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PACK SIXTEEN BLTTHEVILLE (ARK.) COURIER THURSDAY, OCTOBER «, 19W NORWEGIAN KIPPER and apple ulad excites the appetlt* *t dude ranch in the Adirondack:. Adirondack's Dude Ranch Serves Kippen By GAYNOB MADDOX NEA Food and Markets Editor Kipper-apple salad is a Friday- special at a dude ranch on Lake Forest in the Adirondack mountains. Mabel and Bill Von Witzleben. who own the ranch, tell us that guests play hard and eat big and always want something different. Mabel, who supervises the kitchen, reports Norway kippers and sardines always go over big. Here are her recipes. ! Kipper-Apple Salad ! (Yield: 4 generous servings) Two (3i/4-ounce) cans Norway \ kippers, 6 apples, pared and sliced; 1 Bermuda onion, thinly sliced; capers, chopped chives, '£ pint thick sour cream, whipped; salt! and pepper, lettuce leaves. Arrange in lettuce-lined salad bowl. Alternate layers of sliced apple, Norway kipper fillets and I thin slices of Bermuda onion. Sea-| son each layer with salt and pepper and sprinkle layers with capers »nd chopped chives. Cover contents of salad bowl witll j thick whipped sour cream. Chill. Serre with thin slices of buttered pumpernickel bread. Norway Sardine-Chili Snack (YieM: 9 generous snack size canapes) Three slices of toast, trimmed. 1 (3%-ounce) can Norway sardines, 4 tablespoons chili sauce, Parmesan cheese, grated; salt and pepper. Trim and cut each slice of toast into three oblong finger shaped pieces. Drain the oil from the sardines and brush toast with it. Spread each toast finger with a generous amount of chili sauce and top with two whole Norway sardines. Sprinkle over grated .cheese and broil until lightly browned. Serve hot. Garnish with fresh parsley and quartered lemon. Note: Triple ingredients for 27 party appetizers. Rovoli: Classic Italian Dish By CECILY BMOWNSTONE AuocUted Prew Food Editor WANT TO TRY » clastic dish from the Italian cuisine Then fill small squares of homemade pasta with a divine three-cheese filling. A filling so tempting that you want to eat it by the spoonful as soon as you mix it! If your kitchen equipment boasts two rolling pins, the short thick kind and the long thin variety choose the latter Jor rolling out the dough. The narrow old-fashioned roller—the sort our mothers always used for noodle dough— will help you make your pasta thin. And the thinner the dough, the more tender those outer double edges of the ravioli. We had been wamed about the possibility of the little filled squares coming apart during the boiling period. But we used our pastry wheel- as the recipe directs — to cut out the squares, and we had no trouble in this department. Nowadays Romano and Parmesan cheese are widely available, and so it is easy to join them with cream- style cottage cheese for the delectable filling. Get acquainted with the two Italian cheese/, if you don't already know them; they give mar- vellous flavor to so many dishes. RAVIOU .ngredients: 2 eggs, 1 cup warm water, 2 tablespoons butter or margarine (melted), 1 teaspoon salt, 3!i cups sifted flour, Three-Cheese Filling, 2 cups hot tomato sauce. Melliod: put 1 CKK and 1 egg yolK in a large mixing bowl; reserve remaining egg white. Beat whole egg and e«g yolk enough to combine yolks and white; stir in water, melted butter and salt. Beat in flour a little at a time. On a well-floured board or pastry cloth, with well- floureci hands, knead dough gently until smooth. Let stand covered with a warm bowl about 10 minutes at room temperature. Cut tough in half. On well-floured board or pas- After-Eating Always carry Turns for rop-speed relief of acid distress. No mixing, no wailing. Take Turns anywhere. •arms O* IO FOR THE TUMMY If you have a swivel-blade vegetable parer that is razor-sharp, you can make attractive carrot fancies for a salad garnish. Pare the carrots and cut paper-thin, lengthwise slices from them; refrigerate the slices, covered with iced water. The carrot slices will curl up into attractive shapes after a while and may "be drained and used. Besides being used atop a sr-Iad, they are also attractive perched over black olives in a glass bowl. NOTICE Notice is hereby given that the undersigned has filed with the Department of Alcoholic Beverage Control of the State of Arkansas for a permit to sell and dispense beer at retaij on the premises.de- scribed as: 217 N. Baltimore, Manila, Mississippi County, Arkansas. The undersigned states that he is a citizen of Arkansas, of good moral character, that he has never besn convicted of a felony or other crime involving- moral turpitude; that no license to sell beer by t!ie imder.=igned has b'/en revoked within five years last past: and that the undersigned has never been convicted of violating- the laws of this .state, or any o'Vr s'.ife, relative to L"'e ; :.'e oi ilvo'vjli? liquors Application is for permit to be issued for operation beginning on the 6'h day of October. ]f)55. and to exnlre on the 30th day of June 1956. WOODROW STEEKLEY, Applicant Subscribed and sworn !o before me this 5th day of October, 1955. SEAL, ELIZABETH MASON. Notary Public My Commission expires: 4/26 58. 10/6 Paint Closeout MM? Trpea AMI C«l«n 1 Price Hubbard Hardware Indtvtduals-Groups-Farm Bureav Blue Cross - Blue Shield Call representative WAYUN CHESSER r.O. Bon Ml BIjthtYille. Ark. Pbow POplar 3-3106 Kirby Drug Store $725 For Your Old I ELECTRIC RAZOR «• • M* BfmHljtnn, SoMcft, •wfcnm, Roiuon or Nntrlc* It Pays to Shop at Mays! I AND SAVE! A STORE COMPLETELY AIR CONDITIONED WITH PLENTY OF PARKING SPACE ri\P[ iKCt Ask for Coupons on Rogers Bros. Si/ver POP CORN InCe "° 2 £.240 CRISCO orFluffo 3 £. 840- PEACHES Hunls ?*£f330 SALAD DRESSING „ 7390 CD EC Cilse of 24 — I If EC ° z - Dr y Mllk > 1—32 m. Clabber Girl Baking Powder, Bale of Baking Soda. WITH PURCHASE OF Southern Daisy Plain, In Wood BBL S 15 50 BEANS' intos Brown 8's Miss Liberty W Lb. Sticks Alder's 25 ,£* 2.49 JbLLY Assorted Flavored HOMINY BushsBesl 6 oz. Glass 303 Cans Riceland ''Pump & Tender" . PET MILK oc : nalon BLACK PEPPER 3 2 Pure 100 250 Lb. «y bag **)• TaU 25^ 150 Cans | 1 oz. i Cans COOKIES Di e Bclle Low Calorie 1 Mellorine T Gal. 20 Oz. Creme Filled Pkg. 290 Big Weekend Meat Values 3 Lbs $i Country Style Grade "A" Fat & Tender . Lb. R£FE DAACT Chuck-Heavy BlLLf nVftd I M'ell Trimmed ... BEEF F : csh&l : ui : e .. Fresh anil Meaty ( End Cuts. Lb.' .. Lb. 490 510 by the piece FRESH PRODUCE mild & Sweet £ 119 2 Lbs 150 Full of Juice Doz. APPI FC • lon;l " Klns COCANUTS™caT h , 2 For 290 2 u. 290 Low Prices — Courteous Service MAYS 421 S. 21st SUPER MARKET Ph. 3-9910 try cloth, roll each hall «ry thin 'Into large matching rectangles. Beat reserved egg white until stiff; brash one rectangle with beaten egg white. Also on this rectangle, starting %inch down from upper left-hand corner, drop slightly rounded teaspoonfuls of Three-Cheese Pilling Hi apart over the pasta. Cover with second rectangle. Gently press dough together, around each mound, with finger-tips. Cut Into l!i-lnch squares with pastry wheel. Place ravioli on rack and allow to stand (uncovered) 1 hour to dry. Drop ravioli one by one into 8 quarts of rapidly boiling salted water; cook until tender—10 to 10 minutes. Remove with slotted spoon and place in collander to finish draining. Serve at once with hot tomato sauce and sprinkle with H cup grated Parmesan cheese remaining from Three- Cheese Pilling. Makes about 48 ra- vk*. TMMX-CHCG8C (Form**) lurtdnatc 2 cups creun-ityte cottage cheese, !4 cup grated Romano cheese, 3 pactagw (114 ounces each) grated Parmesan cheat, U cup fine dry bread crumbs, 1 tablespoon minced parsley, 2 eggs, »alt, pepper. Method: Mix together the cotUge cheese, grated Romano and three- quarters of the grated Parmesan. (The three, packages of grated Parmesan called for will make about 1 cup packed down; there will be Serve ftONCO spaghetti • moc pur*e egg noodle about H oup rwwlnlng to be sprinkled on the ravioli after they ate cooked.) Add bread crumbs, parsley and eggs; mix thoroughly. Adit salt and pepper to'taste. Use as filling for ravioli. Note: The small packages of grat- ed Parmesan cheese called for com* In transparent plastic wrapping; the cheese may also-be bought in 3-ounce jars. Read Courier News Classified Ad». the best margaeine-is Gjream- euriched -AND ONLY PREAMO CONTAINS CW When NON-TRADING STAMP Grocers tell you that we increase our prices to give stamps, DON'T BELIEVE IT! There is NO increase in prices. We are just saying "Thanks, Appreciate Your Business." CHOICE MEATS Ready to Eat PICNIC SERVE. SWIFTS PREMIUM FRANKS Lb. Armour Star SPICED LUNCHEON MEAT 3Lb.Can Country Style $100 l Comsrock APPLE SAUCE No. 303 KLEENEX Size 200 Can BISCUITS Con Per INSTANT W\ff I t I DRY MILK Jar 33* . Wlf PET MILK 2 cans 250 Fresh (OCOnillS ea. 10 C FRUITS & VEGETABLES Large LETTUCE RICHARDSON'S RECIPE OF THE WEEK Western Ranch Chtefcci 1 tabltspoon Hour 2 "/abkipoons Jngai 2 teaspoon! salt Vi teaspoon pepper 2 tcnspoom paprika 1 nip Pet Evaporated Mitk 8-oz. qan K»a» sauce ) Tablespoon vinegar 2 1/2 to 3-lb. ferine chicken. Cot MO piece* Mil ihc flour, sugar, salt, pepper »d pajirika in • IMt-qt. bowl. Stir in gradually !/2 cup milk and tomato sauce. Stii in the vinegar. Dip chicken, v. piece K a time, into tomato mixture. As chicken is dipped, put into a heavy 10-in. skillet. Pour rest ot tomato mixture arouod chicken. Bake, uncovered, on center tack of 350 oven (moderate) for 30 minures. Then turn chicken and bake 30 minoto longer, or until drumstick is tender »ben lierced with a fork. Remove from o»en. ?ut chicken on platter and keep hot. Stir !,A cnp milk into tomato mixture Wt in billet Stir over medium heat nntil sauce is smooth ind steaming hot, arwut J£ minute. Do not boil. Serve OTCT fluffy, cooked rice along with the chicken nod bfotW peach halves. Makes 4 RED POTATOES 50 Ibs. Cello. CARROTS RICHARDSON'S CASH GROCERY MAIN at FIFTH "Wtoi* La* Prices Art BOTH"