The Courier News from Blytheville, Arkansas on January 3, 1952 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, January 3, 1952
Page 12
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PAGE TWELVE BLYTHKV1LLE (ARK..) COUHlfcK NEWS THURSDAY, JANUARY 8, J991 EVEN CHILDREN CAN m.ike these lcni])tlnj[ marstnrmllow krlsps which wtnM delight Mother or Grandmother as a gift. Children Can Make Candles Meat Cubes Give Soups Added Interest A cup of hot soup Is a favorite appetizer of the winter months. To lend additional Interest to your before-meal soup v here's a tempting suggestion. Top the soup with meat cubes particularly fitted to that soup, For Instance, top split pea soup with bite-size portions of ham, suggests home economist nelia Stasgs. Frankfurter slices are another suggestion for this soup. Ham and beans are fin old favorite, so the next time you're serving bean soup, float generous squares of ham atop the .soup. Cri.'.p bacon bits are another choice. Vegetable soup is popularly served with beef cubes. Onion .soup's companion might also be crisp bacon. With tomato soup choose smoked sausage. Cut the sausage into tiny squares for floating on tile tomato iOUp, Lamb Shoulder Is Budget Meat And Good Eating Shoulder of lamb Is budget meat and It can be transformed into etc-' luxe eating. Try this foreign dish and your American Uste will be delighted. I.amh All Kaha (Serves 4) Two pounds shoulder lamb la 2-Inch squares, salt and pepper, 1 eggplant, 2 ihallots, 2 tablespoons hacon fat or olive oil, 1 teaspoon marjoram, 2 cups of beef bouillon, 1 cup uncooked rice, 1 can tomato paste, 3 tablespoons butter or margarine. Peel and cube eggplant and soak In Iced water heavily salted. 15 minutes. Saute lamb and shallots In bacon (at or oil until browned. Place in cnsscrole, add drained eggplant, seasoning and 1 cup of beef bouillon. Brown raw rice In dry sklllett; remove from fire; stir in tomato paste and additional cup bouilllon; add-mixture to casserole. Stir all Potato Salad Goes with Franks When a Tender Cereal Used Frankfurters served with hot po-i tato satad Is a good cool weather dish. Here's a recipe for hot potato salad from an Italian friend. It's a variation on the German method: Hot Potato Salad (6 servings) ! One and one-half cups cooked green beans, : A teaspoon salt,' few grains oregano, few grains pepper, % cup chopped onions, 4 cups thinly sliced cooked potatoes, Vi cup chopped parsley, >/, cup olive oil, W cup cider vinegar. Place green beans In bottom of casserole, season with salt, oregano and pepper. Sprinkle with '/, cup chopped onion. Arrange potatoes, remaining onions and arsley in alternate layers on green beans. Combine olive oil and vinegar, pour over vegetables. Cover, bake In hot oven (400 degrees P.) 35 minutes. together, dot top with butter and bake in moderate oven (nso degrees F.) for nn hour and a half. Pork Hock Dishes Make Tasty Eating Always a homey dish for family good eating Is pork hocks. These thrifty cuts from the pork shoulder are quickly recognized In meat display cases because of their round, tapering shape. Pork hocks may be prepared by braising- or cooking in liquid, according to Reba Staggs, home economist. It's the long slow cooking m moist heat that brings out the meat's fine flavor. When braising, the pork hocks are first browned slowly in lard or drippings. A small amount or water Is added, the utensil covered and the meat cooked slowly until tender, from 1-1/2 to 2 hours. When cooking In liquid, the hock; are completely covered with water, covered and allowed U> simmer for about this same length of time. Braised pork hocks arc excellent served with sauerkraut. Just before serving, the kraut may be sprinkled with a bit of caraway seed. Or braised hocks may be served with poppyseed noodles. A "boiled" dinner Is another tempting serving. The pork hocks are cooked completely covered with liquid for about 1-1/2 hours, then whole carrots and onions are added. About 15 minutes before the end of cooking, cabbage wedges are added to the cooking utensil. Tills combination may be served attractively arranged on a chop platter. Next time you make soft chocolate drop cookies add a cup of seedless raisins to the batter. Small fry love these! Use diced cooked sweetbread* sometimes In a spaghetti dish. Just mix the sweetbreads with sauteed mushrooms and add to the spaghetti and tomato sauce. Read Courier News Classified Adi. A SUBSTITUTE fOR MEAT MACARONI-SPAGHETTI PUR« EGO NOODLES Bj- GAYNOR MADDOX NEA Food and Markets Editor Imagine Grandma's surprise U her favorite grandchild gives her a box of marshmallow kxlsps he made all by himself. Or Mother'* delight if her little daughter presents her with a box of chocolate cherries she had made In Kcoret? Well, such things are possible. Our own young son actually tested these recipes, himself—with only a little restrained supervision. So we know other youngsters can make them, too. And they taste good. too. Marahtnatiow Krisp* (Makes 2* J'/i-iw* squares) One-quarter cup butter, <A pound marfthmaJlows (about 32 marsh- maHow*), 5 CHS» oven-popped rice cereal. > ki & double boiler, oooi over hot water butter and maishmaUowa unM s*rupy. Seat thoroughly. Put oven-popjK'. rice oereal into a bowl and. pour on marsh- mallow mixture, stirring briskly. Press into greased shallow pan, 9x13 Inches. Cut into squares when cool. Easy Cliocolate Cherries (Makes 3-1 dozen chocolate- covered cherries) One cup drained whole maraschino cherries (about 40 cherries), 2 tablespoons butter, tablespoons cold water, 1 X pound package fudge mix. Place cherries on paper towel. In the- top of a double boiler, over boiling water, combine butter and cold water. When melted, add contents of package of fudge mix. Stir 3-4 minutes, or until glossy. Pick up maraschino cherries with prongs of fork; dip in fudge mix, turning to coat evenly. Pmh off with another fork onto waxed paper. Repeat until all cherries have been clipped. Let harden thoroughly before storing in a covered box. ASK FOR IT BY NAME and always be assured of "ASPIRIN AT ITS BEST" WOILD'S L1IGEST SElLEt AT I0e MadeiyTh* Mrten M ST. IOSEPH ASPHIN FOR .CHILDREN Acorn Squash Is a Winter Treat; Flavor Is Enhanced by Economy Atom aqpauh b * budget value MMovs tood a* Mils tune of year. $rr oocfctng » with apples (also •THKHP now* or stuffed with savory and Apples > bjr the New Hampshire ••iemfcrn gerriee) <S«rra *) Two powvte ol (quash, I tart ap- BaM. S tai&espoonfi brown sugar, W (JMpcon MH, .2 tablespoon! butter, M cap bread crumbs. In a baktog dfeh, as;rang« alternate layers of raw, thin-sliced (quash and, raw, tart apple slices. Beeaon each layer with a little brown wgar, »att, »nd dots of butter. Cov«r th« top with buttered bread •rumbs and bake at 400 Deg. f. for •0 minutes or until the vegetable and fruit are tender and the crumbs brown. SmMM* wlih Seasoned Rica (Depending on (he way the hi e«i, Z or 3 generous serving*) One large acorn squash, 1 cup cooked rice, 1 cup ground cooked ham, 1 tablespoon minced onion, 1 tablespoon parsley, Vi teaspoon "Worcestershire sauce, dash of Tabasco sauce, H cup milk, fresh bread crumbs for topping, butter or margarine lor topping, cheese sauce. Cut the squash In halves or thirds depending on what size servings aje desired. Cook in Dolling water or pressure saucepan until tender Mix the rice, ham, onion, parsley Worcestershire sauce, Tabasco sauce and milk. Fill centers of the squash with the mixture. Top with the bread crumbs and dot with butter or margarine. Bake in a moderate oven (350 Deg. P.) until lightly browned Serve with your favorite cheese sauce. When left-over rice Is used os •hen the stuffing la made ahead of time, be sure to allow tho squash to remain in the oven long enollgl .o heat the rice stuffing thoroughly ti addition to browning the crumb topping. Chill Dlshrs There's more thnn ono dish with chlH con come. Combine and hca with cooked mncaronl; fill onion cascj and sprinkle with shnr. cheese, or serve shortcake-style ove corn bread squares. MCELAHD RICE COOKS BEST! boy*. «t*« M. U xvl * 1 t1-*ir* tlv Cher Sire coughi dot to rcJJi, b«iu« It LI RKl Always Tender, fluffy WhiteJ The best cooks always use genuine Rice\and_Rice because For best rice cooking results always use genuine Nationally famous food economists and food editors praise The World's Most Delicious Rice! CHEESE- - 85c Bollard Miss Liberty Biscuits 2cans25c QUO . - 2M5c COKES - case 89c I CHERRIES 5cns*1.00 Chocolate ib. 29c Diamond Brand HOMINY ° Chocolate Covered Early June uuncan Grlruil - 6to.19c Carrots 2i>nchs25c Maxell-House Instant iDCALIC * No. 303 t if A A 1 • COFFEE -2 '• 44c \5 EANS """ 1l00 1 Radishes bunch 5c • . Cherries - ib. 55c PEAS • 12cans*1.00 Cut Green FRESH VEGETABLES ananas 2 b 29c Charm in TOILET TISSUE 2 rolls \ si -«d 39 34 BACON Fresh Shoulder PICNICS Fresh Meaty NECK BONES 19 ( U. S. Good SIRLOIN STEAK 95 Center Cut PORK CHOPS 49 Tenderized MINUTE STEAK 85 Hunt's CATSUP Bottle 19 Ever Womans MAGAZINE only 5= PET MILK STALL 43 C Pure Domino SUGAR IDLES Hunt's Tom. SAUCE BCANS 22 Amercan SARDINES 'FlatCans 25 Mountain Valley WATER SHOP & SAVE EVERYDAY at LIBERTY

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