The Courier News from Blytheville, Arkansas on December 22, 1952 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Monday, December 22, 1952
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Page 12
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PAGE TWELVE BLYTHEVTLLE (ARK.) COURIER -NEWS Foil Giyes Ckrisimas Turkey Royal Roasting By CECILY miOlVNSTON'E Associated Z'ress Kood Editor Many homemakers over all the country have been roasting their Christmas turkey wrapped In aluminum foil and have been pleased with the juicy results. If you want to try' (his method, here are some suggestions: A lightweight 12-Wh roll of foil may he used for a small bird—10 to 12 pounds, A heavier Ifl-inch wide roll of tho foil is fine for a renlly big turkey. If you nerd to mnke the ioil wider. Join it with a double fold. Stuff and truss your turkey as usual; then base your timing on the stuffed weight. If you do not have scales, have your butcher weigh the bird after cleaning; (hen add 3 pounds io a small turkey, and 1 pounds ,fo a Inrge one (o calculate the stuffing weight. Wrap the stuffed bird in foil nnd place in a preheated hot (400F) oven, A bird that weighs 8 to in pounds (Including the stuffing) will need from 2 S ^ to 3 hours; one weighing 11 to 14 pounds will need 3'i Io 4 hours; one weighing 15 to 18 pounds will need 4 to 4 a i hours; one weighing ]Q to 24 pounds will need to 6 hours, About three quarters of an hour before [he bird has finished, remove the foil and let the Jutct* run down into the pan- so they will brown nicely for good grnvy. Cut the truss- nig ftrin? and brush the turkey with melted fat. And here's a new stuffing recipe: Kalslns Nut Stuffing Ingredients: 1 cup brown rice, 1 paekase prepared stuffing, 1 cup turkey Rlblet broth. I cup butter or margarine, *& cup diced onion, 1 cup diced celery, 1 teaspoon chopped parsley, 1 cup finely chopped pecans or walnut'meats, 1 cup light raisins. Method: Cook rirt In a large qunnUI-y of boiling ealted water; drain and steam for a few minutes. Prepare packaged, stuffing according to directions on package, using giblet broth for liquid. Cook onions and celery in !£ cup of the butter until light yellow. Mix stuffing, rice, onion, celery, remaining ',i cup butter (melted), • poultry seasoning, parsley, nutmoats anil raisins by tossing together lightly with a fork, Makes enough stuffing for a 12 pound turkey. Double recipe for a 15 to 10 pound bird and triple it for 20 to 22 pounds. Pack dressing in bird lightly. MONDAY, DEC. 22, 1952 Dried Beans, Peas, Lent ils Aid Budget By GAl'NOK MAJ>I>OX NBA Food anil Markets KrJIlor With the exlra strain Christmas puts on the budget, It's a good lime to take to heart a practical guide to economy with drier! beans, peas and lentils. 'This guide was prepared by the Bureau of Human Nutrition and Home Economics. You can order It for 10 cents from ie United Stales Government Gay Garnishes Will Bring Christmas to Your Table Bring Christmas to your dinner table. Gay seasonal garnishes on your meat platter can do Just that. For Instance, you might garnish your pork loin roast, 'platter with colorful orange cups, Rays Flcba Staggs, home eonnomlst. Just cut off the stem end of large oranges and cut around the cut surface In a saw-tooth manner. Just before placing them on your pork platter top with a iablcspoon of crnnberry sauce. This give.? quite n festive appearance. ^ Candled baked apples are another perfect choice for n ham slice, a half o! ham or a pork roast. Top with puffs of cream cheese If you like. Or out the apples into wedges or rings before glazing'. Santa apples present another conversation piece for your platter: To make these Santas, prepare baked apples tinted with red vegetable food coloring to serve as the base. Fill the apple, cavity with a pineapple-nut-irmyonnalse mixture. Then top the apple with a large marshmnllow. To make hto features, place tsvo cloves "111 the marshmal- Imv for his eyes, a maraschino cherry strip for .his mouth. Use green or red crepe paper to make a cone-shaped hat for Santa. Then finish by making his white beard and collar with tubed cream cheese. Crnnberry Jelly stars, trees, bells, wreaths, etc., make a colorful and easy addition to* any holiday meal platter. Use your tiny cooky cutters to cut out the designs from the jelly. Place them on orange slices for easy serving. These are grand for beet or lamb platters. Printing Ofllce. Washington 25 D. o. Ask for leaflet No. 310. Here are three good, solid recipes at low cost from thai leaflet. It contains many more — all gnod. Lima Mean and Sausage Casserole • (Willi carrots for sprr-lal flavor and color) (4 servings) One cup -large dry lima beans, 2'/ 2 cups water, 1 teaspoon salt, 3 medium-sized carrots, sliced '/ 2 pound sausage, 3 tablespoons chopped onion. Soak beans In the water. Add salt and boll gently for 30 mlnules. Add carrots the last 5 minutes, no not drain. If hulk sausage Is used, blend onion with It. shape -Into small ^patties, and brown in fry pan. If link sausage is used, cut In {'2-Inch slices and brown with the onion. Add (he cooked sausage and 2 tablespoons o( the drippings to the beans. Bake at 350 degrees F. (moderate oven) In a covered casserole until beans are tender, about one hour. If necessary, add exlra water during baking. Mexican Casserole (Oay color, lileh seasoning) (4 servings) Three cups conked dry beans, peas, or lenlils, 1 cup cooked or canned tomatoes. 2 tablespoons chopped green pepper. *\ cl] p chopped onion. i/ 2 teaspoon suit, 1 teaspoon chill powder, garlic salt, 4 strips bacon. Combine all Ingredients except bacon. Turn Into greased baking dish. Arrange bacon strips over op. Bake at 350 degrees F. (moderate oven) 1 hour. Bean I'altlc* Two cups baked beans, 1 egg, beaten, fine dry bread crumbs, bacon drippings or other fat for . Shape Into patties (8 small or 4 arge) and roll In crumbs. Brown on both sides In a liUle hoi tat. Read Courier News Classified Ad; Looking for Unusual Yuletide Desserts? Here Are a Couple- By GAYNOFl MADDOX NBA Food anrl Utarkcls Editor Looking for unusual Chrislmrvs desserts? Well, take a glance al these two beauties made of California dried fruits. Eggnog 1'uddlng (Serves 8 One envelope (1 tablespoon plain gelatin, 154 cups milk, 2 eggs, y t teaspoon salt, 1-3 clip granulated sugar. I teaspoon vanilla extract, 1/4 tfcaspoon nutmeg, \2 cup whipping cream, 1& cups drained, canned 1 fruit cocktn.ll. Soften, gelatin In !', cup .milk. Scald remaining milk and slowly stir in llglitly beaten egg yokes. Cook over hot waler, stirring constantly, until mixture coats spoon. Add softened gelatin and stir until It-Is dissolved. Cool until mlx- .ture thickens slightly. Beat egg whites with salt until stiff. Gradually heat in sugar. Fold Into cooled custard with vanilla and nutmeg. Fold In whipped cream and very well drained fruit cocktail. Turn Into 3-pint mold and chill until firm. Refrigerator Dark Fruit Cake (Makes 2 2-pcnm'd cakes. G-mch heat-resistant glass casseroles hold 2. pninuls One cup pitted cooked prunes, '/i cup seeded raisins. 1 cup seedless raisins. ', cup dried pertrs, 55 cup dried figs, i' 2 cup dried apricots, ij cup dried peaches. Vi cup dried apples. !J cup butter or margarine, i; cup light corn s.vjup, \' 2 cup confectioners' sugar. 1'i teaspoons grated oranae rind, 1'b teaspoons grated lemon rind, !S teaspoon salt, i'4 teaspoon mace. teaspoon allspice, 14 leaspoon cloves, 1 teaspoon cinnamon, 1 ten- spoon vanilla extract, 2 cups zwiebach crumbs. 3 cups graham cracker crumbs, 1 cup broken wnlnut meats. Chop ' prunes. Rinse and drnln incooked fruits. Cul pears Into strips. Pour boiling water over figs, aprlcols; peaches and apples, cover ami let stand 5 minutes. Drain and chop or slice. 1 Cream butler, blend In syrup, sugar, rinds, sail, spices, and vantl- la. Blend with prepared fruits, cover and let stand 2 hours or more. To prepare crumbs, crush ant: roll fine with rolling pin. or put through fond chopper twice using fine knife. Add crumbs nnd nuts Io fruit inlxtme. Blend well and pack very firmly Into wax-paper-lined casseroles. Chill at'least 48 hours before culling. Read Courier News Classified Ads FEDERAL LAND BANK FARM 0 LOANS NO EXPENSE— Pay part or all at any time Notional Farm Loan Association Jon Martin, Kcrv-Trcas. Ph. 333: Mon * Thursday Oscrnla, Ph. 3SS. Any I).ij FRYERS NOW AVAILABLE! Yes. Mrs. Houscirilc, STEED'S Famous Suprrelcan FRYERS are now available in Blythcvillc and surrounilin; territory. They're SUPERCLEAN, no feathers, no pin feathers, and fibove all ihcv'je not rellow . . they're AM, WHITE! The yellow cuticle Is removed, making (hem white; most chickens are yellow until they are processed in Ihis manner. Chickens arcn'l "just chickens" anymore: they have Individuality. Ask jour Eroccr fur STEED'S Fryers and 5 re how vcrj tood a chkken can really be. You deserve the Vest! STEEDS POULTRY FARMS JUDSONJA, AR.K. Steed's Famous Supevclcan Fryers ata distributed in this area hy NUNN PROVISION CO. browning. Mash beans; mix with 'egg. Roasted Chestnuts Provide Unusual Christmas Treat By GAVNOR MAIJOX .VEA Food and Markets Editor You know that beautiful fragrance of chestnuts roasting. But did you realize that those 'chestnuts come mostly from Italy where they, are called "bread of the mountains"? We eat a. lot of them In this country. About 25 million pounds will arrive for the holiday season m Ihe Vulcanla and the Saturnla of' the Italian Line and on the Independence and Constitution of our American Export Lines. I consulted the chefs of'these ships and here are their chestnut suggestions for Ihe Holidays: Just In case you don't know how to roast chestnuts, here's the recipe. You make an incision on the peel with a sharp-pointed knife near the base of the frull. This Is done so that they will not burst with (he heat. Put the Incised chestnuts In a very hot oven, or on a pan with holes on Ihe bottom, and hold over a high flame. Chestnuts .roasted In a pan must be turned' often to prevent burning. When cooked in (he oven, the heat is more evenly distribuled and frequent turning is unnecessary. Be sure the oven .is really hot. Slow roasting makes the chestnuts hard and less palatable. Chestnut Stuffing for Turkey Peel and skin chestnuts, boll them In sailed water until they are soft. Thon they are ilrted and put through a food chopper. To three cups of chestnuts. '/< cup of butter, salt and pepper is added, us well as \\ cup of milk. On Ihe side, mix ! cup of shrcdtied bread with >/< cup of butter. The two mixtures are combined and stuffed into the fowl. An especially large chestnut Is used to make the French, delicacy known as "manons glaces." They can easily be made by anybody who wants to make the effort. • Get very large chestnuts. Peel and boil them until they are half cooked. Skin them and put them in a pan, covering jvith lukewarm sugar syrup. A • drop of vanilla added to Ihe syrup helps Ihe flavor. The syrup will-'become thick on the 1 surface. Leave Ihe chestnuts in for a lew hours; then remove the lop layer/ of thickened syrup, take out the chestnuts and let them dry, spreading- them out nn a board. Repeat the process for three consecutive days. Alter the last dipping, let Ihe chestnuts dry. Then roll Ihem In confectioners' sugar. Now's Time to Start Planning Holiday Meals Now's the time to start making plam for those festive dinners and other holiday get-togethers. Nothing Is more appropriate or easier io prepare for Christ- with knife and gently pull out cake. Spread pistachio green whipped cream over top and sides of cake. Place paper Christmas nngels on top of cake. Pistachio Green Whipped Cream One cup heavy cream, 1 tablespoon sugar, i/ 2 teaspoon almond abstract. \' y teaspoon vanilla, green coloring. Place cream, sugar, almond and vanilla In chilled howl. Beat un- III cream holds Its shape. Do not overbcat.) Add a few drops of green coloring [o tint cream a pale green. mas or New Year's dinner than » handsome and hearty ,roast. Rib roast'of beef, pork loin roast and baked ham (both smoked and fresh) all are perfect choices for the holiday feast.' FESTIVE BEEF RIB ROAST Buy a rib roast with the bones In, or have it boned and rolled for easy carving. Sprinkle roast with salt and pepper and'place, fat side up, In a Ehallow roasting pan. Roast, uncovered, at 325 degrees P., following this time schedule. (Use a meat thermometer to register In-, ternal temperature). Mln. per Internal pound ' Temperature Rare 22 140 degrees P. Medium 28 160 degrees F. Well-done 33 no degrees P. If the roast is boned and rolled, place It fat side upon a rack In the roasting pan and allow 18 minutes extra time per pound. To serve, garnish the roast with perky'splced crabapples and parsley. For Christmas dinner, serv« the roast on your finest platter and garnish with sprigs of holly. Serve with oven-browned potatoes,' or mashed potatoes, gravy, buttered broccoli with tested slivered almonds, molded vegetable salad, and a suitable holiday dessert.' (To 1 cook oven-brown potatoes, cut medium potatoes In half and parboil for 10 minutes. Place ar'oimd the meal, and sprlnkle/Sfc with salt 1 hour before Ihe roast'' Is- /lone. Turn potatoes several times, during cooking and spoon somft of the drippings over them.) 'Modernized' Angel Food Cake Uses Mix That Puts End to Guess Work Ry GAVNOK MADDOX N'IJA Food and Markets Killlor Back In the 1880's, )n the good old Victorian days, angel cake was an Important, part of "keeping Christmas well." . But now let's look forward, too. Modern science has produced an angel .cake mix free oC guess work. That's what we'll use this year. Christmas AI mom! Ani>el Cake Have ready a 9 Io 10-lnch un- greased tube pan. Starl ovenHor moderale heat (375 degrees F. ' One package angel food mix, 1 cup plus 2 tablespooons water, life teaspoons vnnilla. V, teaspoon almond extract 1-3 cup finely chopped toasted almonds. 1-3 cup chopped candied pineapple, drained. Remove bag of egg wliile powder from package. Turn flour mixture. Into sifter; set. aside. Into large bowl, measure water and flavoring. Add Ihe egg white pow der from bag; stir just enough to moisten. Then beat vigorously with a sturdy rolary egg heater, flat wire whip, or at highest speed of electric mixer until the fluffy whites are shiny and will stand up in stiff peaks when beater Is raised. Sift about one-fourth of Ihe flour mixture over the Huffy whites. J'old In lightly with 15 (old-over strokes, turning bowl 'frequently. (To fold, use a large spoon, a flat wire whip, or .rubber scraper. Cut down through mixture, lift lip, and fold over. Do not stlr.- Add remaining flour in ' three more additions, folding 15 stroke^ after each. Fold In almonds and pineapple. Pour -batter into un- greased 9 to 10-Inch tube pan. Bake in moderate over (375' degrees F.) 30 minutes, or until cake springs back when pressed gently with finger. .Cool in pan, upside down, until cold—1 to 2 hours. Then loosen cake from sides and center tube Make "Hopping John" With Quick'n'Easy R1CELAUD RICE Save Time, Work And Moneyl Use Quick 'n 1 Easy RICELAND RICE! RTCEIiAND RICE requires no washing, no rinsing, no draining, no re-steaming! Use quick-and-'ensy R1CELAXD RICE and with no effort—in just n jew minutes —you'll have white, fluffy, perfectly-cooked rice! You can use quick-and-easy RICELA.VD RICE to make hundreds of economical, delicious main dishes, casseroles, specialties, soups, salads and desserts. Here's just one example: Ricelcmd Rice "Hopping John" 1 cups of dried red cow peas, dried black-eyed peas, dried black-eyed beans or dried white peas , y pound salt pork i 2 cups cooked Riceland Rice 2 tablespoons butter or margarine Salt and pepper to taste Sonk dried peas overnight. Cook with salt pork until peas arc tender, belnf careful to keep them whole. There should be only a small quantity of liquid left on them. Add cooked -Ukcland Rice, season with fall and pepper, and butter. Cover and simmer 15 minulcs. This will serve about S. Note: Riceland Rice "Hnpplng John" Is a (rood every-day dish for family meals. Jt is sturdy and satisfying, tasty and attractive. Serve it with green vegetables or n large bowl of salad greens . . . and don't let another N'ow Year's day pass without Riceland Rice "Hopping John" on your dinner tablet . . . II'a traditional ... for lufck, Writ* for Big FREE Cook Book Write (or your big FREE Riceland Rice Cook Book—28 pages, beautifully illustrated In full color. It shows the quick and easy way to make wonderfully delicious and economical main,dishes, caa- ferples, specialties, soups, salads, puddings and desserts. It will SflAV you lots of money. Write to Arkanoas Rlc« Orower« Stuttgirt, Arkansas, for big FKEE Rt«Is,nd Rice Cook Book! Quick 'n' Easy RICELAND RICE Cooks Fluffy In A Few Minutes! Your grocer now hns (bis wonderful rice which cooks fluffy In jusl n few minutes. Be sure you get the RICEIjAND brand illustrated above. You pay nothing extra for the quick-and-easy, perfect-cooking quality of KICELAND RICE. Here's The Quick 'n 1 Eosy Way . To Cook RICELAND RICE! To make 3 heaping cups of while, fluffy, perfectly^ cooked RICELAND RICE: (1) Put 1 cup uncooked RICELAND RICE 2 cups water 1 teaspoon salt In a 2-quart saucepan. , . (2) Bring to a vigorous boll. (3) Turn down heat as low as possible. Cover sauce- rran with a lid. Leave over this low heat for U • minutes. Serve, ® V "W V., ought fo know_ I deliver {hem! FORYOUR BUDGET RCA Vktw L>mk*H (M»dfll HTHIB) • Family-i<i«d 71-inch RCA Victor Iclsvhfon at lowest prie* »v«r-a r«ol 71-inch hu/l Trim cabinet in mahogoiy or \vaf- nu1 finlin. Blond" eKfta. Avaibbls •wilh itand,' also ai cornplel* con- loletts |2lf203 EN), both extra. ACTS LIKE AN ENGINEER INSIDE YOUR SET 21-Inch Bror>kfl«U. R»1 "1>" la 21-mth IrleriMAB. Smtrt Coutrm- pouty catintt Gri^Vied in Imlrom rr,ihr>j4ny or **lnui; blond (UfMlj $369.50 Jutt oi a TV studio engineer eomtonlly adjvnlj Ihe picfure, RCA Vklor'j new "Magic Monitor" circuit system doei tfie lame job oulomafr'co/// inside your sell • TVj fir it double-shielded tuner and o completely shielded chaiiTi screen out ilatfc aufamatkollyl • Power is stepped up too—avFomoticaJfy. 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