Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 34
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 34

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 34
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tt-NOKTHWEST ARKANSAS TIMES. TtjttttilMt, Art.. Titty, Ant «, 1«H MAIN COURSE DISHES BELGIAN BEEF STEW Mrs. Hugh R. Kincaid 520 Lakcridge Dr. Fayetteville, Ark % cup flour Vk tsp. saH % tip. pepper 2 )b. beef stew meat, cut in 1 inch cubes , , . . , , ( 'A cup salad oil 2 large onions, sliced 1 clove garlic, minced 1 can (12 oz.) beer 1 tbsp. soy sauce 1 tbsp. Worcestershire sauce 2 bay leaves '/4 tsp. thyme 2 Ib. potatoes, pared find quartered 1 pkg. frozen peas Combine flour, salt and pepper. Use to coat meat well. In 'ft cup hot oil in heavy pan, saute onion and garlic 1 to 10 minutes. Remove and set aside. Heat remaining oil in same pan »nd brown meat well. Return onion and garlic to pan along w i t h beer, soy and Worcestershire sauce, bay leaves and thyme. Mix well. Bring to boil, then reduce heat and cover. Simmer I'/i hours. Add potatoes and peas; simmer about 30 minutes, until tender. Serve with kraut and rye bread. 6 fcnerous servings. V^^*,,;)!,,, i.i »m' asivie MK*I uMtn M«nw« Jumping JL Jacks!. ^V^ v^^fe ^'·^ '® Davison's Shoes Southeast Comer Square Open Men. A Thurs. Mtes "S.Q.S." er SHRIMP QUICKIE SPECIAL Mrs. Barry C. Blair 47 Trenton Fayetteville, Ark. I cups boiled shrimp 1 cup cooked rice 1 can cream of chicken soup 1 can cream of mushroom soup 1 can peas OR 1 pkg. froi- en peas 1 tbsp. dehydrated oniong Dash of thyme salt *nd pepper to taste A few water chestnuts, diced (optional) buttered bread crumbs Cook shrimp In boiling water until tender and pink. Combine all ingredients. Pour into greased casserole and top with buttered bread crumbs. Bake 30 min. at 350 degrees. Serves t. JACKPOT CASSEROLE Mrs. Mike Irwin 2371 Holly Street Fayetteville. Ark. 1 small onion l'/4 -2 pounds hamburger meat 1 can tomato soup 1 can water package of egg noodles salt and pepper to taste 1 tablespoon Worcestershire sauce 1 can cream style corn -yellow Brown onion, then add hamburger meat and brown. Add 1 can tomato soup and 1 can vyater (same can) Stir in egg noodles -- can vary amount. Let stand on medium heat until noodles tender. Add salt, pepper and Worcestershire sauce. Add 1 can cream corn. Add chopped ripe olives and top with cheese. Bake, uncovered, at 350 degrees for 45 minutes. CHICKEN SPAGHETTI CASSEROLE Mrs. Dwlght Lincoln 17 William Street, Rt. 2 Fayetteville, Ark. 1 12 oz. package spaghetti 1 can cream of mushroom soup 1 can cream of celery soup 1 cup stuffed green olives, chopped fine 1 cup (or 1 can) milk dash of Worcestershire 2 cans boned chicken grated cheese Cook spaghetti in boiling water until done. Set aside (or you may prepare the o t h e r ingredients while spaghetti is cooking). In a large b a k i n g dish, place all other ingredients except cheese. Add drained spaghetti and mix. Place in 350 degree oven for about 50 minutes. After 50 min., cover with grated cheese and return to oven for 5 to 10 min. Makes eight average servings. ITALIAN POTTED BEEF Gary Southern Route 5, Wyman Road Fayetteville. Ark. rump or chuck roast, 3H to 4 Ibs. 2 tablespoons olive or salad oil 1 medium onion, chopped Va cup celery, diced 1 clove garlic, chopped 1 carrot, chopped 1 bay leaf 2 teaspoons salt '·i cup mushrooms, dried 1 S oz. can tomato paste 1 10',i oz. can beef broth 1 cup red wine Heat pressure cooker and add oil. Brown roast on all sides. Add prepared vegetables and seasonings. Blend tomato paste with broth and wine. Pour over meat. Close cover securely. Place pressure regulator rocking slowly. Let pressure drop ef its own accord. Serve with gravy. DEVILED FRIED SHRIMP Norma H. Stephens 1250 Lewis Street Fayetteville, Ark 1 pound raw shrimp 1 tbsp. vinegar 1 tsp. dry mustard 2 tsps. chopped onion 1 tbsp. chopped parsley 1 tsp. saH 2 tbsp. water 1 egg slightly beaten 1 to 1!4 cups Italian breed crumbs (if not available mix 1 cup regular bread crumbs, 14 cup Parmesan cheese, 1 tsp. oregano, 14 tsp. garlic powder) Remove veins from shrimp and split butterfly fashion. Mix vinegar, mustard, onion, parsley, and salt. Marinate shrimp in this mixutre for 1 to 2 hours. Drain. Mix water and egg. Dip shrimp first in breadcrumbs; then egg and then breadcrumbs again. Fry in deep fat until golden brown. Drain on absorbent paper. Serve with lemon, tartar sauce or cocktail sauce. Serves 4. BAKED BEET STEW Kate Smith Route 1 Box ISA West Fort, Ark. 2 MM, WMI CHUCK. Mef) WB in 1 inch cubes % cup flow 2 teaspoons MR % cup bacon dripping* 1 medium onion, chopped 1 clove garlic minced % teaspoon Mack pepper 1 teaspoonssaK 1 teaspoon Tabasco state 1 tablespoon Worcestershire sauce 1 (8 01.) can tomato sauce 1 can hot water 12 pitted prunes K (Ib.) package rigatoni macaroni Shake beef cubes in flour and salt, a few at a time, until an are well coated -- use a brown bag. Fry cubes in baco ndrip- pings tmtil well browned, drain and put in a deep 4 qt. Dutch salt, pepper, tomato sauce and water. Add Tabasco and Worcestershire sauce. Cover tightly, bake 300 degrees 2 hours. Add prunes, rigatoni and enough water to cover. Bake 1 hour longer. . . . DINE AT THE fflf DOWNTOWN /MOTOR LODGE "OUR MAM COURSE IS SATISFACTION* 21 S. CoR*0» · 442-7377 WHEREVER YOU SEE NMRAl PtrODI WMANCf CMfMAWM YOU KNOW THAT YOUR MONEY IS SAFE... AND IT DOESN'T COST YOU A CENT! The First National Bank, along with thousands of other national and most state banks, protect your money entrusted to them by being member* of the Federal Deposit Insurance Corporation. This means the First National meets high standards, of banking rigidly enforced to earn your continuous trust. It also means thai your savings, checking, trust, Christmas Club and many other accounts are always safe! If you have questions about how First National protects the safety of your savings account-or other accounts,--please call and talk with one of our officers. They will be more than happy to discuss the wide range of our services and explain how you are protected through membership in the FDIC. University I Dicliion / heiy:i Hilli THE BANK OF BIG SERVICE

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