PAGITWELTB BLTTHETTLL1 (ARKJ COCTHCT HEWS THOTSDAT, JANUARY19,1956 Fancy-upFrozenBeans For a Taste Variation. By GATNOB MADDOX NBA Food *n4 Marketa Editor Let's start 1956 with a few new variations on old themes. Such as green beans and potatoes. Green Beans Piquant (Makes 8 servings) One 1-poumi can small onions, 3 10-ounce packages frozen green beane, 2 tablespoons softened butter or margarine, 1 tablespoon rich brown prepared mustard. Drain liquid from onions into a saucepan. Bring to a boil. Adc frozen beans and cook according to package directions. When beans are tender add onions and continue cooking until piping hot. Drain off any remaining liquid. Blend together butter or margarine anc rich brown prepared mustard. Adt beans and onions; toss lightly until melted. From West Virginia we get this suggestion for the old stand-by. Buffet Potatoes (4 servings) Four medium-sized potatoes, tablespoons butter or margarine, salt and pepper, 'chopped parsley, & cup grated sharp American cheese, l /z cup milk or light cream. Pare potatoes and cut lengthwise in strips, as for French fries. Place in center of large piece of aluminum foil. (Use double thickness if foil ,is lightweight). Shape foil to lorai baking dish.. Dot potatoes with butter 'or margarine; sprinkle with salt, pepper, parsley and cheese. Pour milk or cream over. Bring .edge of foil up to cover potatoes, seaV all edges to make a Here Is Easy Way to Prepare Crab Easy to prepare crabmeat. Ingredient!: 1 can (fi'/J ounces) king crab meat, 2 teaspoons finely grated onion (juice and pulp)', 2 teaspoons lemon juice, \' 2 teaspoon prepared mustard, 2 tablespoons finely diced green pepper, 1 can WOJ4- ounces) condensed cream of celery soup (undiluted). Method: Turn crab meat into a •trainer to drain. Mix grated onion, lemon juice and mustard together in * bowl. Remove any cartilage from crab meat and add, flaking «ny large pieces. Mix in green pepper aod undilut- td celery soup. Spoon into 5 individual baking shells. Bake In moderate (350 degrees) or hot (400 degrees) oven until hot and bubbly — 15 to 20 minutes. Makes 5 small servings. tightly closed package, but don't press. Place on cookie sheet or shallow pan. Bake In hot oven (425 degrees F.) 40 to 50 minutes. To serve, place foil-wrapped, potatoes in basket or on serving platter; fold back edges of foil. Sprinkle with extra chopped parsley. Don't Miss Trying These Cookies Don't miss trying these cookies. They're extra delicious! Ingredients: 1 package (3 ounces) cream cheese, % pound (14 cup) butter or margarine, ',-, teaspoon vanilla, 154 cups sifted flour, tt teaspoon salt, % cup red jelly, 1% teaspoons sugar, % teaspoon cinnamon. Method: Cream together the cream cheese and butter: add vanilla, flour and salt. - l : Mix thoroughly. Chill. Divide dough in half; roll one-half on a prepared pastry cloth so it is about U-inch thick. Cut out rounds with a floured cutter. ! Roll out remaining half of dough and cut out matching rounds with a floured doughnut cutter, Put together in pairs, having the cut-out round on top. Fill centers with jelley. Sprinkle with a mixture oi the sugar and cinnamon. Bake in hot (400 degrees) oven 15' or 20 minutes or until lightly browned. Makes about 30 cookies. Everyone Will Like Potatoes Made This Way Everyone like* potatoes prepared this way. Ingredients: For each serving, 1 medium-sized baking potato, 1 tablespoon hot milk, 1 tablespoon butter, salt, White pepper, 1 slice bacon, paprika. Method: Bake potatoes; cut a slice of skin from the top the long way; scoop out insldes and put through ricer. Beat'in milk, butter, salt and pepper to taste. Meanwhile cook bacon until crisp; drain and crumble into potato mixture; spoon back into shells and sprinkle with paprika. Reheat in hot oven just before serving. Good Things Come in a Nutshell Bf CECILY BKOWNSTONE Anociaicd Pm* Food Editor LIKE THE FLAVOR of filberts? Then try thea» fruit-and-ftlbert studded pastry bars. They're fun to make: you roll out a package of pa«try mix right on a cookie sheet and sprinkle half of it with the filbert filling; then you cover the fill- Ing with the other half of the pastry and bake. Use a modern-type rim- leu cookie sheet or a jelly-roll pan turned upside down. Nowadays its' not necessary U> do all the filbert cracking that used to go on in old-fashioned ,' kitchens. The nuts come in handy cellophane packages and are available at supermarkets. Here are nice things to do with filberts. Planning to make a small batch oi winter marmalade from pineapple and dried apricots or other good things? Stir in some chopped filberts when the conserve is ready to put into small jars. Stuffing baked potatoes? Add chopped filberts to the potato pulp along with butter, hot milk, salt and pepper; you'll have—delightful table for a Jigtlme tupperT DefrMt a package of winter- type «quaili and add salt, pepper, brown sugar adn melted butter to taste. Turn into a small shallow baking dish and sprinkle with chopped filberts and drizzle with more melted butter. Bake in a moderate oven until thoroughly hot. Add chopped filberts to your favorite recipe for a quick bread made with cooked dried prunes. Slice the bread thin and make sandwiches of it using soft cream cheese as the filling. - Creamed tuna for lunch? There's a new flavor in this old dish when you top it with toasted filberts. Filbert Pastry Ban Ingredients: 1 package pie crust mix, 3 tablespoons brown sugar, & towpoon cinnamon, M nutmeg, l/» oup Medleo ralilns (rinsed and drsintd). \ oup diced candled fruit peel, >tt cup chopped filbert*. Methods: Make up pastry according to package direction!; roll out on large rimless cookie sheet into a rectangle about 10 by 14 Inches and U inch thick. Mix brown sugar, cinnamon and nutmeg and. sprinkle over half of pastry; sprinkle with the raisins, candied peel and half of the filberts. Fold remaining half ol pastry over filling. Sprinkle with remaining filberts. Roll gently with rolling pin until fruit filling begns to show through pastry and nuts are embedded in pastry. Press edges together. Score deeply into bars. Bake in hot (436 degrees) oven 15 minutes or until lightly browned. Separate bars while hot. Makes about 24. crunchy texture. More nuts may be ressed into the top of the stuffed potatoes before they go into a hot oven or under the broiler for reheating. . Like the flavor of toasted filberts? Put the shelled nuts in a slow (250 to 275 degrees) oven for about '2U . minutes; stir a few times. As the nuts expand slightly in the heating, the skins split and may be removed by rubbing the nuts briskly between the fingers. Know how good Waldorf Salad 'is with roast pork? Give it new interest with filberts; add some of.the nuts' to the usual combination ot diced apple, celery and mayonnaise Want a ' quick-to-prepare vege- Cheese Puff Is Excellent Luncheon Dish A friend served us this dish at lunch many years ago — it's been a favorite in our family every since. Ingreilienls: 8 slices <% inch thick) day old bread, Vz pound Cheddar cheese (grated medium fine), 2 eggs, '/ 2 teaspoon salt, "/ 2 teaspoon paprika, '/, teaspoon dry mustard. 2 cups. milk. Method: Remove crust from bread; cut each slice into quarters. Arrange half the pieces of bread in a heat-resistant, glass, deep pie plate (about 8',i Inches). Sprinkle with half the cheese. Cover with remaining bread and remaining cheese. Beat eggs with salt, paprika, mustard and milk! until combined. Pour over bread ] and cheese. Bake in slow (325 degrees) oven about 45 minutes or until firm. Makes 4 to 6 servings. HIGH E S T Q U A L.l I y MACARONI-SPAGHETTI rum tee NOODLES Having Rented Our Farm Lands, C. F. McMullin Estate of Sikeston, Mo., I Ha* For Sale and Offers to the Highest Bidders for Cash All Equipment AUCTION To be Held at the Hybrid Seed Corn Processing Plant of C. F! McMullin Estate, Located at McMullin, Mo., on the Frisco Railroad, ,6 Miles North of Sikeston, Mo. To Reach Site, Drive North from Sikeston 6 Miles on U.S. Highway 61 to Grant City, Turn West o« Gravel Road to Railroad and Sale Site on Your Left. 10 A. M. TUESDAY, JAN. 24 Sale Will Start Promptly and Continue Until All Items Are Sold. —Terms, Cash— 17-TRACTORS-17 3 —1954 Minneapolis-Moline Model ZA Tractors. PTO, PPT •I—1954 Minneapdlis-Moline Model G Tractor, PoWer-TroI 1—1952 John Deere Model A. Tractor, PT, Roll-A-Matic 1—1951 Allis-Chalmers WD Tractor, PTO-Hydraulic System 1—1952 Allis-Chalmers WD Tractor, PTO-Hydraulic System 1—1941 Ford Tractor 1—1.950 John Deere Model A. Tractor 1—1941 John Deere Model B. Tractor 1—1949 Minneapolia-Moline Model ZA Tractor, PTO, PPT, HP 1—1952 Massey-Harris 44D Diesel Tractor, PTO, HP 1—1950 John Deere Model B Tractor, PTO Hydraulic System 1—1952 Allis-Chalmers WD Tractor, PTO-Hydraulic System 1—1955 Allis-Chalmers WD-45 Tractor, wide front, PTO Hydraulic 1—1942 Ford Tractor 1—1950 John Deere Model A. Tractor 1—1944 Farmall M Tractor In addition to the above tractors there will be 2 and 4 row cultivators, 2 *nd S bottom plows, disks, 4 row planters, farm trailers, cotton pickers, combines, corn pickers, grain drills, trailer trucks, bob trucks and pickups, low boy trailer and all other kinds of farm equipment that is needed in farming operations. C. F. McMULLIN ESTATE Sikeston, Missouri COL. LENZIE BECK fc COL JOE McCORD, Auctioneers Fer further Infornmtlon, phone C. F. McMullin Estate, 469 Day, 642 Night; CoL " ' ~ * 10ZO Night; Col Jo* Me-Cord, 9«7 Night. It Pays to Shop at Mays! w* 1 STOP! SHOP! SAVE! You Get Both When You Buy Here: 1. LOW PRICES ALWAYS! 2. SAVE-MOR COUPONS—Good for Valuable Premiums! CARNATION MILK El All D Dixie White—Satisfaction Tall Can or Money Refunded "Miss Liberty" Bag !£ BLACK PEPPER BLACKEYEPEAS BushsBest 3 300 OLEO or Pimento 2 Cans . Lb. Lb. Ctn. Grade "A" Large ' Guaranteed Fresh ,.... Doz. Caldwell's Velvet J_' Full Cream .... 2 Gal. 303 Cans 110 25 L XT 9 70 290 190 590 630 590 250 2 AAQU Rich 1'ak VVnll Cream Style COFFEE Vacuum Pack Lb. 890 Blue Plate — It's Just Right SALAD DRESSING DOG FOOD Friskies 15 Oz. Ice Tea Glass , V Cans 2 300 Cans PORK & BEANS BATH SOAP Jergen ' s Lotion Mild 9 Bath COOKIES Creme Filled Bars 20 Oz. . Pkg. 290 390 190 150 290 Choice Fresh & Cured Meats 350 Cuc t:it 390 High Quality Meats — Low Prices NECK BONES FMSh&M :! t} : 3 Lbs 250 Tender and Juicy PORK CHOPS Cuts, Lb. »»»»MCut, Lb. GROUND BEEF £S£^ SL* 850 BACON SHces & Pieces J^ JJj Pure Pork 0 K7x Real Country Style ,. V Lbs. 3 * p ' Fat & Fresh OCX Fully Drawn' Lb. 03 p SHOP FREEMAN-HENLEY FOR GREATER SAVINGS FRYERS 33 FRESH Full Dressed LB. c King Bowl Free HUMKO 3 Lb. Can 63c Standard VIENNA • Can No. 2'A'Can SWEET POTATOES --15c PILLSBURY FLOUR FRESH PRODUCE Porto Rican Yams SWEET POTATOES lu. 150 ONIONS No : 1 . Coloi : adoYe " ow ... 3 Lb , 190 CARROTS^ esh & Crspinc :": Lb ^100 ADDI PC Washington State, -|A X TrlitO Delicious., Lb. I»»V SUPER MARKET 421 S. 21st Ph. 3-9910 3 ICE TEA GLASSES FREE! 25 LB. BAG Blue Plate SALAD DRESSING - <*• 39c COM COFFEE Lb.Tin Laabs S&E SUPER MARKET Highway 61 North , We Deliver—Phone 3-9663 • Modern Self Service Facilities • Choice Meats • Finest Produce • Quality Groceries • Froien Foods Enjoy Modern, Self-Service Shopping with/no parking problem at any time. Shop S & I for Quality. CHEESE Caldwell's SHERBET 2 A 39c - .Pint IOC Eotmor, Lb. Box CRANBERRIES lOc Delicious APPLES Lb. No. 1 Sweet POTATOES Large Crisp LETTUCE Hd. lOc FREEMAN-HENLEY SUPER 2016 We»t Main St.
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