The Courier News from Blytheville, Arkansas on December 14, 1950 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, December 14, 1950
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Page 12
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'PAGE TWELVE BLYTHEVIU,E, (ARK.) COURIER NEWS Citrus Fruits Belong On Christmas Tables CECILY BBOWNSTONE , mm Food Editor Largest of our fruit crop, and At H* 'peak in quality right now, citrus fruit ran be used to advantage on holiday Ublu and can also be made Into attractive gifts. Grapefruit halves a!w«y« appeal to me 14 a »tart*r for a festive dinner be- eauM they're easy to prepare and are a refreshing langy beginning lor a big meal. But do gii'e the grapefruit halve* a Christmas touch: . PMlivtt GrapefruH Halves Cut grapefruit in half. Cut around each section, loosening fruit from membrane. Do not cut around entire outer edge of fruit. Cut slice of cranberry Jelly with small sharp knife into small Christmas tree; place in center of grapefruit half and garnish with silver balls. Cut thin slice of citron into tiny leaves. Arrange with cinnamon candies around center of another -grape' fruit half to resemble a Christmas wreath. For a delightful snack, or for dessert when some of the family and guests eschew the heavier .puddings and pies, serve tangerines this way: Tangerine PolnseitlM Cut tangerine peel into six sections; peel down one-half of the way but do not remove. Cut sections of peel with scissors into fine slivers. Spread sections apart sunburst-fashion; fill centers with semi-sweet chocolate or salted nuts. Little Jars of Jelly make excellent gifts for friends who happen by during the holidays. Here is a delightful one to tuck under the Christmas tree: Tangerine Jelly lngredt*nt«: 3 cups canned sweetened tangerine. Juice, 1 box powdered fmlt pectin, 314 cups sugar. Method; Put tangerine Juice in large saucepan. Place over high heat, add fruit pectin, and stir until mixture com« to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard i minute, stirring ' constantly. Remove » from heat, skim, pour quickly into gja&M*. Paraffin at one*. Makes about T slx-oun» glasses. Vary » quick loaf by adding raising nuts, or date< to the butter before baking. Meat Platter Can Be Given Holiday Look Add ji holiday air lo your roast meat platter! It's quickly accomplished with simple garnishes, says home economist Reba Staggs Baked applies stuffed with mincemeat are a typical seasonal choice. Or cnndied apples filled with cream cheese and touched with parsley are sure to set off a pork loin or crown roast. However, remember your carver! Do not over garnish a meat platter. Ham is one of the favored cuts for decorating. Candled citron may be cut Into numerous shapes — Christmas trees, bells, holiy wreaths, stars—to decorate the plump ham. Red and green candied cherries may be used as well for the holiday look. Needless io say, cranberries are a popular garnish for meat. To decorate beef, veal, lamb or pork or ham, make Christmas trees either by using a cooky cutter to make a tree from cranberry jelly or by molding a cranberry gelatin mix- tine. For trees made with a gelatin mixture, pour gelatin into paper cones and when set. unmold on the roast platter. Use cream cheese In a decorating lube to form a deslen around the trees, then complete the picture with watercress or parslev. THURSDAY, DECEMBER .'14, Braised Short Ribs When purchasing a standing rib roast of beef, ask your meat dealer to remove the short ribs. These cul.s are tempting 'when slowly braised, then served over hot baked beans. Yeal in Cream Sauce Here's variation with 1 veal steak. Brown the steafc thoroughly, then add a sauce prepared of sour cream, salt, pepper, paprika, mustard and catchup. Cover the pan tightly tnid slowly simmer for 30 to 40 minutes. Serve plain or over hot noodles. A. L RICHARDSON GROCERY & MKT. from LION OIL CO 5lh and Elm Phone 595 CHOW HOUNDS ALL—A real feeding problem developed at the home of the Karl Cornells in Chicago with the arrival of II pups, born to the family collie, Alela: The 11-way cafeteri* de- V.JHL.IKU wmi uie arrival 01 ii pups, Horn to me tamiiy collie, Alela. The 11-way cafeteria designed by Mr. Gomoll takei care of the situaiion now. But the pups are only six weeks old, »nd they're not getting any smaller. Pork Chops Braised in Oven Go We// with Apples or Yams In » covered frying-pan or In a casserole, versatile pork' chops may lie cooked either way. However, whether cooked on the range or in the oven, pork chops are prepared by the some method — by braising, according to home economist fieba Staggs. And whether cooking chops over a sweet potato ana apple combination casserole, apple dressing or over scalloped corn or potatoes, they are first browned slowly in a frying- pan. Next, the chops arc arranged over the casserole, the cover of the utensil closely fitted and the dish cooked in a 350 degrees P. oven. The correct top-of-range methods is an Identical procedure. When the chops are browned, the utensil is tightly covered so tlie chops can cook in moist he.it for 45 minutes to i hour, depending upon their thickness. As well as various cookery possibilities, there are vru-ions chops from which to choose. There are the popular center cut loin chops which many home-makers are sure to purchase. But according to Miss Stags, for equally flavorsome a choice as the center, chops, homemakers may choose rib 'Chops or the shoulder arm and blade slices which are actually .steaks. These are all prepared by the braising method nnd may be used interchangeably for range top or oven cooking. Sauced Spaghetti Eases Problem of Meal for Friday Since 1908 when Mother • Leone started the first Leone's in a small room over her husnarid's wine cellar In New York, her dellclously sauced -spaghetti hns been superb. Today, her son aene is carrying or. expertly-as chef nnd owner of the famous Leone Restaurant on West 48th Street In New York. Here Is one of Mother Leone's most popular recipes. Spaghetti Wiih Clam Sauce (4 In 6 servinjjs) Six tablespoons heavy olive oil or peanut oil, 6 tablespoons butter or margarine. 24 medium-sized cherrystone clams — coarsely chop- .ped, J ,i cup chopped parsley, freshly ground black pepper, >* teaspoon chopped chili pepper, pinch basil, 4 tablespoons grated parmesan or romano cheese, 2 tablespoons salt. 4 quarts boiling water, I pound thin spaghetti. Heat oil and melt butler or margarine in. a large heavy skillet. Add clams and simmer for 1 minutes. Chop parsley and garlic together. Arid garlic, parsley, pepper, chill pepper, basil, tomato -sauce and ciam liquid. Bring to boil. Do ^not overcook, or clams will become lough. Stir In cheese. Add 2 tablespoons snlt to rapidly boiling water. Gradually acid spaghetti as waler continues to boil Cook uncovered, stirring occasionally, until tender. Drain in coi- nnder. Pour darn sai:ce over cooked spaghetti. Serve immediately. Follow-Ups Rival 'Firs! 1 'Showing Of Baked Hams j December — and (here's a gotjd' -iflnce baked ham will be frequently served. Following Its festive first appearance, it's ready for-impromp- tn sandwich making or for lunch boxes. If the family has shown H n indifferent altitude toward leftovers, it's sure to dwindle with these three In.sty dlslies suggested by Ha- ha Staggs. well known meat cooking expert. Slices of ham wrapped around asparagus and heated In the oven rr on top of the range, is one attractive way for (he ham to reappear. The ! rolls .ire served with a smooth cliee.se sauce. Another vegetable, a salad and hot bread and here Is a complete main course. Corn bread makes the perfect shortcake for creamed ham cubes. Sqimres are split, then topped with crenmed ham. Peas may be added to .this combination for a more colorful dish. A ham and spinach casserole will our best wishes for success to A. L RICHARDSON GROCERY & MKT. 717 E. Cherry BUILDERS SUPPLY CO. J. Wilson Htnry Bill Peas. nmke »n equally tempting use of leftover baited ham. Cooked spin- Eggs and Bacon In Pastry Basket A Tempting Dish Uke every other me«l, breakfast cut) b« >n important occasion during the Christina* Mason. With a great deal of time already account- t-t for on your calendar a'solution it* to how ta entertain may be a week-end breakfast. This early morning plan also may be Just right lor that .something special for your family and holiday house gue.sis. Make bacon curls and eggs a la goldenrod the famous center of your meal. Serve the eggs In pastry baskets for a tempting change. Simply prepare bacon curls in this manner: cut strips of bacon in hair, roll and faster, with wooden picks, t'lace the rolls In a frying-pan and cooii ach Is combined with creamed ham and ,placed in a casserole topped with fine bread crumbs. The dish IK placed in the oven 1 Just long enough to thoroughly heat, then topped with sliced hard-cooked eggs. BEST WISHES 0. W. DAVIS PRODUCE N. Highway 61 ver low heat. Pour o(f the drippin-s as they accumulate In the pan When cooked, remove the picks and (here are your clever little bacon curls ready to surround the pastry baskets. Prepare Hie egg baskets with pastry cut Into 4 ti -inch rounds bakfd In muffin pans. Add chopped nai-d- cooJced egg whlte.5 to cream ..-nice and pour in the baked cups then .sin-Ingle with -egg yolks pressed through a sieve. Start this morning me.il with orange and grapefruit sections. Fruited Loaf Brighten winter meals with the famous combination o f ham and pineapple. Sprinkle brown sugar over the bottom of a greased loaf pan covered with crushed pineapple. Top with a ground ham and pork loaf combination, when baked. turn the loaf upside down for tempting serving. Just in time for Christmas! A; L RICHARDSON GROCERY & MKT. 717 E. Cherry Phont 4965 We're Having Our Official Opening Friday! You're Invited! FOR HEARTY WINTER MENUS Tender! Tasty!•*•«* Armour Star I[SAUSAGE Reelfoor Sliced BACON * Reelfoor £ , WIENERS * Reelfoor Slab I BACON Reelfoot BOLOGNA Lb. Lb. 1 Lb. Cello. Lb, Lb. 50c 50c 50c 49c 45c Ppramont Sweet PICKLES Kingon't No. 303 Can SP'GHUMEAT 29c Sacramento Sliced PEACHES Armour Star 1 Lb. Can i No. 303 Can 20cl! HOT TAMALES - 27c Domino Pure Cane SUGAR U.S. No. V Red 5 Lbs. 49c POTATOES Lb. 5c 5

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