The Courier News from Blytheville, Arkansas on September 23, 1954 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, September 23, 1954
Page 14
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?AOC IWRTERf BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, SEPTEMBER 28, 1954 Open Sandwiches Use Up 'Odds and Ends' . By CECILY BROWNSTON T E . Associated Press Food fcciitor EVER SERVE open sandwiches for lunch or evening snacks? They hav« appealing features. Put together easily in dozens of ways, they offer variety and interest. They Tare wonderful, too, for using up those odds and ends in the refrig- «rator. One short cut to open-sandwich makin gis the new fully cooked wholes moked beef tongue now on the market. A see-through pliajble vacuum wrapping keeps the tongue fresh and flavorful If you want to~ keep the tongue on hand for by- and-by use, leave it unopened and store it in>the refrigerator. If the vacuum package is opened and part of the tongue served at one meal, the rest of the meat should be wrapped in waxed paper, refrigerated and used within four days. The tongues weigh from 1% to 2& pounds each and are all trimmed. You'll find they cut beautifully in thin or thick uniform slices. Here are ways of using the sliced tongue in open sandwiches. For a company evening snack, you might want to try three or four of these; they'll make »n uauiu*l and tempting platter. 1. Cream equal amount* of butter and Roquefort cheese together; spread on sliced bread and top with tongue. Finely diced raw celery, added to the cheese spread, makes a fine crunchy addition. 2. Mound Italian Salad—cooked peas and carrots moistened with mayonnaise—on buttered bread and top with tongue. 3. Mound potato salad—making sure the potatoes are diced fine— or buttered bread and top with tongue. 4. Mound egg salad on buttered bread and top with tongue. Chop, rather than mash, the eggs for this open sandwich. 5. Mound chicken salad on but- ;ei-ed bread and top with tongue. Add halved seedless grapes and slivered toasted almonds to the chicken for something special. 6. Arrange slices of Swiss cheese ov«r butered bread; spread with prepared mustard and top with tongue. 7. Spread bread with pate de foie gras and top with tongue. Or use mashed liverwurst instead of the foie gras. 8. Spread buttered bread with mayonnaise and arrange canned drained cold asparagus stalks over the dressing; top with tongue. 9. Mound scrambled eggs (hot or cold) on butered bread; top with tongue. 10. Marinate- cooked shoestring beets and small thin onion rings in a tangy French dressing; mound on buttered bread and top with tongue. 11. Arrange thin slices of tomato on buttered bread; sprinkle tomato with finely chopped onion or seal- lion and top with tongue. 12. Cook sliced mushrooms lightly in butter and mix with crumbled crisply cooked bacon; mound on bread and top with tongue. You may garnish the center ol the tongue slices on some of these sandwiches with a bit of mayonnaise and capers, tiny pickled onions or sliced pimiento-stuffed olives; or you can sprinkle the mayonnaise with paprika or minced parsley. It goes without saying, of course, that these open sandwiches should be served with knife, and fork. For still another open sandwich sure the optatoes are diced fine— spread, hard - cooked eggs and tongue. We like it served with crisp raw vegetables; carrot curls, small inner leaves of crisp romaine, radishes, cucumber slices, cauliflower- ets and celery sticks are all good candidates. Accompanied by mugs of milk, it makes hearty fare for the teen-age crowd. TEENTIME OPEN SANDWICHES Ingredients: 2 hard-cooked eggs, % teaspoon salt, 1 tablespoon prepared mustard; V-i teaspoon scraped onion, out ft-owiet Jar reltofa spread, ft cup sliced »tuffed olives, rye bread wedge* from round loaf, butter or margarine, sliced fully cooked smoked beef tongue. Method: Cut eggs in half and remove yolks; mash yolk* with salt, mustard and onion. Chop whites fine and add with relish cheese spread and olives; mix well. Makes cups. Slice bread through horizontally and cut in wedges; spread wedges with butter. Top with cheese mixture an dsliced tongue. WARNING ORDER IN THE CHANCERY COURT, CHICKASAWBA DISTRICT, MISSISSIPPI COUNTY, ARKANSAS laudia L. Wallace, Pltf. vs. No. 1*,781 R. B. Wallace, Dft. The defendant, R. B. Wallace, is lereby warned to appear within thirty days in the court named in Buttar-typt OAk«t are ready to come out of the oven when a finger-tip pressed lightly on the surface of the cake leaves no imprint. Another way to tell whether the cake is done is to insert a wire cake tester or toothpick in the center; if the tester comes out without any cake particles sticking to it, your dessert is ready to be cooled. the caption hereof and answer the complaint of the plaintiff, Claudia L.' Wallace. Dated this 32nd day of September, 1954. SEAL GERALDINE LISTON, Clerk. By ERNESTINE PETERSON, D. C. Ed B. Cook, Atty. for Pltf. Claude T. Cooper, Atty. Ad Litem. 9/23-30-10/7-14 IN THE CHANCERY COURT OF MISSISSIPPI COUNTY, ARKANSAS Chickasawba District 12,788 Geneva Franks, A Minor, By Leona Allen, Mother And Next Friend, Pltf. vs. Buferd Franks, Dft. WARNING ORDER The defendant, Buferd Franks, is warned to appear in this Court in thirty days and answer the complaint of the plaintiff, Genava Franks. This September 2-1, 1954. SEAL GERALDINE LISTON, Clerk. By ERNESTINE PETERSON, D. C. John S. Mosby, Attorney, Lepanto, Arkansas. S/23-30-10/7-14 Read Courier News Classified Ads. Free Dinnerware with each $10.00 purchase at your Kroger Store in BIytheville. Shop in ait conditioned comfort. . . Ample space for free parking. FINE NO. 303 QUALITY Cleanser Pads Chore Girl my Beans Pinto Beans Spaghetti Beets BUSH'S GREAT NORTHERN BUSH'S BONELLI'S No. 300 . 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