Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 19
Get access to this page with a Free Trial

Northwest Arkansas Times from Fayetteville, Arkansas · Page 19

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 19
Start Free Trial

maamaaa XUUNUM mm, Tujtttnm, MI.. AKJ ». »*»»-» Judges Shore Their Party Foods Own Favorite Recipes I wi..i^ K.CIP.." judges of the TIMES 1909 recipe contest were asked to submit one «f their favorite recipes {or publication in this Cook Book. These are their selections: FRIED GINGER PORK This wonderful pork appetizer is prepared in Oriental style. I Ibs. boneless fresh pork shoulder, cut in 1-inch cubes H cup oil (sesame, peanut or other bland oil) 1 cup finely minced onion 1 large clove garlic, crushed K cup soy sauce 1 tablespoon chopped fresh ginger mixed with 1 teaspoon sugar, or 1 tablespoon chopped preserved or crystallized ginger 1 tablespoons vinegar Brown pork thoroughly on all sides in oil. Add onion and garlic. Cook until onion becomes soft, then add soy sauce, ginger and vinegar. Cover pan and let simmer lor about 10 minutes, or until the pork is (tone, Serve on toothpicks, right from the pan in which youve cooked it. Makes S to 4 dozen appetizers. Sharon Estes Home Service Counselor Southwestern Electric Power Co. "MORE" 1 Ib. Ground Round Steak 1 small onion chopped 11. salt 1 10 oz. pkg. Egg Noodles 1 small jar chopped pimento 1 small can English Peas, drained 1 Ib. can Tomatoes, drained Vt Ib. American Cheese, grated 1 small can pitted ripe olives, chopped Rrovrn eround steak onion and cook egg noodles according to d^Uonl « pfckTge. Combine lightly the meat, noodles, peas, ettosTtomafoei. Pimentos, salt and tt of grated ch«« tatosswoJe. Top with remaining cheese. Bake at 350' F for JO mlnotes. Margaret Bateman Home Service Counselor Southwestern Electric Power Co. CRAB GIOVANNI About 4 oz. spaghetti K cup butter 1 cup chopped onion 1 can (4 oz.) sliced mushrooms, drained 1 clove garlic, minced 1 can (9 oz.) crab meat ,'t cup sliced stuffed green olives Vt cup shredded Cheddar cheese Vt cup dairy sour cream 1 can (1 Ib.) tomatoes 1,4 teaspoon salt Vi teaspoon basil Preheat gas oven to 325'. Cook spaghetti according to package directions. Melt butter in skillet on Uni-Matic burner set at medium low name and 300*. When butter is hot. add onion, mushrooms and garlic and saute until onion yellows. Combine with remaining ingredients and mix well. Pour into 2-quare cas.-|;role and bake in preheated J2S* fas oven for 1 hour. Makes 6 to 8 servings. Donaice Clinger Home Service Director Arkansas Western Gas Co. FRESH PEACH PIE 11/3 cup sugar I cup water 1/S cup cornstarch (dissolved in Vt cup water) tt teaspoon almond extract ft or 3 drops yellow food coloring 4 or 5 cups fresh peaches 1 baked 9 inch pie shell Heat to dissolve sugar in water. Add cornstarch paste, extract and food coloring. Cook until mixture appears clear and thickened for glaze. Cool Slightly. Peel and slice peaches directly into pie shell. Pour glaze over peaches. Chill 2 to 3 hours. Top with whipped cream and serve. Polly Nettles Home Economist Ozarks Electric Cooperative Corp. ANGELS ON HORSEBACK Fresh Oysters Bacon Strips I cup Italian Dressing 1T Worchestershire Sauce I1 celery seed ground Tabasco--few dashes Cracked Black Pepper-to taste Wrap oysters In % strip bacon. Spear with a toothpick. Mix rest of kMtttatoalauSVnd in blender or mix well. Marinate oystors hi MOO* 4 - · hours In refrigerator. Charcoal broil. Margaret Brownfield Extension Home Economist Washington County FIRST PLACE WINNER SHRIMP AND BICE ROLLS Mrs. Wade Barren 305 West Cleburn Street Fayetteville, Ark. Vt cup tomato juicz 1 egg well beaten % cup dry bread crumbs 1 cup cooked rice dash of pepper 1 teaspoon chopped parsley W teaspoon celery salt 1 5-ounce can shrimp, mashed It slices bacon, cut In halt Mix tomato juice and egg. Add crumbs, rice, seasoning, parsley, celery s a l t , and shrimp. Mix thoroughly. Roll into finger lengths; wrap each roll with V4 slice bacon and fasten with toothpicks. Broil, turning frequently, to brown evenly. Makes about Z'A dozen rolls. Note: These may be made the day before and chilled. They seem to hold together better. These were made to be served as hors d'oeuvres. SECOND PLACE WINNER BROCCOLI DIP Helen Letter 1717 W. Center St. Fayetteville, Ark. 2 sticks butter or oleo 1 cup chopped onion I cans mushroom soup 1 pkgs. frozen chopped broccoli 1M pkg. Kraft garlic cheese (comes in round rolls) 1 cup sliced mushrooms l',i cups slivered almonds Procedure: 1. Saute mushrooms in a little butter and set aside. t. Saute onions in butter. 3. Add mushroom soup, undiluted--and the two pkgs. frozen broccoli. Simmer until melted and mixed. 4. Add garlic cheese and mushrooms, a l s o Accent, salt and pepper to taste. Simmer a few minutes longer. 8. Add slivered almonds. Serve in chafing-dish with king- sized Fritos. Serves 25 or JO guests. HONORABLE MENTION DEVILED MUSHROOM CRESCENTS Katie Lee Pershall P. 0. Box 104 Lincoln, Arkansas, I pkg. (8 oz.) refrigerated crescent dinner rolls 1 can (4V« oz.) deviled ham 1 can (3 oz.) mushroom stems and pieces, drained 1 tsp. Worcestershire sauce 2 tbsp. chopped almonds 1. Preheat oven to 375 degrees F 2. Separate dough into I triangles 3. In a bowl, combine remaining ingredients. Mix w e l l . Spread each triangle with a tablespoonful of deviled ham mixture. Roll up, starting at short side of triangle and roll to opposite point. Place point aide down on a greased cookie sheet. Curve into cresent shape. Bake for 10-13 minutes or until golden brown. TEQUENAS-CARACAS VENEZUELA Mrs. P. S. Dunnage Rt. 4 Fayetteville, Ark. 3 cups flour 1 tsp. salt I egfi cup soft marRarmc 1 cup warm milk 1 Ib. white cheese ("quese bianco") Put flour and salt in bowl while heating milk and margarine, (warm - not hot). Add beaten egg and milk, mix with Hour. Stir until blended then knead with hands until smooth and elastic. Roll dough as thin as possible, cut in U" wide and 1" long strips. Cut cheese X" long, Yt" wide and hold cheese while rolling dough around closing at each end. Place on cookie sheet in refrigerator until ready to use. Fry in H" hot fat in frying pan. Drain on paper towel and serve. (Tequenas may be made ahead of time, frozen on a cookie sheet, then put into plastic bags in freezer and fried while frozen). BREAD FINGERS Mrs. Marshall E. Shinn c-o Arkhaven Farms Farmington, Ark. 1 cup peanut butter Vt cup Wesson Oil 6 slices sandwich bread Trim c r u s t s from bread slices. Cut each slice in 4 strips or fingers. Place fingers on cooky sheet. Use another sheet for the crusts. Place in 250 degree oven for 90 minutes or until fingers and crusts are well browned and crisp. While bread is in oven mix the following- cream peanut butter and oil to a smooth paste. Remove bread from oven and roll crusts to a fine crumb. Dip fingers in peanut butter batter and then roll in crumbs. Lay on waxed paper to dry. These snacks may be served at once or frozen for later serving. CRISPY SOUFFLE CRACKERS Mrs. I. J. Kirkpatrick 1781 Old Wire Road Fayetteville, Ark. 18 square soda crackers melted butter paprika Soak the crackers in large flat plan of ice water 8 minutes (the broiler pan will do nicely) Lift from water with perforated spatula letting water drain from it. Place on a buttered cookie sheet an inch apart. Dribble Vt teaspoon, melted butter on each cracker. Sprinkle lightly with paprika and bake at 375 degrees for 45 minutes. CRAB DIP Mrs. James S. Rogers 2205 West 38th Avenue Pine Bluff, Ark. 2 cans crab meat S large pkgs. cream cheese (I oz. ea) K pint cream (half and half) % cup mayonaise (NOT salad dressing) salt to taste cayenne to taste Tabasco to taste green onions - at least 1 bunch, tops and bottom* chopped parsley - about Vt bunch, tops only lemon juice - lots Let cheese come to r o o m temperature. Add mayonaise and cream. Use mixer to whip all together until smooth. Then add lemon juice, beating until creamy and smooth. Add seasonings and green onions and parsley to taste. Drain crabmeat and flake into mixture. This may be served either hot or cold. If heated, heat over very slow fire or it will curdle until warm. Serve in chafing dish. OLIVE CHEESE PUFFS Mrs. J. E. Brown Route 3 Fayetteville, Ark. 36 whole pitted ripe olives J /4 cup soft butter or margarine t cups shredded American cheese 2 eggs, separated Vt teaspoon curry powder % teaspoon garlic powder 12 slices white bread grated parmesan cheese cayenne or seasoned pepper Cut olives in half. C r e a m butter until light; mix in American cheese, egg yolks a n d curry and garlic powders. Beat egg whites until they stand in soft peaks. Mix gently i n t o cheese mixture. . Cut each slice of bread into « equal parts. Place on cookie sheets. Spread each with scant teaspoon cheese mixture. Top with olive halves; sprinkle with Parmesan cheese and cayenne. Bake in 375 F. oven 15 to 20 minutes so cheese is puffed and bread is golden brown. Serve at once. Makes 6 dozen morsels. HARDWARE and FURNITURE N. Colleg* 442-7363 You've Never Hod It So Good Highway 71 at Locust Chicken Hut ILSONS , Sewing oWodtfcwest utofawsos SIMS 1915 ·, · DOWNTOWN EMMA AVENUE " SPRINGDALE, ARK. aurn · ·«· MMA AVENUE · Phon* 751-9291 J

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free