The Courier News from Blytheville, Arkansas on January 29, 1953 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, January 29, 1953
Page 12
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*AGB TWELTS BLYTtfEVILLE (ARK.) COURIER NEWS New Recipe Improves OtdFavorite:ApplePLe Bf CBClMf BUOH'.VSTOXE Associated Press Food V.Allor Does your family Just love apple pie? Then try this new recipe Jor that old favorite and surprise them. The tangy layer of cheese in this pie leanis perfectly with the layers of .sweet fresh apples. Its pn.stry 1ms a new trick: You roll out pic crust mix with butter or mnrgarine for extra richness. Pie fanciers usually like (lie flavor and tender texture of Mclntosli cipples in pie as well as In sauce. This bright deep red apple, Juicy mid firm, is nlso n good one to tuck Hen and Sauce Produce Top Creole Recipe Bj' GAYXOR MADDOX NEA Food nnd Markets Editor "Country Cnplaln" combines ft young lien and a wonderful .snuco to produce n prlze-winnuig Creole recipe. I wns the judge ivho awarded first prize for ft in (he meal nnd rice category to Mrs Harold W. Lnrcnrie at the 1052 International REce Festival nl Crowloy, Ln. ( recently. .Crowlcy. In the linnrt of the rJce-producing section of Louisiana, • stages ench year a gigantic fesli- vnl to celebrate Its bumper vice harvest. I flew 2000 miles to serve as n judge nnd I think 1 sampled enough rice dishes la keep n large family content for a year. The recipes were all Creole, derived from traditional recipes of the eai'Jy French nnd Spanish families of Louisiana. Mrs. Larcade, mother of two children, • wns ;.born in Alabama. She never won a cookery content beEore. Here's her fiiKl-prize win- Country Cnplafn (Serves 4-G} Oi\e largo young hen, 1 large . can tomatoes, 1'A cups peas, 1 can Jiiushrooms, 1 stalk celery, I Tflrge onion, y.i pound butter, 1 clove gnrllc, % teaspoon thyme. 2 Inble- spnotts curry powder, 1 hot rice ring. Melt butter in a large ijj^bt. or roaster. Fry chicken until browned on all sides. Chop celery, onion and garlic. Add lo pot togelhcr TVith tomatoes, , peas, mushrooms, thym e and curry powder. Cove r pot and simmer for 3 or 4 hours, turning hen occasionally. Serve in ring of hot rice. Notional Kraut, Frankfurter Week To Be Feb. 5-14 National Krnut and Frankfurter •ffeek, February 5 to 14. is n reminder to homemakers throughout the Country of the economy and popularity or this fnmovis twosome. Many delicious dinner dishes may be prepared with Imnks nnd kraut. Here's an example: StuRed Franks wilh Savory Kraul 2 cups sauerkraut & teaspoon caraway seed 2 tablespoons finely chopped onion }a cup catsup ^ 3 tablespoons brown sugnr 8 /raiikfHrtcra S strips cheese 8 Slices bacon Combine kraut wilh next lour Ingredients. Simmer, covered, for 20 minutes. Split franks lengthwise but not completely through. Fill slits with cheese; wrap franks wilh bacon, fastening each end wilh a toothpick. Bnkc on a rack In a shallow pan at 425 dngrees F, 10 to 15 minutes, or until bacon Is crisp Pour servings. ^ t i f ' To wafce up ( sleepy appetites Bnd fresher, •finer flavor.. t4 . into a luttchbox. The Northern Spy Is another apple that does well In pie as well as In sauce .And lots of apple addicts hail 1t as parliciilr.rly delectable for eating out of hand. The Northern Spy si a bright .striped red color. Still another fine choice for pic and finiico is the partially red, to dull fiolEd red, Baldwin. If you're Unking Baldwins, you'll find they /told their shape. These three varieties—Mclnlosb, Northern Spy and Baldwin— are ail fine for use In winter salads ns well as for general cooking use. For salads, leave the skin on If you like. Slice the apples into thin fnn-fihnp- ed piecrs and mix '.vftJi celery and mayonnaise or French dieting, Add a few pecans or walnuts and serve this classic Wnldorf combination on crisp t!reons, IV & a. suitable salad to serve with baked ham for a buffo'/ supper, or with pork chops for dinner, It tastes j;ood, Loo, with roast chicken. The bnkinjj apple Mipreme, to many people, is the Rome Beauty. Yellow or tfrcen, mottled wJO* red mill striped with carmine, it has a way of looking elegant when It's baked and Blazed. Apple Cheese l'!f. Ingredients: l package pic crust mix, 6 to 8 large tart apples, 1 cup sugar, 1 tablespoon flour, VL tca- tijwon putiiicg, V4 teaspoon cinnamon, 2/3 cup grated sharp cheddar cheese, 3 tablespoons Iniltel- or margarine. AlclhcMl; Prepare pie crust mix as directed on package. Divide in. half. Roll out ^ on lightly floured pastry board. Line 0-inch pie pan; trim edges. Pare apples; quarter, flour, nutmeg and cinnamon; rub a little of this mixture Into pastry In pic pan. Arrange sliced ripples In pie pan; add remaining sugar mixture; top with grated cheese. Uoll out. remaining pnstry. Dot ^'Itii 1 tablespoon hultcr; fold In thirds; roll oat again. Repent until nil butter Is used. Roll out thin in circular shape; cut fillUTIti center to release steam; place over apples; trim off excess pastry; flute edges. Rake in hot (425PJ oven 40 to 45 minutes or until tipples are tender. W1NESAI* ArlTXS arc the mark of distinction In the Waldorf marshnidllow salad, which also features grapes and walnut meats. Waldorf Salad Popular Hit By GAVNOn MADDOX NKA rood ami Murkots Keillor WALDORI' 1 SALAD IB POPULAR I IT Practically everybody likes Waldorf salad. It's refreshing, easy to nako and packed with health, 'low, with so manj; ap- iles In tlic market,'enjoy this recipe; Waldorf Miir.slwKiJJoiv Salad (Serves 4) Two eiiiw diced, impeded Winc- sap*fipp]les, 1 cup sliced celery, >/ 2 iut> chopped walnut meats, ',* cup okay-grapei, cut En half and seed- i ri, 8 marshmallows, cut In small Here's Recipe For a Perfect Meat Stew For a dish with real he-man proportions many people will agree It's a meat slew. This first of Ihc year IK a good ttrnc to review the steps uf preparation for the best serving. Tl\e method of making slew known ns "cooking In liquid" Is the same as for Ifirger cuts of meat such as a beef tongue, coined beef, picnic shoulder and smoked shoulder butt. When cooking In liquid, the meat may or may not be browned. It's up to yon whether you want a light or a brown stew, points out Rebn Stnggs. well known meat cookery expert. But browned or not,, season the mcat-'Wlth sn!( and pepper, then cover Jt completely with liquid. Next, closely cover the heavy ulcn- sll In which the meat Is to cook. Then let it slowly simmer until lender. Never allow the meat to boll. This nmkcs it stringy and dry. It's best to add the vegetables to Ihe meat just long enough bcforo the end of cooking so they will be tender. If over-cooked [hoy lose part of tfielr nutritive value, as well as shape and color. For the slew, remove the cooked meat nnd vcge- Oriental Lamb Provides a Surprise Dish IIy GA)'N'Ol( MADDOX NI3A Fond anil Markets FMItnr If you like Inmb, then this un- isunl way of serving It will make ou like It even more. * Oriental Lamb (Serves'•!) Two pounds stewing lamb, lean, 3 , scullions, stems and bulbs Chopped, 2 tablespoons olive oil, 2 bouillon cubes, y, teaspoon ifiymc, SV teaspoon caraway, 1 No. 1 can okrn, 1 can lornato paste, 1'/^ cups water, 1 ornm;e (grnlc rind and quarter), y, teaspoon marjoram, snlt, pepper. Sanlc lamb and scallions In olive oil in Iron skillet, turning frequently until well browned. Transfer to deep casserole; add other Ingredients, stir together nnd simmer in moderate oven (350 degrees F.) for one hour nnd n hnlf. 'Serve with fluffy rice or rice pilnff made by cooking rice In meal, stock,until firm nnd nutty. I Inblcs niitl tlilcken the liquid for gravy. • Return Ihc meat nnd vegetables to the-gravy or serve thpjn scimrately for a platter ste\v. KidneySlow-Down May Bring Restless Nights When kMney function slows down, mnny ' folks eumvlnin of nuKuinff hnckneW. hen.l- Rc!ie«, <lii»incss unil Jon 1 * "f t>ep nnrl currgy. Don't, sutler reslle-n nixliLs with trirJe (iis- c.imtorU if reilnco.) kl.lney funeH*m is Rcl- llnc ynii ilown-iluc In such cnniinoii Cnttscs sure tt>roM. Minur'bl^.IOcr irrilntioni i|i:c lucolJ or wrong ilkl mny cause selling up nights or frct|<i«:nt pix*afiRCs, Don'l ncKlcctyour hiilnoya if Ihes* condi- llona Ixithor yoil. Try Diinn'ii Pills-n rtiilil .Hurflic. Uacd mic COBS fully by million, for over SO yonra. It's nmazlnwlir'w many tfinr* Donn's 8lvchniM<r relief from ihc.^- <ll»c»m- frtrU-hcIptlicl.lmflcAofVl.lncy txihc-snnit filler* tliuh out WAMC, Clel Ponn's PilLi tndaj-t KILL with FOOT pieces, mayonnaise,' snlt to Inste Combine applies, celery, mils! urapns and marshmnllows. MJ* with enough mayonnaise to moisten nnd season to taslc. Serve In lettuce cups; Nolo — Marshmallowx are easy to cut when you use scissors, To prevent the mar.slimallows from slicking run scissor blades through liowdered sugar. Here's anolhcr recipe using the Wlncsnps: A|il>l<! Crisp wilh Lemon Sauce (Serves fi) Five to G red nil-purpose apples. Vx cup ciirrnnl's, 1 teaspoon cinnamon. 1 tablespoon lemon jutce. ^i cup sugar, 2-3 cup (lour. '/, lea- r.poon salt, 1-3 cup butler or margarine. Peel, core and slice apples and mix with currants, cinnamon, lemon Juice and '/, cup of the sugar. Place In n ID-Inch round bailing dish. Combine remaining '/ 2 cup sugar wilh flour and salt. Cut in butter or margarine until mixture Is crumbly and sprinkle evenly over apples. Duke In n moderate oven (350 degrees P.) for 1 hour or until apples arc tender. Serve warm wilh the following lemon sauce: I.cmon Sauce One-lmlf cup sugar. 1 Inblcspoon cornstarch, (i teaspoon salt, 1 cup boiling water, 2 tablespoons butter or margarine, 1 teaspoon grated lemon peel, 2 tablespoons lemon juice. Mix sugar, cornslnrch and salt and gradually ndd water. Cook- over low heat until thickened nnd clear. Add butter or margarine, gratert lemon peel nnd juice and stir until butter Is melted and blended. Delicious quick salad: Marinate diced canned drained beets in a tnngy French dressing, Serve on salitcl grcens'and lop with thin onion i ings. To make this into a hear- ty.luncheon salad'arid stuffed e"g halves, THURSDAY, JAN. 29, 1958 Norwegian Sardines Basis For Big Variety of Dishes By GAYNOIt MADDOX NBA Fouil uml Markets ICililor • At our house, we're enthusiastic about Norway sardines. Combined will) potatoes, onions, cheese sauce and other more or less everyday Ingredients. Ihese particularly rich nnd tender sardines produce different,- and appetite -pleasing main dishes. Norway Sardine Pudding (4 to G servings) Two (3%-ounce) tins Norway sardines, drained, 3 medium-sized potatoes, 2 medium-sized onions, 3 eggs, 1% cups miJk. ',1 pound butter melted, salt, pepper. Grease casserole lightly wilh butter and cover bottom with a layer of thinly sliced potatoes which have Ijeen brushed wilh mcUert butter. Place layer of thinly sliced onions on top of the potatoes. Arrange a third layer of Norway sardines and season (o taste. Repeat live procedure but change the order so that the fourth layer will he onions: the' fifth, sardines, and the sixth, potatoes. Beat 3 eggs vigorously 'with a cup and a hair ot milk. After adding balance of melted liulter. suit and pepper, pour mixture over pudding, filling cn.verolt! to the brim. Decorate top of pudding with Norway sardines. Bake in a moderate oven (350 degrees F.) for 10 to 50 minutes or until pudding turns a -golden brown. Sardine JlafobH Vikingr (1 si-rvinjjs) One (3^1-ounce) can Norway sardines, 1 tnblesnonn butter,: 3 tablespoons Hour, l(i cups milk, ',<, teaspoon salt, '/i teaspoon, Wor- cc.stershire sauce, 1 tablespoon prepared mustard, l'/ 2 cups diced Cheddar , cheese; '1 slices of bread, Apples, Pork Shoulder Prove Good Teammates Try this pork and apple coni'oi- ntttton. Dredge pork shoulder steak? (cut about »'i inch thick) with Hour." Brown In lard, and pour off the ; drippings. Then season tfilh salt and. pepper and add l \ cup of water. Cover tightly nnd cook slmvly until the £teaks are done, about 45 minutes. In the meantime core and slice 3 large apples. Dissolve V, cup of ernue Jelly in ><, cup water. Add apples, and cook until tender. Serve wilh the pork steaks. - Add a little curry to cream sauce and mix with diced leftover cooked potatoes; . l)cat 'gently and serve with pork chops. spaghetti CLEAN, ODORIESS EASY TO USE NO VIOIENT POISONS Koft defray $700,000,000.00 wottli al food sfgffi end prapcily every v ear nt * co^dEng to rh* U. 5. Dcpattmcnt of Agriculture. You (on prevent "lat-tooting" on YOU i piemiim v.ilS Hoi Fool WarFcrtn. Oort'l wail. Act today! WORTH 25c Attach Ihti ccypon le lop of HOT FOOT WARFARIN v,ilh nor,» on d add, w. will nail you 2J C colh ky NAME *«f f« Am.mcn tlMmitol Company, P. 0. tn 1430, Birm^kor,,, Ala. VALUABLE COUPON! CUP NOW! toasted. Drain Norway, sordines; save oil. Heat-one tablespoon sardine oil and butter in saucepan. Add fiour. Slowly stir la milk and cook, stirring constantly, until mixture ! thickens. Add'salt, Worcestershire 1 sauce, mustard, and cheese. Continue to stir until cheese has melted. Arrange Norway sardines on four slices of buttered toast and! cover with rabbit. Decorate with ! fresh parsley sprigs and serve pip- \ ing hot- Stuffing Mokes Hamburgers Go Much Further By C1AYNOR MADDOX NUA Fnml and Markets Kilitor Here's an economy meat Idea wilh flavor: Stuffed Ilamburers IKerves G) Three ( cups coarse, soft bread crunib<>. 3 tablespoons minced onion; 0 tablespoons melted butter or margarine. l',i teaspoons poultry scasonin, 2 teaspoons salt, 3 tablespoons hot water, 1 pound ham- burer, clash pepper, 1 c, ft cup canned loninlo juice. Combine bread crumbs, onion, butter, poultry seasoning nnd Hi teaspooas of the salt. Add the water and blend. Combine meal, remaining ',; teaspoon salt, pepper, egg and tomato Juice. Press meat mixture to a depth of.'.l inch into each of the 6 greased custard cups. Then put in a layer of the stuffing and cover with re- maning meat mixture. Set custani cups in a pan ot hot water and bake in moderate oven (350 rte- rees F.) for 45 minutes. Baked Hulihard Stinash (Serves 0) Three pounds pared, seeded Hubbard squash, 3 i teaspoon salt, 2 tablespoons butter or margarine. Cut squash into l^-inch piece;; and place In greased baking dish. Sprinkle with salt nnd dot vvitli butter. Sprinkle with sugar if sweetness is desired. Cover and bake in moderate oven (350 degrees P.) 1'/•> hours'. Mash or not as preferred. Does that „, tell tale look on your face say ^^.^ change of fife? A tfrcnt many women suffer "cTinn^P of life" .after forty. They tire easily, havt "nerves", sleep iiootly, are h«til to live with. "Tlicit t'yea and face get that CarJui lias helped thousands of women to lose that "chnnKe" look. Cai-ihii acts to (I) improve appetite, (2} thus buili] Etrenctlinnd resistance, (3 J case tension and nervouanesa-Blecp bttUr. Let triple-action Cardui help you f*cl better, look belter nml l*e your normal, cheerful self ncain. (Tel Carjui today. (Say: ''card-i/aii-tye''). MQMTFU.YCRAMPS CHflHGE Or . -1 »^ • • H tf *A B J I Large Clean Fresh On. •DOZEN KRAFT iracle Whip * 47c HI-HO Jraclcers Lge. Box SOF-TEX 1000 SHEET ROLL TOItET T Tender Beef ROUND STEAK -Lb. Sharp HOOP CHEESE - Lb. 49? Fresh Tender BEEF LIVER - Lb. 49 Delicious R04ST - Lb. Little Andy ARGARINE - Fresh Meaty —CAREFUL ATTENTION TO DELIVERY— HECK BODES -lb.1fl< 10* $1.59 Don't Be Fooled! 'TOE Good Red LUTT Call 2011 -M A R K E T— Chick. & Sixth St. GROCERY & MARKET L Nationally Advertised and Fancy Groc.riw i; Good Food Values Every Day ' 1014 Chickasa'wba— We Deliver — Phone 2043' SPECIALS! Prices Effective Thursday-Friday-Saturday ; PET MILK TALL CANS 39 Fresh Produce Every Day! Lge. Head 120 Large ICEBERG LETTUCE 432 Size Dozen Fresh Crisp In Cello Pkg. ................ 10 oz. Pkg. Home Grown Fresh Cut TBfflP GREENS . !Lb « 250 A Real Buy ; . • Meaty HAM HOCKS ...... Lh 25jJ J-'rozcn Foods — Any Brand Spinach or WCORN Sp « ti ,,21|! Frozen Fresh Peaches or SPEARS Only 290 Pickard's Special! ' : • PKLARD ..... •;.., ...... ,,., cln .45 Real Value! ,'•/' .'-. . , c ; PW TAILS' -..-I-. ..;.:....;;. I The Tops in ...... ..... L Grade "A" FANCY. FRYERS ..... ........ ,,490 Red Cross Lon^ SPflliSETTI OR MAC, 2 ,, lg J90 .l:\ck Sprat Whole HEEfJ BEANS....;... No . M; , Can 220; Del Alonle FNIT COCKTAIL No 2K „. 360 I'riilc of III. No. 303 Cans ' ' STYLE CORN 2 Can , 330 Ijibhy's • •••' WTEDMEAT 3 c , n ,25(! A Luncheon Delight! SPAM.....:......;.;....... ,,„.,„ 450 Libhy's ' POM BRAIMS N . lc , n 290 Heinz Strained or Jr. Wood bury 4 „,,„,„ 250 GMT SIZE DREFT 0 ,,, s 690 Poivder Adnm's O Hunt's OMGE JUICE 2S, S2 230 JUICE Van Camp FORK & BEANS Jack Spral Shoe String POTATOES Noca ri30 Noc ^230' o- 300 Can 100 No. I Can 100 Krv BEEF & GRAVY Goodwin Hlnck Raspberry SEEDLESS JAM Gold Kich MARGARINE I.OE Cabin SYRUP •• 16 07.. Can 590 ... 12 02. Jar 350 . 2 U. I'kgs. 12 (>7,. Kolile

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