The Courier News from Blytheville, Arkansas on April 23, 1953 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

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Blytheville, Arkansas
Issue Date:
Thursday, April 23, 1953
Page:
Page 15
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••flTTKSDAY, APRIL 23, 1fl (ARK.) COURIER NEWS PA 015 FTFTTOW UPSIDE-DOWN PICKLE LOAF bta« the lUlluctive nark »f Gcrata eaektrr I* it* rich ucc «( sweet pickle reliib and tlwrkii'*. * Upside-Down Pickle Meat Loaf Is a Tasty Wisconsin Recipe By GATNOR MADDOX NEA Food and AUrketi Editor Pickles—all kinds—arc part of the American menu. But Americans of German descent seem to use them even more frequently than most of us. At least that's the way it seemed to me recently li nen * fl ^ e m y wa ^ through Wis- Tonsin, noted for its many fine German cooks. Here are two ideas I picked up there, each rich with the tang of pickles: Upside-Down Pickle Meat Loaf Makes 4-6 servings One-hair cup fine dry bread crumbs, '/ 2 cup milk, 1 pound ground beef chuck, '/a pound lean pork shoulder (ground), & cup sweet pickle relish, 1 tablespoon horseradish, 1 tablespoon prepared mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, dash Tabasco, 2'/ 2 tablespoons minced onion, 2 tablespoons chopped parsley, 1 egg (slightly beaten), y 3 cup sliced sweet gherkins. Soak bread crumbs in milk. In i large bowl, combine remaining ingredients except sliced gherkins. Add bread crumb mixture and mix well. Arrange sweet gherkin slices over bottom of a greased 9x5x3- inch loaf pan. Place meat mixture over gherkins. Bake in moderate oven (350 degrees P.) 1 hour and 3D minutes or until done. Braised Liver Creole Makes 4-6 servings) Two tablespoons butter or mar- r iiie, 1 pound sliced beef liver, ; tablespoons all-purpose flour, 1 I /ye onion, (sliced), 1 medium- i zed green pepper (chopped), 1 Fh. 2 can tomatoes, J /2 cup sliced dill pickles, 1-3 cup chopped parsley. l ! /2 cups sliced carrots, 2 tsa- spoons aalt. In a heavy skillet, melt butter or margarine. Dredge liver with Oven Meal Ends Sunday Drudgery By GAYNR MADDUX r NEA Food and Markets Edlto Put extra flavor In your Sunday dinner and take a lot of drudgery out of getting it by cooking the entire meal In the oven at the same time. Ruth Bean, a gradual* of—the University of Washington and a teacher of restaurant management, tells about this kind of meal in her valuable book. "Allin-One Oven Meals." So let's ask Miss Bean to help us with dinner. Oven-Fried Chicken (Makes 4 servings) Two-pound chicken, cut in serving pieces. 'A cup all-purpose flour, 1 teaspoon salt, ',4 teaspoon pepper, \\ cup melted shortening. Dredge chicken In mixture of flour, salt and pepper. Pour melted shortening into 9 x 15-inch baking pan, add chicken, skin-side down, and sprinkle with any flour mixture that is left. Cover baking pan with a cookie sheet or a piece of aluminum foil, but do not secure foil tightly around pan. Baked White Potatoes Four medium-sized white potatoes, 1 teaspoon shortening. Scrub potatoes well, dry and rub with shortening. Cut a cross on top of each potato to prevent bursting in oven. String-Bean Special One small onion, chopped fine, 2 tablespoons salad oil, !4 cup chili Strawberry and Rhubarb Dishes Tempt Springtime Appetites Strawberries, fre»h or frown, and rhubarb can »dd a lot to your spring menus. So let's take a look at these very tempting recipes worked up in Fruitland, Md., in the testing kitchens of » well- known frozen food company. They use frozen strawberries and rhu- maining Ingredients, blend well and pour into greased 1-quarl casserole dish: cover tightly. Baking Directions—Preheat oven to moderate (350 degrees P.). Place covered chicken and potatoes on lower shelf. At the end of 35 mimites, take cover from chicken. Place string beans on upper shelf and continue baking 25 minutes longer. Total oven time 60 minutes. barb. Substitute fresh fruit If you prefer. Rhnbarb-Straivbi-rry IMe Defrost one 12-oimco package of rhubarb and u 12-rmnre package of strawberries just enough to separate. Mix 3 tablespoons quick- cooking tapioca and (i cup sugar and mix with fruit; let stand 15 minutes. Prepare paslry for 8-Inch pie. Cover bottom crust with 1 tablespoon melted butter. Pour in fruit mixture and add another tablespoon melted butler. Cover with lattice crust. Bake 'in hot oven 1425 degrees F.I (or 35 to 45 minutes, Stra\\'ut-ii y Siipieine (Serves 4-6) Defrost and mash 1 package of frozen strawberries, add 2 tablespoons lemon juice. V? cup of tuig- ar and I cup^f soyr cream. Blond thoroughly and pour Into refrigerator trays. Kreeze for 2 or 3 hours, stirring once or twice during freezing time. Serve with tiny cookies, For something cxlrn special, serve Slrawberry .Supreme on half-Inch slices of sponge cake Top with frozen strawberries, defrosted but not mashed. Parisian Strawberries (Serves 4-6) Defrost 1 package frozen strawberries. Add 1/4 cup sugar and heat over low flame until berries come j to » boll. Allow to boll about 1 minute. Alter removing from fire and chilling thoroughly, serve with generous scoops of vanilla ice cream. If desired, top with whipped cream flavored with a little klrsch or sherry. Meat Carving Meats should be carved across the grain. Steaks are an exception to this rule. They may be carved with the grain. Roa.sUs carve more ecsily If allowed to "sit" in K warm place For Athlete's Foot a Keratolytic Is a Must What Is a krratolvttc An anent tKal deadens the Infected skin. II then perls tiff, exposing more Kerms to Its Killing action. (;el T-l-I.. a keratolytic u i any drill store. If not nlex*ed IN ONE HOUR, your 4(Jc back. Today «t Klrby uros. Drug Co. 30 to 43 minutes after they com* from the oven. Rcad Courier Newi Clusffled Adi. Dots that IP^B tell-tale lookVl on your face say Jgi/ change of life? A grtat many women (uffer "change of life" after forty. They tire easily, hav« "nerves", sleep poorly, are hard to Iiv« with. Their eye* and face get that "change" look. Cardui lias helped thousand* of wome* to lose that "change" look. Cardui act* to (1) improve appetite, (2) thus build strength and resistance, (3) eaJie tension and nervousness-Bleep l»etU-r. Let triple-action Citrdui help you feel better, look better and be your normal, chterful self again. Get Cardui today. (Suy: "card-yoU'cye"). rjV • .1 k "« III MONTHLYCRAMPS |*J-* il 'A*l i CHANGE OF LIFE 1» rft» Time flour. Brown liver with onion and sauce, 1 leaspoon salt, '/;, teaspoon green pepper in skillet, Add tomatoes, dill pickles, parsley, carrots and salt; mix lightly. Cover and coqk over low heat 1 hour, or until liver and carrots are done. Creamed potatoes are convenient to serve \viieii company's coming because they can be prepared ahead of time and reheated. Add a little finely diced plmlento and green pepper to the potatoes to make them festive. pepper, 1 package frozen string beans, thawed. Simmer onion in salad oil until tender but not browned. Add re- : Are these YOUR food problems? "I'm looking for n«w mtal-plan idmasl" Get; MOTHER'S BEST Flour. Every sack contains plans and recipes for a complete meal selected by Duncan Hines himself from famous restaurants. Specially adapted for home use. New ineala appear regularly. "I'd likt •oif*r, ttm«-Mvfag With Duncan Hinea Meal Plans, you save time and work by planning ahead ... arid your family will love these meals! * "/ rt«p wording oboirf high prfcasf" The less-costly foods taste wonderful when you use the cooking secrets of famous cooks, given you by Duncan Hines. DUNCAN HINES Amaricd's Foremost Authority on Good Eating i '"' ' mi»i ii ii»iini»»»i i i l!liijlilLlpMPi»MMlBllllll|li|i»ailin IMi|Mii^M»iiil !••« pi i mil II miiniiiiiiiini|i|i| JLIIIliWiMULIMlli ''It's Easy To Fix Famous DUNCAN HINES MEALS" Just a few of the many letters grateful wives keep writing us "/ used to dread Sunday dinner because of all that bother . . . but with Duncan Hines Meal Preparation Plan I turned out a delicious dinner with very little effort" Mn. Walfvr Kr«hnk« 10S S. 11th St. r Norfolk, Ntbr. " I've found the meal plans very helpful, and the easy-to~follow recipes require only those ingredients found on the average person's pantry shelf." "' Mrs. Btnita Lang«nf*ld , Ear I Ing, low* NO OTHER FLOUR GIVES YOU WHAT YOU GET IN MOTHER'S BEST Flour that truly does justice to your baking. Milled by folks who are fussy about the kind of wheat used and the wny it's ground so the vital life of the wheat isn't crushed out. That's wiiat you get in MOTHKR'S BKST—plua the exclusive Duncan Hines Recipes and \}eal Plans. A combination lum to bring you new praise, new appreciation. Meat VALUES! Mayrose Top Choice CHUCK ROAST L ,390 Mayrose Tender Well Marbled ROUND STEAK 69c BRISKET STEW Lb 190 Young Fresh Dressed HENS .'....u. o*490 Lean & Meaty PORK RIBS ,,,390 Fresh Weaiy NECK BONES Lb 150 Fine for Hot Dogs! LARGE FRANKS Lb 390 "X. Heinz or Gerber's BABY FOOD '' ^ A 1 *. cans PORK CHOPS Lean, Tender Nice! Lb. 49' ft? AJAX YJ CLEANSER 100 VINEGAR 1Q -guy BEST FLOUR Red Label Lb. Karo Syrup CHORE GIRL 5< Diamond Brand MATCHES 5t Apple BUTTER 22 Or. 19< Quart CLOROX 15* Betty Crocker 3 for 99 C CAKE MIXES 1 BOX FREE! Fresh GREEN BEANS u 150 Fresh LARGE LETTUCE 150 Red Ripe TOMATOES . Cello Tube Large BELL PEPPERS Tender Pascal CELERY Fresh Tender CORN Each 50 Ear 50 Five Flavors JELLO Each Dixie Maid BROOMS ROMAO MOP No. 18 50 990 690 * *> RICHARDSON'S *CASH GROCERY*

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