Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 29
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April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 29

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Fayetteville, Arkansas
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Friday, April 26, 1974
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Page 29
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NORTHWEST ARKANSAS TIMES, Fayetteville, Ark., Friday, April 2«, 1974 - 7 MAIN COURSE DISHES INCLUDING CASSEROLES AMPOL SAUERKRAUT AND SPAKERIHS WITH BARBECUE SAUCE Mrs. Raymond L. Fulton 230 Conner St. Fayetteville, Ark. 3 Ibs. spareribs 1 tbsp shortening 1 large onion, sliced paprika Vt cup catsup 2 tbsp vinegar 1 tsp Worcestershire sauce 'A tsp chili powder and celery seed Vi cup water Using a pressure cooker, cut ribs into serving pieces and season with paprika. Heat cooker and add shortening; brown ribs on both sides and add onion. Combining the last six ingredients, pour over meat; close cover securely; place pressure regu'.ator on vent pipe and cook 15 minutes at 15 Ibs. pressure. Let pressure drop ot its own accord. The skillet method takes longer since pork should be well done. 2 303 cans of sauerkraut Vt lb salt pork diced 1 large onion chopped 1 can (4 oz.) mushrooms Vt cup oil In electric skillet, render salt pork and saute' onion and add mushrooms. Add sauerkraut and mix thorough'v heating thoroughly for about 20 minutes at about 240 degrees adding half the amount of oil; cover and simmer for about a half hour; stir every 15 minutes for even browning; add remainder of oil and continue to simmer until sauerkraut is a rich dark brown. In an oblong baking dish, place sauerkraut in center surrounded by the spareribs; cover and heat thoroughly for about 15 minutes at 250 degrees. Serve with above barbecue sauce and boiled potatoes. Serves 4 or 5. CHICKEN TORTILLA Mrs. Luedell Kley Rt. 2. Box 244 Lincoln, Ark. 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup of milk 1 4-oz. can of Rotega green chiles 4 chicken breasts, cooked boned and cut into pieces 1 lb. nippy Cheddar cheese grated 6 corn tortillas cut up into quarters Make a snuce of soup, milk and mushrooms, add chilies, a quarter of tortillas, build layers of tortillas, chicken snuce and cheese and end with cheese on top. Bake 1 hr. at 350 degrees in covered casserole dish. If it seems runny, remove cover and bake a little longer. Serves 16. Z U C C H I N I SPECIAL Mrs. Kenneth Clark Rt. 5 Fayetteville, A r k . 1 Large green popper chopped 1 onion, sliced and ringed 1 clove garlic, chopped finely 4 medium zucchini, sliced thinly 2 small cans mushrooms, sliced and drained Vz cup salad oil 1 tsp. each of salt and pepper Vi tsp. thyme. In large skillet, heat V\ cup salad oil. Saute green pepper, onion and garlic, just until tender. Remove from skillet with shottle spoon and set aside. Add 2 tbsp. of oil to skillet and add 7.ucchini, saute till tender, stirring constantly, (about 10 min.). Remove to dish with pepper, onion and garlic. Add remaining- all oil and mushrooms. Saute mushrooms till golden brown. Return remaining ing. to skillet and a d d 2 or 3 fresh tomatoes cut in wedges. Season. Cover and let bubble 5 min. Turn down heat and let simmer 10 min. HOT MEXICAN CORNBKEAD Sandra Dennis Rt. 2 Prairie Grove, Ark. 1 lb. ground beef l'/z cups pinto beans (cooked) 1 4-oz. can tomato sauce 1 medium green pepper 1 medium onion 1 can Hotel tomatoes and green chili peppers Brown hamburger meat and season to taste. Cut up green pepper and onion and a d d to meat. Pour in pinto beans (with most of juiee) and tomato sauce Cut up Rotel tomatoes and add to mixture. Let simmer until peppers and onions are well-cooked. Pour over your favorite cornbread mix. MELTONIAN EGGS Mrs. Garland Melton. Jr. 927 Applebury Drive Fayetteville, Ark. 4 large tomatoes 4 large eggs salt pepper to taste 4 t. grated Parmesan cheese Optional ingredients: Va c u p Cheddar cheese (grated) Vt cup minced onion 5 drops tobasco sauce or 1 T jalapeno pepper sauce Ueel tomatoes, scoo pout pulp just leaving a good s h e l l . Drain. Put pulp in a sauce pan and set aside. Put tomato shells in a container ( M u f f i n tin, aluminum dip bowls, pyrex glass howls, etc.) Sprinkle inside shell with salt and pepper. Put 1 egg in each shell. Bake at 400 degrees for 2 0 2 5 min. or until whites are cooked. Sprinkle with parmesan cheese. Heat tomato pulp, breaking it into small pieces. Add any or all optional ingredients. Cheese helps make this sauce thicker. Put baked tomatoes on a plate and spoon hot sauce over them. ECONOMY MEAT LOAF Eva L. Keck Rt. 1. Box 104 West Fork, Ark. 1 egg. slightly beaten U4 tsp. worehestershire sauce 1 tsp. salt ·11 tsp. dry mustard Vt tsp. pepper 1« pounds of ground beef 1 cup cottage cheese 14 cup minced onion 14 cup minced green pepper. In a large bowl combine egg, Worcestershire sauce, salt, mustard and pepper Add meat, cottage cheese, onion and green pepper; mix lightly but thoroughly Shape into a loaf m b a k i n g pan. Bake at 350 degrees for 55 minutes. Let set a few minutes before removing from pan to serve. Yield: C servings. Nobody makea Mall: Liquor like Schlitz. Nobody! Excellent for Cooking Too! EASY OVEN BEEF G. Allen 450 Assembly Fayetteville 2 Ibs. boneless beef chuck in 1" cubes Vi c. flour 2 tsp. salt Vi tsp. pepper Vt tsp. paprika 2 tbsp. oil 4 small potatoes quartered I c. sliced celery 1 c. water 2 8 o?.. cans tomato sauce with mushrooms 1 can chunky beef soup Combine salt, pepper, paprika, and flour in bag; Douse beef in until coated. Mix with Wesson oil in 3 qt. baker. Bake at 400 degrees for 30 min. Add all other ingredients and cover. Bake at 350 degrees for l'/4 hours. Serve over rice or noodles. BEEF BOURGUIGNONNE Lois Carey 1973 Greenvicw Dr. Fayetteville, Ark. 2'/i Ibs. boneless beef (rump or chuck) 3 Tbsp. olive oil or shtng. 1 clove garlic, finely chopped 1% cups Burgundy hot water 1 small bay leaf l'/z tsp salt 3 stalks parsley 2 strips bacon Vi cup coarsely chopped onion 2 tbsp. tomato paste 'A tsp. ground black pepper 18 medium-sized mushroom caps 2 tbsp. butter Cut beef into large cubes and roll them in flour. Brown on all sides in hot oil or shortening. Add garlic and fry with meat 1 minute. Turn into a 2-quart casserole. Add wine and enough hot water barely to cover the meat, along with bay leaf, salt and parsley. Cover and cook in a preheated slow oven (325 F.) 2 hours. Dice bacon and fry briefly, then add onions and cook until they have browned lightly and bacon is crisp. Add both to the meat and cook V4 hour or until meat is tender. Add tomato paste and black pepper. Stir until blended. Cook another 10 minutes. Cook mushroom caps in butter and arrange over top of casserole. Serve over hot buttered noodles. SUNSHINE CASSEROLE Mrs. Charley C. Cole 1712 S. Garland Fayetteville, Ark. Cut 2 cans (4 oz. each) Vienna Sausage in Vt slices. Beat eggs, add 2-3 of the sausaga. 1 can (1 lb.) cream style corn, 1 tall can evaporated milk, 1 tsp. salt and Vt tsp. pepper. Pour into shallow 1V4 qt. casserole. Set in a pan of hot water and bake in oven (350 degrees) 50 to 60 min. or until tip of knife inserted in center comes out clean. Put remaining sausage on mixture (10 min. before removing from oven. 6 servings. SCALLOPED POTATOES WITH CHICKEN SOUP Mrs. Waymond Dodson 6151 Danita Rt. 1 Fayetteville, Arkansas 4 medium potatoes, diced salt and pepper V* stick butter 1 toblespooh minced onion 1 can cream of chicken sourp Vi soup can potato stock Partially cook potatoes, drain, reserve stock. Place potatoes in greased 8x12 inch baking dish; salt and pepper to taste. Dot with butter; sprinkle with onion. Blend soup and potato stock; pour over top. Bake at 375 degrees for 15 to 20 minutes or until potatoes are tender. Serves 6. COLLSPED CABBAGE Mrs. Violet Bowling 630 W. 6th St. L. of no. 20 Fayetteville, Arkansas 1 head cabbage, cut up real fine Place layer of cabbage in pan and cover each layer with flour until pan is full. Salt and pepper and add 2 tablespoons butter. Cover all of this with sweet milk and bake until tender. SPAGHETTI WITH MEAT SAUCE Grace Saunders Rt. 1, Box 37 West Fork, Ark. Vt cup Crisco V* cup chopped onion 1 lb. lean ground beef 1 tsp. garlic salt 1 tsp. salt y« cup chopped parsley OR 2 tsp. dried parsley flake* Vz tsp. oregano Vt tsp. pepper ·dash basil and bay leal 1 can (4 oz.) mushroom stems and pieces undrained Z cups (1 lb.) can tomatoe* 1 can (8 oz.) tomato sauce $4 lb. of spaghetti In a large skillet, melt Crisco, add onion and cook for 5 mio, stir in ground beef and garlio salt, brown. Add mushroom, parsley, tomato sauce, tomatoes, salt, oregano, pepper, basil and bay leaf. Cover and 6inv mer for 1 hour, then uncover and cook for about Vz hour longer until sauce is desired consistency. Cook spaghetti aa directed on the package, drain. Spoon meat sauce over spaghetti on platter or on individual plates. Per Super Sandwiches Bafaf By SMphy Baking Co. - FaytH*vitl»,Arle. BURGER PLAZA A Great Place To Eat · Breakfast · Lunch · or Coffee Break "Shoppers Oasis" Open 9 A.M. Tilt 9 P.M. Daily (Except Sunday) Northwest Arkansas Plaza Hiway 71 North, Fayettevillee, Ark.

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