The Courier News from Blytheville, Arkansas on September 24, 1953 · Page 11
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September 24, 1953

The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
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Thursday, September 24, 1953
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Page 11
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ITCURSDAY, SEPT. M, 19BS HLI'l'HEflLLH fARlt.T OOTJRIER NEWS PAGE ELBTEN Cap Country Offers Yam Pie This Mellow Dish From Louisiana Is Sunday Dish By GAYNOB MADDOX NE AFood and Markets Editor Prom the Cajun county right in the heart of Louisiana comes this mellow pie for your Sunday dinner. It is something new to most of us. Yam Coconut le (Makes 9-inch pie) One and one-quarter cups mashed, cooked Louisiana yams, 3 eggs, beaten, J A cup sugar, \'z teaspoon salt, 1 cup toasted, shredded coconut, 1/2 cup chopped peanuts, 2 cups milk, scalded, 1 9-inch unbaked pie shell. Combine yams and eggs; beat well. Add sugar, salt, coconut and peanuts; mix well. Gradually add milk and stir until all ingredients are combined. Turn into unbaked pie shell and bake in hot oven (450 degrees P.) 10 minutes; reduce heat to 325 degrees P. and bake 40 minutes, or until silver knife inserted in center comes out clean. Peach Angel Parfait (Makes 1 «uar(5 Two-thirds cup granulated sugar, one-third cup water, 2 egg whites, few grains salt, 5 to 6 canned cling peach halves, Vi cup Chipping cream, l'/2 tablespoons •vjgtnon juice. Combine sugar and water and heat, stirring only until sugar is dissolved.-Boil until syrup spins a thread. Beat egg whites with salt until stitf. Pour syrup slowly over egg whites, beating continuously. Continue beating until cool. Mash well - drained peaches to make 1 cup pulp. Whip cream until stiff. Fold peach pulp, lemon juice and whipped cream into egg white mixture. Pour into-refrigerator tray/place In freezing compartment with cori trol set at lowest temperature, and freeze until firm without stirring Beset temperature control to nor mal. f Creamed Chicken Good Bridge Luncheon Dish A Just-right combination of flavors makes this party menu one your company will enjoy. Chcamed Chicken* in Toast Cups Green Peas with Mushrooms Sliced Orange and Romaine Sal; Frosted AngeHood with Coffee Ice Cream "evera"e CREAMED CHICKEN* Ingredients: 4 tablespoons butter or margarine, 4 tablespoons flour, 1 teaspoon salt, dash of pepper, 1 teaspoon pure monosodium gluta- m".te, 3 cups milk, 1 cup ligh' cream, 3 cups diced cooked chicken. Method: Melt -butter; blend in flour, salt, pepper, and monosodi um glutamate. Add milk and cream all at once; stir over low heat until smooth and thickened Add chicken; heat. Makes aboui 2 quarts. Sayce Improves Pork Shoulder You'll find this sauce is a de- •jftyghtful way to dress up sliced ' boiled daisy or cottage ham. Boneless Smoked Pork Shoulder Butt (Boiled and Sliced | Three-fruit Sauce* . Whipped Potatoes Snap Beans Bread and Butter Coffee Whip Beverage THUKE FRUIT SAUCE* Ingredients: 1 tablespoon butter or margarine, 1 tablespoon flour, dash of salt, 1 cup apple juice, 3 tablespoons sugar, ',3 cup seedless raisins (rinsed in hot water and drained), 1 teaspoon grated orange rind, % cup orange juice. 1 tablespoon lemon juice. Method: Melt butter in saucepan; blend in flour and salt. Add apple juice and stir over low heat until smooth. Continue to cook over moderately low heat until thickened, stirring constantly. Add sugar, raisins, orange rind, orange juice and lemon juice; cook over low heat, stirring occasionally, until reduced somewhat and a little thicker — about 10 minutes. Makes about l'/ 4 cups sauce. Serve with boiled sliced daisy or cottage ham (boneless smoked pork shoulder butt). Beef, Cheese On October's Plentiful List The United States Department of Agriculture in Washington reports beef, cheese and potatoes will top October's list of plentiful foods. Among other popular foods on the list are turkeys, onions and honey. Here's the complete official national list: BEEF HONEY TURKEYS CHEESE RAISINS DAIRY RODUCTS OPTATOES SALAD OILS ONIONS SHORTENING Stuffed Cubed Steaks One pound oC cubed steaks (about 3 steaks), 1 cup chopped celery and leaves, '/ 2 onion, chopped, 2 tablespoons fat, 1 cup soft bread crumbs, salt and pepper to taste, little sage, if desired. To prepare the stuffing, cook celery and onion in 1 tablespoon of fat a few minutes, add bread crumbs and seasoning, and mix thoroughly. Put a mound of stuffing on each steak, roll and fasten with skewer or tie in place. Brown the stuffed steaks in the remaining fat, cooking slowly and turning so that they are evenly browned. Cover and finish cooking until tender on top of stove or in 350 degrees P. (moderate) oven. Takes about 1 hour. Serve with pan drippings. Zucchini-Sausage Torta Is Top Italian Dish Our Italian-American friend, Ernest Carcone, owner of one of New York's most notable gourmet markets, asked us to his mother's ^ome for dinner. There was a lordly procession of wonderful dishes — Italian eat BIG and well. But the combination of zucchini and sausage seemed outstanding. His, mother ;ave us her recipe. Zucchini-Sausage Torta (Serves 4 to 5) Two pounds zucchini, % pound bulk pork sausage meat, Yt CII P chopped onion, '/ 2 cup fine cracker crumbs, 2 eggs, slightly beaten, ij cup grated Parmesan cheese, pinch each of thyme and rosemary, garlic salt, salt and pepper to taste, ,', teaspoon monosodium glutamate. Scrub zucchini and trim off ends; This Week End Supper Is Easy A weekend supper is easy to prepare, and hearty, too, when you have canned soup and shrimps on your pantry shelves. Puree Mongole with Shrimp* Salad Bowl Crusty Rolls Apple Cobbler Beverage PUP.EE MONGOLE WITH SHRIMP* Ingredients: 1 can condensed gree pea soup, 1 can condensed tomal soup, 1 cup water, 1 cup ligh cream, 2 teaspoons Worcestershir sauce, 1 cup canned shrimp (brok en up). Method: Mix green pea and tomat soup.; with water; heat slowly, stir ring constantly. Add slowly th cream and Worcestershire sauce Continue to heat; do not boil. Jus before serving, stir in canne shrimp. Makes 5 to 6 servings. do not peel. Cook whole in boiling salted water 15 to 20 minutes, or just until tender. Drain thoroughly; chop coarsely. Cook sausage and onion together until sausage begins to brown, stirring with a fork to break sausage into bits. Add zucchini to sausage and onion; add all remaining ingredients expect about 2 tablespoons of the cheese; mix well. Turn into greased 9-inch pie plate; sprinkle with reserved Parmesan cheese. Bake in moderate oven (350 degrees F.) about 45 minutes, or until firm and delicately browned. To serve, cut in wedges. Not Italian, but tropical in origin, this sweet potato recipe Will perk up your home menus. Tropical Sweet Potatoes (Makes 0 servings) Four cups mashed cooked or canned sweet potatoes, 1 H-ounce can crushed pineapple, drained (or 1 cup drained crushed), 4 tablespoons melted butter or margarine, 1 teaspoon salt, ''_, cup brown sugar, J /a teaspoon cinnamon, \'--. cup cocoanut. Combine mashed sweet potatoes with ?i cup of the pineapple, 3 tablespoons of the butter or margarine, salt, brown sugar and cinnamon. Beat well. Heap in a Mi- quart casserole. To rest of melted butter add coconut and remaining pineapple, mix well, and sprinkle over top. Bake at 375 degrees P. (Moderate) auoui 4U minutes. Excellent with ham or pork roast. Pineapple-Rice Cream Drink Good Dessert This delectable combination of pineapple, rice and cream makes a light but luscious dessert. Cold Roast Beef Stuffed Balled Potatoes Salad Bowl Rolls Phteapple-Uice Cream* Beverage PINEAPPLE-RICE CREAM* Ingredients: One No. 1 flat (9 ounce) can crushed pineapple, 2 tablespoons honey, '/ 2 teaspoon vanilla, i'/2 cups freshly cooked hot rice, salt, 2/3 cup heavy cream, confectioner's sugar, 4 maraschino cherries. Method: Drain pineapple; there should be about % cup. (Save pineapple syrup to combine with other Ituit &lc* for another meal.) Stir pineapple, honey and vanilla into rice; add salt to taste; chill. Beat cream until stiff and sweeten to taste with confectioner's sugar. Fold into chilled rice mixture. Pile lightly into sherbet glasses. Make small slits in stem end of each maraschino cherry and flatten so they resemble poinsettlas; use as garnish on ptueapple-rice. Makes! 4 generous servings. The gibbon Is the most «gll« of all the monkey family. RONCO Spaghetti • macaroni pure egg noodles STOP! SHOP! SAVE! —SPECIALS EVERY DAY— We have that good home dressed meat that Glide Bros, distributes. Price Is right! Call 9610 for delivery. Porkhurst Grocery & Market 412 N. loth Street Blytheville, Arkansas R. C. FARR & SONS Serving This Area for Over 20 Years" 400 South Railroad Biytheville Phone 4567 MAYFMR •GAS HEATER- 95 > exclusive Equaflame Burner! • trim, ultra-modern styling! i smart Sunglow finish! ' huilt to Duo-Therm precision standards throughout! ' AGA approved for all types gas! We Take Trade-Ins HUBBARD& SON Phone 4409 FURNITURE f coupons and give-aways are no substitute for the extra goodness of CREAM UK Distributed By D. Canale & Co., Memphis, Term. ema rk TRADEMARK OF BETTER DAIRY FOODS lastemarR Old Fashioned Churned BUTTERMILK 1 qt. only With the Purchase of One-half Gallon Patton Tastemark Homogenized Milk This Offer Food Friday, Saturday & Monday * - * - Tasterni ?R; MILK PANEl, * * * LET YOUR GROCER BE YOUR MILKMAH

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