The Courier News from Blytheville, Arkansas on May 21, 1953 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, May 21, 1953
Page 10
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PAGE TON BLYTHEV1LLE (ARK. 1 * COURIBR NEWS THURSDAY, MAT 21, RHUBARB-STRA1VBEKR1' CRISP combines fresh fruit and nutrition-rich rolled oats with or without whipped cream topninf. Rhubarb-Strawberry Crisp Combines Fruit and Cereal By GAYNOR MADDOX NEA Food and Markets Editor In Lincolnwood, 111., Mrs. George Thorp is noted for her family-type desserts. Rhubarb - strawberry crisp is a favorite of her two boys. Mrs. Thorp, formerly a hospital dietician, says the use of rolled oats in fruit desserts adds low- cost protein, iron and B vitamins, turning delicious sweet dishes into good sources of nutrition. Rhubarb-Strawberry Crisp (Makes 6 servings) Filling—Two cups fresh rhubarb, cut in linch pieces, 2 cups fresh strawberries, 2 tablespoons enriched flour, i4 cup sugar. Topping—One cup rolled oats (quick or old - fashioned, uncooked), '/ 2 cup brown sugar, '/, cup sifted enriched flour, 1-3 cup melted butter or margarine. For the filling — Place fruit in greased deep-dish pie plate. Mix together flour and sugar am sprinkle over fruit. For the topping-combine dry Ingredients; add melted butter, mixing until crumbly. Sprinkle Freezer Helps Family Reduce Cost of Meat Smart homemakers these days are finding it's both thrifty and handy to buy large cuts of meat and divide them into smaller cuts to freeze for later meals. With beef supplies or the Increase, you'll, find it's a double economy to purchase a large round- bone beef pot roast. Cut It Into three pieces — the center piece with the bone in for pot roast, one end for stew meat and the remaining piece for Swiss steak or for grinding. You'll probably be preparing one beef dinner immediately. The other two cuts go into the freezer. When freezing meat, remember these important rules: 1. Wrap meat tightly in special freezer paper, making sure to exclude as much air as possible. 2. Seal well with freezer tape or tie tightly. 3. Store at zero degrees for no longer than periods recommended by authorities. (For beef, it's 8 to 10 months.) ^ WE'D BET f THE GROWN * t JEWELS 'PINEAPPLE HCE CREAM jtf Enn thi Royal • *i Ctull couldn't ' cr«il« t more f lumrioui J dtsstrt t ON IALCNDWAT YOU* NEARBY / MIDWEST ICC CREAM DEALER crumbs over fruit. Bake In a moderate oven (350 degrees P.) for about 40 minutes. Serve hot or cold, plain or with whipped cream. Easy Crust Fruit Pie {Makes 6 servings) One - half cup sifted enriched flour, I}-, cups rolled oats (quick or old - fashioned, uncooked), 2-3 cup brown sugar, % teaspoon salt, 1 teaspoon cinnamon, y 2 cup melted butter, margarine or other fat, 2'/ z cups sweetened fruit (sliced peaches, apples or apricots, fresh or cooked). Combine dry ingredients; add melted butter or other fat, mixing thoroughly. Pack all but 1 cup of this mixture firmly in the bottom and on sides of a .pie plate. Arrange sliced fruit on top; cover with remaining crumb mixture. Bake In a moderate oven (375 degrees F.) 30 minutes or until brown. Serve warm or cold, plain or with cream. Baked Ham Slice Good Choice For Young Cook By GAVNOIt MADDOX NEA Food and Markets Editor A young cook hoping -to surprise mother with a wonderful meal she did not get herself, will find ham slice a good choice. It's slightly on the sweet and spicy fiide. 8 Keimrous servings) (8 generous scrvlujjs) Two-Inch slice precooked ham, center cut, about 3 pounds, 3 tablespoons orange marmalade, '/u teaspoon kitchen bouquet, '/K teaspoon dry muslard, f/» teaspoon ginger, dash cloves. Score fat around edge of ham slice. Place ham in shallow baking dish. Combine marmalade, kitchen bouquet, mustard, Ringer and cloves. Spread mixture over the top of the ham. Bake in slow oven (325 degrees P.) until ham is thoroughly hot, about 50 minutes. The glaze should be bubbly nnd brown by this time. Transfer to a hot serving platter. Cut in thin crosswise slices to serve. Garnish with watercress. Note — A slice of precooked ham will cook in just half the time. Connecticut Cook Combines Applesauce with Meat Balls By GAYNOR MADDOX NKA Food and Markets Hclltjr There are many good cooks George Koblck's recipe for meat balls with applesauce and Lily Pens' recipe for beef a la Stroganoff give you some idea. Both of these recipes were contributed by the owners to the Connecticut Cook Book published bj» the Woman's Club of Westport, Meat Halls \vith Applesauce (Serves 4) Three-quarter pound ground beef, '/i pound ground pork, >fa cup ap- )lesauce, ] /2 cup .soft bread crumbs, UB (well beaten), '/ 2 onion (chopped), salt, pepper, flour, cooking fat, '/ 2 cup catsup. Mix together thoroughly beef, pork, applesauce, bread crumbs, egg, onion, salt and pepper to taste. Form into small balls, roll In flour, brown In hot shortening, Place In shallow baking dish, cover with i/2 cup catsup and V* eup water. Bake one hour at 325 degrees p. (moderate). Beef a la Stroganoff (Serves 4) One pound lean beef (sliced thin), salt and pepper, 1 tablespoon flour, 1 tablespoon butter, 1 pint stock, 1 tablespoon tomato juice, 2 tablespoons sour cream, chopped oijlon. Cut meat Into 1-Inch squares, sprinkle freely with salt and a little pepper and let stand for 2 hours. Brown flour In butter, work to a'smooth paste, add stock gradually, bring to a boil, and strain. Then stir in tomato Juice and sour cream. Pry meat In butter on a very quick fire with a little chopped onion. When brown put the pieces of meat in the sauce and simmer for 15 minutes. Bring to a boil, stirring well, and serve at once. RONCO spaghetti * macaroni pure egg noodles Lamb Barbecue For B savory combination braise cubes of lamb In a barbecue sauce until tender. Serve them in the sauce over boiled rice. When its time to Wash or 'dry- clean your living-room and dining- room draperies mark each one with a differed colored thread so you'll know exactly where it should be re- Now Many Wear FALSE TEETH With LitHe Worry Eat. talk, laugh or sneeze without leiir of Insecure false teeth dropping, Flipping or wobbling. PASTEETH holds plates firmer and more comfortably. This pleasant powder has no gummy, gooey, pasty taste or feeling. Doesn't cause nausea. It's alhallne (non-actcU Get FA5TEETH at any drug store. hung. Make a list of your Ings, Including right ind left rides of the windows. EXCESS WASTE Nasulnj b.ek.che, low «t W,° toJESj ^^ttK««S £Sto°fow?own,S7(ffiX 0 r?.j* sin« backaohe-Ied mtorabls. Minor bUd- dor irritation, due to cold or ** m f™;™g %^«!^o B ^ Kfc^l™?wte&*^>$™ P> rompl DELIVERY SERVICE Phone 4507 flours: 8 a.m. to 10 p.m. with Delivery lo 7 p.m* WOODS DRUG STORE 221 West Main St. Build strong bodies. Please hearty OUR MEAT IS A GOOD SUV HERE'S AN OLD FRIEND IN A NEW PACKAGE FUEL OIL G. 0. POETZ OIL CO. "/ Sell That Stuff" Phone 2089 Office & Bulk Plant- Promised Land HOW UCK ROAST RICHARDSON'S *CASH GROCERY* LARGE SIZE (5 !b, limit) Tray-Pok SLICED BACON 1 53' Special! BRISKET STEW Ib. 18 C Not all Fat! Country PURE SAUSAGE Ib- 39 C Butt Portion Tenderized HAM w*?r Tender Young Fresh Dressed HENS Ib. 49' HERE ARE SOME V GREAT VALUES ON Post's CEREALS ^* Hrop Good Coin f lakti.' A t J POST TOASTIES.. IOC ^;f'GRAPE NUTS FLAKES "i-^** 1 ^ SUGAR CRISP ' * * New Sugar Coattd ttte* Cereal A f , POST'S KRINKLES IOC New Mogit Oven Ftav*r ^ A » POST'S 40% BRAN FLAKES / I f Swell (mil om! ttrtol Irtot RAISIN BRAN . . «... In.r i> f .r f «f»hi CRAPE-HUTS . . i wltk JMf I« Iff C««t CORNFETTI A Ck*l» I" I»«nr«« POST-TENS . Win an official Roy Rogtrt Gun & Holster Set ENTER OUR CONTEST Get Complete Details at Our Store POTATOES £ 99 Assorted Flavors JELLO Each Only 50 Heinz BABY FOOD 3^200 Golden Rich MARGARINE Lb 190 30 Count CLOTHES PINS 150 12 to a Box PLASTIC FORKS 2 B oxe S 250 Sunshine 10 oz. Box HYDROX COOKIES 330 Nat. Biscuit Co. (Reg. 25c) VANILLA WAFERS 210 Scott County MEAL 25 Lb $1,59 Jack Sprat Cut GREEN BEANS 15? Clorox or PUREX Q t 150 Large While Selected GRADE A EGGS DO* 590 Medium SELECTED EGGS n.550 'Morton's Iodized SALT 2 For 150 Diamond 12—9" PAPER PLATES 140 Tidy House (30 Ct.) SANDWICH BAGS 100 Diamond Dee TISSUE 4 M ,290 Minnesota Small YOUNG PEAS No 303150 Thrif-T-Pack FROZEN FOODS, - 190 Dixie Buttered BEEF STEAKS 390 Pepperidge Herb Seasoned DRESSING 290 Large GRAPEFRUIT Each 50 Tender LARGE LETTUCE H a 150 Fresh TURNIP GREENS Lb 150 No. 1 SWEET POT A TOES,, 150

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