THURSDAY, SEPTEMBER 15, 1955 BLYTHEVILLB (ARK.) COURIER NEWS PAGE THIRTEEN Cantaloupe Sherbet Is Delightful Novelty By GAYNOR MADDOX NEA Food and Markets Editor Here's a delightful dessert you may never have enjoyed. Better try it now while cantaloupe is still in season. Cantaloupe Sherbet (Yield: 12 servln(s) Two cups water, l'/2 cups sugar, 1 envelope unflavored gelatin, V< cup cold water, V4 cup fresh lemon juice, l /2 teaspoon grated lemon rind, VB teaspoon salt, 2 cups mashed very ripe cantaloupe, 2 egg whites, '/, cup sugar. Boil water and sugar together 6 minutes. Remove from heat. Cool slightly. Soften gelatin in cold water, add to hot syrup along with lemon juice, lemon rind and salt. Pour into two 4-cup freezing trays. Place in freezer until mixture has frozen to mush. Turn mixture into a bowl. Mix well. Fold in mashed cantaloupe and egg whites into which the remaining y, cup sugar has been beaten. Return to freezing trays. Freeze again until I'irm and read}' to serve, stirring well one lime during this freezing period, while mixture is still in a mushy state. Remove from freezer arid let stand at room temperature 20 to 30 minutes to soften for easy eating. Serve In sherbet glasses. Fresh Pear and Grape T»rls (Yield: 4 servings) One and one-half cups water, 1-16 teaspoon salt. *; cup sugar. 1 tablespoon fresh lemon juice, 2 1 /? cups diced firm ripe fresh pear's, 2-3 cup fresh green seedless grapes, l'/ 2 tablespoons cornstarch, 3 tablespoons water, '/< teaspoon grated lemon rind, 4 baked tart shells. Mix first 4 ingredients in a saucepan. Boil 3 minutes. Add pears and cook only until tender, 4 to 5 minutes. Remove pears and divide equally among 4 baked tart shells. Top with grapes. Blend cornstarch with water and gradually stir into syrup. Cook until thickened and clear. Remove from heat. Stir in grated lemon rind. Pour over fruit that is in the tart shells. Serve cold. Note: Make tart shells from your favorite pie-crust mix. Follow directions on the package. Chicken And Onions For Main Dish Ingredients: Two legs and one breast (split) from a frying chicken, 3 tablespoons olive oil, 4 small white onions, 2 teaspoons, all-purpose seasoned salt, 54 teaspoon garlic salt. Vi cup light cream. Method: Wash* chicken in cold water and dry. Heat'olive oil in 10- inch skillet or Dutch oven. Starting with cut sides down, brown chicken. Meanwhile, peel onions and slice thinly crosswise; separate into rings. When skin sides 'are browned, turn pieces and sprinkle onion rings over top. Cover tightly and simmer for 6 minutes or until onions begin to wilt. Sprinkle with seasoned salt and garlic salt; gradually pour cream over chicken. Cover and nimrner for 25 minutes or until leg meat is tender. Note: Celery salt, paprika and parsley may be used for a varied seasoning. Brown Sugar Drop Cookies For Lunchbox Ingredients: 1'i cups sifted flour, 1 teaspoon baking powder, Vi teaspoon salt, 1 teaspoon cinnamon, \.'z teaspoon nutmeg, !/ 2 cup shortening, 1 cup dartf brown sugar (firmly packed), 1 egg, 1 cup shredded coconut (cut in short lengths), 1 package (6 ounces) semi-sweet Small Tidbits Give Big Flavor Read Courier News classified Ads. chocolate pieces. method: Sift together the flour, baking powder, salt, cinnamon and nutmeg. Cream shortening and brown sugar; beat in egg vigorously. Stir in sifted dry ingredients until blended. Stir in coconut and chocolate pieces. Drop, a few inches apart, on ungreased baking sheet. Bake m moderate (375 degrees) oven until lightly browned — 10 to 12 minutes. Makes about 36 cookies. RONCO spaghetti • macaroni pure egg noodles STRICKLAND'S 309 N. 6th Street Highway 61 FOODS Blytheville, Ark. Phone 3-4500 Top Grade Fresh Dressed Fryers • • ib. 37c We Slice 'em Suaar Cured Jowl Bacon ib.2Sc Pure Fresh Meat ICudahy Rival Sliced I * ^^ ^^ BACON - ib. 39 C Soup or Stewing BEEF • ib. Slreak-0-Lean '--• ib.25 Hickory Smoked I llfctVWIJ •»•»•»•-— — ^ ^_ Cured Cooked Hams '• L 49 Family Style BEEF iGov't. Graded Chuck BEEF STEAK - ib 39 C |ROAST • ib39 c ••^^•^•^••^•^^^•^^^^^^^^^^^^"^^^^^^^^^^^^ Ntw Crop SWEET I Diamond Dee— Potatoes - ib. 5 C [TISSUE : 29 C Yellow — White — Chocolate Pillsbury Cake Mix • 4boxes97 c New Crop Great Northern BEANS 5 ibs.59 c Pure Lard: 59 Reelfoot Mother's Beit New Crop Corn Meal-5 ibs.39 ( THRIFTY BREADED SELECT NECK & BACKS HORMEL SHRIMP -OYSTERS-CHICKEN-HAM STICKS By CECILY BROWNSTONE Axoclated Press Food Editor ANCHOVIES, flat or'rolled, can give so much interest to menus. Even Webster says that the anchovy, a member of a small herring-like fish family, is "esteemed for its rich and peculiar flavor." If you haven't given these savory little tidbits their due, and are m '«n adventurous culinary mood, you might like to follow some of these suggestions. NEW PEAR SALAD Ripe succulent Bartlett pears are served with mixed greens, anchovies and French dressing for a new salad. When we prepared this recently, we got the greens ready — torn into bite-size pieces — ahead of time, put them in our large wooden bowl, covered the bowl tightly with transparent plastic wrapping, and refrigerated It. At serving time, we cut flat anchovies Into small pieces, added them to the greens and tossed the whole thing with French dressing. For the dressing we used four tablespoons of olive oil, one tablespoon, of white wine vinegar, a half teaspoon of prepared Bahama mustard and salt and pepper. We spooned the dressed greens and anchovies into . individual wooden bowls and topped them with peeled and sectioned Bartlett pears, which we had dipped in lemon juice to help them stay white. The salad tasted delightful after a main course of spit-roasted chicken. M you like, you may prepare this salad withoui) adding the minced anchovies to me greens. In this case, mix the greens and French dressing, then top each portion with the pears and a few whole rolled caper-stuffed anchovies. PARTV SPREAD Another excellent spread is made by creaming equal parts of Roquefort cheese and cream cheese together and adding minced anchovies and Worcestershire sauce. ITALIAN-STYLE BEANS As an appetizer, we are partial to cooked dried white beans or chick peas marinated with vinegar, olive oil and a clove of garlic. (The chick peas come in cans and are an excellent product.) Just before serving the beans we add salt and freshly-ground pepper to taste and top them with lots of minced pats- ley and flat anchovies. If you want to serve these beans on an appetizer tray, we suggest accompanying them with sliced ripe tomatoes, black olives, canned pimiento and romaine. LUNCHEON SALADS For a luncheon salad, cut flat anchovies Into small pieces and I pounded into paper-thin ilicts; dip mix with cream-style cottage cheese and chopped green olives. Serve on lettuce with French dressing. Stuffed eggs with anchovies are elegant. Hard-cook the eggs, cut in half lengthwise and remove the yolks. Mash the hot yolks with a little soft butter, dry mustard, lemon juice, minced anchovies and salt and pepper. Refill the whites; ruffle the filling with the tines of a fork and sprinkle with paprika. Top each stuffed egg with a rolled anchovy. Serve with salad greens for lunch. SPAGHETTI SAUCE Add minced flat anchovies to a lightly-seasoned sauce made from fresh tomatoes; serve over spaghetti. Or add the anchovies to a butter-and-garllc sauce for spaghetti. VEAL PLUS Anchovies add a fillip to veal. Have boneless tender veal cut and in flour, tlien In egg beaten with a tablespoon or so of water, and finally in fine dry bread crumbs. Fry golden-brown In butter. Serve the veal topped with anchovies. NaggingBackache Sleepless Nights Nagging backache, headache, or muscuUl aches and pains may come on with over-exer- lioii, emotional upsets or day to day stress and strain. And folks who eat and drink unwisely BomelimeB suffer mild bladder irritation ., .with that restless, uncomfortable feeling. If you are miserable and worn out because of these discomforts, Dnnn'a Pills often hel? by their pain relieving action, by their sooli* ing effect to ease bladder irritation, and by their mild diuretic action through the kidney I —tending to increase the output of the 15 miles of kidney tubes. So if nasgins backache makes you fed drngKed-out, miserable...with restless, sleepless nights...don't wait...try Dean's Pills... Eet the same happy relief millions have en- joyedforov(ir60 years. Get Doan'i Pills today 1 BACK-TO-SCHOOL SHORT RIBS BRISKET STEW (*tf fat Root! With Dumplings Buttered Carrots — Mixed Green Salad French Bread— Butter or Margarine Chocolate Cake—Coffee r^Milk BEEF POT ROAST Rub a Swift's Premium Beef Pot Roast with M cup of flour miied with 1 tablespoon salt and a little pepper for each 3 pounds of meat for an extra brown roast. Brown pot roast on all sides in a little fat, salad oil, suet or bacon drippings. Then slip a low rack under meat Add about 1 cup of water. Cover kettle and cook slowly on surface heat or in moderate oven (350°F.). Turn meat once or twice during cooking period. When, cooked, remove from broth and keep hot. Add hot water to drippings in kettle and bring to a boil. Add dumplings. Cover and steam 10 minutes. SWIFT'S PREMIUM CHUCK ROAST GARDEN FRESH CARROTS 10 per Ib. 33 POWDERED 4XXXX ^ ^^ , SUGAR 10 C Per Box I \f ' INSTANT IJCT" • El DRY MILK RICHARDSON'S RECIPE OF THE WEEK j£t* Vanilla Coffee Pudding 1 pkg, vnoilU 1 e?P Pet podding f*o»-d*r Evaporated Jfefc 2 teaspoons instaoi I cnp w*«r coffee Mix pudding powder and instant coffee in 2 saucepan. Stir m gradually l mil- rare of milk and water. When smooch, cook and stir until nurture comes » i full, all-over boil and is thick, about 5 min. Cover; let stand at room temperature about 15 min. Pour into 4 d«sert dishes holding abotrt '4 cup each. Cover with waxed paper and chill until firm. Keep diitlcd until ready to serve. PET MILK Cans 25c Rosedale No. 2'/i PEACHES 29< Palm Valley 46 oz. TOMATO JUICE VEGETABLES Delicious APPLES 18c New Sweet Limit 4 POTATOES Ib. 6c WALDORF TISSUE - ea. 5c Large Flat —In Oil SARDINES - - - can 5c Large Box MATCHES - boxSc LETTUCE Per Head 15c Garden Fresh TOMATOES » 15c Fresh SQUASH Ib. lOc RICHARDSON'S CASH GROCERY MAIN at FIFTH "When Low Prict* Art Born"
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