The Courier News from Blytheville, Arkansas on April 2, 1953 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
Issue Date:
Thursday, April 2, 1953
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Page 12
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?AQI TWELTB BLYTHEVTLLE (ARK.)' COUKIER NEWS THURSDAY, APRIL I, 1953 TRADITIONAL FAVORITE for Easter dinner is a baked ham. „ delicately flazed »nd larnlshed with fresh asiwrarus. Baking Ham for Easter Relatively Easy Job By GAYNOR MABDOX NEA Food and Markets Editor Midwestern cooks are worthy of attention. So let's listen to Beth Bailey McLean (one of the very best nnd director of Swift and Company home economic litbora- tries In Chicago. Here's her advice on pieparlng the Easter harn The Easter ham tradition hark ens back to the early days of our country when the butchering was done in the late winter months and the hams and bacon slabs "put down" for curing. By Enster time the hams were ready for the wonderful feast heralding the end of Lent and the glorious beginning of spring. The ease of preparation of our modern hams, would have seemed like a miracle to early home-mak- trs. Choose a whole or half hnm, either one that requires additional cooking before serving, or one that is fully cooked and requires only heating through before serving. Allow Vb to % pound of uncooked ham and 1-3 pound of the fully cooked ham per serving. A whole ham or the full butt Active Child's Big Heed Is Balanced Diet Health in later life graiHy de- pendi upon the kind of foundntior built for it In youth. For this reason it Is all important, that youi child's diet be well-bit lanced. Basically, the child's daily diet thould Include three foods—meat, dairy products, eggs, vegetables, fruits and cereals, points out Rebft Staggs, well-known home economist. A well-balanced diet means the proper proportion of each of lhe.se foods, giving the body its protein, energy foods, minerals, vitamins and bulk. For instance, protein, of which meat is a lending source, is essential in everyone's diet for building the tissues of the body and keeping them in repair. Children especially need protein for growth. In addition meat supplies minerals, energy value and certain vitamins. A well rounded breakfast is essential for the active school youngster. This guards against that midmorning slump. Bacon or other meats should be served. Whether your youngster carried his lunch or comes home, meat sandwiches are Ideal. Remember meats for youngster's dinner ore best served plain, rather than in spicy, rich sauces. half lend themselves best to handsome scoring .and glazing and .provide more generous servings. Follow the directions on the wrapper or tag attached to the j meat. Or, place the harn fat-side- up on a rack set Jn a roasting: pan. Do not add water or cover the pan and roast in a slow oven (325 degrees F.}. For the most accurate guide to donene.ss, iusert a roast meat thermometer in the center of the thickest inucle, making certain it is not touching fnt or bone. Roast a fully cooked ham about 10 minutes to the pound to an internal temperature of 130 degrees F. A 5-pound half harn of the cook- before-ealing style will require about 2'/ 4 hours to bring it to the 150 degrees F. temperature that experts recommend. A 9-pound whole ham will require 3 hours, an 11-pound ham, 3!^ hours and a 13-pound ham, 3>i hours to come to 150 degrees F. Alter the ham is cooked nnd before glazing, remove the meat from the oven and pour off the drippings to save for pan frying and sauces. Remove the skin and s c o r e the ham into diamond shapes. Cover with manna lade, brown sugar and mustard, honey or other favorite glnxe. Return to the oven and heat at 400 degrees F. for 15 to 20 minutes. Alter the holiday, the leftover liam is the basis for many wonderful quick meals. Glaze Adds Hawiian Note to Easter Ham By GAYNOR MADDOX NBA Food anil Markets Editor Prom Honolulu comes this novel glaze for the Easter ham. It's different, just as the plneapple-Rrow- Hawaiian Islands arc different from the Mainland. Curry-Glazed Picnic Ham, Hawaii One cup brown sufiar, firmly packed, V\ cup syrup drained | a small family. Ing. nrnlsli liam with drained pineapple slices (a No. 1 flat caul. Arrange 1 whole slice pineapple in the center of Hie ham. .surrounded by 0 hajf slices, all fuMennd with toothpicks. Note—This can be used on a v.hoie or half ham, a canned ham or a ham slice. The picnic, however, is inexpensive arid good for 'rom pineapple .slices, '/ 2 teaspoon Her curry powder. ohilu for Mix Ingredients together and | menu: )aste a 5- to 7 - pound picnic hum Menu— Curry-blazed- ham, with the mixture several limes ' during the last half hour of bnk- Easier Provides .effover Dishes Croquettes, Casserole Among Recipes for Post-Holiday Meals After Easter dinner conies the m of proving to the family that ou can give them leftover dishes iey'11 like. Here is n tested recipe or quick and easy pan-fried cro- I,n rnb and Vegetable Croquettes 2 cups ground cooked Jamb !-i cup condensed mushroom .soup 1 cup cooked peas (8 o/.. can) 2 tablespoons finely chopped onion ; teaspoon salt i teaspoon pepper . cup finely chopped parsley „„„ _ o ... _,, _ ^....^ Hi ttH.spons Worcestershire sauce onto ungrensed cookie sheet. .restion from Hon- Easter American . , Hawaii, .scalloped potatoes (let hum and poUUocs share . the oven), buttered Brussels sprouts (frozen), he;ited rolls from the bakery, butler or margarine, pascal ce'l- ery, ripe and green olives, lattice- topped rhubarb pie, coffen, milk. If you like canned pineapple flavor, then you'll enjoy these cookies: Pineapple Spice Cookies (Makes 3 do'/cn medium-size cookies) I One-half cup shortening (part i butler for flavor), '/ 2 cup brown i sugar (firmly packed), \' z cup i granulated siiffar, 1 teaspoon cln- nnmin, '/j teaspoon nutmeg, '4 teaspoon cloves, 1 egg, 2-3 cup drained crushed pineapple (a buffet can), 2 cups sifted all-purpose flour, I teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon sail. Cream shortening, sugars, spices and egg together until thoroughly blended. Stir in drained, crushed pineapple. Sift remaining dry ingredients together into creamed mixture and mix to a moderately soft dough. Drop by teaspoonfuls In grinding the lamb, use medium ade of food chopper. Combine all gredjenta and chill In a shallow n for several hours. Shape into 8 patties and fry in a little hot fat in ti skillet until well browned. If desired, serve with chili .sauce or hot tomato sauce. 4 servings. Here the leftover lamb turns up in ti casserole. H's n delectable combination of lamb, rice, tomatoes and mushrooms. A light touch of curry powder nnd Parmesan cheese round out the flavor. Epicurean La ml) Casserole 2 cups coa rsely ground cooked lamb 'L. cup chopped onions I 4 oz. can sliced mushrooms 1 cup cnokf-'d rice (1/3 cup uncooked 1 1 No. 2 can tomatoes (2'a cups) 1 teaspoon salt 'M teaspoon pepper 'a teaspoon curry powder M cup Parmesan cheese* Cook onion in 2 tablespoons butler or margarine until soft. Add d r a i n i> d mushrooms find brown lightly. Combine nil ingredients except cheese. Pour into a greased 1'u quart, casserole; sprinkle with cheese. Bake at 400 degrees F. for 30 minutes. 4, servings. moderate cookie sheet to wire cake racks to Food Bill Cutting Begins Right In the Kitchen Culling food expenditures can begin right in your kitchen. One slep loward economy is gelling the most from the food you buy. and that starts with proper care of it from the time purchased until served. Take meal, for inslnnce. For besl keeping qualities, fresh meat should be unwrapped as soon ns possible after it Is purchased. With the heavy wrappings removed, store il uncovered or lightly topped with waxed paper in the meal keeper or other cold section of your refrigerator. This allows for a desirable slight drying-out of the meat surface, points out Reba Staggs, meat, expert. Cooked meats are cared for in just the opposite way. Further drying after cooking is not desirable, so meat that Is cooked should be closely wrapped with j waxed paper, aluminum foil or placed in a covered dish before storing in the refrigerator. I Canned meats may be left on your kitchen shelf with the exception of canned hams. These should be placed under refrigeration. Ynunsslown Kitchens 18" .Tet- Towcr Dishwasher, with full sink facilities. Disposer, rinse spray nt extra cost, offer closes May 2, 1953 NEVER WASH DISHES BY HAND Now you can he free of hand dishwashing . . . forever. Youngslown Kitchens Jet-Tower Dishwasher does all your dishes, glasses, silverware — even pots and pans — in just.9 3/4 minutes. Swirling jets of booster-heated water, hotter than hands can stand, wash, flush and rinse them . . . hygienicnlly clean, sparkling-bright! No other method hand or machine — can wash dishes so clean, so fast! Adams Appliance Co., Inc. 206-208 W. Main J. W. Adams, Mgr. Phone 2071 WAY CED PRICES ay-Friday-Saturday eans Pinto or Great Northern Save on this. Bag 1.99 Western Brand Safeway Low Price 8 Paii 95c Utility Grade A Real Saving 50 Sack 1.19 Cherub It's Baby Pure Fresh Froxen Ready to Cook Save at Safeway C lb. J Box 69c Jello Cut Your Food Cost At Safeway box 5c Mrs. Wright's Oven Fresh 16 0z Loaf lOc nanas Busy Baker Stays Fresher Longer Ib.box19c Safeway > Quality nsons New Crop Mild and Sweet ones Lean Meaty Fine for Seasoning lb. 15c Roast Swift Premium No Waste lb. 49c ams Ideal for Easter Baking 8 to 10 Lb. Avg. lb. 49c aeon Krey Mello Tra-Pak lb. 49c Y! KIDS. Look what SAFEWAY has for you! Bring Mom or Dad to our store FRIDAY and SATURDAY and get your EASTER CHICK at no cost... no purchase necessary . . . HURRY down to your SAFEWAY while the supply lasts.

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