The Courier News from Blytheville, Arkansas on November 17, 1949 · Page 13
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, November 17, 1949
Page 13
Start Free Trial

THURSDAY, NOVEMBER 17, 1949 BLYTHEVILLE (ARK.) COURIER NRWa Oriental Goose A Holiday Treat Famed Restaurateur Puts Festivity Into Steam Dish Ted Young, American born. Is New York's most distin- restfiuriUtiurs. He suggests goose as a •P'st ' one of mulshed steamed Oriental Thanksgiving treat. "The Chinese use it as ft festive dish," lie explains. "Except for a little rice, they serve nothing else with It. They concentrate .on the wonderful goose it.self," Here Is Ted Young's recipe, ex plained step by step to your food Steamed Oriental Goose (Serves 8) Twelve-pound goose, a tables- spoons salt, 3 tablespoons • .sugar, \'z teaspoon pepper, I tablespoon ground cinnamon, 2 ounces whiskey or sherry or water, ',<• pound Chinese cream, cheese (Foo Yeel (obtainable at Chinese grocery), 2 cloves garlic, chopped fine. Select a goose with pliable, yellow bill and fat yellow feet. Singe.' remove pin-feathers, wash and scrub. Dry thoroughly. Make a paste of the sugar, salt, pepper, whiskey or sherry or water, cinnamon. Chinese cream cheese (Foo Yce), Chop garlic fine and work into the .paste. Hub Inside of goose liberally with the paste, then rub outside with It. Place goose In large steamer and steam for . at least 3 hours, until tender. Serve with rice and head lettuce without dressing. Thicken liquid left in steamer with cornstarch. Cook until smooth. Serve with the sliced goose. Note: If Chinese cream cheese (Foo Yee) cannot be obtained, make the paste without It. Ted Young says Chinese duck Is popular with his gourmet patrons. "For smaller families who want to celebrate with fine food. I think this duck Is the delectable answer." Roaflf Chinese Duck (Serves 4) Six-pound duckling, 1 leek, 2 cloves garlic, tt teaspoon pepper, « tablespoons sugar, ?[ teaspoon it. 2 ounces soybean sauce, mince whiskey or sherry or stock, 3 ounces water. Singe, wash and dry duck. Place all other Ingredients In saucepan and bring to boll. Tic neck end of duck and pour In this stock Tie other end. Place duck on rack or roasting pan with a little water in pan. Roast in moderate oven (350 degrees F.) until brown (abou 1U hours*. Keep turning white roasting to get even color. Baste frequently with following mixture: 2 teaspoons honey. 2 teaspoons soybean sauce, 1 cup water. Bring to boiL Serve drippings over the sliced duck. Traditional Foods Given New Flavor In Varied Recipes Everyone is looking for special recipes now for Thanksgiving. Try these three— each tilie in its own special way. Misled !•«<!» (Scrvei 1) Shell ami wash two pounds fresh not more than 8 to 12 minutes in a small amount of boiling salted water (about 1 inch of water in a covered pan). Arid wvernt of the pea pods and several sprigs of (resli mint while peas are cook- Ing. Remove pods and mint before serving. Season with butter or fortified while margarine. Serve at peas nrc fresh and ' once weet and ther color' Is a beautiful bright green. Pumpkin Turls (Yield: 14 tarts, 3-lnch'lcr) Two-thirds cui> sugar, 1 tablespoon flour, 1 teaspoon each, cin- amon and ginger, ',; teaspoon cloves, !a to-.'iipoon salt, i}3 cup un- sulphurcd molasses, 2 cups mashed cup undiluted pastry, using 2 jumpkin. 3 eggs, evaporated milk, cups flour. Combine first six ingredients. Add molasses and pumpkin. Beat n .eggs. Add: riiilk; mix well and pour into pastry-lined cupcake pans. Bake 35 minutes in' moderately hot oven (400 degrees P.) French A))])lc I'iu Eight medium-sized apples, 1 line-inch pie shell, unbaked, ',< cup flour, 1 cup sugar, 1 ! 3 cup juttcr or fortified margarine, :easpoon nutmeg, ',2 teasjxxm allspice, !<i teaspoon cinnamon. Slice hall the apples into the pie shell. Crumble flour, sugar. •pices and butter together. Sprinkle An Apple for Student BOSTON, Nov.' 17—</(')—That apple, these days, Is going to the pupil—not the teacher—in Boston elementary schools. Deputy superintendent Frederick 0. Gllli" said surplus apples are b«lng distributed by the federal government to school children Each gets an appls R day. Th« Annual payroll of the American oil industry is estimated at »5,600,000,000. Vegetables Dressed-Up With Cheese Combine vegetables with a nourishing snucc, bake In » casserole mid , serve HS the matn course for [UHL'llCOU. OnEons and C'arrols With Cheese Sauce (i servings) Eight small onions, 4 carrots. unrleycd, 1 cup diced celery, 2 cups boiling water, \k teaspoon sali. Arid r nlons, carrots and celery lo two cups boiling salted water In U£-nimi-l heat-resistant glass saucepan. Cook vegetables for rtbout 15 minutes or until Just done Drain water from vegetables. Cheese Sauce Four tablespoons butter or fortified njiu-garlne, 4 tablespoons flour, H teaspoon .salt, HB cups milk, Hi cups . American cut In smairplcces (about 4 tnmcest Melt bulLer or margarine in top ot aouble boiler. Stir in flour and \'-2 teaspoon suit. Gradually add; milk, stirring constantly. Cook for about 15 minutes, until mUlui'f is iiuck juid smooth and no starchy laste remains. Add cheese; con- v'nue c.ioking until cheese is melted Pour cheese sauce over vegetables in saucepan. Bake in moderate oven PACK THIRTEEN (350 degrees F.) for 15 minutes, California Casserole Two pounds broccoli, 4 table£P"o:a outte'r or fortified maiga- rine, 4 tablespoons flour, 1 cup cream or undiluted evaporated milk, ?1 cup chicken stock (canned or bouillon-cube broth may be used), 'i cup sherry or VK cup lemon Juice, salt, celery salt and pepper to taste. ('(-ounce) can tuna, drained and flaked, 2 hard-cooked eggs, sliced, U cup grated Parmesan cheese. Wash broccoli; trim off large leaves and ends of stalks. Split stems with a sharp knife so (Hat they will cook as quickly as (he tender tops. Cook, covered, (u boil- Ing salted water for about 15 minutes, or Just unlll • tender. Drain and arrange stalks In a single layer in a greased shallow -baking dish. Melt butter or margarine., mid stir in flour; add cream and chicken stock and cook, stirring constantly until mixture is thickened and smooth. Stir in sherry or lemon juice and seasonings; add tuna and eggs. Pour mixture over broccoli and sprinkle with I'armesitn cheese. Bake In a moderately hot oven (375 degrees P.) for 20 minutes, or until bubbly. Fall Markets Featuring Pork Roasts and Chops The fall months will see a lot move |K>rk roasts and chops on the market. 'Hint's delicious news, for it also include. 1 ; hnm, bucon, picnics and boneless butts. A pork loin Is wonderful eating. Slow and long cooking, as to 40 minutes a pound, Is the rule. In buying a pork loin roast, keep In mind the fact that tticro me two kinds—the center cut and the loin end. Because the center cut Includes tenderloin and Is easier to serve, It Is considered a choicer cut. However, I he loin end roast (either from llic shoulder or ham end) is tender and. Is a vise economy buy. Another buying tip; when purchasing a center cut loin roast, have the backbone loosened from the ribs so that carving will be eitslcr. half with the crumbs over aplCE. Top remaining crumbs. - Place cover over pie, and bake 30 minutes III moderate oven (350 degrees P.) Remove cover and bake 30 minutes longer. Serve hot or cold, but pie is a little runny when hot. "I Used to Think 1 Had to Wilt Over A Hot Stove for HOURS to Prepare Good Chili...HOW WRONG I WAS!" NOW t STAY CKtSP AND COOL~> GMOY DELICIOUS CHtU THIS EASY WAY I HOW TO PREPARE THE FINEST CHILI Tliat Ever Hade a Husband Smack His Lips IN JUST 5 MINUTES! old cor, home thai Yes, the chit NIW! DtllCIGUS! HYPOWER MEAT WITH SPAGHETTI BALLS SAUCE AVER Grocery Manager 309 North 6th Hiway 61 Joe Strickland •. Meat Market Manager Nickels In Your Pocket At These Prices ^50 Ibs. 52.99—100 Ib. barrel $G.!)5 SNO LITE FLOUR 2 |^ T 5 I'ure While CANE SUGAR 10 [IJS 89< Your Favorite Brands EVAP MILK 3S35 C Blue Plate COFFEE ...,*„,,imii...ib. 69 C Finest Salad Dressing MIRACLE WHIP 42 Fresh Pinto BEANS 5u s 49 C Golden Ripe BANANAS ,.„. 12' Fresh, Sweet Umpcror GRAPES „, 10' Firm, Green Heads CABBAGE ,,;. 3i c No. 1 Red POTATOES 10, , JS 29 C I* rcsli TURNIP GREENS Ll , 9 C I.nrge Size New WHJTE OXYDOL 25 Bargain Day TOILET TISSUE HO,, 5 C I'rcsli PORK SHOULDERS 35 Fresh Whole POiKHAMS Ijb . 39 C Fresh, I'uve PORfi SAUSAGE Ib 29 C •Ucst Grade Kind On SL10EO BACON ../. JJ ,43 e Fine Sclcclion TO^KEYS KENS DUCKS Fancy No. 1 Fresh DRESSED FRYERS Lb . 55 C fresh fork KECK BONES Fresh I'ork S1BEMEAT Ih 39 C Good Quality, lender BEEF ROAST L1) 43 C (Joo(l qtinlUy beef CLUB STEAKS Lb 49 C Delicious Slcaks Ib Wlinle or Half Smoked CORED HAMS Lb . 49 C I'urc HOK 4£. 49' FBESH IJRD PURE PORK SAUSAGE Is seasoned' JUST RIGHT! Enjoy this flavor-rich goodness for br»«lrf*it, lunch or supp*r. MEMPHIS r*CklN« CO. GARDEN F$r$H 1VEGETABLES Large, fresh COCOANUTS 2 for 25?: GRAPES Fresh II . Emperors lUi CRANBERRIES Cello. Pkg. ID. ORANGES Juicy Q (b. Floridas O bag BROCCOLI Fresh, Large delicious bunch POTATOES No. 1 m |^ | b . Red I \J bag 49* IS C 0 - 3 i 75 EAPPLE Dot Monte Sliced No. 2 can 29 P'APPI F llllfF r Mr r LL JUIV_L DM iB3 PEPPE 6' bottle carton Free I witK purchase of ctn. 6 bottle ctn. 25 Admiration Vacuum Packed \Vllli S1.00 Oroccrj Ib. 55' RECIPE OF THE WEEK Mincemeat Cup Cakes 2 (riipDont biking I i«»*pwn vinilU po>-d*r 1 oip main Emn C *mMt J,» <«p >u B .r '/, enp Pr< Milk Turn on ov«n; jet at moderately i!ow (350° F.). Grew, well iwelv. Z'^-in. muffin cup* each holding about Vi cup. Sift lo&ethtr into bowl flour, baking powder, lugar and ialt> Ado; rejt of ingredient* all at oner Beat vi^orouily 2 min. witK *poon or electric b«aier at medium ipetd. Fill muffin cupi otily 3 /j full Bate on oven slic]f »tig}itl/ flbovc center 30 min., 01 wd»4 of cupl, until Will PET MILK 3 tajl 3 1 ?* 3 cans 3 '3* Mincemeat- pg 23c Flour .... bag 49c Eggs ..... doz 39c Be sure to come in and get a free sample of delicious ready-ro-eat Mayrose Ham. You'll like it! MAYROSE PICNIC SAMPLES HAMS Ib. 44' Hcil English Rrand Dclicion.s \ SLICED BfiCOH ,,45' FRESH SHRIMP , C9 OYSTERS ,.,79' All Meat Bologna , Ib. 39? Country Sausage - 3 Ibs. 90< .Fresh, Medium Size Big Chief White CANE SUGAR - Tall Can CHUM SALMON - Delicious fresh candy CHOCOLATE DROPS Aff nationally-advertised brands CIGARETTES - - - Ocean Spray CRANBERRY SAUCE • 10!b.bag89c ea. Ctn. $1.89 2 cans

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 8,900+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free