The Courier News from Blytheville, Arkansas on January 22, 1953 · Page 4
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The Courier News from Blytheville, Arkansas · Page 4

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Blytheville, Arkansas
Issue Date:
Thursday, January 22, 1953
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Page 4
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PAGE FOURTEEN Bi/mrEvrr,LE (ARK.) COURIER NRW« THURSDAY, JAN. 22, 1953 CORN CHIP I'OTATOES MEXICAN'A Is l quick dish .with south of-the-border flavor llial ulds viriely to stand-by family menus Corn Chips Get Mexican Air By GAYNOH MADDOX NBA Fontl and Markets ICdllor Let's begin 1953 with a few new Blunts on food and flavor. For. example, (lie chill, lamales, enchiladas, tortlllns nnd other Mexican Orange Aids Roast Lamb Fruit Adds Flavor To Shoulder Cut \ , By GAYN'OR MADDOX •'NBA Food ami Markets Editor . Lamb shoulder is a thrifty cut. Try spreading a sliced, unpeelcd orange on the meat before rolling. Roast Lamb Stuffed wilh Orange ' (Serves 4) *" ^Three-pound honed lamb shoulder, salt, pepppr, flour, 1 large orange, xmpeeleri; sliced. 'Spread the lamb shoulder with Bllces of orange. Roll, tie or skewer together. Sprinkle with Ball nntl pepper. Dredge with flour. Place in roasting pan, fat s!d<* up and Irake In a very moderate oven (325 degrees P.) 2 hours or more or unttI tender. Roast Shoulder'of Veal (6 (o 8 servings) Have butcher remove bones from 5-pound shoulder of veal; wipe with damp cloth. PHI cavity •with sage stuffing, roll and sew or ii* in place. PJace on rnck in ronst- ; Ing pan and ronsl In modernlely slow oven (300 degrees F.) until done; allow 40 to 45 minutes per pound; baste twice with melted fat, using Y 4 cup. Sage Stuffing Three cups bread crumbs, V 2 teaspoon salt, y a teaspoon pepper, 1 tablespoon dricri sngc leaves, crumbled, y z medium-size onion, .,-. mfnced, J-3 cup butter or margarine, melted. Mix bread crumbs, seasoning ; and onion; add butter slowly, toss Ing lightly with a fork until blend ed. Use as stuffing for von],roast. dishes which are increasing in popularity throughout the country offer one type of expansion for our family menus. Many women have begun to use these south-of-the-border foods to good nrivnntage. Here arc two very easy recipes in case you want to oin them in cxpnndlnj< the variety of good foods you serve your fani y. Corn Chip Potatoes Mexlcnita (Serves G) Two cups cold masiicd potatoes 2 tablespoons flour, % Icaspooi salt, 2 ctffis, 1 tablespoon milk 1/2 cup crushed corn chips, 1 can chill con came. Combine potatoes, flour, salt nnc one egg and mix thoroughly. Forn nto fltit cnkes. Dip into beaten cg vith the milk added, then roll in he crushed corn chips, Fry slowly In fat until hrownei on both sides. Top each cnkc will large (nbJe-spoon of liot cnnne chili con. cnrnc. Servo linmedia (ely. Here's another qulok dish will the flavor nf Old Mexico: Corn Chips 'Con Qucso (serves 2) One cup lightly crushed con chips, '/ 2 cup chopped onion, teaspoon chili powder, 'A pouni grated American cheese. Grease small cnsserole. Plac layer of corn chips on bottom Cover with onions anri sprlnkl with .chill powder. Sprinkle wit grated cheese. Place in modern! oven (350 degrees. F.) tint cheese melts, about 15 mlnules Pork and Pineapple Provide Breakfast Dish For brccakfnst, lunch or bruunch pork paired with pineapple makes tempting serving. Wrap two snusng links — side by sirie — in a of "boiled" hRin. ^ Fnstch securely ' with wooden picks. Place each on a plneappl slice on a rnck in an open roasttn pan nnd cook in a moderate ove (350 degrees F.) for 30 to '10 mln u(cs. hrifrylsWord or Chowder This Hearty Dinner Adds Economy To Satisfaction By OAYN'OR MAI>nOX MCA Food and Markets Kdllor For solid satisfaction wcll-scn- •ncd with economy, try (his onrty dinner chowder. Wind . up e meal wilh Crumble-Crust Apo Pic. Dinner'Chowder (4 servings) Two cups diced, pared, raw po- atocs, V t cup minced onion, Vb cup onrseiy diced celery, 2'/2 tes- poons suit, 2'/ 2 cups boiling walcr, tablespoons bulter or margarine. tablespoon* flonr, % teaspoon eppcr, *^ teaspoon powdered mus- nrd, 2 cups mtlk, %-"!« pound rated sharp cheese (1 to l',i ups), 1 tablespoon minced, pars- ey, 1 cup canned tomatoes. Combine potatoes, onion, celery, teaspoon of the snit, and boiling vnter In covered Hutch oven or ccp kettle. Cover, and simmer un- II tender — nbout 15 minutes. Meanwhile, melt bulter In clou- o bolter. Stir in (lour until mooth; then add remaining \\'i ea.spoons salt- and next 3 Ingredi- nts, while .stirring. Cook until hlckciied;' then add cheese and tlr until melted. Stir into potato rrlxlure; then add parsley and to- Pineapple, Raisins Improve Rice Pudding NEA Food and Markets Editor Hero's a rich, Irulty rice pudding (It for any party meal. Raisins are line food and in great abundance now. Pineapple Is plentiful, too. Fruited Klce Puddliir (Serves 8) Two-thirds cup seedless raisins, 3 slices canned pineapple, 2'i cups milk, v, cup (jronulated sugnr, 1 tnatocs; iicat; serve. t'ruin tile-Crust Apple Tie One half cup brown sugar, firmly packed, V t cup butter or margarine, 14 cup sifted all-purpose /Jour, \\ teaspoon cinnamon, dash of sail, 4 cups tart apples, peeled and thinly sliced. Mix the Ingredients, except the apples, wilh a fork until the bulter Is broken into pieces Ihe size of peas. Place apples in n deep 9- inch pie pan; cover evenly with the sugar-flour mixture. Bake in a moderately hoi oven (375 degrees P.) 30 to 35 mlnules, or until apples are lender. Serve hot or cold with top milk or cream. table-spoon cornstarch, ^ teaspoon saJt, 2 eggs, 2 cups cooked rice, 1 teaspoon vanilla extract. ',V cgp shredded coconut' (optional), cream. Rinse raisins In hot water. Drain.-Cut pineapple Into small pieces. Scald 1 cups milk. Mix sugar, cornstarch and salt wilh beaten egg yolks and remaining ','2 cup milk. Add to hot milk and cook and stir until mixture coals spoon. Remove from heat and . beat in stiffly bealen CUB whites.- Fold In rice', raisins, pineapple and vanil- lu. Pour hifo baking dish, and set in pan of warm water. Bake in slow oven (300-325 degrees F.) about 1 hour or until custard is set. If desired, sprinkle top with coconut and return to oven *<? brown. Serve warm or cold with thin cream. Walnut noil is a particularly fine sweet — a homemade candy everyone can enjoy. Walnut Koll (Makes jHtout \\\ pounds) One jtna one-tmra oJps granulated sugar, 2-3 cup brown sugar (packed), 1-3 cup light corn syrup, 2-3 cup table cream, y* teaspoon salt, 1 teaspoon vanilla extract, 2-3 cup chopped walnuts. Boil sugars, syrup, cream and salt to soft ball stage (238 degrees P.). Cool to room temperature. Add vanilla. Beat until mixture holds its shape; Knead until Husbands! .Wives! want new pep and vim? at eoup!<d we weak, WMD-OUI bftutttd toMy bec*u»« body l vltn, vitality, try OHi , - lukj Irou Far nic TaWeti. Su iQney. Bee mone>--m Irg •fcrcn-xny si ail dniK it ores everywhere—In :iill«, it Kliby Si Woods I Tasty Casserole Mixes Shoulder, Lima Beans For a. tcmjitins casserole combine smoked shoulder butt and greei) lima beans. Line,bottom of casse- creamy. onape into 1-inch 'rolls. Roll In walnuts. Chill. Cut Into slices. role with slices or cooked 'cmoked shoulder butt. Then cover with cooked lima • beans mixed wilh salt and grated cheese. Arrange remaining slices of : the shoulder butt on , top of casserole. Sprinkle with additional grat- • ed cheese. Heal in a slow oven (30$ degrees F.) for 20 minutes. has thai MONTHLY LOOK? EYES SHOW CRAMPS, "NERVES", MISERY You, too, may not be able to hide that tired, nervous, jittery took each month no matter ho\v much' r m/ikc-up' J you ue«. Keep your secret safe during "those" days-don't be the one girl in three who shows the strain from telltale nerves anil cramps —has "that monthly look",* Take Cardui, a special medicine trusfciE by thousands of women, girla to »elp f insur'o against cramps, Cardul each day helps uUtld strength EO resistance may be greater each month,nervousness and suffering less and less. Look more natural-feel and sleep better. Ask your dealer for Cardut. (Say: "card-you-t^je"). •fitany ttitntitti ettimale that at »ot>i« time during life I out of evtry * tf>»mo» suffer* from monthly diteantjort. C A R D U I o neip insure against cramps, ^^^^^^•••••••••^^•^^•^l f nerves j 'and monthly misery. A little MONTHLY CRAMPS • CHANGE OF LIFE You'll be proud to servo It's hlcX.ory-smoked for finer^flavorI Mcmphis'Pflciincj Co. GOLD MEDAL 39c S.OFTASILK 39c CAKE FLOUR I'kv;. C&KI MIXES WHITE «KE Ml> ;>ILO'«<»Kl Mil GINGER BUI 10*11 Steed's Fancy Fresh Dressed ib. 49' ones FRESH & MEATY »Ef"T"V/°<n ri/^i/ED'C nwn CAKE SAi\ll'LEI{ will lie in our store all day DC lit *w!\U ! ^l\tt\ 3> Siilttrdny baking her deliciiuis cakes. Come in and yel her famous recipes . . . and see \v1ial Hetly Crocker Cake Mixes will do! Country Style I'ure PORK SAUSAGE...,, jta . §1 Fresh it Delicious U. S. Government Graded Good BEEF BRISKET ...., lb ,.$1 For Stewing ... .A Mays' Special Good Red (in mesh liag) POTATOES ,„„„ Save on this Special! I Doz. Si/.e LETTUCE Crisp Firm Heads No Rubbing Arrovvnx Headsi Quart Only 51c Manhattan COFFEE Drip or Regular Grind "If Poys To Shop at Mays' MAYS' SUPER MARKET 421 South 21st LOW PRICES EVERY DAY — FREE PARKING HUNT'S Tomato Sauce 4 CANS SLICED BACON Hunter'i Thrifty Tray Pack BISCUITS Bollard or Puffin CAN Cake Mix Swonsdown Yellow 4 "99 Fresh Dressed Fryers Grapefruit Large Sweet & Juicy OLEO Delrich lb.19 EACH Golden West Tasly Cheese 2lbs.79tf TENDER CUBE STEAKS - Ib. 79< FRESH PURE GROUND BEEF • Ib. 4k FISH WHITING-10 Ib. box $1.49 Ib. 45c U. S. MEATY SHORT RIBS TALL CANS PET MILK - - 3for43< ALL BRANDS CANDY BAR$-6lor25c BAXTER'S PORED MEAT -4 lor 250 SUNSHINE CRACKERS - Ib. box 23< SPECIAL PURE LARD-25 Ibs. $2.79 ARMOUR'S BOUILLON CUBES - lie JOAN OF ARC, No. 303 SIDNEY BEANS 2 for 19c Fresh Crisp Cello. Carrots - Bch.lSf TENDER SWEET RADISHES • • Bunch 5c RED RIPE Tube Tomatoes • Ib. 19< Richardson's * CASH * GROCERY Formerly Liberty Cosh

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