The Courier News from Blytheville, Arkansas on July 1, 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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Wednesday, July 1, 1953
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Page 14
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PAGE TTfELn BLYTHEVTLLE 'ARK.) COURIER NEWS WEDNESDAY, JTJLY 1, 1S8S Blueberry Pie For 4fh Dinner Plump Beltsville Turkey Will Be Okay, Too By GATXOR MADDOX NBA Food and Markets Editor If (he crowd is gathering n your house for the big 4th of July feast, put Maine blueberry pie on your list. And you might add a plump Beltsville , turkey and Connecticut stirred beans. Maine Blueberry Pie It is generally a two - crust pie. Make a regular pasty crust. Allow 1-3 cup of sugar and 1 tablespoon flour to each cup of berries. Mix the flour with the sugar. Tapioca may be used in place of the flour as a thickening agent. A little cinnamin. a little lemon juice, or vinegar, and a few dots of butter are sometimes added. Put on Uie top crust with breathing holes already punched in the crust. Cook as for regular pie— 450 degrees F. for 10 minutes and at 350 degrees F. until pie is done (about 30 minutes). Plump Turkey—Small, piunip turkeys, from IVz to 10 pounds each, are Ideal for the small family Sunday dinner. Select a Bells-; villa Small White for best results. \ They were developed in less than ! 20 years by the United States Department of Agriculture tit Beltsville, Md. Here's how to cook the very small ones, from 2 y 3 to 5 pounds: Small young turkeys, about 3 months old, may be split or disjointed for broiling or frying. The smaller varieties with Inconspicuous pin feathers are most BUit- able. Ready - to • cook they weigh 2'/2 to 5 pounds. Broil or fry them like v chicken, but adjust the cook- Ing time to the size of the pieces. Hoasting, of course, Is another good turkey idea. Connecticut Stirred Beans Prepare 3 cups (1 pound) of fresh green beans by snipping off j the ends and slicing them diagon- | ally and lengthwise. Heat 2 table- apoons of vegetable oil or bacon Sandwiches Tops For Snack-time Problem Hours Snacks are In demand most any hour of the day—when Junior comes in from playing .after the show, when the gang meets at your house or for n Sunday eve bit. to cut. Here are two open-faced sandwiches that fill the requirement for a snack. Points out Reba Stages, home economist, they look good, taste good and may be prepared In a hurry. A bacon-egg combination is one you'll serve time and again. For this dish, dice bacon and cook until crisp, then combine with harrl- cooked egg and mayonnaise to moisten. Plan on two slices of bacon and one egg per sandwich. Sprr;id on single slices of bread. If for Sunday evening complete your snack with a sliced tomato, cucumber and onion salad. You mlsht have a light dessert of fruit cup and cookies. Bacon and applesauce combine for a second treat. Cut strips of bacon In half, then cook until crisp. ; In the meantime, spread toasted slices of bread with cinnamon- flavored applesauce. Then place 11' three strips of crisp bacon over jj- the top of the sauce. With this 11 sandwich serve potato chips, a head || lettuce salad and ice cream sundaes. fat in a heavy skillet. Add the sliced beans and keep stirring them about a minute. Add 1-3 of n cup of Water and 1 teaspoon of salt, and cover the skillet. Cook 3 to 5 minutes (when beans will turn a brJRhter green). Then take off the cover and continue cooking 5 or 6 more minutes umil the beans ore tender. Stir occasionally to avoid scorching. The water will evaporate, leaving flavorful green beans ready to eat. Serve promptly. If you are delayed, put tlie beans in the oven to keep warm. Beef Pot-Roast One of Current Market 'Buys 1 With beef pot-roast one of the best buys In your market today you'll be serving this cut frequently. To make your next serving entirely different prepare this Savory Pot- Ronst, says Rebn Stage?, meat cookery expert. The beef fs marinated for a .day In a mixture of oil, vinegar, water with such seusonlngs i's peppercorns, cloves juut onion, then braised following the regular method. Savory Pot-Roa.il 3 to 4-pound beef arm or blade pot-roast cup salad oil 2 cups vinegar 2 cups wi ler 12 4 whole t 2 teasoon am, if desired oves salt 2 tablesp oons lard or •drippings Mix oil. vinegar anG wa:.er. Ailil onion slices, spiers and salt. Cover, the meat with this marinade and store In the refrigerator for 24 hours. Remove from marinade. Brown meat on all sides In lard or drippinns. Add 1 cup of the marinade, cover, and cook slowly until meal is lender, about 3',i to 4 hours. Add more marinade If needed. Thicken cooking liquid for spicy gravy, if de.sired. One cup of raw rice usually mak'-s ' three cup^ after it's cooked, so count. • on one-third cup of raw rice for each person to be served. This Beef Loaf Can Be Stored In Food Freezer Put Uiis i!«>d tasting beei loaf In your freezer to have on hand, or .serve it now. Savory Beef Loaf Ingredients: 2 pounds lean beel 'ground), 2 cups soft bread crumbs, 2 CBKS (slightly beaten), 2 teaspoons monosodimn glutamate, I tablespoon prepared mustard, 3 tablespoons prepared horseradish, 1 large onion (minced), Vj cup catchup. Method: Mix all Ingredients well. Pack into greased loaf pan (about 8 by 5 by 3 inches). Bake In moderate (350FI oven 1 hour. Serve at once or prepare for freeier n follows: Cool; remove.from pan; wrap in freezer-weight foil, usinj "drugstore' 'wrap. Label; freeze. To serve, heat in wrappings in slow (300P) oven about W minutes; or defrost in wrappings and serve cold. Loaf maybe freezer-stored for • 1 months. Makes 6 to I wrvlngl. Honey Is good to use for sweetening summer fruits. If necessary, warm the honey slightly so It will pour easily. Servft ftONCo spaghetti • macaroni pure egg noodles^. CHOICE MEATS July -I Special BARBECUING RIBS ,,590 Large Crisp Krey's All Meat Fresh Dressed FRYERS TV and RADIO SERVICE Irons and Small Appliances Repaired Sonny Mafhis ADAMS APPLIANCE CO. 206 W. Main Ph. 1*11 Lemons SALAD DRESSING Thermos Jug Watermelons Kool Aid Picnic Plates, Paper Cups and Napkins Large Assortment of Potato Chips fittUCE>-10 c UllUUU IU Any Brand Cos* blABETIC DIETS REDUCING DIETS Pet Milk Paris arid Supplies for AH Cars, Trucks and Tractors 5S5 W II O I. F 8 t NVe carry more than 80 varieties of LOEB DIETETIC FOODS for starch- ancJ-sugar-restricted diets, salt-free and other restricted diets. Bread, crackers, "fellies, desserts, candies— a wide and delicious choice. Also salt-free, starch-free and low calory varieties. Come In for fre« food charts and rec/p«. LOEB DIETETIC FOODS . . Ihfi Standard of FxttlUiie* >inc« J9Q3 Avoiloblt from icMson's Lipfon's Frostee-13 3 Larg« Cans 43< INFLATABLE Swim Rings Reg. 79e C Golden Rich OLE(M9' EGGS •59' 55 C FROZEN FOODS 6 oz 180 Sunkisl Brand LEMONADE Par-Ken lirand LIMEADE 60 J80 Tennessee GREEN PEAS I9c Baby LIMA BEANS : 19c Cut GREEN BEANS,190 Fresh Fro7.cn CUT CORN 10 .19|! Ten Below Brand ICE CREAM MIX 59' 38 J. S. Brand Tomatoe Juice 46 oz. 29' J. S. Brand SWEET PICKLES Pt. 39' SIMONS FOOD MARKET 104 W. Main Blythevillt WE WILL OFWY Barbecue Special 8 to 12 Lbs. PORK SHOULDERS Ib. 39' PORK RIBS Open All Day Thursday, Until 9 P.M. Friday and Closed All Day Saturda RICHARDSON'S *CASH GROCERY* CE CREAM BE CLOSED SATURDAY-JULY 4th Ice (ream °°45c Watermelons 995 Napkins Muslard A Diamond 80 Count Box 24 oz. Jar Only lOc Pel Milk 2 - 25c Salad DRESSING F 29c Hot Sauce Bar-B-Q Sauce Louisiana 6 oz. 2 foi Lee's Pr. 15c 36c Wieners Skinless Cello. 1 Ib. pkg. 39c Sardines 7 - 49c FREE 2'IBS. Sugar with each 25 Ibs. of ShibSey Fbusr BANANAS KOOL AID t | I Golden Ripe 12J< Ass'r. Flavors FRESH PORK SHOULDER «,. 490 Barbecue Your Own for the 4th W hole or Halt BEEF SHOULDER ROAST Cherry Red Beef. Nice, Leon & ^ f\ Meaty. You can buy any size. Ib. ^ Sf ^ Beef Shortribs Choice Lean & Meaty Ib. Boiling Beef 1 >| j 1 4f ^ Boiled Dinner or for Soup Ib. Sliced Bacon Fine Quality Full Slices Lb VEAL ROAST Any Size VEAL STEAK Round or f f j Chop Lb.J 3 f BEEF STEAKS % 46* GROUND BEEF 3 u>- S5( Pork 85* SALT MEAT Streofr Lean, Ib. PORK CHOPS Choice Rib &Loin Ib. ^resh Chickens BEEF LIVER Fresh & Tender Ib. PRICES GOOD THURSDAY—FRIDAY OPEN TILL 9 p.m. THURS. & FRI.

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