The Courier News from Blytheville, Arkansas on September 21, 1950 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, September 21, 1950
Page 14
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PAGE FOURTEEN BLYTHEVILLB (ARK.) COUKIKR NEWS He-Men Like Corned Beef, Cabbage Dish JELLIED DELIGHT—Corned h«t c,ibb»et In Eelatin. is a he-tmn summer itfsii. Corned beef and cabbaee in summer? Of course, wt'.en molded in gelatin to become a cool and eye- rileasinp main dish. Try molding ham and cheese together, too. C'ornrrl Beef and Cabbage, Suninrcr Style Ifl servings) Corned Href Layer: one envelope unflavorcd gelatin, 'i cup cold water, ',;. leasporn salt. 2 tablespoons lemon juice, *\ cup mayonnaise. ", cup minced onion. V t cup chopped sweet pickle, 'i cup (itced celery, 1 No. 2 can corned beef, finely cut. Sofien gelatin In cold water. Place over bolting water and stir until gelatin is dissolved. Add salt, and leiron Juice; cool. Mix in nviyon- nnlse and remaining Ingredients. Turn Into 8-Inch square pan nnd chill until almost firm. Cabbage Layer: onn envelope unflavored f?elatin, !a cup colii wtilcr, ?i cup hot water. 'A teaspoon salt, 2 tablespoons sugar, 1 tablespoons lemon juice, \U cup vinegar, 2 tablespoons chopped pimiento, 2 cups finely shredded cabbage. Soften gelatin in cold water. Add hot water and stir until gelatin Is dissolved. Arid salt, susar. lemon juice r.iKl vineKar; .;Ur until su^nr is Dissolved. Chill until mixture h corsMency of unbeaten e\m white. FoM h: pimiento. and cabbn^e. Turn on top of almost firm first layer Hint chill until firm. Unrnold on serving platter. Garnish with olive slices. Surround with lettuce cups, toiuatc ami onion slu-es. Ham ;illd Clil'rsr I.oaf in serving*) One envelope unflavored eelatin, H cup cold water, n l cup hot water, 'i teaspoon '; cup vinegar. Vi cup diced celery. V, cup diced sweet pickle. 1 cup graied American cheese, 1 cup diced cooked ham. Soften gelatin in colrt water. Add ho4 water and salt and stir until dissolved. Add vinegar. Chill until j the mixturerl.s the consistency of unbeaten ep<? whites. Mix in celery and pickle; divide mixture Into two parts; lo one add the prated cheese, lo the other the diced bam. Turn ham mixture Into loaf pan and chill until almost firm; add cheesn mixture. Chill until firm. Unmod on crisp greens and serve with to niato wedges. Pork Tenderloin Patties Put Emphasis on Flavor, Economy THURSDAY, SEPTEMBER 21, 1950 Pork tenderloin paltlcs ore f:;ll of flavor and belong h, [he economy group, too. There Is no wa.sle on them either. Served with fresh iTge'abics, they make a good Sim- rii.y dish. ' Braised Pork Tenderloin rallies Fiour patties and brown In a little fat in a skillel. Sprinkle with salt ajid pepper, arid desired additional seasonings and a small amour;! of liquid. Cover skillet. butler into each opening, and garnish, with parsley. r.ouMana Vam Pudding Insredlenls: 3 cups mashed yams 2 tablespoons butter or margarine. 1 cup hot top milk. 2 egg s (beaten). 23 cup brown sugar, i teaspoon nilmeg, i teaspoon salt, 12 m-,i shmallows. maraschino cherries. Method: Mash am | fj,,fr yams, adding butler, hot milk, esss. sugar. allspice, nutmeg, and salt, neat with electric mixer, it available. Turn Into buttered baking ttlsh and top with marshmallows. Hake 1 hour at 350 degrees p. Ciarnlsh with cherries. Cool a little before serving. Makes « servings. Note;, if canned yams are used. mash tvlth syrtij; from the can and 'j cup hot top milk or cream. Otherwise, 11,50 four to five mccliuni- si?e ircsh yams, prepared in their skins, ami fluffed with 1 cup hot milk. 'telitly mid cor* slowly until tt-n- ncr, 35 to 40 minutes. Below are a' at ftttfnnlng suggestions for varying the finvor of the patties- 1. Toj> browned patties with chopped onions. Use bouillon or tomato Juice for the liquid la |,iace of water. Add >•', tcasjwon thvinc or marjoram to the liquid. If desired 2 Braise the browned patties hi Ihln. mild flavored barbecue sauce bollle<i or homemade (>i cup cat-' sup. '! cup water. 1 tablespoon vinegar. 1 tablespoon brown sugar 1 tablespoon Worcestershire saucel! 3. Uie diluted mushroom or ta- mato soup for the liquid and ndd a little chopped ojjloji and a pjnch of sage. 1 Use pineapple' juice or canned pineapple syrup as Uie liquid. Add a little allspice. j 5. Cook according to basic recipe above, then nftcr patties are lender, add "• cup sour cream lo drippings in pan, iliin with a little water, heat, season to taste, and pour over patties lo -serve. 6, Crver browned patties with thin slices of onion and top each with a tablespoon of chili sauce. Add a little water to the pan before braising. Jf there's any secret to cooking chicken it's to use a low lemper- [ nlure; high temperatures toughen the protein In poultry. BUY nyfoWfi TAA\ALES WITH GRAVY, IN THE JUMBO SIZE -••.-' •. , Sweet Potatoes Offer Change of Menu Pace *r CECILY BROWNSTOSE .V<.vx-iatrii Pre.M Foori Kailnr Tor a delicious flavor change «rve sweet potatoes ollen this fall. Used with live main course or for dessert In pudding, pie custard, cake, or cookies, and they'll ., add excellent food values to your • family's meals. They're rich In vitamin A and also provide worthwhile quantities of vitamin c and .small amounts of the B vitamins »nd minerals. You can rely on them to provide food energy too. The deep yellow moist sweet potatoes are often called yams—you can learn to (ell this variety by the bulbous shape and skin color. You'll Una them fresh In many markets but you also can find them packed various ways on grocery shelves. From Louisiana, for instance, come small whole sweet potatoes packed In syrup. These 'small wholes" B re fully-matured, Just small In size, They are nsu- »»>• as free of strings, nutritious, and full of flavor as the larger yams. It's easy to mash them and their sweet syrup makes them a natural for use in desserts. These small whole polatoes are attractive, too, when they're candied. It you prefer yams packed In water Instead of a syrup, you also can find these in cans. Easiest of all to prepare fresh yams is to. bake them In their ( Jacket-s to serve with meat, poul- i try, or fish. Choose yams of uniform size for baking; if they're very large you can cut them in half crosswise before baking. Wash an-! -dry them and bake in n hot UK degrees P.) oven for 35 minutes to an hour, unli! they're tender, depending on their size. If you want the yams to have a soft skin when you serve them, rub a little rat on them before baking. When they're ready, cut crisscross gashes on one side of each potato, pinch llje bottom so that some of the soft inside pops up through the opening. Wedge a fnt chunk of SANDWICHES MOR A TASTEFUL MEAT SO GOOD TO EAT IN YOUR MSHMN or double your money back! TRKXII, the scienlists say, has the finest Krcasc-strivpinR 1 action ever developed. IL fret.s right timlcr (hc'Krcasc on dishes, pols arid pans-rich! under dried ?g£ and cerpa! —sirips it off like magic. Prove it yoxirsclf Buy TREND loday. Patch lest.s, made on women's skin, show that TREND is milder for yowrskin than the purest, soap. And why not? TREND is neutral. Imagine a dishwashing suds that cms grease faster than any soap actually babies MOIII-Anitrfs/ NEW BROOMS FOR" OLD AVALON. BROOMS liiM l?l?. rh» K'loqr, Coj ^ 20-oz. / Loaves Trave-in allowance for your old Brooms given on purchase f» 1 l/r •' ""-• CAKE Kroger — New Super-Soft CLOROX •* PUREX Stock up for your Fall clean-up on Laundry Bleach. «. PRESERVES Kroger—Pure Cherry, PINEAPPLE Horrex—Sliced or Crushed. KROGER JUICE Orange, Grapefruit or Blended. CHEESE FOOD Wisconsin Windsor Club WHITE CORN Kroger—cream style. SALAD DRESSING Embassy Pillsbury Pancake Flour Vermont Maid Syrup 2 72-oz. Jars 'No. 2 2 Cans 2 No. 2 Cans | j 8-Inch Cherry Blossom Layer * GELATIN Kroger-Ail Flavors PEAS Sugar—Tender, Ffne Flavor SARDINES 2 American in Oil . MEAT £»* 2-lb. Loaf 2 No. 303 Cans 32-oz. Jar 20-oi. Pkg. Rose KROGER MILK W' 35* Pure - Evaporated DILL PICKLES 32 ;"!9<* Harmony TOMATOES 2 ?«' 25* Tasty Ripe — Solid Pack c POTATOES "°c,l\ty Small Whole Irkfa Tender Smoked Half Shank HAM Frosty Morn - Butt Half lb.65? Pork Roast - - - - lb.55£ Sliced LB scon Ib. Cut from Boston Butt—lean and tender. Lake view SWEET HONEYDEW and Guaranteed Vine-Ripe - Sweet and Delicious. PASCAL CELERY i Washed and Wqxed Puerto Rican POTATOES 10 anc; ! large U.S. No. 1 Washed Red Lb. Bulk 3H£. Kraft Bag 2 stalks 25C Selected Woshed Reds 50 ":r 1.79. BORAX 20 Mule Team fO-or. Pkg. LUX SOAP Toilet IVORY SOAP 3 & 25* BORAXO 8-or. can Lifebuoy Soap 3 Ba« 2.5$ CAMAY SOAP Crysfal White l.aiitxdry Sn;vp PalmoliveSoap 3 RINSO fc- 30* HYDROX Sunshine Medium Cashmere Bouquet Toilet Keg - * Bar SILVER DUST With Wash CJofh fe 30*

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