The Courier News from Blytheville, Arkansas on August 28, 1952 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, August 28, 1952
Page 14
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PAGE FOURTEEN BLYTUKVTI.LB fARlO COURIEK KKWH Versatile Pears Even Good Breakfast Item Associated Press Food Kdilor Canned Bartlett pears, now plentiful on market shelves, can pep up meals because they arc su versatile. For breakfast, for Instance, team them with golden-brown pork sausage. Serve the pears straight from the can or sprinkle them with brown sugar and broil jusf enough to heat through; put a spoonful of currant jelly in each core cavity for color. Along with hot rolls and coffee, this is a fine main dish to serve to Sunday branch guests. Start the menu with chilled orange Juice and cereal. Canned pears make a delicious luncheon salad that's no trouble to prepare. Arrange the pear halves. Fill the core cavities of the pears with creamed cottage cheese studded with nuccets cf crumbled Roquefort; garnish with Sardines Make Tasty Variety Of Canapes sardines can be served as Is rlcht out of the ran, in sanu- wlchcs. In hot dishes ami cold salads. They come Hacked In olive oil (the kind we tike best) or In nut- ural fish oil. IJclore twins pn,:fed Ihe tender whole f.rndincs arc lightly smoked over slow-burning oa^c [ wood fires. lias enough paprika in it"to make! We went (o a sardinc-tastine. par- it a pretty pink. ! 'V recently. On a large table was an For a festive dessert fill Individual] a ™"zlnK assortment of snacks made meringue shells with vanila, choco- u 'l'" these little delicacies from strips of pimlrato. Servo w creamy French dressing that' orange Ice cream: top! ^ orwn y-Here arc a few: . Diagonally cut strips of buttered pumpernickel spread with minced lobster and mayonnaise, topped with n sardine and deuoratetl with a sprig of parsley and a small slice rind, ',-i cup i of lemon. I Hard-boiled ORBS, stuffed with Put cornslarch In a the yolk mixed a-lth iilcalllll and drain a little of t h e i mayonnaise, topped with sardines. . ... with a canned pear half and accompany witii the following sauce 1 I'K.Ml ORANGE SAVCK Ingredients: 2 tablespoons corn- staich. 1 No. 2>,i can pears, 1 tablespoon crated orange ornnee juice. Method: saucepan; syrup from the pears and rnlx with cornslarch until smooth; stir in remaining pear syrup, orange and decorated with a criss-cross of ribboned red plmlento. Pumpernickel topped with " ' -.---•(-, — .....,._ . IHH^L-l Im.l-.CL (.IJUIL-^ L'JJJJJUU WILJ1 rind, and orange Juice. Cook and i a slice of hard-bollcii f »B and sur«Mr nvnr m n H^..I,, ,-. stir over moderately low heal, until thickened, chill; serve over! merlneue shells filled with Ice cream and topped with iwar halves. Cucumber Is Used in Chilled Soup For Welcome Dish on Hot Days An old friend or this column, ner's 220-page guide to better c;it- Mabel Stengcr. has some welcome ideas on chilled cream soups for torried days. She uses an electric blender for nmaztng results—really some of the finest hot weather dishes anyone ever enjoyed. Cucumber Vichyssolse cup finely diced raw potato, 2 cups chicken broth. 2 sprigs par-sjey, H teaspoon-salt, !4 teaspoon pepper, \\ teaspoon dry mustard. 1 cup heavy cream or evaporated milk. Place onion .cucumber antf potato In saucepan. Add chicken broth, parsley ' and seasonings. Bring to boil. Cover and tot cook until potato Is barely tender, about JO minutes. Pour off about 1 cup of broth and set aside. Place the cooked vegetables In gLiss container of electric blender. Cover container and turn on blender. Run until contents arc thorough-' ly Wended, about 1 minute. Stir In the 1 cup of broth. Correct seasoning if necessary. Chill thoroughly. When ready to serve, stir in cream. Serve In chilled noup bowls. Garnish with a sprinkle of paprika, if desired. That, recipe and the following come from her new book "Electric Blender Recipes." It contains recipe* for soups, beverases, sherbets. Jce cream, sauces, canape spreads and many other good things to eat. If you have a blender, Miss sieg- ing will put that blender to work in earnest. Shrimp Bisque (Makes 4 servings) Two cups yogurt. Vj teaspoon prepared mustard, 2 tablesiioons lemon Juice. V, teaspoon suit. 16 teaspoon sugar, 2/3 cup cooked shrimp. 14 cup diced cucumber. Pliicc all Ingredients In glass container of electric blender in order indicated. Cover container nnd turn on blender. Run until ingredients are just blendedS, but not smooth, nbout 3 seconds, chill thoratij:3jlv r before serving. Serve in chilled bouillon cups. J dlnrs. and decorated nil)] red en' an<! pnrslcy. Hnrd-boilcd CE^S stuffed u'ith chopped lobster, mixed with Q"g yolk and nmyonnnl':e. surmounted by a sardine nnd decorated with n small sprig of fresh parsley and fresh lemon slice cut In a triangular point, Hnrd-hollcd CR^S, stuffed witn yolks mixed with piccalilli and mayonnaise, topped will) a sardine, a-id UccoratcO with fresh caviar and reel caviar. Pork and Noodle Casserole Makes Top Buffet Dish Here's * budget main dish designed for an Indoor "buffet" pic- nlc - Pork and Noodle Casserole. If you have a chafing dish by all means use it for this serving rteba Staggs. home economist, swRcsts that it might be featured with a tosffcl garden salad, relish tray of spiced ernbapples, olive.s and pickles, frcnch bread and cantaloupe a la mode. I'ork anti Noodle Casserole 2 pounds ground pork 1 8-oimce package medium noodles, cooked 1 cup diced celery 1 small onion, diced H cup water 2 teaspoons salt 1 can condensed tomato soup 1 cup grated Cheddar cheese V, cup buttered bread crumbs Cook celery and onion In ", cun water until tender, about 8 minutes, nrowii pork and add undraln- ed celery and onions, nail, noodles and soup. Place In a 3-quart eass- | crole. Cover with grated cheese Sprinkle with buttered crumbs. Bake In a moderate oven (350 decrees F 1 for 25 minutes. 0 to 8 Eervinss. 'Refrioerafror Speeds Mea!s Sausage Bean Casserole Top a ^casserole combination of ktdnoy b'eans and . tomatoes with little browned snusa5;e links. Season with a bit of chopped onlnn and cook covered hi a moderate oven for 2(1 to DO minutes. Next lime you make scalloped tomatoes, Mid a little Y/orctstcrshlre -sauce to pep them up. THURSDAY, AUGUST-28, 1952 Refrigerator Dinners your refrigerator work to keep you cool during the hoi weather I I'lnii a meal which will wait In Ihe ! refrigerator until serving time. Us- ! ually you will want lo n<Id one last- | minute liol dish. This can be a (lillck-cookra frozen vegetable or hot potato salad which has been prepared beforehand and is ready to re-heat. The meat for the refrigerator meal might be a molded meat salad, told sliced meat loaf or cold cuts. Serve with frozen peas, potato chips, sliced tomatoes and cucum- Red Cherries Top Summer Salad Plate By CKCII,ir BROWNSTONE Awocfafed Press food Editor Now'/, the time to use sweet red cherries in summer salad plates, in luscious pies and cakes, and for out- of-himd eating when the family wants a snack. The dark red Ding cherries that everyone looks forward to in summer, are followed by the deep red Lamberts. Both these varieties are fine for canning and freezing, to store away for next-! winter meals. Li»bt Royal Annes follow Lambert cherries onto the market; they are the variety used extensively for maraschino cherries. The last cherries to make nil appearance are the tart red variety that gives such good tang to pies arid larfs. For buffet ealad service arrange salad greens, orange sections, avocado halves, and melon balls on a large platter; top with fresh red cherries and serve with sour cream dressing. Then let guests help themselves, Black Cherry and Rhubarb Tie Ingredients: 2 cups pitted Blng cherries ,1 cup diced rhubarb. 2/3 cup sugar. 2 tablespoons quick-cooking tapioca, i tablespoon butter or margarine, 2-crust pastry for 9- inch pie. Method: Mix cherries, rhubarb, sugar, and tapioca; turn into pastry-lined 9-inch pte plate. Dot with butter. Place to? cru:t over fruit;' vent and seal. Bake in hot (425F.> oven 35 minutes. Vienna and Beans Spicy IHtle canned Vienna sausages with baked beans make casserole news, Here's all you do. Place a can of baked beans In a baking dish, add catsup to your taste, then top with onion slices. Heat for 20 minutes, then arrange the sausages over the casserole and return to the oven for an additional 10 minutes. Waffle Sandwich Vss your waffte baker for this quick hot .v.nrtwtch. Cut a canned luncheon loaf Into individual serving slices and make into sandwiches. Place them In your baker and heal until a golden brown. A hippopotamus may be 14 feet long and weigh 3 tons. Read Courier News Classified Adj. A SUBSTITUTE FO« MtAT What • n new kind of relish for fish? Dice celery and marinate in Frcnch dressing or In a little mild vinegar seasoned with sugar, salt and mustard. bers. whole wheat bread, eherbet and cookies. nit) or itrisxei BEEF STEW 3,,, s l •00 e Pekoe MONARCH TEA ,250 Pure Aluminum Foil REYNOLD'S WRAP 290 Goody Evergood Says It Hits the Spot In Colored Quarters YELLOOLEO BACON breakfast, lunch or supper «lic»d freih d»Sy tor firwr flav It Pays To Shop at Mays' " your g Memphis Packing Co., Memphis, Teoa Home Dressed FRYERS-HENS - - - - ib 49c FRESH GROUND BEEF - - - - - ib. 49c Home Grown TOMATOES pound 15c Armour, Swift, Rcelfoof WIENERS s nes Colln-I'jik Ih. Country Style SAUSAGE 3 9-300 Ibs I In The Piece, Economical BOLOGNA 3, ta . T° Valuable Coupon Inside, Ballard's WH CAKE MIX 3 for 1°° Any Flavor, Velvet ICg CREAM Plin Quar . 280 Kresh GREEN CABBAGE „ 9d SUPER MARKET ing Must Go Friday & Saturday DAY, AUGUST 30, IS THE LAST DAY -• - Hurry - - - For These Food Bargains 5th & Main Blyrheville

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