The Courier News from Blytheville, Arkansas on July 13, 1950 · Page 13
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 13

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, July 13, 1950
Page:
Page 13
Start Free Trial
Cancel

THURSDAY, JULY 18, 1960 PARE! THIRTEEN Fried Chicken Is Summer Treat For Wilted Appetites of Family Fried chicken, mashed • potatoes,* on cob and diced tomatoes i le a wlrinnlg iiimmer dinner.! ut be certain you know the rules for perfect frying. Here they are. direct from the ex- perLs o( the Poultry and Egg National Board: 1. Use young chicken, cut up, lor frying. Il may be disjointed and cut up, quartered, halved or by-the- piece. Large chickens are best disjointed and cut up. All sizes of young chicken—broiler, fryer and roister—may be fried. 2. Coat chicken with seasoned flour. Coating is the first step. II improves the browning, prevents loss of juices and adds to the flavor. A good coating Ls made by blending l|4 cup of flour, 1 teaspoon paprika, 3',4 teaspoon salt and 1|8 teaspoon each of pepper and poultry seasonnig for each pound of chicken. Place in a sturdy paper bag. Drop 1 to 2 pieces at a time Into the bag. Shake to coat the pieces thoroughly. Place on rack. A slight drying helps to retain a good crust and | also reduces spattering during the! frying. Save any leftover Hour for making the gravy. S. Brown in shallow fat. Heat f igh fat In a heavy skillet to a depth of about 1|2 inch, as_ any.desired cooking fat. A drop of water should sizzle when temperature of fat is just hot enough. Start meaty pieces first, .putting less meaty pieces in between as the chicken browns. Avoid crowding the pieces. If necessary, use two skill- els. Reduce the heat if necessary, but continue frying slowly so that oil the pieces take' on an attractive brown at the end of 15 to 20 minutes. 4. Add water, cover and cook ilowly. Add 1 or 2 tablespoons of water and cover tightly. Turn once or twice during the cookinj to continue th« browning and to cook evenly. Use tongs or spoons for turning. Remove cover shortly before chicken U done to recrisp the surface. Water Is" not necessary If a heavy atlllet with a tight-fitting cover and uniform low heat arc used. The chicken will cook tender In its own Juices. The liver and the pre-cooked heart, gizzard and neck may be floured »nd browned with (he chicken the last 15 minutes of cook- Meet Balls, Noodles Hot Summer Night Combination SWKUISH MKAT BALLS—When fixed with egg noodles il makes tempting one-dish meal that is gorxl enough to serve guests. For a meal in a dEsh, one that, s easy to serve on hot summer nights, try this new combination. '.t will spruce up wilted appetites! Egg Noodles WHh Swedish meat' Hall* (Makes 6 servings) Egg Noodles: one tablespoon salt 3 quarts boiling water, 8 ounces egg noodles, \» cup hot cooked spinach, finely chopped, \\ cup 'inely minced onion, 2 lablcsjjoons jutter or fortified; margarine. Add salt to rapidly boiling wa- :er. Gradually add egg noodles so ;hat water contnues to boil. Cook uncovered, stirring occasionally, until tender. Drain i n colander. While noodles are cooking, saute minced onion In butter or margarine. Add hot spinach and toss with hot noodles. Season to tnste with salt and pepper. Serve with BAKKD APPLF8 FOR BREAK- I FAST Fiomemakers who have home reefers have a tremendous ndvnn- hi giving parties or enlcrtaln- house guests, One homemaker vho is famous lor lier hospitality las a clever trick with baked ap- . She bakes a panful, and then wraps each apple in a piece of aluminum foil and freezes I hem, Then she gives the froxon, foil- wrapped baked apples to dinner ;ucsU to take home, so they can lave them the next morning for Jreakfasl! A delight fully modern twist to old-fashioned custom. Coated Franks Here's one for youngsters. Place n-anKfurlcrs on muMard-spread slices of bread, roil, fn.ston will: toothpicks and heat in your broiler until bread is toasted. Sherlxri Is Summer Specialty Made and Served At Home The 'word sherbet has an exotic origin. It derives from tho Persian word fharbiit. At first, sherbets, or .shnrbats, were fruit drinks. But then an Ingenloas cook decided to try freezing them so that they could be spooned instead of sipped, and that was the beginning of modern, sherbets. Sherbet is easy to make at home for a variety of summer treaUs that field glntnor as well a.s coolness to tho menu. Sherbets are not only cool because they are frozen but nlso because they have refreshing fruit flavors. Tropic*] Flavor In Banana Sherbet All easily made sherbet that has tropical allure Is flavored with tully-rlpe bananns. lianana Sherbet requires no cooking. It simply is blended, and then iio&cn In the refrigerator tray for use when wanted. Bannna Sherbet htis many uses In suintner meal plans. It Is delicious served for itself as a delicate dessert to conclude a summer men). It Is delightful to nlaco In the center of a fruit salad plate,, or to glamorize a fruit cup served as a first cour.se. Many flue restaurants list this on their menu* as Frosted 1-Yuit Cup. It is a medley of fsniUs with n .scoop of sherbet in the middle, and ix v rhaps a spritf or two of fresh mint for garnish. A simple recipe for Banina sherbet Ls a cue to cool delight for many summer meals at home. Hanana Sherbet 2 cups mashed ripe bananas* <5 to 6 bannnR.s) 6 tablespoons lemon Julca 1|2 cup sugar 1|4 cup white corn syrup 1;8 tcasj)oon salt 1 egg white 2 cups milk •Use fully ripe bananas . . , yellow peel decked with brown. Mix together bananas and lemon lice. Add sugar, corn syrup and ill: ucnt egg white until stiff. Fold ito banana mixture. Artd milk owly, stirring constantly. Turn ito freezing trays of automatic re- i s frlgerator, Freeze, with indicator at coldest setting, stirring when freezing begins and again Just before mixture becomes firm. Freeze until firm. Eight to ten .servings, PARSLBT POTATO SAI.AD ; Ingredients: 'A cup mayonnalte, 1 tablespoon vinegar, 1 teaspoon prepared mustard, V/'teaspoon nalt, K teaspoon celery aalt, H teaspoon onion salt. H teaspoon black pepper/ 2 hard cooked eggs (diced), 1 tablespoon chopped parsley (fresh or dried). 3 cups diced cooked potatoes, fresh garden vegetables for garnish. Method: Mix mayonnaise, vinegar and seasonings with hard cooked eggs and parsley. Fold Into diced potatoes until potatoes are veil coated with dressing. Chill. Garnish with fresh garden vegetables, such as radishes, sliced tomatoes, cucumber. Makes 4 servings. Ham Bundles Wrap slender stalks of cooked . asparagus with broiled ham slices fasten and heat in a frylng-pun until the ham is lightly browned. Scrv« with a cream or chee.se sauce. Swedish Meat Halls. wedish Meat Balls: One cup! bread crumbs, 113 cup milk. VI cup minced onion, 1 pound ground beef 1 egg. slightly beaten, 1 teaspoon salt, !i teasiwcm pepper, */ t teaspoon nutmeg, 2 tablespoons buttci or fortified margarine, 2 'tablespoons flour, l!i cups beef bouillon, '.'•• cup light cream. Soak bread crumbs In milk; mix with onion, meat, eggs, suit, pepper and nutmeg. Mix lightly but thoroughly. Shape Into small balls( allow 3 |»r serving) and saute In butter until lightly browned. Remove meat balls. Blend flour with drippings In skillet. Gradually add bouillon and :rcam and stir until mixture thickens. Return meat balls to gravy, cover and simmer 15 minutes. Fiesta Hot Slaw Is Gay, Festive ^rjlere's an unusual way o[ servlnj cabbage slaw that has a new flavor thrill that will surprise and please tha family. Fiesta Hot Slaw is gay and festive in appearance, too, to add appeal to lagging summer appetites. The red pimiento strip and chopped green pfckles make striking contrast to the white shredded cabbage. And .talking bout appetite appeal, there's noth ing like the tart, pungent flavor of the hot cider vinegar solution In this recipe -to add zest to this unusual slaw. As' for vitamin content—cabbage slaw is chock full of vitamin c . . . that elusive vitamin everyone tries' to stock up on during the hot aummer months. FiesU Rot Slaw (Makes 4-6 lervingsl 1 medium-sized head cabbage 4 canned pimientos H cup chopped sweet pickles i4 cup elder vinegar ' , W cup water .y Vi teaspoon IB It ' 4 tablespoon granulated sugar K teaspoon paprika V< teaspoon dry mustard U cup aalad or olive oil 2 eggs, beaten 4 tablespoon* whipping cream Shred cabbage finely. Cub pimicn- tos Into strips and combine with cabbage and pickles. Combine vinegar, water, salt, sugar, paprika, mustard, and oil and heat to boiling. Combine eggs, and cream. Stir hot vinegar mixture slowly Into beaten eggs and cream. Return to low heat and cook 4 or 5 minute" /stirring continuously. Pour over flL'abbage mixture and serve irnmcd- CRISPY MEAT CROQUETTES Ingredients: 4 tablespoons butter or margarine, 4 tablespoons flour. 1 cup milk, I cup ground cooked pork " pound ground lean beef, 2 tablespoons grated onion. 1 teaspoon grated lemon rind, 1 teaspoon salt. It teaspoon pepper, 1 cup cornflakes. Method: Make a white sauce with butter or margarine, flour, and milk. Mix with meat, grated onion, lemon rind and seasoning and chill in refrigerator for at least 2 hours. Shape Into 6 patties about 1 inch thick. Roll In cornflakes. Bake In moderate (350P.) oven for 35 minutes. Makes 4 to 6 servings. • fyerybody loves HOT WEATHER COLD CASH SAVINGS FOR YOU! THESE PRICES GOOD ALL WEEK! Yes, you can shop !ill week long. . .from (Fiis afternoon unfil next Thursday.. .and save on these very special prices. We invite you to come in iiml get acquainted with our two stores for we have discontinued delivery service. That's why you'll get new low, low prices every day of the week at Nabcrs Grocery & Market and Freeman-Henley Grocery & Market. In quarter sticks, Dclbrook, Ib. 23c Yellow Oleo 4 ib$.98c Luncheon Cornucopias Luncheon cornucopias are making news. Combine cooked «pcas and diced carrots with sliced olives aiul moisten with mayonnaise. Place tablespoon of the filling on slices of ready-to-serve meat, and roll into cornucopias, then fasten. Serve with potato j chips, a . hot vegetable for your main course. lately. Yield—4',i cups. Finest Silk Plain or Self-Rising FLOUR Your favorite soft drinks Here's another super special Coca-Cola Dr. Pepper, Seven-Up case of 24 «*fc T *••! W U 95c PAUL WARD for ASSOCIATE JUSTICE KNDORSED by attorney. Sheriffs, Clerks and Count} Judges of Slh Chancery Cir —nine counties. Position N'o. 3 l Practicing Alty.—20 yrs. Chancery Judge—8 yrs. Politics! Arirertisrment paid for bj IS THE SECRET OF A L ~~. 1^-i^ _ - i _ ^ J Enjoy this Spanish style recipe for (Ylelrf: « J /( cup chopped onion 3 tablespoons Vc K niu Margarine 2 tablespoons chop pot green pepper 3 tablespoons flour J JOVj-ouncc cnn condensed tomato soup 2 tciuprxmi Wo rrt*tc noire Sauce */l teaspoon ccTcry «[( */H teaspoon hwil T /fe teaspoon pepper 3 cup; cooked rict Chop dried beef. Partially hrqwn onions in Vc^aro. Add dried beef and Rrcen pepper. Continue btnwninp. Add flour and broivn Dilute tomato soup with water. Add \oiip, \Vocc CMC nib ire Sauce ami iie.iwin- tngs 10 dried beef inixiurc. Stir until sauce tlmkcm. Simmer for 10 mmuics, Serve on hot rice, NOTE. I t«p vntoolcrl ri« eavaU 3 runt roo i,d t \L« Get Mkyro SLICED.D Moyroi* T#tl K!Teh«n ST. LOUIS INDEPENDENT PACKING CO. St. Louit, Mo. Firm, Ripe Home Grown Lb. Firm Sweetmeat YELLOW SQUASH - 2lbs.15< CANTALOUPES - - - 2for35< All Famous Washing Powders Including 75c DUZ-OXYDOL-TIDE ....... 4 boxes 98c Fine White Hunt's halves, in heavy syrup SUGAR - - 10ib ba 9 89c PEACHES - - 4cans99c Remember These Prices Are Good All Week Long FRYERS Tender, Fat Fully Dressed, Ib. Fresh Country Eggs - doz. 32c Swift's Cresta Butter • - Ib. 59c BACON Wilson's Leon I J , Laurel Brand, Ib. 44C Lean Bacon Squares Ib. \9( Meaty Pork Neck Bones - lb.19c WATCH FOR THE NEW NAMES OF OUR TWO STORES FREEMAN-HENLEY GROCERY & MARKET West Main—Across from rh« Max NABERS GROCERY & MARKET Main & Division

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free