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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 10, 1963)
t, ",T'1;Jlyll.l,l"ul'Wi,"''WjMJ4tMW . . I l I'lliWH --cy' -m V3 , ; - . '-J Prunes inserted into porc roost add Prune-Stuffed Pork Roast 1 3- to 4-lb. pork loin roast 15 to 20 prunes to 1 teaspoon salt Pew grains black pepper 1 Vt teaspoons (round Ringer Prune Gravy (see recipe) 1. Rinse prunes, cut into halves, and remove and discard pits. 2. Rub fat side of roast with a mixture of the salt, pepper, and ginger. 3. Lightly mark the fat side of meat at about "Vi-in, intervals to indicate slices. Cut 2 or 3 pockets along each line and insert prunes so they are completely embedded in meat. (Some prunes come to the top of the meat by the end of the roasting period.) 4. Insert roast-meat thermometer so that tip rests in thickest part of meat, not in fat or on bone. Place roast, fat side i ,), on a rack in a shallow roasting pan. . Roast, uncovered, at 325" to 350F until in ternal temperature registers 185F, about IVi to 2 hrs. (Allow 35 to 40 min. per pound.) 6. Transfer roast to heated serving platter and keep warm while preparing gravy. Pour off all Family Weekly. Noeember 10. mi suceuience and ine ovor to please epicurean tastes. but V4 cup of drippings (to be used for gravy). Drizzle some of remaining drippings over roast. 7. To serve, carve roast so that prune design will appear on cut surface of each slice. About 6 servings Prune Gravy Add about 2 cups hot water to the Vi cup drip pings in roasting pan; bring to boiling, stirring constantly to loosen browned residue. Stir in a mixture of cup cold water and V4 cup flour. Season with about teaspoon salt. Bring to boiling and boil 1 to 2 min., stirring constantly. Stir in 'a cup chopped prunes; heat thoroughly. Serve with the pork roast and Oven-Browned Potatoes or candied yams. ' Oven-Browned Potatoes About 1 hr. before roast is done, wash, pare, and cut potatoes into halves. Conk in boiling salted water for 10 min.; drain. Arrange potatoes around roast. Bake 40 to 50 min., or until pota toes are tender, turning occasionally and bast ing with drippings in roasting pan. Remove from pan; .serve on platter with roast. 1M Family Weekly Cookbook MELANIE DE PROFT, Food Editor Tomatoes Bouquet 4 medium-sized firm, ripe tomatoes 2 teaspoons sugar Vt cup butter or margarine Vi clove garlic, crushed Vt teaspoon salt Few grains black pepper 1 tablespoon tarragon vinegar Vi teaspoon dill weed y, cup snipped parsley Remove stem ends from tomatoes and cut, crosswise, into halves. Place in shallow baking pan. Sprinkle cut surfaces lightly with sugar. 2. Heat the butter or margarine over medium heat in a small skillet with the garlic; blend in remaining ingredients. 3. Cover cut surfaces of tomato halves generously with the parsley mixture. 4. Bake at 325F about 10 min., or until heated through. Serve immediately. 8 servings Note: If desired, teaspoon basil and Vi tea spoon thyme may be substituted for the dill weed in the parsley mixture. Broccoli Parmesan 1 bunch (l'i lbs.) broccoli 2 tablespoons butter or margarine 1 tablespoon minced onion . 2 tablespoons flour Vi teaspoon salt Few grains black pepper '; teaspoon dry mustard Vt teaspoon marjoram 1 Vi cups milk 1 chicken bouillon cube Vt cup shredded Parmesan cheese Paprika 1. Cook broccoli in boiling salted water until tender; drain. 2. Meanwhile, heat butter or margarine in a saucepan. Add onion and cook until soft. Blend in' a mixture of the flour, salt, pepper, mustard, and marjoram. Heat until mixture bubbles, stir ring constantly. Remove from heat. Add milk gradually, stirring constantly. 3. Return to heat and add bouillon cube. Bring rapidly to boiling and continue stirring. Cook 1 to 2 min. longer. Remove from heat. Add Vs cup of the cheese and' stir until melted. 4. Arrange cooked broccoli on a heat-tusistant platter or in a shallow baking dish. Pour sauce over broccoli and sprinkle with the remaining cheese, then with paprika. . 5. Broil about 3 in. from heat source until cheese is melted and mixture is bubbly, about 4 min. I bout 6 servings wwm Party Yeast Rolls Prepare your favorite yeast-roll recipe, or use a yeast-roll mix. Follow one of the suggestions be low for rolls of distinction. Orange-Glazed Rolls Mix in a saucepan cup sugar, Vi cup light corn sirup, Vi cup hot water, and 1 tablespoon grated orange peel. Bring to boiling; boil 1 to 2 min., stirring oc casionally. Set aside to cool. Brush baked rolls with the glaze as soon as they are removed from oven. Serve warm in a napkin-lined basket. Glazed Seed Rolls Beat together 2 egg yolks and 2 teaspoons milk. Mix in 2 tablespoons sesa me seed, 1 tablespoon celery seed, or 1 table spoon caraway seed. Brush generously on tops of rolls, let rise according to directions, and bake until lightly browned. Filled Rolls Roll dough Vi in. thick. Cut with a lightly floured 2Vi-in. round cutter. Brush with melted butter. Using handle of a table knife, make a crease You buy the Here's how to get your free box of 18" wide Heavy Duty Alcoa Wrap! Purchase your turkey and a box of. 18" wide Heavy Duty Alcoa Wrap. On the cash register tape Attach this oiuic icieipi; iin,ie me pru-e yuu paid for your turkey. Send this receipt and a Better Packaging Label from the lid flap of 18" wide Heavy Duty Alcoa 1 r ; t li : ..... - ALCOA WRAP IS TESTED IN THE not quite in center of each round. Top smaller half of each round with any of the filling mix tures (see recipes). Fold larger half over filling and seal. Brush tops with melted butter. Let rise according to directions. Bake. Cheese-Almond Filling Sprinkle generously with sharp Cheddar-cheese spread and sprin kle generously with finely chopped blanched, toasted almonds. Chocolate Filling Push semisweet chocolate pieces, pointed end down, into crease of dough. Sugar-Almond Filling Sprinkle generously with a mixture of sugar and finely chopped blanched, toasted almonds. Orange Filling Sprinkle generously with a mixture of cup sugar and 3 tablespoons grat ed orange peel. Brush with Orange Glaze (see Orange-Glazed Rolls) as soon as rolls are re moved from oven. HE A IIHKaiT LITTLE WIFE THIS THAKS.IVIX4. . . turkey the Alcoa Wrap's free Wrap with your name and address to: Alcoa Wrap, Box 4360, Clinton, Iowa. Alcoa Wrap will mail you a refund of 70 which should Better more than cover the purchase price of only on 18" wide Heavy Duty Alcoa Wrap ! Do not send Better Packaging Labels from any other sizes. KITCHEN .WHERE IT COUNTS! Alcoi Chocolate Chip Fluff ' cup cold water 1 tablespoon unflavored gelatin i egg yolks, slightly beaten 1 Vt cupa milk Vi cup sugar Vt teaspoon salt 4 01. sweet chocolate 1 to 2 teaspoons cooking oil 3 egg whites Vt cup sugar 2 teaspoons vanilla extract 1 cup chilled whipping cream, whipped 1. Soften gelatin in cold water. 2. Mix together in a heavy saucepan the egg yolks and milk. Stir in the Vi cup sugar and salt. Cook over low heat, stirring constantly un til mixture coats a spoon. 3. Stir softened gelatin into custard mixture un til dissolved. Cool and chill until consistency of thick, unbeaten egg white; stir occasionally. 4. Meanwhile, melt chocolate with cooking oil over simmering water. Set aside. 5. Beat egg whites until frothy; gradually add Vi cup sugar, beating well after each addition. Continue beating until stiff peaks are formed.' Fold into custard with vanilla and cream. 6. Turn half of mixture into an Hx7xlVi-in. pan; spoon half the chocolate over custard layer, spreading evenly. Cover with second half of custard, then spread chocolate over top. 7. Chill several hours or overnight. 8. Spoon into sherbet glasses and serve imme diately, e to 8 servings TO: ALCOA WRAP REFUND, BOX 4360, CLINTON, IOWA ' Enclosed It a Batter Packaging Label from 18' wide Heavy Duty Alcoa Wrap together with the cash register tap (or store receipt) on which I have circled the price paid (or a turkey. Please refund 70? toward my purchase price on the box of 18' wide Heavy Duty Alcoa Wrap. NAME ; (Pleas Print) CITY -STATE. Offer expires December 31 , 1963. Offer not good In states where taxed, prohibited, or otherwise restricted by law. Only on refund per family. Presents THE HUNUEY-BIINKLEIIEIORT...Eeryllllon(liysii(IWteriitWliiel(lionNBC.TV,
