PAGE FOURTEEN (ARK.) COURIER NEWS THURSDAY, APRIL 23, 19W Ginger Pears Provide Quick Chinese Accent By CECILY BKOWXSTOXE Associated Press Food Editor Are you a pushover for a nit-mi that is quick and easy to prepare? Then here's a Chinese-inspired suggestion that you may want to. try. For a first course serve canned soup —chicken with rice or noodles, or choose chicken-eggdrop style. Make the main course this easy chop suey put to?.flhpr at the hist minute. The dessert usfv-; widely available emmet pears and you prepare it the nitthl bt'fon 1 you serve it because it IXMIO- fiis from ti«»e spent in the ivf'rm- marinating in its finger Swedish Pot Roast Makes Substantial Meal The Swedes In Minnesota like substantial food., Certainly their pot roast, in this Americanized version, will bring: satisfaction to imv American family gathered around the Sunday dinner table. ! Swedish Pot Roast with Noodles j Three-and-one-half to -i-pouncl pot \ roast, 3 tablespoons lard. 2 mod- j ium onions (sliced), 1 clove s:ar- \ lie (Minced), 1 teaspoon salt, 'j ! pint sour cream (1 cup), 1 cup | water, 4-ounce package noodles. ' In a Dutch oven or other heavy j utensil, melt lard and in it. li»htiy j brown onion and garlic. Push to i one side. Rub metit with suit and i brown well. Combine sour cream ' with water and pour over ment. Top meat with onions and garlic, cover and cook over low heat for 2*/ 2 hours, or until tender. Remove roast, skim off all but 4 tablespoons fat. Into fat, stir 4 tablespoons flour; gradually mil or, syrup. Quick Chop Sttey Jntrrodionts: 2 tablespoons oil, 1 small onion 'cut in thin strips), 1 small preen pepper (cut in thin strips) ^ cup celery- crescents, one No. 2 can Chinese chop suey vegetables, one 5-ounce jar boned chicken (cubc'tU, 1. tablespoon (about) .soy sauce, hot cooked rice. Method: Heat oil in skillet; add nnion, preen peper rind celery and saute about 5 minutes. Drain chop I SUPV vegetables and add with chie.k: rn; heat. Add soy sauce; mix urntly. • Si-m- over hot cookotl rhu 1 . Makes 1 to G >ervini!.s. Ginger IVars In;'re<iifn!..s: One No. 2'- can jjfar halves, 2 Final 1 pieces candied ^mficr fjibuiit 2 (.ablcwpoons finely diced), Method: Drain juice from pe.ars; add (linger to juice and brin;; to a boil; simmer about 5 miuut.r: hoi juiei 1 and ffi lifter ovei hnlvo.s cnnl. Store overnight frigeiTitor, Serve chilled. A NEW IDEA for meatless meals, tana pompons with tpaxhettl* combines nutrition and economy with appetizing roodneaa. Tuna Pompons with Spaghetti Dish You're Bound to Like Pour pear ;n re- 2 cups bouillon or water and the sour cream mixture spooned from top of roast. Cook, stirring constantly, until thickened. Season to taste with salt, pepper and paprika. Serve sauce on cooked noodles. Bacon Cookery For best results in cooking bacon, place a single layer in the frying- jian. Cnok slowly, turning frequently. Pour off or with a fipoon remove excels lut SIR it accumulates in the add i pan. Continue cooking slowly until By GAYNOU MADDOX VKA Food and Markets Editor This is a new dish you're going like. Tuna I'omptms with Spaghetti (Makes 4 servings) Two fi^-ouncc cans chunk-style tluna, 2 tablespoons chopped onion, i 1 No. 2 can tomatoes, 1 (i-ouncc [ can tomato past/-, 1 teaspoon ore- j pompons with gano, I .teaspoon salt, freshly ; and sauce, ground pepper. 2 e^s, 3 /i cup fine dry bread crumbs, |/: ( teaspoon marjoram, 2 tablespoons margarine, 1 tablespoon .salt, 3 (jliarts boiling water, 8 ounces spaghetti. Drain tuna and rr-srrvn oil. In a saucepan combine 2 tablespoons tuna oil and nnion; cook over low boat until onion is golden color Add tomatoes, tomato paste, ore ly browned. If desired, add brown- cd pompons to tomato sauce and cook 5 minutes. Meanwhile, add 1 tablespoon salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, .stirring occasionally, until tender. Drain in colander. Serve tuna cooked spaghett Spaghetti with Tickle Tuna Sauce (Makes 4-6 servings) 'North-South' Cherry Pudding Southern Cereal And Northern Fruit Make Good Dessert By OAVNOIt MADUOX NKA Food and Markets Editor South African lobster tails are a Buying, Cooking Beef for Just 2 Persons Requires Planning By GAYNOR MADDOX NEA Food and Markets Editor If you are cooking just for two and want good beef dishes within your budget, this "case his- lory" will guide you. "In giving tips for meats for the 'twosome' to my daughter, who was a June bride," Beth Bailey McLean, , co-author of Martha delicious foreign touch welcome to I ?£ ffan ' s Meat( Cookbook, told me, the American menu. Each isiH is * ve s «eeested_ that she pur- the bacon is a light golden brown. Honey tastes delicious with pancakes mid crisp bacon. Warm the honpy slitihUy by placing it over hot wul.f?]-; it will pour easily then. with d- gano, 1 teaspoon salt and pepper mix thoroughly. Cover and cook over low heat 20 minutes, stirring occasionally. In a bowl, combine tuna, unbeaten etrRS, !i cup crumbs one marjoram; mix thoroughly. Shape tuna mixture into 8 pompons. Rol in remaining crumbs. Melt margarine in skillet and cook pompons over medium heat until light- GUARANm d-CON h guaranteed io doitroy roti and mice on your proporly or your money back. 7 Buy Today." TASTS Wi Veal Chops, Sour Cream Meat Gets Added Taste Appeal ny r.AVNon MADDOX NEA Tend niul Markets Editor In her Chicago kitchen overlooking Lake Michigan,, Nebraska-born Marian Lnofe cooks up some mouth-watering concoctions. Distinguished for her work in home economics, she is enually successful us a hostess. Here are two tJNlms her friends ask for: Veal Chops with Sour Cre«m and Green Popper (Yield: 4-0 servings) Four veal shoulder chops C/'r | inch thick), '/ 4 cup flour. 1 teaspoon salt, y.i teaspoon dry mustard, 2 tablespoons fat, :t \ cup iced onion, 1 cup sour cream, 1 tablespoon paprika, \. 2 cup chopped Rreen pepper. Dip chops In snnsoned flour. Brown cliopa on both sides in hot fat in a hoavy skillet. Xrlcl onion. Cover and cook over low heal. 45 11 milk's or until meat is tender. Add sour cream, must.urtt, paprika :ml green pepper. Cover and cook IT) minutes more until flavors are blended. 1'ork Chops with Rice (Yield: f> servings) Six loin pork chops 3 .' ( -inch thick. 1 tablespoons fat, 1 cup uncooked ;ice, '-i cup soy sauce, 1 teaspoon iowde.re.ri gingnr, 2 ten spoons salt, 2 cups stewed tomatoes, 1 cup wa- er, 1 : l teaspoon popper, ^ cup hopped green pepper, ! 3 cup rhnpni.'d onions. Hrmvn chops on both sides In i »t fat in ft large skillet. Remove j hops from skillet. Brown uncooked One tablespoon salt, 3 quarts boiling water, 8 ounces spaghetti, '•:, cup butter or margarine. "/:, cup all-purpose flour, 2 cups milk, cup drained prepared horseradish, 2 tablespoons finely chopped sweet fresh cucumber pickles, 1 ounce can chunk - style tuna (drained), salt and pepper to taste, paprika. Add 1 tablespoon salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Meanwhile, in a saucepan, melt butter or margarine over low heat; add flour and blend. Gradually dd milk and cook until thickened, stirring constantly. Add horserad- sh. pickles and tuna. Heat to serving temperature. Add salt and pep- er to taste. Serve sauce over cooked spaghetti; dust with paprika. solidly packed with juicy white meat. AH there is little waste' they ire economical, loo. Boiled Hock Lobster Tails (4-6 servings) Place four to six <8-ounce) South African rock lobster tails, either hawed or fro/en, into large kettle soiling salted water. Allow 1 tea- poon salt for each quart water. kVTien water reboils, lower heat so water boils gently and begin count- ng time. Keep covered. Boil tails 1 minute longer than heir individual weight in ounces, ''or instance, boll an 8-ounce tail 9 ninutes. Add 2 minutes to all boll- ug times when tails are cooked rozen. Serve with melted butter— piccd with a drop or two of aro- biUer.s—and lemon wedges, lock Lobster tt'iili Cheese Sauee (4-6 servings) . Use two '3-10 ounces boile outh African rock lobster tails o two cans; South'African rock lob ster, 2 cups cream sauce, 1 cups grated snappy cheese, 1 tea spoon Worcestershire sauce, 1 tea spoon paprika. Boil South African rock lobste rails according to directions. Re move meat and dice. Frepan cream sauce. Add cheese and sti over low heat until melted. Add Worcestershire and paprika. Blend well. Add diced rock lobster ,and heat thoroughly. Serve on patt> shells, over toast or split hot bis cuits. Note—Another variation of this recipe is to place-mixture in shal 'ow baking pan, covered with buttered, seasoned soft crumbs nnc bake in hot oven (500 degrees F, or under broiler for approximately 5 minutes, or until sauce bubbles Low Heat Saves Meat Regardless of the method used always cook meat with low heat This gives more tender juicier am larger servings of meat. In roasting set oven regulator at 300 degrees P r nr beef, veal, lamb and cured pork, I 350 degrees P. for fresh pork. Corn Chips Used with Mexican Dishes NKA Food and Markets Editor DALLAS, Tex. Spent the afternoon at an immaculate, modern corn - chip factory here, where American ingenuity has developed he toasted Mexican tortilla, the bread of the Mexicans, into crun- hy, delicately salted little strips —perfect fur snacks and good, too, •I mash, or corn mash. These corn cnips or tostaclos, as the Mexicans call them, are made of masa, or corn mash. For "south-of-the-border" dishes which tive rapidly gaining popularity in the American menu, lhe.se Texas corn chips are often u.sed as a basic ingredient. Here's one recipe which my guide, C. E. Doolin, president of the Frito Company, says his Texas-born wife likes best: Corn-Chip Enchilada Pie (Serves (i-8) Three cups corn chips, 1 can chili or 2 cups, 1 medium minced onion (optional), 1 can condensed tomato soup, 1 cup grilled American cheese. Place 2 cups of corn chips in a casserole. Acid chili, onions and the remaining corn chips. To the undiluted tomato soup, add cheese Want to make a whipped cream topping for a dessert stretch? Prepare a meringue of one cpg vUiite and twri tablespoons sugar and fold \ it gently into one cup of cream ' thin has bpcn whipped and lightly imc skillet, stirring con- s \\retried. To .make the meringue. Add soy sauce, powdered j bent, the egg white with n rotary It, tomatoes, water, pop- beater until foamy,-; then grndii.aly beat in the sugar until peaks form and heat until melted. Pour this over the corn chips, chili and onions. Bake in moderate oven (350 degrees p.) for 30 minutes. Corn-Chip Tamalcs Con Queso (Serves 3-4) One and one-quarter cups finely crushed corn chips (measured after crushing), 1 can tamales (fi), 6 slices American processed cheese. Place I 1 /! cups finely crushed corn chips in a greased baking dish. Arrange tamales on corn chips. Cover each tamale with a slice of American cheese. Sprinkle top of cheese with paprika. Bake in moderate oven (350 degrees F.) for 12 minutes or until cheese is melted. cr nnd onions. Mix thoroughly, ay chops on top of mixture. Cov- r. Cook slowly on surface hoat or 1 a moderate oven (351) dtWf'^ minutes or until chops tire tender wlien drawn. bcnlcr is slowly with-1 Conk thin strips of onion In a Hltle mai-Rnriiin until they are golcl- en r colorcd, .then add them to hot cooked snap beans for a really tasty vegetable dish. KILL MOTHS AS YOU KOUSECLEAN REAL-KILL BUGS NOW KILLS 3 WAYS Housccleaning time is the time to protect precious home furnishings from moths. For effective protection get REAL-KILL today and use according 1 to the directions There is a YAZOO MASTER MOWER for every mowing job. . . large or small. Sizes: 2024-48-72 inch cut. 2 to IOH.P. 4-cycle engine. Way To Your Grass! The most sensational Power Lawn Mower to bo intrndiicocl nnywhore. LIGHT RUNNING * ECONOMICAL EFFICIENT * STURDY — CUTS TALLEST WEEDS — CUTS UGTIT BRUSH — CUTS ANY BEAUTIFUL LAWN This mower knows no height of grass. See this mower TODAY1 DEALERS: Blyrheville, Ark. Holland, Missouri ' Farmers Implement Co. _ Hubbard Hardware Co. Capehart Furn.ture Store Missco Implement Co. Utlcy Lumber Company Wesrbrook Machine Shop A Complete I.inc of Parts and Master Mowers — Sales A Service DISTRIBUTOR—Arkansas Grocer Co., Inc.—Phone 4505 WELCOME BACK _ ( _ BASEBALL^ i\WHEATIEs2for33< ga Kix C h e e r i o s Cereal Tray RICHARDSON'S CASH GROCERY Corner Fifth & Main in Blytheville a family-sized, wedge-bone, chnse sirloin steak, cut between l'/ 2 to 2 inches thick. "While this cut, which weighs approximately 5 pounds, may appear to be large, tl actually is an economical and usable cut which will provide four hearty and interesting people." meat servings for two For a festive meal, two boneless steaks may be cut from the sizeable, tender, center steak muscle. These steaks will weigh approximately %-pound each. This tender muscle is easily identified in .op-grade beef for it is well outlined by fat marbling and tissue. The remainder of the steak will amount to more than two pounds of meat after the bone and f trimmings have been removed Cut two thirds of this meat intc 1 2-inch strips and the rest of the meat, in 1-inch cubes. Plan to use the cubed beef ii Sirloin Brochettes threaded on skewers, alternating with mush room caps and bacon slices. Hal of the slivered meat may be used in quick Tereyaki, an easily-pre pared dish of Japanese origin ii which the beef slices are soakei overnight in a soy sauce mixture then broiled. Beef Stroganoff, a quick and in trlguing combination of beef and sour cream, is the final dish from this one cut. Sirloin Brochettes (4 small or 2 large servings) Three-quarter-pound sirloin o: beef, 4 slices bacon, 12 mush room caps, salt and pepper, melt' ed butter or margarine Cut meat into 1-inch cubes. Cut bacon into 1-Inch pieces. Thread beef, bacon and mushroom caps al! ornately on metal skewers. Season with salt and pepper. Brush with melted butter or margarine (or garlic-flavored salad oil). Broil 3 inches from heat source. Turn to brown on all sides, about 8 to 10 minutes. Tereyaki (2 larffe entree servings One pound thinly sliced sirloin 5(eak, !i tablespoon finely choppe fresh ginger root (or 1 teaspoo powdered ginger), i clove garlii chopped fine, 1 small onion tablespoons soy sauce, 2 table spoons water. Cut sirloin steak into serving 'ized pieces, or >/ 2 -inch strips Make a sauce of the ginger root ;arlic, onion, sugar, soy sauce am water. Pour over meat. Let stm< 1 to 2 hours, at least. Spread ou on a shallow pan and broil 3 tc 5 minutes on each side. Serve hot. sweet pickle coconut. relish and Bhredded spaghetti macaroni Attenfionjannere! Planning to fertilize before planting? Have your ammonia applied with modern John Blu equipment. CALL 3837 G, Wheeler Ciisom Fertilizing Co. formerly Smith & Brogdon Planning to serve shrimp curry' Add a dash of powdered gingei and a tiny bit of sugar to the snuci for that extra flavor. On the condiment tray that accompanies thi curry be surt to have crisp crunv bled bacon, salted peanuts, chutney processed from Mid-South livestock for Mid-South folks Memphis Packing Company fates pnde in providing a ready cash livestock market for your community. Evergood products are made from cartle and hogs raised in the Mid-South. They are processed in Memphis and sold through the merchants of this area. Enjoy these fina meat products—made in the Jvlid-Sourh—for the Mid- South. Memphis Packing Co. KidneySlow-Ddwn May Bring Restless Nights When kidney function slows down, man* folks complain of nagging backache, head- 1 aches, dizziness and Joss of pop and energy. 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" OB-2US \V. Main Phone 2071 COFFEE Chase & Sanborn • •«* Regular or Drip - IK Lutrrell Special! *" * Washed RED POTATOES 10lbs.39< GROUND BEEF - 3 Ik. 890 BISCUITS Bollards Can 10 SAUSAGE Fresh Pock Lb. 25 STRAWBERRIES Fresh Louisiana Pint 29* CABBAGE Fresh Green pound .Lb. 190 Golden Rich MARGARINE Fresh & Tender FRYERS Lb 490 Fresh Frozen STR'BERRIES 10'/i 07.. Can 250 Fresh River CAT FISH! Heavy Siring or Rope MOPS Dixie Maid BROOMS Only Only 3'Dp SLICED BACON Armour Star . LI). 590 "Home of Jack Sprat Fine Foods" LUTTRELL'S Call 2011 —M A R K E T— Chick. & Sixth St.
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