The Courier News from Blytheville, Arkansas on October 6, 1955 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, October 6, 1955
Page 13
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, OCTOBER 9, 19M (ARK.)' COURIER NEWS PAGE THIRTEEN By GAYNOR MADDOX NEA Food and Markets Editor Be«f supplies are the largest on •ecord. you'll find especially good values in beef stew, hamburger and in cuts for braising (moist heat :ookery). Supplies of fresh onions, celery, carrots and green peppers are also abundant. There is a near surplus of potatoes, causing potato grow-' ers many sleepless nights. So it's time for stew. You'll find this recipe particularly good and » little different. Fruited Beef Slew (Yield: 4 generous servings) -One and one-half pounds boneless Beef chuck, 2 teaspoons kitchen bouquet, 2 teaspoons salt, V, teaspoon pepper, '/, cup fat, 14 cu JACK-O'-LANTERN popcorn tolls mike * handsome decoration tor H«How«ii and are deliclo"* to rat. Popcorn Always Part Of Halloween Gaiety By GAYNOR MADDOX NEA Food and Markets Editor Halloween parties coming soon. That means popcorn, among otner symbols of gaiety. So let's get our popping notes in order. These five simple steps are recommended by popcorn earners: 1. Warm up Uie popper, heavy pan or heavy skillet. 2. Put in one-fourth cup of your favorite cooking oil or shortening. 3. Let the oil get hot. about 3 minutes. Drop in 3 or 4 kernels. When the kernels "spin" in the hot oil, it's ready to pop corn. 4. Pour from can enough popcorn to cover the bottom of the popper or pan no more than one kernel deep. 5. Cover and shake gently. When you hear the last few pops, remove pan from heat and empty contents in a large bowl. Jack-o'-lantern balls make handsome Halloween decorations that are delicious to eat: One can of popcorn kernels, 114 cups light corn syrup, 2 tablespoons molasses, 2 tablespoons vinegar, 2 tablespoons butter or margarine, 4 drips yellow food coloring, 12 wooden skewers 36 tiny black gumdrops, 6 blac! gumdrop strips, cellophane papei 12 6-inch paper doilies, orange am black ribbon. Pop about 1-3 cup kernels accord ing to above instructions. Msasur 9 cups of popcorn into a larg bowl. Combine syrup, molasses vinegar, butter and food coloring i a medium-sized saucepan. Coo over low heat, stirring 'occasional! until candy lermometer registei 240 degrees F.. or until a soft ba is formed when mixture is droppe into cold water. Continue to coo slowly, stirring constantly unt candy thermometer registers 26 degrees F. or until mixture i slightly brittle when dropped int cold water. Quickly pour syru over popcorn, stirring rapidly wit: a wooden spoon until blended. Grease hands wllh butter an quickly mold popcorn mixture inti Fruited Beef Stew Is Good Budget Meal 12 3-inch balls. Press wooden skewers into balls for handles. Make eyes and noses of gumdrops. Make mouths of gumdrops strips, cut in i half lengthwise. (Snip the strips, if j desires, with scissors to resemblej teeth). Press eyes, noses andi mouths of popcorn balls gently to make them stick. You may boil V'z cup of light corn syrup and dip the gumdrops to help them stick. Cover each jack-o'-lantern with cellophane paper, twisting paper tightly around the "neck." Snip out a half-inch circle from the center of each doily and slip the skewers through the holes. Gather doilies firmly at the "neck." Tie lach in place with ribbon. This will make 12 jack-o'-lantersn. diced onion, J bouillon cubes, 3 cups hot water, 3 tablespoons brown sugar, 1 tablespoon lemon juice, 4 medium carrots, 4 medium potatoes, 16 large prunes, pitted. Cut beef into 2-inch cubes and place in mixing bowl. Sprinkle with a mixture of kitchen bouquet, 1 teaspoon salt, and pepper, tossing to coat meat evenly. .Melt fat in Dutch oven, or heavy saucepan, over moderate heat. Add meat and brown quickly on all sides. Add diced onion and cook for 2 minutes, stirring once or twice. Combine bouillon cubes with water, brown sugar and lemon juice and add to meat. Cover, bring to boil and simmer for about 1 hour. Add prunes, remaining teaspoon salt and prepared carrots and potatoes cut into medium lengthwise pieces. Add a little more water if necessary. Cook for 30 minutes longer or until vegetables are ten der-crisp. This is delicious reheated the next day. Serve Sweet Muffins for Breakfast Ingredients: l',i .cups sifted flour, 2 teaspoons baking powder, Vi teaspoon salt, '/ 2 cup sugar, V t cup butter or margarine, 1 egg, Vi cup milk. Method: Sift together the flour, Four-Egg Baked Custard mi- This basic custard makes tritious family dessert. Injfredients: 4 medium-sized or large eggs, I/a cup sugar, Vi teaspoon salt. 2'/ 2 cups milk. V4 teaspoon vanilla, grated nutmeg. Method: Beat eggs in mixing bow! enough to combine yolks and whites. Add sugar, salt, milk and vanilla; stir enough to dissolve sugar. Strain into 6 to 8 custard cups (each about 5 ounces). Sprinkle with ntumeg. Place ups in pan; pour boiling water into pan so water comes to about the level of the custard mixture. Bake in a moderate (350 degrees) oven 40 to 50 minutes, or until a silver knife inserted almost at the center comes out clean. Remove Shrimp And Cheest Toast Inrredienli: One 4'A-ounce can (.% cup packed down) small-size wet-pack cleaned shrimp, " 2 of a 6-ounce package sharp processed Cheddar cheese, 3 tablespoons mayonnaise, 1 tablespoon chili sauce, \\ teaspoon onion powder, '/i tea T spoon Worcestershire sauce. 6 to 8 slices bread. • Method: Rinse shrimp with cold water; drain well. Put shrimp and cheese through fine blade of food chopper. Add mayonnaise, chili sauce, onion powder .and .Worcestershire sauce; mix thoroughly. (Makes a little over 1 cup.) Toast bread under broiler on one side only; spread shrimp mixture over untoasted sides, covering edges well so they won't char under broiler. Broil just until lightly browned, j . Cut in triangles, or leave slices from pan of water at once and place cups in cold water. Cool, then J whole, and serve at once. Makes 4 chill. Custard may be served in cups or unmolded. Nice with a sauce made from canned sweet dark cherries. Makes 6 to 8 servings. baking powder, salt and sugar. Cut in butter with a pastry blender until fat particles are tine. Beat egg enough to combine yolk and white; add milk and beat again to combine. Stir egg-milk mixture into flour mixture just until dry ingredients are moistened; do not beat until smooth. Fill greased muffin pans two-thirds full. Bake in hot (400 degrees) oven 15 to 25 minutes, or until cake tester inserted in center comes out clean. Out cooked smoked tongus Into dded green cabbage wind. Serv» toothpick-size itrips; add to a sh«-1 with cruatj roota for lunch. CERAMIC TILE For Bathroom Walls & Floors FREE ESTIMATES F.H.A. Terms WALKER TILE CO. 199 E. DtTto Ph. 3-69)3 G. 0. POETZ OIL CO. FUEL OIL _ xv l Sell That Stuff _ ^ Phone 2-2089 ^ Vkit Conny't CMI*C« Strvke, Aid 4 DftmMi No Beer Private Typing Lessons THROUGH OCTOBER To The Purchaser of a New Portable or Standard Model Typewriter $ DOLLAR SPECIALS $ No-Bio Letter Trays Keeps letters in Perfect Order. REG. $3.00 VALUE $100 1 Eversharp Ballpoint Pens Nationally Advertised $| 00 to sell for $1.49 | OFFICE MACHINES AND A COMPLETE LINE OF OFFICE SUPPLIES SALES - SERVICE RENTALS DON EDWARDS CO. 20 Years Continuous Service in the Blytheville Area 112 W. Walnut Mrs. Don Edwards, Owner Phone 3-3382 You're Invited to Attend the Grand Opening of S&E SUPER MARKET Modern New Convenient Super Market Self Service Facilities - Located Highway 61 North MEATS ore our specialty JK's Fancy __ FRESH FRYERS Lb 390 Kreys Mello, Tray Pack SLICEDBACON Quality Boston Butts PORK ROAST Choice Heavy Steer CHUCK ROAST Choice Heavy Steer ROUND STEAK Choice Heavy Steer SIRLOIN STEAK „ 79; Reelfoot CHUNK BOLOGNA Full i Gallon Steed's ICECREAM With Each $5 or More Purchase Lb. Lk. 250 Finest BALLARDS BISCUITS tf 3 f o r 290 MANY OTHER ITEMS TO CHOOSE FROM Complete Line of Libby's Frozen Foods 1 Qt. Dean's Buttermilk or 1 Qt. Tastemark Sweet Milk With each purchase of $1 or More VALUES that save you money Bush No. 303 SHELLY BEANS 150 Bush No. 303 CUT GREEN BEANS 150 No. 1 FREE GIFT FOR THE CHILDREN! Drive out and see Blytheville's new and modern Super Market-Plenty of Free Parking Space -More Convenient Shopping. SHOP S&E FOR QUALITY SWEET POTATOES 5 Ior 490 Taste Good, No. 300 LIMA BEANS 5 lor 490 Taste Good, No. 300 BLACKEYED PEAS 5 , 490 Taste Good, No. 300 WHITEHOMINY5 for 490 Cock 0 the Walk • PEACHES "»240 Nabisco, Saltines PREMIUM CRACKERS u 250 Nabisco _ _ RITZ CRACKERS u 350 Sunshine _ — KRISPY CRACKERS u 250 Garden Fresh Produce Every Day at S & E

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