The Courier News from Blytheville, Arkansas on June 4, 1953 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
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Thursday, June 4, 1953
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Page 14
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PAGE FOURTEEN BLYTHRVIIJ-K (ARK.) COURIRR NEWS THURSDAY, JUNE 4, 1953 Summer Salad, Corn Fritters Both Use Rice By GAINOR MADDOX NBA Food and markets Editor Crowley, La., calls Itself the Rice Capital of the United States. The people are friendly and some are | good cooks—and of course they all use rice. Here's one recipe we North, South Get Along in This Matter picked up (here. Kice Corn Fritters I Makes 10 fritters) One-half cup flour, 2 teaspoons i baking powder, f' 2 teaspoon salt, 1 cup cooked rice, I cup corn < fresh cooked or canned;, 1 eg? (.beaten), about 3 tablespoons milk. Sift together the flour, baking powder and salt. Add the rice, corn and eggs. Mix thoroughly. Add enough milk to make a thick batter and mix thoroughly. To make each fritter, drop butter by spoonfuls into deep hot fat (350 degrees F.). Cook until golden brown. Drain on absorbent paper. By GAYNOR MADDOX NEA Food and Markets Editor Southern rice cereal and northern cherries, combined, add this bright and nutritious dessert to the American menu: Cherry Pudding (Yield: 8 servings) Two cups pitted, red sour cherries (fresh or canned), \\2 cups j water and cherry juice, ',•> cup quick-cooking rice cereal, 2-3 cup sugar, y 4 teaspoon salt. Place cherries in saucepan. Add water to cherry juice to make iVfe cups and pour over cherries. Cover and bring to boil. Cook until most of color has left cherries, about 5 minutes. Put through sieve or food mill, or blend smooth in an electric blender if you have one. Return juice to saucepan; there should be about 3 cupfuls. Bring to boil again and sprinkle in th rice cereal. Cook, stirring con stantly, for 30 seconds. Continue cooking slowly for 3 minutes. Adc the sugar and salt and stir unti sugar is dissolved. Serve warm, or chill thoroughly before serving. Accompany with light cream or softened ice cream Steak Broiling Time Needs Close Check Two .simple steps can make the difference betwen a perfect broiled steak and one" (hat is overcooked nnd charred. These are checking I lie distance of the meat from the bent, and the length of cooking time. According to meat expert Reba Stasgs, steaks for broiling should be at least 1 inch thick. When you start to broil the steak, closely check the distance between the top of the meat and the hcnt. A 1-inch steak .should be 2 inches from the ieat thicker steaks accordingly farther. Time the cooking period. If you lave a 1-inch club or rib steak, let t cook a total of 15 minutes for rare done, 20 minutes for medium. A porterhouse or sirloin will take 20 minutes for rare done, 25 for medium. Let the steak cook on the top side for half the recommended time, then season, turn and brown on the | second side. Inside the fork Into the From New England, Fresh Lobster Pie both practice mid skill to make, [Water, either by placing the sauce- tlie flour Is recommended to the pnn with mixture In it In a larger By 'GAVNOB MADOOX NKA Kood and Markets Editor Just ofl U.S. route 20 nt Slur, bridge, Mass., there's a New England common, and on the common a white inn, and in the inn a.s wonderful a fresh lobster pie as any man or woman ever tasted. Dick Treadwny, who owns the nn, told me how to make it. Individual Lobster I'le Trcadway Style Two tablespoons butter, 1 well-packed lobster meat, >/.( cup sherry or !.i cup water with 1 ablespoon lemon juice, 3 tablespoons butter. 1 tablespoon flour, 1., cup thin cream, 2 egg yolks. (The chof at the inn does not new honiemakcr.) Melt 2 tablespoons butter. Add sherry or V t cup water with lemon juice. Boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter. Add flour. Stir until it bubbles 1 minute. Remove from heat. Slowly stir in cream and wine or lemon water drained from lob, .ster. Return to heat and cook, cup stirring all the time, until the cup sauce is smooth and thick. Remove from heat. Bent esg yolks very well.. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a lime. Add to ise flour, but because sauce takes I sauce, mixing well. Heat over not saucepan 1-3 full of hot water, or by heating in top of double boiler. Water should not be allowed to set hot enough to boil. If it does, sauce may curdle or break. Sauce should be stirred constantly while heating. It takes about 3 minutes. Remove from heat. Add lobster. Turn into small, deep pie plate. Sprinkle with topping. Bake in slow oven (300 degrees P.) for 10 minutes. ••Toppings (Serves 2) One-quarter cup cracker meal H teaspoon paprika, 2 tablespoons melted butter, 1 tablespoon finely crushed potato chips, l'/ 2 teaspoons For s supper dish that's tasty, bake breast of lamb In a spicy bar bccue sauce. Have the lamb cut into serving-size pieces, brown In a heavy skillet, pour off the drippings, add the sauce, and bake in a moderate oven about one and one-half hours. Uncover the lamb' about twenty minutes before it's done, so the barbecue sauce is almost all absorbed. Parmesan cheese. Mix dry ingredients. Add melted lobster pie. Celery eced Is * delicious MMtMoq to the dressing uted lor potato Ml- ad. KidneySlow-Down May Bring Restless Nights When kidney function Blows down, m»nr ' folks complain of n&fcitintc backache, headaches, dizziness and loss of pt'p and energy. Don't suffer restless night* with thei* dU- comforts if reduced kidney function i* ceU tine you down—due to such comrrtQP. ca.ute* as stress end strain, over-exertion or exposure to cold. Minor bladder irrit«tion« <Jm to cold or wronp diet mny cause getting up nights or frequent passages, Pon'l neglect your kidneys it theM conditions bother you Try Dean's Pilla-a mild diuretic. Used successfully by millions for over 50 years. It's amazing now many time* Doan's Rive happy relief from these discom. forts-helpthelomilesafkidneVtubesandfil- . ,„ ters flush out waste. Get Doan'« PUU today! •',' Combine rice will) shrimp, an- ! filt ' not the Ican - f °r turning the other Louisiana product, to make nieat - Browning before .seasoning Is main dish summer salad. Shrimp-Rice Summer Salad (Makes 4 generous servings) One pound cooked chilled shrimp, 2 cups cooked, chilled rice, ?4 teaspoon salt, 1 tablespoon lemon juice, '/4 cup chopped seal- lions, 1/4 cup sliced, stuffed olives, 1 cup diced raw cauliflower, dash )epper, ',4 cup French dressing, J ,4 cup mayonnaise. Cut medium-sized or 1 a r g e shrimp in two or three pieces. (Leave small shrimp whole). Combine all ingredients in large mixing bowl. Chill about *<> hour. Serve in lettuce-lined bowl or in individual lettuce cups, j recommended since salt tends to retard meat brownini Read Courier News Classified Ads Pitcheru Ancienr Irish Road Found ROSSLARE HARBOR, Ireland </Fl —A timber roadway, one and a half miles along, which is believed to have been laid more than 1500 years ngo, has been discovered three feet below the surface of Corlona Bog, Kiltoghert, County Leitrim, Ireland. It is believed that 1,000 oak trees were felled to build the road. The timbers are laid longitudinally in three lines on piles driven six feet Into the bog. A similar road was found some years ago at Clonsast bog, County Kildare. but the newly-found road Is unique In that the timbers are laid lengthwise Instead of across the direction of the road. Experts believe the find shows that the growing population of Ireland in those long-ago days was Jorced to spread out from the limestone lands to the rougher pails of the country. Gift Made Easy ATHENS, Tenn. l/fl— Roy Carnfill of Cedar Springs community recently pledged the sale of a calf to help with the building of a new church. Within A.week, one of his cows gave birth to twin calves. Ten days later, a second cow had twins, and a week later, a third cow had twins. Vjuick 'n easy to . while, tender, fluffy in just a few minutes! Beautiful, tempting, delicious! Amazinq Baraain Offer Exquisite Silver Plated Gravy Ladle Beautifully crafted silver plate on nickel silver base. Stunning Concord Pattern with a rich finish. A ladle you will be proud to use with your finest silverware and best linen table service. / worth $J50 for only 50 The makers of RED CROSS MACARONI PRODUCTS, Ml the finest for over 90 years, ore making this sensational offer to you. If Wf. CROSS i CROSS m mtitu lint ML HI ti SIMPLY FILL OUT THE COUPON BEiOW-DO IT TODAY Send this coupon witl Cross Gravy Ladl ~ "n t !U i0 ? sin w°w OX i™ d fr °T an \ Rorl Cross Moroni Produ. le, Uept. 1, 310 W. Washington St., Cliirago 6, Illinois. ict to Red 72 I on, enclosing^^Red Cros, box end( s ) ond $___ for which pleo« «nd at one. Gravy Ladle(s). f&ic/ot. 50e ond one Red Cross bo, end for e«n Gravy Lodle ordered) Nom«_ Addr*ii_ Cily 1M, «.„.,, to ,.td if pr in your ilatc Of locality. JoU I. CoMfio Ce McCORMICKTEA now offers you THIS BEAUTIFUL 6 CUP TEA POT VALUE for only WITH THE PURCHASE OF ANY PACKAGE OF McCORMICK TEA OR TEA BAGS RICHARDSON *CASH GROCERY* Lean and Meaty PORK RIBS Lb 350 Boston Butt Style PORK ROAST Heil's Tray Pak SLICED BACON Best Buy in Town! LARGE FRANKS Skinless WEINER3 Fresh Dressed HENS Choice (None Better!) . ROUND STEAK . L,490 ..u. 590 3 0Qx H^% I Lb. Cello 380 490 Lb. Lb. 69$ POTTED MEAT C4N (5 Limit) New Potatoes 100 LB. SACK TUNA ALBOCORE SPECIAL! CAN 23 VIENNA SAUSAGE 100 CAN (5 Limit) ICE CREAM MIX 5* (5 Limit) Jack Sprat Cream Style WHITE CORN 170 Pride of Illinois GOLDEN CORN 170 Betty Crocker CAKE MIXES 3 For 990 Special! COCA-COLA case 890 Carton of 6 23c Special! PURE ALRD 4 us 590 8 Lbs $1.09 Richardson Special Value! CANDY BARS 6 For 250 Save! PET MILK 3 Tall Cans 430 Sun Glow or Golden Rich MARGARINE Lb. 190 SCOT TISSUE lOc (S Roll Limit) Jack Sprat PIE CHERRIES 240 No. 2 Can FRESH EGGS Large White Grade A I Medium Brown Grade A Frozen Thrift Pack STRAWBERRIES O n, y 250 Frozen SUNKIST LEMONADE 1 190 Frozen Snow Crop LIMEADE 60s. 200 Libby's Fresh Frozen ORANGE JUICE «„, 160 Frozen CHICKEN PAN PIES 290 Asst. Fresh Frozen VEGETABLES 190 Fresh Crisp CELLO CARROTS Bag 100 Special!! ^ SWEET POTATOES Lb 150 Full of Flavor! Ice Cold WATERRMELONS Fresh GREEN BEANS ,, 19C

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