The Courier News from Blytheville, Arkansas on November 1, 1951 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, November 1, 1951
Page 15
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PAGE SIXTEEN BLYTHEVILLE (ARK.) COURIER NEWB i-HTJRSDAY, NOVEMBER .1, Herring, Potato and Tomato Bake It you want a dclidously different main dish for lunch or supper try Uiis Herring, Potato and Tomato Bake. You'll be surprised at the tn- Wguing Jlnvor of the herring when it's baked In thta'way. Green peas, a tossed green salad, and hot rolls are fine accompanlmetns to this dish. If you buy one of the 1 pound 5 ounce tins of Holland herring i (holding six to seven and costing around eighty «nls> you can use two o( them for this hot dish, and you can make a delicious Sour Crenm Herring Appetizer out of the rest for another meal. Herrlnj, Polalo, »nd Tomato Hake ' Ingredients: 2 canned Holland herring, 4 medium potatoes (cut in very thin slices). W teaspoon freshly sround pepper, 2 tablespoons chopped onion, I tablespoon chopped parsley, 3 medium-sized tomatoes (peeled «nd diced), ',4 teaspoon oregano, 2 tablespoons fine dry breadcrumbs. 2 tablespoons olive oil. Method: Clean and soak herring peppercorns, » very thin lemon slices, 14 cup commercially prepared thick sour cream. Method: Clean and soak )v:rrlng in cold water 24 hours, changing water 2 or 3 times. Remove skin and bones, separating each fish into 2 fillets; rinse and drain, Cut each ftllel crosswise into three pieces. Peel onion and slice Into tiiln rounds; separate Into rings. Arranec alternate layers l( hcrrlnB and onion In a glass ]ar. In a saucepan mix vinegar, water, brown sugar, mixed whole spices, peppercorns, and lemon slices and bring quickly to a boll. Cool until lukewarm; pour over herring and onion; cover tightly, jar has metal lid thai might cor- rode from vinegar solution cover first with waxed paper.) Refrigerate 12 to 24 hours. Remove herring, onion, and lemon slices, and discard liquid and spices; mix herring, onion, and lemon with sour cream. Makes 8 servings. Note: Always soak herring In a :ass dish or stone crock. Apples Are Big Aid to Menus Like apples'? II you do. this Is your blK season the apple MPinOtl" lyK'ttJI iiilw ;»'«n ni."'..e iJ" n . . 'I'Vini in co d water 21 hours, changing crop is rolling o market. Ihcj water 2 or 3 times. Remove skin and head the list of plentiful foods liones, separating each fish Into 2 fillets; rinse and drain. Cut fillets into bite sr?« pieces. Place potato slices In bottoms of four greased Ehlrrcrt egg dishes or Individual shallow casseroles. Sprinkle n'Hh pepper, onion, and parsley. Divide herring and tomatoes among the four caserolc. Sprinkle with oreeano. brend crumb.", and olive oil. Bake In moderate i375F.> oven 30 to 35 minutes, oi until potatoes are tender. Mnkes 4 servings. Note: Always soak herring in a gloss dish or stone crock. Sour Cream Hrrrlntf Appetizer ingredients: 4 to 5 canned Holland herring.- 1 medium-sized onion. 1 cup rctl n-lne vinCRar, M cup water, 2 tablespoons brown sugar, 2 teaspoons mixed whole spices, 12 this month. Broilers and fryers arc big mem news, too. Here's the complete llsi of foods expected to be In large supply during Octo!>er: Apples Grapes Potatoes Cabbage Onions Canned apples Canned applesauce Processed citrus products Broilers and fryers Turkeys Frozen whiting Frozen ocean jwrch Dry beans Cheese Skim milk product* Honey Apples Lend Taste to Pork Old-Fashioned Apple Pie Still A Top Dessert This being the apple .season, yoi may want liils pie reclpo. This on< s also from "The Cook's Hand book," by Mary Blake. Apple I'le (Makes 0-Inch pie) One-half cup granulated sugar {« cup light brown sugar, 1 table ).oon flout, 1 teaspoon cinnamon ft teaspoon nutmeg, 1 J teaspoo salt, 5 cups thinly sliced apple (Winesap. Jonnihnn, or Norther *5py apples arc bosti. 3 tablespoon melted butter, pastry for 9-lnch crust pic Blend first 6 ingredients Logethe This Is the seasoning. Mix apple with -i; cup of seasoning. Toss s that each slice is covered with SUB a and spice. Une a 9-Inch pie pa with pastry. Brush bo.tom and sid with melted butter, and sprink with remaining seasoning- Add apples and pour reniEvi butter over pie. cover with crus Bake In preheated oven at 425 d grees F. for 15 minuses; lower he to 350 degrees F. and bake (or minutes. •/ore's Sunday )essert That's rosy to Make Here's a colorlul SJunday dessert lat can be prepared the day before nd chilled overnight In the re- Igerator. "berry-mallow Kf (rigi-ralor Cake (Mak« 19-1Z scrvlnesl One cup milk, 'A cup sugar. 1 gg, separated; 1 packaijc lemon clalin, ! No. 2 can crushed plne- :>p!e, !i pound marshtnallows about 16 marshmallov. p s>, '? cup wraEchino cherries, cut in eighths about 20 cherries); 1/2 pint heavy ream, whipped; 1 package lady ingers laboul 18 lingers, split). In a saucepan, combine milk ugar and beaten egg yolk; cook .nlll.mixture boils. While hot, pour ver package of lemon gelatin, Stir o mix; cook, until partially set Add crushed pineapple, marshmaV ou's, and maraschino cherries; stli o blend. Beat egg white until stiff; foil nto mixture. Fold in whippei heavy cream. Une boitom a n i sides of a 10-inch spring form mole with lady fingers. Pour mlxtur into mold. Chill 6 hours, or prefer ably overnight. Combination of Rice, Lamb Shoulder lndla '* F '* h reduces a Lot of 'Good Eating' Goodbye Heartburn - Hello TUMS! Quick relief (01 las. add indixcsiion. Sull only 10<. __. TUMS FOM THE TUMM' By combining rice with )»mb houlder, this recipe produces a lot f good eating without straining ne budget: Lamb Curry With Rk« (Mak« 6 «<rvint») Two and one-quarter pounds xmed lamb shoulder, 14 cup finely hopped onions, 2 tablesjioons fat, teaspoons ^salt, \\ teaspoon pep Mr, 514 cups water, 2 tablesi>cons lour, 21* teaspoons curry powder, teaspoons vinegar, 1 1$ cups pack .ged pre-cooked rice, IV, cups wa er, \A teaspoon salt. Remove fat and gristle from amb. Then cut meat in 1 H inch ubes. Saute lamb and onions in hot fat in large saucepan or skil- et until lightly Drowned. Add salt >epper and '2 cups of the water Simmer, covered, 1 hour or until meat is tender. Add 3 more cups o: water and reheat. Blend flour with remaining ': cup water. Add gradually to laml mixture, stirring constantly unti thickened. Add curry powder and vinegar. Combine rice, witer and teaspoon salt, In saucepan. Mix ust urjtU all rice Is molsUmed, Bring quickly to a boll over high teat, uncovered, fluffing rice gent- y one,« or twice with a fork. (Dp not stir). Cover and remove from heat. Let stand 10 minutes. Arange rice on hot platter, cover with curry mixture, and serve at once with shredded frejh coconut, If desired. NEW DELHI «>>— India at present Internally produces'525,000 tons of fish a year. Official sources said thai 43 per cent of this quantity Is consumed as fresh fish, BO per cent cur»d for human consumption and aeven ptf cent converted Into fertilizer. India also produces 1.900.000 pound* * shark liver oil every yew- Most American caviar U mid* of salmon or whiteflsh ««*»• Read Courier News Classified Ad» CATARRH SUFFERERS _ Fl«0 CUM F0« UIUIV DUI TO NASAL CONCMTKM. surnr HUSHSO HIM i Rcllff >t laat frccn torlurt ot ainui, CAttrrh, and hay fever due lo nif'L ronrrg- tion U MtiTtnday in reporls of iu«tsi with • formula which h*a the powvr lo reduce na*al conception. Hta. and vometv with •TOnkinr iTnui htadtchn. c!o«£*d nitttnU, earache, hawking and meeting ml'ecy tell of bletied relief after minx it. KI.OROS T OL coiti 11,00. but eoniMering rrsulti. this la not e«p*niive, amounta lo only penniw p*r do*e. KLORONOL (caution, u« only •» directed) aold with money-back g^*'*n«tbj- Woodi Drur store-BlflheTllle Mail Urden KUled DANNY DTANSHINI SAYS.... Tltoh prices for meat, mnke Sunday dinner * problem. But a. pork shoulder stuffed with apples and prunes can solve the problem. It looks and tastes like an expensive meat course. Dut It Isn't. Roasf Pork Shoulder With Prune-Apple Stuffing (Serves 4) Two-pound pork shoulder, boned, salt, pepper. Stuffing: two e«ps soft bread crumbs, 1 tablespoon minced onion, 1 cup diced apples, Vi cup seeded, cooked prithes, M tea- spooo salt, IS teaspoon pepper. 2 tablespoons melted fat. Have pork shoulder boned and prepared with pocket; sprinkle with salt and pepper. Pile stuffing In pocket; fasten edges with skewer or tooth picks. Place roast, fat side up. In uncovered pan. Roast without water in moderate oven t325 degree* F.) for about 2 hours. Place whole onions, which have been parboiled for 5 minutes !n boiling salted water, around the roast the last 40 minutes of conk- Ing. Baste with drippings to give brown glare. DON'T THROW 'EM OUT WEAR 'EM OUT! Turn To Page 5 DyoniMn* Pollth mab«< *Ho«« tatt long** , , , . look beH*r because it .... */ Colon StuHoJ «n Spolt 4/ pl>li ' K «' EatlW to Hard Irimoftt Shi no ^•Koopt 5ho»« •tf yow tontr HBJHD RICE COOKS BEST! Always Tender, Fluffy White! The best cooks always use genuine RicelandJ^f because Nationally famous food economists and food editors praise Meet Homer Save Money HOMER HODGE— LONE OAK 100% Pure Pork SAUSAGE - 3ibs,$1 Fresh Pure . LARD - 8 ibs. $1,79 No. 2 Can, Cur Green BEANS - 6 lor $1.00 Fresh Sweet POTATOES - ib.8c RI<f For best ric« cooking results always use genuine ]£?' 4iQL. <S&* The World't Most Delicious Rice!, Lean sliced Pure white BACON 45* SUGAR HL980 Tenderized Fresh Country HAMS ,690 EGGS ,690 Stock up on Tall cans | PET MILK 430 MACKEREL 190 No. 2 Can Big '/ 2 -gal. size APPLE .TOMATOES S1 BUTTER 450 I • Friday, Saturday, Monday Specials • Hodges Grocery Drive out to Lone Oak, 3 miles west & south of Blytheville on Half Moon Road... Phone 4861. y • PLENTY OF PARKING SPACE • STAR * STORES Now . , . here's a break for your pocketbook! Here's a sample of the big, big savings you'll get every week from the 4-Star Stores—four of your home-owned grocery stores. You'll find they carry d complete line of foods in every department, including fresh, crisp produce delivered several times each week! For quality and economy every day of the week, shop the 4-Stor Stores. Start this week-end with these savings: FRIDAY & SATURDAY GROCERY SPECIALS Golden Rich OLEO ib!9 i Buy Now and Save. Big 3 pound can RISCO 89 I Tender, young, fully dressed FRYERSib49 Godchaux pure white CANE SUGAR • 5 Ibs. 45c No. 300 can famous Hy-Power Tamales 2 for 49tf Big 14 01. bottle HUNT'S KETCHUP 2 for 35c One 12-oz. box AND one 8-oz. box Kellogg's Corn Flakes - 15( Heinz or Gerber's- BABY FOODS - 3cans25< Sorry, limit 2 boxes KITCHEN MATCHES box 5c Plump, tender grains RICELAND RICE Ib.boxlOc No. 303 con Stokely'i APPLE SAUCE - can IOC Gold Croft, quart jar PEANUT BUTTER - ea. 59? Fresh, crisp CRACKERS - -Ib.box25c Reelfoot SLICED BACON • Ib. 49? For an inexpensive meal REELFOOT WIENERS lb.55c Crisp fresh LETTUCE .SS 2-25< Always fresh and crisp CARROTS - Ige. bunch 10c Pict Sweet FROZEN ORANGE JUICE - can 19c Ken-L-Ration DOG FOOD - 2 cans 29* * Eberdt's GATEWAY STORE 2101 Rose Street * ' Cecil Lowe's GRO. & MKT. 532 No. 6th Street * Luttrell's GRO. & MKT. 6th & Chickasawba * Pickard's GRO. & MKT. 1044 Chickasawba

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