Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 39
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 39

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 39
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MAIN COURSE DISHES ROAST PORK AND RIGITONt Mrs. James H. Colling 2800 L*riey A»e. Fayetterffle, A*. Roast « ·». or more pork roast* (center cut preferred -mar «M Ma or rib end) t cups of water S tbsps. minced *r diced onions U tsp. salt it (MI. pcppw I Unp butter *r margarine K tip. garlic powder or more if desire % Up. salt or to taste u tsp. pepper K cup four W cup water 1 tbsp. grated American cheese food 1 tsps. Kitchen Bouquet Noodles I pkg. of Rigitoni noodles C OM. chunk of sharp Cheddar cheese (may grate yourself or buy already grated) Roast the pork covered, with J cups of water, onions, salt and pepper at 351 degree oven fur 1',4 hours. Then in s m a l l skillet put margarine, garlic powder, salt pepper jnd grated American cheese food. H«rtjMI a low fire until mixed ^getter. then add water nurture off rf roast to nurture in skiuet. Ara flour, water and make gravy. Darken gr a » y with Kitchen Bouquet. If thicker gravy is SesSed add more flour. Cook on very tow fire for 1 hour before roast is finished. Stir occassion- allv Continue roasting p o r k uncovered at 350 degree oven Approx. 1 more hour. Biown well. _ Boil Rigitom noodles Grate sharp cheddar cheese. In a large serving howl P* alternating portions of sharp cheese, Rigitoni s ana S r u -Continue Until all to in bowl. Mix well o with chiHed applesauce with cinnamon and a tossed green salad. "Baked pork chops c a n be substituted for pork roast if desired. CHICKEN CHOW MEIN Mrs. Ora Ball 509 E. Maple Fayetteville, Ark. 1 can chicken chow mem noodles 1 can chow mein vegetables 1 can cream of chicken soup 1 can mushroom soup 2 cups cooked chicken 1 cup milk Combine and pour m buttered casserole and bake one hour at 350. Top with crushed potato chips. COMPANY BAKED HALIBUT Mrs. L. J. Ely Z23 S. Main Bentonville, Ark. I medium Halibut steaks, thawed salt and pepper paprika % can mushroom soup /i cup onions chopped 1 cup fresh bread crumbs . . .1 prefer salt rising V, cup butter or margarine 1 teaspoon accent 'A cup chopped sweet red peppers or pimentos 1 cup milk % cup cooked shrimp. . .or mor if preferred Squeeze t h a w e d halibut genUy but firmly until most or water runs out. Put in small flat pan and cover with no*. Let soak 20 minutes, turning once. Saute onto* until softbut not brown. Rub butter througn crumbs. Put seasoned halibut in low buttered baking dish, put onion, pimentos and soup on top of fish. Bake about 12 mm tues in 45* degree oven, have oven hot before putting in fish Remove from oven and put shrimp and bread crumbs on top of fish and sprinkle paprika on last. Return to oven and bake 3 minutes. This makes a very unusual and good dish, with very little trouble or time. RECIPE CHICKEN AND RICE "ARAB" Bonnie Haegele Rt. 1, Box 42 Lincoln, Ark. 1 chicken cut up i j cup chopped onion Vs stick oleo 1 small cauliflower cut up 1 cup rice Flour chicken, and brown in oleo add onion and. cook 15 /.minutes. Drain fat-««, cover chicken with water.and cook until tender. Pour water on and save. ' · . , . Frv cauliflower in hot f a t until' brown, place o v e r chicken, put rice over cauliflower. Add water to *» ved liquid to make t% cups, pour over rice. Simmer over low heat 2» minutes or until rice is done and water gone. Invert pan over platter and serve. EGGPLANT SUPREME Sara S. Kunkel Rt. 1 Farmington, Arkansas 1 (approximately 2 Ib.) eggplant Vt Ib. milk cheddar chees- 1 egg 1 tomato 1 cup flour seasonings (Lawry s seasoning salt and pepper) 1 onion Peel and slice eggplant, tomato and onion. Dip slices of eggplant in beaten egg a n d seasoned flour. Brown in small amount of Crisco or butter. Drain on paper towels. On cookie sheet or *her shallow pan stack one slice of browned eggplant, one snce of onion, one slice of tomato and one 1 cube of cheese. Insert one tooth pick through center of stack. Bake in 3S» degree wen f o r approximately 15 minBtes or until cheese has melted a n d turned a golden brown. Notes: Preparation and cook ing time only 30 minutes. Nu tritious. delicious and economical. (Vitamins A, B, C and ttl in eggplant). Feeds 4. Excellent for meatless days. Eggplant should be heavy, firm, free f r o m blemish and a uniform color. TREASURE-ISLAND CHICKEN Joel Allen Collins 1300 Rolling Hills Drive Fayetteville. Ark. 1 S pound fowl Vi cup flour 1 teaspoon salt % cup butter or margarine 1 cup milk 2 cups broth from fowl 1 cup mayonnaise 1 teaspoon lemon juice 2 number 1 cans asparagus (about 4 cups) Cook the f o w l until tender and leave in large pieces. Make a medium white sauce from the flour, salt, butter or margarine, milk, and broth. Remove sauce from heat and beat in t h e mayonnaise and lemon juice. Make layers of. fowl, sauce and asparagus in a 1 a r g e casserole dish. Top with crushed corn Hakes or cracker crumbs. Bake for 45 minutes in a 350 degree F. oven. if, April it. l*t* M BEEF ORIENTAL Mrs. Margie Young 840 Bel Air Dr. Fayetteville, Ark. 1 Ib. lean ground beef 2 onions, finely chopped J tbsp. butter \'t cup regular rice, uncooked 1 can cream of chicken soup 1 can cream af mushroom soup l'/i cups water \\ cup soy sauce 1 can bean sprouts, undrained 1 can chop suey vegetables, undrained / 4 tsp. pepper 1 large can Chinese noodles 1. Lightly brown onions in butter. Remove onions, add rice and ground beef. Cook o v e r moderate heat until beef kwses red color 2. Combine soups, water, soy sauce, onions, rice, beef, and pepper. Stir in lightly the bean sprouts and chop s u e y vegetables. 3. Put mixture in buttered, two qt. casserole dish, or 2 one- qt. casserole dishes. B a k e covered in moderate O T e n (350 degree F.) for 3* mm. Uncover and b a k e M min. longer. 4. Serve on top of warm, crunchy Chinese noodles. Serves S-10. CHUCK WAGON CASSEROLE Miss Sharon Rusell R.R. 4 Rogers, Ark. 2 cups (left over) cooked beef, cubed 1 Ib. can whole kernel corn, drained 1 ItVi oz. can condensed tomato soup I cup shredded cheese 1 tHs. minced onion 1 tsp. chiK powder 1 can refrigerator biscuits 2 tMs. butter, melted ',i cup yellow cornmeal Mix all ingredients together except biscuits, butter and cornmeal. Place » * *haltow 2Vi qt. casserole. Bake at «· degree for M minutes. ju biscuits in melted butter, the; in commcal. Arrange around the casserole. Bake 2» to » minutes tonger or until biscuit* are golden!brown. MOD CHILADOS Lynda Strode 547 E. 40th St. N. Tulsa, Okla. Hi cups slightly crushed eorn 1 car? S (2Vi cups) chili with beans 1 cup chopped onion 1 cup cheddar cheese grated Place alternate layers of corn chips, chili, onion a n d cheese in a 1 qt. casserole ending with cheese on top. Bake in 400 degree oven, 15 20 minutes until bubbly hot through. CHOW is (he MEW thing Rice eom 44 Differenl Cantonew Polynesian - Japan*** Dishes Hwy. 112 N. 447-2227 Open 5 P.M. - 9:30 P.M Closed M»nday ^ Fer Super Sandwiches V BTeJ By p/ey Northwest Arkansas' largeif Collection *f QUMITY CLOTHING FO« MEN mervs STOR* h Vtvn HILLS Over Hie years you're come to expert perfeet.on m erery rariery of Wards lee Cream. It doesnt seem JossTble, but this year you'll find Wards Ice Cream more wonderful than ever before ... truly the ansto- c»t of iee creams . . . every bite a delight of tempting flavor. Insist on Wards Ice Cream are selecting the very best confident that you ICE CREAM

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