The Courier News from Blytheville, Arkansas on September 29, 1955 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

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Blytheville, Arkansas
Issue Date:
Thursday, September 29, 1955
Page:
Page 15
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PACK SfTTElrf BtTTHEYILLE (ARK.)' COURIER NEWS THURSDAY, SEPTEMBER 29, 19W Novelist's Pepper Dish On Best Seller List By GAYNOR MADDOX , NEA Food and Markets Editor Frances Parkinson Keyes, au- j thor of "Dinner at Antoine's" and, 1 "Steamboat Gothic," has just written a mouth-watering cookbook. She has lived and entertained in Washington, D.C.; in New England, in the South and also in Europe. However, the New Eng- laod Bride section of her Frances Parkinson Keyes cookbook contains several relish recipes which! seem to us the most important at this "relish putting up" time of yaer. Pepper Relish Twenty-four red peppers, seed-1 ed and chopped; 24 green peppers,) seeded and chopped; 24 onions, peeled and chopped; 6 cups vinegar, 4 -tablespoons salt, 2 cups sug~ar. In a preserving kettle mix the peppers and onions. Cover with boiling water, let stand 5 minutes and drain. Then add the vinegar, salt and sugar. Bring -to a boil and simmer for 5 minutes. Pack the reiish into hot sterilized jars, .sea! while hot. and store in a dark cool spot. Mustard Pickles One quart large cucumbers, chopped; 1 quart small cucumbers or gherkins, 1 quart green tomatoes, quartered; 1 quart tiny onions, peeled; 2 large cauliflowers, cut into pieces; salt, 6 table' spoons dry mustard, 1 tablespoon turmeric, 2 tablespoons ground celery seed, 1 cup sugar, 1 cup flour, 2 quarts vinegar. Combine the vegetables in a large bowl. Add 1 tablespoon salt to each quart of boiling water needed to cover the vegetables. Pour the salted water over the vegetables and let stand overnight. In the morning drain throughly and put the vegetables into a preserv ing kettle. Mix the dry ingredients with enough of the vinegar to make Veal And Kidney Casserole Ingredients: 2/3 cup (t medium- size) finely diced onion, 1/3 cup butter or margarine, 3 tablespoons flour, 1 cup chicken bouillon, 1 can (3 ounces) chopped broiled mushrooms, 2/3 cup heavy cream, V-: teaspoon salt, VB teaspoon pepper, 4 loin ot veal steaks (about 1 inch thick), 2 veal kidneys, 2 tablespoons grated Parmesan cheese. Method: Place the onions in a small saucepan; cover with water and bring to a boil; cook about 5 minutes. Drain well and discard water. Add about one-half of the butter to the onions and cook over low heat about 10 mrrutes; stir often and do not brown. Stir flour into onions thoroughly. Add bouillon, liquid from mushrooms, cream, salt and pepper. Cook stirring constantly, until mixture boils. Cook over low heat, stirring several times, about 5 minutes. Remove from heat. Melt remaining butter in a large skillet add veal steaks and brown on both Vitamin Kraut Cocktail smooth paste. Gradually stir the rest of the vinegar and pour the mixture over the vegetables Bring slowly to a boil, stirring constantly. Turn into hot sterilized jars and seal at once. Store in a dark cool spot. Here's a pleasant variation of a standard way to serve canned sauerkraut juice. Ingredients: 1 can (12 ounces) sides. Remove steaks to buttered shallow baking dish (about 8 by 8 by 2 inches is a good size.) Cut veal kidneys in half and brown on all sides in butter remaining in skillet. Put a piece of kidney on each piece of veal; chop about one-quarter of the mushrooms even finer than they are; pour sauce over all. Sprinkle with Parmesan cheese. Bake in moderate (350 degrees) oven about 40 minutes, or until brown on top. Serve hot. Makes 4 servings. Maple Shake For After School Treat Ingredients: 1 egg, 1 tablwpoon nuiple or maple-flavored syrup, cup milk. Method: Beat egg until thick and pale-colored; beat in syrup, then milk. Makes 1 serving. vegetable juice cocktail, 1 can (one pint and 2 ounces) sauerkraut juice, '/, teaspoon dried dill weed. Method: Mix vegetable juice cocktail, sauerkraut juice and dill weed. Chill to allow flavors to blend. Makes 6 servings. Note: This cocktail is attractive served in Pilsner glasses. it takes Cream to make the I finest margarine 1 - AND ONLY CREAMO HAS IT FRYERS Parkay OLEO 25 Gallon PUREX29 LEMONS »- 29< GREEN BEANS - 15c WHITE GRAPES - 10* PET MILK 2 CANS Sunshine or Premium CRACKERS • Folger—Maxwell House—Old Judge COFFEE lb.89< RICHARDSON'S RECIPE OF THE WEEK Way jCec. Breaded Cutlets 114 lb>. iliced veal 1 cup Ijac. drr or pork shoulder, brwd cnimbj Vi in. rhkk ?4 cup Pet 1 teaipoon ulr E*apor:ntd Milk H [caipoon pepper Sprinkle bolh sides of meat with sail and pepper, then roll in crumbs. Dip pieces, one at a time, into the mill:. Roll again in rest of crumbs. Brown very slowly on both sides in W in. hot fat about 25 mill., or until tender. Makes 4 servings. Cleanser RICHARDSON'S AJAX CLEANSER CASH GROCERY MAIN at FIFTH "W«iere Low Prictf Art Born" PICNICS Roasting or Barbecue LB. Campbell's Tomato Soup Can Folgers Instant COFFEE 4 ox. Jar $105 10 Oz. Frozen LIMA BEANS 10 HUMKO Duncan Hines CAKE MIX Choc., White, Yellow Good Duality Sunglo GROUND BEEF Lbs. U.S. No. 1 Sw. Potatoes LB. CHOICE WESTERN BEEF LB. Chuck Roast - - - L , 57' Round 1 DC Steak---Lb. '' Fresh PORK STEAK LB. Wash . State . Whole PEACHES LB. FREEMAN'S MARKET 2016 W. Main "W» Rtnrrt tn« Right to Limit Quantities"

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