THURSDAY, JWYlBiraBH I, BLTTBBITLtB (ARK.)' COURIER TfKWt PAGE SEVENTBEH Rice Is Perfect Partner Wit/i a Chicken Dish By GAYNOR MADDOX NBA Fond and Markets Editor The rice crop is larger this year. So let's get out the cookbooks and look up chicken and rice recipes for budget meals. Curried Chicken on Kicc — (Yield: 4 servings) Eight chicken wings or backs. 1 teaspoon salt, '/i teaspoon pepper, flour. 1-3 cup butter or margarine. 3 cups milk, >i to 1 teaspoon curry powder, 2 cups cooked rice. Roll chicken in seasoned flour Pan fry in butter until golden brown. Add milk and curry pow- dor. Cover. Cook slowly for 25 to 30 minutes. Thicken if necessary. Serve over hot rice. Hungarian Chicken One chicken for frying, '/ 2 cup buticr or shortening, salt, pepper. 4 cups finely diced onion (4 medium onions), 1 teaspoon paprika, 1-3 cup water, 1 cup cream, cooked rice. C«t chicken into serving pieces, or [haw according to directions. Rinse in cold water and dry. Melt butter in skillei: season chicken and brown on both sides. Remove from skillet. Add onions to skillet and fry slowly until tender. Return browned chic.-en (skin-side up) to skillet; sprinkle with paprika. Add water and cover. Cook slowly 30 to 40 minutes, or until tender. Remove chicken to platter. Add cream to skillet mixture, .stir and heat thoroughly. Serve with hot cooked rice. Note: If stewing chicken, cook slowly about 1 hour and 45 minutes, or until tender. Chicken Sauce—* (Yield: 4 servings ) Two cups diced cooked chicken 1 garlic bud. finely chopped; !., cup chopped onion, 3 tablespoons fat, 3 tablespoons flour. 1 teaspoon salt, 1 cup chicken broth, 1 cup (.8 ounces) tomato sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon brine from olives, ' 2 cup sliced pimento olives. Pan-fry garlic and onion in hot fat in a skillet. Blend in flour and salt. Add remaining ingredients. Cover. Simmer for 30 minutes. Serve on hot cooked rice or spaghetti with shredded Parmesan cheese. Double Cheese Burgers Oatmeal Chip Cookies Nutritious Cook whole apples on top of the range and give them fine flavor with orange and lemon. Ingredients: 1 ' 2 cup sugar. '2 cup water, 4 medium-sized apples. 2 teaspons grated orange rind, \ 3 cup orange juice, 1 tablespoon lemon juice. Method: Put sugar and water in a saucepan big enough for the four apples. .Stir the sugar and water together over low heat until sugar dissolves: remove from he:U. Core find peel each apple one-third of the way down: place in syrup. Simmer, covered, until tender — 20 to 30 minutes. Watch carefully so apples won't get mushy. Remove apples from saucepan. Add orange rind, orange juice and lemon juice to syrup in saucepan; boil gently until reduced to a good consistency. Pour syrup over apples, basting as fruit, cools. Serve warm or chilled. Makes 4 servings Easy tomato salad: cut the tomatoes in half and top each half with a mound of egg salad. Mash the eggs ill mak P <halves O! salnd so the m easilv-managed top- ie stuffed tomato p s F cl I f 1 A 1 tie I o iJl 1 1 P eg • it zip- TOMATO TOPPER - Flccnor is mlfihty proud of his tomato plant. The Bristol, Tcnn., home gardener has reason to be, for the plant Is 16 feet high. It's produced several two-pound tomatoes measuring «bout 17 inches In cir- tumfercnce. Ingredients: 1 pound ground beef, 3|4 teaspoon salt. 1;8 teaspoon pepper, 1:4 teaspoon onion salt, 1|2 teaspoon Worcestershire sauce, 1 jar (5 ounces) pimiento cheese spread, 4 hamburger rolls, 1 tablespoon butter or margarine. Method: Mix together the beef, salt, pepper, onion salt and Worcestershire sauce thoroughly but tightly with a fork. Cut hamburger rolls in half: spread each half with cheese spread. Heat butter in a medium-sized skillet; add hamburgers and cook to desired degree of doneness. Meanwhile place cheese-spread rolls in broiler, 3 inches from heat; broil until cheese is bubbly. Place a hamburger on the bottom half of each roll. Place tops on rolls and serve at once. Makes 4 servings. WHot's Brttor draft Apple Pi«? Br OBCOr BMOWNMOM luirtolii Pr*M Food Cditor So many ways with apple pie! Bv«n th« adherent* of plain cook- iW »eem to like to give this favorite de*sert a special touch. Some cooks swear by white sugar in apple pie; some by light brown sugar. Some cooks always use a little lemon or orange rind, or both; others insist on spices — cinnamon, nutmeg, mace. Honey sweetens some apple pies, raisins go into others. How to make that top crust Look pretty? Brush it with milk and sprinkle with sugar. Egg yolk beaten with a little cream gives a heavy shiny glaze. Want to hasten the baking time? A good cook we know steams the sliced apples over low heat until they soften but are not cooked through. Then she arranges them in her bottom crust, adds a latticed pastry topping and puts the pie into a hot oven. Apple pie takes to special toppings—especially when it is to be sereved to company. HOW about scoops of vanilla ice cream embellished with crunchy sugared almonds or salted pecans? You'll find flavored with a dash of nutmeg and cinnamon, also makes a glorious accompaniment. Like cheese with apple pie? Then shape soft yellow cheddar cheese into small balls and roil them in paprika. Perk a bit of green leaf atop each cheese apple before arranging on the pie. Ever serve apple pie with a soft custard sauce? Make the sauce from scratch or use a packaged vanilla pudding as a base. Arjd here's a spanking-new idea. Roll poppy seeds into part of your pastry, grated cheddar cheese into another part. Weavt strips of the two varieties of dough into a lattice top crust. The bottom crust of bhe pie use* plain pastry. Here's the recipe. SAVORY APPLE PIE Ingredient*: 6 to 8 large tart apples, pastry for 2-crust pie, 1 cup sugar, 1 tablespoon flour, 1|4 teaspoon nutmeg, i;2 teaspoon cinnamon,2 tablespoons butter or margarine, 1'4 cup grated sharp cheddar cheese, 1 12 teaspoons poppy seeds. Method: Pare and core apples; .slice thin. Line a 9-inch pie pan with pastry. Mix sugar, flour, nutmeg and cinnamon.. rub a little of this mixture into pastry in pie pan. Pill pie pan with sliced apples; add remaining sugar mixture. Dot with butter or margarine. Dlv Cream Asparagus Soup Ingr«dienU: 1 can (14 1;2 ounces) asparagus, milk, 3 tablespoons but- ide remaining pastry into two equal portions. Roll out one portion 118- inch thick; top with grated cheese; fold over in 3 layers; roll out again. Cut into 5 strips 10 inches long by '314-inch wide. Repeat with remaining portion of pastry, using poppy seeds instead of cheese. Weave strips, lattice fashion, *on pie; trim and flute edge. Bake in hot (425 degrees) oven for 40 to 45 minutes or until apples are tender. t*r or margarine, t tablespoons flour, 1J2 teaspoon salt, popper. Method Drain asparagus liquid Into measure; add enough milk to make 3 cups. Molt butter in 2- quart saucepan over low heat; stir in flour. Add asparagus liquid-milk mixture; stir constantly over moderately low heat until thickened and bubbly; add salt and pepper to tnste. Cut drained asparagus stalks into about 1-inch pieces and add; reheat. Makes 4 servings. THERE IS NO BETTER You can reheat oooted rice by covering It with water, bring It just to a boil, and draining It well. Small fry like cupcakes spread with peanut butter. Or use peanut butter us a spread for muffins. Next tkne you prepare a b**( and vegetable soup, tie * twjpoon at whole peppers In t piece of cheeie- cloth and add. Remove t*ie peppercorns before serving. Read Courier New." Classified Ads. Cream makes the finest margarine - AND ONLY CREAMO HAS IT It Pays to Shop at Mays! We are proud to announce that we have just acquired the famous SAVE-MOR Premium franchise and will give our good customers Valuable Premiums FREE! CAD II Rich Pak VUnn Cream Syle FKEE — 8 Lbs. Pure Lard in Pillowcase PORK & BEANS Hunt's — Halves or Slices * 10 L1)S 890 3 303 4 can PEACHES tip 3S.990 Heavy Syrup Grade "A" Medium Every Egg Guaranteed Fresh Do. Tfwp TIDE DETERGENT »„,„„!? s t 650 2'S45|! AUII I Campfire VfllLI With Beans TAMAI FC Campfire I HITIHLtg With Chili Gravy Can 300 190 890 1 Canova Lb. Vacuum Pack Can Florence 4-oz. 40X Nightgale.. Can fcwy Brownie Mix — Chocolate Fudge BLACK PEPPER Brownie Mix — Chocolate * uus ^ BETTY CROCKER 2^:360 Low Calorie Mellorine ICE CREAM Strawberry 1 Gal. 390 UlUNDRY SOAP ™ R *:* r 2,0,170 DPT MM If or Carnation O OCw rtl mILIl Zcans t30 DIpC Adolphus niwt Long Grain 3 £ 490 FRESH & CURED MEATS Clean Modern Market—Quality Meats Armour's Q 1-L1>. Cresent 0 cello J Grade "A" Dressed & Drawn Meaty & Tender Lb. Pure Pork Q Small—lust Right A A u for Barbecue Lb. V*J» Fresh O SAUSAGE GROUND BEEF Ibs 890 380 850 FRESH PRODUCE CABBAGE No J Green Lb 50 ONIONS CoIoradoYcllw JL 190 POTATOES Redwumph 50 Lb9 T 9 APPLES FanC5RedYork9 2 Ih9 250 LEMONS CaIiforB * Sunk : st ^ Low Prices — Courteous Service MAYS SUPER MARKET 421 S. 21 «t Ph. 3-9910 CHOICE MEATS Boston Butts - ib. 29c Delicious! Ib. Wagner Sliced BACON 3 Lbs. for $^00 SAUSAGE Ib. 29c Grade "A" Fryers Slices ^^ lk AQC We reserve the right to limit Comstock No. 303 APPLE SAUCE 25' Great Northern BEANS 2 Ib. Bag 19' Del Monte, No. 303 FRUIT COCTAIL - - - 23' Hy Power, No. 2!/i Can TAMALES 33' VEGETABLES Large Bunches CELERY Per Bunch 15* Fresh CRANBERRIES • • Lb. Large CUCUMBERS Each It Extra Large BELL PEPPERS Each Jonathan APPLES 4 Lb. Bag PIT MILK 2 cans 25c Libby's PUMPKIN lOc Per can RICHARDSON'S RECIPE OF THE WEEK Lemon Chiffon Pitt 1 cup Pet 2 tlighrfy bcttn Evaporated Milk efigi 1 cup fine, Vi cup sugar graham crscktr 1 Vi teaspoons itu crurabi lemoa rind W cup melted buttir 4 Tablcipoons or marRarine lemon juice 1 pkg, lemon gcUtin Yt teaspoon Mil \'\ cup boiling witter Chill milk io ice tray of refriger»tor UDtil ice crystals form around the «3g«. Press mixture of crumbs tnd melted butter in 9-io. pie pan. Chill. Add lemon gelatin to boiling water and stir until dissolved. Mil in IW-Qf- bowl the cggt, sugar, lemon rind, 2 tablup. lemon juice and the salt. Stir dissolved gclstin gradually into egg mixture. Chill until it begins to .thicken. Put kc cold milk into « cold. qt. bowl. Whip until fluffy. Add 2 tablcsp. lemon juice *nd whip until stiff. Fold into selatin mixture. Put into crumb crust. Chill until firm. Keep chilled until ready to serve. RICHARDSON'S CASH GROCERY MAIN at FIFTH "Whtn Law Priw Art Born"
What members have found on this page
Get access to Newspapers.com
- The largest online newspaper archive
- 8,900+ newspapers from the 1700s–2000s
- Millions of additional pages added every month