The Courier News from Blytheville, Arkansas • Page 10

FACE TEN BLYTHEVILLi: (ARK.) COURIER NEW1 Babies Eating Varies -Even, with Twins By CECILY BROWNSTONE Awociated Press Food Editor NO TWO CHILDREN are exactly alike in their eating habits. Even the twins who look as much alike as two peas in a pod, eat differently Perhaps one of them spoons in food with his left hand, while the other operates steadily with his right So watch out for your own youngster's particular quirks. Give him nutritious food but don't worry if, once in a while, he shows some tem- perment about eating. Is he ready to feed himself? Even though his spoon seems to hit his ear of tener than it goes to his mouth it's best to let a child feed himself when the urge to do so comes upon him. If you are patient, uncritical and casual, he'll soon learn to use those eating utensils easily and well.

And he'll get a lot of satisfaction out of his self-reliance, too. Does he go on a food jag occasionally? Has he been eating all his cerial and junior fruits but leaving his milk? Then be versatile! Put a few drops of red food coloring in his milk; he might like it pink! or maybe he would like to sip it through a colored straw? or have it served in that special mug with that picture on the bottom that Grandmother brought him. by gradually, but regularly, adding foods that require chewing to his meals, Continue to add new foods he can learn to like variety don't get discouraged if he only eats a bite or two the first time. He'll do better by and by. When we suggest that you respect your child's personality, we ajre not suggesting that you go to any lengths to persuade him to eat.

Don't offer him rewards for downing that vegetable. All that will teach him is to expect a reward for eating; it won't help him to appreciate good food. In other words, dont coax him. Don't ask him to a bite of carrot "for Cinderella" and a spoonful of spinach "for Little Jack Horn- Substantial Dish: Eggplant Baked and Stuffed, It's a Main Course BAKED STUFFED EGGPLANT Ingridients: 1, eggplant (about 1 Inches long and 4 inches across). 2 tablespoons butter or margarine or bacon drippings, cup finely diced onion, cup finely diced green pepper, cup finely diced celery, one No.

303 can (1 pound tomatoes, cup lightly drained canned cut okra, salt and pepper, allspice, cup fine dry bread crumbs, grated Cheddar cheese. Method: Slice eggplant In half lengthwise out pulp leaving a thick shell; chop Melt butter in 10-inch skillet over low heat; add onion, green pepper and celery; cook about 5 minutes, stirring often. Add eggplant pulp (including juice from can), okra, salt and pepper to taste, and a dash of over low heat until eggplant is tender. 20 to 30 minutes. Mix in bread crumbs.

Spoon mixture into eggplant shells placed in shallow baking pan. Sprinkle with extra bread crumbs and cheese. Bake in moderate (375F) oven until hot through. Makes 6 servings. All he learns from coaxing is that he can get special attention from you when he doesn't eat.

If your youngsters are to be healthy, they need foods from 'these groups; milk and milk products; eggs; meat, poultry, fish; fruits and vegetables; bread and cereals; butter, in addition, they need fish liver oil or some other source of vitimin D. There are lots of foods in these categories, so don't do battle. Johnny refusing his liver? Try another meat. A main dish most youngsters like is made this way: cut a baked potato in half lengthwise. Remove the inside, ma'sh with a little salt and butter.

half as much strained or junior (chopped) meat as potato and mix well. Refill potato shell and reheat in oven. For an extra dividend, top each stuffed potato half with a strip -pf partially cooked bacon and crisp under the broiler. A tempting "nog" is a good way to step up milk intake. Serve the nog cool, rather than cold.

Few children under three like milk though they go for ice cream. ORANGE NOG INGREDIENTS: 2 tablespoons strained egg cup strained or ange juice, 1 cup milk, 1 tablespoon sugar. METHOD: Mix the egg yolks, orange juice, milk and sugar; beat enough to blend. Serve at once. Makes 2 ser- This Pie Crust Recipe Is So Simple A Child Can-and Did-Make It Easily By GAYNOR MADDOX NEA Food and Markets Editor It's true though it sounds unbelievable.

Our ear-old son made a flaky-crusted meat pie by following this amazingly easy recipe. We watched him do it turned out; right. The recipe comes from Mrs. Harry Salmon of Rome. Georgia.

She's an ex-schoolteacher and is a noted cook. She says, "To get the pastry light and airy, cut and stack the dough instead of kneading it. Better use margarine for this type of pastry for its blending qualities." Margarine Pastry (6 servings) One cup sifted all-purpose flour, 2 teaspoon salt, 6 tablespoons stick) margarine at room temperature; 3 tablespoons water. Sift flour and salt together. Cut in the margarine using a pastry blender or 2 knives, until the flour- coated particles are the size of peas.

Sprinkle water the mixture. Toss lightly. While still in the crumbly state, turn out onto unfloured pastry board. With the hands, form the mixture into a mound. Cut through the center of mound with a spatula.

Stack one-half of the crumbly mound on the other half and again shape into a mound. Repeat -this procedure until the dough holds together (about 10 times). Roll to 8 -inch thickness, after lightly flouring the board. Fold dough in half and place over one side of the meat-filled casserole. Unfold to cover the oth- flute the edge.

Cut a gash in the er side. Trim the pastry, leaving around the rim of casserole. Turn under the border and top to allow for escape of steam Heat oven at 425 degrees F. (hot). Bake 30 minutes, or until brown.

Meat Pie With Pastry Two pounds beef stew meat, IV 2 cups water, 2 cup sliced onions, 1 cup sliced fresh carrots, i cup diced 2 teaspoons salt, Yi teaspoon ground black pepper, one-sixteentb teaspoon ground cayenne pepper, 14 cup margarine, Vi cup flour, margarine pastry. Cut meat in small pieces. Add water and simmer, covered, about iy 2 hours. Add vegetables and seasonings the last 15 minutes of cooking. Drain off stock and turn meat and vegetable into a 6-cup casserole or a 9x9x2-inch baking dish.

Melt margarine in saucepan. Blend in flour. Stir in meat stock: and cook until slightly thickened. Pour over the meat and vegetables. Cover with margarine pastry.

Like Roost Beef? Hash Try It With Chili-Relish Sauce ROAST BEEF HASH WITH CHILI-RELISH SAUCE Like really good roast beef hash? Try this recipe. Ingredients: 3 cups coarsely boiled potatoes, 1 cup beef gravy, ground roast beef, 4 cups cubed salt and pepper, 2 tablespoons butter or margarine, 2 tablespoons pickle relish, 6 tablespoons chili sauce. Method: Mix 'beef, potatoes and gravy; add salt and pepper to taste. Melt butter in large iron skillet or other heavy skillet with heat-resistant handle. Turn into skillet and spread evenly.

Cook over moderate heat about 20 minutes. Place under broiler 5 to 10 minutes to brown HIGHWAY CHAMP Gomer Bailey, of Denver, is the trucking "Driver of the for 1954 He topped off more than million miles of safe driving and climaxed bis record by saving the lives of a family of four follow- a house-trailer tmashup. Stir relish into chili sauce: with hash. Makes 4 to 6 servings. Here's a Good Bridge Lunch Having "the girls" in for a table of bridge? Then serve them this good lunch.

FESTIVE AVOCADOS Ingredients: 2 avocados, lemon juice, salt. cup sliced celery, 1 cup cubed pickled beets, 2 tablespoons mayonnaise, 3 tablespoons tomato cocktail sauce. Method: Cut each avocado into halves lengthwise, remove seed and sprinkle cut surface with lemon juice and salt. Scoop out avocado halves, leaving rim. Dice cut-out portion and mix with celery, beets and salt to taste.

Place Rice Casserole Both Tasty And Thrifty This rice casserole makes an economical and good-tasting- main diah for lunch or supper. SCALLOPED KICE AND CHEESE tablespoons butter or margarine, 1 cup finely diced onion, 2 cups rice, 2 teaspoons salt, 3 cups cold water, 2 chopped whole canned pimientos, 2 cups tomato juice, 2 pound diced cheddar cheese, dash of tabasco sauce. Method: In a 2-quart saucepan, melt butter over low heat. Add onion and cook until softened. Add rice, salt and water.

Bring to a vigorous boil. Turn heat as low as possible. Cover with a tight fitting lid. Leave over low heat 14 minutes. Uncover and stir in pimientos, tomato juice, cheese and tabasco, pour into well-greased 2-quart casserole and bake in moderate (350 F) oven 30 minutes.

Makes 6 'Chow Opp Peen' Is Delicious -No Matter What You Call It Here's a way to dress up tha gingerbread you've made from handy package. Soften a small pack add enough light cream or homo ginized milk to make it fluffy; no- mix in some chopped marchino ch erries, sliced dates and nutmeats Put a generous spoonfull of thi delicious topping on each squar of warm gingerbread as you serv it. mixture in avocado shells. Mb mayonnaise and cocktail sauce an pour over filling. Makes 4 serv ings.

Teen-Age Set Will Like This Peppermint Treat The high-school set will enjoy making this candy treat themselves. They'll eat it up. too! PEPPERMINT CRISPS Ingredients: 6 cups puffed rice, cup crushed-peppermint candy, cup butter or margarine, Vj. pound (about 32) fresh marshmallows. Method: Heat puffed rice in shallow pan in moderate (350F) oven 10 minutes.

Pour puffed rice into large buttered bowl. Mix with crushed pepperment candy. Melt butter in 3-quart saucepan; add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well blended. Remove from heat. Pour marshmallow mixture over puffed rice and pepperment candy, stirring until puffed rice is evenly coated-.

Pack into buttered 7 by 11 inch pan. Cool and cut into bars. Store in refrigerator. Makes 32 bars. Read Courier News Classified Ads.

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George Seto, the manager of the Ho Ko Restaurant in New York, taught us how to turn out a wonderful dish called Chow Opp Peen." He uses Long Island duckling and Chinese vegetables such as bamboo shoots, water chestnuts, bok choy and snow peas. Chow Opp Peen (4 large or 8 small servings) Two tablespoons fat or oil, 1 clove' garlic, minced; 2 cups cooked duck, meat slivered inch thick and about 1-inch long; 1 teaspoon salt, 3-ounce can sliced, broiled in butter mushrooms; 8-ounce can bamboo snoots, 8- ounce can water chestnuts, 1 chicken bouillon cube, 1 cup winter melon or zucchini squash, cut in 1-3- inch cubes, 1 cup bok choy or Chinese cabbage, cut in quarter- inch diagonal slices, pound Chinese snow peas OR 2 package frosted French style green beans, 2 tablespoons cornstarch. Melt fat over moderate heat in 10-inch frying pan. Add garlic and cook for about 1 minute. Add duck and continue cooking for about 3 minutes.

Meanwhile, drain nrushroom broth into a measure and add 2 cup broth from both the bamboo "shoots and the chestnuts, or enough to make cups liquid. Heat liquid and add bouillon cube, stirring until dissolved. Add 1 cup of this liquid to duck. Add salt and raw vegetables, cover and cook until vegetables just begin to become tender, about 5 minutes. Add cooked vegetables, cover and cook for about 2 minutes longer.

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