The Courier News from Blytheville, Arkansas on May 20, 1954 · Page 12
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May 20, 1954

The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, May 20, 1954
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Page 12
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PAGE TWELVE BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, MAY 20, 1954 CHEESE SOUFFLE RING, filled with peas and mushrooms, it an ideal dish for a meatless me*L Goes well with cold cuts, toft. Worry-Proof Cheese Souffle Goes Well with Cold Meats By GAYNOK MADDOX NEA Food and Markets Editor When you have sliced cold meat or cold cuts'to serve, you can fill out your menu with a tender cheese - souffle ring filled with canned peas and mushrooms or use the souffle for a meatless dinner. Just try these tricks, and don't Filet Recipe For Spring: Two Chafing Dishes Needed for This By GAYNOR MADDOX NEA Food and Markets Editor Spring is the season for romance —even when it comes to a filet mignon. So let's have a talk with a Frenchman, Ernest Glaser. He's catering manager of the Wilton Hotel at Long Beach, Calif., and has a flare for serving foods dramatically. "If you have two chafing dishes, or could borrow a second one for the occasion," he explained, "you can prepare this at the table and stay seated until it is time for dessert. Menu: Chilled grapefruit with mint, medallions of filet mignon, asparagus or broccoli, hollandaise (•use second chafing dish), Caesar salad, Ice cream in meringue shells. E you enjoy wine, he suggests either chilled champagne or a rose wine. MedaNions of Filet Mignon For each servingc Slice one filet *rosswise into three thin slices. Jfcelt 1 tablespoon butter in chafing dish, without using water pan. When butter is hot, but not brown, put in the filet slices. Add 1 teaspoon Worcestershire »a«ce and a good grind of fresh pepper. Add salt to taste. Cook about 4 minutes per side, depend- i»g on desired doneness. Just before removing from fire, squeeze the juice of one lemon over the steak si-ices and swoosh them a-romid in the pan. Serve at once. be worried about the souffle. Grease the ring mold very well. Set it in a shallow pan of hot water for baking. Eat the souffle the moment it comes out of the oven. Cheese-Souffle Ring: (4 servings) Legs on Bed of Noodles Three tablespoons butter or margarine, 4 tablespoons flour, 1 cup milk, V/s cups grated American cheese, 3 eggs, separated, y 2 teaspoon Tabasco, V 4 teaspoon salt, 1 1-pound can peas, 1 2-ounce can mushrooms, 2 tablespoons diced pimiento, 2 tablespoons butter or margarine, % teaspoon salt, % teaspoon pepper. Melt butter or margarine; add flour and stir to a smooth paste. Add milk and cook, stirring constantly until mixture thickens and conies to a boil. Add cheese and stir over low heat until melted. Remove from heat and cool slightly. Beat in egg yolks one at a time; add Tabasco and salt. Beat egg whites until stiff. Fold in cheese mixture. Turn into a well-greased 5-cup ring mold. Set in shallow pan of hot water. Bake in a moderate oven (350 degrees P.) 50 minutes. Carefully loosen souffle from sides of mold with paring knife. Invert .on platter. While souffle is baking, drain peas and mushrooms. Cook liquid until evaporated to 1-3 cup. Add peas, mushrooms, pimiento, butter, salt and pepper. Heat to serving temperature. Fill center of souffle ring. By GAYNO RMADDOX NEA Food and Markets Editor The idea of" shaping cooked, flaked fish fillets into mock chicken legs comes from Mrs. Charles Pieper of New Rochelle, N. Y. She says her recipes are German in origin and have been handed down In her family. Mock Chicken Legs on Noodles * (4 servings) One pound frozen perch fillets, cooked and flaked, % cup minced onions, Vi cup fine dry bread crumbs, 2 eggs, */ 2 teaspoon thyme, »/2 teaspoon salt, fine dry bread crumbs, fat, 2 tablespoons olive or salad oil, 1 4-ounce can sliced mushrooms, ' drained, 2 8-ounce cans tomato sauce, salt and pepper to taste, 1 tablespoon salt, 3 quarts boiling water, 8 Dunces medium egg noodles (about 4 cups.) Combine flaked fish, 14 cup onion and 3 / 2 cup bread crumbs. Beat 1 egg slightly and add to fish mixture with Vi teaspoon thyme and % teaspoon salt; mix well. Divide mixture into 8 portions; shape each portion to resemble a chicken leg. Roll in bread crumbs. Beat remaining egg slightly; dip each mock .chicken leg in egg and then again in bread crumbs until well coated. Pan-fry in hot shallow fat until browned on all sides. Meanwhile, heat olive or salad oil over low heat; add remaining y 2 cup onions and drained mushrooms. Saute until onions are tender. Add tomato sauce, remaining V 4 teaspoon thyme and salt and pepper to taste. Cook over low heat 20 minutes. About 10 minutes before sauce is done, add 1 tablespoon salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Arrange mock chicken legs on cooked noodles; pour sauce over all. Paprika Perch with Noodles (Makes 4-6 servings) One-quarter cup butter or margarine, 1 cup chopped onions, l l /z tablespoons paprika, 1 pound frozen perch fillets, thawed, salt and, pepper, 1 tablespoon all-purpose flour, 1 cup milk, 1 cup sour cream, 1 tablespoon salt, 3 quarts boiling water, 8 ounces medium egg noodles (about 4 cups), 2,.ta- J blespoons butter or'margarine. Melt Vt cup butter or margarine in skillet and add onions and paprika; cook over low heat until onions are tender. Sprinkle fish with salt and pepper. Cook fish fil- Thaw frozen fruit in its unopened package and you will delay discoloration. If the fruit is to be used "as is' for dessert, serve it just as it is thawed. "TOPS" FOR TASTE Supper Salad Can Be Prepared Early in Day Prepare this salad early in the day, then refrigerate and unmold j at supper time. LIME AND COTTAGE CHEESE SALAD 1 Ingredients: 1 paqKage lime fla- j vored gelatin, l / 2 cup boiling wat- j er, 1 cup cold water, 2 tablespoons j lemon juice, 1 cup creamed cot- i tage cheese, ] /4 teaspoon onion j salt ,1/4 teaspoon celery salt, Va j teaspoon dry mustard. ' ' Method: Dissolve gelatin in boiling water; stir in cold water and lemon juice; Chill until mixture begins to set. Mix cottage cheese with onion salt, celery salt and mustard; fold into slightly thickened gelatin. Turn into 4 individual molds or a 1-quart mold and chill until firm. Unmold on salad greens. Makes 4 to 6 servings. TERRIFIC VALUE! 3 LB. CAN With This Ad LIMIT 1 to A CUSTOMER EBERDTS GATEWAY GROCERY YAZOO Rotary Mowers Mow Faster • Cleaner • Cheaper There are several Models to choose from. Ask your Dealer to give you a demonstration. Satisfaction Guaranteed. —EXCLUSIVE DISTRIBUTORS— ARK. GROCER CO. BLYTHEVILLE, ARK; PHONE 4SOS lets in butter-onion mixture 3 to 4 minutes on each side. Meanwhile, make a smooth paste of flour, milk and sour cream. Pour milk mixture over fish and mix slightly. Bake in slow oven (300 degrees P.) 30 minutes. About 10 minutes before fish is done, add 1 tablespoon salt to rapidly boiling water. Gradually add noodles s6 that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Add 2-tablespoons butter or margarine to noodles and serve with fish and sauce. Quick Bread Has Caraway, Oatmeal Taste You'll like this quick bread with its combined oatmeal and caraway i flavors. CARAWAY OATMEAL BREAD Ingredients: 2 cups sifted flour, 3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, 1 egg, I'" cups milk, 1 cup uncooked rolled oats (quick or old-fashioned), 2 tablespoons caraway seed, % cup shortening (melted). Method: Sift together flour, baking powder, salt and sugar. Beat egg enough to combine white and yolk; add milk and beat to combine. Add egg-milk to sifted dry ingredients; and stir lightly only until dry in-! gredients are dampened. I Fold in rolled oats, caraway seed] and melted shortening. Pour into 1-pound loaf pan that has been greased and lined with greased waxed paper on the bottom. Bake in moderate <350F) oven 55 minutes to 1 hour, or until tester inserted in center comes out clean. Store in tightly-covered box 1 day before slicing. Cooking Candian for Sunday breakfast? Then remember it is lean meat and keep heat moderate so the bacon will not be dry or hard. Heat a little fat in a skillet and arrange the bacon slices in it; cook no more than one or two minutes on each side. Serve the Canadian bacon sometimes atop toasted English muffins with poached eggs. QUICK QUIZZES What's tender, tempting, Seasoned just right— Tastes great in the morning, At noon or at night? ne With Coupon Lh, CAN Large Juicy Doz. Toilet Tissu Delsey Colored RESSING WISHBONE Jars 2 All Brands CANDY BARS 6 25(1 Farming's Bread & Butter PICKLES Jar 250 Bennet's CHILI SAUCE 2 jar * 330 Thrift Pack Frozen STRAWBERRIES Large Angel Food CAKE Libby's Frozen SPINACH 10 oz. 230 390 190 Swift's Premium Skinless FRANKS LB. CELLO Krey's Tra-Packed Mello Brand Sliced U.S. Choice Well Marbled Small Lean and Tender Libby's Frozen SWEET PEAS 190 Large Boxes KLEENEX 220 Regular KLEENEX150 270 Cut Rite WAX PAPER . 125 ft. Scott PAPER TOWELS .... 150 roll 190 Tidy House 20 in. > LUNCH BAGS 100 Jack Sprat 10 Lbs. 95 C 2 RINSO LARGE BOXES SALT Sterling Box _ DUZ Large Box With Coupon 20 C Betty Crocker Box ^^fmmHmmmfmmmmmmmmi^^^^ »"• < < Cake Mix 35 mmm Peppers 5 Fresh Green Each '.. . .7 jumbo 100 Tidy House GARBAGE Diamond 12 in PAPER PLATES 2pk£S 270 Sunshine or Premium CRACKERS Ib 250 Four BLUE WHITE 290 Sweetheart SOAP Woodbury SOAP TUNA Sav-AII Can Cucumbers 2 For C RICHARDSON'S CASH GROCERY MAIN AT FIFTH

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