The Courier News from Blytheville, Arkansas on March 10, 1955 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, March 10, 1955
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Page 12
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PAGE TWELVE BLYTHEVTLLE (ARK.) COURIER NEWS THURSDAY, MARCH 10, 1951 Sour Cream. Is Secret Of This 'Frisco Dish. By GAVNOR MADDOX NBA Food and Markets Editor Most San Franciscans have a flair for cooking sea food. We asked Mrs. Drew Chidester, who lives on Russian Hill overlooking the bay, to give us two of her appetizing recipes. She uses fillets of lingcdd, sole and other West Coast fish, but any white-mented fish fillets found in other parts ol the country may be used. Fish in Sour Cream . .. (Slakes 4 to 6 servings) Two pounds frozen fish filler. i /2 green pepper, finely chopped. 1 cup thick sour cream. 1 medium- Eggs in Nests Good for Budge) And it's Healthful, Filling Meal For Family, Too By GAYNOR MADUOX NEA Food and Markets Editor Last week in Washington, D. C., we talked with Secretary of Agriculture Ezra Taft Benson. He called our nttentlon to the vast supply of fine eggs on the market, at low prices, and hoped we would make that protein fact known to our readers. The secretary is a family man, On his desk were pictures of his children. "Eggs are a wonderful food to raise children on," he said "Especially when they are as reasonable as they are today." Then he gave us two recipes from the department food experts. Here they are: Eg-gs Jn Potato Nests {Serves 4) One and one-half cups leftover mashed potatoes; 5 eggs; salt and pepper. Mix potatoes with one of the eggs. Shape mixture into 4 hulls and place on greased baking sheet. Press centers of ba 11s to make cups. Break an egg into each cup and season with salt find pe"per. Bake in a moderate oven (325 degrees F.I 20 to 25 minutes or until eggs are as firm as de- Cheese Strata sized onion, thinly sliced, J ,j teaspoon salt, dash pepper. Let fillets thaw on refrigerator shelf or at room temperature. Mix green pepper with sour cream. Place onion slices on bottom of buttered casserole and top with fillets. Season with salt and pepper. Bake for 15 minutes at 425 degrees F. or until fish flakes easily when tested with a fork. Remove fish from oven. Preheat broiler. Spread sour cream over fish and place under broiler 3 inches from heat for 5 minutes, or until top of dish is lightly browned. Fish Mariposa • (Makes 8 or 9 servings) ! Three pounds fish fillets, '.i tea| spoon sail, dash pepper, 2 egg whites, 1 cup mayonnaise, l /4 cup I grated cheese. | Season fillets with salt and pepper and arrange on a flat buttered I pan. Bake for 15 minutes in 425 degrees F* oven but do not turn. Beat egs whites stiff and fold in mayonnaise. Fold in grated cheese. Pile this on top of fish fillets; broil 3 to 5 minutes, or until sauce is brown and puffy. White Kidney Beans Fixed Italian-Style White kidney beans are fixed Italian-style to serve on a snack- supper menu. Ingrcdinels: One can U pound and 4 ounces) whiet kidney beans, 2 tablespoon olive oil, U teaspoon garlic powder. 1 teaspoon shredded dried green onions, salt and freshly ground pepper, salad greens. Method: Drain liquid from bean?, placed in strainer; run^hot walk- through beans to rinse; drain well. Put vinegar, olive oil, garlic powder and green onions into a mixing bowl; beat well with a fork Add rinsed drained beans and salt and pepper to taste; mix lightly but well. Refrigerate for several hour.s be- lore serving on salad greens. Makes 4 to 6 servings. Note: 2 cups drained home| cooked white kidneys beans may (E K g* and m'ilk provide thai j be used instead of the' canned extra touch) beans called for . Arrange 6 slices of day * old bread (crusts trimmed i in the bottom of n baking dish, filling Laundry hint: bluing is fine to them In so that the entire surface | usc to neutralize the yellow tint of Is covered. Cover the bread with j white fabrics and make them ap- slices of processed cheese (about j p eal - white. But be sure to read J4 pound). Place 6 more slices j the label on your bluing to see if of bread on top. Beat 4 eggs, add j jt contains iron. If it does, your 2'A cups milk, and salt and pep- j clothes must be thoroughly rinsed per. Pour over the bread and ] to remove the last traces of soap cheese. Let stand !a hour. Bake in a very moderate oven 1325 degrees F,) for about 40 minutes, or until puffed up and browned. I the clothes. before bluing is added. Otherwise .the soap and the iron in the bluing combine to form rust spots on This Year Bake a Hot Cross Loaf combine yolks and whites and add to veast mixture. Stir in half of the By CECILY BROWNSTONE Associated Tress Food Editor HOT CROSS BUNS! Of course ! flour and the lemon rind. Beat un- you want to serve them during the j 111 smooth. Add rL'innining flour or Lenten season and you'll probably j enough to make an easily handled buy some at your favorite bakery, j dough. Turn out on lightly floured But how about trying your hand board and knead quickly and light- at a couple of homemade Hot Cross loaves? Using a time-honored meth od, the recipe for these lonves calls ly until smooth and elastic — about 8 to 10 minutes. Let rise until doubled in bulk. Punch dough down for mashed potatoes. You'll like the and turn out on lightly floured flavor, too, that the inclusion of [ board. Knead raisins into dough, freshly-grated lemon rind and rai-1 Divide dough in half. Let rest 10 sins bring. i minutes and shape into loaves. HOT CKOSS LOAF ! Place in greased bread pans (each Ingredients: 3 medium-sized po-i 9 by 5 by 3 inches'. Separate re- tatoes, 2/3 cup milk, 2/3 cup siu^nr, maining egg, beat egg yolk with teaspoons salt. 2 '3 cup butter or margarine, 2.3 cup water. 2 cakes compressed or 2 packages active dry yeast. 4 eggs, 6 cups sifled flour, grated rind of 1 lemon, l cup raisins (rinsed in hot water and tablespoons water and brush loaves with the mixture. Cover loaves and set in a warm place, free from draft, until doubled in bulk. Bake in a hot (.400 degrees) oven about 45 minutes. Beat remaining egg drained), 2/3 cup siiied contention- white until foamy and add enough ers' sugar. [ to confectioners' sugar to make Method: Pare and boil potatoes; ! spreading consistency. Drop from drain and put through riccr or ' tip of spoon, making crosses on mash until smooth. Scald milk. Stir in sugar, salt, butter and 1'a cups of the riced or mashed pota- lops of warm or cold loaves. Note: Dough may be shaped into loaves this way. Cut round ball of toes. Cool to lukewarm. Measure doug'h in "half' Flatten ball with water into a large mixing bowl; use finders and press into an oblong (9 lukewarm water (near 95P) for by 7 by 1 inches). Fold 7-inch ends compressed yeast and warm but.jof oblong to center, overlapping not hot (near I05F) for active dry | slightly Press each side down firm- S srss., "ksrrj;;;*: *»<* <*<*« ™ •»- ««" *- lukewarm milk - potato mixture, j father and place loaf, sealed edge Beat three of the eggs enough to \ down, in greased pan. RUSTIC INN ( If Now Offering CURB SERVICE Drive Out For A Snack Or Full Meal '/j doz. Fried .lunibo Fanlnil Shrimp $1.00 '/j doz. Extra Select, Fried Oysters $1.00 Chicken 'N the Basket SI.25 HOT DOGS 20c eo.-6 for SI.00 Seasoned with our delicious homemade chill. Real Pit liar-H-Q Pig 35c Double Thick Malted Milk ;(0c Walnut & Division T Ph. 2-2202 Low-Cost Dinners Can Be Good When You Try By GAYNOR MADDOX N12A Food and Markets Editor By selecting foods that are in abundant supply and therefore on the reasonable list, and by careful planning, and with the help of tested recipes, we can all plan satisfying low-cost meals everyone in the family will praise. We asked Mrs. Frances Foley Gannon, of New York City's Department of Markets, to help us develop some budget dinners. Here is the result. 1. Braised fowl with barbeque sauce, browned potatoes, seasoned kale, celery hearts and carrot sticks, 1 * trend and butter or margarine, fruit compote, coffee 2. Hot sliced beaf tongue with a mustard sauce, Lyonnaise potatoes, steamed cabbage slaw, bread and butter or margarine, baked fresh pears with lemon sauce, coffee, tea .milk. 4. Beef patties with a savory sauce, baked potatoes, buttered beets, bread and butter or mar- Here's Recipe for a Deluxe Pot Roast; Different and Good By GAVXUR MADDOX NEA Food and Markets Editor. Chicago knows its beef. Here is a recipe for de luxe pot roast out of a noted Chicago food testing kitchen. Different and good. Sour Cream Pot Roast (Approximately 6 servings) ... Three and one-half to 4 pound pot roast, 2 medium onions, sliced, 1 clove garlic, minced, 3 tablespoons lard, 1 tablespoon salt, 1 cup dairy - soured cream, 1 cup water, 4 or 5 - ounce package noodles. In a Dutch oven or other heavy utensil, lightly brown onion and garlic in hot lard. Push to one side of pan. Rub meat with salt and brown well. Combine sour cream with water and pour over meat. Top with onions and garlic, cover and cook over low heat (or in a 325 degree P. oven) for 2|<2 hours or until tender. Cook noodles in boiling salted water. Remove roast from pan and make gravy from drippings, adding to it the sour cream and onion mixture spooned from top of roast. Season to taste with salt, pepper and paprika. Serve noodles and meat topped with gravy. Some people like curry powder in pot roast. Want to try it? About 45 minutes before the meat is done, mix 1 tablespoon of curry powder and 1 teaspoon of sugar with \' 2 cup of water. Stir into the liquid around the roast. Carving- Pot Roasts To carve a rolled pot roast, slice across the face of the roll. When cutting round, chuck and other 2-inch thick pot roasts, cut into 2-inch strips, then turn each piece on edge so that the slices can be carved across the grain of the meat. What every good cook knows: Just a little difference in ingredient* makes a big -difference in cooking result* Snowdrift is just a little lighter than any other shortening — and that can make the big difference in giving your family lighter, more digestible fried foods. Snowdrift gives just a little more safety than ordinary shortenings, because it fries perfectly at correct high temperatures.Thnt can make the big difference in digestibility of fried foods. Snowdrift's ingredients are just a little costlier than any other solid shortening's (yet you pay no more). That can make the big difference in better tasting foods, whether fried or baked. No other shortening at any price is so creamy, so digestible — and so light! Snowdrift 100% FtlftE . AU-VEGETARLE SHORTENING • MADE 1Y THE WESSON OIL Plant ATTENTION LADIES l-;i9c Pol Flower for Ic With Each $,').()0 or More Purchase! EGGS, large fresh 2 |> 07 . 8!)c CANOVA BLACK PKPl'KR, I'ure Ground 2i)c 2 8-oz. FLAVORING, 1 Lemon or 1 Vanilla, Reg. 19c ea.i"'5c TURNIPS & TOPS or COLLAR!) GRKKNS loc SWEET POTATOKS II". 51.119 5 lb. ll'aV'aOc POTATOES. No. 1 10 Ib. Rag 3J) C PUHK SORGHUM MOLASSES <)l. 69c !j Gal. SI 19 GLAWOI.A CAN BISCUITS ...3 Cani' 2!)o Save 75% on Your Garden FRESH CABBAGK PLANTS 4 ]l c h« )3c FRESH ONION PLANTS 4 Molls |i) c SEED FRESH POTATOES 10 Ib. Rat S2.7!) Complete Slock of Hulk Garden Seed & Plants Also l.awn Seed & Fertilizer! BLYTHEVILLE CURB MKI. Open till 10 p. m. Every Night garine, lemon sponge cake, coffee, tea, milk. Supplies of California and Arizona iceburg lettuce are large, so let's add salad to our budget dinners. Here's a West Coast version of French dressing we like. Fiesta Dressing' (Makes 4 servings) . One-half teaspoon salt, '/;> teaspoon sugar, J / 4 teaspoon paprika, dash of pepper, ^ teaspoon dry mustard, l /\ cup vinegar or lemon juice, li> cup salad oil, 1 hard- cooked egg yolk, l'/i> tablespoons Worcestershire sauce, !-. teaspoon chili powder, 1 green onion, 1 clove garlic, peeled. Blend the first five dry ingredients. Add vinegar or lemon juice and stir or shake vigorously. Add oil and shake again. Sieve , ,,egg yolk into dressing. Blend Worcestershire and chili powder together and stir in. Add finely-cut green onion—top and all. Jab a toothpick through the peeled clove of garlic and drop into the dressing. (Remove garlic before serving.) This dressing is at its best when made several hours in advance and allowed to "ripen." Horn Tartines For Saturday Night Buffet INGREDIENTS: 3-4 cup finely ground cooked ham (firmly packed), 1-4 cup mayonnaise. 1-4 cup lightly drained chopped chutney, 1-2 teaspoon curry powder, 8 slices fresh bread, extra mayonnaise, paprika, METHOD: Mix together the ham, mayonnaise, chutney and curry powder. (Makes about 1 cup.) Trim crusts from bread. Cut each slice into 4 small triangles. Spread triangles with ham mixture. Place on cookie sheet, cover tightly with aluminum foil and refrigerate. At serving time remove form refrigerator, put a tiny dab of mayonnaise in the center of each eartine and sprinkle mayonnaise with paprika. Place cookie sheet of tartines in extremely hot (500 degrees! oven until heated through—5 to 8 minutes. Serve at once. It Pays to Shop at Mays! FREE Large Dinner Plate with each $20 or more purchase. PAAA Grade "A" Large, Fresh CUUv Every Egg Guaranteed .. fETMILK oCarnaton G||P AD Domino or Godchaux 1123 I Factory pack Golden—Cream Style Dea AADII Pride of Illinois vUKN SYRUP PAP PARK " Bango " I Ml VUnll Guaranteed to pop TOILET TISSUE OLEO Tl MID L'ght Crust, PI or SR. I ItVUH in pillowcase, with coupon COFFEE Blue Plale CDM .. « doz. 2 S; 250 10 890 1™ 290 10 JL 990 In 1-4 lb. sticks Vacuum Packed lb. 2: g 250 L rolls tip 2 lbs 390 OC lb. $177 980 bag QUALITY MEAT • Guaranteed to Please • Thrifty Prices • Visit Our Modem Market PORK SAUSAGE Er±3 Ibs 850 PORK ROAST Sma ! I&Tende fc 350 Dnvvll Tray Pack Ib. 400 GROUND BEEF E5, s SS l ? ta 3 , bs 850 CDVCDC Pal Fresh, Pan ready *r , III I ClIO Slock your Deep Freeze lb. Tt)p FRESH PRODUCE" LETTUCE Nlkeherg LEMONS Large Sunkist 216 Size * heads Do,330 TURNIP GREENS ^ Glown ..„, 100 AKRA ''i'<-'sh Frozen— 10-oz. 1QJ UAIIHTcnnessee Whole Pod pkg. I3p CABBAGE. No : 1 . Texas . G :: cn ... 2 lh , 90 API CDV Florida Pasta! -i|l x UCI.CK I 3 Do/., size ea. ISf p TIDE Wash da v Miracle 2-p? 8 .,52tf With Coupon FLUFFO Golden Shortening 3 c£- 69< With Coupon DREFT New Pink Lfte. i A j Pkg. IVf Wllh Coupon IVORY SOAP Personal Size 4 Bars 19$ With Coupon MAYS SUPER MARKET 421 S. 21 it Ph. 3-9910 VEST AUTO LAB S. Highway 61 Ph. 3-9718 MALLORY MAG-SPARKS DUAL POINT Ignition Convenient Sold & Installed SIMON'S SUPER MARKET 104W. MainSf. Phon. 3-9660 Jewel Shortening 3 fr 39 C Godchaux SUGAR 10 89 C Campbell's SOUPS All Meat 29 C MARGOLDOLEO 2 250 BISCUITS Pop : ila :.^ nds „„ 100 RAPftN Tcnn - Brand — lQi< DHVVn Sliced, Tray Pack lb. *W ]• GRAHAM CRACKEP: Nab is »£ 290 SALTINE CRACKERS Sf:\ 250 TOMATO PUREE 50 Little Geneva, Self Rising — Money Back Guarantee FLOUR 25ibs.1* 9 PET MILK or Carnation 2 -' bs - Sugar with 25 Ibs. Shibley's Best Flour 0 la L ca M Ibs. TIDE LARGE With Mail Coupon GOLDEN FLUFFO 3-LB. With Mail CAN Coupon Florida Fancy Pole Beans 2 ibs. 29 C Firm Green CABBAGE • • ib 3 Jumbo Sw. Potatoes - ib. 5° CARROTS Ce "° Bag 50 POTATOES ' !e '- No1 10 it 390 Cut From U.S. Good Beef CHUCK ROAST LB 39c LAMB LEGS Genuine Yearling Ib. SIRLOIN STEAK Fancy Center Cut, Ib. "NECJTBONES Fresh & Meaty - - Ib. PORK SAUSAGE 3 £ 85 C PORK STEAK Fresh Cut 8, Lean - Ib. SMOKED PICNICS Sugar Cured - H>. LAMB ROAST Steofcj - Ib. FRANKS 3 Lbs. ?1 00 for \ BEEF STEW Fresh Cut m f\(. & Lean - Ib. | ^ HAMBURG!" 3 "'; 85 C SLAB BACON Sugar Cured - - Ib. SALT MEAT Streak- o-Lean - lb. PRICK GOOD FRIDAY & SATURDAY

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