The Courier News from Blytheville, Arkansas on September 13, 1951 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

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Blytheville, Arkansas
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Thursday, September 13, 1951
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Page 16
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PAGE SIXTEEN BLYTHEVILLE (ARK.) COURIER NEWS Meal of Frozen Perch Gives Budget a Break You'll give your food budget a break If you use qmok-frczen ocean perch often for family meals. These filJeUs are plentiful, inexpensive and have excellent food value. They can be prepared many different ways. Thaw the (UleU Ju&l enough to separate — it's not necessary to thaw them entirely before cooking. Never partially or wholly thaw the perch and then change your mind about cooking them and freeze them again. ThLs U nob a safe practice and Impairs the flavor of the fish. Ocean perch are of delicate flavor. Your met hot! of preparing them should enhance, rather than overpower, that flavor- Many homemakers have a tendency to overcook the fish fillets so that they're too dry. Cook the fillets only until they lose their .semi-transparent look become a creamy-white color. At this stage the fish will flake easily and be moist and tender. A quick sauce can be made for the sauteed, baked or broiled fillets by using condensed mushroom soup. Dilute the mushroom soup with a little milk or thin cream. One of my favorite tricks is to add Just a little soy sauoe to the soup when I heat it. Here's a deluxe way to treat quick-frozen perch for a Friday night company supper; OCEAN' PERCH WITH ALMOND GRAVY Ingredients: 1 package (about 1 pound) quick-frozen ocean perch fillets, 4 tablespoons butter, l$ cuji slivered blanched almonds, 2 teaspoons flour, 1,4 teaspoon salt, dash of pepper, 1 cup light cream, lemon Bltees. paprika. Method: Cut the quick-frozen ocean perch fillets into serving pieces or thaw enough to separate. Melt butter In large skillet over moderate heat and cook fillets, turning once, 8 to 10 minutes. Remove fish from skillet and keep hot. Saute almonds in the butter left In skillet over low heat until golden color, stirring often with a wooden spoon and scraping up any fish particles from bottom of pan. Watch carefully so as not to get fllmondB too brown. Stir In flour, salt, and pepper. Stirring constantly, add cream, gradually and cook until thickened. Arrange fish on platter. Pour almond gravy over fish. Garnish with lemon slices sprinkled with paprika Makes 4 servings. Meat Extras Help Cooks Fat, Scraps, Bone All Can Be Used To make the most of your meat supply make the most of the "extras" you get with your meat. What are these "extras"? They are the extra fat; the last, "bits" or pieces of meat cut from the bone, whrm you're boning a roast; the fat cut from « slice of ham or a pork hock; the rind cut from ». whole strip or piece of bacon or salt pork, or the Jowl butt; the small pieces cut from the ribs In preparing a crown roast; the bits trimmed away In "Frenchlne" a chop, Don't forget, the bones, too! These excellent "extras" from certain meat cuts make fine soups, stocks, gravies, etc. Trimming Tricks Simmer trimmings In water with seasonings, relery tops, onions, etc., to make a broth or as a basis for stock, vegetable soup, cream soups ...brown trimmings In hot fat and use as 'a basis for gravies, seasonings for casseroles, main dish pies...add trimmings to dishes, after browning In hot lat, such as Spanish rice; macaroni and cheese; use In the sauce for spaghetti and add to vegetable casseroles . . . combine trimmings with rice, crumbs, or vegetables, and use in stuffing for green peppers, eggplant, tomatoes.. .use fat trimmings as seasonings for sauces, gravies, soups, and In making quick, hot breads the old-fashioned way by adding chopped pieces of fat to the batter...saute bacon, salt pork or Jowl rind until crisp and use to prepare old-fashioned crackling bread, or country gravy. After same- Ing, grind or chop and combine with other meats for added flavor; add to meat patties or loaves, to scrambled eggs or brains . . . chop or grind meat trimmings and add to dressings and stuffings for richer .tastier flavor . . . use crisp, sauteed rind, ground, as a topping on casseroles in place of the crumbs, for an added savory touch. THURSDAY, SEPTEMBER 13, 1951 PEANUT BUTTER undwlchn make excellent l/ler-schoot snack.' Peanut Butter Combinations Will Please Your Youngsters Peanut butter Is a delicious sand- slices white or whole wheat bread, wlch spread Just as it comes from the jar, It can also be trie basis of _,. -, — —„ „.,.,.., ,,i vsujiji/nic 1"K* "IIUilLS. MIX Well many unusually good filllnes. Try It Spread mixture on slices of butter- In combination with raisins, bacon, cri bread; top with remaining 4 grntcd carrots, honey, cheese, pickles slices and deviled ham. Next time the youngsters want to fix themselves a special snack Jet them try their hand at, these spreads. Peanut butter Is packed with B vitamins and also supplies iron, prosphorus and calcium. Peanut Butter Meat Sandwiches (Makes 4 Sandwiches) One-quarter cup chunk-style peanut mltter. 1 2'i-ounce can deviled ham, \\ cup sweet pickle relish, 2 tablespoons mayonnaise, 3 slices whole wheat bread, butter or fortified margarine. In a small bowl, blend peanut butter and deviled hum. Add pickle relish and mayonnaise; mix thoroughly. Spread on 4 slices of buttered bread; top with remaining 4 slices. Peanut Butter Carnival Sandiviches (Make* 4 Sandwiches) One-half cup creamy peanut butter. \l'l cup chopped celery leaves, !4 cup grated carrots. 3 tablespoons of mayonnaise, >i teaspoon salt, 8 FRESH DRESSED FRYERS-HENS" 49 Ground Fraih Royal Gu«tt COFFEE Lb: - 73* PET MILK 3 Tall Cans 39* Gold Nugget FLOUR (S.R.) 25Lbs.l.69 No. 2 Cans ORANGE JUICE 6 for 59* California Pure GRAPE JUICE Large Btl. 29* Monarch Pure Strawberry PRESERVES 10 ox. Gi« se , 4 for 1.00 PRIDE OF ILLINOIS S. CORN 6 Lge. 303 Cans 89 Fresh PORK LIVER LB.-32* Fresh Meaty NECK BONES Lb.-15* Hell's BACON ILb.Cell.lb.44*' Pure Ground BEEF Lb. - 59* Sweet Potatoes Lb. -10* California LETTUCE 2 Heads 15* MAYS' IGA Super Market Plenty of Parking Space 421 S. 21st Remember, It Pays To Shop With Mays' butter or fortified margarine. Combine Ingredients. Mix well. Peanut Butter Baron Sandwiches (Makes 1 sandwiches) Three slices bacon. 4 slices white bread, butter or fortified margarine, "i cup chunk-style peanut butler. In a skillet, fry tacon slowly un- Stewing Beef Economical Base For Richly-Flavored Ragout Plale or slewing beef makes «n economical base Tor a richly-flavored and family-satisfying ragout. Ragout of B«ef (Servm 4) One and one-half pounds of plate ing. Ada seasonings, onion and water. Cover closely; simmer 2 hours, adding more water a« needed. Add vegetables, continue cooking 30 to 40 minutes. Remove meat to plattir; thicken the vegetable gravy with " i^ne ana one-naii puimus 01 piate UIU:KCH me veKetaoie gravy wltn £ or stewing beef, cut In serving size' tablespoons /lour mixed to smooth pieces, salt, pepper, flour, beef fat or drippings >*, cup onion, chopped, H cup celery, chopped, 1 cup boll- ing water, 4 carrots, 4 medium potatoes, cut In half. Sprinkle pieces of lean beef with salt, pepper and flour and brown in hot boef fat or drippings. Add chopped onions and celery and brown slightly. Arid water, cover tightly and simmer slowly until meat Is almost done, about 2 to 2H hours. Add peeled potatoes and whole carrots and cook until tender. If cover does not fit tightly, you may have to add more water doting cooking. Serve with grated horseradish or homemade chili sauce or plcalllll. Short ribs of beef fit into the budget meal plan comfortably and tlellclously. too. Braised Short Ribs of Beef (t servings) Two pounds beef short ribs, flour. 2 tablespoons fat. 2 teaspoons salt, !s teaspoon pepper, 'j minced onion. '; cup water. 2 carrots diced, '.i green pepper, diced. 2 stalks cel- rlbs into individual flour them. Brown cry. diced. Cut short squares and slovly mi all sides in hot fat, allowing 20 to 30 minutes for brown- til crisp. Drain on paper towel. Spread brcncl with butter, then with peanut butter. On two slices, sprinkle bits of crumbled bacon; turn remaining slices over on these Cut In halves to serve. paste with a little water. Spicy Tamale Pie Recipe for Main Dish Ever serve spicy tamale pie? It is a tasty tomato-flavored main dish. Tamale Pie (Serves 4) One cup enriched cornmeal, 3 cups boiling water, lla teaspoons salt, 1 diced onion. 1 diced green pepper, 3 tablespoons fat, X pound ground, uncooked mea't or P.2 cupa ground cooked meat, I'/, cup drained canned or cooked tomatoes, chili powder and salt to taste. Stir cornmeal slowly Into rapidly boiling salt water. Bring to boil over direct heat. Cover, and cook 45 minutes over boiling water, stirring occasionally. Cook onion and green pepper in fat until tender. Remove ' from fat. Add meat to fat. i If uncooked meat Is used, cook until done. Add remaining ingred- ients and heat thoroughly. Pour a layer of the cooked cornmeal into a greased baking dish, add meat mix- ture and cover with reit of th« com. meal. Bake In a moUerately ho» oven, (« degree. K.' JO mtouU«. SUPPLIES FOR THE tvlexlcan COTTON PICKERS CHECK THESE- Bunk Beds and Mattress . $25.00 Folding Canvas Cots, New....... 4.50 Folding Canvas Cots, Used 3.50 Mattress Covers 2.00 Pick Sacks, 9 ft. Box 3.10 A SUBSTITUTE fOg MEAT We have ALL supplies for the plantation owner*. ROY ROGERS ARMY AND NAVY STORE Pine Bluff, Ark. PRone531fi 205 W. Barraque S«. George Weaver WIN! WIN! WIN! SENSATIONAL Old Judge Coffee Contest THREE HUNDRED AND ONE 262nJ to 30UI Prim.. .Tw» Peonds of Old Jniat Coffee... Pl« 15 U. S. Saving Bends for Grams OLD JUDGE COFFEE CONTEST RULES t. In 25 words or less, complete the sentence: "J like Old Judge Coffee because. .."Use entry blank below, a plain sheet of paper, or get entry blanks ai your grocer. Be sure to print your name and address, and the name and address of your grocer! , *. Send in as many entries as you wish 10 Old Judge Coffee Contest, P. O. Box 1591, St. Louis, Missouri. With each entry enclose tbt last tu~o inches of the metal unwinding band /ran? ft can of Old Judge Coffee or the bottom of an Old Judge Otflet Bag. You can easily s'nip off the portion of the metal strip with a kitchen shears; Be sure to use enough postage. 3. Prizes, as listed elsewhere, will be awarded by the Old Judge Coffee Company on the basis of sincerity, originality and aptness. This is a contest.of skill; Judges' decisions are final. Duplicate prizes in case of ties. Entries must be the original work of contestants, submitted in their own names. All members of a family may compete. All entries become the property of the Old Judge Coffee Company, and will not be returned! 4. If you win one of the first fifteen prizei, your grocer also wins if his name is on your entry. Retail dealers (grocers) whose names appear on the winning entries for the first fifteen prizes will each, receive a $50.00 U. S. Savings Bond) Fifteen $50.00 Bonds may be won. 5. Contest starts September 3, 1951 and ends October.28, 1951. All entries must be postmarked not later than Midnight October 28, 1951. Everyone in the con! tinemal United States may enter the enter te contest except employees of Old Judge Coffee Company, their advertising- agency and members of their immediate families. . | *, All winners will be notified by mail; and a list of winners will be published in this paper in November. A complete list of major winners will be sent oo request, accompanied by stamped, addressed envelope. Contest is subject to Federal, Slate and Local regulations. ENTER TODAY-SO EASY TO WIN! Imagine the once-in-a-lifetimc thrill of winning absolutely free one of the 301 wonderful prizes in this sensational Old Judge Coffee Contest! Just get a pound of delicious Old Judge Coffee at your grocer's today. You'll find plenty to •write about in the greater flavor, freshness and economy of Old Judge Coffee! Complete the sentence shown on the entry blank, and enclose it with the last two inches of the metal unwinding band from a can of Old Judge Coffee or the bottom of an Old Judge Coffee bag. Follow the rules-and you're eligible for on* of ihe 301 great prizes. TO ENTER OtD JUDGE COFFEE CONTEST SfND JHIS ENTRY BLAHK TODAY' {Complete this sentence in 25 words or lew) "I iike Old Judge Coffee because . Your Name_ Cry Grocer's Nome_ Addreu Cfy -State -Stofe YOU CAK WIN!-DONT DELAY!-ENTER TODAY! Mail lo: 010 JUDGE COFFEE CONTEST P. 0. Box 1S91 • St. lonis. Mo.

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