The Courier News from Blytheville, Arkansas on January 7, 1954 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, January 7, 1954
Page 10
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FACE TEN BLYTHEVILLIi! (ARK.) COURIER NEWS THURSDAY, JANUARY T, 1954 #7/7 Boned, Rolled Fresh Pork Good Cold-Weather Dish EXCEPTIONALLY ABUNDANT Western lettuce ii on the market new. C«n be served cooked with a delicious curry uuc«. Western Lettuce Is Delicious Eaten Either Raw or Cooked Iceberg, or crlsphead, lettuce 1 generally eaten raw in salads an sandwiches. It is also deliclou cooked, the way many European prepare it. Curried Lettuce Casserole (6 to 8 servings) Three tablespoons butter or mar garine, >/< cup .flour, 1 cup chicker broth or consomme, 'A cup milk 1 cup diced celery, 1 tablespoon If You Like French Food: Then Try Chicken With Wine, Cognac By GAYNOR MADDOX • NEA Food and Markets Editor We've Just returned from France Where we learned « lot about 'fine cooking. If you like to Elve your food the extra fillip that win adds, then these French recipes will delight you. If not, then Jusi leave out the cognac and wine. Here are two we think you'll welcome. Chicken Montmnrte (Serves 4) One chicken, 3'/i pounds, 3 finely chopped baby onions, 1 tea' epoon cut chives, flour, 1 wine glass cognac, 1 cup stock (beef or chicken bouillon), salt and pepper Quarter and bone the chicken, salt and pepper, turn In flour, and saute in hot butter in a frying pan. When brown, add onions and cognac. Remove pan from the fire for a few seconds to let the cog. nac burn. It will flare up dramatically, so use precaution. Add stock and chives and simmer until tender. Serve on rice cooked in chicken stock. Normandy Chicken (Serves 4) One small broiler, 1)4 table- apoons butter, '/ z pound mushrooms, sliced very thin, 2 table- •poons cognac, 4 tablespoons heavy sweet cream, juice of 1 lemon. Cut the chicken into small pieces. Cook In butter with the mushrooms. When chicken is golden brown add the cognac, cream . and lemon juice. Let the chicken simmer until tender. Here's Main Dish for a Buffet Supper Coincidental with the arrival of Jack Frost's annual visit comes an •increased interest in entertaining. Pot luck suppers, Sunday morning brunches and informal buffet ..dinners are the rule of the season. , Here's just the main dish to feature at a Saturday night buffet supper. It's a delectable-tasting casserole of spaghetti with meat sauce and cheese. Italian Spkghelti Casserole 1 pound ground beef '£ cup minced onion No. 2 can tomatoes (214 cups) 1 (6 oz.> can tomato paste 2 teaspoons salt 2 teaspoons chili powder 1 tablespoon sugar ?i cup grated sharp Cheddar cheese 7 or 8 ounce package spaghetti Brown ground beef and onion in 1 tablespoon hot fat. Break up tomatoes with a fork and add with tomato paste, seasonings and cheese i to ground beef. Cook spaghetti In boiling, salted water until almost tender. Combine meat mixture] with spaghetti and pour into greased 2 quart casserole. Bake at 3SO degrees F. for 30 minutes. 8 servings. chopped onion (1 small onion), Vt teaspoon ground black pepper, >/ 2 teaspoon suit, 1 teaspoon each sugar and curry powder, 2 medium- sized hends iceberg lettuce, 2 medium-sized apples, 2 cups buttered soft bread crumbs, whole pecan halves. Melt butter or margarine; stir in flour. Gradually add chicken broth or consomme and milk; add celery and onions and cook until thick. Add seasonings. Cut lettuce into serving-size wedges. Slice apples Yt Inch thick. Arrange lettuce, apples and curry sauce in alternating layers In 2-quart casserole. Pour on tlie sauce. Cover casserole. Bake 30 minutes. Remove cover. Sprinkle with bread crumbs. Oarnish with pecans. Bake another 10 minutes. Iceberg Lettuce and Sausage Casserole (6 servings) One half pound sausage, 1 cup soft bread cubes, 1 tablespoons sausage drippings, l'/ 2 quarts shredded iceberg lettuce, 1 small onion, sliced; one-third cup undl- uted cream of tomato soup, one- third cup water, y t teaspoon Bait, parsley and paprlke for garnish. Heat oven to 400 degrees P. :hot). Fry sausage; nut Into Vinch pieces. Mix bread cubes with the sausage drippings and sausage. Arrange alternating layers of shredded lettuce, sliced onion, and sausage-bread cube mixture in 6-cup casserole. Combine remaln- ng Ingredients and pour over casserole. Cover. Bako 20 minutes. Remove cover. Bake another, 10 minutes or until brofcn. Oarnish with parsley and paprika. As soon as the weather beglnu to get frosty in Georgia, freah pork dishes become popular. One tradition there Is serving roasted boned and rolled fresh pork prettlei up with glaze. Ema Law, from Waynesboro, Qa., gives her favorite method. Roast Pork (Yield: (-10 serving*) Boned and rolled fresh pork shoulder, about I! pounds, 2 tea. spoons Kitchen Bouquet, 2 table' spoons honey, 1 tablespoon water 1 tablespoon lemon juice, 1 tablespoons brown sugar, 1 teaspoon salt, '/2 teaspoon ginger. !i cup well-drained cooked dried apricots, pureed. Place meat on rack in shallow Turkey, Rice Will Please Whole Family Here's a turkey, rice, mustard, mushroom and cheese combination that will please all the family. Turkey Rice Au Gratln (4 servings) Pour tablespoons butter or mar- :arine, 1 tablespoon chopped green pepper. 2 cups cooked rice, 1 (2- oz.) can sliced mushrooms, 2 tablespoons flour, 1 cup milk and mushroom liquid, 1 tablespoon rich prepared mustard, 1 cup cooked, diced turkey, 14 cup grated yellow cheese. Melt 2 tablespoons butter or margarine and saute the green pepper until tender. Add to the cooked rice. Melt the remaining at. Drain the mushrooms; save he liquid. Add mushrooms to the melted fat and saute until lightly >rowned. Add flour. Stir In milk nd mushroom liquid and cook un- il smooth and thickened. Stir In Ich prepared mustard and turkey. Make a border along the sides f a 10xCx2-lnch baking dish with e rice. Pour the turkey and .ushroom mixture In the center, prlnkle grated cheese over the op. Bake in a moderate oven 37S egrees P. for 25 minutes. Oar-1 tsh with parsley. ' roasting pan. Roast In alow oven <JZS degrees F.) until done, about 1 hours. If using a meat thermometer, temperature of roast will read 185 degrees F. Meanwhile combine other Ingredients in small saucepan and bring to boll. About 1 hour before roast Is done, brush on one-third of the sauce. Brush twice more at 20- mlnute Intervals until sauce Is used up. When roast Is done, remove any strings or skewers, place on serving platter and surround with cooked broccoli spears and fluffy sweet potatoes baked in paper cups. Sweet Potatoea Two pounds sweet potatoes, V t cup concentrated quick-frozen orange Juice, one-third cup butter, 1 teaspoon salt, y, teaspoon ginger. Cook sweet potatoes until tender. Peel. Put through food mill. Add concentrated orange juice, butter and seasonings. Whip until thoroughly blended, using fork or mixer. File lightly In glass casserole of suitable size. Heat thoroughly In oven. Stick-to-Ribs Dishes Good on Cold Winter Days From • cook In North Dakota com* two cold-weather recipes. They are good and take very little time to prepare. Chicken and Mtubroom Noodle* (4 aervlnia) Ten-ounce can cream of chicken soup, condensed; 3-ounce can sliced broiled mushrooms, S-ounce can tomato sauce, one-sixteenth of teaspoon rubed thyme, 4 ounces uncooked egg noodles. Combine chicken soup, contents of can of mushrooms, tomato sauce and thyme, mixing well. Heat slowly. Meanwhile cook noodles until tender in boiling Baited water. Arrange In ring around outer edge of platter and pour hot sauce In center. Serve Immediately, garnished with crisp green watercress or place noodles in 4 Individual 8- ounce casseroles. Top with sauc* and keep hot in oven until ready to serve. Fork and Apple CaiMrol* (4 lervlnfs) One No. 2 can sliced apples, 1 tablespoon lemon juice, 3 tablespoons brown sugar, 3 tablespoons quick-cooking rice cereal, '/ 4 teaspoon salt, y t teaspoon nutmeg, teaspoon ginger, 2 cups diced cooked pork or ham. Place contents of can of apple* in a mixing bowl. Add lemon juice, sugar, rice cereal and Kasonlngs. Mix thoroughly. Add pork and place In * greased l-quart baking dish. Cover and bake In moderate oven (190 degrees T.I for 30 minute*. Then remove cover and continue baking for 16 minute*. Serve hot Hawaii annually produce! about 1,000,000 ton* of crystallized raw sugar. aervtr RONCO spaghetti * mr — — ; pure egg noodle* Mushrooms Good Dish With Fish Mushrooms-in-cream are super- special with fish and spinach. MUSHROOMS A LA CREME Ingredients: !i pound medium- size mushrooms, 3 tablespoons but- ;er or margarine, salt and pepper, teaspoon flour, V* cup cream. Method: Rinse mushrooms quickly n cold water; wipe dry; cut a thin slice from stem ends and discard. Slice mushrooms vertically through caps and stems. Melt butter In 8-inch skillet; add mushrooms and cook .over moderately low heat until partly wilted, tin-Ing for several minutes. Turn heat low and cover tightly; cook bout 5 minutes longer so juices ac- umulate. Sprinkle lightly with salt and ieper. Stir in flour until it dlsap- ears. Add cream; stir until sauce ilckens; add more salt and pepper f necessary. Makes 3 to 4 servings-• Complete Photo Supplies FILM • MOVIE FILM FLASH BULBS • COLOR FILM • POLAROID FILM BARNEY'S DRUG STORE Announcing.... Tht Appointment Of J. E. As Local Agent For MFA MUTUAL INSURANCE COMPANY Go All The Way With MFA AUTO—TRUCK—SCHOOL BUS FARMERS and PERSONAL LIABILITY FIRE—HOSPITAL and SURGICAL BENEFITS INSURANCE PROTECTION No Assessments—No Membership Fees Quick Nationwide Claim Service Low Rates—Renewal Dividends J.E. 2313 Birch, Blytheville Phone 4108 Ouiclc 'n easy to white, tender, fluffy rice ... in just a few minutes'. Beautiful, tempting, delicious! 2006 W.Moin Phone 3647 CCAL $10 ton delivered - 2 tons or more (Plus Tax) HESTER'S COAL YARD PHONE 3186 FUEL OIL G. 0. POETZ OIL CO. "/ Sell Tkat Stuff" Phone 2089 Office & Bulk Plant-Promised Land Here's Lunch For The Girls' Here's a lunch "the girls" will enjoy when It's your turn to entertain your club. SHRIMP DUNK Ingredient*: 1 cup diced cooked ahrlmp. V4 cup mayonnaise, 1 tea- ipoon curry powder, 1 tablespoon minced onion, salt (to tute), light cream. M««id: Mix thrimp, m»yonnal»e, lurry powder, onion and salt; thin with cream to dunking consistency If nccewary. Makei •bout 111 cuu>. TOMATOES CRACKERS 303 CAN CORN SALERNO THINS LB. BOX 3LB. CAN PRIDE OF ILLINOIS CREAM STYLE 303 CAN WHITE COUNTRY FRESH GRADE A LARGE DOZEN BANANAS LETTUCE BACON 59 GOLDEN RIPE LARGE FRUIT LB. C LARGE HEAD GRADE A SLAB IN PIECE CHUCK ROAST C FREEMAN'S MARKET

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