PAGE TWELVE BLYTHEVTLLE (ARK.)' COURIER NEWS THURSDAY, JUNE 25, 1953 Vegetable Ldaf Good Hot-Weatker Eating Baby Lima Bean Cliecsebli (Serves 3-4) Cook defrosted frozen baby pepper to taste. Thicken witn 1 By GAV.N'OR MADDOX NBA Food and Markets Editor Mixed vegetables—either left over or frozen—make good eating jlima beans in i;i cups milk for these warm days. So let's look in • ,„ mimitcSi Scason „,„„ SBlt and at the Dulany test kitchens in Fruitland, Md., and see what vegetable magic they are up to. Vegetable-Cheese Loaf (Serves 6-8) To 2-3 cup boiling water add \'.\ cup butter or margarine and 1 package frozen mixed vegetables. Return to boil, cook gently until no water remains. Or else use l]'z cups leftover mixed vegetables. Combine cooked vegetables with ',4 cup cooked macaroni, 1 cup cream, 4 beaten eggs, 1 cup cubed sharp cheese, 1 teaspoon salt, dash pepper, 1 teaspoon grated onion, ! pimiento chopped, 2 tablespoons chopped parsley. Pour into greased baking dish, lined with heavy waxed bread wrapper. Bake in moderate oven (350 degrees P.) 30 to 45 minutes or until firm but not dry. Turn onto serving platter and serve with hot tomato sauce. Brafsed Beef and Vegetables (Serves 4-5) Dredge 2 pounds beef shortrib- in flour. Brown in 2 or 3 tablespoons fat. Season with salt and , pepper. Add 1 large chopped on- ; ion, 1 tablespoon chili powder and 2 cups boiling water. Cook slowly until tender. Add 1 package frozen mixed vegetables and Vt cup boiling water if necessary. Simmer, covered, 30 minutes after vegetables have returned to boil. If using cooked leftover vegetables, add and heat through ! only. Serve in a mound of hot eteamed rice. Quick Dessert Made with Mix And Pineapple Make this refreshing dessert In jlgtlme with sherbet mix and tresh pineapple. Orange-Pineapple Sherbet Ingredients: One 5-ounce package orange-flavor Ice or sherbet mi*, 3 tablespoons sugar, 1 cup water, 1 cup mlUt, 1 cup finely diced tablespoon flour mixed with 1 tablespoons cold milk. Stir In 3 iablesoons catsup, pour Into baking dish. Spread with a la^cr (1 cup) of grated American cheese iind top with buttered crumbs or crushed potato chips. Bake in moderate oven (350 degrees PJ for 30 to 35 minutes. Stuffed Egg Salad Uses Sardines Try tills delicious and different stuffed egg salad. SARDINE STUFFEB EGG SALAD Infrrrcllwits: 6 hard-cooked feus, 2 teaspoons prepared Horseradish well-drained fresh pineapple. Method: Empty mix into mixing bowl. Add sugar, water and milk. Stir until mix dissolves and is uniform color. Pour into refrigerator ray and freeze until lirm. Remove to mixing bowl and break up with fork. Working quickly, beat with hand or electric rotary beater until ree of lumps but not melted; fold n pineapple. Return to tray and rreeze to desired firmness. This hcrbet tastes best when It Is not rozen solid. Makes 6 servings. mustard, 1 teaspoon finely chopped scallion, 4 tabespoons mayonnaise, one 3 «-ounce can sardines, salt and popper, paprika, salad greens, celery i>ml carrot sticks. Method: Shell eggs; cut In half lengthwise. Remove yolks; mash Mix in scallions and mayonnaise. Drain oil from sardines; add sardines to yolk mixture and mash with it Add salt and pepper to taste. Refill whites with mixture. Sprinkle with paprika. Arrange salad greens on 4 salad plates; put 3 stuffed egg halves In center of each plate. Garnish with celery and car- rot itlcki. MakM 4 Mrvinff. Whole-kernel corn teittt food with .silvered cooked sntp bean Add plenty of ult and pepper wher you are heating them together. Soak pans that have contained fat or sugar in hot water; use cold water for soaking pans that have contained starchy food!, milk or eggs. \Kool-Md\ SOFT DRINKS SfPKGMAKESA PITCHER FULL JP-WSS TAK£-IT-£ASY FOODS Like Waffles For Breakfast? By GAVNOR MADDOX NBA Food and Markets Editor For breakfast, how about waffles with currant or apple Jelly? Mrs. D. G. Harrison of Joplin, Mo., says her family recipe Is a success every time. So what are we waiting for? Crisp Waffles (Makes about 8 waffles) Two-and-one-half cups sifted all- purpose flour, 3 teaspoons baking powder, 2 tablespoons sugar, z i\ teaspoon salt, 2 eggs, well beaten, 1^ cups milk . \'i cup melted shortening, butter or margarine, currant or apple Jelly. Sift flour, baking powder, sugar and salt together. In a bowl, combine eggs, milk and stortcnmg; mix thoroughly. Stir in sifted dry ingredients ; beat until smooth. Bake in hot waffle iron. Serve hot crisp waffles with butter or margarine and currant or apple Jelly.' To wake up ( sleepy appetites and fresher, finer flavor.... RADIATOR WORK • Boiled Out • Repaired • Flo Tested • Re-cored MACKEREL ALL WORK Guaranteed Grovers Body & Radiator Shop Cl. Uke Ave. Phn. S9M CHOICE MEATS Fresh Tender PORK STEAK „„ .490 , b .490 Fresh Dressed FRYEiS Tray-I'ak SUCED BACON ,,,590 Boston Bull Style POiK ROAST n.,490 Tasty Country SAUSAGE ,.,390 U. S. Choice SHORT RIBS Ib 290 Golden West Brand CHEESE 2,,,.69g Spiced LUICH MEAT lb 490 Pride of Illinois Ho. 303 Golden can Heinz Brand BabyFood 19c South Sea Paper Napkins *"* For Picnics Dixie Cups:: 49c GRADE A Doz. Medium Doz. Large, Fresh t .. d Garden Fresh PEPPERS .... each Cello Wrapped bunch Golden Ripe BANANAS Ib. 150 Fresh Picked CUCUMBERS Ib. 180 Always a Favorite! JELLO 50 JS Brand ORANGE JUICE ...,310 JS Brand GRAPEFRUIT JUICE 250 Golden Harvest Brand Green Beans Duncan Mines Blueberry Muffin Mix We Have a Large Assortment of Frozen Foods Jack Sprat No. 303 CORN can Sweet Milk 22c 3 Cans Pel Milk Large Decorated Glasses Hot Weather otto RICHARDSON'S *CASH GROCERY* SIMONS FOOD MARKET 104 W. Main Blytheville PET MILK Toll Can 8 for... OLEO MACKEREL SUN GLOW JACK No. 1 Tall Lb. for 180 $100 LARD Pure Carton 8 Lbs. 95' TEA I k ft LIPTON W Lb. Pkg. I" HUO 1t C Vanilla. Chocolate L pkgs. 250 CORN Pride of Illinois Golden Cream Style No. 303 8 for— JUICE PICKLES MONTE PINEAPPLE 46 oz. Can Only Sour or Dill Qt. 250 TIDE Giant Size Only 65' ------- Quart I Dp JEFFERSON ISLAND 26 oz. Round Box ONLY CHLOROX SALT BANANAS ¥ 10' LETTUCE Firm Heads Each 100 CANTALOUPES Vine Ripened Each 190 FREE 2 Ibs, Sugar $|99 With each 25.Ibs. of Shibley Flour, 'oriUy A Veal Steak Sirloin & Chops, «».. Veal Breast 28c For Stew Lb Pork Roast Rib End Lb. Pork Chops Rib & Loin f nd, Lb 59* Lamb Legs Gen. Yearling /\ ^ C Lamb, Ib. . Lamb Chops 39<t Rib & Loin Lb. Lamb Breast For Stew Lb Pork Siusage 850 Made Every Hour, 3 Ibs. Ground Beef Fresh and lender, 3 Ibs Bologna Piece or Whole, lb. 290 Sliced Bacon Beef Roast Nice Lean & Meaty, Ib. Round Steaks 49<z Beef, Delicious Center Cut, Ib. Fresh Chickens 49c Fryers & Stews, lb. PRICES EFFECTIVE THROUGH MONDAY, JUNE 29 Optn Wttk Days Until 7:30 P.M. Saturday until 11:00 p.m.
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