Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 33
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 33

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 33
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NORTHWEST ARKANSAS TIMES, FiyetttTUJt, Art.. FrM»y. AprU K. lttt-17 MAIN COURSE DISHES CHICKEN AND BICE CASSEROLE Sue Kite 109 N. School Ave. Apt { FayeUerflle, Ark. 1 cup tone grain rice 1 I oz. can tomato sauce Yi cup water M teaspoon garlic sak M teaspoon salt % teaspoon pepper (black) 1 small onion (diced) 1 chicken (small) Brown chicken in skillet. Mix together water, onion, salt, pepper, garlic salt and tomato sauce. Add this to rice. P o o r half of mixture into dish, lay chicken on top, repeat this until dish is fulL Bake in oven at 350 degrees until chicken is tender. GROUND BEEF-CORN CASSEROLE Mrs. Nealie Pint P. 0. Box t West Fork. Ark. 1 Ib. hamburger meat I small onion IVi tsp. salt 1 can whole kernel corn 1 small jar olives 1 cup macaroni (raw)' I can tomato sauce or Juice 8-07. K4 cups water grated Cheddar cheese Brown meat and o n i o n chopped fine. Drain off excess grease Add salt, add corn (including all water in which it is packed). Add raw macaroni. Add olives chopped, then add tomato sauce and IM cups water. Place in greased casserole dish--cover with grated Cheddar cheese. Bake at 350 degrees 45 minutes. Turn off oven. Let remain IS min. CHICKEN WILD BICE Mrs. Stephen Day. 112 W. Sycamore Fayetteville, Ark. IVi cups wild rice* 4 cups water 1 teaspoon salt I cans cream of mushroom soup (undiluted) 12 large slices chicken breasts (or more) 1 Ib. sausage 1 3-oi. can mushrooms 1 teaspoon Worcestershire sauce bread crumbs % eup melted butter. Brown chicken. Cook sausage until brown; drain; stir in mushroom soup and Worcestershire sauce. Cook rice in salted water. Stir into sausage - soup mixture. Spoon half of rice mixture into casserole dish. Arrange chicken slices or chunks on top. Then add rest of rice. Mix crumbs with butter and put on top of casserole. Bake at 375 degree for 45 minutes. Serves «. ·Mixture of brown and white rice can be used for variation and economy. TORTILLA CASSEROLE Mrs. Ruth Shuller Box 82 Gentry, Ark. IVi doz. tortillas 1 can cream of chicken soup 1 can mushroom soup 1 can Ro-Tel tomatoes with chilies 1 Ib. ground beef IVi Ib. grated cheese 1 stick oleo 3 chopped medium onions. 1 large can Pet milk Melt butter, cook onions. Add soup and milk. Brown meat in separate skillet, salt, pepper, and garlic salt to taste. Make layers in casserole of tortillas, sauce, cheese, meat. End with sauce and cheese on top. Cook 350 degrees 45 min. Serve hot. STUFFED PEPPERS Mrs. A. H. Brodbeck 518 E. Lafayette St. Fayetteville. Ark. 4 medium peppers Vi Ib. ground beef Vi cup chopped onion 1 tbsp. butter or margarine 1 can (10V4 oz.) tomato soup (condensed) t cups cooked rice 1 Up. Worcestershire sauce tt tsp. salt dash pepper Remove tops and seeds from peppers; cook in boiling salted water about 5 minutes; drain. Brown beef in oleo and c o o k onion until tender; stir in H can soup and remaining ingredients. Spoon mixture into peppers; place in 1% quart casserole. Bake in 375 oven 30 minutes. Heat remaining soup and serve over peppers. Serves 4. RICE Mrs. Earl L. Chadick, Jr. Route 1 Sherrill, Ark. 1 cup rice Vt cup olive oil Vt cup white raisins 1 can bouillon 1 can water Brown 1 cup rice in % cup olive oil. Place in casserole and add Vt cup white raisins. Add 1 can bouillon and 1 can water. Cook 2H hours at 250 degrees or Vi hour at 350 degrees than 250 degrees for Hi hours. BROCCOLI CASSEROLE Dcniese Evans 4303 Croxdale Drive Springdalc, Ark. 1 onion Vi teaspoon garlic powder cup pet milk can cream of. chicken soup V« Ib. grated Velveta cheese 1 cup rice (5 min.) 1 pakcage broccoli (cooked) 1 stick of oleo Saute onion in oleo. Add garlic powder. Add milk, chicken soup, and cheese. Gently fold in rice and broccoli Put in covered casserole dish and bake in 350 degree oven for 30 minutes. Vt 1 HARDWARE and FURNITURE N. College 442-7363 M mm, ni ni m good! FOOD PRODUCTS BY CAMPBELL SOUP COMPANY CELEBRATING 100 YEARS DURING FISCAL 1969-1970 BEEF SKILLET FIESTA Emma Brown Box 145 West Fork, Ark. 1 pound ground beef tablespoon salad oil cup diced onion teaspoons salt teaspoon chili powder teaspoon pepper can tomatoes (1 Ib.) can whole kernel corn (12 oz.) cups bouillon (or use 1 bouillon cube dissolved l| 1% cup boiling water) cup thin strips green pepper - .j cups Minute Rice Brown meat in oil over high heat in s k i l l e t , leaving meat in coarse chunks. Add onion; reduce heat to medium and cook until onion is tender, but n o t browned. Add seasonings, tomatoes, corn and bouillon; bring to boil. Stir in green pepper. Boil again. Sitr in rice; remove from heat. Cover; let stand 5 minutes. Fluff with fork. Makes 6 servings. 1 Vt 2 1 'A 1 1 IV* fora sewing machine TONE-UP! A7-point program done in your own home, on any make or model sewing machine. Why not let the experts do it for only $475 4 1. Adjust, balance tensions. 2. Adjust fabric handlinf. 3. De-lint threadhandlint 4. Adjust belt tension. 5. Check wiring for safety. 6. lubricate machine. 7. Inspect, lubricate motif. Wtiti't *r*fjr l*nom* lial 51NCE R (··,." S I N G E R Evelyn Hills 442-8151

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