The Courier News from Blytheville, Arkansas on June 10, 1954 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
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Thursday, June 10, 1954
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BLYTHEVTLUS (ARK.) COURIER NEWS THURSDAY, JUNE 10, 195* Here's Delicious Idea For Barbecued Ribs By CECILY BROWNSTONE Associated Press Food Editor HERE IS A MOUTH-WATERING recipe for barbecuing succulent spare ribs. The ribs are strictly American in flavor and preparation, but my family compared them to those they had tasted in fine Chinese restaurants. These are pert tasting "ribs, but not too saucy! Brushed with a savory mixture of dark old-fashioned molasses, mustard and other good seasonings, this sauce goes right Into the ribs- We like the sauce because it is ao easily put together, no cooking is called lor before it goes on the This Main Dish Helps Food Budget By GAYNOR MADDOX NEA Food and Markets Editor The nutritious combination of cereal and milk can be used in main course dishes for lunch and dinner, adding not only essential calcium, protein, minerals and vitamins, but also flavor and new consistencies. Here's a well-flavored main dish we learned about from Mrs. Helen Noland who lives in a Chicago suburb .with her commuting husband and three children from kindergarten to high school age. For budget and health reasons, die says, she uses cereals and milk as often as possible in her menus, from breakfast on right tnrougn the eating day. Wheat Gnocchi with Spanish Sauce Yield: 4 to 6 servings) One cup milk, % teaspoon sal % cup uncooked whole wheat cereal, 34 cup shredded American cheese, 1 egg, well beaten; paprika. Heat milk, add salt and cereal gradually, stirring constantly. Bring to the boiling point, cook over low heat 3 minutes; stirring all the time. Remove from heat. Add 74 cup of the cheese and the egg. Mix well. Pour into a shallow pan .Chill. Cut into 2-inch squares and place in a shallow bakin gdish. Cover with. Spanish Sauce. Sprinkle with remaining cheese and paprika. Bake in a moderately hot oven (400 degrees F.) about 15 minutes or until the dish is heated through and the cheese melted. Note: Recipe may easily be doubled. No one minds leftovers. Spanish Sauce (Yield:: about 1 cup) One and one-half tablespoons fat, B tablespoons chopped onion, 3 tablespoons chopped green pepper, 4 tablespoons diced celery, IVi cups canned tomatoes, y 4 teaspoon salt, dash of pepper. Cook chopped vegetables in fat until onion is golden brown and then add tomatoes and seasonings. Cook slowly, uncovered, until sauce is thickened. meat. The-sweetness of the molasses contrasts with the nip of the other ingredients, and gives the ribs rich color. By the way the four tablespoons prepared mustard called for is correct—we haven't made a mistake, as you'll discover when you try this delightful recipe. If you ar planning to serve these ribs in the back yard, you can do the main part of your barbecuing in the good old kitchen oven, then give them the last touch on the outdoor grill. The aroma of the meat over the charcoal will waft it? own wonderful invitation. What else for the barbecue eaters? A couple of cans of baked beans (about 1 pound each) will satisfy robust appetites. Heat the beans with thin onion rings in a skillet | on top of the range or on an out* I door grill for 15 to 20 minutes. We are not being immodest when we say we think our outdoor salad idea is out of this world—because we are ready to admit we borrowed it from a friend. Alternate short lengths of celery, radishes, olives and wide strips of green pepper on skewers; stand the skewers in a bowl of ice cubes, and they're ready for the back yard. That's all there is to it. Every one picks up his own salad and eats it out of hand. MOIASSES BARBECUED SPARERIBS Ingredients; 3 pounds fresh pork spareribs, 4 tablespoons dark old- fashioned molasses, 3 tablespoons cider vinegar or lemon juice, 4 tablespoons prepared yellow or brown mustard, 2 tablespoons Worcestershire sauce, 2 teaspoons ta- basco sauce, % teaspoon kitchen bouquet. Method: Have spareribs cut in serving-size pieces • Place in shallow pan—about 11 by IT by 2 inches in a good size. Mix molasses, vinegar, mustard. Worcestershire, tabasco and kitchen bouquet- Brush spareribs with sauce. Bake in moderate (350F) oven l*-i hours, brushing ribs often with sauce. Makes 6 servings. Note: For back yard .barbecue, reserve about M of the sauce used during oven baking. Place spareribs on outdoor grill and cook VI- hour longer, brushing with reserved barbecue sauce. This Hamburger Recipe Contains Taste Surprise The extra ingredients in these hamburgers make the beef extra good. Try this recipe when you want to surprise your family. Ingredients 1 pound ground chuck i beef, % teaspoon salt, dash of pep- | per, & cup chopped walnuts (fairly ! fine). 2 tablespoons finely chopped pimiento. i Method: Mix beef with salt, pep- ' per, walnuts and pimiento. Shape into 4 oval patties. Cook in small amount of fat in skillet until desired doneness is reached. Makes 4 servings. : Roast Provides Family 2 Meals Economy Found In Second Day Use of Rib Roast By GAYNOR MADDOX NEA Food and Markets Editor With large quantities of top-quality beef coining to market these days, our family occasionally indulges itself in roasted standing ribs of beef. A rib roast must be at least two ribs in size. If your family is small, you will find that even the smallest roast yields a large amount of left-over beef. We purchase a 3-rib standing beef roast, weighing approximately 7 pounds. Place the meat fat side up in a shallow open pan, allowing the rib bones to form a rack to lift the meat off the bottom of the pan. A roast meat thermometer. Inserted into the center of the meat is used as a guide to doneness of the meat. Roast the meat in a moderate (350 degree F.) oven until the center of the meat reaches an internal temperature of 130 de- gres F. This (350 degrees F.) roasting temperature is a bit higher than usually recommended, in order to cook the outside edges of the roast, leaving the center almost uncooked. Approximately 2 to 2'/ 2 hours are required to bring the roast to this temperature. The roast should be carved into juicy, tender, pink-rare slices, cut from each side of the roast. To carve, place the meat on the platter, resting on the ribs as it stood in the roasting pan. This makes it easy to carve from each side of the roast. As soon as the meal is over, remove the rib bones which have been exposed during the carving and wrap the rare meat loosely in waxed paper or aluminum foil and refrigerate promptly. In a day or two, cook the remaining piece exactly as you did the first roast. This will require approximately 40 minutes Serve for a second meal of freshly roasted beef. If the second service yields a small amount of leftover beef, serve the sliced meat cold with a flavorful sauce. Hot-Stuff Mustard Sauce (Yield: 1-3 cup) One-half cup wine vinegar, 1 tablespoon butter or margarine, 1 egg, slightly beaten; V 2 teaspoon salt. 2 tablespoons dry mustard, 1 tablespoon paprika, 1 tablespoon sugar. Combine ingredients in saucepan. Stir and cook over low heat until thickened. Serve hot or cold with hot or cold meats. A SIMPLE, WHOLESOME and delicious meal of lima beans and frankfurters fills this casserole. Lima Bean, Frank Casserole Is a Homespun Budget Dish By GAYNOR MADDOX NEA Food and Markets Editor For a simple and inexpensive home dinner, you'll welcome this combination of lima beans and frankfurters. We had it at.the home of friends in the Pocono Mountains in Pennsylvania. They have two lusty children who seem to thrive on this delicious budget fare. Lima Bean and Frankfurter Casserole (Yield: 4 servings) Two pounds fresh lima beans, V/2 cups water, */•> teaspoon salt, 2 tablespoons butter or margarine, cup finely minced onion 8 frankfurters, about pound; 1 teaspoon kitchen bouquet. Shell, wash and drain beans. Place water and salt in saucepan and bring to boil. Add beans ,cover, ower heat and cook until just tender when pierced with a fork, 10 to 15 minutes. Meanwhile melt but- ;er or margarine over low heat, add onion and saute for 1 minute. When beans are done, stir in but- H am burger Know-How Good cuts of beef to have ground for hamburger are lower round, fore part of the chuck, lean sections fc .~-*£-"•- T;~. Leftover baked beans may be combined with grated fresh vegetables such as carrots and green cabbage and used as a sandwich spread, moisten with a little mayonnaise and add salt and pepper to taste. of brisket and other small pieces of meat of good flavor. A pound of ground meat "as is" makes four good-sized patties for pan-frying or broiling. ter and onion. Pour into shallow b'aking dish, about 12 x 7 inches. Score each frankfurter three or four times and lightly brush with kitchen bouquet. Arrange on top of beans. Bake in hot oven (400 degrees F.) until franks begin to puff. 20 to 30 minutes. Serve immediately. Here's another inexpensive main dish: Veal 'N (4 Biscuit Pie servings) Filling: One cup cubed cooked veal, l J / 4 cups gravy, 1/2 cup cubed cooked potatoes, Vi cup asparagus tips, '/4 cup chopped onion, 2 tablespoons minced parsley, 2 tablespoons flour, 1 teaspoon Worcestershire sauce, l /2. teaspoon salt. Crust: Prepare pastry as for single crust pie. Combine all "filling" ingredients in a 1-quart casserole. Top with pastry; slash pastry so steam may escape. Bake in a hot oven (400 degrees F.) about 45 minutes or until crust is brown. Seasoning Key to Veal Loaf Deluxe By GAYNOR MADDOX NEA Food and Markets Editor Here are two recipes we used at home the other night for out-of- town friends—veal loaf with olives and mushrooms in it and a bright voted it a delightful springtime ruhbarb chiffon pie. Everyone meal. Veal Loaf de Luxe (Yield: 6 to 8 servings) One and one-half pounds ground lean veal, y 2 cup grated process American cheese, (2 ounces), 2 tablespoons grated onion, 1-3 cup quick-cooking rice cereal, 2 tablespoons richmilk, 1 egg, beaten, : /-i teaspoon salt, 8-ounce jar medium-sized stuffed olives, 6-ounce can broiled - in - butter mushroom crowns, 2 tablespoons melted butter, 1 teaspoon gravy maker, 2 tablespoons tomato catsup. Mix together well veal, cheese, onion, rice, milk , ,egg ad salt. Drain olives and mushrooms well, saving mushroom broth for future use in a gravy or soup . Pack- 1-3 of the meat mixture in the bottom of a lightly oiled loaf p'an.8 x 4 x 3 inches. Arrange V 2 the olives and mushrooms in a pattern on the meat, placing the olives lengthwise the pan and the mushrooms upside down, pushing into the meat. Firmly pack another 1-3 of the meat over the olives and mushrooms. Add remaining olives and mushrooms in alternate pattern and, finally, the remaining 1-3 meat in a layer. Press firmly. Turn loaf out on a greased shallow baking pan, brush surface with melted butter and bake in moderate oven (350 degrees F.) until done through, about 1 hour. When done brush with a mixture of gravy maker and catsup and return to oven for about 5 to 10 minutes. Serve hot or cold. Rhubarb Chiffon Pie (Yield: one 9-inch pie) Make one baked 9-inch pie shell. Filling; Two teaspoons gelatin, 2 tablespoons cold water, 2 eggs, separated, % cup sugar, iy 2 cups rhubarb sauce (one pound rhubarb, sliced thin, 1 cup sugar, and 1 tablespoon water cooked 10 minutes, or until rhubarb is tender), red food coloring, ^-teaspoon salt. Soften gelatin in cold water. Stir and cook egg yolks and J / 2 cup sugar over very low heat or in a double boiler until mixture thickens. Stir in gelatin. Combine with rhubarb sauce. Cool until thickened but not stiff. Stir in few drops rea food coloring. Beat egg whites and salt until soft peaks form. Add remaining *,i cup sugar gradually while beating until stiff peaks form. Fold into rhu- barb mixture. Pour into baked pi« shell. Chill until set, about 2 hours. NOW YOU CAN LICK ATHLETE'S FOOT WITH KERATOLYTIC ACTION T - 4 - L, a kerarolytic fungicide, SLOUGHS OFF the tainted outer skin, exposing buried iungi and kills on co* tact Leaves skin like baby's In just ONE HOUR, if not pleased, your 40c back at any drug store. Today a» Kirby Bros. D.rug. From where I sit ...fy Joe Marsh Treed by a Cat! Big commotion last Tuesday when the Adams' cat chased a squirrel up a pine tree—and then couldn't get down. A crowd collected and "Tiny" Field, the policeman, climbed to the rescue. But the cat went to the other side of the trunk and carefully clawed his way to the ground. Tiny started to come down, too, but his revolver belt got snagged. Tiny was stuck! Someone called the hook V ladder and the firemen finally rescued him. From where I sit, even though we laughed at Tiny —we wer* actually pretty proud of him for doing more than his duty. A lot of us owe the public more than just "doing a job." Take Andy, over at the Garden Tavern. Andy works voluntarily with the Self- Regulation Program sponsored by the Brewing Industry. By putting extra effort into keeping his place clean and neat, Andy gets "extraordinary" praise from his friends and neighbors. Copyright, Arkansas Division, United States Brewers Foundation, 1954 What's great with mustard, Served, on a bun — You'll have a treat For old and young? ^ Frankly, th* answer must b« Evtr- \-^ ^ \ ^ \ good Frankfurters. They're always plump, tender and juicy. Buy some at your grocers. MAYS 421 So. 21st SUPER MARKET Phone 3-9910 Come to Mays' for Those Hard to Find Items! Large Dinner Plate FREE With Each $10.00 or Over Purchase Washing Powder For dishes & Fine Fabrics Gnt. Size TREND ti A110 Southern Daisy AC rLUUII in Pillow Case /.tl 490 Lbs. 198 PL. or SR. Standard POTTED MEAT PHP f^ADN Bango Guaranteed .14 Lb. cans To Pop Medium— Every Egg Guaranteed .. Great Northern Or Pinto Standard Brand ... WARNING ORDER Df THE CHANCERY COURT, CBJCKASAWBA DISTRICT, MISSISSIPPI COUNTY, ARKANSAS Nettie Lay, Pltf. vs. No. 12,695 Carl Lay. Dft. The defendant, Carl Lay, is hereby warned to appear within thirty days in the court named in the caption hereof and answer the complaint of the plaintiff, Nettie Lay. Dated this 9th day of June, 1954. SEAL GERALDINE USTON, Clerk. By OPAL DOYLE, D. C. Guy Walls, Atty. for Pltf. Ed B. Cook, Atty. Ad Litem. 6/10-17-24-7/1 i Personal To Women With Nagging Backache Najrsrins backache.Io«s of pep and energy, headaches and dizziness may be due to slowdown of kidney function. Doctors say good kidney function is very important to jrood health. When some cx-eryday condition, such as stress and strain, causes this important function to slow down, many folks suffer nag- Cing backache—feel miserable. Minor bladder irritations due to cold or wrong: diet may cause gettinj: up nights orfreauentprissjisrcs. Don't neglect your kidneys if these conditions bother you. Try Doan's Pills—a mild diuretic. Used successfully by millions for over 50 years. It's amazing how many times Doan's grive happy relief from these discomforts— helpthelSmilesof kidneytubesnnd filters flush out waste. Get Doan's Pills today1 BEANS TOMATOES BLACK PEPPER PICNIC PLATES TOILET TISSUE KOOL AID 190 230 * «00 VDoz. I 4 lbs 500 2 lbs. lbs. 303 Cans Florence Nightengale. . 1 ° 2 11 6 I can lly Foil — Can A 6-plate is reused A fc Waldorf Scott Tissue $ 18, Like to Have It? You May—if you are the type of applicant we are looking for. $18,671 is a conservative estimate of the amount a KROGER employe will receive at retirement age if he joins our Employee Profit-Sharing Plan at age 21 and saves only $2.50 per week. This estimate is based on Kroger net profit in 1949 and 1950. Less than one-third of the estimated $18,671 is from four savings. The rest comes from Kroger profits and earnings on investments. The greater the Company profits—the larger your estate. And as your salary increases you may increase your •wings to create an even larger estate. y« have attractive openings for MANAGER TRAINEES HEAD MEAT CUTTER TRAINEES GROCERY CLERKS Why not come in and let us give you further details? Aft 18 to 2S—This is permanent year round work. •alary is dependent upon your qualifications. Regular length of service increases. If you want steady work and a chance to advance, stop hi at the Krofer store, Blythevllle and See Hardy Aston for particulars. SEAFO ARKET For soft drinks Assorted Flavors. Blue PIate Glass Iced Tea pkgs. 2 „„ 170 6 Pkg 250 350 CHEESE FOOD Miss Muffett Lb. lb. QUALITY POULTRY & MEATS Fresn Dressed & Drawn °° -NEXT DOOR TO BARNEY'S DRUG- 2008 W. Main - Telephone 3-6023 Specializing In - OYSTERS FRESH CHANNEL CATFISH ALL KINDS OF SEAFOODS AND FRESH WATER FJSH rKTtKd Ready For the Pan Lb. OTITAK Rib ~" Lean & Tender 9 I LHII u. S. Gov't Graded Lb. BAI APVA Best Grade Rag Q -I DULUUIlfl By the Piece Vlbs. I STEWING BEEF ,' 3 lbs 550 GROUND BEEF ^ e c sth ed & BLr 3 Ibs 870 FRESH PRODUCE BELL PEPPER Large 2 for LETTUCE Californii Iceberg 2 50 290 GRAPEFRUIT SL.... 41190 CABBAGE G * n r s : e Lb 30 ONIONS ^ itc ; op ................ Lb . 50 Ige. heads 80 size FROZEN FOODS CHICKEN BACKS &S£ 2| OKRA Whole Thrif-T-Pak 10 400 190 Ea. 290 "It Pays to Shop with Mays" Morton's—Deep Dish, Apple, Peach, Cherry

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