The Courier News from Blytheville, Arkansas on May 13, 1954 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, May 13, 1954
Page 10
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BLTTHEVTLL1 (ARK.) QDURIBR NEWS THURSDAY, MAY IS, 1954 Variety of Hamburger my CECILY BROWNSTONE Associated Press Food Editor IF YOUR BUDGET benefits from frequent chopped-beef dinners, you'll want to add this tomato and meat ball to your hamburger repertoire. It is one of those budget and flavor wise dishes that is fine for a family meal. Easily and quickly made, too! The .meat balls are tangy with tabasco sauce; they have a pleasant soft texture because the liquid from a can of tomatoes, and soft bread crumbs, go into them. Rolled in a mixture of flour, salt, and paprika before they are browned, they have appetizing color. You use the rest of the can of tomatoes to make into a good rich gravylike sauce to serve with the meat balls and cooked noodles. When I prepare meat balls, I like to get them the same size. So what I do in this recipe is to take up level quarter-cup measure of the meat mixture, then shape two balls out of this amount. If you do this, you'll have about 18 meat balls out of this recipe. I find families differ in the amount of noodles they consume at a meal If your family are really big pasta eaters, you may want to double the amount of noodles called for in this recipe. Use any width noodle you like, from the fine to the wide. To cook the 4 ounces of noodles called for, heat 6 cups water with 1% teaspoons salt until boiling in a large saucepan; drop the noodles into the boiling water and boil nine to 14- min- ites, depending on how tender you like them. Stir the noodles occasionally so they won't stick, and drain them thoroughly in a colander as soon as they are ready. Double the amounts of water if you are cooking 8 ounces of noodles. but keep the boiling time the same. TOMATO MEAT BALL DISH One No. 2 can toma- By GAYNOR MADDOX IflEA Food and Markets Editor Paula Pogany Bennett was born In Hungary, a land of food-loving, lusty people. She certainly knows her goulash—also a lot in general about Hungarian cooking. In fact, her new book, "The Art of Hungarian Cooking/' containing 222 recipes, will enrich any American cook's menu vocabulary. So let's take two of her Hungarian recipes and enjoy ourselves. Goulash (S to 10 servings) Four pounds beef (chunk or rump), cut in 2-inch pieces, 2 strips bacon or salt pork or 2 tablespoons bacon fat, 6 onions, coarsely chopped, 3 tablespoons paprika, iy 2 teaspoons salt, 2 green peppers, coarsely chopped. Brown half the beef in its own fat in a large skillet; transfer to a kettle or. Dutch oven and repeat with other half. Rinse the skillet with a cup of water and add the liquid to the meat. Cover and cook slowly over low heat. Chop the bacon and fry in skillet; add the onions' and brown lightly. Stir in the paprika and salt; then combine with the simmering meat. Stir in the uncooked green peppers and continue cooking slowly for about 2 hours or until the meat is tender—not soft. Paprika Chicken (6 servings) Three pounds frying chicken, disjointed, 2 onions, finely chopped, 3 tablespoons fat, 1 tablespoon paprika, 1 teaspoon salt, 1 cup sour cream, soft noodles. Wash the chicken well and drain. Brown the onion lightly in the fat; add the paprika and the chicken. Sprinkle with salt. Cover and cook slowly about 1 hour or until tender. Pour the crea mover chicken. Heat for a minute only. Serve with freshly boiled soft noodles. Here's a trousseau every kitchen should have; a dozen dish and glass towels, a half a dozen dishcloths and at least four pot holders. Have two of the pot holders large and heavy; the other two can be smaller and lighter in weight. Lawns Mowed Complete Maintenance —SERVICE— Bedfe trimming, Boddtaf, Mulching, Pmning, Fertiliriaf. Bfytheville Nursery CORRUGATED METAL CULVERT PIPE Aitomrtic Flood Gate* CMcrtto Cilvert Tilt CeaertU Septic T*nk» Metal Septic Tinki Wtbfc CylTert Tilt Co. •* Mft* UM S-M14 toes, % teaspoon tabasco sauce, 1 teaspoon salt, 1 teaspoon dried parsley or dried shredded green onions, 1 cup soft bread crumbs, 1 pound ground chuck beef, 3 tablespoons diced celery, 2 tablespoons butter or margarine, 2 tablespoons diced green pepper, J /i teaspoon dried thyme or oregano. 4 ounces noodles any width (cooked). Method: Drain liquid from canned tomatoes; there should be % cup. Stir in tabasco, 1 teaspoon salt parsley. Pour over crumbs in mixing bowl; mash crumbs in liquid until they become a soft mass. Add beef; mix well with a fork. Form into about 18 balls, using about 2 tablespoons of the meat mixture for each. Mix flour, '/£ teaspoon salt and the paprika; roll meaic balls in mixture. Melt butter in 10- inch skillet; brown meat balls. Add celery, green pepper, reserved tomatoes and thyme. (If tomatoes are solid-pack, break up.) Cover; simmer 30 minutes Turn hot cooked noodles into serving dish; $poon meat balls and tomato, sauce over top. Makes 4 servings. Chicken Celeste Is Good Summer Dinner Dish By GAYNOR MADDOX NEA Food and Markets Editor Chicken Celeste sounds pretty special, don't you think? Well, it is. But we have no idea who Celeste is. However, we served this recipe to a friend from Dublin, Ireland, and she said it made her want to play the harp for us. She had a second helping instead. Chicken Celeste (Serves 3 or 4) One frying chicken (about 3 1 /pounds), cut in pieces for serving; flour, salt and pepper, 2 tablespoons butter or margarine, 2 tablespoons salad oil, 1 medium- sized onion, chopped; 1 cup sherry wine or vegetable stock. V 2 tea- Chowder Quick 'Party' Dish You can keep the ingredients for this quick soup on your pantry shelves. TOMATO CORN CHOWDER Ingredients: One 8-ounce can tomato sauce, 2 cups liquefied nonfat dry milk (liquefy according to directions on package), 2 tablespoons flour, dash of salt, dash of pepper, one 12-ounce can whole kernel corn, dash of ground allspice. Method: Combine tomato sauce and liquefied nonfat dry milk. Add flour, salt and pepper. Beat with rotary beater until just blended. Stir in corn, including liquid from can, and allspice. Cook over low heat, stirring constantly until mixture 'is thoroughly heated. Serve at' once. Makes 4 servings. spoon monosodiura glutamate, 1 stock. Add parsley and paprika; cup mayonnaise, 2 tablespoons chopped parsley, generous dash of paprika. Dust pieces of chicken with flour seasoned with salt und pepper. Heat butter and oil in large heavy skillet or Dutch oven; brown pieces of chicken nicely on all sides. Add onion, wine or clear vegetable stock and monosodium glutamate to chicken; cover and simmer gently 45 minutes to 1 hour, or until chicken is tender, turning and basting chicken occasionally. Remove chicken to platter and keep warm. Add mayonnaise to juices in skillet and blend well. (Use rotary beater, if necessary, to achieve perfect smoothness.) If gravy ..seems a bit too thick, thin it with a little additional wine or taste and add salt and pepper if needed. Pour gravy over chicken or pass separately. For a luncheon salad, this is good: Fruit Juice Salad Dressing (Makes % cup) Six whole cloves, & cup lemon juice, l /z cup orange juice, unstrained; 2 tablespoons sugar, Y 2 teaspoon salt. Allow the whole cloves to stand in the lemon juice in a glass jar for 1 hour. Strain. Add the unstrained orange juice, sugar and salt to the lemon juice. Shake well until thoroughly blended. Store covered in the refrigerator and use as needed. Especially good on fruit salads. Salmon Stuffed Potatoes Good For Main Dish This nutritious main course. is fine for a family meal. SALMON STUFFED POTATOES Ingredients: 4 medium-sized baking potatoes, 2/3 cup tomato juice, % cup nonfat dry milk powder, 1 teaspoon salt, 2 tablespoons grated onion, 2 cups (tall No. 1 can) salmon (drained and boned flaked). Method: Bake potatoes in hot (400F) oven until tender, about 1 hour. Cut each potato in half, lengthwise. Scoop out potato from each shell; reserve the 8 shells.-Put potatoes through ricer or mash. Add tomato juice, nonfat dry milk powder, salt and grated onion; beat Variety Is Added To Tomato Soup Here's a delightful way to vary canned tomato soup. SPECIAL TOMATO-CELERY SOUP Ingredients:, l can sondensed tomato soup, 1 can condensed cream of celery soup, water, J /s teaspoon sugar, % teaspoon curry powder, 1/16 teaspoon thyme sea- uritil fluffy. Fold in salmon well. Pill each potato sheU with about % cup mixture. Return filled potatoes to oven. Bake in moderate (350F) oven until thoroughly heated and lightly browned on top, about 20 minutes. Serve immediately. Makes 4 to 8 servings. soning powder or dry cruihed thyme, pepper. Method: Empty soup into saucepan. Using soup can as measure, add 2 cans water. Stir in sugar. curry power, thyme seasoning powder or dry crushed thyme to taste. Place over low heat, stirring occasionally, until very hot. Add pepper to taste. Makes 6 servings. Trying to remove a cod-liver oil stain? Try this: sponge the stain with glycerine then launder. MAYS 421 So. 21st SUPER MARKET Phone 3-9910 Everybody Wins At Mays! FREE Dessert Dish With Each $5.00 Purchase (II FA Mar £° Id 1 6 lb - Patties DOG FOOD st ™*.! tart Each 120 BOIL IT-BROIL IT-FRY IT-ROAST the best to EAT/ American . . . Sliced or Piece CHEESE"39 Armour's Star Pure Pork Sausage & 39 Pan Ready... Thriftiest Buy In Town FRYERS Choice Club STEAK - 59 PORK CHOPS Grade A Fresh End Cuts LB. V cans flAlf C IIIV Dromedary-white A VHnt Ifll A Yellow Devils Food L pkgs ADDI r ICI 1 V Old Virginia A lO'/j oz. HrrLCdCLLI ^tumblers POTTED MEAT Appeteezer 4 VIENA SAUSAGE T ! ni Un 3 cans cans 450 290 190 290 Ik Lge. , boxes DIIICA New Blue, IIIIIOU Washing Powder inFADCAAJ Caldwell's IVCUnLHITI Freezert »/ 2 Gal. 590 BEANS Pinto Brown Eights 4«»49 C SHORTENING Swift's Jewel with O lb. 3 50c Coupon inside v can Grade A Country Fresh Every Egg Guaranteed Doz. DAD I*AD II "Bango"' Guaranteed O lb. rurvUKn TOPOP ^bag GREEN BEANS r ksst r: dard 2 303 890 390 CORN Mayfield Cream Style 2 cans 303 cans 300 PORK & BEANS S" 2 cans CPVCDC Fat, Fresh Dressed III I LHO Pan Ready LB. GROUND BEEF Freshly Ground 290 250 190 From select BeefIbs. 870 HAMS Reelfoot Picnic Style Whole Lb. 49 C STEWING BEEF Rib Or Brisket .. Ib. 390 POTATOES No ' 50 129 Red Ib bag 1 100 A49 Ib. bag 2 CABBAGE Green Heads Lb. 40 AUIAMO New Crop-White I CTTIIAE California Iceberg 2 ORANGE JUICE Snow OKRA Crop Limit... 5 to Customer Pkg. 5 c Corn MEAL 25 Ibs. $119 Pure Cane SUGAR' 85 I iscuits 3F °29 C c From Choice Beef BRISKET STEWH8' From U. S. Choree Beef SHORT RIBS - 39' Spiced LUNCH MEAT "39 C Streak-0-Lean Salt Meat Plates" 29 C Skinless — Cello WIENER LB. C Kraft's VELVEETA 2 Ibs. I Large Cans CARNATION MILK Ritz Thrifti-Pak 7t Pays to Shop with Mays ea IOC Fresh CABBAGE Ib3c Large Juicy LEMONS doz IK Princess CRACKERS Ib 19c CRACKERS Ib35c Large Cans PET MILK •^•MMM Country Fresh EGGS Large Heads LETTUCE Large Bunch ea 10c doz 39c ••••MHMBB eachlOc CARROTS each 10c Tetley ... Reg. 33c TEA ^••H Tetley TEA BAGS 1 Ib 191 Box of 64 RICHARDSON'S RECIPE OF THE WEEK Easy Pralines Broadcatt: December 12, 1 package ^ cup Pet butterscotch Evaporated Mijk pudding powder 1 Tablespoon butter 1 cup granulated or margarine sugar V/2 cups pecan Vi cup brown lugat halves (Vi Ib.) Mix in a saucepan until smooth the pudding powder, granulated sugar, brown sugar, milk and butter. Cook and stir over low heat until sugar dissolves. Then add pecan halves. Boil slowly, stirring often, until candy reaches soft ball stage (see note). Remove from heat and beat until candy just begins to thicken. Drop quickly from * tablespoon onto waxed paper, spreading each u you drop it, to form patties 4 inches across. Let stand until firm. Wrap each in waxed paper, if desired. Makes 15. NOTE: Drop a tiny bit of the hot mixture into * bowl of coU (not ice) water. If the candy stayt together in a. toft ball and, dots not jail apart when you lift it out of tht water with your fingers, it has cooked long enough". Be sure to takt the p*n off tht heat while testing the candy. We Reserve The Right To Limit Quantities RICHARDSON'S CASH GROCERY MAIN AT FIFTH "Wh«ra Lew Pricu Arc Born"

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