The Courier News from Blytheville, Arkansas on November 6, 1952 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

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Blytheville, Arkansas
Issue Date:
Thursday, November 6, 1952
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Page 15
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wqy. ••*, Turkey, Raisins Top November's Plentiful List Lamb Alto Among ' Number of Items Eacy on Hi* Budget By OAVNOR MADDOX NtA r«*4 tat Market. Editor Turkey and raisins are the head- Uaera OB November list of foods ttoit will be In very plentiful iup- &But there are 'other foods, too. Here's the complete li«t as reported by the United States Department of Agriculture. Remember, the more plentiful a food Is, the lower the price should be, ^ovember jpleritifuU: Turkey, raisins, pork, frozen fish, canned tuna, table grapes, domestic dried figs, carrots, dry lima beans, filberts, almonds and walnuts, lard, •alad oils, vegetable shortening and table fat, nonfat dry milk sol- Ids/ cottage cheese, buttermilk, l>o_n«y. Lamb, especially the fore-quarter cuts, Is plentiful now. also. \So maybe you'll want these easy recipes for that today's budget meat. LamV Skillet ' • (Yield: • aerrinp) (Cookinr time: IVi hoar.) One and one-half pounds- lamb •tew meat; 1 tablespoon Worcestershire sauce; 2 tablespoons fat; flour; 1 teaspoon salt; 1 cup cooked tomatoes or Juice. Heat fat in ai heavy skillet. Cut the lamb Into 2-lnch pieces. Dip In flour and brown in the hot fat. When well browned, add the tomatoes, Worcestershire sauce; »nd •alt. Cover and cook slowly, until the meat is fork tender, about l'/ 2 hours. .->. , Irish Stew <e^ , (Yield: servings) ' ' (Cootiinr time: i'/i .boors) Two pounds lamb or mutton'stew meal; .4 .ups" water; 3 carrots, sliced into >^-inch slices; 1 email turnip/diced; 1 onion, sliced; 2 teaspoons salt; Y* teaspoon pepper; 1 bay leaf; S tablespoons chopped parsley; 2 ^tablespoons flour. Cut the meat into 2-lnch pieces. Place in a kettle and add the water; Simmer 2 hours. Then add the remaining' Ingredients except flour and cook'.uhtil the vegetables are tender,- about. ! /2 hour. Thicken the broth ,wllh the-flour mixed with Y t cup cold water. NOTE: -Dumplings may be cooked oa top of the thickened •tew. Saiuerbraten Is Treat for Whole family T^r true eating delight serve your . fa-'ily Sauerbraten. This is the ta- ^mous old European dish prepared with beef pot-roast.- According to the meat expert, Reba 8tag 55. the beef Is first pickled f6r several days, then-It Is cooked slowly by the bratafng process until tender. To.make ;the spicy, brine for'the pot-ro'ast, head'Hi cups each of vinegar and .water with 2 bay leaves. 12 _whole ^cloves, X teaspoon each of pepper unit mace,-l',i teaspoons salt : and ;l tablespoon sugar. Wl »t_the boiling point, pour this mixture over two Large sliced onions. Cool.- then stir In i cup of cooking oil." The mixture 1» then ready to be poured over the, pot-roast. (This is enough marinade for a 3 to 5 pound pot-roast.) Let it stand in your refrigerator for 2 to 4 days. Be sure to turri the meat once K.day to marinate It evenly. When ready to cook.drain the marinade, then dredge the meet 'with flour. Following the bruising cookery method, brown the meat on •11: sides In lard or drippings. Add on* cup of marinade, cover the meat closely and simmer for .3 to 4 hours or until the meat Is tender. You'll want gingersnap gravy to ijBo with the meat. To maie this "add enough marinade to the liqult In'the pot-roast utensil to make 2 cups.Thlcken with 3 tablespoons o flour. Bring the gravy to a boll and cook it until It Is thickened.'Then add ..« cup of fine gingersnap cnimbs just before serving. Sailing* Tim* Serve sausage and rweet potatoes together in this manner, rorm bulk sausage into small balls. Place them over mashed sweet. potatoes In i cajserole. Cover closely arid cook i; a 350 P. oven for 45 minute* to hour. :. . - ^ . : Read . Courier News Classified Ad! FIF1EEN • •LTTHFTTLLB '(XKK.l C0CTTSB Eymptc.-n'.jOf uisireis A.Sting from STOMACH ULCERS DUE TO EXCESS ACID QUICK REUEF OR NO COST •Ask Aoouf fS-Dcry Trtai fonf million botttai of UM Wru^m T««»r»E!rr h»re hem K>M for rglM of uMoft rrom" > due bmj- Ston ' Borain's l>r«g Stare Comp»nj S4«r« SWr« c«. Klrhy Dr»f Coi«p«nT Owcrn ««n«U Slvra Drat C*. tnitn: Prttj'i EVERY PRICE ENDING IN "9" IS A MAGIC NUMBER SIGN SNOW DRIFT The Wesson Oil Shortening STUFFED OLIVES The Magic Nine is the "right-buy sign." Try this one! SALAD DRESSING The Magic Nine has bargains fine - like this for careful shoppers CHICKEN-NOODLES SELECTED FIRM TENDER KROGER SMOOTH FOR SPECIAL Jar LIVE BETTER FOR LESS! DERBY Egg Noodles Lb. With Tender J Qr The Magic Nine helps you to dirse -cheaply yet temptingly Chicken PORK ROAST KROGER Crackers Extra Thin Saltines, in 4 Cello Wrapped Packages Chine bon* trlmmatf. Rib* on roaat only 7-1&. Short rib end cut ttf. H. S. wlHiMt •»•!•» . . . wlrk..» I... M fr*tk tmvtr tmi |»lee«. A»4 ?H« Kr>««r-Clt r*> ••VM txcvit b*ft* nut w«tto t» «fvv f»» ' •»r» w*«t for yvir moiMy . . . t» »«lp y«« CHILI WITH BEANS Lb. Can 29t tatty, 20 ox. Loaf BREAD KROGER — • full pound PLUS 4 OUHCM TAMALES2 39c RIB STEAK Tenderray Beef U.S. Choice Kroger only has Tenderay—Guaranteed tender 10 times out of 10. 85' DERBY—fl«v»fful ROLLS Kro$«r StrawWrry—frmk Meg. •f 4 29c JUICY FLORIDA CHILI GONGARNE^L 65 NECK BONES Oranqes King - 15 AVOCADOS L*rg« Fancy Florida 2 for 29t 3UICLTDAUJN cotton ID. 47 PERGH FILLETS B l 29' AVON DALE FLOUR Pin. 25 Ib. $1.60 50 Ib. $3.08 SUGAR 5lbs.39c 10lb.78c KROGER FLOUR 5lb.$1.71 Plain COCA-COLA, DR. PEPPER PEPSI-COLA Cose69c SPOTLIGHT COFFEE lb.68c i 3lb.$203 COFFEE Folg«n or Max. Hous* lb.89e 2lb.$1.77 W« r«s«T« the right t(\ limit ' quantities POPCORN rj rF PEANUTS ~ --,,''.••-/' -'.--,• • • . * • ' • • • ; RUTABAGAS s -^ ± " PET, CARNATION or KROGER 2for25c " TIDE Seot . Giant SIM . ' 69c Ro " / C.HO. yjt 10 oz. «|A *% 29c ib.5c fissue Fruit Cocktail Dole No. I Can 10c 2for43c

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