PAOB TON BLV'iiiEVlLLE (ARK.) COURIER NEWS THURSDAY, JANUARY 27,1965 IBM* CHESS* cocktaH sauce, .made hi the Unttt* State*. wnwthinr TOW for shrimp. Blue Cheese Sauce Is Fine for Shrimp By GAYNOR MADDOX NEA Food and markets Editor Shrimp cocktail is about the most popular de luxe American first course. Blue cheese, now being made in the United States with considerable success, is also popular. So we did a little experimenting with these two favorites .The result is a blue cheese shrimp cocktail. We think you'll enjoy it at one of your holiday dinner parties. Bhre Cheese Shrimp Cocktail (Makes 6 servings) One cup catsup. 2 tablespoons minced onion, 3 tablespoons lemon juice, 1 teaspoon Worcestershire Sauce, dash Tabasco, \'z cup crumbled American blue cheese (about } ounces), 6 small lettuce cups 1^2 pounds shrimp, cooked, shelled and deveined, 1-3 cup chopped celery. Combine catsup, onion. 1 e m o n Juice, Worcestershire sauce, Tabasco and cheese. Mix well and chill. Place lettuce in cocktail glasses. Arrange shrimp and celery in lettuce, serve with cheese cocktail game. Bine Cheese Baked Apples (Makes 6 servings) Six medium-sized apples, 1 cup crumbled American blue cheese (about 5'A ounces), 2 tablespoons currant jelly, ",-i cup sugar, 1 cup water. Core apples and peel upper halves. Combine cheese and jelly; mi* weH. Pill center vacities of apples with chees mixture. Place in shallow baking dish. Combine sugar and water; bring to a boil and boil two minutes. Pour syrup over apples. Cover and bake in moderate oven (350 degrees P.) Sweet and Pungent Roast Duck Quests who enjoy Chinese-typ food will like this menu. Ingredients: One 4>/ 2 to 5>/z pound duckling (ready-to-cook weight), 1 cup firmly-packed dark brown sugar, 1 tablespoon cornstarch. 1 teaspoon salt, V. cup red wine vinegar, one 9-ounce can crushed pineapple, one large green pepper (cut in strips about 14-inch wide). Method: Roast duck on rack uncovered in a moderate (350 degrees) oven allowing 25 minutes per pound. A half hour before cluck has finished roasting, pour off fat; return to very hot (450 degrees) oven for 30 minutes. Meanwhile stir brown sugar, cornstarch and salt together thoroughly; add vinegar and mix until smooth. Stir in pineapple, including syrup from can, and green pepper. Cook and stir constantly over moderate heat uutil clear uncl thickened. Cut roast duck into 6 or 8 pieces; pour sauce over. Serve at once. Makes 4 servings. New Wow To Fix Can Soup Here's an entirely new and delicious way to fix canned soup. Ingredients: One 11-ouncc can condensed cveurn of celery soup. '4 cup tomato paste, X, teaspoon sugar, '2 teaspoon curry powder, dried basil. Method: Put condensed soup in saucepan; Jill the soup can with water and add with tonialo paste, sugar, curry powder and a pinch or two of basil. Place over low heat and use a whisk or a fork to mix ingredients thoroughly so there will be no Jumps. Makes 4 servings. Pennzoil 2-7 Far Ihe first time ... a motor oil that UNLOCKS JIOKSK- POWER! You actually FEEL the difference behind the whgcl. Your first crankcase fill proves this Is a NEW KIND of motor oil. EXCLUSIVITY AT ANDY'S AUTO SERVICE Ash and 2nd minutes to 1 hour, or until apples are tender. Baste occasionally during baking with syrup. Serve warm. Enliven Snap Beans with Onions and Cheese By OAYNOR MADOX NEA Food and Markets Editor Here's a recipe that glorifies fresh snap beans. It combines white onions and grated Parmesan cheese with the beans. Fr«h Snap Beans and Onion Parmesan (Yield: 4 to 5 servings) One pound fresh snap beans, 1- Inch boiling water in pan, 3 4 teaspoon salt, 1 pound small white onions, 1 inch boiling water in pan, =4 teaspoon salt, margarine or butter, Parmesan cheese. Wash beans. Cut off tips and leave whole. Place in saucepan with 1-inch boiling water and % teaspoon salt. Cover. Bring to boiling point and cook until crisp-tender, lifting the lid 3 to 4 times during, cooking to permit the volatile vegetable acids to escape to retain the green color of the beans. In the meantime, peel onions, leave whole and place in a sauce- Work, Sleep, Play In Comfort Without Nagging Backache N&KEinE backache, loss of pep andenerir, headaches and dirtiness may b« due to slow- ood . Doctors say ery important U> sood ryday condition, such important of kidney fun kidney function is health. When some as stress and strai function toslow down, many f ging backache-feel miserable. Minor Had- u this important y folKS sutler nag- cause getting up nights or frequent passages. Don't neglect your kidneys if these conditions bother you. Try Dean's Pllla-a mild diuretic. Used successfully by millions for over 50 years. It's amazing how many time* Doan'seive happy relief from these diacom- forts-help the 15 miles of kidney tub« and filters flush out wMte. G«t Doan'a Pills todayl It Pays to Shop at Mays! f w^wv^WFP^•"WNPWPpWSpn^ FREE Large Dinnerplate With Each $20.00 Purchase Mil K ' ( *'' ch(R ' olate lVlilk FREE mlLn Terryland Homogenized DDF AR Wonder Sandwich Loaf Dlf CHU "11 Builds Bodies S Ways" . PDFAMA MARGARINE in Slicks £? 360 290 5% Light Cream TnrUn Octregcnt — For Dishes «) large I nCIIU & Fine Fabrics (Less 5c on each Ib.) 2 large Oft|i boxes 09 V C!if*/lD Uomlno or Godchaux aUUHn Factory Pack BISCUITS 10 . 3 890 290 Ballard's Oven Ready . *» cans Onjt/lUCTTI '"' Macaroni A 7-oz. JrHUnCI II Red Cross ....... * boxes rnnO Large Grade A OQx CUIld Guaranteed Fresh doz. WvJ* POPCORN Banjo—Light & Tender ft Guaranteed to Pop ... •> lbs. 250 El HUD "'''8 nl Crust"; 55c Cash «r SO27 rLUlfll Coupon in Every Bag . fcVplors.r. *• UKAVCDCI Fine Quality 15-0. 1Ox ITIHvnCnLL Standard Pack can I0y COFFEE ^: iateCDM , b .980 Quality Fresh & Cured Meats ,.. You are invited to visit our clean, modern market CiR QTFAK Tender&Jlliey - QQi* filD dlitHII From Select Cuts Ib. 03 J» n II AAU Swift's Oriole — DnUVn Tray Pack Ib. PHIIIMf RAAQT Swift ' s Gootl UilUVli IfUftdl Mai lire Beef Ib. FRYERS 1'an Ready ................ Ib. FRANKFURTERS O $1 -Ulbs. I 00 .FRESH PRODUCE ... AT LOW PRICES! LETTUCE California 1% large Iceberg ™ heads PflTATAF^ u s No! Red 1A r U I H I UCO In Plastic I?a K .. Marsh Seedless, Ins. 1 idalui Ve||nw — Sweet & Flavorful Delicious Extra Fancy Grade, Washington State 490 3 f J9fi 3 lbs 190 190 Ib. MAYS SUPER MARKET 421 S. 21st Ph. 3-9910 pun with 1-inch boiling water and H4 teaspoon soil, eave uncovered and quickly bring to boiling point. Cook until hull done. Then, cover and cook until onions are tender. Onions cooked by this method have a milder' flavor. Season beans and onions with margarine or butter, ground black pepper and additional salt, if desired. Arrange in serving dish. Sprinkle with Parmesan cheese. Fresh cauliflower is another, fine vegetable. But it must be cooked correctly. Therefore, we pass. on these suggestions: How to Cook Cauliflower Cauliflower develops a strong flavor and odor if overcooked, due to the action of the acids and the action of the heat on certain of the flavoring materials. It may be cooked successfully by any one of the following methods: 1. For whole cauliflower, cook a moderate amount of boillnj? water in an uncovered saucepan only until crisp-tender. This method produces a milder flavor, however more of the nutrients are lost. 2..Cook, using about 1-inch boiling water in the pan with cover off during the first half of the cooking period, or leave the cover on the entire time, but lift the lid 3 to 4 times to permit the escape of gases. 3. Another method is to break the cauliflower into flowerettes and cook ONLY until crisp-tender 'in a small amount of water in a covered saucepan. This method cooks the vegetable so quickly that no strong flavor develops. New Flavor Macaroni And Cheese Give new flavor to that .old standby, macaroni and cheese. Ingredient*: 1 tablespoon salt, 3 quarts boiling water, 2 cups elbow macaroni (about 8 ounces), 2 tablespoon butter or margarine, 2 cups grated cheddar cheese (about 1(2 pound), l|i cup light cream, 10 sllcw crisp cooked bacon (drained and crumbled). Method: Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boll. Cook uncovered, stirring occasionally, until tender. Drain In colander. Toss wilh butler. l»™ wlUl diet-so cream and bacon. Turn into pi-eased l!i-quart cusscrolc. Uake In liot (400 degrees) oven 20 to 30 mlmiU's, <>>' mM\ browned. MakeJ 4 to (i servings. Young Fresh Dressed HENS Swift's Premium Veal Rolls r mu( V+*^~~r • !~ I i^?* m SAVINGS' ^rfrf^fe^d&te^. Prices Good Thru Monday BACON Sugar Cured By the Piece Ib. YELLOW ONIONS Lb PARKAY CLEC Lb. RICHARDSON'S RECIPE OF THE WEEK Savory Corn Dinner 1 !h. hulk pork 3;iimge Vi cupuDcook«d rolled oats Vi cu p P« Evaporated Milk 2 teaspoons gmed Vi tcaipoon dry 2 Tableipoont Hoar I cwspoon piprik* 1 Tableipoon hot fat I can (omatoioup 1-lb. can whole kernel corn, well-dnincd Mix in x bowl the sausage, oau, milk, onion and mustard. With wet hands, ihapf jatnagi? mixture into 12 balls. Roll jausa^e balls in mixture of flour and paprika. Brown slowly on all jidej in hot fat. Put soup into a shallow baking dish holding about 6 cups. Stit in corn. Arrange sausage balls in corn mixture. Bake in 350 oven (moderate) about 30 min., or until bubbly, hot. Serve hot ftom the baking dish. Makei 4 wr PUREX Quart Btl. |2° CATSUP 23 C HEINZ Btl. SCHOOl DAY PEAS No. 4 Sieve | *"J£ CAN 12 : : COTTON: ALL MEAT FRANKFURTERS 1C MIRACLE WHIP Qt. POTATOES U. S. No. 1 10 Lbs. 39 1 RICHARDSON'S CASH GROCERY MAIN AT FIFTH 'Where Low Prices Are Born'
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