The Courier News from Blytheville, Arkansas on August 5, 1954 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, August 5, 1954
Page 12
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Page 12 article text (OCR)

PAGE TWEL7B BLYTHEVILLE (ARK.) COUKIER NEW? Salmon Disk Is Quick By CECILY BROWNSTONE Associated Press Food Editor KEEP THIS RECIPE in mind for those dog days when you don't want to heat up your kitchen for any length of time, but still want to give your family at least one hot dish for lunch or supper. We calljt Cover-up Salmon. It's quickly put together, then broiled in a matter of minutes. When we tried this entree, Alice McComb — one of the best cooks we know — was helping us test recipes. Alice immediately went to work on a variation of our salmon recipe, and we are giving her your version because it has a delightful added touch. This dish Is .frankly fancy look- tog,' but don't let appearances mislead you. It is filling enough for the heartiest male appetite. Under the mask of mayonnaise there is a generous serving of the salmon. There are so many appropriate accompaniments to Cover-up Salmon.. Here are four of them that axe particularly suitable in warm weather, 1. Bundles of whole green beans (home-cooked or canned) marinated in a vinaigrette sauce. To make the sauce \just mix olive or other salad oil, vinegar, a suspicion of dry mustard,, salt and freshly ground pepper. The beans should be cold, of course, and at serving time may be topped with thin rings of onion. 2. A relish of whole-kernel corn. finely diced celery and sweet red or green pepper in an old-fashion •d. dressing of vinegar, sugar, sal and freshly ground pepper. 4. Drained bundles of canned or frozen cooked asparagus '.'tied' with strips of canned pimento. 4. Thin slices of fluted cucumber and sprigs of water cress. COVER-UP SALMON Ingridients: One 1-pound can red salmon, 4 slices bread, l tablespoon lemon or lime juice, % cup mayonnaise. • Method: Open salmon can at one end; carefully turn out salmon in one piece. Cut salmon crosswise, into 4 slices. Use empty salmon can to cut each slice of bread into rounds. Place bread rounds or broiler rack to toast lightly on Orange Sundae Is Refreshing SUNDAY DINNER This ice-cream dessert is so refreshing! ORANGE PECAN SUNDAE Ingredients: 4 medium-size oranges, 1 cup sugar, dash of salt, 1 quart pecan or vanilla ice cream, % cup chopped salted pecans. Method: Peel oranges and cut Into chunks; there should be about 2 cups. Place in saucepan with sugar and salt; bring to a boil; simmer 10 minutes. Cool. Put a scoop of ice cream in sherbet glass and top with a spoonful of orange sauce; sprinkle with pecans. Serve at once. Makes 8 servings. untoasted side of bread rounds; sprinkle with lemon juice. Place on broiler rack with surface of food about 3 inches below heat. Broil 5 to 8 minutes, oV until salmon is heated through. Watch so as not to scorch and adjust rack or heat if necessary. Cover top and sides of salmon with mayonnaise; broil 2 to 3 minutes longer. Serve at once. Makes 4 servings. Alice's Variation: Place a thin round of onion on top of salmon before putting under broileer. When salmon rounds are ready, garnish center top with capers.' Serve for lunch or supper on a dinner plate; place tomato slice on each side of salmon round; top each tomato slice with half a hard-cooked egg and surround with shredded lettuce. For dessert with Cover-up Salmon, we suggest a refreshing fresh fruit course. You might serve cantaloupe rings filled with fresh blueberries or blackberries. Or sliced fresh peach halves sprinkled with a little finely diced preserved (syrup-packed) ginger. Or just offer big slices of plain icy- cold watermelon! NoodlesandTuna Make Easy Meal Quick-to-Prepare Recipe As Delicious As It Is Simple By GAYNOR MADDOX NBA Food and Markets Editor When the mother of four young children, who is also an active church worker, says she has some quick-to-prepare recipes her family enjoys, we want to hear about them. Mrs. Marcella O'Neill, of Osceola Mills, Pennsylvania, is that good cook and mother and here are her recipes: Noodle and Tuna Patty Casserole (Makes 6 servings) One tablespoon salt, 3 quarts boiling water, 8 ounces medium egg noodles (about 4 cups), 3 tablespoons butter or margarine, 3 tablespoons all - purpose flour, 1 1-3 cups milk, 1-3 cup dill pickle liquid, 1-3 cup chili sauce, 1 teaspoon Worcestershire sauce, % teaspoon salt, y 4 cup chopped dill pickles, 2 7-ounce cans solid-pack tuna, drained. 2 eggs, beaten, y 4 cup fine dry bread crumbs, 1 tablespoon minced onion, salt to taste. Add 1 tablespoon salt to rapidly boiling water. Gradually add noodles so tha+ water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Turn into greased l l / 2 - quart casserole. Melt butter or margarine and blend In flour; gradually add milk and cook until thickened and smooth, stirring constantly. Add pickle liquid, chili sauce, Worcestershire sauce, J / 2 teaspoon salt and dill pickles; mix well and pour over noodles. Break tuna into pieces with a fork; add eggs, bread crumbs, minced onion and salt to taste. Mix well and shape into 6 patties; place on top of noodles. Garnish patties with cheese rounds, if desired. Bake in moderate oven (350 degrees P.) 30 minutes. Tuna Macaroni Beet Salad (Makes 6 servings) One tablespoon salt, 3 quarts boil- ng water, 8 ounces elbow macaroni (2 cups), 1 7-ounce can solid-pack tuna, drained. 1 cup chopped cooked beets, J / 2 cup chopped on- ons, 2 cups shredded cabbage, 2 .easpoons sugar, l teaspoon dry mustard, 1 teaspoon salt, 1 table* spoon flour, 1 egg well beaten, »/ 4 cup vinegar, l cup sour cream. Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water and drain again. Chill. Break tuna into pieces with a fork. Combine cooked macaroni, tuna, beets, onions and cabbage;' mix well. Chill. Combine sugar, mustard,' salt and flour; add beaten egg and THURSDAY, AUGUST I, W54 A MEA L IN ITSELF vinegar and mix well. Add sour cream and cook over low heat un- 1J1 thickened, stirring constant!" Cool. Add to macaroni mixture and mix lightly but thoroughly. Chill until serving time. QUICK QUIZZES fy&v&iaccd FASWKT Guaranteed #*» NON-FATTENING INSTANT SWEETENER What's the brind That means delicious Flavor-rich, And so nutritious T MAYS 421 So. 21st Phone 3-9910 Come to Mays' for Those Hard to Find Items! Now is the time to start your collection Of Our Beautiful Hand Painted Plates ^ 1 Plate FREE With Each $10 or Over Purchase! PUREX The * entle Bleach PINTO BEANS COFf DIAF Riceland extra fancy— GLASS WITH Cloverleaf at. 170 Brown eights At A70 —Fancy £U ibs. L 333 Brand— Flavor in A A45 the cup 1 ]b. 98c U Ibs. L Plump—Tender 4 Ibs. 50(J Dixie Belle in cello Wrapped quarters lb. Home Style— Fresh and Crisp 20 oz. DOG FOOD strongheart 16oz 3 for 290 POP CORN Bango r Guar to f op 2 ,„, 230 Eft (SO Mar £° Id ! /2 lb. patties Country Fresh— Guaranteed Each QQrf JELL a. Th ^ D SUPER SUDS Newblue ^ h 20c 3M . pk ,120 . ib . pkg 270 720 MILK rompl DELIVERY SERVICE Phone 3-4507 Hours: 8 a.m. to 8 p.m, with Delivery to 7 p.m. WOODS — Government Inspected — BEEF LIVER Smalland Tender 3 lbs 590 FRYERS Fresh dressed — Pan Read >* ^x Slices and Pieces WILSON'S TV & Radio Service Guaranteed Service AD TV and Radioi (home or auto). hiont 3-4237 Dmy or 114 So. First — Ingram BIdg CHUCK ROAST ! e ± andLea; ; lb 390 DIDO Meaty—Right for Bar-B-Q Oft-* moo Lb jjfQ FRESH PRODUCE LETTUCE Ca)fornia Iceber * 2heads 250 POTATOES USNolRed 1fl lbs 590 ONIONS u * s * No " l White or Yellow ? lbs * ill* CABBAGE Crisp Green Heads fig FROZEN FOODS & JUICES CHICKEN BACKS «* nM ffi* 450 LEMONADE™ , _ __ 530 ^ r 3 6oz. cans It Pays to Shop with Mays! Potatoes Lb *> L.D. van Swiffning Fancy Red Lb. 10 Lbs, Large Stalk Tetley — Box of 64 Premium ... 1 Lb. Bring Us This Coupon Chase & Sanborn COFFEE With This Coupon Good at Ri chardson > s Large Heads Nightingale BLACK , PEPPER c OX. an RECIPE OF THE WEEK Ice Cream Fudge Squares -A, cup sugar ^ cup Pet •frc 0 ^* ui fted coco * Evaporated Milk iVl Tablespoons % teaspoon v«nill» water 1 quarr vanilla 2 Tablespoons ice creara corn syrup Mi* sugar and cocoa in a small, heavy saucepan. Stir in water and syrup. Cool 3 -nd stir over medium heat until mixturi joils. Boil and stir over medium heai 5 minutes, or until sauce is smooth and starts to thicken. Remove from heat. Stir in milk and vanilla. Chill. Pack ice cream into a quart ice cube tray. Spread Vi cup of the cold chocolate sauce over top. Freeze in automatic refrigerator until sauce is firm. Keep frozen until ready to cut into squares and serve. Makes 4 servings. Note: Store rest of chocolate sauce in a covered jar in refrigerator. It is delicious when served warm or cold, 00 plain cake, puddings or other dessert*. Young, Plump, Farm Fresh HENS Scott TISSUE Roll Fresh, Grade A — End Cuts PORK CHOPS LB End Cut Loin Bollards Biscuits <-10c Faultless Sweet Pickles - 39c ROAST PET MILK Tall Can That Good Kind — By The Piect LB. Air Conditioned For Your Shopping Comfort Diamond Paper Box of 80 10 C RICHARDSON CASH GROCERY MAIN AT FIFTH Whtrt Low Pricci Are Born

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