The Courier News from Blytheville, Arkansas on April 27, 1950 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
Issue Date:
Thursday, April 27, 1950
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Page 14
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FACT FOURTEEN (ARK.) COUKIER NEWS THURSDAY, APRIL 2T, 19M Chinese Sauces Flavor Spareribs M««ty Morsels Need Thorough Cooking For Eating Pleasure By Gaynor Maddox NEA SUtf Writer Pork spareribs have a homey appeal to all of us. So let's take a Quickie course in getting tlic most eating pleasme out ot tliem. All the way from boiled spareribs and sauerkraut to the glamorized Chinese sweet-sour spareribs. Because spareribs are a pork cut, thev must be thoroughly cooked. Therefore plan on braising these meaty morsels. Do not broil. They have rich meat that combines well with tansy sauces, such us a spicy barbecue c t. Chinese sweet-sour sauce. ' In purchasing, remember the high percentage of bone to meat and make generous allowances per person to be served. Extra portions are . almost certain to be in demand, so allow approximately K pound or more per serving. Rice Is a perfect companion for the Orien' 1 style sparcribs. With the American barbecued sparenos, baked or wench fried potatoes. Sweet-Sour Spareribs (4 sen-ings) Two pounds pork spareribs,, 1 tablespoon salad oil. Cut spareribs in one-rib pieces and place In large skillet. Cover •with hot water, bringing to noil, and simmer 10 minutes. Drain and dry thoroughly. Pour snuce over spareribs In skillet and simmer 2 minutes. Serve hot. Sauce: one small piece ginger root, 1 clove garlic, crushed, a cup sugar,' VI teaspoon dry mustard, !4 teaspoon .salt, 2 tablespoons flour, 2 tablespoons soy sauce, 3 tablespoons vinegar, 1 cup water. Peel ginger root and chop fine. Place in a bowl with garlic. Add the dry and the liquid ingredients. Stir until smooth. Barbecued Sparribs (8 servings) , Four pounds pork spareribs. onions, 14 cup catsup. I tablespoon Worcestershire sauce, '.4 teaspoon chili powder, 1 cup water. Cut ribs in pieces for serving. Place in baking dish. Slice onions over top and add other ingredients Cover and cook In a moderate ; oven (350 degrees F.) about 2 hours Mked Spareribs With Fruit (« lertings) Two «des spareribs (about 4 -pounds), 2 teaspoons salt, 1 cup dried prunes, 1 cup dried apricots 1 cup dried pears, 2 cljis water K cup brown sugar. Brown spareribs in roasting pan on- surface heat. Soak dried frui In water about 15 minutes. Drain off water. Mix 1 cup water with sugar and salt. Place fruit around meat in roasting pan: Pour water »nd sugar mixture over ribs and fruit.- Cover and bake in a slow oven (325 degrees F.) about 2 hours Uncover and brown In hot oven .<«» degrees P.) for 15 minutes. Hamburgers, Steak Vie for Honors Of Being America's Favorite Meat A -recently developed voice mag nlfier system for use for public ad- dre*s and similar purjxises conslste only of it hand microphone, loudspeaker horn battery. and a six-vol' TENDER SWISS STEAK makes a flavorful meat course, accompanied by carrots and green beans. By Gaynor M:uUlox NEA Stuff Writer , Beef stenk mid rib roast.s arc I he pin-up cuLs of meat to most Americans. Runners-lip hi this popularity contest are hamburger, Swiss steaks, stews and pot roasts. Cockcry of beef v rules according [o the cut nntl the grade. For .special meals you want the top-quality steaks for broiling or the rib roasts for oven roasting. Howevur, the everyday budget calls for the t-lirifty cuts, the lower grades of beef which lend themselves to braising. These are the basLs of Swiss steak, stew, or pot roasts and the many dc-Iici- ousdlshe.s prepared from ground beef. Whether the cut Is one large piece such as ft chuck or rump roast, or a 2-inch-thick blade or round bone pot roust, round nr flank .steak, or cut into cubes for striving, the same method of cookery is used. Cover meat with seasoned flour, brown in a '.small amount of fat and, with a little liquid added, cook slowly in a covered container until tender. .The terms "roasting'* and "|>ot roasting" nrc often confusing. Roasting, or even roasting, where the meat Is cooked In an open pun In the oven, is the method used for only the highest quality tender cute. No water Is added dining the cook- iny. This is sometimes referred lo as a "dry heat method of cookery." Pot Roasting Pot roasting Is the method described above in which Uie meat Is first browned and cooked in a covered pan either in the oven or on top of the range in a small amount of water or other liquid,'because the liquid added L b; needed to help tenderize the less tender cuts of meats cooked in this- in firmer. It is sometimes referred to as "moist heat cookery." Typical of the pot roasting braising method of cookery are the? many ways of preparing and serving the ever-popular round steak. Tills cut, even though called "steak," .should be cooked in a liquid to make it tender, In purchasing round steak, plan nn 1'2 to 1"3 pound per serving. FInfe the steak cut. 1 to 2 Inches thick for Swiss steak. Season and place on a well-floured cutting board. Gofer with Hour and pound with a meat hammer or edge ol heavy saucer. Continue to turn, flour, mid pound meat until all flour Is taken up by the steak. Brown and braise In a smaiJ amount of liquid, C;.ok with tomatoes or . tomato juice in a small amount of water ulth browned onion and gieen pepper rings. Whatever our favorite. Corn Fritters and Bacon, Thrifty Recommendation The plentiful supplies of bacon at market recall many an old-fa.sh- loncd favorite meal. Corn Fritters served with bacon strips is Just such a dish, as treasured now as In grandmother's kitchen. Thrifty bacon recommends this treat. The corn fritters are fried right fn the bacon drippings for wonderful flavor, and exceedingly economical shortening. The tested recipe will recall this I dish to lovers of goodj old-fashioned food. llacnn With Quick Corn Frliters 12 slices bacon 3 eggs, separated 1 pound can whole kernel corn, drained (1 2|3 cups) !™ teaspoon salt !fe teaspoon pepper 4 tablespoons all-purpose flour or pancake mix 7 tablespoons fat Cook bacon slowly In large skillet until done, Drain on absorbent paper. Strain fat and measure. Rinse or wipe out skillet to use for frying fritters. Beat egg yolks until light; mix in drained corn, salt, pepper and flour or pancake mix'. Beat egg whites until .stiff, but not dry; fold In corn mixture. Drop hatter by spoonfuls Into hot melted bacon fat in skillet. Cook to golden brown. turning only once. Serve with crisp bacon and maple syrup. PROVE YOU CAN LIVE BETTER FOR LESS ritRiS THE VALUE lor variation of .service. cut the round steak into individual WONDERFUL FOR CHILDREN herbi "espocfally lo w liven AI directed to clill- S?££t'&,7^S ™h™ wr™.™ '*""'•'"• for occasio I con SYRUP OF BLACK-DRAUGHT es before cooking New York Oily's first water mnfns were hollow logs. T JuT«^f ''••$ Hickory Smoked HAM* f very Slice means taste delight EMPHIS PACKING CO RINSO For dishes SALMON For dishes or laundry Chum 'INEAPPLE ! 46-oz. Cans . ... Kroger Juke SALAD 3 Embassy Dressing SOAP 4L ge .Pk 9 s Oxyilo!, Uinso, Super Smls, «••» JliiCE Kroger Tomato 5 32-oz. Jars PICKLES or Dill t 5 14-oz. Cans >ime Brand Condensed Tvvn- Kow Kour- Kow AMMONIA FERTILIZER EQUIPMENT '26150 '297,50 !,00()-GalIon Storage Tanks with all hose and fittings 5497.50 BarksdaleMfg.Co. South Broadway ' Phone 2911 GET ONE WHEN YOU BU POTATOES 5 No. 3 Squat Cans. Kroger Sweet APPLE BUTTER 5 28-o*. Jars .' Kvcrv Meal CATSUP 7 Tomato HERSHEY 74-oz. Bots. 7 76-oz. Cans Chocolate Syrup BEANS 8 Kroker with Pork SPAGHETTI 8 151/4 or. cons Franco-American MILK 10 Kroger Evaporated SCOTTISSUE 70 Rolls Toilet Tissue SARDINES 72 No. 1/4 Cans American BEANS 12 With Pork Cans PEACHES 5 No. 2Y 2 cans Kroger-Sliced or Halves JUICE 7 Kroger Blended No. 2 cans SAUSAGE 3 No. 2'/ 2 «mj.....,. 1 . . Crown Vienna t APPLE SAUCE 3 No. 2 cons. . ..... ..., Kroger TOMATOES 9 No. 2 cons . . Standard GREEN BEANS 9 No. 2 cons Cut cons SOUP 10 "anipbell's Tomato CORN 1 Avnnrfalc cream style white 6REENS12. i'lirnip or iMuslur CuRK 12 No. 2 cans i'lirnip or iMuslurd No. 303 Sly Is WUt* «. WHITER TIMO'RATOUY BRIGHTNESS HOMINY 72 No. 2>/ 2 cons Country Club WALDORF Toilet Tissue firc*niog« Reffectrwa of odv»flJ**rl branch at. am ABSORBENT LAfiOMTORY WET TEST laboratory Tosli stiow that 1 While SaS Tissue has 7.8% greater Coinpresstv* Ability and Softness than other naliooatlyadvertued brands. coispon MACARONI 7 1-lh.Cans or Spaghetti, Kroger il LIMAS 10 No. 2 Cans White and Green HUNTS 18 Tomato Sauce BEETS 10 Avondale IVORY SNOW 4 Large Pkgs. . Pure and Mild CAMAY, Toilet Sonp Cashmere Bouquet or Lux Soap 10 ORANGES 8r49 £ FRYERS i U* 57 Fresh Sweet Juicy Florida. 1950 Farm Fresh Full Dressed. ICONOMICAL iWHVH SM. li *« Bcafywiy Wy of ^ y 1 1% HIPI», |»«Hio9«d tn two eon- i^^Mi«al >i«*t . . . AM ottroctrv* b!w« '•r, J wWH itngk roK, t wi *• ftwr-K* |Mdb»«« Wi* rlw Coupon you s«t on« roH of WHITE SAIL SOFTERIZED TiSSUE FREE when you buy or»« rod. \Vlicn pmch.isini: the ronvcniml £*~*~**>^ four-roll r.irknire of IVMlc Sail Tissue, /N«^VS this coupon Is E«ort for one roll. / ^^px . ^^ 2 JtoJk fcriAe Me* of I JMI /J^T7/X^^ T. f»r In l.n l vole?, ntcerf : ng \-> fh« term* mf COUt'ON KMMKKS MAV 27. 195« C»*M<— »*~ VoW CW.T-* ^ 0~. C^l WIHTI SAIL 11**^ MM « • LADYSMITH, WISCONSIN — " NEW Process STRAWBRRIES ,,280 BRISKET 0'BEEF Ib 330 Sweet Kcd Kipe U.S. Graded Good or Choice GRAPEFRUIT (Jianl Size Seedless 100 POiK SAUSAGE -£J 690 Abros Pure GREEN CORN 6 Eais 250 PORKFEET r, 100 Fresh Yellow Sweet Tender Fresh * . FRESH LETTUCE „„ 150 WHITING „ 150 Top quality large Iceberg Fresh Pressed KROGER FREE PARKING i. i

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