The Courier News from Blytheville, Arkansas on April 5, 1956 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, April 5, 1956
Page 11
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THU«SDAT, APRIL 6, 1956 Bl/TTHSTTLLE (ARK.) COtTRnrR IfEWi PAGE SPRING FEVER victims select etsy-to-serve baked ham wound which to plan « iprinrtlm* bullet supper menu. Delicious Baked Ham. Excellent for Buffets By GAYNOR MADDOX NEA Food and Markets Editor Baked ham delights springtime appetites. So we asked Mary Lou Ogan, home economist for a leading Chicago packer, to give us some suggestions. Here they are; The fully cooked, ready-to-slice- and-serve ham is a good choice. Spread with orange marmalade or Ho* Bread Makes Menu Seem Special A hot bread makes a simple menu seem special. Ingredients: 1 cup sifted flour, 2 teaspoons double - acting baking powder, 1 teaspoon salt, 'A cup sugar. I cup uncooked rolled oats (quick or old-fashioned), grated rind of 1 orange. l / 2 cup chopped pitted dates, 1 egg, l / z cup milk, ^4 cup butter or margarine fmelted) Method: Sift together the flour, baking powder, salt and sugar. Stir in rolled oats, orange rind and chopped dates. Beat egg enough to combine yolk and white; add milk and beat again to combine. Stir in melted butter. , Add liquid ingredients to dry mixture; stir just until dry ingredients are moistened. Turn into buttered cake pan (8 by 8 by 2 inches). Bake in a hot (426 degrees) even 20 to 25 minutes or until cake tester inserted in center comes out clean. Cut in squares In pan; remove with spatula; serve hot. Artichokes Are a Spring Offering currant jelly and served cold, It has an interesting flavor difference. Or serve it hot with a conventional brown sugar glaze. Curried ham on rice recipe, below, introduces a new seasoning to use with ham and brings a light touch of spring to the table. Curried Ham on Rice (8 servings) Four cups cubed, cooked ham; 1-3 cup butter or margarine, l /z cup chopped onion, 6 tablespoons flour, 2 J / 2 teaspoons curry'powder, l>/ 4 teaspoons salt, 1% teaspoons sugar. 1 chicken bouillon cube, 1 cup boiling water, 1 cup pineapple syrup, drained from pineapple chunks; 4 to 5 cups cooked rice. Melt butter in large saucepan. Stir in onion and flour. Add seasonings and mix thoroughly. Dissolve bouillon cube in boiling water. Stir liquid ingredients into flour and seasonings. Continue stirring until thick. Add ham cubes and stir to thoroughly combine. Cover and allow to cook over low heat for about 20 minutes. The curry sauce will be thin. Serve curried ham overi rice with suggested accompani-' ments. Accompaniments: P i n e a p pie chunks, banana slices, tomato wedges, blanched peanuts, toasted coconut, French-fried rings, hard- cooked eggs, chopped chutney. By CECILY BKOWNSTONE Associated Pres Food Editor SPRINGTIME ARTICHOKES t« one of the delights of this time of year. So attractive to serve; such fun to pull off the-leave* one by one and scrape away their lucculent ends with willing teeth! Now you are down to the choke, a thistly ,af- Jlair that you carefully remove with fork and knife Then at last something worth working and waiting for—the artichoke heart. Fleshly but delicate, it leave* a haunting after-taste. The usual way to cook artichokes is in salted boiling water. Then the vegetable is drained and served hot or cold with a hollandaise sauce or browned butter. But when you've had your fill of one of these delectable duets, try our recipe for spicing the artichokes during the cooking, and serve them hot with plain melted butter; or chill the spiced artichokes and serve them with a mayonnaise dip. The spices come through beautifully, mingling with rather than obliterating the artichoke flavor. Spiced Artichokes Ingredients: 6 medium-sized ar : tichokes, 1 stick cinnamon, 12 whole cloves, 1 tablespoon olive oil, 1 tablespoon wine or cider vinegar, 2 tablespoons salt, 2 teaspoons sugar, water, melted butter or mayonnaise dip. Method: Trim stems from artichokes and pull off any of the lowest leaves that seem tough or are damaged. Cut off about >£-inch of the top leaves; do this at one time with a sharp kitchen knife. Put ar- chokes, cinnamon, cloves, olive oil, vinegar, salt and sugar in a kettle. Cover with water; bring to a boil; cover kettle and simmer for 45 minutes or until artichoke hearts are tender when pierced with a fork and the leaves will pull away readily. Remove artichokes from cooking liquid and drain well upside down. Serve hot with melted butter as a dip. Or chill and serve cold with a dip of homemade mayonnaise well seasoned with lemon juice and prepared mustard. Makes 6 servings, RECENT COOK BOOKS If springtime spurs you on to new culinary efforts, here are some recently published cook books that you may enjoy looking into. "The World's Best Recipes" by Marvin Small (Hawthorn Books Inc., New York). Most of these recipes were chosen from distinguished cook books; some come from restaurateurs; a 'third group contains favorite dishes of well- known people. The author has put all these ingredients clearly listed and preparation directions in numbered paragraphs. Chosen with taste, these recieps should give lots of eating pleasure. An Introduction to the book and a check-list of cookery books by Helmut Ripperger are a delightful addition. "Around the World in Eighty Dishes" by Lesley Blanch (Harper & Brothers. New York). Although Mis* Blanch put these recipe* together for young American* from 10 to 30, they will also be of interest to seasoned cooki. The recipes represent the cuisines of Europe, The Balkans, The Middle East, The Pacific. Central and South America, but the ingredients for them are readily available in this country. Because Miss • Blanch Is not only a traveler and discriminating collector of recipes but also a der lightful writer, her introductions to each dish are fun to read. Carolyn Coggihs, who wrote "Successful Entertaining at Home" has a new collection of recipes called "Paboulous Foods for People You Love" (Prentice-Hall. New York.) You'll find lota of ideas here, whether you are interested in supper dishes or desserts, serve-yourself appetizers or vegetables and sauces. A chapter on "Planning Fabulous Meals" will be useful to a hostess who needs help with menu-making. Here's A Tasty Way to Prepare Green Pea Soup Here's a tasty way to prepare a ready-mix soup. Ingredients: 3 cups cooking liquid from a smoked boneless pork shoulder butt, 1 envelope (4 ounces! prepared green pea soup mix, 1 bay leaf, 4 whole allspice, 8 whole i cloves. Method: Have cooking liquid cool; pour into saucepan. Add pre-j pared green pea soup mix, bay leaf, allspice and cloves. Bring to a boil, stirring occasionally; smooth out any lumps with back of spoon against side of pan. Coyer and simmer 3 minutes. Remove bay leaf, allspice and cloves. Makes 3 servings. Note: Pork butt cooking liquid should not be salty. The. amount called for gives a robust ham flavor to soup; If a more delicate flavor is liked, substitute cold water for part of the pork butt liquid. Pretty garnish for tomato aspic: cauliflowerets (cooked and chilled or raw) sprinkled with minced parsley. A Happy Blend Of Spice Makes Chicken Tasty A happy blend of spice makes this chicken taste delectable. Ingredients: 1 broiler- fryer chicken (about 2 pounds ready-to-cook weight), 1 teaspoon salt, ¥4 teaspoon ground ginger, V* aspoon ground cardamom, V* teaspoon chllt powder, \' y teaspoon turmeric. 3 tablespoons butter, 1 clove garlic (minced), 2 small onions (cut in thin rings and the rings separated. Method: Have chicken cut so there are 2 wings, 2 pieces of breast, 2 legs, 2 second joints, 2 pieces of back. Wash In cold water, clean and dry, (Reserve liver and giblets for other use.) Mix together the salt, ginger, cardamom, chill powder and turmeric; spread over a piece of waxed paper. Roll chicken pieces lightly In spices; don't try to cover chicken completely. Melt butter in 10-inch skillet; add chicken pieces placing Hot rolls take to frosting. Make the topping this way: mix one cup of confectioners' sugar with a couple of tablespoons of orange juice and a teaspoon of grated orange rind. You can make a delicious coating for chicken you are frying in shallow fat by mixing a quarter cup of flour with a quarter cup of grated Parmesan cheese plus salt, pepper and paprika U> taste. ROTHROCK DRUG STORE Remember us for prescriptions legs and second Joints In center of pan, and fitting bony back pieces at sides. Brown chicken well — ibout 10 minutes — over moderate heat. Sprinkle chicken with garlic and onion rings. Cover tightly and cook slowly until tender — about 25 minutes. Turn chicken once or twice during cooking, mixing onion rings with drippings in bottom of pan. Makes 3 servings. Cook coarsely grated carrots in consomme; season further wilh With butter. Use just enough consomme so there will be only a tablespoon or so of the liquid left by the time the carrots are tender. Some mincemeat left over from holiday pies? Add it to muffin ji cup cake batter. LOOK All DeKalb Seed | Corn—Whit* or Yellow, while it lasts $Q50 Per Bu. Get your seed corn now while our stock Is complete and remember mote farmers plant DeKalb than »ny other Hybrid seed corn. Vour peKalb Dealer HARDY SALES & SERVICE 105 Clear lake Ave. Blylhcville — Phone 3-6078- For a Better Deal . . . SWITCH TO MERCURY! See or Phone A. H. Wallace c/o Bud Wilson Mtrs. 3-6876 or 3-8284 Many Types An* Colon \ Price Hubbard Hardware Stuffed Celery Salad Is A Delightful One Looking for a new salad? Here's a delightful one. Ingredients: 1 package '3 ounces) cream cheese, 3 tablespoons finely chopped chutney (without syrup), 24 pieces celery (cut them in 1-inch lengths), " 2 cup chopped pecans, Bibb lettuce or romaine, French dressing. Method: Have the cream cheese at room temperature; mix well With the chutney. Fill celery pieces with cheese mixture and sprinkle with chopped pecans; do not try to fill celery wedges full is there is not enough cheese to go around. Arrange stuffed celery pieces on Bihb lettuce or romaine. Serve with a French dressing made from olive oil, wine vinegar, prepared mustard, salt and pepper. Makes 6 servings. Add light cream to maple syrup /or a delicious sauce for steamed pudding. • We'll pick up prescriptions at your home or office, compound tijeni and deliver the medicines—at DO extra charge. Make a note to call us next time! Woods Drug Store Phone POplar 3-4507 Wells -2" to 16" • Irrigation - Industrial - Municipal - Domestic WATER is our BUSINESS We Drill For it Pump It- Soften It Filter It Cool It- Irrigate With It GINNERS-TAKE NOTICE: Let us furnish your water' needs for fire fighting power unit cooling, for statifiers. HOME WATER SYSTEMS 3 Years to Pay Complete iron removal, filtering and softening systems built to fit your needs. We have the answer to your needs for greater water volume and pressures. McKinnon irrigation Co. Phone 112 or 190 — Manila, Ark. buy the bird that's Another First ror As Always ACRONIZED PURNELL'S PRIDE U.S. INSPECTED . . . For your Family's Health Protection — by Frwinq Chicken And NOW! U.S. GRADED . . . Your Guarantee of Consistent Quality. PROVISION CO. Blytheville, Ark. -PLANTING SEEP- 1 DELFOS 9169 (Pedigreed) Ton $180 DELFOS (1 Yr. from breeder) . .Ton $100 DP&L-15 (1 yr. from breeder) ..,.,. .Ton $100 RED TOP GIN CO., Inc. N. Highway 61 Phone 3-3756 DELTA PROPANE Co. • Propane • Butane • GAS APPLIANCES • INSTALLATION • TRACTOR CAR- BURETION (Factory Type Installation) 3-4662 — PHONES — 3-4567 BULK PLANT: Broadway & Hutson OFFICE: 400 South Railroad R. C. Farr & Sons, Owners "Serving this area for over 20 years" Nice to Krve with a veal roue: egg noodles tossed, after .cooking, with poppy seeds, blanched almonds and melted butter. Sprinkle the noodles with paprika before serving. Melt a couple of tablespoons of butter with a few slivered blanched nlmonds until the nuts are goldenbrown: serve over green asparagus (frozen or canned) or ooolwd fr» snap beans. NOURISHING AND OtllCIOUt [MACARONI KPA6HEUI' WWCO KIM lit NOODUf DON'T BOTHER ABOUT PARKING! Have YOUR Doctor Phone Us Your Prescription - We'll Deliver Free! We Fill Prescriptions From All Doctors KIRBY DRUG STORES Prescription Experts RENT: FLASH CAMERAS MOVIE CAMERAS Complete Selection of Flaih Bulbs, Polaroid Film, Color Film, Movie Film BARNEY'S DRUG STORE 2006 W. Main Ph. 3-3647 (Mole) (Mac) Daniels-Williams Ins. 106 S. Second St. Phancs 3-3545 - 2-2747 g Bljthcville, ArkiniM COMPLETE £ COVERAGE I FOR AIRMEN". WE RENT • HOSPITAL BEDS . . . BABY BEDS • ROLLAWAY BEDS • USED REFRIGERATORS • USED WASHERS WADE FURNITURE CO. 112 W. Main Phone S-.1122 EBERDTS' GATEWAY GROCERY 2101 Rose St. Ph. 3-3161 Crackers ::; I 29 C ) Gold Croft PEANUT BUTTER.,....* 59< u 39* I.Y.M.«TO. •l-M-^-i- ••"•• «// f» English WALNUTS , _ Del Monte FRUIT COCKTAIL 2 £ 45c Libby's Crushed PINEAPPLE N c..'25< Libby's rAflkl Golden Cream 303 IUKN Sty/. Con Libby's ENGLISH PEAS 52LT Libby's Plain CHILI CON CARNE -' Winesap APPLES • 29J - 10? " 49< 29< Jack Sprat- TOMATO JUICE Large Stalks CELERY Frozen CATFISH Pink Liquid VEL Jergen's TOILET SOAP ........ . 5.~.30< ^ Round • j STEAK ib.59 c | • Shop in Temperature-ControlUd Comfort • Plenty of Free Parking Room • Lower Prices • Self Service Centrally Located For Easy Shopping Km/Ion Coty oLenef HI-WAY DRUG We Give Top Value Stamps Prentla H«U«r, Rer Phirnmclit * Mir. Charlra Onftau, m* Main at Division Pho«« 2-2*11 LEARN HAIR DRESSING ENROLL NOW IN EAGLE BEAUTY SCHOOL 2 NIGHTS WEEKLY AND ALL DAY SATURDAY _- OR SIX DAYS EACH WEEK For Complete Information PHONE POPLAR 3-3262uLYTHEviLLE

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