The Courier News from Blytheville, Arkansas on April 3, 1952 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, April 3, 1952
Page 15
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PAGE FIFTEEN RI.YT1IF.V1I.1.F (ARK ) COURIKR NEWS Meatless Dishes Offer£ al ' lfom ' an Sends for Delicious Orange Pudding Menu Ideas for Lent By GAYNOK MADDO.X NKA Food and M.irki-ls Kdltur During Lent, .vegetables combined with cpgs or cream sauce provide substantial meatless fare. The Italians are masters o/ Ulis type of cooking and -The Talisman Italian Cook Book" is a valuable source of their be.'.t recipes. These recipes come from that took'. : . (ireeti Bean I'mlding ^ (Serves if WDnc pound green beans, 2 tablespoons butter, > 4 teaspoon salt, 1 cup cream sauce, 2 e«es. lightly beaten with 2 tablespoons grated Parmesan cheese, 2 tablespoons Peppers, Ric Bolster Por Louisiana Disii Good Sunday Economical pork chops, lopped • v ->' fir-en pcupcr ri>ii(s. piled v , i;h I'--ttv lotiK-"i-Pin rice, is a I.oui'i-i ?• i. rtrh vo-thy of yo'.ir S'.uidr.y Pork (,'fiot> l'il:itter . (I scrviT-s) One and one-half cups cookfrt IWR-Brain rice. 2 tablespoons tloiir 1 teaspoon salt. ", teaspoon pop- p«r. •) large pork chops. 1 table- sooon fat, '; ct» chopped onion 1 "• ctnis tomato juice, 1 bay leaf frntimali. >s'joon "dried tl'vme (optional!, 4' 2 -inch think fALW pepper rines. ^.'ooX- rice. Mutmvlitte mix 10- Ki-thcr flour, salt, pepper: dredge crops. Save remaining flour mixture. Brown chops In fat In nan haying tiaht lid. Add.onion: cook soft. Add flour- brown lightly. Stir in tomato Juice: add thyme bpv. leaf. Place pepper rinas on I chops; top with cooked rice. Cover: I simmer about 1 hour until tender I To get best results with rice fol- • lo-v these expert Instructions' IJmihle-Boiler Way of Steaming (3 to 4 cups conked rice) One cup uncooked rice. 1 teaspoon salt. I'i cups boiling water (for extra flaky rice, use only in cups water. For extra tender rice me m to S cups water). Place rice, salt and boiling water! In top of double boiler. Cover, cook! over bollng water without stirring until rice is tender and water ab- eorbed, about 35 to 40 minutes (25 to 30 for "long grain"). Turn off heat, remove ltd. Let rice stand In double boiler • bout 3 minutes to dry nnd fluff. <If not served at once, leave lid on to Jteep hot.) ^jbte: Especially good if you need to hold cooked rice awhile before serving, or If stove heat cannot be kept low. fine bread crumbs. 2 tablespoons butter. Wash beans and cut into very small pieces. Boil in water 18 minutes and drain. Place beans in Saucepan with butter and snlt and cook gently 5 minutes. Remove Irom lire and add cream sauce, eggs and Piiruief.iii. Grease a one-quart mold and sprinkle with bread crumbs. Pour in bean mixture, top with more bread crumbs and dot with butter. Bake in hot oven 1400 degrees Fj 45 minutes, or until mi\iure is firm. He-move from oven and let stand 4 minutes before unmolding. Spinach Parmesan I Serves 4) One pound spinach, washed and chopped, or 1 package frozen chopped spinach, 2 tablespoons butter, 'i teaspoun .suit, '., teaspoon nutmeg. 2 cgBS, lightly bwten. 3 tablespoons grated Parmesan cheese. Cook spinach in 1 cup water 5 minutes, drain, and chop fine. Place in .saucepan with butter, salt and nutmc" nnd cook 4 minutes, stirring \vi-ll. Shut off flame and,keep pan on hot stove pinto. Add ce«s. mix well, ndd Par- nifsan ch>ese and continue stirrm" 2 or a minutes. Serve Immediately" Tomatoes with Tumi IServts 4) Four large tomatoes, >i teaspoon salt, !•_, le.ispoon pomier, i medium can tuna fish, grated, -1 anchovy filets, chopped. 1 tablespoon chopped Pnrsley. >i teaspoon chopped basil, 2 slices bread, soaked in water and squeezed dry, >, clove garlic chopped, '1 teaspoon oregano, 2 tablespoons butter. Cut tops off tomatoes and scoop out ptiij). strain pulp and mix with salt, pepper, tuna, anchovies parsley, basil, bread, garlic, oregano and butter. Mix well and sum! tomatoes with mixture. Place tomatoes in well- oiled baking ciish and bake in moderate oven (375 degrees P.) 20 minutes, adding more oil, if needed Florentine Breed Good with Salad Here's a savory way to s lve bread new interest. Serve it with a big -.owl ol -salad or with broiled fish dishes. It has a delicious flavor Florentine Bread One loaf sliced while bread >i teaspoon basil. 6 (ablespoons dried parsley. 1 tablespoon marjoram '.', tablespoon oregano, 2/3 cup butter H cup olive oil. Combine butter and olive oil Stir m all the herbs. Spread some of this mixture on each slice of bread. Then press all slices together and tie loaf together with clean These two recipes come Irom a food-loving friend of ours in Call- fornla. She lives In Ihe u-inc country and frequently sends her latest and btst iitens on how to live well and happily. California Topsy-Turvy Orange Pudillnr (Serves D) llatler: One cup sifted nil-purpose flour, 2 teaspoons baking powder, !i teaspoon salt. '., cup fuear, '.. cup milk, 2 tablespoons orange marmalade, 2 tablespoons Menus Planned n Advance Are Easy on Budget Invest your fcod money wisely. Place where il will bring the best returns in Rood eating and good nutrition for Hie family. The way to rid that is to plan meiuis at least a day in advance. That, gives you time to study markets for best buys and to plan how to lit valuable leftovers into meals and to check on nutritional balance- Maybe some of the tollman" menus will suggest food combinations for your own family. Dinner: Tongue with mustard sauce. mashed potatoes. spicy . auerkrajit, bread and butter pickles, corn bread, butter cr fortified margarine, while cake with caramel frosting, coffee, milk. Dinner: Grapefruit half v,'Uh red Jam, creamed chicken in rice ring with parsley garnish, sliced beets, iceberg lottuce with salad dress- ins?, yeast rolls, butter or fortified margarine, lemon filled meringues, coffee milk. Dinner: Lamb cutlet green peas and potatoes in mushroom sauce, escarole salad, French bread, butter or fortified margarine, Apple Hetty with cake lopping, coffee milk. Diiuirr: Stuffed kidneys with chiU sauce, whipped potalces. snap beans, vegetable gelatin salad with sour cream dressing, bread, butter p or fortified .margarine, apple nan [ dowdy, coffee, milk. WASH4MO WAllt FOR • Large size Burgess Cellulose Sponge (T long 4V4 wide, 2" thick) -32.6% more absorbent than finest natural sponge I Better, easier, faster cleaning-streak-free and lint-freel A $1.00 value for 50c and the end of any Red Cross Macaroni product wrapper. Very limited offer-mail coupon b«k>w today without fail. * MAIL ONLY WRAPPIR END WITH 50c string. Place In moderate oven (350 degrees F.I for about 20 minutes, until outside is lightly browned and crusty. Untie and serve as loaf wrapped in napkin. melted butter or fortified margarine. Mix and sift dry Ingredients. Add milk, melted butter and mar- nmlHde, sUri-liifc until bailer is smooth. Spread in a greased shallow baking dish 110 by 6x2- &UICD: Three-quarters cup sugar, ''f cup orange Juice, i; cup Muscatel or White Port Wine or additional orange juice, 3t nip water, 1 tablespoon butler 01 fortified margarine, i tablespoon urnted orange Hud. Combine all ingredients In a saucepan; heat to boiling. Pour ins dish. Do not stir. Bake in n moderate oven (350 degrees p.i for one hour. Serve warm with plain or whipped cream. Tuna Creole (Serves 5-6) One-quarter tup chopped onion, !'!i cup chopped green pepper. 3 tablespoons butter or fortified margarine. 3 tablespoons flour. 1 (No. 21 can stewed tomatoes.' t vegetable bouillon cube, *'. f cup j sherry wine or water, dash of! thyme and marjorum, salt and i pepper to iastc,- 2 (7-oimce) cans tuna, drained and flaked. Saute onion and green pepper in butter for 5 minutes. Hleml in flour; add tomatoes, bouillon cube and wine or water; cook, stirring constantly, until mixture boils and thickens and bouillon cube LSI dissolved. Add seasonings and lu-i na; heat thoroughly before serving. Serve in a ring of boiled or steamed rice, or over individual molds of rice. Canned Goods Provide Items For Sherberts Milk-rich fruit sherbets can ne made with canned supplies from your pantry shelf. Here are three ] just, developed by Ihe Bureau <>r j Human Nutrition and Home E-on- I omlcs of the United States Dei pai'lment of Agriculture. i The canned juices In these rec- | Ipes may be ^ replaced by equal [quantities of frozen or fresh fruit j juice, if desired. Orangr Milk Shfrhet j (6 servings) I Two H'i-ounce cans evaporated 1 cup orange juice, 3 tablespoons lemon juice. Combine evaporated milk, sugar and salt. Gradually stir In fruit juices. Pour Into two refrigerator trays and freeze until firm. Remove to chilled bowl and beat until smooth and fluffv. Return to trays nnd freeze until' firm again. I'ineapple Milk sherbet (6 servings) Two M'i-ounce cans evaporated milk, 2 cups sugar, 'i teaspoon salt. 2'3 cup unsweetened pineapple Juire. 3 tablespoons lemon juice. Follow directions for Orange Milk Sherbet. Lemon MJJk Sherbet (fi servings) Two H 1 ,-ounce cans evaporated milk. 2 cups and 2 tablespoons sugar. ', teaspoon salt, 2 3 cup lemon juice. Follow directions for Orange Milk Slierbel. Read Courier fs'ews Classified Ads L (m v*- ^ Sy, I Ev.rgcorf I Goody Evergood Says: It's MEALTIME MAGIC! WBACON So quick lo fix—so good to eat Sliced froth daily for finer, fr«hw i Buy it at your qrocws T*n*. THANKS! nyPOWER CHIU AND TAMALES ARE BUDGET STRETCHERS\ FOR MEAT COURSES' W m 2» *y$sKi* .CHIU t CAKHft !<&*"* (***VY THURRDAY, APRIK 3, 1952 Liver Sausage Sandwich Good Sunday Snack Broiled liver iiuiange sandwiches —prepare them (or B special Sunday night supper or snack. They require little preparation became they're made with this ready-to- serve meal. According to Reba Slagss. bome economist, to make the spread. W saiisnpe Into > spreading conslst- snusage Into a spreading consist- a rork to mash one pound of liver ency. Moisten the meat with >/. cup of pi-epnrrd mustard and season *Hli "i cup of Rralrd onion. In 111* meanllme, toast bread slices on one side. Turn and spread them with the Itver sausage mixture. Place tile op?n-faced sandwiches on your broiler rack about 2 Inches from (lie heat. Broil until the spread Is heated through, then serve Imme- _A SUISTITim FOK M£AT AONI -SPAGHETTI KIOODLtS dlately. With one sausage you'll get -servings. Here's another hot sandwich idea thcn tur " a uake( , bea|JS mo | s t ened up. Place short strips oJ bacon over the beans end broil at a. moderate -bacon and bakcn beans. For this . sandwich, loast slices of bread on MAYS' w harden Gold. 16oi. can ~ ORANGE JC 5" $ l ^ if In slicks in YELLOOLEO Boston IluU lean PORK Rl Sugar cured Streak O'Lean _ oilcan u i.tan 980 SALTMEAT „.190 • n Marsh Seedless 430 GRAPEFRUIT . ™. 50 California Iceberg BAW » - -330 LETTUCE' 2^190 Fresh iron-rich , New c p O»K UKI „ 300 TEXAS ONIONS 2 ,„ 190 Shop at Mays and Save M ftVO SUPER AYS M ARKE- MAIL COUPON -TODAYS . IfP CROSS I ?. O. BOX »J69, Chi.ogo, | MinoIl 55 1 | Atwms. — ^^^™ ^"^B* '^^^^P^ ^ Tender Young Fryers, Fully dressed and ready for the pan I Kill) flavored Velio MARGARINE —i CRISC0...3 JUICE 4 No. 2!/ 2 cons, Yol-ViKi or HUNTS PEACHES Armour's Stqr PORK Cr BEANS'c- $1.00 25< °'$1.00 ORANGE JUICE Donald Duck frtth frozen—6 ox. can V*« $1.00 Can * Id. 170 Nationally ntlverli'secl flour LIGHT CRUST 10 £870 Sunshine I'rincess CRACKERS L190 For delicious salads and sandwiches GRATED TUNA >< TOM. ET T I SSU E FREEMAN S MARKET 2016 W«t Main — Across from the Mox Theater

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