The Courier News from Blytheville, Arkansas on January 13, 1955 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, January 13, 1955
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Page 12
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PAGE TW1LYB BLYTHEriLLB (ARK.) COURIER NEWS THURSDAY, JANUARY 13, 1955' Wh»t will al Win your Uvor — It'i hickory-»mok«4 For fintr flavor? Th« fivarlU U K> Under «nd juicy. Strvt H Md U» who)* funily. Buy it >t your f roon ( MIMPHII PACK Fancy Bavarian Moid Makes a Gala Dessert By CAYNOR MADDOX NBA Food >nd Market* Editor From Mrs. Hugh Stapp of Denver, Colo., comes a beautiful sug- gsstton. light, glistening and deli- cat*. Following a heavy festive dinner, it's the perfect end. Orange Bavarian (Tick): 8 servings) One envelope unflavored gelatin, % oup sugar, divided; teaspoon salt, 2 eggs, separated; !'/« cups orange juice, 2 teaspoons grated orange rind, 1 cup heavy cream, whipped, or 1 small can (2-3 cup) icy cold evaporated milk, whipped. Mix together gelatin, V 4 cup of the sugar and salt in top of double boiler. Beat together egg yolks and orange juice; add to gelatin mixture. Cook over boiling water, stirring until gelatin dissolves and mixture thickens slightly, about 3 minutes. Remove from heat; stir Grapefruit And Avocado Appetizer Thi* appetizer is something special! Grapefruit and Avocado Cup Roast Leg of Lamb Browned Potatoes Green Peas Mint Jelly Bread Tray Filled and Frosted Angelfood Cake Beverage GRAPEFRUIT AND AVOCADO CUP Ingredients: 2 medium - sized grapefruit, 1 teaspoon salt, dash of pepper, Vz teaspoon dry mustard, H teaspon paprika, & teaspoon onion powder, 4 teaspoons red wine vinegar, 4 tablespoons olive oil, 2 medium-sized avocadoes, paprika. Method: Peel grapefruit so no white membrane remains: cut .segments away from dividing walls •with small sharp knife. Do this over a strainer set over « bowl. Reserve grapefruit- segment*. (Drink grapefruit juice or save for some other use!) In another bowl put salt, pepper, mustard, ^4 teaspoon paprika, onion powder, vinegar and olive oil; beat together well with a fork. Peel avocadoes and cut into bite- Bile pieces. Save some of the whole grapefruit segments for garnishing; halve the rest. Arrange avocado arid grapefruit pieces in sherbet cups; dribble dressing- over. , Garnish with whole grapefruit •egments and paprika. Makes 4 to 8 servings. Foreign Version of Beet Soup This version of a famous foreign soup is prepared quickly but needs an hour's cooking. Ingredients: One 10 3 <-ounce can condensed onion soup, one No. 303 (1 pound) can cut beets, 1 cup firmly-packed shredded cabbage, 2 tablespoons Ught brown sugar. 1 ta- ' blespoon red wine vinegar, IV, teaspoons salt, pepper, 1 large or 2 small cloves garlic (minced and crushed l, dried crushed thyme. Method: Empty onion soup into kettle; using soup can as measure, add 3 cans water. Stir in liquid from can of beets: slice beets in matchstick-size pieces and add with cabbage, brown sugar, wine vinegar, salt, pepper to taste, garlic, and a pinch of thyme. Bring to a boil; cover and simmer 1 hour. Makes about 6 cups. Note: if sour cream and crushen drief dill leaf are available, flavor the cream with the dill and use as garnish for the soup. Tomato Succotash Here's a vegetable combination that's different. Ingredients: One 10-ounce package frozen succotash, one No. 303 (1 pound) can stewed tomatoes, salt and pepper. Method: Cook succotash according to package directions; drain (Save liquid from succotash for use in soup.) Meanwhile heat stewed tomatoes to simmering; add drained succotash and salt and pepper to taste: mix gently so as not to break up tomatoes too much. Serve in sauce dishes with teaspoons. Makes 0 servings. Kipper Cheese Broil ' Ingredient,: 4 slices bread, 2 tablespoons mayonnaise, ',< teaspoon Worcestershire sauce, 'i small onion (finely grated) v .-one 3y<-ounce can Norway kipper >-nacks, '.i cup (H pound) grated Cheddar chee«e paprika. Method: Toast bread lightly. Mix mayonnaise, Worcestershire sauce «nd onion; there should be 2 teaspoons (pulp and Juicw of the finely grated onion. Spread mayon- flftltK mixture on one side of each like of UMst. Lift kipper snacks from can, break Into pieces nnd ar- rtnge on spread side of toast Sprinkle cheoM, then paprika, over Uppers. Broil slowly until kippers *e hot and cheese melts—3 to 5 mlnutM. Serve at once, Makes 2 Mrvlne*; doubt* nclpt (or t MTV- i orange riiid. Chill until mixture is slightly thicker than the consis. tency of unbeaten egg white. Beat egg whites until stiff, but not dry. ^Gradually add remaining ! /4 cup sugar and beat until very stiff. Fold into gelatin mixture. Fold in whipped cream or evaporated milk. Turn ,111(0 a S-cup mold or Individual molds; chill until firm. On- mold. If desired, serve with chocolate sauce. Ice Cream Cherry Royale (yield: 6 servings) Two teaspoons cornstarch, l / 2 teaspoon cinnamon, 3 tablespoons sugar, 1 can (16 ounces) pitted Bing cherries, j£ teaspoon lemon juice, 3 tablespoons dry cooking sherry, 2 pints pre-packaged vanilla ice cream. Mix together cornstarch, cinnamon and sugar in saucepan. Drain cherries; add syrup and stir until blended. Cook, stirring constantly, until mixture is slightly thickened an<l comes to a boil. Remove from heat; add lemon juice, sherry and cherries. Cool slightly. Spoon ice cream into serving dishes; top with sauce. Snack Meal Is Fine Weekend Fare By CECILY BROWNSTONB Aliocl.twl Frew Food Editor FOIl A SNACK MEAL over the weekend at our house, a favorite menu consist! ol French-toasted Cheddar cheese sandwiches, crisp brown pork sausages or bacon, clove-studded hot canned peach halves and a pot of hot tea. The makings for this satisfying meal are usually in the house and .it Is an easy one to put together and to serve. We make the sandwiches with a medium-sharp or sharp natural Cheddar cheese, but you may use a processed cheese food if you like. And if there are weight-watchers around, fry the sandwiches after they have been dipped in a French- toast butter, in a very little butter or margarine. If no one is bent on reducing, put a generous amount of butter in the skillet and you'll have sandwiches that are. extra special. , You'll be using your large skillet for the sandwiches, so we suggest you fry the sausage in it first and then keep the links warm until you are ready to serve. If you use the brown - and - serve sausage links they'll need only brief browning. If you use the regular-type pork sau- Baby's Colds' Rtftm Suffirmf Fatt-Effectively with/ WICKS W VAPORUR It Pays to Shop at Mays! CpflQ Grade A Large CUUO Guaranteed Fresh Doz. Al CA "Creamo" 5% Light Cream, A Jflx ULtU 1/4 lb. sticks L , bs . 430 CUP AD Domino or Godchaux OUUfiltl 10 Ibs 890 a-oz. 1 rolls i Factory Pack TOILET TISSUE A1Brand UIIMK f) The Dain| . v Shortening O lh. QQ J IlUmlWf KKK— 1 pt. salad oil .... 0 canOtlp fl HUP Southern Dais J' fain $1450 rLUUn In wood Barrel BBL I 1 * Home style, Creme filled 20-oz. BABY FOOD 9QX 3 1230 "Miss Liberty"— a flavorful, full bodied blend ........... Ib. Bango, Tender & Light A Ib. A Guaranteed to pop CANDY AII5cBar . s . LARD pure Hog bag 6 h ,,. 250 4j b , 690 Quality Fresh and Cured Meat-Gov't. Inspected ... Compare These Prices! BACQN swift's Oriole, Tr.y PacR ^ LOIN STEAK St er Beer. ., b .590 CHUCK ROASTffi^ ....,,290 BRICK CHILr«;: dsGiadeIb 390 SALTMEAT st r kOLe an Lb 290 FRESH PRODUCE CABBAGED Green Lb 70 POTATOES APPI F^ Wash '"gton State Delicious, Extra Fancy 5 Ib8 230 ,, 190 ARANPCC Florida Hamline 216 size UnHRUCO Full of Juic* Doz. MAYS SUPER MARKET 421 S. 21 it Ph. 3-9910 sage links, put them in a large skillet with two to four tablespoons of water. Cover the skillet and steam about five minutes. Drain off any water remaining in pan and continue cooking the sausages over low heat, turning often, until they are brown and the outside is crisp. Somewhere along the line, drain canned peach halves and. stick each one with a few cloves. Put a bit of brown sugar or honey and a dot of butter or margarine in each cavity. Heat under the broiler or \in the oven — whichever you prefer. Make a good strong .brew of tea, and have boiling hot water on hand for those poor souls who like tea weak! Have milk and sugar ready, too; then sit back and enjoy a fra- grant but robust drink. If you haven't yet learned to appreciate .strong hot tea at snacktlme, take the plunge! At our house we regularly serve tea at lunchtime and — when we are home to enjoy it — about four o'clock in the afternoon. But then we were brought up in Canada. FRENCH-TOASTED • CHEESE SANDWICHES Ingredients: 2 eggs, }i cup milk, 12 slices white bread, 6 sandwich- size slices cheddar cheese, butter or margarine. Method: Beat eggs until yolks and whites are combined; add milk and beat to combine. Make sandwiches of the bread and cheese. Place sandwiches in a shallow container and pour egg-milk mixture over them; turn so other sides of sandwiches soak up rest of liquid. Melt half the butter you intend to use in a skillet (9-or 10-inch size); add two of the whole sandwiches and one sandwich that has been cut in half. Brown slowly, turn and brown the other side, adding the remaining butter. Keep warm while you fry the remaining 3 sandwiches In the same way. Note: If desired, a dash of salt may be added to the egg-milk mix ture. For weight-watchers, oach sandwich may be fried in as little as 1 teaspoon butter; for a richer sandwich, use 1 to 2 tablespoons outter. Read Courier News classified Ad>. THEIE IS HO HETTEt FRESH COUNTRY EGGS PREMIUM CRACKERS Niblets CORN d 29 C Golden Rich OLEO i 39 C CRISCO ',- 89 SUGAR £ 89< Cello Carrots - 10 C Sweet Potatoes». 29 C Nightingale BLACK PEPPER 1 Cant 29 MEATS PORK ROAST Grade A End Cut Loin Lb. 29- WIENERS Krey's All Meat Cello. Pak ib. 29' GRADE A ENDCUT PORK CHOPS INSTANT PET NON-FAT Makes 3 DRY MILK*-"" 30 c JACKSPRATT PORK'N BEANS CANS 29 c Wnn V4MMMP£ FACE CLOTH • Mth < wfth COUPON on poo« 10 WINaMAYTAG WASHER i'J.T FREE GROCERIES in Breere local Contes' GET ENTRY BLANK HERE! RICHARDSON'S RECIFE OF THE WEEK Chocolate Nut PU V4 oop Mfc tmner H cup dark COCA or mar gar iot Jyrup 1 cup lugar W CU P ' >et ^ cup coco* I cup finely cnl, Vi tcaipooa »h nnsalied nun 3 unbeaten cni H teupoon TioJfc Put hotter into t 1'^-quarl bowl. Mil in gradually t mixture of sugar, flour, cocoa and salt. When well blended beat in eggs, one at a time. Mix in syrup, milk, outs and vanilla. .Pour into * 9-inch pie pan lined with unbaked p«- tTT made from pie crust mix. Bake on center rack of 375 oven (high moderate) 43 roin., or until top is firm and •lightly cracked. Cool before serving. Adams Frozen ORANGE JUICE 2 e™ 29$ SWIFTING 69* JLfo. Can RICHARDSON'S CASH GROCERY MAIN AT FIFTH 'Wfrara Low Pritti An Born*

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