The Courier News from Blytheville, Arkansas on April 17, 1952 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, April 17, 1952
Page 12
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FA6E TWELVE BLTTHEVTLLP; (ARK.) COURIER NEWS THURSDAY, APRIL 17, 195S Fruit Rolls Spark Breakfast QOTCK KKITT1' ROIXS eotnbln«4 wfth etffee rive added enjoyment to a "l:\s1-mEnnte" breakfast. By GAYN'OR MADDOX NBA Food and Markets Editor You'll like these quick fruited rolls. They'll put "oomph" into your breakfast. Quick Fruit Rolls (Makes 14) One (9-ouncej packnge mince ' meat, % cup water, 2 cups silted flour, 3 teaspoons baking powder, *fe teaspoon salt, 1/3 cup shorten, ing, % cup milk <scant>, V-t cup melted butter, cinnamon. Break mince meat into pices. Add cold water. Place over bent and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for 3 minutes or until mixture is practically dry. Sift flour once, measure, ndd baking powder and salt «nd sift again. Cut In shortening, until mixture resembles coarse meal. Add milk »jl at .once, stirring until nil flour i* dampened. Roll l^-inch thick, Brush w i t h melted butter and spread with minced meat. Roll up like jelly roll. Cut in 1-inch slices. Place in greased muffin pans. Brush tops with molted butter. Sprinkle with cinnamon. Bake in moderate oven <3T5 deg. F.) about 30 minutes until lightly browned. ?Iere's another easy recipe using dry mince merit in baking: None Such Squares One (S-ounce) package mince meat, ',2 c i| P water. 1 ogg, I 1 ,? cups sugar, 1 cup sifted flour, 1 teaspoon baking powder, 2 tablespoons milk, 1 cup coarsely chopped nut men is. Break mince meat Into pieces. • Add cold water. Place over beat and stir until all lumps are thoroughly broken up. Bring to brisk boll; continue boiling for 3 minutes or until mixture is practically dry. Allow to cool. Bent egg and add sugar, blending- thoroughly. Add milk. Sift flour once, measure, and sift again with baking powder. Arid to above mixture gradually beating until smooth. P'ohl In cooled mince meat and nut meats. Spread thinly over bottom oi greased pan (8x8x2-inches>. Bake in moderate oven (35D deg. F) about 20 minutes. When cool cut into sqiifires. April Is Good Season for Hot Beef Pie, Other Casseroles April showers not only bring May flowers, but frequently dull appetites BS well. For this season you'll want to plan meals designed to tempt appetites, find in this' class are found hearty casseroles. For instance, R hot beet pot pie Is one suggestion. Her e's what you do, Recording to Rehn ' Etaggs. home economist. Combine cubed leHover beef with .' minced onion, celery, in u s h- rooms, cooked potato cubes and carrots in a leftover gravy or In 8 cream sauce. Place the mixture in individual table casseroles and top with a pastry crust. They'll be ready to serve after only about 30 minutes in a 450 degrees P. oven. Two good spring foods, ham and spinach. Join for the second casserole treat. For this dish combine either 2 packages ol cook ed frozen spinach or two No. 2 cans of spinach wilh a mcdiurr white sauce. Arrange a layer o this mixture In the bottom of a greased baking riish. then over.! arrange a layer of cubed ham. Al lernale the ham and spinach un til tile casserole ts filled, the top layer being spinach. Sprinkle hut tcred bread crumbs over it a n rt bake In A moderate oven (375 tie grees F.) for about 20 minutes. Plump Peppers Are Needed for Hungarian Dish Tills Is the way Hungarian women fci Connecticut turn stuffed green peppers into regal rating. Hungarian Stuffed Peppers Six green peppers (plump, \inl- form>, 1 pound ground, beef, *4 cup chopped onion, 1 epgi 1 cup uncooked rice, 1 teaspoon salt, pepper, 1 ,10-H-ounce can tomato soup, 1 tablespoon flour, 1 cup thick sour cream, Cut tops off green peppers. Use scissors to remove center and all the seeds. Combine ground beef, onion, egg, rice, salt and pepper. Mix well and stuff loosely Into the green peppers tallow for rice lo swell). Place upright In a casserole. Pour tomato soup mixed with 2 en HE of water into the casserole. Bake tn a me derate oven (350 degrees F.l at least OTIC hour or until [ rice is tender- (If rice is boiled 10: minutes before combining with the 1 meat, one hour bakinc is adequate). Remove peppers to hot platter. Combine flour and sour cream and still r.ito the tomato satire in the casseole. Stir and boil to thicken. Pour over the peppers When you clean your refrigerator be sure LO wash the rubber gasket around the rioor with warm .sud?y water to keep it free from grease £nd soil. For Athlete's Foot Use T-4-I, fiu ,1 tn ."i days. It plc.istil, your tOr hack. W.ilrh the old tnlnrrtl skin slmiRh off lo he rpplif PI| hy healthy skin, (let InsUnt-dryin T-4-I. from any druggist. N"ow at Kit :gg Croquettes Assist Economy Two Tested Recipes Listed for Season; Cheese Souffle Good By GAVN'OR MADHOX NKA Fond and Markets Kdllor Now that eggs are In their full- it production, lot's pal them of- on. Both these tested recipes are "gilt in season. (12 croquettes) One tablespoon minced onton, cup minced celery, 3 table- poons fat. melted. 6 tablespoons lour. Hz cups milk, 2 cups cook d macaroni (about '; - i n c h ilcces), 4 to 6 hard-cooked egL hopped, 1 tablespoon minceri parley, salt and pepper, \\ teaspoon poultry seasoKJng or thyme, fine, "V bread crumbs. Cook the onion and celery in the nclted fat until light!v browned. Blend in the flour. Arid the mtlk nd cook over low heat, stirring :onsUntly, until thickened. Stir n the macaroni, eggs, parsley and e noonings, then spread evenly in shallow jinn. When thoroughly chilled, shape nto croquettes and roll In bread nimbs. Cook in a little fat In n O'ing pnn until brown on all sides. Or place on a greased bak- ng sheet and bake in a moderale- y hot oven (375 degrees F.I for in minutes. Turn the croquettes intil brown on all sides. Chense Souffle (Serves C) One and one-half cups milk, 1 :up bread crumbs, 1 tablespoon nt, 4 eggs, \'i pound cheese, shaved thin (2 cups), ^i teaspoon salt, Jepper to tnste. HefH the (iiIlk, bread crumbs, and fat in a double boiler. For the Crumbs crumble up leftover pieces of brcnd and pack the measure ivcll. Do not use fine, very d r y ;rumbs. Add chense to the h n I nixture. Stir until the cheese has neHed. Add this mixture to the wcll- icnten egg yolks. Season. Fold hot mixture Into the stiffly beaten egg whites containing the salt Pour into a greased dish, and bake in a moderate oven '350 degrees P.) for one hour, or imtil set in center. Cooking Effects Meat's Vitamins Did you know lhal the way yon prepared meat has an effect on Its vitamin content? Meals which are roasted, broiled or tried, relaln more of their B vitamins than meats which are braised (pot roas(cd) or cooked In liquid (stewed). This Is because a certain portion of the B vitamins are dissolved out Into the liquid. To retain most of the original vitamins of meats cooked in liquid. It Is necessary to use the liquids In making gravies sauces, etc. When the amount of liquid l» relatively large, as In cooking tongue or fresh or corned beef brisket, the liquid should be used for cooking .such veRetables as cabbage, green beans and potatoes. Pressure cooked meats tend to retain more of their vitamin con- Lent (ban (hose braised In a Dutch oven or other covered pan. A DisiTforCool Spring Evenings: On cool spring evenings, slew for dinner is AS welcome as a, friendly handshake. This rich tasting Hungarian goulash, a type of Blew, is one you'll find particularly enticing. Bouillon and paprika give it Interesting flavor. Hungarian Onula^h 1 pound beef stew meat 1 clove garlic, mincer! 2 medium onions, sliced 2 teaspoons paprika 1 teaspoon salt W teaspoon pepper 2 bullion cubes 3 cups boiling wafer 2 cups diced potatoes Cut meat in 1 inch cubes and brown in some hot fat. Add garlic, onions, seasonings and the bouillon cubes dlssclved in 2 cups boiling water. Cover and simmer 2 l £ hours. Add the othftr cup ot water and the potatoes, cut Into \ inch cubes. Cook 20 minutes longer, or until potatoes are tender. 4 servings. Read Courier News Classified Ads. D ° FALSE TEETH Rock, Slide or Stip? FASTEETH, nn Improved powd*r to be sprinkled on upper or lower plates. holds false leeth more firmly In place Do not allde. flip or rock No gummy. Roney. pasty tnete or feeling. FAH- TEETH Is alkaline (non-ftcici). Does not sour. Checks "ptntp odor" (denture breaih). Get FASTEETH at «nr drug store, *c»d {rwh dOy (or fW fUvor YOUR CHOICE Butter Beans, Navy Beans, Pinto Beans, Green Beans, Hominy, Kraut, Chopped Turnip or Mustard Greens, English Peas, Tomato Juice, Grapefruit Juice, Potted Meat, Pork & Beans, Five Flavors of Jelly. EACH lOc. 10 Taystee, Meyers or Wonder BREAD 2 '""'29 Great Northern BEANS 10 - 98' CONCRETE CULVERT TILE Sizes *p to 36 in. Corrugated Metal Culverts Sizes up to 84 In. A. H. WEBB Automatic rlood Gnlrs Concrete * Mrtal Septic.Tank! Sewer Tile Best Prices \Vc Deliver Highway II it St.Me Line fhone 714 COTTON SEED 30 ions, DPL Saved from foundation seed, wibject to certification. Germination 93%. Saved before the J110 TON Also .Cedar Posts for Sale PHONE DELL 2681 RUSSELL GILL Hell - - - Osceoli Dominii pure white CANE SUGAR 10,„ 890 Pure fresh HOG LARD 4 53p In print haps, 25 His. LEADER FLOUR 1.85 Standard, No. 2 can TOMATOES 2 fnr 290 U.S. Good Crime Rih ROAST OR STEAKS , b 690 Mindless, (ray pack SWIFT'S BACON ,390 Ib. pkg. 530 Keclfool Skinless WIENERS U.S. Good I?ccf STEW MEAT 390 Lean mealy PORK CHOPS 490 Fresh sweel TURNIPS 3, bs 250 SO size, Marsh seedless GTRUIT Copenhagen SNUFF 2^250 "It Pays To Shop at Mays' MAYS' SUPER MARKET 421 South 21st Do as hundreds of other budget- wise housewives in Btythevill* ... get '' .'•' hi the habit of shopping Liberty everyday! You'll make grocery and meat savings that you never before dreamed possible! STANDARD GRATED TUNA Can 19 SHAMROCK POTTED MEAT 2&-15' WHOLE SUN FROZEN ORANGE JU. 8 6 c?nUOO U.S. GOOD CHUCK BEEF ROAST - ib 65c WILSON'S LAUREL SLICED BACON --ib.39c CHICKEN GIZZARDS - ib 39c COUNTRY STYLE SAUSAGE -Bibs. STREAK-O-LEAN SALT MEAT - ib. 25c REELFOOT CHILI ib. 59c FOR BETTER COOKING SNOWDRIFT PET MILK 3«-43t TREND giant size 2 LBS. SUGAR FREE WITH 25 IBS. SHIBLEY'S FLOUR 1.98 , CARROTS bunch FRESH GREEN ONIONS 5c FLORIDA ORANGES »5t GREEN CABBAGE Ib. 5t . •"•••J u ,^_,,

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