The Courier News from Blytheville, Arkansas on August 17, 1950 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
Issue Date:
Thursday, August 17, 1950
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Page 13
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'THURSDAY, AUGUST 17, 1950 Tall Cooling Drinks Guaranteed To Aid In Combatting Sizzling Summer Heat Sizzling weather calls for tall* • J«.YTHEVTU.E (ARK.) COURIER NEWS Sizzling weather calls for tall* coolinj drinks. Here art • few guar- •rneed to refresh and make you "top thinking about the heat. H'I'llamsburic Fruit Punch (Makes about I gallons) Two quarts string tea (made with l« tea bags or 16'teaspoons of tea), 2 cups lemon juice (strained). 4 cu r*|»range juice (strained), Ml quRi^ Rrape juice, 2 cnr>s siiRar, quarts water. 1 ouart gingorale. Mix tea. fruit luice. sugar and »Wr nnd chill. Just before serving add gfngerale and pour over a '«•« piece of ice In punch bowl imakes ahnut twn eallTs). Sneclnl Iced To Three cups of tea. <A cup lemon ta ste. 1 nint clngerale. 6 mint sprits. 6 slices orange. Make tea double strength and Pour It over chopped lee or Ice cubes. Add lemon and orange juice and as "inch sugar as desired: Add glnqer- «!e K-hen ready to serve. Serve wi»h '« in tall glasses with a sprig i f "»nt and a slice of orange tn each glass. T.emon-Rerry Punch One cup water. ',4 cup sugar. 1 cup berrir-.s. •'; cup lemon Juice, li cun sug'ir. lemon slices. Cook berries In water and J .t cup' sugar until they are soft. Cool and { strain. Combine fresh lemon juice and "I cup sugar; add fruit luice mixture. Add cold water to make 8 cups. Serve over ice In tall glasses, garnishing with a twist of lemon peel. Orange Cooler (5 to 8 glasses) Tro cups orange juice, V, cup lemon juice, rj\ juice. 1 spoons ho * — Blueberries Delicious Alone, Make Exciting Combinations ^"^"•••^^^••••W^JiSdl'iijSStfJ BLUEBERRIES AND AVOCADO are a combination that wi i| Mat lay to the hearts of hot-weather diners. e. « cup caraschino eher- Cultivated blueberries are a joy I cheese filiint- Two 1 cup glngerale, 2 table-''" themselves. In muffins mid grid-! cream cheese >' tea mey, 1 pint vanilla ice I die cakes they rate big. too. But! if. C11D suear' Bpit r, here'., a combination to get even I mixer at low'speed lit iiilrf>& an A ot no ^-a l o • more pxtnipri Jilwinf = n _ _._ , ' ' w fruit juices and glngerale 1 »dd honey and mix well. Chill thoroughly. Add ice cream. Serve in chilled glasses and top with fresh orange slices. Burgers Top Nutrition Slate In Versatility ; You 'can't beat" hamburger for good solid nutrition and convenience, especially when it's made into easy casserole dishes such as this one .with a crunchy potato chip topping. v Hamburger Jamboree 1 pound hamburger K cup finely minced onion 1 L teaspoon snlt Yt rje^spoon .pepper 1 No. 2 can peas •. 1 cup diced celery 1 can mushroom soup diluted with H cup milk jjjup crushed potato chips HW*n hamburger-in a skillet In little hot f»t. Add onion, salt and more excited about. Blueberry Aroc.vlo Rinsr MoM (Makes 8 to 10 servings) One envelope unflnvorecl gelatin. _„ .,„„,.„ '.4 cup cold water, -li cup boiling mO n; cool. >vntcr 1 teaspoon sncrar. 2 table- ~ spoons lemon juice (divided), 1 cup mashed avocado (1 large). '.{• cup Cheese filling: Two eggs, 1 pound easpoon vanilla eggs in electric s, adding cheese, anilla and sugar. Pour into graham cracfcer crumb crust. Hake in mod- rately hot oven (315 degrees P.) minutes. Sprinkle with cinna- a ite hot f»t. Add onion, salt and ine and s u ear. Pour crumb mixture ?i e £™V i •* one q " art Casserole. 5" to 9 - ln <* P'e plate; press firmly alternate layers of hamburger, peas lnto nn evnn '»?« against bottom and celery. Pour mushroom SOUD nnd sides of P latc over top, liftinit ineredient, »i»h „ ar --- - ..... 1.IU3IUIJLUII SO ° ve . r to?' »'«"B ingredients with throu^:^ 1 "^ S ™P *UL run bake Ln'» POtajo chips and For an accompaniment to the cas- .erole to».together « pretty saTad made from .chilled fruits. For des- «rt choose an easily prepared one *"? h . a = » bakery angel food ci rilled »1H^ strawberry ice cream. Hearty Supper Salad Can Be /Main Meal Dish i Do you ,ver'~'»erVe . heart „ KSr"£i, 7 " ^ "t" TH '°' nights. It's a welcome novelty £» Special Chef. Salad 10 rotHaTniV 4 ?hicory leav «. 8 to cabbag. 2,3 cup ' smatl" p'taeatpie pieces,, i cup .chopped celery i medium-slezd cucumber, i medium- •Ized carrot, 1 cup coarsely cut he 0 e« d u Ch ! Cken ,' 't up dled shar P •mi y shrecitie(l Tear chicory and romaine leaves Into medium-sized pieces Thlnlj '"". cuc »n>ber. Cut carrot Into short thin sticks. Combine vegetable, pineapple and halt of the Mia"' ml and chicken the rest of the cheese chicken"an'd , laml ov " the top. Serve with clear Urt oil dressing. J"^^? 11 ** helicopter. »avs nak- in- EVERYBODY LOVES SANDWICHES WITH IN THE MIDDLE A TASTEFUL MC AT SO OOOO TO EAT Mi sour cream, teaspoon salt, cup niayonnaisft, 1 teaspoon pepper, 1 .^Il^fuutl £U1L, ,s VCil-ljJUUti IJ<-P|. pint box cultivated blueberries. Soften gelatin In cold water. Dissolve In the hot water. Add sugar and 1 tablespoon lemon juice. Chill until consistency of unbeaten ecc whites. Mash avocado with remaining blespoon lemon Juice, sour cream, mayonnaise and seasonings. Combine with gelatin mixture. Turn Into 4-cup ring molrl. Chill, When firm, immold on salad greens. Place 'the. \vashed and drained cultivated blueberries In center. Decorate with mayonnaise Parlj Cheese Pie Graham cracker crust: ' 16 graham crackers, finely rolled (l',4 ips crumbs), "i cup softened but- r or fortified margarine, l-i cup 'gar. , Blend together graham cracker crumbs, softened butter or margar- •'ne and sugar. Pour crumb mixture , Toniiinj: One-half pint sour cream, 2 tablespoons sugar, \'-> teaspoon vanilla. Using , vanilla. Using an electric mixer, beat sour cream, sugar and vanilla at low speed. Spread on top of pie. Bake in moderately hot oven (375 degrees P.) a minutes. Cool- chill thoroughly in refrigerator before serving. Garnish with cranberry sauce or jelly cutouts, if desired. French Sardivlches Here's an unusual dish using that leftover cooked roast, in your refrigerator. Grind meat nnd combine with a can of cream of mushroom soup. Spread between slices of bread, dip the sandwiches in a French toast mixture and brown on both sides In hot fat. ISTHZ SECRET OF A Slit Mayrose Dinner-Size Franks lengthwise. Fill with a J-f-inch thick stick of, cheese. Loosely wrap each frank, spiro! fashion, with a slice of Mayrose Bacon. Fasten each end with a toothpick. Place on a rack in a baking dish or on broiler rack split side down. Bake in a hot oven (425° F.) or in broiler until bacon is cooked. Turn franks split side up and continue baking or broiling until lop of bacon is cooked. Total cooking time, 10 to 15 minutes ' • • . «.. Get Mayrose ST. LOO IS INDEPENDENT fACKING CO. FOODS PRIZE DRDJRS PRIZE SURPRIZING VING5 Here if is folks—our wondrous once-a-yeor FOOD FAIR ... the blue ribbon winner for value, featuring a colossal collection of prize qualify foods at surprising savings? Hurry . . . hurry . . . hurry? See the mammoth displays of the world's finest fare. See the midget prices perform S'gantic feats of economy. See for yourself how easy it is to serve more—save more—when you buy ALL your food needs ar LIBERTY CASH. Quality Meat Heil's English Brand BACON FRYERS Jb 490 ...;.n,460 : Morrclls Ucnd.v-to-Eat PICNIC HAM lb 430 Wilson's Certified CHUCK ROAST lb 620 Lean & Meaty End Cut PORK CHOPS lb 550 Fresh -. •• ' " ' GROUND BEEF "> 49j5 LOOK! SPECIAL! Something New Has Been Added Miss Liberty Ginfjer Ale — Sparkling Wnler DRINKS CHANGE SODA GKAPK SODA | ^ Botu, STKAWBEHRY 24-oz. Non-Kelnnnble 13' Oldtime Gold Dollar i ^!\Farm-Fresh Produce Red Ripe TOMATOES ,, 60 VIENSAUSAGE2 ,,250 Gal 290 .. No. 1 can fcOp POTTED MEAT 2 ea ns 150 Grated Tuna TUNA Peerless Golden Calif MACKEREL 2 ^ 350 Ic«berg LETTUCE 2 .,290 Calif. CARROTS 2^190 Yellow SQ*SH 2 ,,,150 CANTALOUPES 10 C Mayfteld CORN Ruby PEARS School Ray PEAS O No. 2 Guns ' **»»>», No. 2/ 2 can «3p 270 9 m «»,, l«aS EACH DOLE'S CRUSHED HEIL'S PURE LARD 50;;::; to 19 PINEAPPLE RED SOUR PITTED MI mat 15c AIR CONDITIONED MBERTY CASH is »lr-cond)t!oned . . . w«l '2 degrees . . . «Iw»j3 & P««ant, refreshing . market In which to shop for ill jonr food "*«l». And this Is important to you, too — our »lr conditioning V.ttem . . , especially designed 'or food markets . . . pr«tecU reoAt ajalnst damage by heat >nd homWItjr-kreiw ptrishable 'owls frrsfict . . . bjtttr! 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