The Courier News from Blytheville, Arkansas on September 24, 1953 · Page 12
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September 24, 1953

The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, September 24, 1953
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Page 12
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PAGE TWELVE BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, SEPT. 24, 1I5S Chocolate Desserts Youngsters Favorites By C13CILY BKO1VNSTONE Associated Press Food Editor Your kids will love these choco late cookies. They're the ' i«+a nnnfclf"; ThCVTO tnC nearest Ifiivti UH--1H jjin"» "* «^—..»«- thngwfknoww the chocolate can- pieces of semi-sweet chocolate or innib " c ... : — —,,H,.I,IF rtrp hits of r leiTV. dv bar with crisp crimcny rlc cereal in it that small fry adore And they're so easy to make I In our directions for preparing the cookies, we suggest that you drop the cookie batter by level ta> blespoonfuls; this way you get a really substantial-sized cookie. But on the occasions when you're not nutting them in the cookie jar for the kids' after-school snacks, but are serving then! to the grownups with evening coffee, you might want to make them a little smaller. Goulash Saves Time, Labor Hungarian Recipe Hot Weather Idea AMERICAN MENU Release Friday, August 28 Quick Hungarian Gnulnsh Is Saver of Time and Labor By GAYNOR MADDOX NEA Food and Markets Editor When weather is hot and beef plentiful, it's time for hurried-up methods of cooking standard meat recipes. Mable Stegner, who hails from the great wheat belt and who knows her way about the kitchen, gives us this rich and flavorful short cut. Quick Hungarian Goulash (4 generous servings) (4 genermis SIMVU.S.-., baking pou One pound lean beef, 1 teaspoon ™ ^ * itchen bouquet. 2 tablespoons fat, ' ml '. 1 cup finely diced onion, lii teaspoons salt, 1 teaspoon sugar, '/a teaspoon pepper, 1 teaspoon pap- rike, Hi cups water, l'/ 2 cups diced carrots, Hi cups diced potatoes, n-ounce can condensed tomato soup, cooked broad noodles. Cut meat in 1-inch cubes. Place In a bowl and sprinkle with kitchen bouquet. Siir to coat meat evenly. Melt fat in frying pan. Add meat and brown quickly over moderate heat, then sprinkle in onion and cook about 3 minutes longer, stirring frequently. Add seasonings and water. Cover and bring to boll. Cook slowly until meat is nearly tender, about 45 minutes. Add carrots and potatoes which httve been cut in '4-Inch . cubes. Bring to boil again and continue cooking, until vegetables are barely tender, about 15 minutes longer. Add contents of can of soup and stir gently until smoothly mixed in. Serve over cooked noodles, which have been tossed with poppy seeds if desired. Another lip: oldsters will Ilk- _ pecan garnish on the cookies, but for the younger generation, you can leave them plain or decorate with bits of cherry. And while we're one the subject of chocolate desserts, here's one with a sophisticated twist — ft chocolate pudding with a mocha sauce. This is one of those interesting recipes that has its sauce baked right along with its cakellke base. Garnish the puddings with walnuts, toasted almonds or shredded moist coconut after they come out of the oven, then gild them with a drift of sweetened whipped cream and you'll have SOMETHING! Sure, this pudding's rich, but oh my, how good it tastes! CHOCOLATE CRISPS INGREDIENTS: 1 cup sifted Hour, 2 teaspoons baking powder, !i teaspoon salt, 2 squares 12 ounces) unsweetened chocolate, l /2 cup butter or margarine, L cup sugar, 1 egg, I teaspoon vanilla. 1 cup oven-popped rice cereal, pecan halves. METHOD: Sift together the flour, baking powder and salt. Melt chocolate and butter over hot wa- ler. Remove from heat: cool slightly. Beat In sugar thoroughly. Beat n egg and vanilla. Add to sifted ;lour mixture with rice cereal; mix well. Drop by level tablespoonfuls onto greased baking sheets, a few nchcs apart. Place a pecan half in he center of each cookie. Bake in noderate (350F) oven about 12 minutes. Cool slightly before re- novlng from sheets with wide spat- iltt. Makes 34 cookies. MOCHA SAUCE PUDDING INGREDIENTS: 1 cup sifted flour, 1 1/2 teaspoons double-acting laking powder, >/ 4 teaspoon salt, '•</< UICIIOW'S COLO GASPS SALMON with fresh vtKtUbtai is kept too! with Ice circles. Dish made with canned or frozen saljnon. Cold Gaspe Salmon Is Good Dish for Easy Entertaining 41/2 tablespoons coc bu Head Courier News Calsslfied Ads. n cup milk, 2 tablespoons __ or margarine (melted), 1 teasp vanilla, V 2 cup firmly packed brown sugar, 1 cup freshly made very, strong hot coffee. METHOD: Sift together the .flour, baking powder, salt, sugar and 2 tablespoons of the cocoa. Adc " vanilla; stir untl milk, butter ani smooth. Pour mixture into 8 iwn greased custard cups, itfix bro... sugar with remaining cocoa anc sprinkle over top of batter. Bake In moderate (350F) pven 30 minutes. Remove from oven, cool about 3 minutes. Run a spatula or small knife around sides of puddings; Invert into dessert dishes pouring sauce over cake. Serve warm garnished with walnuts toasted almonds, or shredded molsi coconut and sweetened whippet 1 cream. Makes 8 servings. Batter. Paur 2 tablespoons of th( coffee Into each cup over the batter. Bake in moderate (350F) oven 30 minutes. Remove from oven; colo about 3 minutes. Run a spatula or small knife around the sides the the puddings; invert Into dessert dishes pouring same over cake. Serve warm garnished with walnuts. VJuick 'n easy to , . while, tender, fluffy in jusl a few minutes! Beautiful, templing, delicious! RlCELAND? •JlCEj ±~^> FOR RENT MOVIE CAMERAS and PROJECTORS All New Kodak Equipment Offered in a Large Selection BARNEYS DRUG STORE 2006 W. Main Priori. 3647 By C.AVNOR MADDOX NEA Fouc! :iinl Markets Krtitor Jan Mitchell, author , gourmet and master restaurateur, is a good 'rlend of ours. We .sat wltli him n his fabulous Liichow's Restaurant on 14th St., New York, discussing ways to Kit happily. "Sunimerliine lends Itself to more beautiful foods than winter," the tall, athletic S\vec\ish-born American said. "Foods, wonderful hlngs like cges. salads, fish, fame and fruits, can he marie early in he day Into eye- and palate-pleas- ng cold dishes and kept refrigerated until time to serve. Makes en- ertaininK easier." His cole! gnspe salmon Is glorl- HIS eating. At home, you can use irdlnary fresh or frozen salmon Jarnlsh wilh fresh vegetables and >lace platter on ice circles from mtomatic ice-making refrigerator o keep chilled while serving. Luchow's Cold Gaspe Salmon (Serves 4 to 6) Two to 3-pound fresh Gaspe salmon, 1 pay leaf, 3 cloves, 4 tahle- poons vinegar, juice of 1 lemon, peppercorns, l 1 ,^ teaspoons salt, l'/2 tablespoons plain granulated Gas Installation Put Your HciiUng In Now! —Up to 3 Years to Pay— FREE ESTIMATE Phone <59I or Come In Montgomery Ward gelatin, 2 egg whites, cooked peas, asparagus, or string oeans, parsley, lemon (sliced). Wash, scale and. clean salmon. Place in shallow pan. Add 3!/ 2 cups cold water, or enough to cover. Acki bay leaf, cloves vinegar, lemon juice, peppercorns and salt. Bring to a boil, then lower heat and let simmer 15 minutes, or until fish is done. Carefully remove fish to a platter or mold. To 3 cups of the 1 hot stock in which the fish is kooc.e ad hddet gelatin. Stir to dissolve. Beat egg whites lightly and stir Into stock. Hungarian Specialties For Veal- By CiAYNOR MADDOX N'EA Fool! mid Markets Editor Veal makes pleasant summertime eating. Especially when Its cooked with interest. The new "Hungarian Cooking" is a colorful 143-page book by Elizabeth de Biro. Born in Hungary, a noted cook, Mrs, lie Biro has added to our file of fine eating. These two recipes are from "Hungarian Cooking." Paprika Fillets Pour veal cutlets. 4 tablespoons fat, 'A pint sour milk, flour, I teaspoon salt, paprika. Beat the cutlets well, salt them and dip in flour. Pry them in hot fat on both sicies. Mix a teaspoon of paprika into the sour milk and pour this into the fat in which you fried your meat.' Stir it well and put the meat back into the pan. Let it simmer for a few minutes before serving. Grilled Veal Chops Pour veal chops, 4 tomatoes, 2 tablespoons margarine, >/ 4 cup grated cheese (about), a little salt, on both sides. They have to be Cook slowly just to boiling, then let stawi in warm place (double boiler over hot water) 30 minutes, or until broth clears and thickens slightly. Strain through cheesecloth. Pour over fish. Chill. Decorate with chilled cooked vegetables, parsley and lemon slices. only half-cooked. Sprinklt ult on som« bread crumbs. them and dip them In grated Fry the chops quickly In hot f»t cheese, and then in bread crumbs. Put them under the grill, with the tomatoes cut In half, and grill them through on both sides. Serve them with macaroni pudding. TOMORROW'S DINNER: Veal fillets paprika, steamed rice, fresh peas, lettuce and tomato salad, French dressing, orange cake, coffee, milk. Speeded News One of the first news agencies was started about a century ago in New York City to maintain a boat service to meet ships bringing news from Europe, according to the Encyclopedia Brltannica. ALFALFA SEED 32* Lb. Oklahoma Approved Top Quality—No Noxious Biyfheville Soybean Corp. 1800 W. Main Phone 6(58 r PRIDE °j ILLINOIS SWEET CORN j - _*. ,_ , i ^ * * '*« . . . Dixieland's own favorite sweet corn! Now the new pack is ready for you, with all its tempiing taste and flavor. Economical — wholesome- delicious! Just heat and serve — or, make mouth- watering corn fritters, puddings or chowders. Get Pride oflllinoil Sweet Corn at your grocer's today. THE ILLINOIS CANNING CO., Hoo pes ton, Packers of famous Joan of Arc Kidney Beam Snowdrift gives you this f of good •it WESSON SHORTENING Test Snowdrift in this CREAMY CHOCOLATE ICING (Quick, no cooking, never fail::) We say, "Taste Snowdrift icing by//«•//." See how all the rich chocolaly flavor is yours l,o enjoy. The light, delicate magic you get in Snowdrift comes from the skill of its makers, the Wesson Oil People, who give you shortening as fine and delicate us Wesson Oil itself. So all foods you bake and fry with Snowdrift taste delicious. What's more—Snowdrift's creaminess makes the icing ideal lor decorating, because it keeps spread- able for days. CREAMY CHOCOLATE ICINO 1 pound conftctiontr*' sugar, fifttd Vi cup Snowdrift '/3 leaipoon salt Hi tiaipooni vanilla 4 to 5 fableipooni crtam «r *vapora1»d mild 3 iquarti unswctttntd chocolalt, m*lttd Blend confectioners' sugar, Snowdrift and salt. Stir in vanilla and cream, then melted chocolate. Enough for targe 2-layer cake. Snowdrift Guaranteed All-Vegetable SIMONS FOOD MARKET 104 W. Main Phone 9660 Cut from Cherry Red Be«f Nice Lean Tender Beef Roast,, 39c Sirloin Steak 49* Fry Swiss or firoii Ib. Lamb Legs 450 Roast or Steak, Ib. Veal Roast Choice Hatiy Veal Ib. Beef Steak Rib - A Real Saying! Ib. are Ribs Small & Lean. }ft A, Why pay JVC More? Ib. • Pork Roast 49* Choice Fresh Pork Ib. LIVER Beef or Pork . ... Wieners Ce//o. Lb.Pkg. Pig Feet * 15< Ox Tails ib. 19* Ground Beef 3 £ Beef Shortribs Fine to Bake.lb Neck Bones Ears VIENNA SAUSAGE POTTED MEAT Can 50 OLEO EGGS SUNGLOW , b . 190 FRESH PULLETS Dozen Carton 490 PURE Lard 4 Lb. Carton. 50 Lb. Stand 8.98 Rich-Pak CORK rr 10 Great Northern BEANS r 10 MILlY Ca°ns *| PEANUT BUTTER Qt 490 CRACKERS Sunshnecri - 1 Lb 230 CRISCO 3LbCan 790 GREENS MuslartorTurni < ) Nc °; n2 l00 With Each 25 Ibs. SHIBLEY'S BEST FLOUR i 99 2 IBS. SUGAR FREE "you're Tried the Rest, Now Try the Best" SATISFACTION GUARANTEED Louisiana No. 1 Sw. Potatoes - ib 5c ONIONS r: ib. 4c CABBAGE : ib. 4c Taste Mark Buttermilk with each Vi gal. Patton's Sw««t Milk, PRICES GOOD FRIDAY & SATURDAY

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