Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 32
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 32

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 32
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U-NORTtlWKST ARKANSAS TIMES, F*7*M*Tlll«, Alt.. VrMiy, A»f« 9V I*** MAIN COURSE DISHES SKILLET PORK CHOPS Donald Hayes 1206 W. Sunset Springdale, Ark. 4 pork chops 2 tablespoons minced onion % cup canned tomato juice or water salt and pepper Brown chops in hot skillet «ntil a deep, golden brown on lH)th sides. Sprinkle chops with onions. Pour in tomato juice «r water. Cover and simmer o\er very low heat until chops arc tender. Arrange on heated platter with glazed a p p l e quarters -- thicken gravy if desired. Rlazcd Apples combine 2 teaspoons gnited orange rind '1 cup orange juice 'i cup sugar In saucepan. Arrange 4 quartered cored unpared firm red apples skin side up in this liquid. Cover; simmer over low heat 10 -15 minutes or until apples are tender but still hold their shape. Arrange apples on heated platter with pork chops. Cook mange sauce until thickened: spoon over apples. RATATOU1LLE MCOISE Annie Marie Swafford Route 1, Box 14 Vest Fork. Ark. 2 eggplants 2 zuccini squash 3 green peppers 4 fresh tomatoes 1 onion Vi cup olive oil 1 clove garlic salt and pepper ns desired Peel eggplants and squash; then c-ut them into small cubes. ("lit peppers and onion i n t o slires. Peel and slice tomatoes. Put oil into large sauce pan: add on inn. When onion becomes transparent, a d d eggplants, rf|n;isb. and tomatoes. Mince p a r l i e and arid to othrr ingrc- dir-nls. Arid salt, nnd poppor to lit 1 'iiTfl taste. Cover and let r i m m e r Top one hour, stir rn.'c;isiinnllv. C11II,I-\VESTER\ STVLE 1W'-s. A l l e n White 50 So. Duncan F.'iyetlevillc. Ark. A nips chili beans 1 Hi. pround beef ?. large potatoes, diced } large onion, diced 3 garlic buttons ?. tablespoons chili powder 3 tablespoons Crisco 1 q u a r t tomato juice salt to taste Conk beans in plenty of water ffr 1 hour. Brown meat in ("risen. Add to beans. Add rest r.f ingredients. Cook about three hours. CATTLE CLATTER HASH Coleen Cowan 1812 Arrowhead Fayettcville, Ark. 1 Ib. ground beef 2 tbsp. melted fat \t cup firmly chopped onion 1 tsp. salt 1 8 or., can tomato sauce I 6oz. pk. macaroni '·i Ib. grated cheddar cheese 1 can cream of mushroom soup 2 tbsp. chili powder Brown meat in fat. Push meat to one side and cook onions until limp. Add chili powder, .salt and tomato sauce and mix well. Cover skillet and steam 20 min. Add cooked and drained macaroni to meat mixture, mix well. Put mixture in 13"x9" pan, top with grated cheese and then spread s o u p evenly over the top. Bake at 375 degrees for 3040 min. DELICIOUS CHICKEN BREASTS Mrs. Larry G. Brown 900 N. Leverctt Apt. 337 Fayettevillc, Ark. j boned chicken breasts 1 carton sour cream 1 can cream mushroom soup bacon (Va slice per breast) paprika parsley 1 pkg. smoked sliced beef (Carl Budding Brand) Chip beef into small pieces. Spread in bottom of pan (9"x J3"). Wrap bacon a r o u n d breast, attach with toothpick. (Don't roll up. just w r a p around) Lay chicken on beef. Mix sour cream and soup. Spread over chicken. Sprinkle paprika and chopped parsley on top. Bake 220 degree un-' covered 4 hours. Baste twice. Stir up sauce good. Beef sticks to bottom of chicken, bacon cooks into chicken. NEW ENGLAND PORK CHOP CASSEROLE Mrs. Amos Watkins P.O. Box 55 Winslow. Ark. 4 medium size pork chops 4 medium size Irish potatoes 1 medium size onion 1 small can tomato sauce 1 pkg. Italian Spaghetti Sauce mix Brown pork chops. Dice potatoes and pre cook till tender in skillet. Dice onion with potatoes. Then add tomato sauce to potatoes and onions, also sauce mix. Arrange pork chops in casserole and add potato and sauce to cover. Heal till well seasoned in oven. If You Like Mexican Food Then you'll like the Mexican Original Restaurant Fw tiling pleasure *t Ms best, and for the best ta Mexican a i d American fMds, visit die Mexican Origiial Restaurant. Bring the family in whtre dining is always a delightful pleasure and the prices arc right. OPEN I tun. - 1* p.m. M:M Ctoittf Tmi4ays MEXICAN ORIGINAL Restaurant hKway 71 South Acros* from tho Airpoi. BREADED TONGUE CUTLETS CUTLETS Mrs. J. D. Eagle 520 E. Maple Street Fayettcville. Ark. 1 fresh young beef tongue 3 fronds celery leaves 1 small onion (peeled, but left whole) 3 peppercorns (or \4t. black pepper, freshly ground preferred) 1 tsp. salt (I prefer garlic salt) 1 tsp. brown sugar U tsp. dry mustard. For Breading 1 egg 2 tlbs. water dash of salt 1 cupful (or so) finely ground cracker crumbs F« Frying W stick oleo 1 tbsp. cooking oil. (The oil keeps butter from burning and butter retains its flavor. Sometimes I add a little herb seasoning to t h e cracker crumbs for a different flavor. Clean tongue thoroughly with brush and rinse well. Place in kettle, cover with water, and boil 10 minutes. Pour off water, add hot water to cover and the remaining ingredients (except egg and crumbs). Cover and c o o k at a gentle boil f o r an hour, remove celery and onion. Continue cooking I'A or 2 hours, depending on size of tongue, until it forks tender. Remove from stove and cool in pan -- NOT ALUMIUM. Leave in the liquid until ready to make the cutlets. Slice tongue in half - inch, slices, remove skin, spread each piece thinly with Durkee's sauce (or a little horseradish mixed with mayonaise), dip in finely rolled cracker crumbs, then in beaten egg, then in crumbs again. Brown in the butter, cooking oil mixture on both sides, serve immediately. No one -- but NO ONE -- will have any idea what it is! "ARKANSAS COMPANY CHICKEN" Mrs. Nell C. Hughes Route 5 Fayettcville, Ark. 2 fryers, cut up 'i cup Crisco 1 medium onion, sliced 1 3 or 4 oz. can of mushrooms 2 tbsp. lemon juice 1 tsp. salt '4 tsp. cloves and allspice \'t cup molasses or syrup 2 tsp. cornstarch 4 pineapple slices, halved 4 g r e e n tipped bananas, halved Brown chicken in melted Crisco; add onion, mushrooms, 1 and % cups water, lemon juice, seasoning and molasses. Cover and simmer for 30 min. Blend cornstarch and remaining water: stir into chicken mixture. Cook until thickened and clear. Add pineapple and bananas. Simmer (or 3 minutes longer. Serve with hot cooked rice. Yields I servings. LASAGNA Kay Kreok Route 5 FayetteviUe, Ark. Snce 2 large cans tomato sauce 2 peeled cloves garlic (approx.) U tsp. oregano (approx.) 1 tbsp. grated Romano cheese 1 tsp. (rated Parmesan cheese 1 bay leaf salt and pepper Have ready: 1 Ib. hamburger 1 Ib. sausage 1 small onion U small green pepper Cattente 1 pkg. Provolone cheeM 1 Ib. cottage cheest 1 pkg. lasagna noodles 1 tsp. Romano Simmer sauce ingredient* about four hours or more, stirring from time to time and adding small amounts at water if needed--sauce should be thick when you are ready to use it. Saute onion and green pepper. add hamburger, when hamburger is finished, add it to the sauce about 1 hour before yon want to use it. When the sauce is finished, make chunks about 1 inch in diameter out of the sausage, fry it. set it aside. Cook the noodles. Casserole: Take rectangular casserole dish, fairly long, and layer as follows: enough noodles just to cover the bottom, cottage cheese, some of the sausage. sauce, noodles, etc. . . Add about 1 tsp. more of the Roman* cheese to the last of the sauce just before putting it on the last layer. Spread the Provolone over the top, bake the casserole, uncovered, about 20 minutes at 350 degrees. Norritwott Artantas' Unvotf Collection of QUALITY CLOTHING FM MEN m!V5 STOR In VLVD HILLS 'fHITH PORTABLE IV 1 145 sq. in. picture 42% bigger than 14" color TV 141% bigger than 10" color TV Its 16" screen makes it big enough to enjoy anywhere in the room, yet small enough to fit anywhere. Full Zenith Handcrafted Quality 2333 N. Collego 4424579

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