The Courier News from Blytheville, Arkansas on September 23, 1954 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, September 23, 1954
Page 10
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BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, SEPTEMBER 18,1954 Here's How Eggplant Can Uplift Hamburger By CECILY BROWNSTONE Associated Press Food Editor EGGPLANT can give ordinary hamburger high style. Cut,in half lengthwise, and stuffed with the chopped beef, the pear-shaped vegetable looks elegant and tastes delicious. Want to ask a few friends to supper? Plan to make life easy and serve buffet fashion. You'll find *this stuffed eggplant main course perfect fork food. The filling for our eggplant is on the spicy side, so if you serve a cooked vegetable with it, choose such a bland one as whole cooked snap beans. But be sure to have a tray of raw crisp vegetables or a. green • salad and crusty rolls or bread, too, because they will be needed for texture contrast. For dessert, you might like to serve arigelfood cake with fruit sherbet and fruit sauce. Make the cake from scratch or a mix, or "buy it ready-prepared. Choose orange or lemon flavored sherbet . and frozen strawberries or rasp-! 'berries-for the sauce. Serve thej berries thawed but still frosty. .We.I like to put a scoop, of the sherbet on a dessert plate with a slice of cake and pass the fruit sauce. If your serve frozen desserts often, you'll find a scoop a worthwhile investment. Accompany this dessert with a dessert fork and a tablespoon for easy eating. SAVORY STUFFED EGGPLANT Ingredients: 1 large eggplant (about 9 inches long), y 2 cup (& pound) enriched margarine, 1 pound ground chuck beef,, 1 medium-sized onion (finely diced), J A cup finely diced green pepper, 1 teaspon salt, % teaspoon pepper, 4 thin slices bread (with crusts left on and cut in tiny squares, y 3 cup tomato catchup, 3 tablespoons water, 1 medium-size tomato, J A cup grated Cheddar cheese. Method: Wash eggplant; cut in half lengthwise. With small sharp knife, cut out pulp leaving % to & inch shell. Chop pulp fine. Melt margarine in large skillet. Add meat, onion and green pepper. Mash with long-handled two-tihed fork over moderately low heat until meat loses its red color and is crumbled. Add salt, pepper, bread catchup and water. Mix well with fork so bread disintegrates. Pile into eggplant shells. Top with sliced tomato; sprinkle with grated cheese. Place in shallow pan or casserole, or on oven proof platter Bake in moderate (375 degrees) oven 30 minutes. Makes 4 large servings. Broiling eggplant is another way of preparing this vegetable. A cookbook, written by a famous chef in this country at the beginning of the century, includes this technique. • But nowadays cooks often like to team the eggplant with commercially-prepared real mayonnaise during the broiling process. Here's how to do it. Pare an eggplant, then cut crosswise into slices about one-half inch thick; spread one side of each slice with mayonnaise. Place the sheets on a baking sheet, sprinkle with paprika and broil slowly about 4 minutes; turn slices, spread with mayonnaise and sprinkle with paprika; continue to broil until eggplant is iender — about 4 minutes more. Serve the broiled eggplant with meat or fish. Or serve it on a vegetable luncheon plate where it will give real substance. Other vegetables that will taste good with the broiled eggplant are scal- oped tomatoes and celery, green peas or snap beans, baked or candied sweet potatoes. brown-and-serve rolls Add that some have been split, spread with butter and sprinkled with garlic salt- before baking and you'll have a delicious meal. , Pretty up that canned spiced ham. Score the top of the ham in diamond-shape, stick a whole clove in each diamond, sprinkle with brown sugar and bake in a hot oven until thoroughly heated through.. , SMILING HAPPILY, thb nine-year-old prepares to dig into the breakfut be planned and prepared for himself. Encourage you children to plan tneir own breakfast. Children Need Encouragement To Plan Their Own Breakfasts By GAYNOR MADDOX NEA Food and Markets Editor Our 9-year-old son used to reuse to eat an adequate breafast. Ie would come home from school iired and listless. But now he eats ruit juice, cereal.with milk, sonie- tirhes an egg, bread and butter'or SWEET CORN . . Dixieland's own favorite sweet corn! Now the new pack is ready for you, with all its tempting taste and flavor. Economical^wholesome— delicious! Just heat and serve—or, make mouth-watering corn fritters, puddings or chowders. Get Pride of Illinois Sweet Corn at your grocer's today. THE ILLINOIS CANNING CO., Hoopeston, Illinois Packers of famous Joon of Arc Kidney Beans of milk. And he enjoys it. He also x>mes roaring- home from school ready for strenuous .play. What happened? Well, his mother-explained in simple terms the part citrus juice, cereals, protein and milk play in his growing up strong and being able to get better grades and win more games. She took him to the market and taught him how to select the basic breakfast foods! He felt quite grown-up, being allowed to pur chase what he needed for his own breakfast. He' could purchase two or three different, kinds of pack aged cereal and alternate them a he chose, the type of bread he liked best. In other words, he learned t< purchase and plan his own break fast menu, and on certain occa sions was allowed to get it for himself, particularly when he wanted to leave for school verj early befor the usual familj breakfast hour. In Fargo, N. D., at the Agassiz School, Mrs. Neil Wohlrend follow ed much the same plan 10 make her pupils understand why a gooc breakfast keeps them healthy and NEW 1955 1 THAN OTHER 21" TV ^ALUMINIZED" TUBE —"Twice-d*-bright" Picturts COPTIC FILTER" SCREEN —Wonderfully Restful Viewing • Full 270 sq. in. picture—World's Largest 21" TV • All-new ultra powerful Super Cascocfe Chassis for long distance reception • New "space-saver" mahogany finish cabinet—3" shorter in depth than other 21" • Rich-toned Full Fidelity FM Sound System and Wide Range Tone Control able to learn easily. She taught them about various types of breakfast, how to plan a breakfast for themselves, and how grain grows in the. field and is processed into the breakfast cereals they need. Sh then encour aged the-children to plan, prepare, serve and eat with enjoyment this type of basic breakfast: Orange juice, choice of a halfdozen, ready to eat cereals, hot chocolate with a marshmallow in it, or milk, raisin bread with butter or marga rine. Later, the cost of the break fast was computed during arith metic class. Mrs. Wohlrend reports that the result was a group of children- much more alert, easier to teach and rarely tired before lunch, as so many of the poor breakfast eaters had been. She gave us a delicious quick bread recipe, using breakfast cer eal. Golden Wheat Sticks (Yield: 12 sticks) Three quarters cup whole .wheat cereal, uncooked; 1*4 cups sifted all-purpose flour, % cup sugar, % teaspoon salt, 3 teaspoons baking powder, 1 egg, beaten, % cup milk, % cup melted butter or margarine. Combine cereal, flour, sugar, salt and baking powder. Add beaten egg and milk; mis lightly. Stir in butter or margarine. Place in greased cornstick pans. Bake in hot oven (425-450 degrees F.) aboct 25 to 30 minutes. Rangetop Dish- Ground Beef and Tomato Sauce Serve ground beef in a rich tomato sauce if you want an easily made rangetop dish. HAMBURGER SCRAMBLE Ingredients: 3 tablespoons fat % cup finely "diced onion, 1 pound ground beef, 1 teaspoon kitchen bouquet, one 8-ounce can tomato sauce, % teaspoon salt, Vz teaspoon sugar, % teaspoon chili powder, 1/8 teaspoon pepper, J ,i cup finely diced green pepper. % cup sliced stuffed olives. 4 hamburger buns. Method: Cook onion in fat in saucepan over moderate heat about 5 minutes. Add ground beef; crumble with fork and brOwn. Mix in kitchen bouquet well. Add tomato sauce, salt, sugar, chili powder, pepper, green pepper and olives. Bring to boil. Simmer, covered, about 10 minutes. Split and ;oast buns. Spoon beef mixture over bun halves. Makes 4 servings. Quickie Dish Is Kraut Jewel Salad By GAYNOR MADDOX NEA Food and Markets Editor In the-Midwest, where the latch string is always out, people arc quick to invite folks to stay to supper. That means most people have a few "quickie" pantry shelf recipes. We asked Mrs. Ruth Bohan of Elmhurst, HI., mother of two, and very hospitable, for some ideas on "quick" hospitality. She gave us these two sauerkraut recipes, saying not only her husband but also her friends like them very much. Kraut Jewel Salad (Makes 6 servings One No. 2*/ 2 can sauerkraut, y a cup chopped- celery, % cup chopped green pepper, % cup sour cream, dash garlic salt, paprika, 1 13-ounce can tomato aspic, cubed, 1 medium sized onion, thinly sliced. Drain kraut and reserve 2 tablespoons kraut juice. .Combine sauerkraut, celery and green pepper. Comxine sour cream, 2 tablespoons sauerkraut juice and garlic salt. Add, to kraut mixture and mix well; dust with paprika. Chill. Turn chilled kraut slaw into a serving dish and surround with cubes of tomato aspic. Garnish with onion rings and serve. . Fruited Kraut and Cucumber . Salad (Makes 4-6 servings) One 3-ounce package lemon-flavored gelatin, % cup hot water, 1 cup cold water, 1 No. 2 can sauerkraut, drained, 1 cup drained canned pineapple tidbits, % Clip chopped walnuts, % cup diced cu cumber, crisp salad greens. Dissolve gelatin in hot water; add cold water and mix well. Chill until gelatin begins to thicken. Cut kraut into short lengths. Add kraut, pineapple, walnuts and cu- umer to thickened gelatin anfl pour into an 8-inch square pan., mil until firm. Unrnold, cut into" squares and serve on crisp salad greens. . Brown Sugar Sweetens Peach Pie FAMILY DINNER •You'H find-the sweetening in this peach pie is just right! .J BROWN SUGAR' PEACH PIE Ingredients: % cup granulated sugar, % cup firmly packed brown sugar. 3 tablespoons quick-cooking tapioca, %' teaspoon salt. % teaspoon cinnamon. '4% cups sliced fresh peaches, 1 tablespoon lemon juice, pastry for' one ' double-crust 9-inch pie, 1% tablespoons butter or margarine. Method: Mix sugare, tapioca, salt and cinnamon together well. Sprinkle peaches with lemon juice and then toss with sugar, mixture. Arrange peaches in pastry-lined 9-inch pie plate; dot with butter. Top with upper crust sealing edges under well arid fluting. Cut four 2-inch slits in top crost and open slits well with a knife so steam will escape during baking. Bake in hot (425 degrees) oven 55 minutes or until syrup boils with heavy bubbles that do not burst. Note: The following amounts may be used for the double 9-inch crust if desried: 2V* cups sifted flour, 1 teaspoon salt and % cup shortening. strawberries and pineapple. Try a different sauce, with fish fillets. Add a couple of tablespoons each of catchup and chopped dill | pickle to white sauce. Use 1% tablespoons of butter or margarine and the same amount of flour to a cup j of milk, for the sauce, and season with salt and pepper. ! 50 WEEKLY THE CATAUNA - NOW Brand new jets In "factory-fresh" cartons, Smart mahogany finish cabinet. TMIt Adams Appliance Co., Inc. 2M W. Main J. W. ADAMS, Owner Niont 2-2071 For Light Fluffy Griddlecakes, Try This Recipe Like light and fluffy pancakes with wonderful flavor? Then try this recipe! APPLE GRIDDLECAKES Ingredients: 2 cups sifted flour, 2 teaspoons baking-powder, 1 teaspoon baking soda, %, teaspoon salt, V\ cup sugar, 2 eggs, 2 cups buttermilk, % teaspoon vanilla, 2 medium- size tart cooking, apples. Method: Sift together the flour, baking powder, baking soda, salt and sugar. Beat eggs until thick and lemon qplored; beat in buttermilk and vanilla. Add sifted dry ingredients and beat just about Peel and core apple*; cut each into eighths; cut into very thin •wedge-shaped pieces. (There should be about 2 cups.) Fold apple* Into batter. Bake cakes on well-greased gird- die until golden, brown, turning once. If you have a ladle that hold* about 3 tablespoons it will be lint to use. Makes about 24 griddle caket. Serve with crisp bacon and % ctip hot maple or maple-blended THE ENTIRE FAMILY LIKES n e««y to cook . . . white, tender, fluffy rice ... in just a few minutes! Beautiful, tempting, delicious! What's the brand , That means delicious, Flavor-rich, And so nutritious? Evwfood is tht asm* to buy, for goodness sake! Ask for Bacon, Ham, Pure Pwfc and Frankfurt**. EBERDT'S GATEWAY GROCERY FRI. and SAT. SPECIALS Good Grade Lb. 25( c * n - BOLOGNA EGGS TOMATO SOUP c °"£'" 10< SARDINES 2-25c CRACKERS """**•*". 230 SUGAR WAFERS Fresh LB Coffee Shoppe Argo 2 Piece COFFEE SHREDDED WHEAT PEACHES JAR CAPS BANANAS CABBAGE ONIONS Green Plenty of Free Parking Room Sell Service • Lower Prices

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