The Courier News from Blytheville, Arkansas on November 1, 1951 · Page 16
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, November 1, 1951
Page 16
Start Free Trial

'THURSDAY, WO'f EMBER I, IWt (AUK.) COCTHER Spaghetti Meals Help Because of Economy Meat Can Add Zest to Soup On Your Table By CECILY BROWNSTONE Associated Press Food Editor Macaroni products are particularly uselul right now in family meals because they're so economical. A really good macaroni dish'is line for a buffet supper, too, and will help to keep the "entertaining" bill down. Here'e an especially delicious spaghetti and meat hall recipe that Includes all the details—explicit directions for making the sauce and meat balls and preparing the spaghetti. This sauce is different: it's full-flavored but smooth. The on- lorn; and green pepper are cooked In the olive oil. the tomatoes are added, and then the whole thing is strained. Olive oil's distinctive flavor can't be duplicated and it's indispensable in dishes of this sort that are of Italian origin. SPECIAL TOMATO SAUCE Ingredients: Vt cup olive oil, 4 medium-sized onions (finely chopped) 1 A medium-sized green pep per (finely chopped). 1 No. 2'4 car tomatoes, one 10Vi;-ouncc can condensed tomato scup, -one G-ounce can tomato paste, >{• cup stock. 2 tablespoons Worcestershire sauce, 1 teaspoon oregano, 1 teaspoon mar- jcram. dash tabasco sauce, 2 teaspoons salt, 2 cloves garlic. Method: Heat olive oil in a heavy skillet. Add onion and green pepper and cook over low heat until tender; add tomatoes. Force through strainer. Return to skillet and add tomato soup and tomato ~,paste. Bring to boiling" point; re- fediice heat and add stock. Worcestershire sauce, oregano, marjoram, tabasco sauce, sail and garlic cloves that have been impaled'on wooden picks for easy removal. Cook slowly for 30 minutes; add browned meat balls and cook 15 minutes longer. Serve with Panne-san Spaghetti. MEAT BALLS Ingredients: 2 eggs, ?i pound ground beef, « pound ground pork. 1 cup fine dry bread cruo\bs, W cup grated Parmesan cheese, Va cup rnilk, 1 teaspoon salt, dash garlic salt, V* cup olive- oil. Method: Beat eggs in mixing bowl enough to combine yolks and whiles. Add beef and pork, bread crumbs, Parmesan cheese, milk, salt, and garlic salt; mix well, Shape into small balls. Heat olive oil in a heavy ckillet; saute meat balls until wel browned. Add to sauce during the ast 15 minutes of cooking. FAKMESAN SPAGHETTI Ingredients: 2 tablespoons salt, 6 quarts, rapidly boiling water, 1 pound spaghetti, Vi cup grated Parmesan cherse. Method: in a large kettle add salt :o rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Turn Into serving dish, sprinkle with Parmesan cheese and toss lightly. Serve at once with Special Tomato Sauce and Meat Balls. Potatoes a Must In Meal Planning Most homemakers rarely have day of meal planning that does no include potatoes on the menu in some form l>ecause hearty, mascu- PAGE SEVENTEEN Crisp Fritters May Be Great Menu Aid; They're Designed to Help Meat Course VegeUble soup eenerously filled with beef cubes is a lunch fivorlt* for fall. However, this Is merely a beginning. Meat may be added to various soups to spnrk new Interest. Split pea soup, for Instance, has hearty addition in plump frankfurter slices. Suggests Reba Stages, home economist, heat the franks, them cut them into thin ilice; and float on the soup. Bacon takes the same position as franks served over celery soup. Cook the bacon strips slowly urilil crisp, then dice and sprinkle on the soup servings. Cream of mushroom becomes all the more Interesting with the addition of bacon or heated ham cubes. For another serving for ham, combine tomato soup and split pea soup. Cut the ham in either cubes or julienne strips for combining with the soup. ed on one side, about five minutes. Turn and finish broiling about five minutes. This will yield six servings. Crisp fritters may be * great aid to menus, yirst ol ail, there are] the tasty meat types hearty enough for a lunch or dinner main course. Second, there are vegetable fritters esigned to accompany the meat mrse. Third, thfre are fruit frlt- rs that are Ideal for desserts. In preparing meat fritters, sliced, round or cubed meat may be add- d to the fritter batter, according Reba Staggs, home economist, he batter is dropped in deep lard 360 degrees P. to 315 degrees F.) nd cooked until a delicate brown, icn drained on absorbent paper, am and corn fritters are one cx- mple. In this case, ground cooked m Is combined with whole kernel orn, seasoned with minced onion nd mixed with the batter. In addition to corn fritters, vege- ble fritters for accompanying the nain course Include sweet potatoes, arrot and turnips. A fruit version, anana fritters, are another tasty xample fcr garnishing meat plat- line appetites demand them. Your menfolk—and other members of the family, as well—will welcome potatoes served in this tasty new fash- on Broiled \ew Potato«« 15 medium-size or 30 tiny new potatoes 1/4 cup melted margarine 1 cup shredded cheese 2 cup bread crumbs Cook potatoes In their jackets. While still hot. peel and roll in melted margarine, next in cheese, nd finally in bread crumbs. Arrange in a well-margarined shallow baking dish or pan. Place under broiler and broil until lightly brown- Turn To Page 5 Enjoy them with MORTON'S ..more people do Wh«n il rains Iff p*«r* Plain or iodized for the BUDGET WISE! Heil's or Swift's Slab BACON LB.35 C FREE! FREE! SO96 i each 50 Lb. purchase of SHIBLEY'S BEST **^ ^ ^ I With ,„ __. r __ FLOUR, you will receive FREE a 5 Lb. bag of sugar and a beautiful dinner plate! Campfirt Plain or Self-Rising 4 PORK & BEAKS, 300 size - - - only 10c Pride of Illinois CORN. Cream Style No. 1 • 13< STEWING BEEF per Ib. only 39* PURE PORK SAUSAGE c °""^"- - 3 Ibs. 980 BALLARD'S BISCUITS - - - can for only lOc SALT PORK - - - s "" k -° L ""- per |b. only FRESH DRESSED FRYERS OR HENS APPLE BUTTER . F r. B r. . . pint jar DUZ, OXYDOL or TIDE - - - - - large 29< Bollard's White CAKE MIX ....... Prkedatonly34< Tyme POTTED MEAT 2 for 15c \Yisc. Green CABBAGE Lb. 4c Golden Ripe BANANAS Lb. 12c Red Tokay GRAPES Lb. lOc Yellow ONIONS Lb. 5e MAYS' IGA Super Market 421 S. 21st Remember, It Pays * T« Shop With Mays' t«rs. Others In the Jrull frilt«r 1UI to serve u df.wrt include peach, apple, pineapple or apricot. Frequently when served as dessert, they arc sprinkled wllh conlectioncrs' sugar and accompanied by a fruit sauce. Cream-style corn malSes & delicious chowder whe nit Is mixed with canned tomatoes and flavored with onion, green pepper (if it is avail- anto, parsley, salt and freslily- eround i>eppcr. Serve it for Fridaj lunch with pilot crackers. , A SUISTITUTE FOX MEAT Doctor Says Continued from Page 8 to drink IHUe if any milk. In almost >y HTM MM* »f cramps In the lejrs, • n effort should be made lo del ermine th« exact cause. ' Q—"I have a broken jaw, nnd was wondering II I could box as an amateur fighter. Some of my friends, however, said It woulij beabout blacK cnernea betnr food for '" ...... '"" ~" " J ' rheumatoid arthritis. Do you think this Is true?" M,, A— 1 doubt H very much. unwise (or rae to do so because my ;aw will break easily." R.L. A—Many of m would be' quite itfsfied with one broken Jaw and would not go oul of our way to jet another. In an individual ease such ai yours, the answer can only b« jjlven after an X-ray of the »»• determining whether It Is thick enough to be likely to withstand an ordinary blow from boxing-. There would, of course, be some risk at best. • * • great deal Ask Your Grocer for B&B SAUSAGE Pure Whole Hog Sausage Seasoned Just flight! A BI-YTHKVIU.K FKODUCT A.WJC. The United Slates nag should form a distinctive feature of 'the ceremony of unveiling a sUtiu or monument, but It should never b« used as a covering for the statue or the monument, Kidney Slow-Down May Bring T Restless Nights When kidney function BIOWB down, m»n* folks complain of nagging bacfcsck«, h*»d- Rchea.mizineiB and loss of pt p and tnergy t Don't BUlTer r Ml f e « nf^ with the« di£ eoinforia if rciiuced kidney functton ia S eU tine you down-due lo such common cautr* E« alrcs* and Btrain. over-«xerllon or «XDO- eure lo coM. .Minor bladder Irritation* dlui to cold or wrone diet m avenue jj^ttinj u -, nights or frequent p&esaffea V Don't MB^t your V^lnty* if th e « conditions bother you, Try Dnan'a IMlh-a m [Id diuretic, Uteii successfully by miJHoni for over 50 year*, It'a smaiing how many time* l>0ftn & give happy relief from th«« dljeom. forU-helplhel6ml!eaofkMn*y(ube B an<!flr. t*rs flush out WMI«. Get Eoan'l PilU Uxiiyl MPKI PUMPKIN PUMPKIN PIE SPICE KIM BRAND Pumpkin Pi« Broadcatt: Nttvctnbfr 3, 1951 cup brown , *b1*»[K>oa flc . f iMtr*""" ••* 2 1/4 I** I. Mij , . >™[™. Add and Kir until jmdoth < 1 "j cup« p«t MiJk 1 ilighilr b,.i.n .», « ufclupooni ,(•* m.u Pour_ into 9-in. pie pan lined with unbaked paltry de wiln pie emit mir. B.ike in very hot oven (450) mm. Reduce to slow (325) and bake until firm, about 10 min. Cool before serving. You Will fired, Pet Milk, Canned Pumpkin, Pumpkin Pie Spice, Pie Crust Mix, MoioMes CHICKEN ^Gizzards'" 39 C U. S. Good Round Steak «* 99 C Armour's Crescent Sliced Bacoiu 3 9 C ON TALL PET MILK 3 «... 420 Peach Preserves - $t King Cotton Small Hunt's 5 Jars PICNIC HAMS » 39 - FRESH . CRISCO or SNOWDRIFT :: 89c HUNT'S PEACHES 4 - SI.00 PHILLIPS Tomato Soup ":: 9c GARDEN GOLD Grapefruit Juice t: 19c HUNT'S CATSUP 5 ° $1.00 MAINE SARDINES 2 - 19c CAMPFIRE Vienna Sausage 2 29c SEEDLESS GRAPEFRUIT 2 H7c FLORIDA ORANGES $W. POTATOES*! Oc ICEBERG LETTUCE - - 2 i»r 29c LONG ISLAND CAULIFLOWER « 25 YOU'RE INVITED We invite you to visit Blytheville'B cleanest Meat Market . . . with Guy Bra (ton snrl Ed Hampton to serve you. Choice me»ta—Our Specialty! . 1

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 10,300+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free