Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 40
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 40

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Fayetteville, Arkansas
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Friday, April 25, 1969
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Page 40
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M-NORTHWEST ARKANSAS TIMES. Fayeitevllle. Art.. FiHay. April «, MAIN COURSE DISHES EASY ENCHILADA CASSEROLE Mrs. Gary Tuck l i t . 4 Kayetteville, Ark. cooking oil or shortening 1 dozen corn tortillas 1 12 oz. can tomato sauce 1 ; 2 2 cups shredded longhorn cheese 1 medium size diced onion optional-2 cups shredded chicken (cooked) Heats tomato sauce in saucepan Heat 1 inch of shortening in skillet to bubbling h o t . Vuickly fry tortillas on both wdcs, not "allowing them to liarden--one at a time. As each tortilla is done, place directly into casserole dish and sprinkle a b o u t 2-3 tablespoons tomato sauce, a few onion dices, shredded cheese and m e a t i if used). Repeat the process for each tortilla. (You m a y need to add a little shortening in the skillet). Top the l a s t tortilla with remaining tomato, onion, cheese and place in 350 degree oven for '/a hr. or 200 degree oven if you want to hold it for an hour or more. CHICKEN AMANDINE Florence Barker Box 112 Huntsville, Ark. % cup diced green pepper ; i Ib. sliced mushrooms 4 tablespoons margarine '/· teaspon nutmeg 1 teaspoon salt dash of pepper ', cup flour 2 cups chicken broth 1 cup light cream 2 cups diced cooked chicken '.4 cup diced pimentos Vi cup toasted almonds Saute diced green pepper and sliced mushrooms in margarine. Blend in flour until smooth. Add chicken broth and cream gradually. Add nutmeg, salt, pepper and chicken. Simmer 5 minutes. Add pimento and sprinkle with almonds. Garnish with additional pimento. Serve in patty shells- bakery or make your own or on toast. BAKED SPAGHETTI Margaret Scwcll B 21KJ Carlson Terrace Kiivi'ttcvillc. Ark. 1 pound ground beef salt, to taste garlic powder, to taste 1 2 cup minced onion '.i cup diced green pepper 1 tablespoon Crisco oil 1 can mushroom soup 1 can tomato soup 1 soup can of water ? 4 cup grated cheese i pound cooked macaroni, drained Salt ground beef and a d d pai-lic powder, cook until meat is crumbly. Add onions, pep PITS, and Crisco oil. cook until onions and peppers are tender. Add tomato suup. mushroom soup, water, and V'z cup of ·hfe.se, cook until smooth. Add cooked macaroni, mix well, place in a casserole dish and s p r i n k l e remaining cheese on top. Bake, covered at 350 Uc- frees l«r 30 minutes. HOMINY CHILI CASSEROLE Mrs. Robert M. Bruce "114 1C. Lakeside Dr. Kayi'lteville, Ark. ] Inrge can white hominy '·j Hi. Monterey Jack cheese *·· pt. carton sour cream '.. onion, chopped fine 'i green chilics 1 cup bread crumbs butter Drain hominy in colander. Grate the choose. Split chilies. and rinse out seeds, c h o p ·very fine. Mix all but the last t w o ingredients together, place in fi to 8 cup casserole dish. Top with bread crumbs and dot w i t h butter. Cover and place in 3,'jO degree oven for 30 min. Servos 5 to 6. CASSEROLE OF EGGS AND ASPARAGUS Mrs. J. B. Campbell Route 6 Fayetteville, Ark. 1 large can green asparagus spears 4 hard cooked eggs, sliced 2 canned pimicntos, sliced 1 cup medium white sauce 1 cup grated cheese '.i cup buttered, toasted breadcrumbs Arrange half of asparagus on bottom of buttered Hi jt. casserole. Top with slices of 2 eggs. Add salt and pepper and 1 sliced pimento. Add more asparagus and repeat. Add white sauce and grated cheese. Top with breadcrumbs. Bake at 325 degrees for about 30 minutes. Serves 6. PEACH CHIFFON PIE Mrs. Rose Lestor 1125 W. St. Fayetteville, Ark. 1 package lemon chiffon pie filling mix '/2 cup boiling water \* cup peach juice .i cup sugar 1 cup (17 ounce can) chopped peaches well drained '/i teaspoon almond extract 1 baked 9 inch pie shell cooled Place mix in a large mixing bowl. Add boiling water * n d mi ^thoroughly, add p e a c h juice and beat vigorously with rotary beater or at highest speed of electric mixer u n t i l mixture is very foamy. Add sugar and beat until filling stand in peaks. Fold in chopped peaches and almond extract. Pour in pie shell. Chill until set. Serve with whipped cream. Garnished with walnut halves if desired. FREE KNITTING INSTRUCTIONS NEW CLASSES BEGINNING MAY 1, 1969 THURSDAY NIGHT -- 6 to 8 P.M. No Charge Except For Materials ^^^^10 ) / Enrollment Limited Please Coll or Come By LaPetite Yarn Shop Evelyn Hills 443-2151 ORIENTAL FRIED RICE Mary A. Filbeck 321 S. College Ave. Fayetteville, Ark. 2 cups uncooked · rice (long grain) % cup vegetable oil 3 green onions (choppd fine 3 eggs i cup milk 1 teaspoon salt 4 cups water Put rice and vegetable oil in frying pan and let fry until rice is golden brown. Add chopped green onions and mix with rice. Put eggs, milk and salt in a bowl and mix well. Then stir egg mixture in rice and sitr until eggs are done. Then add water and put lid on skillet and let simmer about 35 min. or until rice is tender FRESH STRAWBERRY PIE Ethel Terry 317 W. Rock St. Fayetteville, Ark. 1 cup sugar 1 cup water 1 tablespoons cornstarch 2 tablespoons white karo syrup J tablespoons white K»r» % teaspoon red food coloring dash of salt 1% pint* ripe whole strawberries 1 baked crust Bring water and syrup to a boil; add sugar, cornstarch and Jello (which have been mixed well); cook until thickened. Add salt and food coloring. C o o L Wash and drain berries, ai^ range in crust. Pour the cooled mixture over berries. Top wit* whipped cream or Dream whip. Refrigerate. BOILED PORK VIENNESE Judith Ann Hixson 2120 Sheridan Ave. Fayclteville, Ark. 3 Ib. shoulder of pork or fresh ham garlic rosemary salt pork 3 Ibs. sauerkraut 1 quart beer 2 teaspoons pepper 1 onion stuck with 2 cloves Slash meat and insert slivers of garlic. Rub with rosemary Line a deep kettle with several slices of salt pork and place meat on top. Add sauerkraut beer, pepper, and onion stuck with cloves. Cover the kettle and simmer gently for 5 hours -- never needs tending. BAR-B-QUED CHICKEN Mrs. Carl Pitts Summers, Ark. 1 3-pound broiler 1 cup hickory smoke catsup 1 12 oz. bottle Coke Cut up chicken and place in casserole; mix catsup and Coke, pour mixture over chicken and bake in 350 oven l',4 hours. APPLESAUCE DATE CAKE Mae Hillian 120 Baxter Fayetteville, Ark. 2 cups all-purpose flour 2 tsp. soda 2 tsp. cinnamon 1 tsp. allspice v 2 tsp. nutmeg Vi tsp. salt 2 eggs 1 cup light brown sugar ',2 cup soft butter or margarine 2 cups applesauce 1 cup chopped dates ?« cup chopped black walnuts Put all dry ingredients in large bowl, then add applesauce and butter. Mix well. Put in a large baking dish. Bake 50 minutes at 350 degrees or until dates are soft. Cream Cheese Frosting 1 pkg. (3 oz.) cream cheese 1 tsp. soft butter 1 tsp. vanilla extract 2 cups confectioners sugar Mix well on low speed until f i r m . Northwest Arfccnwm' !*»·* Collection o* QUALITY CLOTHING FOt MEN STOR In VLVn HILLS Hungry... and in a hurry? 611 N. College Fayetteville Introducing The famous Zenith hand crafted Chassis Now made even better! NEW ZENITH TON 80 Longer TV life, utmost in dependability and adds "years-plus" for new set performance year after year. for super performance year after year 2333 N. College 442-1575

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