The Courier News from Blytheville, Arkansas on April 14, 1955 · Page 16
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 16

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, April 14, 1955
Page:
Page 16
Start Free Trial
Cancel

PAGE SIXTEEN BLTTHEVILLE (ARK.) COURIER NEWS THURSDAY, APRIL 14, 19BS Orange Wedges Aid In Serving Up Ham. By GAYNOR MADDOX XEA Food and Markets Editor Martha Tupper, born in Mississippi, now a foremost food « a- thority and wonderful cook as well, sent us a glazed ham last week. It was truly the best. With ft she sent spiced orange wedges to serve with the ham. So, of course, we asked for her recipes. Mrs. Tupper advises us to glaice the ham one-half hour before the meat is fully cooked. Remove rind then, score, nnd stick with cloves and then brush with glaze every 20 minutes until done. Orange Molasses Glaze One-quarter cup orange marmalade, V* cup unsulphured molasses, Y4 cup prepared mustard, !4 teaspoon Tabasco. Combine all ingredients. Brush 1-3 over ham according t" directions. Yield: % cup. Spiced Orange Wedgcg Four Valencia oranges, 2 cups sugar, V/4 cups water, '/ 2 cup vinegar, 12 whole cloves, Spicccs stick cinnamon. Add water to whole oranges to cover; bring to a boU- Boll 20 minutes, or until easily pierced with * fork. Drain and cut into eighths. Combine sugar, water, vinegar, cloves and cinnamon; stir over low heat until sugar is dissolved. Bring to A boil; arid pieces of orange and simmer about 20 minutes. Cool; cover nnd store in refrigerator. Serve with ham. Nolc: Oranges may be spooned into hot sterilized jurs and sealed. Ellen SnltonstaH of New York, another friend who knows f food, yuve us an Easter dewsert suggestion. Coffee Jelly Purfail {6 Hervlngs) One envelope unfavored gelatine, 3'A cups strong coffee, 1-3 cup sugar, 1 titbit-spoon brandy flavoring, 1 cup whipping cream, Mt cup canned chopped buttered almonds. Soften gelntln in Yi cup of the cold coffee. Heat remaining coffee to boiling point. Add .softened gelatin and sugar; stir until KC!Hlin dissolves. Add flavoring. Pour into jelly roll pan or any shallow pan to u depth of nbout J /2 Inch. Chill until firm. Cut into !/ a -lnch cubes. Whip cream nnd -sweeten to ta.'ite. Arrange alternating layers of coffee jelly cubes, whipped crcnm tind al.noncls in tall dessert glasses. Spread canned pineapple slices with u mixture of brown sugar, nutmeg and chinnmon and broil. Wonderful with ham) 1 Try a Fish Loaf or Lobster Pie By CECILY BROWNSTONE Associated I'rem Food Editor WONDIiKINft WHAT to serve for those Lenten suppers left on the calendar? How about a fl»h loaf Hint numbers mayonnaise among Its Ingredient!!, or a lobster pie topped with rcady-to-lialec biscuits? NEW FISH LOAF Ingrcdlfnla: 1 pound frozen white sli (haddock, halibut or flounder); 2 tablespoons martfarlne; '/z CU P finely diced celery, '/a cup finely diced urciin peppor; 2 tablespoons minced onion; 1 clove narlic (minced); % cup real mayonnaise; >/ 2 cup milk; 2 cups dry or toasted bread cubes; 54 teaspoon salt; V, teaspoon pepper. Metlnid: Cook fish In simmering salted water to cover 12 to 16 minutes; drain and finite. Melt marna- rlne In a skll!-;! and add celery, green pepper, onion and garlic. Cook over low heiit about 5 minutes, or until wilted. Blend mayo nalse and milk In a mixing bowl. Add bread cubes. vcKetable mixture, salt and pepper; toss loB er. Fold In flaked cooked fish. Place In greased loaf pan (about 5'/ 2 by 0V, by 2>/ 2 Inches) or in a I'/^-quart casserole. Bake in hot (400 decrees) oven 25 to 30 minutes or until firm. Unmold on serving . platter. If desired accompany w tomato sauce and garnish ith with hard-cooked CBKS. Makes 8 servings, I.OBSTKK PIE IiiKredlent.s: 2 tablespoons butter, 2/3 cup sliced mushrooms, 1 medl uin-slzcd onion (finely chopped), I AYHLETES"FOOT~GERM HOW TO KILL IT. IN ONE HOUR, If not pleased, your Me- bw.k. STKONC fiiiiRlciilr HLOUGIIH OI'F the mitrr shin 1o i-xoosr- mirlfil fuiifc!. Kills It on rrmlart. Get <;nr»scl«ss, instant- dryhiK T-l-l. fll any (Irtic store. Today ill Kirhy nroB. DniB Storci. tablespoons chopped plmiento, % cup cooked lobster or one 6-ounce can lobster, I'/fc cups liquified Instant nonfat dry milk, '/ 4 cup flour, 1 package roady-lo-bake biscuits, one 5-ounce Jar olive and pimiento cheese spread. Method: Melt butter In skillet. Cook mushrooms, onions and pi- mien to in butter until onions are lightly browned. Add lobster, mix lightly. Pour liquified Instant nonfat dry milk into top of double boll- ur. Sprinkle flour over surface. Beat with rotary beater until blended. Cook over hot water,' stirring constantly, until slightly thickened. Stir in lobster-vegetable mixture. Pour mixture into 1-quart casserole. Spread one side of unbaked biscuits with cheese spread. Place biscuits cheese-side down on top of Tuna And Spaghetti Casserole Here'B a new version of a qulck- and- easy dish that has become popular 111 many families. Ingredients: 8 ounce Bpashottl, 1 is teaspoons salt, 1 >.t quarts boiling water, ',» cup ripe olives, I can '10 f^-ounces) condensed cream of muchroom soup, % cup milk. 1 can rO to 7 ounces) tuna (drained and flaked), 1 cup (pac' hot lobster mixture. Bake In a hot (40(1 degrees) oven 20 minutes or until biscuits are lightly hrowned. Makes 4 to 6 servings. ked) grated Cheddar cheeM. Method: Add spaghetti gradually, and §alt to rapidly boiling water as that water continue*, to boll. Cook uncovered, itirring occasionally, until juut tender; drain in colander. Meanwhile cut olives /rom pits In'large piecee. Stir olive* and soup Into drained spaghetti. Add milk, tuna and cheese; mix well. Turn In l'/ 2 quart baking dish In moderate (350 degrees) oven until heated through — M to 25 minutes. Makes 5 to 0 serviogs. Good enough for company: hroiled chicken breasts over thin slices of Virginia ham and a topping of cream sauce. Make the sauce with butter, flour, chicken stock and light crearn; season with salt, pepper and paprika. Garnish this deluxe dish with parsley sprigs and send to the table. Fancy Pears By Toasting With Coconut Try this recipe when you want to fancy up canned pears. Ingredients: 8 drained canned pear halves, 1 tablespoon lemon or lime juice, 3-4 cup (above) shredded coconut. Method: Sprinkle well drained pear halves with lemon juice. Cut coc- nut in very short lengths; roll pears in coconut. Place pears, cavity side down or in shallow baking dish. Bake in hot (425 degrees) oven about 10 minutes or until coconut browns and pears are hot through. If desired, serve pears with sauce made from pear syrup. Serve 2 pear halm to a portion. Make* 4 KidneySlow-Down May Bring Restless Nights When kUn«r function ilowt to cold or wren* diet "»•* =•"" I«"»f »P nighta or frequent passage*. Don't neglect your kidney. rf the" conation! bother jou. ta Do«n'l M'-' "j'J diuretic. U«J incMHfJ* by mHUmfht over 50 yean. It', amazing how many ti D..n'; Jfw h.ppy relief from Iho. '<•« forUi-heipthelBmiieioI kidney tuba and ter. fluah out WMt«. Get Doan'a Pill, todwl What every good cook knows: Just a little difference in ingredient* makes a big difference in cooking results Snowdrift gives just a little more safety than ordinary shortenings, because it fries perfectly atcorrcct high temperatures. Thatcanmnkeihe big difference in digestibility. Snowdrift isjustalittlctighter than nay other shortening — and that cnn make the big difference in giving your family lighter, more digestible foods, fried or bnkcd. Snowdrift's ingredients are jtift a little costlier than those of nny other solid shortening (yet VOH pny nomorc).Thnt cnn make the big difference In better tasting foods. No other shortening at any price is so creamy, so digestible—and so light! Snowdrift 100% PUM « AU-VEOETABIE SHORTENINO • MADE 8Y THE WESSON Oil PEOPLE VEGETABLES TOMATOES Lb. Basket or More Ea. 19 c LETTUCE Large Heads Ea. ONIONS Fresh Green Bch. We gladly redeem all coupons and cash payroll checks. CHOICE MEATS* PICNICS U. S. CHOICE CHUCK ROAST Ib. 39 U. S. CHOICE—Well Marbled ROUND STEAK SUGAR CI A D CURED jLAD BACON KiX Cheerios FLOUR Richardson's RECIPE OF THE WEEK Chili Meat Pl« 2 Tablespoon) Mb. can kidaef finely cm onion beam, drained 1 111, ground j teaspoon salt lean beef 1 teajpooo chiU 2 Tiihk-spooni powder hot fat Vi teaspoon ptpper 8-01. can tomato 1 cup biscuit mir sauce J4 cup Pet Evaporated Milk In a 10-inch skillet brown onion and beef in hot fat about 5 minutes. Stir in lomaio sauce, beans, salt, chili powder and pepper. Cook over low heat about 5 min. while mixing biscuit topping. Put biscuit mix into a quart bowl. Stir in milk with a fotk. Turn dough out on lightly floured board. With floured hands, pac dough to fit top of skillet. Put on top of meat mixture. Bake on center rack of 400 oven (hot) 15 minuiL-s, or until top is brown. Serre from skillet. Makes 4 servingi. HUNT'S Tomato Sauce 3 for CELEBRATING c- DAY is CERSAL DAY TOASTED CORN PUFFS Waxfex WAX PAPER 39; WHEATIES ^ TOO foot roll -- SUGAR 21 C JETS RICHARDSON'S Cash Grocery MAIN AT FIFTH 'Where Low Prices Are Born'

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 8,800+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free