The Courier News from Blytheville, Arkansas on June 9, 1949 · Page 15
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June 9, 1949

The Courier News from Blytheville, Arkansas · Page 15

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Blytheville, Arkansas
Issue Date:
Thursday, June 9, 1949
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Page 15
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FACE FOURTEEN BLTTHEVILLE (ARK.)' COURIER NEWS Food Imagination Stirred by West Arabian Pork Chops Candied Apricots, Ar« Unusual Recipes When In doubt, look to California for good things to eat. The Pacific coast seems to stir the food imagination. Here are two unusual recipes from that American wine state. They use their own wines In cook Ing and the result Is wonderful. However, the use of wine in these recipes i& optional. Arabian Port Chops Wllh Rlcr (Serves 4) Four pork chops (about 1 Inch thick), salt, pepper, 2 tablespoons fat, H teaspoon poultry seasoning, 4 thick slices onion, 4 rings Kreen pepper, 14 cup uncooked rice, 3 <8-ouncel cans tomato »uc>, v ; cup domestic claret, burgundy or other red table wine, or tomato juice. Dust pork chops with salt and pepper. Heat fat In a larse. heavy skillet with a tight-fitting lid; brown chops slowly on both sides. Sprinkle shops with poultry seasoning; place a slice or onion on ' •ach'Chop: top onion with n green \ pepper ring; scatter rice around ' chops. Mix tomato sauce and wine (or tomato juice); heat to boiling; pour over chops and rice. Cover tightly and bake in a moderate oven (350 degrees F.) for IH to 2 hours. Glaec or , Candied Dried Apricots Two cupj uncooked dried' apri- •ota, 1 cups sugar, 1 teaspoon crealja of tartar. 1 cup -domestic muscatel, angelica or tokay wine, or Water, additional granulated sugar. Rinse apricots: cover with boil- tog water and simmer for 15 fin- utes; drain well on a towel. Combine f sugar, cream of tartar and wine; or water; bring to a boll. Add apricots find simmer, , uncovered, for 20 minutes. Skim out fruit; and place on a rack to drain. Whep thoroughly cold, roll In granulated sugar. THURSDAY, JUNE 9, Police Halt Benefit Raffle In Home of Bob Hope Perk Up "Run-ot-Mill" Breakfasts, Luncheons Ju«t for the fun of it, perk up ywir breakfast and luncheon men- \m. And let the family In on the fun. Take a Jook at this: For th», school kids .and all other hefty eaters, here's « luncheon loaf from tlw New Jersey Extension •errtce: > Cheeae and Nut Loaf (Serres 4) One oup grated cheese, 1 cup •hopped peanuts, 1 cup bread crumbs, 1 tablespoons chopped onion, 1 tablespoon fat, juice of '4 lemon, 1-4 teaspoon salt, 1-8 tea- •poon pepper. Cook the onion in the fat and a Httlr water until tender. Mix the other Ingredients and moisten with th« wat*r in which the onion has been'oookfd. Pour into a bread pan and bake in a moderate oven (325 decrees F.I until firm, about 35 minutes. Serve hot with tomato sauce. Sgt. David McCoy said no arrests •ere made last Sunday because Irs. Hope raid she didn't know that raffle for such purposes was il- wal. DUNK FKJi:i> CHICKEN—Spicy barbecue sauce adds zest to picnicker's fried chicken. It matters not whether the meal is served in the back yard or off in the hills. Whatever tile answer make It spec-* ial v,ith a spicy barbecue sauce for dunking. Have young fryers jointed. Wash and dry thoroughly. Holl in flour seasoned with salt, pepper aiy! pap- rikn. Brown 'in butter, bacon fat or vegetable shor tenin^. turning with fork so that all sides are well browned. Cover pun and cook slowly until tender, turning occassionally. Allow about "i hour for small fryers and about 1 hour for fryers over 3 pounds. Serve with Barbecue Sauce. The sauce may be served over the. chicken as a gravy, or served in small side dishes. Then each person "clunks" the chicken in the sauce as it is e.iten. For picnics, carry the sauce hot In a thermos or hot in a tightly covered Jar wrapped In several layers of newspaper Barbec'ie 'Dunking' S:iuce (Makes about 2 cups sauce) One medium onion, diced, 1 tablespoon butter or fortified margarine, 1 (8-ounce) can tomato sauce, *; cup water, 1 teaspoon sugar. 3 tablespoons vinegar. 1 tablespoon Worcestershire sauce, 1 teaspoon salt, J ; teaspoon cinnamon, 1 teaspoon paprika, 'i teaspoon black pepper, >l teaspoon dry mustard, V* teaspoon chili powder, Vi teaspoon garlic salt, >4 teaspoon cloves. 'Sal. Several paddlewheels were con- Brown onions In butter or margarine. Acid remaining ingredients and simmer 10 to 15 minutes. Serve with fried chicken. Sauce also may be used to baste broiled or roast meats. Spring Appetites Whetted by Flavor Of Maple Syrup «* In tlie spring, the appetite usually turns to thoughts of maple .syrup. Okay then, let's get right down to business. Miple Syrup Cake One-half cup sugar, •>; cup ma- pie syrup. 2'J cups flour. 3 teaspoons baking powder, salt. 1[3 cup fat, ',1 cup milk.. 3 cfg whites. Cream sugar and fal together. Add syrup and Stir well. Add milk and flour alternately.. Fold In bealen whites and bake In oblong pan When cake Is baked and cool, place It on inverted cake pan and cover with boiled maple rrallnr. To make this, use 'i cup maple sugar. V, cup granulated sugar, 1,1 cup water. Boll until It will hair from a spoon. Stir briskly ( Dr«ln off t teaspooru j»t. Add onion and cook over low he»t until tender. Add remaining Lngredl- . into the beaten white of an egg. Beat until cool enough to spread. In the spring, fresh vegatables are important, too. Here's a bacon dressing everyone will enjoy; Bacon Dressing for VrgaUWw ' <6 servings One-quarter pound sliced economy bacon or bacon square sliced and cut into ?i-inch pieces, 1 tablespoon onion, minced, 1 tablespoon brown sugar, 1:3 cup vinegar. 13 cup water salt and pepper to taste. Brown bacon lightly in skillet. A SUBSTITUTE FO» MEA1 MACARONI-SPAGHETTI PURE E&O NOODLE: ents and simmer S minute*. Serve over hot vegetables or u.se is dressing for hot potato salad. DCTM IIFINtl turkt FLAVOR MORE THAH 1,924,0 GRAINS TO TH* THERE'S A REASON WHY THE PUBLIC DEMANDS NONFAT DRY MIIK SOt IDS to <*£ fas/ rfa/ Cut 3 or 4 slices off the thin side of the ham.**" carve flur Mayrose 2 Push the fork firmly • into the Inrpo end and grnsp the shank to turn ham so it rests firmly on tho cut surface. Make, n straight cut down to the bone. Cut out a wedge-shaped piece. Starting nt the wcdgo, cut slices of Smooth &Iasty as only CREAM (an makt it BLANTON reamo 5% CREAM MARGARINE A. S. BARBORO CO. Memphis, Tertn. Folger's or Maxwell House COFFEE Ib.can Salad Queen SALAD DRESSING ----- qt. 350 Pepsi-Cola, Seven-up or COCA-COLA - case 89c Richland qt. Wagner Brand Pure Pork Sausage Ib. roll 29c 12 oz. package Cottage Cheese.... 22c White Chief Oleomargarine.. Ib. 19c 2 Pound Box American Cheese. Ib. 69c For seasoning Cured Jowls . . lb.20c Streak-o-Lean Salt Meat . . . Ib.ZOc PEANUT BUTTER - - - - American Beauty TOMATO JUICE 46 oz. can 200 Chum Brand SALMON - - tall can 390 For better baking SNOWDRIFT 3Ibcan89c All famous brands WASHING POWDER - - Ige. box 280 Church's Brand Grape Juice - pt. 19c PET MILK Heinz Catsup 14 Shredded Cocoanut Red Ripe WATERMELONS -fc.4 Sunkist 490 size LEMONS - • doz. 29c Firm, green CABBAGE - - - Ib. Iceberg, 5 doz. size LETTUCE - - - ea. Fresh, .juicy TOMATOES - - Ib. 15< No. 80 size GRAPEFRUIT -2 for 15< Liberty Cash Grocery's MEAL OF THE WEEK Knaro and Lettuce S*l«d Strawberry Shortcak* no 1 ttcmi [m**l-«f-tbi• VM [ will m'iV. ihu «»!. . v ~ Chicken Broa4ca*t: Junm 11, 1949 N*. 2 CM p*M f *«r V •>"> Pour mtllt over chicken; !«t stand In refrigerator Z hour*, Drain; **v* mtUc for gravy. Drain p«*i; **v» liquid. Th*r« should b« *A cup liquid, if not, add water. Sprinkle chicken with 1 'A te**p. wit and '/• teasp. pepper. Brown ilowif in Y* inch -hot »hort«rving until tender when pter«d with fork. Rt*- mova chicken; keep hot. Dr«m off fir Measure and return to p*n 1 tablet?, fat. Blend in. flour, remaining *A t***P- w' 1 " n ^ f* w gr"" n * P*P- per. Add liquid off p««; «ir and boil 2 minute*. Add peas *nd milk remaining from »o*king chicken. Heat thoroughly. Serva with the chicken. Make* 4 Mrvinfi, VOK wm »**TI Pet Milk ...... 13c Chicken ...... 63c Canned Peas 13c

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