Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 31
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 31

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 31
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Page 31 article text (OCR)

JjOItTHVVEST^VRKANSAa TIMES, FayeHevllle, Ark.. Friday. April IK, 1974 - » MAIN COURSE DISHES INCLUDING CASSEROLES i SPRING LAMB CHOI' CASSOULET Palmer C. Pil.clicr 1050 Applebury Drive Fayetleville, Ark. 2 tbsp. butter or margarine 1 med.-si/ed onion, finely chopped 1 clove garlic, minced or mashed 1 green pepper, seeded and chopped Vi Hi. mushrooms, sliced Vt tsp. oregano Mi tsp. gumbo file (optional) 1 1-lb. can whole tomatoes 1 can (about 1 lb.-12 ox.) pork and beans with molasses (not tomato sauce) 4 lg. shoulder lamb chops, about ·Ki-ineh thick Salt and pepper to taste Vi - cup freshly grated par- mcsan cheese Melt the butter in a large frying pan over medium heal; add the onion, garlic, green pepper and mushrooms. Saute until onion is limp, about 5 minutes. Stir in oregano, gumbo file, tomatoes (break up with a f o r k ) , and then the beans. Bring to a boil, and then pour into a shallow ovenproof dish, about 9x13 inches. Cut off excess fat from chops, sprinkle lightly with salt a n d pepper, and arrange chops over bean mixxture. Bake uncovered in a 350 degree oven for about 1V4 hours or until lamb chops are tender when pierced. Pass cheese at the table to spoon over individual servings. Serves 4. CIHCKEN AND BROCCOLI CASSEROLE Mrs. Mary King 1702 Stone St. Springdale, Ark. 2 10 oz. pkg. frozen broccoli spears 2 large chicken breasts 2 cans cream of chicken soup % -I cup mayonnaise 1 tbsp. lemon juice % tsp. curry powder 'A cup grated cheese (sharp process) 2 tbsp. melted butter 1 cup soft bread crumbs Bake chicken breasts in open pan one hour at 300. T a k e chicken off bone and cut into medium slices. Put on top or cooked and drained broccoli spe'ars. Combine soup, mayonnaise, curry powder and lemon juice. Pour over chicken. Sprinkle with grated cheese and top with buttered bread crumbs. Bake at 350 for 30-35 minutes. Four generous servings. PASTA VAZZOO (casserole) Carol Andrews Route 1 Farmington, Ark. 1 Ib. brown beans . chunk of ham or pork loin Italian seasoning 1 onion 2 raw tomatoes 2 cups macaroni Cook beans with m e a t until done. About one hour before done adci Italian seasoning to tnstc, onion f i n e l y chopped, and tomatoes, chopped. About .iu mirmtcs before done add macaroni and cook u n t i l macaroni is tender. Have plenty of liquid in beans when putting macaroni in. Serve. Ruth Teaching Ail Phase* Of Cosmetology For Further Information DIAL 521 ·.3571 SWISS KGtiS Mrs. A l m a Brothers fiSfi Gray Street Fayettevillc, Ark G eggs Butter or oleo Thin slices Swiss cheese 1 srn. green onion, chopped 1 tbsp. chopped parsley salt fre.shly ground pepper 1 cup cream or canned milk 'A cup dry white wine Generously bultcr the bottom atid sides of a shallow baking dish. Line the sides and bottom with slices of Swiss cheese not over Vft inch thick. Sprinkle over the cheese on the bottom of the casserole 1 sm. green onion (lop and bulb), finely minced, and 1 tbsp. chopped parsley. Now drop in 6 eggs, being careful not to break the yolks, and distributing the eggs evenly over the bottom of the casserole. Add salt and freshly ground pepper to taste, 1 cup of creum, and '/a cup of dry white wine. Place in a 300 degree oven, and cook for 10 to 15 minutes. Remove, stir the mixture in the casserole, and serve from the casserole. Serve with hot rolls, (We prefer Sourdough) salad, and beverage for a quick, easy and delicious meal. This also makes good Lenten fare. One casserole serves 3 to 4 average eaters, for 6. I always make two casseroles. B U T T E R M I L K BAKED CHICKEN Mrs. Lynn Luper Rt. G Fayetteville. Ark. 1 frying chicken l'/2 tsp salt \'k cups buttermilk 'A tsp. pepper % cup flour i/i cup margarine 1 can condensed cream of chicken soup Dip chicken in % cup buttermilk and roll in flour seasoned with the salt pepper. Put margarine in 13"x9"x2" baking pan and meli in hot oven (425 degrees). Put chicken in pan skin side down and bake 30 min. Mix remaining buttermilk and the soup and pour around chicken. Bake 15 min. longer or until tender. Serves 4. MY FAVORITE HAMBURGER CASSEROLE Mrs. Earl Jones Route 2 Box 59 Hindsville, Arkansas 1 Ib. hamburger 2 onions 2 green poppers salt and pepper 5 or 6 potatoes I can mushroom soup 1 can water p u t hamburger sliced potatoes and onions peppers in an oven proof casserole dish and mix well. Pour mushroom soup over top. Add water over all. Cover and bake l'/4 hours at 350 degrees. RUSSIAN MEAT BALLS Howard A. Hcrbst III. 9 Old Wire Rd. Fayetteville, A r k , Ingredients 1 Ib. ground beef 4 eggs 1 -teaspoon salt '/s teaspoon pepper 3 tablespoons butter or margarine I cup tomato juice '/i cup diced celery 1 green pepper, diced, less if desired 2 teaspoons minced onion Add egg, salt, and pepper to meat and mix well. Form into balls and brown on all sides in hot margarine or butter. Place halls in greased baking dish and add green pepper, celery, and onion. Pour tomato juice over all, cover, and bake in 350 oven tor 1 hour. Serves 6 to 8. SPINACH STEW Karnie Sese D104. Carlson Terrace Fayetteville, Ark. 1 cup vegetable oil 'A chicken cut into parts '/z Ib. spinach finely chopped, boiled and drained 1 A eggplant, thinly sliced peeled 'A onion, thinly sliced 1 tomato, thinly sliced Va tsp. salt . - 1 tbsp. tomato ketchup. Fry chicken in oil until both · sides brown, remove, allow to cool. Pour oil in a sauce pan, add eggplant, onion, tomato with Vt cup of water and bring to boil, mix when hissing sound is heard, after 3 min. add tomato ketchup and mix. Leave for 5 min., then add spinach, mixed thoroughly until ingredients are mixed together, add salt with % cup of water, mix, cover for 3 min. then add chicken allow to cook for a while, then simmer in low heat. Slew is well cooked when oil floats at the top. Serve with boiled potato or cooked rice with lettuce and tomato at sides. TALLERINA Mrs. Ray Strawn Route 1 Prairie Grove, Ark. 1 teaspoon Crisco 1 Ib. hamburger meat 1 green medium pepper 1 medium onion Vz teaspoon salt Vs teaspoon pepper 1 small can tomatoes 1 small can corn % Ib. grated cheese 1 Small pkg. noodles, cooked in salted water Fry hamburger meat, onion and pepper until meat is done, add tomatoes and corn, cook until thick; put in a baking dish o l t e r n a t e l y with cooked noodles, top with cheese and let it melt. : HOLIDAY CHIC CHICK Pat Allen 450 Assembly Fayelteville, Ark. 6 tillets white meat of chicken Freshly ground pepper Salt-to taste 3 cups Creamed Chicken Soup 2 tbsp. parsley (fresh or fro/en or dried) G tbsp. butter 5 tbsp. flour l'/z cup half 'n half 4 tbsp lemon juice Sprinkle chicken with salt pepper. Arrange in heavy bottomed cooker. Mix soup with parsley. Pour over chicken and simmer 12-15 minutes on moderately low burner. Remove chicken and add butter to cooker. Stir in flour slowly. Add half half stirring constantly. Add lemon juice slowly. Serve over noodles, homemade spaghetti or rice. Pour sauce over. CHICKEN WITH RICE Charlotte West 549 Phillips Drive Fayetteville, Ark. C to 8 pieces of chicken l'/z c. rice 1 can cream of chicken soup 1 can cream of celery soup 1 can bouillon cube 1 c: boiling water 'A stick oleo or butter salt pepper Preheat oven to 350 degrees. Dissolve bouillon cube in 1 c. of boiling water. Combine 1 can of cream of chicken soup, 1 can of cream of celery soup, VA c. rice, and the bouillon broth. Pour this mixture into a VA quart baking dish. Melt margarine and brush on the chicken pieces. Salt and pepper pieces and place (skin on bottom) on top of the rice mixture. Bake uncovered for 1 hour. ARKANSAS SKILLET GUMBO Betty Cosby 1845 Wedington Drive Fayetteville, Ark. 1 Ib. hamburger 1 A onion (minced) % sweet green pepper (minced) 1'A c. minute rice 1 303 can cut okra 1 16 oz. can tomatoes 1 16 oz can black eyed peas I tbsp. Worcestershire salt pepper to taste Saute' minced onion minced green pepper in large skillet along with meat. When meat is brown drain fat. Then add tomatoes and liquid black eyed peas with liquid. Bring to a boil. Then reduce to simmer and add drained okra and rice. Salt pepper to taste and Worcestershire sauce. Simmer 5 min. with cover. Holsum Bread Fresh as a country morning STUFFED CABBAGE ROLLS (Palish style Goluinke) Dawn Giese 1307 Shaw Avenue Springdale, Ark. 12 lg. cabbage leaves 1 beaten egg J /t cup water 1 cup cooked long-grain rico 'A cup chopped onion l'/4 tsp. salt 'A tsp. pepper Vi tsp. dried thyme leaves, crushed VA Ibs. ground beef 1 8-oz. can tomato sauce 1 Ibsp. brown sugar 1 tbsp. lemon juice Immerse cabbage leaves (heavy center vein of leaf may be cut out about 2 inches) in boiling water for 3 minutes or just till limp; drain. Combine next 7 ingredients, add beef; mix thoroughly. Place about Vi cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten w i t h wooden picks; place in l a r g a skillet. Combine remaining ingredW ents. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes or till sauce is of desired consistency. Makes 6 servings. BEEF STROGANOFF Martha Simpson Route 6 Fayetleville, Ark. 1 Ib. ground Chuck % stick oleo Vz small onion, chopped 1 can cream of mushroom soup, 10% oz. 8 oz. pkg. of egg noodles (cooked) 8 oz. pkg. cream cheese % tsp. salt Vt tsp. pepper Chili powder (begin with 'A tsp., add more according to personal taste) Brown chuck. Cook noodles according to package directions and drain. Saute onion in oleo. Add browned chuck to onions. Add mushroom soup and cream cheese. Add salt, pepper and chili power. Cover and simmer until smooth. Add cooked noodles to mix. Serve hot. ORGAN CENTER Everett Cdbie-Nelson Pianos ^Thomas ORGANS £ Music Lessons · Bank Financing · Rental-Purchase Plan Northwest Arkansas Plaza Phone 443-4442

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