PAGE TWELVE BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, AUGUST 6, 1958 Fresh Greens Salad Healthful and Thrifty By GAFNOK JJEA Food and Markets Editor Keep your family healthy and sppetite happy Mrs. Andrew D'Ar- rigo ot Boston, mother of three, grandmother of two, says she does it the easy and inexpensive way. That means fresh fruits and vegetables for the family every day. To save money and prevent waste, she uses the vitamin-packed green tops of vegetables. Her New England Fresh Greens Salad is one of her best recipes. Here's an August luncheon suggestion: Fresh greens salad, cheese dressing, toasted garlic rolls, butter or margarine, lemon cookies, milk or minted frult-ade. Fresh 'Greens" Salad Two cups fresh young beet greens, 10 cauliflower leaves, 2 cups fresh spinach leaves, 12 radishes, 14 cup fresh celery leaves, 6 scallions, 1 small head escarole or iceberg lettuce, two-thirds cup fresh lemon French dressing. Wash beet, spinach and celery greens. Remove any tough stems. Cut into bite-sized pieces. Cut celery leaves fine. Pull escarole apart, wash and cut into bite-sized pieces. Take ribs from cauliflower leaves. Slice in half lengthwise and dice. Slice radishes. Cut seal- lion tops with kitchen shears into "^-incli pieces .Chop scallions. Chill all ingredients thoroughly. Place in salad bowl. Pour on French dressing. Toss. Serves 6. Salad contains approcimately 33 calories pel- serving. French dressing contains approximately 59 calories per tablespoon. Minted Fruit-Ade One-fourth cup boiling water, 1 tablespoon fresh lemon juice. 3 sprigs fresh mint, 2 teaspoons sugar, 1 fresh peach, cracked ice, two-thirds cup fresh orange juice, 1 egg (optional). Pour boiling water over mint. Let steep 10-15 minutes. Drain, reserving water. Peel and mash peach. Press through sieve. Combine remaining ingredients, adding more sugar if necessary. Shake in covered jar until Iced and frothy. Yield:: 1 large glass. Contains approximately 154 calories without i-gg. One egg contains approximately 77 calories. Chicago Woman Gives Recipe For (Northern) Fried Chicken One of the cooks with the most B»wy we know is Beth Bailey McLean of Chicago. See her Martha Logan's "Meat Cook Book" to discover what I rneim. This Is how she fries chicken: Quick Fried Chicken: Pre-cook!rig makes last-minute frying an easy trick. One Hi to 3-pound ready-to-cook frying chicken, coating. 2 pounds shortening. Use cut-up chicken or cut Into serving pieces. Place the chicken In a colander or large sieve. Place the colander in a kettle with one Inch of boiling water In the kettle. Cover the kettle and steam the chicken 30 minutes or until tender. Do not let the water touch the chicken. The cooked chicken may be kept In the refrigerator until meal time. Heat shortening In a deep heavy kettle to 375 degrees F. Dip pieces of chicken in batter or one of the other coatings. Fry the chicken In Here's a Salad With 3 Flavors This salad is such a new and delightful flavor combination, It's a real treat. Three-Flavor Prune Salad Ingredients: 16 large cooked prunes (drained), 6 slices bacon, one • 8-ounce container creamstyle cottage cheese, 2 tablespoons mayonnaise, 4 tablespoons finely diced green pepper, romaine. Method: Make a slit in each prune and remove pit. Cook bacon until crisp; crumble or cut fine; there should be about % cup. Mix cottage cheese and mayonnaise together; stir In bacon. Mound a level tablespoon of the cheese, mixture over inside surface of each flattened pitted prune. Sprinkle each cottage cheese mound with '» teaspoon green pepper. Arrange 2 romaine leaves on each of 4 salad plates; with small spatula, carefully place ' prunes on romaine. Makes 4 serv- t ings. the hot fat 5 minutes or until well browned. Note — The chicken may be precooked in a pressure saucepan according to the directions with the cooker or simmered in hot water until tender. Coating For One Frying; Chicken Dry coatings: Dip each piece of chicken In a dry coating or place the dry coaling in a paper sack. Add 2 or 3 pieces of chicken at a time. Shake well. Flour coating: "2 cup flour, 1 teaspoon salt. 1 teaspoon paprika, / teaspoon pepper or poultry seasoning. Cornmcal coaling: 14 cup cornmeal, 1 tablespoon Hour, 1 teaspoon salt. Egg and crumb coating: Blend together 1 egg and '' 4 cup milk. Dip pieces of chicken into this liquid, then into finely crushed cracker or bread crumbs, flour, or cornmcal. Batter: For chicken fried In deep fat. Use a fork to blend together 2 eggs and >' 2 cup milk. Stir in 1 cup sifted flour, 1 teaspoon baking powder, 1 teaspoon salt. Mi xwell. Stir in 1 teaspoon melted fat. So not beat because the nir will cause ubbbles in the coating when it is fried. spaghetti, macaroni "FROSTY" The Smoother, Deliciously Different Soft Ice Cream Try it at Ihe RA7.0HBACK DRIVE-IN. Served tn TDU In yonr car or come into our air conditioned coffee shop. The onlj milk bar In Bljlhevtlle n-hcre .you can be served to air conditioned' comfort. Brlnf jour children inside where it Is cool and comfortable. Take a Quart or Pint Home By GAYNOR MADDOX NBA Food «nd Markets Editor Looking for something vei'y different for Sunday's dinner? Maybe thli l< it — chicken saute with orange Juice and pure monosodium glutamate. It's the kind of dis you'll find In Florida and California. Grunge Chicken Saute (Serves 3 or 4) One frying chicken (about 3C 2 pounds), cut in pieces for serving, salt and pepper to taste, one-third cup butter or margarine, 1 largo onion (chopped i, 2 tablespoons flour, cup orange juice, \' } teaspoon pure monosodium gluta- Have You Tried The Drink All Blythcvillc Is Talking About? HIRES ROOT BEER Served From The "Wooden Keg" In Frosted Mugs Try Our Wonderful "Frosty" Sundaes 15c & 25e Fresh Strawberry Pineapple Chocolate Black Walnut Cherry Banana Splits 30c Fountain Coca Cola Brown Derhy ... lOc & 15c Ma ^^ d(h ^], akCS "Frosty" cones Sc-10c-15c All kinds of sandwiches. "FROSTY" at tht Razorback Drive-In Chicken a la Monosodium Glutamate Different male, 2 tablespoons sherry, If desired. Sprinkle chicken pieces wltli salt and popper; saute gently In butter until delicately browned, lurnliiK to brpvvn all sides. Remove diii.-k- en and cook onion in the drippings for a minute or so. Blend in flour: add ornriRc Juice and cook, stirring constantly, until mixture boils and thickens. Season sauce with salt and pepper plus the 'i teaspoon of monosodium glut.-i- mate. Return chicken to pan. Bring to boil, then cover and simmer very pentiy "15 minutes to one hour, or until chicken is tender, turning and basting chicken occasionally. Just before servine, add sherry, If desired. Taste and add additional salt, pepper and monosodium glu- tamale if needed. Note — Green peas, stuffed baked sweet potatoe are exactly For sunime several of ou sodium gluUu and hot biscuits r ht with this dish. vegetable dishes, friends use mono- ate. They insist it heightens the fresh flavor. Summer Squash TJmbales (Serves 6) Mix 2 cups well-drained mashed, cooked patty-pan sQuns'n with 1 fan I rnmirnspci cream of mushroom soup. :] stielitly beaten eggs, >,-j cup grated natural American cheddar cheese, '.i cup cracker crumbs, 1 tablespoon cracker c r u m b a, , 1 tablespoon minced onion salt and pepper to taste, and ('4 teaspoon monosodium glulamate. Turn into 6 greased custard cups: set In shallow pan of hot water. Bake in moderate oven (350 degrees P.) 40 minutes, or until firm. To add extra flavor to cole slaw, I A sprinkle ot finely chopped mix savory seeds—celery, ciira-J candled ginger makes a pear ana or mustard—with the shred- ed cabbage and dressing. cottage or cream cheest talad something special. GROWING CHILDREN For B quick and easy sauce, mix a can of condensed cream of mushroom soup with a half cup of milk and heat. Serve with croquettes- it makes them more than just un- other \vay to use leftovers. Arid chopped chives to "cottage cheese for an elegant omelet filling. GOLDCRAFT Peanut Butler CREAMY SMOOTH And Always Fresh Truly "HOMOGENIZED" No Oil Separation fEANUTBOTTEK [ Costs Less Tastes Best FREE amazing offer made to introduce to you... THE GREATEST SHORTENING DISCOVERY IN YEARS HERE 5 PROOF HUMKO-S supii COMPARATIVE SHORTENING TEST Professional home food economists conducted B comparison test between HumKo and other leading shortenings. The results below show that, on every count tested, Creamogemzcd HumKo scored as high or higher than these leading brands. Below are the actual reports ot the test Itself. CAKES PASTRIES HUMKO SHORTENING ) SHORTENINQ 1 SHORTENINQ J HUMKO "fxcellent texfowe, smooth even batter." '''.' * : • - ••<••'•' "Crumb slightly more dry." "Batter curdled in appearance." "Gummy, sugary crust." SHORTENINQ X "Not as easy to handle.' SHORTENINQ T "Dough wasn't plastic." SHORTENINQ Z "Much less flaky." FRIED FOODS HUMKO "Doughnuts fried,in new HiltnKo had very little o!f absorption^" ^:CS~; SHORTENINQ K "Doughnuts fried in Shortening X absorbed ..T$.^"0$^i a great deal of flavor from the oil." a great "Gave off heavy odor." SHORTENINQ Y SHORTENINQ I "Had low smoking point." It's really exciting news! The makers of HumKo have created an entirely new shortening with special new creaming powers. A pre-creammg process, made possible by thousands and thousands of precision whippings, actually cream- ogenizes" the shortening to a creammess and fineness of texture that is beyond compare. Proven Digestible. Scores of Mid-South housewives have tried the New HumKo in advance They are particularly thrilled at the extra 'digestibility of the New Creamogemzed HumKo. Foods fried in it are as digestible as if they were baked or boiled. It's the shortening of tomorrow available at your store today ... for •Precision-whipped thousands of times In advance for New Lightness! New Creaminess! 1 888 Evelyn Avanu* Memphis, Tennessee " , . . fll hmu quickly New Crearndgt-nized HumKo drained Irom the jrieii shrimp 1 made. Tht mellirl ihaiicniag was a! dear as when I tlnrlerl frying A'o food otto: in Ihe ihorttnin£ when it covlfil either in facl, I fried do'ighnuls in the tame oil the ' ntxl Any without a trace of the ihiimf Hill."
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