The Courier News from Blytheville, Arkansas on November 17, 1955 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
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Thursday, November 17, 1955
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Page 14
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PAGE fOURTKN BLYTHEYILLB (ARK.)' COURIER NEWS THURSDAY. NOVEMBER 17.1055 Creole Liver Is Rick In Flavor, Nutrition Br GAYNOR JfAUDOX NEA Food and Markets Editor Beef liver is packed with high grade nutrition and is not expensive. Cooked well, it makes a flavorsome and tender dish. So let's try these two good liver recipes. Creole Liver | (4 generous servings) I Two slices bacon, 1 pound liver (!4-inch thick). 2 tablespoons flour, 1 can U;' 4 cups) condensed tomato soup, 1.1 cup chopped green pepper, V 4 teaspoon chili powder Cook bacon until crisp; remove from pan and break into 1-inch pieces. Dust liver with flour; brown in bacon drippings. Add bacon pieces and remaining ingredients; cover and simmer 30 micutes. Liver in Spaghetti Sauce (B servings) Qne pound beef liver, thinly sliced, 2 large cloves garlic, minced, 2 medium onions, chopped, 1-3 cup oil, 2 cans (2!4 cups) condensed tomato soup, 2 soup cans water, 2 tablespoons lemon juice, 1 tablespoon minced parsley, \' 2 teaspoon salt, '/a teaspoon sweet basil, '^ teaspoon sage, \'t teaspoon thyme, H ten- spoon cayenne pepper, 1 pound thin spaghetti, cooked. Cut liver into 1-inch pieces; brown liver, garlic and onion in oil. Blend in soup, water, lemon juice, parsley and seasonings: simmer 1 hour, stirring frequently. Serve ov 1 - spaghetti. Sprinkle with Parmesan cheese, if desired. Spicy Harvard Beets If you like sauces that are on the thin side, you'll enjoy this recipe for Harvard Beets. Ingredients: 2 teaspoons cornstarch , 1/3 cup sugar, ', cup cider vinegar, 1 can (1 pound) sliced beets, 1 bay leaf, 18 teaspoon celery seed, 4 whole cloves, 1 tablespoon butter or margarine. Method: Stir conrstarch and sugar together thoroughly in 1-quart; EBERDT'S GATEWAY GROCERY 2101 Rose St. Ph.3-3161 Ocean Spray CRANBERRY SAUCE - - - Large PET MILK SUGAR - - Armour Star LARD - - - - 2for25< • 10lbs.90c 50 Ibs. $6.79 7-11 COFFEE Nabisco FIG NEWTONS • - pkg. Ik Libby's PUMPKIN Jock Sprat Whole Kernel CORN £ Del Monte Crushed PINEAPPLE MIXED NUTS Large Paper Shell Lb. Cello. Pecans - - ib. 59 ( Crisp LETTUCE 2 Sw«et POTATOES Select OYSTERS Ib. 5< 1H • Shop in Temperature-Controlled Comfort • Plenty of Free Parking Room • Lower Price* • Self Service Stuffed Flank Steak With Tomato Sauce Chicken Livers With Rice SO PRETTY th»» it wMtM make » table renttrpifff. FruK tb* K i dcfcaow holiday collection. Colorful Fruit Ring Is Tasty Christmas Disk By CAVXOR MAD'JOX Here's a Christmas wreath you'll love to eat—a sweet light yeast cake chock full of sugar and spice and everything nuv-; It's colorful enough to be n cen-i terpiece. The tricky twist is easy j to do and allows a peep of thej [railed filling. j Fruit Tttiny : One-half cup milk, > 2 cup sugar,! 4 tablespoons shortening, \.\' 2 tea-| spoons salt, l -z cup warm, not hot,! water (lukewarm for compressed yeast), 2 packages or cakes yeast, active dry or compressed, 2 eggs, beaten, 5 cups enriched flour. Scald milk: stir in sugar, shortening and salt. Cool to lukewarm. Measure water into a large mixing bowl (warm, iiot hot, for active dry yeast, lukewarm for compressed yeast). Sprinkle or crumble iii yeast; stir until dissolved. Blend in lukewarm milk mixture. Add eggs and half the ilour. Beat until smooth. Stir in remaining Hour. Turn dough out on lightly floured board. Knead- until .smuuih and elastic. Place in greased bowl; " brush the top with wiiticr. Cover: let rise in a warm place, free from draft, about t hour 15 minutes or until doubled it: bulk. Punch do\vn i,nd turn out on lightly floured board. Roll dough into a rectangle 1-3-inrii thick. Spread dough with Fruit; Filling and roll jelly-roll fashion Cut in half lengthwise. Twist the: two strips of dough, cut edge up: \ form into a ring. Place on a! greased baking sheei. Cover and) let rise in warm place free from j draft until doubled in bulk, about' 1 hour. Bake at 3^5 degrees F. (moderate oven* 35 to 40 minutes. While warm brush with confectioners' sugar frosting and decorate as desired. Fruit Filling: Combine l l ' y _ cups ground raisins. 2-3 cup brown su- | gar. 4 teaspoons orange juice and ( \/ A teaspoon orange rind. j Confectioners' Sugar Frosting:: Combine '/ 2 cup sifted confectioners' sugar with enough slightly ( beaten egg white to make a spread- j ing consistency. Flunk stonk is a cut of intial often overlooked and its goodness not known. Yet. it's an excellent buy iieciuusf ii's all meat—with no bone to throw' away. By "stuffing" flank steak you can streU'h the good bee! iln\or"and the number of servings, | too; j '... ni}> uncooked white rice I 1 leaspoon salt 1 cup water •j cublr-spoons grated onion t tfiispuon black pepper '-.. teaspoon saee •; i-uj) chopped celery leaves I 3 cup water v U';i.spooil .Silk , '.oaspoon black pepper 1 flank steak, rolled and po.iurieci i very thin by the bweher, but no! -scored l 3 flip flour ; L-up cooking fat j cups '.vaier :, 8 oz. can tomato sauce Pur the rice. 1 teaspoon salt and \\ater m a 2-qutm- saucepan. Bring \o .'. ugorous boil. Turn the heat as I low us possible. Cover with a lid L-nid leave over this low heai 14 min- i;L.s. Remove s;v:eepan from heat uiu leave lid on 10 minutes. Stir the oii-on. '• ; teaspoon black pepper. Mige. celery leaves and 1/3 cup \\a- ier into the rice. Sprinkle the f-i teaspoon sail and the S- teaspoon black pepper over one side of the Hank steak. Place the rice mixture down the Chicktu Uvfci-s (or this, reupe may be frozen or fresh. Ingredients; 1 package "b ounces* precooked rice, 1.2 pound chicken livers, 1 medium-sized onion icut in thin strips*, 14 cup butler or margarine, 1 can UO 12 ounces) condensed tomato soup, 13 cup water, 1 teaspoon chili powder, 1 4 leaspoon lemon juice. Method ; Cook rice according to package directions. Meanwhile, cut livers into small pieces, renioviiv center men Brown n '2 tablespoo soup, wnte juice: simi minutes; s maiuinj; 2 inio hoi c ring shape on warm strung dish. j 14 per een t ol tlie people of the Spoon chicken liven and sauce united States live in this region. length of the flank steak. Roll the meat around the rice, lapping one length of the meat over the other. Tie with string or fasten with toothpicks or skewers. This should be a long roll with meat fibers running lengthwise. Pat the flunk steak thoroughly with the flour. Melt the fat in a large skillet and brown the stuffed flank steak on all sides. Blend anv remaining flour into the fat. Slowly stir the 2 cups of water into Un- fa I and flour mixture. Stir in the tomato sauce. Cover and simmer 1 :L . hours or until the flank steal: is tender. Add more water if a thinner sauce is desired. Pour some of the lomnio sauce over the flank steak and place the remaining sauce in a separate dish. Serve the stuffed flank steak by cutting diagonally across the meat fibers. This recipe makes 6 servings. brauec, F er anu onion lightly In is of the buUi-r. Stir in , rhili power nnd lemon lei 1 , uncovered, about 16 ir Ofcasionully. Stir ro- Into center of rice ring. Make* 4 servings. SK'ITI.KO Forty per cent of (he nation's ublespoons of the bnlier. J, UK J . lju j 35 p,,i- c£ .ni 01' it.s natural jokod rice; arnuige ni rcjiom - ( . es are in ilu- We.st, yet only Please Pass the Griddle Cakes BY CECILY BUOWNSTONE Associated Press Food Editor HOT OFF THE GRIDDLE! Puffy pancakes dotted with fresh cranberries are a delight because the little gurnet fruit adds texture, color and flavor to the bland batter. Served with a delectable Maple Cranberry Sauce, the hot cakes make wonderful eating for breakfast, lunch or supper. Tliis sauce combination is so good because the fruit's refreshing tartness offsets the maple syrup's sweetness. Although butter is called for in the sauce recipe, it may be omitted and instead spreid between and on top of the hot cakes in the usual way. I Here's a mixing trick. Prepare | the pancake batter the night before, omitting the baking powder called for in the recipe, nncl store the batter in the refrigerator. In the morning, sprinkle the baking powder over the batter and quickly beat it in. And another tip. Do your mixing In a 1 1/2 or 2-qnntt pitchev- type measure. (If you are storing the butter, cover the measure with aluminum foil.) When you are ready to bake the pancakes, pour the batter right onto the griddle. Fresh crnmberries are available in the full, of course. But nowadays, what with modern home freezers, the berries can be frozen so as to last throughout the year; No fuss or bother to freeze! Simply place the unopened package of cramberries, when you bring it home from the food market. Into your freezer. No need to thaw the frozen berries; use| them as you would fresh berries. Frozen cranberries do not stick together; they are easier to cut, chop and grind than the fresh ber- CRANBERRY GRIDDLE CAKES Ingredients: l a i cups sifted flour. 2 teaspoons double-acting baking powder. 1 teasooon salt, 3 tablespoons sugar, 2 ejsgs, 1 cup milk. 3 tablespoons butter or margarine (melted), fresh cranberries. Method: Sift together the flour, baking powder salt and sugar. In a pitcher or bowl beat the eggs enaugh to combine yolks and whites; add milk and beat to blend. Add sifted dry Ingredients, best just until smooth. Stir in melted butler. Pour batter, from pitcher or ladle, onto, preheated griddle. (Follow manufacturer's directions for preparing griddle.) sprinkle 10 to 12 cranberries over each round c batter. Cook until puffed and full of bubbles; turn and cook on the other side. Makes 10 to 12 griddle cokes. Serve with Cranberry Maple Sauce. CRANBERRY MAPLE SAUCE Inpredients: 2 cups maple sy- rur. 2 cups ' ': Ibi fresh cvanber- benies, 1 4 cup butter or margarine. Method: Put syrup and cranberries into a saucepr.n. Bring to a boil. Continue boiling until berries, 'i cup butter or margarine. Stir in butter and serve over Cranberry griddle cakes. Makes 2 cups sauce. Eskimos in Alaska are fond of playing dominoes with flat pieces of bone and sometimes wager their wives on the outcome when gambling spirit is running high. saucepan. Stir in cider vinegar and 1:4 cup beet liquid (from can) until smooth: reserve beets. Add bay leaf, celery seed and cloves. Cook and stir constantly over moderately low heat' until clear and thickened; strain out spice. Return sauce to saucepan; add reserved beets and butter. Reheat. Makes 4 servings. WE'VE GOT IT! Over 33,000 different items in stock! H U B BAR D H AR DWARE Get Protection As Well As Quality Be sure Its PURNELL'S PRIDE FRYING CH U.S. INSPECTED ICKEN FOR YOUR HEALTH'S SAKE What Does "Inspected For Wholesomeness" Mean? A bird th»t carries (he "inspected" mark of the U.S.D.A.-has been examined by H jrovernmeiit Inspector who has found no evidence of conditions that might make (he bird or Ms edible organs' unfit for food. Distributed By THE NUNN PROVISION COMPANY C ream makes the finest margarine -AND ONLY CREAMO HAS IT It Pays to Shop at Mays! FREE We Give Save Mor Coupons—Redeemable for Valuable Gifts FREE FREE Sugar or Lard Shiblcy's Host in pillowcase *4.58 PI. or S.K. BLACK PEPPER K :± G : ud 2^ 150 Al CA Margold '/, ['allies ULCU '. 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