The Courier News from Blytheville, Arkansas on April 22, 1954 · Page 12
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April 22, 1954

The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
Issue Date:
Thursday, April 22, 1954
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Page 12
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fAMTWBLTB BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, APRIL 22, 1954 NORWAY KIPPERS give these stuffed green peppers added lest, and make A new dish of an old favorite. Norwegian Kippers Brighten Many Commonplace Dishes By GATNOR MADDOX NEA Food and Markets Editor Our favorite niece married Norwegian boy. They have Norway kippers on Sunday morning with scrambled eggs and small biscuits with strawberry jam. But they use kippers other ways. ffTbe kippers are packed in easy- to-open aluminum cans that pre- »«rve their distinct flavor and are «tocidediy economical.) Here are *wo other Norwegian recipe ideas •with American accent. Gre«n Peppers Stuffed with Norway Kippers (Serves 4) One 6*/2-ounce can Norway Kip- jxsrs (or two 3y;-oiHice cans', 4 green peppers, 2 tomatoes, 2 cups boiled rice, 4 tablespoons tomato sauce, 3 ounced melted butter, pinch of marjoram, bread crumbs, salt and pepper. Parboil green peppers until medium .soft. Trim off stems and tops. Mix boiled rice with kipper fillets , which have been cut into 1-inch i pieces. Add tomato sauce, marjoram, salt and pepper. Stuff peppers with this mixture, sprinkle with ! bread crumbs and melted butter. J Place in baking dish. Wash,tomatoes and cut in half. Sprinkle with bread crumbs, salt, pepper, and remainder of melted butter. Place in baking dish with peppers and bake in medium oven for 20 minutes or until tops are well browned. Garnish with quartered lemons tod parsley. Kipper Potato Salad (6 to 8 servings) One 6^-ounce can Norway kippers tor two SVi-ounce cans), 6 or 8 cold boiled potatoes, sliced, 3 hard-cooked eggs, 2 celery stalks with leaves, finely chopped, 8 to 10 sprigs chopped chives (or 1 small minced onion), 2 sprigs parsley, chopped. 3 tablespoons mayonnaise, small head of lettuce, 1 tomato, cut into sections, salt and peeper to taste. To make potato salad: to the sliced potatoes, add the chopped celery stalks. 2 hard-cooked eggs, finely chopped, chopped chives (or minced onioa, chopped parsley, mayonnaise, salt and pepper. Mix gently. Arrange crisp lettuce j leaves around the inside of bowl and fill with potato salad. Decorate top of salad with wagon- wheel-shaped Norway kipper fil- Teen-Agers Go For This Treat Divinity Highlights Youngsters' Party This divine candy needs long j beating, so let your teen-ager use i her good strong arm. j WONDERFUL DIVINITY j Ingredients: 2Vi cups beet or cane > sugar, 1/3 cup white corn syrup, 5 ~ j cup hot water. *i teaspoon salt, 2 i egg whites (at room temperature),! 1 teaspoon vanilla. 1 cup mixed candied (glace) fruits, M cup broken nutmeats. Method: Mix sugar, corn syrup, j hot water and salt in saucepan, j stirring to dissolve sugar entirely, j Cover pan and continue cooking to i hard-ball stage (265F). } A small amount of the syrup! dropped in cold water forms a ball j that holds its shape is hard but not j brittle, move from heat. Beat egg i whites until just foamy, then start j adding hot syrup in a pencil stream, j beating constantly; use -rotary beat- i «r or electric mixer. Continue beating for 3 to 5 minutes until candy thickens and loses its gloas. Remove beater and stir in vanilla, fruits and nuts- Drop quickly by tablespoonfuls onto lightly greased baking sheet; let set 1 hour. Makes 2% dozen pieces. Note: If there is excess moisture In t hair, cook candy a degree or so svbove the temperature given in the recipe. Be sure to have egg whites at room temperature as recipe directs. lets. Garnish with sliced tomato and sliced hard-cooked egg. Deco- Meatless Chow Mem Is Novel Main Course By CECILY BROWN STONE Associated Frew Food Editor COOK CHINESE-STYLE for one of your company meals. We tried the idea ourselves and can recommend it. Our main course was the new frozen meatless chow mein accompanied by Almond Soy Rice, and our family greatly enjoyed both dishes. As a matter of fact, I thought we were preparing for six people; I noticed that four eaters did away with every last grain! Frozen chow mein is a new product that comes in three varieties: chicken, beef and meatless. It's an especially good product, in our opinion, because the vegetables stay crisp and the gravy is well flavored. Crisp Chinese noodles are packed along with the chow mein; although the package suggests sen-ing the noodles "as is," we prefer to heat them in the oven. We tried serving three packages of the chow mein to four people, to see if we could keep our menu cost down, but our tasters all complained! They liked the chow mein so well that they insisted one package is not too much for each person served. For the start of your Chinese- style meal, take a Up from the usual bill of fare in a Chinese- American restaurant. Tomato juice with saltines, or chicken soup with soft noodles or rice, will make an acceptable first course. Or if you I expect company at this meal ,you Avocado-Stuffed Celery Salad Ingredient*: 1 medium-sized avocado, 1 teaspoon finely grated mild petiier and have shrimp dipped in a batter and fried- Desert might be pineapple slices and almond cookies. Or you could have orange sherbet. Or maybe you fancy broiled or baked peaches? If you can get hold of some ginger marmalade, put a spoonful of it' in each peach cavity before heating then serve with whipped cream It's ! a combination we favor. ' ' ALMOND SOY RICE Ingredients: % cup butter or margarine, 2 cups converted-type rice 2>,i cups boiling water, % cup ^ sause. 2 tablespoons butter or mar- garine, 1 cup blanched slivered almonds- Method: Heat 1 A cup butter in large heavy skillet over low heat. Add rice and stir constantly untiL rice is golden brown. Add water and soy sauce; cover skille tightly. Simmer 40 minutes or until liquid in absorbed and rice cooked through. Melt 2 tablespoons butter in a small skillet; add almonds; cook and stir over low heat until almonds are lightly browned. Stir almonds into rice- Makes 6 servings. Serve with frozen meatless chow mein heated according to package directions. onion (pulp and juice), 4 tablespoons pickle reliih, wit, celery, paprika, salad greens. Method: Cut avocado into halve*; remove seed and skin. Mash fruit fine and mix with onion, pickle relish and salt to taste. Stuff celery wi'th avocado mixture; cut into 2-mcn pieces; sprinkle with paprika. Serve on salad greens. Read Courier News Classified Ads RONCO What's t That means delicious Flavor-rich, And so nutritiout ? "toere's a Silver Lining in our i tf," — -* rate with fresh parsley. might serve a more elaborate ap- Cash Prices Everyday! A tablespoon of vinegar added to the water after beets have been peeled and diced will keep their color a bright red. PHes Hurt Like Sin But Now He Grins- 8* ktrned hotf ho«pita.l-for- stulaterf TM Pile Ointment ttk« pain, burn and itch out of linpltyiln. Developed »nd •Md by doctor* of Thornton A Minor Hospital, famous for "rank*l ttafa" patients. W«ris wt>n4*n for everyday •MM; «tt HI (Thornton A Minor) lUetal Ointment or at dnunritt't RICF Riceland Fanc> 2 Ibs. 250 A Qflw L Jb s . 490 Long grain—Plump & Tender C0FFFF Su P erior Bra "d Pure A Jb. A5I WWI I Li. Peaberry-Freshly ground V bag L SUPER SUDS SSKft. 2 £.440 KOOLAID ^ or *° ft Drinks ft 9KH •mwsfenisw Assorted Flavors vpkgs fcvp APPLE JELLY Pure01d 9 10oz nrrkCUCLLI Virginia Brand L j ars AADU Pride of Illionis j} NO. 303 vVII If Cream style L cang PET MILK , Mor 6 s r390 SUGAR Factorypack |0 bag 890 Fl flllP Robin Hood PL or SR with OC lb. A • fcVUH 25c Coffee Coupon £9 baj r L TEA Lipton s Swift's Jewel With 50c Coupon b. 34c lb. 65c ... 3 bag 840 Full -127 CIJIJO Fresh Country KUllV Every egg Guaranteed doz CHICKEN -1 | Fricassee Swansons lb. Cfix ever fresh with Butter Gravy canuv C VIENNA SAUSAGE ELT" CHOC DROPS c °l F trf 2 can Ibs 100 450 Quality Meats BEEF LIVER Fresh&Tender Ib 290 GROUND BEEF,£S£3.S *. 870 STEWING BEEF £&.. 3 lbs 550 CHUM ROAST r^T ,390 POTATOES No ' Red SO i I 29 LETTUCE IcebergLa - 2 He a(is 250 CARROTS Fresh and Sweet ib - cei| ° IAX CABBAGE. <Msp *™ h "^'2 7 30 Frozen Foods Morton's Deep Pish— AA A Apples, Cherry & Peach Each 0%f p IWholeBaby IU pkg. ORANGE JUICE • Mimit ^ id 12«. VnfftHUb UUIVC Makes 1 y t Qt. .. Car, ftKDA Thrif.T-Pak ynnn 190 330 *^^^^^***m^^m 'It Pays to Shop with Mays" TOP QUALITY M EATS liked Tray-Packed BACON By the Piece BOLOGNA IB. 29 C ••««••• WK ITIVMIT PORK Swift's Premium LOIN STEAK ib. 69< From Choice Beef BRISKET STEW Spiced Bollard Canned BISCUITS (4 Limit) 4 FOR Pride of Illinois UPTON'S TlPTON'S TE * TEA BAGS 33c 16 for 21 c SM Large Juicy 10 Pounds ^*4 •• ^ tu rounds ^^ _ "™25 C SUGAR 85 £ tf «K m MEAL 5 Lbs. 1C Cello. C DOZ C ?i<x6 Fresh Grctn ONIONS VEGETABLES bunch Fresh CUCUMBERS Ib. 19c Fresh Ripe TOMATOES Ib. 25c Garden Fresh POLE BEANS Ib. 1\( Large Juicy ORANGES doz. 29f GRAPEFRUIT Fryers Pan Ready In 5 Ib* Boxes Lb. C All Brands SWEET MILK- All Brands BUTTERMILK Pure Creamery IIA If C Angel Food VHUt Reg. 69c CRACKERS CRACKERS^ lblK(x 250 NIBLETCORN DelMaze ca n190 DOG FOOD ^s 2cans 150 Clover Leaf With Free Shaker DRYMILK si.«.^W0 TISSUE ^: eycolo : ed 2rolls 250 KLEENEX 3008 !" 220 KLEENEX 20 ° Si " 150 RICHARDSON'S CASH GROCERY MAIN AT FIFTH f..

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