MEDKOHD MAIL TKIBUNE, MEUKOIID, OREGON piquant, robust, smoky, peppery, tangy or sharp in flavor, is available in rounds, ball shapes, patties, cakes, loaves, bricks, wedges, wheels, sausage shapes, oblongs, slices, shredded . . . natural and pasteurized ... in mixes, salad dressings, spreads auu on and on could go the list. The point of all this is that October is Cheese Festival Month and Markets will be spe cialing this important protein rich family of good eating. We suggest trying different kinds of cheeses; keeping several va rieties on hand for after-school snacks, impromptu entertaining as well as for breakfast, lunch and dinner main dishes. So feast on cheese in ways like these: M -T M;,? AW V" Tlt For breakfast treat .rv La 'ffik' Hi ip ' " Ci' ' 1 iX 7 I .ciV r l, w . . . v9 i . melted Cheddar cheese on toast. Add cream cheese, cottage cheese or grated Cheddar to scrambled eggs or as fillings for omelets. Serve deviled eggs topped with a hearty cheese sauce as a luncheon or dinner specialty. A bit of curry added to the cheese sauce gives extra zip. Grated cheddar, Parmesan or other cheese in hot soup givey added texture and interesting flavor. Combine grated cheddar cheese with catsup or chili sauce, Worcestershire and a dash of Tabasco; serve as a dip, or if you prefer, call it a dunk. Sprinkle hot popcorn lavishly with grated Parmesan or ched dar cheese. For a tasty hot-bit for serv ing before dinner, combine 2'h cups bite-size shredded wheat biscuits with one cup shredded cheddar cheese. Spread out in a shallow baking pan and bake in a moderate, 250 degree, oven about one hour. Mix thoroughly every 15 minutes during baking. For an easy-to-do Blue Cheese Dressing, mix together one-half cup crumbled Blue cheese with three tablespoons heavy cream or dairy sour cream. Add one cup French Dressing; whip to gether thoroughly. The abundance of cheeses in all shapes, sizes and distinctive flavors behooves hostesses to serve cheese-fruit trays fre quently as dessert treats. 1 jfts. Pi (50 Y, 1 egg 'v v lM'M mmmmmmmmmmmmmmmmmmmmmt Ut eiv, J 't ft1'.- TIME FOR APPLES hs apple eating time and here are new adaptations of time-honored recipes for apple-ring pancakes, sour cream apple tartlets, apple-chicken salad and cheese-apple mold Other information on apples is included in today's food column Feeding the Family ZOLITA VINCENT Food Editor Bountiful Apple Harvest Crispy, fragrant mouth-watering applies can't be. beat as a flavor treat whether eaten out-of-hand, in steaming pies, sauces and puddings or in rel ishes, salads and pancakes. . .. Washington State, long con sidered the Apple Bowl of the World, is marketing the biggest apple crop in seven years . . . 31,000'carloads or approximate ly 25 million boxes of delicious eating. The marketing, along which route the fruit is refrig erated every stop of the way, is a well regulated chain reac tion; from packer, to distribu tor, to wholesaler to retailer and into the family fruit bowl. Apple Glossnry Some apples are best for eat ing out-of-hand, others lend themselves well to cooking. Here are descriptions of the major varieties of this versatile, kind-to-the-budget fruit. Red Delicious, perhaps the world's best known eating apple, comprises about 59 per cent of the annual crop. Recognized by its tall broad-shouldered shape, tapering to five points at the blossom end, it is at Its best when served fresh and crispy cold. Golden Delicious is similar in shape to its red-skinned sis ter. A perfect salad apple, firm fleshed and juicy. Excellent for eating and copking. Winesap has a special crisp ness and a wine-like flavor. It is deep red with a smooth glossy skin. Good both fresh and in general cooking. It is the best "keeper." Jonathan, with its brilliant scarlet color striped with red and speckled with gold is crack ling crisp and juicy for eating as-is. It is an excellent cooking apple. Rome Beauty Is of vnrieated red color tinged with pink or yellow. The meat is firm grain ed, aromatic, juicy. Considered best for baking or for use in pies, sauces, and general cook ing. Not Uie best for eating fresh. Apples and Crenin Arc Tnsly Team Old-time favorite recipes take on new adventurous flavor when made with dairy sour cream. Here are four such recipes. Apple Ring Pancakes Youngsters and adults alike will start the day with a song when served these "rings" of apple dipped In baiter, browned and served with cinnamon, su gar and melted butter. Sift together one cup flour, two teaspoons baking powder, one-half teaspoon soda, two tea' spoons sugar, one-half teaspoon salt. Beat one egg and stir in one-half cup milk and one cup (one-half pint) dairy sour cream; combine with dry In gredienls and mix well. Peel and core three to four apples; slice into thin rings. Dip rings into batter; bake on hot butter ed or oiled griddle until golden brown. Sprinkle with cinnamon sugar and melted butter. ', Full of tangy flavor these tart lets are a wonderful finale to a happy apple day. Beat one egg; blend in one- half cup sugar, two tablespoons flour, one-quarter teaspoon salt one cup (one-half pint) dairy sour cream, one tablespoon lem on juice and one teaspoon va nilla. Stir in two cups finely diced apples. Spoon into 12 indi vidual tart pans or muffin cups lined with pastry from favorite pie crust mix (adequate for a two-crust, nine-inch pie). Place on cooky sheet; bake in hote, 400 degree, oven 15 min utes. Combine one-half cup brown sugar, one-third cup flour, one teaspoon cinnamon and one-quarter cup (one-half stick) soft butter; sprinkle on top of tartlets; bake an addi tional 15 minutes. Annlc-Chickcn Salad Red Delicious apples are the ones to choose for this special creamy salad for serving as a luncheon main dish or for In corporating into lunch boxes. For six luncheon servings, rinse three Red Delicious ap ples, do not peel; quarter, core and dice. Combine with one cup diced cooked chicken (canned or planned-over), one 10-ounce package frozen peas .cooked, drained and chilled, and one third cup finely sliced sweet pickles. Mix together until well blended 114 cups dairy sour cream and one-quarter cup mayonnaise; fold into apple chicken mixture. Serve in let tuce cups garnished with apple slices, if desired. Cheese-Apple Mold As the weather grows cooler, gelatine molds such as this nu tritious, practically a-meal-in-itself salad, can go to school or work via the paper container route. For eight servings; dissolve one package strawberry-flavor ed gelatin in ono cup very hot water; chill until syrupy and just beginning to set. Fold in two-thirds cup dairy sour cream, one-half cup chopped celery, one-half cup chopped green pepper, one cup diced, un peeled, Red Delicious npples and one cup cottage cheese. If desired, garnish with lemon- washed npplc segments. Colored Hire The stnrtlingly white grains of rice are beautiful accents to any meal. However, for fun and color, rice is ensily tinted to match any color scheme. Sim ply add vegetable coloring to the water in which the rice is to be cooked, or tint the rice be fore cooking by plncing rice and appropriate coloring in a glass jar, cover tightly and shake un til all rice is uniformly tinted. If the color becomes more in tense than desired simply add additional uncooked rice to the jar and reshake until desired color Is achieved. A subtly hued rice is generally more appealing than one too deeply colored. Feast on Cheese During October Cheese Festival Cheese, mild, mellow, sweet, IT'S POPSATIONAL us CSB.'.II.'IIUJ-IJM.M.'M PIGGLY WIGGLY PASSENGERS RETURNED Non-scheduled "sail, now, pay later" passengers on the liner Queen Elizabeth are shown as they arrived on the return trip to New York. Diane MacKown, 26, of Pittsburgh, Pa., left, fell asleep while seeing friends off aboard the ship. Mrs. Donia Carey, right, of West Falmouth, Mass., has her son, Seth, 11 months, strapped to her back and he seems to be enjoying the involuntary trip. Mrs. Carey also dozed off after a cham pagne bon voyage party. (UPI) PIGGLY WIGGLY J " DEL MONTE Regular 69c m if l Llvi 0 fnrtfv salmon "L ' ' .wLsl 6 p1 $100 tt&F SYRUP MARGARINE H 9! 2Bi 5;t$1 PoricandBeons' W. 1 SPAGHETTI & HEAT l&Z 1 MEAT S 7 99 M . mm f 3 ffW i HUDSON HOUSE "Yf H fiX II C II WHOLE KERNEL OR CREAM STYLE Bakers 7-oz. Angel Flake, 8-oz. shrad- pJ7l I II B CRN ded or 7-oz. toasted regular 39e. 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