The Courier News from Blytheville, Arkansas on January 12, 1956 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, January 12, 1956
Page 10
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(AKK.)' OOUUCBR THURSDAY, JANUARY II ,19W LUSCIOUS, JUICY STEAKS can be prepared from less expensive nU «f me»t with the proper knowledge of tenderizing. , Use Less Expensive Meats, but Tenderize By GAYNOR AiADDOX NEA Food and Markets Editor To save money and also to get broiled meat everyone will enjoy, lorn how to tenderize less expensive cuts. Recently In California, a JTiend, noted for his tenderizing trlcki, showed us how to do it. H« uses either a seasoned or non- •easoned tenderizer. One has chef's blend of salt, pepper and paprika, plus a touch of garlic; ttw other, nonseasoned, is often «t*d In t, meat curry, chicken paprika or any meat dish with its own strongly distinctive flavoring. Three simple steps will tenderize Mr meat: 1. Sprinkle tendtriiw generally •vtr all surface"). I. Plcret meat generally on all jHM with • long-ttned fork. I. Allow to stand at room tem- pmratvrt for one hour (30 to 40 KiknrtM for thin steaks or chops), •r TO* may cover the meat lightly Md leave In refrigerator overnight. With a broiled round bone chuck >t*»k In served romaine salad, burtortd asparagus spears, hot rollf, a beverage, big rosy bak^d applet with oream trickling over their crusted sugar topi. Th» tiger llliee which garnished toe steak were made of flexible carrot stripe allowed to curl in ice water, then formed into crisp golden flowers centered with a stuffed olive, an attractive and edible garnish. The tenderized low-cost steak was broiled just like a sirloin. It had a really fine taste and was tender. This Dish Will Please Man of Family This menu will please the man in the family I Ingredients: 1|4 teaspoon salt, 1|4 teaspoon dry mustard, 1|4 teaspoon paprika, 1 teaspoon celery seed, 1 teaspoon sugar, 1 tablespoon catchup, 2 tablespoons ctdel vinegar, 6 tablespoons salad oil, garlic clove. METHOD: Mix the salt, mustard, paprika, celery seed and sugar together in a small bowl. Stir In the catchup and vinegar. Add the salad oil and beat with a fork or small whisk. Cut the garlic clove in half and crush slightly; add. Cover tightly and refrigerate JOT a few hours belore using. Makes about 1|J cup. SauceGlamorizesThat TiredOidStandbyHen By GAYNOR MADDOX NBA Food and Markets Editor A. new way to prepare chicken- in fact two new ways- Swiss Chicken in Cheese Sauce (6-8 servingl) Two packages (1-pound size) frozen' chicken thighs, breasts, drumsticks, or wings, 1 teaspoon salt, 1 teaspoon marjoram, "A teaspoon black pepper, % cup butter, V t cup sherry or 2 tablespoons lemon juice, 1 cup light cream, 2 egg yolks, dash nutmeg, Vi cup shredded Swiss or Qruyere cheese, ft cup buttered bread crumbs. Thaw chicken as directed on package. Rub chicken with. mixture of salt, marjoram and pepper; brown in butter. Cover; cook slowly about 45 minutes or until chicken is tender. Place chicken in _.._I!ow baking dish. Aod snerry or lemon juice to chicken drippings in skillet; cook until sherry or lemon juice is almost evaporated. Add This Casserole Is Relative Of Italian Dish This casserole is a relative of Italian Lasagne. Ingredients:- 8 ounces wide noodles, 2 cans (8 ounces each) tomato sauce, 2 cups creamed cottage cheese, V 2 teaspoon dried crushed basil, 1 teaspoon salt, y 4 teaspoon Worcestershire sauce, V 4 cup finely diced onion, Vz pound processed American cheese (thinly sliced), % cup buttered bread crumbs, Vt cup g"r a t e d Parmesan or Romano cheese. Method: Cook noodles according to package directions; drain and rinse. Mix tomato sauce, cottage cheese, basil, salt, Worcestershire sauce and onion. Arrange alternate layers of noodles, American cheese and sauce mixture in 2%-quert casserole. Top with crumbs mixed with grated cheese. Bake in moderate. (375 degrees) oven until.thoroughly hot — about 25 minutes. Makes 6 servings. cream and egg yolks, stirring constantly until sauce is thickened; season with nutmeg. Pour sauce over chicken; sprinkle with cheese and bread crumbs. Broil unti. is melted and crumbs are browned. Chicken With Herbs, Flam* (6-8 servings) Two packag' • (1-pound size) frozen chicken thighs, breasts, drumsticks or wings, 2 tablespoons butter or margarine, 1 ter spoon salt, 1 teaspoon tarragon, 5, teaspoon thyme, 1 small bay leal, 1 whole clove, dash black pepper, 1 small carrots, thinly sliced; 1 medium onion, -thinly sliced, 1 small clove garlic, mashed; 'A cup chicken broth, V4 cup sauterne, tablespoons brandy or lemon e tract. Thaw chicken as directed <_ "paekaije. • Brown crrtezerr well In butter or margarine; add remaining ingredients except brandy. Cov er and simmer about 45 m^utes o until tender; turn chicken and baste with sau^e frequently. Remove whole clove, and bay leaf. II desired, pour brandy or lemon extract into skillet; set aflame. Here's New Way to Serve Noodles Here's a little different way to serve noodles. Ingredients: 4 ounces medium egg noodles, 3 to 4 tablespoons butter or margarine, \'z cup medium- coarse dry bread crumbs, V 2 teaspoon salt, % teaspoon paprika. Method: Cook noodles in a large amount of lightly salted boiling Comforts Mora. Childhood Ills., A-, than any other children's aspirin. Motheri trust it, doctors approve it, children like its orange ilavor. WE RENT • HOSPITAL BEDS ... BABY BEDS • ROLLAWAY BEDS • USED REFRIGERATORS • USED WASHERS WADE FURNITURE CO. 112 W. M»i« MISS American Legion Arena TONIGHT 7:30 p.m. FREE-AdmiHion-fREE This Film Is Sponsored by: THE BLYTHEVILLE UNION MISSION c/f M tfw Spl&idor ...the Drama ...the Heart of A MOIIOK PICTOKt Spec iai Singing Jimmy Stroud of Memphis, Superintendent of Memphis Union Mission, will be here in conjunction with picture to give a talk on mission work! ALSO A DEVOTIONAL! I':. • ' '• Double Action for Baked Fish By CECILS' BROWNSTONE Associated Press Food Editor WE LIKE SEEING DOUBLE when it comes to baked fish. Instead of preparing one mammoth fish to serve six to 'eight, we stuffed two smaller species, about two pounds apiece, and found we could bake them in Jig time. If you can find pike at your fish store, do choose it for this recipe; its flavor is so delicate. But if pike is not available, choose another fish suitable for stuffing and baking. The fish stuffing we are giving you is the moist kind — either commercial sour cream or mayonnaise is used in it. But its distinguishing note is the diced peeled lemon pulp that gives tang. We do not feel tartar sauce is necessary with this stuffed baked fish, but if your family insists on that savory accompaniment, you may want to use the following recipe. TWIN PIKE WITH LEMON STUFFING Ingredients: ^ cup butter or "FIRSTEST" FEMALE Amelia Earhari was the first woman to fly the Atlantic and first woman to fly solo across that ocean. Also, she was the first woman to fly solo from Hawaii to the United States. water just until tender; drain in colander; rinse with cold water. Melt butter in 9 or 10-inch skillet over low /heat; mix in bread crumbs and toast lightly; sprinkle with salt and paprika. Add noodles, mix well and reheat. Taste and add inore salt if necessary. Serve at once. Makes 4 servings. margarine, 1 cup finely diced celery, ',4 cup finely diced onion, 1 quart soft bread crumbs, 2 tablespoons grated lemon rind, 1 teaspoon salt, 2 teaspoons paprika, diced membrane-free pulp from large lemon, 14 cup commercial sour cream or mayonnaise or may onnaise - type salad dressing, : (about 2 pounds eachy pike (cleaned), extra butter (soft). Method: Melt i4 cup butter in a 10-inch skillet over low heat; add celery and onion; cook gently, stirring often, until vegetables are soft. Remove from heat. Add soft bread crumbs, lemon rind, salt, paprika, diced lemon and sour cream or mayonnaise. Mix lightly. Place half the stuffing Into.the cavity of each fish; amount oi stuffing for each fish will be about V/z cups. Do not skewer fish. Place in a large greased shallow baking pan; rub fish with extra butter (soft). Bake in a hot (400 degrees) oven 0 minutes. Reduce heat to moderate (350 degrees) and bake until fish flakes easily'with a fork and is opaojue — 20 minutes more or longer. Makes 6 to 8-sei Note: To make soft breac crumbs, tear a fresh, slice of breac into tiny pieces with fingers or fork. Or cut bread into tiny cubes. Leave crusts on bread or remove, as desired. TARTAR SAUCE Ingredients: % cup mayonnaise or mayonnaise-type salad dressing 1 tablespoon minced capers, 1 tablespoon sweet pickle relish, 1 tea- Serve ttONCO spaghetti • macarorr pure egg noodles \ Propane Phone For Free Estimates R. C FARR&SONS Owners Phone S-46«t — 400 Railroad — Phont S-4M7 ipooo mtacwl iwnMr. M toHpoon minced onion. Method: Mix together the may- onn»lse, capers, pickle relish, parsley and onion. Chill. Makes about 1 cup. MORE FKH STORIES We like our" baked stuffed fish with the head and tall left on. But you may have one or both removed If you like. When the whole fish Is cleaned at your fish dealer's. It will be scaled and the fins will be removed. If the backbone is removed, it must be done so that the back »kln on the flsh.'is not out through. If you line the bottom of your baking dish with greased aluminum foil, the. fish, will be easy to remove to a serving platter. A crisp tossed green salad always tastes delicious with fish. So do cucumber slices marinated in a mixture of vinegar, salt and sugar. Want to be sure the whole fish you buy for stuffing and baking is fresh? Make sure those fishy eyes are bright and bulgingi See that the the touch? adhere closely to that IB the ftoh firm to fttid Courier News Classified Ad». Housework Easy Without NaggingBackache •tr.Ii.. And (oiks who «;'•"""","?."ftJJ •onutim.s suiter mild ^f" JPl^f . with thut restless, uncomfprtablc feslmK. " ills otten hej> We. you < K-o,ms.r...., nUrhts...dori l twalt...hT Dean's Pills... «i?smmi hmooy relief millions h«ve «t> .n'.rUl, todwl s GATEWAY GROCERY 2101 Rot* St. Ph.3-3161 4 Jack Sprat 01 | JUICE ORANGE 46 ox. con » Jack Sprat GARDEN PEAS £ 2-35* Jack Sprat Turnip or Mustard GREENS ...' ~ 10< Jack Sprat APPLE BUTTER "" 25* Giant toads LETTUCE 2 -25< Green PEPPERS ........ 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