The Courier News from Blytheville, Arkansas on December 21, 1953 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Monday, December 21, 1953
Page 16
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PAGE SIXTEEN BI.YTHI3VTLLE (ATUU COURIER NEWS Ham Poulet Can. Top Christmas Eve Menu CHRISMAS EVE plans are in the m?,klng. In your mind's eye you see the tree standing by the fireplace- tall, green and handsome. You want to hav an especially good supper for the family before your tree- trimming fun starts. Something easy to prepare—but something enticing. May we suggest a menu? Have nibblers for the first course—black and green olives, stuffed celery maybe radishes. Go on to Ham Poulet over toast—utilizing a ctm of condensed cream of chicken soup lor the sauce. Then, just to make the table really festive, serve a! salad-dessert of gelatin and fruit cocktail molded In Christmas tree shapes. HAM POULET Ingredients: % pound cooked ham (about 1 cup when prepared), i tablespoons flour, % cup milk, one lOX-ounce can condensed cream of chicken soup (undiluted), one 4-ounce can sliced mushrooms (drained). Method: Cut ham in thin slivers •bout 2 inches long. Measure flour into saucepan; slowly stir in milk so mixture will be smooth Add soup, stirring well to blt'iid. Cook over low heat, stirring constantly until mixture comes U» a boil and is slightly thickened. Add mushrooms and slivered ham. Heat to simmering, stirring constantly. Serve over toast. Makes 4 servings. Recipe may be doubled ov tripled. Note: If desired, 1 tablespoon cooking sherry may be added to Ham Poulet just before serving. CHRISTMAS THEE MOLDS Ingredients: 1 package lime-flavor gelatin, 1 cup very hot water, 1 cup minus 2 tablespoons fruit juice, 2 tablespoons lemon juice, I'.-i cups (No. 2 can) drained fruit cocktail, 1 cup cream (whipped and sweetened), maraschino cherries. Method: Dissolve gelatin in hot water. Add fruit juice and lemon juice. Chill until slightly thickened. Fold in fruit. Turn Into individual Christmas tree molds. Chill until firm; unmold. Make tree design on top of moulds, using whipped cream in pastry bag. Serve with remaining whipped cream and maraschino cherries for dessert. Makes 8 servings. MONDAY, DECEMBER 21, 1915, "CHRISTMAS STA1" LIGHT FRUITCAKE Is the special recli* for this tndltional dish for Christina* 1953 * 'Christmas Star' Fruitcake Makes Tasty Holiday Dessert Infra-Red Ray Broiler Aids Ckristmas Cooks A NEW KIND OF COOKING Is •broad in this land. We want to tell you about It before holiday- time, in case you have any influence with Santa. We're talking about the electric appliance in which you can roast on a spit or quick-broil and achieve the most delicious food in short order. We've been trying this kind of cookery ourselves and we're all for It. We're enthusiastic, too, about the flnt book to be devoted to this device, the "Complete Cookbook for ' Infra-Red Broiler and Rotisserie" by Nedda Casson Anders (M. Barrows). At lunch recently with Mrs. Anders, we told her we had tried her wonderful way of roasting chicken with pineapple and serving It with green rice. When we asked her how she happened on this idea, she said It was inspired by the Chinese food she had eaten, and by her interest in producing a different and delicious chicken dish. With her permission, we are giving you our adaption of her recipe. Mrs. Anders started using a quick-broiler and rotisserie because she's a career wife who wanted to feed her "semi-gourmet" husband well. She found that when she used the quick-broiling unit of the appliance for meat or fish and vegetables, she could start dinner with her hat on — when .she came home from the office: by the time she had her hat off, the meal was done! As accompaniment to such a dinner, she often uses pre-cooked rice. , For dessert, Mrs. Anders says fruit grilled in the electric broiler offers color, texture, pattern, flavor—and a surprise element—that family and guests relish. A chapter in her book gives her favorite ways of preparing the fruit for garnishes as well as desserts. If you already have one of these infra-red appliances. Mrs. Anders is most persuasive about their use at holiday time. (We agree that Junior turkey, chicken, duck and roasts are superlative when they've been spit roasted under this eloc- tric heat.) Her eyes sparkle when she tells you about her experimenting, and her book reflects her vivacity and efficiency. She admites, however, that while she did the recipe-testing she never had to do the dishes. Her chemist-husband, pleased with the tasting, willingly undertook that job! CHINESE PINEAPPLE CHICKEN Ingredients: 1 whole chicken (2'/4 to 3 pounds ready to cook), I lemon (cut in quarters), 1 clove garlic (cut in half), 1-1/3 cups drained canned crushed pineapple. 2 tablespoons cornstarch, 1 tablespoon soy sauce, \» teaspoon powdered ginger (optional), 2 tablespoons butter or margarine (melted), 1-1/3 cups packaged pre-cooked rice, l'/j cups water, V» teaspoon salt, 2 tablespoons finely chopcd chives (or use 'Sfalllon tops or parsley), 2 table- Spoons butter. Method. Rub chicken (aside and out with the cut lemon and garlic. Sprinkle with 1 teaspoon salt aiid peeper. Mix pineapple, cornstarch, soy\sauce and ginger. Spoon mixture^ into body cavity of chicken; close^ body openings tightly, truss bird, \and put on spit of electric rotisscrie as directed by nin nufac- turcr. "prush chicken with 2 tablespoons melted butter and psit roast 50 to fifl minutes, or until done. Chicken will be done when drumsticks an tender. About 15 minutes before chicken is done, combine rice, water and '// teaspoon salt in saucepan. Mix just until nil rice is moistened. Bring quickly to a boll over high heat, uncovered, uniting rice gently once or twice with a fork (da not stir). Cover and remove from tiwd, Let stand 10 minutes. Add chives and 3 tablespoons butter, mixing Hchtly with a fork. Serve with chicken. Makes 4 servings. Every year as Christinas draws } bnkinx powder, s/, tea-spoon sa near, Lucy M. Maltfoy a Corning, j 'i, ten .spoon nutmeg, N. Y.. clrcnms up a new and wonderful fruitcake recipe for our readers. She likes to bnke them in round, heat-resistant ftlass cake dishes and give them tp friends for Christmas. \ For 1953, here's her "Christmas Star" Light Fruitcake reylpe. It makes two round cakes 8J- 4 inches in diameter, "Christmas Two nd one-half ciip. sifted flour, i'/ 4 teaspoons double-acting {'.round innr-p, 1 cup sliver blanched almonds, ] / 2 cup chopp pecans, I cup golden raisins, cups prepared fruits for cake pound fruit mix), -y, cup shortei ing, l l ,: t cups sti^ar, 4 eggs, \ teaspoon orange extract, few droj: almond extract, G tablespoon pineapple juice. Sift flour, baking powder, sal and spices together. Dust nuts raisins and fruit mix with abou one-third cup of flour mixture ow..for your Convenience RflVAT MTTF numL M1LJ\ No-Bake Fruitcake Is Rich With Nuts and Tasty Fruit We had several no-bake, fruitcake recipes sent to us for testing. Only one was really good and had the right consistency. Here it is, rich with nuts, fruits and spices, fragrant and beautiful to look at. And it is quite inexpensive. It's worth trying, No-Bake Brazil Nut Fruitcake Three cups Brazil nuts (2 pounds unshelled, 1 ., pound shelled). 1 pound graham crackers, I pound seedless raisins, 1 cup (8 ounces^, diced, mixed glazed fruit, one 8- ounce jar maraschino cherries, drained, 1 envelope unfavored gelatin, one-third cup orange juice, V 2 cup bugar, two-thirds cup un- sulphured molasses, 1 teaspoon vanilla, 1 tablespoon grated orange rind, ] /4 teaspoon each cinnamon, nutmeg, cloves, VB teaspoon each allspice, ginger. Line a 9>/ 4 x5'/4x2%-inch loaf pan, or 2 loaf pans 1^x3' 2 x2 inches with two strips of waxed paper, extending paper 3 inches above rim. Set aside. Put Brazil nuts in a large mixing bowl. Finally crush graham crackers with a rolling pin; add to Brazil nuts with raisins .glazed fruit and maraschino cherries. Soften gelatin in orange juice; place over boiling water and Btir until gelatin is dissolved, dd sugar; stir until dissolved. Pour molasses into large bowl of electric mixture; add gelatin mixture, vn- nilln, orange rind mui spices. Bv;;it on highest -speed of electric mixer 15 minutes. Add to Brazil nut-fruiv mixture; blend thoroughly \vHli spoon. Turn Into prepared pan, pressing with spoon. Fold wnxed paper over cake, press down with hands. If desired, garnish with additional maraschino chrrries and sliced Brazil nuts. Chill in refrigerator fi to 8 hours. To store, wrap in nlum- imim foil and keep in refrigerator. Yield: 4''.-pound fruitcake. NOTE: If desired, bought marshinnllows may be used In place of the homemade marslnnal- low mixture. Substitute 1-pound bought marsh ma Hows for the gelatin, sugar and molasses. Cut mnrshmallows with .scissors; place In top of double boiler, Increase orange juice to ;t ., cup. Add to marshimOlou's with vanilla, orange rind find spices. Place over soiling water, stirring occasional- y, until marshmallows are melted. Continue as directed. If desired, light or dark corn syrup may be substituted for molasses. in the new pitcher-pour cartons at your ivorite store ir order from your GOLDEN ROYAL mjkinan \ Midwest Dairy Products Cob. REFRIGERATORS FREEZERS WASHERS F t I O I D A I It I PHONE 6096 Cranberries Give Pep To Ckristmas Meals WHAT COULD BK EASIER? Chop raw cranberries with a trlple- foladed spring-action chopper, combine them with other fruits, and you have a wonderful relish to serve witli holiday turkey, chicken, duck Cream shortening and sugar together until fluffy. Beat In eggs, one at a time. Stir in extracts. Add flour mixture alternately with pineapple Juice. Stir in fruits and nuts. Turn batlcr into two greased, heat-resistant, class, round cake dishes, 8'/, inches in diameter. Cover with heat-resistant glass covers from two-quart casserole. Hake in very slow oven, 275 degrees F., from a'/; to 2'/ 2 hours. Bake and store these cakes with the covers on to keep the cakes moist. For long storage, seal on the covers with tape. Decorate the tops of the cakes with red nnrt green cherries and blanched almonds. I or ham. This good raw cranberry relish has an extra advantage—it benefits from beinK made ahead of time. Put it into a covered container, in the •efrigerator, so its flavors will blend Holiday Treat: Oatmeal Bars Cherries, Coconut, Pecans Are Used Lot your family taste these lioli- ttay bars now; save the rest for Christmas goodies. HOLIDAY OATMEAL BARS Ingredients: >', cui) sifted flour. rs™: vs, szrr r •= ™p fT x*«-- „,,«, «* ^ way at serving time, and you have or old-fashioned), 16 cup soft shor such a delicious accompaniment to «»"«• * W, Hi cups firmly packed brown sugar, 1 teaspoon ramp: ladle into your prettiest dish. CKANIiEIUlV PINEAPPLE HKI.ISII a cooked cranberry sauce, here's Ingredients: One No. 2 can (1 pound J one we know everyone will enjoy. and 4 ounces) crushed pineapple, 2 CRANBKHHV PINEAPl'LE pounds fresh cranberries, !••: cup SAUCE sugar. Ingredients: 2 cups .sugar. 1 cup Method: Drain pineapple and emp- water, 4 cups fresh cranberries, '/i ty Into refrigerator dish. Wash and | cup pineapple preserves, rind and pick over cranberries. Place cran- j juice of 2 lemons, 1 cup blanched berries on several thicknesses of j almonds, waxed paper on wooden board. Method: Mix sugar and water in Rumple edges of waxed paper. Chop cranberries with triple - bladed spring-action chopper. Mix with pineapple and sugar. Taste and add more sugar if desired. Chill at least eight hours. If you would also like to serve saucepan; stir over low heat until sugar dissolves; boil 5 minutes. Add cranberries; cook rapidly 5 minutes or until cranberry skins pop open. Stir in preserves, lemon rind and juice; chill. Just before serving, stir In almonds. vanilla, 2 tablespooiu flour, H t«»- spoon baking powder, H teaipoon salt, (4 cup candled cherrlw, u cup shredded coconut, Vj cup chopped pecans. Method: For the base, mix W eup flour and rolled oats cut In shortening. Put In 8 by 12-Inch baking pan. ((Don't worry about getting his evenly spread.) Place In moderate (350P) oven to soften—about 1 ninutes. Remove from oven and spread ivenly over bottom of pan. Return ,o oven and bake 10 minutes, for .opplng, beat In brown sugar and •anilla. Stir flour, baking powder and ;alt together; fold Into brown ,ugar mixture with cheries, coco- lut and pecans. Spoon over pir- y baked base. Return to oven or 25 minutes. Cut into bare whll« varm; cool in pan and, then re- love with spatula. Makea 34 >j( ' ookies. ; TURKEYS Young Fresh Dressed oOc to 70e Ib. B. E. Hessi« Phone 6662 or 6439 Now... gef the NE\ Tastemark Pitcher-Pour Carton! The new Tastemark paper milk bottle is more convenient than ever! Tastemark milk now comes to you in the new Pitcher-Pour carton! The carton is new, and the milk inside is processed by the newest and most modern equipment science can devise. Panel-approved Tastemark Milk in the new Pitcher-Pour carton continues to be your best food buy ... by far! Get Tastemark Milk in the Pitcher- Pour paper milk bottle at your grocer's today. * * Enjoy * :Tastemarfc ***VJ"** LET YOUR GROCER BE YOUR MILKMAN 2. Spread back , 4. Pours and RE-SEALS in a jiffy! io i|u2 &tat d/top / Fo4u io tte-cfone DRYERS RANGES AIR CONDITIONERS HA1&LL & WHITE FURNITURE CO. OPEN\TIL 9 P.M. DAILY UNTIL CHRISTMAS MAIN & DIVISION

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