The Courier News from Blytheville, Arkansas • Page 6

TWELVE BLYTHEVILLE (ARK.) COOTIES tfEWS THURSDAY, JULY Canned Meat Salads By CECILY BROWNSTONE Associated Press Food Editor A COOK'S ENERGY may dwindle, appetites may lag, but families still need well-balanced meals. How to handle this hot-weather situation? One way is to use canned meats in salads, for meats in cans provide the same complete protein, Vitamins and minerals as do those that are prepared at home. Here are four such salads we can recommend. There's variety aplenty here, so take your choice. First comes good old potato salad, its flavor heightened with mustard, vinegar and parsley.

Top it with open- end Vinenna sausage, a blend of delicately smoked pork and beef. You can prepare this salad ahead of time, then reheat for 20 minutes before serving. Next comes popular tomatoes stuffed with a deviled ham mixture- Mixed greens call on luncheon meat to mate them, hearty. Cabbage slaw, as you would expect, takes corned beef for its partner, HOT POTATO SALAD Ingredients: 5 to 6 medium size potatoes (2 pounds), 2 cup diced celery, 1 tablespoon finely chopped onion, 2 teaspoons salt, 4 tablespoons butter or margarine, 2 tablespoons flour, 3 4 teaspoon dry- mustard, 3 tablespoons sugar, cup cider vinegar, cup water, 4 teaspoon tabasco sauce, 1 tablespoon finely chopped parsley, two 4-ounce cans Vienna sausage. Method: Cook potatoes in skins until tender, peel and dice.

Put in a casserole: add celery and onion. Sprinkle with 1' teaspoon of the salt. Melt butter over low heat; add flour, mustard, sugar and remaining 1- teaspoon salt; stir until smooth. Add vinegar, water and ta- basco. Cook over moderately low heat, stirring constantly, until mixture thickens and comes to a boil.

Pour over potatoes; sprinkle with parsley. Mix lightly with a fork, being careful not to break potatoes. Let stand 1 hour. Arrange sausage on top of salad. Cover and reheat in a moderate (375F) oven, 20 minutes.

Makes 6 servings. DEVILED TOMATO SALAD Ingredients: 2 small cans deviled Bam, cup mayonnaise, 1 teaspoon prepared mustard, 2 tablespoons -drained pickle relish, 2 cup finely diced celery. 1 teaspoon minced onion, 4 medium size tomatoes. Method: Mix together deviled ham, mayonnaise and prepared Raisin Used In Chocolate Cookies PICNIC SUPPER Raisins are on the plentiful foods list; use them in these good chocolate cookies. ALL-BLACK RAISIN COOKIES Ingredients: cups sifted flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 cup seedless raisins, 2 squares (2 ounces) unsweetened chocolate, 1 cup firmly packed brown sugar, 3 eggs, cup coar- sley chopped roasted almonds.

Method: Sift together flour, baking powder, baknig soda and salt. Rinse raisins in hofc water; drain and dry well. Shave-chocolate; mix with brown sugar and milk and heat to boiling. Remove from heat and cool. Cream shortening and granulated sugar; beat in eggs thoroghly, one at a time.

Add sifted dry ingredients to creamed mixture and beat well. Stir in chocolate mixture, raisins and almonds. Drop by small spoonfuls onto greased cooky sheet a couple of inches apart. Bake in hot (400 degrees) oven about 12 to 15 minutes. Makes about 4 dozen medium-sized cookies.

mustard. Stir in pickle relish, celery and onion. Chill several hours. Cut tomatoes into sixths "petal fashion." Fill centers with ham mixture. Makes 4 JACKSTRAW SALAD Ingredients: One 12-ounce can luncheon meat, mixed salad greens (broken into pieces) 2 cup sliced raw cauliflower, cup sliced radishes, French dressing.

Method: Cut luncheon meat into strips wide. Put salad greens, cauliflower and radishes into salad bowl; pile luncheon meat on top. Add dressing; toss lightly. Makes 4 servings. To prepare French dressing for salad, mix together 2 cup salad oil, 2 tablespoons wine vinegar, teaspoon salt, Vs teaspoon pepper, 2 teaspoon dry mustard, A teaspon paprika.

Shake or beat before serving. COLE SLAW AND CORNED BEEF Ingredients: One I2 ounce can corned beef (chill before cubing), 4 cups shredded cabbage, I cup diced celery, cup chopped green pepper, 2 tablespoons lemon juice, 1 teaspoon salt, teaspoon celery seed, teaspon tabasco sauce, i cup mayonnaise. Method: Mix corned beef, cabbage, celery and green pepper. Mix lemon juice, salt, celery seed, ta- basco and toss lightly with corned beef mixture. Makes 4 servings.

They're Also Thrifty And Offer Variety By GAYNOR MADDOX NEA Food and Markets Edit Here's news from the United States Department of Agriculture that speaks directly to your food budget. This list of seasonal foods These are the plentiful foods for June: Milk and other dairy products, beef, broilers and fryers, dresh fish, eggs, cantaloupes, raisins, potatoes, tomatoes. Plentiful dairy foods, in addition to fluid milk, will include Cheddar, cottage and other cheese, dry milk, evaporated and condensed milk, sour cream and other milk products. To promote consumption of these foods, producers, the food trades and the United States Department of Agriculture are cooperating in an intensive campaign at industry and consumer levels. Peak emphasis is anticipated in June when dairy herds traditionally are at or near top production levels for the year.

Department participation in this program began on April 1, as announced by Secretary Ezra Taft Benson late last March. Continuing in excellent supply and on the plentifuls list for June are beef, broilers and fryers and fresh fish. With the nation's laying flock in March larger than last year, eggs are expected to be abundant. Produce markets will be well supplied with cantaloupes, and potatoes and tomatoes will also be in excellent supply. Ah abundance of raisins will be available for grocery shelves.

Looking for a lemon butter recipe? Fresh Lemon Butter (Makes 4 servings) One-quarter cup butter or margarine, 3 tablespoons fresh lemon juice, 3 teaspoon paprika. Blend ingredients together. Serve over hot, cooked fresh asparagus or Like to Have It? You you are the type of applicant we are looking for. $18,671 is a conservative estimate of 4 he 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 your savings. The rest comes from Kroger profits and earnings on investments. The greater the Company larger your estate. And as your salary increases you may your savings to create an even larger estate. have attractive openings for Why not come in and let us give you further details.

Age 18 to is permanent year round work. Salary is dependent upon your qualifications. Regular length of service increases. If you want steady work and a chance to advance, slop in at the Kroger store, Ely theville and See Hardy Aston for particulars. DELICATE AND NUTRITIOUS strawberry sherbets are made with inexpensive nonfat dry milk.

Nonfat Dry Milk is Suitable For Use in Sherbert Recipe Lamb Cuts Offer Chance for Economy Meals By GAYNOR MADDOX NEA Food and Markets Editor For real economy these days, watch the specials on lamb at your meat dealers. Particularly if you think only of the choice cuts, such as leg of lamb or lamb chops. You'll find most dealers have economy cuts of Using lamb riblets, 2-inch rib portions cut from the breast, is a recipe we enjoyed at friends in San Francisco, where the cuisine reflects a rich blend of nationalities. The iarnb riblets are cooked in a spice-sharp barbecue sauce to a fork tenderness served on a mound of fluffy rice. The greatest quantities of lamb are consumed in city areas with a foreign heritage.

Dishes from these people usually call for forequar- ter cuts of lamb which are economically priced, such as the breast and riblets, shanks, neck meat and shoulder. In selecting these lamb cuts, as well as the prized leg of lamb and lamb chops, a packers' brand siamped on the meat can be assurance of quality and tenderness. Barbecued Lamb Riblets (Yield: :4 servings) Two pounds lamb riblets (2-rib portions cut from lamb breasts), flour, 2 tablespoons fat, 1 large onion, thinly sliced; 1 cup catsup, Yz cup vinegar, 1 teaspoon sugar, teaspoon dry mustard, 1 teaspoon Worcestershire sauces, 1 teaspoon salt. Roll lamb riblets in flour. Pan- brown in hot fat in a heavy skillet.

Add onion and brown. Add remain- ing ingredients. Cover. Simmer over low heat 2 to 2V 2 hours or until meat is fork-tender. Pour off fat before serving Hungarian Lamb and Red Bean Goulasi (Yield: 5 servings) One pound lamb neck or shank, 2 teaspoons salt, seasoning, flour.

2 tablespoons shortening, 2 2 cups cooked tomatoes (No. 2 can), 1 green pepper, diced; 2 cups red beans. (No. 2can). Cut lamb into 1-inch pieces.

Season. Roll in flour. Brown slowly in hot shortening. Add tomatoes and green pepper. Cover and -cook slowly 2 hours.

Add beans and heat. A cooked vegetable salad delici- I us and looks attractive if the veg- etables are marinated separtely and then arranged in a symmetrical design in a bawl. Use French dressing for the marinade. Use your kitchen scissors for mincing parsley, chives or mint leaves. air TERMINI? POST Bruce Terminix Company Memphis, Tenn.

p. O. Box 1270 Phone 62-3531 For Quick By GAYNOR MADDOX NEA Food and Markets Editor Milk is the big food news this month. Nutritionists warn us we all need more'milk in the diet. Here is a recipe we like in our home, using nonfat dry milk like fluid miDc.

Nonfat dry milk, an excellent source of calcium and riboflavin, is inexpensive. It is packaged in two sizes. The one-pound, foil-lined package will yield five quarts of dairy sweet nonfat milk for as little as eight cents a quart. The pre- measured package contains three foil-lined envelopes, each of which will make one quart of liquid nonfat milk. Strawberry Sherbet (Makes 2 quarts) One pint strawberries, washed and hulled, cup sugar, 1 tablespoon lemon juice, 3 cups liquefied Like Hot Pickle Potato Salad? HOT PICKLE POTATO SALAD Ingredients: 6 large potatoes (cocked and peeled), '4 cup chopped onion, 3 cup sweet pickle relish.

3 cup chopped green pepper, 3 teaspoon salt, dash of celery salt. 1 cup mayonnaise, 2 teaspoons prepared mustard, 1 4 cup sweet pickle liquid, 12 thin slices cold ham. Method: Dice potatoes, toss lightly with onion, pickle relish, green pepper, salt-and celery salt. Mix. well the mayonnaise, mustard and JJQN DAY'S ADVERTISEMENT sweet pickle liquid.

Pour over po- tato mixture and mix lightly thoroughly. Turn into greased quart cas- serole. Roll up slices of cold ham and arrange rolls over salad. Bake in moderate (350F) oven 29 minutes. Serve piping hot.

Makes 6 servings. nonfat dry milk, 2 egg whites, 2 tablespoons sugar. Set refrigerator control at coldest point. Place strawberries, cup sugar and lemon juice in saucepan. Heat to boiling point.

Cool. Stirring constantly, slowly add liquefied nonfat dry milk to strawberry mixture. Pour into refrigerator tray and freeze until almost firm, about 2 hours. Bear egg whites until stiff but not dry. Gradually beat in 2 tablespoons sugar.

Turn frozen mixture into bowl; beat until double in bulk. Fold in beaten egg whites. Return to two refrigerator trays and freeze until firm, about 2 hours. Note: If 1 de-ounce's package strawberries is use3, reduce sugar to cup. Note: To make liquefied nonfat dry milk, follow directions on the package.

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