Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 30
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April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 30

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Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page:
Page 30
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- NORTHWEST ARKANSAS TIMES, FayeHcyllle, Ark., Friday. April 2«T, 1974 MAIN COURSE DISHES INCLUDING CASSEROLES BEEF AND SNOW PEAS Donna Darling 1002 Hope St. Fayetteville, Ark. 2 tbs. dry sherry 4 tbs. soy sauce 4 tsp cornstarch 1 clove of garlic, crushed 1 Ib. top sirloin of beef, cut in small thin slices 4 tbs. pure vegetable oil Vj Ib. mushrooms, sliced 1 pkg. (8 oz.) frozen snow peas, thawed 1 tsp. sugar Vi tsp. monosoctium glutamate 1 cup canned consomme VA tsp. cornstarch 1 tbs. water Combine sherry, 2 tablespoons soy sauce, 4 teaspoons coin. suucm and game. A d d oeef; mix well; let stand 15 minutes. Same beel quickly in i lame- spoons hot oil in skillet until coior disappears, surring constantly. Add mushrooms; cook 2 minutes. Remove ineui and m u s h r o o m s from skillet; reserve. Add remaining on and snow peas to skillet. Saute 1 minute. Keturn beef ana mushrooms to skillet. Acid remaining 2 tRu.espoons soy sauce, sugar, monosodium glutamate, and consomme. Dissolve l'/i lea- spoons cornstarch in water; stir into sauce in skillet. Simmer until sauce thickens. Makes 4 servings. MIXED VEGETABLE MORNAY Kay Nelson 1764 N. Leverett, Apt. 25 .Fayetteville, Ai-k 2 (1C oz.) pkg. frozen mixed vegetables 1 tsp. salt V-i tsp. garlic salt 2 tbsp. butter 'A cup hot water Steam the vegetables in a covered saucepan with 'A cup water. Cook until crisply tender. Drain, saving the liquid for the sauce. Season the vegetables with the salts and butter Mixing gently. .Sauce: V-t cup butter 14 cup flour half and half to make 2 cups Vi cup Parmesan cheese (grated) pinch of nutmeg pinch of thyme V» tsp. garlic salt 2 tbsp. white wine To prepare sauce, melt butler and blend in the flour. Use the liquid from vegetables and add enough half and half to make 2 cups. Add to butter and flour stirring all the time. Cook until thick. Add the remaining ingredients, and simmer for 5 minutes. 2 cups cubed bread 3 tbsn. butter or more to taste Spread cnoked vegetables in greased baking dish. Pour sauce over the vegetables then top with the bread crumbs that nave been drenched in b u f ' o r Bake 30 minutes at 350 THIS IS ELEGANT! Serves 8. NOODLES AND CHICKEN Virgie Thompson Kt. 1, Box 82 Decatur, Ark. Boil one chicken and take off none. tl . C ?. ok .u 10 m ' Pke- noodles in the broth. Saute, in fat: 3 Ibs. chopped onion 3 tbsp. green pepper 1 tsp. salt 1 tsp. paprika 'A tsp black pepper Add: 1 Tbsp. Hour VA cup milk 1 can mushroom soup Boil together until thickened, pour over diicken and noodle*. PRIZE WINNING MEAT LOAF Aileen Warford 660 Fnirlane Fayetteville, Ark. 1W Ib. ground beef % c. oats (uncooked) tt c. chopped onion l' tsp. salt 'A tsp. pepper 1 c. tomato sauce 1 egg beaten Combine all. ingredients. Pack firmly into ungreascd pan (loaf pan). ,, Bake in a preheated oven at 350 degrees for 1 hour and 15 mni. Let stand 5 min. before slicing. Makes 8 to 10 servings. HAMBURGER POTATO ROLL Diane D. Kincaid 520 Lakeridge Dr Fayetteville, Ark. 1 tbsp. drippings 1 med. onion, chopped 1, small clove garlic, minced 1 Ib. ground chuck 1 egg, slightly beaten 2 slices bread (crusts removed) water 1 tsp. salt clash oregano and pepper 2 tbsp. bread crumbs 2 cup seasoned mashed potatoes (instant works fine) 1 tbsp. minced parsley (or parsley flakes) 3 strips bacon Preheat oven to 350 degrees. Heat drippings, saute onion and garlic until limp. Remove to mixing bowl. Add ground chuck and egg. Soften bread in some water, press out excess water, add bread to meat mixture. »» Add .t alt| °' e 6a n ° and pepper. Mix thoroughly. Sprinkle a piece of waxed paper with the crumbs. Pat meat out on the crumbs to make a rectangle, about one-half-inch thick. Beat the potato with the pars ey. Spread on top of meat. Using waxed paper as an aid, roll the meat jelly-roll fashion. Place m shallow baking pan, top with bacon strips. Bake one 1 tsp. curry powder 5 hard cooked eggs, peeled and quartered 2 cups hot cooked rice In blender combine the cream of chicken soup, cottage cheese, and curry powder. Cover a n d blend till mixture is smooth. Pour soup mixture into small saucepan; cook and stir over m e d i u m heat till heated through. Stir in hard cooked eggs. Heat through. Serve over hot cooked rice. If desired may be garnished with frenoh fried onions and parsley. Makes 4 servings. QUICK COTTAGE RICE Mrs. Wade Ban-on 305 West Cleburn St. Fayetteville, Ark. 1 can condensed cream of chicken soup % cup cream style cottage cheese QUICK CASSEROLE Gertrude von Scheldt 913 E. Jackson Dr. Fayetteville. Ark. 1 Ib. ground beef '/a c. raw onions 1 can celery soup 1 pkg. frozen Tater Tots Place raw ground beef in bottom of casserole. Sprinkle raw onions over meat. Pour undiluted celery soup over meat and onions. Place Tater Tots over all. Bake 30 to 40 minutes at 350 degrees. CHICKEN AND PEPPERS Sharon A. Levitt 1000 North Garland no. 31 Fayetteville, Ark. 2 chicken breasts, boned and cut into 1 inch squares 1 envelope onion soup mix 3 tbsp. cooking oil 3 tbsp. soy sauce 1 clove minced garlic 2 peppers (green red) 3 ribs of celery, cut 'A cup onions cut % cup cold water 'A tsp. sugar 3 tsp. cornstarch In med. bowl, combine chicken with soup mix, 1 tbsp soy sauce, 1 tbsp. o i l , garlic' and 1 tsp. cornstarch; marinate 20 mins. In large skillet, heat remaining oil and cook peppers and celery over high heat stirring frequently, 3 minutes' add onions and cook 2 minutes' remove from pan. Add chicken to skillet and cook 3 minutes. In small bowl, mix remaining soy sauce and cornstarch with water and sugar. Add to skillet with vegetables; simmer 3 minutes. Makes 2 servings Delicious with pea pods, pineapple rice egg rolls. is neither toxic or poisonous and both are colorless and odorless yet either or both will cause suffocation if they are misused and replace all the air in a confined area. We add the odor to Natural Gas m order to help you determine its presence. If you detect this odor, we ask that you call us immediately. Our operating personnel will investigate and determine whatever is necessary to insure the safe use of Natural Gas. As a part of our constant vigilance and safe operating procedures, we have built an enviable reputation for providing you with the safest, most dependable economical form of energy- Natural Gas, and we want to keep it that way. Remember, properly used Natural Gas is the safest of energies. Arkansas Western Gas Company

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