The Courier News from Blytheville, Arkansas on September 23, 1954 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, September 23, 1954
Page 12
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BLYTHEVTLLE (ARK.) COURIER NEWS Is Tasty Friday Disk By CECILY BROWNSTONE sized), 2 medium-sized onions (peel- Associated Press Food Editor ted and quartered), one No. 2 can EVER TASTED a really good ^ pound and 4 ounces) tomatoes, fifih-and-potato stew? One made with onions and tomatoes? Know what a perfect dish it is for Friday night supper? l 3 /-> to 2 teaspoons salt, pepper. 1/4 teaspoon sugar, % teaspoon paprika, 1/4 teaspoon ground thyme, 1 bay leaf, 2 large cloves garlic, dried * , . ^, , . ,. ' ., I mixed herbs or ketchup spice, chili You brmg the stew, sending ofi nA ^. Hpr nr «,. WTmA npnnor puffs of fragrant steam, to the table and ladel out hearty helpings. You pass a crusty k>af of French or Ital- Ilan bread, sliced and spread with butter, hot from the oven. Everyone sets to—lapping up the savory -liquid and digging into the creamy fish and powder or cayenne pepper. Method: Have fish dealer scale fish and cut away fins; then remove head and tail and cut fish in 4 pieces. Bring head home; do not have fish boned. Put head and water in saucepan; bring to boil; let bubble gently for 20 minutes. Dis- The seasonings called for in the following recipe, for fish stew are basic ones. But : if you like adding your own particular creative touch, to a dish; don't hesitate to impro- .vise. .••- ''•..' ' . Go Portugese -and add a pinch of ground cumin seed. Take a hint from the French Bouillabaisse and throw in -a leek, some parsley, maybe a pinch of fennel. Want a far Eastern touch? Then a little curry powder added will just suit you. " A rib or two of celery, a few carrots in the refrigerator? Slice them and add. You favor basil in a dish with tomatoes? Go ahead and add it— with discreation. Fresh chives available? Mince them and sprinkle them over the the stew just- before serving. Or pass a small bowl of them so chive- addicts can help themselves. potatoes, and the onions. . _, _ ,. ,. , ... . , card the head and strain off liquid; You follow the stew with a tossed t there snould ^ about 1% q ^ green salad. Then you end such a U ^ d j d tat onio ^ simple:but satisfactory eating pleas- mqatoe ' s ^^ jui ^ from can)> ure with a substantial dessert—say J deep-dish apple pie with a flaky top crust and squares of sharp cheddar cheese. Or maybe 'you offer an upsidedown cake with a fine showing of glazed fruit. matoes (indue salt, pepper to taste, "sugar, paprika, thyme and bay leaf in kettlfe. Grush garlic and add. Cook gently until potatoes are almost tender—30 to 40 minutes. Taste -liquid in kettle and add herbs or ketchup spice and chili powder or cayenne to taste. Add fish and simmer until fish is opaque and cooked through—10 •minutes or longer. Serve in soup plates. Makes "4 servings. Skipping Breakfasts Is a Poor Way to Reduce By GAYNOR MADDOX NEA Food and Markets Editor Many school girls, especially teen-agers, skip breakfast in the mistaken belief-that is the way to reduce. This is a dangerous health practice damaging also to morale and alertness and to general appearance. According to Dr. Russell M. Wilder, distinguished American scientist, formerly of the Mayo Clinic, the current practice of skimping on breakfasts increases the difficulty of meeting the requirements of adequate nutrition. When the noon meal is also skimpy, as is so frequently true of the lunches eaten by urban workers (and high school students), an impossibly great part of the burden of providing the essential nutrients is thrown on the evening Biscuits Has Cheese Flavor Here is a rich drop biscuit flabor- ed with cheese. EASY CHEESE BISCUITS Ingredients: 1 cup sifted flour. I 1 /" teaspoons baking powder, & teaspoon salt, teaspoon .sugar, cup grated Cheddar cheese (lightly packed); : ,4 cup heavy cream, % cup milk. Method: Sift together flour, bating powder, salt and sugar into mixing- bowl; stir in cheese. Stir Any-firm white-meated fish avail- | cream and milk together; and add able at .your market is suitable for the stew. I like to make it with a fine fresh «ea bass; ingredients: One whole fish (about 2 pounds), 2* cups water, 1 pound potatoes (about 4 medium to dry ingredients; stir just until dry ingredients are moistened. Drop in 10 mounds on smal lungreased baking sheet. Bafce hi a very hot (450 degrees until lightly browned. Serve at once. Dogs 'n Kraut Flavored with Brown Sugar Brown sugar flavors .the sauerkraut in this frankfurter '"skillet dish. SKILLET FRANKFURTERS AND SAUERKRAUT Ingredients: One pound and 11- ounces can sauerkraut, 2 tablespoons dark brown sugar, 1 teaspoon caraway seeds, 8 frankfurters (about one pound). Method: 'Empty sauerkraut, including juice in can, into a 10-inch skillet; sprinkle witb^ brown sugar and caraway. Using a large spoon and a large long-handle two-tine fork, mix well: Heat to simmering; bury frankfurters in sauerkraut. Cover tightly; simmer until thoroughly hot, 10 to 20 minutes. Makes 4 to 6 servings. Try adding a cup of moist shredded, coconut to a standard white cake recipe for a pleasant flavor change. FOR RADIO AND TV REPAIR Call 3-4596 Jimmy Gemn, repairman k All work guaranteed I Prompt Service ROSE SALES CO. 521 8. FLOUR Little Genera Barrel $13.49 Bag I]) LQ 9 POTATOES Red or 10 Ib. 50 Ib. White bag 49c Bag 8 Ib. 4 Lb. 50 Lb. Ctn. $1.77 Ctn. 89e Can TALL CANS PINTO BEANS SPAGHETTI TURNIP GREENS RED BEANS PORK & BEANS BLACK EYE PEAS CROWDER PEAS PINTO BEANS 390 COFFEE SARDINES Ground fresh daily pure Tall Cans ea. 990 150 MORRELL PRIDE BACON "65 A pound of bacon for only 40c! Cut out the heart and bring- to Liberty Super Market. 25c will be roail- V ed to yon. Don't delay! LIVER Young Beef NECK BONES fresh HOG MAULS cleaned BEEFTRIPE cleaned PIG FEET front feet FISH Fresh Whiting BACON ENDS ,250 SALT MEAT ,250 BEEF ROAST .350 GROUND BEEF fresh and lean SAUSAGE Pure Pork SMOKED SAUSAGE Links FRANKS H-CBACON Sliced YOUR CHOICE LB - meal. Studies made at the University of 'Iowa Medical School reveal that there was no significant change in body weight when subjects went through periods of skipping breakfast, of eating inadequate breakfast, and eating, the basic cereal breakfast, so long as their total caloric intake per day was not changed. Nutritionists recommend that the total caloric intake for the day be divided among three meals of equal size. As most reducing diets run from 1200 to 1800 calories per day, breakfasts on reducing diets should range between 400 to 600 calories. 400Calorie Breakfasts 1. Grapefruit juice (unsweetened, 4 ounces), oatmeal (two-thirds cup cooked), rye toast (1 slice), butter or margarine (1 teaspoon), milk (1 cup), coffee (black). 2. Tomato juice (8-ounce glass), corn soya shreds (1 ounce), white toast (1 slice), butter or margarine-(M* teaspoon), scrambled egg, skim milk (1 cup), coffee (black). 600-Calorie Breakfast Grapefruit half, malt-flavored farina (% cup cooked), broiled ham (1 thin slice), white toast (1 slice), butter or margarine (I teaspoon), milk (1 cup), coffee (black). SUNDAY'S DINNER: Fruit cup, roast turkey, celery stuffing, giblet gravy, curried pineapple relish, whipped potatoes, baked squash.n geen peas, hard rolls, butter or margarine, sliced tomatoes, peach shortcake, cream, coffee, tea, milk. Here Is New Way to Make French Toast Everyone will enjoy French toast made this special way. FRENCH-TOAST JAM SANDWICHES. Ingredients: 8 slices white bread, *i cup black raspberry preserves, 2 eggs, 2 tablespoons sugar, '& cup milk, salt, 3 tablespoons butter or margarine. Method: Spread 4 slices of the bread with the jam, using 1 tablespoon on each; top with matching slices and press together sandwich- style. Beat eggs until yolks and whites are combined; add sugar, milk and a dash of salt; beat or stir until sugar is dissolved. Place jam sandwiches in 9-inch square baking pan; pour' milk mixture over them; turn once or twice so bread is evenly moistened on both sides. Heat 2 tablespoons butter in 12-inch skijlet; use wide spatula to put sandwiches in hot skillet. • Fry until 1 golden-brown on both sides, adding remaining 1 tablespoon butter to skillet when you turn sandwiches carefully with spatula. Slice in half before serving. Makes 4 serv.ings. Pep Up Chicken Ever flavor broiled chicken with herbs? Use basil or oregano and mix with lemon juice and olive oil; baste the chicken often with the mixture while it's cooking. When you are planning to serve steamed hard-shell clams, it is a good idea' to allow at least two Here's Different Sandwich Filling Looking for a sandwich filling that is a litle •• different? Then here's an idea. CREAM CHEESE AND TUNA SANDWICHES Ingredients: One package C3 ounces cream cheese, 3 tablespoons prepared horseradish, 1 tablespoon lemon juice, dash of sugar, one can (6 a /2 ounces chunkstyle tuna (drained), rye bread. Method: Beat cream c h e e * e, horseradish, lemon juice and sugar together with spoon. Add tuna and stir together. Makes about 1% cups filling. Make sandwiches of the spread with rye bread. dozen clams per person. M E AT5 Fresh Picnic 4 to 6 Lb. Average By-the-Piece or Sliced SALT MEAT WIENERS SUGAR •10."*-89* I SHORTENING 1 Swift'ning Richardson's iRECIPE. OOHE WEEK few grains ptpptc & TafatespoonT melted tmtret or Baked Hamburger. Sandwiches 6 ttrnod sandwich 2 Tablespooot findf 1 r *J? ,_ «. cat £"=«» pepper 1 slightly be«en en 1 teaspoon «Jt i-2 cop Ptt -Evaporated Miflc *2 tt>. ground lean beef 2 Tablespoon* finely cut onion Cnt a thin slice from tops of boos. Pull out centers of bum, being careful not to break crust Break centers into crumbs. There should be 1 cup. Mix crumbs in a bowl with beaten egg and milk. Let stand 5 minutes. Add beef, onion, green pepper, salt and pepper. Mix welL fill hollowed out buns with meat mixture. Replace tops. Brush with butter. Put on greased cooky pan. Bake on oven rack slightly above center 30 minutes, of until buns are brown and toasted. Serve hot with catsup or chili sauce, if desired. Makes 6 sandwiches. PEACHES Rosedale No. 2'/ 2 CAN 220 PETMILKyFRYERS Pan Ready •• |5 Lb. Boxes IQ 29 c Lb. Can VEGETABLES * Sw. Potatoes Tennessee No. 1 Ib.lOc LIBERTY SUPER MARKET OSCEOLA, ARKANSAS WESSON OIL PT33ji WESSON OIL MustardGreens Michigan Fancy bch. IOC Bell Peppers Large Miracle Whip » 49* BLACKPEPPER 1 ox. Nightingale _2 Angel F. Cake Large jV$ 89< EG G S Medium J <*"* No. 303 Can Fancy Home Grown 2ib$29c PORK ROAST ;: , 330 BOILED HAM ,980 BOLOGNA Cranberries 29c Fresh 1-Lb. Cello. GRAPEFRUIT New Florida—-Sweet Juicy* for $100 1 ViennaSausage American Brand 10 - r Potted Meat Paramount $100 for 1 RICHARDSON'S MAIN AT FIFTH 'W/rere Low Met* Art Born'

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