The Courier News from Blytheville, Arkansas on February 2, 1956 · Page 11
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 11

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, February 2, 1956
Page:
Page 11
Start Free Trial
Cancel

THURSDAY, FEBRUARY «, 19M B1/YTHBTILL1! (ASK.)' COURIER PA'OT'ELEVEif" Spareribs Favorites For Entire Family By GAYNOR MADDOX NEA Food and Market. Editor Spareribs have taken the flavor spotlight. Allow y« to 1 pound of ribs per person. Keep the ribs loosely wrapped in the refrigerator and use within two days. H frozen, they need not be thawed for cooking in the sauerkraut. However, for barbecuing or baking thaw Before cooking. As in all pork cookery, long slow cooking is needed, especially with sparerlbs to make certain the meat close to the bone is thoroughly cooked. Sage, thyme, caraway, basil and garlic all combine well with, fresh pork flavors. Texas Baked Stuffed Spareribs (Yield: 6 to 1 servints) Two sets spareribs (approximately 4 pounds), 2 teaspoons salt, V t cup catsup, i4 teasponon.chili powder, rye bread stuffing^ Brown one side of each set of ribs in roasting pan. Turn one set brown side up. Season with 1 teaspoon salt. Spread with stuffing. Cover with other stt of ribs (brown .side next to stuffing). Season with lowder. Bake in a moderate oven 350 degrees F.) for I'/i houre. If necessary to prevent burning, pour 4 cup water into pan. . .. Rye Bread Stuffing Two cups dry rye bread crumbs, • egg, y\ cup milk, 1 small onion, chopped, '/< cup melted butter or margarine, 14 teaspoon thyme, 1 :easpoon salt. Combine all ingred- ents and mix well. Spareribs and Bohemian Sauerkraut (Yield:3 to 4 servings) Two pounds spareribs, 1 table- Everyone Likes Main Dish Pastries Everyone likes main-dish pastries! Ingredients: 1 can (7 ounces) solid-pact tuna (drained), 1 can (13 ounces) whole k«m«t; com (drained), 1 tablespons finely chopped onion. l',4 tablespoons chili sauce, !4 teaspoon Worcester- shin sauce, 1 egg. salt and pepper, 1 recipe pastry, 3 tablespoons butter or margarine, Vt cup finely chopped onion, 1 can (t ounces) tomato sauce, dash of thyme. M«tho4: Break tuna into pieces Mix tuna, 'A cup corn, 3 table- spooos onion, chili sauce, Worcestershire sauce, slightly beaten egg, aad salt and pepper to taste. Roll ptstry out on lightly floured surface to K-inch thickness. Cut into 16 squares. Place some of tuna mixture on 8 squares. Top with remaining pas try squares; seal edges. Prick tops. Place pastries on baking sheet and bake in hot (425 degrees) oven 25 to 30 minutes, or until lightly browned. Meanwhile, melt butter: add V< cup onion and cook until ort ion is lightly browned. Add remaining corn, tomato sauce, and thyme and cook 10 minutes, stirring occasionally. Serve aauoe with pastries. Quick Potato Biscuits Just Right for Family Just right lor family eating: biscuits that are fluffy and delicious, but not rich. Ingredients: 2 c.ups biscuit mix. ij cup mashed potatoes, 'A cup milk. Method: Put biscuit mix in a mixing bowl; cut in mashed potatoes with p*stry blender until well worked In. Add mi* and mix vigorously with fork. Turn out on lightly floured board or prepared pastry cloth; shape and pat smooth with fingers; roll out about ',4-inch thick. Cut out biscuits with round floured cutter (3 Inches in diameter) Place on ungreased baking sheet a couple of inches apart; bake in hot (450 degrees) oven 10 to IS mniutes or until lightly browned on top. Serve at once with butter. Makes about 10 biscuits. spoon~taT, salt and pepper, l /4 cup water, 1 No. 303 can sauerkraut 1 3 /ipounds>, 3 tablespoons chopped onion, fa teaspoon caraway seed. 3 tablespoons sugar. Heat fat in a kettle or .skillet. Cut the ribs into serving pieces. Season them with salt »n<5 pepper. Brown them in the hot fat. Add Jie water. Cover and cook slowly for 1 hour. Fmpty the kraut into a kettle. (Wash if very tart, drain and add % cup water). Add remaining ingredients. Cook slowly hour. Pour off :at from ribs. What's on the Menu for Lunch or margarint, IV, tablwpooni flour, By CECILT BROWNSTONE AMOcUUA PnH Food Editor TUNA IS A NATURAL MIXER. So many way» to u»e this good dinned fish when it'i time to serve your family lunch. Ever dlaoover, for instance, now pleasant creamed tuna tastea vlth cooked sliced carrots added? It's line over crunchy toast for texture contrast. For salad-and-dessert with thii main dlih, you might offer home-ityle canned peach halves fiUed with cottage cheese. Arrange the peaches on crisp salad greens and top the cheese with pecans; pats French dressing, mayonnaise or your favorite dressing for Irult. Creamed Tuna and Carrots Ingredient*: 3 tablespoons butter Macaroni And Cheese With Crabmeat 2 cups milt, 1 can « ounces) solid- pack tuna (drained), 1 eup« sliced cooked carrots, salt »nd pepptr, minced chives or parsley. Method: Melt butter over low heat in a 3-o.uart saucepan. Stir in flour. Add milk; cook and stir constantly until thickened and bubbly. Break tuna Into pieces and add with carrots to sauce. Stir In salt and pepper to taste. Reheat and sprinkle •with minced chives or parsley. Serve over or with crisp buttered toast. Makes 4 servings. Tuna Tips Give creamed tuna and green peas a lift. Serve topped with Chinese-style crisp French - fried noddles. Spiced pineapple chunks are a nice go-along ,too. Ever add tuna to a tomato sauce for spaghetti Different and good! Planning to serve stuffed baked potatoes? Add flaked tuna to the stuffing. serve the • made and Wondering what to family? Try this quickly easy-to-serve casserole. IniredtenU: 2 cans US'/, ounces each) prepared macaroni with cheese sauce, 1 can (614 ounces) crabmeat (drained and flaked). 1 tablespoons finely diced green pepper 1 tablespoons finely diced canned pimiento, V« cup grated Cheddar cheese. Method: Turn macaroni with cheese sauce into a !V 2 -quart casserole. Mix In crabmeat, green pepper and pimiento. Sprinkle with grated Measure back 3 tablespoons. Com-j Bake in hot (400 degrees) sine ribs and kraut and cook 11 about, 35 minutes. Makes 4 hour longer. • servings. cheese, oven to 6 Using seafood for a, salad? Marinate it first in a well-reasoned French dressing. At serving time, drain off any of the dressing in the bowl and mix the seafood with diced celery, green pepaer and mayonnaise. Surround the seafood with salad greens and garnish with paprika and capers. Or use sliced hard-cooked egg and gherkins for the garnish. Master Mix Feed 1«% Dairy Feed *«.« cwt Beef Concentrate 4.M cwt MI Ic Sow Concentrate 4.94 cwt 35% Her Concentrate.. 4.M cwt ttf Wormer 5.14 cwt Chick Starter S.ll cwt Chick Grower 4.4S cwt Etf-etn . ..: 4.35 cwt lit Mash 4.«0 cwt Rabbit Pellet! 4.M ewt Hone Feed M4 ewt Shortx 115 cwt Shelled Corn 1M ewt Farmers Soybean Corp. "Home of Sudden Service" Blytheville, Arkanua Kirby Drug Store fVSO Far Your OH I ELECTfllC RAZOR N • MW ReiBliiftM, tkhlck, Bram «r Mmln EBERDTS' GATEWAY GROCERY 2101 Rot* St. Ph. 3-3161 ( lallard BISCUITS can 10' Jack Sprat APRICOT PRESERVES "s Coffee Shop COFFEE PUREX Libby's SPAGHETTI Qt. and Meat Balls No. 2 con • Thrift Sliced I Bacon Sweet POTATOES Cooking APPLES Swift's Premium All Meat BOLOGNA Nabisco CRACKERS 3 Lbs. Lb. IOC .Lb. Lb. Pkg. ( Fresh Country EGGS doz. Pkg. No. 2 Con 20c Large FAB Bush's Whole GREEN BEANS luih'i HOMINY & 1 3 Slab BACON tt » 29< • Shop in Tcmfwratun-ControlUd Comfort • Plonly of FrM P«rkln§ Room • Lower Pricoi • Self Serrle* This Is Nice Way to Serve Breakfast Juice Nice way to serve (ruit Juice tor that weekend metl that Is often a combination of breakfast and luncheon. Ingredients: 1 pint bottle cranberry juice (chilled), 1 cup orange juice, 6 half-slices of unpeeled orange (cut about V4-inch thick). Method: Mix cranberry juice and orange juice together. Pour into juice glasses. Cut orange slices in half; perch two halves over edge of .each glass. Makes'six C/ 2 cup each) servings. MAM OF FINEST INGREDIENTS It Pays to Shop at Mays! SAVE week! You Get Both When You Buy Here: 1. LOW PRICES ALWAYS! 2. SAVE-MOR COUPONS—Good for Valuable Premiums! PETMILK 01 :^! 0 . 1 : 221250 FREE — 5 Lb. Sugar FLOUR SHIBLEY ' S BEST 25 DOG FOOD Bonw Brand Lb. Bag $«29 PI or S.R. * A Cans 150 FftftC CUUO Mi* J?]f fcCsns ' Grade "A" Large Guaranteed Fresh Dor. TJHIJII CO Campfire 300 Size I AX I fllTlllLI.0 with chili gravy Can Ivy SUGAR Domino . or . Gfl " c . haux .... 10 Lb , 890 Low Calorie Mellorine ICE CREAM Strawberry DETERGENT King Giant Can of Ajax — FREE ...... Size 3 c COFFEE B1 . uep . IaU - CDM ......... L ,89f, 1 Gal. 390 EilD rHD SHORTENING TISSUE N £^h,u ....... 10 Rolls Pillsbury's White, Yellow, Orange and Spice CAKE MIX 3 OLEOMARGARINE VIENNA SAUSAGE 680 890 3, , 29<i Fancy, Fresh & Cured Meats Highest Quality - Lowest Prices GROUNDBEEF LOIN STEAK NECK BONES Lb -. Meaty SAUSAGE Purepork Country Style Pieces 3 3 5 Lbs. Lbs. 890 590 290 790 Shop With Confidence At Our Modern Market! FRESH PRODUCE CABBAGE NolGeen&crisp Lb .5(i LETTUCE Qal " keberg H L TlOji COCONUTS FreshFun : fMilk 2 for 29(J CARROTS InCel °! 60 :10jJ APPIF^ Exlra Fancy Delicious Lb. MAYS SUPER MARKET 421 S. 2lit Ph. 3-9910 HAMBURGERS For your protection, our Hamburger PattiM are prepared and delivered frozen by » nationally known government inspected meat packing plant. A warm well-eea*oned bun enhances the wholesome delicMueneM of thia pure hamburger. ^ — . _ KREAM KASTLE Walnut A Dlrtoion Treat Your Family to U.S. Government Graded CHOICE HEAVY WESTERN BEEF__ Top Quality Beef at a price you can afford — trimmed So you don't buy waste! CHUCK ROAST • • PRIME RIB ROAST ROUND STEAK - • Swanton Frozen CHICKEN POT PIE • - 2* <k».39c Grade "A" Pullet EGGS Blue Plate, just right SALAD DRESSING -«49c Sunshine, large box HI HO CRACKERS • - 2* Dill or Sour PICKLES • Canned, all brands BISCUITS can FRESH CABBAGE New, Green Lb. 5c GOLDEN PEARS Tasty, Delicious Lb. 19c ICEBERG LETTUCE Large Heads 10c NEW POTATOES Jc Florida KING COTTON SPECIAL! Buy One Lb. of King Cotton Sausage And Get Another One Limited Supply - Get 'em While They Last! FREEMAN-HENLEY SUPER MARKET 2016 West Main St.

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 8,800+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free