Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 34
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April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 34

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Fayetteville, Arkansas
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Friday, April 26, 1974
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Page 34
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- NORTHWEST ARKANSAS TyiES. F.yeUoTfflo. Art.. FrkUy, April *, Wl MAIN COURSE DISHES INCLUDING CASSEROLES NEW ORLEANS CHICKEN BAKE ' Edward W. Fedosky Route 2 Fayetteville, Ark 8-10 chicken breast halves ha con 1 jar dried beef 1 pkg. (8 oz.) crenm cheese 1 can cream of mushroom coup V* soup can of milk Bone the chicken breasts. Wrap each in a strip of bacon Place in a baking dish lined *ntti dried beef. M i x cream cheese, soup and milk. Pour over chicken. Cover and b a k e 350 degrees) 2 hours; uncover and bake one hour. ORANGE BLOSSOM CHICKEN Muriel Shipley Rt. 2 WinsJow, Ark. 4 chicken breasts (split in half) 2 cups flour 2 tsp. salt 1 tsp. pepper 2 cans orange juice (6 oz.) frozen concentrate V cup brown sugar 2 tbsp. garlic bread sprinkle with Romano cheese SIrin, salt and pepper chicken,roll tn flour, brown in skillet with small amount of disco Place chicken in a baking dish 9x13 and pour orange juice mil- hire over chicken. Cover with foil and bake 1V4 hours at 350 or 400 degrees. Place, chicken on platter and serve w i t h sauce. Serves 4-6 people. Note -- 10 wishbones (boned and split) may be fixed the same way for a party snack. Use half of recipe and bake 30 minutes. TUNA HELPER A. J. Capstick Route 9 . Fayetteville, Ark 1 sm. pkg. noodles cooked. 1 can mushroom soup I large can tuna Mix ingredients and heat through. JAMBALAYA Janet McClain 915 Greenwood Fayetteviie, Ark. % Ib. diced small link sausage 1/3 cup chopped onion 1 clove garlic 1 can condensed tomato soup 4 cups bouillion 1 tsp. chopped parsley 1 cup uncooked rice % cup diced ham In doz. shrimp 1 tbsp. Worcestershire sauce ·A . sa "s a ge until brown. Add onion, garlic. Cook untH tender, add soup, bouillon and parsley. Heat until boiling, add rice -- simmer until tender (about 20 rain.) add meal and Worcestershire sauce. CHICKEN CREAMETTES CASSEROLE Mrs. Pearl Slusarek 1 N. School St. Apt. 308 Fayetteville, Ark 3 cups cooked chicken 1 can crea.n mushroom soup 1 can cream chicken soup 1 8oz pkg. creamcttes. or elbow macaroni (cooked) 1 pint milk 3 hard boiled eggs cut up 1 chopped onion Vi Ib. grated American cheese Mix all ingredients, pour into greased pan or casserole dish, top with bread crumbs refrigerate overnight. Bake for one hour at 350 degrees. Serve with a green salad. CHILI Anne Wells 144fi Viewpoint Fayetteville, Ark. 2 Ibs. ground beef or venison % cup chopped onion 'A tsp cumin 1 tbsp chili powder H cup brown sugar 1 can tomato soup 1 Can water 1 can pork beans 1 jar Ragu spaghetti sauce 3 or 4 bay leaves ^4 cup vinegar Brown meat with onion, salt pepper. Drain off grease. Add remaining ingredients. Stir until well mixed. Simmer o n e naif-hour or more until desired consistently. EASY MEAT LOAF Mrs. Jessie May Harrison Apt. SS 108 Fayettcville, Ark. 2 Ibs. hamburger 1 pkg. onion soup mix ' 1 small can evaporated milk 1 small can V-8 juice 1 egg Mix. Mound in casserole ddsb. B a k e at 350 degrees for 35 minutes. CANDIED CARROTS Hoger Haffelder Rt. 4 Fayetteville, Ark '/4 c. butter or margarine 6 tbsp brown sugar 6 carrots, cut into halves, lengthwise 1 c. water Blend butter and sugar; add carrots and water. Cook over low heat until carrots are tender. For variety, 2 tbsp. fresh mint may be added. HOME MADE CHILI Mrs. Reginia Arnold Rt. 10 Fayetteville, Ark. 1 Ib. ground beef 2 c. tomato juice 1 pkg. Williams Chili seasoning 1 medium chopped onion 1 (303) can pinto beans Brown ground beef and onion in large skillet. A f t e r browning meat, drain off any excess grease. Pour into cooking pot. Brown ground beef, tomato juice, chili seasoning and pinto beans. Mix real well and let simmer for 30 minutes. (Cover with Hd). Nobody makes Mali: Liquor' like Schlfcz. Nobody! Excellent for Cooking Toof Breads Or Rolls HOT CROSS BUNS { W I N N I N G RECIPES | FIRST PLACE WINNER BKAN REFRIGERATOR MUFFINS Jana Britton 3282 Martin Fayetteville. Ark. 1% cups sugar Vt cup shortening 1 cup boiling water 1 teaspoon salt 2W teaspoons soda 2 cups all bran t cups buttermilk 1 cup bran flakes 2 Si cups flour 2 eggs Pour boiling water over bran flakes. Cream shortening and sugar. Add eggs, buttermilk, and bran flakes. Sift flour, soda, and salt and add all at once with all bran. Fold together only until all dry ingredients are moistened. (1 cup raisins or nuts may be added). This batter wiU keep in the refrigerator 6 to t weeks. Keep tightly covered. Bake in greased muffin tins 20 minutes at 400 degrees. SECOND PLACE WINNER BUTTER DIPS Sharon Tryon Rt. 4, Box 408A Berryville, Ark. A biscuit bread sticks are mixed without shortening but baked in butter. 1/3 c. butter 2Vi c. sifted flour 1 tbsp. sugar 3% tsp. baking powder 1M, tsp. salt 1 c. milk Heat oven to 450 degrees (hot). Melt butter in oven in oblong pan, 13x9^x2". Remove pan as soon as butter is melted Sift flour, sugar, baking powder salt together into bowl. Add milk. Stir slowly with fork unUl dough just clings together (about 30 strokes). Turn out on well floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out '/4 HONORABLE MENTION COTTAGE STYLE ONION BREAD Joyce A. Richards Route 6 Fayetteville, Ark. % cup milk 1 envelope (1 3-8 oz.) onion soup mix H cup sugar % cup soft butter or margarine 2 pkgs. active dry yeast % cup warm water 1 egg, beaten 4 cups unsifted flour Scald milk. Stir in soup and blend. Add sugar and butter mixing until butter melts. Cool to lukewarm. Sprinkle yeast over warm water to dissolve. Add milk mixture, egg and half . f.; n ° ur - Beat un '» smooth. Add remaining flour to make stiff batter. 'Cover tightly; chill at least 2 hours. Cut dough in half. Flatten and press evenly into well-greased VA quarts casserole. Brush with melted butter or margarine. Cover with towel and let rise to double Bake at 375 degrees for 35 minutes. Remove to rack and brush with butter. Makes 2 loaves. Serve warm. C mon neighbor do yourself a favor Try a loaf of HOLSUM bread thick into a rectangle, 12x8". With floured knife, cut dough in half lengthwise, then crosswise into '16 strips. Dip each strip in butter on both sides and place close together in two rows in pan. Bake 15 to 20 min., until golden brown. Serve hot. Makes 32. NOTE: mix while butter 1* melting. Variations 1. Add % e. grated sharp American cheese to dry ingredients. 2. Add V clove of finely minced garlic to butter before melting. 3. Sprinkle paprika, celery seed or garlic salt over Butter Dips before baking. 4. Add /4 c. minced chives or parsley to flour mixture. 5. Sprinkle 2 tbsp. sugar and tt tsp. cinnamon over Butter Dips before baking. Prairie Grove, Ark. 1 pkg. yeast 'A cup lukewarm water J4 cup milk, scalded 54 cup butter or margarine 1/3 cup sugar 1 tap. salt 1 «Bfi » cup raisins or curranto H cup candied fruit cake fruits 1 tsp. cinnamon % tsp. allspice 3'A to 4 cups flour Icing 1 egg white, slightly beaten 1 cup confectioner's sugar 4 tsp. hot water Yt tsp. vanilla extract Soften yeast in lukewarm water. Scald milk, add butter and sugar and enough flour to make thin batter. Add yeast and well- beaten egg, fruit, spices and enough flour to make soft dou^i. Turn out on floured board and knead until smooth and satiny. Place dough in greased bowi and cover until doubled. Punch down and form into balls, 2 inches in diameter. Place on greased baking pan 1 inch apart. Brush with egg yolk, beaten with 1 tbsp. water Cover and let rise until doubled in bulk. Bake in moderate oven, 375 degrees, about 20 min. Cool on wire rack. Make the White Icing by combining egg whites and confectioner's sugar, hot water and vanilla. Make a cross of icing on each bun or drizzle over buns. Yields IK dozen. EASY YEAST BISCUITS Velma Jo Garner 1429 Deane Fayetteville, Ark. 1 pkg. dry yeast M c. sugar 2 c. lukewarm water I slightly beaten egg * c. soft shtng. : 4 c. self-rising Hour Dissolve yeast and sugar in lukewarm water. Add egg, shortening and flour. Mix until well blended. Keep covered . in refrigerator and use as needed This will be a very soft dough and will keep for 2 weeks. Let set overnight before using. Bake in greased pans 9 or 10 minutes at 350 degrees. ^Thomas ORGANS · Everett Piano* · Cable-Nebon Mono, · Music lessons · Bank Financing Northwest Arkansas Plaza Phone 443-4442

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