The Courier News from Blytheville, Arkansas on September 16, 1954 · Page 11
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September 16, 1954

The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
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Thursday, September 16, 1954
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Page 11
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THURSDAY, SEPTEMBER 18, 1954 BLYTHEVILLE (ARK.)" COURIER NEWS Food Magic Possible With, a Home Freezer By CECILY BROWNSTONE Associated Press Food Editor WE WISH we dealt in magic! If we did, we'd say abracadabra and endow every harassed hostess with a home freezer plus a copy of Hazel Meyer's recently published "The Complete Book of Home Freezing" (Lippincott). So easy to entertain if you can prepare food ahead and put it in a freezer! So many ideas in Miss Meyer's book on how to use your freezer and have guests without having hysterics! We hurry to say there's lots besides hostess-help in Miss Meyer's book. It does just what its title implies—gives you complete home freezing information based on the author's own practical experience plus her investigation of sound research. Dr. George Cook of the Long Island Agricultural and Technical Institute was one of the authorities who checked the book. * » » DID YOU KNOW you could package hamburgers by the yard? "Do this," Miss Meyer writes, "by placing a row of equal-sized, flattened patties on a strip of cellophane about 6 by 36 inches, leaving two inches of space between each patty. Cover the strip with another piece of cellophane of the same dimensions and fold the margins in close to the meat. Make a compact package by folding the covered meat patties back over each other accordion style. Put this cellophane package in a polyethlene bag. sealing air out. When you want hamburgers for dinner, you can merely cut off as many of the patties as you need with a pair of scissors without disturbing the 'remainder. Pre-shaped hamburgers take less time to defrost than the same amount of ground meat packaged in bulk." « • * WE WERE INTRIGUED by Miss Meyer's book dedication: "To ttje memory of my father, who loved his family's enjoyment of the picture-book meals he so often prepared." So we asked her about one of her father's eye-appealing dishes. She said she would never forget their first sight of his planked steak, with potatoes prepared four different ways — Hashed Brown, Creamed French-fried and Stuffed- baked—gracing each comer of the plank! But now it's two of Hazel Meyer's own recipes we want to give you. Old favorites of .our own, we tried her versions and found them just as delicious as we thought they'd be. FILLETS WITH ALMOND GRAVY 1 pound package any fish fillets 4 tablespoons buter or margarine % cup sliced blanched almonds 2 teaspoons flour % teaspoon salt % teaspoon black pepper % cup cream (sweet or sour) When fillets are thawed enough to separate, panfry in butter until golden brown on both sides. Remove fish from skillet and keep hot. Saute almonds in butter remaining ( in the skillet until brown. Blend in I fiour, salt and pepper. Warm cream ' and add it gradually to the skiJltet, stirring constantly and cooking ! over low heat (do not let it boil) • unti Ithe mixture is blended and thickened. Arrange fish on platter or individual plates and cover with the almond gravy. Serves 4. AVOCADO SHERBET V& cups mashed avocado 1 cup lemon juice 1 cup orange juice 2 cups sugar 1 pint heavy cream, whipped 2 teaspoons grated lemon rind Combine the fruit juices, avocado, sugar and lemon rind, blending-until sugar is completely dissolved. Pour this mixture into ice-cube trays and .freeze for about V-j hour. Remove from the freezer, turn it out into a bowl and stir it well. Fold in the whipped cream. Pack in rigid waxed tub or plastic containers and store in freezer. Twelve servings. TRIFLE BOMB, a super dessert, is made with instant puddinr mix 4 < which requires no cooking: 1 i Effortless Desserts Result Of Using Instant Puddings Recipe Offers New Interest For Spinach Spinach takes on new interest prepared this way. BAKED SPINACH Ingredients: One 10-ounce package frozen chopped spinach, one 3-ounce can chopped broiled mushrooms, 1 teaspoon grated onion, 1 Small clove garlic (minced), *i : teaspoon salt, Vs teaspoon pepper, 3 ,i cup fine dry bread crumbs, l egg slightly beaten, butter or margarine. Method: Cook spinach according to package directions, using liquid from-mushroom can for all or part of the liquid. When cooked, allow liquid in pan to evaporate, shaking pan to prevent scorching. Stir in onion, garlic, salt, pepper bread crumbs and egg; mix well, j Stir in mushrooms. Turn into but- j tered 8%-inch heat-resistant glass: pie,plate. . . , j Dot with butter. Bake in moderate (350 degrees) oven until firm—about 25 minutes. Cut in wedges and serve at once with lemon wedges. Make 4 to 5 servings. ^ By GAYNOR MADDOX NEA Food and Markets Editor Friends in Spartanburg, S.C., just sent us a basket of that state's fine peaches. So out came the recipe we learned during our visit to Plymouth, Mass. The "North and South" result is the kind of de luxe cake you'll want to have on hand. Burnt-Sugar Peach Cake Two and one-quarter cups sifted cake flour, 1 cup sugar. 2% teaspoons double-acting baking powder, l /z teaspoon salt, y 2 cup shortening (at room temperature), % cup milk, 2 eggs, unbeaten, y 2 i teaspoon vanilla, burnt-sugar syr- " up, fluffy peach filling and frosting. NOTE: To make burnt-sugar syrup, heat 1-3 cup firmly packed dark brown sugar in heavy skillet over medium heat, stirring constantly until sugar is melted.. Increase heat and cook and stir until syrup smokes. Remove from heat and stir in very slowly 3 A cup hot water. Continue stirring until syrup is dissolved. Cool. 1. Into sifter, measure sifted flour, sugar, baking powder and salt. 2. Into mixing bowl, place short- 421 So. 21st SUPER MARKET Phone 3-9910 Call PO. 3-3531 BAD PICTURE TUBE? ONE OF OTJR MANY EXTRA SERVICES Our new process will repair and restore it (in most cases) —at no additional cost! ELECTRONIC LAB 111 W. Walnut — BIytheville Hand Painted Plate FREE With Each $10 or More Purchase! * ?res h Country — Large AQ|i Every Egg Guaranteed Doz. W'p Al1 T)nnks * iox with Bottles Ctn. I3p A/IDII MF Al B& M brand Grnd C Ibs. PI. VVlIfl IfiCHLfresh every week V or S.R. pACCrC -333 Brand Ground fresh VUriLL Flavor In the Cup Lb. D t AN5 Fancy Re-Cleaned Lb. TOMATO SAUC Fro ™ 3 can* 170 SARDINES IslandBrand 3 £25$ PORK & BEANS This wonderful pearly Country Gentleman white sweet corn has a" special sweetness and flavor possessed Only by corn grown in a small section of central Illinois. You can serve it so many ways and all of them delicious. Serve it hot as it comes from the can— or, as fritters—chowder—baked—in a pudding. ' Get several cans today. Costs only a few cents a serving. PRIDE « ILLINOIS •^^^^•I^^HB^S^^B^^^^^^^^^^^-^—•— Texaco Cotton Picker and Spindle Oil For All Types Cotton Picking Machines Delivered Anywhere In Mississippi County Finest Quality . . . Rust And OxtV dation Resistant . . . Priced Right Dirtributor For FIRESTONE TIRES THE TEXAS CO. Bob Logan Consignee BIytheville Phone 3-3391—Joine? Phone 2421 DRY Mil K Cloyer Makes 5 qts Free Tumbler QII PAD • I - )on " no or Godchaux Factory Packed 2 6J/2 oz. Of|x pkgs £3 p 10 £ 880 PI A lip Southern Daisy 2 Ibs. Sugar Free ibs. PI. mo L or S.R. APPLE JELLY Blue Plate In Beautiful oz. glass TOMATOES^ de0fHalls 'Standard Pack 20 ft No. 2 cans 360 270 PICKLES c& ! DUs .^.260 2 te 230 Al Crt Mar-Gold ULC.V i/ 2 lb. Patties FRYERS Select- Fresh, Pan Ready— Stock your Deep Freeze Swift's Premium OOX medium or Hot .......... Lb. 03p PICNIC HAMS R wnT Lb 390 RAI AfiNA Carro1 Packin * Co - DULVUHfi Good grade chunk . ening; stir just to soften. Sift In flour mixture. Add milk and mix until flour is dampened. Then beat 2 minutes at a low speed of electric mixer, or 300 vigorous strokes by hand. 3. Add eggs, vanilla, and burnt- sugar syrup. Beat 1 minute longer in mixer, or 150 strokes by hand. Baking and Frosting: Pour batter into two round 8-inch layer pans, 114 inches deep, which have been lined on bottoms with paper. Bake in moderate oven (375 degrees F.) 20 to 25 minutes, or until done. Cool. Spread with Fluffy Peach Filling and Frosting. Fluffy Peach Filling and Frosting: Combine 2 unbeaten egg whites, 1*2 cups sugar, dash of salt, 1-3 cup water, and 2 teaspoons light corn syrup in top of double boiler. Beat about 1 minute, or unfti thoroughly mixed. Then place over boiling water and beat constantly with sturdy egg Special Butternut Squash Favorite Of Whole Family Everyone will like squash when you cook it this way. SPECIAL BUTTERNUT SQUASH Ingredients: 114 pounds butternut A $1°° *f Ibs. I SLAB BACON subs 48fj Ground Beef Meat 3 - K( FRESH PRODUCE POTATOES Hed ™ umph ONIONS CA lb. $1 Large, uniform .. vW bag I Yeltow Colorado 3 lb . 17d Virginia Red Delicious Lb. SWEET POTATOES Rort * Rican 3n.29|! If Pay* to Shop at Mays/ beater (or at high speed of electric beater) 7 minutes, or until frosting will stand in stiff peaks. Remove from boiling water, and pour at once into a large bowl. Then add 1 teaspoon vanilla and beat 1 minute, or until thick enough to spread. Into about 1-3 of the frosting, fold 1 cup diced peeled fresh peaches; spread between cake layers and on top of cake. Spread remaining frosting around sides of cake. squash, Vi cup boiling water, 2 tablespoons butter, % teaspoon salt, 1/8 teaspoon pepper, 1/16 teaspoon ground nutmeg, 2 tablespoons lemon juice. Method: Peer squash, cut in hall and scook out seeds; slice into 14-inch cubes; there should be about 4 cups. Place in 2-quart saucepan with water; bring to boil; cook quickly until just tender. This will take about 10 minutes and water should be evaporated; il it is not, drain squash. Put butter in small container, add salt, pepper, nutmeg and lemon juice; place over low heat until melted. Toss butter mixture gently with squash. Makes 6 servings. Read Courier News Classified Ad» NON-FATTENING! Sweetens Instantly Serve RONCO spaghetti • macaroni pure egg noodles Contains NO for Coffoo, Too, AN Food* FASWKT FRYERS II A II Grade "A Fresh Dressed LB. Factory Pack 5 IBS. EACHES Del Monte Halves Large 2i Can Grade "A" Large Guaranteed Fresh GREEN BEANS 5 PRIDE CORN W 7 Standard Pak No. 303 Cans 10 For Bagwell Large 24 oz. 4 For Apple Jelly CHUCK ROAST ROUND STEAK SIRLOIN or T-BONE U. S. GRADED HEAVY CALVES Lb. U. S. GRADED HEAVY CALVES Lb. U. S. GRADED HEAVY CALVES Lb. FRANKS - - - ib. 39c Pure Pork SAUSAGE• • Margold Colored OLEO - - - • lb. 19C Red Dakota, U.S. No. 1 POTATOES Golden Sweet YAMS - - - - ib. lOc Garden Fresh CARROTS --ib.13c WE RESERVE THE RIGHT TO LIMIT QUANTITIES FREEMAN'S MARKET

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