The Courier News from Blytheville, Arkansas on April 27, 1950 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

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Blytheville, Arkansas
Issue Date:
Thursday, April 27, 1950
Page:
Page 15
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THURSDAY, APRIL 27, 1950 BT,YTTrEVTL,LE (ARK.) COURIER N15WS WVGE PtFTEEM Main Dish of Rice V' no i-j r JB j - t Recipes Awed AidsFpodBudget and ham mixture, ending with po ! tato mixture. Bake In a moderate oven (350) for 40 minutes. Manner of Old South , Thl|;klnB aboul i plcnle now ihat Gives Culinary Treat Memorial Day Is Just around the To Please Hostess comer? Who can think c 4 picnic food without thinking of pickles Making * main dish of th« gib- which are so much a part of the lets, back and neck of Ihe chicken Picnic scene. Every basket should really gives the weekly food bud- nave "s '"" W°l» ol pickles get a boost—and rice is Just the dills, relish cross cut sweets and grain which can perform that mixed so that there arc plenty for Eder. It's called chicken a la everybody 'o have his favorite. *te—the mlrncle dish which I H «re are two brand new Ideas for combines tasty morsels ol chicken | hot-dog and hamburg rolls that are with rice In a sturdy piece de resistance. • . I mix well. Combine with potatoes" In the manner of the Old South, blend well. Place l;3 of the mixture celei-y, green pepper, onion,- bay In a greased 1-1|2 quart casserole leaf, and tomatoes unite to make Mix ha mand chopped pickles. Althis ft culinary triumph of which ternatc layers of potato mixlur' any hostess 'will be proud. i . . The secret of this dish Is to ob tain Just the proper dryncss—for the rlco absorbs most o fthe liquid and becomes light and tender. There's'always the possibility of leaving out the bay loaf If this flavor Is not accepted In your circle. But we recommend that it be Included. Indeed the family of herhs is a delightful one with which to experiment. If your household is not fully acquainted with herbs, now Is a good time to make the proper introductions, Ingredients Chicken back, neck, giblets 112 cup sliced celery Water V.4 cup chopped green pepper 1-1'2 teaspoons salt (acid 1 teaspoon first.'Vemainrter later) 112 cup chopped onion (add l!4 cup at a time) 1'2 cup celerv leaves (chopped line, packed lightly) 2 : 3 cup rice 1-1|2 teaspoon sugar 1 small bay leaf (optional) 1-^3 cups canned tomatoes yf Method Put back, neck, and giblets from slewing chicken in saucepan with cold water to Just cover. Add 1 teaspoon salt, celery leaves and 114 cup chopped onion. Cover and sim- nie runtil the chicken Is tender. Strain stock, add water to make 2-l[2 cupfuls, tomatoes, green pepper, celery and rest of onion. Heat to boiling, add rice, sugar, bay leaf, and boil gently until the race Is If desired, and rest of sa.lt. Cover tender and most ol liquid absorbed. Scrape and cut all the meat from the bones and chop giblets. Stir meat Into rice Just before serving. imply wonderful for picnic fare. Pickle-Minute SU»k Holla Season nilimti steaks with »»H nd pepper. Spread with a little nuslard. Place *. small dill pickle in one crosswise end of each minute steak. Start from pickle end .nd roll up slealc crosswise in Jelly roll fashion. Secure with a skewer. ?lace under broiler or fry In skillet with a little fat until brown on all sides. Serve on toasted frankfurter rolls. June Fickle Burgers (Makes 1M cups spread) Flake 1 7-ounce can tuna fish. Combine with 2 tablespoons chop I>cd onion, and >4 cup chopped sweet pickles. Add enough mayonnaise to moisten. Split hamburger buns and toast. Spread tuna-pickle mixture on toasied bottom halves of buns. Place a slice of processed Swiss or American cheese on top Place under broiler and broil 3-5 minutes or until cheese starts to melt. Top with the remaining toasted halves of buns. Pickle Seasoning Used in Recipes For Spring Lunches I! you want R new reclp* for • brMnl shower luncheon ... oul- 'landlngly different from Hie susl chicken salad or chicken la king, you'll like, this one. Chicken with Pickle Allemande Saw* -8 slices bread, toasted 2 pounds asparagus spears cooked 2 3-pomul chickens, roasted '/i cup butler or margarine !i cup flour 2 cups chicken stock or bouillon Salt and pepper !i teaspoon nutmeg 2 egg yolks. slightly bealen 2 lenspoons lemonjuice H cup light cream V4 cui> chopped sweel pickles Allow chicken to cool; slice. Arrange each Mrvini? of sliced chicken on slice of hot buttered toast. Top with J or 3 stalks of cooked asparagus. Pour ',i to 14 cup of pickle allemaiide sauce over each serving. Make sauce as follows: Melt butler In the top of a double boiler over boiling water. Add flour and stir until blended. Gradually add chicken stock and cook stlrrlui constantly until thickened Add suit and pepper to taste and nutmeg, Stir a IRtle of sauce inlo slightly beaten egg yolks; then stir Into sauce. Cook 2 nilnules, sUrrlnf constantly. Remove from heat, adc lemon juice, creum and choppcc pickles. The population of Manhattan Island In 1716 was 22.000. ' New Utensils id Kitchens Of Fish Odor Fresh cooked shrimp are a delightful Ircut and are really quite simple to prepare. Even that old objection of lingering fish odor in cooking puns Is overruled when por celaln enameled utensils are used for fish preparation. The smooth surface of cnnmelcdwarc Is completely non-porous and will not absorb fish odors. A soap and water washing will leave porcelain enameled utensils fresh and clean with not a trace of lingering fisli otlor. Fresh shrimp are usually sold by Ihe pound, Shrimp vary In size, but one pound of shrimp will make about 114 cups when cooked and shelled. Fresh shrimp should be cooked the same day they are purchased. The clean, cooked shrimp may Ihen be stored overnight in the coldest parl of the refrigerator. Wash the shrimp by placing them in a porcelain enameled colander and running cold water over them. (The shrimp may be cleaned and shelled either before or after cooking.) For a pound of shrimp, heat two quaris of water In a porcelain enameled sauce pot. Add 1 tablespoon salt, a sliced onion, a bay leaf and some celery tops. Bring,to boiling and drop In the shrimp. Cover and simmer about 10 minutes Just until the shrimp turn pink Drain In colander. If cooked I] shells, remove shells and lift out the black vein which extends down the back with a sharp knife. for Top Quality Beef Cuts Always ask for tender, flavor-rich Evcrgood BEEF MIMPHIS PACKING CO. IS THE SECRET OF A If ATONAL MSY WEEK APWliO BABY FOOD For better baking SNOWDRIFT Domino factory packed, pure Enjoy this Spanish style recipe for Sunday Night Casserole Fine for Homemakers Here'3 a perfect casserole for Sunday' or Saturday suppers. It's one of those wonderful" casseroles you can fix in the morning and pop into the : oven 40 minutes before mealtime.' W Ham and Pickle Casserole ^ (Makei 6 servings) 1[4 cup chopped onions 2 tablespoons butter or margarine 1 can condensed cream of celery soup 2 tablespoons chopped parsley 1[2 cup milk 3 cups diced cooked potatoes 2 cups cubed cooked ham 1J3 cup chopped sweet pickles Saute onions in 'butter 5 minutes; tvM soup,, milk, and parsley and (Y1.U« 1 package Mayrose Dried Beet (4 ounces) Vi cup chopped oo ion 3 tablespoons Yegaco Margario 2 tablespoons chopped green pepper 3 tablespoons flour nee can condensed tomato soup 1 ^3; cups water 2 teaspoons WorratenhuV Sauce V5 teaspoon celery sale V& teaspoon bull W temspoon peppet 3 cups cooked rice Chop dried beef. Partially brown onions in Vegaco. Add dried beef and green pepper. Continue browning. Add flour-and brown. Dilute: tomato soup witb water. Add soup, Worcestershire Sauce and season, ings TO dried beef mixture. Stir until sauce thickens. Simmer, for 10 minutes. Serve on hot rice. NOTE, 1 cup »rxe.Ud ,lc« .qwli ] npf to»k<4 rk«. Get Mayrose SLICED DRIED BEEF Homo Eeonomiif, ST. IOUIS INDEPENDENT PACKING CO. R. Louii, Mo. GAY'S CITY SUPER MARKET FRYERS lb.59<£ Streak o' Lean SALT MEAT Ib. 16c 109-111 West Main Phone 2668 Heil Brand SLICED BACON Ib. PORK LIVER Ib. 25* Reel foot half or whole CURED HAMS Ib. 48* Lean Brisket STEW MEAT Ib. 29< CANE SUGAR-- 10 ib bag 79c Hand-packed * ^ TOMATOES --2No. 2 cans 23c Standard Cut GREEN BEANS 2 No. 2 can* 25t Webster Green & White LIMA BEANS- -No. 2 can tic All popular brands, pkg. 19c CIGARETTES-- - (in.$1.87 Fresh pure beef GROUND BEEF Pure country style ,390 PORK SAUSAGE . lb 350 3rade "A" Chuck Good grade BEEF ROAST , b 550 SALT MEAT lb 190 Good grade " Rib or Brisket SLICED BACON Ib 370 STEW MEAT lb 380 Home Dressed HENS & FRYERS 5 Lbs. of SUGAR Godchaux Pure White FRESH OYSTERS and LAMB FRIES SOUTHERN DAISY FLOUR 25 ,tip 1.98 Coffee Shop or Miss Liberty COFFEE Better Flavor Jack Sprat Mustard or " Mrs. Watson Cut T'NIP GREENS 3 300 GREEN BEANS 3 250 Jackson F'into or 13'/2 oz. can, Campbell's LIMA BEANS 4 ?:V 200 TOMATO JUICE 2 for 210 Webster Green & White* Pure White LIMA BEANS 3 £,' 330 BUSH'S HOMINY 8c FREE DELIVERY--PHONE 2668 Fam-Lee Potted Meat 2 cans 110 Prince Albert TOBACCO can GARDEN FWSH Assorted flavors JELLO 3 pkgs. 230 Wrigley's Chewing Gum 3 pkgs. 100 NEW POTATOES SUNKIST LEMONS ICEBERG LETTUCE No. 1 Whites ... Large ,. 350 size Doz. large heads 250 290 250 CORK ON THE COB ...^ST. 1 !':...«, 50 GREEN ONIONS ... R 5S« 3,^100 Fam-Lee VIENNA SAUSAGE 2 cans 250 Krispy CRACKERS Ib. 250 Joan of Arc KIDNEY BEANS Bollard's BISCUITS 2 cans 250 Rich tomato flavor HEINZ KETCHUP Laig* bottle Carnation or PET MILK Glenwood fresh BUTTER " 65$

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