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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 13, 1963)
Cheddar's Our Choice for r-J in . Cheese-Cranberry Bread ee rami imi 1 Vi cups cranberries, eat la halves M eapsagar 2 cape lour f, cup sugar 1 tablespoon baking powder V4 teaspoon aalt Vi cap coarsely chopped walnut 2 teaspoons grated orange peel lYi caps Inelr shredded sharp Cheddar cheese 1 egg, slightly beaten 1 cap milk Yi cap batter, melted and cooled 1. Mix cranberries and Vi cup sug ar together until well blended. 2. Blend next four ingredients to gether in a large bowl. Mix in the sugared cranberries, nuts, orange peel, and cheese. 5. Beat the egg, milk, and butter together. Add to mixture in bowl; stir just until dry ingredients are moistened (do not overmix). 4. Turn batter into a buttered (bottom only) 9V4x5x2-in. loaf pan and spread evenly into corners. 6. Bake at 350F about 1 hr., or un til a wooden pick inserted in center comes out clean. Remove from pan to cooling rack and cool completely before slicing. To store, wrap and refrigerate. One loaf bread Salade la Petite Vi cap sugar 4 teaspoons unflarored gelatin 1 cap boiling water 14 cap lemon juice Yi cap cold water 1 8 ft -os. can crashed pineapple (do not drain) 1 cop shredded nalld Cheddar cheese 1 cap chilled whipping cream, whipped 1. Blend together sugar and un fla vored gelatin. Add boiling water family Weekly. October 13, 1MJ 7 v v n This eranbtrry-nut bread tops a list of distinguished favorites because of the nippy flavor the sharp Cheddar cheese imparts to it. "I r J p! "j l and stir until sugar and gelatin are dissolved. Blend in lemon juice, cold water, and crushed pineapple with sirup. Chill until gelatin is the consistency of thick, unbeaten egg white. If chilled in the refrigera tor, stir occasionally; if chilled over ice and water, stir frequently. 2. Fold in the cheese and whipped cream. Turn into a 5-cup mold, rinsed with cold water. Chill until firm, about 3 hrs. Unmold onto a chilled serving plate and garnish with crisp salad greens. S to S servings Tomato-Bacon Souffle X medlum-sised tomatoes, peeled chopped, and drained S tablespoons finely chopped onion Yi teaspoon seasoned salt 2 tablespoons batter 1 clove garlic, minced Vt cops rye bread cubes 8 slices bacon, diced and pan broiled (reserve I tablespoons drippings) S tablespoons batter . ( tablespoons floor Yi teaspoon salt Yi teaspoon Accent Yt teaspoon white pepper Vi teaspoon dry mustard H teaspoon paprika lYt caps milk 2 caps shredded sharp Cheddar cheese ( egg yolks, beaten antil thick and lemon colored 8 egg whites 1. Mix tomato, onion, and seasoned salt together in a bowl; set aside. 2. Heat the 2 tablespoons butter and garlic together in a skillet Add bread cubes and brown lightly on all sides; set aside. 3. Heat the reserved bacon drip pings and the S tablespoons butter together in a saucepan. Blend in a mixture of the next six ingredi ents; heat until mixture bubbles. Remove from heat 4. Add milk gradually, stirring un til blended. Bring rapidly to boil ing, stirring constantly; boil 1 to 2 min. Remove from heat; add cheese and stir until melted. 5. Pour cheese sauce slowly into beaten egg yolks, beating constant ly. Add bacon pieces. 6. Beat egg whites until rounded peaks are formed (peaks turn over slightly when beater is slowly lift ed upright). Spread over cheese mixture and gently fold together. 7. Toss toasted bread cubes with tomato mixture. Turn into a 13x 9Vix2-in. pan and top with the souffle mixture. 8. Bake at 300F about 1 hr.; or until a silver knife inserted half way between center and edge of souffle cornea out clean. Cut into squares and serve immediately. About It servings Family Weekly Cookbook Frozen Cheddar Cheese Salad Sensation 1 l-Ib, lS-oa. can greea-gage plants, drained and pits removed M cap lemon Jake 2 tablespoons sugar V teaspoon salt 1 cap shredded Cheddar cheese 1 cap chilled whippiag cream, whipped 1 or 2 drops green food coloring 1. Cut plums into small pieces. Mix in the lemon juice, sugar, salt and cheese. Fold in the whipped cream, then blend in the desired amount of green food coloring. 2. Turn mixture into a refrigerator tray. Freeze until firm, S to 4 hrs. 3. Before serving, thaw slightly; cut into squares or wedges. Serve on crisp salad greens on chilled in dividual salad plates. About 8 servingt MELANIE DE PROFT, Food Editor Baked Apple and Cheese Dessert S caps sliced apples (about 5 medium-sized ) cup firmly packed brown sugar 1 tablespoon lemon juice Vi cup I oar V teaspoon salt Yi teaspoon ground cinnamon Yi teaspoon ground msec Vi cup batter 1 cap finely shredded sharp Cheddar cheese 1. Arrange apples in a shallow lVa qt baking dish. Sprinkle with V4 cup brown sugar and lemon juice. 2. Blend together the remaining sugar, flour, salt cinnamon, and mace. Cut in butter until mixture is crumbly; mix in the cheese. Spoon mixture over apples. 3. Bake at 360F about 30 min., or until apples are tender. Serve warm with cream. About S servings Nippy Cheddar Savories Yi cap butter 1 cap shredded sharp rheddar cheese 2 tablespoons mayonnaise 1 teaspoon prepared mustard 1 teaspoon lemon Jaiee Yi teaspoon celery salt Few grains white pepper 12 thin slices white bread 1. Cream butter until softened. Add cheese gradually, beating until mix ture is fluffy. Thoroughly blend in next five ingredients. 2. Trim crusts from bread and flatten each slice with a rolling pin. Spread each slice with 1 tablespoon of cheese butter. Roll up tightly, cut in half, and fasten with wooden picks. Brush lightly with melted butter; place on broiler rack. 3. Broil about 3 in. from heat source for 2 min., or until toasted. Remove picks. It savories ramUy Weekly, October II, 1H V rO I fi trCr , S . 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