The Courier News from Blytheville, Arkansas on December 29, 1954 · Page 8
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The Courier News from Blytheville, Arkansas · Page 8

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Blytheville, Arkansas
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Wednesday, December 29, 1954
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Page 8
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PAGE EIGHT BLYTHEVILLE (ARK.) COURIER NEWS WEDNESDAY, DECEMBER 29, 1954 New Year's Party Can. Be Both Cheap, Gay By OAYSOR MADDOX NEA Food and Markets Editor Lote ot people would like to give a gay New Year's Eve pnrty but fear it must be elaborate nnd expensive. Thai's not so. Actually, a wise hostess can entertain on a small budget and everyone have Jun. We asked a successful party giver, Mrs. Douglas Mackie Thomas of Colmar, Pa., how she would give a budget party to welcome 1955. "Make your guests feel really welcome the moment they arrive. Greet them under the mlstelloe with a fond embrace," she advises. "And have a punch bowl or other beverages ready when the Pacific Island Spareribs INGREDIENTS: 3 tablespoons butter or margarine 3 tablespoons flour 2 pounds spareribs, cut in 2" pieces 3 tablespoons flour 2'/a cup s water '/ 4 cup soy sauce 1 clove of garlic, minced Dash of pepper 1 cup uncooked white rice 1 teaspoon salt, 2 cups water METHOD: Melt the butter or margarine in a skillet. Dip the ribs in 3 tablespons of the flour. Slowly brown on both sides. Lift the ribs out of the skillet. Remove the skillet from the heat and blend 3 tablespoons of flour Into the fat. Cook, stirring constantly, until the mixture bubbles. Remove the skillet from the fire and slowly blend In the water. Adci the soy sauce, garlic and pepper. Place the browned ribs in the gravy. Cover and cook slowly for 40 minutes. About 25 minutes before the ribs finish cooking, put the rice, salt and water in a 2-quart snucepnn. Bring to a vigorous boil. Turn the heat &E low as possible. Cover and leave over this low heat for 14 minutes. Remove from heat, but leave lid on for 10 minutes. Serve the spnreribs and grnvy over the cooked rice and garnish with pineapple slices or chunks, if desired. This recipe makes C servings. Spicy Tongue Sandwiches Lunchbox Special This savory sandwich filling will help use up tongue leftovers. Spicy Totifrue Sandwiches Ingredients: ?i cup ground cooked smoked or pickled tongue ipiick down when measuring), 3 tablespoons mayonnaise or nmynnalse- type salnd dressing. '2 tablespoons pickle relish, 1 U-aspoon bottled horseradish, 1 teaspoon prepared mustard. Method: Mix tongue, mayonnaise, pickle relish, horseradish and mustard together thoroughly with a fork. Makes about 1 cup. Use \vit.h rye or other bread, spreading '4 cup filling for each sandwich. doorbell rings Mrs. Thomas gives two budget menus everyone will enjoy. • pomine, cracker.s. chicken a ia king, buttered bread fingers, individual ice cream molds, coffee or tea. Beef-Tomato Consomme for 12: To 6 cans of consomme add 3 cans of tomato or blended vegetable juices; heat and season to taste. Serve piping hot. Chicken a la king for 12: Six tablespoons butter or margarine, 6 tablespoons flour. 6 dashes of white pepper, !', 2 teaspoons salt, 3 teaspoons paprika, 6 cups milk or diluted evaporated milk, l'/i cups cream, 6 cups cooked chicken, cut into pieces, 12 olives, sliced; (J pimentos, chopped. Melt butter or margarine In top of double boiler, blend in flqur. add pepper, salt and paprika. Add Lamb on Mint Makes Delightful Holiday Roast By GAYNOK MADDOX NEA Food and Markets Kill tor Yesterday at lunch with Ted Saucier we discussed something different for a holiday dinner. Lamb on fresh mint was his suggestion. Ted Saucier, author of "Bottoms Up," a handsomely made book of 800 recipes for punches and mixed drinks, gourmet and fabulous publicist, gave us his method. First, Ret lots of fresh mint. Many grocers carry it year round. Select R large leg of lamb. Salt it and sprinkle with freshly ground black pepper. Place in large roast- ing pan. Next pour exactly 3 tablespoons of white Vinegar over the larnb. Roast in preheated oven at 350 degrees P. Drain liquid from can of small white onions. IS fresh onions are used, parboil them and save the water. As the juices in pan dry, pour more onion water over lamb. Ilufiht for about 3 hours, adding more onion water to prevent burning in pan. Three qua rtere of an hour before lamb will be done, place the little white onioas in pan. They will roast to a lovely golden brown and become unbelievably flavorful. You might add small white potatoes, too, to roast in the pan Juices. Cover large platter with bed of fresh mint. What a fragrance! Place roast lamb on top and surround with the onions and roasted potatoes, Place roasting pan with lamb drippings over high heat on top of stove. Pour 2 glasses water into pan and scrape drippings from bot- torn. Bring u> boil for a minute. Serve in hot gravy boat or bowl. Tart currant jelly and baby canned peas go with this dinner and a real French salad consisting of tender Boston lettuce, endive, sourgrass if available, and, a dressing made of olive oil and wine vinegar. We were in the Men's Grill at the Waldorf Astoria in New York. Ted had a large bowl filled with fresh salad greens, shrimp, crab hunks, and pieces of lobster with a light French dressing. We had chicken livers and bacon broiled on a skewer and served on a bed of spinach. New England Inn Plans Real Yule Dinner My GAYNOK MADDOX NKA Food and Alarkf-ts Ktlitor How about holday dinner in the New England tradition? Let's look in at the inn at Andover, Mass., on the grounds of Phillips Academy, founded in 17V8. The gracious red brick Andover Inn with its striking white columns, Cider was so popular in 18th century New England that every good farm had its ow n cider mill. History records that one innkeeper, Col. Ebenexer Crafts Who founded the Publick House in Sturbrldge, was famed for his power to lift a barrel of cider and drink from the bunghole. .snow on the ground and the fra-1 The following two recipes are prance of wonderful Yankee food from the chef at Andover Inn: creates the mood. Here is part of the inn's holiday menu: Cranberry nut bread, roast stuffed Bay State duckling, roast native torn turkey, baked maple leaf ham and cider sauce, Cranberry Nut Bread Two and one half cups of all- purpose flour, 2-3 cup sugar, 3 '^ teaspoons baking powder. 1 teaspoon salt. Va teaspoon soda, 1 teaspoon cinnamon, '/i cup orange „ Ik'-,nd cmm Gradually' stir- P'»n|*in P*. Indian puddly. all Juice. 1 beaten egg, ',<, cup milk constantly until thickened, "nve a colonial herliaKC. ' ""- '"""-" "~< -- * 'Beat well. Add chicken, olives and pimemos. Cook for 15 minutes and serve on (oust. For a gourmet touch, udd 4 tablespoon. 1 : sherry Just before .serving, U desired. Menu No. 2: Cream of tomato s o u p, oven-grilled' frankfurters with baked pork nn<! beans, buttered brownbread fingers, Indl- gieliml fruit tarts, coffee or tea. Serve nil your food from the buffet table self-service style. The center of the table can be attractively decorated with a bowl of fresh fruit. Place soup tureen, soup cups, soup spoons and napkins nt one end o( the table. Next to the main dish have a stack of plales. knives and forks. Bright Future, a new modern pattern in tint silverware., would certainly be appropriate for your New Year's Eve buffet. If the budget permits, ndd green olives, celery and radishes, salted nuts, assorted chocolates and after-dinner mints. Holiday Weekend Supper The honey-and-npple flavor of | this hot bread is at its best when the muffins are served hot from the oven. SPECIAL COKN MUFFINS Ingredients: :i 'i cup silted flour. '3 teaspoons baking powder, l ,i tea- Mix ingredients and add 4 ta- Thcre win be apple cider, too.' bit-spoons melted butter or inar- spoon salt, !-a cup yellow common I, 1 watcr-uronnd cup honey, l / a cup milk, 2 tablespoons butter or margarine i molted t, 'a cup finely diced unpeeled red apple. Method: Sift, together the flour, baking powder and salt; stir in cornmcal, Heat C(?B until thick and Ivory colored; add honey and milk nnd beat enough to combine. Add flour - cornmcal mixture, incited butter and apple; stir just until dry iiiRredients are well moistened. Fill greased muffin cups one-half and bake in hot 1-100 decrees) until lightly browned and cake tent- er inserted in center, conies out cK-iin. If cups in muffin pun are cup si/.i 1 . there will be E) thiil wilt need nbmit lf> minutes Like to use lean round steak for 1 hamburgers? Then have a lit do kidney suet ground with the bor-1; round and your meat patties will; be exira Juicy and delicious. i Paint Closeout Many T.Tjiri and Color* i Price Hubbard Hardware New Year's Eve Treat Glazed Ham Pine color and flavor mark this ham tflaxc. Ingredients: One 12 to H pound special cook - before - enting ham (without shank, skin and excess Fat); 1 cup firmly-packed dark brown sugar; i/ t cup flour; 2 table- spons tarragon vinegar; parsley, Method: Bake ham, fat side up, according lo wrapper directions. Stir brown sugar, flour and vinegar together well. One-half hour before ham has finished baking, remove from oven; lift ham to another pan or platter and pour off drippings. Do not score ham. finish baking and gla/.e. Do not baste lop of ham or glaze will be disturbed; aides may be basted once. Serve hot or cold. To garnish, just before serving, make long shallow cut at one end of ham; insert parsley strtns close l.o- Kelhfr in cut so only parsley sprigs Butterscotch, Banana Pudding Youngsters home from school for a noontime meal will enjoy this nutritious pudding, BUTTERSCOTCH BANANA PUDDING Ingredients: 1 package butterscotch pudding; 1 egg (separated; 2 cups (diced). 1 large banana Method: Place pudding powder In saucepan. Beat egg yolk slightly: add milk and beat enough to combine; add to pudding powder gradually, blending welt. Cook and stir over moderate heat until mixture comes to a boil and is thickened. Remove from heat. Beat egg white until just stiff but Everyone will like .snnp beans If, iiftoi 1 they tire cooked and drained, you toss them wllh u couple of [nhlespowiK of olive oil and one of wine vinefinr, 11 dash of sll^ar, and suit nnd pepper to tiistc. Evening snack: mix grnted Cheddar cheese nnd deviled hnm nnd use as snnclwich filling. Butter the outsidc's of the sandwiches and toast under the broiler. THE ENTIRE FAMILY LIKES garine, '/£ cup chopped nuts, l'/i i and whip thoroughly with butter or ring-shaped hard candle*. Method: Prepare devil's food mix according to package directions, Pour batter toto 14 greased and floured 2/3-cup-slze custard cups, filling two-thirds full. Bake In moderate (350 degrees) oven about 25 minutes, or until cake tester inserted In center comes out clean. Cool 10 minutes, then turn out cakes and finish cooling. Cover with Mint Frosting, curving into the simpe of bells. Decorate each bel! with silver candies and a fruit - flavored ring - shaped hard candy for the handle. MINT FROSTING Ingredients: 2 egg whites, l'/4 It deserves inauninoc pro tion while in use, at home or storage. Insurance tli«t c fire, theft and nearly every r except wear and tear. isk NOBLE GILL AGENCY GLENCOE BLDG. 3-6868 PICKARD'S GROCERY & MARKET > Fresh Oysters • Country Hams • Pure Country Sorghum • Fruit Cake Ingredients • FruitCakes Nationally Advertised & Fancy Groceries 2-2043 Coll In «*• DrllTcr Come In 1044 Chick cups cranberries, 1 tablespoon grated orange peel. Bake in a 9x5-inch (approximately) loaf pan. Sweet Potato Valencia Take 4 large Valencia oranges. Cut in hulf and remove about 2-3 of the pulp. Boll and peel about 6 medium-sized sweet potatoes. Mash margarine,.salt and pepper and 2 tablespoons honey. Pill oranges to a peak. Heat In 375 degrees P. oven. When done, add 1 marshmallow that has been cut in small pieces to the top of each. Return to the oven for a few minutes. Serve piping hot. Cake Bells Ring in New Year By CECILY BROWNSTONE Associated Tress Food Editor THE CLOCK strikes 12! It's the New Year, of course, and the party table is ready to get everyone off to a delicious start. Whatever you choose for the main course of the collation, you may want to have a festive desert to tempt those guests who have a sweet tooth. If you want to take life easy, you can use a devil's food mix for our Bell Cakes. Or use your own favorite chocolate cupcake recipe, bake it in custard cups and decorate with our Mint Frosting. So pretty these cakes, with their silver candles on the fronsting's soft curves and their ingenious "handles." Tonight the cook's the belle of the balll Sliced smoked tongue are slices of cold roast chicken or turkey are always fine for a New Year's Eve platter. You might also have a tureen of fish or oyster chowder — coming into fashion for midnight celebrations. Both the fish and oyster chowders are available in frozen form nowadays, and are superior products — quite elegant enough for a celebration. Serve the chowder, if you decide on it, with sandwiches made of buttered white bread (sliced paper-thin) and sprigs of watercress. NEW YEAR'S BELL CAKES Ingredients: One 20-ounce package devil's food mix, Mint Frosting, sUver candles, fruit-flavored f^rotnpt DELIVERY SERVICE Phone 3-4507 Hours: 8 a.m. to 9 p.m. with Delivery to 7 p.m. WOODS DRUG STORE 221 West M»ln St. What every good cook knows: Just a little difference in ingredients makes a big difference in cooking results Snowdrift \sjust a little lighter than any other shortening —and that can make the big difference in giving your family lighter, more digestible foods. Snowdrift is pro-whipped just a little longer than ordinary shortenings. That can make the big difference in easier blending for cakes, pie crust, biscuits and everything you bake. Snowdrift's ingredients are./us£ o little costlier than any other solid shortening's (yet^ou pay no more). And that can make the big difference in better tasting foods. No other shortening at any price is so creamy, so digestible - and so light! Snowdrift 100% rUKE • AU.VEGETABIE SHORTENING • MADE BY THE WESSON Oft FtOnt cups sugar, dash of salt, Vi cup water, 2 teaspoons light corn syrup, Vi teaspoon peppermint extract. Method: Put .unbeaten egg whites, sugar, salt, waiter and corn syrup to top ol double boiler. Beat about 1 minute, or until' thoroughly mixed. Then place over boiling water and beat constantly with sturdy egg beater or at high speed of electric beater 7 minutes, or until frosting will stand in stiff peaks. Remove from boiling water. For a very smooth and satiny frosting, pour at once into a large bowl. Add peppermint extract and beat about 1 minute, or until frosting li thick enough to spread. EBERDT'S GATEWAY GROCERY 2101 Rose St. Phone 3-3161 Pork Chops Lb. 3 9 C End Cut 2 NECK BONES ... PtAj Clinton HOMINY **. LORN P 'M* of Illinois 2 POPCORN «*, H. Sliced Bacon 00 Thrift Brand 3 Lb, $ 1 Bonus DOG FOOD CAT FOOD ™' TOILET TISSUE SUGAR WAFERS COOKIES CANDY CRANBERRIES 2 2 Cans Cans Charmin 4 Nabisco Pkg. Princess Chocolate Drop Pkg. Fancy Chocolate Lb. Drop Pkg. 29< Lb. Pkg. 25* Get Your BLACXEYE P and H0GHEAD At EBERDT'S Gateway Grocery • LOWER PRICES * SELF SERVICE • PLENTY OF FREE PARKING ROOM USED TRACTORS MOST ALL MAKES and MODELS We have the tractor for you! Come in today and have a look. 61 IMPLEMENT CO. "The Farmer's Home of Satisfaction" N. Highway «1 Ph. 2-2412 At The End of Your Rope? When Aches & Pains and winter Colds make you feel at the end of your rope . . . Try Bob's Gypsy Rub Liniment HAMBURGERS For Your Prelection, Our hamburger Patties Are Prt- pared and Delivered Frozen By a Nationally Known Government Inspected Meat Packing Plant. A Warm Well-Seasoned Bun enhances the Wholesome deliciousness of this Pure Hamburger. KREAM KASTLE DRIVE IN Division & Walnut Phone 3-8051

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