The Courier News from Blytheville, Arkansas on May 4, 1950 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, May 4, 1950
Page 14
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PAG15 FOURTEEN (ARK.) coimreR NEWS THURSDAY, MAT '4, J950 Cuban Rice Dish For Buffet Meal Picodillo Added To Hostess' List Of "Easy to Serve" Picadillo Is another dish to acid to your easy to serve collection, ft adapts Hself well to buffet menls, is the type dish which can be prepared In advance of serving time so that the hostess can he free to en- Joy her guests. PicadiHo has a definite pleasing flavor which compliments the EUiffy white rics accompaniment. It is said lo have orgininted In Cubn where the flavors of garlic, onion, capers and raisins nre often combined iii meat dishes. If these various seasonings seen; strange to you, do not hesitate to try them, They make an excellent blend ... men particularly like it! The s n cess of this dish depends iarbeiy on the proper preparation of the rice. Do not over-cook rice. Each grain should be independent of the next, be fluffy and light. Usually packegfid rice bears its own recipe for cooking. If you arc dis- Mtisfled with your past rice cookery experience try the instructions we are including here. Tins is a .simple procedure - - requires n o washing and rinsing or after cooking. (Of course, a Mean packager! rice must be used if the grain is to escape that nutrient-exhausting pre-cook washing.) I INGREDIENTS If? cloves garlic 1 onion '•2 green pepper 2 tablespoons lard or other shortening 1 No\ 2Vt can tomatoes or 5 fresh tomatoes (drain off juice if canned tomatoes are used) ' !-2 tablespoon salt Cayenne pepper to tn.ste H pound ground beef Vt pound pork 2 tablespoons vinegar . 2 tablespoons olives M cup raisins 1 tablespoon capers (optional) 2 cups raw rice PREPARING THE FLUFFY WHITE KICE Put 2 cups of white rice. 2 teaspoons salt and 4 cups cold water in a large siiuccpan. Cover with a tight-fitting lid. Set over a hotflnme until it boils vigorously. Then reduce the heat as low as possible and aimtner for J4 minutes more. During this time the rice will -absorb Spaghetti Is a Meatless Treat When Served With Bordelaise sauce and creamed eggs. Horn's another novel main <llsh: <'urnway (,'Jirese Omehrl {Serves 4 (o 51 Four CB^.S, separated, ','*' teaspoon salt, dash of pepper, \\ cup milk, I tablespoon butter, f,£ cup shredded Cheddar cheese, 2 slices baron, cooked, >i teaspoon caruway seed, parsley, If desired. Heal egg yolks until thick and light. Add salt and pepper and milk. Fold Into stiffly beaten et'K whites. '1*111-11 into buttered hot flinch frying or omelet pan. Cook over low heat until omelet puffs up and Is golden brown on the bottom (about 3 to 5 minutest. Peck underneath by lifting edge of omelet with a spatula. Sprinkle cheese> crumbled bacon and caraway seed on omelet ami quickly place in moderate oven (350 tk'Ejrc't-s P.) for 10 to 15 minutes longer or until top spring* back when pressed with firmer. Make 1-inch imts at opposite sides and crease with back of knife. Fold on crease by slipping spatula or pancnke turner under half the omelet, Slide onto platter and gar- irisli with parsley. Serve inuncdiate- •y- MEATLESS TREAT—A large ptallcr of spaghetti with Bcnlelais* sauce makes a xvclrcjiue ineailcss main dish. For a .special dish on a meatless, 1 cup chopped cooked spinach, 1 day. here's a sumptuous answer: | tablespoon .salt. 3 quarUs boiling SpriBliHti with Ilimlchilse Hatirr i v,;itcr, 8 ounce.s spaghetti. (dkc*s -1-8 servings) i Pl . lce olive oil in .skillet. Add One-third cup olive oil, I me- \ onion, mushrooms and garlic- »nd dium onion, chopped, one -i-oimc'e saute unnl onions are tender. Recall sliced or chopped mushrooms, j mov e garlic. Add tomato puree, par- peeleci whole, clove garlic, 2 No. i 2 cans tomato puree, 2 tablc.sncons chopped parsley. 1 teaspoon chop- pen or dried basil, salt and pepper. the water and conic oti' v cleliciously tender. Remove the lid 'to permit the rice (o steam dry. Lift, rice with a fork to test iLs consistency. Never stir rice while cooking -- the grains 'will be separate niui tender. NOTE: Tins produces very firm rice grains, If you- prefer more tender grains, use 3 ,-'i cup additional water for each cup of rice used, and Increase your Mow cooking period 4 or 5 minutes. MKTHOI> Chop the garlic, onion and BITCH pepper very fine. Pry them ir, part of the lard. Arid chopped, tomatoes, sad and pepper. Cook this mixture. known as "sofrilo." over medium heat for 20 minutes. Add the meat and .stir to break Into small bits, Add (he remaining lard and other Ingredients. Cook over low heat 'for one hour, .stirring occasionally. Add salt l£ desired. Serve hot, over Huffy white rice. This will serve 4 or 5 persons. sJry, bn.sil and salt and pepper to uis'te. Cook 35 minutes or until saucr thickens, stirring occasionally. Add spinach and cook 10 minutes longer. Add 1 tablespoon Siill to rapidly boiling water. Guidnally add .spai'hetli so that water continues to boil. Cook, uncovered, stirring ocrfuiionally, until tender. Drain in colander. Turn .spaghetti into c liter of large plate. Pour sauce around the .spaghetti. spaghetti finely chopped parsley, if desired. Serve at once. , If you like your spaghetti sumptuous .sauces, try it with seafood Creole sauce, crcitmed shrimp shrimp curry sauce or mushroon A SUBSTITUTE FOR MEAT Christian clergyman ill Japan, both ordained niid iinordaincd, totaled 0,129 as or June 'Mi, 1049.' l,7fi;t,290 major crimes were c'om- niitlcd iti the Uniterl States during \ MACARONI-SPAGHETTJ PURE EG& NOODLES DRV VIILK M*KweM House or Old Judge COFFEE Country fresh EGGS • • Swift Cresta fine-flavored BUTTER • Good quality TOILET TISSUE m a 2 ibs. 25c Red ripe Silver Mine, No. 1 Can TOMATO SOUP can 100 CORI ...c™ Swift's, No. 1 can Hush's whole. No. I can PORK & BEAMS 100 GREEN BEAKS No. 1 can Chum Wonderfully pure soap SALMON 330 SWEETHEART 4 ^ 210 I Hunt's, No. 1 can Oxydol. TOMATO SAUCE 50 DUZ-TIDE ..... K , .->„ Swift Premium Juicy Tender ROUND STEAK Tomatoes Sb.tiibe Mustard or Turnip ' Ib. SOAP POWDER 4 s $1 Kroger Whole Kernel Golden. TOMATOES 9 <' $1 OXYDOL, RINSO, or SUPER SUDS. rrecoRN 12- $1 12 10 Standard Quality. WdMINY Standard Cream Style. Country Club. Kroger Pineapple TUNA Grilled SOUP Embassy Dressing Royal Gem Tomato i>r Vegelable SALMON S^JSI BEANS Cliuni Kroger, with I'ork TOMATO 4SS1 SPINACH 5 ,!, Kroger Juica mm Kroger Blended Kroger Pineapple MILK 1Q c r$1 TISSUE 12 rolls 51 Winter Garden Fresh Fro/.cn 7^/SI JUICE Kroger Kvu Northern Toilet Tissue SCOTT 10 Rol ,s$1 LIFEBUOY 10^51 Toilel Tissue SARDINES 12' American , BEANS 12 Royal Gem, with I'ork SAUCE 18 limit's Tomato PEACHES 10.S-J $1 CLEANER Kreestone Slicet'd BEETS Avonclale Health Soap $1 SOAP 10£i h $1 Palmolive AJAX Cleanser TIDE 4i£$l Washes ivillioul Rinsing Upkgs $1 Kpic & Span BREAD 2 2 J£270 Kroger New Soft I.oaf Fresh Crisp Top Quality. 2 Firm Red Ripe Sliced Quality. Lean shoulder Wilson Certified PORK ROAST „, 390 HAMS ta , f of w n, 550 Delicious Cheddar Cheese I ib.49c FREEMAN-HENLEY A K1PV AA A n l/'CT" Wcsl M:i ' !n ~ Across from The Mox AINU AAAKIXC I Lots & l. ots of Free \>*rUn K Space Fresh Red Ripe Home Grown. Florida Fresh Sweet Juicy. FRYERS Ib. 59 BRISKET 0' BEEF . U.S. Graded Good or Choice. PORK FEET . . . 1950 Farm Fresh Dressed. Full Drawn. We Feature Fre$h for Boilir <9. Cut-Up Fryers . . . Buy th« Piece* You Like. C^ PHUtC ARMOUR STAR. SALT MEAT . . Streak o' Lean. Free Parking at Krogers E? ING . Ib. 19< Ib.

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