The Courier News from Blytheville, Arkansas on March 1, 1956 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, March 1, 1956
Page 14
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FAGE FOURTEEN BLYTHEVILLE (ARK.)' COURIER NTEWS THURSDAY, MARCH 1, 195< Eggs Mix Nutritiously In Baked Potatoes By GAITNOR MADDOX NEA Food »nd Market* Editor Eggi are 100 per cent food value. Therefor*, they are at all seasons one of best buys on the market. They add first-grade protein to any combination and can make attractive main dishes for family meals. Eggs in Baked Stuffed Potatoes (Makes 8 stuffed poUlo halves) Four medium to large potatoes, Ireshly baked; 1-3 cup butter or margarine, 2-3 cup hot milk, Vi teaspoon ground pepper. 1'A teaspoons salt, 1 teaspoon Worcestershire sauce, 2 teaspoons grated onion, 4 hard-cooked eggs, finely chopped, paprika. Cut baked potatoes in half crosswise or lengthwise. Scoop out pulp taking care not to break the skins (shells). Mash pulp thoroughly. Add remaining ingredients and blend. Refill potato Jiells. Dust with paprika. Bake in a moderate oven (350 degrees P.) about 20 minutes, or until thoroughly heated and tops are delicately browned. Effg Potato Pie (5 »erviiiffs) Two tablespoons butter or margarine, 1 tablespoon flour, V; cup milk, % teaspoon salt, dash of ground pepper, dash of cayenne pepper, 6 medium potatoes, cooked and mashed, 5 hard-cooked eggs, 2 tablespoons chopped parsley, y< cup grated sharp cheese. Melt fat, add flour, blend well and cook over low heat until bubbly. Add cold milk all at once and cook stirring constantly until thickened. Add salt and pepper. Line bottom and sides of a greased 8 or 9-inch pie plate or shallow casserole with half the well-seasoned mashed potatoes. Arrange the sliced eggs in potato shell. Top with parsley, cheese, sauce, salt and peppers. Cover with remaining mashed potatoes. Brush top with milk. Bake in a moderate oven (350 degrees F.) until nicely browned and thoroughly heated, about 30 minutes. If desired, garnish top with slices of hard-cooked egg- Have you tried Butternut Squash? After you remove the seeds and stringy portion from the inside of the squash, and you peel it, cut it into pieces. Simmer in a small amount of lightly salted water, then drain. Mash it with butter, salt and lots of freshly- ground peper. Canned tomato aspic helps to maJce a pantry shelf meal interesting — especially when you serve it with mayonnaise seasoned with Here's Super Salad for Buffet Supper Ingredients: Romaine, 1 bunch watercress, 1 large or 2 small cucumbers, about 12 very large (or more small) pimiento-stuffed olives, "i cup plus 1 tablespoon olive oil, 3 tablespoons white wine vinegar, >,4 teaspoon salt, seasoning salt, '/«- teaspoon pepper, 1 teaspoon Bahama-type mustard. Method: Wash and dry romalne leaves; tear enough of the leaves into small pieces to make 2 cups packed down; sprinkle into large salad bowl. Cut heavy stems- from water cress; wash watercress in cold water and drain in a colander, then dry on towel. Sprinkle watercress over romaine in bowl. Wash and dry cucumber; using swivel-blade vegetable parer, remove enough of the peel so you have a striped effect; run tines of sharp fork lengthwise down cucumber to score; cut in paper-thin slices. Circle salad-^bawl-with euettBibeF slices. Slice olives crosswise and place over cucumber. Cover bowl tightly (see-through plastic wrapping is good to use) and refrigerate. Put olive oil, wine vinegar, salt, a few pinches of seasoning salt, pepper and mustard in a container with a tight cover; shake until combined. At table at serving time, pour enough of the dressing, shaken again, over the salad to moisten well and toss. Serve at once, (Store le"over dressing for future use.) Servt Maple Mousse for Company Dinner Ingredient*: 1 egg yolks, Vi cup pure maple syrup, % teaspoon salt, 1 cup heavy cream. Method: About 30 minutes before preparing moussi «et refrigerator freezing control at coldest point. Beat egg yolks In small mixing bowl with rotary beater (fast-sturdy-action hand or electric) until ai thick as mayonnaise and a pale yellow color. Gradually beta in maple syrup and salt. Bea.t cream until as thick as mayonnaise — it should not be beaten so. much jt holds a stiff straight peak. Fold beaten egg- yolk mixture and beaten ortam together gradually; place In refrigerator (reeling tray. J'reew until firm — 2 to > hours. Makes « small servingi. Blend dry mustard with paprika, salt »nd pepper, Store in a. small tightly covered jar. Add some ol this spicy blend to flour to be uaed for coating meati or poultry. MAM Of FINEST INGREDIENT* and here we are... Newest Equipment In An Up-To-Dote Meat Market Featuring The Best In Fresh Cut Meats. The To-KeejOtouL Fruits And Vegetables Garden Fresh At All Times. The Convenience Of A Neighborhood Store With The Savings Of A Super Market... BRATTON & SON 412 N. 15th STAPLE GOODS—FANCY GROCERIES Phone 3-3994 MANHATTAN'S "GRAVITY FLOW a better way to product a bettor coffee ' Dana (Town, I i Coffee Co, REVOLUTI NEW COFFE Tk« hutarlation of the giant new *Rotisser-izer" » the latest and moit important step in achieving "Gravity Flow," an entirety new concept for fenproved coffee processing which is now in fuH operation in our completely remodeled and expanded seven story Manhattan CoSee plant in St. Louit ' Most important to our customers is the fact that the economies of "Gravity Flow", make it possible for w to boy even more costly coEf«es for the Manhattan blend, and to install the costly "Rotisser-ized" proce» »t no incr«a«* in price. Here ar« the important step* m rhe "Gravity Flow" process, the continuous operation that eliminates expensive hoisting and conveyor systems, and which represents an investment of over 3500,000 in new equipment: OOO G O : f BLBNWNGt "Gravity Flow" begins on the top floor of our plant. Here the world's finest coffees ... coffees from Africa, Centra) and South America and the West Indies ... are expertly blended in th» huge blending machine*. ROTISS£ft *" ' *< * *V "ft!, , , „ ^ ' * ; 4 • to give *-- <h "ROTISSER-IZED" PROCESS: | The blended beans are fed confirm- I ously through the new giant "Rotisser- i izer." Although roasting time i« only half as long as in ordinary roasting, the beans are subjected to such even, penetrating heat and whirling motion that all of the flavor cells in the beans are 1 completely developed, releasing 25 to , 50% more flavor, aroma and vigor. PRECISION CUTTINGt The beans are next fed into Manhattan's modern "grinders" where they are precision-cut seven times to provide uniform granules of flavorful coffee. Ordinary grinding mashes out much of the delicate flavor oils. Manhattan's cutting leaves them intact to be released in your coffee maker. Manhattan offers all popular grinds: Regular. Drip and the sensational Classmaker grind, developed by Manhattan. VACUUM SEALING: ' The coffee is electronically weighed | *nd released into Ihe can. A lid it placed on the can, air is removed and ' the coffee is scaled in — all automatic- i ally. N'ol a bit of that carefully devel- I oped MANHATTAN flavor ii allowed . to escape. At on« end of Manhattan's "Gravity > Flow" process »re th« world's choicest . coffre beans, at Ihe other «nd, the world's finest cup of coffe*. ' , As good cooks know, the gentle, circulating «.L heat of the rorisserie brings out all the wonderful flavor and aroma inherent in good meat. This magical roasting secret has now been applied — for the first time — to Manhattan Coffee! Here's MANHATTAN'S giant | "Rotisser-izer" where the coffee beans whirl round and round. A coffee bean lias hundreds of tiny cells that contain the aromatic coffee flavor in the form of oils. Regular coffee roasts develop only 15% of these flavor cells. The even, penetrating heat of the "Rotisser-izer" develops them all! For the first time the deep coffee flavor, the aroma, the full-strength coffee vigor is released even from the rich center cells. Not a bit escapes from the pressurized "Rotisser-izer". It's all sealed in the can to go into your cup. 4<s/( You've never had coffee so good before. Just compare "ROTISSER-IZED" MANHATTAN with regular coffees. Every can of MANHATTAN'S blend of theTvorld's finest coffees is now "ROTISSER-IZED" to give you coffee «njoyment you've nev»r before experienced. Go get a can today) EBEROTS' GATEWAY GROCERY 2101 RoitSt Nabisco FIG NEWTONS Ph. 3-3161 Pkg. 1 U. S. Good Chuck Roast- ib. • 35 c | Mars—Family Pack CANDY BARS 6 <» Golden Rich OLEO - Jack Sprat CORN MEAL 5 £ 29f Pure Cane SUGAR 1(U89< Fresh Dressed FRYERS Extra Fancy Lb. 39J Great Northern BEANS Washing Powder FAB, Red POTATOES Juicy GRAPEFRUIT is- 25< End Cuts Salt Meat ib. 10' Kraft MUSTARD Bonus DOG FOOD Palmolive SOAP 2 4 e) Shop in Temperature-Controlled Comfort e Plenty of Free Parking Room • Lower Prices e Self Service Wells - 2" lo 16" Irrigation - Industrial - Municipal - Domestic WATER is our BUSINESS We Drill For It Pump It Soften It Filter It Cool It Irrigate With It GINNERS - TAKE NOTICE: Let us furnish your water needs for fire fighting power unit cooling, for aUtifiers. HOME WATER SYSTEMS 3 Y«art to Pay Complete iron removal, filtering and softening system* built to fit your need*. We hive the answer to your needs for greater water f olume and pressure*. McKinnon Irrigation Co. Phone 112 or 190 — Manila, Ark,

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