The Courier News from Blytheville, Arkansas on November 10, 1949 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, November 10, 1949
Page 12
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PAGE TWELVE Vegetables Play Important Role Baked Stuffed Onions And Carrot's Sautern Tasty New Favorites Fresh vegetables play a major role In (he Thanksgiving menu. Baked Stuffed Onions (6 servings) Six large onions, 2 tablespoons melted butter or rortified margarine, 1 cup chopped celery, 1'3 cup coarsely chopped nut meats, Vi teaspoon, 1 ! 3 cup grateci American cheese, sprigs of parsley for garnish. , Boil onions five minutes in a large quantity of boiling .salted water. Drain, cool slightly and remove centers with a sharp-ix>inlrd knife, being careful not lo cut through the bottom o f onions. Brtisb onions inside and out with melted butter or margarine. Mix chopped celery, nut meats, .salt and grated cheese together. Fill onions with mixture and place in 1 ',£ - q^iart yellow dish of heat-resistant glass- Bake in moderate hot oven (375 degrees P.) for about one hour or until onions are tendei and -dressing is browned. Garnish with parsley and serve. * Baked Carrots SaiitfTiie (Serves 4) ." Four cups shredded raw carrots, li cup water, >* teaspoon sugar, 1 Jablespoons butter or follifted margarine- • Place carrots in a greased cas- erole. Add water, salt, pepper and sugar. SUr so that .seasonings arc evenly distributed. Dot with butter. Cover and bake in a moderate oven £350 degrees. P.) for 30 minutes Serve at once from the casserole. J Candtrd Yams I- (« .wrvings) j Six yams, cooked ajid peeled, cup sugar, 1 teaspoon cinnamon, 4 tablespoons buUter, 1 cup cold water. ; Slice yams and arrange in a shallow . casserole; sprinkle with sugar and cinnamon, dot with butler and pour water\over all- Cover and bake in a moderate oven (350 degrees P.) for 30 'minutes. Remove qover and bake 15 minutes longer.' BLYTHEVILLE (ARK.) COURIER NEWS Turkey's Getting More Plentiful Appears On table the Year Around TUKKKY TOASTH'EEK-PiM f«f,, v « « urke y on the table in the »nos< if- -" Jonesboro Develops School Building Plans JONES11ORO, Ark., Nov. 10. MP —Members of the Jonesboro Publl' School Board have reversed a tradi tlonal procedure. The first of five schools to be re btiiK as part of a million riolla program here will be the local Negri school. School Board president Herber MfAdams announced constructioi n-ill begin next March on a building housing 12 classrooms, an indu.stria arls shop ,home ec room, lilnao auditorium, and gym. Estimated cost is J15Q,COO. At present Uic Ne gro .sc-hoo! is an aged Uircc-stcrj structure. Four elementary schools are to be bnilt, the first next fall. 'A/fer-Ganie' Dinner Needs To Be Sturdy ; Following an exciting afternoon r «t a football-game, hearty hot food will be widely welcomes. Reba' .Staggs,; home economist, suggests •an after-game dtniier treat of flav- iir some spareriba baked with a masheci sweet potato stuffing. * To give the stuffing "additional Interest the sweet potatoes are combined -with raisins and seasoned with ginger and cinnamon. The mixture is then spread on one section of spareribs, topped \vith the second section and baked uncovered on a rack in a moderate oven (350 degrees P.) for two hours.-Spn re, ribs are cut into Individual ribs for nerving. If the spareribs are served for an after-game dinner the spareribs may be cooked in advance, stored In refrigerator and preheated just before serving. Or spareribs can be braised In a tangy barbecue sauce. The ribs are browned In hot lard or drippings, tile barbecue sauce added, ithe pan ilghlly covered and the meat allowed to cook slowly for .about one hour. : Hard rolls or French bread com- . bine nicely with either sUtfted or barbecued ribs. For flavor co'nfrojst served chilled assorted relishes. •.Mincemeat filled baked apples topped with whipped cream will be a 'choice dessert. : There are lots of turkeys in town:*.. Ye.s. this far ahead "of Thantaglvlng. A.s a key ; year round now. To get all the facts on buying and 'cooking Im'kcj.s and lots of leftover uses, set the United Slates Department of Agriculture Farmers' Bulletin No. 2011 (Turkey on the Table). H ccst.s 10 cenLs. Order from Superintendent ol Document.?, United States Government Printing Of/ice, Washington 25, D. c. matter of present day fact, fur- D±. •„ I, 'J f* Wears on American tables the I Of K GFffCl \^ Offi Good Team As Seasonal Dish Here's .a leftover recipe from the . bulletin: rued Turkey Wings (4 servings) Pour wiiig.s, 2 Lable.spoon.5 brown sugar, !4 teaspoon chili powder, 3-4 teaspoon salt, 2 tablesj>oon,s vinegar, 1 tablespoon Worcestershire .sauce, cup tomato catsup, \\<- cups waicr. Place wings hj large frying 1 'pail; Mix all other ingredients to make sauce. Pour suucc over turkey and cover pan. Simmer over low heat until the wings fire lender, about 2 hours. Remove the cover and place pan under broiler. Continue. cook- Ing, basting frequently, about 15 minutes or until the sauce is mostly absorbed. Here's another way to serve left-, over turkey: 'Turkey TnasUvichSft • (Makes H loasluiches) Twelve slices enriched bread, 2 cups chopped or 6 large slices cooked turkey, 2 eggs, beaten, 1-4 cup ntlk/ 1-4 tensnoon salt, 1-4 teaspoon ground sage, 1-4 cup shortening. Place chopped turkey - between each j 2 slices of bread. Combine jealen eggs, milk, salt HI id sage. Dip each .sandwich into egg mix- Lure, turning it to coat both sides. Brown .sandwich on both sides In hot. fat- in R skillet. Serve hot luiv. sey gravy over each sandwich if desired. Coal Miners Not Pleased At Lewis' Decision But Will Follow His Edict LIBRARY.' PH.,/NOV. 10—</T>—' [die soft coal miners yesterday ex- jressed wonder and—in some cases —reluctance in response to Jonti L Lewis' order that they return to the pits. Said one: "We're crazy If we go.back now. What's it poing to get us. Coal stockpiles wi! be built \ip again ind we'll have a rosy time negot- ' a ling." Said another: "We've had enough extensions. iVe want thfs thing settled. Why ;o bnck for two weeks?" The miners were gathered in a tavern In this Western Pennsylvania mining town. None expressed clnlicm at (he prospect of returning to work. And several echoed the sentiment of one who said: "We'll just wait and see. What Lewis says, we'H do." Quick, Hearty Lunch Time Treat ORANGE-CRUSH AND FRANKFURTERS 'Anierica'.s favoriti- fur n mijrk lie.irty Iniieh, thal's frBiiisFurim nnd Orang.vCHtJ.SH. Whellier nt home, at school, at ymir r»vorito lunch counter or restaurant, you'll enjoy juicy, Insly rrnnkriirlers with lliB natural "fresh fruit" flavor of cool, refreshing OrRngeX'UUSH. : Serve Oraiiico-CKt'KH too, BS an in-lielween refresher. Orange- ClUJKIt facf good with popcorn. )>*'Hiinl*, potato chips,'or .1113' snack .food. Always a favorilc with the teen- sli-rs, Orani;e-CKlf.SII hits llio spul when thn Salnntay gang galticns Ix-forn Hie game or nfli'r. You'll liml H, a ( Orango-OHIT.SH is always a welcome treat. Its "fresh fruit" fi.ivor is protected hy tile krmkly" brown brittle. Ask for Komnnc OranRc-CHUSM in the na- vor-gimriling brown bottle. And for home use —buy Orannc-CIHUSH Hie fvnnniny way, hy Iho rase fRESH FROIT FLAVOR Guording Brown Bottle ,, Some food combinations are "nn- InrnLs," am! high on the list ts pork and'corn. H is a pair that can'be the satisfying center of, meal int'er- est in numerous For example, a whole kc-niel corn (iretislng for |mrk cuts is .suggested by. Reba Slangs, home economist. Corn Is combined with cracker or dry.bread crumbs and minced green peeper, then moistened will! Hie limild from the corn. It's an e.spe- cliillv tempting stuffing for a boned shoulder Voiut or for rib pork chaps. Or .the dressing can be shaped Into ball.! and cooked alongside a tonal loin ol pork for about 30 minutes. 1 8niisagc-coni fritters arc another tempting combination. Bulk pork sausage Is browned mini crumbly and then combined with whole kernel corn in a fritter butter. The bat- ler ,is then dropped by spoonfuls into hot lard and cooked until crisp. Ground cooked ham, corn and minced onion combined In a fritter better and fried in this ^sniiie manner are also grand eating. Coin bread has ILs special place with pork. loo. Corn meal fried In deep lard produces wonderful puffs. There'are corn sticks or for n new touch, diced cooked bacon is sprinkled over corn bread butler just before it goes in the oven. Every Bite Means Taste Delight it's *'& OH THIS DELTA EUCTRIC LANTERN Good loc i lifelim*. of icrvicc. Throw, briihl btJHi. Complete with b«t- Ifiitt. Druili with KELLY'S PRIDK FLOUR ..liilwliir ll.OJ . Vou fan huv it lor 1 full coupon And $2.00 PLASTIC TABLE COVER ... Buy il for 1 coupon «r< 1.41 COUPONS ARE PACKED IN EACH SACK OF MOORE BROTHERS 18 West. Rlyllievillt IS THE SECRET OF A Slit Dinner-Size Franks lenglhwise. Fill with a ^-iiich thick stick of cheese. Loosely wrap each frank, spiral fashion, with a slice of Mayrose Bacon. Fasten each end with a toothpick. Place on a rack in a baking clisli or on broiler rack split side down. Bake in a 'hot oven (425° F.) or in broiler until bacon is cooked. Turn franks split side lip and continue baking or broiling until top of bacon is cooked. Total cooking time, 10 to 15 minutes. Get Mayrose FRANKS Mayra>« Tt ( | KHck«n ST. LOUIS INDEPENDENT PACKING CO. THUBSDAY, NOVEMBER 10, 'IT'S EASY TO SEE WHY KROGER-CUT BEEF HELPS YOU Live Better fa less YOU GIT MORi MEAT FOR YOUR MONEY-LfSS ROME I WASTE You lire teller, because you enjoy the waste bejort you buy. That means mot* finm »ra<lcs of juicy-rich grain-fattened meat, less bone and waste , . . mere meat beef. You live hcticr /or lest, because it's for your money. Kroger-Cut to remove excess bone Mid RIB ROAST U. S. graded IL £ ^\t good or choice. 1U* \J J PORK FEET » m< Fresh. SPARE RIBS » 45< 1 ro 3-lb. average. Lean, Meaty. Pork Loin Roast Rib Cur—7 to 8 Ribs. SLICED BACON Corn King Fancy. CHITTERLINGS .»».;«w i9<». i Chin* bone trimmed. Ribs nn roast not more than 7 inches. Short rib end cut-off. ORDER YOUR KROGER OVEN-READY TURKEY NOW FOR THANKSGIVING Ib. 39 10-lb. bucket Pork 55f PORK SAUSAGE 2 &' Cudahy's Puritan. 1.98 OYSTERS „„ 79< Large Selects. KROGER PEARS Fancy Barrlert. TOMATOES 10 Standard. PLUM PRUNES HUNT'S. PEACHES 5 Avondale Sliced or Halves. WHITE CORN 12 Royal Gem Cream Style. SUGAR PEAS 11 Standard. SARDINES California. NIBLETSCORN North Chief Whole Kernel. No. 2'/ 2 Con 1.00 19* 1.00 1.00 1.00 8« 1.00 2 'caiTs* No. 2!/a can No. cans No. 303 cans SOUP 8 Royol Gem Vegetable or Tomato. ' 22-oz. cons 3-lb. can 2-lb. Loaf HUMKO Dainty Cooking Fat. PRESERVES Embassy Peach. CHEESE FOOD Wisconsin Windsor Club. SUGAR Pure Cane Granulated. KROGER FLOUR >5 4 Plain or Self-Rising. 50-lb. bag $3 73 CINNAMON'ROLLS ".** 15* Kroger. ANGEL FOOD CAKE ^ 49* Kroger, 13 egg recipe. Reg. price 59c. 1.00 75* 3 ™* 100 KC Kt 10-lb Bag ir )S EGGS Kroger Grade "A 43 TAMALES £. 49 C 39 C 26 51« Uag I l-ge. AAt ,.1'kc. Z9 Kn 'KC'- Hiscuit Mix FRUITCAKE ^ 1 8J SWANSDOWN H "" clil - v Inslanl Cake Flour Derby 5UML-*J*»- ™JBL£. |r «« - 2fi CHERRIES i 49 HOT ROLL MIX'S 29 FLOUR 1IM1 5105 Hrach s ChocolaU Covert,! Duff's GoM Medal KSP ••- 25 ' .WHS" '- 35 ' .B«SS«" SE, m c,r—«' >!W ....Sir LIFEBUOY 2 ft 17 tie ciiibt JIix Health Soap ORANGES Fresh Florida Juke—Good eating quality—Vitamin-Rich. CAULIFLOWER U. S. No. 1 Top Quality Sno-White Long Island. POTATOES 50 £ 1.69 GRAPES 2 -*. 25* W«h.J S«l.««d R«d. U.S. No. 1 T.p Quolil, Colif. Ktd ln,p.,, n . WALNUTS c-£X39* APPLES 2 New crop Top Quality English. Large Lusciou, Washington Red Delicious. Giant Head

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