The Courier News from Blytheville, Arkansas on September 16, 1954 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, September 16, 1954
Page 10
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PAGE TEN BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, SEPTEMBER 1«, 1954 Broiling Old but Good Way to Cook Turkey By CECILY BROWNSTONE Associated Prss Food Editor BROILING TURKEY is a kitchen technique that deserves to have wider acceptance. We first got interested in this way of cooking the bird via one of our favorite cookbooks — published early in the century. There we found it featured on at" least half a dozen menus. Three of these late-Victorian ways of serving broiled turkey are particularly appealing: with broiled bacon and water cress, grilled sweet potatoes or thin slices of lightly broiled Virginia ham. If you want to try broiling turkey get yourself one of the young- broiler fryer turkeys now available. We have used the foar-to- five pound {ready-to-cook-weight) turkeys with great success, and they are meaty enough to give generous servings. To prepare the bird for the broiling pan, have it quartered and the neck and wing tips, keel bone anc spinal bone removed. Clean in cold water and dry before broiling, we like to rub the quartered turkey with a generous amount of olive oil and dust it with paprika; we season with salt and freshly ground pepper after broiling. Use the bottom part of the boiling pan without the rack, or some other shallow pan, and place the turkey skin side down on it. The top of the turkey should be 7 to 9 inches from the heat, and the heat or pan should be adjusted so tha| the turkey begins to brown lightly in about 10 minutes. If it. doesn't, your pan is too low or your heat not high enough; or if it is browning too quickly, your pan will have to be lower or your heat decreased. We brush the bird—using a pastry brush—with the fat and drippings in the- pan, or add more olive oil if needed. We turn the bird once in a while, according to the way it is coloring, until it is cooked through and the skin is crispy-brown. This takes us about an hour, but a longer time may be necessary. You may use butter, margarine or some other fat for the turkey, and you may also season with salt and pepper before broiling. If you have an electric-glass tray you will find it perfect for serving. We lik* to cut the wings from the breast meat and the drumsticks from the thighs before putting the broiled turkey on the tray; this makes eating easier and also helps family mnd guests to share their favorite parts. With the tray plugged into a convenient outlet, the turkey says deliriously hot without drying out. We prepared a broiled turkey supper recently, with a quick Chilled cream of clam soup. To I make the soup use a can of New j England type clam chowder or a can of vichysoisse, a can of minced clams (about 7-ounce size) and a cup of cream or milk — or a mixture of cream and milk — to start with, and more cream or milk to get the flavor and consistency you like. Let the soup stand in the refrigerator long enough to blend flavors and chill. At serving time, sprinkle each serving with minced chives; or use finely chopped green onion tops—though chives are best. With the broiled turkey we serve curried rice and chutney. To per- pare the rice, steam a cup of converted type rice according to package directions until the water has been absorbed. Toss with 2 tablespoons of butter or margarine and 1 teaspoon (or more) of curry powder and a handful of pignolia nuts. If pignolias aren't available, use slivered blanched (but not toasted) almonds. Our' salad was a variety of greens — lettuce, romaine, escarole, and chicory — with thinly sliced cucumber and French dressing, j We had a frosted cake for dessert and a bowl of cherries. The cherries were floated in ice water in a crystal bowl — a French and Italian way of serving cherries tt which we are addicted. When cherries aren't in season, try serving small bunches of grapes this way. You'll like the cool way the fruit tastes, and your guests will admire the glamorous way it looks! For a simpler menu, serve broiled turkey with corn-on-the cob, a summer salad and a melon. Peppers Good With Stuff ing Of Salmon Try this flavorsome way of stuffing peppers with salmon. SALMON STUFFED GREEN PEPPERS Ingredients: 4 large green peppers, Y 3 cup mayonnaise, 2 tablespoons lemon juice, 14 teaspoon tabasco sauce. 2 tablespoons prepared mustard, 1 egg (beaten), iy 2 cups soft bread crumbs, y 4 teaspoon salt, J / 2 cup finely diced celery, one 1-pound can salmon, 2 tablespoons butter or margarine (melted). Method: Wash peppers. Cut out stem; cut slice from top to ma :e straight edge; dices lices. Bemove seeds from peppers. Cover peppers with boiling water, cook 5 minutes; drain. Mix mayonnaise, lemon juice, tabasco, mustard and egg, mix in 1 cup of the bread crumbs and salt. Add to celery, salmon and diced green pepper. Fill peppers; stand upright in baking pan or casesrole. Place in oven; add V 2 cup hot water to pan. Bake in hot (400 degrees) oven 30 minutes. Mix remaining y 2 cup bread crumbs and melted butter, sprinkle on top of peppers last 15 minutes of baking time. Makes 4 servings. Peach Custard Is Tasty Dessert Team fresh peach halves with a smooth and delectable sauce. PEACH CUSTARD DESERT •Ingredients: P/i cups water, eggs, 3 tablespoons sugar, pinch of salt, 1/3 cup nonfat dry milk powder, }'i teaspoon lemon extract. MetHod: pour water into top of double boiler, add eggs, sugar and salt; sprinkle nonfat dry milk over. Beat with rotary beater until blend- WHEAT-—Chancellor per bu. $2.75 BARLEY—Cert. B-400 per bu. $1.95 HAIRY VETCH . per Ib. .15 RYE GRASS per Ib. .12 BALBOA RYE per bu. $1.95 ALFALFA—Okla. Approved per Ib. .36 Certified ARKWIN Seed Oats per bu. $1.35 Ky. 31 FESCUE CERT. per !b. .35 Other Fall Planting Seed Available WE BUY SOYBEANS AT TOP PRICES Both Seed and Commercial Soybeans Blytheville Soybean Corp. Ph. PO 3-6856 or 3-6857 1800 W. Main St. Blytheville, Ark. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^•^^•••^^•••^•PB Complete Photo Supplies BARNEY'S DRUG STORE 2006 W. Main Phone 3-3647 This Picker Can Be Installed on the Following Makes of Tractors• Ma$*ey-Harris 33, 44 and • Farmall H-M and Super 44 Special HAM • John Deere A & 60 « Minncapotis-Moline Z • Case DC • Oliver 77 & 88 $07(1100 Installed On ONLY your Tractor tt IMPLEMENT CO. . Hlrhwuy «l "The Farmer's Home of Satisfaction" Ph. Z-2412 THIS INEXPENSIVE BREAKFAST of fruit or fruit juice, breakfast cereal, bread or oatmeal muffins, butter or margarine with milk to drink can be prepared in 10 minutes. Poor Breakfast Habits Can Endanger Day's Stamina Plain Cake Goes Well With Fruit Here's a delicious plain cake tha goes well with fruit. CAKE SQUARES Ingredients: V/z cups sifted flour Hi teaspoons double-acting bakinj powder, \'i teaspoon salt, & cup but ter or margarine, l cup sugar, teaspoon vanilla, 2 eggs, % cup wa ter. Method: Sift together flour, bakini powder and salt. Cream butter, su gar and vanilla. Beat in eggs thoroughly. Add sifted dry ingredient alternately with water, mixing un til smooth each time. Grease baking pan (8 by 8 by inches); line bottom with waxed paper; grease paper. Turn cake into prepared pan. Bake in moderate (375 degrees) oven 25 to 30 min. utes or until cake tester inserted in center comes out clean. Turn out on rack; strip off paper. Cool. Cut in squares, then cut each square through horizontally fill and top with sliced peaches (or other fruit) and whipped cream. By GAYNOR MADDOX NEA Food and Markets Editor Why do so many boys and girls of school age bypass an adequate breakfast? Reasons usually given by students between 12 and 18 are: Not enough time; no breakfast ready; no one to eat with. Every serious study by educators and nutritionists proves that students who skimp on the first meal of the day often are careless and inattentive during the late morning hours. As the new scho«l term begins, getting children to eat onethird to onequarter of their daily food needs before setting out to school is sharply stressed as a health and educational "must" for par ents and educators alike. The basic breakfast pattern, gen erally accepted nationally, is based on five lowcost foods avail able everywhere. They are fruit, cereal with milk, bread, butter or margarine, and milk to drink. Eggs, bacon, meat or other protein ed. Cook over hot Water ,stirring constantly, until mixture coats a. metal spoon. Remove from heat. Chill in bowl of ice cubes. Continue to stir until sauce is cool. Stir in lemon extract. Chill thoroughly. Makes 3 cups. Serve sauce over fresh peach halves. foods acn be added. But the basic pattern, as given above, is nu tritionally adequate and provides the onethird to onequarter of the day's total nutritional needs. ' Arranging the child's schedule so that he gets enough time to eat an adequate breakfast, having it ready for him 4 or teaching older children how to prepare it for themselves, need not be a great household chore. . The basic breakfast can easily be prepared in 10 minutes. It may not always be possible for the fam ily to breakfast together. However, reports show that generally chil dren who eat breakfast with the family eat better. Suggested family menus for breakfasts that take only 10 min utes to prepare: 1. Chilled tomato juice, farina with dates, milk, brown sugar. toasted nut *bread, butter or mar garine, milk, coffee, tea. 2. Sliced peaches on corn soya shreds, milk, softcooked eggs, hot buttered toast, milk, coffee, tea. 3. Fruit juice, raisin bran flakes, milk, sweet rolls, butter or marga rine, milk, coffee, tea. ' 4. Orange juice, hot wholewheat cereal with maple syrup or molasses, toasted cinnamon swirl bread with butter or margarine, milk, coffee, tea. Tender buttermilk pancakes are ayered with a prune filling for a breakfast treat. Ingredients: 2 cups sifted flour, 2 teaspoons baking' soda, 1 teaspoon salt, 2 tablespoons sugar, 2 eggs, 2 cups buttermilk, 3 tablespoons butter or margarine (rnelt- er). Method: Sift together flour, baking soda: salt and sugar. Beat eggs lightly and stir in buttermilk. Stir sifted dry ingredients into egg mixture. Stir in melted butter. Bake pancakes on hot lightly greased griddle. Put cakes together, layer cake fashio'n, with Prune Filling between and on top. Cut into wedges to serve. Makes 4 to 5 servings. Prune Filling Ingredients: 2 cups drained pitted cooked prunes, 1 cup cooking liquid from prunes, 2 teaspoons grated orange rind, % cup sugar, V 4 teaspoon ground cloves. Method: Cut prunes into small pieces and add rest of filling ingredients. Cok togethel 1 often until thick. stirring Acid Stomach? Get TUNIS Quick! Top-speed relief for gas, heartburn, acid indigestion. Swf ofwy TUMS FOt THE TUMMY Scalloped Scollops Is o Favorite Dish of Martha's Vineyards Folks By GAYNOR MADDOX NEA Food »nd Market* Editor The Lions Club of Martha's Vineyard, Massachusetts, invited us to their annual dinner in E artown. Scalloped scallops, a favorite local dish, was on the menu. We dined in the -large dining room of the Harborside Inn, looking out across the gardens to white boats in the harbor. The company friendly, the food top! fresh fruit surprise, French onion soup with croutons, scalloped scallops, prime ribs of beef, baked potatoes, beans from the garden, freshly baked rolls, lettuce and tomato salad with Roquefort cheese dressing, ice cream pie with Lions inscribed on each slice, coffee and good fellowship around. The scallops in the waters near Edgartown are rated as sweet and as tender* as any in the world. Every local housewife has her own favite way of cooking them. However, scalloped scallops is generally the most popular way. Irene and Leo Convery, who own the Harborside Inn, composed of stately white houses built by 19th century whaling captains, told us that scallops require the minimum of cooking. Frozen scallops are used out of season and most natives freeze their-own to use through the year. Here's how to scallop them, according to the Converys. Use a quart of scallops. Drain off the iquor and keep. Simmer the seal- ops in % cup of water very gent- y and for a very short time. They >hould be snowy white. MaJte 2 cups of white sauce, using butter or margarine, flour, callop liquor and milk mixed. GUSS Season lightly with salt and pepper. Arrange a layer of scallops in buttered casserole. Cover with a layer of buttered bread crumbs. Repeat layers until casserole is nearly filled, ending with layer of bread crumbs. Bake in medium oven (350 degrees F. only until the sauce begins to bubble. Serve immediately. Sometimes, slices of green pepper and onion are laid across the top be- fpre baking. Add molasses, prepared mustard, cider vinegar, and chopped onion to canned tomato sauce; use when you are barbecuing frankfurters for that picnic party. When you are roasting a chicken in a 350P. oven you can ovenbake succotash at the same time. Put a package of frozen succotash in a casserole with a tablespoon of butter or margarine, a half teaspoon of salt and three-quarters cup of water. Cover the casserole and put in the oven about 40 minutes before the chicken will be ready. Count on three to four serving* per pound of canned ham when JHW. are offering it to a crowd. HIGHEST OU AL|J_y MACARONI-SPAGHETTI PURE KG<* NOODLES tPKGS. Cloverleaf FRI. and SAT. SPECIALS Cakes made with FRYERS Strict A-Grade Lb. 39* Mines Mixes stay fresh longer., they're so seldom SAVE ALL GERBER'S TUNA QUADS BISCUITS BOTTLES TOILET TISSUE PLA3T!C BABY Pkg. £a. EGGS SMALL IN CARTON DOZ, LIBBY'S DICED Steel's No. 303 Cut Green Steel's 300 Can get the chance! Try oil 4 of Duncan Wines CoU Mfxti; WHITE • YELLOW • DEVIL'S FOOD • 5PICI Try hit Suff«rm//Jr Paneoib Mix onrf B/utIbtrry Muffin Mix too/ P. S. What's the secret? Duncan Hines' insistence on use of finest ingredients, and the fact that you use your own fresh eggs! BEETS BEANS HOMINY TOMATO JUICE CAT FOOD DOG FOOD Royal Gem Cans — • Bonus Cans | !FREE ! 1 Ib. Lard and 1 Ib. Salt With Purchase Of LITTLE ROSE FLOUR 24 Lbs. $195 GRAPES POTATOES RED Lb. I Of FINE •2 '1.69 LOWER PRICES—SELF SERVICE PLENTY OF FREE PARKING SPACE

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