The Courier News from Blytheville, Arkansas on March 6, 1952 · Page 11
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 11

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, March 6, 1952
Page:
Page 11
Start Free Trial
Cancel

THURSDAY, MARCH 8, 1952 m/¥THEVIU,E (AKK.> COURIER NEWS Frozen Lobster Stars In Meals during Lent By CEUfl.V BKOWNSTON'E Associated Vrtis Food Kiittor For a seafood supper during I^nt serve South African rock loteier tails. The tails are nuick-frozen as soon as they're taken from the Icy waters off the Cape of Good Hope, then shipped here for our delectation. These rock lobster tails are of fine flavor, moderate cost, and can be quickly prepared. For broiling choose those weighing seven to nine ounces ayjlcce. Have your fish dealer out each frozen lobster tail Yr.irough the hard outer-shell just until—but not through—the lliln wider-shell. Allow the tails to than 1 at home. Then spread] each tail flat on the bvoilijig pan, hard outer-shell up. Place the broiling pnii about, 5 inches below the broiling unit i preheated to moderate—350 F to 375 P.) and broil for 5 minutes. Turn lobster tails with kitchen tongs so flash side lies flat atid faces broiling unit; spread flesh with a little butter and broil 7 minutes more or unfil lobster meat is opaque all the «•«}• through. If you follow these directions the (nils will not, curl; they'll also be done to perfection, for this broiling tinder moderate heat leaves the lobster meat tender and succulent. While the tails are broiling put one and a half tablespoons butter lor each serving In individual ovenproof containers; place these on a baking sheet and let the butter melt In the oven; remove as soon as melted—don't let it get brown. . Serve the lobster tails with forks _»nd. small sharp steak knives and « our family and guests will find It asy to remove the meat and dunk ' each savory mouthful In the good melted butter. Another way to serve these rock lobster tails U to team them with tomato and mushroom sauce and spoon over hot cooked rice. Here's the recipe: Rock lobster with Tomato-Mushroom Sauet Ingredients: s to 6 six-to elght- ouncs boiled South African rock lobster tails, 1 clove garlic (peeled), 2 tablespoons olive oil, \i cup mtnc- ' «d onion, 1 No. 2 can tomatoes, 1 teaspoon celery seed, 1 bay leaf, 2 teaspoons salt, 2 teaspoons sugar, i teaspoon chill powder. 1 three: ounce can broiled sliced or chop- led mushrooms, hot cooked rice. Method: Remove lobster tails •iirefully from shells white Ml MU-JII by cutting through thin tinder-shell with kitchen scissors. Insert fingers between shell and meat and pull flnnlv. Heat garlic In olive oil 2 minutes and remove. Add onion and cook over moderately low heat 2 minutes, stirring a few times. Add tomatoes, celery seed, bay leaf, salt, sugar, chili powder. and nitish- :ooms (including liquid from can*. Simmer uncovered 'j hour or until •educed about one-half in volume, r-iste and nclft more salt if neces- ,ary. Add the prepared lobster tails. Cover and simmer over low heat sevi'rnl minutes or until lobsler meat is Just healed. Serve on platter with a border of rice. Makes 5 lo 6 servings. Diners Open Duck'Season' Rules Are Simple For Roasting Fowl fljY v» BY GAYNOH MADIfOX NEA Food anil Markets Keillor • This Is the happy season for duck '• lovers. Duckj »r« In abundant supply, no ir. Fast-grown. «peclallj /ed, from 8 to 9V4 weeks'old. these "duck*ling*" we white and lender with creamy «w«t lat Just under the •tin. . , : MoM weigh between t',', tnd pound., ready-to-oook iveight. Allow .about 1W pound* or more for each Pftraxm. On# duck is «nough for a • mall Jwnlly but better use two . »W« by »ld>. [or the larger _ to cooking txperU *h« United Slates IXpartment Agriculture foisting a, duck Is much .liks waiting any other bird. Here are their rules for crisp success. ; ROM! Duck ; Oven temperature should b« mod erateljr low. 325 degree* I'., through out th« cooking. Use a shallow pan -—no cov«r--(io water. Ducks weigh rlngr from 3^ lo 5 pounds, rearly-lo jcook may take from 2 to 3 hours to ;roast. A good rule is to allow a. t least 30 mlnittw per pound and then Ltaste for doneness. C^Tho meat Is well cooked when ^nie thick portion of the drumstick. ; feels qvilte soil when pressed, and ;lhe leg Joint can be moved up and •down easily. Because a duck U fat, lit needs no basting. Prick through r the skin Into fat layers over back and around tail to let some of th_ fat drain out. Pouring off fat as it. accumulates during roasting keeps Ihe drippings light in color and sweet, in flavor. Shank Half Is Good Ham Buy; It's Economical In choosing smoked pork cuts don't forget the shank half ot ham! one of the most economical of ham buy3. This can be used by baking Ihe whole piece or bavin a generous shank end cut off for a boiled dinner or soup, and then baking the remaining piece. Glamorize the leftover meat from these smoked pork buys in an upside-down loaf for company fare A little fresh pork Is added for Juiciness. Upside-I)o»-n Hum Loaf 3 cups round leftover ham or picnic H pound ground fresh pork '. i cup minced onion 1 cup fine dry bread crumbs 1 cup milk 1 teaspoon fait 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 egg !i cup brown sugar, firmly packed '.= cup crushed pineapple 1 teaspoon dry mustard 2 tablespoons vinegar Combine all ingredients except last four, blending thoroughly. Mix remaining ingredients for the topping and pour into meat loaf pan spreading out to the corners. Pack ham loaf mixture carefully bui firmly on top. Bake at 350 F. for IVt hours. Let stand 10 minutes Drain off Juice, and turn out on serving philter. Six servings. BEEF-CORN CASSEROLE, served wilh individual baVtr. o/ ean- dled sweet potatoes makes a htarty wintertime meal. Here's Tasty Dish for Winter s Use leftover cooked chicken in a cream sauce brightened with bits of red and green pepper. Serve in 'oasted bread shells. By GAVNOR MADDOX NBA Food and Markets Editor Wonderful callng—this combination of beef and corn baked in a casserole, and served with Individual canrlied sweet polaloes. lifer" mid Corn Casserole ll lo G serving) Two eggs, >; cup milk, I cup soft bread crumbs, 1 pound ground beef, 1 teaspoon minced thyme, i teaspoon Worcestershire sauce. 1'^ teaspoons salt, 214 cups cream-style corn (1 No, 2 can), 2 teaspoons pre- Baked Pork Chop Casserole Both Unusual, Thrifty If you're looking for something unusual, economical and easy to prepare for a company dinner, here's your dish, it features pork chops, sweet potatoes and handy canned apple slices. Baker! Pork Chop Casserole 4 pork chops 1 can sliced apples 4 small cooked sweet potatoes 1/3 cup seedless raisins 1/3 cup brown sugar Nulmeg, salt and pepper 3 tablespoons currant Jelly 3 tablespoons prepared mustard 'Place an equal quantity of apple slices at either end of a 12 by a inch baking dish. Thickly slice sweet potatoes and place between apples. Scatter raisins over all and sprinkle with brown sugar and nutmeg. Beat jelly and mustard until Rmoolh. Trim off excess fat from pork chops and coat bolh sides with jelly mixture, place on polaloes and apples and sprinkle with salt and pepper. Bake in a 350 r. oven 1 ',i hours. Make 4 servings. pared mustard, !i cup finely chopped onion. Beat eggs; sllr lu milk and bread crumbs. Arid remaining Ingredients I mix thoroughly. Turn inlo a well greased one-qunil heat-resistant gla.« baking dish and bake In moderate oven, 350 degrees p.. for " V t hours Candied Sued Pntntors (0 servings) Six tablespoons butter. 6 tablespoons water, \ oup brown sugar. 6 boiled and peeled sweet potatoes. Cook butter, water and sugar in bne-fluart heat-resistant glass .saucepan, stirring occasionally, for about three minutes or until a thin syrup is formed. Cut potatoes in thick slices and arrange in six hent- ilsiant glass custard cups, five- ounce size. Spoon syrup over potatoes and bake in moderate oven. 3.=>o degrees ~ . linlil most of the syru» has beei absorbed by the potaloe.s, about 30 ininntes. Tasty Beef-Noodle Casserole (About 6 bervliigs) Eight ounces noodles, cooked, tablespoons butter or margarine, pound ground beef chuck. 1 medium onion, sliced, 2 cups canned tomatoes, I package frozen peas U'2 ounces* at least partly defrosted, 2 teaspoons salt, 1 teaspoon tarry powder, i. teaspoon prepared mustard, \* teaspoon pepper. Cook noodles according to directions on package. Melt butter; and ground beef and cook, over direct heat until slightly browned. Add onion slices and cook about five minutes. Put cooked noodles In a well greased Iwo-quarl casserole. Arttl meat and onion mixture, tomatoes, peas and seasonings. Stir lightly. Cover and bake hi moderate oven, 350 degree.s p., about 30 minutes. Meat Loaf Eases Budget; Provides Protein Dish PAGE RLEVEM The daily search tor Rood protein dishes ihnl can be bought with Hie shrinking food deltar ends for to-1 day with the discovery of this' thrifty meat loaf. Tills a ml Mic stuffed squash iec- fpe come from "New Notes in Cook- ig," edit Pet by Ponn Rock. Efcr-Otie MPR( Loaf One egg, sUg.Uly beiUrn, H cup milk, 2 tablespoons chill sauce, 1 teaspoon chopped onion, 1 cup Uiiy bread cubes or coarse crumbs, ?i s pooi. monosnUium glutamute, 1 tApoon salt, '• teaspoon pepper, pinch of thyme (optional), ><; nip mashed or chopped cooked vegetables (potatoes, carrots, peas—any- ttifiiK leftover except beets or tomatoes), : S pound ground beef. Combine all Ingredients except beef; let stand until milk Ls absorbed by bread. Add beef; mix thoroughly. Turn into lonf pMi, or shape into loaf In shallow bnklLig dish. Hake in slow oven (3U& dogrecs This Soup Is Meal in Itself Thick and Nourishing Creole Red Bean Soup Thlrk, flavor rich, nourishing soup, served in bii? bowls, imkes n o»f-(iJsh meal. Fjsi:eHa)ly h imd satisfying Is tills Creole Reel Bean Soup. Creole Had Be;iti Soup Tlirco slices b;u,on. diced, 1 onion, slicred. 1 stalk celery, dkc<1, 2 bay leaves, ! lablr-spoon flour. 1 teaspoon paprika. 2 rups hot water. 1 cftn red kidney be tins, 2 lemon, '-v teaspoon suit. *i tea- sporm black pepper. rhlM po\vder to (nstp, 1 teaspoon \Vorefi.stt! .sauce, 2 .slires it ale bread, diced and fried. Braise in 3-qimtl saifrepau onion, celery, for 6 minutes. Add Day leaves and flour, stfrrfrtg smooth. Add paprlkn, hot water led kidney beans, lotion, 5j.lt, pepper, chili powder and Worcestershire saner. Ccok for 20 mftmt<v;— press through a coarse sieve! reheat, and .serve u-ith croutons (Stale bread, diced ami fried.) Creole I.itna He;ui.s One-half pound dried litna beans 1 medium onion, stuck u-ith whole cloves, 1 can tomato sauce, 1 bay leaf. 1 hen ping tablespoon flour, 1 cup chopped bacon, chiU powder Use .snlt and black pepper to taste Cook dried l.nitis in salted \vntin with bay le^f and onion J-iuck with cloves. When tender, drain. Fry bacon Add tomato sauce, salt, pepper, chili powder. Remove doves from onion and Rdd onion nnd drained bonus to SRUCC. Simmer until thoroughly hot. Thicken with Hour if necessary. F.) about 50 mli.utefl. S.uffwl Squ.wh (6 wrvlnx«) Three acorn Kqua.sU, salt, pepper, it cups chopped cooked hum, i cup chopped Urt apple, 2 table- <pExms chopped onion, v t tcaso^n iiiDtiosoiUun. glutnmate, H to 1 :easpon dry muslary, Note: Sausage meat may be substituted for the ham, combining It with the applies; or leftover cooked chtckeu may substitute for ham, and chopped celery for the apple.' In this case, be sparing will) mustard ami use a pinch of lavor- te herb, or urn.t the mustard entirely and use curry powder (or spicing, Cut squash In htilves, •emove .seeds. Sprinkle with mono- dintn glutntnate, salt and . Place pieces, cut-side down, hi Imk- Uig pAti. Bake iti hot oven (-J25 degrees F.) 30 minutes. Remove from, oven and reduce oven tetnpenuure to moderate '175 degrees Q,>. Turn s[)un»h halves cut-side up. Combine rci . Tor fllltng, Adding mustard to taste Fill cavities. Bake again about 30 minutes. County Seat Named Wint«r»ef—Summer People May Object WINTERSBT, la. up) _ Propon- cms of the name Summerset must have been upset when the county ~~at of Madison County, Iowa was itned Wintcisct. The town was established In 1816 and members of the founding commission mel In the winter-time to, choose a name. Independence and [ Summerset were* suggested. Hut' one of the commissioner*, »Mvtrine with cold and elightly under th# Influence of liquor, cried: "Summerset! You'd • damn sight better name it Wlntenctr Th« name was quickly arfopled. It Is believed that if a machine were built, to simulate all the nerve connections of a human brain It would lake a skyscraper to hoUA* 11, the power of Niagara P«)U to run U and all of the water In Niagara FflMs to cool It. Nabisco's popular Premium CRACKERS LB. BOX Hunt's No. 2!/ 2 can PEACHES-4 for $1 Pride white cream style CORN 6N ° 3 ° 3c ° ni $1 Fruits Breakfast Needed for Good Health Too many teen-agers are skipping or slighting breakfast. Breakfast should Include from 1/3 to 3 * of the day's [ood. leading nutritionists r;arn and is essential to health, growth and vitality. At Pennsylvania Slate College, alter a year of rollowins sell-planned diets as outlined by college authorities. S( families. Including many yoimv people. »<>re found to • ;.ve greatly Improved health. Few-I ^Sr coltls were reported, fatigue was t lessened, nprvous habits v fre re- : duced. i There was marked imjjjoieiuem ' in weight, condition ol the sKln. gums, tongue and skeletal Rrnwfh. Scientists concluded that the widespread improvement iti breakfast was one of the mc-U potent factors In bringing up the mitrftlon as a whole. Here ire some q»lck-tj7-prepare. fiood-to-eal bienkfa.st menus: 1. Half ?r«pcfrti!t. corn flakes, i brown sugar, milk, soft-cooked CKJ. } wnmral inulfins, butfer, murmai- »•;>, colfco, cocoa. 2. Diced oranges, brown granit- l.-r wheat cereal topped with apple l/:tt!«!r. crisp bacon, whole wheat toast, butter, jam. coffee, milk. 3. Crisp oat cereal with banana slices, milk, scrambled egn. buttered (oast, pear butler, coffee, hot chocolau, Standard GREEN BEANS 7 No. 303 cant FREEMAN'S MARKET Across from the Mox Theater — 2016 West Main S"> I rt Armour's ready-ro- vjarden - Fresh Vegetables s a potato Mortons ? When It rains it pours j Compare lngrt<iinitf^ i Note lha cr*cm content. Ac*v{ al proof of Cr*amo'» cotrlitf ' ingredi&nts. . Spread it-&,, how Rath Apptl 25 Efiot MtMtMl RJ, Ntwton, Mass. Taste it - incliv«l/ delicioui dl(f«r«nc lli« cream in Craamo t your Proof to-dayf : 'W. hay. lorad Cr.omo th« bnt on tt>« markfl." j-wi(ivur » rcuujr-ru-ear PICNIC HAMS Ib 35c Swift's 12 oz. can CORN BEEF »ea39c Save on toilet soap IVORY 6 personal size bars PORK Ears, Snouts/ Tails Neck Bones Save at Mays I Reelfoot PICNIC HAMS Slrcak O'I.ean 340 SALTMEPT Swiff's BixKikfielrl Snve . l( Mnvs , ,,,„„_ frcsh SAUSAGE ; , roll 390 GROUND BEEF , 59d EGGS Ail Good Dozen Try this rich, full-flavorwd Sunnyland MARGARINE In Quarters LB. Pure Fresh Hog LARD 50«- '6' 8 25 LB. STAND $3.49 POTATOES 4 t\f\tb. jock of $198 1 UU Red Triumphs 4 Texstin Unsweelcned G'F'T JUICE ..... 5<£ '1 28 ox. jar M, ls .,cln,a n ' R No. 2 c»n Nnncy Hitnks PIE CHERRIES 51 (Jnld Hell creiim slj'le CORN 8cS; 2$ 1 Save on bluing! BUI-WHITE 4^.290 Firm jirt-en hearts, Iceberg LETTUCE 2,r b 15rj Cirouiul Ihe way you want il PALM B'H COFFEE ,640 "It Pays To Shop at Mays' MAYS' SUPER MARKET 421 South 21st

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 8,800+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free