The Courier News from Blytheville, Arkansas on December 27, 1951 · Page 7
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The Courier News from Blytheville, Arkansas · Page 7

Blytheville, Arkansas
Issue Date:
Thursday, December 27, 1951
Page 7
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THURSDAY, W5CEMBCT IT, 1991 inKTiv/Ll! (AUK.) (XHTR1BH PAG* Mushrooms Offer New Turkey Stuffing Idea By GAYNOR MADDOX NBA Food and Markets Editor Looking for a new turkey stuffing! Here ts one you'll'like: Rout Turkey With Mushroom i Stuffing Eight to 10-pound broadbreasted And Sausage Blend We// Baked Steak Is A Pleasing Dish Tomato Paste, Green Peppers and Onions Add Zip to Meal By GAYNOR MAODOX NEA Food ind Markets Editor Flank steak baked wi|h tomato past*, onions and green peppers i: >. month-watering dish. Tillie Lew Is, of Stockton, California, presl dent of ft vast canning company, i also a noted cook. This is her reclp and it's good. Baked Flank Steak (Serves 4) Two »nd one-half pounds flank Bteak, 1 clove garlic, IK teaspoons salt, 1 small onion, chopped, 4 tablespoons butter or bacon fat, 2 cups toft bread crumbs, 1 tablespoon chopped parsley. '.« teaspoon pepper, 1 tablespoon flour, 4 medium onions, sliced, 2 green peppers, seeded and sliced. 2 tablespoons tomato paste, 1 cup water. Rub steak well with garlic and »alt. In ». heavy saucepan, saute chopped onion In 2 tablespoons i butter or fat until golden. Add bread crumbs, parsley. Vi teaspoon «alt and pepper and mix thoroughly. Spread dressing on one side of steak, roll up and skewer together with dressing on.inside. Roll in flour, return to saucepan • nd brown in remainder of butter Place In heavy greased casserole Add onion and pepper slices to mixture of tomato paste and water and pour on meat. Cover and bake at 350 deg. F. (moderate oven) for two hours. i Mrs. Lewis' husband, who loote well fed and contented, tells 'this pork chop cassarole Is a wow too. Totk Chop Casserole (Serve* 4) Eight medium loin pork chops, 1 tablespoon bacon fat or shorten ing, H cup raw rice, 8 slices Ber muda onion, 1 can tomato paste, slices green pepper, 2'A cups bee bouillon, \l teaspoon thyme, V spoon marjoram, salt, pepper. » Saute chops on both sides in fa until medium brown. -Place in ver large deep buttered casserole, an build up by placing on each chop • tablespoon"dry rtce.Tslice-onion. ^ tablespoon tomato paste and 1 slic w of pepper. Pour bouillon to whic epices and seasoning have been added over all. Cover and cook in 350 deg. F. (moderate oven) for one hour. urkey, dressed weight, I cup fat, 1 :up finely diced celery, 1 cup fines' diced onion, 2% quarts cubed bread, 1*A teaspoons salt, teispoon marjoram, 2 3-ounce cans chopped broiled mushrooms, L ablespoon kitchen bouquet. If desired. Have meat dealer prepare turkey for roasting. Melt 2/3 cup of the fat .n a saucepan. Add celery and onion and let cook over moderate heat for 10 minutes, stirring occasionally. Meanwhile trim crusts from enough day-old while bread to make 214 quarts when finely cubed. Place bread In a large mixing bowl. Sprinkle with salt, pepper nnd marjoram. Drain and add contents of cans of mushrooms reserving brolh. Add cooked vegetables The blending of yanu, apples and pork sausage products an autumn meal In a dish to pleue and satisfy everyone. Apple-Yam Cu«er»lc (« •enrlno) Five cup* hot mashed, seasoned yams, 3 cups hot Mclntoah or Cartland applesauce (unsweetened), V, cup brown sutar. firmly puked, K cup melted butter, top milk, 1 pound link «aus*get. Combine yams, applesauce, brown sugar, butter and a llttlt top milk. Beat until fluffy. Pile In caiaerole. Top with cooked c*usage*. Bake in moderate oven, 350 Dec. F., 20 minutes. and toss lightly to mix evenly with Core Quick Apptewue* •nd quarter 1 apples. sweeten; to tasKi bread. Moisten as desired with the mush- food mil room broth, saving the remaining do not *weet«i broth for use In the gravy, stuff sweeten to tw turkey with dressing. Fasten vent through lieve.) opening with string laced around poultry pins and truss legs in position. Place turkey on rack in shallow roasting pan. Blend together the einnining ^ cup fat and kitchen ouquet. it used. Rub this mixture 11 over -the outside of the turkey. least In slow oven (325 degrees F.) ntil joint moves freely when end f leg is grasped firmly and gently wistcd about 3 hours. Meanwhile cook giblets and make ravy. Serve turkey Karnished with L'hole cranberry sauce In orange ups and crisp watercress. For Christmas dessert on the ighter side, try this cranberry- apple pie. plus Cheddar cheese: Cranberry-Apple Pie Four tart apples, HI cup fresh Tanberries, pastry, ^i cup sugar, ! 4 easpoon ' cinnamon, V t teaspoon salt. 2 tablespoons table fat. Pare, core and thinly slice the apples. Wash and cut cranberries n halves. Line a 9-inch pie plate with pastry. Place a layer of ap- iles In the bottom of the pie plate. Add cranberries. Add remaining apples. Sprinkle with a mixture of the sugar cinnamon and salt. Dot with table fat. Cover with pastry that has open- Ings cut in the center to let steam escape. Seal edges. Bake in a hot oven (400 to 425 degrees F.) about 45 minutes or until the apples are tender and crust is golden brown. not pare. Add over low heat varieties cook quickly.) Put through food mill or sieve. (For this recipe, cup water. Cook until soft. (Both lor other uses, after putting NtwUSDABooklet Gives Tested Apple Recipes "Applw In Appealing Ways 1 ' Is a n«w booklet put out by the U. S, Department of Agriculture. Leaflet No. 312, St cwt* 10 cents. Address Government printing Office, Wash Ington 26, D.C. The booklet gives many tested recipes BJ well as lots of valuable Information about apple*. Here I* one gcod reclj>e; Applesauce Puff (4 servings) Four slices bread or plain cake tablespoons buiter or fortified nurfirJne, 1V4 cups applesauce, teaspoon cinnamon, ',4 cup brown .sugar, l egg, 1 cup milk, H teaspoon salt, Spread bread or cake slices will butter or margarine and arrange In the bottom of a greased baking dish. Cover with applesauce; tprin kle with cinnamon and about hal the cugar. Beat together egg, milk salt and rut of sugar. Omit sugar i: thl* mixture if cake Is wed, Pou over mixture in baking dish, Set I pan of hot water and bake at 35 degieef f, (moderate oven) about 4 minutes. Goulash, Kraut Is Surprise Eating Treat Stewing meat, a budget Item, can get top table rating if skillfully prepared. Don't be afraid of what may look to be startllngly different combinations. This goulash with sauerkraut will be surprise eating treaU-hefty, unusual and the kind of food that stlcka to the ribs. Hungarian Gonluti with Saoerkrtut (Serre. 4) Two pounds lean beef, veal or pork, cut for stewing, a tablespoons paprika, Vt teaspoon salt. 2 onions, chopped, 2 tablespoons butter or margarine, 1 cup beef stock, *ri cup tomato paste, 2'/4 pounds sauerkraut, % pint sour cream. Season meat with paprika und salt, brown with onions in butter In bottom of heavy saucepan, 'Add stock and tomato* and slowly boll for SO minutes. Add sauerkraut and continue cooking for about 2U hours, or until meat Is tender to the fork. When ready to serve, stir sour cream Into gravy. In '52 AND UVE BETTER FOR LESS Lumpless Giblet Gravy Recipe Here 1« x recipe for lumpies. giblet gravy: Glhlrt Gravj (Makes i cups gravy) One quurt water, turkey gltalel and neck, \4 cup flour, t cup col yi'ater, 2 teaspoons salt, 2 teaspoons kitchen bouquet. Bring water to' boil and add giblets and neck. Let cook slowly until tender, about 40 minutes. Drain oft broth and add water to make 3 cups if necessary. Mince giblets and meat from neck and add to broth. Combine flour, cold water and salt by shaking in a tightly closed Jar. Add gradually to broth and cook, stirring constantly, until gravy thickens and broils. Arid kitchen bouquet. Drain fat from roasting pan and return % cup to pan. Pour hot giblet gravy into roasting pan and stir until brown dripping* are taken up. Read Courier K*wa CUMtfled Adi. A SUBSTITUTE FOR MEAT Ham Glazed With Cranberry 'Is Elegant 1 Tf you want a really elegant way or serving ham, try this Spiced Cranberry Glaz* over the meat. The bright rert berries acid color, pnd glamor, while the sweet-tart flavor o( the berries serves as n perfect complement to the smoky- salty flavor of the ham. Spiced Cranberry Glazed Ham (Makes abool '4-6 servings) 1 slice ham Ol-tnch thick) 2 cups cranberries 'A cup fruit Juice H cup sugar ?4 cup honey ^ Few whole cloves Pinch of cinnamon Cut gashes In fat around ham; bake In moderate oven, 350 degrees about 1 hour. Combine remaining ingredient* In saucepan; cook 10 minutes. Spread over ham. Bake %4 hour longer. happy new year! Everyone her* of Mays' Super Market wish**-to-thank all of you for your generous patronage during trie year just completed. It's been a pleasure to know you and serve you. And, to start 1952 off right, we wish you a big, big "HAPPY Nf W YEAR!" Stock up on this week-end special? Goody Evergood Says: fp •njpy (gv&ipccd SLICED BACOI for quick-to-lix, good-to-cat treati FRESH EGGS *49 Domino or Godchaux, pure cant SUGAR 10 LI» 89 Pure fresh In sticks, YELLO MARGARINE 2 ,. 450 GROUND BEEF .... Lb. Plain or self-rising For slewing LEADER FLOUR 1.98 BEEF BRISKET Royal Guest Not sliced, lean SLAB BACON Lb 390 COFFEE Lb 590 390 690 Small sides, Streak 0' Lean .Tello LEMON For brighter br«atl4»tt, for tempting luncheon «nd lupper di«hw—serve Evtrgood flavor-rich bacon. It hai a delicioui balance of l«an and fat, and ll'i tlioed just right lor crisp, tender good- neii. Alway. >ik for Evergood Sliced Bacon. B«r it •< row groccrc SALTMEAT Lb 250 PIE FILLING 3 pkgs 260 Lean, tender No. 1 YELLOW MINUTE STEAKS ,890 ONIONS 2,,. 150 Southern style pure gR size, DELICIOUS PORK SAUSAGE 3^980 APPLES ^5.25 • COMPLETE LINE OF FROZEN FOODS • ORANGES Juicy, Florida Oranges O A Very Special Offer! -*• 35 C I It Pays To Shop at Mays' MAYS' SUPER MARKET 421 South 21 tt HAPPY NEW YEAR! 4 49 The New Years Treat Try tome with Blackeye P«ai ORANGE JUICE i 15' Kroger - Frozen in Frisky F lavor TOM. JUICE 2 Libby's Finest - Kroger's Low Price BLACKEYE PEAS Dry Pack - Delicious HOG'S HEAD LB. 25' BONITA FLAKES 2 "- 44' Southern Seat seafood f*r New Year's tnackt. POTATO CHIPS Ib. 59' 59' Woodbury Soap 26t Sunshine Hydrox Cookies Cello. Pkg. IVORY SOAP Med. Bars IVORY SOAP 14<s Large Bars IVORY FLAKES 29* Large Box POTATOES U.S. No. 1 Washed Reds in bulk—Kraft Bag. AVACADOS- ONIONS «? • CARROTS s N°r A\l i LCj Wiruriaoi " 10 Lbs. 2 for 290 •3lbs.290 2bchs.29< - doz. 390 KROGER BREAD 20 Ox. 15c DUZ I Large Box 29* DREFT Large Box OXYDOL Large Box 29* TIDE Large Box 29* PORK KMNS "45 Full 7-Rib Cut 9" LOIN Ib. 55* CHOPS Ib. 65* CENTER NECK BONES Ib. 220 PICKLE and PIMIENTO LOAF - Pork Sausage--Ib. 35c | Pigtails • FRUIT COCKTAIL^ 37 Ib. 49< Kroger Delicious. P & G Laundry SOAP 3 -« 23$ CAMAY 2 KJ 23* CAMAY Reg Bar Q ^ O W CRISCO 99<

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