The Courier News from Blytheville, Arkansas on October 5, 1950 · Page 17
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The Courier News from Blytheville, Arkansas · Page 17

Blytheville, Arkansas
Issue Date:
Thursday, October 5, 1950
Page 17
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THURSDAY, OCTOBER 5, 1950 Lamb Patties Provide Bright Menu ^Pickup' BLYTHEVTLLE (ARK.)' COURrER NEWS All the world loves a Juicy ham- Burger or a tasty slice of meat loan But perhaps you'd like to yary your group..; a:eat dlsh?s from "me lo time with something a little dlf- «rent. n so, here's an unusual lamb paltie made from fresh tasting Parsley and a little spice. It's economical and yet a dish you can 6 «ve wjth pride to guests at n or dinner. Parsley Lamb Patties 1 pound ground lamb 1 teaspoon salt ''• teaspoon pepper '/» cup chopped parsley 1 teaspoon allspice Combine Ingredient*, form Into patties and pan-fry or broil. for a guest luncheon, serve pat- lies with grape and orange fruit cup (acid a sprig of mint!), tossed vegetable salad, hot rolls and Boston cream cake for dessert. For a dinner party menu built around the lamb patties, start off with a pineapple juice and sherbet float appetizer. Accompany patties with a " gratin potatoes with pimento, fresh 01- frczcn peas, jellied beet and horseradish salad and pecan Pie a la mode. Speaking of lamb patties, have you ever tried those which are already made up In your meatman's counter? They're good tasting and are a lifesaver when time is short. Here's a delicious way to fix them In Just a few minutes. Brown the patties in a little hot fat. In the meantime mix together >,{ cup currant jelly and 2 tablespoons melt- fd butter. Spread this mixture over the patties and cook, covered, for "bout 15 minutes. Whli« we're on the subject ol lamb, don't forget to vary your Sunday roasts with a )eg ol lamb or a lamb shoulder roast. Then with the leftover, try these Interesting dlshes.tamb Casserole Supreme — In a little fat in a skillet fry 'A pound sliced mushrooms and * minced onion. Mix together 2 cups diced cooked lamb, 1 cup cooked rice, 2 cups canned tomatoes and • little salt, pepper and paprika U> taste. Place these ingredients with mushrooms and onion In a greased casserole, cover with grated cheese, dot with butter or margarine and bake in a 350 P. oven until cheese browiLs lightly. Serves 4. Elefanl Limb Haah — Cook ',i cup dice raw potatoes in boiling sailed water about ten minutes. Add '/, cup chopped green pepper and H cup chopped onion. Cook five cooked lamb with the vegetables minutes longer. Mix I cups diced and add 1 cup lamb gravy, *A cup tomato sauce, '/j teaspoon salt, !i teaspoon pepper and 114 teaspoons Worcestershire sauce. Heat thoroughly. ' If necessary add a little water. Serve in a hot dish with a border of whipped potatoes. Serves 3 to 4. • * * Every family likex variety in its "three-squares-a-day." -If you've been on a run of pork chops, meat loaves, pot roasts and stews, perhaps it's time to serve a tasty veal dish. This pleasingly spiced mixture is served on buttered noodles. Veal PIquante 1 pound boneless veal stew meat 'A cup chopped onion Vt teaspoon salt 4 tablespoons vinegar 1 teaspoon caraway seds > teaspoon paprika 1 teaspoon marjoram Hi cujij water Cut veal Into until plec«. Brown in 3 tablespoon* melted f»t. Puah veal to one ilde of tkiltet and In (at cook onion until toft. Add remaining Ingredients, cover mnd *immer 1(4 to 1 hours or until tender. Add more water during cooklnj to keep quite moist. Thicken with 1 tablespoon flour mixed to a past* with a little cold water. Serve hot over bolle dnoodles which have be«n generously twittered. Serve* 4. Wax Measurement NEW YORK MV-When will wax and water dissolve In each other? Doing research to Improv* floor wax products, Robert Pugh, technical director of David f,. Kennedy, Inc., found the answer. The two will not dissolve, he discovered, until they are broken down Into particles about three-milionths of an inch In diameter—so jm»l! that an electron microscope Is needed to see the emulsified p»rtlcle». SLICED BACON Crispy Tender, Tasty S»rv« it for kf»«lrf*rt. lunch or tupp«r. Qafctfe-Cbokiesl ISDrfl^entWndsfrom 3 *Atesfcer Method 4 ' Recipes/ ocke/u MAKES THEM vmu MEDAL ^SNOWDRIFT SHORTENING- < FLOUR Now it's so easy to fill your cookie J »r with a wonderful variety of cookies. Betty Crocker presents — "Quickie-Cookies", li delicious kinds of cookies from 3 simple "Master Method" recipes. Be sure they'll be perfectly delicious. SUrt with Gold Medal. These recipe* were developed to make full use of the uniform all-purpose baking qualities of Gold Medal Flour. QUICKIE-JUMBLES 5 Yummy Kindt-All So Eaayf Far ptrftcl covkiei nit Gold Mtdtl Floftrl Jlft flour before measuring. Use level meaj- urements for all ingredients. M*OMfr« into Urge bowl: V. cop Swwdriff Sh»il.iiln, I nip Bfflnvlotvd Mf«r 1 t»qiptt»n vmillo •**•« 1 }=.». •„, (V>-Vi rap) Mot until well mixed. Then blend Im •Vi oip ritkk Mwr «r*«ni *m together: 1 cup> .tftW GoU MUM FVMr FRE FOR 7H£ A§KtN& AT 13 "Qwi«Vt.-CooVf»" Recip*i| Or writ* for th«m TO; Bttty Crocker, General Midi, Inc., Minneapolit J, Mtnnciala, *dd to creamed mixture: beat smooOi. Mew- ure large tablespoontuls onto ungreased baking sheet*. Sprinkle tops ol cookies with: a«k. for 10-15 minutes In preheated moderately hot oven. 375°. Remove cookiea with -•padiln to wire rack] to cool. Makes aboiM 30 jumbles. •If commercial noilr civam In not »v«ll»ble. make It ms follows: rince Hi leMpnonj rlnts.r or lemon ililce In mnwurlns cup: (111 u, i.i^Tp level with met whipping crewn. u«bl« cr«m or undiluted evaporated milk. Let lUnd li hour before using. ™no ,, "V J!°i! " M Gola Me<1 » 1 SeU-»Uln» floui otnlt baking coda and Mlt. »>""* And 4 vwratiamt Youll make delicious Prulled Jumbles Molasses Jumb!«, Chocolate Jumbles, Oat Jumbles-all from this one grand b«slc recipe. Free (or the asking— these Betty Crocker recipes! At your store today! frM/sr Be BETTK Women boy more sacks of GOLD MEDAL "Kifc/ien-rested" Enriched FLOUR than the next 5 brands combined I AMERICA'S FAVORITE ALL-PURPOSE FLOUR PAGE SEVENTEEM Itlr-M-IM YOU'RE GOOD All our meats are good — doubly good! To begin with, they're top quality grades—Government inspected and "grade-marked" for your protection. Then, they're aged right and cut right by us for your satisfaction. As a result, you're doubly sure of always getting meat a* its best — tender . . . juicy . . . grand-tasting mealtime delights. And what's more, you're sure of economy, too, because we keep our prices low—day in and day out. Yes—you get more good meat for your money when you choose your favorite kinds and cuts from our "Best Buys in Meats." V Budget Queen SLICED BACON - - End Cut PORK CHOPS - - - Fresh Meaty Barbecue SPARE RIBS - - - • Fresh Ground from Choice Lea J Beef GROUND BEEF ib.49c Famous Baltimore Select OYSTERS Pocked Fresh in Vacuum Packed Tins. Fresh Every Day. Tropic Crushed PINEAPPLE Garden Gold Grapefruit JUICE - - Joan of Arc Kidney i Baking Supplies Pure P & G 46 oz. Cans 27c BEANS 3 tr 25c Yello Brand Yellow Stick OLEO - - - - LW 2 Ib. 19c LARD Ih 190 SOAP 2 Powdered . I'nlmoiive, T.ux.or SUGAR 2^ CS 250 CAMAY 3 har8 350 ftl( ' r <o"'s Oxyilol, Title or SALT ^110 RINSO 2 S.250 Old Dutch CLEANSER ,',250 Swansdown Patillness CAKE FLOUR 400 STARCH Mallard's For Windows BISCUITS 2 Cns 250 WINDEX For Cake Argo PEAS Evoporated PET MILK-- - Medium Pullet ^r FRESH EGGS - The Pause that Refreshes COCA-COLA • Pure Cane SUGAR - - - - For Frying WESSON OIL American Flat SARDINES - - No. 303 Cans Tall Cans • « Dor. m m Cas« 37* Cellophane Wrap, Lb. 19* Pint Cape Cod CRANBERRIES Fancy TOKAY GRAPES - - 2 Lbs. 250 Iceberg LETTUCE - - - 2 Lge. Heads 25(f Duncan GRAPEFRUIT -Lg. 46 Oz.Sz.Ea.10< For Baking YORK APPLES - - - 2 Lbs. 23< For Juice—New Crop TEXAS ORANGES - 5 Lb. Bag 450 Red Triupmh POTATOES - - 10 Lb. Bag 33< LOW PRICES EVERY DAY AIR CONDITIONED

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