The Courier News from Blytheville, Arkansas on February 23, 1950 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, February 23, 1950
Page 12
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BLYTHKVTLLE (ARK.) COURIER NEW» Last-Resort Dish Ltad by Family Ru*h*<i-Up Meals Ar»w*r Housewife's Club Day Question Thi* situation in»y s>»se In your home! It's club day »nd the homemafcer irr'-.w horn* only • matter of m!n- u(*s before her hungry family. To m«t the situation, R«ba Stages, well tno*n home economist, sug- «e!>ts a tempting last minute meal of creamed dried beej and curried rice. •In preparing this easy meal, quick cooking rice, which lequires only 12 minutes' preparation time, is used, curry powder Is added to the boiling water and the rice prepared following instructions on the package When cooked, the rice is placed In t greased ring mold and allowed to stand for 10 to 15 mln- • In the meantime, the creamed dried beef I* prepared. Butter or margarine Is melted In a frying- pan shredded beef and chopped onion added and the mixture stirred constantly until lightly browned, Milt Is' then added, the mixture thickened with flour and allowed to boll tor two or three mln- litts. For attractive serving, the rice Is unmolded on a large'platter and the ring temptingly filled with the creamed dried beef. '• A mlKd vegetable salad and bread may be Included in the menu. To complete this attractive, quick meal, canned or froeni peaches or fruit compote and crunchy cookies are served. Waffle Supper Cue to Easy Entertainment Looking for a .simple way to eu- lerlain? A waffle or pancake supper may be your answer. In all their many butses, two favorites create a friendly, Informal atmosphere enjoyed by so many. Here are a few pancake and waffle suggestion* made by Reba Stafg.*;, home economics expert. For one variation .she suggests sprinkling the top of the batter with grated orange rind jiLsb before the waffles start to cook. Serve orange pancakes with maple syrup and plenty of crisp golden bacon. Or for especially cilsp waffles, substitute orange Juice for half the milk required in the recipe. The b?,con may be cooked right inside the waffle. Cut the bacon into fine Saint Pat's Dinner Great for Irish; Try a Meat Loaf ~ It's a day for Itie Irish. But -whether the homemaker is serving true Erin lolks or not, here's a tempting .menu with an Irish flair. ', Spicy meat loaf—a wearin' the freen—may provide Hie main course of St. Pat's dinner. Use a small shamrock cookie cutler and cut the designs from green pepper. Arrange •the shamrocks in ' the .bottom of a greased ilng mold and top with the meat mixture. When cooked, \in- mold on a large platler and fill the ring with parsleyed potatoes. 'r In preparing meat loaf you have • choice of ground beef, veal, pork, ' and lam'o and ham or various combinations of. these meats, points out Reba Staggs; home economist. Ham IB especially grand with fresh pork or veal. For'.flavor variation, horse- radf*h, catchup-or prepared mustard may-be added to the meat pieces and add to batter or top the batter with whole slices. Chopped cooked ham may be added to the taller, too. Pancakes or wanwa may always be temptingly «rved with slices of ham or plump sausage pat- tics or links. : . Especially appealing are sizzling sausngc links and apple waflles or pancakes. Add diced raw apple to the batter and prepare as usual. With ham or bacon wattles, include a mixed vegetable .salad, a'beverage and there's a complete supper or lunch menu. ' Pancak'es .also, may be ap|)eallng- ly spread with colorful Jelly or preserves such as cliei'ry /or blackberry, rolled, then generously sprinkled ft'ilh confectioner^' sugar. Or cream cheese may be combined \vith strawberry 'preserves and rolled Into a marvelous treat. Refrigerating machinery was Invented In 1880. Good Meat mixture. If desired, the ground meal mixture may be baked In individual muffin tins. Of course, this way they will take much less cooking time. Be sure to grease the pans so the IHtle loaves will come out easily. Perhaps you may want to the family with your meat loaf revealing a bread .stuffing. Place half the ground meat mix- lure in the bottom of the greased pan, spread a layer of bread stuffing over It and top with the remaining ground meat mixture. Shelled hard-cooked eRgs may be planed between the layers of meat In this same manner. Along with meat ioaf and par- sleyed potatoes, a green molded salad will be appropriate—made In shamrock molds if you have them. Include in [he menu buttered asparagus tips and cloverteaf rolls. For de.ssert on this day you'll want colorful mint ice cream topped with thick chocolate sauce. PURE PORK SAUSAGE It Sft JUST RIGHT! Injoy HM flavor-rich foodp«» ior breakfast, lunch or topper. FACKIM C*. IS THE SECRET OF A Unit P*rk W»l. t » 1 ^ 1 t«M«»M«< tat 4 cup* Mt (.b«vt 7 M THURSDAY, FEBRUARY 28, 1950 ST. LOUIS INDEPENDENT PACKING CO. LUTTRELL'Sr^s .Corner of Sixth & Chickasawba Phone 2011 for Delivery Service "SHOP FROM WELL-STOCKED SHELVES' BUD WAFFLE SYRUP •* *°Lean, delicious ^ lobby's HEIL SLICED BACON lt 32 CORNED BEEF Good size California FRESH COUNTRY EGGS », 35 SARDINES IN OIL Jack Sprat cream style Fresh, flaky WHITE CORN ............KO.30, can 10 KRISPY CRACKERS No. 1 si/e No. 1 (all can 11 \A>. box 25' FROZEN ENGLISH PEAS....25' Green lipped & while Big 12o/. iar HUNT'S ASPARAGUS , 2 , 37 CUT LUNCH HERRING , 35 Ice Box Jar Kresh Grmmd STUFFED OLIVES Ka 69 LA ROMA COFFEE ,„ ^ 69 Full-flavored Wisconsin SMOKED HERRING , ,, ,„ 29 FULL CREAM CHEESE ,, 39 WHITE DOUGH FLOUR 25 ^, 1.89 Fresh, e.\cellent quality PURE LARD Fresh CORN MEAL !>uie White CANE SUGAR 10 Fine evaporated milk .4^.45' PETMILK 3 The beauty soap 25L hg 99 CAM AY SOAP 3?* 20 1 Ui. Sack The miracle soap, I.gc !M>X 89 TIDE WASHING POWDER 23° FRESH GROUND BEEF * 36 Pure country stvle U. S. Good CHUCK ROAST Ih 49 PORK SAUSAGE U. S. No. I ' Sugar cured 19 C 1c 2 RED POTATOES 10u s 35 C BACON SQUARES Ih 17 Urge firm heads Boston Butt FRESH LETTUCE Head 1Q< LEAN PORK ROAST ,„ 39 • DONT FORGET YOUR CHEST X-RAY • RIB ROUT - ib.59c Sirloin Steak - ib.79c Place sausage in skillet. Do not. pierce casings. Arid water. Cover and »leam alxiut 5 minutes. Drain. Pan-fry until. slightly brown. Turn snusajte frequently. Pour olT K-.usage drippings and aave. Whip together sweet potatoes, ornnge juice, nutmeg and '.f cup drippings. Season to taste. Place in a shallow baking dish about 10"x6"i2". Arrange sausage on top. Bake in a mod trait oven (350° F.) for 30 minutes Get Mayrose PORK SAUSAGE U.S. graded good or choice. U.S. graded good or choice. FRESH HENS-ib49c Sal I Meat 1950 farm fresh—full drawn. END CUTS Streak 0' Lean—Center Cuts tb. 27e. Sliced Bacon-ib 39c PURE LARD $6.39 Corn King. Pure firm white. SPECIAL! Sausage & Eggs President Brand, Pure Pork Sou- Kroger Grade "A" Medium Eggs sage. 1 Lb. Bag 1 DOZ. CTN. BOTH FOR 69 Chum Salmon 3=1 00 PEACHES 5".: 1.00 Fine for salads. Kroger Sliced or Halves. Velveela CHEESE 2-lb. FOODS Loaf Kraft. The brand millions prefer. 75c LIMA BEANS White and green. Hoop Cheese -ib 39c Apple JeSly^ lOc Wisconsin Mild Daisy. Mott's Pure Fruit fiSS!" 2 "- 43t Kroger Bread2=2J GIVEN ACT NOW! OFFER ENDS FEB. 25 ACCEPT THIS Glamorous Princess Pattern teaspoon. Ri<hly etched, pore- silver plated for lasting beauty. with any purchase of KROGER COFFEE ONI ffOOH TO A Mail one dated end from a Spotlight or French Brand Coffee bag, or a 2-ln. piece of blue tear-off strip from a Kroger Coffee onn to: Kroger, Box 1122-S, Cincinnati 1, Ohio. Get order blanks at your Kroger Store. Start your set .with this spoon. Units for a complele set available at low prices with purchase of any Kroger Coffee. See details at Coffee Department. S ave „_ to jo- j Lb HOT- DATED SPOTLIGHT -'M.83 IN KROG» KROGER VACUUM » 83c FRENCH BRAND » 68c Frozen Spinach Winter Garden Fresh frozen. 2-35 50-lb. ISag 25-1h. $|5» ...; 3.15 Bag I Avondale IMain or Self-Kising , DRY DEANS 2 S 25 ; info or Great Northern •• H^ •• ft • • • ^^ ^^B^^B • • .^B ^^ i iniu ui vnvai x^uiincin rRESH LETTUCE TOILET TISSUE HO,, 31 2 Hcads95 C HOMINY 3 ^•> %^ Country Club Top Quality Fresh Firm Iceberg No. 2'/j Cans ^ COLLARD GREENS Fresh, Tender Country Cl< bunch 10 KROGER EGGS U. S. Gov't. graded and dated 42 C GRAPEFRUIT Vilamin-rich fresh ' .Iiimho Size Ea. 10 TOMATO JUICE Campbell's Cans STRAWBERRIES lint 25 C PURELARD i.ouisiana Kresh Swcel UcH Ripe Pure Firm-White POTATOES , l i s L N Lds 15 K; 59 C KRISPY CRACKERS Ctn. . . Washed Kcds .. Washed Red POTATOKS, 50 Ib. mesh bag 1.69 SUNSHINE fresh crisp

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