The Courier News from Blytheville, Arkansas on October 6, 1955 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

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Blytheville, Arkansas
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Thursday, October 6, 1955
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Page 15
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•THURSDAY, OCTOBER 6,1955' BLYTHEVILLE (ARK.) COURIER NEWS PAGE FIFTEEN \l\iis Michigan. Recipe U Meat Loaf Surprise By GAVNOR MADDOX NEA Food >nd Markets Editor A ground beef loaf with a sur- rise filling of onions, pickles and ,lld cheese is • good food news. Mrs. Kenneth Lltes of Pentwater, Mich., gave us the recipe. She says it is equally good served warm or cold. When served cold, she suggests garnishing it with sliced tomatoes, cucumbers and green onions. Meat Loaf Surprise (Mikes 8 servings) One and three-quarters pounds ground beef, % cup rolled oats (quick or old-fashioned, uncooked), 1 egg, 1 teaspoon salt, '/i teaspoon pepper, 1 cup beef bouillon (canned or 1 bouillon cube dissolved in 1 cup water). Tilling: one medium onion, sliced thin; 2 large dill pickles, sliced; H pound natural mild cheese (cut in sticks). Combine ground beet, rolled oats, ege, salt, pepper and beef bouillon in "a bowl. Put half of meat mix- lure into a one-pound loaf pan, making a hollow (1-incb deep and 2-inches wide) in the center of the meat mixture. In this hollow place a layer of onions, dill pickles and cheese. Cover with the remaining meat mixture. (The meat should completely seal in the center ingredients to keep meat loaf firm and to avoid overmelting of the cheese)., Bake in a moderate oven (350 degrees P.) for 60 to 65 minutes. Let stand 5 minutes. Remove from pan. (It is easier to slice if meat loai' rests for another 5 to 10 minutes after removing from pan) Serve hot or cold. NOTICE FOR BIDS BIDS on sixteen (16) barrack type buildings located north of Third Street at what is known as the Veterans Housing Quarters on the west side of the Blytheville Air Force Base, Blytheville, Arkaneas; will be accepted prior to 2:00 Pm October 31, 19557" at whicirtime ' ne bids will be opened in the Court room, City Hall, Blytheville, Arkansas. These Bids may be made on one or more buildings in this area. It is required that all buildings be removed by March 1, >956. A certified or cashiers check for 5% of the amount of bid must accompany each bid (said check made payable to the City of Blytheville). Checks of unsuccessful bidders will be returned immediately. The City of Blytheville reserves the right to reject any and all bids. For further information address or phone: E. A. RICE, Manager, V. H. Q. City of Blytheville Blytheville, Arkansas Phone POplar 3-3369 Dated: 10/5/55. 10/6-7-8 Ice Cream for tht Frosty Days Read Courier News Classified Ads. By CECILY BROWNSTONE Associated Press Food Editor CERTAIN ICE CKEAM DESSERTS always seem just right after one of those hearty fall or winter dinners. Top rating at our house, for example, is given to baked fresh pears and vanilla ice cream. Recently a friend of ours gave us her pet recipe for baiting the pears in a delicate butterscotch sauce; so now the pear and Ice cream combination is better than ever! We are giving you the recipe, but one word of warning. Light brown sugar is called for; do not use dark brown sugar. We've tried both varieties of sugar in this recipe; only the light brown gives the delicate sauce with a butterscotch flavor, that benefits both pears and ice cream. The pears may be baked with their skins on or peeled; suit the dictates of your taste. Just make sure you have ripe but firm Bartletts. If you decide to bake the fruit with skins on, don't worry about choosing pears With blushes on their cheeks; the bright pink will be lost in the baking. BAKED PEARS I.MOGENE Ingredients: For each serving — >/ 4 cup light brown sugar;. 'A cup water, dash of salt, 114 teaspoons butter, 1 firm ripe Bartlett pear, vanilla ice cream. Method: Put the sugar, water, salt and butter In a saucepan. Stir over moderately low heat until sugar is dissolved and mixture is very hot. Rinse pears in cold water; leave skin on or remove; cut pears in half lengthwise, beginning at the blossom end, so part of the stem remains on each half. Cut away stem structure. Place pears in a shallow baking dish, cut side down. Pour hot sugar mixture over pears. Put cover on baking dish or use aluminum foil to cover tightly. Bake in hot (400 degrees) oven 30 minutes or until pears are tender when pierced with a fork. Remove pears to serving dish. Pour syrup in baking pan into small saucepan; boil rapidly to reduce about one- third. Pour reduced syrup over pears. Serve warm or allow pears to stand at room temperature before serving. Top cut halves with scoop of vanilla ice cream. If dessert must be made ahead'and re- over high heat, frigerated it will have to be heated' and juice. Add salt, mustard and pepper to taste to onion; mix well. . Work onion mixture into ground beef with fork or fingers: shape into 4 patties. Melt butter in 9-inch , skillet until it begins to hiss. Add hamburgers and brown each side before serving because there will be a film of butter on the sauce. The heating can be done gently in a covered skillet. Racy Hamburgers For a Change Hamburgers with high seasoning are fun for a change! Ingredients: 2 small onions, % teaspoon salt, '/-i teaspoon dry mustard, pepper, 1 pound ground chuck beef, 2 tablespoons butter or margarine. Method: Peel onions: on waxed paper, grate onions fine; there should be about 3 tablespoons pulp If meat is liked pink inside or well-done, turn heat low and finish cooking to desired doneness, turning to cook evenly. Makes 4 serving!. Ever add fresh tomato to mayonnaise or French dressing? Peel antl seed a tomato, then chop fine before making the addition. Good over lettuce sprinkled with lots 01 minced chives or parsley. THERE IS NO lETTEK STRICKLAND'S 309 N. 6th Street Highway 61 Blytheville, Ark. Phone 3-4500 Full Grown, Young, Tender BEEF CHUCK ROAST-• ib. 39c By the Piece OLE TIME BOLOGNA-4ibs.89c SWIFT PREMIUM C7c EVERGOOD JQ< Fully Cooked, Ib. Jl Tenderized - Ib. *fJ U.S. Good ROUND STEAK Boneless — Machine Tenderized Ib. 69< CHEESE FOOD 2 £ 49c Illinois Cheddar - Hoop CHEESE - ib 49' Evergood Cello. Package WIENERS M9' Fresh — Small Sides MEATY PORK RIBS •-ib. 35c IDEAL DOG FOOD-"3can$39c (hilu 29 c |PoltedMeal 5 C C-D-M VACUUM CAN COFFEE - can 79c Nor Carnation Milk 3>™37c Reelfool Picnic Hams - ib.29c ; the best \ margarine is< [Cream- enriched , — AND ONLY CREAMO CONTAINS CREAI* EBERDT'S GATEWAY GROCERY 2101 Rose St. Golden Rich Ph. 3-3161 OLEO • • ib. 15 C Steele's 300 Size .Can 300 Size COM No, 2 IOC HOMINY Steele's KIDNEY BEANS Del Monte CRUSHED PINEAPPLES25* Campbell's TOMATO SOUP e. 10* Nabisco, Sunshine or Belle Meade CRACKERS ^m Grey Shorts 100 Cooking APPLES Bell PEPPERS Extra Fancy FRYERS ^m Fresh NeckbonesiblO c Brick CHILI Evergood SLICED BACON Washing Powder DREFT Woodbury SOAP .10. 39< Lb. ..Pkg. 25* 4 "39* • Shop in Air-Conditioned Comfort • Plenty of Free Parking Room • Lower Prices • Self Service HAMS! HAMS! Frosty Morn Half or Whole Finest Quality LB. 47 c Morton Frozen, Large Size Family Size PIES 39c 6-Oz. Frozen Orange Juice 15c Dill or Sour PICKLES • • 4 25c Sacramento Spiced Peaches Large No. 2Vi Can 4 For CRISC078 Page EVAPORATED MILK r lOc Blue Plate MAYONNAISE Full Pt. Caldwell's SHERBET Jefferson Island TABLE SALT Pint Box 39c lOc 5c MEATS Beef Liver - - ib.25 ( U.S. Heavy Calves, Chuck Roast--ib. 39* U.S. Heavy Calves, Round Steak - ib.49 ( U.S. Heavy Calves, Sirloin Steak - ib. 49' PRODUCE Fresh Grapefruitea.5 c Fresh Cabbage-ib.5 c Garden Fresh Eggplant - ib. 5 C Yellow Onions - ib.5 c FREEMAN'S MARKET 2016 W. Main "W« R«i«rrt tfct Right to Limit Quantiti*"

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