The Courier News from Blytheville, Arkansas on January 21, 1954 · Page 8
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The Courier News from Blytheville, Arkansas · Page 8

Blytheville, Arkansas
Issue Date:
Thursday, January 21, 1954
Page 8
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FACE EIGHT BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, JANUARY 21,1954 [HAMBURGERS ARE ALL-AMERICA favorites »nd there are man? variations. Two patties with cheese are wonderful eating. Hamburger Can Be Used In Wide Variety of Dishes By GAYNOR MADDOX NBA Food and Market* Editor From New York to San Francisco, Detroit to New Orleans, hanv burgers are top favorites with al] •ges. So let's refresh our knowledge of this all-America subject. Good hamburger patties start with top-quality ground beef. The t«sdy-ground beef in & reputable dealer's case generally can be counted on for freshness. Boneless chuck, round, neck or flank are excellent, although a small amount of euet should be ground with round steak to provide fat for fla- Tor uid. juiciness. For thick beef patties, have the meat ground only once and use light touch when making and cook- tug tb« patties. Remember, too, ground beef, like other meat, Is best when given a slow browning and cooking through. Variations of the hamburger are legion. Simplest is to serve two thinner patties with a slice of cheese, either American or the tangier varieties, between the hot patties. The cheese will melt in contact with the Just-off-the-range meat. The cheese slices also may be cut to fit thin patties of uncooked beef and tucked between two patties before cooking. Serve the hamburger patties topped with a flavorful butter mixture, or don't shape the patties •nd aerve the browned hamburger meat in a thick barbecue sauce to be ladled over the toasted buns. These «re known as "Tavern Burgers" in some areas of the country •nd ir* a special favorite of the teen-age crowd. Hamburger Topping! Mix % tablespoons butter with one of the following and spread on hot broiled or pan-fried hamburger patties before serving: 2 table- •popns Worcestershire sauce; 1 tablespoon prepared mustard; 2 ta- Cabbage Tops As Base for Winter Salatis By GAYNOR MADDUX NEA Food and Markets Editor Cabbage is one of your best buys today. Not only is it abundant and cheap but it is a valuable vegetable. As the base for winter salads, cabbage tops the list. We think you'll be grateful for these two salads: Apple Salad Relish (2 cups) One cup Itaely chopped unpared apples, 1 cup finely shredded cabbage, y 2 °up finely chopped celery, 1 tablespoon chopped green pepper, one-third cup sugar, 3 tablespoons vinegar, >/ 2 teaspoon salt, Yt teaspoon ginger, li teaspoon mustard, dash of cayenne pepper, 1 tablespoon chopped canned pi- rn lento. Mix apples, cabbage, celery and green pepper. Combine sugar, vinegar, spices and pimiento. Add to apples and vegetables and mix lightly but thoroughly. Sunset Salad ' Two tablespoons gelatin, 2 l / 2 cups fresh cider, 1 cup diced apples, (skins left on), 1 tablespoon chopped pepper or parsley, 'i cup shredded cabbage or diced celery, Va teaspoon salt. Soak the gelatin in '/ 2 cup cider. Heat the rest of the cider to boiling. Pour over the gelatin. Stir until clear. Chill until syrupy. Stir in other ingredients. Pour into molds. Chill until gelatin sets. Serve with favorite salad dress- Ing. "Suwanee River" •ong for Florida. is the official LITTLt LIZ— Tht trouble with It* "Girl Fri. W" \f*» h t»»t *ey «xptct you , ft tw thtn Monday through Ihuridovtoo. ,,„,.. blespoons blue cheese: 2 tablespoons chopped chives; or, a combination of 2 tablespoons catsup and 1 teaspoon prepared mustard or chili powder. Orange, Onion Salad Gives Menu Variety Give your family a change In their salad diet and try this delightful combination. ORANGE AND ONION RING SALAD Ingredients: J /4 cup salad oil, % cup evaporated milk, 2 tablespoons cider vinegar, 1 small clove garlic (peeled and slightly crushed), Y 4 teaspoon salt, 1/16 teaspoon pepper, lettuce or romalne, inem- brnne-free round orange slices (about %-lnch thick.), thin onion rings (soaked in cold water for about 1 hour and drained). Method: Put oil, evaporated milk, vinegar, garlic, salt and pepper into jar that holds at least half a pint. Cover tightly and shake vigorously for about a minute. Chill. (Makes about 2/3 cup dressing.) At serving time arrange lettuce on salad plates; lop with orange and onion. Remove garlic from dressing, shake vigorously for about a minute find spoon over salads in desired proportions. Sauces, Cookery Enhance Thrifty Veal Cuts By OAYNOR MADDOX NBA Food and Markets Editor Wo were in Chicago a short time ago and saw unusually heavy piles of veal coming In. That should mean veal prices will be more attractive. In veal cookery, slow moist heat Is best for most cuts. The use of sauces, Imaginatively flavored, is a natural with veal steaks, cutlets and ragouts. With breast of veal, use well-seasoned stuffing. Stuffed Breast of eal (Yield: 4 servings) One veal breast, about 3 pounds, ! teaspoon salt, 2 cups bread, rice, or sausage stuffing, 4 slices salt lork, 1 cup water or beef bouillon. Wipe the meat with a damp pa- •jer towel. Trim out the large :>ones, and sprinkle with salt. Spread half with stuffing. Fold re- naining veal over stuffing and 'listen together with metal skewers. Place the meat on g low rack n a baking pan. Cover with slices of salt pork. Add water. Cover. Bake in a moderate oven (350 degrees F.) for 2 hours. Uncover and bake 30 minutes. Thicken the broth in the pan for gravy to serve ivith the veal. Variations: Cook prepared small )otntoes, onions and carrots around the veal during the last! wur. Add 1 teaspoon curry powder or soy sauce to the gravy. Veal Ragout (6 servings) Two pounds boneless veal, cut l ] /2-mch cubes ,2 slices bacon, large onion, sliced, 3 green on- ons, chopped, 3 tablespoons but- er or margarine, 2 tablespoons lour. IJi teaspoons salt, !4 tea- poon pepper, % teaspoon oreg- no, l /z cup water, 1 cup sour ream, parsley or chives, chopped. Cut bacon into 1-lnch pieces. Stir nd cook In heavy skillet until ghtly cooked but not brown. Add nfons and butter. Stir and cook ,ntil onions are partially cooked but not brown. Dip veal into flour mixed with salt, pepper and oregano, Add to skillet and brown. Stir and mix to brown veal. Add water. Cover and simmer about 1 hour. Do not burn. When veal is fork tender, push to one side of pan. stir sour cream into drippings. Stir all together. Cover and heat 15 minutes more to blend flavors. Serve sauce and meat garnished with chopped par- sley or chives. Note: To make sour cream use I cup coffee cream (18 per cent; and 1 tablespoon lemon juice. SUNDAY'S DINNER: Grape fruit-cranberry cup, suffet drbaets of veal, potato stuffing, creamed onions, canned peas, enrlchec rolls, butter or margarine, hearts of lettuce with French dressing, ice cream with hot chocolate sauce, coffee, milk. Chili Con Came Is Popular Dish for 'Kitchen Parties' By GAYNOR MADDOX NEA Food and Markets Editor Texas and the Southwest may lave originated Chili Con Came, but now all areas of the country claim this dish for their own. In some areas, chili has been com- aincd with Italian spaghetti for n "Spaghetti Chill Mnc." In others Lhe chili with or without the beans, makes high flavored filling for toasted butter buns. Chili recipes vary, but all start with browning the ground beef. Don't skimp on the beef in mak- ng chili. Slow blending of flavors ] is another secret of success. I Most chili recipes call for long i cooking. But we have a full fla-' ••ored quick-chili recipe. It combines a pound of hamburger with onion and seasonings and a can each of tomatoes and kidney beans. It's a thick chili, perfect for kitchen parties. Later it will be good to take outside with you for cooking over a picnic fire or back-yard fireplace. Quick Chill Con Carne (fi-8 servings) One pound hamburger, 2 medium onions, chopped, 2 tablespoons fat. 1 teaspoon salt, 1 teaspoon chili powder, % teaspoon pepper, 2 cups Tone No. 303 can) cooked tomatoes, or tomato soup, 2 cups cooked kidney beans. Brown hamburger and onions in hot fat. Season meat well. Add tomatoes and kidney beans. Cook over low heat 20 to 30 minutes. Chili for a Crowd ((25 servings) Two and one-half pounds hamburger, 1/4 cup fat. 2 cups chopped onion, 2 quarts tomato puree, 4 No. 2 cans red kidney beans, 4 tablespoons chill powder, 2 teaspoons salt, 1 clove garlic, finely chopped, shredded cheese. Melt fat; add onion and brown. Add hamburger, and stir until delicately browned. Add remaining Ingredients and simmer gently one hour. Serve hot with shredded cheese. Cream Sauce Tops Waffles Put Sunday's leftover r o a s t chicken in a cream sauce and serve over waffles. EVERYDAY WAFFLES Ingredients: l?i cups sifted flour, 3 teaspoons baking powder, Western Tomato Burgers Are Delicious By GAYNUR MADDOX NKA Food and Market* Editor Our Southern California .friends pride themselves on the ways they have with fresh tomatoes. Here are two suggestions irom Los Angeles. Western Tomato Burger (Makes 4 servings) Four large tomatoes, 1 pound ground beef, 2 tablespoons salad oil or meat drippings, 1 small onion, minced or grated. 1 cup fine dry bread crumbs, Vi cup fresh lomatq pulp, 2 tablespoons minced parsley, 1 teaspoon Worcestershire sauce, 2 teaspoons salt, pepper. Cut thin slice from stem end of each tomato. Scoop out centers with spoon (save the pulp) and invert tomato cups to drain. Meanwhile cook the beef and onion in oil or meat drippings only until meat loses its red color. Stir in remaining ingredients and lightly fill tomato cups with the meat mixture. Stand tomatoes upright in lightly greased shallow making dish. Bake In a moderate oven (350 degrees F.) uncovered, until browned—about 20 minutes. Tomatoes Stuffed with Spinach (Makes 6 servings) Six fresh tomatoes, 2 pounds 'resh spinach, 2 tablespoons but- :er or margarine, 2 teaspoons flour, V4 cup heavy cream or undiluted evaporated milk, salt and pepper, dash of nutmeg, Vt cup fine dry bread crumbs. . Cut thin slice from stem end of' each tomato. Scoop out centers with spoon, and invert tomato cups to drain. Cook spinach, covered, about 3 minutes or until just barely tender. Drain liquid and save. Melt butter or margarine. Stir In flour and gradually blend I in cream and 1-3 cup of liquid J drained from spinach. Cook until slightly thickened. Add cooked spinach. Season with salt, pepper and nutmeg. Fill tomato cups with creamed spinach. Sprinkle with crumbs and dot with butter. Bake about is minutes in moderate oven (350 degrees F.) until crumbs are lightly browned. ',i teaspoon salt. 2 eggs, IK cups milk, 6 tablespoons butter or margarine (melted). Method: Sift together flour, bak- ng powder and salt. Beat eggs until foamy; beat in milk and melted butter. Beat in dry ingredi- :nts only until smooth. Bake on waffle iron, following manufae- Mrer's directions for your particu- ar appliance. Makes 6 waffles. HOW LOKG M no foil of obligation mil InipHt your wat(n. If repairs ore nesdw) wi g!>t Irw tstimotn. Prompt lervki. No nnd to knit (row notch H repairs on not nettled. Com hi now. FITZPATRICK JEWELERS CITY TRUCKS AND AUTO OWNERS: January is the month to obtain your city tags and avoid a penalty. All Privilege License and Garbage Fees are also due. Please cooperate by attending to these matters promptly at the City Clerk's office. CITY of BLYTHEVILLE WX/A SINGER SEWING CENTER MACHMt Whit values! Here's your chance to buy i fine used sewing machine it i money-savin; price. Every one of these machines has been carefully inspected and adjusted] by expert SINGER mechanics and is in top workinj order! STOCK CONSISTS OF VARIOUS MAKES TAKEN IN TKABE MANY ONE OF A KIND TREADLES from.$l 7 - 50 PORTABLES from.$ 49 - 5 0 1 CONSOLES from.* 69 - 50 PLUS-Complete Course in Home Sewing YOURS ... at no extra cost . . . with purchase of used machine! You get a complete course in home sew- 'ing under expert personal instructor at your local SINGER SEWING CENTER. LIMITED NUMBER • COME EARLY* GET YOURS WHILE THEY LAST Vltlt], phone, or write now! OH SALE ONLY AT YOUR •A Trade Mark of THE SINGER urc. co. SINGER SEWING CENTER lllltd In yiur lilfphoni b»k «nly undtr SINOIK SEWINO MACHINE CO. 414 W. Main St., Blytheville, Ark, Phone 2782 FRYERS Grade "A" Fresh Dressed These Are Not Second Grade Or An Inferior Quality _ But The Finest Money Can Buy! special — LB. FRESH BEEF LIVER --•- i. 25c CHUM SALMON No. 1 CAN TOMATO SOUP CAMPBELL'S No. 1 CANS PRESERVES Blueplatc—Lge. 20 oz. Jar Blackberry, Plum, Peach Lar9ejuicy Grapefruit • Gold Medal 5 Lb. Bag _ -^ I] Betty Crocker 49c^Cake Mixes Boxes FREEMAN'S 2016 W. Main Phone 2231

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