The Courier News from Blytheville, Arkansas on May 13, 1954 · Page 9
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The Courier News from Blytheville, Arkansas · Page 9

Blytheville, Arkansas
Issue Date:
Thursday, May 13, 1954
Page 9
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THURSDAY, MAY 15, 1954 BLYTHEVILLE (ARK.) COUKIER NEWS PAGE NINE Buttered Shrimp Gets PartyOfftoGoodStart By CECILY BROWNSTGNE Associated Press Food Editor FIRST IMPRESSIONS COUNT. If you want to get a party supper off to a good start, make your opening course a glamorous one. . You know how important it is to have the first act of a play arouse an audience's interest? Aim for the same effect when you invite guests to your house for a meal. Wake up their appetites, make them wonder what heavenly courses lie ahead! This is party' advice we try to abide by ourselves, and we want to tell you about our latest curtain-raiser —• Savory Buttered Shrimp. We're enthusiastic about this hors d'oeuvre for special reasons. First, the shrimp and sauce may be prepared ahead and put in a container shaped out of double- duty weight aluminum foil. When guests arrive, the neat little "pan" of shrimp goes under the broiler for six minutes or so. When it is put on a tray and brought into the living room, the shrimp are piping hot and taste wonderful. The foil container becomes a conversation piece, for everyone is intrigued with this ingenious way of cooking and Ice Cream Fills Molasses Pastry Is Crunchy and Delicately Brittle By GAYNOR MADDOX NEA Food and Markets Editor Crunchy, delicately brittle, with a faint fragrance of molasses, tea scrolls fit ideally into the spring entertaining picture. A friend sent tis a basket of them yesterday. We filled them with softened ice cream and had a big time for ourselves. One cup sifted all-purpose flour, % teaspoon salt, iy 2 teaspoons baking powder, l l / 2 teaspoons ginger, 1 egg, well beaten; % cup light or dark New Orleans type molasses, V* cup sugar, two-thirds cup melted margarine or butter, 1 cup quick oats. Sift together flour, salt, baking powder and ginger. Mix egg with molasses, sugar and margarine. Add dry ingredients .and oats. Blend well. Drop by teaspoonful 2 or 3 inches apart on baking sheet greased with margarine. Spread as thinly as possible with the back of a spoon. Bake at 300 degrees F. (slow oven) 12 minutes. Remove immediately with .a spatula and roll around handle of a wooden spoon or into a cone shape. Serve cones plain or fill with whipped cream and dot with currant jelly, or fill with softened ice cream. Oatmeal Cookies (Makes 6 dozen) Molasses used to be called a spring tonic, plus, of course, a little sulphur. But these molasses oatmeal cookies seemed to us to be a bit more agreeable for the springtime appetite. One-third cup butter, one-third cup shortening, % cup sugar, % cup New Orleans-type molasses, 1 egg, y 4 cup milk, 1 teaspoon vanilla, 2 cups sifted flour, 1 teaspoon salt, y 2 teaspoon baking soda, 1 teaspoon cinnamon, 2 cups oatmeal, 1 cup raisins, 1 cup chopped nuts. Melt fats: stir in sugar, molasses, egg, milk and vanilla. Sift together flour, salt, soda and cinnamon and blend in well. Fold in oatmeal, raisins and nuts. Drop on lightly greased cookie sheet. Bake at 375 degrees F. (moderate oven; 12 to 15 minutes. For a wonderful and different vegetable combination, mix cooked green peas, cooked baby green lima beans, and diced cooked green snap beans; heat with a well-flavored cream sauce. Turn into a shallow baking dish, top with grated cheddar cheese and place under the broiler until cheese is melted and flecked with brown. serving. We like to put the shrimp on our coffee table, with a plate of French bread, lots of paper napkins and small forks. To spear the shrimp, we use tiny forks designed for snail-eating — that we brought from France — but oyster or salad forks are fine. Guests dunk small chunks of the bread into the sauce in the foil pan, then oh! and ah! at their first taste of it with the succulent shrimp. Eating out of the same container seems to make everyone feel right at home! Here's the recipe for this very special broiled shrimp appetizer. SAVORY BUTTERED SHRIMP Ingredients: 1 pound shrimp (fresh or frozen), 2 cups boiling water, Y 2 teaspoon salt, J / 2 cup butter or margarine, 1 small clove garlic (peeled and finely minced), 2 tablespoons minced parsley, 1 tablespoon lemon juice, parsley sprigs. Method: If shrimp is fresh, rinse in cold water and drain. Cover with boiling water; add salt. Bring to a boil and simmer 1 minute for medium-size shrimp, l l / 2 minutes for larger shrimp. Drain and cool just long enough to permit handling; remove shells and black vains. If frozen uncooked shrimp in their shells are used, defrost enough to permit separating before giving them the above treatment. Form a pan large enough to hold shrimp from two thicknesses of double-duty aluminum foil. To do so, turn up edges of foil 1 inch all around .and mitre the corners; double edge by turning down half way to make neat rim. Place shrimp in foil container. Melt butter and stir in garlic, parsely and lemon juice; pour over shrimp. Make sure all shrimp are coated with mixture. Place foil container on broiler pan. Have broiler pre-heated and broil shrimp quickly and lightly. Stir and turn after a few minutes, so as to brown both sides. This will take from 6 to 8 minutes. Transfer the container with the shrimp to a serving tray, garnish with parsley sprigs. Serve piping hot with French bread for dunking in the butter sauce. Makes 4 to 6 servings. LOVE LIGHT will shine in the eyes of anyone you serve with this delicate and iDicT cake. This Spicy Lovelight Cake Good for a Spring Dessert By GAYNOR MADDOX NEA Food and Markets Editor Janet Kelley of Minneapolis knows her cakes. And, as it is time now for a new recipe, let's try her "lovelight" cake and celebrate the coming of spring. Miss Kelley, director of consumer service for General Mills, asked us to lunch and this is what she not only served but showed us how to make. Spicy "Lovelight" Cake Z-egg layer chiffon) Two eggs, separated; V 2 cup sugar, 2 J /2 cups sifted cake flour, 1 teaspoon double-action baking powder, % teaspoon soda, 1 teaspoon salt, % teaspoon nutmeg, % teaspoon cloves, % teaspoon cinnamon, 1 cup brown sugar (packed), one-third cup vegetable oil, 1 cup buttermilk. Heat oven to 350 degrees F. (moderate). Grease generously and dust with flour 2 round layer pans, 8'x .at least l l / 2 inches deep, or 9x1 Vs inches, or one oblong pan 13x9y 2 x2 inches. Beat egg whites until frothy. Gradually beat in White sugar. Continue beating until very stiff and glossy. Sift flour, baking powder, soda, salt, spices into another bowl. Add brown sugar, oil, and two-thirds of buttermilk. Beat 1 minute, medium speed on mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks. Beat 1 more minute, scraping bowl constantly. Fold What will always Win your favor — It'* hickory-imoked For finer flavor? Th* favorite is Ev«rgood Htm, •o tender and juicy. Serv« it and please the whole family. Buy it at your grocers MIMPHIS PACKING CO Prom where I sit.. fy Joe Marsh Operation "Busy B J Heard about th« government "feeding" the mountains north of here with beavers? They've been dropping them by parachute—in cages that open automatically once they touch the ground. "Native" beavers were trapped out of those woods in the past few years. And without beaver dams to hold back the water runoff, we've been having flash floods here in the lowlands. So now we're putting: the busy beavers back to work to build dams and protecting them with stricter game laws. Guess that comes under the heading of "learning from experience." From where I sit, an ounce of prevention is always better than a. pound of cure. Ever notice, for instance how the beer retailers in town take special precautions? They co-operate voluntarily with the Self-Regulation program sponsored by the Brewing Industry. They always keep their places neat and orderly. They win respect of the whole community by being "eager beavers"! Copyright, Arkansas Division, United State's Brewers Foundation, 1954. tterei ite NMwtr for every YAZOO Rotary Mowers Mow Faster • Cleaner • Cheaper There tre several Models to choose from. Ask your Dealer to give you a demonstration. Satisfaction Guaranteed. —EXCLUSIVE DISTRIBUTORS— BLYTHEVILLE, ARK. PHONE 4505 in meringue. Pour into prepared pans. Bake layers 30 to 35 minutes; oblong 40 to 45 minutes. Cool. Ice with Easy Penuche Icing. Easy Penuche Icing Melt cup butter in saucepan. Add 1 cup brown sugar (packed). Boil over low heat for 2 minutes, stirring constantly. Stir in V* cup milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add 1% to 2 cups sifted confectioners' sugar. Beat until thick enough to spread. If icing becomes too stiff, add a little hot water. Short Ribs, Vegetables A la 'Frisco Modern refrigeration and fast transportation make fresh vegetables that taste fresh available right through the eating year. From the south, southwest, Arizona, California, come fresh produce to keep your winter menus sparked with health and interest. Here's a San Francisco dish you'll enjoy: Short Ribs Francisco .. . (Makes 5-6 serving s) Three pounds beef short ribs, cut in 3-inch pieces; Y» cup flour. 3 tablespoons bacon drippings , 1 cup red table wine or clear vegetable stock, 1 cup boiling water, salt and pepper to taste, 6 peeled, whole onions, 8 pared, whole carrots, 1 cup celery pieces. Shake meat and flour together in a paper bag. Heat bacon drippings in a heavy skillet or Dutch oven; stir frequently, until meat is nicely browned on all sides. (Don't hurry the browning—it may take half an hour.) Add wine or stock and water. Cook, stirring constantly, until gravy is thickened and smooth. Add salt and pepper. Cover and simmer over low heat for about an hour. Then add the vegetables and cook 1 to l l i hours longer, or until both meat and vegetables are tender. For bright fruit and lettuce salads this new dressing is ideal: Dressing: for Appetizer Salads (Makes 4 servings) One 3-ounce package cream cheese, I teaspoon grated orange peel, 3 ta6le»poons orange juice, 1 teaspoon lemon Juice, 2 teaspoons sugar, V« teaspoon salt. Blend orange peel into softened cream cheese. Add remaining ingredients. Serve with iceberg let- Chicken and Egg Recipes Are Tonics For Spring Apetites-And Thrifty By GAYNOR MADDOX NEA Food and Market* Editor With chicken and eggs so plentiful, these two recipes may Just suit your taste. Nonfat dry milk is used in them. It's a valuable source of protein, calcium, riboflnvin and lactose. And it's economical, too, as a one- pound foil-lined package yields five quarts of nonfat milk. Chicken Souffle (M»kci 6 servings) One cup water, 1-3 cup nonfat dry-milk powder, 2 tablespoons flour, iVi teaspoon salt, V< teaspoon sage. V 4 pound Swiss process cheese, shredded; 4 eggs, separated: 1 cup (6-ounce cnn) chopped chicken, 3 teaspoons chopped parsley. boiler. Combine nonfat dry-milk Sprinkle over surface of water. Beat with rotary benter just until blended. Cook over hot water, stirring constantly, until thickened. Add cheese; continue cooking until cheese is melted. Remove from heat. Beat egg yolks well. Fold a little of the hot mixture into beaten egg yolks; return to remaining hot mixture. Add chicken and parsley: blend well. Beat egg whites until stiff, but not dry- Fold beaten egg whites into chicken mixture. Pour into buttered IVi-quart casserole. Bake in slow oven (325 degrees F.) 35 to 40 minutes or until puffed and golden brown .Serve tuce and fresh fruit combination. Pacific Appetiser Salad Break a head of iceberg lettuce into large bite-sized pieces. salads. Serve the tossed lettuce on criap lettuce cups. Top each serving with sections of peeled fresh winter peari. "Fruit-of-the-Day" Shortcake! What makes this old-faihioned shortcakt so difftrtnt? 1. The fluffy, light biscuit that you get with lighter Snowdrift. 2. The luscious, thrifty topping you make with double- rich Carnation Milk. 3. You can serve it any time. Make any season shortcake season with fresh, canned or frozen fruit. What Every Good Cook Knows; Just a little difference in ingredients makes a big difference in cooking results. Snowdrift is pre-whipped just a little longer than ordinary shortenings, for easier blending. It's just a little lighter than any Other shortening, for more digestible foods. And Snowdrift's ingredient's are just a little costlier than any , other solid shortening. That means better-tasting shortcake . . . every time! CHERRY PEACH ftlACKBERRY RASPBERRY SNOWDRIFT'S OLD-FASHIONED SHORTCAKE (makes 6 three-inch shortcakes) 2 cups sifted all-purpos* flour* 2 tablespoons sugar 3 teaspoons baking powder* % teaspoon salt* '/i cup SNOWDRIFT !i cup undiluted CARNATION EVAPORATED MILK Vt cup water Sift dry ingredients together in bowl. Cut in Snowdrift •until mixture resembles coarse corn meal. Mix Carnation and water and add all at once. Mix with fork until dry ingredients are moistened. Turn out on lightly floured surface; knead 10 to 15 times. Roll or pat J^-inch thick; cut with floured biscuit cutter. Bake on ungreased baking sheet in very hot oven (450° F.) 10-12 minutes. *If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary. CARNATION WHIPPED TOPPING (mak«s about 3% cups topping) l'/4 cups** undiluted CARNATION EVAPORATED MILK 2 tdbktpoonft lemon fiito Chill Carnation in refrigerator tray until aoft crystals form through th* mflk (about 16-20 minute*). Whip untal •tiff (about 1 minute). Add lemon juice and whip until wery itiff (1-2 minute* longer). Fold or teat m augar and vanilla. Split shortcake* in half. Cover bottom half with your favorite fruit-of-the-day—such as peaches, straw* Urns* or rwpberries, (fresh, froten or canned). Snoo« Carnation Whipped Topping over shortcake and fruit Repeat with top half of shortcake, fruit and whipped Carnation. Serve at once. Carnation from 1 far* eon for wkippiy, afrr Best result* guaranteed only with these products: Snowdrift No other shortening at any price is so creamy, so digestible and so HgRt| Carnation The milk that whipt immediately. Mushroom-Tomato Omelet (Makes 4 servings) One-third cup nonfat dry-milk powder. y a teaspoon salt, y 4 teaspoon pepper. Vi cup water, 4 eggs, beaten; V* cup chopped mushrooms. 1 tablespoon chopped parsley, 1 teaspoon grated onion. 2 tablespoons butter, y 3 cup canned, drained tomatoes. Combine nonfat dry-milk powder, salt and pepper. Sprinkle over surface of water. Beat with rotary beater until blended. Stir in beaten eggs .mushrooms, parsley and onion. Melt 2 tablespoons butter in 8- inch-diameter skillet. Pour mixture into skillet. Cook over low heat until under sureace becomes cooked and browned. Lift slightly with spatula to let uncooked portion flow underneath to cook. When mixture is set, place tomatoes in center of omelet. Carefully fold omelet in half. Serve immediately. Rice Loaf Good Meatless Meal This happy combination of ingredients makes a fine dish for a meatless meal. Ingredients: 1 cup ripe olives. 3 eggs, 1 teaspoon salt, VK teaspoon pepper, ^4 cup minced parsley, 1 tablespoon finely grated onion (pulp and juice), 1 cup grated sharp American cheese, H cup butter or margarine (melted), 3 cups hot cooked rice. Method: Cut olives into large Treat your family to this delicious spicy cake for dessert. RAISIN MOLASSES CAKE Ingredients: 2-1/3 cups sifted flour. 1 teaspoon baking soda, 1 teaspoon salt, V/y teaspoon cinnamon, H teaspoon cloves, 1 cup seedless raisins, 2/3 cup shortening, 1 cup sugar, 1 teaspoon vanilla, & cup molasses, 2 eggs (beaten), 2/3 cup boiling water. Method: Sift together flour, baking soda, salt, cinnamon and cloves. Rinse raisins in hot water; drain well and chop. Cream shortening, sugar and vanila. Blend in molasses. Add beaten eggs and beat well. Gradually blend in sifted dry ingredients, then raisins. Stir in toiling water, mixing thorougly but quickly. Turn into greased 9-inch square baking pan. Bake in moderate (350F) oven 45 to 55 minutes, or until tester inserted in center comes out clean. Cut into squares and serve warm. pieces. Beat eggs well. Mix aM *a- gredlents and turn into well-greased loaf pan. Set in pan of hot water and bake in moderate (3COF) ov«n 45 to 55 minutes, or until set. TJn- mold^and cut into slices to serm Makes 4 to 6 servings. NOURISHING AND DELICIOUS EBERDT'S FRANKS 25' H-C Lb SHORTENING ."!" ""• ..... .3175« STRING BEANS su "" d . ...... «,100 Maxwell House Lb. |22 COFFEE L ™ ................. Lb980 GROUND BEEF FRESH Lb 29' POTTED MEAT c™ 50 CHARMING 4 rolls 350 LIFEBOUY s : ap 4 £170 PUREX KG*. 330 MARSHMALLOWS IK 350 LETTUCE Lge.Head l3p GRAPEFRUIT EACH 50 CRACKERS PRINCESS CLUB OR TOWN HOUSE lower Prices •Self Service Plenty of Free Parking

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