The Courier News from Blytheville, Arkansas on December 22, 1953 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Tuesday, December 22, 1953
Page 11
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PAflB TWELTI BLYTHEVTLLE (ARK.) COURIER NEWS TUESDAY, DECEMBER 22, 1953 Baked Eggs Are Good For Holiday 'Brunch' By CECILY BROWNSTONE Associated Press Food Editor A HOLIDAY BRUNCH is such Jun, You set the hour (hut suits you —somtime between 11 and 1. Folks drop over to exchange holiday news, relax over good food and hot coffee, and bask in warm family eheer. Have tL big pitcher of freshly •queezed orange juice ready for n pick-up when guests arrive. Or if you're in the mood to offer a surprise, try this brand-new recipe for Spiced Cranberry Tomato Cocktail. For the main course, we recom- chopped pecans. Good! For a refreshing last course, make an attractive arrangement of crunchy apples, juicy pears, tangerines, oranges and grapes', then add persimmons and pomegranates, if they're available, just because they looft exotic and are fun! SPICED CRA.VRERRY TOMATO COCKTAIL Ingredients: Fresh lemon juice confectioners' sugar, 3 cups tomato juice. 1 cup cranberry juice, 1-incl piece stick cinnamon, 3 whole cloves, U teaspoon salt, crushec 1 ice. .Method: Dip edges of six 6-ouncc mend that most accommodating of I glasses in lemon juice, then in con brunch dishes — baked eggs. ButJ fectioners' sugar. Place in refrig these are baked eggs with a difference because they're flavored with tarragon. Prepare the eggs in individual baking dishes and they'll be simple to serve. orator for 20 to 30 minutes or long er, until well chilled. Combine to mato and cranberry juices, cinna moil, cloves and salt. Chill in re frigeralor for 20 to 30 minutes or Top the eggs with slices of crisp i more. Remove spices. Shake wel icon. Easy way to prepare a j with cracked icn and strain into ba...... pound of bacon at one lime is by this method. Allow the bacon to stand at room temperature so you can separate the slices. Then spread the slices out on a rack in i shallow pan. Bake in a hot HOOFf oven about 10 minutes or until well browned. You won't have to turn the bacon and it will be pleasantly crisp. Drain on brown paper or paper towels and keep hot while you turn the oven down to 325F for the baked eggs. Hot biscuits arc a must with this brunch, and may be prepared from a mix. If you want to save time, "drop" the biscuits, according to the directions on the package, instead of rolling them out. We like to serve the first rounds of biscuits with squares of butter; then split' the last round and spread with but-i ter and a mixture of honey and I chilled glasses. ."Takes G servings HKKHK17 BAKED KfiGS Ingredients: 4 tablespoons butter or miii-garine. 3 tablespoons fine dry bread crumbs, ?.i teaspoon crum bled,whole tarragon. 12 eggs, 6 tablespoons heavy cream, G tablespoons grated chcddar, pnp* rikn. Method: Grease f> individual pie plalss or shirred egg dishes generously with 2 tablespoons butter. Combine crumbs and tarragon. Sprinkle inside of dishes with crumb mixture. Break two eggs into each dish, being careful not to break yolks. Pour 1 tablespoon cream over eggs; sprinkle with cheese and paprika. Dot with 2 tablespoons butter. Bake in slow (325F) oven about 15 minutes or until eggs are of desired doneness. Makes 6 servings. IO1AZKD HAM FOR' CHRISTMAS BUFFET Is one way lo Mrve a : kcwir, mtin-dbh meal and have leftover feuti. Large Baked Ham Is Dish To Climax Festive Season plmcnlo. '4 cup sliced ripe ollvns, 1 egg yolk, putty shells or toast. Make n white sauce of the butler, flour, milk nnd seasoning. Add mushrooms, pimlcnU). olives and egg yolk. Heat thoroughly. One- fourth cup shredded cheese may be added. A large, handsome baked ham is almost as much a part, of Christmas as the Christmas tree. So \VR asked Beth Bailey McLean of Chicago, meat cookery expert, how to select and cook a holiday ham. When selecting your holiday ham, she advises, plan ample servings with leftovers for snack- time feasting. If the ham is fully cooked, bone-in, plan on one-third pound per serving. When buying a cooked, boneless ham, plan on ',:i pound per person. All cured pork, whether cooked or uncooked, should be stored in the refrigerator. Use whole, fully cooked hams within seven days. You can serve these fully cooked hams as purchased, or heated, if preferred. For flavovfnl baked ham, heat fully cooked ham uncovered in a slow oven i3'25 degrees P.) about 10 minutes to UK- pound, to an internal temperature of 130 degrees F. For a specially festive note, score an glaze the ham. To score | broiird'"mushrooms.":; Cranberries Add Color lo Yuletide Two Massachusetts Recipes Put Bright Spot in Menus By GAYNOR MADROX NEA Food and Market* Krlitor From (he cranberry bogs o Massachusetts, we gathered thcs< Brilliant red Christinas rcclpns For that brighter spot in Yulctld nenus, they are iusl whftt yoi need. Cranberry Rujjosa One package pastry mix, 2 cups cranberries, 1 cup sugar, 1 cuj: water, \' y cup raisins, y 4 cup corn starch, % cup sugar, I cup boiling water, •% cup chopped walnuts. Roll out pastry according to icknge directions to Ifl-hich thickness. Fit over Inverted pie. muffin or patty tins. Leave enough pastry to cut into strips for crisscross on each tart. Prick pastry with fork. Bake in quick oven '425 degrees F.) 15 to 20 minutes Combine 1 cup sugar, water tind utcs. Mix '/i cup sugar and corn- fresh cranberries. Cook for 10 minutes. Mix V 4 cup sugar and corn starch. Add 1 cup boiling water and hlend thoroughly. Add to cranberry mixture. Add raisins and cook 5 minutes more. Add nut- pastry to form crisscross. Bake meats and turn into tart shells. Top filling with two strips of in moderate oven (350 tftgrco.s F. 12 minutes, or until pastry is brown on top. Holiday Brunch Omelette Two cups cranberries, 1 cup sugar, 1 cup water, 4 eggs, 2 tablespoons milk, J cup rum. if desired. 1 teaspoon salt, 2 tablespoons butter. Boil sugar and water for 5 minute?. Add fresh cranberries and cook until they stop popping, about 5 minutes more. Set aside to cool. Beat eggs, milk arid salt together just enough to mix thoroughly. Melt butter in frying pan. Pour in egg mixture. Cook, over n low heat, lifting the edges with a knife frequently so that uncooked portion of mixture will cook evenly. Loosen omelet from pan and spread with half the cranberry sauce. Fold over omelet; transfer to hot plate and sprinkle liberally over omelet ami Ignite, if desired. Baste omelet with flaming rum, if eftover turkey on toast, baked potatoes, baked squash, rye bread, with powdered sugar; pour rum desired, until sugar is browned. Here's Dessert For Christmas Eve Supper Here's a simple and refreshing dessert to serve before the holiday splurge. HOT ntlTTEIlun GRAPEFRUIT Ingredients: 2 large grapefruit. 1 tablespoons butter or margarine (soft! 4 teaspoons white sugar, .1 »ablspoons brown sugar, dash of salt. Mel I,wl: Cut grapefruit. In halt; remove any seeds and center membrane; loosen grapefruit from dlvjd- 'ng walls .Mth smnll sharp knife. 3rcam butter with sugars and salt, Spread sugar mixture over cut) lalves of grapefruit. Place fruit ir. shallow pan or in cupped aluminum 'oil in case Juices bubble Broil grapefruit, a, few Inchps from source of fairly high heal, 'or 3 lo 5 minulcs or until tops arc golden. Spoon any Juice in pan or 'oil over fruit placed In serving dishes. These taste delightful when .he top layer is hot, but. the pulp nd jMice at the bottom nre still •old. Serve at once. Makes 4 scrv- ngs. Cream Pralines Make Tasty Gifts By fiAYNOR MADDOX NKA Food am) Markctn tlllor A friend in Chicago just sent us a large box of cream pralines sho htul made with cvaponited milk. Even we, who get to taste almost everything fit to cut, were Biir- prlsed at Iheir unusually fine flu- vor. So, with Christmas not far off, we think you may want to make some to send to friends or boys In the service. ('ream f'nitlnes (Makes 20 (n 24 patUrs) One pound light-brown sugar, *\ cup evaporated milk, \\' 2 cups pecan halves. M i x ingredients together in heavy .saucepan. Cook over low heat, stirring constantly, until SUR- ar is dissolved. Continue cooking over medium heat to soft-ball •stage i'23r, degrees F.I, stirring constantly. Let candy cool slightly, about 5 minutes, then beat until mixture begins to thicken. Drop candy rapidly from a tnblespoon into paper baking rups sot, into muffin puns. or onto a sheet of aluminum foil onto a well-buttered baking sheet. If randy becomes too stiff at the last to drop into smooth pat?s. stir in a littlt* hot waer. NOTE: These pralines have :i more delicate flavor when prepared with light-brown sugar. Jf only dark-brown sugar i.s available, substitute l'/ 2 cups white CREAM PRALINES, tender, rich and tempting, are ideal lor Christmas giving to friends who love homemade treats. granulated suear and 1 cup firmly packed brown sugar for the 1- pouml light-brown sugar. Variations Coffee-Cream Pralines: Add l\' 2 teaspoons instant, coffee to the sugar, evaporated milk and the pecan mixture and cook as above. Sherry-Cream Pralines: After the candy is cooked and cooled slightly stir in 1 tablespoon dry sherry or sherry flavoring and proceed as iibove. Gin;-.;T-Crcam Pral.nes: Add 2 tablespoons finely cut candied ginger to the sugar, evaporated milk and pecan mixture and cook as above. Yule Cheer and Tradition Found in Lighf Wine Punch Many families 'riends to Anther enjoy Inviting i round the uee nd share the traditional Christ- nns punch bowl with them. Fur hose families and others who vant to add this hospitable HOS- ure to their holiday festivities, lere are a few hot-punch recipes. lioi Uliiret Cheerio (About 3 quarts) ... . Four six-ounce cans frozen con- jentrate for lemonade, 2 and four- ifth-qunrt bottles claret. Combine frozen lemonade and •laret in a large kettle and hcatjy for garnishing. Combine wine. lemonade concentrate, sugar and orange extract in a punch bowl; stir well to blend. Add ginger ale and a block of ice or a tray of ice cubes. Garnish with orange and lemon slices, If desired. Serve at once. .Lemonade Cookies Three cups flour, 1 cup sugar, 1 cup butter 'or margarine), 2 eggs, beaten. 1 teaspoon soda, 4 tablespoons frozen concentrate for lemonade, 1 teaspoon vanilla. Rub together the flour, sugar, and butter. Add beaten eggs and soda. Stir in the concentrate for lemonade. Add vanilla, if desired. Either form the dough into balls and flatten them with a fork—or chill the dough in refrigerator for at least 1 hour, if cookies are to be rolled. Bake on greased cookie sheets in 400 degree F. oven for 8-10 minutes, or until cookies are baked but not brown. ust to steaming'. Do not boil. Pour nlo larpe punch bowl and serve. Sparkling Claret-Lemon Punch . .(About 2 quarts) One foui'-fifth-quart bottle claret ir other red table wine, chilled, 1 •ounce can frozen lemoimdc eon- entrate, one-half cup sugar, one- nlf teaspoon orange extract, I HI-EC bottle ginger ale, chilled, hin slices of orange and lemon WEAVING I Burns I Moth I Holes Tears Ladies & Men's Garments WHY PAY MOKE? RUTH McCLANAHAN —SK!L WK.AVIiR— •121 E. Sycamore Blythcvillc For your last minute gift shopping. Visit our FANCY FOOD DEPARTMENT Fancy Food Boxes $2.75 to ?39.75 Candy Jars filled with imported Hors I)' Ocuvre $4.75 and $5.50 Branched Pluni Pudding in casserole dish SI.50 Fancy Mixed Nuts in beautiful tin box SI.95 Chnrlolle Charles Wine Sticks $1.95 If yon like, bring your own box and fill with your onn selection of our fancy foods. Liquors FOSTER'S £2 108 N. Broadway remove all the skin and cut the fat i«-inch deep into uniform diamonds about two inches from point to point. Make your favorite Rlaze and spread evenly over HIP scored, hot baked ham. You mnv decorate the ham with maraschino cherries. Use a bit of toothpick to hold a cherry in the center o! each diamond. After the holiday, use liani in encore dishes that are sure to please the family. Here is ne that is just right for after-holiday suppers. Ham a la King (4 servings) One cup diced, cooked ham. 2 tablespoons butter or margarine. 2 tablespoons flour, 1 cup milk, will and pepper, '2 cup cooked, button mushrooms, 2 tablespoons chopped And Apre L'Deluge... Leftovers—But They Can Be Good Serve leftover turkey Chinese- style for something different.. TUHKKY WITH VKOETABLliS Ingredients: ', cup finely diced onion. 3 table.-,poons oil. 'i cups diaqonally sliced celery. 2 3 c\lp \v;iter, 1 chicken bouillon cube. 1 cup Ere.™ peas, one 3-oiince can sliced cups thinly sliced cooked turkey. 2 table-spoons cornstarch. ', cup cold \\ater, I tablespoon soy sauce. '... teaspoon Kingcr. 2 tablespoons rooking sherry 'if desired) • Method: Cook onion in hot. oil in skillet over moderate beat, stirring often, for about 5 minutes. Add celery. 23 cup water and bouillon i cube: cover and bnire to boil; make sure bouillon cube is dissolved. Cook 5 minutes, then add peas and mushrooms, including liquid from mushroom can. Add turkey in la.ver over (op. cover and bring to boil; -cook until peas arc barely tender, aboiu 10 minutes. Blend together and ndd all at once the cornstarch, ', cup cold water, soy .snuce. pmRcr nnd sherry if used. Stir constantly until sauce thickens. Makes 4 servings. This Recipe For Yule Pie Speeds Meal This pie will chill and sot in the refrigerator while you are busy with other dinner chores. CRANHKrtRY.H/USIN PIK Ingredients: One 9-Inch pin shell ibakrrl). 2 cups raw cranberries. 2 cups water, ', cup sugar, 1 table- j • •Mioon instant, tapioca, i cup seed- \ "•'• leys rpisins. '>, teaspoon allspice, j ^ Mcdind: Prepare pie shell, miSini; 'jjfi 2 teaspoons grated orange rind into >»? dry Ingredients before rolling out. Sj on pastryframe. Place cranberries jRl and water in saucepan. Brine to : K* boil. Cover loosely and cook until J ^ cranberries have burst skins, about! "• S minutes. ] ^ Strain cranberries through loud : '$ nill. Return to saucepan. Add: «!• sugar, tapioca, raisins and all- j S! spice. Bring to boil and simme: | fjj 2 minutes. Cool filling to room K: temperature, then pour into baked ! -^ pie shell. Chill until set. Serve i Hi opped with whipped cream. I ' 50 Plus Tax IDEAL FOR- O HUNTING • PICNICS FISHING PARTIES Canada's oldest national park is Banff, on the eastern slope of the Rockies in Alberta. PEPSI COLA BOTTLING CO. 312 West Ash WE DELIVER Phone 2095 Here's Thrift For Holidays: Ribs, Stew Meat, Shoulder Economical These are DID days when budget short cuts arc in order, witli every penny needed for Christmas shopping and holiday entertaining, ideas for simple, inexpensive meals are in demand. Three economy meats to keep in mind tl^ duys arc bee!' short: ribs, beef slew meat and porkf shoulder roast. Here's a brief review of cooking pointers: 1. Short Ribs: Cut off excess fat and fry out in a heavy utensil. Sprinkle ribs with salt and pepper and dip In flour. Brown ribs in the hot fat, add some chopped onions, a sprinkle of herbs or a little Wor- cestershire sauce (or both), and partially cover with tomato Jules of water plus a few tablespoons of heat about three hours, or until very tender. 2. Beef Stew Meat: An Interesting way to prepare stew meat is to add soy sauce to the cooking liquid. Flour and brown cubes, add some sliced onions and a small quantity of water plus a few tabejspoons of soy sauce. Cover and cook slowly until tender. 3. I'ork Shoulder Roast: Place on a rack in a shallow open pan and roast in a 325 degree P, oven SO minutes per pound. TURKEYS Vounjj Fresh Dressed 50c (o 70c II). B. B. Hessie Phone 6GR2 or 6439 SHOP AT MAY'S FOR For Christmas Fruit Cake i!" Sic ii J i v Yello 2 Lbs. Hush's Best \Vhoie No. 2 can i Cot- Duncan Mines—White, vellow, devil's food CAKESYflX ' 3 boxes T Robin Hood—Free Aluminum Sauce Pan .. FLOOR S198 Guaranteed Fresh EQOS Blue Plate—12 oz. water glass PEANUeTBOTTEi Mayfield Cream Style 2 s cans fc' 25 Ihs. Medium Doz. 59fi Bake Rile 3 Lb. Can Home Dressed, Fat, Grain Fed HEMS...; Govt. Graded, Good and Uioice „ 490 I). S. Graded Good SIUI! STEM Pure Pork, Southern Style A Tender Treat Fresh and Pure O SftABEiifn nffi°B?IP ROu IIP BEEF Full Line of Christmas Fruits and Nuts 3 tall or 6 Small Large Diamond Brand Uecl Delicious all sizes APPLES Ealmor Cello Packed Ib. U9 ,„. 190 2for Large Calif. Pascal CELERY Yellow Spanish ONIONS Florida 175 Size ORANGES IT PAYS TO SHOP AT MARKET —South 21st Street— 'The Store Large Enough to Have Fverythmg; Small Enough to Be Friendly" REFRIGERATORS FREEZERS WASHERS DRYERS RANGES AIR CONDITIONERS t I G I D A I R i PHONE 6096 HALSELL S WHITE FURNITURE CO. OPEN TIL 9 P.M. DAILY UNTIL CHRISTMAS F R I G I D A I R 5 MAIN & DIVISION

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