The Courier News from Blytheville, Arkansas on June 29, 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 29, 1950
Page:
Page 14
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PAGE FOURTEEN BI,YTTTRVn.T.E (ARK.) COURrER NEWS Even the Lowly Onion Has a Variety of Uses Like onions? Most everybody does, filed arid served with steak; big sweet ones sliced on Swiss cheese between slices of rye bread; scooped out and stuffed, tlien baked; sliced with plump red tomatoes ind fresh cucumbers—on and on. Well, there are lots of them in the markets today at reasonable prices. Crc'aro Fried Onions Cut six peeled onions Into slices and saute in (at until brown. Stir in 2 tablespoons flour and cook one minute. Pour In one cup hot milk. Cook until thickened and sauce is done. Season with suit and pepper. Serve with liver or cold meat. Italian Sauce With Onion (Serves 4-0) One medium onion, 1 clove garlic, minced, 3 tablespoons fat, 1 No. 2 can tomatoes, (Italian), 2 cans (0-ouncc) tomato paste, 2 cups water. 1 teaspoon salt, I bay leaf, few drops tabasco, if desired. and Ihyme, If desired. Drown onion In hot fat. Add tomatoes, tomato paste, water and seasonings. Cook slowly for !i hour at least. Partially sautced meat balls or raw meat balls are added to sauce and cooked or simmered along lazily at least !i hour. Serve over cooked spaghetti and sprinkle with grated Italian Parmesan cheese. (If you prefer, you can add the meat mixture directly to the sauce rather than making it into meat balls.) Dulcli Creamed OnEons Cook six large onions peeled and sliced for 5 minutes in a small amount of boiling water and drain. Cube 3 to 4 slices of bacon and saute crisp. Place a spoonful of bacon fat In the bottom of a baking dish, then a layer of onions, and one of bacon until ail arc used. Mix 1 egg with 1 cup of milk and >i teaspoon salt and pour over mixture. Bake until mixture is set. Baked Steak Cooks Unwatched Fork - tender, delicious, perfect with baked potatoes cooked along with it, this baked stcnk requires Vegetables Stored .Correcf/y Retain f Food Value During the summer months most families eat many fresh vegetables, They may be in the bnck-yard garden waiting to be picked. If not, there is sure to be an abundance at the vegetable markets. Fresh vegetables, of course, are a rich source of vitamins and minerals. Besides that, they add real pleasure to eating. But it Is wise to remember that fresh vegetables lose both food value and flavor unless they arc properly stored. When vegetables Bland, at room temperature, they wilt and Jose food 'value rapidly. For this reason, it is important to hustle them into the refrigerator as soon as they are brought home from the market. Trim lettuce, endive and other salad, vegetables before storing and wash thoroughly in cool water. Drain and place in a covered vegetable pan. Store on a lower refrigerator shelf. Radishes and carrols are trimmed, washed nnd drained before storing. The tops of carrots should be removed. Wash tomatoes, peppers and cucumbers and wipe with a dry cloth before storing. Asparagus and brus- sel sprouts will keep better If trimmed and stored unwashed. Separate them from other vegetables by wrapping in wax paper.- Main Dish Snlad For ^hearty, summer salad coin- bine chopped lettuce, crisp bacon - bits and strips of bologna and summer sausage with snappy cheese. A favorable dressing is made with • the bacon fat. and vinegar. Serve with hot buttered French 'bread. no oven-watching, linked Steak (4-G servings) pepper, K teaspoon auspice, I t blespoon prepared horseradish, o tlonal. Carrot Excess Can Be Cut in Various Ways Be imt dismayed If you have an over supply of carrots. Here's a verslile vegetable thai is equally al home In any role. Let carrols star In salads. Out into slender golden spears and chill In Ice water until firm and crisp. Toss with salad greens for added color and crunch! Cole slaw and molded salads get lift '.vlth the addition of grated carrots. Use a coarse grater so that shreds are crisp Instead of limp. No pot pie l.i worthy o[ (lie name without carroLs. Dice Into cubes or slice in even circles for easy cooklnft. Veal Pol He 1 Pound veal steak or 2 cups diced cooked veal 2 tablespoons shortening 1 clove minced garlic 1 tablespoon paprika 1 teaspoon salt M teaspoon pepper I',i tnliiespoons flour 2 cups stock or water 1 cup cooked diced carrots I cup cooked diced potatoes I > Wipe slcak with n damp cloth. Brush on nil steles with kitchen bouquet. Melt fat In targe trying pan. Brown meat on both sides over moderate heat. Place meat in large casserole or baking pan only slightly larger than piece of meat. Sprinkle onions over top of meal. Combine remaining ingredients in frying pan anrl bring to boil. Pour o"er onion. Cover pan tightly, using aluminum foil if the pnii has no fitting cover. Bnke In moderate oven (350 degrees P.) until meat Is icncier, about 2 hours. After 1 hour, remove meat from oven and baste well with pun juices. If desired, bake potatoes, tn serve with the mc»t. during the last hour. Served with a tossed salad of let- luce, cscarolc and watercress, tills chicken custard pie makes n party lunch. Add a vegetable and it makes a complete dinner. ' GLASS INSTALLED Satisfaction Guaranteed Blytheviilc , Glass & Paint Co. Phone 6716 T -i cup rendy-to-eat bran •"H cup buttermilk 1'j cups flotir 1 teaspoon baking powder !4 teaspoon soda 1 Icaspoon salt 113 cup shortening Cut meat Into one-Inch pieces ami cook in shortening until brown. Add garlic, .seasonings and flour; stir until smooth and brown. Add water or stock gradually and simmer 10 minutes. Add vegetables. I'our into greased casserole. Soak bran in buttermilk. Sift flour, baking powder, soda and salt together. Cul In shortening until mixture is like coarse cornmcal. Add soaked bran; stir until dough follows fork around bowl. Turn onto floured board, knead lightly a few seconds; roll or pat to '.{.-inch thickness and cut Into rounds with floured cutter. Place biscuits on top of meat. Brush tops with milk and bake in moderately hot oven (400 degrees F.) about 30 n i; ^"'es. Yield: 6 servings. Every Bite Means Taste Delight SLICED BACON aslc for rf «t yotr deafen HUMMM* FACKIMO CO $100 TRADE IN ALLOWANCE FOR YOUR 7" OR 10" TELEVISION SET r ANY MAKE OR MODEL When You Choose This Model I Biggest Picture In Television! INCH TELEVISION CONSOLE SENSATION 495" iXow ... picture* clear KB lV« movies o« M huge 19" tube.... .so clear you can view tH«M from far or near as you pic***, [(evolutionary new chaftMn.... superpowcrctl fur outstanding performance. One-knob c«m trol brings in picture ar>4 found MrmiluneonslT. BriU Uanllr Mylcd walnut cabinet with full IcnglH double door*. AUo m ah oft any nnd hluwie •! prke». FRED CALLIHAN Buy Your Television From An Expert Serviceman i. THURSDAY, JUNK 29, 1950 OFF GOES It ji&&^ Prices Effective Friday & Saturday GOLDEN MARGARINE Blue Bonnet 0 Ib. 29 f a&s c &* ^ ftitV* , 1 if t. '•rv.'i? Fisher CHEESE 2lb.box 650 2 cans 250 BUTTER - - - Ib. 650 Bollard's Oven-Ready BISCUITS - Glenwood m n 1 •y'-» 4X*. 6 rm 230 .... 2 For 50 CANDY BARS Chewing GUM Snowdrift CUflPTCUIUI* With Purchase of O CTj «nvn i cninu ...... i m. w. on.... 0 Lb can Dip All Good'Halves PEACHES 2i can 230 The'Pause that Refreshes COCACOLA C15 .750 Tall Cans CARNATION 3 Standard TUNA FISH r , r Can 350 270 U. S. Choice Round TEAK - - ib 89c Fully Dressed FRYERS Lb 550 Young and Tender HENS u 390 Club STEAK ,. b 790 Heil Sliced BACON Lb 370 Short Ribs BEEF Ib 390 Dressed WONG Ib 16c The Federal Tax of lOc a pound on colored margarine (V t t a nouhrf on whUc margarine) Ims been repealed! And ON SALEi goes go°den margarine at MHIiJiTY CASH. H's ;r wonderful food value down nghl good-lastinjr and good for you . . . downright low in price Talc* your choice of (hose leading brands of golden margarine—flavor- ' j i",' •' <lelleious • • • nulricious—fine for spreads and for all - '--and baking "—"—•• Milk Ways Fresh Country EGGS - - - Domino Pure Can* SUGAR - - All Brands CIGARETTES • . Lucky Brand DOG FOOD - Old Judge COFFEE - - Ass^. Flavors JELLO - - - Green & White LIMA BEANS • Pride of III. CORN - - - Old Time VIENNA SAUSAGE Old Time CHOC. DROPS - Salad Queen SALAD DRESSING • • -doz. -lOlb.bag 89c - - cfn. 1:87 - 6 cans for 35 - - Ib.pkg. 69l - - 3pkg. 23< 2 no. 2 cans 250 2 no. 1 cans 25l \ - - 2 cans 250 - - - Ib. 250 - - - Of. 350 ' • Red Ripe Home Grown Tomatoes ib. 29c Vine Ripened CANTALOUPES - Jumbo - Ea. Newark Reds POTATOES - - - - 10Lb.bag 35c 28 Lb. Avg. WATERMELONS ----- Lb. 3U Sunkist 360 Calif. LEMONS - --- -Doz. 33< I ft Young Tender Fresh iPole Beans ib. 8k Air Conditioned FOR YOUR SHOPPING PLEASURE & MAIN ST BLYTHEVILLE , ARK

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