The Courier News from Blytheville, Arkansas on September 8, 1955 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
Issue Date:
Thursday, September 8, 1955
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Page 13
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PAGE FOURTEEN BLTTMEVILLB (ARK.)" COURIER IfEWI THURSDAY, SEPTEMBER 8, 1951 LOBSTER THERMIDOR Is high on the list of luxury dkhef. tBIoe chees* gives it brand-new taste. Blue Cheese Is Used In Lobster Tkermidor By GAYNOR MADDOX NBA Food and Markets Editor Joe Louchheim is administrator of Sailors Snug Harbor on Staten Island. He knows not only his sailors, but also his seafood. One of his favorite dishes is Blue Cheese Lobster Thermidor. using rock lobster tails flavored with sharp American RUST-FREE HOT WATER T«OUBtE-F«E OPlRATHSto ore built-in guarantees in thei Automatic Gas _|: WATER HEATER Stone-lined Storage Walls ;j 10-Year Warranty backed by o HALSELL&WHITE Main at Division Ph. 3-6096 blue cheese. The blue - green cheese provides contrast to the red lobster shell. Another of his favorite recipes is for Blue Cheese Corn Muffins. Blue Cheese Lobster Thermidor— (Makes 4 servings) Four frozen lobster tails, cooked, '/4 cup butter, 1-3 cup sliced fresh, mushrooms, dash paprika, '/4 tea spoon dry mustard, 1 tablespoon chopped parsley, 1 teaspoon grated onion, dash celery salt, 3 tablespoons all-purpose flour, 1 cup light cream, \ 2 cup sherry or 2 tablespoons lemon juice, & c.up crumbled American .blue cheese (about 3 ounces). Remove lobster meat from shells. Save shells. Melt butter over low heat: arid mushrooms and saute until tender. Add paprika, mustard, parsley, onion and celery sal.t. Add flour and blend. Gradually add cream and sherry or lemon juice and cook until thickened, stirring constantly. Dice lobster meat and add to sauce. Season to taste with salt and pepper. Pill shells with lobster mixture. Sprinkle with cheese. Bake in very hot oven (450 degrees F.) 10 minutes. Blue Cheese Corn Muffins— (Makes about 12 2-inch muffins) One-half cup crumbled American blue cheese (about 3 ounces), 1 tablespoon minced onion, 1 12-ounce package corn muffin mix. Add cheese and onion to corn muffin miit. Blend well. Proceed according to package directions. JL \efresh without Chocolate Coffee Cake Made With Oil Here's how w* serve one of the new cakes made with oil. mfrt^ienU: VA cup* sifted cake flour, 1^ teaspoons baking soda, 1 teaspoon salt, % cup COCOA, 2/3 cup salad (not olive) oil, l cup buttermilk, 1 teaspoon vanilla, 2 eggs. cups sugar. Method; Sit t , the flour, baking soda, salt, and cocoa into a large mixing bowl. Add oil, buttermilk and vanilla; beat until very smooth, in another bowl beat eggs until they begin to get thick and foamy; gradually beat; in 1 sugar until very thick and ivory colored. Fold egg mixture into flour mixture until completely blended; batter will be thin. Pour into two cake pans (each 8 by 8 by 2 inches) whose bottoms are lined with waxed paper. Bake in moderate (350 degrees') oven 35 to 40 minutes or until cake tester inserted in center comes out clean. Turn out on cooling racks at once; remove paper; cool; fill and frost as follows. Add 3 teaspoons instant coffee to 1^2 cups heavy cream. Beat until almost stiff. Gradually beat in 4 tablespoons sugar. Use a small amount of the whipped coffee-cream for filling; the rest for covering tops and sides of layer cake. Top of cake will look pretty if sprinkled with chopped toasted almonds (available in cans) or shaved chocolate. , Corn Bread Is Partner for Ham Peaches With Maple Cream Here's a simple, delectable way with peaches. Ingredients: \-' z cup heavy cream, Jt, 2 tablespoons maple-flavored i syrup, sliced peaches (fresh, frozen, or canned). Method: Whip cream with a dash of salt until stiff; fold in maple-fla- Bf CECILY BROWNSTONE Associated Press Food Editor CASSEROLE CORN BREAD: good companion for tasked htm when you are giving a buffet supper. Add a big salad — of cooked or row vegetables, or a combination of the two — and watermelon pickle and you can be sure your guests will fare well. The corn bread is firmer than traditional Southern spoon bread, but it should be served with a bJg spoon rather than cut with a knife. Be sure to have lots of pats of good butter (lightly salted or sweet) to go With it. This Casesrole Corn Bread is a recipe we had noted many times but had not tried until recently; the cheese variation makes it doubly useful. One word of reassurance to remember when you try it: don't worry if the stiffly beaten egg white doesn't combine perfectly with the thin batter. The little blobs of white will be taken care of in the baking. CASSEROLE CORN BREAD Ingredients: 2 cups enriched yellow corn meal, 1 teaspoon salt, 2 cups boiling water, 'ii cup butter or margarine (soft), l\z cups milk, 3 eggs (separated). Method: Stir corn meal and salt together in mixing bowl. Add boiling water and mix until smooth ami free from lumps; stir in the butter until combined. Add milk: beat with spoon until smooth. Beat egg yolks until they begin to get thick: stir into com meal mixture. With clean beater, beat egg whites until stiff: fold into corn meal mixture. Pour into greased 2-quart baking dish. Bake in moderate (375 degrees) oven about 1 hour or until puifed and browned. Serve at once. Variation: Stir in 1 cup grated Cheddar cheese and 2 tablespoons finely diced pimiento with the beat-1 DO ew yolk*. M*ke> < to I *erv- lags. OTHER CASSEROLE CORN BREAD SERVICE Baked ham is not the only accompaniment for Casserole Com Bread. Here are other suggestions: For Brunch — Serve the corn bread with 'crisp bacon and apple rings. To prepare the fruit, core apples but do not peel. Slice Into about %-inch thick rings. Cook In a little butter or margarine in a large skillet, one layer at a time; sprinkle with brown sugar. Turn rings to cook evenly on both sides. Skillet may be covered through part of the cooking time to help make apples tender. But watch! they should not get mushy. For Lunch — When there's a ladies' party at noon, serve Casserole Corn Bread with creamed chicken and green peas. Add cranberry sauce so its garnet colpr'wiil make the plates look pretty. The bread is good, too, with fried chicken and gravy. For Supper — Like baby turkey oven-fried? The Casserole Corn Bread will taste good with it. Add a big salad of greens with a tangy French dressing. Have the greens assorted, choosing among escarole, chicory, romaine, lettuce, water cress, and adding shredded green cabbage. Men who won't eat a salad of plain lettuce or romaine seem to take to this potpourri! Romano Crisps for Dinner Nibble ROMANO CRISPS Ingredients: 3 cups bite-size shredded rice biscuits, 4 tablespoons butter, % teaspoon salt, U teaspoon onion powder, 1/3 cup grated Romano cheese, paprika. Method: Do not include any broken shreds when measuring bite- size shredded rice biscuits. Melt butter in 10-inch skillet over -low heat; stir in salt and onion powder;; add shredded rice biscuits. Stir almost constantly until cereal is lightly browned—3 to 5 minutes. Remove from heat. Stir in i cheese to distribute well; sprinkle with paprika. Cool in skillet to allow cereal to get crisp. Makes enough for 6 to 8 servings. Store any leftover in tightly covered container. vored syrup, a 'tablespoon at time. Serve as a topping for sliced peaches. Quick Beet Soup Ingredients sliced beets, condensed bouillon (beef broth). : 1 can '8U l can < 10 ^ ounces" ouncesJ cups buttermilk. 1 tablespoon lemon juice, 1 to V-> tablespoons dark brown sugar, l y teaspoon salt, pep- i If frozen peaches are used, thawj peri i, teaspoon dried dill weed, 2! but have them still frosty. Makes i 01 . 3 sca jh ons . ' j enough topping for 4 servings of| Method: Drain juice peaches. IN THE CHANCERY COURT FOR THE CHICKASAWBA DISTRICT OF MISSISSIPPI COUNTY, ARKANSAS Lillian Collard, Pltf. vs. No. 13,094 Glen Collard, Dft. WARNING ORDER The defendant, Glen Collard. is hereby warned to appear wiihin thirty days in the court named in the caption hereof and answer the complaint of the plaintiff, Lillian Collard. Dated this the 31st day of August, 1955. SEAL GERALDINE LISTON, Clerk. By DONNA SIMMONS, D, C. from beets into a container; add undiluted bouillon. Stir in buttermilk: gradual-j ly. Cut beets into strips and add i with lemon juice, brown sugar, salt, I pepper to taste and dill weed. Mix' well. Chill. At serving time cut scallons fine, including part of green tops; sprinkle over each serving of soup. Serve cold. Makes about 3 la cups—3 generous servings. To speed up the time of one express train may mean changes in the timing of 300 other trains. Wm. S. Rader. Attv. for Pltf. James M. Gardner, Atty. ad litem 9 1-8-15-22 Buy it in the handy 6 hotlIr carton PEPSI COLA BOTTLING COMPANY OF BLYTHEVILLE For aches, paint, cuttl «na stimi. trj colds, headaches, bitf, Druiscs, o u t a fc Bob's Gypsy Rub Liniment iTailablc al join laviiritr drus c«uniei C. G. SMITH PRODUCTS CO. ' It Pays to c *iop of Mays! FREE With Each 50c Purchase- coupons on Rogers Bros Silverware PI or S.R. Strictly Fresh CORN MEAL B&MNe : (op Lb. $129 Bag I Al PA Mari-Gold ULtU "A Lb. Patties .............. Each Grade " A " Guaranteed Fresh ............ Doz. Ifl/i I"}* Clip AD Domino ur Godchaux 10 Rich-Tex Golden . Lbs. Lb. Cln. 850 T 9 3 '£,650 2^320 SARDINES s :: nda : dlack 3,2250 PORK & BEANS shob r: si fe°100 PET MILK orca . i ; nauon 2r s 250 DOG FOOD ^-^ 2 ians 150 FREE — 5 Lbs. Sugar Cl AIID P1 or SH Shibley's i I LUU II Best in pillow case < SHORTENING PEACH HALVES APPLE JELLY M : HOMINY^ee 2™ 150 BLEACH SueK " cn Q, 100 Quality Fresh & Cured Meats Fresh & Meaty PORK RIBS rnVrQQ Grade "A" Fresh I R I tHO Ready for the pan... PORK CHOPS GROUNDBEEF Cuts. ib. ... Lb. ... Lb. Ceater Culs.lb. 350 from select bee DA PAN Armour's Tray Pack * Lbs. 510 850 390 FRESH PRODUCE CARROTS CeloBg u 100 4 ear, 190 ....50 n, T SWEET POTATOES r; s 2 u* 130 CABBAGE NolGr " n ' Tb 60 POTATOES ^ba, MAYS SUPER MARKET 421 S. 21 it Ph. 3-9910 SIMON'S SUPER MARKET 104 W. Main St. Phon. 3-9660 Choice Shoulder Lamb Roast-ib.29 c Chuck Beef Roast - n>. 39 C NECK BONES Fresh & Meaty-Ib. ROUND STEAK - 59< RIB STEAK Lean & Tender, HAMBURGER PIG FEET 10* Big & Clean - Ib. SLAB BACON Sliced Free - - Ib. PORK STEAK or Roast - Ib. VEAL CHOPS 49$ Center Cuti - Ib. Pork Sausage 3-1 $100 VEAL ROAST 49* or Shldr. Steaks FREE--5 Lbs. Sugar--FREE With 25 Lbs. Shihley's Best Flour " $2,39 CHEESE SPREAD G : ld r: 2,'tf590 Country Fresh DAAAIi Swift's Shopper Sliced OQ<< DHUUn ...................... u,. G9P WIENERS Mu 1>a ^' e ,,,390 PET MILK rtana n 2 LI 250 RITZ CRACKERS Nal ° £ 340 FIG BARS sushe P ;rl9|! COFFEE S'S., ............... ,,,690 VIENNA SAUSAGE t . an 100 POTTED MEAT ran 50 TOMATO PUREE fan 50 A A DM Rich-l'ak No. 303 \lVnn CreamSlyle ............... Can Armour's No. 1 4 f\f Evaporated Tall Can | y Little Geneva Guaranteed FLOUR - 25ibs.*1 69 Shibley'i Best . Meal- I 15 '-™ Crisco e: Fne 3Lb Shortening Can GRAPEFRUIT Calfona Seedless Jonathan Red 2 25p Sweet TT ib. 4 C u Melons" ea. 29 C U.S. No. 1 Potatoes-10 ibs.35 c PRICES GOOD THROUGH SATURDAY

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