The Courier News from Blytheville, Arkansas on March 8, 1956 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, March 8, 1956
Page 13
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THUMDAY, MARCH J, 19M (ARK.) OOT3TOTR NEWi PAGE THIRTEEN Mushrooms Offer Ntw Flavors 'ODD PAGE Mlwhrooma MS By CECILY BBOWNSTONE Associated Press Food Editor SOMETHING NOVEL, is going on the kitchen. Smell that spicy roma? Fresh mushrooms are bar- lecutng under the broiler. Out they ome — looking a rich reddish rown. Bite into one. Intriguing sn't it? Serve these mushrooms with fish r eggs during Lent; with poultry >r meat other times. Qet out this ecipe when you are in the mood to ry something new. It will add interest to a meal—whether, guests or ust the family are around the table. A Southern friend of ours thinks the barbecued mushrooms make good eating when served with •baked sweet potatoes oozing but- er, big squares of hot corn bread, a huge bowl of grapefruit, orange and avocado salad, cups of fra- srant hot tea." We've eaten these >arbecued mushrooms with hot buttered toast and tea for lunch. iVe've also enjoyed them with BEDtO TAKEDA, Japan Air Linn alewarteaa, prepcn* fhrimp MI porUbJt charcoal cvoktr. Japanese Offer Novet Shrimp Dish Recipe By GAYNOR MABDOX NBA rood »nd Markets Editor Keiko Takeda, a young Japanese girl, taught us how to cook Shrimp Hibachi on a little portable small charcoal cookers called "hichirin," but most non-Japanese people find it easier to c»ll them "hibachi". Miss Takeda, a stewardess for Japan Air Lines, recommends this combination of shrimp and rice . Shrimp Hibachi One »nd one-half pounds raw shrimp, % cup salad oil, 1 medium onion, grated, 2 tablespoons lemon juice, 1 clove garlic, finely chopped, H teaspoon each oregano, basil, ground clove, % teaspoon celery seed, 'A teaspoon chili powder, % teaspoon salt. Shell and clean shrimp, leaving tail shells on. Combine remaining ingredients with shrimp and let stand »i lenst 2 hours. Place shrimp on a grill over hot charcoal and broil 5 to 8 minutes, bast- 'ing occasionally with the sauce. Serve with barbecue sauce tnd hot rice. Barbecue Sauce One and one-half cups chili sauce, 54 cup_ tomato luice, 54 Heaspoon. chili" powder, 1 teaspoon Worcestershire sauce, dash tabasco sauce, 1 clove garlic. Vt cup dry wine or water, 1 tablespoon lemon juice, 1 bay leaf, I clove. Combine ingredients, in a j Cover and let stand several hours Serve with Shrimp Habachi. . Frankfurter, Sauerkraut Apple Casserole This casesrole is so easy to pre pare, a teen-ager can put it togeth et and give Mother a rest! Ingredients: 2 large red apples, can (1 pound and 13 ounces) sauer kraut, 1 tablespoon honey, % tea spoon dry mustard, 1 pound frank furters, 2 tablespoons butter o margarine.Method: Quarter apples; cor and slice; do not peel. Mix sauer kraut, honey and mustard. Turn half of sauerkraut into a a-quar 1 casserole. Top .with half of the ap pies . Cut frankfurters in halve crosswise. ' Place half of frankfurters spoke fashion around edge of casserole Repeat layers. Dot with butter cover. Bake in moderate (350 de grces) oven 40 minutes. This One-Egg Cake Makes Fine Pudding This one-egg cake makes a line cottage pudding. Ingredient*: 1% cups sifted cafce flour, 2 teaspoons double-acting baiting powder, Vi teaspoon salt, 1 cup sugar, ft cup emulsifier-type shortening, % cup milk, 1 teaspoon vanilla, 1 egg. Method: Sift flour, baking pow der, s«lt and sugar Into mixing bowl. Add shortening nud % cup of the milk and vanilla; beat for 2 minutes on low speed with electric mixer or 300 strokes with mixing spoon by hand. Add remaining milk and egg; beat 2 minutes. Turn batter into greased pan (8 by 8 by 2 inches); bake in moderate (350 degrees) oven 30 to 35 minutes or until cake tester inserted in center comes- out Cut in squares and remove with •patella; serve cake warm with fruit »auce. Light eream, called for hi aome recipes, m»»ns cream that contains 1» to »0 per cent butterf«t. Fold stemmed seedless grapes into sweetened whipped cream; top with freshly grated nutmeg and serve for a light and delicious dessert. Commercially-prepared sour cream may be used instead of, the sweet whipped cream. Have the gelatin around canned ham; we it in a raisin sauce when you strve some of the ham sliced and heated. Now She Shops „ "Cash and Carry Without Painful Backache N.lltas b»pkache, headache, or muscui.r nehw arid paim may come on with over.exer- tionemotionalupaetsordaytoday atrens and ilrain.Andfolks who catand drink jnwisely .ometirn.! suffer mild bladder irritation . .with that restless, uncomfortable feeliiin. If youare miserable and wornioat fc«c»us« of theie discomfort., Doan's Pill, often help by their pa in relieving action, by their aopth- inu effect to ease bladder irrllauon. and by their mild diuretic action throunh thekidneyi — tendine to increase the output of the IB miles of kidney tubes. So if nagKinK backache makes you feel drareed-out.miserable...withrestles«.sleep- 1m ni!iht»...d<m't wait...try Doan > Pills... get the same happy relief millions have en- joyedforov«r60yeara.GctDoan flPillatoday! Try Clam Sauce With Spaghetti Ever try clam sauce with spaghetti? An Italian favorite worth inowing! Ingredients: 1 pound spaghetti, 3 tablespoons butter or margarine, 1 clove garlic (finely minced), 2 cans (8 ounces each) tomato sauce, l !z ;easpoon dried crushed oregano, 1 teaspoon kitchen bouquet, 1 can (7 ounces) minced sea clams. Method: Cook spaghetti in a large amount of salted water Just until tender; drain in colander. Meanwhile melt butter in 9-inch "skillet over moderate heat; add garlic and cook 3 minutes. Add tomato sauce, oregano and k;tchen bouquet; bring to a boil. Add clams. and bring to simmering Serve at once over hot cooked spaghetti. Makes 4 to 6 servings. thick juicy hamburgen—*• »«»t charred on the outside, reddish- pink Inside. Any of these menu ideas appeal to you? Take your choice. We used medium-si«ed mushrooms — about 24 to a pound. They may De broiled on a piece of aluminum foil, or they may be strung on skewers. We prefer the first method because it's easier to brush them with sauce this way than it is When they are skewered. We also like the plain broiling way because when you turn up the mushroom caps, you can put a dab of sauce in tnem for an extra garnish. If you have an electric rotisserie, it can of course be used for broiling instead of your range. Or if you have a fireplace and long skewers, you might find it fun to barbecue the mushrooms over glowing coals. If you use your fireplace, make sure the mushrooms are high enough over the heat so they don't burn BARBECUED MUSHROOMS Ingredients: 1 pound medium- sized mushrooms (about 34), >/a cup chili sauce, 2 tablespoons dark with sauce. Quartered small tomatoes and onions may be alternated on the skewers with the mushrooms if you like. MUSHROOM NOTES Don't bypass fresh mushrooms if they are dark in color or if the cups are open underneath. Slice them thin and cook them in butter with thin strips of onion; they'll have flavor. Serve these with rambled eggs, broiled fish or icken, steak or hamburgers. We like to remove the stems om mushrooms and cook the caps, both sides, in butter. Then we mce the stems and cook them, ong with minced onion, in butter, ext we crush rich round crackers ne and mix them with the tiopped mushroom mixture and ore butter. We use the crumb Mure as a filling for the caps. If u are having company, you can repare these ahead of time. When m are ready to serve, they may ; reheated in the oven or under * broiler. brown sugar, 2 tablespoons red wine vinegar, 1 tablespoon butter or margarine, '/< teaspoon salt, '/, teaspoon dry mustard, 1 teaspoon paprika, tabasco sauce. Method: Remove stems from mushrooms. Wipe caps with a Samp cloth; do not wash or peel. Put chili sauce, brown sugar, vinegar, butter, salt, mustard and paprika into ,a small saucepan. Add a few drops of tobasco sauce, or more to taste. Simmer a few minutes stirring well. Brush mushroom caps all over with barbecue sauce; place them, cup down, on aluminum foil. Broil about 5 inches from source of heat about 8 minutes; turn, spoon a dab of the sauce^into each cup, .and broil t minute or so longer. Serve at once Makes 6 servings (4 mushroom: to a portion) as an accompaniment to eggs, fish, meat or poultry. Or serve on a vegetable plate. Note: If skewers are used, run them through centers of mushroom caps. Leave space between caps so each mushroom can be brushed NOW Givi yur chicks a YHT chicks Hurt piw * to 5.4% ftttw M 7.1% tost feed sir iiiri *f i»i» thai ivir kifin n Pirim Startmil Puriflt Kknrifn h<vr,done it >giin! They have improved neo luc year's wonderful fotmult to much that you can itt lite filter growth —the better coloring—the extra fine feathering. n% LIVA.HUTY. Laic year oyer 11,000 folki who kept record* on 2,364,891 chkks proved that they could get 97% liability. Th» k 97 chickf railed out of every 100 bought. 'fathered youniK pullets about 5 weeks old. FEEDERS SUPPLY CO. SI 5 I. Main Phont 3-3441 • v.••%••v.v.v.v•••••»"•' CULVERT TILE C*ncnta MIUI n».-A»t«»»u« a»te*-S«r*» TJT. H»« -Pr.-0m ,••»* TMta Webb Culvert Tile Co •I Art.-M*. Stat* Urn n*M OStan 1-MH THERESA- ^^^^^^^^^^^^^^^^^H Ymxoo MASTE R 1QWEP YAZOO POWER MOWER FOR YOU! BIG WHEEL MASTER MOWER 4AV-M • 2O" cvttfng wltfthl • l.S h.». 4-eycte air-1 cookd engirt*! • IIG WHfELS that rMHtdl*' I't b«g fbwnf STANDARD ROTARY MODEL • 21-cuffiiif • l.S h.p. 4-cycfo chut*— *• rmkhtgl SELECT YOUR YAZOO NOW AT Any D«al«r in Norriiwtt Arkansas or Southtwt Missouri, while ha k« • compUt* supply of all moatls. Thin rings, cut from both red and hite onions, make a pretty garnish or salads. They add good taste Here's Recipe For Small Size Meat Loaf Here's a small-size basic recipe for meat loaf. Ingredients: 1 egg, 2 slices white bread, -4 cup water, 1 medium- sized onion, 2 tablespoons butter or margarine, 1 pound chuck beef (ground), 3 /i to 1 teaspoon salt, 'A teaspoon pepper. Method: Beat egg in mixing bowl just enough to combine yolk and white. Crumble bread and add with water. Stir together well so bread disintegrates. Melt butter over low heat in 8- inch skillet; add onion and cook slowly, stirring several times, until thoroughly wilted and yellowed. Add to bread mixture with beef, salt and pepper. Mix well with fork or fingers. Pack meat mixture in small loaf pan (about TV, by 4 by 2 inches); loosen sides of meat with a spatula; turn out on small shal- makes the l - fittest \ •-'..- , , »\ margarine. > - AND <JN|.Y CREAlAo HAslr It Pays to Shop at Mays! You get both when you buy here: 1. LOW PRICES ALWAYS 2. SAY-MOR. COUPONS — Good for Valuable Premiums SUGAR Dom . ino . 01 : . Godchau ?.. 10 Lbs. 890 nf*T Ull If 01 Carnation 0 ''' aU rCl mlLIV ACans CpAC Fresh Country Eggs Large PORK&BEANSL T ce mato 3 No.: Cans Rich Pak Cream Style White or Yellow .... GREEN BEANS PURE HONEY™ ,1250 2 300 Size OCX Cans *3y .5 N C°an 2S 980 . 4 Lbs 990 . 4 BB ^ h 290 COFFEE South " nRio .Lb. 490 |A|* AnFJI || Low Calorie Mellorine, Van., IvC VntHm Choc., Strawberry . Vi Gal. KOOLAID Strained Woodbury Facial All Flavors PI AIIR " Shible >'' s Best " PI. or S.R. Liberty — «C Lb. ?O29 A3 Bag * A 1 Lb IQw fc Boxes Ivy • Boxes : 26 Oz. Boxes PIE FILLING CAIT Carey>s pl - or Iodized 9 ^ 6 Oz -10 1< Dl HAIf DCDDCD PURE —Florence 1-oz. "11 PLHvli rCrri..!! Nightingale Can _IJ» Full Line of Dietetic Foods Fancy Fresh and Cured Meats U.S. Gbv't. Inspected Meats at Low Prices! GROUND BEEF S± dp Ho r U 3 Lbs 89ji SAUSAGE Rea! Country Style . . 3 Lbs. 590 STEW BEEFiSIS 3 Lb ,490 CDVCDC " A " Grade- ill I End Cut Up or AVhole Lb. Clean, Modern Market— Courteous Efficient Service! FRESH PRODUCE Yellow, No. 1 ONIONS SWEET POTATOES Tenn Yams.. Lb, 190 Lbs. 150 CABBAGE NolGreen 1,40 CARROTS CelloBag 2 si 190 pg£|jg Fancy Anjous ^jj ONIONS SEfS >hHe ' YelI .°::. Rc . d Ga,. 390 ONION PLANTS White Bunch 100 MAYS SUPER MARKET 42, S. 21 St Ph. 3-9910 w pan or use heat-resistant glass alter about 1C by 7 Inches. Bake in moderate (350 degrees) /en 45 to 50 minutes. Makes 4 ervlngs. Any leftover meat loaf ay be sliced and heated in a little utter or margarine In a skillet. An extra egg white on hand? ice a very ripe banana and beat with the egg white, a third of a up of sugar and a dash of salt, dd a half teaspoon oi vanilla and half teaspoon of lemon juice for avoring. Be sure to beat this desert until light and fluffy and to efrigerate it for no more than alf an hour before serving. See if you aon't. Dice your steals tills way. Have the meat an Inch thick and pleat it two inches from the source of heat. For rare steak, broil 15 to 20 minutes, for medium- done steak, broil 20 to 25 minutes.' Two pounds of short ribs will make four servings. The ribs will have to be braised a couple ol hours. FOR TASTE GOODNESS | [MACARONI SPAGHETTI H)»t ECS NOODLES EBERDTS' GATEWAY-GROWER^ 2101 Rose St. Ph. 3-3161 Campbell's TOMATO SOUP .Can lOc fl Nabisco I I Crackers £ 19 C | Clearficld CHEESE ... Bonus DOG FOOD Cello. Bag CARROTS Golden BANANAS 2 - 59? .Can Bollard Biscuits - 10' Slab BACON Baby Shug PURPLE HULL PEAS Shortening HUMKO....^^ Steele's SWEET POTATOES Con 4 Pure Pork • hausape 3 59 C I Steele's BLACK EYE PEAS Can Como TOILET TISSUE 4 Fine Quality ONION PLANTS 2 Bunches • Shop in Temperature-Controlled Comfort • Plenty of Free Parking Room • Lower Prices Self Service YOU CAM'T STOP THE QUEEN MARX WITH A CLOTHESLINE . . any more Aon yw eon keep a tornado from hilling your house. Bui you cod buy insurance - the right kind, in ihc right amount. We'll b« •lad to advM. . NOBLE GILL AGENCY GLENCOE BLDG. Ph «- 3-6861

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