The Courier News from Blytheville, Arkansas on November 2, 1950 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, November 2, 1950
Page 16
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PAUt viM-W (.AKK.J WjuitlliK Baked Chicken Broiled In Cream Is Tasty Dish First you broil It, then you bake* M in cream. And then—well, read on and smack your lips. Broiled Chlrken In Cream four imall broilers, onion Juice or onion salt, lemons, sail, pepper, paprika. ", cup cooking sherry, cayenne, 2/1 cup cream (or evaporated milk). Have chickens split- In half ami thoroughly cleaned. Rub with split onion or onion Juice, or dust with onion tail. Dust with salt and pepper and paprika. Squeeze lemon Cranberry Bogs Dot Nation for Huge Crop Cranberries are plentiful tills year, and at this' season the cranberry bogs spread out in acres of bright scarlet, dotted here and there with busy pickers who, with ye. ...» i">i""«- -I.-'™. .....«;•• tll( , ir comb scoops, are harvesting Juice over all ot them. Let stand in tllp h f ,,,.<,„ Hundreds of vis- refrigerator for at least two hours,. itors r](K?k , 0 C[lpe Cot , to sc( , tnjs more If possible. beautiful sight, and to attend the • Mix cookinE sherry and a tew shakes of cayenne pepper. Place •eajsoncd chicken In flat pan and pour mixture over. Marinate at least half an hour. Cabbage Is Cheap and Serves As Gold Mine of Earthy Eating THURSDAY, NOVEMBER I, I Drain and broil under low clear flame /or about 30 minutes. Turn after first 15 minutes. When brown, replace In Hat pan. Pour cream over chicken and bake in moderate oven (350 degrees P.) for 30 minutes. '. Serve with souffle of nia.slied potatoes blessed with some of that amazing '"pan" gravy. A lot of readers ask for a chicken giblct stew that is really good to eat. So I asked Freda <le Knight, rated by me as one of the five-star cooks in the U. S. A. Here's her answer: Chlrken Oltili't Steiv (Serves 4) Chicken giblets, wings and necks, 3 onions, 2 celery stalks, 2 green peppers, 2 tablespoons butter, salt and pepper to taste. 1 bay leaf, 1 can tomato sauce, 2 tablespoons /lour, 1 clove garlic, 2 tablespoons chopped parsley. Boil giblets, wings and necks with salt, pepper, bay leaf and garlic In water to cover. Dice celery and chop onion and green peppers. Saute in melted butter. Add flour »nd tomatoc-s. Arid this mixture to gibleU and n-ings, etc., when tender. Simmer 10 minutes. Then add parsley and lere oer hot rice, serve with green pew and mixed salad. Keep Menu Quality High But Cost Low Wateh your food dollars — but, watch your recipes, too. Keep the eating quality of your budget menus right on top. It can b« done, you know. HOT about this two, for ex- wnple. Sp4cy Ve»l Noodfe Caaserole (Makn 4-« ncrvlnfrs) • One tablespoon rich prepared mustard, 2 cups .leftover roast veal, 1 cup. sliced celery. !4 cup cubed green pepper, -N tea-spoon salt, Id teaspoon pepper. 1 boulton cube, 8 ounces uncooVerl egg noodles. 2 cujwi boiling water. Mix rich prepared mustard well with the veal. Stir in celery, green pepper, suit and pepper, place hnlf of. the uncooked egg noodles In bottom of a 2-tuwrt casserole. Add mustard-seasoned mixture. Top with remaining noodles. Dissolve bouillon cube in boiling water. Arid to casserole. Cover tightly. Bake in hot" oven (400 degrees P.) about 45 minutes. To prepare in advance: Prepare recipe except for the bouillon liquid. Place .casserole, covered, In refrigerator.' If possible, bring to room temperature (about 30 minutes) befors adding hot liquid and baking. annual Cranberry Festival. Quantities of the fruit are also produced In New Jersey and Wisconsin. Probably (be first ami most widely known use for cranberries is in jelly or sanrc, and the recipes LIS- Injj this fruit usually .specify one of these products rather than the raw berry. P-l- cups sifted Hour 3 teaspoons bakinp powder 2 tablespoons .sugar '? teaspoon salt '1 cup .shortening 1 egg, 'Acl! beaten \ cup milk 1'- cups com fliikes *' t nip sweetened cranberry sauce 2 inhLe.spoons melted butter or margarine '•i cup liKht brown sugar Sift flour with bilking powder, sugar and salt cut In shortening Combine egg and milk; add to dry Ingredient,';, stirring only until combined. Fold in 1 cup corn flukes, Spread batter In greased pan Sprean cranberry .sauce over batter. Mix together butter, brown and remaining corn flakes; sprinkle over cranberry sauce. Hake In preheated moderately hot oven MOO degrees F.) about 25 minutes. Cut In squares and serve while warm. Yield: 9 servings (8x8-Inch pan). CabbflKC is cheap now. It's lop quality food, too. So we tried a few cabbage recipes from the Mennonite Community Cookbook. H's a gold mine of down-to-earth M-oudcrful recipes. All the family liked these three particularly. Baked CaMiagu (Servci 6) One medium-sized head of cabbage, i teaspoon salt, !i teaspoon | pepper, 'i cup grated cheese. HI i cups hot niilk, 1 tablespoon flour, 2 tablespoons butter. Cut cabbage in wedges », inch thirk. Cook in salt water for 10 minutes. Drain and place cabbage In a greased casserole. Sprinkle with flour, sail and pepper. I5ot with butter. Add hot milk and top with grated cheese. Hake at :I50 degrees F. (moderate ovcni for 35 minutes. Crenmed Cabbage and Dried llcpf (Sfrvel •*) Onc-tialf large head/of cabbage, 'i pound dried beef, I'.-i cups nu'ctiuju white sauce. 1-, cup bul- teird crumbs. Cook coarsely chopped cabbage in salt wsiicr mill Itender. Drain. Soak chopped dried beef in '£, cup warm M-ater.for 10 minutes, i'lnce cabbace and dried beef in altemaie luycrs in a greased casserole. Pour white sauce over I mixture and top with buttered rumbs. Bake at 350 degrees F. moderate ovenl for 25 minutes. Until! Cabbage I Servei G) One mcdium-si/cd head of cab- gt". 0 slices bacon. 2 table.s|>oons lour. 3 tablespoons Jat. 1 tea- IN THF; CIIAS'CKRV COURT FOR THE CHICKASAWRA DISTRICT MISSISSII'M COUNTY, ARKANSAS LOUISE HAWKS, Pltf. vs. No. 11.447 BAM HAWKS, Dft. WARNING ORDER The defendant. Sam Hawks, Is hereby warned to appear in this court within thirty days and answer Ihe complaint of the plaintiff. Witness my hand and seal as clerk of the Chancery Court for the Chickasawba District of , Mississippi County. Arkansas, and the seal of said court, this 11 day of October I960. Harvey Morris, Clerk By Ruth Magee, D.C. Gene Bradley, atty. for plaintiff. 10,12-19-26-ll|2 MY SYRUP'S SMACKIN' GOOD EATIN'!" This synip gives you real old-plantation flavor . . . plus KOOI1 IRON ... tu'ccle<l for >«i ral blood! At your fo»J J.ol.r'i. Foiled in N«w O.l.on, by PsnitV S lorrf, lid.. Inc. • spoon salt, !i teasjioon pepper, 6 meciium-slzerl ])otatoe.s, 2 cups cabbage lirolh or tomato Juice. Shred cabbage coarsely and cook In. salt water until tender Cut bacon In small piecr.s and fry until, crisp. Dlend ftour with 3 tablespoons bacon drippings and brown. Add seasoning and liquid or toniator juice to mnkc a gravy. Add sauce to cabbage and place In a greased hakinn rtlsh. Cook potatoes in salt water until soil and. then mash them. Put ma.shed potatoes on Uip of tlie cabbage. Bake at 375 degrees F. (moderate oven; /or 25 minutes. Woodpeckers' Company DALLAS. Texas — <;JV- Texas woodpeckers are finding there Is no privacy atop power line poles. One of the duties of Ed Slover Is to look for woodper-ker holes flln polf s as lie tiles 2.CCO miles of Texas PDwer anrt Light Co. high tension lines in his single entitled plane. As he risks Ills life almost daily at an altitude of 48 feet or less, he also looks for broken insulators, tagging wires and other Indications ot trouble. Blovcr uses a recording device to report (rouble as lie flies. When he Kinds, the record Is turned over to maintenance crews. A good way to Introduce a child lo a new food is to give him a very small portion at first. Increase the size ol the portion a.s he gets accustomed to the new flavor. Barbecue Sauce Heightens Canned Beans and Franks Ciirjncd baked beaivs and fjank- furLcfs take on ne\v flavor Interest and a flair In keeping with the autumn mood ft'hen heightened by a spicy tniHwciic Rnuce. The biubcciie snut'e U? a onion, green pepper, sweet pickle relish and cafsup. Since the canned be-ins ami meal are already processed, they only need to simmer in the .sauce' long enough to allow for a .spicy mingling of flavors. This dish may be varied by the type of canned beans used. You may select the sinnll pea beans packed in tomato or molasses sauce, kidney or chili beans, A pound can will make fcKir of the. one-half cup portions. Here is the recipe for the barbecued beans and franks .so hearty I .and nourishing, yet &lmpla of preparation. • . . ; Barbecued Hran» 'N Frank* 1 medium-sized onion, chopped "l green pepper, chopped !4 cup swecl pickle relish 'A cup vinegar Vj Clip caUup 2 tablc.stx>on.i dark brown sugar 2 teaspoons prepared mustard 'i teaspoon Tabasco 8 frankfurters i I-pound can baked beans Combine all IngredEenU for barbecue sauce In a saucepan. Bring to boiling point; reduce heat and simmer 10 minutes. Place frankfurters In barbecue sauce and simmer 20 minutes longer. Add beans; heat thoroughly. YIELD: 4 servings. BUY ttfPoWfS TAMALES WITH GRAVY, IN THE JUMBO SIZE delicious .. . easy to , frx andbso economical* "^ ' .RUTHIttORD FOOD CORPORATION *V^*_ .^-A^y'v^"^ V ". -• • BLEND r"~ WE CUP *&> fOU FLAVOR AND CUp Coffee BECAUSE NOTHING SATISFIES NOR TASTES LIKE ADMIRATION ia..a».BE. BECAUSE YOUR CUP OF ADMIRATION COFFEE IS SO IMPORTANT TO THE SOCIAL AND BUSINESS LIFE OF THE SOUTHWEST Day after day millions of people love and enjoy Admiration's wonderful flavor, its tantalizing aroma, and, most of all, its delightful taste. EBERDT'S GATEWAY STORE 2101 Rose St. Phone 3161 Values That Only Gateway Can Offirt Del Monte—Sliced or Crushed—No. 2 Con Pineap'le- 25 Harwell's pure APPLE JELLY Qf Jar 300 J;itk Sprfil KRAUT 30 o Siz . 100 Joan of Arc, No. 300 can* KIDNEY BEANS 3 for 250 Fresh Oonml While U Wail—COFFEE SHOP COFFEE Ih 790 Southern Daisy FLOUR 25 Ib 1,59 Jack Sprat MINCEMEAT Pkg 150 Yummy VIENNA SAUSAGE Can 150 .Jack Sprat, -Ifi ox. can TOMATO JUICE 290 Dig Jim. Ucjr. 31 c WASHING POWDER 2 for 320 Great Northern BEANS 25^2.35 Maine Brand Limit 3 Cans j Special, Each Krcsh, Tasl v 00GOANUTS Krcsh, .I nicy FLO^fOA ORANGES Jumbo Golden Heart CELERY Each 100 ...... DO, 250 ...... suik 100 ....... Each 100 Acorn SQUASH Fresh' large BELL PEPPERS Lb . 120 Kxtra Special NECKBOKES Ib 110 J)e.\(cr SLICED BACON Ih 450 Fresh BEEF STEW Lb 390 Flavorful BACON SQUARES ,.250 Tasty Fish WHITING ,„ 190 No. 1 Tall Can Mackerel (Limit 2) Prices Good Fri. & Saturday We Reserve the Right to Limit Quantities SHOP & SAVE at GATEWAY

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