The Courier News from Blytheville, Arkansas on June 4, 1953 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
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Thursday, June 4, 1953
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Page 13
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THURSDAY, JUNE 4, 19153 BLYTHEVIU.E (ARK.) (-(WRIER NEWS 'Polenta' Good Partner For Braised Beef Disk By GAYNOR MADDOX |Rdd meat and onion; saute, ptir- NEA Food and Markets Editor rin ^frequently, until meat is nice- California's cosmopolitan popu- I lace produces some very fine eat- This combination of polenta yellow corn meal mixture) with a savory braised beef, ori£?ht- I ened with • a touch of California sauce, ly browned. Add remaining: ingredients; season to taste with salt and pepper. Cover and simmer gentley. stirring: frequently, about Horace Greeley | vised, "Go West, young man." Braised Beef With FoIenU (Serves 6) Two pounds beef stew meat 1 (cubed), flour, salt and pepper to 2 hours, or until meat is tender. Add a little more wine or water ay !).- o»=| du ,.j cookin if „ becomes Greeley ad-1,„„„",„,, „_ ° • b __•__:'._ I taste, I onion cup salad oil, 1 large (minced), 1 No. stewed tomatoes, 1 (4-ounce> can mushroom stems and pieces (un- too thi' in a ring around the edge of n heated platter; pour meat mixture in center. Serve grated Parmesan cheese separately. Polenta—In the top of a double boiler, mix \V 2 cups yellow corn meal with 1'A cups cold water Stir in 3 cups boiling water 2nd i drained), % cup Burgundy oril 3 / 2 teaspoons salt. Place over di- Claret wine or l / 2 cup water Direct heat and cook, stivring con- 1 teaspoon oregano, !4 teaspoon each istantly, until mixture boils and thyme and marjoram. Dredge meat with flour seasoned I with salt and pepper. Heat oil in a | la'rge, heavy skillet or Dutch oven; thickens. Place over boiling ter; cover and cook 1 hour. Before serving, stir in 3,tablespoons butter or margarine. Light Touch of Chili Powder Seasons Mexicali Tomatoes By GA1TNOR MADDOX NBA Food and Markets Editor Chili is another way tolsl p e j Texas. Texans use it with beans, with vegetables, in salad, with I everything except coffee. That's the Impression we got when we were there. Chili con came and chili with beans may be a little hot for warm - weather eating, even for | Texans. But this recipe for corn and tomatoes seasoned lightly with I chili powder is just right for fresh garden vegetable time. Mexican Tomatoes (4 servings) .Three tablespoons butter, 3 la- J b'lespoons minced onion, 1 can (No. 2) tomatoes (or 4 cups chopped, diced, peeled tomatoes), 8-ounce can whole-kernel corn, or 1 cup fresh corn cut from cob 2 tablespoons minced green pepper, Vi 1 teaspoon salt, \\ teaspoon sugar, teaspoon chili powder. Melt butter in saucepan. Add on- J Ion and cook 1 minute. Remove from hsat. Drain tornatoe.\ slightly, then coarsely chop the pulp if canned tomatoes are used. I Drain corn if canned corn Is used. Add drained vegetables, green | pepper and seasonings to the onion. Mix gently, then place In 4 ^individual ramekins. Bake in moderately hat oven (375 degrees P.) until thoroughly hot, about 25 minutes. Shortened Version Combine drained contents of No. 2 can tomatoes and 8-ounce can whole-kernel corn or fresh tomatoes and fresh corn (see above). Add'2 tabiespoons each of minced onion and green pepper which have been cooked 1 minute in 3 tablespoons butter. Season with Vi teaspoon each salt, sugar .and chili powder. Mix and pour into 4 individual ramekins. Heat thoroughly in moderately hot oven (375 degrees F.) about 25 minutes. New England Chef's Recipes: Both for Pie— Chicken and Deep Dish Apple By GAYNOR MADDOX NBA Food and Markets Editor The chef at the Williams Inn In Willlamstown. Mass., succumbed to our enthusiasm for his chicken ;pie and deep-dish apple pie,*Yes, I he gave us his old style reclf^s. Use a (at, 5-pound fowl and cook it lender. You'll have enough meat for 4 or 5 individual servings. Use butter or cliicken fat. Melt the (at to begin the roux (white sauce). Thin the sauce with extremely strong chicken stock. Flavor with onion (but strain the onion out la- tor), salt and pepper and nothing else. Arrange large pieces of chicken in individual baking o.snc.i, '.,_, •' with the sauce and top with good, oM - fashioned New England pie crust. Simple as all that — nothing i fancy, no potatoes, no carrots or peas, no tricks — just Yankee chicken pie to perfection. Deep-Dish Apple Pic With Vanilla Ice Cream Sliced apples (fresh or frozen), 1!< cups granulated sugar, juice of '/ 2 lemon, 1 teaspoon cinna-1 mon, ! / 4 teaspoon nutmeg, pinch salt, 1 tablespoon butter. Fill deep-dish baking pan with apples, generously; quantity depends on size of pan. Add sugar and lemon juice. Sprinkle with cinnamon, nutmeg and salt and dot with chips of butter. Cover with flaky -pastry, making sure pastry is well over edge of pan. Brush with melted butter and prick with fork. Bake approximately one hour in moderate oven (350 degrees F.), Serve topped with vanilla ice cream. Tomato Bisque Is Thrifty Dish The small meal of the day, whether it be lunch or dinner at your house, calls for a nutritious menu, just the same! Soup is an economical \vay to add food values and fill up empty stomachs, too. Tomato Sauce 4 cups (1 quart) scalded milk ?i cup dry bread crumbs 1 No. 2 can of tomatoes 1 small onion, choped H teaspoon soda 2 teaspoons sugar 'A cup fortified margarine Combine bread crumbs with the scalded milk. Keep warm over low heat. Stew tomatoes together with onion and cloves for about 15 mln-1 utes. Rub tomato mixture through ' a sieve. Add soda. Combine tomatoes and milk mixture. Add sugar and margarine. Stir until the mar- Here's a menu for a nice family supper: Baked Meat Loaf with Tomato Sauce, Whipped Potatoes, Canned Green Beans, Shredded Lettuce Salad with French Dressing, Raspberry Gelatin with Sliced Bananas, and Milk, Tea or Coffee, ."•"-•e i>-esrt with butter or margarine with the main course, of course. arine is melted. Serve at once. This recipe will make six servings. Stay Beautiful ««.by avoiding Monthly Look 1 No Mi-tali iimt on b*r fin btuuti asmps, litters, bottw !itf n» mm Why look older, worn out, jittery for 2 or 3 days each month? Why let everybody know your "time" is here? Thousands ot smart Kirlfl &nd 'women take a little Canlui ench day to help build new energy and resistance. They look, act, sl«p better, f«l leas nnd leas misery each month. Some even KO through periods without pain after » while. Stay lovely all month - «sfc your dealer for Cardui. (Say: "canf-yoM-eye"). ft*l II I P A*J • MOHTHIY CRAMPS CHANCE OF LIFE Are these YOUR food problems? "I'm looking for ntw meal-plan ideas!" Get MOTHER'S BEST Fluur. Every sack contains plans and recipes for a complete meal selected by Duncan Hiiiea himself from famous restaurants. Specially ndnpted for home use. New meals appear regularly. "I'd fife* •oii*r, lim»-taving rtcrped" With Duncan Hines Meal Plans, you save time and work by planning ahead... and your family will love these mealsl "/ U«p worrying about high pricei/" The less-costly foods laate wonderful when you use the cooking secrets of famous cooks, given you by Duncan Hines. DUNCAN HINES America's Foremost Authority on Good Eaiing i "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." Mr.. Waller Krehnk. IOJ S. IHh St., Norfolk, N»br. "I've found the meal plans very helpful, and the ;' easy-ta-follou> recipes require only those ingredients found on the average person's pantry shelf." Mil. Bonila langenfold Earling, Iowa 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 way it's ground so the vital life of the wheat isn't crushed out.'That'a what .you get in MOTHER'S BEST—plus the exclusive Duncan Hines Recipes and Meal Plans. A combination sure to bring you new praise, new appreciation. ' -"ffmtm HOUR -8UY MOTHERS BEST FLOUR in Every Sjcfc/ PAGE THIRTEEN Wisconsin Spice Cakes Are Ba ked in Pressure Cookers By GAYNOR MADDOX NEA Food and Markets Editor Dorolliy Bergman of Eau Clnlre, Wis., Is the country's number-one pressure-cooker enthusiast, Alter two years of experimenting she has come up with cup cakes. Miss Bergman, just elected president of National Pressure Cooker Institute, serves them with orange hard sauce. They have a smack- your-lips appeal. Velvety Spice Cup Cakes One-half cup boiling water, 'J, cup shortening, '/ 2 cup brown KU- gar, !/2 cup molasses, 1 well-beaten egg, l!i cups flour, '2 teaspoon salt, >/2 teaspoon baking powder, ] /2 teaspoon soda, % teaspoon cinnamon, *2 teaspoon nutmeg, ':, teaspoon gr.ound cloves. 2 cups of water in cooker with rack. Pour water over shortening, add sugar, molasses and egg. Beat well. Add sifted dry ingredients, beat until smooth. Pour into greased custard cups, cover with double thickness of aluminum foil. Place on'rack in pressure cooker with 2 cups of water. Place a second rack over the first layer and set the remaining custard cups on it. Place cover on'cooker. Let steam flow moderately from vent pipe for 25 minutes. Place indicator weight, on vent pipe and cook for 10 minutes at 5 pounds pressure. Allow steam to returr to down position. Remove cakes from cooker and unmold at once. Excellent served with an orange hard sauce. Orange marmalade pressed lightly into the dough, gives this pan bread its quota of sweetness: Marmalade-Bran Van Bread" (Yield: 9 3-inch squares) One cup all-bran, •"!:, cup milk, 1 ogg, »:, cup soft shortening, 1 cup sifted flour, jj'j teaspoons baking powder, ';, teaspoon salt, \\ clip siiRar, i-j cup orange marmalade. Combine all-bran and milk; let stand until most of moisture Is tnk- en up. Add OKU nnd shortening and bent wen. sift together flour, | baking powder, salt nnd Rugnr. j Add to first mixture and stir only j until combined. I . Spread in Kivasprl 9 x 9-inch ! pan. PliU'e sponnfuis of marma- • lade on top, pressing lightly into j dough. B:;ke in moderately hot [oven («0 dpurecs F.) about 30 minutes. Serve hot. Here's Oven Meal with Veal Round Here's a veal oven meal that presents an interosiinp combination of flavors Liver sausage is rolled up in! veal round, skewered, then braised I in a slow oven. 300 degrees F., until tender. Suggests Reba Staggs, | home economist, serve this meat roll with creamed potatoes, buttered peas, a perfection salad, hot rolls, lemon sponge and coffee or milk. spaghetti macaroni VEAL-LIVER SAUSAGE ROLLS 1 \k pounds veal round, cut tt Inch thick H pound liver sausage 1 pRB 6 tablespoons milk 2 teaspoons chopped onion •% cup dry bread crumbs '•fc teaspoon n«^ner 1 teaspoon salt '•', cup flour 3 tablesoons Inrd !!•> cups water Flour for gravy Remove bone from meat. Cut Into 6 uniform pieces. Mash liver sausage. Add O^R. milk, onion, and c'runib.s. Spread mixture on veal, roll and fasten with wooden pick. Mix seasonings n nri flour. Dredge rolls with flour. Brown in lard. Add water. Cover, bake in moderate oven <3QO degrees P.) l*« Hours or until tender. Thicken liquid for gravy. 6 servings. Prunes, raisins and dates are all Sood to add to fruitcake batter. If the prunes seem dry, eoak them before pitting and chopping. Soak the raisins too, then drain well and add. Dates need not be soaked. TV and RADIO SERVICE Irons and Small Appliances Repaired Sonny Mathis ADAMS APPLIANCE CO. 206 W. Main Ph. 2071 40%to 50%WITH OUR CARD PLAN 'S HOUSEHOLD INSTITUTE reflects today's taste for light refreshment Dry (not loo sweet), reduced in calorics, Pepsi-Cola is Llae modern drink that goes along with modern, lighter diets, more wholesome ways of living. PAH* {ro zen ^low Coved FVied foods do taste toe " er ' ftlld «« easier »:a 2.6.9 pun.il OVENS preserves, jams. «D nn i too 11. UU refreshes without filling Enjoy Pcpji, rilh fr in die familiar rrorm- my l*>!llr. llnl Hrvff Iwo pcoplr, or in llii) new jingle drink «i«—ju»[ right for one. PEPSI-COLA BOTTLING CO. OF BLYTHEVILLE 10-qt. Siza * Covert guaranteed j agalnsl heat breakage OA DAYS TRIAL *)V SATISFACTION GUARANTEED Ideal for gifts. See complete line on display KROGER

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