The Courier News from Blytheville, Arkansas on April 7, 1955 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
Issue Date:
Thursday, April 7, 1955
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Page 14
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PAGI FOURTEEN BLYTHEVILLE (ARK.) COURIER NEWI NCHIWAY SARDINES, nestled In mound of cottare chew*, help soicc American menus. Norway Kipper Loaf Is Different Disk By GAYNOR MA1>IM>X NEA Food and Markc*- Kdllor Mrs. Jytte Myhrberg of Kew Gardens, Long Island, was born 111 Denmark, and is now. a ground stewardess at Idlewild Airport for Icelandic Airlines. Her husband is station master for the same line. They and their 6-year-old daughter have a nostalgic fondness for Norway sardines and kippers and gave as three of their favorite ways of using them. Their Scandinavian recipes fit perfectly into our American menus, now, during Lent, and at any other time of year. Norway Sardines and Cottage Cheexc Mound One (3 i-3 ozj can Norway sardines, 1(8 oz.) container cottage cheese, 8 ripe olives, chopped. 0 sweet gherkins, chopped, 2 tablespoons mayonnaise, potato chips, radish rosettes. Combine the cottage oheese, chopped olives, chopped gherkins and mayonnaise, making a paste. Shape paste in form of a mound in the center of a serving tray. Arrange sardines on side of mound and surround with crisp potato chips. Garnish with radish rosettes and a whole ripe olive. Serve on Individual pltites as an appetiser or first dinner course. Baked Kipper Loaf Four <3'/4 OK.) cans Norway kippers, 2 cups thin white sauce, 2 cups soft bread crumbs, 2 eggs, 1 tablespoon lemon Juice. In the above order thoroughly blend all the Ingredients. Arrange in well greased 2 quart loaf pun. Place in hot oven (350 degrees F.) and bake 40 to 45 minutes. Serve hot with mushroom sauce or tomato sauce, If desired. Yields 8 generous portions. kipper Fish Balls Four (3V t oz.) cans Norway kippers. 4 cups diced potatoes, 2 eggs. beaten, 2 tablespoons butter or margarine, flour, salt mid pepper. Cook diced potatoes In snlt wn- ter. When potatoes are tender, drain and mash. Drain Juice from cans of kippers nnd add to mashed potatoes. Cut kippers into pieces abuot one inch in length and add with beaten eggb ulleror ,s margarine, salt and pepper. Blend thoroughly. Form .into cakes or balls. Dip into flour and fry In deep fat (3 to 6 minutes) until Your family will get up for breakfast In a hurry If they know golden-brown blueberry pancakes are coming off the griddle! Use frozen blueberries for these winter pancakes and serve with hot maple or maple-flavored syrup. ifFButt&m.i!& s\ tfOff MILK ajaaajusjgq* KooLYiiiT ALUMINUM AWNINGS CALL NOW Ph. 3-4293 FOR FREE ESTIMATE SMITH AWNING CO. 111 S. Pint Uton hi'own, Dnvin on absorbent iper find .serve hot. Yields 12 gennroii.s portions. •••• • ••• Stuffed Baked Potatoes Are Easy to Prepare By CAVNOR MADDOX i NEA Food »ml Market* Editor Baked potatoes, Easter style, comes from our Chicago friend, Kuthryn B. Nlle.l. She is the author of the new book, "Pood Preparation Recipes," and certainly knows her victuals. Stuffed Baked I'otatoei, Hauler Style Four medium to large potatoes, freshly baked: 1-3 cup butter or margarine, 2-3 cup hot milk, ',2 teaspoon ground pepper, l'/v teaspoons salt, 2 teaspoons grated onion, ^ hard-cooked CBB.S, finely chopped. H desired, reserve several slices for garnishing. Cut baked potatoes In half crosswise or lengthwise. Scoop out pulp, taking care not to break the skins (shells). Mash pulp thoroughly. Add remaining Ingredients and blend thoroughly. Refill potato shells. Bake in a moderate oven (350 degrees F.t about 2(1 minutes, or until thoroughly heated and tops are delicately browned. If reserved for this purpose, garnish with egg slices. Makes 8 stuffed potato halves. You may want to make thc.se coconut puffs as an Easier extra Coconut PuffK (Makcn 6 dnicn) One cup butter of margarine, Vi cup sugar, 2 teaspoons vanilla, 2 cups sifted flour, 'A teaspoon salt, '/a pound pecan halves, shredded coconut, chopped. Use whole blanched almond, date, or candled cherry for surprise center. Cream butter or margarine, sugar ami vanilla until fluffy. Sill Hour with salt and add to creamed mixture, blending thoroughly. Shape dough around each half pecan to form 1-Inch balls. Roll In shredded coconut. Place on un- grcascd cooky sheet. Bake In slow oven (325 degrees F.) about 2!) minutes. Cool and slorc In loosely covered container. You don't have to keep your eye on a skillet when you prepare fried chicken this way. Brawn the chicken pieces, dipped In buttermilk and then In flour, in hot fat on top of the range; then arrange the Skillet Chicken With Fresh Mushrooms Ingredients: One 2 !i-pound chicken ircady-to-cook weight), !'i cup llour. 2 teaspoons salt, ',1 teaspoon pepper, Vi teaspoon paprika, ", cup batter, 1 small onion (cut In thin strips), 'A pound mush- chicken In a cimerolc, cover andi 100 " 1 * lsllced) ,,.e 1,, a ,nod< :1 ,tc oven for 30 ^ '£-^ ™,^ '"„£ j itnd wing tips ior SIOUK lor another to -10 minutes or until tender. dish.) Wash and dry chicken. Mix flour, salt pepper and paprika on a sheet of waxed paper;-roll chicken in mixture, rubbing In flour. Molt butter in skillet, (10 Inches); arrange chicken In skillet, crowding bony back piece* at sides. Brown slowly over moderately low heat, turning as necessary—10 minutes or longer. Cover skillet tightly; cook over low heat until tender—about 30 minutes. Remove chicken pieces and keep warm In oven; put them In a heat-resistant serving dlih If you have one. Add onion and mushroom* to drippings In skillet. Cook and stir over moderate heat for *veral l*n tttoM plastic bagi in which rolls, carrots and other foods are often packed. Then when you are making stew or fried chicken, put your seasoned flour mixture In. the bag along with the meat or poultry pieces and shake well to coat the meat or poultry with the seasoned flour. Detergent and warm water will do a good job of cleaning the THURSDAY, APRIL 7,1955 _——— —-~~~~"~~~~" p bags; then hang the bags over t dish drainer to dry. minutes. Cover tightly and cook over low heat 5 or 10 minutes more, with chicken. mushrooms E 4 serving! THC [NTIIE FAMILY LIKES MACARONI HETTI ROMO (HIRE 166 NOOOLEC Housework Easy Without Nagging Backache ° ood port..! to «ood KSuoMte to cold or wrons diet m.T SUM Wttlne "0 "IK* 1 " ° r ' rM , u ,*! 1 i."""**jt SoA »«leet jour kidney. If thjM condU lions bother you. Try Doin'l Fill.-, mild diuretic U»cd lumsifultr or million. (or over SO year.. Jf« amnzinz how many tlrn- K?" el ve h»py relief torn theH dUcom. fort?-h!lpthel6mitaof kidney t«b«.nd«U ter» flufib out wwte. Get Do»a'» PiUl tourl If Pays to Shop at hurry for these FOOD SPECIALS! SALAD DRESSING BISCUITS"! BI ;;:±:, wK :i: 3 390 290 tl*l*C Cradc "A" Lni'ge Guaranteed Fresh ............ Do/.. PET MILK BABY FOOD " IS AIIABn Domino nr (indchanx dUUHIf Vnc.imy Pack ICECREAM 2 • cai 10,,, til ,, 250 190 890 'l''ree/.ert' Low calorie Klnnvherry or Vanilla lome Style Crcme Killed Vanila . .. pklC. *»' f TOMATO PUREE s ::: * o,,, 50 JACK MACKERELS' '2±340 APPLE JELLY 7^:"^...™ 290 Al Crt Mar-Gold, \'i II). Pal lies ULLU Each Qualify Meats - Low Prices Clean — Modern Market Chuck— Well Trimmed Hi. BEEF ROAST STEW BEEFS;:; ........... 3 SLICED BACON ' ' k BONES Slices & I'ieces Krcsh & .Mealv His II). « Ihs. Grade "A" the 1'an . Iteadv for It*. 390 550 190 190 490 REE LARGE DINNERPLATE with each $20 or More Purchase! Golden Ripe Cw CARROTS tvlll! : KS 2, I)S 190 POTATOES Kwl .: i ."/ lesllI?i : K 25 ,, )S . 950 ONIONS N ":/:: to " do .^ ii .7" .,., 60 Morton's Apple, 9ftf( t'carh. flierry Each *•«)» Kresh frozen II). ™vp CATFISH' ! MAYS SUPER MARKET 421 S. 21st Ph. 3-9910 SPECIALS Duncan Mines CAKE MIX - - - box 29c MEATS * * FRESH COUNTRY EASTER HAMS EGGS 3DOZ. We reserve lite right to limit purchases and make 110 Sales for rc-snlc. Richardson's Cashes pa.vroll checks and redeems all coupons. GERBER'S BABY FOOD 3 Cans 20 Large Box MATCHES - - 5c PUREX • - qt. 14c RICHARDSON'S RECIPE OF THE WEEK Tfoy Jot Pineapple TaML-ipooni rriHnrdi Cream Pie W teaM* 1 V, CUP ! C4te«M ed, ft cup Pet rrmlied pineapple. Evaporated Mrlk uml mined VA eup water 3-o*, pit* whin M nip finely cm. Y\ tenipoon salt Mix Yi cup sugar anil the cornstarch io A saucepan. Stir in the pineapple. Cook ,md jtir about 5 min., or until mixture rhickcns. Remove from heat and cool. Put into a bowl the cheese, salt »CH! vanilla. Blend in .c;railually y } cup sugar. Hc;it in i'££s, one at a time. Srir in milk ami water. Spread cooled pineapple mixture in bottom of 9-in. pie pan lined with unbaked p;istry. Pour •nilk mixture carefully over pineapple. iprinklc top with nuts. Bake on rack slightly below center in 375 oven (hijjh moderate) about 35 min., or until top ij brown and custard is firm. 2 115c Fresh POLE BEANS ••• M5c Large Juicy. LEMONS ••-- * 25c# Pure Cane SUGAR• . lOlbs. Half or Whoie L Fresh Dressed Grade A Lb. 33 c RICHARDSON'S Cash Grocery MAIN AT FIFTH 'Where Low Prices Are Born'

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