The Courier News from Blytheville, Arkansas on September 30, 1954 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, September 30, 1954
Page 12
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TWELTK BLTTHEV1LLE (ARKJ NEWS THURSDAY, SEPTEMBER W, 1954 New Dumpling Recipe Improves Beef Stew Tomato Noodle Bisque Good for School Lunch • By CECILY BROWNSTONE DO YOU KNOW the new method of making dumplings? Unfortunately many recipes still direct you to cover the dumplings as soon as they arc dropped into the stew. Cast aside this old idea! Leave the dumplings uncovered for the first half of the cooking, cover for the last half. Then those diddle diddle dumplings—straight out of the old nursery rhyme—will have their best chance'of coming out of the kettle fluffy and light- Another rule; be lavish with the baking powder. Two teaspoons of baking powder per cup of flour are none too much. We know you will find many recipes that- suggest using less, but if you want your dumplings airy-as thistledown, heed One old-time precaution, however, still holds good. Drop the batter carefully by spoonfuls on top of pieces of meat and vegetables rather than into the gravy, so the dumplings will get no more than their" feet wet. This will help to keep the dumplings from being sog-' gy- ' . : - ' texture — and flavor-change. DUMPLING BEEF STEW Ingredients: 1% pounds lean beef stew meat (cut into tablespoons flour, I 1 /-* pieces), 3 teaspoons •These days there is a lot of lean meat around irom grass-fed beef-;-. "the kind, that comes straight from range to market without a period of grain .fattening—to use in stew Because all meat has complete high-quality protein, B vitamins and essential minerals, this grass- fed beef will give your family the Mne nutritive values' as more expensive cuts. We've used onions,and carrots in our Dumpling Beef Stew. But if •you belong to the school of thought that believes turnips, parsnips or tomatoes are indispensable, go ahead and add them. This stew has plenty of gravy, so the turnips or parsnips can easily be added to the kettle. Tomato.- juice, or pureed tomatoes,;, may be substituted for part of the water called':for. Try this stew with our Herb Dumplings. Then another time make up our Corn Meal Dumplings and use them instead of the herb version; they add an interesting salt, 1/8 teaspoon pepper, 3 tablespoons fat, 1 quart water, & tea- spccn tabasco sauce, gravy coloring sauce, 12 small white onions (peeled), 6 medium-sized carrots (peel- eci and quartered), Herb or Corn Meal Dumplings. Method: If there is any excess fat and sinew around outside pieces of stew, cut it away and discard. Mix flour, 3 /2 teaspoon of the salt and the pepper together on a piece of paper; roll pieces of meat in the flour mixture. Put fat in heavy kettle; add beef and brown well on all sides over moderately high heat. Add water, y 2 teaspoon of salt' and the tabasco. Cover; simmer 2 to 2% hours or until meat is almost tender. Stir in gravy coloring if desired. Add remaining .& teaspoon salt, onions and carrots; cover and cook until vegetables are tender. Drop • 12 Serb., or 12 Corn Meal Dumplings j by spoonfuls on top of pieces of or vegetable in gently boil ing stew. (Dumplings will be large.)" Cook uncovered • 10 minutes; cover tightly and cook 10 minutes; longer. Serve. at once. Makes 4 to 6 servings. , HERB DUMPLINGS Ingredients: 2 cups sifted flour, 4 teaspoons baking powder, l teaspoon salt, Vi teaspoon powdered thyme, 2 tablespoons minced parsley. l cup milk. Method; Sift together flour, baking powder, salt and thyme. Stir in parsley. Add • milk: stir only enough to moisten dry ingredients. Cook as directed in Dumpling Beef ^ Stew recipe. CORN MEAL DUMPLINGS Ingredients: l 2/3 cups sifted flour; 1/3 cup corn meal, 4 teaspoons baking powder, l teaspoon salt, 1 cup less 2 tablespoons milk* Method: Sift together flour, corn : meal, baking powder and salt. Add milk; stir only enough to moisten dry ingredients. Cook as directed in Dumpling 'Beef Stew recipe. By GAYNOR MADDOX , NEA Food and Markets Editor A school child's lunch, complete with milk, should supply about one- third of his daily nutritional needs. Whether served at home, in school or carried in a lunch box, nutritionists say it should contain not less than these foods: y z pint milk to drink ,2 ounces lean meat, poultry, fish, cheese or l egg, or Vz cup cooked dry beans or peas, or 4 tablespoons peanut butter. Also % cup vegetables or fruit, 01 both, as well as 1 or more portions bread or muffins made of whole grain cereal or enriched flour, and 2 teaspoons, butter or fortified margarine. To help mothers prepare adequate lunches for their school children, we asked a New York nutritionist to give us some special children's lunch recipes. Tomato Noodle Bisque (6 servings) Two cans condensed tomato soup, 2 cups milk, 1 medium onion, peeled and halved; 2 medium tomatoes, stem end removed, two- thirds cup thin noodles, 1 bay leaf, 1 tablespoon sugar, % teaspoon salt. Place-soup, tomato, onion, tomatoes, noodles and bay leaf in large heavy saucepan. Stir, cover and let simmer gently 25 minutes. Remove onion, bay leaf and tomatoes; strain onion and tomatoes back into soup. Add sugar and salt; bring to a. boil, stirring con- stantry. Remove from heat; serve garnished with small sprig of watercress. King Midas' Chipped Beef (4 servings) Four tablespoons butter, 4 tablespoons flour, 2 cups milk,, 2 hard- cooked eggs, salt and pepper, 8 toast crowns, % pound sliced dried beef, cut in pieces. Melt butter in heavy saucepan. Add flour; mix well. Pour in milk all at once; immediately stir vigor- NON-FATTENING! Sweetens Instantly Contain* NO taty to For Coffoo, Toa, AH Foods FASWHT Loin U. S. Choice Beef 69c BOLOGNA S" ,„ Kt I SALT MEAT,ir":°: ,, 250 SAVE 25c! MORRELL PRIDE BACON "65 A pound of bacon for only 40c! Cut out the heart and bring to Liberty Super Market. 25c will be mailed to you. Don't delay! GROUND BEEF fresh and lean SAUSAGE Pure Pork SMOKED SAUSAGE Links FRANKS H-CBACON Sliced LARD "PEACHES Ctn. Large SO Lbs. No. 2i/2 Can $9.69 25* TALL PINTO BEANS SPAGHETTI TURNIP GREENS RED BEANS BEETS BLACK EYE PEAS YELLOW EYE PEAS FLOUR POTATOES Barrel 10 Lb. Bag $13.49 25 Lb. Bag $1.69 49c 50 Lb. Bag $1.39 5 Ib. bag Each 59 ' COFFEE Folgers 1 Ib. H • CRACKERS LIBERTY SUPER MARKET OSCEOLA, ARKANSAS ously over moderate heat. Continue to cook until thickened, »tlrring constantly. Fold in dried beef and sliced egg.whites. Season with salt and pepper. Reheat. Spoon into toast crowns. Sprinkle with yolk put trrough coarse seive. Toast Crowns: Trim crusts from 3 slices fresh bread. Press each slice into section of buttered muffin pan. Brush with melted butter. Shortly before serving bake in moderately hot oven (375 degrees F.) about 10 minutes or until lightly browned. Fruit cup, King Midas' chipped beef toast crowns, buttered broccoli, carrots with chopped parsley, crisp roils, butter or margarine, banana cream cake, coffee, tea, milk. Pork Chop, Corn Cosserole Eosy Main Course You can forget "about this spicy meat dish until it, is ready to come out of the oven J PORK CHOP AND CORN CASSEROLE Ingredients: 4 loin pork chops (1 to I 1 /* pounds), J /2 teaspoon salt. V & teaspoon pepper, 1 cup creamstyle canned corn, *i teaspoon salt, % teaspoon pepper, 1% to 2 teaspoons chili powder, 1 tablespoon minced onion, l cup chopped green pepper. Method: Trim chops of excess fat and rub well with Vj teaspoon salt mixed with % teaspoon pepper. Place in a casserole (10 by 5 by 2 inches. Mix corn, M> teaspoon salt, % Vaspoon pepper,, chili powder and onion. Pour over the chops. Top with green pepper. Bake until meat is cooked through—40 to 50 minutes. Makes 4 servings. Don't worry if a tapioca cream pudding is thin when it is taken from the heat; it will thicken as it cools. Serve RONCO ipoghetti * macaroni pure egg noodles Wh*t is sliced frnk Every day Means tempting meil* The easy way* Everf ood flavor-rich Bacon is the answer to quick meals with taste appeal. Buy some at your groces*. FREE - 2 Lbs. Sugar - FREE With Purchase of Jack Sprat FLOUR sibs. 49 C CHOICE MEATS Pork Loin POTATOES aft. $ 1.29 End Cut ib.39c Government Graded U.S. Choice ib. 49c U. S. Choice ib. 59c Fresh Medium 3 Doz. SUGAR 89c SHORTENING Swift'ning 3 Ib. can STEAKS A Real Treat ib. 69c Pleasing You Is Our Business. We're Not Satisfied until You Are FLOUR Yellow Ros* 25 Lb. Bag 1 ib. Roil 3 9 C Aunt Jemima PANCAKE FLOUR 29c Riti CRACKERS GRAPEFRUIT Large 5 Florida For LETTUCE 2 Heads Largt for Fresh Cello. 1 Lb. Bag Large Box UNDERGLAZE PIECE PLACE SETTING REG. $2 §0 VALUE IOC POTATOES Red Good 10 Lbs. 39c SET CONSISTS OF 9'/!" DINNER PUT* * CUP * SAUCE* ,* DESSERT flATE • SALAD PLATE IN EASY-TO-CAf Kt CAftTOH ONCE YOU SEE THIS LOVELY PATTERN YOU'LL WANT NOT ONE, BUT 4 OR MORE COMPLETE PLACE SETTINGS! THIS SEMI- PORCELAIN DINNERWARE WILL LEND ELEGANCE TO YOUR TABLE... AND WILL GIVE EVERY MEAL A PARTY AIR. OUR EXCLUSIVE DESIGN IS BAKED UNDER-GLAZE TO RETAIN ITS BEAUTY PERMANENTLY. FREE! With $50 of Register Tape Save Your Tope! RDSON'S CASH GROCERY MAIN AT FIFTH 'Wfrtrt Low Pr icti Art 0orrf

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