The Courier News from Blytheville, Arkansas on September 11, 1952 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, September 11, 1952
Page 15
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PAGE STTTEEW '-COR Sardines and Pizza Make a Tasty Snack By CECILY BROWNSTONE Associated Press Food Ktlitor Herts' an idea for a snack buffet for Lnbor Day visitors and for other fall parties. Have two Lazy Susans of food—one cold, one hot. On the cold r I tig a round, feature Norwegian sardines plus deviled eggs. Most sardines from Norway come packed in S^i -ounce tins; open the tins neatly and serve with lemon wedges. Cut hard-cooked eggs in lengthwise halves, scoop out the yolks; mash with mayonnaise nnd plcalilli or India reli?h, salt and Wholesale Food Prices Decline Sharpest Drop In Nearly 2 Years Posted This Week NEW YORK (A 1 )—Wholesale food prices this week posted their sharpest overall drop in nearly tivo years, according to the Dun & nradstreet food index. The Index dropped from $6.70 last week (the year's high) to SG.GO this week, nnd was 2.8 per cent below the year-ago week's S6.19. This represented the largest wcek-to-week- decline since early October of 1050 when wholesale food prices turned downward briefly after weeks of spirnllinR higher following the outbreak of the Korean War. At that time the Index fell 11 cents to S6.50. The index represents the tolal cost nfc wholesale of one pound each of 31 foods In general use. freshly-ground pepper; stuff the whiles with the mixture, top e.ich efK half with a sardine and (jarnish with criss-cross strips of jiimlcnto. Add crackers and Melba toast and you're all set. Piazza Appetizers sre the hot of- fering—<ieliclo»s with cold drinks, with tea or coffee. They may be made ahead, refrigerated, and then placed under the broiler at serving time. n/ZA AITETI/KRS Injredlerils: For the Pastry Base's cup enriched corn meal, l"i CUDS sifted enriched flour, 1 teaspoon salt, \< t teaspoon linking powder. % cup shortening. H cup water. For ihe Fitllnsr—3 tablespoons olive oil, t* cup Parmesan cheese, I smrtll can tomato sauce, dash of salt, \' t pound cooked pork sausage meat. V, pmmd Cheddar cheese (diced). '1 teaspoon orccano. Method: Sift corn meal, flmir, salt, and baking powder into medium- sized bowl. Cut In shortening until mixture resembles coarse crumbs. Add water, a little at a time, until pastry will just hold together. Divide pastry into two parts. KneaH each part gently a few seconds on a lishlly floured board. Roll each part out to about M-inch thickness. Cut with small round cutters: prick. Place rounds on baking sheet: turn up outside edge slightly and flute. Bake In hot (42SP.) oven 10 minutes. Brush each cooled round with olive oil. Top each with about V, teaspoon Parmesan cheese and add a thin layer of tomato sauce. Sprinkle with salt and add a layer .of browned sausage. Add m^rc Parmesan cheese and top llils with some diced chcddar. Brush this with remaining olive oil and sprinkle lightly with oregano. Broil until cheese melts, 1 to 2 minutes. Jvlakes 2 dozen appetizers. Ham, Shrimp Make Good Fillers By cccnvr BROWNSTONE Associated Press Food Editor There's nothing wrong with baked ham and sliced cheese or shrimp •alnrl for sandwich fillings, but sometimes try different combinations. Here are two new sandwich filling!—Ham Waldorf and Cream Cheese Surprise, Sandwich meals are a boon In not weather; serve the sandwiches with salads, milk drinks, fruit desserts and you'll have plenty of good taste and nu- Sandwiches Top Summer Lunch Menu Serve this clever bacon-tomato combination for a guest luncheon or for your family dinner. Hollow big firm tomatoes, then refill with baked beans and serve on slices of Canadian-style bncon. You'll have this attractive and thoroughly tempting dish ready In about 30 minutes, says Reta Staggs, home economist. Canadian-Style Bacon With Stuffed Tomatoes « V, - Inch slices Canadnin - style bacon 6 large tomatoes 1 No. 2 can baked beans 6 slices bacon, cut In half Wash tomatoes. Cut slice from top. Remove pulp. Pill with baked beans. Place each tomato on a slice of Canadian-style bacon In a greased casserole. Cross two half slices of bacon on each tomato. Bake In a hot oven (400 degrees F.) JO to 30 minutes or until tomatoes are tender and bacon Is lightly browned. 8 servings. ritlon. Ham Walilnrf Ingredients: 1 cup coarsely ground cooked ham, '.*• cup diced :e!ery, ',4 cup diced npple. u/ t cup :hopped peanuts. 3 tablespoons nnyonnalse-typc salad dressing. Method: Mix well the ham. cel- jry. apple, peanut and salad dress- ng Just before making sandwiches. Make enough filling for 4 hearty [andwiches. Cream Cheese Surprise Ingredients: Two 3-ounce pack- iges cream cheese, 6 strips bacon [ccoked until crisp and drained and crumbled) ',4 cup sliced ptmien- xj-stufferi olives. Method: Soften cheese by allow- ng to stand at room temperature; mix well with bacon and olives. Makes enough filling for 4 to 6 sandwiches. Pork Shoulder Seasonal Buy Serve T( Hot— Serve It Cold One of (he beit meat buys for summer months Is a smoked pork shoulder butt, sometimes called a "cottage roll." This handy pork cut Is easy to prepare and usually will take care of two meals for the average elze family. Simmered until tender then glazed In n hot oven. It's deleciable enough for Sunday dinner. To cook a smofced shoulder butt, simmer it over low heat In water to cover until tender, about 45 minutes per pound. Drain, then if desired score the surface of the meat by making diagonal slashes acro.-s the top. Spread with crushed cran berry Jelly or brown sugar moisten ed with a liltle fruit Juice, and brown in a 400 F. oven for 15 mln utes. The grave of Nancy Hanks Lin- coin, mother of Abraham Lincoln is at Lincoln City, Ind. Happy Is The Day When Backache Goes Away .... N.KCinsbacWr.f.lo^ofpcpimdeiicrsT. he.dithcs ,nd dniinrii may be due to f !w- <i(w» of kulrur function. Doctor. «ar sroi {>???> iS?« u «' " »«y important lo s«i h«»Ith. W hpji Borne- everyday condi tio n. MJC& »« ureu »nd drain, c»uso thi. impomnl function loslowdown.n-.any (oikssu[Terras;. Kins k»ckacht_f«] mi, c r,l>!e. Minor blS dor irritations fat (o coM or wronE diet mar cause ? tltinKupniir),Uorrrtqm n tp».,» s<: j. Don t tietlKt your kidneys if thrje con<ii. tloni bother you. Try Doan'« Pills-a miM diur.tie. Uicd lurcotfulljr by million, for ov«rto y»n. It's aroazinshow many limcj Do«n'« yive happy relief from thoe diicom- forts-hjlpth«l5mil«of kidn^ytur*sandfil- Urz fluah out waste. Gtt Dcan'a PilU todkyl A SUBSTITUTE FOR MEAT BLTTHKVTTXR (AFK.) COURTKR NEWS TTTtmSDAT, SEPT, 11, 1952 AS COOL AS FT LOOKS Is thbr refresher of (hlnly Mlocd rve»cht. arH. I'-".' K"'-"n toprtd with whipped, cubed ccla'.ln. Peach and Lime Refresher Is As Cool As It Appears By RAVNOII MADDOX NEA Fond and Mirkets Editor Look at all the top-quality peaches in the shops. Then plan to enjoy thorn at home. Peach and l,irne Helrrshcr (Makes 8 servings) Two packages lime-flavored gelatin, 2 cups hot water, 2 cups cold water, 2 tablespoons lemon juice, 1 cup thinly sliced fresh peaches, sweetened. Dissolve golatin in hot water. Add cold water and lemon Juice. Chill until slightly thickened. Reserve 1 cup of mixture. Fold peaches into remaining gelatin and turn into 1-quart ring mold. Chill until firm. Place reserved gelatin in bowl of Ice and water. Beat with rotary egg beater, until fluffy and thick, like whipped cream. Turn into 8x- 8x2-lnch pan. Chill until firm. Unmold ring of gelatin onto serving piailcr. Cut whipped, mixture into cubes nnd fill center of ring. Garnish with additional sliced peaches and mint leaves. Teach and I'ccan Salad (Serves 8) Eight peach halves, 1 cup mayon- naise, I cup cottage cheese. 1 cup cream, whipped, 1 cup pecans, chopped. Place me peacn naives, hollow side up. In the freezing tray of ihc refrigerator. Mix the cotta«e cheese, mayonnaise, cream and pecans to- BCther and pour over the peaches. Freeze about 3 lo 4 hours. Serve on crisp lettuce. Diced crisp apple helps make a cabbage salad both delicious and different. It you use red apples leave unpeeled to add color to the salad. If you peel the apples add a dash of paprika when you moisten the salad with the dressing. Now Many Wear FALSE TEETH With More Comfort PASTEETH. A pleasant nlkillne <non- ftcltl) powder, holds fnlsc Lcclh more /Irmly. To tat and Inlk In more comfort, Just sprinkle a little PASTEETH on your plates. N'n gummy. R»ncy pasty trvste or feeling. Checks "plair- odor" (dcntura breath). Get FASTEETH at any drug Gtore. it M i I I I I I I I I I I I I QUICK-And-EASY KlCELAND RICE NO Wathing! NO Rin.ingJ NO Draining! NO Re-»««amtng| WITh ne effort — In [u>» a few mi you'll hove whit.. Huffy, p«f*cHy RI«LANP RKf *VM>*m>l Here's The Q«l<k-And-Eaiy Way T. Cook RICELAND RICE! To mok. a heaping <up» of whlt», fluffy, porlectly.cooked RICELAND RICE: (II Put! tuf umMkwl RIC4UNC RKI 1 cupi wotvr 1 t«oipoon loll tn o 2-quart KikKApait <51 oVln S (o o vlgcrevi IM& HI Turn down h»ot o> lew M pa»tt>4*. Cover louceptm with • Hd. l«,y, ov «r Mils kw twat far 14 mlnutM. i»n». FREE Cook Book! Writ* for your big FRIE Rlolond Rlc. Cook Book—38 pages, beautifully Illustrated In lull tolor. It shows fh« quick and easy way ta make wonderfully delicious and xanomiccri main dishes, casseroles, specfollics, soups, •alads, puddings and d»is»rts. It will save yaw l«t> of mon«y, fa »«» your big FRK Rlcelcno 1 Rice Cook took |u» write lo Arkansas Rice Oroweri, Sturtgert, ArVansol. 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