The Courier News from Blytheville, Arkansas on October 6, 1955 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

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Location:
Blytheville, Arkansas
Issue Date:
Thursday, October 6, 1955
Page:
Page 11
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Page 11 article text (OCR)

THURSDAY, OCTOBER 6, imo BLYTHEVILLE fARK.') COUNTER NEWS PAGE ELEVEN GROUN GROUND FRESH DAILY FROM ALL PURE MEAT I OLDS VOLUME V/ELL DURING COOKING - FEATURED THIS WEEK! GUARANTEED TO PLEASE! •« • A • I Loin or Roui Tsn^r Steaks . s c^. Frankfurters Lb. Cowboy Lb. CHUCK ROAST Lb Fresh Picnics"".'"" „. 230 45)1 Fancy Fryers ZT' „ 490 U.S. CHOICE HEAVY BEEF SAFEWAY TRIMMED OF WASTE Serve Arkansas Rice! Showboat Fancy Quality Grown Milled and Packed In Arkansas - Serve dozens of Delicious Ways. Long Grain Medium Grain WOW! DOLLAR Look at These DISCOUNTS! Mayonnaise Nu Mad* . . . Fresh, Tart Regular Pint fVict 40e .......... Jar White Magic Granulated Soap Regular Gnt. Pricf 49e Box Parade Suds Fast Acting Detergent Regular • Gnt. Price 70c Box 55< CORN NIBLETS WHOLE KERNEL CORN 12 Oz. $ Tins BEANS CUT GREEN BEANS BRIARGATE FANCY Instant Coffee rt '£490 Marshmallows ™ £ 290 •k I ••• Suianni 20 oz. 4^ j Pancake mix Bra^d ^ 170 • • • iunnybank Lb. A J J Margarine P™.™ ^ 240 Mil ll'll American M Lb. A A j DutCh Mill Chee« Ct,290 vnee~iiip—nav 0 rf U i i Chocolate Dry sink solid. Lb. Corn Meal rr; a 5 »U20 303 Tins $' SAVE ON COFFEE Roaster Fresh . . . Priced to Please the Budget AIRWAY NOB HILL EDWARDS -Lb. Bag -Lb. -Tin 84c 2Lb. Bag 1.25 2 Lb. Bag 1.57 2 Lb. Tin 1.67 STAINLESS STEEL BY INTERNATIONAL SILVER 5'P/ece Phce Setting IN LOVELY CORONADO PATTERN Complete details at Skylark Bread Section SKYLARK BREAD 23c Don't Forget: Safeway will mret thf lowest iitvcrtlsed price of every competitor—ilcm by ilem— day by day-ln Blythevllle— Quality and condition of the merchandise considered. We reserve Vie ricnt.lo limit purchwei »nd do not w" t" dealers. Beef,Vegetable Plenty Puts Accent on Stews By GAYNOR MADDOX NEA Food and Markets Editor If your family enjoys a rich, tender stew with plenty of fresh vegetables in it, here's good news. At a recent rfieeting with food editors in New York, Earl L. Butz, assistant secretary of agriculture, said, "The era of abundance is more a challenge and blessing than a worry." Then W. H. Hardenbergh, president of American Meat Institute, announced that meat supplies are to be the largest in history this fall. "There should be many bargains in beef," he predicted. Next, Alan T. Rains, executive secretary, United Fresh Fruit and Vegetable Association, said this year growing conditions for fresh vegetables have been predominant ly good. Bains, one of the best informed men in the seven-billion-dollar fresh fruit and vegetable industry, added, "Although the potato crop is not fully made nor harvested, estimates indicate that the crop of intermediate and late potatoes, marketing of which will extend into next spring, is about 12 per cent above last year. Potato producers are deeply concerned as to fiow they 35 million bi.'heis at a fair "eturn to themselves." He said further that onions, carrots, celery, peppers will all be in adequate supply for the stew pot or roast this fall. The late summer crop of carrots will be 40 per cent above average. Celery also will be in good supply by fall. Peppers should be 24 per cent above average. "7his -year's harvest is certainly & bountiful one," he said. "The nutrients in vegetables, combined with those in meat, go far toward providing the balanced diets we need for A stronger America." All this food abundance—some people call it food surplus—adds up to millions of beef and vegetable stews for the American dinner ta- ble. So let's get out the cookbook* and start stewing. Creamed Mushrooms And Scallops Ingredients; l package (10 ounces) frozen ocean scallops (defrosted), H cup water, H pound mushrooms, milk, 3 tablespoons butter or margarine, 2 tablespoons flour, \k teaspoon salt, pepper, 6 tablespoon* grated Parmesan cheese. Method: Drain scallops well and cut each into quarters. Place in small saucepan with water; bring just to simmering; continue to simmer until scallops are cooked through—this will take only a few minutes. (Do not bring to boiling or boil, or scallops will probably toughen.) Drain liquid from scallops into measure; add enough milk to make 1H cups. Wipe mushrooms with clean damp cloth; do not wash. Slice thin vertically through caps and stems. Melt butter in 10-inch skillet; add sliced mushrooms; cook over fairly high heat, tossing with a fork, for several minutes. (The high heat will keep liquid from gathering in skillet.) Sprinkle mushrooms with flour; stir over low heat until well coated. Add reserved scallop broth and milk, salt and pepper to taste; cook and stir constantly over moderately low heat until hickened and bubby; cook longer to reduce if sauce is thinner than you like. Stir in drained cooked scallops. Spoon into three Individual shallow casseroles — individual heat-resistant glass pie plates about 8 inches across and 1 inch deep are a good size. Sprinkle with cheese. Broil quickly for a minute or two to brown cheese. Try a Texaco Service Station First Call Us For Your Cotton Picker and Spindle Oils We can supply You with the Finest TEXACO HEATING OIL W« deliver anywhere in Mississippi County BOB LOGAN YOUR TEXACO MAN Blytheville Phone 3-3391 Joiner Phone 2421 WE RENT • HOSPITAL BEDS . . . BABY BEDS • ROLLAWAY BEDS • USED REFRIGERATORS • USED WASHERS WADE FURNITURE CO. 112 W. Main Phone 3-3122 RENT . MOVIE CAMERAS . FLASH CAMERAS Complete Selection of Flash Bulbs, Polaroid Film, Color Film, Movie Film BARNEY'S DRUG STORE 2006 W. Main Ph. 3-3647 YOU CAN'T STOP THE QUEEN MARX WITH A CLOTHESLINE . . any more than you con keep a tornado from hitting your house. But you can buy insurance — th« right kind, in I he right amount. We'll be glad to adviM. NOBLE GILL AGENCY GLENCOE BLDG. 3-6868

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