NOMBWEST AKAN9A8 TIMES. FwHteTge. Art.. TtOtT. 1Â«Â»-1L MAIN COURSE DISHES CELERY WATER CHESTNUT CASSEROLE Mrs. Vcrnon Smesrud 501 Janet Springdale, Ark. 4 cups 1-inch celery slices 1 5-oz. can water chestnuts, drained and thinly sliced 1 10'^-oz. can cream of chicken soup % cup diced pimientos Vt cup soft bread crumbs Vt cup toasted slivered almonds 2 tbsp. melted butter Cook celery in small amount of boiling water, salted until quite tender, about 8 minutes. Drain. Mix celery with water chestnuts, soup and pimientos. Turn in buttered casserole 1 qt size. Toss crumbs, almonds and butter together and sprinkle over casserole. Bake at 350 degrees for 35 minutes. Makes 6 servings. UNDER COVER MEATLOAF Mrs. Earl Jones Rt. 2 Hindsville, Ark. 2 Ibs. lean ground beef 1 onion, chopped 1 egg Vz cup instant potato flakes !',. tsp. salt 2 tsp. Worcestershire sauce 2 (8-oz.) can Hunts tomato sauce 1 can refrigerated crescent rolls Combine all ingredients, except rolls, with one can Hunts sauce. Shape into 13"x3" loaf in shallow baking pan. Bake at 350 degrees, 45 min. Remove loaf to oven-proof plate. Separate rolls, place 6 across loaf: alternating triangles so loaf is covered. Pull remaining 2 rolls into long ropes. Place around bottom of loaf. Bake 15 mm. Pour on remaining Hunts sauce last 5 min. Eight servings. CHERRY-SHERRYllAM Mildred Jane Jones Route 2 Prairie Grove, Ark. 1 (Mb.) can pitted black cherries i oranges lemon teaspoon ginger cup dark brown sugar (packed) cup dry sherry canned ham (about 6 Ibs.) Vi cup brandy Drain the juice from the cherries into the saucepan. Blend with pulp and the juice of oranges and lemon, ginger, brown sugar and sherry. Simmer until the sugar dissolves. Place the ham in a baking pan; pour on the warm sauce. Bake, uncovered, at 300 degrees about Z5 minutes per pound. Baste with the sauce every 15 or 20 minutes. About 15 minutes before done, pour the brandy over the ham. At the end of the cooking period, pour the pan juices into a saucepan and bring to boiling. Add the cherries; simmer 5 minutes. Slice t h e ham and serve with the sauce. HAM-LOAF HAM Mrs. Tom Eads 336 St. Charles Fayetteville, Ark. ' 114 pounds ground smoked ham 'A pound ground pork % cup cracker crumbs 2 slightly beaten eggs Vi cup milk '/Â» teaspoon pepper 8 maraschino cherries cut in half 16 whole cloves Combine ham, pork, crumbs, eggs, milk and pepper; mix well. Shape like a ham a n d AS YOU ARE- HAMBURGERS oomeasyouare ...hungry 1005 MÂ». Comfort score with spoon handle. Bake in shallow roasting pan in moderate oven 350-degrees for one h o u r . Garnish with maraschino c h e r r y halves pegged with w h o l e cloves. Baste with: Mustard Sauce ?! cup brown sugar 1V4 teaspoons prepared mustard V-t cup water \'t cup vinegar Cmbine and heat to boiling and cook 10 minutes. Pour over ham loaf and return to oven to bake 30 minutes. " LUNCHEON CRAB BAKE Mrs. Mary Ellen Richardson 1327 South Duncan Fayetteville, Ark. 1 7'/2 ounce can (about 1 cup) crabmeat, dniincd 1 cup soft bread crumbs 1 cup mayonnaise J /J cup milk ti hard cooked eggs, finely chopped V, mo choDDed onion v, cup sliced stuffed green olives 9 ,i teaspoon salt 'A cup buttered soft bread crumbs Break crabmeat in chunks, removing any bony pieces. MiK with next 7 ingredients. Pile in greased individual bakers or casserole dish. Top with buttered crumbs. Bake at 350 degrees for 20 - 25 minutes. Serves 6. ILSONS Since 1915 DOWNTOWN EMMA AVENUE SPWNGDAIE, ARK. MÂ«oiw 751-9291 Have a glass oi College Club Milk right NOW! PS9DUCE3 ANB PROCESSED IN NORTHWEST ARKANSAS GÂ»tmore 7-UpllflIOtth* tm you 7-UP...whei6 there's action!
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