The Courier News from Blytheville, Arkansas on January 29, 1953 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, January 29, 1953
Page 10
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Many Ways to Serve OidTlme Corned Beef U; CECILY HHOWXSTONK Associated Press Food Editor .Old-fashioned corned beef foi dinner is Just as good as it ever was, and there are so many delicious ways you can use \vhnt's left'over. Corned beef {boneless brisket) usually Is cut Into two-to four- pound pieces and you can choose the thick or the thin end—whichever you prefer. The, most flavorsome brisket has a generous layer of fat. you'll need lo count on only three to four ounces of the meat for each serving. When you cook (he corned bctf, cover It with water and then simmer (do not boll) about 45 minutes per pound. You won't need to add seasonings to the simmering water because the coined brisket is already seasoned, if you are planning to serve the beef cold, let It stand in the liquid in which it was cooked imlii it's partly cool. If corned beef and cabbage is your family dish, simmer Hie meat as directed, then add wedge-shaped pieces of green cabbage about 15 minutes before the brisket is done. Be sure to drain the cabbage about 15 minutes before the brisket is done. Be sure to drain the cabbage well before you serve it. And here are some oilier suggestions: £ Raked Corned Iteef Simmer corned beef until tender. Place fat-side up on a rack in an open pan. Sift a little brown sugar over the lop. Scort the fat slightly and ellck the center ot each diamond with a whole clove. Hake in a hot (400F) oven au'out 15 minutes or until well browned. Corned Beef Hush Use equal parts of shredded cooked corencd beet and diced cooked potatoes. Actd minced ounlon lo taste. Pantry or bake hntil hot nml browned Serve with poacliert eggs Pork Chops Get Flavorful Touch From Apple Juice Here's a flavor tilled touch fol- im old favorite —pork chops. Apple Juice is i surprise ingredient for this serving that also includes apple slices, and prunes. To prepare this dish choose cither rib. loin or economical shoulder chops. Have them 'cut, *; to r Inch thick, sajs Ret™ Slaggs. meat cook- erj expert Then brown this chops thoroughly in their own or In additional fat, and season with sail, , In the meantime, core and slice Jour meadium apples. Arrange the slices with 1 cup of s greased casserole Save & part of the fruit to four medium apples. Arrange the chop over the fruit. Add remaining npples and prunes. Ponr 114 cups of apple Julre over slowly In a moderate oven "(350 F.I for about -15 minutes. and chill saure.i Corned Beef and Noodles • Intrcillenls: 2 to 3 cups chopped cooked corned l)ccf, 8 ounces noodles, 2 cups milk, 1 cup grated yellow cheese, li cup buttered bread crumbs. Method: Cook the noodles In a large amount of boiling water just until lender; drain. Mix with the corned beef. Turn Inlo a buttered baking dish, Pour on the milk. Sprinkle cheese on top. Cover wllh buttered crumbs. Hake In a moderate I375FJ oven abotlt 30 minutes. .Vote: Use sifted dry bread crumbs for the topping. To "butter" them, melt 2!i lo 3 tablespoons butler or margarine In a skillet and add the crumbs. Rtir constantly until the crumbs arc golden color. Here's Hovel Fiesta Meat Loaf Recipe Combine two meats and you have a tempting new flavor. That's the exciting result you'll have with [bis Fiesta Meat Loaf. Ground beef and ground pork are Joined wllh an Interesting collection of seasonings. Catchup Is used ror the liquid, rlesli Meat Lo»f 2 pounds ground beef 1 pound ground pork :i cup minced onion !i cup prepared horseradish 1 teaspoon prepared mustard 2 eggs, slightly beaten ' 2 teaspoons .salt « teaspoon pepper !i cup catchup !4 cup chopped green pepper, It ' desired Combine nil Ingredients and mix More Men In Kitchen? Restaurant Owner Holds This Opinion By GAY.NOK MADPOX \K.\ Food and .Markets Krtllor Americans would be hnppier If 'hey resolved to have more Bofas n their lives and fewer cocktails Also, If the men or the family helped more ivllh (lie cooking. So thinks If onard Jan Mitchell. Swedish - born owner of a noted Oerinnii restaurant. Owner of Uichow's Restaurant n New York, for 70 years almost egcmtary for Its Old World foods HKchell also said "I think that ong dinner tables with com rail- able chairs and plenty of time for eatlnjt contribute to the true feeing of hospitality." He declared lhat a family dln- er with children present seems to him the (rucst source of social warmlh. lie welcomes Invitations to n family dinner. "Partlctilnrly," lie said, "when the man of the house helps his wife and older sons and daughters prepare tile meal. That's true hospitality — warm, human and embracing." Hecalllng his youth on his father's estates In Sweden, Mitchell said-that during the hunting season what any man caught or ehot he had to be nble to cook on the spot. "Our fathers or older brothers taught us young boys bow to stew Ihe wild hare and to pantry the trout," Milcbell recalled. "So r can see ..nothing odd about an American husband roasting the turkey or goose In bis own home. In fact, sometimes men really do cook better, thnn women. They seem to approach Uie oven with n little more of the masculine spirit of adventure. • "And we certainly know that more and more young American husbands are Inking a hand In the family cooking. That's a good sign. Family eating and married lite will be belter for it." Head Courier News Classified Ads. thoroughly. Pack Into a 5 x 9-lnch lonf pan or n 2-qiinH ring mold. Bake in a moderate oven (350 F.) 1 l ,-i to 2 hours. 10 to 12 servings. Fill that shaker vyith Mbrton, friend- WHIN IT RAINS IT POURS SPECIAL SAVINGS! ft IM > •». I rurB "wg SUGAR - 5Lbs.39HlARD - - 4Lbs.42tf PET MILK Red K;tnd SLICED BACON , , te 850 I'rcsli lUmie Drusscil HENSouFRYERS ...,„ 490 I.fill), Tender & Mealv PORK CHOPS".......,,, 550 U. S. flood CHUCK ROAST ,„ 490 fJood .Mealy Country .SlvJe BACKBONES ,,,580 Kim-crico NiRhieiu'alo BLACK PEPPER , „ 18<i •r rays 10 ihop at M< MAYS Firm Heads LETTUCE lgc „,„, 100 Fresh (irceii CABBAGE Lb . 40 King Cotjoii Ground Fresh COFFEE , b 760 I'ride of 111. M.'i Size Cream Slylc CORN 2 CRIls 35(i Adler's 1'urc APPLE BUTTER 27 C 220 Alaska Churn SALMON ™ lc . n 420 No Soles For Resale ————^—*^—i SUPER MARKET 421 South 21it LOW PRJCES EVERY DAY _ FREE PARKING Stuffed Veal Birds Provide a Sunday Treat There Is good venl on the market. Fat a change, how about serving veal birds with mushroom sauce lor Sunday dinner? Flavor and economy arc combined In'this recipe Stuffed Veal Birds (Yield: 4 to ii servings) One nn<l one-half pounds veal slcnk, y t cii|> fat, i tablespoon finely diced onion, 1 tablespoon finely diced celery, 1 cup finely diced peeled apple, 2 tablespoons seedless raisins, 2 tablespoons fine dry bread crumbs, >,'., teaspoon salt, 1/4 teaspoon ginger, 1 teaspoon Worcestershire sauce, *', cup whltu wine or water, 3-o'unce can mushrooms, \< 2 cup thin cream 2 tablespoons flour. Have meat denier c:it meat about 1-3-inch thick. Pound meat with a tenderizing maljet or edge of heavy plate, undl about '/cinch thick. Cut meat In six etiual oor- tlons. Melt 2 tablespoons of the fat In a frying pan. Ad the onion and celery tint! let cook 5 minutes. Add apple, raisins, bread crumbs and the .seasonings. Remove from heal and mix well. Pile stuffing In centers of pieces of veal. Roll "I) veal and tic rolls In shape with siring. Melt remaining 2 tablespoons fat In heavy pan with cover. Brown veal rolli on all sides over moderate heat. Add wine or water and can of mushroms. Cover tightly and bring to boll. Cook over low heat until veal Is tender, obout «. minutes. Add Worcestershire. Remove veal rolls to platter. Cut and take off strings Blend togelher and add the cream and (lour to pan'liquid. Cook, stirring constantly, until sauce thickens;. Season to taste. Serve gravy wllh veal rolls. Serve broiled grapefruit for a different dessert. Halve the grapefruit and remove the seeds. Cut around each segment, close to the membrane. Spread with hoiiey and sprinkle with cinnamon; broil until llBhlly browned. Serve at once. Pork Roast Now Good Choice for Family Dinners With pork In plentiful supply and attractively priced, now's the time to choose pork roasts for family dinners and for those special meals when company's coming. For a real- Is' ffstive occasion, a pork loin roast or a crown rib roast, gaily garnished' with olives stuck on the bone cuds. Is an excellent choice. For a family dinner, a good buy Is a pork shoulder roast, acmeUm** c»lled Boston bull. Any pork row>t Is easy to prepare Just sprinkle with salt and pepper and rub. II desired, with a lutle sage or a cut garlic clove, place the roast on a rack in a shallow, open roaster and place in a 325F, oven. The roast should not be floured before roasting and it need not be hasted during cooking. (It will be self-hasting.) Cook a pork loin roast 35 to 40 minutes per pound. A shoulder litt g rfadoi'i piMeiiptian. Depend ox ll-.i, irliabf. ,, m ,d, |.r ,.li«P ,1 lOvgh, <(«• Ig <«IJ|. It 1011,1 B00 d ... ,„,), I. ,„!,.. WAITS GRECN MOUNTAIN . COUGH SYRUP rout, which U more compact, require* longer time for compiet* hett penetration. Allow 46 to M minutes per pouiid. ;'. • \ ^ \ Were StirrinEm Up Tomato Soup •="*">•• 3 for 29c Coffee-" 3 ibs $2.25 ib 77c Veal Roast ; j ib 49c Bee! p -- ib. 39c HEINZ KETCHUP* 23 C 14 Oz. Bottle Heinz or Gerber's HUMKO The Dainty Cooking Fat LB. MHH Richardson's Special! BABY FOOD 3 FOR 20 C 19 C OLEO Hunter's Tray Pack StlCill BACON . lb.39<|piruE". 4 Ik 45t | CORH MEAt . Sh 6>t FRESH Dressed FRYERS Tender I Fresh Sweet __ • rrusn Jweer • f , , _. CEttO. CARROTS.Ib. IK |RAOIiriES . - bunch5, |KJUJUS'. .Jib 25« RIB VEAL STEAK Good Red POTATOES-50 Ibs. $1.69 Richardson's Special.' Fresh Green Beans Ib. 29«f Special Value! Searchlight Matches bx. 30 Count Clothes Pins - Special! Tender & Delicious! IL Book Matches- 50d.15< Jack Sprat FLOUR - - - 10 |bs. Jack Sprat Pie Cherries No. 2 can Delicious^No. 2'/2 can ORANGE JUICE - - Value! PET MILK - 3 tall cans All Brands ig!ey'sGum-3for10< ARGO PEACHES - - 25< CANDY BARS - 6 for 25c S *CASH '*, GROCERY Formerly Liberty Cash ; *

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