The Courier News from Blytheville, Arkansas • Page 8

EIGHT COTJPTCR NEWS THURSDAY, JANUARY 14, 1954 Eggs Can Make Good Main Luncheon Dish By CECIL BROWN8TONE Aisoclated Press Food Editor RUNNING OUT OF IDEAS simple main dishes? Then use tl good old these two delic ous ways. First way Is to serve eggs in sauce over English muffins as luncheon dish. A cooked vegetab or carrots, lor Instance taste fine with this dish. Second way is to combine egg with a small can of golden brown gloriously puffy sal mon souffle. Serve the souffle wit crisp potato sticks (these come i cans) with potato chips, and a salai of tomato aspic and lettuce or ro maine.

Be sure to nave the sola on individual plates because nothin Is in our estimation, than have a molded food nesting next one that's hot! Both these dishes are excellent fo family use because they call for tha nutritious and economical produc dry milk powder. Keep i package of the milk on a cool drj pantry shelf so it will be at nan you need it. ENGLISH'MUFFIN EGGS Ingredients: 1 cups water, cup nonfat dry milk powder, 4 table spoons flour, 'A teaspoon dry must- 'Sticky Buns' Use Simple Biscuit Mix By CECIL? BROWNSTONE Associated Press Food Editor MY FAMILY loves these sticky buns! I think yours will, too. Tills good hot bread calls for easy-to-use biscuit mix plus cream for super richness. Dot the dough with spoons of the Iron-rich molasses filling, then evenly and lightly, so you get Just enough of the wonderlul eweet goo in each bun.

The even spreading helps when you come to roll and cut the dough. Use a large- cup muffin pan. STICKY BUNS Ingredients: 2 tablespoons butter or margarine. cup sugar, cup dark molasses 'A cup currants (rinsed In hot water and drained and dried on a towel), cup chopped walnuts, 3 cups prepared bls- mult mix, 3 tablespoons sugar, cup heavy cream, cup milk. Methods Melt butter in small saucepan; remove from heat and let pan cool.

Mix In cup sugar, molasses, muirante and walnuts. Stir biscuit mix and 3 tablespoons sugar together in bowl. Mix cream and milk; stir into jnix thoroughly with fork. Knead 10 times on floured board. Roll out to rectangle 16 by 10 by Vi Inches.

Spoon molasses mixture over dough, spreading lightly and evenly. Roll up as for Jelly roll, starting at longest edge. Cut into 12 equal slices. Place in 12 well buttered large muffin cups. Bake In moderate (375P) oven 20 minutes.

Let cool in pans about; 3 minutes with spatula and remove. Scrape up any sticky filling In bottom of cups and spread on bottom of buns. Serve hot with butter or margarine. Spinach Noodles Offer a Treat If you've never tasted spinach noodles, you have something good.aheadl GREEN NOODLES PARMESAN IgredlenU: One 8-ounce package medium-ribbon noodles with spinach added, 2 tablespoons butter or margarine, 3 tablespoons grated Parmesan cheese. Method: Cook spinach noodles according to package directions; drain in Turn into large heated serving bowl; add butter and Parmesan; toss with two forks until noodles are coated with melted butter and cheese.

Serve with extra Parmesan if desired. Makes 6 servings. Shoulder Butt Dish Is Simple Try this simple and delicious way of cooking a shoulder butt. SAVORY HAM Ingredients: One to 2-pound boneless smoked shoulder butt, boiling water, 1 clove garlic, '4 teaspoon whole cloves, Vt teaspoon peppercorns, 1 bay leaf. Method: Remove all coverings from butt; place In kettle; cover with boiling water.

Crush garlic in mortar with pestle or with heavy-blade knife on wax-paper; add to kettle with cloves, peppercorns and bay leaf. Cover and simmer 3 hours or until tender; drain and slice; serve hot. Makes 5 to 6 servings. WE BUY USED FURNITURE PHONE 3122 Wade Furn. Co.

tard, 1 teaspoon salt, 1 8 teaspoon pepper, 2 tablespoons pickle relish. 6 hard cooked eggs, 4 to 6 English muffins. Method: Pour water into top of double boiler. SprinkJe nonfat dry milk powder, flour, mustard, salt and pepper over surface of water Beat with rotary beater until just- blended. Cook over hot water, stirring constantly until mixture thickens.

Chop egg whites coarsly; add egg whites and relish to sauce. Sieve egg yolks. To serve: toast split English muffins and spread with butter or margarine; pour sauce over muffins; sprinkle sieved egg yolks ovci each serving. Makes 4 to 6 servings. SALMON SOUFFLE Ingredients: cup nonfat dry nilk powder, 2 tablespoons flour, teaspoon salt, 1 cup water, cnn salmon (boned and flaked), 2 teaspoons lemon juice.

1 tablespoon chopped onion. Method pour water into top of double boiler. Mix nonfat dry milk )owder, flour and salt. Sprinkle iver surface of water. Beat with ro- ary beater until just blended.

Cook ver hot water, stirring constantly, rom heat. Beat egg yolks until emon colored. Add a little of the lot mixture to egg yolks; blend well, Return to remaining hot mixture. Add salmon, parsley, lemon juice nd onion; blend well. Cool, Beat gg whites until stiff but not dry; into cooled mixture Pour into uttered IVi-quart casserole.

Bake a slow (325P) oven about one our or until puffed and golden rown. Serve at once. Makes 4 serv- igs. This Succotash Is Thrifty Dish Mexican Recipes From Texas Have 'Pleasant' Character By GAYNUR MADDOX NEA Food and Markets Editor Prom some of our Texas experience, we recnll these two dishes. Both have a character that is pleasant.

Beef and Rice Chile (4 generous servings) Two tablespoons fat, 2 pound chopped beef, 1 cup finely diced onion, 1 teaspoon kitchen bouquet, 1 No. 2 can tomatoes, 2 teaspoons salt, 1 teaspoon sugar, I 1 2 teaspoons chili powder, 1 small bay leaf, 1 No. 2 can kidney beans, cup quick cooking rice cereal. Melt fat in frying pan. Add and cook over moderate heat until I crumbly.

Add onion and continue cooking 5 minutes, stirring fre quently. Stir in kitchen bouquet. Add contents of can of tomatoes and the seasonings, including the bay leaf. Drain the kidney beans and add liquid to mixture in pan. Bring to boll.

Cover and let cook over low heat for 10 minutes. Sprinkle In rice cereal and cook, stirring constantly, for half a minute. Add the drained kidney beans, mixing in gently. Cover and let cook over low heat until rice is done arid beans are hot, about 5 minutes longer. Serve immediately.

Mexican Succotash (4 servings) One No. 3 can kidney beans, 1 12 ounce can whole kernel corn, (i cup catsup, teaspoon salt, 1 teaspoon sugar, teaspoon pepper, Vt teaspoon chill powder, 8 link sausages. Combine contents of cans of beans and corn. Blend together and add the catsup and Reasonings Mix lightly and thoroughly over moderate heat. Meanwhile lightly brown sausages In frying HIGHEST QUALITY BCTTCRtfian highest priced reads from choice vegttabla oili blend- Ad milk, cream, and with 15,000 vnitt of Vitamin A That's what Mrs.

Melba Albers of St. Louis writes. Women in all parts of the U. S. are telling us the same unsolicited letters that prove the cream Margarine does make a difference.

Better taste it yourself. Chocolate Drink Buy it at better grocers everywhere pan over moderate heat, cooking until thoroughly done. Place succotash In 4 heated Individual 8 ounce baking dishes. Arrange 2 sausages on top of each casserole with an egg, Sprinkle lightly with grated American cheese and paprika. Cover and bake In moderate oven (360 degrees until egg white is set, about minutes.

Make Pork Chop Rice Creole With Quick-And-Easy RICELAND RICE Save Time, Effort And Money! Use Quick-And-Easy RICELAND RICE! RICELAND RICE requires no washing, no rinsing, no draining, no re-steaming! Use quick-and-easy RICELAND RICE and with 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: Pork Chops, Riceland Rice Creole 6 pork-shoulder chopa 2 onions, chopped 1 clove garlic, minced 2 ,3 cups hot water 1 can condensed tomato soup Vi cup chopped green onion Yi cup diced celery Vi green pepper 2 tablespoons chopped parsley cup uncooked Riceland Rice Salt and pepper to taste V4 bay leaf, crushed (optional) A pinch of thyme and marjoram (optional) Salt and pepper pork chops well on both sides. Brown well in skillet. Remove chops, drain off all but 1 tablespoon fat.

Brown 2 onions and garlic in the fat. Add hot water and condensed tomato soup. Add the chopped green onion, with tops, diced celery, green pepper, chopped parsley and uncooked Riceland Rice. Season with salt, pepper, bay leaf, thyme and marjoram. Mix, pour over chopa in casserole.

Cover and bake in a moderate over, F. 1'i hours or until meat and rice are tender. If mixture becomes a little hot water. Serves six. Write For Big FREE Cook Book Write for your big FREE Riceland Rice Cook pages, beautifully illustrated in full color.

It shows the quick and easy way to make wonderfully delicioua and economical main dishes, casseroles, specialties, soups, salads, puddings and desserts. It will save you lots of money. Write to Arkansas Rice Growers, Stuttgart, Arkansas, for big FREE Riceland Rice Cook Book. Quick-And-Easy RICELAND RICE Cooks Fluffy In A Few Minutes! Your grocer now has this wonderful rice which cooks fluffy in just a few minutes. Be sure you get the RICELAND brand illustrated above.

You pay nothing extra for the quick-and-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 (1) Put 1 cup uncooked RICELAND RICE 2 cups water 1 teaspoon salt in a 2-quart saucepan. (2) Bring to a vigorous boil. (3) Turn down heat as low as possible. Cover sauce- pan with a lid.

Leave over this low heat for 14 minutes. Serve. CHUCK ROAST CHOICE BEEF LB. 49 SAUSAGE PEACHES ARMOUR'S 1L6. BAG HUNTS 2 1-2 CAN OLEO SUGAR MRS.

PICKFORD'S LB. 19 10 LB. BAG 10' Mayonnaise 39' FREEMAN'S MARKET 2016 WEST MAIN.