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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 3, 1963)
When You Want to Serve the Very Best,.. 0 r Coconut mtlfc u tAe subtle ingredient wAicA gives the special flavor to Shrimp Curry. The dish is further enhanced with steaming Raisin Rice and assorted accompaniments. SUNDAY NIGHT SUPPERS TlMi-Saviig lieail HatVt a cookbook offering tumptuoui rodpos that utilfio such modern-day helper as your chafing dish, waffle maker, broiler, and deep fryer, YOURS FOR ONLY 50f BACH POSTPAID TOt FAMILY WEIKLY KXWCJ, 133 N. MUh(an Ave., Chicago 1, III. Enclosed find $ for which please send me postpaid Suppers" 5W each. (Satisfaction guaranteed or money refunded.) copies of "Sunday Night Name Address Print or Wrlrt Lxlblr Family Weekly Cookbook MELANIE DE PROFT, Food Editor Shrimp Curry Few grains cayenne pepper 2Vi cups chicken broth 1 cup coconut milk . (see recipe) !4 cup cream 2 tablespoons lemon juice 2 lbs. peeled and deveined cooked shrimp Raisin Rice (see recipe) 1 1 -lb., l'i-oz. can pineapple chunks it cup butter or margarine 1 cup chopped onion 1 elore garlic, crushed in a garlic press Vi cup flour 2'i teaspoons salt lVi to 3 tablespoons curry powder 'i teaspoon ground ginger 1. Finely chop lA cup pineapple chunks; set aside. Chill remaining pineapple in sirup. 2. Heat butter or margarine in a skillet. Add onion and garlic; cook until golden, stirring occasionally. Stir in a mixture of the next five ingredients. Gradually blend in broth, coconut milk, and finely chopped pineapple. Bring to boiling and boil 5 min., or until mixture thick ens, stirring constantly. Simmer, uncovered, 20 min., stirring occasionally. 3. Blend in cream and lemon juice. Stir in shrimp; heat thoroughly (do not boil). 4. Serve with hot Raisin Rice and accompany with bowls of the reserved well-drained pineapple chunks, chutney, toasted coconut, chopped hard-cooked eggs, Hiked green onions, and chopped almonds or peanuts. 6 to 8 servings Coconut milk (1 cup) Combine contents of a 3Vi-oz. can flaked coconut and 1 Vb cups milk. Simmer over low heat, stirring occasionally, until mixture foams, about 2 min. Cool slightly and strain, pressing coconut against sieve to extract as much of the creamy coconut liquid as possible. Raisin Rice Bring 2 cups water to boiling in heavy saucepan. Stir in cup uncooked rice, cup dark seedless raisins, and teaspoon salt. Cover tightly and cook over low heat 20 to 25 min., or until water is absorbed and rice is tender. Serve hot. Ham-Olive Crepes 'j cup butter or margarine 5 ox. mushrooms, coarsely chopped 2 tablespoons grated onion 2 tablespoons butter or margarine 3 tablespoons flour 2 cups cream Vt teaspoon black pepper Vt teaspoon oregano, crushed 1 cup (about 6 oi.) thin li -in. strips cooked ham Vi cup chopped pimiento- stuffed olives 8 Crepes (see recipe) Vt cup grated Parmesan cheese 1. Heat Vs cup butter or margarine in a large skillet; add mushrooms and onion. Cook over medium heat 5 min., stirring occasionally. Using a slotted spoon, remove mushrooms; set aside. 2. Add about 2 tablespoons butter or margarine to skil let; blend in flour and cook until bubbly. Remove from heat and gradually add cream, stirring constantly. Con- Famlly Weekly, November J, 1963 tinue to stir and bring mixture to boiling; cook 1 to 2 min. longer. " 3. Add 1 cup of the sauce to a mixture of the mush rooms, pepper, oregano, ham, and olives. Toss lightly until well mixd. 4. Lightly butter a shallow baking dish. Spoon and spread enough cream sauce over bottom of baking dish to make a thin layer. 5. Spoon 2 to 3 tablespoons of the filling onto the cen ter of each crepe. Fold one edge fit crepe over filling and roll up. Place filled crepes in baking dish with open edges down. Spoon remaining sauce over crepes; sprin kle with Parmesan cheese. Cover dish. 6. Heat in 350F oven for 15 min. Remove the dish from oven and uncover. 7. Place baking dish on broiler rack with top of crepes 3 to 4 in. from heat source; broil 3 to 4 min., or until cheese is lightly browned. 8 servings Crepes Vi cup flour 2 eggs, beaten 2 teaspoons sugar Vi cup milk Vt teaspoon salt 1 teaspoon butter, melted 1. Blend the flour, sugar, and salt together; set aside. Beat eggs, milk, and butter together. Add egg mixture to dry ingredients and beat with rotary beater until the mixture is smooth. 2. Heat a lightly buttered 6-in. skillet; pour in just ' enough batter to cover bottom (about 2 tablespoons). Immediately tilt skillet back and forth to spread batter thinly and evenly. 3. Cook each crepe over medium heat until lightly browned on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side. (It should not be necessary to butter skillet for each crepe.) Transfer to baking pan and set in warm oven until all crepes are cooked. 4. Fill immediately. 8 crepes Italian Meat Stew Vt 4 large potatoes, pared and quartered (about 3 cups) 5 large carrots, pared and cut in strips (about 2 cups) 1 teaspoon basil, crushed Vt teaspoon garlic powder Vt cup water Vt cup flour pot or Dutch oven ; add meat cup olive oil 1 lb. lean beef stew meat, cut in lVj-in. cubes 1 lb. lean lamb stew meat, cut in l'i-in. cubes 1 1-lb., 12-oi. can tomatoes l'i cups boiling water IVi cups chopped onion 1 cup diced celery 2 teaspoons salt Vi teaspoon black pepper 1. Heat oil in a large sauce and brown on all sides. 2. Add tomatoes, boiling water, onion, celery, salt, and pepper to sauce pot. Cover and simmer. 1 to l'i hrs., or until meat is almost tender. 3. Add potatoes, carrots, basil, and garlic powder. Sim mer 45 min. longer, or until meat and vegetables are tender when pierced with a fork. 4. Blend the Vi cup water and flour together to make a smooth paste. Gradually add to meat and vegetable mix ture, stirring constantly, and bring to boiling. Continue to stir and boil 1 to 2 min., or until sauce is thickened. (Leftover sauce may be Berved the following day on mashed potatoes.) 8 to 10 servings Family Weekly. November 3, 1963 sV AU'r,u I 7&? fees Kf y I- Finally a dandruff shampoo that really works! NEW FROM PROCTER & GAMBLE Now just regular shampooing gives really effective dandruff control for millions. Now you can stop nursing dandruff along . . . can do more than merely wash away the flakes for a few days. After ten years of research Procter & Gamble presents Head & Shoulders ... It is both the most effective and most convenient dandruff control you can buy. No other shampoo or rinse can match it. Yet this is no unpleasant medicinal treatment, but a fragrant, rich-lathering shampoo. And no other shampoo leaves hair easier to manage. If you or anyone in your family has dandruff, get Head & Shoulders. It really works! ..jytjffSiTTirri, Head & Shoulders shampoo 4 V IN TUBE OR JAR
