The Courier News from Blytheville, Arkansas on February 3, 1955 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

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Blytheville, Arkansas
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Thursday, February 3, 1955
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Page 10
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PAGE TBfl IAKK.) UUUKI.KK NEW* TIWKSDAY, FEBRUARY 8, 19M Franks and Kraut Dish From Land of the Hula By GAl'NOR MADDOX NEA Food and Markets Editor Bill Moore of Oak Pnrk, 111., knows his sauerkraut recipes. He should because he is secretary of the National Kraut Packers Association. He tells us sauerkraut with pineapple from the land of the hula dancers is one of his favorites. Kraut anil Frankfurters, Hawaiian" (Makes 4 servings) One No. 2 can sauerkraut, 1 tablespoons butter or margarine, & cup chopped onions, 6 slices canned pineapple, 6 frankfurters. Combine sauerkraut, butter or margarine and onions. Turn into greased I'/i-quart casserole. Top with pineapple and frankfurters. Bake in moderate oven (350 degrees F.) 45 minutes. Bill Moore has a round-up casserole recipe, too. Says it is great eating. Round-tip Casserole (Makes 4 servings) One No. 2 can sauerkraut; 1 teaspoon caraway seeds, >/ 4 cup chopped onion, 4 frankfurters, mustard, 2 tablespoons butter or margarine. 1 package frozen French fried potatoes, salt. Combine sauerkraut, caraway seeds and onion; mix well turn into greased l'/ 2 -quart casserole. Cut frankfurters in half lengthwise without cutting all the way through. Spread mustard in opening. Slash frankfurters In four places crosswise. Arrange mustard franks around edge of casserole on top of sauerkraut mixture. Shrimp With Water Chestnuts Ingredients: One id-ounce package frozen green peas, 1 pound medium-sized shrimp, Hi cups water, 1 teaspoon salt, 4 tablespoons butter or margarine, 4 tablespoons flow, 1 oup milk, 1 tablespoon lemon juice, 1 teaspoon American- type soy jaace, 1 clove garlic (crushed), one 6-ounce can water chestnuts (drained and sliced thin), extra salt. Method: Cook peas according to package dtfections; drain cooking liquid into 1 cup measure. Put shrimp, water and 1 teaspoon salt In saucepan; bring rapidly almost to a boll; simmer about 3 minutes. Strain shrimp cooking liquid into green pea liquid to make 1 cup. Shell, devein and cut the shrimp in half lengtihwise. Melt butter in saucepan; stir in flour. Add 1 cup mixed green pea and shrimp liquid and milk; cook and sttr oonstatly over moderately low heat until thickened and bubbly; cook a few minutes longer. Stir in lemon juice, soy saves, garlic, water chestnuts, green peas and shrimp. Add suit to taste. Serve over steamed rice. Makes 4 servings. NOTICE W THE PROBATE COURT OF CHICKASAWBA DISTRICT OF MISSISSIPPI COUNTY, ARKANSAS IN THE MATTER OF THE ESTATE OP No. Mrs. Alice Simmons, deceased. Last known address of decedent; Blytheville, Arkansas. Date of death: January 16, 1955. An instrument dated May fth, 1953, was on the 26th day of Jan, uary, 1055, admitted to probate as the last will of the above named decedent, and the undersigned has been appointed executor thereun- der. A contest of the probate of the will can be effected only by filing a petition within the time provided by law. All persons having claims against the estate must exhibit them, duly verified, to the undersigned within .six months from the date of the first publication of this notice, or they shall be forever barred and precluded from any benefit in the estate. This notice first published 27th day of January, 1955. D. SIMMONS, Executor. Blytheville, Arkansas. Marcus Evrard, Blytheville, Arkansas, Attorney for Executor. 1/27-2/3 A pound of cabbage, shredued and cooked, usually yield about 2 to 2 3 / 2 cups — enough for four serv. ings. Melt butter or margarine over low heat; add frozen French fried potatoes and saute 5 minutes Turn into casserole on top of sauerkraut. Sprinkle lightly with salt. Bake in moderate oven (350 degrees F.) 30 minutes. Pennsylvania Dutch Shoofly Pie By CECIMT BKOWNSTONE Associated Press Food Editor REGIONAL DISHES! Every section of America boasts of ite own traditional recipes and we have reason to be proud of and Interested in them. Now comes a letter from an Ohio reader about that specialty of Pennsylvania Dutch kitchens—Shoofly Pie. Tills pie Is really fun. To make it, we roll out a pastry crust and pour a mixture of molasses, water and baking soda into it. Then we sprinkle a crumbly mixture of flour, sugar, spices, salt and butter or margarine over the liquid. A strant-e combination to put in the oven and expect to come out an edible plel But it does—with a flaky bottom crust, then a brown custardy layor and a cake-like top. Fascinating to make, sweet and rich to eat. We'll admit right now that there are other ways to prepare Shoofly Pie. Some cooks like to layer the liquid and the crumbs, others put the crumbs in first and then add the liquid. But If you use our Ingredients, you'll have, best .results with them If you follow our directions. There are also lots of names for Shoofly Pie. Sometimes It Is called Molasses Shoofly Pie or just plain Molasses Pie. Sometimes it goes under the name of Shoofly Cake or Molasses Crumb Cake. And occasionally it gets its name from a Pennsylvania county and is called Montgomery Pie. We subjected our Shoofly Pie to the test this regional specialty needed: one of our tasters grew up in Pennsylvania Dutch coun- try. Our culinary guinea pig g»v« our recipe her full approval. She also approved an Innovation in serving the pie—a tart Lemon Sauce to go with it. We have a feeling that If enough Shoofly addicts try this Lemon Sauce as an accompaniment lo the Pie, It is going to sneak into Pennsylvania Dutch tradition. Now that our family has tasted this dual treat, they cannot be persuaded to cat one without the other. SHOOFLY PIE Ingredients: IV-i cups sifted flour, '.~ cup sugar, '/a teaspoon salt, M. teaspoon nutmeg, 1 teaspoon cinnamon, 1/3 cup butter or margarine, cut) dark old-fashioned molasses, \'» cup water, v* teaspoon baking soda, one unbaked pastry shell (fitted into a 9'/;-by m-inch heat- resistant glass pie plate so crust has a fluted edge). Method: Sift together the flour, sugar, salt, nutmeg and cinnamon. Add buMtr: out kt witfc two knlret or pastry blender until tat 1* entirely worked Into flour mixture. Stir molasses, water and baking soda together well. Pour molwses mixture Into unbaked pastry shell: spoon crumbs all over top of liquid. Bake In a moderate (375 degrees) oven 35 minutes. Serve warm with Lemon Sauce. LEMON SAUCE Ingredients: 2 tablespoons cornstarch, Vi cup sugar, X teaspoon salt, 2 cups boiling water, 1 tablespoon grated lemon rind, 3 tablespoons lemon juice, Vi cup butter HOMO) FRANKS SAUSAGE Skinless Lb. Cello Pure Pork Mb. Roll '""" MEATS FRYERS or margarlnt. Method: Stir cornstarcli, BUBIIV n"<l 5»lt together thortmglily In suucc- pan. Add lemon rind. Gradually stir In boiling water until smooth. Cook and stir constantly over mod : erate heat until boiling, thickened and clear. Remove from heut; stir in' lemon juice and butter. Serve warm over portions ot Shoofly 2!i cups. . Cook quartered cored apples *> » IlL-ht sugar syrup flavored with lemon. Serve over slices ol sponge cake'or lady flnners wltti whipped cream. This is a good,make-ahead dessert for a company supper. Cuddhy's Puritan HAMS Half or Whole No Centers LB. removed VEGETABLES TANGERINES FR EE POUND GOOD LUCK MARGARINE with mail coupon when you buy a pound at regular price* Richardson's IRECIPEOFTHEWEEK Savory Spaghetti With Meat Balls 1 lb. ground 1 clove jrarlic, lean beef very finclj' cat E^ioratetl Milk 1 "ablopwi' 011 * 34 cup Sr»h W 0 ,«« e »bi« bread crumb« wnce IVi fL-aJpoonj jalt Ys cup Pet VS teaspoon pepper Evaporated Milt 3 Tablespoons flour 1 Tablespoon 1 Tablespoon hoi fat vinegar - 4-O7.. can mushroom 4Yi cups hof, V4*"™p fairS"*" df^in £ ed ip3R nit ooioo Mix well in a bowl the beef, Yl Cup milk, crumbs, 1 teasixx>n salt and Vli teaspoon jxrpper. With wet hands, shape mixture into ,16 b*lh. Roii balls hi flour. Brown slowly on aM sides >n (he hot fat. Drain mushrooms and save liquid. There should be l / 3 cup liquid. If not, add water, Mix mushrooms *nd liquid with onion, garlic, soup, sauce, V2 teaspoon salt and '/& teaspoon pepper. Pour around meat ballj m skillet. OiTer and cook over low heat 13 minutes. Stir mixture of '/] cap milk and vinegar into jauce in skillet, being careful not to break up meat balls. Heat ttrttil steaming hot, but do rxx boil. Put spasbcrti on « hot planer. Spoon ihe meat balls and sauce over spaghetti. Sprtokle with gra<ed Parnwsmi or Italian LETTUC Large Head CARROTS lOc Large Cello. Bag CELERY lOc Large Bunch RICHARDSON'S CASH GROCERY MAIN AT FIFTH 'Wfier* Low Prices Are Born' WATERLESS FINE QUALITY CAST ALUMINUM BEAUTIFUL MODERN DESIGN NEW METAL COViRS COOL PLASTIC HANDLES * SAVES FLAVOR- SAVES VITAMINS • SAVES WORK i COVERED SAUCE PANS It's amazing what these sauc pans do! Cook fresh or frozen vegetables deliciously- low heat—with little or .tdcled n-ater . . . save vitamins minerals, flavors. 1-tjt. Covered Sauce P:m l',£-ql. Covered Siiucc 1'an 2-qt. Covered Saui-f Tan 3-qt, Covered Sitiieu Pa DUTCH OVEN Roast meat to tender, juicy perfection—on TOP of your ^ stove; keep your kitchen cooler—save fuel. Cook bulky vegetables the healthful waterless way . . . make soup, stew, chili, etc. Ideal for making preserves, jams. 6-qt. Dutch Oven... Without WITH Cort. CERT, ..59.50 .1.93 CHICKEN FRYERS For home-fried chicken that's ' 'even-brown, tender and digestible. Ideal for browning, frying and br.minjj meats, too! Without WITH Curl. CERT. SG.80 ?,'(.(>!) 8.50 .i.fiil Available At Kroger PLUS • • .Oval roosters, griddle and rjrtHler-ifvp. Idrni tot gifts. Came in and <ee them on display today' 3O DAYS ^ SATISFACTION GUARANTEED

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