The Courier News from Blytheville, Arkansas on January 14, 1954 · Page 7
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January 14, 1954

The Courier News from Blytheville, Arkansas · Page 7

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Blytheville, Arkansas
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Thursday, January 14, 1954
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Page 7
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THURSDAY, JANUARY 14, 1984 BLYTHEVIM.E (ARK.) COURIER NEWS PAGE SEVEN Easy Menu for Bride Is Good for Everyone By CECILY BROWNSTONE Associated Press Food Editor YOU'RE A YOUNG BRIDE an it's time to invite your folks dinner again. When you ask them Pop will probably make his usua speech: , "No need to get stylis for us. Never liked dishes that pu on airs anyway. Just make plai food taste good!" Young Madam, here's you menu. Boast loin of pork, crisp and brown. Orange-gold yams an apple rings. Green beans. Then you can't resist being just a tin bit fancy, we suggest sprigs parsley for the pork, crunchy pe cans with the yam and apple dish and thin lemon slices to give th beans tang and because their pal yellow looks so pretty against th green. lets start with the pork loin Buy a rib end of about five pound — allowing about one-half poun for each serving. Have your mea man saw the backbone free fro: the rib and other bones to mak your groom's carving life easy. H you want to shop for your din ner party ahead, It's perfectly saf to store the roast In your refrig erator for several days. Just .un wrap It when it comes from th meat market, then rewrap it loose ly in waxed paper. When you are ready to roast the pork, rub it with salt, using abou one half teaspoon to a pound o meat. Sprinkle lightly with pepper using freshly-ground pepper if you have a mill. Place the roast fa side up on a rack In an open pan Do not cover, and do not add wa t«r — you want your meat to roast,, not steam. Roast In a slow (325F) oven about three hours and fifteen minutes — If Pop likes his meat well done. If you have < meat thermometer, Insert ii through the fat side into the center of the roast; don't let the tip end of the thermometer touch bone When the thermometer registers 185F you'll have well-done pork. And now to the yams. If you're buying them several days aheac •tore them in a dry place — noi hot, not cold. Don't put them In the refrigerator. The recipe for our special yam, apple and pecan casserole follows. If you use fresh snap beans, snip off the ends, scrub them In cold water, and leave them whole, cook at the last minute, in a small amount of boiling lightly salted water, to the degree of doneness your family likes — tender-crisp or really soft. You can use canned whole ' eans. Drain the hot beans — fresh- cooked or canned — stir in a big lump of butter until it melts and add a small squeeze of lemon juice; garnish with thin lemon slices. For dessert? If you can make a creditable layer cake, go ahead I If not, buy two layers of sponge cake, fill them with membrane- Casserole Uses Leftover Turkey Almond, Mushroom Dish Is Tasty Way To Polish Off Bird By OATNOR MADDOX WEA "ood ;nd Markets Editor North Dakota's Mabel Stegner, • one of our favorite recipe experts, thinks everyone should know top- hat ways to use leftover turkey. We fully agree. Here's one of our favorites: Almond and Munhroom Citmrnle (Yield: 4-6 servings) One cup shell macaroni, 2 cups diced leftover turkey, 1 cup finely diced cooked celery, 1 cup partially cooked green peas, 'A cup *i chopped toasted almonds, 3-ounce ^ can chopped broiled mushrooms, two-thirds cup turkey broth or chicken bouillon, 2 tablespoons cornstarch, 1 teaspoon sslt, 1 teaspoon grated onion, 1 cup light cream. Cook macaroni in salted water and drain well. Place turkey, macaroni, celery, green peas and '/< cup of the almonds in a mixing bowl. Drain mushrooms, reserving broth, and add to turkey. Blend mushroom broth, turkey broth or bouillon, cornstarch, salt and onion in small saucepan. Bring to boil, stirring constantly until thickened. Remove from heat, stir in cream heat thoroughly and pour into turkey mixture. Mix llgh'ly but well. Place in shallow glass baking dish, 1 x 11-inches. Sprinkle with the remaining % cup almonds. Bake in a moderate oven (350 degrees P.) until thoroughly hot, about 20 minutes. Serve immediately. Corn Casserole with Turkey (4-6 servings) One package frozen cut corn, '/< ft cup uncooked elbow macaroni, % V" cup chopped onion, '/, cup chopped green pepper, 2 tablespoons butter or margarine, 2 tablespoons flour, 1 cup milk, 14 cup sharp cheese, grated, 1 to iy 2 , cups leftover turkey (or chicken), % cup slivered toasted almonds (optional). Cook corn according to Instructions on package: drain. Cook macaroni and drain. Saute onion and green pepper about 5 minutes In butter or margarine. Stir in Hour; then milk, and cook until smooth. Combine nil ingredients and mix well. Pour Into I'/z-quart casserole and heat in moderate oven /350 degrees F.) for 30 minutes. «e»i Courier Newt ciwimed Adt. I free orange sections and a layer of whipped cream: frost the top with more whipped cream and if your family are weight-watch- if you rfamily are weight-watchers, have a compote of- fresh fruit. Serve coffee family-style In big C'-'ps and Pop will have no complaint I YAM AND APPLE SCALLOP I ,-edients: 8 medium - sized yams, 4 medium-sized apples (cored but unpecled and cut in rings), 54 cup firmly packed brown sugar, '/ 2 cup.pecans, 1 teaspoon salt, '/ 2 teaspoon mace, y t cup butter or margarine. Method: Cook yams in covered saucepan in boiling salted water until almost tender — about 25 minutes. Peel and cut yams into lengthwise rlices about >' 2 -inch thick. Arrange layers of half of yam s"-.es, apple slices, brown sugar, pecans, salt and mace in a buttered 2-quart casserole. Dot with half the butter or margarine. Repeat layers and dot with remaining butter or margarine. Cover and bake in moderate (350F) oven 50 minutes, servings. Makes 6 to 8 Potato Pie Is Top Food Value Now that potatoes are in such superabundant supply, you may want to try this recipe which \ tried at home last week. It h •eally good flavor and is packe with food value. Deviled-Potato Pie (Makes 6-8 servings) Shortening, 1 small onion, cho; ped; 1 small green pepper, cho Jed; 1 tablespoon minced parsle 1 cup cubed process cheese, 6 larg vhite potatoes, peeled and slice hin; 2 cans (2(4 ounces) devile ham, seasoning. Melt shortening in heavy skill io generous layer covers bottom c >an. Combine onion, green peppe larsley and cheese. Spread laye of thin-sliced raw potatoes in hi EBERDT'S GATEWAY STORE Friday & Saturday Specials Boiling Beef ib. 19c Snowdrift Shortening 3 - 79c 39c Gebhardt's CHILI Plain Princess CRACKERS - ib. 25c CELERY - - stk. IQc Cranberries:, 25c TOMATO SOUP Campbell's Can lOc BUSH'S Hominy ° 25c CHOCOLATE DROP (ANDY - - - ib. 25c •LowerPrices •SelfService • Plenty of Free Parking fat and sprinkle with vegetable- cheese combination, then dot nil over with bits of deviled ham. Continue to make layers in this way until all ingredients are used, seasoning as desired as you go along. Press down firmly in pan nnd cook over moderate heat for about 10 minutes. Cover skillet and continue cooking over low heat for an additional 25 minutes. To serve, turn out bottom-side up on hot plate and cut in pie-shaped wedges. From the New Hampshire Extension Service comes this potato-and- bacon omelet: Potato-and-Bacon Omelet Two cups boiled potatoes (cubed) salt and pepper, 3 slices bacon, 2 eggs. Cook diced ba- .n until Tisp. Add potatoes, salt and pepper. Here Are Two Hew Salad Dressings: With so much iceberg lettuce available earlier than usual, you'll want new salad dressings. These come from friends in Southern California. Desert Sun Dressing (Makes 3 cups) One half cup chopped celery. i/ 4 cup chopped green onion, 2 tablespoons chopped parsley, 1*' 2 teaspoons salt, !•> teaspoon pepper, Beat eggs slightly and pour over bacon and potatoes. Cook until eggs are set. Fold like omelet. basil, marjoram, rosemary, "Hi cups salad oil, 3 ,i cup red wine vinegar, tarragon flavored. Chop celery, green onion an parsley as fine as possible, but d not gvind. Combine with remainln ingredints. Let "ripen" for seve al hours before serving wedges of crisp iceberg head le tuce. Casa Grande Dressing (Makes 4 servings) One cup sour cream, 2 green 01 ions. 2 tablespoons mayonnaise, or 3 tablespoons fresh lemon juic "2 cup blue cheese, salt and fresh! ground pepper to taste. Finely cut tops and all of th green onions into the sour crear Add remaining ingredients and se son to taste. Allow to "ripen" to several h o u r s before scrvin Serve on wedges of crisp Iceber head lettuce. What every good cook knows: Just a little difference in ingredients makes a big difference in cooking results Snowdrift gives just a little mare safety than ordinary shortenings, because it fries correctly at high temperatures. That can make the big difference in digestibility. Snowdrift is just a. little lighter than any other shortening. That can make the big difference in giving your family lighter, more digestible foods, fried or baked. Snowdrift's ingredients are just a little costlier than any other solid shortening (yet you pay no more). That can make the big difference in better tasting foods. No other shortening at any price is so creamy, so digestible and so light ! Snowdrift 100% run • All-VEOETABli SHORTENING • MADE BY THE WESSON Oil ftOHl SIMONS FOOD MARKET 104 W. Main Phone 9660 BEEF ROAST Cherry Red Beef—you I L can buy any size. * 39 c ROUND STEAK Center Cut Ib. T-BONF STf AK Choice Cuts '£ 69' Pork Steak Fresh cut, Leon, Meaty Ib. PIG HOCK Fresh - Ib. - FRESH KIDNEY Stew or Pot Pie Ib. Slab Bacon F Quality, Ib. BEEF LIVER Fresh, Tender Ib OYSTERS ftflc Select - Pint 77 Hamburger 3 P SfRLOfN STEAK JTQc Fry-Swiss Broil Ib JJ RIB STEAK Lean, Tender, Ib. Lamb Legs Roast or Steak, la. LAMB BREAST 4 Ac fine for Stew Ib. \ \J LAMB CHOPS Rib or Loin, Ib. Beef Stew fresh Cut, Leon, Meaty, Ib. SALT MEAT Best Grade, Ib. FAT BACK Fine for Seasoning, - -Ib. Pork Sausaqe Lbs. $400 3 Lbs. $4 For \ ARMOUR STAR SAUSAGE ™ ib. 39c MORRELL'S PALACE — Sliced BACON a ib.59c Fresh EGGS Pullets, Doz.. . 52* Large, 1 Dot.. . . JJL OLEO y*\f° Patties 2 for 250 CHEESED 2^690 VIENNA SAUSAGE can 100 CRACKERS SunshneCHspy , b 230 BUTTERKIST BREAD £ 2^25c FRENCH BREAD s < ted 'V s , ra ,220 2 ,.,250 TOMATOES King Cotton None Finer Ih. 8/0 Mil K J!cauly Skimmed 1A WONDER FLOUR 69 SUGAR Doniino PEANUT BUTTER £ 850 «.. 490 CABBAGE ib21c ONIONS 3 MOc GRAPEFRUITS 6, W 250 POTATOES No1 Red 10 lh ,390 PRICES GOOD FRIDAY & SATURDAY

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