The Courier News from Blytheville, Arkansas on November 13, 1952 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, November 13, 1952
Page 16
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PAGE ' BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, N T OV. : IS, 1952. Super Meat Loaf Good For a Sunday Dinner Meat loaf for Sunday. Yes, when it's as good as tills recipe: Super Meal l.oaf (6 servings) Two cans <2'/4 cups) condensed tomato soup, I pound ground beef, li pound ground pork, , I \*i cups soft bread cubes, 'A cup chopped chives or spring onions. 14 clove minced garlic, if desired. '1 cup chopped parsley. 1 egg, slightly beaten, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, Vi teaspoon pepper, H teaspoon paprika. Combine !i cup of soup with other Ingredients, (Save rest of soup for snuce), Shr,p<! Into a loaf or pack lightly Into a greased loaf pan. Bake in a moderate oven (350 .degrees F.) for one hour. Remove loaf from pan; pour In remaining toup and simmer about 5 minute;. Pour hot over loaf. Meat balls with a soul! Well, al- most. Here they arc- Mushroom Meat Balls (6 servings) One pound ground beef, 2/3 cup fine dry bread crumbs, 2 tablespoons minced onion, 1 tablespoon -nlnccd parsley, 1 egg, slightly beaten, 1H teaspoons sail, 2 cans <2V4 cups) condensed cream of mushroom soup, H cup water, 2 tablespoons shortening. Combine ground beef, crumbs, onion, parsley, egg and sail. Stir soup until smooth; blend in water. Put '/, cup ot soup mixture! nlo the mcnt; mix .well. Shape Into balls about 1-Inch In dlnmeter. Drown meat balls in shortening In a skillet; pour in remaining mushroom sauce. Cover and bake in a moderate uvc-n (350 degrees FJ or cook slowly on top of range about 30 minutes. Peppermint and Cranberries Basis for Holiday Angel Cake By GAYNOR MADDOX NEA Food and Markets Edlfor Cranberries for Thanksgiving, of course. But. just for a new and colorful slant, serve tbem up In n Sight end beautiful peppermint-flavored angel coke. Cranberry Mint Angel Cake One and one-fourth cups fresh cranberries, y* cup sugar, y* teaspoon peppermint extract, 1 package Angel Food cuke mix, butter Icing, 3 to 4 drops additional peppermint extract (optional), 2 tablespoons light corn syrup, 2 tablespoons fresh cranberries, cut in half. Force cranberries through food chopper using coarse blade. Add •ugar and allow to stand 10 minutes. In the meantime, prepare cake mix according to .instructions . on the package. Stir in the chopped berries and peppermint* extract. WARNING ORDER In the Chinetry Court, Chick*- wb* District, Mississippi County, W, H. Bowen, Ptt. TS. No. 12,232 Bertha Bowen, Dft, The defendant, Bertha Bowen, Is hereby warned to appear within thirty days in the court named in the caption hereof and answer the complaint of. the plaintiff, W. H Bowen. Dated this 12 day ot October, 1952 Harvey Morris, Clerk By Laverne Bnll, D.O. T. J. Cfowdcr, atty. for ptf. ,. jam« Gardner, atty. ad lltem. 10i23-30-U;6-13 Want to make tartar sauce in hurry to serve with oysters, sen lops or fried fish fillets? Just mi a quarter cup of pickle relish with a half cup of mayonnaise. Jake according to package instruc tons. To Ice cake, prepare butter icing iccordlng to your favorite recipe and add peppermint extract, corn »yrup nnd cut cranberries. Cranberries can be made Inlo a sherbet (or one of tbe old-fnsh oncd touches to ft meal that are 1 always good. (,'rannerry t? her bet \ (For Fowl or Meat—1 Quart) Four cups fresh cranberries, 2 cups water, 2 cups sugar, 1 tablespoon gelatin (1 envelope), y\ cup cold water, juice and grated rind of 1 lemon, juice and grated rind of 1 orange. Combine cranberries, water anrt sugar in saucepan: Cook until cranberries are soft. Put through Bieve or food mill. Soften gelatin in cold water and dissolve in hot cran- aerrry puree. Stir In fruit juice and rind. Cool. Pour into refrigerator tray;and freeze until firm. Turkey Best With Yams Served Candied, Old Standby Aids Thanksgiving Men Ry GAYNOR MAHDO NEA Food ftnd Markets Editor When two neighborly cooks get ogcthor, collect and write a batch of lopnotch recipes, It's time to slnrt reading, oan Rock and Maxne Erlckson have Just wrUlon 'The Book of Good Neighbor Recipes," It contains 389 pages of delicious things to cat, how to mnke them and what to nerve them with. Our favorite Thanksgiving turkey likes this recipe; Candled Yams (Makes 4 to 6 servings) Choose large yams which are cither deep orange or red In color. Two large or 3 medium yams, i teaspoon snlt, 2-3 cup browr sugar, 2-3 cup dark corn syrup \'i cup melted butter or margarine Wash yams; peel; wash again; cut into l l /2 to 2-lnch-thlck slices Spread slices in wide, shallow saucepan or skillet; add salt. Put in enough boiling water to come up only to about 34 depth of pota toes. Cover and boll gently untl bottom halves of potatoes are bnrely tender. Turn potatoes, being careful nol to break slices; cook until all site cs are about half clone. Butter '! quart casserole; 'ul In yam slices and 1 cup of the ,wn|er they were cooked In. Arid brown sugar find syrup; pour melted butter or mar garlne on top. Bake uncovered In stow oven (325 degrees F.) about 1 hour Turn slices once during baking Syrup should be dark nnd fatrl thick. If It gets too thick, add few teaspoons hot water. Ther should be enough syrup to "bathe the slices generously. Cauliflower. Tolanalse (Makes 6 to .* servings) Two heads cauliflower or n U' bz.) package frozen cauliflower 1 teaspoon pure monosodium glu Innate, 2 hard-cooked eggs chopped, 2 tablespoons minced pnr sley, '/ z cup soft broad crumbs 1-3 cup melted butter or marga rlne. Separate cauliflower into flowerets; add boiling, salted water to cover; add monosodium glulan- ate. Cook until tender; drain. Place Casseroles Offer Ways to Use Leftovers If you have any leftover chicken or cooked or canned corn beef on hand, then Cake ft look at .hew very substantial luncheon or dinner dishes. .. MacironJ C'hkkcm CmMerole (4-« trrrin,,) One tablespoon salt, 3 quarts boiling water, 8 ounces elbow macnronl 12 cups), ',4 cup butter or margarine, 3 medlum-slMd carrots, chopped; 1 small onion, chopped; 2 cups tomato Juice, salt and freshly ground pepper, 2 cups boned cooked chicken pieces; grated, processed American cheese. And 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boll. Cook uncovered, stirring occasionally, until tender. Drain In colander. In a skillet, melt butter or margarine over low heat. Add carrots and onion; saute 5 minutes. Add ' 'inato Juice, salt and papper. Bring to boll; add cooked macaroni and chicken. Pour Into 1- quart casserole. Top with grated cheese, Bake In moderate oven (350 degrees F.) 20 minutes, or until thoroughly heated. Spachttd Corned Beef G'avserole (Mikes 4-6 serving!) One tablespoon ' salt, 3 quarts boiling water, 8 ounce's spaghetti, one 12-ounce can corn beef, sliced, \\ cup butter or margarine, 14 cup chopped onions, '/, cup all-purpose flour. 2 cups milk, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, freshly ground RED CROSS ELBOW "Short-Cut" SPAGHETTI Cooks in 7 Minutes GUARANTEED better in every way or Your Money Back COOKS QUICKER TASTfS BETTER COSTS LESS C A W C | COFFEE SPECIAL! Old Judge +J ** V Li • with lOc coupon on inside! COFFEE Old Judge LB. 89 C Pure OOUNDEEEF „, 450 A Real Treat! 3 ,,». $!.00 Southern Slylc. Seasoned Right! SAUSAGE 3,,, S $1.QQ I Hib or Briskel STEWftG BEEF U. S. Good Heavy BEEF ROAST ..... „; 490 Pure HOG LARD 50 Ib. Stand FREE! 16 Ibs. Sugar wilh purchase of Shibley's Rest Barrel PI or SR kjjiiuii:^ 3 i)t FLOUR $5.88 irchase of $15.95 n .serving dish. Sprinkle eggs and ifirsley over cauliflower. - Brown iread crumbs In butter or marga- Ine; pour over nil. "Ir Pays To Shop at Mays' MAYS' SUPER MARKET 421 South 21st Don't Neglect Slipping FALSE TEETH Do fftifie teeth drop, slip or wobble when you talk, eat, lauirh or itieeie? Don't be annoyed and embarrassed by such handicaps, FASTEETH. an alkaline (non-acid) powder to sprinkle on your plates, keeps false teeth ' mnre (Irmly set. Gives confident feeling of EecurHy and added' com for I. No gum* niy. gooey, pasty taste or teellng. Qel FASTEETH today &n any drug store. Genuine Pure Sorghum MOLASSES $2.98 I'ride of III. iNo. 2 Cream Sfyle CORN can 190 Swansdown (White or Devil's Food) CAKE MIX IJOX 270 Red Tokay GRAPES 2 ,b S 250 PET or CARNATION (Tall Cans) MILK 3 For 440 Medium IVORY SOAP 3, ,220 Hi-I.o ICECREAM 340 pepper. Add 1 tablespoon salt to rapidly boiling water. Gradually add spaghetti so that water continues to boll. Cook uncovered, stirring occasionally, until tender., Drain In colander. In R lU-quart casserole,- arrange spaghetti and corned beef l.i alternate layers. In a small saucepan, melt butter or margarine. Add onions and cook until soft. rGadually stir In flour until smooth. Add milk, Worcestershire Bacon Spread Combine bacon and cream cheese for this sandwich (real. Fry bacon slices until they are crlEp, Ihen finely chop. Mix with cream cheese and a bit of chutney. sauce, salt and pepper. ' Cook over medium heat, stirring constantly until thickened, When sauce is thickened, pour over spaghetti mixthre In casserole. Hake in moderate oven (350 degrees F.) 30' minutes. Next time you mike creamM po-- taton add a few tablespoon* tt chopped chives or parsley; stir to the chives or parsley Jurt before the potatoes are to be served. Serve the potatoes with meat loaf, with broil-' ed steak or chop*, or with irled or broiled fish fillet*. • RONCO spaghetti • macaron pure egg noodle* because G.B. means GOOD BEER! lf'9 It's (jriesedieck Bros. wiutoiicx uot. uiwntv co., ST. touts 4, MO.- BEST SYRUP NEWS IN MANY YEARS! New Brer Rabbit reminds "old-timers" off real ribbon cane flavor. And in syrup, it's flavor that counts! . NEW ORLEANS ... Is there an "old-timer" in your family who is always harking back to the wonderful syrup folks used to enjoy in the "good old days"? The kind made from Ribbon Cane-that gave syrup a f|avor that was simply glorious? Today that marvelous "old-time" flavor is here again! Here to make your hot biscuits and corn bread, your pancakes and waffles a brand- new treat. Just try it, you'll see! It's the new Brer Rabbit Syrup —a new flavor your family will simply dote on! The new Brer Rabbit Syrup combines lightness and sweetnessi in a delicious combination that modern Southerners vote "tops.! 1 Mild and light, it tastes just right —makes everything you put it on taste finer than ever! IN STORE TESTS... folks who tasted, praised its flavor MEMPHIS: "Taste'this new syrup, ma'am,-and say how you like it?" In stores through the Mississippi Delta region, people tasted the new Brer Rabbit Syrup . . smacked their lips . and gave their delighted answers: Ten to one-the chorus was "YES!" Did they like the new Brer Rabbit "better than the syrup they were now using?" Again the chorus was a resounding "Yes!" Almost? times as many said "Yes" as said "Nol" Even people who hava used Brer ' Rabbit Syrup for years were out- tpoken in liking this new Br*r Rabbit «ven b«tferf Peopfe like you— (aid fhi'ngs !ik» rha In Memphis: "Sweet enough but not too sweet- hfls a new taste." "Best flavor 1" "Mild and not too strong." "Would be fine on cakes and waffles." Local stores now stocking new flavor Y»ur grocer now ha« rh» rww Improved, lighter Brer Rabbit Syrup, packet! under the old, familiar Brer Rabbit label. DEALERS; To meet ttt» demand for rM. improved n.w >yrup, writ. »r wir« Penkk A Fwd Ltd., Inc., New OrUan> J, U. "Tastea just right." "Best I've tasted —they've surely improved Brer Rabbit Syrup." In New Orleans: "Well, I'm mighty particular about syrup but I'll try your test . . . M-m-m, say, I like this Brer Rabbit." "This tastes like real old-time syrup." "Tastes like country syrup." "This Brer Rabbit would be grand on biscuits and pancakes.'' So said folks who tried the new Brer Rabbit. At your house—we think your family will say the same! This new, lighter, milder flavor, sweet but not too sweet- can bring new pleasure to your table, three times a day. Try Brer Rabbit, why don't you—first time you're in the store? Prominent sugar cane grower says "BEST EVER" V MR. VICTOR WINTZ, Annandale Plantation, White Castle, La . shown with Mrs. Wintz arid their thiee attractive little daughters The Wintz family has lived in Louisiana for many years They know sugar cane! They knowisyrup 1 They think the new Brer RabbitSyrup is the best yet! "Growing sugar cane is our'business" soys Mr. Wintz "We know what a difference the right cane makes, in the final flavor of table syrup. "In the good old days, the finest, syrup wag made from Ribbon' \: Makes Hot Biscuits a New Treat! Your fine hot biscuits will win new praise, once folks taste them with new Brer Rabbit Syrup. It's sweet, buf not too sweet. A light, mffrf syrup that doesn't hide the flavor of hot breads, pancakes and waffles ... just makes them taste perfecll NEW SYRUP A FINE ENERGY FOOD Children burn up so much food energy in Iheir active play, they need »n extra supply, to grow on, Give them plenty of delicious Brer Rabbit Syrup! It's * fine "fuel food". . . concentrated "energy" thut i* easily digestible »nd. in- expensiTe, too. Cane And today we have found that the Brer Rabbit people have captured ,the secret of that bid- time Boodnesa. It's delicious! At our house, Brer Rabbit Syrup is a daily pleasure, for us and everyone who drops in." IN SYRUP IT'S THE HAVOC THAT COUNTSf There are many syrups on the market but there's only one way to judge them—and that's on flavor. You'll find some have a strong: taste, others an over-sweet taste. But Brer Rabbit-well, there's a syrup that tastes just right. And Brer Rabbit makes pancakes, waffles, hot biscuits and corn bread better than ever before. TRY BRER RABBIT AND Sfl YOURSELF LOOK FOR THE RABBIT! For light, mild syrup, try BROWN LABEL Brer Rabbit For richer, fuller sugar cane flavor, try BLUE LABEL Brer Rabbit

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