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THUWIDAT. DBCEMBKK », 1951 BLITHEVILLB (ARK.)' OOURICT MEWI PAGBNTTtt STUFFED BOLOGNA ROLLS arc just one of the fine "finger foods" you can serve with soft drinks on a Happy New Year Eve. here's New Year's Eve Fare That's Different Star with Roast Beef Dinner By GAYNOR MADDOX NBA Food and Markets Kdilor Celebrate the birth of 1956 with bubbly soft drinks and tangy, stuffed bologna rolls. Add salted nuts for nibbling, ice cream and cnke for dessert, and the crowd will be happy, well-fed and will bt able to drive home safely. Stuffed Bologna Rolls (Makes 2 dozen) Two dozen thin slices bologna (5-inch size), 2 dozen frankfurter rolls. VEGETABLE FILLING: Mix together in large bowl: 2 cups t chopped, shredded cabbage; 1 cup shredded carrot, 1 cup minced celery, 1^3 cup minced green pepper. y t cup minced chives or .onion. ASPIC DRESSING: Six hard- cooked eggs, 1 cup mayonnaise, I teaspoon salt, 2 teaspoons prepared mustard, 2 teaspoons Worcestershire sauce, 1 tablespoon brown sugar, '/, cup chili sauce, 2 cups bottled, carbonated beverage (cola, ginger ale or lemon-lime type): 2 bouillon cubes, 2 tablespoons unfavored gelatin. Shell, eggs, separate and mash yolks, blend with mayonnaise. Chop whites and add together with seasonings. Blend well. Put carbonated beverage in topi of double boiler. Crumble in bouil-] Ion cubes. Sprinkle with gelatin; and let stand until gelatin Is com- j pletely moistened, then heat over boiling water until dissolved. Blend Vt oup of gelatin liquid Into mayonnaise mixture. Pour over vegetables and mix well. Keep remaining gelatin in pan over hot water. Spread out bologna slices on tame. Put a heaping tablespoon of filling in the center of each: spread to make a 1-inch strip down center of slice. Lap over free edges to make a roll, secure with food picks. When all rolls are made, pour a very thin coating of gelatin liquid in bottom of one or more shallow baking pans (a 10' 2 x 15'i-inch tin will hold 24 rolls exactly i. Place bologna rolls side by side on gelatin base. Spoon remaining gelatin over top of each roll. Store in refrigerator until ready to serve. When ready, remove food picks and cut apart with table knite. Cut a wedge-shaped slice of bread from center of each frankfurter roll. Toast rolls lightly in oven. Place bologna rolls In center of each. Note: For a smaller crowd, recipe may be cut in half. By CECILY BKOWNSTONE Assoclnted I'rcw Fo"<t Editor START THE YEAR royaliyl Serve roast ribs of beof for your first day-of-the-year dinner. Have golden-brown potatoes at hand, too. Other vegetables? We suggest buttered Brussells sprouts and cold spicy beets. Our beet relish Is made with horseradish and sour cream; if sour cream isn't available in your market, serve bottled pickled beets and prepared horseradish separately. It you like to roast your beef at a low temperature you'll have trouble getting the potatoes you pul around the meat, as brown as they should be. So here are two ways to get around this culinary problem. STANDING RIBS OF BEEF Wipe meat with a clean, damp cloth. H desired, insert garlic slivers in about half a dozen small gashes in fat. Sprinkle with salt, pepper and parika. Place roast, fat side up, on a rack in an open roast- Ing pan Do not add water, cover, or baste. H meat thermometer is used insert through outside fat into thickest part of muscle, so point does not rest on fat. Roast in a | slow (325 degrees) oven. For rare beef, roast 22 to 26 minutes per pounds or until meat thermometer registers 140 degrees; for medium beef roast 26 to 30 minutes per pound, or until meat thermometer registers 160 degrees; for well-done beef, roast 33 to 35 minutes per pound, or until meat thermometer registers 110 degrees. PAN-ROASTED POTATOES About 1 hour and a Ir'f h "fore roast is done, boil 6 to 8 ~-".un- sized pared potatoes 10 minutes 'Drain; cut*ln half lengthwise and arrange around meat in roasting pan Bake 45 to 60 minutes or until Ladies Will Like This Luncheon tender Makes 8 to 8 servings. PAN-KOASTED CANNED POTATOES Drain 2 cans (1 pound each) small whole white potatoes. Arrange around meat in roasting pan last 40 minutes of roasting time. • Tum and baste with meat By CECILY BROWN STONE Associated PreM Food Editor A I/ADIE6 LUNCH during the holidays should have a main course that looks pretty, tastes good and uses leftover turkey! All three re- i this rc- Avocado. ''"?'• J qulrements are embodied In j. uni RIIU uu-juv. ~.- — drip- c jp e for Turkey-Stuffed Avutavtw. pings occasionally. If potatoes are For the d | sh prepare a batch, of not brown enough, place under we n-6easoned creamed turkey; then broiler, turning until browned on all sides. Arrange potatoes around roast on serving platter. Makes 6 to 8 servings. TOP-OF-STOVE BROWNED POTATOES Melt 4 tablespoons butter or margarine In large skillet. Drtin 2 cans (I pound each) small whole white potatoes. Sprinkle with paprika. Cook over low heat until golden, turning occasionally. Sprinkle with salt and pepper. Makes 6 to 8 servings. HORSERADISH BEETS Ingredients: I can (1 pound) cut beets (drained), 1 teaspoon sugar, >A teaspoon salt, 3 tablespoons bottled horseradish, '/ 2 cup commercially prepared sour cream. Method: Chop beets fine. Add sugar, salt, horseradish and sour Just before serving, you cut avoca- does in half and fill them with the hot turkey mixture. Then you add a topping of buttered bread crumbs and grated Parmesan cheese and broil i few minutes. Serve the Turkey-Stuffed Avocado with a salad of greens—chicory and endive are a good choice—and grapefruit sections. If you have a tiny star-shaped cutter, use it to make bright pimiento stars for a festive garnish. Accompany the salad with French dressing and paper-thin bread-and-buter sandwiches or hot biscuits or rolls. Dessert can be easy: holiday fruit cake and cookies served with lots of good strong hot coffee of cups of bracing tea. Turkey Stuffed Avacado or margarint, 54 cup finely diced green pepper, 14 cup finely diced celery, 3 tablespoon* flour, 14 teaspoon salt, !4 teaspoon dry mustard, IK cups milk, .H to 14 teaspoon Tobasco sauce, 2 cups diced cooked turkey, 3 midium-slied avocados, lemon or lime juice, 1 cup soft bread crumbs (buttered), grated Parmesan cheese. • Method: Melt butter In saucepan; add green pepper and celery; cook slowly, stirring often, until partly tender. Stir In flour, salt and mustard. Stir milk and Tabasco together; add to flour mixture. Cook and stir constantly over moderately low heat until mixture thickens and comes to a boll. Remove from heat; stir in tm-key. Cut avocados in. half lengthwise; remove pits. Brush cut surfaces with lemon or Ume juice. Spoon hot turkey mixture into avocado cavities; top with buttered Parmesan che«*«. Pl»c« In p«eh**led broiler > Inches below httt. Broil 2'/i to 3 minutes, or until crumbs are Ughtly browned. Serve at once. Makes 6 servings. Note: The creamed turkey mixture can, of course, b« prepared ahead. If this is done, rehe»t thoroughly Just before serving and while you prepare the avocados, then fill the avocado halves and broil as directed. First road to be built bf fee U.S. federal government WH MM old national pike. , Prune Torte For New Year's Eye Supper Fine menu for New Year's Eve celebrants who like robust fare. Ingredients: 1','z caps cooked prunes, 1 cup brown sugar (firmly packed), 'i cup surrar, '•'', cup butter or margarine. 3 e<rgs, 'a cup milk, 2y 4 cups sifted flour, 2 teaspoons baking powder, ',2 teaspoon salt, >/,, teaspoon baking soda, 1 teaspoon cinnamon, 1 cup coarsely chopped walnuts, Topping. Method: Cut prunes from pits into small pieces. Cream sugars and butter together thoroughly. Blend In eggs and milk. Sift together flour, baking powder, salt, soda snd cinnamon. Blend Into creamed mixture. Stir in prunes and walnuts, spread in bottoms of 2 greased 9-inch layer cake pans. Cover with Topping. Bake in moderately hot (375 degrees) oven about 30 minutes, or until caxe tester Inserted to center comes out clean. Cool. Put layers together with whipped aream. Spread top with additional whipped cream. Cut Into wedges to terve. Makes 12 servings. Topping: Combine 1 cup sugar, 4 tablespoons heavy cream, J teaspoons cinnamon. Cured Lumber COLUMBUS, Oa. «> — In the J870's Grandpa C. H. Dudley out down some longlenf Southern pine trees on his plantation. Through ttie yesrs the wood has aged beautifully »s ptrt of & factory building. ' Now his Grandson A. H. Dudley h» purchased the. figed 1<M?.1 from Ui« rased factory and is using lumber for piinelini »nd flooring la Ms new horn*. t It Poys to Shop At Mays! SUGAR Godchaux You Get Both When You Buy Here: 1. LOW PRICES 2. SAVE-MOR COUPONS —Good for Valuable Premiums 10^890 Dixie White—Satisfaction O[ or Money Refunded .... ™3 TOILET TISSUED 4 KOIIS PflDIIMFAl B&iM —Fresh C Lb. Bag VUltn IflCIIL Every Week «m. or S.R. Dromedary Pitted 4-0?.. Lb. $f 69 S. R. • DILL PICKLES Delta- Home Style ... . Pt. Pinto Beans BUSH'S BEST Blackeye Peas 303 size Cans Great Northern Beans EACH Butter Beans 1 Red Kidney Beans 1 Mustard Greens 1 Pork & Beans 1 Turnip Greens • C Grade "A" Guaranteed Fresh EGGS Blue Plate BLACKBERRY JAM Doz. White, Cream Style Glass Oz. 2 303 Cans 630 320 290 COMPARE THESE BIG, THRIFTY MEAT BARGAINS! STEW BEEF ^.......Ju, 490 FRYERS ^an Ready Lb. 230 NECK BONES ru 3 Lh ,250 BACON S1 :: es&l : i : ces 5 Lb ,890 Lbs. Shop With Confidence at Our Big, Clean, Modern Market FRESH PRODUCE • DD| FQ Washington Slate Hi r LbW Delicious Crisp & Sweet Lb. CABBAGE Crisp ' Grce . nHe : d !. 2rbs 150 ONIONS NolYelow 2 Lbs 150 CRANBERRIES 0ceanSpray £230 SWEET POTATOES S; 2 Ins 150 MAYS SUPER MARKET 421 S. 21 it Ph. 3-9910 CHOICE MEATS Fresh <f H HOG HEADS 10 Fresh 10 Center 1A CUT CHOP »39 End A A CUT CHOP ' 29' VEGETABLES BA Golden Lb. Ac ILb.Tube Tomatoes Large Heads LETTUCE ea. REELFOOT We Will Be Closed New Year Jan. 2nd. Large Stalks CELERY-IS' 3 Ib. Carton 2 Lb. Bag PURE LARD CORN FRANKS Dee-licious BLACKEYE PEAS Per Ib. Pride of Illinois Cream Style CORN 303 Can 2 For 29< Pure Cane SUGAR 10 Lbs. 89 6 Oz. Instant Maxwell House COFFEE $-|39 RICHARDSON'S CASH GROCERY MAIN at FIFTH 'Where Low Pricts Art Born"