The Courier News from Blytheville, Arkansas on November 3, 1955 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, November 3, 1955
Page 16
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PAG! IITTEEW BLYTHEV1LLE (ARK.) COURIER NEWS THURSDAY, NOVEMBER 8, Tomale Pie Is a Hit With Texans Jly CKCILY imOWN'STONK .Ass<K.'i;tt<'(i Cross Food Keillor DIP INTO KKCiri'JS from Texas — you're almost sure to find .some for Tiimnle Pie. So many favorite . version! But main inm-edients for i this thrifty main course rc'iiuun the ' ame— conimcal mush> ground beof QUICK LASAGNE ROM-UPS look lasty and they are. They're .practical for everyone due to availability of Moziarclla cheese. Mozzareila Cheese Found Everywhere By GAYNOR MADDO X NBA Food and Markets Editor Mozzarelln cheese is a basic ingredient of such popular Italian dishes as pizza and lasagne. You could always get it in large cities where it was delivered daily like other dairy products. Bui. todayj ( nn s nack. also. Use French or mush for the topping, mix together the toinalo sauce, 21;, cups water, li v , UMspoon.s salt and cumin seed I in a saucepan; bring to a boil. Mix cornim-a! and the 1 cup cold Water together, Pour into the boiling liq. uid, stirring constantly. Cook over moderate heat until thickened, stir Makes 6 servings. Note: A 2-quart casserole may be used instead ot individual baking dishes; allow about -15 minutes for baking in a moderate oven. and some form of tomatoes. Chill I ring often. Cover; continue cooking powder is always present, and oc- nver low heat 10 minutes or longer. casionally ctmi'in seed is added | Lot cool slightly. Line bottom and Popular in Mexican cooking, cumin sides of 6 individual casseroles adds what always seems to us a le.u'h 1-cu.u sun with the mixture; kind ot haununs flavor. It is u^ed'save .some mush for lopping. For m the following Taniale Pie iveip'e: I ihe filhna, heat the bacon drippings but if you are not accustomed to i in .1 large skillet; add chopped on- this spice, or do not feel advcnuir- urn and ground beef. Cook until oils, you can leave it out. | meat has lost its red color, mash- In many households, Tamak- Pie I nig with a long kitchen fork to sep- appcars. on a buffet supper table |arate into crumbels. Add drained along with hot crusty garlic bread \ tomatoes, chili powder, 1 teaspoon and a tossed green salad. For dessert, Ambrosia is n good choice. It's that combination of fresh orange slices and shredded coconut thai salt and ', teaspoon pepper; simmer about 10 minutes. Pour filling 1:110 casseroles. Top with remain- seems to have had its home in the j ing mush. Bake in a moderate (350 south, but which has traveled all I degrees) oven about 20 minutes. If over the country. As it travels, it I , ll]m(r has bccn rc(ri ,, eratedi al!o w takes on ingredients! Some cooks! like to add sliced bananas or pineapple io it. But when marshmallows thrown in, we feel it's time to call a halt to improvisation! Chilled prune whip with tresh orange .sections nl>-o makes a good light dessert after a Tamale Pie supper. SPECIAL TAMALK PIES Ingredients: 1 can '8 ounces i tomato sauce. '2 l ? cups water, l 1 ^ teaspoon salt, 1 teaspoon cumin seed, 1 cup enriched cornmeal. 1 cup cold water, 1 table-spoon 'oacon drippings, 'i cup chopped onion, 1 pound ground beef. 1 can il pound and 4 ounces* tomatoes (drained). 1 tablespoon chili powder. 1 tea- end. Place in baking dish and pour remaining sauce over all. Sprinkle with Parmesan cheese. Bake atl S p OO n salt, '!, teaspoon pepper. 350 degrees F. (moderate oven) 20 j Method: To make the cornmeal i bake at 350 degrees P. nnoderai 5 to 10 minutes extra baking time. You can make an ice ITCH in cake at home. Bake aui nngclfood cake from a packaged mix and cut it into three crosswise layers. Spread two pints of slightly softened ice cream between two of the layers. Work fast now and cover the whole cake with two eiiuj* of whipped cream (sweetened and vaniUa - flavored!. Freeze the ice cream cake and serve with a fruit sauce. You can vary the flavors of the ice cream and sauce to suit your taste. . minutes or until cheese is melted: and beginning to brown. it was delivered daily like] Mrs Laudn recommends this Ital- oveni 15 minutes or long enoug. '-' * u you can wrapped get it anywhere. It is „„ in cryovac, which vacuum-seals it in a plastic bag that shrinks to fit the cheese tightl; Then it can be shipped thousanc of miles in refrigerated cars, it fresh flavor locked in. Mrs. Frances S. Lauda, of Por Washington, M. Y., is a lover Italian food. She made some her quick lasagne roll-ups for us using liberal amounts of cryovac wrapped Mozzareila cheese. Thi Is her recipe. Quick Lasagne Roll-tips (Makes 8 roll-ups, enough for 4 people as main dish) Eight ounces curly-edge lasagne 3 quarts boiling water, 1 teaspooi salt, 1 8-ounce can tomato sauce 2 tablespoons chopped onion, das! basil, salt and pepper to taste, '/ pound Mozzareila cheese, 1 table spoon grated Parmesan cheese. Into rapidly boiling salted wate place lasagne, 1 strip at n time Boil, stirring occasionally, 15 t 20 minutes, until barely soft. Drain then rinse in cold water to pre vent sticking. Combine tomato sauce wit chopped onion, basil, salt and pep per. Slice Mozy.arella thin, Plac strips of lasagne on board. Spren with tomato sauce, cover wit Moxzarella and roll from end tc Italian bread, cut into 4-inch Add Raisins To Leftover Cooked Rice Use leftover cooked rice In thi.. nutritious pudding. Ingredients: 2 eggs, 1[3 cup sugar 114 teaspoon nutmeg, IJ4 teaspooi salt, 1(2 teaspoon vanilla, 2 cups milk (scalded), 1 cup cooked rice 1J2 cup raisins (rinsed in hot water and drained). Method: Beat eggs enough to oo- mbine yolks and whites. Add sugar, nutmeg salt and vanilla; bent at once until well blended. Gradually stir in hot milk then rice and raisins. Four into to l 1|2 quart bilking dish. Place in a pan of hot water and bake in moderate i350 degrees) ov en 1 hour or until set. Makes 4 tc 6 servings. FAT OF THE LAND - Virginia Harr, Dcpt. o( Agricullurc secretary, turns model to show off a new raincoat and matching hat They're made—of all things—out of inedible animal fats, like the surplus fat on pork chops. The fabric is one of many astonishing new ones crea)ed by Agriculture re- starch scientists in their project to develop new products from .surplus farm crojis now in overproduction. The raincoat and other new products were shown at a luncheon at the Dept. of Agriculture's Bcltsvillc. Md., rescnrch center toast the bread and melt tin cheese. Top it with a melted but chunks. Make several deep diag-, ter sauce to which you have add onal slices in each chunk, fill the ed anchovies, poppy or celerj cuts with sliced Mozzareila and I seeds. FOR THE BEST PICKLES SPEAS APPLE CIDER or DISTILLED VINEGARS BEETS • CUCUMBERS • ONIONS Cream makes the finest margarine — AND ONLY CREAMO HAS IT EBERDT'S GATEWAY GROCERY 2101 Rose St. Ph. 3-3161 Stokely's APPLESAUCE 2 for 25? Clearficld CHEESE ---- - 2lbs.59? Bagwell Preserves STRAWBERRY- 12 oz. jar 25< Betty Crocker yellow, choc., white CAKE MIX - - - 4 for 98< Fresh CRANBERRIES - lb.pkg.19c I Center Cut Pork Chops 45 C Yellow ONIONS Smoked JOWLS lb.5c Ib. I9c PET MILK - - - 2 cans Nabisco Graham Crackers - Ib. box 34c Bush's Whole GREEN BEANS • • can 20c • qf.30c Jack Sprat Dill or Sour PICKLES - - - Jack Sprat Tomato Juice --No. 2 can 15l • Shop in Temperature-Controlled Comfort • Plenty of Fret Parking Room • Lower Prices • Self Service FRYERS GRADE "A" IB. Cream Style lArgo Corn r 3 10 C Peaches" c:29 c Argo All Green Lima o. 303 Can Sweet OLE PARKAY LB. NORTHERN TISSUE 2for15c Florida ORANGES New Crops No. 1 POTATOES New Tokay GRAPES Yellow ONIONS 5U..350 10 LI* 390 Lb. 50 Banquet Crackers ib. 33 C Caldwell's Jherbel • pi. ID 1 Pure Cane Sugar 5 ibs. 49 C Heinz — 3 For PORK ROAST BOSTON BUTT LB. FREEMAN'S MARKET 2016 W. Main "We Reierre fto Right to Limit Quantities"

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