The Courier News from Blytheville, Arkansas on August 26, 1954 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, August 26, 1954
Page 10
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PAGE TEN BLYTHEVILLE (ARK.) COUK3ER NEWS THURSDAY, AUGUST tt, 1954 Pineapple Handy Item For Party Desserts By CECILY BROWNSTONE Associated Press Food Editor READERS TELL US , that they are always in the market for party desserts. So here are two—both using that year-round boon, canned pineapple. The first one combines ice cream with an "ice-cream parlor" sauce. You know the kind in which the pineapple tastes slightly candied, and that teen-agers love on banana splits? If you have always wanted to achieve just that flavor and consistency at home, do try this recipe. Use pre-packaged pineapple ice cream (or another flavor) with this sauce: the ice cream-csmes in half-gallon cartons (for parties) asi well as pints (for small-family use). The second party desert is a version of the French Crepes Suzette. Thin pancakes are fried, one at a time, in a small skillet and then heated in a pineapple sauce. The sauce calls for a small can of pineapple and utilizes the syrup as well as the fruit. ICE-CREAM PARLOR PINEAPPLE SUNDAE Ingredients: One No. 2 can crushed pineapple, J ,4 cup light corn syrup, % cup sugar, 3 pints prepackaged pineapple ice cream. Method: Drain pineapple: if necessary, add enough water to the syrup to make % cup. Put the pineapple syrup in a small sauce| pan with the corn syrup and sugar; cook over low heat, stirring constantly, until sugar is dissolved. Boil 5 mintes. Cool; add pineapple and stir until liquid is of even consistency; it may be candyilke at first. To serve, place ice cream on chilled serving platter; put several spoonfuls of pineapple sauce over top; pass remaining sauce. Makes 12 servings. CREPES ANANAS Ingredients: 2/3 cup sifted flour, 1 tablespoon sugar, dash of salt, 2 eggs, 2 egg yolks, l& cups milk, 2 tablespoons butter or margarine (melted), extra butter, Ananas sauce. Method: Sift together flour, sugar and salt. Beat eggs and egg yolks together until thick and pale colored; beat in milk. Add egg mixture to sifted dry ingredients; beat until smooth; make sure there are no lumps. Stir in melted butter. Let stand about 2 hours. To make MAYS 421 So. 21st SUPER MARKET Phone 3-9910 Yes, You can find low food prices in all Blytheville Stores but it doesn't make sense to us to shop all over town to save a penny here and a penny there, when at Mays you can do all your shopping so conveniently, so Economically! and save Dollars! Large variety choice meats—Low prices Everyday! Domino or Godchaux Factory packed 10 n. 890 Old Judge, Vacuum Pack Lb. -109 With Coupon Can 1 tl Aim Shibley's Best rLUlf H In Pillow Case OJJ Ibs. 199 -1 I or Great Northern P|AIT Riceland—Extra Fancy, Plump, tender Grains pi. or sr 8 lbs 090 L ibs. fcDp TUNA Em P res s Brand— Solid Pack 1 size I Ullfi Fancy, light Meat ........ 2 can Brenner's Dixie Belle Cello Packed Ib. DOG & CAT FOOD S 4 c^ 290 Muffett CHEESE FOOD EGGS 2 lbs 670 Fresh Country Eggs — med. in carton Every Egg Guaranteed ........ Doz. With Bottles .......... Carton IQli I3p 830 SHORTENING G FRUIT JUICE T t£weete°ntd .can Qualify Fresh & Cured Meats I ll/rp Beg f or Pork Lit Kill Small & Tender Ib. OAlKAfiF Pure Pork Count ry Style. A f tJHUa«lH; Seasoned Just Right .... U lbs. I 00 Fresh Pan Ready Buy Plenty at This Low Price Lb. Carroll Packing Co. Franks j ust Right for Roasting .. . Ib. STEWING BEEFS: 3 lb « 550 FRESH PRODUCE POTATOES n't* Triumph 5 ibs. 330 CABBAGED L , 60 CAPBOTS^ elI ° 9 95i* "•••111" I w PafkpH & f/M- LtM\M ^ *_ dv-jrv.ci4 *••••*•***•* •• L or ^B* ^v ^P OffiONS NY °ei low 2 lbs 15(J ""Our Summer Is Over!"" Open 'til 7:00 p.m. Monday & Friday —Til 10:00 p.m. Saturday— Open Wednesday Afternoons It fayt to Shop at Mayt! Iced Tea Is Ideal Summer Picker-Upper By GAYNOE MADDOX NBA Food and Markets Editor We are iced tea enthusiasts and have large pitchers of it on the table right through summer. Of course, many people prefer it with sugar and lemon. But our personal preference is for it plain, strong and without any other flavor to mask the wonderful taste of tea itself. For those who want sweetness ana also few extra calories, here's crepes, melt about K teaspoon of butter in an 8-inch skillet so there is a good coating all over the pan. Heat skillet until bery hot; pour in about two generous tablespoons of batter; lift skillet from heat immediately and tilt to spread batter all over bottom of pan. When set and browned on underside, turn and brown on underside, turn and brown other side. Turn out crepes onto board or tea towel; do not stack. Roll crepes and put in buttered suzette pan or on heatproof plater. Keep warm over an alcohol or canned-heat burner or in a warm oven. Serve with sliced pineapple heated in Ananas Sauce. Makes about 16 crepes. ANANAS SAUCE Ingredients: l flat can sliced pineapple, 2 tablespoons lemon juice, 2 tablespoons sugar, grated rind of 1 orange, 2 tablespoons butter or margarine. Method: Drain syrup from pineapple; add lemon juice, sugar, orange rind and butter to it. Cut pineapple slices in half and add to sauce. Heat. In serving, pour sauce around crepes and garnish with, pineapple slices. Makes almost 2 cups—enough for 12 servings. news: Iced tea, when sweetened with a non-caloric sweetener, according to nutritionists, contains less calories (4 per 6 fluid ounces) than any other summer beverage next to water or carbonated water. To make 10 servings, pre-measure 5 tablespoons loose tea.(or 15 tea bags). Bring 2 quarts fresh, cold water to a full rolling boil. Remove from heat. Immediately add tea. Brew, uncovered, 5 minutes. Stir and strain into pitcher. Serve in ice-filled glasses. For a variety in iced tea flavors, that do not take away from the tea's thirst-quenching, pick - up qualities, try the following: Iced Tea Variations One-quarter cup each of orange, lemon and lime juices add a delightful pique and 2est to iced tea. Crushed mint and lime juice are especially refreshing. Add a few dashes of aromatic bitters or orange bitters. Iced Tea Pointers It is not necessary to refrigerate icec tea. Refrigeration may cause, iced tea to cloud. Cloudy iced tea can be- restored to its crystal color simply by adding a little boiling water. Here's a delightful hot day fruit dessert to serve' with iced tea. Orange Pinemint is a simple dessert made with whole oranges and pineapple slices. To prepare Orange Pinemint' for 4 people, chill 4 oranges and a small can of pineapple slices packed in water. Remove peel from oranges and cut along merr.brane between sections to free segment. (Do not sep- aracp.) Heat syrup from canned EBERDT'S GATEWAY GROCERY FRI. and SAT. SPECIALS Smoked PICNIC HAMS - - - Ib. 39f Maxwell House COFFEE - - - Ib. bag $1.09 Royal Gem TOMATO JUICE - 46oz.23< Riceland RICE • • • 5 Ib.bag6k Taste-Good CHEESE SPREAD - 2 Ibs. 63c 2cans25f 2pkgs.39f Medium Size FAB Free AJAX - - - Large Size TREND - - - For the Wash BLU-WHITE - - 4pkgs.31< Fresh TOMATOES Ib. 15? 2-Piece JAR CAPS doz. 24< $1.19 Value TEAPOT - - • 15c Value GLASSES - - 100 Ib. Bag WHEAT SHORTS Lower Prices — Self Service Plenty of Free Park ing pineapple. Add 2 tablespoons crushed mint. Simmer gently 5 minutes. When cool, add 1 teaspoon aromatic bitters. To serve, place each orange on a slice of pineapple. Pour 2 to 3 tablespoons fruit sauce over each serving. Garnish with additional sprig of mint. Spinach Deluxe Recipe Makes It Taste Better Spinach tastes luscious when prepared this way. SPINACH DELUXE Ingredients: 1 pound spinach, 1 tablespoon butter or margarine, 1 tablespoon flour, y 2 teaspoon salt, % teaspoon dry mustard, % cup 'milk. Y 3 cup grated American cheese, few drops Worcestershire sauce, 1 teaspoon- lemon juice, y 3 cup buttered diced roasted almonds. Method: Wash spinach well; cook, covered, in water that clings to leaves; drain- and keep hot. Meanwhile prepare sauce. Melt butter over low heat; blend in flour, salt and mustard. Add milk and cook and stir until thickened and bubbly. Add cheese, Worcestershire and lemon juice; Stir until cheese melts. Pour over spinach; top with almonds. Makes servings. 'Dogs-in-a-Blanket' Is Easily Prepared 'He-Man' Type of Thrifty Main Dish A real He-Man main dish, quickly cooked and easily put together— franks, stuffed, then wrapped in smoky bacon are broiled until the juices oooze through the filling. Each frank is stuffed with a tasty mixture of rice, sharp cheese and green pepper—a very companionable threesome, as you will see when you eat one of these stuffed hot dogs. What the Droller does to these stuffed franks can't be described in words—such succulent flavor is developed. But your family won't need words to describe their satisfaction 1 to you because the fact that theyi are eating seconds, and maybe j thirds, will tell you that you havei prepared a top notch main dish. Ingredients cup uncooked white rice 1 teaspoon salt 2 cups water 2 tablespoons fin ely chopped green pepper 1 teaspoon prepared mustard 1/8 teaspoon black pepper 3/4 cup grated sharp cheese 10 frankfurters (about 1 pound) 20 slices bacon. METHOD: Put the rice, salt and water in a 2-quart saucepan. Bring to a vigorous boil over a high heat. Turn the heat as low as possible. Cover and cook over this low heat for 14 minutes. Remove the sauce,pan from the heat but leave the lid on for 10 minutes. Add the green pepper, mustard and pepper. Stir in the grated cheese. Split the frankfurters lengthwise almost through to the opposite side. Spoon a generous amount of the rice and cheese filling over the entire length of each frankfurter. Wrap two slices of bacon around each filled frankfurter so that all of the filling is covered by the bacon. Hold the bacon in place with three tooth picks. Chill until ready to cook. Place the stuffed frankfurters""^ a shallow pan and broil in - the broiler of an oven set at 450-P. Broil for 15 to 20 minutes, turning so the bacon will cook on all sides. Do not place too close to the heat or cook quickly because the filling must have time to heat through. This recipe makes 10 servings. Is that cake frosting too thick? Stir a teaspoon of hot water into it, adding more carefully until you have the right consistency. For Fine Foods, Choose PICKARD'S GROCERY & MARKET We Deliver Nationally Advertised & Fancy Groceries 2-2043 Call In Come In 1044 Chick WEEK-END SPECIALS Fresh Grade A Medium - - doz.39c Grade A Fresh - Dressed LB. Bush's Whole . . No. 2 Can BEAKS - - can Folger's Lb. Can Val-Vita — Large 2Vi Can POTTED MEAT 6 Cans Pride of Illinois White Cream Style CORN No. 303 Can VIENNA SAUSAGE Can CAKE Large Crisp Heads FRESH STOCK BETTY CROCKER White, Chocolate, Yellow Honey Spice BOX for25t Frozen lOoz. Can Firm Heads CABBAGE - • head 5C Fresh Ground Beef Lbs. 3 $100 SAUSAGE PORK LIVE» • M9c FREEMAN'S MARKET SALT MEAT-ib.19c 2016 W. Main We Reserve the Right to Limit Quantities Phone 2-2231

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