APRIL 22, 1954 BLYTOETOLE (A**) /fo/ian-Sty/e Shrimp Disk Easy to Prepare oacmr BAOWNSTONE Pre« Food Editor W TO* SOMETIMES like to -'eat Italian" whan you're restaurant„ try preparing this simple but Italian-style shrimp dish and enjoy it at home. He sauce is unthickened — just Ilia true flavor of lightly-seasoned taovatoat comes through. The fcarba In the sauce are those used most often in Italian cooking—oregano, bail and parsley, and of oouvee there's a suspicion, of garlic. Our recipe calls for garlic salt, but you may add a minced or crushed ..Clove of garlic if yau prefer. -This Shrkup Marinara is a fine last minute recipe. You can shell, clean and refrigerate, the shrimp to the morning. At supper time you ean quickly put the sauce together, Danes Offer New Blue Cheese Idea It's Us«d in Both Twitts' and Roast Chicken Recipe By GAYNO RMADDOX HEA Food and Markets Editor TS*e Danes are warm-hearted j and handsome people who love to •trva tibeHr visitors bountifully. In D*Gtt*a*k, we visited their castles and Hieir fresh dairy farms, the many cheese factories where 'we saw rtcfe Danish blue cheese being mad*, and their hospitable and feviife restaurants. We returned with ma«y new recipes and ideas Jbr food eating. Danish Blue Cheese Twists (Makes about 3 dozen) Oae-half cup Danish blue cheese, preaaed through sieve, 2 cups aii*pwpose flour, 2-3 cup unsalted butter, 1 egg-, beaten well, 2% ta- ble^poont mi*. SHU, flour, and add butter; work with pastry blender or two knives Mtitil well blended. Add egg and mi-He. Form in round ball, chill in nelrigerate for one hour. Boll out on Houred board about J /4 inch thicfe. Gut in strips 5 inches long and % inch wide. Twist each strip, jop« fashion. Press ends of two airips together, then twist the two •trips together, like a double rope. Bake in hot oven (375-400 degrees .;F,..) 15 to 30 minutes. One minute • before removing from oven, brush -.•With raw egg and sprinkle with crumbled Danish blue cheese. For lovers of caraway flavor, add J /2 teaspoon caraway seeds to the blue cheese. Daniah Boast Chicken One tender young chicken, unsalted butter (about l k pound), bunch fresh parsley, crisped, 1 cup' heavy sweet cream, 2 tablespoons flour, salt, pepper. dean chicken, rinse thoroughly 'In cold water. Dry well. Stuff cavity with whole parsley, stems and all. Season with salt and pepper. Melt butter in heavy skillet. Saute chicken until golden brown on all sides. Just barely cover with boiling water. Cover skillet tightly, simmer over low heat until tender. Lift out cooked chicken, place on hot platter. Add sweet cream, cold water, to butter in pan. Bring flour mixed to smooth paste with to simmer and continue to cook then add the raw shelled seafood just before it has finished cooking in an interesting assortment of colors — from greenish-gray to coral — it all turns pink .the moment it starts to cook. Two "musts" with this shrimp dish are Italian bread or crisp rolls j and a green salad. But do you want to start off with an appetizer? Then how about tempting antipasto? During Lent, make this a platter of stuffed hard-cooked eggs, cooked white beans marinated in olive oil and wine vinegar and seasoned with salt and Irashly- ground pepper, crisp ribs of celery, green olives and strips of canned pimiento. By the way, white beans come canned these days so all you ha\ r e to do is to put them in the marinade. Caramel custard rounds out this Italian-style menu deliciously. A demitasse of black coffee served in a small, heavy, footed glass, accom- pained by a twist of lemon peel and sugar, is a perfect last touch. SHRIMP MARINARA Ingredients; 1 pound shrimp (fresh or frozen), 2 tablespoons olive oil, Vi cup finely diced celery, y 4 teaspoon salt, J /4 teaspoon cayenne pepper, Hi teaspoon sugar, ^4 teaspoon garlic salt ^ teaspoon basil, 1 teaspoon oregano. 2 tablespoons minted parsley, one No. 2^ can pound and 12 ounces) peeled tomatoes. Method: Shell and clean shrimp do not cook. Heat oil in a 10-inch skillet. Add celery and cook over low heat until tender. Add salt, cayenne, sugar, garlic salt, basil, oregano. parsley and tomatoes. Allow to bubble gently over low heat, stirring often, until slightly thick—30 to 45 minutes- Add shrimp. Cover skillet and cook 3 to 5 minutes—depending on size of shrimp. Serve over cooked rice if desired. Makes 4 servings. IN HANDS of Swedish chef, meat balls attain perfection that make them a gourmet's dream. Pork Adds Both Fat and Flavor To These Swedish Meat Balls over low heat for 5 minutes. Pour over and around chicken. Brown Sugar Pecan Wafers There's wonderful flavor in these crisp brown-sugar drop cookies. BROWN-SUGAR PECAN WAFERS Ingredients: % cup sifted flour, 1 teaspoon baking powder, ^ tea; 'spoon salt, li cup butter or margar- ' 'ine, 1 cup firmly-packed light brown 'sugar, % teaspoon vanilla, 1 egg, Vz cup finely chopped pecans. . Method: Sift together flour, bating powder and salt. Cream butter, brown sugar and vanilla- Beat in egg thoroughly. Stir in sifted flour mixture until blended, then pecans. Drop, by slightly rounded teaspoonfuls, onto ungreased cookie sheets. Bake in hot (400F) oven about 5 minutes, or until well browned around edges. Cool in pan about Ms 'minute. Remove at once with spatula to wire racks to cool. Makes about 8 dozen . Here's a Dish That'sDifferent Pizza-Style Casserole Also Is Economical Want a main course that is both different and thrifty? Here is your recipe! PIZZA-STYLE CASSEEOLE Ingredients: V;'z cups milk, 1 cup water, l teaspoon salt, % cup quick- coolking rice cereal, l tablespoons minced parsley, 3 tablespoons butter or margarine, J ,4 cup finely diced onion, 1 clove garlic (minced), y, cup finely diced celery, % cup finely diced green pepper, one 11- ounce can condensed tomato soup, 1 cup (4 ounces) diced process American cheese. v Method: Place milk, water and salt in top of double boiler and heat over boiling water. Sprinkle in quick-cooking rice cereal; cook, stirring constantly, until slightly thickened—about l minute. Cover and cook 10 minutes longer. Stir in parsley. Pour mixture into greased 9- inch layer cake pan and spead smoothly; chill until firm. Meanwhile melt butter in saucepan; add onion, garlic, celery and green pepper. Cook, stirring occasionally, about 5 minutes. Add tomato soup; bring to boil. Add cheese and stir By GAYNOR MADDOX NBA Food and Markets Editor Shortly after the beautiful new white Kungsholm, flagship of the Swedish American Line, sailed proudly into New York harbor on her maiden voyage, we went aboard for luncheon. Of course there were Swedish meat balls. The special menu, prepares by chief chef Rolf Svensson, consisted of smorgasboard (many varieties of herring, smoked Swedish salmon, Virginia ham, chicken salad, stuffed eggs, and salad Nic- oise), Janson's Temptation—meat balls, Swedish venison bunter style, French fried potatoes, hearts of lettuce, parfait Kungsholm and pe- tits fours. Naturally, on a Swedish ship, there was much talk about Swedish meat balls. Here's a recipe we think outstanding: It combines twice - ground round steak and boneless pork. The use of pork is a change from the customary all-beef meat balls and adds wonderful flavor as well as beef and pork compact meat gives the more balls which are traditional in Swedish cooking. For regular meat balls or patties where all-beef is used, select either the fresh, ready-ground beef which ytiur dealer displays or have round steak, chuck, flank, neck or sirloin tip ground. If the meat is quite lean, as in the case of 'round steak, have your meat dealer grind a bit of suet, about 2 ounces to a pound of meat, with it for a more flavorful, juicy product. Swedish Meat Balls (4 to 5 servings) Three - quarters pound ground round steak, Vi pound boneless pork, y 4 cup finely minced onion, Yz cup soft bread crumbs, fat, l l / 2 teaspoons salt. & teaspoon pepper, 1 egg, 1-3 cup milk, J / 8 teaspoon allspice. Have round steak and pork ground together twice. Brown minced onion in a small amount of fat or shortening. Combine meat, b r o w ne d onion, bread crumbs, seasonings, egg and milk. Mix well and form into small balls: fry slowly in hot fat until well browned. Remove from skillet and serve hot. If desired, gravy may be made in meat drippings. WARNING ORDER IN THE CHANCERY COURT, CHICKASAWBA DISTRICT. MISSISSIPPI COUNTY, ARKANSAS Alma Finley Flowers, Pltf. vs. No. 12,659 James Hulen Flowers, Dft. The defendant, James Hulen Flowers, is hereby warned to appear within thirty days in the court Bridge or shower luncheon planned? Lamb and mushrooms in noodle nests makes an impressive serving. Since thrifty lamb shoulder .^ used> this Provides for six or eight persons, points out Reba Stamts meat expert. To prepare this dish ask your market man for two pounds of bone- leu lamb shoulder. Have him cut it into long, thin strips or into small cubes. Dredge the lamb with flour, then brou-n in 2 or 3 tablespoons of lard drippings. Season with itf teaspons of salt and 114 teaspoon of ground cloves. To the meat add % cup of water cover and cook slowly for one hour. At the end of this time, add a 4-ounce can of mushrooms. Cook an additional 15 minutes. m«? r T?, e . SaVOry SaUCe> Bdd l CU P ° f milk Thicken with 2 or 3 tablespoons of flour, stirring constantly. Serve this combination in individual noodle nests or crisp potato baskets. To Your menu you might add a green vegetable such as asparagus or Pren- ched green beans, a tossed salad, parkerhouse rools and a light dessert. named m the captior hereof and answer the complaint of the plaintiff, Alma Finley Flowers. Dated this 7th day of April, 1954. SEAL GERALDINE LISTON Clerk By VIRGINIA WALTERS, D. C. Max B. Harrison, Atty. for Pltf. Elbert S. Johnson, Atty. Ad Litem. 44/8-15-22-29 Nutritious Whtot Germ Is Used in These Muffins Here's a realty fluffy and delicious muffin made with nutritious wheat germ. SPICE-TOP WEALTH MUFFINS 4 cup* sifted flour, H cup auf*r, 1 teaspoons baking powder. ** teaspoons salt. 1/3 cup wheat germ, 1 egg. 1 cup milk, Vi cup butter of margarine (melted), S tablespoons sugar. I* teaspoon cinnamon, Ni, teaspoon nutmeg. Method: Sift flour, K cup sugar. baking powder and salt together. Stir in wheat germ well. Beat egg until thick and ivory color; beat in milk and melted butter; add dry ingredient*; stir only until dry ingredients are moistened. Spoon into cup (1/3 cup spoons sugar, meg; sprinkle top of batter. oven 30 to 36 tester inserted clean- 12 greased muffin size). Mix 3 table- cinnamon and nut- mixture over entire Bake in hot (400F) minutes — until cake in center comes out If you have a really deep skillet with a dome cover you can UM it for deep-fat frying. KidneySlow-Down May Bring Restless Nights When kidney function slow* down, folks complain of nagging backache, headaches, dizziness and loss of pep and tntrgr. Don't suffer restleaa nights with the«« dl«comforts if reduc«d kidney function u letting you down— due to such common cau«e« as stress and strain, over-exertion or exposure to cold. Minor bladder irritations du« to cold or wrong diet may cause getting up nights or- frequent passages. Don't neglect your kidneys if theae conditions bother you. Try Doan's Pills-a mild diuretic. Used successfully by millions for over SO years. It's amazing how many times Doan's give happy relief from these discomforts-help the 1 5 milesof kidney tubes and niters flush out waste. Get Doan's Pills todayl over low heat until cheese melts. Cut chilled mixture into 6 or 8 wedges and arrange on greased 12- inch pizza pan. Pour sauce over wedges. Bake in moderate (375F) oven until lightly browned and thoroughly hot — about 2'C minutes. Serve at once. Joes that tell tale look on your face say change of life? A great many women suffer "change of lile" after forty. They tire easily, have "nerves", sleep poorly, are hard to live with. Their eyes and face get that "change" lock. Cardui has helped thousands of women to lose that "change" look. Cardui acts to (1) improve appetite, (2) thus build strength and resistance, (3) ease tension and nervousness—sleep better. Let triple-action Cardui help you feel better, look better and be your normal, cheerful self again. Get Cardui today. (Say; "ecrd-you-gye"). MONTHLY CRAMPS CHANGE OF LIFE ODORLESS SJAINltSS m OUNIHT of" ttlfcSUJEfl SO SWEET and tender to the taste ... SO EASY on your food budget! This wonderful pearly Country Gentleman white sweet corn has a special sweetness and flavor possessed only by corn grown in a small section of central Illinois. Yo-i can serve it so many ways and all of them delicious. Serve it hot as it comes from the can— or, as fritters—chowder—baked—in a pudding. Get several cans today. Costs only a few cents a serving. "*„ PRIDE-ILLINOIS CREAM STYLED WHITE SWEET CORN New Way to Make Salad Dressing CARDAMOM DRESSING Ingredients: V + cup salad oil, % Cup evaporated milk, 2 tablespoons lemon juice, Va teaspoon salt, & teaspoon sugar, 1/8 teaspoon powdered cardamom, 1 tablespoon finely chopped pecans. j Method: Measure ingredients (except pecans) into a half-pint jar. Cover tightly; shake vigorously •tbout 1 minute. Chill, Just before serving shake again wtih pecans. Makes about 2/3 cup dressing. Paint Closeout Many Type* and Colors i Price Hubbard Hardware) ftow Uwn Mtwtr YAZOO Rotary Mowers Mow Faster • Cleaner • Cheaper There are several Models to choose from. Ask your Dealer to give you a demonstration. Satisfaction Guaranteed. —EXCLUSIVE DISTRIBUTORS— ARK. GROCER CO. BLYTHEVILLE, ARK. PHONE 4505 RONCO spaghetti • macaroni pure* ogy noodles GATEWAY STORE Friday & Saturday Specials \b. 490 Thrift Sliced BACON Jack Sprat No. 1 size PORK & BEANS 3 for 250 Jack Sprat 2 1|2 size can CORN ON COB 330 Jack Sprat 46 oz. TOMATO JUICE 290 Campbell's Ox Tail SOUP 2 cans 250 EGGS 3 Doz. can 250 Pride of Illionis 303 size ASPARAGUS Bush Great Northern No. 2 size BEANS 2ean,250 Wilson's Chopped BEEF : 120I 390 Jack Sprat Dill PICKLES 220Z 270 Goldcraft PEANUTBUTTER Q t590 Kraft's Valveeta CHEESE 21bs 870 Princess GRAHAM CRACKERS 290 Nabisco RITZ CRACKERS , bb »J70 Sunshine I FROSTED CAKES Gold Medal * SPAGHETTI 7-11 Brand COFFEE »890 2 Packages MARSHMALLOWS 350 Ice Cream SALT ....... . ................ 4** 150 No. 12 FLOOR MOP 460 Delicious Kid Size APPLES -,400 Juicy A _ LEMONS ao« 290 SIMONS FOOD MARKET 104 W. Main Phont 3*9660 Bananas vr it>. 10 C CELERY Large Siit stalk 5' Spinach or Turnip Greens Home Grown ib.5 c POTATOES™" 01 10 lbs 390 GRAPEFRUIT Scedlcss &ch 50 LEMONS Sunkst DOZ Z90 Sugar 10 Lbs. Domino Factory Pack 85' Bl. Pepper lox. Can Liplon Tea 4 Lb. Pk 9 . 29' CRACKERS GRAHAM CRACKERS ln ;, 290 IT A AC Guaranteed CUIIV Fresh ........ Carton Doz CHEESE . GoWcrest ............. 2£650 A L for Mar-Gold i/ 2 lb. Patties BACON Tray'kck Lb. 69(J FREE 2 Ibs. Sugar WiHi Each 25 LBS. SHIBLEY'S BEST FLOUR f*ADN Gold-Belt A VUHH Cream Style ............ L PET MILK :.:.3£390 6 v a ,ue HAMBURGER 3 IBS or FOR OJ Fresh Ground <Every Hour Lamb Roast 39 Nice, Lean & Meaty Roast - - 76 Pork Sausage 3 Lbs. $ For BEEF STEW Fresh Cut | Qc & Lean, tfc. I ^l c Round Steak 49 Or Sirloin - 76. SALT MEAT 39 Streak- 0-Lean - ft. Sliced Bacon 49 Layer Pack - ft. Smoked Picnk Tenderized, Jl f* c Lean & Sug- •*" j or Cured, 76 Sugar Cured S//c. Free 76 39 Big Clean, Beef Roast Seltct Your Favorite Cut Lean, Ttndtr Roast IB. NECK BONES Fresh & Meaty tfc.
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