The Courier News from Blytheville, Arkansas on September 24, 1953 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, September 24, 1953
Page 14
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PAGE FOURTEEN BLYTHEV1LLE (ARK.) COURIER NEWS THURSDAY, SEPT. 24, 1983 Spicy Sausage Spurs Appetites in Autumn. By CECILY BROWNSTONE Associated 1'rcss Food Editor SPICV POKK SAUSAGE sizzling in the skillet! Fresh apple pie with squares of snappy chedda cheese! Pear and peach preserves made from harvest-time bounty Sweet and colorful grapes tumbl ing over a bowl of fruit — so lavisl looking! It's time to enjoy the* satisfying fall foods. Just, right for a cool weathe: main course, is this new sausagi dish. Serve it for lunch or supper — to the lamily or company. IV pretty to look at. boasts a fine com. bination of flavors. SAUASGE ROLL-UPS INGREDIENTS: H pound MU- sage meat, tt cup finely diced onion, Vi. teaspoon kitchen bouquet « cup catchup, 1 14 cups of biscuit mix, ',4 cup less, 1 or 2 tablespoons milk. METHOD: Crumble sausage Into Barbecue Salad Is Variable Dish Tomato Sauce, Lemon Gelatin Basic Ingredients By GAYNOR MADDOX NBA Food and Markets Editor Our friend Bill Wedekind of Louisville, Ky., is the southern version of a first-rate amateur cook. One of his specialties is his version of Barbecue Salad. The basic recipe is a can of tomato sauce added to dissolved lemon-flavored gelatin. From there on, it's every man to his taste. A really inspired version of Barbecue Salad is his Tomato Avocado Aspic, finely diced avocado and celery added to the basic Barbecue Salad recipe. It's a good extender for Bill's other great specialty — southern-fried chicken. Not 'only delicious, it's something pretty handsome to look at, too, with its fine garnish of avocado slices and crisp greens. Here's another Barbecue Salad, a good dish to have in the refrigerator over a week end. Unexpected friends may drop in — bringing their appetites with them. Chopped Egg: Barbecue Salad (Quiuk Tomato Aspic) One package lemon-flavored gelatin, 1 cup hot water, 1 can (8 ounces) tomato sauce, iy 2 tablespoons vinegar, % teaspoon Bait, dash of pepper, 3 diced hard-cooked eggs (seasoned with salt and pepper), 1 teaspoon grated onion, 1 cup finely diced celery, 1 tablespoon chopped green pepper. Dissolve gelatin in hot water. Add tomato sauce, vinegar, salt and pepper. Blend. Chill until slightly thickened. Then fold in diced eggs, onion, celery and green pepper. Pour into 1-quart mold. Chill until firm. Unmold. Garnish with crisp greens. Serve with mayonnaise, if desired. Makes 4 servings. Read Courier News Classified Ads. To wake up" / sleepy appetites and fresher, finer flavor.... 'rimpt DELIVERY SERVICE Phom 4507 Roars: I a.n, u It p.m. wJtk D«MT>O I* 7 p.a. WOODS DRUG STORE 131 Wc*t Main St frying pan. or cut in email pieces. Cook over moderate heat until lightly browned. stirriiiE often. Add onion and green pepper and continue cooking for 5 minutes stirring often. Drain off excess fat. Stir In kitchen bouquet and catchup. Cool. Combine biscuit mix and milk to make a stiff dough. Roll dough out on prepared pastry cloth or lightly floured board to make COMPUTE ,> i . CONTROL Rtd ytur prtfflim ( .( ir.ubl.iom. ? RoBth*i—Anti, Fl.o,, and Molhl. rectangle nbout 10 by • 8 Indies Spread dough with sausage mixture: roll up like jelly roll. Cut in six thick slices. Arrange slices, cut side up, In (shallow baking dish. Bake in moderate hot (375P) oven until rolls are lightly browned and done, about 25 minutes. Serve at once with Creamed Pens and Mushrooms. Makes 6 servings. CHEAMEI) TEAS AND , MUSHROOMS INGREDIENTS: 3 tablespoons butter or margarine, 3 tablespoons flour, ',4 teaspoon salt, 'A teaspoon pepper, 1 'A cups milk, one 3-ounce can chopped broiled mushrooms, 1 54 cups cooked drained leas. METHOD! Melt butter In heavy jnucepan. Stir In flour, salt and pepper. Add milk and contents of can ol mushrooms. Cook, stirring constantly, over moderately low heat until sauce thickens and bolls. Add peas and reheat. Serve over Sausage Roll-Ups. Chicken and Macaroni Salad Loaf Provides a Full Meal in Itself By GAYNOR MADDOX NKA Food and Market! Edltur We stopped off at a white house under elrns near Amherst College, Mass. The luncheon was built around a delicious chicken nnlnd loaf. There were sliced tomnlres, )Ig country ones, hot rolls direct from the oven and for dessert, I sliced peaches. We asked for the recipe. Hope you like It, too. Chicken Macaroni Salad Loaf (6 generous servings) One - quarter cup butter, 2 table- spopns minced onion, '/i cup flour, l'/t cups milk, 1 chicken bouillon cube, 1 teaspoon prepared mustard 3-ounce can chopped broiled mush- rooms, 4 ounces process American cheese, diced, 2 cups cooked elbow macaroni, drained, l'/ 2 cups finely diced cooked chicken, turkey or roast meat, 1 canned plmlentc, diced. Melt butter. Add onion and cook 1 minute. Stir in flour. Add milk, chicken bouillon cube, mustard and contents of cart of rnushrooivis. Bring to boil, stirring constantly. Add cheese and continue to stir until cheese Is melted. Combine macaroni and chicken In large mixing bowl. Add diced plmlcnto. Pour In toes and radishes, hot buttered cheese sauce and mix thoroughly. Place In well - greased loaf pan, 8x4 inches. Bake I moderate oven, 350 degrees F,, until lightly browned, and done, about 40 minutes. Cool In pan, then refrigerate. When thoroughly cold, Invert on cold serving platter. Garnish and serve, cutting loaf in slices like an ordinary meat loaf. TOMORROW'S MENU: ..Hot chicken broth in cups, chicken macaroni salad loaf, sliced toma- brown - and - serve raised peaches, chocolate Does that tell tale look on your fac« »ay ^&/ change of life? A »re»t m«riy women «uff«r "eh«n«« of life" »ft*r forty. Thej tir. ewfly. have "nerves", alWp poorly, «r« hard to live •with. Their eves und Uce net th»t "change" look. Cardui has helped thousands of women to lose thai "chnnge" look. Cardul »cta to (1) improve appetite, (2) thus build strength wwl rcsl(Ltu»cc,(3) ease tension »nii nervousness—sleep better. Let triple-action Cnrdui help you /eel better, look better »nd be your normal, cheerful iclf again. Get Cfirilul today. (Saj: "cnrrf-vou-eye"). MONTHLY CHAMPS CHANGE OF LIFE CARDUI ROUND, LOIN T-Bone Steak ib. 49c BACON Corn-King Sliced Ib. 75c "Hy Power" HOT Tamales 2 -, 35c PRINCESS Contains Coupon, Ib. 25c GIANT DUZ 63 Contains 17c Coupon ADAMS FROZEN Or'ge Juice £ 15c GOLDEN CORN Pride of Can Illinois 15c WOODBURY'S SOAP 2 rr 19c GRAPES Tokay Ib. lOc CABBAGE - - ib. 4c Prices Good Friday & Saturday EBERGTS GATEWAY STORE CASH GROCERY RED TOKAY GRAPES ib 10 C FREE! FREE! ATTENTION, HOUSEWIVES One Pair 51-Guage "Sheer Flattery' 1 Nylon Hose or One Character Miniature Doll Absolutely FREE With Purchase of $20 or More In Groceries. SUGAR 5 Lbs. 48 c FRYERS Lb. 43 c WILSON TRAY PACK BACON ib. 69 All Flavors JELLO package 5t Bollard, Puffin, Pillsbury BISCUITS canlOc Bush's Whole GREEN BEANS - can 22c Kraft's MIRACLE WHIP - pint 25c Baxter's POTTED MEAT - , can St Yummy VIENNA SAUSAGE-cadOc Riceland RICE - 3ibs.43c GOLDCREST CHEESE 59 Buy 12, Get One FREE ORANGE DRINK £ 25c Scott County MEAL 25ibs$U9 Tall Cans MACKEREL----5for$1 Yellow ONIONS ib.4c Fresh CABBAGE ib.4c Large LETTUCE 2for19c '! Parkay MARGARINE - - - ib. 25c Ib TASTEMARK BUTTERMILK Qt. 13 With Purchase of \ Gal. Tastemark Homogenized Milk

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