The Courier News from Blytheville, Arkansas on March 10, 1955 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, March 10, 1955
Page 11
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THURSDAY, MARCH 10, 1955 BLYTHEYILLK (ARK.)" COURIER NEWS PAGE ELEVEN Fillet of Sole Is Good Served in Asparagus By GAVNOR MADDOX ... NEA Food and Markets Editor Fish, skillfully prepared, is wonderful eating. Ever enjoy fillets of sole served on asparagus on toast with a subtly cheese-flavored sauce over it all? Well, we tallied to David Wayne, voted "Best Actor on Broadway," about his favorite fish dishes. Sole Mornay on asparagus is No. 1 with him. Born in Michigan, Wayne loves New York because of its wide variety of fish and shellfish. Of course, he works in New York, 100, as Sakani in "Teahouse of the August Moon" and also as "Norby" on television. His wife, son. twin daughters and he often enjoy bouillabaisse and finnan haddie Winter Chef's Salad Made Top-Note/) Learn to make a favorite dish as it is prepared in top-notch restaurants. • ingredients: 2 cups lettuce (torn in small pieces and packed down, 1,2 cup finely shredded green cabbage, !i cup thin strips cheese (any natural firm fine flavored variety), 'icup thin strips cooked ham, 2 or 3 tablespoons diced canned pimiento, 2 tablespoons olive oil, 2fi teaspoons red wine vingar, '.•: teaspoon,salt, 1|16 teaspoon pepper, J i teaspoon prepared Bahama-type mustard. . Method: Toss lettuce, cabbage, cheese, ham and pimiento .together jr. salad bowl. In a small container put oil, vinegar, salt pepper and mustard; shake well or beat with fork; pour over salad mixture. Toss together. Serve at once. For 2 mammoth restaurant-style servings, double recipe. Add Tomato To Cheese, It's Good Ever add tomato to cheese sancc? It's good! Ingredients: i can (1 pound) tomatoes, 3 tablespoons flour, 1 fpa spoon su^nr, 2 teaspoons prepared Bahama-type mustard, 12 (paspoon Worcestershire sauce, 34 cup milk, 14 pound meriium- sharp or sharp cheddar cheese, crisp buttered toast. Method: Turn tomatoes into '.strainer to drain; there will be about 1 cup tomatoes and 1 cup Juktr; refrigerate juice for use smother time. Melt butter in !-quart, saucepan over low heat; blond in flour su- Eiir. mustard and Worcestershire .sauce. Add milk and drained tomatoes. Cook and stir constantly over moderately low heat until bubbly sncl thickened. Add cheese; stir over heat until melted. Serve over buttered toast. Makes 4 servings Those do-it-yourself fans often get paint or varnish on their work clothes. While the stains are still fresh, soften them with turpentine, lard or oil, then wash in warm soapy water. Work, Sleep, Play In Comfort Without Nagging Backache down of kidn kidney f'lnciii health. When imri. Doctors any ery important to eryday condition, such ing Imckarhe-fed mi-cmble. Minor bln.i- irritnt ioriH <liie to r(.!d nr wronp diet mity ii«>KcUins up niuhl.i or frequent pim.iK'-s. nnn'Lnrtrlcet. your kidneys if these condi- ons bother you. Try Bonn's Pilfc-n mi\A lillio y tir i for fon.1-help the ISmllMofkMncyluhMiiiidlll- tcra Hush out wiistc. Get Donn's Fills todayl PACKAGED ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM Guaranteed Quality We mantif act lire our own High Quality Ice Crcnm KREAM KASTLE DRIVE IN with egg-caper sauce. So let's look in on the David Wayne fish-loving household. Sole M or nay on Asparagus (Makes 3 to 4 servings) ... Morqay Sauce: Two tablespoons Parmesan cheese, !/ 2 teaspoon butter or margarine, 2 tablespoons flour, 1 cup milk, '/ 2 cup grated salt, dash pepper. In top of double boiler over direct heat melt butter or margarine and stfr, in flour. Gradually add milk. Cook, stirring constantly, until sauce thickens, about 5 minutes. Add cheese and continue stirring lightly until cheese is melted. Dilute with a little milk or cream, if necessary. Add seasonings. Place over hot water and keep hot while asparagus and sole are being prepared. Asparagus and Sole: One package frozen asparagus, 1 pound -sole fillets, fresh or frozen (or other white-meated fillets), 4 slices buttered toast. Cook asparagus according to directions on box. In the meantime, poach fillets in half a cup of water about 5 minutes (10 to 15 minutes if fillets are frozen) or until fish flakes easily when tested with a fork. Place asparagus on toast, fish on asparagus, and top with Mornay sauce. Slide under broii- er and brown for a minute or two. Don't Have to Live at Ocean to Enjoy Seafood By CAYNOR MADDOX NKA Food and Markets Editor. Although far from a fishing port, Kansas City, Mo., near the geographical center of the United States, receives fishery products by the refrigerator car and truckload daily. Fillets of cod,, haddock and ocean perch from New England, halibut,''salmon and swordfish from the Pacific coast, shrimp from the Gulf and oysters from all coastal waters, all go into family menus. Mrs. Ray Morrow, doctor's wife, president of St. Mary's Hospital Auxiliary, and officer of other charitable organizations, says she appreciate* this tremendous variety. She uses a great deal of fish and shellfish in home meals. Two recipes her husband and four children especially like are these: Baked Crab Meat and Shrimp (Make* 8 servings) . . One package frozen cooked crab meat, 1 package frozen cooked shrimp, 1 green pepper, chopped; 1 onion, chopped; 1 cup chopped celery, 54 teaspoon salt, .54 teaspoon pepper, 1 .teaspoon Worcestershire sauce, 1 cup mayonnaise, 1 cup crumbs, 2 tablespoons melted butter or margarine. Let crab meat and shrimp thaw. Old-Fashioned Macaroni and Cheese By CECILY BROWNSTONE Associated Press Food Editor Are you acquainted with old- fashioned macaroni and cheese? We mean the custardy kind in which cooked elboy macaroni is baked with a full-flavored cheese, eggs and milk. If this dish was served at your house when you were very young, you'll probably pounce on this recipe. If you do not know it, as an old-time'standby. we urge you to follow our directions and see what you've missed. This is the sort of macaroni and cheese our family always welcomed those years ago when my sisters and I were all at home. My mother would sometimes serve it for a thrifty supper. Then stewed tomatoes were often a flavorful accompaniment to the casserole — and they still are. Only nowadays you can get stewed tomatoes in cans all seasoned and ready to heat. With the macaroni and cheese casserole and stewed tomatoes my mother usually served a salad. Probably hearts of lettuce with a sour-cream dressing. Nowadays, when tossed green salads are In fashion, we are ilkely to use a variety of greens, thin cucumber slices and French dressing. One of the requisites of this mac- caroni casserole is to use a fine- flavored natural Cheddar cheese. Shred the cheese on a grater semi- soft cheese will clog a fine grater. For the size of the baking dish we specify, you'll find that a square cake pan (9 by 9 by Hi Inches deep) is fine for the water bath that helps keep the macaroni and cheese at its custaYdy best. OLD-FASHIONED MACARONI AND CEESE Ingredients: 1 tablespoon salt, 3 quarts boiling water, 2 cups elbow macaroni (8 ounces), 2 cups (packed down) grated sharp Cheddar cheese (1^2 pound), 3 eggs, 'i Flake crab meat; cut shrimp in small pieces. Mix sea food with vegetables, seasonings, Worcestershire sauce and mayonnaise. Place in individual scallop shells or ramekins. Toss 'crumbs in melttd crumbs on sea food mixture. Bake in moderate oven (350 degrees F.) 30 minutes. Oyster-Celery Bake (Makes 4 or 5 servings) One pint oysters, 1 cup diced celery, '/ 2 cup dry bread crumbs, >/ 2 cup coarse cracker crumbs, 5 tablespoons melted butter or margarine, 2 tablespoons chopped parsley, li teaspoon salt, dash pep- per, dash nutmeg, >/< cup oyster liquor, Vi cup milk. Drain oysters and reserve liquor. Cook celery until it is tender crumbs and cracker crumbs with butter or margarine, Put 1-3 of crumbs in buttered baking dish; add layer of half of oysters. Add layer of half of celery and parsley. Combine oyster liquor, milk and seasonings. Pour half of mixture over oysters. Add layers of another third, of crumbs, remaining oysters and remaining celery and parsley, and pour remaining sauce over. Top with remaining crumbs. Bake 30 minutes at 425 degrees F. Here's a way to use the IlqulQ leftover from such cooked vegetables as carrots, celery, snap- beans or peas. Add Vs cup of it to a can of condensed mushroom soup with a teaspoon of curry powder. Heat this quick curry sauce with cooked leftover lamb, beef or chicken: serve over rice with chopped peanuts, crumbled crisply cooked bacon, chutney, sweet pickle relish and coconut. when they are a light brown color. Turn beans into serving dish; pour almond butter over. Makes 4 small servings. Quick and delicious lunch: Add drained whole-kernel corn to •ggi as you scramble them and serve withe risply-cooked bacon. Serve with hot buttered toast. NOURISHING AND DELICIOUS [MACARONI' SPAGHETTI RONIO PURE idS NOOOUI cups milk. 1 teaspoon Worcester- I Is set. Makes 6 servings. shire sauce, 3 tablespoons minced onion or 1 finely-grated small on- Note: Onion may be omitted if desired, although it adds zest to this dish. ion (pulp and juice), % to % teaspoon salt. Method: Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander; turn into 2-quart (ungreased) casserole (about 8 inches in diameter and about 2 inches deep). Add cheese and mix Try this simple but elegant way well; fingers are best here. Beat! to fix green beans, eggs vigorously a few minutes; ( ingredients: One package CIO add milk and beat enough to com- 1 ouncesi frozen cut green beans, 1 bine. Stir in Worcestershire sauce, J tablespoon lemon juice, 2 table- onion and 'i teaspoon salt. Taste j spoons butter, to cup slivered Simple But Elegant Way For Green Beans an:* add more salt if desired—depending on saltiness of cheese. Add blanched almonds. Method: Cook beans according to to macaroni and cheese and mix [package directions; drain. Toss well. Place casserole in pan of very | drained beans with lemon juice and hot water, have water come up sides 1 '''<^P warm. of casserole as far as possible. 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