The Courier News from Blytheville, Arkansas on June 23, 1949 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, June 23, 1949
Page 11
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THURSDAY, JUNE 28, 1949 BLYTHEVILLB (ARK.) COURIER NEWS PAGE ELEVEN Recipes for Men Given Emphasis Fred Worin* Offers Booklet Featuring Foods for Males Yankees Bake Com Bread Witfi Kernels BY CAYNOK MADDOX NEA SUfl Writer Deep dish apple pie and corn sticks with corn are two of the Hocts V kraut Is loo good a dish to leave exclusively for country supper tables. It belong* wherever good food and economy are welcome. This recipe, as well as Hie s, come from "Twenty Recipes Men Like," by Fred Waring— » booklet of really delicious suggestions. Hocks 'n' Kraut Two and one-half to 3 pounds of hoclu (the hock* may be either fresh pork or cured pork (ha:n). should serve three or four unless you need to provide three helpings around. In that case, get more, and select a bigger kettle. Wipe off •hocks with damp cloth. Brown slowly but thoroughly In hot pan, Dutch oven, or heavy kettle. Pour off and discard excess fat. Barely cover browned hocks with boiling water; add 1 teaspoon salt and a soup bouquet. Bring to a boil; cover closely and reduce heat to simmering. Cook 2 to 3 hours or until very tender. Discard soup bouquet about halfway m the cooking period. During the last 30 minutes of cooking add 1 quart well-drained sauerkraut; Cover and simmer for remaining time. If kraut is not cooked with the hocks, they will need more salt, probably up to 2 teaspoons or more. When you serve hocks.'n' kraut put a big handful of parsley on the platter. Men actually h;ive been known to eat parsley when it looked ax if it belonged to the dish. Spring Potatoes and Peas Select 12 small uniform-size new potatoes; wash scrape, and cook in ^boiling salted water until tender. JDrain. Make two cups of the best and smoothest medium white sauce you know how to make. Usually this amount of medium sauce takes 4 tablespoons flour; this time use only 3. Add the cooked whole potatoes to the sauce, then 2 c'ups, or thereabouts, of cooked peas. If you like herb flavors, add some minced chives, or some minced parsley, or a good sprinkling of mixed herbs. Reheat all together and serve it up in your prettiest vegetable dish. . Shrimp and Peas ' Mix a pound of fresh cooked and shucked shrimp or 2 small cans of shrimp (in either case, veined) with a 17-ounce can of giant green pea.s, drained. Season with salt, pepper ,a few drops of onion juice and 1 tablespoon lemon juice. Bind together with I',4 cups rich" cream sauce ,and 1 tablespoon of sherry, if desired. Sprinkle with buttered crumbs and bate in a moderate oven (350 degrees P.) about 20 minutes or until bubbly and brown. Note: Even if the people in .your life are hearty baked in them wonderful New England recipes ot the Publick House at Sturbridge, Mass. Direct from Richard P. Treadway, manager of the Publick House, come. 1 ; these Yankee recipes exclusive to this column: Ptep Dllh Apple Pie Sliced apples (fresh or frozen) 1'i cups granulated sugar, Juice V. lemon. 1 teaspoon cinnamon, teaspoon nutmeg, pinch salt, tablespoon butter. Pill deep dish baking pan will api l°s, generously; - quantity depends on size of pan. Add sugar arid lemon juice. Sprinkle with cinnamon, nutmeg and salt and dot with chips of butter. Cover with flaky pastry, making sure pastry Is well over edge of pa». Brush with melted butter and prick with fork. Bake approximately one hour in moderate oven (350 degrees •".). Tublfek Reuse Corn SUeka (Martr with rorn hakrd in I hem) (Makes 14 slicks or 12 medium muffins) One and one-third cups flour. '2-3 cup cornmeal, 2 teaspoons baking powder. \'i teaspoon salt, 3 tablespoons sugar, 1 egg. 2-3 cup cream- style corn, 2 tablespoons melted shortening, 1 cup milk, Mix and sift into mixing bowl, baking powder. Beat egg. Add meited shorten- fkkltt Can Center Meaf as We/I at Salad By Ga<rn«r Madd« NEA SUM Writer Like pickles? If you do, read on and enjoy yourself. Hekle Chiekea Sala* (4 genrlnc* Two cups cooked cubed chicken, 2 chopped hard-cooked eggs, Hi cups diced celery, 'i cup chopped cross-cut sweet pickles, !S cup mayonnaise, 1 teaspoon salt, '• teaspoon pepper, lettuce. Combine chicken, eggs, celery and pickles; mix well, Add mayonnaise, salt and pepper. Mix together thoroughly. Chill. Serve on beds of crisp lettuce. Garnish with whole pickle slices. Pickle Piau flour, cornmeal, salt and sugar, cream-style corn. ing and milk. Pour into dry tn- griedients, Stir just enough to dampen. (Don't bcat.l Turn into >v ell-greased corn stick pans or muffin pans. Bake In hot oven (400 degrees F.) about 20 minutes. Blueberry Pie One quart fresh or frozen blueberries, 1 cup sugar, juice '& lemon,, V? teaspoon cinnamon, *4 cup crushed cornflakes. Line pie plate with flaky pastry. Pill with berries and sugar mixed. Sprinkle on lemcm juice and cinnamon and add cornflakes on top of that. Cover with top crust, prick with fork and bake in moderate oven (350 degrees P.) for 35 to 40 minutes. ment. A deep kettle with straight sides permits the fat to heat without danger of bubbling over. A deep fat frying thermometer is the only accurate way to determine the ex act temperature of the fat. One that's especially practical is made of sanitarv stainless steel, and has a clock-like face with the fiyin temperatures marked plainly in large black figures. An adjustabl clamp fastens the thermometer t the fry kettle. A wire frying basket is a help for putting small foods Into the fat and lifting them out, and absorbent paper toweling will be needed for draining the fried food, Here is the recipe for French- Pried Onion Riiigs, using the equipment mentioned. French-Fried Onion Rings 3 or 4 large white onions (about 2 pounds) s i cup milk Vi cup flour. 1-4 teaspoon sal(_ Fat for frying Slice peeled onions into 1-4 inch slices and separate into rings. Dip rings in milk and then in flour mixed with SHit. Pill kettle 1-3 to 1-2 full of fat. Attach stainless steel thermometer to edge to kettle so that the stem, is immersed at least 2 inches in the fat. Heal fat slowly Six tablespoon* tomato paste, 3 Ublecpooru Italian-style grated cheete, t tablespoons sweet pickle relish, 1 inu.ll garlic clove, minced, >i teaspoon salt, t English muffins, utter or fortified margarine, Combine tomato paste, cheese, ickle relish, garlic and salt; blend •ell. Cut English muffins in half ross-wlse and spread with butler r margarine. Spread tomato mix- ure on halves of English muffins nd toast in pre-heated broiler \in- 11 muffins are slightly browned or about 3 minutes, An easy meal can be put together n record time with cold cuts, Swiss cheese, pickles, man-size cups of coffee, enriched rye bread and poppy seed rolls plus a hearty tossed green salad mixed with a real T«n- 8v Salad Dressing for extra zip. To arrange the platter, place al- ternate layers of meat and Swiss together -well. Chill thoroughly. cheese [an fashion around the ihoulder of the piste, and pile the center high with a variety of pick- A good assortment of pickle.s consist! of sweet gherkins, dill and sweet cucumber pickles. >nfr Salad Drtssl»c '" Hearljr Teued tiran Sated <Makei about 1 cup dreulnt) Three-quarters cup salad oil, cup vinegar, 2 pickle relish, teaspoon pepper, (optional). Combine all Ingredients and . Serve on toeaed crien salad. Tb* bagpipe, now popular In Scotland, Is believed to have originated in Asia. It takes 11 1-unbs to sunpljr the 'cat gut" for « single tennl* raquei. The ttoubadora of the Middle Ages often carried nagptpei. MACARONI-SPAGHETTI PURE EGO NOODLES B*cplpes were used by the ancient Romans. The Emperor Nero played one. ECONOMY IS ALWAYS NhW: SAVE WITH NONFAT DRY MIU SOitCS to 380 F. Pry onion rings, a few at a time, until well browned {about 2 or 3 minutes). Remove from fat and drain on absorbent paper. French-Fried Onions Add Glamour to Meals Crusty brown French-tried onion rings seem to suggest special occasions. Maybe it's because they aren't served very often in most homes Actually, however, French-tried onions are easy to cook and their tantalizing flavor makes them a happy addition 'to family meals or party snacks. For perfect results in deep fat frying all types of foods it is important to have the right equip- Jeeders. this recipe Is ample for 4, people. to 6, Baked in individual scallbf ''i" tempting, quick-to-fix »«• quick-to-fax J Mayrose \ Ready-Serve Meats!! 12 oz. can PREM - - ---- - 43c FOODS • 6 «ns 49t Heinz or Gerberi Texsun, 46 oz. can GRAPEFRUIT JUKE - 24c Fresh Country EGGS - April Showers, No. 303 size WAS Swift's half or whole, 12-tfi Ib. CURED HAM Swift's CHEESE Lean, Meatv PORK CHOPS Sugar Cured BACON SQUARES U. S. Good or Choice Grade BEEF ROAST Morrell's J'ride SLICED BACON Home Dressed FRYERS Home Dressed HENS ....... u,. 55" 2 Lb. Box lO ...... .. ,„ 55' Lb. Lb. i i i i • i i • i • i i i • i Choose your favorites from this wide variety Mayrose Pork Loaf— Barbecue Sauce Added Mayroae Braunschweiger Mayrose Baked Meat Loaf, Stuffed Olives Added Mayroae New England Specialty Mayrose Baked Meat Loaf, Pickles and Pimentos Added Mayrose Luncheon Loaf Mayrose Headcheese and Cooked Ham, Minced Specialty, Thuringer, Salami, Bologna and many others. COLORED OLEO Durkee's 1 Pound Packaqe 37 Hi-Life DOG FOOD - Pint can WESSON OIL Penicks Golden & White SYRUP 6 cans 39C - - - 31c -l*39c THANKS W* ore deeply appreciative of ffiff splendid response since our official opening two weeks ago. In thanking our many patrons for their tine cooperation, we renew our pledge to continue to give the BEST in SERVICE and SATISFACTION at all times. Smooth t fo$f y us only CftEMI CM wake if BLAMTON reamo S-. C B E A M MARGARINE Ambassador TOILET TISSUE 4 ROLLS 25 Mayfield White Cream CORN No. 2 Can 10 Jack Sprat PORK& BEANS 303 Size, 3 for 29 Fresh, Tasty HOME GROWN TOMATOES No. 54 Size GRAPEFRUIT New Crop WHITE ONIONS .. 2 Lb 3 Per Lb. 25 C 25 C 10 490 Size SUNKIST LEMONS Home Grown POLE BEANS Quality BELLPEPPER , Dozen »w Per Lb. 1 * 2 Per Lb. ZIT A. S. IARBORO CO. Luttrell's FINE FOODS Corner 6th & Chickasawba Frw Delivery TeUphoM 2003

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