The Courier News from Blytheville, Arkansas on October 2, 1952 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

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Thursday, October 2, 1952
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THURSDAY, OCT. 8, 1952 BLTTHEVTLLE (ARK.) COURIER NEWS Here Are Some Ways 7~o Use Home Freezer By CECILY BROWNSTOKF Associated Press Food Kditor ,= Here's news for families who like to put prepared foods in their ; freezers so that tbcy can pull out a , main dish or a dessert at a mo- merit's notice. Heat-resistant glass . dishes may be used for freezin* (he foods, then they may be taken from the freezw or the freezing compartment of the refrigerator and put directly into a preheated oven for thawing and cooking. Tills way baking takes a little longer" than for . unfrozen foods, but it does save tjmc to skip the longer period needed for thawing at room tempera' 'ture_ '"• Pies and coffee cakes may be baked first, frozen, then' taken from '•freezer to oven for thawing and reheating. They will taste like freshly baked fond. And the nice part Is that (he heat-resistant dish they were baked, stored, and reheated : in, can now be used for serving. • ' But don't think you have to have a frce/er to try the following recipe. You can make It up and serve it immediately, of course, for a de". 11 clous main course. V STUFFED GREEN' PEPPERS and ;:. INDIVIDUAL HAM LOAVES . . Ingredients: 2 eggs.' 1 cup milk, ,)4 teaspoon ground cloves, 1 teaspoon dry mustard, 1V4 cups fine soft, bread crumbs, 1 ] ^ pounds raw vienderized ham (ground., .3 green " peppers, I pimiento {cut In strips • for garnish), 8 teaspoons brown v : sugar. , Method: Beat eggs, milk, cloves and mustard until blended. Mix Jn bread crumbs and bain thoroughly. ' To prepare STUFFED PEPPERS, cut peppers 1:: tiro lengthwise; ve- inove stems, seeds nnd white membranes. Cut four small strips from one of t!ie half-peppers to use for garnish. If any of this half-pepper remains, chop and add it to ham mixture. Oarnish with pimiento strips and arrange in greased heat- resistant glass round cake dish. To prepare INDIVIDUAL HAM LOAVES, press remaining ham mixture into .four greased 5!4-otmce heat-resistant glass custard cups; sprinkle each with 2 teaspoons brown sugar. Garnish tops with strips of green pepper. TO FRKE/.K: Wrap glass cake dish containing stuffed peppers, and the ciistnrd cups willi ham loaves, in freezer wrap material; label and freeze. . TO THAW AXD HAKE: Remove freezer wrap and place stuffed peppers or ham loaves directly Into oven. The heat-resistant glass goes safely and conveniently directly Irom freezer to oven. HANDY TIP Post a list of frozen foods near your frezer, and list the foods and date of freezing as you put the foods in. Check each one off. when you take it out of the, freezer. Here are headings for your inventory form: Type of food; Package Size; Number of Packages; Date Frozen; Location tn Freezer; Number of Packages Removed. ^Hawaii's Dishes Refreshing Addition to American Mentis B.V GAYNOR MADDOX i,. NBA Food arid Market! Editor | ';• When I was in Hawaii, I was J warmly impressed by the hospitaii- .. .ty and the pineapples. From the : Pali, a high cliff outside Honolulu, '.you look down.at acres and acres .-.'of pineapples growing near the edge l';ol the blue Pacific Ocean; Now, to celebrate the harvest sea- z,'«on, gather up some of those pine; apples and some of Hawaii's hospit- 'able recipes and have yo'J.r own Ha^Turkeys, Hens On October's IPIentiiul List ':. October looks like a good eating •1 month. Lots of turkeys (a record ^.crop) and.lbU ot stewing .hens. Also v honey In large quantities. 1 tlie result Jtjof a long-range industry and,gnv- ^yernment campaign to; increase the s use of honey because the nation's « beehives have economic importance ', to agriculture. • * • i. Here are other foods on the Unitt ed States Department of Agricul- Ulture's list for October: Table grapes, "-•raisins, non-fat dry milk, cottage .^cheese, buttermilk, fresh and frozen r"ilsh. salad oils,- vegetable shorten- .'Jng and table fats and lard. • , -.1. You niay choose to braise or fri- *- cassee your chicken. : Braising In:''eludes slow browning of the chick,en to develop flavor ami add color. •The browning is followed by slow ;; cooking In moist heat urrtil the '^thickest pieces, are tork-tender. In :S contrast to stewing or simmering, ;;a very small', quantity of waler is !,used. Wholesale \Food Prices iDecline Again v t NEW YORK UF|—wholesale food (Wprices, as measured by the Dun & i'Bradstreet Index, declined this K-ee!c i tor- the fourth week^in a row, and 'leveraged lowest since the week of ,June 24. j The Index at J6l43 compared with ? $G.45 last week and was 5.3 per cent j lower than the year-ago level ol V The !nd»v. represents the total cost of wnolesale ot one pound each of 31 foods in general uses. • walian harvest festival. Some of the most popular foods In Hawaii are pork, bananas, coconut and coffee, as well as pineapple. They are all in tomorrow's menu. Pacific Pork Chops With Glazed f Pineapple Garnish Brush 6 or 8 shoulder or loin pork chops on ooth sides with soy jauce, then rub In ground ginger and pepper. Bake uncovered in , a" 350 degrees p. oven fo^ I'.i to 2 hours. Drain oil part of the drippings (which will be flavored with soy sauce and ginger) and add '.i cup brown sugar. In the flavorful drippings .saule 2 cups (No. 2 can) drained pineapple chunks until glazed. Oarnish pork chops with glazed pineapple chunks and sprigs of parsley, watercress pr green leaves from your 'gaVden.^': !" y Baked Whole Bananas, Aloha Wash medium-ripe bananas. Bake whole bananas in the skin In an uncovered pan far 15 lo 2D minutes in H moderate (35ft degrees P.) oven. (For this oven dinner, allow your pork chops to bake for l',5 tc. i-y, hours, then put in your bananas for the last 15 to 20 minutes.) Serve these baked bananas as you would a baked potato—let each person split the skin and eat the coolc- ed banana as a vegetable. No butter is needed. The fruit itself is rich and good. Some folks like a bit of lemon juice. Cole elaw made of chopped cab* bage, celery, green pepper, onion and a Urt dressing would be n complimenlary louch. For the hot rolls, dip "brown 'n' serve" rolls In soft or melter butter, then bake in your 350 degree P. Oven for the last 10 minutes be- for the pork chops and bananas are to be served. Cowboy Candy Is Wholesome Party Idea for the Young Set „__ Hy OAVNOR AMDDO.Y NEA Food and Markets Editor Looking for a wholesome party idea for the young set? Perhaps this "Cowboy Hat" will be a good choro- latey answer. These Cowboy Hats are easily made. Puffed rice forms the base. Then a marshmallow - chocolate sauce Is poured, over the puffed rice Blueberry, Plum Filling For New Pies Tucked into this flaky lard-made pie crust, .vou'll find a new and different fruit filling. It's a combination of fresh blueberries and canned purple plums, Biuberry-Purm fit Crust: . 2 cups sified all purpose flour 1 teaspoon salt 2/3 cup lard 4/5 tablespoons cold water Sift flour with salt. Using a pastry blender or two knives, cut half the lard into flour until It resembles coarse corn meal. Add remain- Ing half of lard and cut in until It is the size of small peas. Sprinkle water, a tablespoon at a time, over different areas of the mixture and combine lightly until all particles stick together, form pastry Into a ball and cut in half. On a lightly floured board, roll half or dough to "s inch thickness. Line a 9 inch pie pan. / • . Pilling: 2 cups blueberries -. • 1 large can purple plums (1 pdund 13 oz.l • 'A cup sugar 2 tabl.-spoons quick cooking* tapioca M tablespoon lemon Juice Combine sugar, tapioca and salt and sprinkle half on bottom crust. Wash blueberries, drain and put In T>le shell with dpined and stoned plums. Sprinkle ~with lemon juice. Add remaining sugar mixture and cover with top crust. Slash crust to allow escape of steam and bake in 425 P. oven.-40-50 minutes or until crust is brown. It you want to keep cookies crisp they must be sored in a lightly covered container. to coal each Indfviduf kernel. The fun comes when the young cowboys and cowgirls shape the candy- puffed rice mixture to resemble cowboy hat brims. This calls for an experienced "hand" as any young cowboy will tell you. so call fov volunteers Pt this point. When the brims .ire all shaped, cap each with a toasted marshmallow for the crowning touch. Arrange the candy-coaled cowboy hats on a large'platter. Serve milk as a beverage/ and prepare fo: stampede. Cowboy Hats Base: Six cups puffed rice, ',', pound fresh marshmallows (about 32), y cup butter or margarine. 2 squares (2 ounces) unsweetened chocolate. Measure puffed rice Into a large greased bowl. Melt marshmallows, butter and chocolate in a double boiler, stirring occasionally. Pour marshmallow mixture over puffed rice, stirring imtu puffed rice is evenly coated. Shape 24 hat "brims." using about >! cup of tlie puffed rice cnady for each. Place in refrigerator. Topping: Twenty-four marshmallows. . Just before serving, toast the marshmallows on a baking sheet in a moderate oven (375 degrees P.) until a delicate brown (2 to 3 minutes)."Place a toasted •marshmtillmv oij each hat brim to form the crown. PAGE ELEVEN Get Acquainted With Refrigerator The old adage, "know thyself," might be given a present day translation of "know thy refrigerator." As not all refrigerators are designed for long term storage ot frozen foods, it's important to know .wlietlier yours is one which will store frozen foods only temporarily or keep them for longer periods as in full size home freezer. Meat is^prouably the food'you home-freeze most frequently. If your refrigerator freezer section maintains a temperature of zero degrees or below, you're safe in assuming you can freeze that steak and keep it for several months. However. if your refrigerator •freezer compartment maintains a temperature above zero, you should plan to use your frozen meats and other foods within a few weeks. Southweslerners Chili'Experts' Coarsely-Ground Beef Advocated For Best Results Throughout southern California and the soutiiwcst, chill con carnc caters insist they alone know how to mnkc this lively dtsli, But let's not get hot-headed. Let's listen to the advice of an old chill hand! from Texas. 1«s is what he says: "For the best results use a coarsely ground beef. Chili made from hamburger meat, or ground fine, is more like mush than real chill con can\e. "Another thing to remember. U you want authentic chill con carne. Is to be sure t)w(. .-.••j'iraiio atid cumin seed are included in the blend of spices that go to make up chili powder. Read tlie lalwl on the chill powder to make sure these two seasonings are- included." Clilll eon Came From our own Soulbwest One-quarter pound frejsh suel. ground. IVj pounds lean beef, ground, 1 large onion, ground, i taljlespon flour, 1 cup enntiert tomatoes, 1 8-omice can tomato sauce, 1 bay leaf, crumpled, 2 teaspoons garlic powder, 1 cup water, U« ten- spoons ground ciimtn seed, >4 teaspoon oregano. 1 teaspoon salt, 1 tablespoon chill powder. 1 tablespoon vinegar, dash pf tabasco, 2 cups canned kidney beans. Note — Have the butcher grind meat with his "chill plate." This Is a standard attachment to lib grinder and has holes about the size of a dime. As a result of this coarse grind, the meat is In nice, little chunks Instead of mushy. Fry out suet In dutch oven or large frying pan. Remove bits pf suet. Add meat and onions and cook over low heat until slightly browned. [ Sprinkle Hour over mnn.t end blend well. Add tomaioes, tomato eauce, b:w leaf, garlic powder and water. Cover and simmer for two hours or until meat (s tender, adrting more water if necessary. (This Ion? cooking really does things to the flavor.! Add .- remaining ingredients Mid cook for 10 mlnuies. Serves six SniceiJ Chili tlMsiru (Makes one cup) Two tablespoons .butter or margarine, V, teaspoon onion salt, >{ teaspoon garlic powder, X teaspoon chill.powder. 1 cup seedless raisins. Melt butter. Add onion sail, garlic powder, ',', teaspoon chili powder and the raisins. Saute gently, stirring constantly, until raisins are plump. Drain on paper towels. Place remaining chill powder In a paper bag. Add raisins and shake thor- ouKhly. Serve warm'.' This Is.a delicious chili-flavored accomariilnent for curry dishes," or meat. This Stew Makes a Hit With Guests Modern living calls for casual entertaining, with as little extra effort expended as possible. Here's a delicious meat stew which always makes a hit with guests. Served in a rice ring, it takes on an air ot elegance. Company Meal'Sltw 1 pound beef stew meat Flour, sale, pepper 3 tablespoons fat 3 medium onions !4 cup tomato juice • 3 bouillon cubes l?l cups hot water 1 teaspoon sugar '•• cup sour cream Cut meat Into lliin strips or small cubes. R/>11 tn a mixture of 3 tablespoons Hour, "i teaspoon salt nnd a dash ol pepper. Melt fat In a heavy saucepan and in It sloivlv brown meal, and sliced onioifs. Add tomato juice, sugar and bouillon cubes dissolved in hot u-aler. Slmnwr, covered, over low hent l',4 hours or until tender, stir In sour cre^m, reheat slid season to taste with salt and pepper. Serve on rice or noodles. 4 servings. This Casserole Camouflage for Beef Leftovers - Here's n casserole designed for fuss-less eating. You can make this casy-to-prrnare dish during your freshest morning hours and pop it into the refrigerator until baking time. Then after only 35 to 40 minutes In the oven. If.s ready to serve. Krankfurler-Mac Casserole 8 frankrurtiifi 1 cup uncooked macaroni 1 8-02. es!-, tomato sauce 2Ji cups kidney beans (No. 2 call) 1 teaspoon onton salt \\ pound processed American cheese 2 slices, bacon Cook macaroni In boiling salted Do you remember that hunk ofi warm gingerbread nnd glass of cool milk when you came home from school? It was waiting for you on the kitchen table and you thought as you gobbled It, "Gee, my Ma can sure bake!" How about a little gingerbread hairing of your own, now, lor your own school-age- kids? Old-FashioncU Gingerbread (Yield—3-12 servings) Two and one-half cups Bntcd all- purpose flour. ! teaspoon salt, 2 teaspoons double-acting baking powder, \'t teaspoon baking soda, 1 teaspoon ginger, 2 teaspoons cinnamon, 'i teaspoon cloves, \l cup shortening, v, cup sugar, 1 cup un- sulphured molasses, 2 eggs, 1 cup These Brownies Keep Moistness Here's an Interesting recipe — chocolate prune brownies. They stay fresh and moist for days. Chocolate Prune Brownies (Makes M bars) One cup cooked prunes, 1 square unsweetened chocolate, ',4 cup shortening, 2 eggs, 1 clip granulated sugar, 1 teaspoon vaAlla extract. ?i cup sifted all-purpose flour, ',;, teaspoon salt, % teaspoon baking powder. Cut prunes from pits Into small pieces. Melt chocolate and shortening together over hot water. Allow to cool slightly. Meanwhile, beat eggs until light, and gradually beat In sugar. Stir In vanilla and chocolate mixture. Sift together flour, salt and baking powder, stir Inlo chocolate mixture, blending well. Mix In prunes. Turn into greased 9-Inch square pan. Bake In moderate oven <350 degrees P.I 35 to 40 minutes, cool In pan. Cut Into bars. HIGHEST Q U A L I T I i MAC ARONt -SPAGHETTI , ffRE EGG NOODLES Gingerbread Makes Big Hit water. Drain and rinse with hot water. Mix with tomato Kauce. well drained kidney beans and onion Rait, In a greased I'.i quart casserole, put layers of the macaroni mixture, thinly sliced or grated cheese and sliced frankfurters. Cut bacon slices In half and partially cook; lay on top of casserole. Bake at 350 P. for 35-40 minutes. 4 servings. hot wattr. Sift together flour, salt, baking- powder, baking soda, ginger, cinnamon and cloves. Cream together shortening and sugar; blend In molasses. Stir In >,i cup flour mixture' beat In eggs. Add hot water alternately *llh remaining flour mix- Turn into a well-greased, lightly floured 9-inch square pan. Bake In a moderate oven 1350 degrees P) 45 minutes or until done. Here's a well-flavored quickie that uses leftovers: Use freshly cooked or cooked leftover frankfurters. Slice them and mix with a, rich prepared mustard. In a greased casserole, place a thick layer of sauerkraut. Place the sliced franks on top. Then cover with leftover mashed potatoes Dot with bacon dripping.?, butter or margarine. Hake in moderate oven (359 degrees P.) until potato crust is brown. To French-fry six small-sized potatoes (pared and cut In strips) you'll need about one pound of fnt' Count on one or two potatoes for each person you are serving. REP CROSS ELBOW "Short-Cut" SPAGHETTI Cooks in 7 Minutes GUARANTEED better in every way or Your Money Back COOKS QUICKER TASTES BETTER COSTS LESS Acid fndkjesf ion . Threw Cowboy Joe WowHesRarirrfoGo VKS&\ ly-tv __ """^rot IMI TOMMY Record fast relief for gas, heartburn, sour stomacb, acid indigestion. THE PRIDE OF YOUR TABLE So Young ... So Tender ... So Sweet PR!DE°J|UINOIS Genuine », COUNTRY GENTLEMAN Cream Style While SWEET CORN So easy to prepare—so good—so economical! Just heal and serve, or treat the family to mouth-watering corn grocer his Pride of Illinois Cream c White Sweet Corn now at a price lhat's right. Get some today. IN BIXII1AN* F0« OVIK 7O TIAKS THE H1INOIS CANNINO CO., Hoopcilon. Illmci, lf«*f a <tf f-tmtnljut <jf Arc tUJiuj Btuu) VALU Admiration — Drip or Regular COFFEE lb,.*7.9 Fresh Pur* GROUND BEEF Complety Line of Ashley's Mexican Food Fresh Tender STEWING BEEF $1 Southern Style SAUSAGE ,,„, $1 Home Dressed FRYERS & HENS , 490 Tender Baby BEEF LIVER ]b 590 Sta-FIo In th« Bottle STARCH nlb( ,200 For «Bleaching PUREX ,, 170 FREE; 2 His. Sugar with Shibley's Best FLOUR „ nr s R 25 - lb . $1.98 Chef . LUNCH MEAT „.« 290 Hed Irish ,. POTATOES ,,,490 Green Wisconsin CABBAGE pcrlh 50 Aunt .lemimia's PANCAKE FLOUR,, 170 Brown Eight PINTO BEANS 49c Wintergarden Frozen STRAWBERRIES :;/ 290 ICECREAM fnnql .290 "It Poys To Shop ot Mays' " MAYS' SUPER MARKET 421 South 21st PET-MILK SHOP LUTTRELL'S EVERY DAY AND SAVE! Tender Delicious FRYERS ib55 Tray Pack Banner BACON . .. e.ich Nice and Fresh per.Kon.y490 BELL PEPPER PORK STEAK !bonly 490 BANANAS perlb . 100 May rose Roll Xo~1 * SAUSAGE perll , 450 POTATOES 10 ,,, s 590 U. S. Good Fresh ' BEEF ROAST „ 690 EGG PLANT : lb . 30 Softas silk • JicUv Crockcr CAKE FLOUR 23/llb 390 CRUSTQUSCK 2^290 • White River Catfish • Shrimp • Oysters LUTTRELL'S GOO Chicknsawba Grocery And Market IMione 2011

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