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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 15, 1963)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor Cheese Rolls 1 pkg. active dry yeast, or 1 cake compressed yeast y, cup milk, scalded and cooled to 110'F to 115'F (If using compressed yeast, cool to 80F to 85'F.) cup butter, melted and cooled 2 tablespoons sugar 1 teaspoon salt Vi cup shredded Cheddar cheese 2 cups flour Melted butter 1. Dissolve yeast in warm milk. Stir in cooled butter, sugar, salt, and cheese. 2. Gradually add flour, beating well after each addition. Continue beating about 5 min. 3. Brush dough lightly with melted butter, cov er with waxed paper and a towel, and let rise in a warm place (80F to 85F) until doubled in bulk, 1 to IV2 hrs. 4. Stir down dough. Form into 1-in. balls. Dip balls into melted butter and place two in each well-buttered lV4x-in. muffin-pan well. Cover lightly and let rise in a warm place until almost doubled, about 30 min. 5. Bake at 375F for IS to 18 min., or until golden brown. Remove from oven; brush tops with melted butter. Serve hot. About 2 doz. small rolls Turkey-Oyster Casserole Here's a tempting, easy-to-prepare combination of turkey and oysters especially appropriate for holiday buffet entertaining. 1 pt. oysters (with liquor), heated just to boiling and drained 1 tablespoon butter 2 teaspoons grated onion 4 oz. mushrooms, sliced lengthwise Vi cup butter Vi cup flour 1 teaspoon salt Vi teaspoon black pepper Few grains cayenne pepper 2 cups milk 1 egg yolk, slightly beaten 2 tablespoons chopped parsley Vi teaspoon thyme 2 drops Tabasco 2 cups diced cooked turkey Buttered soft bread crumbs 1. Heat the 1 tablespoon butter with the onion in a skillet; add mushrooms and cook over me dium heat until lightly browned, stirring occa sionally. Set aside. 2. Heat the Vt cup butter in a saucepan over low heat. Stir in the flour, salt, pepper, and cayenne; cook until mixture bubbles. Remove from heat Add the milk gradually, stirring until well blended. Bring rapidly to boiling and boil 1 to 2 min., stirring constantly. 3. Blend a small amount of the hot sauce into egg yolk and return to remaining sauce, stirring until mixed. 4. Stir in parsley, thyme, and Tabasco. Add the turkey, oysters, and mushrooms; toss lightly until thoroughly mixed. 5. Turn mixture into a buttered shallow 1VS qt. baking dish. Sprinkle with the crumbs. 6. Heat in a 400 F oven about 10 min., or until mixture is bubbly around edges and crumbs are golden brown. About 6 servings Creamy Perfection Salad 2 tablespoons (2 env.) unflavored gelatin t cup sugar Vi teaspoon salt 2'i cups water 1 cup dairy bout cream Vi cup lemon juice 2 tablespoons white vinegar 2 tablespoons drained prepared horse radish 1 teaspoon grated onion Vi teaspoon Worcestershire sauce Vz teaspoon celery seed 1 cup thinly sliced cabbage I cup thinly sliced celery '( cup slivered green pepper 1 cup coarsely shredded carrot 2 tablespoons sliced pimiento-stuffed olives 1. Mix gelatin, sugar, and salt in a saucepan; add 1 cup of the water. Stir over low heat until gelatin is completely dissolved. 2. Remove from heat; add remaining iy2 cups water and the next seven ingredients. Beat with rotary beater until well mixed. Chill until mix ture is the consistency of thick, unbeaten egg white, stirring occasionally. 3. Fold in the vegetables and olives. Turn into a 1-qt. fancy mold which has been rinsed with cold water. Chill until Arm. 4. Unmold onto a chilled serving plate and gar nish with crisp salad greens. 6 to 8 servings ORDER YOUR COPY TODAY! Prize-Winning Recipes Tested by Culinary Arts Institute BIG PAGES STURDY, WASHABLE CLOTH BINDING BEAUTIFUL 4-COLOR END PAPERS INSTRUCTIVE FOOD PHOTOGRAPHS IN FULL COLOR AND MONOTONE SPECIAL Low Price $4)95 Only JLramuo This cookbook was started on the premise that Mrs. America, whoever she is and wherever she lives, is a cook of talent who knows and loves good cooking. A contest was born! When you have a continent for a cupboard ami the peoples of the world for your family, contest results are sure to be exciting. Certainly many of the entries were remarkable. When an American home maker submits a recipe for "I'illow-shi-key" it takes a bit of research to discover that this is really European pirosliki, which has undergone a lingual change in the "r'Mcss vocabulary of the Japanese cook of an American family living in the Far East. Experts have asserted that there is no American cuisine. Taking this in its narrowest sense, the charge may be true. And yet if our cooking cannot be characterized in a single word, it can be de scribed. We cook in the traditions of the British, French, and Germans, of Italians, Scandinavians, Bohemians, Creeks, and many other peoples. By mid-twentieth century it is clear that perhaps, after all, there is a word for American cooking cosmo politan. -American cooking belongs to the world! Every recipe in this cookbook has been kitchen tested by the home economists of the Culinary Arts Institute. More than a third of the rccipe9 are prize winners. The others were created and devel oped by the Institute and adapted for this book to make it a truly basic, well-rounded cookbook, reflect ing the cosmopolitan traditions of American cooking. In graceful assembly across this cover arc four gen erations of cooking accessories brought together for a family portrait. The majority arc oldsters, dating back to the pioneering days. In the others one may discern the stamp of their American slock a sturdy beauty a happy union of fine form and function. A trip through The American Peoples Cookbook is a geographic and gastronomic lour of America. Here you will find recipes for Imperial Lobster (pagc2W) from Maryland; Pineapple-Orange Fantasies (page 522) from Illinois and Saint Nicholas Cake (page 389) from California. Then there is Molly's Bread Stuffing (page 220) from the hills of Tennessee; Corn Souffle (page 98 from Iowa ond Kolachky (page 52) from, of all places, Texas! From these and other regional and family favorites you will discover the full-bodied flavor of American cooking. CULINARY ARTS INSTITUTE 1727 South Indiana Avenue I Chicago, Illinois 60616 Enclose find $ .. (check or Money Order) (or which j pleaie lend me postpaid .copies of THE AMERICAN PEOPLES COOKBOOK $2.95 each. If I am not satisfied, it is understood that I may return book(s) within ten days i I for full refund. Horn Addrvu City I Slot PIo Print or Writ Lsgibly
