The Courier News from Blytheville, Arkansas on March 31, 1955 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

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Blytheville, Arkansas
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Thursday, March 31, 1955
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Page 16
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PACK SIXTEEN BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, MARCH 31,1965 Here's Writer's Idea Of Perfect Lemon Pie By GAYNOK MADDOX NEA Food and Markets Editor. Ever since we walked through fragrant lemon groves in southern California, we've been search- Ing for the perfect lemon meringue pie recipe. We think we've found It. It comes from -a Los There Only Two In Your Family? Then You Can Make One Chicken Do for 3 Recipes By GAYN'OR MADDOX NEA Food and Markets Editor If there are only two in your family nnd yo.u warit chicken, listen to what Am) Williams - Heller tells us. She is author of many excellent cookbooks and an outstanding food authority. Here's what she says: "Yes, you can stretch 1 one chicken over two ample meals if you select a larger frying or roasting chicken (about' S 1 ^ to 4 pounds). Fryers of such weight may be too heavy for "classical" frying yet too lean for roasting. We offer two ways to serve them at consecutive meals with different taste and appearance, yet with equal juicy tenderness. "Select a plump chicken about 3Va to 4 pounds ready - to - cook weight. Have butcher cut it in 4 or 8 pieces as you desire; smaller pieces cook faster, make larger servings. Use heart, gizzard and neck for soup. The liver when chopped and sauteed and seasoned fragrantly with a few sprigs of chopped parsley, may go into an omelet." First Meal: .Steam-Fried Chicken Use a heavy lOVz - inch skillet •with tight - fitting cover or dome cover. Place one - haif the chicken (K or 4 pieces according to cut) in skillet; add about 1 cup of water and about 1 teaspoon salt; cover and simmer chicken over low heat until tender, about 30 to 40 minutes. Drain chicken; reserve any leftover liquid for soup or gravy. Roll each chicken piece in well- ssasoned flour; shake off excess flour. Heat about */% cup fat (lard or vegetable shortening) in skillet, and brown chicken quickly on all sides over moderate heat. Use above liquid as part of milk if you want to serve the chicken with gravy. Second Meal: Fricasseed Chicken Use second half of chicken. Heat 4 tablespoons of fat or lard in heavy (10^4 - Inch) skillet with tight - fitting cover or dome cov er. Brown chicken on all sides (about IB minutes) turning frequently; add 1 medium onion, finely sliced, 1 scraped carrot, diced,' and l'/ a cups water lor wine if desired). Cover tightly and simmer over low heat until chicken is tender, about 30 to 4,0 minutes. Season to taste with very little salt and a dash of ginger and-or nutmeg. Thicken gravy with flour or cornstarch as desired. Note: Refrigerate second half pf chicken for later use, loosely covered. If you store in freezer, keep chicken frozen until ready to use and defrost before cooking. Angeles test kitchen. Lemon Meringue Pie Nine-inch pie shell, baked 7 tablespoons cornstarch, !!•> cups sugar, Y.I teaspoon salt, l'/2 cups hot water, 3 egg yolks, '/ 2 cup fresh lemon juice, 1 teaspoon grated lemon peel, 2 tablespoons butter or margarine. Mix cornstarch, sugar and salt in sauce pan. Stir in hot water gradually and bring to boil over direct heat; then cook for 8 to 10 minutes over medium heat, stirring constantly until thick and clear. Remove from heat. Stir several spoonfuls of this hot mixture into beaten egg yolks; mix well. Pour egg yolks back into saucepan. Bring to boil, then cook over low heat for 4 to 5 minutes, stirring constantly. Remove from heat; gradually add lemon juice, lemon peel and butter or margarine. Cool filling; pour into cooled baked pie shell. Top with meringue. Mering- Three egg whites '.at room temperature), 1 tablespoon fresh lemon juice, 6 tablespoons sugar. Place egg whites in J eep, medium-size bowl; add lemon juice. Beat until whites stand in soft peaks before adding sugar. Add sugar gradually, beat well after each addition, and continue beating until all sugar is used and whites stand in firm, glossy peaks. Spread meringue over cool filling, start at edges and work toward center of pie; be sure to attach meringue securely to edges of crust. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cool before serving. Grapefruit Baked With Sweet Topping Ever bake grapefruit with a sweet topping? Ingredients: 2 grapefruit, 4 tea- ipoons light browu sugar, 4 teaspoons butter, 4 generous dashes cinnamon. Method: Cut grapefruit into halves. Remove seeds if any 'with smajl sharp knife. Separate segments from side membranes. Blend brown sugar, butter and cinnamon together in small container with back of spoon. Spread mixture over surface of grapefruit halves as best you can — it won't spread too well. Place RADIATOR WORK Boiled Out Repaired Flo Tested Re-cored ALL WORK GUARANTEED GROVER'S RADIATOR WORKS 598 CL Lake Ave. Fho. 3-6981 SORE STRAINED MUSCLES Need BOB'S GYPSY RUB LINIMENT Authorized Dodge -Plymouth Service Factory Trained Mechanics 9 Factory Approved Equipment • Factory Engineered Parts For Service Hring Your Dodge or Plymouth Home to 61 MOTOR CO. N. Hwy. 61 (Same location as (U Imp. Co.) Ph. 2-2M2 Abraham's Tourist Court MODERN ROOMS—VENTILATED HEAT REASONABLE RATES $1.50 Single 3.00 .Single with bath 4.00 Double with bath South Highway 61 Plenty of parking room Beer By The Case Budweiser $4.40 Griesedi.ck ,.,.,„.,...„.,. 3.90 Falstaff 3.90 ABRAHAM'S CAFE ASH iind BROADWAY How to Serve a Good Breakfast By CECILY HKOWNSTONE Associated Press Food Editor Breakfast-eaters in your family? Then they'll enjoy this new morning suggestion for good eating. Or if you need to win over the members of your family to hnve a nutritious morning meal, this menu will help. We are always coming on studies that confirm our own observations -boys and girls need to improve their breakfast habits, - There's less mid and late morning fatigue at school when the first meal of the day supplies from one-fourth to one-third of the day's allowance of calories and protein. Many grown men and women, too, neglect breakfast; studies show that they would probably increase their work efficiency if they ate a good breakfast. Vary your breakfast menus as you can. If you plan them the day before you'll be a step ahead, some families like to set the breakfast table the night before— a good idea if your living space, and your temperament, adapt to this. Try this menu during the week, if you like, or reserve it for Sat- Chicken With Tomato Curry Sauce Good Skillet chicken in a rich sauce is company fare. Ingredients: 1 frying chicken (2'/2 to 3 pounds ready-to-cook weight), 3 tablespoons olive oil, '/•> cup finely diced onion, V 3 cup finely diced green pepper, 1 large or 2 small cloves garlic, l'/4 teaspoons salt, M> teaspoon pepper, l'/2 teaspoons curry powder, V 2 teaspoon dried crushed thyme, 1 can (1 pound* tomatoes. i Method: Have chicken quar- j tercel; then have wings separated from breast meat, legs from second joints. (Save neck and giblets for stock and liver for use another time). Wash and dry chicken pieces. Heat oil in 12-inch skillet; add chicken and arrange in oil carefully because it may sputter. Have heat high enough to brown chicken well on all sides. Remove chicken; add onion, green pepper, garlic, salt, pepper, curry powder and thyme to skillet. Cook several minutes, stirring over moderately low heat. Stir in tomatoes, including liquid from can. Return chicken to skillet. Bring quickly to boil; cover and simmer (do not boil) until chicken is tender — about 45 -minutes. Serve with steamed rice mixed with chopped pecans and currants that have been rinsed in hot water. Makes 4 servings. urday or Sunday brunch. , DELICIOUS BREAKFAST Broiled Fresh Pears Scrambled Eggs with Bucon Hot Cinnamon Rolls Beverage The Broiled Fresh Pears are, of course, the piece de resistance of this breakfast. Everyone who has tasted them at our house — where we are likely to serve them as a luncheon or supper dessert as well as for a brunch specialty — has pronounced them delectable. Buy ripe Anjou pears for this recipe and determine the ripeness by a fingertip test rather than by their color. # the pear "gives" a bit when you press it lightly with thumb and forefinger, it's ready to use. The eggs and bacon on the menu may be cooked on top of the range; or they may be baked or broiled. Take your choice! For the Cinnamon Rolls we recommend the kind that come in a small refrigerator-stored package and need only to be put in the oven. These rolls are one of the very best of the new food products —in fact they are out of this world! BROILED FRESH PEARS Ingredients: 4 ripe Anjou pears, 8 teaspcons strained honey, mace, half-and-half cream. Method: Remove skin from pears and cut each in half. Remove seeds by scooping them out with a half-teaspoon measuring spoon; ;ut out stem structure with small sharp knife. Pill pear cavities with honey, spreading a little over cut top surfaces. Sprinkle each pear lightly with mace. Broil 4 inches from high heat 10 minutes — until pears are touched with brown on top and heated through. Serve 1 or 2 psar halves to each portion. Accompany pears with a mixture of half heavy cream and half homogenized milk; or use light or medium cream. Candied Sweet Potatoes, Fruit Are Choices of Prize Winner By OAVNOK iUADDOX NEA Food anil Markets Editor We met Alma Fore ol Orayson, Louisiana. This high school senior knows her yams so well, she won the Future Homemaker of America recipe contest in her state. Quick Potato And Clam Chowder Ingredients: 1 can (lOU ounces) frozen condensed cream of potato soup, milk, 1 can (7 ounces) minced clams, 1 teaspoon minced fresh or dried shredded green onion tops, 1 Je;ispoon minced fresh or dried shredded pursley. Method: Remove soup from can into saucepan. Using soup can as measure, add 1 can <1!1 cups) milk. Heat slowly, stirring often, until soup thaws; bring quickly to a boil, then turn heat low. (Don't worry if soup looks curdly while thawing; it will get smooth when it comes to boil.) Add clams, including liquid in can, along with green onions and parsley. Reheat but do not boil or clams will toughen. Serve at once. Makes 5 portions if soup is served in small bouillon cups. Note: Minced chives may be substituted for the green onion tops. Serious, attractive and eager to tell folks how if enjoy yams, she gave us her two' favorite recipes. Candled Yams and Apricol* (Makes 6 srvings) Two No. 2 cans Louisiana yams, cloves, 3 tablespoons butter or margarine, \/ 3 cup apricot syrup, 1 tablespoon lemon juice, ^ teaspoon salt. Drain yams and reserve 1-3 cup syrup. Stud apricots with cloves. Melt butter or margarine and add syrups, lemon Juice and salt. Bring to boiling poin*. over medium heat. Add jams and apricots. Cook uncovered over low heat, 15 minutes, stirring occasionally. Maple Almond Louisiana Yams {Makes 6 servings) Two No. 2 cans Louisiana yams, drained, l /z cup slivered toasted almonds, % cup maple or maple- flavored syrup, 3 tablespoons butter or margarine. Arrange yams in greased l'/2- quart casserole. Stud with almonds, and pour syrup over yams. Dot with butter or margarine. Bake in moderate oven (325 degrees P.) 45 minutes. Read Courier News Classified A4s. WORLD'S LARGEST SELLER AT IOC In shallow baking pan (or one made of aluminum foil) and bake in moderate (375 degrees) oven until heated through — about 15 minutes Easy Baked Tuna and Macaroni Here's a satisfying little luncheon dish. Ingredients: 1 can (15U ounces) Creole style macaroni with mushrooms, 1 can (7 ounces) tuna, 1 tablespoon butter or margarine, 'A cup fine dry bread crumbs, \k cup grated Parmesan cheese. Method: Empty macaroni into mixing bowl. Drain oil from tuna; add tuna to macaroni; break up tuna but leave in fairly large pieces; mix lightly. Pile macaroni mixture into 4 individual shell- shape baking dishes. Melt butter in small skillet; stir in crumbs; remove froig heat and mix over macaroni. Place on cookie \ sheet and bake in hot (400 degrees) | oren until hot through and bub- [ Ijly—about 15 minutes. i Shells may be put under broiler | for a fe\v seconds, if desired, to I brown topping a bit more. Makes-4; servings. FUEL OIL POEIZ OIL CO, Sell That Stuff" Phone 2-2089 Visit Conny's Conoco Service, Ash & Division BESTWAY CLEANERS Invites you to visit their NEY/ LOCATION Phone 2-2408 2012 W. Main Now Equipped to Serve You Better SIMON'S SUPER MARKET 10-1 W. MAIN Phone 3-96BO Nice, Lean, Meaty lamb Roast--ib 39 C Genuine Yearling Lamb Legs • • ib. 49 C Pure Pork Sausage - 3ibs.85 c 100% All Beef Hamburger 3 b. 85° Cut From U.S. Good Beef Beef Roast • - ib. 39 C Large EGGS Co '" n c-on sh doz. 39° Godchaux Sugar-- 10ibs.89 c VANILLA WAFERS Nabl8eo S.& 220 BISCUITS Bailard, G ladiola Can 100 "t I Sunshine Crispy Lb. Or Carnation Z Cans U.S. Good Mature Beef Round Steak • ib. 69 C U.S. Good Mature Beef Sirloin Steak • ib. 59 C U.S. Good Mature Beef T-Bone Sieak - ib. 79 C U.S. Good Mature Beef Rib Steak • • ib. 49 C Sugar Cured i4to Re i6 lf ?b°A, g . Half or Whole Green & White Lima Beans---10 C Jewel Shortening 3-Lb. Can No Coupon Required Tennessee Brand-Sliced Lb. 0*0 TOMATO PUREE t , n 50 RICE BITS S 3 ,,, 350 Riccland Cello Hajf SHORTENING A 20c Saving; 6 lb. S1.5S Can I Seedless GRAPEFRUIT Clean Crispy CARROTS 6 *- 25< 16 01. Cello. Bag Jumbo SWEET POTATOES Red No. 1 POTATOES 10 Lb. 39* FLOUR Little Geneva, S.R. Guaranteed For th« lunchbox: drain a oiml ters of nn hour before the roast Is of Norway sardines and mash; add a little grated lemon rind and scraped onion along with mayonnaise. Layer the sardine filling between slices of whole wheat bread nnd pack the sandwiches In the lunchbox along with celery and raw carrot strips. Does your family enjoy browned potatoes served with roast lamb or beef? Use medium-size potatoes and boil them for to or t* minutes, then put the par-boiled spuds abound the roast about three-quar- done. Make sure you turn the po'-' tatoes In the fat drippings In tn« bottom ol the roaster so Uiey will be well coated, and sprinkle them with salt and a little paprika. OUR FOOD VALUES ARE EGGS " The Uain ty Shortening" A Lb. FREE—1 Pt. Salad Oil 0 Ctn. Doz. $1.00 S 1 Grade "A" Large ULtU Yello—In 1/4 Sticks •• Lbs. «"p AQIAVFpQ Belle Meade Saltines Lb. iftx VRHvlVCnO 1/4 lb Cell Wrapped Pkg. I«JJ» RFANC 91 $ 9- 79 Dbftnd Great Northern *«» Lbs. * rtl MILR Or Carnation L Cans *vp wUllAK Domino or Godchaux I" Lbs. Ovp |*npCpp Maxwell House VvrrCE Regular or Drip HOMINY PUREX BISCUI CHEESE FOOD Maxwell House ft Lb. S-f.88 Buch's While No. 2 Can 90 Tiny Kcrnal 0 303 Size White—Cream Style W Cans The Controlled Bleach Ql. lOp Q Ballards, A W Oven Ready 0 Cans 290 2 <£: 790 FREE! QT. BUTTERMILK with each Vi gallon Terry/and Sweet Milk 39c 4 Lbs. I Lbs. RAI AfiMA Good Gracle DULVUllH By (he Piece T Lbs. PORK ROAST L±±'kt, ljh . 350 NECK BONES J^ty 4 STEW BEEF Sisr ri 3 Good Grade l%Q|i Juicy—Tender Lb. 3wp Fresh Produce-Frozen Foods 10 Bf i 450 LOIN STEAK 290 550 POTATOES LEMONS No. 1 Red Sunkist 216 Size Doz. No. 1 Texas Green New I Texas Yellow t VilllH Whole Fresh Frozen I'kf?s. I IMA DCilUC Green & White 10 Oz. LlnM DCHnO Fresh Frozen I'ke. • Lbs. 10 Oz. MAYS 421 S. 21st 330 50 150 190 120 SUPER MARKET Ph. 3-9910 ATTENTION LADIES l-39c Pot Flower tor Ic With Each J3.00 or More Purchase! EGGS, Large Fresh ...... . .......................... 2 Dol ,,,, CANOVA BLACK rKPPER, I'urc Ground ........... 4 O z. c»n 29o 2 8-oz. FLAVORING. 1 I.eimm or 1 Vanilla, Hcf I9c ei ZSc I'URMFS & TOPS or COI.LAItn GKKKNS . ""l»o SWEET POTATOES ........... flu. JI.S3. . .... .'.'.j' is. Bar'jOo POTATOES, No. 1 ............................... ]0 | b . ,*,,, 39,, PURE SORGHUM MOLASSES ..... Qt. 69c .... U G»l SI 19 GLADIOLA CAN BISCUITS ....................... ' j Cans Z9c Save 75% on Your Garden FRESH CABBAGE PLANTS ................. 4 R,hi 4»a FRESH ONION PLANTS .................. ...... , £.?' JJ! "' SEED POTATOES B..P.W Complete Stock of Bulk Garden Seed & Plants— Also Lawn Seed & Fertilizer! BLYTHEVILLE CURB MKT. Open til! 10 p. m. Kvery Nifrht

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