The Courier News from Blytheville, Arkansas on January 15, 1953 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
Issue Date:
Thursday, January 15, 1953
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Page 14
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One-DiskMainCourse Combines Meat .Beans By CECIIjY BROWNSTOXK Aworlalrd l'r« Food Krtllor Do you like to save lime and en- irgy sometimes by serving your family "dinner In a dish"? Here's our nomination for a main course. <h«t learns mpat. rice, tomato saure and canned green beans. It seems to this taster that canned grren brans have improved In quality In recent jware; we find thai fine-quality brands oi the vegetable are excellent In flavor, firm, and attractive fn color. And here's s suggestion for a Su; Fried Chicken Easy to Prepare No Problem to Fix Fowl 'Butter Crisp' Or 'Hungarian' Style By CJAVNOIt MADDOX JTEA Food and Market* Edllor Oven • fried chicken Is easy lo do and produces brown crisp pieces of tender ment. Butler Crisp Chicken One 2- lo 3- pound frying chicken, sail, pepper. y, pound butler and shortening, 1 cup flour, 1 teaspoon paprika. . Have chicken drawn and cut Info serving; pieces. Rinse in cold water and drain. Put sail, pepper, flour and paprika In paper ling. Shake 3 to 4 pieces of chicken In the bag at a time lo coal thoroughly. Heat enough butler and shortening .in a heavy sklllel to make n layer of fat 1-3 inch deep. Wllh kitchen tongs place chicken In hot fal. Brown on bolh sides. Place chicken, one layer deep In shallow baking pan. Pour mcllcd butter 'over chicken pieces. . Bake In moderale oven -<350 degrees p.) until lender, about as to 30 minutes. Baste with melted butter after .15 minutes of baking. Stewing chickens are plentiful now and give their money's worth ia good eating. Hnnr»rlan Chicken : One "stewing chicken. 1/4 cup >ut*er or shortening, salt, pepper, 4 finely diced medium onions, 1 teaspoon paprika, 1-3 cup water, 1 cup cream, cooked noodles or rice, •.••..'. •: ; Cut chicken Into serving pieces, «r thaw according to directions. Rinss Jn cold water and dry. Mell butter In skillet; season chicken »nd brown on bolh sides. Remove from sklllel. Add onions to skillet ••d . fry. slowly until lender. Hc- tura browned chicken <skln side up) to skillet; sprinkle with paprl- fc«. Add water nnd cover. . Cook slowly about 1 hour and <• minutes, or until lender. Remove chicken lo platler. Add oream-lo sklllel mixture, stir and heat thoroughly. Serve with hat cooked noodles or rice. Attention! Don't let anyone "kid you" .about BEEF! Come out to MAYS', where you can see the grade you buy and watch it cut I day night supper dish. If you kprp a can of green bcnns and > Jar.of dried beef on your kitchen shelves you can put this dish togelher in no lime nt nil and wirve It with crisp toast, for dessert bring on n bowl o( crisp red apples or firm frosh penrs and «ome wedges ot Rwjiwfort cliecJc find you'll have a floe encilnR for your supper. r.UEE.V BEAN SKIIJ.ET I>IN\I-:R IneredlenlK. 1 pound ground beef, '<, cup cvnnnrnlcrl milk, 1 cup frosh brad crumbs. •>; cup finely choppnd onion, l 1 ^ (raspoon. 1 ; salt, ^ ten- spoon pepper, 2 tablespoons fal.. 1 one-ixiund can sree:i bcnns, I ran condensed tomato soup, 2 teaspoons vinesnr, 2 cups hot cooked rice. Method: To ground beef, ndd evaporated milk, bread crumbs, 2 (anle- spoons onion. I teaspoon salt and Vi, teaspoon pepper. Shape Into a round or oval patty. Melt fat In skillet; add meat nnd brown on both sides. While mfnl Is browning, drain brans. Arid remaining 2 In- blespoons onion to llrjuld and boll rnpldly linutll liquid Is reduced lo V, cup. Add to meat with soup, vinwnr, V5 leaspoon salt and 'k teaspoon pepper; cover and cook 20 minutes. Arirt beans; heat to serving temperature. Spoon hot cooked rice nround edee of skillet; serve from skillet. Makes 4 servings. CKKAMKll Ciril'I'KII BKKF AND OHKE.V BEAN'S rrdienls: I one-pound cnn green beans, milk, V, teaspoon tabasco. 4 InMcxpoons butter or margnrinc. 2 lahle.spoons chopped onion, 4 tablespoons flour. 1 leaspoon paprika, 1 teaspoon prepared mustnrrt. one 2f,£- ounce Jnr dried beef (shrcridori). Mclhnil: D™In bean.i; mciisiire liquid ndrt cnmiugh milk to make 2 cups. Stir In lnbn,',co. Reserve. Melt butter; ndd onion, cook until lender, but not brown. Stir in flour, paprika mid nmslnrd. Add reserved liquid nnd cook over low beat, stir- rln? constantly, until mixture thickens and bubbles. Arid dried beef and bcnns; heal, lo serving temperature. Makes 4 serving*. Broiling Sfeaks wifh Professional Touch Simple: Secret Is Selection COURIER NEWS Broiling steaks wilh a professional touch IK simple. There are no tricks. The secret Is (he selection of lop - Duality steak, knowleclgfl of your broiler and careful timlnR, Select the steak which host Ills your purposes and your pockel- book. While some of the less lender ciiU of beef may be broiled satisfactorily, there are six steaks which are recommended /or broil- Ing. These include the most lender and expensive of all steaks, Ihe bet lenderloin or Intel; the Thone or porterhouse; the club steak; Ihe boneless loin or strip slenk; the pin • bone sirloin and the wedge-bone sirloin. Tile whole sirloin steak Is usually considered a "family" steak and is cooked whole and carved Inlo snrvlnRS at table. Because Ihe pin-bone sirloin contains a greater percentage of bone, you may find It is priced lower than the oilier steaks. The T-bone or porterhouse, cut I'/, to 2-lnchcs Ihlck. will ser-ve several people depending on its thickness and size. The club and strip sleaks are individual Bteaks. In buying a steak, remember the meat should be a dull red with ample fat covering and Tat streaks throughout the meal. For broiling, have the steak cut t to 2 inches thick, steak cut Ihinner than l' inch should be pan-broiled. Purchase 1-3 lo 3-4-poimd hone-in stenk per serving unless you are biiylig an individual steak for ea.cli person, steak should be served staling from the broiler. To hrnll; First slash the fat edge Goody Evergood says: [gX'^v processed from Mid-South livestock for Mif South folks Memphis Pacfctng Company tales pride in providing a ready casri livestock market for your community. Evergood products are made from ^catlle and hogs raised in lh« Mid-South. Tney are processed in Memphis and ' solo 1 through the merchants of this area. Enjoy these Fine meal products—made in the Mid-South — for the Mid- MampKil SWIFT'S U. S. GOOD Chuck Roast MAYS' •• SPECIAL! ID. Sliced Bacon °-lb 29 Neck Bones '^ Ib. 14 Hog Jowl Ib. 21 Ken-L-Ration Blue Plate (f n Ice Tea Glasses) .x^-u-rumun SALADDRESSING ^390 DOG FOOD Can 160 Farm Brand (None Finer) Mays' Special! APPLE BUTTER „, Jlr 220 FRESH EGGS „_, 590 PORK & BEANS 3 „. 290 CHEESE FOOD ^L 890 TOMATOSAUCE3,,250 FLOUR"' Pin. or SR. 25 Lhs. "It Poys To Shop at Mays' MAYS' SUPER MARKET 421 South 21 *t LOW PRICES EVERY DAY — FREE PARKING of Ihe steak to prevent curling. Heal !)«• broiling oven and pan and ruo the broiler rack with a little Irimmed-off fal from the steak to prevent Ihe meat from sticking. Lay the sica«s on the rack In Ihe broiler pan and adjust the pan so that the top of the steak Is 2 to 4,inches from the hc.-it source. Broil the sleak mi one side and season. Turn with tongs to 'pre- »"* f» to M minutes. THtmSDAT, JAK, 15, 1958 : ••: vent piercing the meal uid broil on the other side. To test lor doneness, silt the meal near Ihe bone and note the color. Here Is an accurate timetable for steak broiling: TD prepare 1-lnch Ihlck tteilt— rare, broil 5 minutes; medium rare, broil 6 minutes; well - done, broil 7 to 8 minutes. To prepare )H-Inch thick steak —rare, broil a minutes; medium rare, broil 10 minutes; well - done, T» prepare Mnch Ihlck »<eik— arre, broil' 18 minutes; medium rare, broil 18 minutes; well-done, brotl 20 lo 21 minutes. RONCO spaghetti • macaroni pure egg noodles DID YOU KNOW? SAFEWAY com- will meet the lowest advertised price of every petitor - item by item - day by day - town by town quality considered! Be Sure... Shop Saf Coca-Cola Tube Tomaloes Golden Bananas Grapefruit Pepsi-Colo and Dr. Pepper case 69c Fancy Slieerj Safeway Quality ea Florida Duncan Ib IOC 5 Ib. bag 39t Introductory Offer! PARADE DETERGENT You'll receive a large box of F>ARADE Detergent at no extra cost with the purchase of $3 in Groceries! Cane Sugar Pure Lard Shortening Canned Milk Picnics In Factory 6095 Armour's in Cartoni CRISCO Pet or Carnation Special 4 *° 6 Lb " Today] Artrag* 10ibs.78c 8 ibs. 93c 3 Ib. tin 69C 2 SL 25c 39c SAFEWAY PICKARD'S GROCERY & MARKET Nationally Advertised and Fancy Groceries Good Food Values Every Day 10-U Chickasawba — We Deliver — Phone 2048 SPECIALS! Prices Effective Thursday-Fridoy-Saturday Fresh Country Killed BACK BONES 40' Lots a' Meat Lb • V RIBS i* 45* Large Size AVOCADOS 2 For 330 Smooth Glossv FRESH TOMATOES 2Lbs 230 Fresh Crisp Snowball CAULIFLOWER Ib 150 Home Grown Small Tender TURNIP GREENS !Lb ,250 Large- Florida , . JUICY ORANGES ^390 Fresh Dressed TENDER HENS Lb 490 Swiftening or . CWSCO .,,,,, c.,790; Delicious for Hreakfast V SLICED BACON ^,290' Swifts Premium Pure ''• • PORK SAUSAGE L , M 290i Pills-bury -I PIE CRUST MIX 2 P%S 310 . Cherry or Pineapple PIE FILLINGI -33(1 Broadcast Finest Meat "EAT ,,c,™490 Libby's CORN BEEF HAS!: K . !C » 290 Sunshine KRISPY CRACKERS u . Bo ,190 FOLGERS COFFEE L , & J50 ; Puffin or BALLARD BISCUITS 2 For 250 Sunsweet or Del Monte PRUNE JUICE Qt 310 Pickard's Special! . WRIGLEY'SGUM 3 Pkgs 100 Jack Sprat GRAPEFRUIT JUICE „ „, Ca , 190 Ksial's (4 Can Limit) PEACH HALVES 2 « sl ,,4 rm $1 RichJieu Fancy WHITE MEAT TUNA C , n 470 Del Monle Red Sockeye SALMON Ta ,,c an 850 Special! SCOTT TISSUE 2» 0 ,,.26|! Ronco SPAGHETTI Pkg 170 Hunt's Pnsle or i TOMATO SAUSE 2 For 150 Bush's Great Northern BEANS No. 2 Can 2 For 250 Gold Medal or Pillsbury FLOUR ,.... 5 ,,„. 490 .lack Sprat PICKLES MonJ , f 980 .lack Sprat TOMATO CATSUP „„,„,„ 200 .iack Sprat STUFFED OLIVES ......,„. JK 210 Jack Sprat HOME STYLE DILLS Q( 330 Jack Spral Mustnrd or TURNIP GREENS No!C ,J10 Del Monte GREEN LIMAS « s ,,,250

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