The Courier News from Blytheville, Arkansas on March 1, 1956 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

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Blytheville, Arkansas
Issue Date:
Thursday, March 1, 1956
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Page 16
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BLTTHEVILLE (AR*.) COURIER MBW» THUR8DA7, MARCH 1,19W 'TIFST COSTARD CAKE, taked American w»y Iran English Tipsy Custard Cake Is BothEasyandDifferent By GAYNOR MADDOX NEA Food and Markets Editor An original and pretty dessert — that's what Mrs. Margot Tischbein of Cincinnati calls Tipsy Custard Cake. An English war bride married overseas in the last war, she brought her recipe with her to the United States. But she adapted her recipe to American short cuts. Tlpsr Custard Cake (Makes 8-10 servings) CAKE: One - quarter teaspoon nit, 4 eggs, % cup sugar,. 1 tea- «poon vanilla, % teaspoon lemon extract, 1 cup pancake mix. Grease well the sides and bottom of a I'^-quart ring mold. Dust with flour. Add salt to eggs; beat Takes 1 Head Of Cabbage For This Dish Ingredients: 1 small head green cabbage, !•< pound natural sharp Cheddar cheese (shredded), 2 tablespoons butter or margarine, 1 small onion (finely diced), 2 cups cubed cooked ham, 'A teaspoon black pepper, 6 tablespoons flour, Vi to ',*• teaspoon salt, ,3 cups liquefied instant nonfat dry milk, potato chips. Method: Shred cabbage into strips strips about \'i inch thick. Place in small amount of boiling lightly salted water. Cover; boil rapidly about 15 minutes or until just tender Drain well. Place cabbage in baking dish (12 by 8 by 2 inches); sprinkle with cheese. Melt butter in large skillet; add onion and saute until tender but not browned. Add ham and pepper; cook until onion is lightly browned. Place liquefied instant nonfat dry milk in deep bowl. Sprinkle flour and salt over surface. Beat with rotary beater until just blended. Pour over ham mixture; mix well. until thick and lemon colored. Add sugar a little at a time, beating well after each addition. Add flavorings and pancake mix, stirring lightly until batter is smooth. Spread evenly in ring mold. Bake in moderate oven (350 degrees F.) | 25 to 30 minutes. Immediately on; taking cake from oven loosen I around edges and turn out on wire j rack. When cake is cool, cut cross-1 wise to make three layers. j CUSTARD FILLING: One pack-j age instant vanilla pudding mix, j milk (to make soft custard), Vz I teaspoon lemon extract. j Follow directions on instant pud- j ding mix package. Add, by tablespoons, a little more milk to make soft custard. Add lemon flavoring. •^ teaspoon dried crushed oregano. l .i teaspoon pepper, 2 to 4 tablespoons olive oil. Method: Mix drained tomatoes, tomato paste and garlic; spoon onto pizza shells after they have baked 5 minutes. Arrange Mozzarella cheese and anchovies over tomatoes. Sprinkle with Parmesan cheese, salt, oregano, pepper and olive oil. Continue to bake in hot (400 degrees) oven about 25 minutes. Cut into wedges and serve at once. Whipped Potatoes with Cheese Topping Ingredient*: 1 package (12 ounces) frozen mashed potatoes, 1 tablespoon butter or margarine, 'A teaspoon snlt, ',<• cup (packed lightly) grated Cheddar cheese (use medium grater), paprika. Method: Prepare mashed potatoes by saucepan method, using butter and salt, according to package directions; turn' into heat-resistant glass pie plate (8J4 inches outside diameter). Sprinkle with grated cheese; dust lightly with ppprika. Broil quickly — about 3 minutes — until cheese melts. Serve at once. Makes 4 servings. Cook over very low heat, stirring constantly, until slightly thickened. Pour over cabbage. Top with crushed potato chips. Bake in a moderate (350 degrees) oven about I 20 minutes or until sauce begins to j bubble. Makes 6 servings. Celery fans help make salads or relish trays loo kpretty. To make them, cut the ribs of celery into three-inch lengths. Now Sringe the ends by making fine cuts in them. Refrigerate the celery after putting it in ice water until the ends curl. spaghetti macaroni Pizza is Perfect During Lent . By CECILY BROWNSTONE Associated Pres» Food Editor JUST BIGHT for a Lenten supper: pizza made with a yeast- dough base and a topping of tomato, cheese anchovies plus olive oil and reasonings. When we baked this wonderful Italian dish recently, four of us ate up the two huge piraas this recipe makes. If you serre le» greedy eaters, you may be able to make these pies go further. Crunchy vegetables taste good with pizaa, so have a tray of them. on hand—carrot and celery sticks, radishes. If you like them, add raw MUliflowerete to the vegetable tray. And we've just discovered a gadget that te a lot of fun: a radish roser. It can be 'bought at a dime store, ifl made of plastic and looks something like a small lemon or orange squeezer. When you press a radish down over its points the result is something that vaguely resembles a petaled flower. Bring the gadget into the living room if you want a conversation piece, but have plenty of radishes on hand so guests can try their hand at ros- ing 1 Dont try to eat our pizza out of hand. It's beautifully gooey and needs a knife and fork. If you like, have a salad of crisp greens tossed with French dressing as an accompaniment for the Pizza, instead of the vegetable, appetizer tray. And bring on lots of good strong hot coffee. The large flat metal pans on which pizza ie traditionally baked may be had in many housewares stores. We have some of these, but we've also used 11-inch inside (diameter) pie pans with success. So | don't let a little thing like lack of ! special pizza pans keep you from j trying this vary savory 'recipe. It's a favorite with our family and friends. It will bring you repute! Lenten Pizza Ingredients: 1% cups milk, 2V5 tablespoons sugar, ~i¥i teaspoons salt, H cup shortening, ?4 cup warm (but not hot water, 2 packages active dry compressed yeast, 3K cups sifted flour. Pizza Pilling, olive oil (for brushing). Method: Scald milk by heating in a saucepan over low heat until bubbles appear around edge; stir in sugar, salt and shortening. Cool to lukewarm. Measure warm water into bowl; sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture and flour. Beat to 3 minutes. Cover. Let rise in warm place free from draft, until doubled in bulk—about 30 minutes. Stir batter down. Beat about H minute. Spoon into 2 greased 12-inch (inside diameter) pizza pans or divide in half and spoon onto greased baking sheets. Spread evenly with greased hands. (If baking sheets are used spread dough in rounds about 12 inches in diameter.) Press around edge to form a. standing rim .of dough. Brush dough with olive oil. Bake in a hot • (400 degrees) oven 5 minutes. Add filling and continue baking as directed in Pizza Filling recipe. Pizza Filling Ingredients: 1 can (1 pound and 12 ounces) tomatoes (well drained), 1 can (6 ounces) tomato paste,. 1 large clove garlic (minced), *~ pound Mozzarella cheese (thinly sliced), 1 can (2 ounces) anchovy fillets (drained), tt cup grated Parmesan cheese, 1 teaspoon salt, NOTICE Let us make your clothes like new with our new MYCEL CLEANING SYSTEM Each garment cleaned and resized, personally inspected by Boyce Moore, manager and supervisor In this Advertising Campaign, $1,000 worth of Dry Cleaning will be given away absolutely free. Nothing to buy, no obligation, our advertising manager will contact lucky numbers by telephone. Listen For Your Phone Each Day! PEERLESS CLEANERS Boyc* Moor* & Curtis Freeman, Co-owntrt Pho«« 2-2433 It Pays to Shop at Mays! i. You get both when you buy here: LOW PRICES ALWAYS 2. SAV-MOR COUPONS — Good for Valuable Premiums No2/2 330 No. 2 Cans 5 ° 2 ' 290 Gal Tall Cans SI 29 PEACH HALVES heavy syrup. Can fVAn|l Tiny Kernal— vUnll White Cream Style Blue Plate SALAD DRESSING Pure SORGHUM MOLASSES PET MILK 0rMon Al CfJ Margold, 1/2 Lb. fatties POPCORN°™rE*?... 2 Lb ,250 £QQ£ Grade "A" - Large ^{Jg LAUNDRY SOAP P&G I Y B ll70 FREE 6'/ 2 Oz. Pkg. with Purchase of 2 DRY MILK Cloeleaf 2 620z 360 |Ar ft DP II U !•<>«' Calorie Mellorine Choc., IVk VnCHm Van., Strawberry 320 !/ 2 Gal. T Lb. - Meal Made V Bag Family Style 20 Oz. Creme Filled Pkg. DOG FOOD Luck> 4 c^ 270 240 CORN MEAL B&M - Best COOKIES HfAXEDPAPER B ^r. d ™£' Qualify Fresh & Cured Meats SHOP WITH CONFIDENCE IN OUR CLEAN MODERN MARKET! PORK LIVER Small, Tender 2 Lbs. 350 490 DCrC DA ACT U - S - Good-Heavy DCCr nUHO I Chuck—No Waste.. .Lb. PORK ROASTrrsS±,rage...L,250 FnVFQQ Fresh, Fat & Tender QQx FII I End Stock Your Freezer Lb. OOp UFAlf DAUCC f ' res ' 1 ' Meat y 4 RtURDVlltO 0 u. 290 Courteous, Efficient Service! FRESH PRODUCE CABBAGE Cisp & Green i b 50 TEMPLE ORANGES ,390 390 350 ONIONSSETS w S o r PEANUTS Tenn. Red Seed Lb. MAYS SUPER MARKET 4X1 I. 21 it Ph. 3-9910 More good here! COFFEE Maxwell House - Lb. Bag HUMKO 7Q 3 Ib. CAN / 3 c Black ^ PEPPER 5' 1-O«. Box ^^ BUSH NO. 2 CAN WHOLE FOR Hershey's Chocolate, 16 oz. SYRUP 19' Fresh Grade A Med. EGGS Doz. 45 C CAKE MIX DUNCAN MINES CHOCOLATE ANGEL FOOD Chocolate—White—Yellow—Spice—Angel Food U.S. Choice Round STEAK 69' U. S. Choice Prime Rib ROAST 69 SLICED BACON // A II Krey's Grade "A ONIONS Fine Quality Yellow 5' Grapefruit Pink Meat EA. 5 APPLES DOZ. Fancy Delicious .. 39 SAUSAGE Krey's Pun Pork LB. 25 C FREEMAN-HENLEY SUPER MARKET 2016 W. Main-BlytfwYillt

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