The Courier News from Blytheville, Arkansas on February 28, 1952 · Page 12
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 12

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, February 28, 1952
Page:
Page 12
Start Free Trial
Cancel

• PAGE TWELVE Broiled Sweetbreads Make Gala Party Dish And They Can Be Prepared Ahead of Time CAKK.) COUHTER NKWS BROJLED SWEETBREADS on broiled pineapple rilee and him makes a flavorsome comblnallon, and a wonderful parly dish- By GAVNOR MAI>I>OX NEA Food and Markets Kditnr Broiled sweetbreads make a wonderful party dish. They can be pre- parrcl ahead of iinin and rushed tinder the broiler at the last moment, Broiled Sure I breads on Ha;n (4 servings) One pair call swee-tbrcadR, about I pound, 2 tablespoons fat, 1 ina- 5poon lemon juice, '-, teaspoon salt, dash nutmeg 1 , 4 thin slicw cooked ham, about '.;. pcnind; 4-slices canned pineapple. 8-ounce can. Cook sweetbreads as soon a,<; possible after purchase, defrosting partially before cooking, if ncocssnry. Drop .sveetbrparts iiilo enoiiRh bnil- ing snltcd water to float, them free- Jy. BJ'iijfi 1 to boll spnin and Dimmer gently for Id minutes. Drain immediately find plunge into Ice water to cool. Remove membrane with n shnrp knife, or slip off with fingers un- der water. Cut out any Hark vein?. Drain well. Keep In refrigerator until rendj' to use. Blond together the fat nnd kitchen bouquet, then Mir in the lemon Juice, srtlt and nutmeg. Arrange slices of ham "on reaped, prc-hentetl Griddle 'Art' for Pancake Fun- Here's a recipe and directions for baking Anlninl Pnncnkcs with two delicious toppings ns n bonup. Animnl Pancakfs Put two cups of pancake rpnily- , mix In a bowl; add two and nne- . half cups of milk nnd stir lightly until batter Is smooth. To mnkc an imar pan cakes, pour batter Jrom pitcher or measuring cup with a lip onto a hot lightly greased griddle. Guide the hatter with n spoon to make the various ylinpes. Bake to a golrlen brown, Miming only once. Serve n-f(h buMfr nr mar- Liver, Onions In New Form A treat for lh't:r and onion lover.s arc thOBO crisp, brown Hvcr patticj, delicately flavored with onion. f.ker anr! Onion raltir-s 1 pound beef or pork liver 1 medium onion 10 crackers 12" x 3") 2 eggs 2 tablespoons milk ' 1 toarpoon suit H teaspoon pepper Cover liver with boiling water and let. stand 10 tnnuues. Put liver, onion and crnckers throiieh food chopiw i fine prlndv Add .slialitly beaten opits, milk aud .leasonings. In a skillet heat jome lard or bacon drippings and into rhis drop meat mixture by tablespoons, flatten with a spatula anri fry each fide \mt:l brown and crisp. Makes •! servings. H ;">u aren't cookin? corn on the cob richt away, don't h::.t,k it. Leave the. cars in their t-reen wrappers until ready to cook. i garine and syrup. Spiccrl Honey Sauce Heal In top of double toller, over hot water, one cup of honey, one teasrwon cinnamon, and one- half teaspoon of nutmeg. Serve wafm over hot pancakes. Frosty Whippwl Spread Whip one cup of butter or mar- unrine until very' iisht and fluffy. Gradually heat in a half cup or confectioners' sugar. Chill and serve over hot pancakes. PILES Hurt Like Sin! But Row I Grtii ! reircl Ir n«, B , II^l ir.. Ifhinir. for icfctio _ . , oinlmenl nr ,,,,i>p.»Hnry (o. n ,- LIMITED SUPP1Y IVY MIXING BOWLS YOURS WITH PURCHASC GOLD MEDAL "KHchen- tested" ^ttntlCHED HOUR Ebcrdt's Gateway 2101 «OKC .Slrect Tender, Fluffy White! The best cooks always use genuine Riceland Rice because Nationally famox food economists and food editors praise For best rice cooking results always use genuine u The World's Most Delicious Rice! ran chopped broiled mushroom*. Out tripe in nno-inrh square*., Place in .saucepan or Dutch oven. Add M-ater, ?nlt nnd pppppr, Bring lo liojl and cook, covered, over imxf- rraio hnal until *,ripe K nearly ten- ricr (nbout 45 nunutcsi. Add onion, crlcry, nrrnts. pota.- fcs and jimcairHi. jirmx to boil ^ain and nontinMf rooking, covpr- i, untj] voeotabl.vi arc barfly Ipti- r and macaroni Is dorip, about 15 minutes or .so. Add green pepper, jyir.slry and conlci a"ri n let all * of rails of tomato ushroonn, Brins to boil and imer tot 5 niin;ite^. Cnncc.t 11K if cly with crisp Broised Ox Joints ' Are Both Tasty And Economical You've all hoard the old Bayinpr. "Ihc sweetest meat is npxl to the bone," Alter you've fried these rich tasting braised ox joints, you'll be sure to acree. Ox joints (from | the ox talll are one of ihe thriftier i<:uts of meat fchieh '.vise homemnk- • ers are making Jull use of today. They need Ion's slow cooklnK in I liquid so thai the jjnotj tasting meal I nil! readily separate from the bone, i HltAISED <JX JOINTS ! 1, oxtails i Floor, fat 2 medium onions '2 teasjKMn salt !« teaspoon popper 'i teaspoon celery snlt THURSDAY, FEBRUARY 28, 1953 1 bay leal 4 cloves 1 cup canned tomatoes 1 cup water Have meatman cut ox (alls into 2-Inch pieces. Roll In (lour and brown thoroughly In several tablespoons hot fat In Dutch oven or large heavy kettle. Arid chopper! onions, seasonings, tomatoes and water. Cover and cook slowly (or 3 to 4 hours or until meat Is nearly falling from bone, adding more water as necessary. Remove ox Joints to platter and keep warm. Thicken gravy using J tablespoons Serve ox Joints on buttered noodles I flour blenoea wun 3 tablespoons I with gravy on the side (Serves 4 ) cold wat«r for each cup of liquid. A SUISTITUU fOI! MEAT When it rains it pours Plain or iodized hroilinc pan, The slices should be about 5 inches tmrnre. Divide 5/1 ert- br^.ids into four equal portions nwl place one piece in center of each slice of ham, ] Drain the pinrnpple nnd halve each ."lice. Place a half .slice fin pineapple on either side of the sweetbread, on each slice* of ham. ; Brush kitchen bouquet mixture over '. I lop.* of sweetbreads and pineapple. ! Pljirr in piT-firaicd broiling compartment and broil 4 Inchr* from i modernte heat until thorouRbly hot i and lightly browned (about in mln- | ((test. Remove from broiler and .serve Immediately in shallow heat- i ccl ramekins. > Triix? is an inexpensive meat s]>e- ciaMy that is very fjo^i. ton. cm frc.sh Iripe'in £»?»H pieces far quicker, cooklne. j rp[»t»er l*o 1 St«'w (4 Ri'iu-roiis servings) [ O«n pound fresh honeycomb [ 'ripe, 6 cups water, 1'a teaspoons • .salt, '•$ teaspoon white pepper, 1 [ cup finely diced onion, '>. cup fine- I ty diced celery, 1 cup sliced cairots, ''• 2 cups diced potatoes. '^ C up plbow j macaroni, Vi cup diced rcen pepper, j 1 tablespoon minced par.slcy, fl- i nun re cnn tomato sauce, 3-ounce • Next time you make sort Isle drop cookies add > C UD of seedless raisins to the batter. ffy love, these! . <VlfM>'- NO EXTRA COST rv ^ IIMIT£D SUPPLY IVY MIXING BOWLS • TOURS WITH PURCHASI ^GOLD MEDAL "Kitchen - failed" £NflICHt D FLOUR 1 BOWl 25 Hi. | 1 BOWLS! Liberty Cash 5th & Main i •fbrtfiat EXTRA 4ay FEBRUARY 29 " REELFOOT HOUSER CARROTS 79 BACON -ib.39c CAN Wtlh r<iiipt>n From Memphis Papers TIDE HENS--ib.39c 29 TENDERIZED MINUTE STEAK • ib89c 2bchs.13c CELERY- --stalk lOc ONIONS - - - ib. lOc GARDEN GOLD GYRUT JUICE GARDEN GOLD CANS DOZEN OlEO MISS LIBERTY TISSUE CHARMIN ROLLS Shop & Save Everyday AT LIBERTY

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,100+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free