The Courier News from Blytheville, Arkansas on May 22, 1952 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, May 22, 1952
Page 15
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PAGE SIXTEEN (ARK.) COURIER NEWS THURSDAY, MAY 22, 1952 Barbecued Chicken Is Tops the Texas Way Sue/get Menus Also Can Be We//-Ba/ancecf By GAYNOR MADDOX XEA Food anrt Markets Editor When a man and a cow put their heads together and concentrate on good eating, wonderful things can happen. In this case the man was Harry Boisford, one of o u r best writers on the best things to cook. The cow was Elsie, o n d Barbecued Chicken (Makes 2-4 servings) 2 ] a-pound chicken should be cut into frying pieces. Fry chicken until golden brown in 1 tablespoons butter n nri 2 table spoons vegetable, shortening. Place browned chicken in a shallow cas .serole. Blend 1 cup chili sauce. between them they have just pro-j cu p diced onion, 1 tablespoon vin duced "Elsie's Cookbcok," con-l CKa! - Dnc i sa ] t an <j pepper to taste taming tip - top recipes of every j pour sauce over the chicken, cov variety. 1 cr casserole and place in a mod Whether the following ways to cook chicken R r e Mr. Botsford's ideas or Elsie's is not important The main idea is to enjoy them. Summer Treat: Curried Shrimp Ocean Perch Also Good Basis For Curry Dish ' You'll like these curry recipes for shrimp and ocean perch, Particularly good in warm weather. Curried Shrimp (Makes 3 to 4 servings) One pound shrimp, fresh or frozen: 3 tablespoons butter or fortified margarine, 3 tablespoons flour m cups milk, 'i teaspoon salt pepper to taste, 1 tablespoon currj powder, 2 tablespoons water. Glenn and cook shrimp according to package directions. Melt hutte in saucepan and remove from heat Stir in flour. Return to moderati heat and add milk gradually, stir ring constantly nnd cook tintl thickened. Add salt and pepper Mix curry powder with water. Sti Into milk mixture. Add shrimp am cook until heated through. Ocean Perch Curry (Make* 3 senlnes) One pound package frozen ocean perch, 2 tablespoons butter or fortl fled margarine, ! £ cup diced celery 1 small onion, sliced; 2 tablespoon chopped pimiento, % teaspoon salt H teaspoon pepper, i teaspoon cur ry powder, 1 cup milk. Let fillets thaw until they can separated. Cut Into wrvlng-slz portions. Melt butter in sauccpn over low heat. Add celery, onio and pimiento, and cook over lou heat until tender (about 5 mln utes). Add all seasonings. Add mil end beat. Place fillets in grease baking dish- Pour milk mixture ove fish. Bake at 400 degree* P. <ho oven) 20 minutes or until fish Hakes easily. ate oven (350 degrees F.) unt! ie meat is mettitujly tender bout IVa hours, Remove lid dur (he fmnl 15 minutes of cooking id increase heat lo 400 degree menus to be delicious and well balanced, need careful planning a day or so in advance. lore are a few ba?cd on abundant foods Dinner: Tomato Juice cock I ail, baked beef roll with oxtail sauce, julienne carrots, fluffy mashed po-1 tatoes, enriched bread, butter or j fortified marfjarainc, baked pears and wafers, coffee, milk. ; n\nntr: Stuffed cabbage leaves. slewed tomatoes, whipped potatoes, carrot and celery salad, enrichsd hard rolls, butter or fortified mar- parlne, chocolate peppermint custard, coffee, milk. Dinner: Ton cue snorlrakes, steamed broccoli, celery knob salad, spicy apple/iauc'R cake, coffee, milk.I Carrots Add Color to Salads Carrot prices have dropped, Tr.v them In salads with dJccd apples i or orange sections. Grated, they add i rolor and nutrition to Jellied sal- I ads. In sandwiches, uft. raw, grated ;[ carrota with cottage or cream 11 cheese, with peanut butter, or with 11 chopped peanuts and salad dressing.! j This hot dish Is pood, tot): Carrot Srallop A range 3 cups of sliced cooked carrots in a baking dish. Pour over them 2 cups of thin while sauce. Sprinkle with a mixture of bread crumbs and grated crher.'e. Rike In a moderately hot. oven <375 decrees F.I 20 minutes or until browned. You can also pan carrots in melted fat and fry carrots with sliced onions and with apples. A codfish often grows to weigh ' 100 pounds. ' Note: This dish conies f r o rr oxas and it seems to receive a early welcome wherever or hcncvor it Is served. Some hoi orn broad belongs to it, a n rl a alad of beets, diced avocado and! atercress <or other crisp greens,' the latter two are expensive*, jsEcd in a French dressing. Oven-Frlnil Thicken (Stakes 4 servings) For a 3-pouud chicken or a pair f l>/ z -pounrtcrs, clean, wash, dry, slit, season and liRhtly, brown in tablespoons of butter In n .skiltet. -owcr heat, add 1 quart fresh iflk, or 2 cups evaporalcd milk, ombined with 2 cups water. Dot vith butter, cover and bake in a Tioderate oven (350 degrees F.) ntll tender. When done, the pieces will be crispy brown Remove chicken to a hot plntter nd return to oven, Plfice skillet over moderate heat and add enough butter to fnt in the* pan to make \\ cup. Blend in Y\ cup lour, gradually stir in 1 cup milk cecping mixture Hinooth. Then stir in 1/3 cup sour cream and dnsh of cayenne. When mixture thickens, remove from heal. Serve, at once, Dinner: Braised pork steaks, par-I rots , a . nd . onlons sley buttered potatoes, buttered • enrlcnert knle, glazed carrots, enriched bread, butter or fortified margarine, baked apples, coffee, milk. . Dinner: Spinach souffle with mushroom sauce, baked potatoes, enriched bread, butter or fortified margarine, tossed cscarole and raw vegetable salad, leftover spice caJce, coffee, milk. Dinner: Klflney pie with biscuit -Qpping 'using celery, potatoes, car- picked beet salad, bread, h'.'Urr or fortified margarine, orange ambrosia, coffee, milk. A SUBSTITUTE FOR MEAT Memphis Packing Co., Memphis. Twin. Lamb Shoulder Will Help End Meal Monotony Introduce a new meat cut (o yo 1 family every week. This plan great for breaking mealtime mono ony. And, often, it proves to be thrifty move, too. ! Have you served stuffed Inmb' shoulder? For this cut nsk your market man to bone n square cut I lamb shoulder, then sew around (he \ outer edge, leaving one side open' for stuffing, boints out meat expert Reba Staggs. This gives you a flat cushion-like roast. The stuffings are many and variecV. Mint is always a lamb favorite so add chopped mint leaves to your regular bread stuffing. An apple-raisin stuffing is another thats proudly served with lamb. Other choices in- j elude rice and mushrooms, snusage, j celery, or Just plain bread stuffing. With the meat stuffed, you'll want to skewer or sew the opening together, then It's ready to cook. This stuffed roast is prepared Ihe ssme as any other roast. Place It! on a rack (with the fat side up) In i an open roasting pan. Do not add water and do not cover the pan. Cook in a slow oven (300 degrees F.) for 30 to 35 minutes per pound. \a RADAR WASHING POWDER GIANT SIZE Read Courier News Classified Ads So Petfctfoes ARE scares -You can substitute any one of the RED CROSS MACARONI PRODUCTS and have even tastier, better mealsi FREE FRYERS TOMATOES At Mays' you get 1 lb. of Hutnko with Ihe purcha ^ of a 25 lb. hag of Shibley's tiest < FLOUR . . . either plain or • self-rising ... in the useful print bag! The flour . . . 25 Lbs. 1.98 The Qualify Fryer, m m^ fully-dressed, IL. /\ W ' delicious Red Ripe Fresh, firm Lb. Cello. 19 Kee If on I !e;in PlGNiCHAMS 39p U.S. Choice STEW MEAT lb .350 I.can delicious PORK ROAST 490 For summer roasting—large SWIFT'S WEINERS, 450 Bluebird pure sweetened O'GE JUICE 2^190 Blue Plain's "Mrs. Pickford" SAL DRESSING P( 340 12 o?.. Itimbler, Sirs. Bell's pure S'B'Y PRESERVES 280 M'ith tomato sauce, Radar P & BEANS 3 3C °1250 Lucky CAT OR DOG FOOD 3^250 The gentle bleach PUREX 2 Q)S 290 4.12 size Sunkisl LEMONS 00,290 "Serve-It" Tc-a ORANGE PEKOE S. 220 'It Pays To Shop at Mays' SUPER MARKET 421 South 21 s» Flavor Kist RACKERS 11b. box None Finer . .. VICTOR FLOUR 3 C Jergens or Personal IVORY SOAP *" 5 . PET MILK 3 Tall Cans 43 Minute Maid Frozen ORANGE JU Cans 33 Neil's Sliced ACON>b39 c Pure Ground BEEF---»>59 C U.S. Good Loin STEAK--ib98 c Large FRANKS»'b49 Plump Tender FRYERS-'b49 Duncan Grapefruit 6hr 2 5° Red Ripe I TOMATOESM7' Iceberg LETTUCE 2 Watermelons lb 8 Home Grown RADISHES

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