The Courier News from Blytheville, Arkansas on March 10, 1955 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, March 10, 1955
Page 14
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PAGE FOURTEEN .BLYTHEV1LLE (AKK.) COURIER NEWg THURSDAY, MAUCH 10, 19W Sour Cherries From Base for Quick Pie By GAYNOR MADDOX NEA Food and Markets Editor We just tried a cherry pie rec ipe and everyone in our house thinks it would be perfect fo: February. It uses canned sou cherries and quick-cooking rici cereal as a thickening agent. Washington's Birthday Pie (Yield: 8 servings)' Two tablespoons quick-cooking rice cereal, 1 cup light brown sugar, firmly packed, '/, teaspoon salt, Ya teaspoon allspice, 2 No 2 cans water-packed sour pitted Diced Cooked Potatoes in Cheese Sauce Diced cooked potatoes in a cheese sauce make a hearty and flavorful dish. Ingredients: 1 pound new-crop potatoes, 2 tablespoons butter or margarine, 2 tablespoons flour., I teaspon prepared yellow mustftrd, 1 cup milk, Yx teaspoon salt, ] / 8 teaspoon pepper, !4 pound Cheddar cheese (grated). Method: Boil potatoes in their skins in a small amount of salted water. Drain, remove skins and dice; there should be about 2& cups. Melt butter in 2-quart saucepan over low heat; blend in flour and mustard. Add milk, salt and pepper. Stir constantly over moderately low heat until thickened and bubbly; if mustard lumps use Whisk or fork for part of stirring. Add cheese and stir over very low heat until melted. Fold in diced potatoes. Turn into heat-resistant glass pie plate <8&-by I'A inches) and place in moderate (350 degrees) oven until bubbly around sides and top is flecked with brown — about 15 minutes. If dish is prepared ahead and refrigerated it will need about 5 minutes longer for reheating in oven. Makes 6 servings. cherries, well-drained, 1 cup liquid drained from cherries, 2 tablespoons sherry or cognac, if de sired, 9-fnch baked pastry shell 6 hatchet-shaped pastry cutouts. Combine rice cereal, brown sugar, salt, allspice, well-drained cherries, and 1 cup liquid from cherries in 2-quart saucepan. Cook, stirring frequently, until mixture comes to boil. Lower heat and let simmer for 5 minutes Add sherry or cognac, if desired and remove from heat. Cool, stirring once after 15 or 20 minutes. Pour into pastry shell just before serving and garnish top with hatchet cutouts. Here's another recipe that could be used for Washington's birthday. It uses sweet maraschino cherries. Cherry Souffle {Yield: 4 servings) One cup milk, Y z teaspoon salt, ,^ cup quick-cooking rice cereal, 2 tablespoons butter or margarine, 3 eggs separated, 3 tablespoons finely chopped maraschino cherries, 2 tablespoons lemon juice, 1-3 cup sugar. Scald mil* in top of double boiler. Sprinkle in salt and rice cereal and cook until thick, stirring constantly, about 3 minutes. Lower heat, cover and coofc 5 minutes more. Stir in butter or margarine, and cool slightly. Beat egg yolks until thick and light. Stir in chopped cherries and lemon juice and beat until smooth. Add a few spoonsful of the cooked rice to egg yolfc mixture, beating constantly. Stir egg mixture Into rest of cooked rice. Mix well. Beat egg whites until stiff enough to hold a peak, gradually adding sugar. Gently cut and fold gg whites into rice mixture, -'our into deep V/ 2 quart baking dish, which has only the bottom oiled. Bake in moderate oven 350 degrees F,) until puffed and ightly browned, about 40 to 45 minutes. Serve immediately. Prepare New Dish With Soup Prepare this delightful main dish quickly with one of the new frozen condensed soups. Ingreillenls: 1 cnn do ounces) frozen condensed oyster stew, ^ tablespoons flour, 2 tablespoons water, l cup cubed cooked ham, 3 tablespoons diced pimiento, hot buttered toast. Method; Heat oyster stew over low heat until completely defrosted ; stir often. Lift out oysters and reserve. Stir flour and water together until smooth; stir constantly until •cup thickens and bubbles. Add reserved oysters, ham and pimfento, heat but do not boil. Pour over 3 slices toast: garnish plates •With extra toast. Makes 3 servings. 3uick Tomato And Chicken howder Ingredients: 1 can (I0y 2 ounces) condensed tomato soup, 1 can (10 / 2 ounces) condensed chicken-with- rice soup, water, 1 can (1 ounces) whole kernel corn, V 3 cup thin strips gren pepper, ( l /i of a large pepper). Vi teaspoon dried crushed sweet basil, l /\ to !z teaspoon curry powder. Method: Turn tomato and chick- eu-with-rice soups into 1 '/2- or 2- quart saucepan. Using one of the soup etuis as a measure, stir in 1 can of water. Ad corn (including liquid in can), green pepper, basil and 1- i teaspoon curry powder. Heat slowly and thoroughly, stirring occasionally. Taste and add another V* teaspoon curry powder if you want the soup "hotter." Makes 6 servings, j Head Courier News Classified Ada. Stuffed Chops Are Main Dish Top Recipes Using Pork Art Set Forth By GAYNOR MADDOX NEA Food and Markets Edlto. Now Chat pork chop prices are nearer the average budget, let' consider them for Sunday dinne.. Beth Bailey McLean and Thora Campbell, both Chicago horn economists, and authors of "Th Complete Meat Cookbook," hav some top recipes. Here arc twi you will enjoy: Baked Stuffed Pork Chop* (.Yield: 4 servings) Four rib pork chops (cut 1-inch thick), 1 tablespoon chopped on ion, y 4 cup diced celery, 2 ta blespoons fat, 2 cups dry bread crumbs, '/ 2 teaspoon salt, tea spoon pepper, '/ 4 teaspoon sage. y B teaspoon poultry seasoning, J / 2 cup bouillon or water, salt and pepper. Slit a pocket along- the bon side of each chop. Prepare th. stuffing by browning Uie onion and celery in the fat and then combining this with the crumbs salt, pepper, sage, poultry sea soning and bouillon. Stuff each chop with one fourth of (his mixture. Season chops with salt and pepper. Place in a baking pan. Cover the pan and bake in a moderate oven (350 degrees F.) 1 hour. Uncover and continue baking 30 minutes to brown. The chops may be browned first in a heavy skillet and then baked, covered, for 1 hour. Note: Slit may be cut along outer or fat edge. If so, secure with small skewers before baking, Spanish Fork Shoulder Chops {Yield: 2 serving;*) Two pork shoulder chops, !j inch thick (about 1 pound), 2 tablespoons flour, 1 teaspoon salt, 1 tablespoon paprika, 1 teaspoon dry mustard, 1 tablespoon fnt, 1 small onion, 1 tablespoon Worcestershire sauce, 1 cup canned tomatoes. 1 tablespoon catsup. Bub the chops with the blended flour, salt, paprika and mustard. Fry in hot fat until brown. Slice onion over chops. Mix sauce, tomatoes and catsup and pour over chops. Cover and cook or bake in a moderate oven (350 degrees F.) About 40 minutes. Cook bacon at low temperatures so fat you pour off will be white and fresh tasting. Use the bacon at when you' are frying chicken, ish or potatoes; it gives fine flavor. NOTICE OF ANNUAL SCHOOL ELECTION, GOSNELL SCHOOL DISTRICT NO. 6 Notice is hereby given that the Annual School Election for the year 1955 will be held in Gosnell District No. 6 of Mississippi County, Arkansas, on Saturday, March 19th, the purpose of electing school directors, voting on school taxes and on such other measures as may properly be submitted at said elec- .ion. The polls will open at 8:00 A. M. and close at 6:30 P. M. at the fol- owing place: The Hughes Gin Of- ice. GIVEN THIS 24th DAY OF February, 1955. C. A. MOODY, President, Board of Directors. O. R. LEDBETTER, Secretary, Board of Directors. 2/24-3/3-10 A LITTLE CREAM MAKEf A 016 PlFFf RCNCC M COFFEE CREAM MAWS IN JUST TAtTft THE PIPFCRCMCE IN CRfcAMO- THK ONLY MARGARINE MADE WITH CRCAM from «*»(«« vt9«t<t>t« 0*1 bhncM wWi fiMr» milt, ir«im, >«d tnrMnd witti 11,000 undi »f Vitanm A. Distributed by 0. W. DAVIS New Awnlnss—Awninf Repair Phone 3 - 4-2-9-3 SMITH AWNING CO. (Formerly Ford Awning: Co.) KpoiViNT AlUMNUM AWNM6S CALL NOW Ph. 3-4293 FOR FREE ESTIMATE SMITH AWNING co. 111 I. Flnt The Finest USED TRACTORS Arc Traded in on the NEW FORD 600 and 800 TRACTORS You Can Buy Them At Bargain Prices-Easy Terms SNOW TRACTOR CO. 112 N. Franklin Phone 3-8951 Salami Pinwheels Make Unusual Appetizers By UAVNOK MADDOX NEA Food mid Markets Editor Chicago is hospitable city. One spot we enjoy visiting is the hlgl\ modern apnrtment of Marian Loofe overlooking Lake Michigan. Miss Loofe, well-known economist nnd hostess never falls to serve unsually good appetizers before dinner. The kind of little snacks most hostesses would like to make for their friends. So we asked the gracious and always smartly dressed Miss Loofe to give us a few of her recipes. Salami Pimvhecls (Yield: About 30) Five thin slices ('/, pound) cooked salami, 1 5-ounce jar blue cheese spread. Spread each slice of salami with cheese spread. Roll up each slice. Wrap each roll in wuxed or aluminum foil. Chill thoroughly. At serving time, slice each roll diagonally into 6 pieces, each about '/a inch thick. Serve on a pick. These may be kept in the refrigerator < to 5 days. Cornucopia! (Yield: 36) Thirty six thin slices cervelat, '/, cup melted butter or margarine, l /2 cup cheese spread. Cut to center of each slice of cervelat. Fold into cone or cornucopia shape. Fasten with pick. Whip together melted butter or margarine and cheese. Pill cornucopia with pastry tube or paring knife. Chill. To Store: Wrap in wnxed paper or aluminum foil. Keep in refrigerator. Do not freeze. Bratuwehweiger Plnnppl* (Yield: M-M) One and one-quarter pounds braunschweiger, lemon juice, pimento olives, tops of resh pineapple or green onions, mento olives, tops of fresh pineap- schweiger. Use hands to mold and shape like a pineapple. Brush surface with lemon juice. Arrange slices of pimento olives In rows around braunschweiger, to resemble "eyes" of pineapple. In top place 3 or 4 leaves from top of fresh pineapple or green onions. Serve on plate with crackers or potato chips and bread and butter spreaders'. To store: The braun- schweigher pineapple may be wrapped in waxed paper or alu- Mint Mm* you btk< potatoes, put somt extra ones In the oven so you cun use them for another family meal. Feel the cold baked potatoes, dice and add to a well seasoned medium cream sauce; heat on top of the range. Sprinkle each serving with paprika and accompany with browned fully-cooked pork sausage links, a cooked vegetable attch as peas or snap beans mlnum loll and kept in the refrigerator 2 or 3 days before serving. or a tosscil proeii sulad. Doliclom for a quick lunch or supperl The cavy, a South rodent, has no tall. American SORE STRAINED MUSCLES Heed BOB'S GYPSY RUB LINIMENT WAT MAE ATS Grade A. End Cut PORK (HOPS End Cut Loin PORK ROAST BOLOGNA By-the-Stick ib.29c ib. 29c ib. 15c Scott County SWIFT'S PREMIUM L y^ M Swift's Representative BROWN'N SERVE will be at Richardson's all day I SAUSAGf tomorrow & Saturday cooking f§?S 40 4 and serving delicious Brown MSwfl I 7 ^ J ... f n Serve sausage. 3 Lbs. JEWEL SHORTENING iQ c LB. We Gladly redeem all Coupons and Cash Payroll Checks. Richardson's RECIPE OF THE WEEK Banana Chocofate Cup Cakes Wcupi sifted, mll-purpow flour 2 Tablespoons wifct \\*i (eajpooos vanilla 2 unbeaten cjyji 6-Qi. pkg- Jerni-fwtttt chocolate piec« Grease well, then da« with flour 2 dozen, 2 V^-inch muffin cups. Sift into a 2-qt. bowl the flour, sugar, baking powder and salt. Add all at once the shortening, banana, milk, water and vanilla. Bear hard 2 min. with mixing jpoon, or with electric beater at medium speed. Add eggs and beat hard 2 min. "longer. Stir in chocolate pieces. Pour batter into muffin cups filling only half full. Bake on rack slightly above center in 375 oven (high moderate) 20 min., or until cakes pull from sides of cups. Remove from cups at once. Cool. Spread tops with your favorite frosting. With Coupon INSTANT PET NONFAT DRY MILK 3-QT. -Jfjc JAR 4oi. bottle Vea> NON-FATTENING INSTANT SWEETENER. VEGETABLES POLE 2 OKI 1 BEANS LBS..£lv.>r BANANAS I LB. I Good Red Potatoes 10 ib* 39 Cabbage LB 3 RICHARDSON'S Cash Grocery MAIN AT FIFTH 'Wfiefe Low Prices Arc Born'

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