The Courier News from Blytheville, Arkansas on December 30, 1953 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

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Blytheville, Arkansas
Issue Date:
Wednesday, December 30, 1953
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Page 10
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BLYTHEVILLE (ARK.) COURFER NEWS WEDNESDAY, DECEMBER x>, itn Cookie Clock Tricky New Year Centerpiece By CECllT Bnnrastone Awclated Preaa Fowl Editor MAKE A COOKIE CLOCK and Mew Ye»r Greeting centerpiece for your New Year's Eve party table. All you need for it Is a package of basic cookie mix and two packages of (emlsweet morsels of chocolate from your grocery market. So easy to do, go much fun! We're giving you explicit directions for making the centerpiece; from the same batch of mix that fashions your clock and greeting, you can also make attractive petlts fours. Here, too, is an easy recipe for Chocolate Frosted Brownies. NEW YEAR'S EVE CENTERPIECE Ingredients: One 14-oimce package cookie mix, Chocolate Peppermint Frosting, one 6-ounce package (1 cup) semlsweet chocolate pieces, finely chopped pecans or walnuts. Method: Prepare rolled cookie dough according to- directions on package. Roll dough ii-inch thick on lightly floured board or pastry cloth. Cut out half the dough'with a 1-inch round cookie cutter and remaining half ii.to I'/z-inch squares with a knife or pastry wheel. Cut out "hands" of clock using paper pattern. Bake in moderate (375F) oven 8 to 8 minutes. (Makes 7 dozen cookies.) Force Chocolate Peppermint Frosting through cake decorator to make numerals on 12 of the rounds and Happy New Year letters on 12 of the squares. Frost "hands". For petits fours, dip edges of remaining cookies into frosting; scrape off excess from back of cookie on edge of bowl or with spatula; sprinkle frosted edge with chopped nuts; place on wnxed paper to harden. For centerpiece, arrange numerals and hands on n 10- inch Lazy Susan or plain plate. Place semlsweet chocolate pieces i around edge of plate. Place Happy New Year cookies around clock. CHOCOLATE PEPPERMINT FROSTING Ingredients: One 6-ounce package (1 cup) semtsweet chocolate pieces, 1 tablespoon shortening, '/•> cup evaporated milk, 1 cup sifted confectioners' sugar, % teaspoon peppermint flavoring. Method: Melt chocolate and shortening over hot (not boiling) water. Remove from heat; mix in evaporated milk and confectioners' sugar; beat until smooth; stir in flavoring. CHOCOLATE FROSTED BROWNIES Ingredients: One 14-ounce package cookie mix, one-half fi-ounce package ( l /2 cup) semisweet chocolate pieces, 6 tablespoons evaporated milk. Method: Follow package directions for preparing and baking brownies. To make frosting, put chocolate and evaporated milk in saucepan over low heat. Cook slowly, stirring occasionally until blended. Bring to a boil and cook, stirring constantly, until slightly thickened — about 3 minutes. Frost brownies and out into 2-inch squares. Makes 16 brownies. Pear-Mincemeat Mixture Good Pie Filling Any Leftovers Left? Then Here's Way To Polish Off the Last of That Turkey Our San Francisco friend, Jes•Ica McLachlin, discovered a new way to glorify leftover turkey. It's quite a regal dish. Curled Turkey In Spinach Ring - (Serves 6) One (I4-ourice) package frozen, chopped spinach, VI cup butter or margarine, % cup flour, 1 cup milk, '/j cup grated natural or process American cheese, 3 eggs, sep- arated, salt and pepper to taste. Cook spinach according to directions on carton. Drain thoroughly. Melt butter and stir in flour; add milk and cook, stirring constantly, until mixture bolls and thlr/- ens. Add cheese and stir until melted. Remove from heat. Add spinach and slightly benten egg yolks. Season with salt and pepper. Fold in stiffly beaten egg We have a friend In Seattle who certainly knows her winter pears. Her recipe for pcnr-mlncemeat pie Is definitely a holiday recipe. Her little, quickie course on the ABCs of winter-pear varieties is worthy of your attention. Pear-Mincemeat Pie Two Anjou pears, diced, 2 cups prepared mincemeat, pastry for 1- crust pic, 9 Inches. Peel, core and dice Anjou pears. Add pears to mincemeat and mix together. Line pie pan with pastry. Pill with mincemeat-and-pear mixture. Cover with top crust. For a latticed effect cut pastry In strips and weave together on a piece of wax paper. When completed gently press overlapping pastry strips together. To cover the pie, quickly in- whites. Pour into a wellgreased 8'/ 2 -lnch (I'/i-quarO ring mold; set in a shallow pan ol hot water. Bake in a moderately hot oven (375 degrees F.) about 45 minutes, or until firm. Remove from oven and let stand n few minutes before umnoldlng on a heated platter. Pill center with curried turkey. Curried Turkey One medium-sized onion, % cup butter or margarine, one-third cup flour, 1 teaspoon curry powder, 1 cup turkey stock (made with turkey bones, or use canned or bouillon-cube chicken broth), '/ 2 cup sauterne or other white table wine, or additional half cup of stock, '/2 cup cream or undiluted evaporated milk, 1 tablespoon sherry wine, if desired, salt and pepper to taste, 2 cups coarsely diced, cooked turkey, 1 (4-oz.) can mushroom stems and pieces, drained, 1 tablespoon chopped parsley. Saute onion gently in butter for 5 minutes. Blend in flour and curry powder; add stock and sauterne or water, cook, stirring constantly, until mixture boils and thickens. Stir In cream, sherry, ' salt and pepper. Add turkey, mushrooms and parsley. Heat gently but thoroughly. Serve in the center of spinach ring. vert the wax paper and remove from pastry. Press ouUlde edges together and trim off excess pus- try. Brush top of pastry with milk or cream for a golden brown glaze. Bake at 425 degrees F. for 35 minutes. Remove from oven and serve warm or cold with hard sauce. Anjou is pronounced "an-jo." The sccson for Aniou is from October to April or May. The flesh Is firm but tender, very juicy and fine grained, spicy and with a rich flavor. The skin when ripe Is smooth, creamy yellow. Bosc is pronounced "bosk." The season is September until late December. The Bosc Is a large pear with long, tapering neck and of a rich russet color. It has luscious buttery flesh, The Cornice, pronounced "com- ccce," Is a. large cone-shaped pear of a creamy yellow color when ripe, with a red blush. The Cornice is perfection In a pear, having very fine-grained texture and sweet-tasting flesh with a delicate aroma. It's the holiday pear for holiday fruit trays and. desserts and for colorful centerpieces and table decorations. Vulcanized on Wheel During automobile races, where cars are driven at top speed over long period ol time, tire casings and tubes often become vulcanized solidly together. Cranberry Relish Embellishes Pork Try serving this fresh-tasting fruit relish with pork lor something especially good. CKVNCHY CRANBERKV APPLE RELISH Ingredients: 4 cups fresh cranberries (washed and picked over), 'A lai'ge lemon (unpeeled), 1 large fir mapple (peeled and diced), LVi cups sugar. Method: Put cranberries through food chopper with seeded lemon, mix In apple and sugar. Chill several hours before serving. Storing in silos saves more of corn's food, value than any other method. Whit is sliced (rash Every day — Means tempting meals The easy way? Evtriood IkvOTich BMM it Uw answer to quick m«al« witk taste appeal. Buy some at your trocar*. WORLD'S LARGEST SELLER AT 10( St.Joseph ASPIRIN SAVE MORE-BUnOO TABIETS.49C Make "Hopping John" With Quick-And-Ea*y RICELAND RICE Save Time, Effort And Money! Use Quick-And-Easy RICELAND RICE! RICELAND RICE re</«irc.t no washing, no riming, no draining, no re-steaming! Use quick-anil-easy RICELAND RICE anil milh no effort-^—in just a jew 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: Riceland Rice "Hopping John" 1 cup black-eyed peas 2 cups boiling water % pound salt pork or fat bacon 1 large onion, sliced 1 spray of celery leaves 1 small bay leaf % teaspoon salt % teaspoon pepper 2 cups boiling water % cup uncooked rice 2 tablespoons minced parsley Place peas and boiling water in a saucepan. Cover and allow to stand for two hours. Do not drain. Cut the salt pork or fat bacon in squares and brown in a hot skillet. After the peas have soaked, add the pork or bacon, the onion, celery leaves, bay leaf, aalt and pepper. Add the boiling water and simmer In a covered saucepan until the peas are nearly tender. Discard the bay leaf. Add the rice and almmer in the covered saucepan until the peas and rice are tender. Add water it the dish becomes too dry. Mora salt may be added if desired. To serve, plac* the pieces of pork or bacon on top ol the peas and rice and sprinkle with parsley. Thl* recipe makes 6 serving!. Write For Big FREE Cook Book WrlU for your big FREE Riceland Rice Cook Book—28 pages, beautifully illustrated In lull color. It shows the quick and easy way to make wonderfully delicious and economical main dishes, cas- MroUi, ip*clalties, soups, salads, puddings and dimrti. It will MV< you lota of money. Writ* to Arkansas Rice Growers, Stuttgart, ArkuiM*, for blf FREE Riceland Rlc« Cook Book. Qiiick>Aiid-Easy RICELAND RICE Cooks Fluffy In A Few Minnies! Your grocer now has this wonderful rice which cooks fluffy in just a few minutes. Be sure you get the HIGHLAND brand illustrated above. You pay nothing extra for the quick-Knd-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. (3) Bring to a vigorous boil. (S) Turn down heat as low as possible. Cover saucepan with a lid. Leave over thli low heat for 14 minutes. Servs. SHOP HERE Miracle WHIP BISCUITS Tomato JUICE KRAUT GRADE A DRESSED FRYERS Armour's Cloverbloom PORK JOWLS Start the New Year Right SWIFTS PREMIUM Chuck ROAST Lb. CAMPBELL'S ^ f^ TOMATO SOUP JO C WE WILL BE CLOSED ALL DAY FRIDAY, JAN. 1 POTATOES 50 Lbs. $ 1.19 2 for 303 Can Campbell's Vegetable Beef soup 3 Tall Cans PET MILK Jack Sprat Cut GREEN BEANS Jack Sprat 303 can HOMWV 3 , OT 250 Jack Sprat No. 1 Can SPINACH !tot 190 Jack Sprat 22 Oz. APPLEBUTTER250 Jack Sprat Red Cherry PRESERVES 120 ,330 Jack Sprat Peach PRESERVES 120 ,28tf Jack Sprat Blackberry PRESERVES Derby 15 '/ ( oz. tin TAMALES Austex BEEFSTEW Large Heads LETTUCE Large GRAPEFRUIT Green ONIONS Fresh RADISHES Cello Wrapped CARROTS 1202 320 2for 39jJ 330 2(0 ,250 each 50 2 bunches 250 JACK SPRAT MUSTARD or TURNIP GREENS lfc!C '" 10 RICHARDSON'S

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