The Courier News from Blytheville, Arkansas on June 24, 1954 · Page 7
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 7

Blytheville, Arkansas
Issue Date:
Thursday, June 24, 1954
Page 7
Start Free Trial

THURSDAY, JUNE 24. 1954 BLYTHEVILLE (ARK.) COURIER NEWS PAG1 TMflt'I'fiHf Rhubarb Pandowdy Makes a Tasty Dessert By CECILY BROWNSTONE Associated Press Food Editor SUCH STRAIGHT AND ROSY stalks! Such tendei young gre'en leaves Rhubarb is here, ready to put good cooks to a test. We say this because rhubarb needs the right amount of sweetening, or it needs good pastry or biscuit dough or teaming with fruit to bring out its culinary charms. One of the most delicious ways to use rhubarb is an old-fashioned pandowdy; Webster says that a pandowdy is "a" deep pie or pudding often sweetened with molasses." It is true that old-time recipes did call for molasses as a sweetener in this dessert, but nowadays most pandowdy recipes call for sugar. We iyce the topping on fee Rhu-j barb Pandowdy, for which we are giving you the recipe today, because the bran used in it adds an interesting texture and flavor'that goes well with the sweet soft fruit underneath. The bran in the biscuit dough is a modern innovation—but a good one. It may be that you like Rhubarb Pandowdy plain. Our family enjoys it with embellishment. So when we serve it we pass cream—plain or whipped ind slightly sweetened— or soft custard sauce. In cutting rhubarb, put it on a board and use a sharp knife with straight quick strokes so that it won't "string." When you have a bowl of stewed rhubarb in the refrigerator, you can concoct some interesting compotes with it. One good one is made by spooning the rhubarb over sliced bananas; for six servings use three bananas with a pound of rhubarb that has been stewed. Another time add strawberries just as you take the stewed rhubarb off the range then serve right away or chill. And for a special occasion serve chilled stewed rhubarb over a medley of bananas, strawberries and fresh pineapple. For use in all these compotes, the rhubarb should be cut in about one-inch pieces and carefully cooked-so that it keeps its shape. RHUBARB PANDOWDY ingredients: 4 cups diced fresh rhubarb (about v 2 -inch slices), 1 cup sugar, 1 teaspoon butter or margarine, J / 2 cup ready-to-eat bran, % cup milk, 1% cups sifted flour, 3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, AND SPICE make these Lover's Knot Rolls Idea! additions to the future bride's caving list. Here's Sugar and Spice Hint For Season's Brides-to-Be MAYS 421 So. 21st SUPER MARKET Phone 3-9910 Cernt to Mays' for Those Hard to Find Items! Start Your Collection of Our Hand Painted Plates-1 Plate FREE With Each $10 or Over Purchase! PORK & BEANS DOG FOOD PICKLES CORN TEAJ PIE FILLING Bush's Best 0 303 Tom. Sauce W cans Bonus J • cans Ole Fashion Full Sweet Pint Pride of Illionis A 303 Yellow Cream Style » cans ft • TetLey Ic Special Pkg. I CM 48 Tea Bags with 16 Extra 64 My-T-Fine Vanilla Flavor .... pkg. DCAVC Pintos or A DC ft 110 Great northern ** Ibs. 290 290 270 330 FLOUR BLACK PEPPER Florence Southern Daisy In pillow case '.,. • 25 Ib. 198 PL. or SR. 1 oz. can Nightengale Fresh Country Eggs, large, Every Egg Guaranteed Doz. 50 500 1 100 490 Quality Meat at Low Prices Visit Our Clean, Modern Market -All Meat Gov't. Graded Fresh Dressed, Pan Ready .. ............ Lb. CHUCK ROAST I ,, 390 GROUNDBEEF , 3 ,870 STEAK. ^:^. u.590 BOLOGNA Good Grade 4 lbs 1 00 FRESH PRODUCE LETTUCE°f°™ ia . fc : berg .. 2-&Z50 CABBAGE Fresh *: spHead ! u>30 LEMONS. !^" size : DO, 290 SQUASH ™ owcrook v e :* 2 lbs 150 Th rif .T-Pa k 10 Z 190 STHAWBERRIES ThrifTrak 2^450 CHICKEN BACKS;^:,.?] ,,450 "It Part to Shop with May*" For brides-io-t>e, here's a lover's knot hint about sugar and spice. It comes from Mrs. Clayton Rohrbach, Jr. of Rochester, N. Y. She's a former home economics teacher and knows her spices. The pie recipe is hers, too. Lover's Knot Rolls (Yield: 2 dozen rolls) One-half cup butter or margarine, ! J /2 cups sifted all-purpose flour, 2 packages activated dry yeast, y 2 cup warm water (110 to 115 degrees F.), 1 tablespoon sugar, 3 eggs, 1 teaspoon salt, 1 teaspoon pure vanilla extract, iy 2 cups sifted all-purpose flour, J / 2 cup chopped nuts ,y 4 cup sugar, y 2 teaspoon ground cinnamon. Mix butter or margarine with 1& cups flour until the mixture re- y 3 cup shortening. Method: Put rhubarb in baking pan (about 8 by 10 inches); sprinkle with 1 cup sugar and dot with butter. Add bran to milk to soak. Sift together the flour, baking powder, salt and 2 tablespoons sugar. Cut in shortening until mixture resembles coarse oatmeal. Add bran- rnilk; stir only until flour is moistened. Drop small spoonfuls of the dough onto the rhubarb and spread gently so it will cover rhubarb. Or turn dough out on floured board, roll to fit top of baking dish and place on top of rhubarb. Bake in moderate (375D) oven 30 to 40 minutes. Serve warm. Makes 6 to 8 servings. sembles corn meal. Soften yeast is warm water (not hot). Add sugar and stir into the flour mixture until smooth. Cover. Let stand 20 minutes. Beat in eggs, salt and vanilla extract. Gradually add the remaining flour. Cover. Let rise in a warm place 80 to 85 degrees F. until double in size. Pinch off pieces of dough the size of walnuts and roll in a mixture of the nuts and the l /4 cup sugar and cinnarao;;. Then roll into 6-inch lengths and tie to form a knot. Place on greased cookie sheets. Let rise about 10 minutes at room temperature. Bake 12 to 15 minutes in a hot oven (425 degrees F.). Fresh Blueberry Pie (6 servings) One cup sugar, 3 tablespoons quick-cooking tapioca, % teaspoon salt, y 2 teaspoon ground cinnamon, ! /2 teaspoon grated lemon rind, 4 cups fresh blueberries, 1 tablespoon fresh lemon juice, 2 tablespoons butter or margarine, pastry for 2-crust 9-inch pie. Combine first 7 ingredients. Turn into 9-inch pie plate .lined with pastry. Dot with butter or margarine .Cover with remaining pastry, rolled into y 8 -inch thickness. Trim, turn under and flute edge. Cut a gash in the top crust to allow steam to escape. Bake 40 minutes or until crust is brown in a hot oven (425 degrees F.). Tomatoes, Corn In Western Steak Cube or Round Steaks Used In This Recipe By GAVNOR MADDOX NEA Food and Markets Editor With beef now .so plentiful, another pood steak recipe is in order. This one conies from west of the Missisiippi. Mrs. James R. Schoonover. Mound City. Mo., says her recipe, popular with her Children, is made with either cube steaks or pieces of round steak tenderized by pounding with a mallet or the rim of a saucer. Western Steak Dinner (Served 4) Three quarter cup fine, dry. bread crumbs, IM.- teaspoons salt (divided). V* teaspoon pepper (divided), 4 cube steaks (>/ 4 pound each), u. cup evaporated milk, V; cup shortening, l medium onion sliced, l 1-pound can tomatoes, 1 1-pound can whole kernel corn. 2 tablespoons flour. y 2 teaspoon sugar. Mix together bread crumbs, 1 teaspoon salt and Va teaspoon pepper. Dip steaks into bread-crumb mixture, then into evaporated milk and into bread crumbs again. Brown meat ir hot shortening over medium heat 5 minutes on each side. Cover tightly and cook over very low heat 10 minutes, or until tender. Remove to wai-m platter and keep hot. Add onion to shortening in skillet, and cook until tender. While onion is cooking, drain tomatoes an corn; boil liquid rapidly until reduced to 3 a cup. Add flour, sugar, remaining *4 teaspoon salt, remaining Va teaspoon pepper to onion mixture. Stir to a smooth paste. Add reduced Make Bugs Die ... before they multiply BUG-KILLER U ODORLESS STAINLESS For Economical Salmon Loaf Use Quick-And-Easy RICELAND RICE Save Time, Effort And Money! Use Quick-And-Easy RICELAND RICE! RICELAND RICE requires no washing., no rinsing, no draining, no re-steaming! Use quick-and-easy RICELAND RICE and with no effort —in just a few minutes — you'll have white, fluffy, perfectly-cooked rice. You can use quick-and-easy RICELAND RICE to make hundreds of economical, delicious main dishes, casseroles, specialties, soups, salads and desserts. Here's just one example: Thrifty Riceland Rice Salmon Loaf 1 cup cooked Riceland Rice % cup buttered bread crumbi 2 eggs, beaten % teaspoon salt % teaspoon celery salt i& teaspoon pepper 1 tablespoon chopped onion 1 tablespoon chopped parsley . 1 tablespoon chopped pimiento 4 cups flaked canned salmon Combine ingredients In the order listed and place in a buttered loaf pan or ring mold. Bake in a moderate oven, 350 degrees, for 30 or 40 minutes. Turn onto a serving platter. Serve loaf with buttered peas and carrots or, if ring mold is used, fill the center with this complementary vegetable mixture. Garnish' with radishes, pickles and lemon slice*. Serve with cream sauce or lemon sauce. Note: Salmon loaf made with Riceland Rice is a di*h which can be repeated often. It is an excellent meatless main dish and may be varied with sauces and garnishes. You'll find it quite inexpensive, too. Write For Big FREE Cook Book Write for your big FREE Riceland Rice Cook Book—28 pages, beautifully illustrated in full color. It shows the quick and easy way to make wonderfully delicious and economical main dishes, casseroles, specialties, soups, salads, puddings and desserts. It will save you lots of money, . , Write to Arkansas Rice Growers, Stuttgart, Ark*na*3, for biff FREE Riceland Rice Cook Book. Quick-And-Easy RICELAND RICE Cooks Fluffy In A Few Minutes! Your grocer now has this wonderful rice which cooks fluffy in just a few minutes. Be sure you get the RICELAND brand illustrated above. You pay nothing extra for the quick-and-easy, perfect-cooking quality of RICELAND RICE. Here's The Quick-And-Easy Way To Cook RICELAND RICE! To make 3 heaping cups of white, fluffy, perfectly- cooked RICELAND RICE: (1) Put 1 cup uncooked RICELAND RICE 2 cups water 1 teaspoon salt in a 2-quart saucepan. (2) Bring to a vigorous boil. (3) Turn down heat as low as possible. Cover saucepan with a lid. Leave over this low heat for 14 minutes. Serve, Here's Good Family Lunch Stuffed Tomatoes Please Everyone FAMILY LUNCH Your family will feel well fed when you serve them this good stuffed tomato dish. LUNCHEON TOMATOES Ingredients: * medium- sized tomatoes, one 3-ounce can chopped broiled mushrooms. 1/3 cup milk, Vi teaspoon salt, iy. tablespoons quick-cooking rice cereal. 1 cup (4 ounces) grated process American cheese, 1 egg (beaten). 2 tablespoons fine dry buttered bread crumb*. Method: Cut off stem end and. hollow out tomatoes; save tomato pulp for use in a soup or sauce. Mix broth from can of mushrooms, milk and salt in a saucepan and bring to boil. Sprinkle In quick-cooking rice cereal HO that boiling does not stop. Cook and stir constantly until thickened. Lower heat and cook, covered for 5 minutes. Add drained mushrooms and cheese to beaten egg. Add rice cereal to cheese mixture and mix throughly. Drop a fourth of this stuffing into each of the hollowed out tomatoes. Sprinkle tops with bread crumbs. Bake in shallow individual custard cups (5-ounce size) in moderate (350F) oven until stuffing has set and is golden brown—about 20 mniutes. Makes 4 servings. corn and tomato liquid; cook until thickened. Stir in drained tomatoes and corn. Heat to serving temperature. Serve with steak and green onions and) radishes, if desired. Brown-sugar flavor and flecks of chocolate make these cookies something to remember. CRISP WALNUT DROP COOKIES Ingredients: 1& cups sifted flour, Va teaspoon baking powder, Vfe teaspoon salt, V a cup butter or margarine. 1 cup firmly-packed dark brown sugar, l teaspoon vanilla, 1 egg, M: cup finely cut semi-sweet chocolate, *& Cup chopped walnuts. Method: sift together the flour, baking powder and salt. Cream butter, brown sugar and vanilla; beat in egg thoroughly. Stir in sifted dry ingredients until blended; stir in chocolate and walnuts. Drop by teaspoonfuls onto greased baking sheet. Bake in moderate (375F) oven 10 to 12 minutes. Remove to wire rack with spatula to cool. Makes about 3Va dozen cookies. For Stews, Gravies Carmelize a little sugar and keep it on hand for coloring a stew or gravy. Carmelization is nothing more than heating sugar — either beet or cane — to a sufficiently high temperatuer to melt it; In the process the color of the sugar first changes to yellow, then to brown. Use a soft brush to remove the crumbs from your toaster. Serve ftONCO spaghetti • macaroni pure egg noodles __ A flan meuurtnf cup that M graduated below the rim if flat lor liquid! to avoid •pUUnf. Overweight' SWEETENS WITHOUT CALORIES! Imttmntly DROP AND STIR TO MIX Contains NO Sugar HAS NO FOOD VALUE Absolutely NON-FATThNING 3 DROPS WILL SWffTIN 1 CUP Of COtFtt OR TIA ' Touipoonful 16 of Soqn' 1 Tobletpoonlul 1 Cup $ugor PURE —HARMLESS - ASK YOUR DOCTOR.' Get Fasweet At Drug & Grocery Stores Everywhere Buy 1% Ibs. at Regular Price ... GET % Ib. FREE TO SHOW YOU WHY Blue Bonnet IS AMERICA'S FAVORITE MARGARINE FOR: Flavor! Nutrition! Economy! CUT OUT NOW! Buy 154 Ibs at Reg. Price... Get ifc Ib. FREE THIS COUPON GOOD AT ANY STORE FOR FREE % Ib. of Blue Bonnet Margarine WHEN YOU BUY 1ft IBS. AT REGULAR PRICEI LiMit: 11ftr to I fe*H|! TO THE GROCER: For each coupe* yo« accept « ow authorized agent, w* will pay you W your regular afcelf a«i> price for l Ib. of BLUE BONNET MargmriM pto «NM| ten4tfa« • charge*, provided you and your cuttomer Iwvt tompliel with the term* of thte ofltrj any other appUc*t4o« e»Mtt> •J ailM tutea fraud. ---•""- Invoioaa ahowJhf your Mtfchaae of Mffldwt fUek It «ov«r all coupont redeemed muet bo tkowB «po« rtfMA. CITMI Redeem only throufk our repretMUtiv* or br m/Mm H "•* Standard Brande Incorporated at the MMiw Itotoi! belMr. Void if prohibited, Uxed or reetrleted. Your e**t«Mr MM O*it ZMM torn* _ pay any aalea tai. Caeh value lyMtk of I oeM. ^^ Te he fime4 In by frefwi My reffular eMI price for Ci»»«» tn»»t»» tntiHtt* I»T r*itmmo» •* <nbtiw* jm» u. UK. 0LUK BOKNBT Margarine ta_ STANDARD MANDS MCOIPORATID, Ifl So«M fJtfi Urt^ Hm*j*m t, Ala

Get access to

  • The largest online newspaper archive
  • 14,500+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free