The Courier News from Blytheville, Arkansas on January 3, 1952 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, January 3, 1952
Page 11
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THURSDAY", JANUARY .5, 1952 BLYTHEVILLE (ARK.) COURIER NEWS Canned Padding Easy Informal Party Treat Barbecued Spareribs: Potatoes Add to This Special Budget Dish You'M enjoy thU budget meat d!sh. Roast potatoe* along with It, ^They will take on the mingled fla- sTfors of the sparerlb sauce. Oren-fUrbecuni Bpmrerlbs Three pounds spareribs, i cup thinly sliced onions, }I cup vinegar, 1 cup canned tomatoes. Hi teaspoon* .salt, 1 teaspoon prepared mustard. 2 tablespoons sugar. Lay half of the spareribs In a baking pan; cover with sliced onions; put remaining spareribs on top Combine all other Ingredients and r pour this sauce over the spare- ribx. Bake, uncovered, in a moderate oven (350 deg. F.) about '2 hours. Spiced G'rumb Pudding («-8 servings) One cup soft bread crumbs (about 2 slices bread), 1 cup buttermilk or sour milk, 3 tablespoons butter or fortified margarine. 1 cup brown sugar, firmly packed, 2 tablespoons molasses, '.i cup sifted all-purpose flour, 14 teaspoon salt, 1 teaspoon soda, H teaspoon cinnamon, !i teaspoon cloves, 14 cup raisins, Soften crumbs in buttermilk for 14 hour. Cream butter or margarine, add brown sugar gradually, then blend In molasses and crumb mixture. Sift together the flour, salt, soda, cinnamon and cloves and kVtir Into the creamed mixture. Stir ^n raisins. Pour Into a well-greased shallow 8-inch baking /dish (t- quart capacity). Bake in moderate oven (350 deg. T.I 40 to 45 minutes. Serre hot with your favorite pud- din; sauce. . , • ' By CECILY BHOWNSTONE AMOclaUd Prest Food Kditor To make informal entertaining easy, serve a canned plum or fig pudding; all you have to do is to add a sauce. Then when the teenage crowd comes aroiuid you they'll enjoy Ice cream with this simple hot cranberry topping. Whipped Creun Saui'«? Ingredients: ) egg (separated), 2 tablespoons confectioners' sugar, <i teaspoon vanilla, 14 cup whipping cream. Method: .beat egg.yolk until thick and ivory-colored, then beat n sugar and vanilla. Whip cream until .stiff; fold into yolk mixture. With clenn beater whip egg while until stiff and fold in. Serve at once over canned fig or plum pudding. Makes 5 to 6 servings. Hot Cranberry Sundae Ingredients: 1 pound can whole cranberry sauce, '1 cup brown sugar, 1 quart vanilla ice cream. Method: Heat cranberry sauce with brown sugar, stlning a few times, until piping hot. Let guests make Ihcir own sundaes by ladling lot cranberry sauce over scoops of vanilla ice cream. If you want to go on in sauce cookery (dessert and otherwise) no one Is better qualified to leach you than Louis Mat. who for many years guided the famous Hit/ Carl ion kitchens. His new book, •Sauces, French and Famous." (Rinehart, $2.50) includes rules for making white, brown, and butter sauces; ^ o 1 d sauces; sauces for game and for dessert—all the French way. Wholesale Food Prices Steady HEW YORK (^—Wholesale food prlfM held steady this week, according to the Dunn & Bradstreet food Index. At M.64 trite week, the index WM unchanged from a week ago. and wa» 43 per cent below the year-ago week's (6.93. The Index represent* th» total eoat at wholesale of one pound each of II foods in general use. Read Courier Newi ClmMlfled Ad» CATSUP MEAT STEW >a fluffy rie* la CUT io prtpttt u4 U mttt to mike a hH with the whole family. Meat Stew Is a Tasty Treat All Enjoy This Meatless Dish Here's « special meatless dish everyone can enjoy. Friday Chowder {8 generous servings) Three medium onions. 3 table spoons butter or margarine, 3 med ium potatoes, l',4 cups diced eel ery, l',i cups water, 1 teaspoon: Mlt, dash pepper, li tea-spoon pun monosodium glutamnte, 1 No. 2 cai <2',S cups) cream style corn. 3 cup milk, 1 lb. can salmon, choppei parsley. Slice onions;'cook in butter o margarine until delicate brou'n. Cu potatoes in small cubes; combln. with onton, celery, water, salt, pep per and pure rnor.osodium gluta mat«. Cook 15 minutes, or nnti potatoes are tender. Add corn ant milk. Drain salmon; flake and add Heat throughly. Garnish with chop ped parsley. By GAYNOR MADDOX , XEA Food and Markets Kditor For A good dinner everyone will ike. try this recipe: ' Catsup Beef Slew (Makes 4 or 5 lervlngs} One-quarter cup flour. 1 pound •ound steak, 2 slices bacon, cut in !i-lnch pieces, V< cup chopped on- on, 1 tablespoon fat. -\ cup catsup. . cup water, 1 teaspoon salt, \K teaspoon pepper, 1?; cups packaged pre-cooked rice, l!i cups uater, 14 teaspoon salt. Pound flour into meat. Cut into l!i-inch cubes. Pry bacon until crisp in large pan. Remove bacon and set aside. Saute onion In bacon drippings until golden grown. Remove onion and set aside. Add fat to drippings, then arid meat and brown, stirring frequently. Add catsup, water, salt, pepper, bacon and onion. Cover and simmer about ili hours, or until meat Is tender, stirring occasionally. Combine rice, water and salt in saucepan. Mix Just until all rice Is moistened. Bring quickly to a boll over high heat, uncovered, fluffing gently once or twice with a fork. (Do not stir.) Cover and remove from heat. Let stand 10 minutes. Arrange rice on sewing platter. Top with beef sfew. Oysters belong In the American holiday tradjtion. Roasted and served in their own shells, they art really wonderful eating. I-onff Island- Roast Oysters Thirty-six oysters, B tablespoons melted butler. 2 tablespoons IhiEly chopped parsley. The oyster shells must be clean- brush). Place oysters In shell on baking sheet and roast in hot oven (450 degrees F.) about 15 ninutes or until shells open. Serve on cup side of shell, pour the mell- parsley over each ed butter and oy.ster. Leftover Meat Can Be Used For Main Dish PAOB Expert Reveals Proper Way Io Roast Chicken Favorite American Dish Is Improved By Right Method By GAY.VOR MADI1OX NEA Staff Writer Everybody likes roast chicken. It's top favorite American Sunday special. But not everyone knows how to roast It perfectly. Maybe these expert Instructions will help. Roasting Stuff Just before It is to be roasted—not ahead of time. Allow about 111 cups of stuffing per pound of chicken, ready-to-cook weight. Rub H to I teaspoon salt into the body cavity, stuff the body cavity nnU the wishbone section lightly. Don't pack the stuffing. If the giblets or other meats are added to the stuffing, they must be previously cooked. Trass the chicken- Brushing (lie skin with fat helps to hold In the Juices, helps to brown and crisp the skin and prevents drying out of the chicken. Any cooking fat may be used. Grease the bird on Ihe rack in the roasting pan. Leave the bird breast down. The v-xhnpcd rack holds the bird in an upright position. A flat rack may be used in wlilcli case the bird rests on one side of the breast. The rack should be at least 'i-inch high to raise the bird off the bottom of the pan. allowing heat to circulate, and cook the chicken evenly. Place roasting pun In a pre- Scrapple Dish Of Vegetables Easy on Budget Looking for something different that doesn't strain Ihe budget? Well, here's « delicious answer. Vegetable Scrapple (6 Servings) One medium onion, 1 medium carrot, ',4 green pepper. 1 cup yellow com meal. 1 tablespoon salt '.4 teaspoon pure monosodium glutamate, 1/8 teaspoon pepper. 3»i cups boiling water, 1 cup chopped peanuts, fat or snlad oil. Mince onion, carrot and green pepper. Add corn meal and salt to boiling water slowly, stirring constantly until thickened. Add minced vegetables and monosodliini glutamate. Cook over hot water 1 hour. Add peanuts. Pour Into well-greased loaf pan. Chill. When cold, slice and saute until golden brown In -small amount fat or salad oil. Sea- sm with pepi>er. Serve with tonmlo sauce. Let leftover meat from . pork ...... .„„„„..„> „„„ ,„ „ ,, rc . roast become Important servings heated .slow oven (325 deg P) It Is with a TOrlety^ ILst tor dishes at | not necessary to sear, (o add water. your finger tips, ,you'l\ raise their claJKification from "just leftovers" to "planned leftovers."* * For one dish, cut the pork into cubes or grind and add to scalloped potatoes, sugge.sU home economist Heba Staggs. You'll find this a most interesting main dish that takes little preparation ' At another combine pork , cubes with cooked noodles. Place in baking dish and pour a cheese sauce over this mixture. Sprinkle the top with bread crumbs and heat in a moderate oven for 30 to i5 minutes. Pork cubes blend Just right with rice and tomatoes, too. Combine these three and season with a bit of onion and green pepper. Cook until the rice is tender. Batter pudding is often baked with sausage ed very thoroughly (scrubbed with prl»e. links. Make t-er pudding cooked pork a change, prepare bat- wit h for tiny cubes of mealtime lur- , . or to cover the chicken lor good roasting. Correct roasting is slow cooking by dry heat on a rack In a shallow open pan. Sometimes a fat-moistened cheesecloth is placed over the chicken. It should be large enough to cover the top and hang rtosvn the sides. The chicken is not wrapped in the cloth. The cloth holds the fat at the surface- Basting during ronstins is unnecessary. I), may be done if desired. Test for "Doneness" To test for press the thickest part of the drumstick — : meat should be very soft between the fingers. Protest the lingers with a folded paper or cloth. Another test is to move the leg by grasping the end, Joint* should move readily or break. Chicken may Ire turned breast, up when about, V, done to increase browning of the breast. Note the color of the meat drippings in the bottom of the pan. A Spareribs Have Both Flavor and Economy Appeal Spareribs have flavor and economy nppeal. Tills recipe Is plus— absolutely delicious. Savory Baked Sparrrlhs Two sides spareribs. «1 cup bouillon or coiiBome. \i cup brown sugar 2 tablespoons soy sauce, W teaspoon garlic salt., >i tea,spoon ginger. Have spareribs cut into pieces for serving. Mix above ingredients in a small, bowl. Place spareribs In a large bowl «nd over them pour Ihe liquid. Let stand for one hour. turn- Ing ribs occasionally In Hie liquid, and spooning some of it over them! Place ribs in a large shallow roasting pan, pour liquid over them and roast, uncovered, in a 350 degree P. oven for 1U hours. (To make bouillon, dissolve \ tenspoon meat extract or 1 bouillon cube in '; cup water; or use canned consomme). Accompany the spareribs with peach halves which have been broiled, then -filled with currant, grape or apple Jelly. Hem for Sunday Is Pol Roast Carrots, Dumplingt Added to Recipe Serve Fire Persons Pot roast, extended with bright 'ellow carrots and fluffy dumplings s a welcome budget. Item for Sunday. B«f Pot Roast with Dumpling (Serve« 4-5) Three pounds boneless beef :huck, u pound salt pork, suit, «pper. flour, 3 tablespoon* cook- ng fat, W cup sliced onton, 2 teaspoons parsley. 3 cups water, 8 carrots, cut In half. To give the pot roast richness and flavor, "lard" it by inserting strips of salt pork with a larding needle. If you do not have this gad- iet, cut sills in Ihe ronst and lay In strips of pork Season meat dredge with flour nnd brown hi (at. Add onion, parsley and water. Cover and simmer 2 hours until meat Is tender. Add carrots and cook on% half hour longer. Make dumplings according to your fnv- oiltc recipe and drop from n spoon Into the broth. Cook for 15 minutes In a tightly closed pan without lifting Die cover. Serve the meat surrounded by the dumplings. Thlckei the gravy slightly. Apple Crisp (Serves 6) 5Ight medium npples, V. cup wntcr. 1 teaspoon cinnamon. \ cup sugar, 14 cup flour, 8 tablespoons butter or forllflcd margarine. Pare core and slice the spples thin. Fil a greased 1H-quart casserole with the sliced apples, water and cinnamon. Blend the rest of the ingredients until crumbly In consistency. Spread this mixture over the top of the apples and bake uncover ed In a moderate oven (350 deg. P., one hour and fifteen minutes or until apples are tender. A4ov<«-Goeri H Saigon, Work quickly when you're pre paring foods for Ireesing, but rem ember eleanlinesi it Important; tht quality of the food you take out of the freezer will be not bette than the quality you put In. low roasting temperature assures excellent drippings, rich In color and flavor for the gravy, not burn ed or dried on the pan. -•ole slaw, bread, butter or fortified margarine, butterscotch banana dessert, coffee, milk. Dinner: Beef plnwheels, rtuffed .'ith mashed potatoes, baked kale nd corn, Waldorf pear salad, whol. •i-heat, rolls, butter or fortified margarine, grape cobbler, coffee, milk. Dinner: Green pepper »nd kidney stew, buttered noodles, cooked carrots, pickles, French bread, butter 3r fortified margarine, lemon pie, :offee. milk. Planning Budget- Meals in Advance Improves Tasie Th« way Io make your budge meals tnate better is to plan them In advance. This will give you tim to study your market supplies an prices and to use leftovers mor agreeably. Here are a few gooi menu suggestions: Dinner: .Corned beef with horse ridish sauce, steamed cabbage parsley potatoes, carrot and raisi salad, cloverleaf roll», butler or for tlfled margarine, fluffy rainbo* cake, coffee, milk. Dinner: Tongue with raisin sauce steamed spinach, parsley potatoes SAIGON Indochln* (—~- 'ie-goen here who look aupieloiM ->r are non-Kuroi»«n we now earched by attendant* H ther «n- er movie hou<e<. Thl» Is done becaus* K used t» * a favorite trick of terrorist* to mrl a grenade or other eiploslv* uto crowds just entering or lesv- ng a theater, There were alw e»- ploeions inside th« theater, them- elves. Goody Evergood Says: Happy Answer to Hearty Appetites Plea** your family with I a U«M (o «al quick io (ixl Serr* Cvvrgood Bacon lor breakful, lunch or >up- p»r. It'* alway* erlip and tond«r—*lio*d hMt right, not too thiok. not too Ihin. Alwayt buy Evcrgood Sliced Baoon. MtmpMt tick!.) C., M««plm. Txw. * Your 4-STAR STORES these values are today's biggest Pickard's Lutrrefl's Cecil Lowe's Eberdt's FRYERS 49c For just 49c a pound you can get a nice, young fryer at one of the 4-Slar Stores this week' end. These are tender young hirds fully dressed, ready for the frying pan. Fresh Green CABBAGE Firm heads lb. Diamond Paper NAPKINS 80-count Pkg. FRESH FROZEN Jack Sprat Turnip or Mustard No. 2 CATFISH » 49< GREENS No. 300 Cqn^Black Ey. Hunt's deliciously flavored PEAS 2 * 251 CATSUP - • J°- 2 ""*' Bu / h '« Limit 3 package, HOMINY 3 25* JELLO Great Northern Firm, golden-ripe BEANS 2 X27* BANANAS > 12< SHOP EVERY DAY FOR CRISP, FRESH FRUITS & VEGETABLES Sausag Try this delicious Roll Sausage, Krey's "3 Little Pigs". It's nicely seasoned—not too hoi. And a very special saving to you this week-end at just 35c a pound! * 4* STAR * STORES * FOUR OF YOUR HOME-O WNED GROCERY STORES Eberdt's GATEWAY STORE 2101 Rose Street * Cecil Lowe's GRO. & MKT. 532 No. 6th Street Luttrell's GRO. & MKT. 6th & Chickasawba f ^ Pickard's GRG. & MKT. 1014 Chickasawba

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