Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 33
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 33

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 33
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Page 33 article text (OCR)

_NORTHWEST ARKANSAS TIMES. FayeHevlfle. Ark., Friday, April «!, 197 - It MAIN COURSE DISHES INCLUDING CASSEROLES MEAT LOAF WITH DRESSING Mrs. F. J. nurkhardt IU. 1, Box 93 Williford, Ark. IVi Ibs. hamburger bread dressing from 6 slices bread salt pepper can of beef gravy Pat hamburger to about %" rectangle. Salt pepper to taste. Spread on bread dressing. Roll up as for jelly roll. Use "'"\paper under hamburger Tor e in rolling up. Bake in loaf at 350 degrees for 114 wax ease ASI'AIIAGUS CASSEROLE Dr. George H. Harrison Carlson Terraces Apt. SS 108 Faycllcvillc. A r k . 1 .'IK! can cul asparagus '/a c. asparagus l i q u i d 2 hard boiled eggs 2 tbsp. butter 2 tbsp. flour '/i tsp. salt 14 c. m i l k % c. Cheddar cheese, shredded Vz c. buttered bread crumbs Make a white sauce on top of stove by combining asparagus l i q u i d , butter, flour, s a l t and m i l k . Add cheese and stir u n t i l melted over low flame. Cook until thick. Place in a greased casserole alternating layers of sauce, asparagus and sliced egg. Top with buttered crumbs. Bake 350 degrees until bubbly. SMOTHERED CHICKEN Mrs. Bessie Hoffelder Rt. 4, Giles Rd. Fayetteville, Ark. 1 2-3 Ib. fryer salt flour shortening 1 med. onion, chopped 1 c. milk 2 c. water Wash and cut up chicken. Salt as desired. Roll in flour. Melt enough shortening in heavy fry pan or Dutch oven to cover chicken. Add chicken; brown thoroughly on all sides. Remove chicken. Pour off shortening, leaving only enough to brown onion. Add dic«l onion and brown. Blend in 2 tbsp. flour; blend in milk and water. Add chicken, cover; cook until tender and gravy is thick, approximately one hour, one hour. WATEIIGATE "SHRIMP" W i l b u r G. Lawson, M.D. 207 E. Diekson Fayetteville, Ark. 1 large pot of water 2 tsp. salt 2 Ibsp. sugar 1/3 pkg. crab-shripm boil spices 2 pounds fish fillets (fresh or frozen) Add salt, sugar and s h r i m p boil spices to water a n d bring to boil. Slice f i s h fillets into %" slices as l o n g as you prefer your "shrimp". Toss singly into boiling water. Allow to return to full boil for 8 minutes, drain and cool. Use the "shrimp" as you would shrimp after adding your favorite shrimp sauce. A half and halt mixture of mayonnaise and ketchup with a dash of prepared mustard will do nicely. BEING Watergate "Shrimp" there is an element of deception in serving this to guests. However, covered with enough sauce, they will hardly notice the difference and it takes only an 18 minute gap from your evening to make'it! TUNA STUFFED PEPPERS Mrs. L i l l i a n R. Clark 122-1 Turner KaycUcville, A r k . Ideal for a meat saving meal. Hi cans tuna (G to 7 on. can) drained for 2 servings 1/3 cup enriched uncooked rice to equal 1 cup of rice, cooked 1 cup water '/i tsp. salt '/i cup sliced celery 1 tsp. dehydrated onion flakes 1 tbsp. pimento, drained Vi tsp. chili powder 2 med. green peppers, remove seeds) Combine rice, water, salt, celery and onion flakes in sauce pan and bring to boil. Cover and reduce heat and cook until water is absorbed. Stir in t u n a , pimento and chili powder and heat thoroughly. While rice is cooking, cook peppers in boiling water about 15 minutes, until tender then drain. Divide tuna, rice mixture and fill peppers evenly. Keep warm in o v e n low temperature before serving. MEXICAN CASSEROLE Reba Joyce Morton Box 28 Fayetleville, Ark. IVz Ibs. hamburger meat 1 medium onion, grated 1 can cream mushroom soup 1 can cream chicken soup 1 B l o c k sharp Cheddar chese, grated 1 4 oz. can green chilis, drained 1 4 02. can taco sauce 1 pkg. Doritos corn chips Brown hamburger meat and onion in skillet and pour off grease. In heavy sauce pan combine soups, green chilis and taco sauce. Add hamburger to this. Take Doritos and place one layer in casserole dish. Alternate hamburger and sauce with Cheddar cheese, and end up with Doritos on top. Bake at 350 for 30 to 40 minutes. This can he refrigerated and reheated. PAUL'S FAVORITE CHOPS Mrs. Paul (Gena Faye) Martin 301 Appleby Rd. Faycttoville. Ark. 6 loin pork chops 3 thsp olco \'-i c. minced onion 1 tbsp. flour few grains pepper % c. chicken broth or bouillion % c. R h i n e wine 2 tsp. wine vinegar '/i c. sweet cucumber relish 1 tbsp. sherry Brown chops slowly in oleo. Add onions cook until brown. Remove chops. Sprinkle flour and pepper into skillet, stir until brown. Add broth gradually. Stirring constantly. Add Rhine wine, vinegar and relish, simmer 1 rnin. Return chops to skillet, simmer 10 mill, longer. Stir in sherry. Serve with rice. (I use same ingredients f o r 4 chops. It is so good over rice.) HAM AND CAULIFLOWER CASSEROLE Mrs. James E. Lacy Route 10 Fayetteville, Ark. 1 Ig. head cauliflower l'/4 cups diced, cooked ham V cup butter 3 tbsp. chopped chives (or green onions) 1 cup sour cream 14 tsp. paprika 'A tsp. salt dash white pepper dash nutmeg 2 egg yolks, beaten lightly % cup grated sharp cheddar cheese Cook cauliflower in salted water until almost done. Drain, cool enough to handle and break into flowerets. Grease casserole and make alternate layers of cauliflower and ham. Dot with butter. Mix remaining ingredients except for cheese. Pour into casserole. Bake covered, in moderate oven (375) until bubbly. About 30 mins., remove, top with layer of cheese and bake until browned about 15 more minutes, or put under broiler to brown. · Serves G. TACOS AHORA (now) Siegle Lee Bell Route 3, Box 19 , Lincoln, Ark. 1 Ib. hamburger 1 303 can stewed tomatoes 1 tsp. butter Va tsp. onion salt 1 tsp. salt '/4 tsp. black pepper 12 taco shells 1 head lettuce, shredded 2 cups grated longhorn cheese Place butter in skillet to melt, add hamburger and start browning, Cook on low heat. As meat browns, add can of stewed tomatoes, salts and pepper, and any other spice you might like. Cook until liquid from lomatoe* is almost gone. In another skillet, place taco shells, cover tightly and turn fire very low. let heat one min., turn shells over, recover, turn fire off. Or prepare them according to directions on package. Place spoonsful of meat mixture in shells, add shredded lettuce, top w i t h oheese. Serve with milk. STUFFED PEPPERS Mrs. Bill Swafford 55 East 15th St. Fayetteville, Ark. 4 green peppers 3 med. potatoes Vz Ib. hamburger meat 1 onion 1 tbsp. catsup Salt and pepper to taste Boil potatoes until tender, mash. Brown meat In skillet and add to potatoes. Add seasoning and grated onion. Wash and remove cores from peppers. Stuff. Bake in 300 to 325 degree oven for \Vi hours. Serve with a salad. n *!_/ Beauly KUTh S College Teaching AH Phases Of Cosmetology For Further Information DIAL 521-3571 7-UP choose your 'Picnic ^Partners C7-I7p and picnic basket foods) Your grocer is featuring all kinds of good picnic eating. And with any picnic food, 7-Up is the perfect partner. Fresh, clean-tasting 7-Up sharpens your taste and your enjoyment. Get plenty. 7-Up...where there's action/

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