The Courier News from Blytheville, Arkansas on January 8, 1953 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, January 8, 1953
Page 14
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PAGE TTTELVB BLYTHKVTLLE (ARK.)' COURIER MEWS FRIED HAM STEAK served with fluffy rice mixed )vllh pi ten of pineapple nwUes for a delicious combination of tunfy flavors. Rice Adds Tasty Touch to Both Ham Steak and Chicken Livers .. By GAYXOR MADDOX .NBA Food and Markets Hdllor In New Orleans, city of wonderful cooking, my friend Clarke Salmon ami his wife tntight jne a lew new tricks with rice. For example, a bfg bowl of fluffy rico with tiny pieces of pineapple mixed in H, served with fried hnm steak. Just try that combination of flavors. Mr. Salmon, one of the best In* formed men on the development of (he middle South, says rice Js no longer just n southern specialty. Ho thinfcfi the new. packaged, pro- oooked rice Jms mnrfe 11 a menu staple in American homes everywhere today. Here is one of the recipes he gave me for the packaged pre-cooked style of rice, a definite labor and worry saver. Chicken Livers With Rice ' ..(Makes 5 or 6 servings) One-quarter cup buUer, 3 lable- •poons finely chopped onion, I one- thfrd cups pncknged pre-cooked rice, IVa cups water, !£ teaspoon Bait, 1 box (8 ounces) Ojuick-frozen chicken livers, thawed (if desired, Casserole Tops For'Fuss-Less' Buffet Supper ^or buffet suppers, the casserole Is tops In flies-less eating. Here's n ham. casserole--.which Is not only fesMva but economical. If you have ho ham leftovers, buy a vlcce of cooked (ready-to-eat type) ham or use canned chopped ham or canned luncheon meat.- This dish serves 8 to 10. Festive Ham Casserole 8 cups dlcfici cooked ham S cups uncooked noodles 4 oups medium white sauce 1 cup grated American chees« .2 3-oz. cans mushrooms 2 tablespoons grated onion 1 cup thinly sliced celery Buttered'bread crumbs . Conk noodles In boiling, salted water. Prepare white sauce and In it melt cheese over lou- heat. Drnln mushrooms and brown well In a little butter or.mnrgarlne. Combine ham, uoodles, mushrooms, onion, celery and sauce. Season !o tnste with ealt nnd pepper and pour Into a greased baking dish. Top with crumbs and bake at 375 P. for 30 minutes or until well browned. 8 to 10 sen-Ings. '/i-poimd fresh chicken livers may be used), seasoned flour, 1 can (10'/2 ounces) condensed cream of chicken soup, 14 cup milk, 1 tablespoon chopped parsley. Melt 1 tablespoon of the butler in SFiucopnn. Add onion and cook until tender, but not brown. Add rice, water and salt. Mix Just until all rice is moistened. Bring quickly lo n boll over high hent, uncovered, fluffing rice gently once or twice with fork. (Do not stir.) Cover and remove from heat. Let stand 10 minutes, Meanwhile, sepr.rale chicken livers nnd dry between towels. Cut into 1-Inch pieces and. roll In seasoned flour, coating lightly. Melt remaining butler ih skillet, add chicken livers, nntl saute 3 to mlnuies or until lightly browned. Remove from heal. Add soup, milk and parsley lo rico ami heat thoroughly. Add chicken livers. Mix lightly with a fork. Turn Into greased l'/ 2 -quarl baking dish. Cake In moderate oven (315 degrees p.) 10 minutes. Rice Specialty: Cabbage Rolls Recipe Won Honors In International Cooking Competition .. By GAYNOR MADDOX ..NKA Food and Markc-ls Kdltor At the recent International Rico Fesllval In Crowlny, Ln., Miss Jnnet Verret's (een-afte cab- brige rolls won the first prize In the Junior group. As I wns senior judge of (he contest and liked the well-Beaconed and Inexpensive reo- ipe, I'm passing It along to you.' ...Miss Verrel's Creole Cabbage Itolli .. .(IS rolls, ninlium size) One cnbbajjc, 1 pound ground mcnt, 1 egg, 1 large onion, chopped, red pepper, chopped, salt to tasje; 1 cup raw rice, y, cup brend crumbs, 4 cloves Rarllc, chopped, 1 can whole tomatoes, '/ z can tomato paste. Will cabbage leaves until they can be rolled. Mix meal, egu, rice nnd seasoning. Place mound on each leaf and roll up. Arrange layer of cabbage rolls In bottom of pressure cooker, then layer of onion, gnrlic and pepper. Repeat layers until pot Is filled. Pour the tomatoes and lomalo pasle over all. Cover and cook In pressure cooker according to time chart. H you want the 1052 Rice Festival Cookbook, packed with hundreds of ways to enjoy rice. Just wrlle to Chamber'of Commerce, in Crowley, La. They'll send It to you free. Nov lei's go north for a meal. Marjorie Decn, well-known rice enthusiast without a southern accent, served us this quickie dish. ..Marjorie Dccn's Mnnilny Special Tasty Toastwiehci Chipped becJ «nd cheese loast- wlches wilt lit any holiday occasion. To prepare, heat a can of condensed mushroom soup with a clove of mlncfrt garlic. Add M pound of grated ohcddar cheese and "J pound of shredded chipped beef. Cook slowly until the cheese U melted. Serve on toasted bun halves. Tapioca cream Is delicious served with a Jig sauce for a cool-weather dessert, To make the sauce, put » cup of chopped dried figs, a half cup of /irmly-packed brown sugar, a dash of salt, and a cup of water In a saucepan; stir until the sugar is dissolved, then cook about five minutes, {Uslnff cooked leftover meat) . . (1 servings) Two cups diced roast beef, l'/ 2 cups grnvy, one-third cup catsup, l!i teaspoons lemon Juice, 1(41 cups cooked green beans < I box I quick-frozen green beans may be j used. Prepare as directed on package), 1 and one-third cups packaged pre-cooked rice, l',i cups cold water, 14 tcasppon salt. > Combine beef, gravy and catsup In skillet. Cover nnd simmer 2t minutes. . i Meanwhile, combine rice, water ' and salt. Mix Just until all rice is! moistened, Bring quickly to a boil ! over high heat, uncovered, fluffing gently once or twice with a fork, i o not stir.) Cover and remove from heal. Let stand 10 minutes, > Ado! lemon Juice and green beans ' to meat mixture. Hca't thoroughly, i Cream makes it best of all Plums with Ham Blue plums serve n-ith a ham slice for a tempting combination. Purchase a ham slice that's cut about' 1 inch thick. Place It In n shallow j •baking pan and sprinkle with brown sugar. Pour <i cup of canned blue plum juice over the meat and hake for 1 hour m a 300 P. oven. Turn the slice once during this period At the end of one hour, arrange; plums over the top of the hum slice and return to the oven for an additional 15 minutes. Mix a tablespoon of sutrar and a teaspoon of cinnamon together and sprinkle the mixture on sugar cookies before baking. FRANK GKIGSBY Frank Grigsby. of Sullivan-Nelson Chevrolet Co., Walnut anr) Hall- road, phone 4578. one of Blythe> ville's best known automobile sales- j men, says for the most beautiful j Chevrolet in Chevrolet history, i come by to see him t-riday, Janu-' • ry 9th. "You'll like Ihe low. sweep- Ing line* of the 1953 Chevrolet*," Frank said. . (Adv.) dU miracle wonders^^fbr your budget HENS OR FRYERS AQ Fresh D/essed & Tender LB. "fr ^J .... Lb. Hih (ir Hriskct STEWING BEEF I'Vl'sh I'lll-L GROUP BEEF Lb 430 330 Swifl's Ilintlless Sl;\h or SLIDEO BACON 450 rown Kiglils Grew I Norlhern or _. PIUTO EEASS , ,,, s 490 Domino or Godchiiux SUGAR 10 Lbs, Chase X Sunburn 890 [N3TANT COFFEE 2 C 490 Medium l!;u-.s SOAP 3 For 220 Bring Your Coujiun BLUE CHEER Lge 290 I'lirAsnmv FLOUR, Pin. or SR. 25 Lb. Bag 2,29 RED POTATOES 5 L'; b 1.69 Velio Urnml MARGARINE , 41c Country FRESH EGGS „..590 Arizona ICKBKKG LETTUCE Hris. 190 Tender, Cii'C'pn Fresh Tender CABBAGE Lb . 50 FRESH RADISHES Bunch 50 'It Pays To Shop at Mays' " AYS' SUPER MARKET 421 South 21st THTTRSDAY, JAN. 8, 1953 CRISCO Special at Freeman's! 3 LB. CAN FRYERS Fresh Dresser — Tender. Grade A LB. MIRACLE WHIP Qt. Special at Freeman&s! The Kraft Salad Dressing! SAVE! SAVE! SAVE! SLICED BACON Hells, Delicious for Breakfast! LB. 39 PICNIC HAMS King Cotton! None Finer! LB. Sun Spur OLEO Freeman Special ib. 25c Heinz KETCHUP bonk ,i,22c Premium or Krlspy Crackers - ib. box 22c Godchaux Sugar-10 ib. bag 89c Washing Powder Dili or Oxydol r 59c Pur« Pork Sausage • - 3ibs$1 FREEMAN'S 2016 West Main MARKET Across from Mox Theater

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