Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 35
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 35

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Fayetteville, Arkansas
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Friday, April 25, 1969
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Page 35
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NORTHWEST AKKANSAg TIMES, Tnttttimt. Alt.. FrM«y, April ». IKt-tt MAIN COURSE DISHES CHINESE STYLE STEAK CHICKEN HAWAIIAN ..'·.·· Mrs.' Donna Wright ; 1791 Janice ATTC. Fayetteville, Ark:' I whole chicken breasts, (boned if desired) Vt cup flour 1 tsp. salt Vt cup Crisco Mix flour and salt. Flour chicken on all sides with this mixture. Heat Crisco to 365 de- frees. Fry chicken until golden brown on both sides. Arrange in shallow casserole. Set aside and make sauce. Smce 1 green pepper cut into rings or strips Vi cup onion (chopped or rings) z tbsp. Crisco 1 can cranberry sauce, whole berry or jellied (one pound) 2 tbsp. sugar % tsp. salt Fry green peppers and onions in 2 tbsp. Crisco until soft. (hut not brown). Stir in cranberry sauce, sugar and salt. Cook over low heat until just blended. Pour sauce over chicken in casserole and bake uncovered at 325 degrees for 45 minutes. Yield: 3 to 6 servings. ORANGE PORK CHOPS Mrs. Robert Slusarek 2897 Elizabeth Avenue Fayctteville. Arkansas 4 loin pork chops, double cut (at least 1" thick) salt, pepper paprika t tablespoon oil V* cup orange juice 1. Sprinkle both sides of chops with salt, pepper, and paprika 2. Cook in oil until rich golden brown at 360 degrees - 15 minutes. 3. Drain fat - reduce heat to 220 degrees. 4. Add orange juice a n d cover: simmer 1 hour. 5. Serve with orange glaze lauce over chops and white rice. Orange Glaze 5 tablespoon granulated sugar IVi tsp. cornstarch V tsp. salt VA tsp. cinnamon 10 whole cloves t tsp. grated orange rind H cup orange juice 1 orange sliced thin and halved In saucepan cook sugar, corn- March, salt, cinnamon, cloves and orange rind and juice, stirring until thickened and clear. Add orange slices, cover pan. Marie Evans 2294 Juneway Terrace Fayetteville, Ark. 1 4 Ib. rump steak cup salad'oil teaspoons salt teaspoon ground ginger Vi teaspoon ground black pepper 1 tablespoon instant minced onion 1 tablespoon water 1 tablespoon shortening 3 cups sliced unpeeled cumcumbers % cup beef stock 2% teaspoons cornstarch Cut steak across the grain into strips % inch wide. Combine the next four ingredients and pour over meat. Soften onion in water and add. Let this stand one hour. Melt shortening in a 10 inch skillet. Add beef and marinade. Cook uncovered, until browned. A d d cucumbers and stock mixed with cornstarch. Cover and cook five minutes. Serve at once with hot cooked brown rice. Don't overcook the cucumbers if you want to capture t h e Chinese flavor and texture of this dish. Yield G servings. SWEET SOUR CHICKEN Kathy Pitts Summers, Ark. 2 two pound broilers 1 42 07.. can of pineapple 1 teaspoon soy sauce 1 clove garlic 14 teaspoon salt /, teaspoon ginger 2 tablespoon corn starch 1 cup water 14 cup vinegar Cut chickens up as for frying and brown. Then mix well 2 cups pineapple syrup, soy sauce, garlic, salt, ginger; pour over chicken that has been placed in large shallow pan. Cook for Hi hours slowly. Now mix corn starch, water vinegar, remaining pineapple syrup. Cook til clear and thick Add chunked p i n e a p p l e chunked green pepper and two bunches green onions chopped. Heat and serve. PORK CHOPS CREOI.K Mrs. Glen Parker General Delivery Johnson. Ark. ( pork chops pepper fi slices onions 6 slices green pepper 1 can Campbells tomato rice soup la soup can water 1i tsp. whole thyme In skillet, brown 6 pork chops (about 114 Ibs); pour off drippings. Sprinkle c h o p s with pepper; place slice of onion and green pepper on each. Pour 1 can Campbells tomato r i c e soup. ',2 soup can water over chops. Sprinkle with '/» tsp. whole thyme. Cover, cook 45 min. over low heat. Stir now and then. 6 servings. RICE AND CHICKEN CASSEROLE Mrs. Herman Stokenbury Route 3 Fayetteville, Ark. In a long pyrex dish place one cup of dry rice. The rice is to be sprinkled all over the bottom of the dish. Now place one whole cut up fryer on top of the dry rice. Take one can of-cream of chicken soup and dilute it with two cans of water. When this has been diluted pour over chicken pieces and dry rice. On top of all above ingredients sprinkle one package of Lipton's dry onion soup all over the chicken, rice and cream of chicken soup. Cover the pyrex dish with foil and place in a 350 degree oven and let -it cook 1 hoar and twenty minutes or according to size of chicken being used. With the above casserole and · green salad and your drink makes a quick meal. You've Never Had It So Good Highway 71 at Locust Chicken Hut Until 6 months ago, this was just another drug store. Now it's JIMS drug store! Jim Arkins f»H 443-348S 14OO N. COLLEGE FAYETTEVILLE, ARK. 72701 VIENNESE SPAGHETTI Maryland Riffel 17 William St. Apt. 1 Fayetteville, Ark. 1 10 oz. package short spaghetti 2 small cans tomato sauce 1 large can Vienna sausages 1 medium onion, diced oreeano to taste salt and pepper -- dash Put contents of packaged spaghetti in 2 quarts boiling water. Boil till tender. While spaghetti is boiling, saute onion in large skillet, add sausages cut in H Inch slices to onions until heated thoroughly. To this add tomato sauce, oregano. salt and pepper. Simmer 36 minutes. Pour over prepared spaghetti. HARDWARE and FURNITURE N. College 442-7363 Activi-Tree THE "BUSIEST DRESS IN YOUR WARDROBE' 9» Th» perfect dress for every daytime occasion-gardening, shopping, golf, this superbly action-styled dress of fine woven cotton is precision-tailored. Convertible collar, vented sleeves, generous pockets. Completely washable, color-fast and shrink resistant, nicds little or no ironing. Regular and half sizes. BARGAIN BASEMENT

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