The Courier News from Blytheville, Arkansas on June 15, 1950 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
Issue Date:
Thursday, June 15, 1950
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Page 14
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-PAGE FOURTEEN • ' BLVTHKVH.LK, (ARK.) COURIER NEWS THURSDAY, JUNE'lS, 1950 Poultry Producers Discover Different Uses for Chicken Recently I went lo an All-Amer)can chicken dinner given by poultry producers. There were all-pur- colale nut brownies, tea, milk. DINNER: oveii-baruarcued chi- Factory Smoking Urged pose, chickeni (you can fry, brotl or roast them) cooked 12 different ways. All the recipes were interesting, as you can Judge by these two examples: Chicken Salad Avaeariq One 3- to 3',1-lb. ready-to-cook chicken, 6 ripe avacados, 3 table- apooni leiuen juice. 2 tablespoons salad oil 1|3 cup chopped toasted almonds, 3 tablespoons peeled grapes, 113 cup chop|>ed avocado pulp, dash red pepper, 1 tablespoon salt. Simmer chicken slowly in jus; enough water to cover, until tender, when cool, separate meat from bones and cut Into cubes. Add white grapes, peeled and halved, and well- buttered toasted almonds. Scoop out the center pulp of e thoroughly ripe avocados. Slice thinly (or chop) enough of (he pulp to make ap- pro.ximaly 1|3 cupful. Add this to the chicken mixture. Mash about \'t remaining avocado pulp with a fork, ndd lemon juice, salt and red pepper. Beat with a fork until light and fluffy, adding salad oil slowly as needed, to make a creamy consistency. Combine avocado dressing with other ingredients and toss lightly. Fill scooped avocado shells wi'-h the salad mixture. Garnish with mint jelly if desired. Oven-Barbecued Chicken (4-8 servings) Two 2!4- to 3',4-lb. chickens, cut In half, necks, gizzards., hearts. 1 large onion, 1 clove garlic, 1 teaspoon sugar, 2 teaspoons dry mustard, iVt teaspoons salt, ,'^ teaspoon black pepper, y, tcasiioo'n garlic salt, *I teaspoon cayenne, 4 tablespoons' Worcestershire sauce, I 1 ? cups tomator juice, "K cup vinegar, -51 cup water, chicken livers, !i Ib. mushrooms (optional). Lay chicken skin-side down in shallow open pan,. L Add sliced onion, gizzard, hearts and garlic. Pour In water to fill pan about V, inch. 'Cook in moderately hot oven (315 degrees F.) 1 hour, turning occas- sipnally—water should be reduced about half. Meanwhile, prepare Barbecue Eance: Mix sugar, mustard, salt p«pper, garlic salt and cayenne in saucepan. Add Worcestershire, to rnato juice, vinegar, and water Heat to boiling and pour all sauce over, chicken. Baste chicken with hot »auce about every 10 minutes leaving a pool of sauce in rib cake when halves are turned ribs up. Cook until chicken Is tender and »,wce Is reduced to a rich gravy, about 1& to 2 hours longer. For larger chicken, cook longer. Should sauce .thicken before chicken 1 s done, add }i to •! cup boilhig water. Drop sliced mushrooms "and livers Into sauce about 15 minutes before chicekn JB done. Lift chicken to hot platter and serve the sauce separately. Yield: 4 halves, or 8 quarters, or 4 to 8 servings. For a rich crustiness, place u>ell- basted chicken skin-side up under broiler. Watch it-3 minutes may be ample! Note: For barbecuing chicken on outdoor grill, use same sauce, simmered- down, applying frequently with spoon or stick with cloth on end. . Tomorrow's Mtnu BREAKFAST: Orange juice, French toast, crisp bacon, syrup, coffee, milk. LUNCHEON: Chicken soup with noodles,, crackers, tomatoes stuffed with cottage cheese and chopped raw vegetables, whole wheat bread, butter or fortified margarine, chti- cken, French fried potatoes, large bowl of mixed salad greens, sliced sween onions, green pepper and tomatoes, French dressing, crispy bread or rolls, butter or fortified margarine, apple pie, c'offce, milk- Fruit Gelatin Star Simple to Make Let a shimmering fruit gelatin dessert molded In sine form make a dramatic entrance at dinner time. Us beauty will win immediate fnm- ly appreciation, and tlie refreshing lavor combiuaUon of fruit cocktail and sirau'Lerry gelatin will win return engagements. Despite ft.s special occasion »lr, molded fruit star dessert Is simply achieved. Blend canned fruit :ockla\l with one pucikuge of strawberry flavored gelatin, lemon juice find nut men Us and chill in fancy UI. The dessert can be prepared day ahead of serving time it desired. Molded Fruit Star 1 package strrt wherry flavored gelatin Hi cups hot - cocktail syrup and water 2 tablespoons lemon juice \\' t cups drained fruit cocktail H cup coarsely chopped nut meats, toasted DissoJvQ. gelatin in hot fruit cocktail svrup and water. Add-lemon juice and chill until slightly thickened. Fold in 1 cup of fruit and the nut meats. Turn into quart-star mold and chill until firm, LJutnoltl Garnish with whipped cream, remaining fruit ami mint. YIELD: 4 lu 6 servings. MANCHESTER, England (AP) — British manufacturers of cotton yarn are being urged to follow an American example and do awuy with "no smoking" rules in their factories. An eight-member pro- ducllvlly team from Hie British cotton yard doubling Industry made the recommendation In a report on a recent tour of mills in the United Stales. Hot? Bedraggled by the Heat? Milk Drinks Keep You Fresh Hoi? Bedraggled with the heat? Then remember that milk shakes are cool as a breeze—but a lot more nourishing. Try this when the spirit wills.' Crush fresh strawberries, sweeten and chill (or use frown berries Just sllgrtly defrosted). Blend the berries with whipped cream nnd use ax a topping (or a tall glass of cold milk. The big point about milk refreshers aside from (heir cooling qualities is their nutritional value. Like all dairy foods, they are rich In proteins, riboflavin and calcium and also contain vitamins. Let the youngsters drink nil they want. Serve them with crisp packaged cookies. Make them with all the fresh or frozen fruits available, rink Milk Shake Six tablespoons honey, 1 cup crashed strawberries, 1 teaspoon lemon juice. 3!i cups milk. 1 cup crushed Ice. Combine lioncy with crushed strawberries and lemon juice. Add Ice and milk; shake or beat vlg- ormislv and serve Immediately. Olil-Fashlonril fVmana Milk Shake (Serves- 6( Five medium ripe bananas, 1'quart milk, 6 tablespoons molasses. J ,4 teaspoon salt, nutmeg. Peel bananas, Mash with a fork until smooth »nd cresmy. Add milk, itiolns^fs and salt. Blend thoroughly with whisk or rolary beater. Pour Into glasses, sprinkle with dash nt nutmeg and serve with crls]> cookies. Maplc-Vanllla Float (Serves 5 or 6) One quart milk, !i cup maple or maple flavored syrup, t pint vanilln Ice cream (bulk), !4 teaspoon vanilla flavoriug. Combine milk, syrup and 2 large scooivs vanilla Ice cream, Shake or beat until nil ingredients are well blended. Top with generous scoop A SUISTITU1E fOR-MEAl KIJ»™1 MACARONI -SPAGHETTI PURE E6C NOOOUES of Ice cream and serve at one«. The ampere, unit of measurement In electricity, was named In honor or Andre Marie Ampere, French physicist and mathematician who died In 1&36. plump and tender" FRANKFURTERS SUFFERERS FIND CURB fOR MliERf BUITO HM1L CONGESTION. SUPPLY KUSHtO MEIII Rtlifl .1 lut ("><" »'»'« •>' •'"'"• nurrh. «nd Ur tevcr dut lo n».«l oon««- Lion U FCCQ Uid«J in rfrxvrt* of »ueef*i with a formula which hiw ehe power lo rolurc nassi eoiiKMtlon. Mfn and wnmen with When Mother Shops Here For His Favorite Foods ! Folger's rVAountain Grown eararh* hawkinK and WriinK mijerf 1*11 " bta.U relief after ."in* IL KLOKONO . rolU (3.150. but rotisiileriult r«fliiH«. Ibii « not eiix-nilvr. .mounts lo only pennl™ »»' ilo-t. KI.OKONOI. (c.ullon, use oi>lj •> dlrtcUd) wld w'th Burner-back eu«r«Bt«« bf H'tmds nmx Sloret— Blylhetllle — Mai 1 Ordfn Tilled. IS THE SECRET OF A Slit Mayrose Dinner-Size Franks lengthwise."Fill with a i^-inch thick stick of cheese. loosely wrap each frank, spiral fashion, with a slice of Mayrose Bacon. Fasten each end with a toothpick. Place on R rack in a baking dish 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 up and continue baking or broiling until top of bacon is cooked. Total cooking time, 10 to 15 minutes. Get Mayrose FRANKS ST. LOUIS INDEPENDENT PACKING CO. COFFEE PICKLES c. & w. Sour or Dill 25c FRESH E do:. 29c Salad Queen SALAD DRESSING» 35c PRIDE CO Forked Deer PORK & BEANS 3 25c PET Ml CORN FLAKES V 27c CHOC. 25c GARDEN FRESH VEGETABLES CABBAGE, Tender Green - lb.3< SQUASH, Fancy Yellow Ib. 71* CELERY, Fla. Pascal Stalk lOc CORN, Long White - 5 Ears 250 CHOICE MEATS Heit Brand Sliced BACON . . Ib. 37* Pure Pork Sausage Ib. 35e PORK CHOPS. lb.55< Prime kib Wilson's Certified Club Steak... lb.78V White River CATFISH - - Ib. Fat and Fine FRYERS..... Ib. 55< WILSON CERTIFIED BEEF ROAST. .lb.63< California Carrots 10* ea. Calif. 432 Lemons Doz. 33? Fla. Oranges 5 Lb. Bag 39* Large Iceberg Lettuce 2 for 25? SURJELL 2*»25* CHEWING SUM 3« 10* CRACKER JACKS 3 CUT BEANS 2 &? 25* P&GSOAP V£ .19* -. PRINCE ALBERT « CIGARETTES Mt ~* JELLO M BALLARD BISCUITS POTTED MEATS 2 VIENNA SAUSAGE 2™ 25? 1.20 187 23* 25< I -

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