The Courier News from Blytheville, Arkansas on September 23, 1954 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, September 23, 1954
Page 11
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BLTTHEVILLE (ARK,) COUKIER NEWS PAGE ELEVEN Acorn Squash. Usable In a Variety of Ways By CECILY BROWNSTONE Associated Press Food Editor THERE'S SOMETHING JUST RIGHT about sturdy acorn squash for. fall meals. It's a vegetable that has gained in popularity during the past years—and no wonder. Economical and substantial, it adds variety because it can be offered so many ways.^'' : -/,. - .•,;. . -'- •;,• : . After "baking the squash halves according to our directions, remove the pulp with a teaspoon. Mash, the pulp and beat in salt, pepper and brown sugar to taste .along with butter or margarine. Two tablespoons • of butter for four acorn- squash halves will be about right. Pile the squash into a shallow baking dish or pie plate. Or pile it back, into the scooped-out shells; .you will probably need the pulp from.a whole acorn squash to fill one half -shell. Now reheat in the oven or under the broiler and garnish with parsley sprigs before serving. :Por extra flavor, as you mash the baked squash with the salt, pepper, sugar and butter suggested, try one of the .following ideas.* ." . , T. Add a little grated lemon rind or lemon juice, or both. Points, up flavor! 2. Add a dash of ground nut- .meg—with or without the lemon. If you havie a nutmeg grater, be sure to use" the freshly grated spice because it" really imparts extra frag- ,iance. . , 3. Omit the butter and-add a little heavy cream instead, along with a dash-of cinnamon. ' 4. Omit the brown sugar and add honey instead. '• 5. Beat in drained crushed pine- dapple. 6. Add grated orange rind and ; some membrane-free orange sections. Or use drained canned mandarin oranges with the fresh orange rind. 7. Omit the sugar and sweeten with a little maple or maple-blended syrup. Sometimes leave the pulp in the squash halves unmashed. Fill the cavities one of these ways. 8. Fill with green peas in a cream sauce. Or with a combination of the peas and 'tiny boiled white onions. A buffet-size can • of the onions is fine to use. fl. Fill with a well-seasoned creain sauce and finely "diced raw celery. The crunchy celery gives texture contrast.,, • 10. Fill with succotash. Or add bits of crisply cooked bacon to the vegetables. 11. Fill with, stewed tomatoes. You can buy the stewed tomatoes canned; they have excellent flavor .and will only need to be heated in a saucepan before they are added to the squash. ....-' 12. Fill with creamed ham made according to the following recipe and serve as a luncheon or supper main dish. BAKED SQUASH Wash acorn squash; _cut in half lengthwise. Remove seeds and stringy portion; place squash halves, cut side down, in a baking pan. Pour in boiling water to tt-inch dispth. (For : 2 acorn-squash halves use a 9 by 9 by. 1% inch pan with %'cup water.) Bake in hot (400 degrees) oven until tender—30 minutes or longer. Remove squash from pan. Turn right side up and mash and season pulp; or leave unmashed and fill cavities as desired. Makes 4 servings. . .-•'-.. ACORN SQUASH WITH CREAMED HAM Ingredients: 1% tablespoons butter or margarine. 1% tablespoons flour, Y 2 cup chicken broth or bouillon, % cup "milk, 1 cup diced cooked ham, salt and pepper, 4 baked acorn-squash' halves, parsley or water cress. Method: Melt butter in saucepan over low heat; blend in flour. Add chicken broth and milk.-Stir constantly until smooth and "bubbly; cook and stir several'more minutes. Add ham and'salt and pepper to taste. Spoon creamed ham into cavities of ' baked acorn - squash halves. Garnish with parsley or water cress sprigs. Serve at once. Makes 4 servings. For Better Breakfast: Fruited Oatmeal Bread By GAYNOE MADDOX NEA Food and Markets Editor With school about to reopen, nutritionists are urging parents to see that their children eat a better breakfast for the sake of Pile sauerkraut into split frankfurters-and broil. Serve on toasted frankfurter rolls. If desired, the frankfurters may be spread with mustard before the. sauerkraut is added. Food Hangover? (Gas, H«artburn, Acid Stomach ?) Turns give top-speed relief. No water, no mixing- take anywhere. Always carry Turns. TOMS ill Only 70 f TUMS FOR THI TU'.rJlT What every good cook knows: Just a little difference in ingredient* makes a big difference in cooking results Snowdrift is just a little lighter than any other shortening— and that can make the big difference in giving your family lighter, more digestible fried foods. Snowdrift gives just a little more safety than ordinary shortenings, because it fries perfectly at correct high temperatures. That can make the big difference in digestibility of fried foods. Snowdrift's ingredients ait just a little costlier than any other solid shortening (yet you pay no more). That can make the big difference in better tasting foods, whether fried or baked. No other shortening at any price is so creamy, so digestible - and so light! Snowdrift 'Mystery Bread 7 Is Tasty, Easily Prepared Loaf This quick loaf has a most delicious flavor and you can cut it into thin uniform slices. MYSTERY BREAD Ingredients: 2-1/3 cups graham crackers crumbs (about 38 single graham crackers) 2& teaspoons baking powder, % teaspoon salt, & cup sugar, 3 eggs,-;%. cup milk, % cup butter or margarine (melted and cooled), % cup coarsely cut walnuts, fa cup very finely cut dates. Method: Grease bottom and sides of loaf pan (about 8% by 4% by 2 Vs. inches).'ine bottom with waxed paper; grease paper. Stir graham cracker crumbs, baking powder, salt and sugar together well. Beat eggs until thick and lemon, colored; beat in milk and melted butter. Stir in walnuts and dates. Turn into prepared pan. Bake in moderate (375 degrees) oven 40 -to 50 minutes or• until .cake-tester inserted in center comes out clean. Turn out on rack to cool. May be sliced as soon as cool. Store in tightly covered container. general stamina during th« day and better scholastic work. The so-called basic breakfast (fruit, cereal, bread, butter or margarine, milk has acceptance by leading nutritionists. It is easy to prepare, inexpensive and provides the essential protein, carbohydrates, vitamins and minerals needed to supply one-third to oner- quarter of the body's nutritional needs for one day. Quick breads, using cereals, add interest to breakfast and increase the nutritional value. Fruited Oatmeal Bread (Yield: 1 larje or t small loaves One-quarter cup fat, V 2 cup milk. Cream fat, add sugar gradually. Add egg to creamed mixture. Stir in nuts, prunes, apricots, orange rind and rolled oats. Sift together flour, baking powder, soda and salt. Add dry ingredients alternately, with buttermilk to creamed mixture. (To make sweet milk sour, add 1 tablespoon vinegar to l& cups sweet milk. Turn into greased loaf pan 9x5x3 inches, and bake in moderate oven (350-375 degrees F. about 1& hours: or-, turn into two greased loaf pans, 7 3 /<x3^x2& inches and bake in moderate oven (350-375 degrees P. about 1 hour. If desired, brown sugar, 1 egg, well beaten, j decorate the top of the loaves be- 4 cup chopped Brazil nuts, pe- fore baking with whole cans, or walnuts, % cup diced Prunes, apricots and nuts. cooked prunes, l /-> cup diced cooked apricots, 1 tablespoon grated orange rind, 1 cup rolled oats, uncooked, 2 cups sifted all-purpose flour, 2 teaspoons baking powder, % teaspoon soda, 1& teaspoons salt, iy 4 cups buttermilk or sour pitted Eggplant Con Be A Main Course Eggplant, fixed this way, makes a. main course. EGGPAJfT WITH MUSHROOM SAUCE Ingredients: 1 medium-sized eggplant (6 to 8 inches long), 1 medium-sized onion (finely chopped) Y* cup enriched margarine (melted), Vt teaspoon salt, dash of pepper, % teaspoon paprika, l can (about 10 ounces) cream of mushroom soup, V* cup milk, minced parsley. Method: Wash and peel eggplant. Cut into strips about the size you would cut potatoes for French frying. Melt margarine in large skillet; add eggplant and onion and cook over low heat until eggplant is tender. Stir in salt, pepper, paprika, mushroom soup and milk. Heat thoroughly. Serve over steamed rice; top with minced parsley and crisp Chinese noodle*. Makes 4 servings. Spicy Shortcake Take a shortcut to shortcake. Bake a package of gingerbread in two layers. Pill the layers with stewed rhubarb, or with sliced fresh pears, pineapple or bananas, and top with whipped cream. Or you may top with lemon, orange or pineapple Miuce and a dollop oC cream cheese that has been softened with. * little cream. KBNEYS MUST REMOVE EXCESS WASTE cltmch*. he*d*ch«» «sd dizziness may be doe to «Iow- <}o-vrn at kidney f unction. Doctor* *my foot kida«y f auction i» .very iaport*ftt to good health. When SOBS* «v«iyd»y condition, sudfc •x ctreM and »train, c*ns«8 thfa important lunet ioa. to slow down, many folks saS emmg •. fiag backache— feel miserable. Minor blad* der irritations dee to cold or wronz diet max cause getting nj> nights orfre<iiieistpaasa£«u! Doat neglect year kidneys if the** conditions bother you. Try Doan'» Pills— a mild" diuretic. Used successful!? by millions .fan over 5 0 years. It** amazing iow many time* Dora's live happy relief from the** discomJ f orts-heip tfcel5aaik«of kidney tube* and filJ ten float out mete. Get Doan's P21i today/ 421 So. 21st SUPER MARKET Phone 3-9910 Come to Mays' for Those Hard-to-Find Items! Canova Vacuum Pack "It sure is good coffee" Pintos Fancy Re-Cleaned ...... BEANS DCJIMJEC World-Wide 1 • LfivllCu In heavy syrup ....*! AAftlflCC Home style > VUUIVILO Vanilla, Creme filled FIOUR Little Geneva ICE CREAM Freezert .... Ib. AP ib. Mbag 2 Vz size ,j cans 1 15 79 20-oz. . pkg. 290 BISCUITS BALLARDS FRESH DATED DEL MONTE HALVES Large No. 2]/2 Can JELLO box 5C OC Ib. bag §<|69 Ml. orSr. I Frozen Dessert ... 2 gal- 6Uf*DTCIIIIIP Swift ' s Jewel with 9 lb ' dllVIII CnillU golden key ... 0 ctn Armour Star .. 2 size cans 830 370 TOILET TISSUE A1Brand 3^170 AflDU UC Al B & M Brand-Made OC Ibs pi. 143 VVlf II mtHLFresh every week fcVor sr. • STARCH Nagra Clip AD XXXX Confectioners 12-oz. Box Lb. . Box 190 130 MIY Bett y Crocker, white O S-f 00 IfllAyellow, Devil's Food .. V boxes • 0 300 -JIJx fccans Ivy Campfire with Tomato sauca P|AC Riceland—Fancy, plump, tender grains Ibs. SA98 bag * QUALITY FRESH MEATS Fresh—fully dressed rllILilO Ready for the pan Lb. CTCIUUCAT From Choice -IAC CCC OlLfff ITILHI tender beef Ib. 15 Site. «« UAUC Reelfoot-Picnics imifldstyle—Whole Lb. RAI AfiNA Carro11 Packin & Co Good- Grade in chunk .. • Ibs. 390 4 n, GROUND BEEF S ev°e™l d t, f m? Sh day 3 ib$. 850 FRESH PRODUCE POTATOES Red> good * rade> 50 uniform in size .. UW bag GREEN BEANS Fancy T ! nd : r u 220 PARRAPF Wisconsin VHDDIIUC Crisp Heads Lb. CELERY Large Pa£cal 10lbs. TOMATOES^ 303 .100 BUTTER BEAKSJ^oa 100 DAKE MIX E r y . Crocker . ...250 *™ 1 * COOKIES^240 CRACKERS PICKLES F ™ Bread & Butter Lb .w250 250 FOLGERS $ |05 OLEO FLOUR CHEESE Margold Yellow Lb. Little Rose 25LJbs. Tastemark 2 Lb. Box Large Head Red Lb. Golden Sweet Lb. RED 50 Lbs. 2 stalks 250 FROZEN FOODS Fresh ...... .... pkg. CHICKEN BACKS 120 450 It Pay* to Shop at Mays! BEEF LIVER • • • CHUCK ROAST ROUND STEAK SIRLOIN U.S. GRADED HEAVY CALVES U.S. GRADED HEAVY CALVES OR T-BONE STEAKS U.S. Graded Heavy Calves We Reserve the Right to Limit Quantities FREEMAN'S MARKET

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