The Courier News from Blytheville, Arkansas on November 16, 1950 · Page 15
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, November 16, 1950
Page 15
Start Free Trial

THURSDAY, NOVEMBER 1«. 19M _BL\-i-HEViLLE (ARK.)' COURIER XEWS Guests Just Drop Jn? Crisp Do Nuts ,hotnem£dt doughnuts welcome any \\rni of the d»y. Serve them when a friend drops in for • visit, for party refre*hmenti, between meals or u a special breakfast treat. • A good doughnut has a crisp well-browned crust. It li tender and rich, but never greasy, Careful mix- In? of Ingredients Is essential to success. But even more important, doughnuts must be fried-it the correct temperature. The beat way to eliminate guesswork entirely U to use a deep fat frying thermometer, vvjap it registers the temperature Cl fl^ >or In the recipe, it's- (line to fry doughnuts. . A new thermometer made entirely of stainless' steel has a round, dial-type face. When, fastened to the frying kettle by Its adjustable clamp, the face t* u easy to read »s a. clock. For doughnuts that are feather- light and fragrant, try this easy-to- mak'e recipe. Doughnuts 3 tablespoons shortening i K cup sugar . : 2 eggs, well beaten *i cup milk 1 teaspoon vanilla : 3U cups sifted all-purpose flour 1 teaspoon salt • • 4 teaspoons baking powder 1 teaspoon cinnamon Cream shortening and sugar. Add «Bgs and beat until fluffy. Add milk and vanilla. Mix until smooth. Stir In flour, sifted with salt, baking Sowder and cinnamon. Chill dough to make It easier to handle. Place Part of dough on lightly floured surface and roll out about ',i Inch thick, handling as little as possible. Cut with floured doughnut cutter. fry in deep fat heated to 365 P. Drop doughnuts into fat a few at a time. Fry until golden brown, turn- Ing once, urt from fat with long, two-tlned fork Drain on absorbent paper. Just before serving, coat with graoulated • or confectioners' siigar. If ••sired. Makes about 214 dozen Country Fried Steak Is Not Really Fried • Ask a man to name his favorite foods. Chances are he'll remind you of country fried steak. But strictly Bpeaking, ^he-'s .not having fried »teak. Country fried steak fs really prepared by a combination braising «nd frying fmethod, as explained by Reba Stnggs,'' authority on meat cookery. -, • . ; Pirst-of all, 'he homemaker may choose., cither chuck or round steak and, have her- dealer cut the meat into \irinch thick individual- servings. Before cooking, seasoned flour Is pounded into the steaks for an attractive finished dish. In cooking,'IhevindlTldual'-'steak •ervings are placed in a frying-pan wiUs lard or drippings. When the 1MB is thoroughly browned on both •WPB ihe pan Is covered and the meat allowed to , cook slowly for about 45 minutes. At the end of this time the meat is removed and flour Is browned in the meat drippings—approximately 2 tablespoons each for 1 cup milk). Millc is added and when the gravy is slightly thickened, the steaks are placed Sausage Corn Bread Is Cheap And Nutritious Treat for Family In our endlcu hunt for nutritious low cost main dishes, the following turned up: Sausage Corn Bread (6 vcrvlntsl One pound pork sausage meat, I'.'a cups cornmeal, 'A cup sifted (lour, ",i teaspoon salt, I teasixxm baking powder, 1 teaspoon soda, J egg, 1 cup sour milk. •Slice and break up pork sausage meat with a fork as It cooks. Brown thoroughly in heavy skillet (about 9 Inches In diameter). Drain off drippings. Use 2 tablespoons for cornbread and save the rest' for later cooking uses. Sift together cornmeal, flour, salt, baking powder, and soda. Combine egg and milk and beat untiJ well combined. Add 2 tablespoons cooked pork sausage drippings to milk and egg mixture. "Pour liquid into, dry ingredients and stir Just until well mixed. Pour batter over pork sausage In heated skillet. Bake in hot oven (450 degrees P) about 30 to 35 minutes or until well browned. Serve hot as main luncheon dish. Dried Beef Casserole' • (6 servinjrs) Two cups (2 glasses 3'-i ounces each) dried beef. 4 tablespoons butter or fortified margarine, 2 tablespoons diced green pepper, '.' t cup grated sharp cheddar cheese, 2 cups thin white sauce, 1 8-oz. package macaroni. Cut dried beef into pieces. Fry until crisp In the melted butter. Add green pepper and cook 3 minutes. Melt cheese In white sauce. Break macaroni Into small pieces, Cook until tender In boiling salted water. Drain. Combine all Ingredients. Turn into 2-quart buttered casserole. Set the mold in a shallow pan of water. Bake in a moderate oven (350 degrees P.) about 30 minutes. Variation: Pill parboiled green pepper shells with above mixture. Cover with buttered crumbs. Bake In moderate oven to heat and brown. Bologna Cushions (4 servings) Eight slices large bologna,' 2 cups ipp/e Stuffed Sparer IDS Stuff sparerlbs with an apple •stuffing for a tasty combination Spread the Bluffing inside one section of spareribs and cover, with a second section. Sew or skewer the two sections together, then sprinkle with salt and pepper. Place on a rack in an open roasting pan and roast In a 350 degree F. oven lor 1 to l',i hours, or until the meat Is tender. back In the pan, covered and cooked 20 minutes longer. The tender slices are then ready to serve with the hot gravy. seasoned mashed poUtoei, bread stuffing or »easoned drained whole kerne Icorn, melted butter or margarine. Place about « cup of mashecl potatoes, bread stuffing or corn In center of 4 slices of bologna. Place second slice of bologna on top. Ftold edge of top slice over edge of bottom slice and fasten with toothpicks. Brash with melted butter. Place In a shallow plan and bake In a moderate oven (350 degrees F.) lot 15'mmutes. Serve hot. 1 A SUtSTITim fO» MEAT SLICED BACON Crisp, Tender, Ti»ty S»rv» it for br««W«f, kmck Of tuppw. MCKIN* c*. , FORA ?>EAL FIESTA -MEXICAN STYLED SERVE THE ftyrtwtA DINNER DEAL OF CHI U AND TAAAALES • ITHIIPOt* FOO* COlrOIATIOH N«f Y8» TIIED THE MEW J/WW* JIMIB UIAllSf BAKING CONVENIENCE! BAKING RESULTS! Wonder-mixing HUM&» blends iia matter of moments! l^cause HumKo is now PRE- CREAMED in its manufacturing process, it mixes in your cake batter in a MATTER OF MOMENTS. This wonder-mixing secret process means a time and labor saver for you—means cakes of unparal- kled richness, tenderness and fine texture. There is positively no finer ihortening made, regardleu of price! NEW SPCCIAl FlOCfSS Mvaofio IN HaflpV Y- Th f"ivftrr-b le n d- tbility" of wonder-muting Hu mK» was achieved alter years ' ttarck. Skilled ihortening era/If men, in HumKo's fully equipped research laboratory, developed thii new and wonderful process. See the results in your ou>n iafc. ing the next lime you use HurnK* —PKE-CREAMED FOR INSTANT BLENDING. Antler-mixing Wonder-mixing HumKe it wonderful for richer, finer. textured cake*. Cuts in K easily 10 give yow Ilaky-tender, deljciout tries. . Wonder-mixing HumKo ill-veget«ble— frie« foo<Jf brown. ' HunKo SOPER.CRUMEO PURELY VUETAtLC MOftTBITRt PAGE f 1* TEEM' ^^^ ^^ ^'~""'^ V ^V*»"VVVNX>SaiSiiS!SS^^ LIST MAY BE WORTH DOLLARS A TO YOU!, Maxwell House -r COFFEE - Blue Band Light Meat TUNA FISH Hunt's Calif. Golden Halves PEACHES - - No. 21 These super values arc typical of those we offer every da yof every week—in every department. Check fhem. Compare the prices with what you ore now paying for the same quality . . .the same brands . . . the same sires. It may be that this shopping list'of best buys will be worth dol- lars to you by showing that the way to BIG SAV- INGS ii to buy all your food needs here where every price is a low price every dayl Quality Meats Fresh Dressed FRYERS ..:..„....,.... L , 490 Reelfoot HAMS whole or Half Lb. 590 Fresh Dressed HEHS, : .....;...; .;...... t , 390 Evergood • PICNIC HAMS .,„ 390 Wilson's Certified RIB STEAKS IA 790 Pure Pork SAUSAGE ; Lb 390 Norwood BACON . u 490 Pork Shoulder ROAST ,..;.. ,, k . 390 Garden Gold Orange -Fresh Produce IS Red Washed POTATOES - - - - 10Lb.Bag29< v ' ' r emperor GRAPES - - - - - - Ib. I0(f Florida Juicy ORANGES Fresh CRANBERRIES - - - - Lb. 15* Spanish Yellow ONIONS ..... 3Lbs.!0< For Baking YORK APPLES - - - 2Lbs.23< All Brands CIGARETTES - Pkg.20<- Carton 1.92 Choc-Covered CHERRIES - - - - Lb. Box 59< Yello Brand OLEO.:- - - - - - 4Lbs.99< JUICE - - 46oz can22c Evaporated : Pet Milk - - 3 fall cans 37C Medium Pullet FRESH EGGS--doz39c Pure White Cream Meal 25 ib bag 1.21 Standard Cut . '.'••. Green Beans 2 t;25c Salad Queen ' : Salad Dressing - qi. 35c Frozen Snow Crop Orange Juice 2 ::, •X Old Time OLEO V. SAUSAGE - Biscuifs--- Iv -Northern Toilet 1 TISSUE---- •V Lifebuoy, Lux I CAMAY SOAP V. For Frying I WESSON OIL - !•!• Peerless ** ^^ Potted Meal - American SARDINES (in oil) 2 cans 29C 2cans25c 3 *) P rolls ZX 3 bars 25C quart 69c 2 cans 15c -2cans15c HIHMHM ^ HHaHH ^ TURKEYS Place your order Toddy! We con assure you the finest in quality.

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free