The Courier News from Blytheville, Arkansas on September 2, 1954 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, September 2, 1954
Page 11
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THURSDAY, SEPTEMBER 2, 1954 BLYTHEVILLE (ARK.) COURIER NEWS PAGE ELEVEN This Outdoor Cookery Can Be Done Indoors By CECILY BROWNSTONE Associated Press Food Editor MEN WHO HAVE MASTERED the art of grilling a steak or hamburgers outdoors, may want to exploit their culinary skill indoor. Come a windy fall day, when the backyard is taboo, here is how to be a great chef in the kitchen. Sprinkle the steak or hamburgers with charcoal salt or hickory salt —the salts come in good-looking jars—before the meat goes under the broiler. The beef will have that wonderful woodsy look or flavor that belongs to outdoor cooking. Undertake this little chore when no one is looking and you'll amaze your eaters. To go with the steak, maybe you can persuade the feminine members of your family to produce some French-fried onion rings. Or follow our recipe and make the*i yourself. If these directions do not give absolutely the best onion rings you have ever tasted, we will eat. our words. When we served these onion rings to Jim Beard, author of many outstanding books on food and master of barbecue cookery, he agreed with us about their merits. He also made another suggestion: he said the rings would be perfect for "munch food" with a favorite before-dinner drink. -We served our steak and onion rings with baby green lima beans that were well buttered and seasoned with salt and lots of freshly ground pepper. A green salad and Roquefort dressing followed. For dessert we had Bartlett Pear Turnovers with vanilla ice cream. The pear turnovers have to be made at home; but if you can buy apple turnovers from a really good pastry shop in your neighborhood, they can substitute. When you want to cook hamburgers with charcoal or hickory salt, you might also like to try some outdoor skewer-art indoors. As embellishment for the burgers, alternate small mushrooms, wedges of tomato and green pepper, and small white onions on skewers; marinate in French dressing before broiling.' BATTER-FRIED ONION RINGS Ingredients: 6 medium-sized onions (about 1-1/3 pounds), 1 cup sifted flour, % teaspoon baking soda, Vz teaspoon salt, 1 egg, 1 cup buttermilk, extra salt. Method: Peel onions and cut into slices about ^i-inch thick; separate into rings. (Use the small rings and pieces at the heart of the onion along with the large rings.) Put onions in a big bowl, cover with cold water and allow to soak for an hour or two. Sift flour, baking soda and salt together into a mixing bowl. Beat egg lightly with a whisk or rotary beater; add buttermilk and beat enough to combine; add to dry ingredients and beat just until smooth. Drain onion rings thoroughly in colander. Put about one- quarter of the drained rings in the batter at one time. Lift rings out of batter with slotted spoon or two- tined fork and hold above bowl to drain, then put each in a basket in, deep hot (375 to 385 degrees) fat. Put only enough onion rings in the fat at one time to mane an uncrowded layer. (If you put too many rings in the fat at one time, or get too much batter into it, moisture may cause excessive foaming and the fat will run over). Turn rings so they will be golden-brown on both sides—this will take 3 minutes or more. . Drain on hfown paper and keep warm while rest of rings are frying. Sprinkle lightly with extra salt before serving. Makes 6 to 8 servings. Note: We use ordinary yellow- skinned onions for these rings and find they are sweet and delicious. Here's a technique we've used for frying onion rings so each will be separate. With a large slotted kitchen spoon in one hand, we take up some of the rings from the batter. With a long-handled two-tined kitchen fork, in our other hand, we put the batter-dipped rings from the spoon into the basket and the deep hot fat one at a time. We are careful to put just enough rings into the fat so they won't be crowded and lump together. This takes time and patience, we confess; when we don't want to work so hard, we hold the slotted spoon over the bowl to drain off extra batter, then dump the spoonful of rings into the basket. No harm seems to be done if some rings do stick together, though of course the individual rings look most attractive. You'll save operating costs if you put your home freezer in a cool dry well-ventilated place where the motor will not have to run excessively and where heat from the motor can escape easily- If possible, open the freezer just once a day to put in and take out food. Always cool a cake on a wire rack. If you use a board or a plate the bottom of the cake will probably become soggy. spaghetti K ' ,W* SO SWEET and tender to the taste... • .. SO EASY Iv on your food k budget! This wonderful pearly Country Gentleman white sweet corn has a special sweetness and flavor possessed only by corn grown in a small section of central Illinois. You can serve it so many ways and all of them delicious. Serve it hot as it comes from the can— or, as fritters—chowder—baked—in a pudding. Get several cans today. Costs only a few cents a serving. - IlllwniC ILLINUlo CREAM STYLE • WHITE SWEET CORN HOT DOG/ DELICIOUSLY SEASONED WITH OUR CHILI AND CHOPPED ONIONS TAKE HOME SACK—6 FOR $1 DRIVE IN GUARD'S • Cameras • Projectors • Flash Attachments • Film Authorized Distributor For Eastman, Rtvere, Bell & Howell, Poloroid, Rollicord and Graflex COLOR PRINTS — FILM for All Cameras Flash Bribe As Low As lie Each We allow le for your old Bulbe BARBECUED YOUNG TURKEY with baked potato** *nd corm on the cob, Is * feast for a hungry crowd. Planning a Summer Party? Try This Barbecued Turkey By GAYNOR MADDOX NEA Food and Markets Editor For a hungry crowd who like to eat outdoors, why not barbecue small turkeys. They are amazingly delicious and not at all difficult to do. Our Chicago friend, Kathryn B. Niles, showed us how she does it and she is a turkey cooking expert. With a simple barbecue set up, or 4 bricks, an oven rack and fuel for the fire, your picnic site can be wherever fancy finds you. Slow cooking is necessary for good results, so keep the fire low. You don't need fancy food accom- panimefits either, corn and potatoes roasted in the fire, slices of melon and a favorite beverage should please everyone. Choose a turkey 4 to 5 pounds ready-to-cook weight. Have it split in halves or quarters. If your favorite barbecue sauce is thick, thin it with water to "daubing" consistency. When the fire has burned down to glowing embers, the turkey, well-brushed with the sauce, should be placed on the grill skin side up. Cook without turning for 40 to 45 minutes. Baste several times with sauce. Turn skin side down and continue cooking; turning and basting occasionally, until the -turkey halves are crusty-brown and tne EBERDT'S GATEWAY GROCERY FRI. and SAT. SPECIALS CENTER CUT PORK CHOPS FRESH PICNIC HAMS - - Ib. 490 Ib. 29* FAVORITE BRANDS BREAD - - loaf 15c - 3lor25< 3 lor 25* Jack Sprat No. 1 Can PORK & BEANS Bush's No. 1 Can KRAUT - - • Golden Harvest No. 1 Can TOMATOES - - Louisiana HOT SAUCE- --bottle American SARDINES 3 cans 25c Buy One and Get One FREE! v x Jefferson Island SALT - - - box 10c Hi-Life DOG FOOD - - - 3 cans 25? Tabby CAT FOOD - 2cans15l Green CABBAGE lb.4c Fresh LEMONS doz. Little Rose FLOUR 25 Lb. 809 195 FREE! 2 Lb. Sugar and 1 Lb. Golden Rich Olea LOWER PRICK — SELF SERVICi PLENTY Of FRtt PARKING Cape Cod Menus Sharpen By GATXOR MADDOX NEA Food and Markets Editor If good menus interest you and whip up your lagging summer appetite, then listen to these from the Treadway Inn at Coonames- sett, North Falmouth on Cape Cod. Wo spent several days there in the sun, playing golf, sailing and swimming. We developed huge appetites and a great interest in their fine fooa. So we pass along some of their mouth-watering menus hoping they will spark your imagination snd make summer menu- making more pleasurable. Baked individual lobster pie. Treadway style; broiled chicken drumstick when twisted separates readily from the thigh joint, about 45 minutes more. It is well to plan additional barbecue sauce to serve with the turkey. To enhance the flavor of broiled turkey, done indoors, Miss Niles gives these suggestions: 1. Rub favorite herbs or spices, cinnamon, ginger, marjoram, nutmeg, poultry seasoning, thyme, etc., into the surface before brushing with the fat. 2. Marinate turke.. in barbecue sauce or French dressing 1 to 3 hours. Drain. Proceed to broil. The drained marinade may be used for basting. 3. Add 1 tea-spoon sugar with sal* and pepper for seasoning each half. Drizzle lemon juice over turkey during the broiling. livers and mushrooms on skewers; broiled spring lamb chops, minted, with meringued peach half; country-fried breast of chicken, supreme sauce; soft shell crabs sauteed in butter; broiled prime long cut sirloin steak: baked stuffed live native lobster with drawn butter; casserole of sauteed shrimp on wild rice—those are a few of the enrrees we ate. Desserts, many too many and too good for anyone on a reducing diet. But who wants to reduce on vacation at a place famous for its food? We didn't even try. Here are a few of the temptations at Treadway, Coonamessett. Try them at home and be happy, too. Peppermint stick ice cream with chocolate sauce; fresh peach shortcake; baked Indian pudding a la mode; cranberry ice; deep dish apple pie a la mode, creme de menthe parfait; ice cream pie with strawberry sauce; rhubarb pie a, la mode, and many others to fill the heart with joy. Heres' an easy-do frosty dessert fine for hot weather. FROZEN APPLESAUCE DESSERT Ingredients: 2% cups (1 No. 2 can) applesauce, 1 cup orange juice, ?<t cup lemon juice, 3 egg whites, ft teaspoon salt, 3 table- spoons sugar. Method: Mix applesauce, orange and lemon juice; freeze to amush in refrigerator tray. Add salt to egg whites; beat until stiff but not dry; gradually beat in sugar until firm and glossy. Fold frozen mushy applesauce mixture into egg whites. Return to ^efrigerator tray and Breeze. Makes 6 servings. When you are stacking soiled' dishes, put those to be washed first nearest the sink. Chicken, for a "dark" fricassee, may be broiled instead of browned in a skillet. This is a good technique to use when there are dieters in your family and you are cutting down on the use of fat. The meat won't stick to your hands, when you are shaping hamburger patties or meat loaf, if you moisten your hands with cold water before handling the beef. SPECIAL Limited Amount of Calcium Arsenate Powder for Sale. Priced to Move Quick Swift and Co. Oil Mill Highway 61 South Phone 2-2031 CLOVERLEAF LABOR DAY FOOD VALUES FRYERS HENS Grade A Fresh - Dressed Grade A Broad - Breast LB. 39? GRENNAN ANGEL FOOD CAKE 39* BALLARD BISCUITS >*. 29* JELLO 5* WHITE PRIDE CORN No. 303 Can MRS. PICKFORD OLEO Lb. Qt. 39* Domino Factory Packed SUGAR 10 Ibs. U.S. Govt. Graded Heavy Calves Round STEAKS---ib.59c CHUCK ROAST Govt. Graded ib. 39c T-BONEand LOIN STEAKS Govt. Graded ib. 59c FANCY REDS POTATOES 10 Lbs. 49c BLACK HAWK BACON ---ib.69c BEEF LIVER - - - ib. 25c DIXIE BRAND FRANKS - - - ib. 39c FRESH CRISP CELERY - FREEMAN'S MARKET 2016 W. Main We Reserve the Right to Limit Quantities

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