The Courier News from Blytheville, Arkansas on January 13, 1955 · Page 9
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The Courier News from Blytheville, Arkansas · Page 9

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Blytheville, Arkansas
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Thursday, January 13, 1955
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Page 9
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THURSDAY, JANUARY 13, 1955 BLYTHEVILLE (ARK.) COURIER NEWS PAGE NINE Beets and Oranges Make Neat Salad By GAYNOR MADDOX ville. Pla., Is a home economist NKA Food and Markets Kdltor recently married to a Navy pilot. Canned tyeets, richly' hued and I She showed us how to make thia perfect in sliape, make appetizing I beet plnwheel salad, saying It Is salads. Janet Larew, of Jackson-1 popular with her husband and his AMAZING MILK DISCOVERY! Carnation Instant NOT LIKE ANY OTHER! x 'A / / X Not a powder—not a flake —only Carnation has Crystals that burst into delicious nonfat milkl \ * DISSOLVES INSTANTLY FRESH MILK FLAVOR * READY TO DRINK * DOES NOT CAKE Save 1/2 on Milk Bills American Electric Supply, Inc. WHOLESALE DISTRIBUTORS OF Electrical Supplies & Construction Materials Rear 213-215 W.Walnut —Rlythcvillc— PO. 3-8353 10I-I06 E. Word—.lonesboro—WE 5-5385 LAMPS, //|!§I|V CONDUIT SERVICE mSlGP WIRING EQUIPMENT ^SfijJF DEVICES If your home or husinenft house In not Adequately wired, see your license'! electrical cnntrnctor. Navy friends. Beet Plnwheel Salad (Mikei 4 iervlnsi) One-third cup. sugar, 1 teaspoon paprika, '/ 2 teaspoon dry mustard, 1 teaspoon celery seed, 1 teaspoon salt, '/i cup vinegar, '/i cup salad oil, 1 No. 303 can sliced beets, drained, 1 cup orange sections, 2 small Bermuda onions, thinly sliced, crisp salad greens. Combine sugar, paprika, mustard, celery' seed, salt and vinegar. Stir until sugar is dissolved. Gradually 'add oil, beating constantly. Add beets and let stand 1 to 2 hours. Remove beets from dressing and arrange with oranges and onion slices on salad greens. Serve with celery seed dressing. This recipe combining b: Vs and tuna may strike you right. Deviled Tuna and BeeU (Makes 6 servings) Three tablespoons butter or margarine. Vt cup minced onion, 3 tablespoons all-purpose flour, 2 cups milk, 1 teaspoon prepared mustard, iy a teaspoons horseradish, 1 teaspoon Worcestershire sauce, two 6'/ 2 -ounce cans chunk-style tuna, drained, '/2 teaspoon salt, 1 No. 303 can sliced beets, drained, salt and pepper, 14 cup buttered crumbs. Melt butter or margarine over low heat. "'Add onign and saute until tender. Add flour and blend. Gradually add milk and cook until thickened, stirring constantly. Add mustard, horseradish, Worcestershire sauce, tuna and Vz teaspoon salt; mix well. Arrange half of b e e t s in bottom of lightly greased l'/2-quart casserole. Top with tuna mixture. Arrange remaining beets on top. Sprinkle With salt and pepper and crumbs. Bake in moderate over (350 degrees F.) 25 minutes. , By GAVNOR MADDOX NEA Food and Markets Editor Recipes for ways to cook chicken are important. Here are two from our well-used files. To cook stewing chicken to oh- Sweet Potato Dish to Serve To Large Crowd This is a fine sweet potato dish to serve when you are having a crowd. Ingredients: 2 cans (1 pound an:> 2 ounces each) sweet potatoes, I % tablespoons cornstarch, ^ cup sugar, J /£ teaspoons orange rind. 1 ',{• cups orange juice. Method Turn potatoes into baking dish (about 8 by 12 by 2 Inches). Mix cornstarch and sugars together thoroughly in saucepan; stir in orange rind and orange, juice well. Place over moderate he"at and cook and stir constantly until bubbly and thickened; cook a few minutes longer. Pour' over sweet potatoes. Bake in moderate (350 degrees) oven 20 minutes. Makes 12 servings Note: Potatoes may be placed in pan and cooked orange syrup poured over them several hours before serving, then baked shortly before dinner as directed. Chicken Is American as Baseball for Party tain meat for slicing, salads, creaming, etc: place whole or cutup chicken In kettle. Add ult, popper, celery leaves, onion and carrot. Add V 2 to 1 cup water and Vi to % teaspoon salt for each Old-Fashioned Sunday Night Supper By CECILY BKOWNSTONE Associated Press Food Editor SUNDAY NIGHT SUPPER -was a favorite meal around our house when I was a little girl. As I look back oo it now, I realize that we probably enjoyed It so much because it was such a relaxed time. Monday, would bring school for _s children, my father would go back to his office, and my mother would be bustling as she managed her home and took part in community projects.. But with the big noon dinner out of the way. Sunday afternoon was a time for curling up in a big chair with a book, for playing dominoes or checkers, for sitting around the fire or sewing. There .was a warm- comfortable serenity about the house, and an easy-going air in the kitchen as a light supper was put together. Sunday night supper menus come to mind. There might be'split pea soup with the rich smoky flavor of a hambone, and the soup's wonderful and inevitable accompaniment — croutons. I can see my mother preparing the croutons: cutting slices of stale bread into small squares and putting them into the oven in a big pan to brown. Of course the soup was iadled out of a big tureen at the table. We children could hardly wait to bite into those crunchy little squares of toast floating on top. For dessert there would probably be a big bowl of winter fruit. That always meant apples, oranges, perhaps tangerines, and of course bananas. And we often had old-time oatmeal cookie sandwiches that we used to call jam-jams. Why, I would wonder, were they called jam-pams when they had a date filling. But that was only one of many unfathomable grown-up mysteries. Sometimes at Sunday night supper, we had what was to our Inland family a great delicacy — seafood, meaning canned lobster or crabmeat. The lobster would be made into a Newburg, the crabmeat would be served creamed. It wasn't until I lived in the East that I learned to prepare Lobster Chowder and found it a fine Sunday night supper dish. If you try the following Lobster Chowder, be sure to serve crackers with it. But remember that practically every kind of cracker benefits from a brief period in the oven. I usually put the crackers on a large square of aluminum foil in a moderate or hot oven and take them out ' as soon as they are tinged with brown. They go, foil and all, into a basket to cool off a bit and crisp; then they come to the table while they are still service for Sunday night suppers. Mother (or Dad) ladles the coup right out of the kettle on the range, and each member of the family carries his own tray. A big bowl of jreen pepper rings, carrot and celery sticks, green and black olives will be fine accompaniment to the "lobster chowder, and the celery and green pepper will repeat part of the soup's good flavor. For dessert, a pineapple upside-down cake will fill the bill and may be made easily from a packaged mix. ROCK LOBSTER CHOWDER Ingredients: 2 cups diced potatoes, V, cup butter or margarine, 54 cup minced onion, 'A cup minced celery, >/z cup minced recn pepper, 6 cups milk, two 6'/ 2 -ounce cans South African rock lobster. Method: Cook potatoes rapidly in small amount of boiling salted water until tender; drain. Melt butter in saucepan or kettle; add onion, celery and green pepper. Cook over low heat until onion is wilted and yellowed. Stir in potatoes and milk; add lobster in large, chunks and liquid from can. Bring slowly almost to boiling; do not boil. Stir as little as possible so lobster won'! shred. Add salt and pepper to taste. Makes 6 servings. What every good cook knows: Warm. Some of my friends use tray Just a little difference in ingredients makes a big difference in cooking results Snowdrift is just a little lighter than any other shortening —and that can make the big difference in giving your family lighter, more digestible foods.. . Snowdrift is pre-whipped just a little longer than ordinary shortenings. That 'can make the big difference in quicker and better blending for perfect texture every time. Snowdrift's ingredients' are just a little costlier than any other solid shortening's (yet you pay no more). That can make the i big difference in belter tasting foods, whether baked or fried. No other shortening at any price is so creamy, so digestible - and so light! Snowdrift 100% PU«I . AU.VKHI4HI IHOKHNINO . M»OI IV THI WISSOH Oil HOHI pound. (Quantity of water used depends on amount of broth desired.) Simmer until thickest portions tre Just fork-tender, 2'/ 2 to 4 hours Remove chicken. Cool chicken and broth promptly. Cover and refrigerate unless served immediately. Baked'.Chicken Salad (4 fervings) Two cups cooked chicken, '/ 2 inch dice, I'/i cups celery, Vi-lnch dice, "A cup chopped toasted almonds, 1 teaspoons finely chopped onion, grated rind of Vz lemon, 1 tablespoon lemon juice, teaspoon pepper, Vi 'o two-thirds cup salad dressing, salt and pepper, 1 -cup (54 pound) grated Cheddar cheese, 1 cup crushed potato chips (4 ounces). Measure chicken, celery, almonds, onion, lemon rind and juice, and pepper into mixing bowl. Add salad dressing. Toss lightly to blend ingredients. If desired, &dd additional salt and pepper. Divide Into 4 individual shallow casseroles or a 1-quart casserole. Sprinkle cheese over top. Top with the potato chips. Place casseroles on baking sheet and bake In a moderate oven (375 degrees P.) 25 minutes, or until cheese begins to bubble. Cranberry sauce Is a good accompaniment. EBERDT'S GATEWAY GROCERY 2101 Rose St. Phone 3-3161 CHUCK BEEF ROAST RIB STEAK lb.49? BEEF STEW - - - lb.19< NECK Lb . BONES 10* Shell Out BEANS Jack Sprat SPINACH - - - Assorted Flavors JELLY Peter Pan PEANUT BUTTER Louisiana HOT SAUCE - - Bonnell's SPAGHETTI - - MACKEREL - - • Blue Plate BLACKBERRIES • Pure Ground • BLACK PEPPER • Charmin' TOILET TISSUE - Large Stalk CELERY - - - - Golden Ripe BANANAS • - • • can 14c • can 15C - jar - - jar39< - bfl. 101 • • canlOl • can - can • can 4 rolls 35? each 10? - Ib. 10? • LOWER PRICES • SELF SERVICE • PLENTY OF FREE PARKING ROOM SIMON'S SUPER MARKET 104 W. Main Phone 3-9660 with DISH TOWEL packed inside 52' with COUPON on page 'fftlil 'MBMVTHy*'' 5 ****^ 1 ^' WIN a MAYTAG WASH E R S^irfe GROCERIES at^^K^S^ GET ENTRY BLANK HERE! 10 C SALE 10' Ozark No. 300 Can Hunt's No. 300 Can Scott's No. 303 Can . No. 300 Can CUT GREEN BEANS TOMATO JUICE WHITE CORN YELLOWEYE PEAS NORTHERN BEANS PINTO BEANS Bush N ^° PORK & BEANS Carapfre " BUTTER BEANS TOMATO SOUP Ca ±' IS Can Bush No. 2 Can HOMINY IFIIY Adler Assorted BLACK PEPPER WHEAT PUFFS OLEO Country Patties 6-oz. . Jar 1-02. . Can Cello • Bag . Roll Florida Seedless Grapefruit BANANAS APPLES I FTTIIPF POTATOES™ EZ POPCORN Heads • for Each » Ihs. Sirloin Steak Cut from U.S. Good Beef • , Fry — Swiss or Broil LD. Hamburger 3 You Save At Simon's IDS LAMB ROAST Leon & Meaty - Ib. VEAL STEAKS Choice Native Veal Steaks ••Ve CQC ,/ov BEEF STEW Fresh Cut, Lean - - Ib. FRESH KIDNEY Fine For Pot Pie - Ib. 19' BACON SKIN Fine /or Seasoning, (b. BEEF LIVER Fresh & Tender - Ib. SPARE RIBS Small, Lean Tender, Ib. SLICED BACON Layer Pack • Ib. 39 C BOLOGNA By. Piece - (fa. 29 C PORK SAUSAGE Country Style- Ib. PRICES GOOD FRIDAY and SATURDAY

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