The Courier News from Blytheville, Arkansas on January 21, 1954 · Page 9
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The Courier News from Blytheville, Arkansas · Page 9

Blytheville, Arkansas
Issue Date:
Thursday, January 21, 1954
Page 9
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THURSDAY, JANUARY 21,1954 BLYTHEVILLE (ARK.) COURIKR NEWS PAGE NINE This Lobster Chow Mein Is Party Dish With Appeal By GAYNOR MADDOX NEA Food and Markets Editor For that small supper, a ho dish is always pleasant. Of coursi that, dish should be unusually de licious, something different anc not too heavy. This recipe, using South African roclc lobster tails, comes from Ruth Lundgren of New York City She has certainly sold us on the wonderful flavor and eye appeal of this dish. Lobster Chow Mein (6 servings) One • quarter cup cooking oi' Here's Pair Of Thrifties' Dessert, Salad Are Economical, NEA Food and Markets Editor With fresh eggs plentiful earlier this year and oranges very abund. ant, let's open the new Parents' Magazine "Family Cookbook" and get some economy recipes. The book, written by Blanche M. Btover, gives over 500 family-tested recipes, help on -buying and meal planning, and a lot of practical advice on nutrition.-It is geared specifically for families with children. Orange Floating Island (Make* 6 servings) On* cup milk, 1 cup orange juice, y, cup sugar, 3 tablespoons corn' March, y\ teaspoon salt, 3 egg yolks, 1 tablespoon grated orange rind, I'/4 cups orange sections, 2 •gg whites, 4 tablespoons sugar. Scald milk and % cup orange Juic» In top of double boiler over boiling water. Mix together sugar, cornstarch and salt; stir in remaining Vt cup orange juice, blending well, then stir Into hot liquid IB double boiler. Cook over boiling water, stirring, until thick and smooth. Cover and cook 15 minutes longer, stirring occasionally. Beat egg yolks. Blend a little of the hot mixture Into egg yolks, then stir gradually Into remaining hot mixture. Cook 3 minutes longer, stirring. Remove from heat; stir In orange rind. Cool. Serve chilled pudding over orange sections and top with Islands of meringue made with the egg whitea and 4 tablespoons sugar. or melted shortening, y t cup celery leaves, minced, \' 2 cup minced onion, one No. 2 can bean sprouts, one 3 - ounce can sliced, broiled mushrooms, iy x cups water 1 cup minced celery, y 4 cup flour, 2 teaspoons sugar, l'/ 2 teaspoons salt 1 to 3 tablespoons soy sauce, 2 cups sliced, cooked (or 2 cans drained) South African rock lobster tails, one No. 2'/ 2 can Chinese noodles, 2 hard-cooked eggs sliced. Heat oil or shortening. Add celery leaves and onion and cook until yellow. Drain bean sprouts and mushrooms. Add drained liquid and 1 cup water, and celery to skillet mixture. Cover and simmer 15 minutes. Mix flour to a smooth paste with remaining Vi cup water and Btir into hot mixture. Add sugar, salt and soy sauce to taste. Add lobster. Cover and simmer over low heat about 5 minutes until thoroughly heated. Arrange half the noodles in serving dish topped with chow- mein mixture. Garnish with sliced hard-cooked eggs and remaining noodles. PORK CHOPS WITH FILBERTS combines meal flavor with richness of nuts. It's a different pork stuflint. Seattle Pork Chop Recipe Uses Stuffing of Tasty Filbert Nuts Egg Supply Due to Rise This Month By OATNOR MADDOX NEA Food and Markets Editor This month hens are expected to Increase their egg-laying production. It's expected earlier than usual and gives every housewife a chance to get high-quality eggs at better prices before commercial processors start buying. Broiler-fryer chickens, beef (lots of it top grade) and frozen fish (especially ocean perch, whiting and scallops) lead the main-course plentifuls for January along with :resh eggs. For materials for the rest of the meal, there will be large supplies of onions, grapefruit, winter pears, jotatoes, cabbage and dry lima )eans. January has more abundant oods to offer—raisins, pecans and peanuts, and a heavy supply of dairy foods. So let's get out the cookbooks and start eating well- •ounded winter meals at budget irlces. By GAYNOR MADDOX NEA Food and Markets Editor You'll really enjoy this porkchop recipe from Seattle, Washington. Both Washington and Oregon grow filbert nuts, delicious kernels of protein, fat, vitamins and minerals with a rich flavor. To glorify your roast loin of pork, first cut into chops. Then stuff with a filbert stuffing and skewer the chops together with a long skewer before baking. It is easy to. serve and with a protein- rich filbert stuffing, it will economically stretch the budget when entertaining a large group. Pork-Chop Roast with Filberts (Serves 6) Six pork loin chops, 1 cup filberts, coarsely chopped, 2 tablespoons butter or margarine, y z cup chopped onion ,'/ 2 cup chopped celery, 4 cups toasted bread cubes, 2 tablespoons chopped parsley, 1 teaspoon salt, y a teaspoon pepper, \' 2 to 1 teaspoon poultry seasoning, 1 cup bouillon or consomme. Melt butter in small frying pan. Add onion and celery and saute until tender. Combine remaining stuffing ingredients. Add onions and celery and mix lightly. Place pork chops on long skewers with about 1 cup stuffing pressed between each one. Place in baking pan. Bake uncovered about l'/ 2 hours at 325 degrees F. Garnish With sprigs of parsley. Nuts, good sources of protein, can be combined with vegetables and potatoes into a main course loaf. Here's an economical recipe 'rom Maine, a state famous lor its potatoes. One cup cooked carrots or celery, diced, % cup chopped pecan nut meats, 3 cups mashed potatoes, 3 tablespoons fat, 1 egg, 1 teaspoon salt, Ya teaspoon paprika, 2 teaspoons chopped onion. ; Combine all ingredients. Pack them into a greased loaf pan. Bake for 35 minutes in a moderate (350400 degree F.) oven. Serve hot with tomato sauce. To make the tomato sauce, use tomatoes in place of milk In a white sauce recipe. Guests Will Like These Tidbits Guests will love these professional looking sweet tidbits. MAPLE CANDIED WALNUT Ingredients: 1 cup sugar, 1 tablespoon light corn syrup, H cup water, % teaspoon salt, few drops maple flavoring, 1 tablespoon butter or margarine, 2 cups walnut halves. , . Method: Mix sugar, corn syrup water and salt in heavy saucepan; stir over low heat until sugar is dissolved. Boil to 238P., or until a half teaspoonful of the candy forms a sofi ball in cold water. Remove from heat; blend In maple flavoring and butter. Add walnuts; stir gently until mixture becomes creamy. Turn out onto waxed paper and separate nuts. Makes about 1 pound. Piles Drove Him Mad- But Now He's Glad- Glad hediscovered TM J'ilr Ointment! Paln-rellevin?, pile- shrinking formula approved by , medical flUff of America'* lemd- , in* hospital ApMlaHztng in rectal and colon condition*. Doc| lors find It effective for "surgical- condition" B&tientn — tt should help you I Ask your druggist forTM (Thornton 4 Minor) Rectal Ointment and Suppwl- toria—11,00 per tube or pk«. tow COSTMUIS!\ | 2 tablespoon, tat Vi cup diced onion w»\ Qnick 'n' Easy RICELAND BICE requires no washing, no rinsing, no draining, no re-steaming! Quick 'n' easy to cook white and fluffy with beautiful individual grains in just a few minute*! COOK BOOK Write for big FREE Riceland Rice Cook Book — 28 pages, beautifully illustrated in fuU color — 63 delicious Riceland Rice recipes and quick 'n' easy Riceland Rice cooking tips. Write to ARKANSAS RICE GROWERS, STUTTGART, ARKANSAS. Some way Everyday! | California Tuna and Louisiana Rice Combine in, Easy-ro-Make Casserole By GAVNOR MAUDOX NEA Food and Markets Editor Southern California boasts of Its fine quality tuna. Louisiana brags about its rice. So let's combine those two boasts into a delicious main-dish casserole: Spicy Fish Casserole with nice (Yield: 4 servings^ One quarter cup fat, 1 cup finely diced onion, 1!' 2 teaspoons kitchen bouquet, 1 teaspoon salt, 'i teaspoon black pepper, 1 cup water, 1 8-ounce can tomato sauce, 1 V- ounce can tuna fish, 1 cup rice, long grain or converted type. Place fat in 2-quart saucepan over moderate heat. Add onions and cook, stirring frequently, for about 10 minutes. Stir in kitchen bouquet. Sprinkle wilh salt, cinnamon, nutmeg, pepper nnd add water and tomato sauce. Bring to boil, stir in flaked tuna fish nnd rice. Cover and cook over low heat until rice is tender, about 30 minutes. Serve immediately with tossed green salad. Spain praises its sausages and olive oil. Here's a dish usmg both these ingredients; . Spanish Meat Pie (Yield: 4 servings) One-third cup quick-cooking rice cereal, two-thirds cup hot milk, '/ 2 pound sausage meat, 1 cup finely diced onion, 1 cup tomato-Ranee, l'/ 2 cups cooked peas or diced carrots, !/a teaspoon ore<rano, 1 egg, beaten, 1 tablespoon olive or vegetable oil, 1 cup sifted flour, 3 teaspoons baking powder, y 4 teaspoon salt, 1 tablespoon sugar. Place rice cereal and hot milk In a bowl and let stand 15 minutes. Meanwhile cook sausage meat un- til crumbly, then add the onion. Continue cooking 5 minutes, then add the tomato sauce, cooked vegetables and oregano. Heat thor- oiiRhly. Spread in bottom of 8-lnch round baking dish. Add beaten egg and oil to rice, mixing well. Sift flour, baking powder, salt and sugar together over the rice mixture. Mix gently but quickly, then spread over the sausage mixture. Bake in moderately hot oven (375 degrees P.) until topping is lightly browned, about 25 minutes. Invert on round platter and serve immediately. Creole Soup Good Appetizer Tomato soup tastes especially good this way. CREOLE TOMATO SOUP Ingredients: 3 slices bacon. 1 tablespoon finely chopped onion 2 tablespoons finely diced celery, 1 can condensed tomato soup, IVa cups water. Method: Dice bacon fine. In heavy saucepan, cook bacon, onion and celery until bacon is crisp. Add soup and water. Stir well nncl heat to serving temperature. Makes 3 servings. THE ENTIRE FAMILV LIKES [MACARONI ISPAGHETTI mil ecc NOODLE! EBERDT'S GATEWAY STORE Friday & Saturday Specials ORANGES 2 doz. 39c PICNIC HAMS King Cotton 39c DELICIOUS APPLES - • each 5C VAN CAMP'S CHILI With No. 300 Beans Can FRESH 19c FRYERS CATFISH - ib. 35c COFFEE SHOP COFFEE 2 GRAPEFRUIT JUICE Jack 46 oz. Sprat Can 19c CUT STRING BEANS 2 N cr25c BETTY CROCKER CakeMixes: ?0c •lowerPrices •SelfService • Plenty of Free Parking SIMONS FOOD MARKET 104 W. Main CARNATION or PET MILK 8 Phone 9660 CAMPBELL'S SOUPS Chicken Noodle Veg. Beef Mushroom 15c BUTTERKIST BREAD PULLMAN 20 oz. Loaf 2 Lw**25( EGGS OLEO WESNERS Fresh Pullets Goldcrcsl Mar-Gold Vi Ib Pafties cello, pkg. Doz Dtp 2 lo'al 690 2 for 250 39(i Shibley's Best FLOUR 25 Lbs. $170 2 2 Ibs. Sugar Free 50 Lbs. $110 5 Ibs. Sugar Free 4 Barrel A F9S 20 Lbs. Sugar Ij FREE * CORN Gold-Belt A No. 2 VVlin Golden Sweet £ cans MACARONI or Spaghetti A 4Cx Re d cro ss i oz P k g o f 0r £30 FLOUR Wonder Guaranteed 25 Ibs $1.69 PURE LARD Eve , Good 50 Ibs $9.69 TEXAS GREEN CABBAGE - ib.2k No. I YELLOW ONIONS-3 ibs. 10c GRAPEFRUIT L SS TANGERINES POTATOES ,250 Sweet Juicy 5 for 100 No. 1 Red 10 Ibs 390 Hamburger 3 Lbs. for - 85 c Beef Roast CHUCK—Nice, Lean, and Tender 39' Lamb Legs 49? Roast or Steak - Lb.. Lamb Chops Rib, Loin - Lb Neck Bones Lean and Meaty - Lb. Beef Stew Fresh Cut, Lean - Lb Slab Bacon Quality -Lb. Salt Meat Best Grade. - Lb.. . Pork Sausage Home Made Pig Hocks Fresh Lb. Beef Liver 29* Fresh & Tender - Lb. Pork Steak tt . 55tf or Roast, Round Steak De/ic/ousfy Tender • Lb. Rib Steaks Lean A Tender-Lb. Sirloin Steak Fry - Swiss or Broil, Lb. . Pot Roast 29< 4n, Sin-Lfe. ... PRICES GOOD FRIDAY & SATURDAY

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