The Courier News from Blytheville, Arkansas on April 26, 1956 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

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Blytheville, Arkansas
Issue Date:
Thursday, April 26, 1956
Page:
Page 16
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PAGE SIXTEEN BCTTTTBTTLCE (AICK.) flltffBSOAT, A^RTL M, SPRINGTIME IS TEATIME and these Polish Chrmtn will amkt rompllmenU bl«Mom from mwte u tt«y wmple the fried pwtrr. Many Call for Second Of Polish! eatimeT real "A delightful Polish custom Is the brealc In the afternoon routine for pastry and tea," according to Mrs. Leo Kowalke of Hammond, Ind. She learned to cook Polish dishes from her mother, who was born in Poland. Among her favorites are "chrusts." These are a unique and deli- clous fried pastry. The crust Is made with rolled oats, which give B nuHike flavor and tenderness. The dough is rolled as thin as can be, cut In strips, then tied in > knot and fried In deep, hot fat until crisp and golden. A sprinkling of powdered sugar adds n touch oif sweetness. Polish Chrusts (3 doien cookie*) Four egg yolks. 1 egg white, ^ teaspoon salt, cup confec- tUmerR' sugar, 1 teaspoon vanilla, 1 tablespoon rum or sherry extract (optional), 1 cup sifted enriched flour, '/i cup rolled oats (qufcfc or old-fashioned, uncooked.) Add salt to egg yolks and ege white: beat vigorously with rotary beater for 5 minutes. Add sugar, flavorings and flour, mixing well; blend in rolled oats. Turn out on lightly floured board or canvas and knead dough until smooth and clastic (about 5 minutes). Cut dough In half, then roll each hnlf to about '/n-inch thickness. Cut In strips %"x4". At one end of each, cut a slit one-inch long; pull the other end through it Pry in hot. deep fat (375 degrees F.) until golden brown. Drain Sprinkle with confectioners' sugar Note: If the rum or sherry ex tract is omitted, add 1 tablespoon water. Working-Girl Cook's Quick Trick By CECILY BHOWN8TONE Associated PTCM Food Editor Heaven may protect the working girl _ but heaven doesn't provide recipes, bur career-lady friends are always asking us to suggest dishes that are speedy to prepare. For lunch recently we served an easy new main dish — Creamy Chicken Hanh. It could be used foi supper. Diced cooked chicken and frozen potato patties are the main ingredients. Over them goes a sauce made with the comparatively new product, instant cream—so convenient because it can be kept on a pantry shelf. The dish can be baked to a bubbling brown while you set the table and make a salad. Hot crusty garlic bread Is also a good accompaniment to the chicken cas- cerole. Once you try handy instant cream In this sauce, you'll probably want to use it in sauces for other dishes because it adds richness.. During the warm weather, you can use instant cream in homemade ice cream sodas and in chilled soups to good effect. Want your biscuits nnri pastry to have a beautiful golden glaze? Mix a tablespoon of the instant cream with tablespoon of hot water; brush the mixture on the biscuits or pastry before baking. If there are tea-drinkers in your household we can strongly recommend instant cream for use in a good hot strong cup of that com- forting beverage. The quick-frozen potato patties called for in our Creamy Chicken Hash recipe come four to H 12- ounce package. They nre made ot shredded raw potatoes seasoned with salt and onion, mid nre rectangular in shape. They should not be .thawed before using in the chicken hash casserole. Creamy Chicken Hash Ingredients: J ,v cup instant cream. 4 tablespoons flour, 1 !^ cupe seasoned chicken broth (cold or warm), 1 package (12 ounces) quick-frozen potato patties, 2 cups diced cooked chicken (bitcslze pieces), grated Parmesan or Romano cheese, paprika. Method: Stir instant cream and flour together thoroughly in a saucepan . Gradually stir in the chicken broth with a whisk or » fork so mixture is smooth. Cook and stir constantly over moderate heat until boiling and thickened. Place frozen potato patties In bottom of shallow casserole; a deep heat-resistant ftluss pie plute O'j by 1 Vj inches) is perfect to use. Arrange chicken over patties. Pour stiucft over chicken. Sprinkle generously with grated cheese; sprinkle with paprika. Bnkc in moderate (375 degrees, oven until top is browned nnd sam-e is bubbly—about 25 minutes. Poke a fork under chicken nnd sauce nnd try potatoes to make sure they are cooked. Makes 4 servings. Finest Quality Lager Beer Reconditioned Sewing Machines Various Makes and Models ONE YEAR FREE SERVICE GUARANTEE Necchi-Elna Sewing Center 105 W. Muln SI. Phone 3-6117 Spicy Chicken And Tomato Good Main Dish Ingredient*: 1 can (1 pound) stewed tomatoes, 1 tablespoon cornstarch, 1 largo clove garlic. V, teaspoon dried crushed thyme, 'A teaspoon curry powder, chili powder. Vt teaspoon Worcestershire sauce. 1 cup diced cooked chicken, salt pepper. Method: Turn stewed tomatoes into a saucepan—1 or Hi-quart size. Starch cornstarch and 3 tablespoons | of the juice from the clewed to-, matoes together in a cup until I smooth. Heat tomatoes to simmerms; add cornstarch mixture, crushed garlic, thyme, curry powder, a pinch ol chili powder, nnd Worcestershire sauce. Cook and stir constantly over moderate heat until thickened and cl£ar; be careful to break up tomatoes as little as possible. Add chicken and salt and pepper to ta«te| llavorfl. rehe»l to blend The teen-age Mt like* apple older heated with whole cloves and served In mugt with sticks of whole cinnamon for fttuTlng rodt. RONCO spaghetti • matar pure egg noodle D. E. Ath more MFA Mutual Insurance Agency Auto - Fire - Hospital 503 West Main Blylhevllle Phone 3-8147 Arkamas j Cream | gives t \ margarine ! finest quality AND ONLY CREAMO HAS IT It Pays To Shop At May's You get- both when you buy here: 1. LOW PRICES ALWAYS. 2 SAV-MOR COUPONS Good for Valuable Premiums Fresh & Cured — High Qualify — Low Prices PEACH HALVES inheavy sirup . . Can 330 Mil If l>et '"' ITIILn Carnation ... EGGS Ursfe c '°"" lry 2 Guaranteed Fresh ............ Doz. 250 SUGAR " or Gol haux Miss Liberty Freshly Ground 10 Lb. 890 770 PURE HONEY £490 Van., Choc, and Strawberry, Low Calorics ICECREAM M " 390 Itiue Plate lies! ia mSlylc 2 SALAD DRESSING M #±VS£; 290 " cl SHORTENING Home Stvle PEACH PRESERVES '""< 3 Ca 20 oz. . Glass ;300 390 OLEO Blue Plate Hellv Crocker PAKE MIY White - Yellow A (/Hill, ml A and Dcvile Food * PEANUT BUTTER Gold Craft for Lb. Jar 980 390 WE FEATURE A COMPLETE LINE OF CHOICE MEATS High Quality — Low Prices GROUND BEEF Sr 3,,, 890 NECK BOMB KT ...... 3 ,,„. 290 PORK ROAST TToVS:* ...... L, 290 Ml It Kb Fresh and Fat Lb. BEEF ROASTchut-k/rinimcd Lb. 390 OUR MEATS ARE STRICTLY FRESH CUT GUARANTEED TO PLEASE FRESH PRODUCE APPLES S inK :° n ,,b 190 CELERY 1 :— 1 Slakc 150 SWEET POTATOES 2 ,,„ 190 ( ' ;ilif '"-'' i; ' Sunkist Large Doz. ORANGEJUiCEX ."£390 SUPER MARKET MAYS 421 S. 21st Ph. 3-9910 SPECIALLY SELECTED MEATS FOR BARBECUING Fresh and Lean BOSTON BUTTS Lean and Meaty SPARE RIBS 29 C Lb. 29 C Lb. Fresh Lean Matchless Sliced Ground Beef - M BACON - - - ib. 35c BLUE PLATE, FULL QUART SALAD DRESSING 29 Filled Sunshine, Lb. Box CHEESE 2 Si390 HIHOCRACKERS 290 Blue Plate Campbell's FRENCH DRESSING 190 PORK & BEANS 2 290 Full Quart ] Oz. SOUR PICKLES 190 BLACK PEPPER 50 — COUPON GRAND PRIZE SHORTENING Coupon Expires Monday April 30 3LB. CAN 59 With This Coupon and $2 in Additional Purchases Coupon Expires Monday April 30 Diamond 9 Inch Paper Frozen PLATES 14c LIMA BEANS - lOc Diamond, 80 Count PAPER Half Gallon NAPKINS - 2 (or 25c MELLORINE - - 39c Charmin PAPER Duncan Mines TOWELS----19c CAKE MIX-4 for 99c BANANAS Golden Ripe Vine Ripened Large White TOMATOES-- IfcGRAPEFRUIT-each5c Large Heads Fresh CAULIFLOWER - 29c Crowder Peas ib. 2Sc FREEMAN-HENLEY Where Blytheville Saves 2016 W. Main - Blyrheville

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