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PAGC TEN BLYTHEVrLLB (ARK.) COURIER NEWS THURSDAY, JANUARY M, 1958 Here's Real Beef Stew Made Montana Styie By GAYNOK MADDOX NEA Food and Markets Editor Here's a rich beef stew casserole with feather-Hgnt corn meal biscuits on top. Mrs. Luther Bauer, of Fallen, Mont., gave it to us. She Is wife of the Lutheran pastor and has two children. Busy, yes, but always hospitable. "In this small ranching community, people just drop in, and Western hospitality is generous and friendly; so they stay for a meal. Therefore, I keep a good supply of food in our food freezer, especially meaty main dishes. Of all the meats, beef is most typical of this part of the country," she said. Wife-Saver Beef Stew (Makes 8 servings) Stew: Two tablespoons shortening, 2 pounds beef chuck, cut into cubes, 4 cups boiling water, l bay leaf, 4 drops hot pepper sauce, 1 clove garlic, V 2 teaspoon pepper. 1 teaspoon paprika, 1 tablespoon salt, 3 medium potatoes, 6 carrots, 10 small onions, halved; V 2 cup flour. Melt shortening in heavy deep frying pan or Dutch oven. Brown meat in melted shortening; pour off drippings. Add water, bay leaf, hot pepper sauce, garlic and seasonings. Cover tightly and cook over low heat for I'/fc hours. Cut potatoes and carrots in M>inch pieces; add with onions to stew and cook ^ hour longer. Blend flour with y 2 cup water; add to stew and cook until stew bubbles. (If gravy is too thick, additional water may be added.) Stew may be poured into a heatproof serving casserole if desired. Top hot stew with biscuits. Biscuits :One-half cup enriched corn meal, 1V 2 cups sifted enriched flour, 3 teaspoons baking powder, 1 teaspoon salt, ',4 cup shortening, two-thirds cup milk; Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk and stir only until ingredients are dampened. (Add a little more milk if needed to make a soft dough.) Turn out on lightly floured board or pastry cloth and knead gently a few times. Roll out to J , 2-inch thickness. Cut with doughnut cut- Marmalade Muffins Are Ideal for Tea Party By GAYNOR MADDOX NEA Food and Markets Editor Warm orange marmalade muffins for breakfast or afternoon tea is a pleasant winter thought. The recipe comes from a Callfornlan— Pat Nixon, wife of the vice president. Orange Marmalade Muffins (Makes 1 dozen muffins) Two cups sifted all-purpose flour, 3 teaspoons baking powder, V4 teaspoon salt, Mi cup sugar, Vi cup shortening, 1 egg, Vi cup milk, '/ 2 cup orange marmalade, !4 cup orange marmalade. In a bowl, sift flour, baking powder, salt and sugar together. Cut in shortening with a pastry blender or 2 knives until it is about the size of small peas. Add unbeaten egg, milk and '/z cup orange marmalade. Then stir just enough to moisten the ingredients and blend well. Turn into greased medium-sized muffin pans, filling them about 2-3 full. Top each with 1 teaspoon of the remaining V 4 cup orange marmalade. Bake in a hot oven (400 degrees P.) about 20 to 25 minutes or until golden brown. Remove the muffins from the pans immediately. Serve the hot muffins with butter or margarine. Mrs. William Langley of Georgia, more widely known 'as Jane Pickens, gave us a recipe from her state, using both peaches and peach preserves from your local grocery store. Molded Peach Salad (Makes 6 to 8 servings) One package orange - flavored gelatin, 1 cup.hot water, 1 cup cold water, 2 tablespoons lemon juice, !/ 2 cup peach preserves, 6 to 8 fresh or canned peach halves, ',2 cup creamed cottage cheese, crisp salad greens. Prepare gelatin according to di- rections on the package using hot+and cold water. Add lemon juice. Chill until mixture begins to thicken. Stir in peach preserves, mixing thoroughly. Meanwhile peel fresh peaches,or drain canned ones. Fill centers with a generous amount of cottage cheese. Arrange peach halves, filled side down, in individual molds. Pour orange-peach gelatin mixture over peaches. Chill until firm. Unmold on. salad plates and garnish with salad greens. Serve with mayonnaise-cream dressing. Mayonnaise - Cream Dressing: Blend 1-3 up mayonnaise or salad dressing with 14 cup whipped Broccoli With Turkey Ingredients: 1 bunch broccoli (cooked), 11/2 cups diced cooked turkey, grated Parmesan cheese, 2 tablespoons butter or margarine, .2 tablespoons flour, 3 /i cup stock or bouillon, '/j cup light cream, salt and pepper. Method: Arrange half the cooked broccoli in the bottom of a greased baking dish — 10 by 5 by 2 inches is a good size. Cover with turkey; sprinkle grated Parmesan; Melt butter over low heat in saucepan; blend in flour. Add stock and cream; cook and stir constantly over low heat until thickened and bubbly. Add salt and pepper to taste. Pour over broccoli and turkey. Sprinkle with Parmesan. Place In moderate (350 degrees) oven until hot through, and brown top under broiler. Makes 4 serv- ingsr Mix honey and brown gravy flavoring together and use as a glaze for spareribs. HIGHEST OUALIiy add remaining cooked broccoli. k ^ MACARONI-SPAGHETTI PURE EGO HOODIES Nigh SclMol CradwrtM •rt Mmhifl tWr w«y through CvlWf* h Radio-TV Many of our graduates are working part or full time in colleg* towns as radio-television repairmen, annouiicers, or licensed technicians. You can get this training quickly at Keegan's School of Television, one of America's finest aduH education centers, and work your way through college or go into tht armed forces with a specialict rating. Day or night classes, and our placement service helps you find employment while attending school. Write: KEEGAN'S SCHOOL OF TELEVISION. 207-F Madison Ave,, Memphis, Tenn, ter. Place doughnut-shaped biscuits around edge of hot stew; top,cen- of stew with little biscuit cen-1 ters. Bake in a hot oven (425 de-; grees P.) 10 to 12 minutes. Note: | To freeze, make stew as directed: j place in freezer. To serv, heat slow oven (325 degrees F.t about 1 hour or until bubbling hot. Turn oven up to 425 degrees P. j Top stew with biscuits and bake as directed ."• What? Yes* a margarine actually made with CREAM? and we guarantee SAVE 51 ON INTRODUCTORY OFFER (FOR LIMITED TIME ONLY) THE BLANTON COMPANY • ST. LOUIS Creamo is o margarine distinctively berfer — made from thoice vegetable old blended with faMree milk, croam, and enriched with 15,000 unlti Vitamin A. DISTRIBUTED BY . 0. W. DAVIS MAE ATS SLICED BACON Cudahy's Rival Brand ROAST Swift's Premium Boneless Veal Rolls CHILI BRICKS A Quick Treat that's sure to Please PORK RIBS Small, Lean and Tender SAUSAGE Country Style Fresh Lbs $100 i RICHARSON'S RECIPE OF THE WEEK Jiffy Spice Pudding 1 cup bi*euir mil \/4 cup finely cut, uawlted nun 4 teaspoons lugar 3 Tableipoom Pet Evaporated Milk 2 Tablnpooai water Vi teaspoon dova ^ teaspoon wli H-3 tup* water Vi nip Pet Evaporated Milk Mix In a quart bow! the biscuit mix, nuts and 4 teaip. sugar. Stir ID mixture of 3 Tablesp.. milk and 2 Tablesp. water. Dear hard 30 seconds, Tutn out on lightly floured board. Roll into a sheet Vl inch thick. Cut into 8 two-inch biscuits wirh floured curter. Put into a greased 8-inch square baking pan. Mix in a saucepan % cup sugar, the cinnamon, cloves, salt, 1 1/3 cupj water and 1/3 cup milk. Boil slowly 10 min., stirring often. Pour boi.ling hot sauce over the biscuits. Bake 30 min. in 375 oven (high moderate) until biscuits aw brown. Serve warm. Makes -i icrvings. GOLD MEDAL FLOU No. 1 Red POTATOES Fresh COUNTRY EGGS Betty Crocker ANGEL FOOD MIX Fresh Green 5 c Argo Brand No, 2 BANANAS Golden Ripe 2 SWEET MILK Your Favorite Brands. BETTY CROCKER 'CAKE MIXES Devils Food Ginger Bread Marble Honey Spice White Yellow Box 25? RICHARDSON'S CASH GROCERY MAIN AT FIFTH 'Where Low Prices Are Born'