The Courier News from Blytheville, Arkansas on March 27, 1952 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
Issue Date:
Thursday, March 27, 1952
Page:
Page 12
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*AGE TWELVE Hot Cross Bun Recipe Given for Lent Season Chances arc that during the rest 4. Tuna fish mixed with diced of Lent you'll be^biiying your hot red apple and broken walnut meats cross buns from the good selection now In bakery shops. But If you feel nostalgic about home-baked hot cross buns—remembering how thetr yeasty fragrance wafted from moisten with mayonnaise-type salad dressing and serve on watercress. HOT CROSS BUNS Ingredients: V4 cup sugar, 2 lea- the kitchen range nnd filled the; spoons salt, '4 cup shortening, 1 cup house with a delicious splclness— I hot water, 1 package active dry then try some. your hand at making Here's a new-fashioned recipe for the buns,' economical and nutritious because it uses nonfat dry rnllk. If you are not yet acquainted p warm water, 1 ••* cup nonffU dry yeast. . 4 cups flour , milk. 1 teaspoon cinnamon, V4 teaspoon nutmeg, I cup raLsins. Method: In InrKC mixing bowl mix, well together sugar, salt, shorten-1 BLYTHEVTLLE (ARK.) COURIER HRW1 pie shell. Pastry: Two-thirds cup enriched corn meal, i 1/3 cups enriched flour, 1 teaspoon salt, \^ cup shortening, 5 lo 6 table-spoons water, 61ft together corn meal, flour and salt. Cut In shortening until mixture resembles coarse bread crumbs. Add water, a litllc at a time until mixture will hold together. Roll out 1/2 of pastry to fit tin & or 9-fnch plo pan; put liver filling In pan. Roll out remaining pastry to mate lop cnist; seal edges well; prick surface to release steam. Jlrush top with milk or cream. If desired. Bake In very hot oven 1450 degrees F.) 10 minutes; reduce boat to moderate (350 degrees F.) and bake 10 to 15 minutes longer or until brown. Cut in wedges nnd serve- Head Courier News Classified Ads. Nonfat Dry Milk Is Cheap Source Of High Quality Meat Substitute THURSDAY, AfARCH 27, 198J Nonfat dry milk Is one of the cheapest sources of essential high quality protein. To keep the cost of your meal protein lower, combine nonfat dry milk with meat and other expensive proteins. Golden Waitlrx (6 Marries) Two cups sifted flour, !4 cup nonfat dry milk, 3 teaspoons baking powder. 1 teaspoon salt. 2 tablespoons sugar, 2 egg.i separated, 1!4 cups water, 8 tablespoons melted butter. Sift flour, nonfat dry milk, baking powder, salt and sugar. Combine well-beaten egg yolks, water and slightly cooled meted butter. I'our Into dry Ingredients and mix well. Fold In stiffly beaten whites. Bake In moderately hot waffle Iron until llghty browned, about 4 minutes. Serve w«rm with butter, cream and sugar, or your favorite syrup. Tender Hralsed Mvrr One and one-half cups water, ft tablespoons nonfat dry milk, ] Ib liver, cut In -%-inch «)lc«, soil, pepper, 'A, cup (lour, about, (4 cup butler. »i cup thinly sliced onions. Sprinkle nonfat dry milk over water In sfnall bowl. Beat until about blended. Pour over liver and allow to soak 1 hour. Drain liver well, reserving liquefied nonfat dry milk for gravy. Sprinkle each slice of liver with salt and ..*.»... -. _TUI. ..,'- ...<i. j*v 111 i|ii[\nivcii "LJI ii^rijR 1 , MJKar, sail, snortell with nonfat dr.v milk you'll find filing nnd hot water; let cool to lukc -'""- v - 1 - - "• -" ' - warm. Sprinkle ye.-.st into « cup warm water and stir until dissolved; stir Into cooled sugar-shortening mixture with epg. sift Aether (lour, nonfat dry milk, cinnamon, and nutmcK. add raisins. Sllr hall of flour mixture into yeast mixture beatinc until smooth; beat in re- available at the grocer's In pound packages thai, cost about 40 cents and yield 5 quarts of nonfat milk, It may be used in most recipes calling for milk, and II Is a valuable source of protein, calcium, rlboflavln, and lactose. Serve hot cross buns for breakfast or ten. at course. They're also mainlng flour mixture.. Knead on fine with a solRd lunch. Here nre lightly floured board nnlil smooth some salads with which they taste and claslic. Place In warm greased ' . bowl and 'brush lop of dough lightly with melted butler. Jet rise for about I'.-i hours or tmlll doubled particularly sood: 1. Sliced hard-cooked cps bed of thinly shredded cauungc xixim. i' V ntmrs or unll] doubled that's been dressed with a tancy I in bulk. Turn out on lightly floured ' French dressing; top the egcs with] board and knead gently 2 to 3 min- : a blob of nmvonnnko nnrt rtrlri utes. Shape inUi small balls. Place = in greased baking dish or on grcas-• ed baking sheet. Brush tops with! melted butler. Let rise 1 hour or until doubled hi bulk. UP'IC in mo,i- orate (315 P.) oven unlil Ions are deep golden brown and IxTtonr arc Rolden brown and llrm. abo'ii IB to 20 minute*. Frost tops of; bnns wilh a cross using '4 cup! sifted confectioners' sugar blended with 1 tablespoon lemon Juice. Makes 2 down 2',i-lnch buns. a blob of mayonnaise and add Eome pickles cut lanshape. 2. Cooked prunes stuffed with creamed cottage chcrse and lined up inside leaves of romaine; serve with French dressing. 3. Sardines (the boneless and Eklnlcss varlely) plus Swiss cheese cut In matchllke strips on shredded lettuce; serve wllh a dressing made of olive oil, wine vinegar, prepared mustard, salt, and freshly-ground pepper. SCOTCH BARLRT BROTH wKh Umb In H nuke* » arorr M«In ltnx* »r Scotch Barley Broth and Lamb Make a 'Man-Sized' Meal By GATNOR MADDDX Food and Markets Kdllor A rnan-sl^e bowl or steaming Bcolch barles' brolh, wllh meaty pieces of lamb in it, makes a meal In itself. Serve toasted crackers, Melba toast ov salted bread .sticks with It, plus raw cnrrot sticks nnd celery, In making, simmer the brolh (never cook quickly) lo develop full flavor. Serve In large soup bowls. Scotch Barley Brnlh (Makes 4 lo G servings) One pound Inmb neck or shank, cul in pieces, 5 cups water, S tea• spoons -salt. 1 bay lenf. 1/3 cup penrled bartcy, 2?i cups chopped celery, 2 cups sliced carrots, I cup peas (Ircsh or canned). Trim fat from meat and melt In frying pan. Cul meal from bones; brown meat and bones In hot fal. Put in deep ketile; add water, salt nnd bay leaf; cover and cook slowly one nnd one-half hours. Add barley, celery and carrots and continue cookmg one hour longer. Add peas nnd cook 1JS minutes longer or until meat and barley are tender. ZcsUiil economy, nutritious good eallng— mat's what Ihls recipe for liver pie provides. Liver Corn Meal Tic 10 servings) I.ivor Filling: One pound beef liver, )!, cup fihortcrunn. 2 table- ' spoons (lour, 114 cups tomato! Juice. 1'i leaspoons salt. V, tca- spoon pepper, ", teaspoon chill powder, 1 cuip sliced onions. 1 cup green beans, i/i teaspoon Worcestershire sauce. Cut liver In one-Inch strips; Hour lightly. Melt shorlening; brown liver In hot shortening slowly on all sides. Sprinkle the 3 tablespoons flour over liver and stir lo combine; then add tomato I Juice, salt, pepper, chill powder I and onion. Stir uulil Ingredients are well mixed: cover and cook slowly 301 minutes, s I I r r 1 n pr occasionally, i Add beans ant! Worcestershire i sauce jus! before putting filling in r~~Af.r Nationally famous Always Tender, ^ ccon0 mists and Fluffy White I { 00 d editors praise The best .cooks < «SS£ffi£»Z | because fc•'••""•' ^'-*?37>,— '""iniiu. -Jteai^ For best rice cooking results i •^j^4S4j2gf { % always use genuine kyiZTT^* \>\ l—f'^B^"* 1 A* / A', Hfi - mjfc^r •aaifi AAWJ^ A«J.X/J The World's Most Delicious Rice! n -a <A f ,,.,, i ""''• UI " ver wini salt and pepper ^-_;.__;" J l y ___ ^", cgi! ^4** I" "our. Melt 2 tablespoons buttor In heavy 10-Inch frying pan. gfpwn liver orw medium heat on both Rides. Remove from pan. A do; remaining butter and onlonj and cook until tender. Return,liver to pan' cover and cook over low heat 15 minutes. Remove liver from pan; keep warm. Blend 2 tablespoons flour into onions. Slowly stir In liquefied nonfat dry milk used for soaking liver. Season to taste wllh salt. Cook over low heat until thickened Pour over liver and terve very hot Darwin Hat Hot Sptll DARWIN, Australia Iff",— The temperature at Tennant Creek, Central Australia, fell below 100 degrees on only ]] of 111 successive summer days recently. On most of the 11 days, It was over 98, but one day It cooled off jo 82 degrees. <§K**<W* BACON - ^. timy food Cost? Zhwa FRESH MEATS Snow Drift Toilet Butt Ends . Ib. 55 Shank Ends Ib. 49 Tissue 17d BACO Sirloin (U.S. Good Beef) Ib. SAUSAGE American SARDINES 2 Cons TREND — 39c ^^-=^3^ GIZZARDS k 39c £t £± ft m 4» ^fc. • • Diamond Kidney M>M ^^»«~vm^>nMH^i^^^. H ^ l ^ BIB ^ BMB COCA-COLA- - - - - -«89c|BEANS - - - - >»303«i10c SEEDLESS GRAPEFRUIT- — - - 4"19c NEW CROP CARROTS ICEBURG LETTUCE SUNKIST LEMONS CELLO TUBE TOMATOES RED POTATOES CALIFORNIA ORANGES Sweetrose - Decanter WAFFLE SYRUP Qt. 49 C

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