The Courier News from Blytheville, Arkansas on April 1, 1954 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
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Thursday, April 1, 1954
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Page 14
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BLTTHTTTLLE (ARK.) COURIER KIWg THURSDAY APRIL 1, Cheese Dish Big Help To Cook in. a Hurry .. By CECILY BROWNSTONE Associated Press Food Editor EVER FEEL there's something comforting about a familiar recipe? It's a relief to cook a dish you are sure your family will like? To use a method of preparation you can't go wrong on? Tou love the idea of relaxing in the kitchen, but you still want to get compliments at the lunch or supper table? Here are two recipes for cooks •with a yen to take it easy for a Stuffed Salmon Is Irish Treat Ice Cream Ben Madigan Another 'Quid Sod' Dish By GATNOE MADDOX NEA Food and Markets Editor Mary Frances Keating from Dublin dined with us yesterday. She's the best-known food writer in Ireland, as well as a gracious and lilting personality. She came to the United States to supervise the St. Patrick's Day Festival for historic Cavanagh's restaurant in New York, originally owned by Irishmen as Irish as the shamrock. She's also writing "Favorite Irish Dishes of Favorite Irishmen" and she let use see some of her notes. Bstked Stuffed Salmon Kilimrney (Sean T. Four pounds salmon steak, 2 medium onions, pinch tyme, 3 cups bread crumbs, 2 eggs, salt, pepper, y 4 pound butter, 1 lemon, dash Tabasco sauce, 1 teaspoon chopped parsley. Put 1 pound of the 1 salmon through fine meat chopper. Chop and saute onion with thyme. Mix chopped salmon, sauteed onion, bread crumbs, eggs together. Season with salt, pepper, chopped parsley, Tabasco sauce. Bub remaining salmon steaks with lemon j*ice. Place on well-buttered baking pan, spread stuffing on top. Qover with waxed paper, bake in moderate oven (350 degrees F.) 20 minutes. Ice Cream Ben Madlgan (Austin Clarke) Rich ice cream with ginger sauce, with small chunks of crystallized ginger in it. Serve crater fashion, with the sauce topping the hollow to represent an mncient Irish volcano. Piquante Dressing* Butter, lemon juice, Worcestershire sauce, & clove garlic, chopped; chopped parsley. j Mince garlic and parsley in Vs pound butter. Add juice of y z lemon, and dash of Worcestershire sauce. Simmer 10 minutes. To serve: Cut salmon into wedg- «e. Top with piquante dressing. Serve with small buttered potato balls, sprinkled with parsley. Ginger Sauce Mix in saucepan: 1 cup chopped crystallized ginger, % cup light corn syrup, y 4 teaspoon salt, % cup butter, ^2 cup cream, Cook over low heat, stirring :o a soft-ball stage, 234 degree? F. Stir in additional J /2 cup of cream. Cook f to thick, smooth consistency, 228 degrees F. Remove from heat, Stir in y 2 teaspoon vanilla. Serve hot or cold. change. Both of them are simpl new versions of favorite old dish es. Both feature cheese and are fine for Lent. This new version of Macaron and Cheese is made one-two-three in a saucepan. If you serve it as a luncheon dish, follow it with a fruit salad. At this time of year a combination of apple, grape fruit sections (fresh or canned) pineapple chunks (fresh or iroz en), and banana is just right. Gar nish the salad with your family's favorite dressing. Our Cheese Rabbit packs in extra nutrition with nonfat dry milk You can add almost anything on hand to the cheese sauce, once it' made; leftover cooked vegatables, slices of hard-cooked egg, crabmeat, lobster or shrimp. SAUCEPAN MACARONI AND CHEESE Ingredients: 1 tablespoon salt, 3 quarts boiling water, 8 ounces (2 cups) elbow macaroni, % cup butter or margarine, 2 cups (about J / 2 pound) grated processed cheddar cheese, 2 to 4 tablespoons finely- grated onion (pulp and juice), salt and pepper, pimiento-stuffed olives (if desired). Method: Add 1 tablespoon salt to rapidly boiling water; gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Wash and dry pan in which macaroni was cooked; return macaroni to it. Add butter, cheese, onfon, and salt and pepper to taste. Place over low heat and stir gently until butter and cheese melt. Garnish with sliced stuffed olives if desired. Serve at once. Makes 4 servings. NEW-STYLE CHEESE RABBIT Ingredients: % cup water, % cup nonfat dry milk powder, y 4 teaspoon salt, % teaspoon paprika, dash of cayenne pepper, y 2 teaspoon dry mustard, Y 2 pound grated processed Cheddar cheese, iy 2 cups cooked vegetables or seafood or 4 hard-cooked sliced eggs. Method: Pour water into top of double boiler. Mix nonfat dry milk powder, salt, paprika, cayenne and mustard; sprinkle over surface of water. Beat with rotary beater until blended. Add cheese. Cook over Ijot water, stirring constantly, until cheese melts and mixture is smooth. If vegetables or seafood are used, spoon cheese sauce over toast points and garnish with sliced eggs. Serve at once. Makes 4 servings. Family Likes Deviled Eggs 'Egg-a-Day' Diet Made Attractive A good way to get members o your family to eat that "egg a day" is to prepare deviled eggs They have that tang, that attrac Vveness the youngsters like in their foods. EKK Salad 6 hard-cooked eggs 2 tablespoons melted margarine 3 tablespoons mayonnaise 4 teaspoon prepared mustard J / 4 teaspoon salt Dash of pepper 1 teaspoon minced onion, OR J / 4 teaspoon onion salt 12 radishes Chill hard-cooked eggs. Shell, cut in halves lengthwise. Carefully remove yolks. Set whites aside. Vlash yolks with fork until very ine and crumbly, or press through a sieve. Add margarine, mayonnaise and seasonings. Mix until smooth antt fluffy. Pill yolk mix ture generously into hollows in egg whites, making roughly rounded *ops. If you prefer, use a pastry -ube for filing the whites. Arrange crisp, washed lettuce leaves on plates. On each plate arrange hree stuffed egg halves, with 3oi.nts toward center. Between egg lalves place radish roses. In cen- er, put a tablespoon of mayon- laise or salad dressing and garnish with sliced, stuffed olives. Ripe olives may be used as garish, along with the radish roses. Savory Chicken Baste chicken, when you broil it Designer Likes to 'Americanize' Sole Mornay By G.AYNOR MADDOX NEA Food wnd Market* Editor Fillets of sole Mornay, a French dish, has been re - designed for American home menus. Carolyn Schnurer did the job. She's a notec New York designer of dresses bathing suits and sportswear, who likes to adapt the best foreign ideas to American tastes—whether to clothes or in food. To her, fish dishes mean French sauces. When she entertains she likes to bake the sauces with the sea food itself as in these recipes for sole fillets and halibut steaks. Sole Mornay (Makes 8 servingi) Three pounds fillets of sole, 2 cups milk, salt and pepper. Preheat oven to 350 degrees F. (moderate). Cut fillets into 3 or 4-inch serving pieces; arrange in greased flat baking dish (about 2%-quart size). Sprinkle with salt and pepper. Bake at 350 degrees F. 30 minutes. Remove from oven and drain milk to use In sauce. Sauce Qpe-quarter cup butter, y* cup flour, 1 teaspoon salt, 1 cup milk, 1 tablespoon Worcestershire sauce, 2 egg yolks, milk drained from baked fish, l / 2 pound Chantelle cheese or any other mild cheese, grated. Melt butter in medium-size frying pan over low heat. Stir in flour and salt, blend thoroughly, let cook 1 minute. Remove from heat, with two tablespoons of lemon juice mixed with a teaspoon of salt and one of sugar, a quarter teaspoon of paprika and an eighth teaspoon of jepper. Food Price Index Hits Record High NEW YORK UB — Wholesale food prices as measured, by Dun & Bradstreet climbed this week to their highest point since the agency started keeping records in 1916. At $7.42, the index was up 17.4 per cent from the same week of 1953, when it stood at $6.32. It compared \vith $7.34 last week and with the previous high of $7.36 on July 13, 1948. The index represents the total cost at wholesale of one pound each of 31 foods .in common use. FLUFFY /MA few WMffoiM p«*rljr Co^trj Gcml«aMn whi« sweet 0 hM A *ptci«l sweetness Mid flavor possessed frown 10 » so*ll section of central Mlinois. •M MTTC k to mtnr ways and ati of them Stm k hot M k corns from At can— •T, M frftMn—thowdtr— balttd—in a pudding. f. GMM oat? a few ctott a swrri MAYS SUPER MARKET Phone 9910 Quality Foods at Low Cash Prices - Prices Good Everyday! FREE Dinnerpldte With Each $10 Purchase 421 So. 21st A 303 Aftrf fc cans *»uy 2 m 25d A* cans *vp Sugar Free With SHIBLEYS FLOUR 25 Jt I 98 SUGAR FactOTypack NL880 Swift's Jewel SHORTENING 50cCouponinside 3 ll)S 810 ItDIIIIfQ Coca Cola > Dr - Pepper, Pepsi Cola -fHw UlfiniVO (With btle.) ctn. lifP Guaranteed Fresh EGGS Med : L8e : Doz 390 GREEN BEANS Sdc ! 1 2 C3 1270 TOMATOES standard 2e 3 a° n3s 25(J PORK & BEANS B ™: k ! std : 2 c 3 a° n3s 190 Dixie Cream Style CORN Frank's Shredded KRAUT 2^250 Libby PEAS Chum SALMON NO. i Tan 380 Canova Drip or Regular COFFEE....^ Lb . tin 930 Florida ORANGES 81bba J90 Fresh Green CABBAGE ,60 POTATOES 58,, S 980 Seedless GRAPEFRUIT 3 for 140 FRESH MEATS Farm Fresh, Grade A FRYERS Ib 380 Tenderized, Picnic Style HAMS Ih 390 From Govt. Selected Graded Beef GROUND BEEF Pure 3,,, S 830 Well Trimmed, U. S. Good CHUCK ROAST ,,,390 Country Style. Well Seasoned SAUSAGE 3, bs T U. S. Choice, Rib or Brisket STEW BEE F"T leM . ,,,390 WHITING FISH 3 I1)S 390 'It Pays to Shop with Mays' add milk and blend until smooth. Return to heat; cook, stirring constantly, until mixture bubbles, remove from heat. Beat egg yolks to light lemon color, pour into top of double boiler. Gradually stir in milk and flour mixture and milk drained from baked fish. Cook over hot water stirring constantly (about Sminutea). Stir in grated cheese, blend until smooth. Pour sauce over fish fillets and place under broiler 10 to 15 minutes. Halibut Steak With Souffle Sauce (Makes 4 servings) Four medium - sized halibut steaks, 1 egg white, ] A cup mayonnaise, 1 tablespoon chili sauce, 1 tablespoon winced, chopped parsley. Let steakg thaw on refrigerator shelf or at room temperature. 1 Place in greased baking dish. Beat egg white until stiff but not dry. Fold in mayonnaise, chiii sauce and parsley. Spread on fish. Bake at 425 degrees F. (hot oven) 18 to 20 minutes or until fish flakes easily with a fork and sauce is golden brown. What's great with mustard, Served on a. bun — You'll have a tront For old and young?- Frankly, th« answer must be Ever good Frankfurters. They're always plump, tender and juicy. Buy some at your grocers. EBERDT'S GATEWAY STORE Friday & Saturday Specials ...Can 180 Lb. pkg. Armour Star HOT T AM ALES Princess CRACKERS Nabisco BUTTER COOKIES 10, 250 Sunshine CHEEZIT Pkg J90 COFFEE Lb 820 Cloverleaf POWDERED MILK Pride of Ozark PINTO BEANS Can 100 Pride Of Ozark GREAT NORTHERN BEANS .,„ IOC FREE .. Z£W* WHITING FISH 10 lb i lUbox I 19 Thrift SLICED BACON Lb 590 SUGAR 39 LB/. (LIMIT ONE) Crite's WKITECORN c. 100 Sweet PSCKLES FuI1Qt 430 Bonus DOG FOOD 4^290 Fast Acting BAB 0 CLEANSER ,100 Delicious RED APPLES DOZ 400 Large CELERY Stalk 100 Libby's Frozen ORANGE JUICE Ca J50 Frozen CHICKEN BACKS 2». .490 I «*er Pp«>5 • Self Servke Plenty of Free Parking FOOD MARKET 104 W. Main Phone 9660 BEEF ROAST Cut from Cherry Red Beef—Nice Lean & Tender HAMBURGER 3 Fresh Ground Every Hour Lbs. For 85 VEAL ROAST Choice Veal Meaty - - Ib. Lamb Roast 39 or Chops - - Ib. BEEF LIVER Fresfi, Tender Sliced - - lb. BEEF STEW 19 Fresh Cut, Lean - Ib. Round Steak 49 Center Cut Round - - Ib. Pork Sausage Simon's Famous Quality -lb. PIG HOCKS Fine tor Seasoning Ib. SALT MEAT 39' Streak-o- Lean - Ib. HOG JOWLS 39' Sugar Cured - Ib. Qualify. ^. CARNATION or PET MILK 8 r, SI DOMINO SUGAR F r10-85 PORK Hostess Cello. Roll Ib. 39 fll FA Mar-gold ULLV I/, Ib. Patties BISCUITS "o^Borden's ... D Jt AAII Sliced Palace fill A DHUVII Tray pack lb Dtfp 2 for 250 V can Goldcrest CHEESE WEINERS cP t. Skinle ! s 2 loaf 650 390 , b 3 FLOUR WONDER Money-Back Guarantee Self-Rising 25 Ibs. $169 TOMATOES™ KRAUT Franks NO. 303 Can NO. 303 Can 100 100 SHORTENlNG 50c Coupon Inside .... 89$ With each CA«( 1-Larger Size Rinso •... Giant Size BANANAS Select Fruit Lb. 10 C ONIONS Yellow No. 1 Lb. LETTUCE GRAPEFRUIT^ * 50 LEMONS Sim * 8t po.290 ORANGES Sweet & Juicy 5 £350

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