Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 41
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 41

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Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page:
Page 41
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MAIN COURSE DISHES ARKANSAS CHICKEN FLATTER Mn. W. A. Guinn IMS West Cleveland Fayetteville. Ark. Ingredient! for stuffing: | cup uncooked long (rain Arkansu rio» 4 tbsp. butter or margarine % cup chopped onion t .envelopes instant chicken ,'broth or 2 bouillon cubes .(chicken) »V4 .cups boiline water H cup slivered almonds % cup flaked coconut Z '.i-lb, roasting chickens For Fruit Glaze: 4 slices bacon, diced V4 cup chopped onion Z tbsp. flour 1 tbsp. sugar 1 tbsp. curry powder (2 if preferred) 1 cup water Z tbsp. fresh lemon juice 1 KB. jar b a b y pack strained apricots V« tsp. salt Stuffing Saute 1 cup rice in 4 tbsp. butter or margarine, stirring constantly, until rice is golden brown. Stir in V4 cup chopped onion, 2 envelopes instant chicken broth or Z chicken bouillon cubes and 2'A cups boiling water Cover; simmer until rice is tender and the liquid is absorbed. Sprinkle with 'A cup slivered almonds and V4 cup flaked coconut; toss lightly. For the chickens: Rinse under cold water both inside and out. Dry with paper towels. Fill lightly with stuffing. Skewer neck skin to back; tie legs to tail with string. Place on rack in roasting pan: brush with melted butter or margarine. Use heavy aluminum foil to make a "pup lent" over the chickens (to prevent browning too rapidly), leaving both ends of "tent" open. Roast for 1% hours, 350 degrees. For fruit glaze: . Saute diced bacon until crisp: drain on paper towel. Stir A cup chopped onion into t h e drippings in pan; saute until onion is clear but not brown. Stir in 2 tbsp. flour, 1 tbsp. ·ugar. and 'A tsp. salt. Then stir in * cup water. 2 tbsp. lemon juice, and 1 4-oz. j a r strained apricots and the cooked bacon. Simmer, stirring until thick. Final step: After chickens have roasted for about I'/z hours, spoon part of the glaze over each in a thick coating. Continue roasting, basting with the remaining glaze, about 1 hour or until drumsticks move easily when manipulated. Remove to heated platter; remove strings f r o m tecs Garnish with parsley. NOTE? DO NOT USE TENT OVER THE CHICKENS FOR THE SECOND ROASTING. Note* No additional salt is needed because of the chicken broth, or cubes, and the bacon and added salt in the glaze. Mrs. Bill Mark Rt. 2. Box 268L West Fork, Ark. 1 large (or two small) frying chickens, cut in pieces 1 cup uncooked rice 1 medium bell p e p p e r (chopped) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup t soup cans water Prepare as follows: Place the cut up chicken, rice and green pepper in a large casserole dish. Cover the first three ingredients with t h e three cans of soup, then add the water. Cover the casserole and bake, in a 325 degree oven, for four hours. Do NOT remove the cover during the baking time. BEEF AU VIN Mrs. E. A. Clement 1435 Hot?. Drive Fayetteville, Ark. 1 pound round steak, cut in 3 or 4 pieces freshly grated Romano cheese 2 tablespoons cooking oil % cup celery, finely chopped 1 small clove garlic, minced 1 small onion, chapped Vt cup red wine ·4 teaspoon marjoram salt and pepper Pound steak with edge of saucer or mallet. Dredge in grated Romano and brown in hot oil. Remove meat to greased shallow casserole and saute celery, garlic and onion in drippings. Pour vegetables over meat, add wine and seasonings and two tablespoons water. Cover and bake at 350 degrees F. for about one hour or until tender. Serves three or four. Serve with rice, if desired. COME AS YOU ARE.. HUNGRY HAMBURGERS comeasyouare ...hunorv 1 IOW Ntt HAMBURGER AND SPAGHETTI CASSEROLE Ernestine Boen Route 5 Fayetteville. Ark. 2 tablespoons shortening 1% pounds ground beef H cup chopped onion 1 teaspoon salt Vi teaspoon garlic salt 1 tablespoon chili powder 1 tablespoon flour 1 cup (undiluted) evaporated milk. 8 oz. pkg. thin spaghetti Melt shortening in skillet. Add beef and onion. Cook until beef is brown and onion is tender. Drain off excess fat. Sprinkle in flour and seasonings. Mix well, gradually add evaportaed milk. Cook over low heat, stiring constantly until thickened. Add catsup gradually. Mix with 8 oz. package of thin spaghetti which has been cooked and drained as package thecttoa. Place to » p t t «·· ?,rtie dish and bake i- stow oven 25 minutes or until top begins to brown. POULET A PETIT FEU Mrs. Chas. Atkinson 119 Miller Fayetteville. Ark. 1 large fryer or about 3 Ibs. chicken pieces V, cup butter Va cup olive oil 1 m«dium sized onion 1 or 2 cloves of garlic */4 tsp. Rosemary leaves 1 Bay Leaf /4 cup water or beef stock small can mushrooms salt and pepper Saute pieces of chicken in rather hot skillet with the hot butter and olive oil. Add s a l t and pepper and when pieces are well browned, remove and add finely chopped onion and brown to a light golden color. Place chicken back into the pan with the onion. Add chopped garlic, rosemary, bay leaf, and water or beef stock. Cover the pan and place over low heat or in a very slow oven. Let COOK very slowly until the chicken is very tender and all the flavors have mixed well, (perhaps 2 or I hrs.) Toward the end, mushrooms may be added. The gravy may be thickened and poured over the chicken. GOULASH SOUP Mrs. Wm. S. Norman 5'/» South West Ave. Fayetteville, Ark. 2 pounds beef stew meat Z tablespoons shortening % cups chopped onion 2 tablespoons paprika H teaspoon ground pepper (black) 2 cups diced green pepper 2 cups diced fesh tomatoes 8 cups boiling water 1 ham bone 3 teaspoon salt 3 cups diced potatoes Vi pound German or Hungarian Sausage Cut stew meat into '/4 inch pieces. Place in Dutch oven or soup kettle with shortening and onion. Cook until browned, stirring frequently. Stir in paprika and black pepper. Cook two minutes. Add green pepper, to matoes, boiling water, ham bone and salt. Cover. Cook slowly 2 hours or until meat It tender. Add potatoes. Cut sausage into Mi inch pieces. borwn and add to soup. Cover. Cook 15 minutes or until potatoes are done. Serves I. PINTO BEANS Betty Holloway 2127 Weddington Drive Fayetteville. Ark. 1 Ib. pinto beans (dry) } strips bacon (uncooked) 1 tsp. salt dash black pepper W tsp. parsley % tsp. bay leaves 5 drops hot sauce V, tsp. Worcestershire sauce 3 tlbs. shortening 5 tlbs. catsup 1 cup minced onion Wash 1 Ib. (dry) beans in cold water twice, then cover and soak beans in C cups of cold water overnight. Remove from water and cover with 6 cups of fresh cold water, in large pan. Turn heat on medium. Add bacon, salt dash pepper, parsley, bay leaves, hot sauce and Worcestershire sauce to the beans. Cook 4-5 hours, adding water when need. Then add shortening, catsup. and onion. Cook one more hour. Serve hot. POTLUCK CASSEROLE Susan Guinn Rt. 1 Fayetleville, Ark. 1 (8 oz.) pkg. mod. noodles 1 Ib. ground beef 2 tbsp. butter 1 tsp. salt % tsp. pepper % tsp. garlic salt 1 (8 oz.) can tomato sauce 1 cup cottage cheese t cup sour cream f green onions, chopped % cup shredded cheddar cheese Cook noodles in boiling, saltM water, according to package directions. Rinse and dram. Brown meat in butter. A d a salt, pepper, garlic salt and tomato sauce. Simmer for » minutes. C o m b i n e cottage cheese, sour cream, choppeo onions and noodles. Alternate layers of noodle mixture and meat mixture, beginning with noodles and ending with meat. Top with cheese. Bake at J5t legrees for 20 to 25 minutes. Bonus Recipe BEEF SAUSAGE LOAF Hi pounds ground chuck bet! V« pound bulk sausage 1 egg. unbeaten 2Vi thin slices white bread, include crusts and crumb fine Vi cup milk 1 teaspoon salt % teaspoon pepper 1 medium onion, finely grated (pulp and juice) Tn a medium mixing bowl mix beef and sausage. Add remaining ingredients and mil well. Pack lirmly into a 9 by S by 3 inch loaf pan; turn out onto a greased 11 by 7 by 1% inch pan. Mixture will be soft and will flatten slightly, but it will hold its shape. Bake in · preheated 350-desree oven for 1 hour. Use two wide spatulas to remove loaf from pan to warm platter. Serve at once. ·/, MWJJON rtisctirnoN DC*«IINCI COLLIER rtull DRUG 100 W. Vit1*«« 442-6262 441-3441 BROWNING FURNITURE b\than Allen American Traditional Furniture AVAILABLE YEAR AROUND HICKORY SMOKED HAMS-TURKEYS BACON ROCK CORNISH CHICKENS ·Served Daily At The D-lUX CAR and HIWAY INN We Ship Our Gifts Nationwide. Coll Us For Our Order Blank and Brochure We Deliver in FayelteviHe---Vi$it Our Smoke House Ozark Mountain Smoke House Highway 62 West, Fayetteville PHONE 267-3567 (Now Free from Fayetteville)

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