The Courier News from Blytheville, Arkansas on April 19, 1951 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

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Location:
Blytheville, Arkansas
Issue Date:
Thursday, April 19, 1951
Page:
Page 15
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THURSDAY, APRIL 19, 1961 Bt,T-MiBYTLT,B, (ARK.V COURIER NEWS •^•^OCdHBi^^^^^^^^^^^^^H^^M^^^^^^^B^^^HMHBBi^^^^^^^Wtt*B^V CANNED BEETS add color ind flavor la the relUh tray. Beets Add Glow to Buffet Meal • Bj GAYNOR MADDOX , NBA Staff Writer , \ Pickled beets add a rcsy glow to | the luncheon or buffet, platter.t Served either hot or cold, they com- 1 bine tastefully with cole slaw and devilled eggs. A second'easy re.cipe for changing canned, beets into a gourmet dish is Canned Beets Piquant (with sour cream). In this recipe use j either julienne style beets, finely I chopped or whole or sliced beets. I Pickled Reels (4 servings) ftyie No. 2 cen sliced beets, 1 tablespoon sugar, *•!: teaspoon whole cloves, l small onion, sliced. Turn beets into saucepan. Add sugar, salt, vinegar, cloves and onion slices. Bring to 11 boil. Serve hot or cold. Canned Beets Piquant (4 servings) One No. 2 can beets, drained, teaspoon sugar. H teaspoon salt, 3 tablespoons horseradish (prepared) l-i cup sour cream. Chop beets very fine. Add sugar salt, horseradish and sour cream Mix well. Serve cold as relish or ho 1 as vegetable. in our house, we like to serve -those perfect little round canncc baby beets, hot, with butter and finely minced sweet parsley as vegetable. Another favorite way of serving canned beets is on a bed of crisi lettuce with rings of these pinkis! sweet onions, and r. French dress ing made with oil and lemon Juice Main Dish Salads Also Bloom in the Spring It Ls not only the flowers that bloom in the spring. On many a table, main dish salads are blooming, beautiful as flowers with their arrangements of fruits, vegetables and frilly greens. Salads are particularly refreshing in springtime, »nd they can be made substantial enough to serve BA the main dish for lunch or supper. To complete the refreshing pleasure of a salad meal, bake a datch of muffins especially designed to accompany salads, teanana Tea Muffins have the mellow delight of a tropical fruit in every morsel of their light, tender batter. To Achieve this delicious flavor, it is Pfcessary.only to mash bananas so 'that the fruit is completely blended with- the batter. That can be done . quite simply by slicing the bananas thinly irlto a bow) , and beatiijg them with a fork or rotary egK beater, until they become a thick liquid and will pour easily. Or the bananas can be broken into chunks and beaten with an electric mixer. You will find that Banana Tea Mufftns are superb salad accompaniments, some thing to bake often is the salad season begins. Banana Tea Muffins !•>; cups sifted cake flour 2 teaspoons baking powder \i teaspoon baking soda ?i teaspoon salt ! ,i cup sugar 1 egg. well-beaten '.a cup melted shortening or salad oil t 1 cup mashed ripe bananas* (2 to 3 bananas) 'Use fully ripe bananas . . . yellow peel flecked with brown. JKHt together flour, baking powder, soda, salt and sugar into mix- Ing bowl. Mix together egg, shortening and bananas. Add to dry ingredients, mixing only enough to dampen all Hour. Turn into weli- .greased small muffin pans and bake in a moderately hot oven (400F.) about 20 minutes, or until muffins are done. Serve hot or cole Makes 16 small muffins. 'Apple John' Tempting in Many Forms Apple John is Hie homey, old fashioned name of today's tempt Ing. crunch)- apple dessert. It ma be served hot or cold, plain or top ped with cream or whipped crcan and i.< equally appropriate [or. Inn cheon or dinner. Easy on the bud get, too, while local markets ar featuring economy prices on choic quality fruit like the crisp, spic red Winesap apples f:x-i Washing ton State which hold their distic live flavor and texture especiall well tinder cooking processes. Apple John (Servos SI 10 red Winesap apples 1 Cup Alight corn sirup fz cup butter or margarine 1 cup brown sugar l ,-z cup flour 1 tsp. salt 2 cups rolled oats ',= cup chopped wilnuls Wash apples hut 'do not peel. Cor and quarter, place chopped appl in large greased casserole and pot sirup over apples. Cream togethe butter or margarine and brow sugar imlil smooth. Stir in flou salt, rolled oats and nuts. Sprink mixture over apples and bake i moderate (350 degrees F) oven fo 1 hour. A SUBSTITUTE FOR MEAT MACARONI-SPAGHETTI PURE E<r& NOODtES Young and Old Need lots of Milk to Keep Full of Spring Spirit Both youngsters and their par- it's need lots of milk to keep (It nd full of spring spirit. Remember that milk, (he queen lother of dairy foods, provides iBh quality protein, calcium and lio.spb.orus, necessary to growth, nulld good meals around milk to mke certain the family gets all the utrlents the body needs. These Nik drinks will please the young.crs: .Mocha Marshmallnu* Float (1 serving) One cup milk, 2 teaspoons sugar, tablespoon chocolate syrup, (4 enspooii soluble coffee, 1 marsh- lallow. Heat milk, add sugar, chocolate yrup and soluble coffee and stir ntll blended. Heat to scalding point. Garnish with marshmallo» T »nd erve immediately. Bediime Warmer (1 serving) One cup milk, 2 tablespoons mo- asses, ", teaspoon nutmeg. Heat milk, stir in molasses and uitmcg and beat until frothy. Serve mmeciiatelv. Orange Quench (1 serving) One cup milk, \vell chilled. «. cup 'range juice, sugar to taste." few Irops almond flavoring, whipped ream. Chill milk thoroughly. Add cringe juice, sugar and almond flav- iring and beat until well blended, jarnish with whipned cream. Bouillon Chill Chawr (1 serving One cup milk, 2 beef bouillon :ube,s, whipped cream. Heaf milk, add bouillon cubes nd stir until dissolved. Serve hot. garnished with whipped cream. Prune Special •* . (1 serving) J One cup milk, well chilled, M cup prune pulp, sugar to taste, whipped cream. Chill milk thoroughly. Add prune pulp and sugar ar)d beat until well blended. Garnish with whipped cream. Serve Icy cold. Degrees of Doneness In roasting,'beef may be cooked to the rare, medium or well done stage. Lamb is best when cooked U> medium or well done. However, pork and veal should always be cooked well done. Save the Drippings Drippings from bacon, roasts and other meats are excellent for seasoning and for frying. To keep, allow drippings to cool at room temperature, then store closely covered in your refrigerator. PAGE FIFTEEN Brown Chops Firsi Salt steaks and chops after they have browned. This is recommended because it has been found that meats brown belter if allowed to do so before salting. Read Courier News Classified Ads. Goody Evergood Says: For mealtime pleasure . . serve It tastes better b«caus« it's sliced just right—not too thick, not too thinl Enjoy (hat delicious, hickory-smoked flavor kir*9 Co,, M»mphif, Tertn. R1CELAHD RICE COOKS BEST! T. ,dcr Always lender Fluffy White! Nationally farnous , econom isi3 and ood edilors pra.se Cll »1 «* J " — ^— . ine Riceland _Rice . because For best rice cooking results always use genuine -JfaaL .fi^ The World's Most Delicious Rice! HODGE'S INVITES HOUSEWIVES TO SAVE ON FOOD! Come to Lone Oak—On Half Moon Road DELGRADE MARGARINE ib 29c FRESH PURE LARD - 50 Ib can *9 95 SUGAR-CURED SQUARES BACON --- ib 18c ALL BRANDS SYRUP - i Gal. 58c No. 2 can (limit 3) Without beans TOMATOES 200 CHILI ,„„„ 450 Iodized, 26 oz. box All brand facial SALT 80 SOAP...3 „„, 270 Lean slab Imitation Grape BACON , b 390 JELLY 5/ ^ r 48(J Week-end special! Sales Brand RICE 2,290 BLEACH 140 Fri., Sot., Mon. Specials Hodges Grocery Drive out to Lone Oak, 3 miles west * south of Blylh»- ville on Half Moon Road.. .Phone IS61. • ' • PLENTY OF PARKING SPACE • THESE EXCLUSIVE VALUES SHOW WHY ITS SMART TO rf0> AND LIVE BETTER FOR LESS! SERVE KROGER FRESH TRAY-PACK ED Frying Chicken 1951 Farm Fresh Full Drawn CLEANED AND CUT-UP - READY TO FRY 52c BACON SQUARES Wilson's Sugar Cured SLICED BACON FRANKS w ""£,£r- u. y)i PORK BRAINS U u. CRISP - RED - WASHINGTON STATE Lb. Cups WINESAP APPLES 2 49 Fancy Red Ripe NEW-GREEN-FRESH TOMATOES CABBAGE PASCAL CELERY Green Beans 2 Tubet Lb. 2 Large Stalks Packer's '"'•: • Gut '••" > No. 303 Can WHITE CORN Pride of Illinois Cream Style 25< lOc 2 e 55 29 C ^^•B Can* Jkm ^ KROGER CATSUP 2 Grapefruit Juice 2 ^ 39 TOMATO JUICE PURE LARD WHITE MEAL AYONDALE FLOUR 2 4 25 25 MILK SA NALAC SWEET 00 71 "• m* Mmt , tUMII HON KT MILK vLr DKtAU Kroger No. 2 Cans Lb. Ctn. . Lb. Sack Lb. Sack Plain or Self Rising Kroger Soft 20 oz. Loaf 25c 83c 1.29 1.69 15* CUT-RITE WAX PAPER Roll 27 IVORY SNOW Lge. Pkg. DUZ 31< II 0 R M E L CHILI without Beans Con 47<s IVORY SOAP Lge. Six* 31c IVORY SOAP Personal IVORY FLAKES Lge. Pkg. LAVA SOAP 2-21$ SPAM 12 oz. Can 55* HORMEL Can 39* DINTY MOORE BEEF STEW Can 51<s PURITAN MARSHMALLOWS Pkg. 16*

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