The Courier News from Blytheville, Arkansas on October 27, 1955 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, October 27, 1955
Page 16
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PACK MXTIBN (ARK.) COURIER NEWS THURSDAY, OCTORKR W, Skillet Corn Pudding Good with Sausage With this recipe you can enjoy hot corn pudding an* "»' hettt U P your oven. Since sausage cakes are cooked in the skillet before the corn pudding, the tantalizing pork sausage flavor is in Hie corn pudding, too! lYa cups water 1 teaspoon salt 2/3 cup uncooked white rice 1 pound pork sausage meat (link sausage if desired) 4 eggs Hi cups milk 1 teaspoon salt ^ teaspoon Black pepper 1 teaspoon Worcestershire sauce 1 tablespoon beet or cane sugar 1 whole canned pimiento, chopped li-2 cups canned whole kernel yellow com, drained (or cooked fresh corn) Method: Put the water, 1 teaspoon salt and rice in a 2-quart saucepan. Bring to a vigorous boil. Turn the heat as low as possible. Cover with a lid and leave over this low heat 14 minutes. Remove saucepan from the heat but leave lid on 10 minutes. While ttie rice cooks, form the sausage into 6 cakes. Fry in a skillet until brown on both sides and done through. There should be no pink color remaining in the center of the cakes. While the sausage cooks, break the eggs into a large mixing bowl. Beat well. Stir in the milk, 1 teaspoon salt, black pepper, Worcestershire sauce, sugar, pimiento and com. Stir in the cooked rice. Remove the cooked sausage irom the skillet and keep hot. Pour all but about 1 tablespoon of the fat from the skillet. Pour the corn-rice mixture into the hot skillet. Cover and cook over low heat for about 20 minutes or until the egg sets. Prom time to time, gently stir so the uncooked egg will touch the bottom of the hot skillet. There will be a very small amount of moisture stil! in the skillet. To serve, place the sausage on a platter and garnish with parsley, celery tops or tomato slices. Serve the corn pudding directly from the skillet or from a vegetable dish. This recipe makes 6 servings. Ship Fragment Found in Soo EAGLE HARBOR, Mich. I.-P) — A rotting chunk of wood is all that remains of the once proud -steamer Illinois, famed as the first ship to pass through the Soo Locks 100 years apo. The 90-foot lone piece of wood, apparently a cross beam, was found near the tip of upper Michigan's northernmost point, the Ke- wecnaw Peninsula. The 1II i n o i's , which passed through the locks in 1855, went down in 1864 after striking a reef outside Eagle Harbor. Cornmeal Ham Turnovers A ham filling makes these turnovers tasty. Ingredients: '•_• cup enridieil cornmeal, 1 cup sifted flour. 2 teaspoons baking powder, '2 teaspoon salt, 'i cup shortening. 2/3 cup milk, Hum , Pilling. I Method: Sift together the com- i meal, flour, baking powder and salt ! Cut in shortening thoroughly- Atlii . milk all at once, stirring only until i dry ingredients are dampened. (Add | a little more milk if necessary to make a soft dotiRh.t Turn out on lightly floured board or pastry cloth: i knead gently several times. Roll out ; •i inch thick; cut 10 four-inch cir- | cles. ! Put 1 to 2 tablespoons ham filling on half of each circle. Fold other half of dough over filling and press edges together. Bake on uircreasea cookie sheet in very hot 1450 de- • greesi oven 12 to 15 minutes or until browned. Ham Flllins: Mix together well 1 cup diced cooked ham. 2 tablespoons chili sauce, 2 tablespoons mayonnaise. 1 teaspoon prepared mustard. '= teaspoon horse radish. 'H teaspoon salt. • Keep a jar of cheese sauce in the refrigerator. Serve over hard- cooked eggs and Wp with crisply cooked bacon for lunch; or pour over a can of drained boiled onions and heat Sv a supper vegetable to sent with meat, poultry or fish. W/u'p L/p Applesauce Cake for Those Ghosts NK. Mr Conn. uh nin mcr iber She STRICKLAND'S 309 N. 6th Str«t Highway 61 FOODS Blytheville, Ark. Phon. 3-4500 PURE HOG LARD 4 - 59 C E605 39< OLEO A ""'°"" Bring Ui Your Colgate Florient Deodorant Coupons Florient Deodorant Lg«. 79c Size With Coupon 54< NEW FAB Large Size - Box 29< GROUND BEEF 3 00 POTTED MEAT 6 c-,19* CillfA/T Pur* Pork 3 Ibt $4 jAUjAUt Seasoned Right | Ole Time Bologna s± ib. 22 i c Sugar Cured JOWL We Slice 'em - Ib. BACON 25< All Meat Product WIENERS Sr.» 39< A-Grade State Inspected Fresh Dressed Fryers * 39* Swift's Goldcrest Cheese 2 ::. 49 SLICED BACON Wagner Brand 3 ibs. 93' Fresh & Meaty PIG TAILS Ib. 15* Full Grown BEEF Chuck or Rib Roast Pork Neck Bones Frtth ib.121 1 End Cuti Slreak-o-Lean Salt Meat n>.19 ( Hy CAYS'OR MADDOX .A Fiimi ami Markets Editor *. Bill tJiinnoii of New Wcsion, iu' os 13 children. Her devil's food cake with: niim \vhippi'ci cream topping ! * many more than 13 children! niM to hrr house. It's her H;U-i on .vpeeUil. She will serve it; him cider punch after spooky, s when her own four children tam the neighborhood on Ool 31. ! IHCS an in.sum devil's food! iiiKi adds applesauce to it. 1 Ea..y enough lor such very good nike. Chocolate Applesauce I'ake One package instant devil's food mix, :i i cup water. 2 egg.s, un- ijfii'fll. ''i cup apple.sauce. Kmpiy cake mix into bowl. Add \\d'ri\ ei^.s, and applesauce. Beat 3 Miiuutes until smooth and fif^my. Pour batter into two round 9-inch Uiver pans, which h.ive been lined on bottoms with !i.,per. Bake in moderate oven i3M) degrees P.) 25 to 30 minutes. Cool. Spread between layers and frost top mid sides of cuke with Spiced Whipped Crenm Topping. Spiced Whipped Cream Tupping — (Mulies aboul 3 cups topping) Combine in chilled bowl !(•> cups wliippiiiR crcnm, 1 tablespoon gran- ulated or confectioners' tea.spoon vanilla, and a .i I cinnamon. Beat until creal Us .shape (do not overbea Next time you prepare <•'«" l» ltl " ding, add a little clmpprt green pepper and canned iitmlento. •aspoon i holds RENT MOVIE CAMERAS FLASH CAMERAS Complete Selection of Flash Bulbs, Polaroid Film, Color Film, Movie Film BARNEY'S DRUG STORE 2006 W. Main Ph. 3-3647 Head Courier News Cliissiftetl Housework Easy Without Nagging Backache NiiKKiiitf bacUchi u-hwiiiiiliiuinsinny Btntin. A ml folks who eat i ..with that i If you fire n miles of kidn St> if niitCK , licftduclio. or muieullfc umo happy rel r overiiOyi'ura.Ct'tl ,]<• fiullnK. Ut llMAUHd U ofu-n lid|> ir»omh- lion, anil hy tlit'ki.ini'y-i ut of the 16 ffilFOOT FRANKS ONE LB. FREE "Trick or Treat" Bogs for the Kids with any one Ib. purchase of any MAYFLOWER products. FRESH POLE BEANS Ib. 18c RICHARDSON'S RECIPE OF THE WEEK Corned Be*f and Cabbag* 1 im.ll head 1 can a<Mm of of tnbbaffc mushroom xmp Vt cup boiling water ^ cup Pet Vl teaspooo salt Evaporated Milk 1-tb. can toraed Vt teaipoon dry beef, shredded mimard Cut cabbage into 8 wedge*. (If n««- sary, stick toothpicks into loose ends to hold together.) Put wecipes, ituo ikillet with boiling water and salt. Cover. Cook over medium heai about 20 min., or until tender. Remove cabbi^e wedge*. Mix in the skillet the test of ingredients. Put cabbage wed.qei on top of corned beef mixture. Cover and cook over medium heat for 10 min. Serre hot- Makei 4 servings. PET MILK 2«« 25<5 CHOICE MEATS Swifts Premium ^ ^\ t SIRLOIN STEAK - Ib. 3V PORK SAUSAGE VEGETABLES 4 Lb, Bag Jonathan APPLES 39 Large Size Florida GRAPEFRUIT-5 FRESH COUNTRY EGGS-doz.39c PRIDE CORN No. 303 Con 2 for 29C QUART SIZE PUREX - - ea. 14c DEL MONTE CRUSHED PINEAPPLE No. 2 Con 25c FRESH GREEN ONIONS - bunch 5c LARGE BELL PEPPERS - • ea 5c EXTRA FANCY DELICIOUS APPLES - - - - ib.15c JUICY FLORIDA ORANGES - - - doz. 23c TURNIP, COLLARD or MUSTARD GREENS - • - bunch 10c RICHARDSON'S CASH GROCERY MAIN at FIFTH "Wtart Low PrfcM Art Born"

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