Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 22, 1963)
Attractively garnished Creamy Almond-Rice Ring is an excellent dessert choice for entertaining large groups. Family Weekly Cookbook MELANIE DE PROFT, Food Editor Turkey Mole Pueblano A Mexican legend tells us that a young nun in a Puebla convent scorched a plain mole. To dis guise her misfortune, she added spices, raisins, nuts, and chocolate to the sauce. A visiting arch bishop praised the dish so highly that Puebla became famous for its mole. Turkey Blices l cup cooking oil 2 cloves gariic, crushed in a garlic press 1 tablespoon pureed fresh small red chiles (seeds and stems removed before forcing through a food mill) ', cup almonds 2 tablespoons peanuts 2 tablespoons sesame seed 1 cup drained canned tomatoes 1 cup chicken broth (use 1 chicken bouillon cube and 1 cup water) Vz sq. (Vi oz.) unsweetened chocolate, melted 2 tablespoons seedleBS raisins Vi cup fine bread crumbs 1 tablespoon chili powder 1 teaspoon salt ' teaspoon black pepper Vi teaspoon ground cloves !4 teaspoon ground coriander Few grains ground ginger 1 3-in. cinnamon stick 1. Heat oil and garlic together in a heavy skil let, then add chile pulp. 2. Meanwhile, put nuts and sesame seed into blender container. Cover and flick motor switch on and off several times to chop finely. 3. Add remaining ingredients except stick cin namon and blend to a smooth paste. Mix into oil in the skillet and add cinnamon; simmer, stirring frequently, until thickened (15 min.). 4. Pour mole over cooked sliced turkey in a shallow baking dish. Cover and heat in a 350F oven for 15 to 20 min. Sauce for 6 to 8 servings Crab Canapes Drain, flake, and remove bony tissue from 1 6'j-oz. can crab meat; toss with cup sliced mushrooms, browned in butter, and a mixture of 3 tablespoons cream, i teaspoon salt, and 6 drops Tabasco. Cut 32 2-in. bread rounds and toast on both sides. Spread with Mail re d'Hotel Huttcr, cover with the crab meat mixture, and brush lightly with melted butter, then top with a sprinkling of buttered soft bread crumbs and shredded Parmesan cheese. Set under broiler 4 in. from source of heat for 3 min. Serve hot. Maitre d'Hotel Butter Cream together 'a cup softened butter, 2 table spoons lemon juice, 2 teaspoons chopped pars ley, teaspoon salt, and yB teaspoon black pepper until blended. VohfjuCPim Mm 0 Creamy Almond-Rice Ring 3 cups milk, scalded 3 cups boiling water 4 teaspoons vanilla extract 1 teaspoon salt 1 cup uncooked rice Vl cup cold water 4 teaspoons unflavored gelatin 1 cup sugar 1 cup chopped toasted blanched almonds 3 cups chilled whipping cream, whipped (whip one-half at a time) 1 tablespoon vanilla extract 1. Combine the first four ingredients in a heavy saucepan. Bring to boiling; add the rice gradu ally, stirring with a fork. Continue to stir 1 min. Cover and cook over low heat 45 min. to 1 nr., stirring occasionally, until almost all of the liquid is absorbed and rice is tender. 2. Soften gelatin in cold water. Stir gelatin and sugar into hot rice until gelatin is completely dissolved. Cool. 3. Stir in the almonds. Fold in a mixture of the whipped cream and remaining vanilla extract until thoroughly blended. 4. Turn into a 3-qt. ring mold which has been rinsed with cold water and, if desired, sprinkled lightly with sugar. Chill in refrigerator until firm, at least 3 hrs. 5. Unmold on chilled serving plate. Serve with fruit (see photo). Or stud crown and sides of mold with pomegranate seeds and serve with a colorful red fruit sauce. 10 to 20 servings Note: The leftover pomegranate juice imparts fine flavor to any of the leftover rice. Family Wfkl. DWemlicr 22. ISIi.l II
