The Courier News from Blytheville, Arkansas on November 30, 1950 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, November 30, 1950
Page 16
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PAGE SIXTEEN BLYTHEVILLE (ARK.) COURIER NEW!, Lady, If You Can Successfully Cook Vegetables, You're on the Way Bj- CKCILV BROWNSTO.NE < Associated Prrss Food Editor' Ix?arn how to prepare a delicious vegetable plate and you're on swir via to being « really good cook. Vegetables are one of the hardest tests of all, In cooking, because they're so easy to ruin. Too much water in the saucepan In which the vegetable was cooXed, too long cooking, poor seasoning, and the same old way of serving are usually responsible for poor vegetable dishes. Follow the directions exactly In preparing the following recipes for Zucchini Squash, tomatces, and peas and carrots, and you'll have vegetable cookery that's super-terrific. Zucchini I!ollanrlaise Increments: 2 pounds zucchini squash, 1-1!2 teaspoons salt. M teaspoon pepper, 4 tablespoons butter. Mock Hollandaise Sauce. . Method: Wash zucchini and cut into thirds or quarters lengthwise, without parlns.-Ccok in lightly covered saucepan R-H!> I inch boiling, salted water <1;2 teaspoon salt to I cup waterl lor 10 to 15 minutes; rirain. Springle with 1-1'2 teaspoons salt and the pepper and fry In butter until lightly browned on all sides. Turn into hot serving dish and • top with Mock Hollandaise Sauce. Makes 6 servings. Mock Hollandaise Sauce rngredienis: 4 tablespoon.? butter, 3 tablespoons flour. 1(2 teaspoon salt, 1'8 teaspoon paprika, few grains cayenne, l-l!4 cups milk, 2 esg yolks (slightly beaten). 2 tablespoons '- mon juice. Method: Melt butter over low 1 heat ndd flour and seasonings; blend. Stir in milk, working out lumps as you stir, and continue cooking over low heat unti; thickened mid bubbly. Remove from heat. Pour stirring constantly, a little of the sauce into tte egg yolks; return egg mixture to sauce stirring as you do so. Cook over hot w;ater ,or very low heat 2 minutes longer. Blend In lemon juice. Serve hot. Makes 6 servings. Baker or Broiled Tomatoes Ingredients: 3 medium - sized (about 1 .pound) tomatoes, 1 teaspoon sail,'tis teaspoon pepper, l|2 cup buttered bread crumps, 1!2 cup grated American cheese. Method: cut each tomaU) in half and sprinkle halves with salt and p«pper. MSx crumbs and cheese and pack lightly on each tomato half. " Place in baking pan and bake in moderate (375 F.) oven for 15 minutes, or broil 8 to 10 minutes under low heat. Makes 6 servings. Curry Buttered Peas and Carrots Ingredients: 2-112 cups cooked peas and carrots, 1J4 cup butter (melted), 1!4 teaspoon curry powder. Method: Have peas and carroU drained and hot; mix melted butter and curry powder well and stir Into peas and carrots. Makes 6 servings. Eggplant and Pork Casserole Makes an Enjoyable Main Dish Those purplish • black skinned geplanis combine .suceulently wllh pork. So try ihis recipe, You'll enjoy the novelty main dish. Two pounds pork, cut in small pieces, i eggplant, 3 stalk.s celery, cut In 1 inch pieces, 2 small onions, chopped. 1 teaspoon paprika, pinch I cinnamon and mace, salt and popper to taste. Peel and cube the eggplant and 5! tinner gently with the celery for 15 minutes, Sear pork in oil or (at with onion. Drain eggplant and celery. Combine all IngrcdienU in a greased shallow ca.sserole. Bake in medium oven £350 Degrees F.) for 1 hour. That belongs in your high lasting, low cost buripet meals. Here are a few \o\v cost menu suggestions. Cream of mushroom soup, fish .salad with vegetable.'!, hot muffins, i table sticks, enriched bread, butter or fortified margarine, coffee, milk. Braised veal heart, carrol-s \vith bacon, buttered boiled potatoes, .spinach and tomato salad, orange layer cake, coffee> milk. Let Rib Roast Oominate Your Holiday Table Nothing conid bo easier to prepare for Christmas or Nc-.v Year's rtinnei than a beautiful Dig rib mas', of beef. There's no prvllml nary preparation — what's more there's no fuss and bother during :- -Kin? You just put yo-ir Kint THURSDAY, NOVEMBER SO, 1»M bread, butter or fortified margarine, Spanish cream, coffee, milk. Roast .shoulder of lamb, parsley potatoes. Harvard beets, raw vege- Hail to Ham's Use as Good Leftover Dish Hail to the ham with Its wealth of good eating anrl its promise of tasty leftover dishes to come. Two favorites of ours are pineapple ham patties-and a jiffy version of that good old standby, macaroni and cheese with ham. The beauty of these dishes is that they'll use up the last odds and ends of ham which are suitable only for grinding. To prepare Pineapple Ham Patties: Mix 2 cups ground cooked ham with IS cup dry bread crumbs, a dash of cloves. 2 teaspoons bro'rn sugar, and 1 beaten egg. Form into four patties anrt place on 4 slices of canned pineapple in a shallow baking pan. Pour ',i cup pineapple syrup over patties and bake In a hot oven. 425 F.. 20 to 25 minuter. . . . Here's a jiffy macaroni and cheese with ham which requires no baking, nor white sauce making. Cor.k macaroni in boiling salted water until tender. Drain. Melt some cheese in hot milk and add a little dry mustard anrt pepper. Aid macaroni and ground ham. Heat thoroughly and serve. Here's a Way To Hurry Up Beef Curry If you like foods with a somewhat exotic flavor, yet feel you've no lime to prepare them, yon'Jl ;.rensure this recipe. Hurry-Up Rn'f Curry 11* tablespoons butter or margarine 1 medium onion, chopped 1 clove garlic, chopped ; l i teaspoon ground ginger H teaspoon curry powder 1 teaspoon salt 1 pound ground heel 1 1 cup nvaporatcd milk 1 cup water 2H tablespoons flour Melt butter or margarine In skillet, add onions anrl garlic and fry slowly until lightly browned. Add seasonings and ground btwf. SLir until meat 15 scared. Add evaporated milk and water. Cover and simmer half an Iiour. Mtrke ft paste of flour and a little water and stir this Into mixture. Son*' 1 cooking orye low* heat about 15 minutes longer, stirrmg occasl mnl- ly. Serve over toast, cooked rice, noodles or canned fried noodles. Freeze Your Christmas Candies this Year A home freezer can eliminate lot of last-minute Christmas rush In the kicchen. Prepare such Ihinga as cookies, pies, cakes and other 'desserts In advance. Wrap them carefully nnd store In the home freezer for safe keeping. To bo sure Ihe foods stay fresh and flavorful, hang or stand a portable refrigerator thermometer inside the fveez,- er and check occasionally to see thai the temperature stays nt ?,ero or below, one dual-purpose thermometer is encased in white metal with chrome trim, it has round, clock-like face which shows safe storage temperatures for the refrigerators as well as the home freo?,er. an he meat Hirrrno meter reu rjtcrnal temperature of 100 F. which menns that your jp'ut is cooked medium rare. Or if you Hke it rare, 140 degrees F. wou:d he the correct temperature— 170 dee ecs F. for well done, {Incidentally rare or medium rare roast hoef is tenderer and Juicier than n roast cooked well done.) • You cnn make your rib roast fcs- :lve in a simple way. Bring it in the table on your finest platter -:uet out that silver one you've tucked away and give it a good polishing and decorate with a simple yet elegant Rarnlsh of holly leaves and berries, Tips on Turkey If you use i meat thermometer, you will be ible to tell exactly when the Thanksgiving turkey Is roasted to a turn, insert the thermometer into Ihe thick thigh muscle and cook until the tcmpDrntiire reaches 190 degrees p. A new meat thermometer Is made of .stainless steel and has a round, clock-like temperature face which is easy to read even in a dark oven. Plaid cloth originated in Ancient Egypt, A SUBSTITUTE FOR MEAT MANY NEVER SUSPECT CAUSE OF BACKACHES A« w e tret older, strcaa anil Hiram, uver- cxcitmn. vxceesive .smnkinc or cxtumure In en hi sometimes alow* <Jnwn kidney funr- tinn. Thii mny | ea i| many folks to com- TJain nf naRfrinR h«rk*chp, loss fif jie|> and me rev, headaches and rfininesa. firtlinc op nitrhts or frcfjitprvt pns«acp* may remit from minor Madder irritationn <fuc to c»M, dampness ur dietary indiscretions. It your rfi*comforl« »re due lo ttn-.*e causes. ilon'L wait, try Donn'a TjIN » rnild diuretic. Uwrt sv.c«s*fulty by million* for over SO ycura. White thc«^ Aymptnm.i may otlen olK?rwi.«p occur, tl'a amaiinp hnw manr times Doan'a ?iv« hurpy relief — help lh« 15 mites &f kidney tuWs *n<i filtcn fluah out w*st«. Cft Down's Pill* to.layl Holly Decked Ham Fine for Yuletide Deck your hnm with sprigs o[ holly for Christmas bullet parties. You'll \K pleased beyond words at '.he pretty sicht this circle ol fresh • green leaves and red berries makes around that favorite party meat. In addition, you can decorate the meat with ixiinseltias. using candled orange peel [or petals and gum drops for centers. Pin on the petals with cloves and use toothpicks for the centers. This decoration should odorn a ham which has been glazed but not scored. With New Year's Just a stone's throw away, here's a smart wa yto decoratr a ham for that momentous occasion. Glaze but do not score Ihe ham and on it spell out "Happy New Year" with little silver candles or dragces. SLICED BACON Cfi*p, Ttnder, T«sty S«rv« ft for bre*W*st, lunch Of tupper. FACKIN* «0. Ov&iaccd Packed in New Orleans by Ptr.icV I Ford, Ltd., Inc. Amur FM ^ X88SS ^| Frozen Snow Crop GIVE YOUR BUDGET A BREAK ORANGE JUICE-2 4oz cans 29c Charm in TOILET TISSUE - - - 4 roils 29c Folgcr's Mountain Grown COFFEE^- - - -j Fruits & Vegetables Florida Juicy Oranges - 5 ib. bag 33c Florida Grapefruit 8 ib. bag 49c Red Washed Potatoes 50 ibs. 1.25 Emperor GRAPES - 2 ibs 29c You'll eat better on fewer dollars when you do ALL your food buying at LIBERTY CASH. You get more . . . spend less . . . because we make every price a tow price every day by being as careful in our buying as you are .in yours, and by being as thrifty in our storekeeping as you are in your housekeeping. So give your family a real treat— every meal—by serving plenty of our finer quality, finer flavored foods. And give your budget a break by shopping here where you save on th« cost of the full meal—every meal! Yellow Rutabagas bag79t Quality Meats Pure Pork I SAUSAGE - - - 3 ibs. 1.001 Norwood . | SLICED BACON - - ib. 49c End Cut SALT PORK •--• ib. 19c Wilson's Certified : CHUCK ROAST---ib. 59c Fresh Pork SHOULDER ROAST - ib. 39c Fresh Dressed . . . HENS ----- ib 55c Whole or Half MY SYRUP'S SMACKIN' GOOD his syrup gives you oM-plnntalion FOOD IRON . . . ncctleH for good red blood! BRER RABBIT , HENS- - - - - - ib.42c Fresh CANE SUGAR - - - 10ibb ag 95c OYSTERS - - P» 89c Bollard's BISCUITS 2 cans 25C Bia-Can ' CUT ASPARAGUS-No. 2 can 15c F!ot American SARDINES-- 2cans15c High Grade OLEO -- -4-k.99c Kcllog's CORN POPS 2 P kgs.17c Pure , LARD - - 4 ib. ctn. 75c Pure Dorpino For Frying WESSON Cut GREEN BEANS Dole Crushed PINEAPPLE N c an2 28d Van Gimp's PORK & BEANS I'riile CORN HunCs PEACHES All Hnmd CIGARETTES PRINCE ALBERT TURKEYS Place your order Today! We can assure

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