THURSDAY, iEPTEMBER 14, Big Onions Sta/fec/ with Meat Provide Low-cost Menu. Item BIG ONIONS aiuffed with nieal and rolled OiU and seasouhi^s are a bis economy treat for the family. Look, budgeteers, here's another good one! Big round onions (lots of them In the markets now) stuffed Vth' a savory mixture that carries a load of low cost protein. 'The meat protein In this recipe t» extended by the equally good but Inexpensive protein of rolled oats and cheese. S<uffed Onloni • (Make* » servings) •ftlx'large onions, I pound ground beef. 1 [3 cup catsup, 113 cup water, J',4 teaspoons salt, !5 teaspoon pep- P4HIH cup quick rolled oats, im- cc^Rd. grated sharp cheese, bread crumbs. ; •Cook the onions In sailed water JO minutes. Brown ground beef in frying pan. Add catsup, water, salt. pepper and rolled oats. Gently push center out of each onion. Place shells in muffin cups or custard cups chop enough, of the cooked onion (centers).'• to' make Vi cup. Mix with the meat.'Pill onion shells with meat-mixture. Sprinkle top of «»ch onion with grated aheese and bread crumbs. Bake In a moderate Chocolate Chip Oatmeal Cookies Are Old Favorite Hire'» another favorite for cookie loven. Rich and crunchy, it .calls for chocolate chips and nuts as well M protein-rich rolled oats and •te- ChoeoUU ; Chip Oatmeat • Cookies • (3;i doien) .On*,,cup. sifted enriched flour, »j|easpooh sodal % teaspoon salt, Vfpcup shortentni;, jo'ft, VI cup blown lugar, .14 , cup ' granulated •"8", 1 ,«gg. 1 tablespoons water, V, teaspoon vanilla. t'A cups rolled oats (quick or old-fashioned, uncooked), 1 cup 'semi-sweet chocolate chips or pieces, »:ciip chopped nutmeati. , Elft together nour, soda and salt into bowl: Add »hortenlng, sugars, •eg, water «nd vanilla. Beat until •mooth, about two minutes. Fold tn rolled o«t», chocol«l« chips Old nutmeaU. Drop from a teaspoon onto greased baking sheei and bate In a moderate oven (375 degrees f.") li ia '15 minute*. Higher Food Cost Brings Meat Loaf Into Prominence The upswing In food prices lifts the .one* humble meat loaf to a prominent place. It has even ad- Wnced to the Sunday dinner table. JJrre'l another new meat loaf »wil>« with a novel twist to add to this column's collection: Meat Ring Thr«« tablespoons fortified mar- tarine, 1 pound ground beef, 2 tablespoons chopped onion, 1 cup (rated carrots, 1 egg, beaten; V, cup tomatoes, 1 teaspoon salt, 1 teaspoon meat sauce, It teaspoon pepper, biscuit dough. Melt fortified margarine in fry- Ing pan. Add beef, onions and carrots. Brown lightly. Add egg, tomatoes, aalt, pepper and meat sauce. Mix and cook flve mlrtutes. Cool. Prepare . .baking powder biscuit doujh. Roll to a sheet ',5-inch thick. Spread meat mixture on dough. Roll « you would for a Jelly roll. Bring ends together to form a ring. Cut half-way through the ring at interval« of two inches. Bake In a hot oven (400 degrees p.) about 30 minutes. Serve on a platter with tomato jauce, IS desired. oven (375 degrees P,) 25 to 30 minutes. Here is a new twist to croquettes. The rolled oats extend the meat protein, putting this recipe iii the economy group. Meat Croquettes (Makes 8 servings) One cup quick rolled oats, un- :obked, I'.i cups boiling water. 1 pound ground beef. ^2 tablespoons shortening, ',5 cup finely chopped onion, 2 tablespoons finely chopped green pepper, 1 teaspoon prepared mustard, 2 teaspoons salt, \', teaspoon pepper. Stir rolled oats Into boiling water ind 'i:ook slowly for five minutes, stirring frequently. Brown meat in shortening. Combine cooked oatmeal, meat, onion, green pepper and seasonings. Chill; then shape Into 8 croquettes. Roll croquettes Jn dry bread crumbs, then dip th beaten egg to which 2 tablespoons of milk have been added. Roll again In crumb:. Place in wife basket and fry In hot deep fat (375 degrees P.) until a golden brown. Serve hot with mushroom sauce. Note: To make the sauce, blend 3 tablespoons flour into 2 tablespoons melted'butter. Add gradually I cup milk, stirring constantly until mixture thickens. Stir in "4 cup canned mushrooms, • y, -': teaspoon salt and 14 teaspoon pepper. 'Beefsteak* Tomato Best Eaten'As Is This Is the lime to revel in those luscious "beefsteak" locally-grown tomatoes. Eat as Is, with a little salt, sliced thick /with chopped chives or onion and French dress- Jug, stuffed with chicken or fish or shell fish salad. Yes, this Is a wonderful eating season, thanks to the fat red tomato. • • . Baked Sfu/fed Tooatoet with Celle'ry Cream Sauw One teaspoon finely chopped onion, 2. tablespoons butter -or. fortified margarine, 2it cups soft bread cubes, ',4 teaspoon salt, dash Pepper, grated cheese, 5 .to « firm, ripe tomatoes, one lOii-ounce can condensed cream of celery'soup, Ir3i cup milk. ' Heat .oven to 375, degrees .F. (moderate). Cook onion in butter or .margarine until soft;' combine with bread cubes, salt and pepper. Wash tomatoes; remove, stem ends' and scoop out a small amount of 'he pulp. ,pil| tomatoes with.stuf- fing; sprinkle; (op .with grated cheese; place in a greased baking pan. Bake at 375 degrees P, about 20 •minutes. .Combine s oup and milk; heal, but do not boll. Pour over tomatoes when serving. Note: Serve green beans, buttered summer squash, cm-rot and raisin salad fresh peaches, iced tea nitd milk with the Baked Stuffed Tomatoes for a hearty meal. . Fried Chicken Has Top Billing In Many Homes Fried chicken is only one of the best" foods that summer offers. But to many families it lias top billing oj, (i, e i| s( . O f Sunday dinner favorites. To , keep,- 1U good reputation, however.' chicken must te,. fried so that-it Is temptingly brown on ihe outside and is tender as butter inside. .'.There are, of course, dozens of variations of standard methods of irying chicken. Those who like ihe crustiness of chicken fried In deep '4t will want to try. this method. First the chicken Is browned and and partially cooked in deep fat. Then It Is put into the oven and cooked until "fork-tender." Tender Deep-Frled Chicken Cut young chicken Into pieces. Dip into milk for additional flavor. Then coat by dipping-In. seasoned flour (or a, mixture, of half _brea(i 'Budget'Menus Reduce Cost But Keep Up Nutrition The following budget menus may help you cut food costs without cutting the family's pleasure and nutrition. This -dinner is ideal for warm weather ..and it costs only about 52.61 for a family of five: Cantaloupe and lime slices, special chef's sala'd, hot biscuits, butter or fortified margarine, fruit gelatin with custard sauce, coffee, milk. Dinner: Carrot meat loaf, stewed lima beans, grilled tomatoes, lettuce wedges, French dressing, bread, butter or fortified margarine, fresh fruit bowl, coffee, milk. ' • Dinner:' Kidney saute on rice, stewed summer squash, "Marvard beets/radish and cucumber relish, bread, butter or fortified margarine; raspberry p!e, graham cracker crust, coffee, milk. Dinner: Chicken pie,'new potatoes, peas, sliced tomatoes, bread, butter or fortified' margarine, ice cream, coffee, milk.' •BLYTHEVILLB . (ARKi) COURIER NEWS Casserole Cooking Quick Way To Obtain a Balanced Menu •" Casserole cookery I* good news homemakers these days. Many , crumbs and half e, of flour). Let, the . , pieces dry a bit before frying to prevent spattering. Kent enough fat to cover the chicken in a deep kettle. The temperature should be 350 dgcrces F. when the chicken goes into the fat. Lower the chicken Into the fat a fcv; pieces at n time, cooking meaty peices first, Brown chicken on all sides, keeping the cooking temperature at 325 degrees p. When the chicken Is .evenly browned, lift from fat, drain and place In a covered casserole or skillet. Finish cooking in. moderate oven (350 degrees P.) for about 30 minutes or until the chicken Is tender. Remove cover the iast 10 minutes of cooking time. 'Oliened jars of mayonnaise or other salad dressing should be k'ept in the refrigerator to retain their best flavor. |=BAD DISPOSITION and BD means -'-Black-, ..- —. . Draught. Ihe friendly laxative so IieH'Iul to relieve headaches. S|UK- ecsnncss and llrcdneaa when-ordinary constipation dlanipls you. Popular with, lour Kcneratlons. Made 61 pure Im- iwrtcil herbs. Take as directed lor Kenlle. natural-like action. Black- DrauEhl Is comiwu/KJed by a manufacturer known sincn 1S67 for. quality. Black-Draught In powder or granulated torm costs a penny or Ic53 a dose. For children, set Syrup ot Black-Draueht. It tastes Kood. Next time use Black- DraufihL Astc for the form you" prefer ^t your nearest dealerV ' to iavorlte combination* are quickly 1'rcparcd and require only a few accompaniments for a balanced menu, acrordint to home economist Ivcba'Staggs. ' Fresh or leftover meal, whichever Is In the refrigerator, may fit into casserole combinations, if chipped beef fe the' meat,- here's n simple, tasty mixture which requires only the addition of potatoes and a No. 1 can of mushroom soup. (Cooked cubed ham '.or 'beef may also be used In the 1 recipe.) To prepare, (irst arrange a layer of sliced potatoes In the bottom of a greased casserole. Sprinkle »Ith (lour and top with a layer of shredded chipped beef. Alternate the potato and meat layers, ending with tlie chipped beef on top. Thin the canned mushroom soup with 3 :upa of milk, then pour'It over the casserole mixture. The casserole la ready to be baked In a moderate oven (350 P,) for 1 to Hi hours.' Tins dish provides 6 to 8 servings. For le.s-s .cooking time, a shallow diih may be used for baking. Marshmallows And Jelly Top Rice Pudding Rice puddings have long been favorites with many Amerlcnn families. Some like rice puddings with cuslard—some prefer rice puddings without etiiUrd. The success of lhl» feativa rtw and raisin padding depend! on live long ilow cooking. Milk and cream are added at the beginning of. lh« baiting period, then, more it add»d. If needed, as the coking proceed*. It 1» be«t to he»t any milk and cream before putting It in the bai- inr pudding. There are many suitable tit- niihM for rice pudding. w« auggwt Huffy ma'rshmallows and tart Jelly. Candled • JruJts, additional raisins or whipped cream may be used; ThU recipe should make «nou*h pudding for * or 5 person*, tot» a quirt IUK eaMtrote put ttw nee, milk and cream and add th* aalt. Cook at »so for about half an hour. Stir. Add tugar, vanilla and raisins and return to the own and cook slowly until lh« rie. 1« Under, the pudding firm and brown on top. If ihe milk botU down, lift UM PAGE THIRTEEN 4 heaping tablcspootu rice % teaspoon salt " 1 teaspoon vanilla !4 milk V, creain— 3 cup« 4 tablespoons sugar •- • !i cup raisins • • 5 Marslimallowt Tart Jelly SHEET METAL WORK— —OF ALL KINDS Custom work for tin*. *Kalft mills, oil mills. Custom Shearing dp to 1/4 inch thickntw. Frank Simmons Tin Shop 117 South Brcmdw.jr Phon , 26M DIAL 3391 FOR TEXACO HEATING FUELS • •_ *. M. LOGAN, CmalrnM Tank Track laleamen: Hrnrj Thomp«a, O. K. rarrtak.' Bane? Darrta YOURS AT NO EXTRA COST! TEASPOON MADE IN TUDOR PLATE BY ONEiDA COMMUNITY SILVERSMITHS SUPPLY LIMITED! GET YOURS TODAY! Hurry! Go la your grocer's nr.w! Get a 25, 50 or 100-!b. sack of Gold Medal Flour and inside ihe sack you will find 1, 2 or 4 Queen Bess patiern teaspoons, depending on the site sack you buy. •ioull be (ielighied with the rich design and quality of these beautiful teaspoons. Offer eoo-d only while supplies last. % Also in ihe sack you will find a valuable coupon wlnth can be saved for a complete set, wilh 16 different pieces, of Queen Bess pattern silverware Take aifrantagt of this seniali'aial "gcl-acqttainteiF ojjer! Try Gold Medal Hour, and tbc Hetty Crocker recip«s that come wilh it. Your whole family will 'love the wonderful bakings you make wilh Gold Medal. From sack to sack, from cupful to cupful, ( the superior baking quality of Gold Medal never varies. Yes, you can depend on Gold Medal Flour. It makes wonderful Southern biscuits...it's the only flour you need I'or crctytbiag you bake. It pays in many ways to use Gold Medal Flour. (ft \ MEDAL- D/x/e PLAIN OR SELF-RISINO Ata at thi tide *n<J add * Utt!« hot cream. Slow cooking fc Important w the t«tur« of the puddlnj, juct before serving, top with marshmal- lowa; place In the or«n until UM marshmillowi swell. o«rnU>h with doU of Jelly. Serve with cream- whlpp«d or plain. DRIP •BIND MllUdlf MIT* 11 ' r'-:'Jik-^!<J,f' ,, '-.'
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