The Courier News from Blytheville, Arkansas • Page 15

MABCH MM (AM.) COTJEiaS I ST. PATRICK'S DAY CORNED BEEF LOAF Is strvfd with cabbage wedges and soda bread. Corned Beef Loaf Is Perfect for St. Pat's By GAYNOR MADDOX NBA Food and Markets! Editor March 17, St. Patrick's Day, a great day for the Irish.

And, course, corned beef nd cabbagi being popular with the proud son and daughters of the fair gree isle, they belong on the menu fo March 17. Mrs. 'Bridget 'Clancy, of Ne Yort, serves traditional corne beef but with a modern labor saving twist. She makes a corne beef loaf, covers It with horse radish cream sauce and decorate it with shamrocks cut from pimen to-stuffed olives. St.

Patrick's Day Corned Beef Loaf (Makes 6-8 servings) Four cups cooked ground corne beef, cups diced cooked pota toes, cup fine dry brea crumbs, 1 egg, slightly beaten; medium sized onion, chopped i4 cup chopped pimento-stuffec green olives, 2 tablespoons butte or margarine, 3 tablespoons all purpose flour, 1 cup milk. Combine beef, potatoes, crumbs egg, onion and olives; mix well Melt butter or margarine ove low heat; add flour and blend Gradually add milk and cook un til thickened, stirring constantly Add to beef-olive mixture and mix well. Turn mixture into greasei 9x5x3-inch pan. Bake in moderate oven (375 degrees 1 hour tc 2 hours, or until firm. Serv with horseradish cream sauce ant garnish with olives as desired.

Cheese-Olive Surprise Rolls (Makes about 32 small rolls) One 4 -ounce package hot rol mix. Va cup chopped pimenti stuffed green olives, 32 cubes processed Cheddar cheese Combine hot roll mix and olives mix well. Prepare dough accord ing to package directions. When ready to shape, form dough arounc cheese cubes to make balls abou 1 to Hi inches in diameter. Ar range In greased shallow baking pan and bake according to package directions for pan rolls.

ST. PATRICK'S DINNER Oreen vegetable Juice cocktail, St Patrick's Day corned beef loaf Power Mowers and Aluminum Screens at New Low Prices. E. C. Robinson Lbr.

Co. Phone 3-4551 THE RIGHT STEP to HALTER'S for shoes like New! HALTER'S QUALITY SHOE SHOP 121 W. Main Ph. 2-2732 PACKAGED ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM Guaranteed Quality We manufacture our own High Quality Ice Cream KREAM KASTLE DRIVE IN buttered cabbage wedges, soda molded lime gelatin salad With green peppers in shamrock molds, walnut chocolate cake with green peppermint milk. frosting, coffee, tea, Shrimp Curry INGREDIENTS; 1-2 pound med turn sized shrimp, cup water, 1 can (10 ounces) frozen condensed cream of shrimp soup, teaspoon curry powder, 2 tablespoons heavy cream, hot cooked rice.

METHOD. Wash shrimp in cold water; drain. Put shrimp and 1 cup water in 1-quart saucepan; do not add salt. Bring rapidly to simmering; cover and simmer (do not boil) 3 minutes Reserve 1-4 cup of the shrimp cooking liquid. Shell and develn shrimp cut each in half lengthwise.

Place unopened can of frozen shrimp soup in hot water for 3 to 5 minutes so contents can be easily removed; turn soup into 1-quart saucepan. Add 1-4 cup reserved shrimp stock and curry powder. Stir often over very low heat until soup melts; don't worry if it looks curdly. Add cream; bring Just to a boil, beating lightly with a whisk or fork to make sauce smooth Add sliced shrimp and reheat but do not boil. Serve over hot cooked rice with chutney.

Makes 3 servings. Glazed Corn Muffins Hearty com muffins get a shiny tapping! ingredients: cup sifted flour 4 teaspoons baking powder, teaspoon salt, 2 tablespoons sugar, cup enriched yellow cornmeal, 1 egg, 1 cup milk, cup shortening St. Patrick's Day Cake and Tea By CECILY BROWNSTONE Auaolatcd Prnf Food Editor GOOD FRIENDS will tx getting together on St. Putrlck'r Day. Is the crowd coming to your house? Then this Fruttwl Ginger will be- just right to with cups of full-flavored Irish Or Is the celebration at someone else's home? The cake sturdy enough to carry beautifully If you want to take It along holiday offering.

We have a soft-voiced helper from Ireland In our household and she' sometimes tells us nostalgically about the food she at home when she was a lltlte girl. When she describes a certain quick bread with raisins, orange peel, lemon peel and citron In it, her blue eyes shine! Our St. Patrick's Day cake may not be traditional but whe vouch for its goodness and it does include raisins and candied fruit. The night we served It to a group of friends, both men and women were equally enthusiastic about it the men asking for second helpings. If you've a mind to deck out your (soft.l tablespoon butter.

Method: Sift together the Hour, baking powder, salt, sugar and cornmeal into a medium-sized mix- ng bowl. Add egg, milk and soft shortening. Beat with rotary beater until 1 minute. Do not overbeat. Pill 12 one- third cup size muffin cups each two-thirds full.

Bake in hot (425 degrees). oven until cake tester inserted in center of a muffin comes out 15 minutes. A few minutes before muffins finish baking, remove from oven and brush tops with blended honey and butter. Return to oven to finish baking. Serve hot.

cake In honor of the day, outlint shamrock with white frosting over the top and snrinkle it with sugar tinted green, yfe prefer to forego the usual holiday decoration In order to serve the cake our own utterly scrumptious way. We pour Lemon Sauce over squares of it ad top with Cream Cheese Fluff. If you have ever eaten at a chain of restaurants that serves a dessert called Plantation you are probably familiar with this lemon-sauce-and-cream-cheese topping and know the combination as well worth repeating at home. Use your own recipe for the sauce or try ours. It Is on the tart-and-thin side and we serve it with many desserts from plain gingerbread or cottage pudding to Shoofly Pie.

FRUITED GINGER CAKE Ingredients: cups sifted flour, teaspoon baking soda, teaspoon salt, teaspoon ground "4 teaspoon ground allspice, Vz teaspoon ground cinnamon, cup pound) enriched margarine, cup sugar, 2 eggs, cup dark molasses. 2 tablespoons water, Ys cup seedless raisins, cup chopped candied fruit, cup chopped blanched almonds. Method: Grease bottom and sides of baking pan (8 by 8 by 2 inches); line bottom with waxed paper; grease paper. Sift together the flour, baking soda, salt, ginger, allspice and cinnamon; toss 1 tablespoon of this flour mixture with the mixed raisins, candied fruit and almonds. Cream margarine and sugar; beat in eggs thoroughly, one fttr together.

Stir gifted dry ingredients, cm-quarter at tltno, Alternately with molissea Into ortamtd mixture; begin and end with flour and stir Just until smooth after eaoh addition. Fold in the floured mixed raisins, candied fruit and almonds. Turn into prepared pas. Bake In a slow (325 degrees) oven 40 to 45 minutes or until cake tester Inserted In center comet out clean. Turn out at once on cooling rack; strip off paper.

When cold decorate with Shamrock Frosting or serve either or cold with Plantation Topping. Makes 9 servings. Note: This cake may also be baked in a pan that is 11 by 7 by 2 inches in a slow (325 degrees) oven for 30 to 35 minutes or until cake tester Inserted In center comes out clean. SHAMROCK FROSTING Put cup sifted confectioners' sugar into a small bowl; gradually stir in enough milk (about 114 tablespoons) to make spreading consistency. Outline shamrock with frosting over top of cooled cake and decorate' edges of cake with frofUitf.

frosting with sugar feat has been mixed with green food coloring. PLANTATION TOPPING To make the Lemon Sauce, stir 2 tablespoons cornstarch, cup sugar, teaspoon salt and 1 tablespoon grated lemon rind together thoroughly in a saucepan. Oradu- ally stir In 2 cups boiling water until smooth. Cook and stir constantly over moderate heat until boll- ing, slightly thickened and clear. Stir In 3 tablespoons lemon juice and cup butter or margarine.

It 1 made ahead, heat gently before serving. Makes cups. To make the Cream Cheese Fluff, let an 8-ounce package of cream cheese stand at room temperature to soften; gradually beat In with spoon enough light" or heavy cream (about 'A cup) to make fluffy. Serve warm or cold Fruited Ginger Cake cut in squares; spoon over warm Lemon Sauce, then put a generous blob of the Cream Cheese Fluff on top. There will be vejy generous amounts of both the sauce and, the topping tor the cake when tt li cut Into 9 portions.

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