The Courier News du lieu suivant : Blytheville, Arkansas • Page 11

I MARCH 10, 1955 BLYTHEYILLE (ARK.) COURIER NEWS PAGE ELEVEN FAT WELL for Less Fillet of Sole Is Good Served in Asparagus By GAYNOR MADDOX NEA Food and Markets Edilor Fish, skillfully prepared, is won- derful eating. Ever enjoy of sole served on asparagus on toast wilh sublly ed sauce. over it all? Well, we talked to David Wayne, voted "Best Actor on about his vorite 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 York, 100, as Sakani in of the August Moon' and also as "Noron television. Mis wife, son, twin daughters and he often enjoy bouillabaisse and finnan haddie Winter Chef's Salad Made Top-Notch Learn to muse a favorite dish i as it is prepared in top-notch restaurants. Ingredients: 2 cups lettuce (torn in small pieces and packed down, 12 cup finely shredded green cabbage. cup thin strips cheese vany natural firm tine flavored varlet).

ficup thin strips cooked ham. 2 or 3 lablespoons diced canned pimiento, 2 tablespoons olive oil, 21, Leaspoons red wine vingar, 1 reaspoon. salt, 1:16 teaspoon pepper, teaspoon prepared Bahama-Lype mustard. Melhod: Toss lettuce, cheese, barn and pimiento together ir. salad bowl.

In a small containur put oil, vinegar, salt pepper and mustard; shake well or heat with fork; pour over salad mixture. Toss Logether. Serve al once. For 3 mammoth -style wings, double recipe, Add Tomato To Cheese, It's Good Ever add tomato to cheese satice? IL's good! Ingredients: 1 can 11 poundi tomatoes, 3 tablespoons flour, teaspoon sugar, 2 teaspoons prepared Bahama-type mustard, 12 teaspoon Worcestershire sauce, 34 cup milk, 14 pound mediumsharp or sharp cheddar cheese. crisp buttered toast.

Method: Turn tomatoes into 'strainer to drain: there will be about 1 cup tomatoes and 1 cup juder: refrigerate juice for 160 another time. Atelt butter In 1-quart in flour saucepan oter low heal: blend sugar. mustard and Worcestershire sauce. Add milk and drained tomatoes, Cook and stir constantly over moderately low heal until bubbly and thickened. Add cheese; stir over heat until melted.

Serve over buttered toast. Makes 4 servings Those, or it varnish on fans their olten 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 Nagging backache, of pep and energy. her.duches and dizziness inar he itse to alowdown of Liner function. my gond kidney function in very impariant to good health. When some everyday condition, such as stress and strain, causes this important function tozlow down. many talks suiter zing miserable.

bindder irritations due to rold or wrong diel may cause getting up nichinor frequent passages. Don't neglect your kilnesa if these conditions bother sou. Try Dean's Pills -a mild diuretic. successfully by milliona fur over 50 gears. It's amazing how mans times Tinan'e give happy relict from these discom.

forts -hein the 15 waste. miles ur kidney Don's tubes l'ills and today! illlera flush out Get PACKAGED ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM Guaranteed Quality We manufacture our ow'n High Quulity Ice Cream KREAM KASTLE DRIVE IN Don't Have to Live at Ocean to Enjoy Seafood By GAYNOR. MADDOX NEA Food and Markels Editor. Although far from fishing Kansas City, near the goographical center of the United States, receives fishery products by the refrigerator car and truckload dally. Fillets of cod, haddock and ocean perch from New England, hulibul, salmon and swordfish from the Pacific coast, shrimp from the Gulf and oysters from 1 look all coastal waters, all go into family menus.

Mrs. Ray Morrow, doctor's wife, president of St. Hospital, 1 Auxiliary, and officer of other ed charitable organizations, says she appreciates this tremendous VRriely, She uses a great dea! of and shellfish in home meals. Two recipes her husband and four children especially like are these: Baked Crab Meat and Sbrimp (Makes servings) One package frozen conked crab meat, 1 package frozen cooked shrimp, 1 green pepper, chopped: onion, chopped; 1 cup celery, teaspoon salt, teespoon pepper, I teaspoon Worcestershire sauce, 1 cup mayonnaise, cup crumbs, 2 tablespoons meltbutter or margarine. Let crab meat and shrimp thaw.

Old- Fashioned Macaroni and Cheese By CECILY BROWNSTONE Associated Press Food Editor Are you acquainted with oldfashioned macaron! and cheese? I 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 18 the sort of macaroni and cheese our fumily always welcomed those years ago when my sisters and I were all nt home. My mother would somellmes serve it for chrifty supper. Then stewed tomatoes were often a flavorful accompaniment to the casserole and they still are.

Only nowadays you can get stewed tomatoes cans all seasoned and ready to beat. Wilh the macaroni and cheese Flake crab meat: cut shrimp In small picces. Mix sea food with vegelables, seasonings, Worcestershire sauce and mayonnaise. Place in Individual scallop shells or ramekins, Toss 'crumbs in meltid crumbs on sea food mixture. Bake in moderate oven (350 degrees 30 minutes.

Oyster-Celery Bake (Makes 4 or 5 servings) One pint oysters, 1 cup diced celery, cup dry bread crumbs, cup coarse cracker crumos, 5 tablespoons melted butter garine, 2 tablespoons chopped I sley, teaspoon salt, dash pep- cups milk. 1 teaspoon Worcester-! shire sauce, 3 tablespoons minced anion or 1 finely-grated small ion (pulp and juice), to tea- spoon salt. Method: Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water concinues 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 Add cheese and mix well; fingers are best here. Beat! eggs vigorously a few minutes; add milk and beat enough to combine. Sur in Worcestershire sauce, onion and teaspoon salt. ans add more salt if desired -depending nn saltiness of cheese. Add to macaroni and cheese and mix well.

Place casserole in pan of very hot water, have water come up sides of casserole as far as possible. Bake in moderate (350 degrees) oven hours or until knife inserted 111 center shows you custard mixture casserole and stewed tomatoes my mother usually served a Probably hearts of lettuce with 3 sour -cream dressing. Nowadays, when tossed green salads are in fashion, we are ilkely to use a ricty of greens, thin cucumber slices and French dressing. One of the requisites this maccaroni casserole is to use" a fineflavored natural cheddar cheese. Shred the cheese on A grater semisoft 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 inches deep) is fine for the water bath that helps keep the macaroni and cheese at its custardy best. -FASHIONED MACARONI AND CEESE Ingredients: 1 tablespoon salt. 3 quarts boiling water, 2 cups elbow macaroni (8 ounces), 2 cups (packed down) grated sharp dar cheese (112 pound), 3 eggs, 2 SALE Get an extra pound of BLUE BONNET Margarine for 14 with the coupon below! by Good Housekeepiag NET WT. ILA. NET WI.

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MAIL TO: STANDARD GRANDS INCORPORATED, 121 South 12th Birmingham 3, Als, NP-2400 pounds of BLUE BONNET -You'll get one al regular price and the second for only one per, dash nutmeg. cup oyster liquor, cup milk." Drain oysters and reserve Ilqvor. 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 oysters. Add layers of other third of crumbs, remaining over oysters and remaining celery and parsley, and pour remaining sauce Lover. Top with remaining crumbs. Bake 30 minutes at 425 degrees F. Is set.

Makes 6 servings. Note: Onion may be omitted 11 desired, although it adds zest LO this dish. Simple But Elegant Way For Green Beans Try this simple but elegant way fix green beans. Ingredients: One package (10: ounces, frozen cut green beans, 1 tablespoon lemon juice. 2 tablespoons butter, cup slivered blanched almonds.

Method: Cook beans according to package directions; drain. Toss cirained beans with lemon juice and keep warm. Melt, butter in small skillet (5 or 6 inches); add almonds. Stirring often, brown almonds and butter over inoderately low heat; watch carefully and remove from heat Here's a way to use the liquia leftover from such cooked tables as carrots, celery, snapor 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, beet OF chicken: serve over rice, with chopped peanuts, crumbled crisply cooked chutney, sweet pickle relish and coconut.

when they are light brown color. Turn beans Into serving dish; pour almond butter over. Makes 4 Quick and deliclous lunch: Add drained whole-kernel corn to egg. AS you scramble them and serve withe risply-cooked bacon. Serve with hot bultered toast, NOURISHING AND DELICIOUS RONCO PURE SPAGHETTI MACARONI EGG NOODLES with egg caper sauce.

So let's look in on the David Wayne fish-loving household. Sole Mornay on Asparagus (Makes 3 to 4 servings) Mornay Sauce: Two tablespoons Parmesan cheese, teaspoon butler or margarine, 2 lablespoons flour, 1 cup milk, cup grated salt, dash pepper. In top of double boller over direct heat melt butler ol' margnrine and stir. In flour. Gradually add milk.

Cook, stirring constantly, until sauce thickens, about 5 minutes. Add cheese and continue stirring lightly until cheese is melled. Dilute with A little milk or cream. If necessary. Add seusonings.

Place over hot water and keep bot while asparagus and sole are being prepared. Asparagus and 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 watter about 5 minutes (10 to 15 utes if fillets are frozen) or until fish flakes easily when tested with a fork. Place asparagus on toast, fish an asparagus, and top with Mornay sauce.

Silde under broiler and brown for a minute or two. small servings. EBERDT'S GATEWAY GROCERY 2101 Rose St. Ph. 3-3161 3 lb.

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