The Courier News from Blytheville, Arkansas on January 31, 1952 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, January 31, 1952
Page 10
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BLYTHEVTLL1! (AKK.) COtmiER NEW! THURSDAY, JANUARY 31, 1952 Topping Added To Favorite Stew Makes Meat Pie Slow Simmer Rather Than Rapid Boiling I* Suggested Method Good, hot «nd hearty describes tt» m«t pie. And just how does i tn«»t pie vary from the old favor Jt« stew? A meat pie Is simply » *t«w with ft topping. For the finest in meat pli-s or •tews follow the same rule u [or standing ribs of beef or any other roast, cook at a low temperature. That Is. slowly simmer the stew rather than allow It to rapidly boil uys Reba Stagg.7, meal expert. In preparing a meat pie, brown th« meat or not as desired. Then completely cover with water. For news in your meat pies consider various seasonings. Try bay leaf. celery seed, thyme, .peppercorns, ehili powder or curry powder for rte- ,cld«d-flavor changes. With your choice of seasonings added, cover the utensil closely and cook slowly until tender. Why make up your stew with the same vegetables time after time. Here's a list to consider—carrots, pets, potatoes, parsnips, onions, celery, cauliflower, rutab.iga, lima beam, green beans, green pepper. Brussels sprouts. Add vegetables Just long enough before the end of cooking so they will be cooked. For that flavorsome gravy that's a-«o- clated with a stew, drain the liquid tnxR the stew and thicken with two tablespoon* at flour for each cup of liquid. A».for the topping that turns tb« atew into a meat pie, choose flak? biscuits (plain or surprise biscuits). More poslblliUes are ped potatoes, pie crust, short- crust, whipped weet potatoes and rfc« toppings. With topping ladtd place the meat pie in your orm to bake until done. Safe B<Mnlte 1 oupe sifted enriched flour 1 tablespoon baking powder V teaspoon salt 1 teaspoon sage 4 to 6 tablespoons lard U to W cup milk Btft together flour, baking pow dar, salt and sage. Cut in lard untl aUotwe has a fine, even crumb Add enough milk to make a sot dough.'Turn onto a lightly flourei tarfac* ftnd knead for H minute at or ion H inch thick. Cut with i Medium-ailed biscuit cutter dippec OEEN BEAN WH1RI.IGIO eomblnet luncheon meal ani) eeonoml- eal, plentiful, canoed ireen beana In one delicious dish. Here's Green Bean 'Whirligig' Budget' Meat )ishes Good Lamb Afghanistan Serves Four and Is Easy on Sills By r.AYNOR MADDOX NEA Food and Markets Editor For saving kitchen labor, money, and food calues often wasted, can- icd preen beans arf 1 Important. There (s almost »n over-supply on the market now and that should CATJ lower pf'ces. Canned beans come julienne style, whole, or cut in ]\6-lneh segment 1 ;. Here are recipe. 1 ! that make the most of them. Bean and Chicken Caw*role One cup .soft broad crumbs, 2 ;ablespnon butter or fortified margarine, melted, one 1-pound can cut or Julienne green beans, 1 can condensed cream or mushroom soup, one 6-ounce can chicken, cut In pieces, paprika. Toss brcnrf crumbs In mclictl butter. Dr.iln beans; add liquid to pan In which butter was melted; cook until liquid is reduced to VJ cup Add soup, beans and chicken; heat, Turn Into R shallow casserole. Arrange crumbs In band around edge; sprinkle with paprika. Bake In a moderately hot oven (400 degrees F.) 15 minutes or until bread Is brown. Green Be&n Whirligig One 1-pound con green beans julienne style, milk, 2 tablespoons butter • or fortified margarine, ' tablespoons flour, H teaspoon salt 2 tablespoons diced pimiento, 1 cup prepared biscuit mix, '4 cup milk 2 tablespoon* melted butter, 1 \ cups ground luncheon meat. Drain bean&; measure liquid. Ad enough milk to make m cups. Mel butter, add flour and salt; stir a smooth paste. Arid liquid ant cvok, jslirriny contlnnDy, until mix turc thickens and conies lo a boi' Add neariR and pimiento; hcai Turn into a shallow cn5snrole. Com b!ne blscuH mix. milk anrf bu oil into a rcctan^lt B x 12 Inches Spread with ground lunrheo ieat; roll as tightly as posslbli lit In 1-lnch plecrs; place on to f hot mixture. Bike In a hot ove 450 degrees F,) 25 minutes, houlder Chops Make Thrifty Jish of Lamb Dry Lima Beans f Basis of Ideal Day Meal, Are Now Plentiful Dry lima beans are on the plentiful lifit now. How about big bowls o< steaming lima bean soup, with freftt hunks of good bread for a oold-day lunch? Thta r«cipe comes from the valuable new ninth edition of the Boston Oooklng School Cookbook, nl- nwt an American tradition. Cream of Lima Bean Soap Drlftd limas have a strong flavor, 0oak them overnight and drain If you prefer R more delicate flavor. One-half cup dried lima beans. 3 cups cold water, 2 tablespoons butter OR bacon fat, l" slice onion, chopped, 2 slices carrot, cubed, 1 tablespoon flour, % teaspoon salt, Vi teaspoon pepper, 14 cup cream OR top milk. Cook benns In water until soft. Rub through sieve and bring to boiling point. Melt 1 tablespoon butter, add onion and carrot and ccok 5 mlmitar Acid Hour, salt and pepper and stir Into soup. Add cream and reheat Add remaining butter in small pieces. And this hearty soup, "Mine ctrone," also conies from the Boston Cooking School Cookbook. Minestrone (Serves 6-8 generously) Serve with plenty of grated cheese as the main dish for supper. With it serve a simple green salad. One cup dried beans, salt, 1 onion, minced, 1 tablespoon pars- le3 T , minced, 4 clove garlic, minced, 2-inch cube salt pork, diced. l i cup raw ham, diced, 2 quart* boiling water, H cup tomato paste OR I cup tomato pulp. 1 cup coarsely chopped cabbage, i cup cooked elbow macaroni- grated Parnie&an or Romano cheese. Soak beans overnight, drain, add fresh water and cook slowly until soft, adding salt to taste Just be- fore they are done. Drain. Add onion, parsley and garlic" \ pork and ham. Cook and stir ovc moderate heat 5 minutes. Add ter and tomato paste or pulp an simmer 15 mlnutea. Add oabbagfl and cook 10 min utes. Add beans and macaron Season to i-aste. Add water or stoc to make 1!£ quarts. Heat thoroughly. Home-made French Bread Delightfully Good Lamb chops are a man's choice rcqucntly. And for the woman ol he who's keeping her eye on food Recount she might wc-H ook lo chops cut from the Irimb houlder -- either arm or blade hops. The homemakcr will often inct chops several cents per wind less than the popular loin hops. According to Reba Staggs, home •conomist, chops for ufohing .should ie cut at least }1 Inch thick. To broil, place the chops on the broiler rack so that the top of *i to L-lnch chops is 2 Inches from the heat; 2-inch chqpB, 3 Inches from heat. When one side Is browned, season, turn and finish cooking on the second side. Season and serve. Chops cut 1 Inch thick require 10 to 12 mlmites. Chops cut 2 inches re- rjulre from 20 to 22 minutes cooking time. Chops with a tart topping present a tasty serving variation. This dlBh Is cooked bp braising—n second lamb chop cookery method. For this dish, brown the chops in lard drippings. Sea-son. then top each chop with nn onion slice, n lemon slice and a green pepper ring. Pour '2 cup of tomato Juice over Lh& chnps, cover anrt cook In a slow oven (300 degrees F.) or simmer on top of the.range for about 45 minutes. ^=_lr-:—~ By GAYN'OK MAOttOX NFA Food And Markrts Editor To keep costs drwn but spirits ip. serve .slightly novel budget meat dishes for Sunday. Choose filling, flavorful casserole dishes and prepare them perfectly Everyone will be pleased and \v?il nourished without straining the budget, L:<mh Afghanistan (Serve* 4} Two pounds stewing lamb, lean* 3 scallions, stems and bulbs chop ned, 2 tablespoons olive oil, 2 bouil Ion fuhos, >1 teaspoon thyme, ' teaspoon carraway. cue No, 1 can okra, 1 can tomato paste, If^. cup. water, 1 orange; pratcrt rind am quartered, >1 teaspoon marjiram salt and pepper. Saute lamb and scalllons in oUv oil (n iron skillet, turning frequent l.v. until well browned. Transfer t deep casserole; add other Inprerti enL">. stir together and simmer oven at 350 degrees F, for an hou and a half. Serve with fluffy or rice nilaff. Are appetites at your house be coming winter-Jaded? Next Urn you serve a roast, or Jew), has! with this tangy barbecue sauce, f> -* t-t'i p- -ker-upper. Serve add lional sauce ot the (able. IJ.irborue Sauce I Three .ounces ( \'t can) tomato liastc. 3 ounces of water, 1 medium onion, 1 medium green popper, 1 teaspoon salt. 14 teaspoon dry hius- tarrt, Vi tcasixxjii ceEery scfid, 1 ablo-ipoon wine vinegar, \ tablespoon malt vinegar, 1 tablespoon olive oil. Stir together tomato past* and water; add to It finely chopped onion and pepper, then odd season- Ings, vinegar and oil. Mix well and place in refrigerator until needed. spoon cornstarch with 1 teaspoon i boiling water. Cook until smooth. :old water. Combine with Vz cup' Let cool slightly. Ever try making your own "rcnch bread at home? You'll be .ellghted : n» .-••••- 'todness. French Bread (1 loaves or 1 loaf l>r art and a dozen crunchy bread sticks.) One and one-quarter cups warm, not hot. water 'lukewarm for compressed ycasl), 1 package or cake 'east, active dry or compressed, teaspoons salt, 1 tablespoon ciiin?. 1 taWefjJOon sugar, 3!i cups sifted enriched flour. Measure water Into a Inrge mix- .nj? bowl (warm, not hoi, water (or "Mve dry yeast; lukewarm water 'or compressed yeast). Sprinkle or crumble in yeast, Stir until dissolved. Add tall, shoricning and si'cnr. Ar'.d and sllr in flour. Turn dough out on lightly floured board. Knead 8 to loaf and taper ends. Let rise, uncovered, about 1>4 hours. Brush again with cornetarch glaze. With a sharp knife, make "1 inch slashes In Iqaf at 2-inch intervals. Bake at 400 degrees F. (moderate oven) 10 minutes. Remove from nven, brush again with cornstarch glaze. Return and bake about 30 minutes, or until golden brown. Corns tafrh Glaze; Mix 1 tea- Place in greased bowl and brush Lop lightly with melted shortening. 1 Cover with a cloth. Let rise in ai warm place, free from drail until! doubled In bulk, about 40 minutes. Punch doush down. Let rise again until almost doubled in bulk, about 30 mirutes. Punch down, turn out oh floured board and cut dough Into cqua,) jiortiTns. To make a loaf of* French bread roll one-half into an ohlons about 8x10 inches. B?slnnin2 with the wKJe siOe. roll up tightly. Seat edses by pinching together. With hands on each end of roll, roll gently back and forth to lengthen Worry of FALSE TEETH Slipping or Irritating? Don't, he embarrassed by loose falte teeth slipping- dropping or wobbling M'lifin ynu eat. talk or inugh. Just 10 minutes. I fiprlnXJe a little F ASTEETH on your plaicfi Thlf pleasant po romnrkiibLi: sense of added comlorl and security by holding platp.t mnre firmly Ko suminy, sooey pasty laste or feeling It's alkaline \ non*ficlri>. Get PASTEETH at any drux store D«fmy »ys: THOSE SCUFFS AWAY! Poplar Pork Cur Is Boneless Butt Another popular smoked pork cut is the smoked boneless butt, sometimes called a "Cottage Roll." Tbe average smoked butt weighs from S to * pounds and is Ideal for; small family. As a general rule, the most sat- factory way to cook a smoked butt to simmer It in wnler, rather than ) roast it. Place the smoked butt n water to cover and simmer gent• 45 minutes per pound. For an in- erestinff flavor touch, add to the uter 6 whole cloves, 1 bay leaf. 1 Iced onion, 1 teaspoon celery seed nd ! /i cup ot vinegar. For a boiled Inner, add vegetable^ the last half Milk Production Runs High for 2 LEXINGTON, Ky. (AD — After producing a combined lifetime total of more than 200,000 pounds of milk, two Holstein cows owned by the University if Kentucky Agricultural Experiment Station have been taken out of production. One cow produced a total of 106, 400 pounds of milk and 4.3+7 pounds of butterfat on two milktngs a day In nine yearly milking periods, She was taken out of production when 12 years old. The second cow produced 101.540 pounds of milk and 3.389 pounds of butterfat on two mllkings a day. Her highest year's production was 20,972 pounds nf milk and 674 pounds of butterfat. hour of cooking. To glaze a smoked butt, after Kidney Slow-Down May Bring Restless Nights Whe folks c nchti. r Don't comfor kl.lncj fu mplnln of iure to cold. Minor hlsiMcr locold or \vrrmc rfiet nuiy ca nights or trpfiucnl pns*npc5 Don't neglect your kidneys (tons botlitir you. Try Dnati diuretic. Used succcJ«f»H/ Doan'iBivch'nppy relief fro t t*rs flush out waat«. d"«l if Ihrse condi a Pilla-B tnik iy million* for i ihnc -Jiicfim cooking it in water, score it and cover with niar/nalade or brown sugar with a little fruit juice. Brown in a 400 F. oven for la minutes. A SUISTITUTE FOR MEAT MACARONI-SPAGHETTI PURE CCfr NOODLES SPECIAL Otf£R! AUTOMATIC SHORTENING SAVES TifAl SAVES MONEY EASY ro use EASY TO CIEAN Com pa ft Ingredients - i NotB the croam contenl. Ac'u- ' al proof of Creamo'i costlier ingroJienls. -See how velvety smooth Creomo spread*. Never hard ond brittle, «ven when */j. ftyt Wtlktr £02 Ptrkview fr, ftstta, /W«, .: 'Creono It A« betf morgorjnt money can buy.* ft — Se« whal a distinctively delicious dlflerenca • Eliminates guesswork. Simply set it for correct amount and fill. Then push button to dislodge shortening. No fuss! No muss! Made of beautiful red plastic durably designed for years of use. Send 25c in coin, a wrapper from any Reel Cross Macaroni product together with the coupon belovi' lo Red Cross Macaroni Premiums, 3600 W. Pratt Blvd., Chicago 45, Illinois. Don't delay, send for it today. far over Smart Cooks Have Known to be the very finest MAIL COUPON TODAY! RED CROSS MACAHON1 FJIEMIUMt .. UOOfran BlvJ., Chi<or« 45. Ill^vli 33 Please wnd me of thew Automatic Shortening NJcasures. For eacb one I enclose 25c in coin nnd one wrapper from a Red Crosa Macaroni Product (Macaroni,SpagVieltior Elbow Macaroni). NAME. i | ADORISS. I I— _—._ —HUKKYl OFFER l/MIFCO TO iUffir ON HAND -_ —^_. Yello Oleo, in sticks OLEO Battery fed, fully dressed FRYERS 2 ibs. 45 c Lb. 53 C Tender Chuck BEEF ROAST Lb 59 Stock up now PET MILK 3 Tails 43 Cuts dishwashing time in half! TREND Giant Size 39 Crisp Iceberg LETTUCE 2 ^ 19 Lbs. 1.00 Pure pork SAUSAGE Swift's Skinless WIENERS Lb 500 Fresh, iron-rich PiG LIVER Lb 250 Pure, fresh HOG LARD Pure vegetable shortening SNOWDRIFT 6 1,, , No. 2 Vita Valley CUT GREEN BEANS 8 1.00 No. 300 C'ampfire Jar 3 3JM t»^> yf 2S£ 4 Ibs 760 1.78 Monarch Pie-L-J»v SW'T PICKLES Any flavor JELLO PIE FILLING 200 size, Temple ORANGES BO, 250 Alert, si/e Pnscal CELERY 2 slalks Fine toilet tissue CHARM1N 4 for 2S0 rolls WUp * Pays To Shop at Mays' MAYS' SUPER MARKET 421 South 21st FOR SALE! Calcium Ammonium Nitrate 20i PER CENT NITROGEN For Information and Price, Call WEST MEMPHIS l|: COTTON OIL ft * |r H WEST MEMPHIS, ARK. Phnn? West Mempnls, 84 Phnne s, S-IOIO

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