The Frontier Woman —
With Meat Prices on Upswing 3 Ways
Offered to Help Stay Within Budget
By BLANCHE SPANN PEASE
Hi there, all you industrious
individuals!
With meat prices on the up
ward trend homemakers delve
into cook
books and re
cipe files for
new ways to
stay within
the budget
help them,
and keep the
family satisfi
ed and nutri
tiously fed at
the same time.
Here are 3
Blanch* Sp.nn £-">3“
Peas* These main
dishes all have that good meat
flavor that is universally pop
ular yet each uses one of the
macaroni trio to extend this fla
vor so that that desireable meat
flavor goes a long way.
Sweet sour noodles with
sausages and apple wedges
for example, uses only a half
pound of sausage links, yet
there is a delightful pork fla
vor permeating the noodles
and apple wedges.
The sausages and apples are
i first browned together in a skil
let. Then the drippings are pour
ed off and a sweet sour sauce
is made in the same skillet.
Cooked noodles are folded into
the sauce and the mixture is
heated thoroughly. The noodles
are then arranged on a big plat
ter and topped with the sau
sages and apples.
With this tempting dish serve
7-minute cabbage and crisp
corn sticks.
SWEET - SOUR NOODLES
WITH SAUSAGE AND
APPLE WEDGES
Four ounces medium noodles,
Vz pound sausage links (about
8), 2 Rome beauty apples (cut
in wedges), 2 tablespoons brown
sugar, 1 tablespoon cornstarch
V4 teaspoon salt, Vz cup water,
Vi cup vinegar.
Cook noodles in boiling salted
water until tender (about 4
minutes). Drain and rinse.
Brown sausage links and apple
wedges in skillet until sausages
are done and apples tender. Re
move and drain on paper towel
ing. Pour off drippings. Put su
gar, cornstarch and salt into
skillet, stirring until smooth.
Gradually add water and vine
gar, stirring until thickened.
Fold in noodles and heat thor
oughly. Arrange noodles on hot
platter or individual serving
dishes and garnish with sau
sages and apple wedges. Makes
4 servings.
The good flavor combinations
for which south-of-the-border
cooks have became famous are
captured in Mexican spaghetti
casserole. It is a combination of
spaghetti with tomatoes, ground
beef, onion and seasonings. You
may like to add your own touch
by putting crushed corn chips
or potato chips on top of the
casserole just before putting it
into the oven. It bakes about 30
minutes, just the time you need
to make the other supper prepa
rations.
MEXICAN SPAGHETTI
CASSEROLE
Four ounces spaghetti, 2 ta
blespoons fat, cup chopped
onion, 2 Ms cups cooked tomatoes
(1 No. 2 can), 1 cup cooked
ground meat 2 tablespoons
meat extract, Ms cup water, 1^
teaspoons salt, % teaspoon pep
per, % teaspoon mustard, celery
salt, pinch thyme.
Cook spaghetti in boiling salt
ed water until tender (about 12
minutes). Drain and rinse. While
spaghetti is cooking melt fat
in skillet. Add onion and cook
5 minutes. Add spaghetti, cook
ing until sligfhtly browned. Add
tomatoes and ground meat.
Combine meat extract, water,
salt, pepper, mustard, celery
salt and thyme. Add to meat
spaghetti mixture. Mix lightly.
Pour into greased IVz quart
casserole. Bake in moderate ov
en (350 degrees F.) about 30
minutes. Makes 4 servings.
Bacon and nippy cheese are
the flavor-givers and macaroni
is the foundation and extender
in bacon topped macaroni meal
in-one. It is another easy cas
serole dish but this one is the
layered variety. Macaroni is
added to a cheese sauce which
has been expertly seasoned
with a bit of dry mustard and
Worcestershire sauce. This mix
ture goes into the bottom of a
greased caserole, then a layer of
cooked green beans is arranged
the green beans and a lid goes
over it. Strips of bacon cover
on the casserole for the first 15
minutes of baking/Then the lid
is removed and the bacon be
comes crisp as the drippings
gently flavor the entire cas
serole.
BACON TOPPED MACARONI
MEAL-IN-ONE
Six ounces elbow macaroni, 3
tablespoons butter or marga
rine, 3 tablespoons enriched
flour, IV2 cups milk, xk teaspoon
dry mustard, 1 teaspoon Wor
cestershire sauce Vi teaspoon
salt, 1 cup grated cheese, 2xk
cups cooked green beans drain
ed (1 No. 2 can), 4 strips bacon.
Cook macaroni in boiling
salted water until tender (about
12 minutes). Drain and rinse.
While macaroni is cooking, melt
butter or margarine in sauce
pan. Stir in flour. Cradually
add milk, stirring constantly un
til thickened. Add mustard,
Worcestershire sauce, salt and
grated cheese. Stir until cheese
is melted. Add macaroni. Blend
well. Pour half of macaroni
mixture into bottom of well
greased 2-quart casserole. Cover
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MONEY TO LOAN
ON
AUTOMOBILES .
TRUCKS ,
TRACTORS J
EQUIPMENT
FURNITURE
Central Finance
Corp.
C. E. Jones. Manager
O Neill i Nebraska
SANDHILL SAL
Did you read about the cou
ple that strolled down along
the river — drinking it all in?
Some folks certainly get awful
ly thirsty.
Some guy said the other day
that women need to cope with
stem realities. It’s easy to tell
that guy hasn’t ever worn a
girdle.
Grandpa Talkemup said the
other day that a mustache was
not a strainer for his coffee. It
serveu, be said, as an awning to '
shade the brightness of his
smile.
with green beans. Top with re
maining macaroni Arrange
strips of bacon over top. Cover
i and bake in moderate oven (350
degrees F.) 15 minutes. Remove
cover and bake 15 minutes long
er. Makes 6 servings.
—tfw—
Enjoys Column—
Mrs. Anna M. Ruther of In
man, wins one of our 3-months’
subscriptions today and the oth
er goes to Millie Gifford, of
Dorsey.
Inman, Nebr.
Dear Mrs. Pease:
In my few spare moments, I
should like to send you a recipe.
Just finished canning a little
over a bushel of string beans.
Before too long the pickles,
beets and tomatoes will be rea
dy to can also.
I do enjoy your column very
much. I have planned to write
but seems time doesn’t always
permit.
POT ROASTED CHICKEN
One 3-pound chicken (brown
ed), 5 slices dry bread crumbs,
1 small green apple, sliced 2
small onions, minced, 1 teaspoon
| salt, 1 teaspoon poultry season
' ing, 2 tablespoons hot water, V4
' cup melted butter. Mix and stuff
| chicken loosely, bake in mod
trate oven for 2 hours.
MRS. ANNA M. RUTHER
Dorsey, Nebr.
—tfw—
Jabbers Mile-a-Minule—
Dear Blanche and Friends:
You have asked for letters so
here I go for a try to miss the
wastebasket. My but haven t
we all been busy? I just never
get caught up.
I don't know whether I
wrote you about our new ba
by boy. He will soon be a
year old, though he isn't lit
tle anymore. He walks all ov
er and jabbers a mile a min
ute so he keeps us busy. too.
His brother and sister think
he is the best, of course mom
and pop do not!
I’ve got so I dread to listen
to the news, so much trouble
the world over. I agree with
Vera Hay when she says we
need more smiles in this world.
I With the apple season coming
on we will be using more apples.
One recipe we use often is ap
ple sauce cake. It keeps nice
and moist, and is a cake I think
that tastes better a day or so
old, so it’s another good idea
when you’re busy.
APPLE SAUCE CAKE
One cup apples, heat. Add 1
level teaspoon soda cool. Cream
together 2 eggs, 1 cup sugar, Vi
cup of shortening, lard or but
ter, and apples, 1 cup of raisins.
Let raisins stand in hot water
for a few minutes, drain off.
Sift together 2 teaspoons all
spice, about 2 cups flour add to
creamd mixture, add raisins
with flour. Pour into a greased
pan and bake 35 minutes in me
dium oven.
I ■' '
Our favorite frosting is 1 cup
brown sugar, Vz cup of sour
cream, boiled together to form
a soft ball in cold water.
Another idea is 1 cup of sugar
and Vz cup of cream boiled to
gether to form a soft ball in cold
water. Add 1 teaspoon vanilla
Incidentally, this is a very
good cake to mail to anyone in
cluding those in the service. I
usually pack a little popped
corn around it. Sometimes I
frost it with plain powdered
sugar and cream, and color it, 4
and it seems very eatable.
I find cookies mailed in a 3
pound shortening can usually
come out well.
MILLIE GIFFORD
Frontier for printing!
1 - n
Atkinson Livestock Market
Atkinson, Nebr. 1
Nebraska Sandhills Foremost Cattle Auction — Capacity 6,000
Head
ANNOUNCES
A 2-DAY AUCTION SCHEDULE
STARTING
Monday, Sept. 18, and Tuesday, Sept. 19
Continuing
EVERY MONDAY & TUESDAY
Thru the months of
SEPTEMBER - OCTOBER - NOVEMBER - DECEMBER
Monday Schedule
10 o’clock A. M. — Hog Auc
tion (No hog sale Tuesday)
12:30 Noon—Lunch Hour
1 o’clock P. M.—Calf Auction,
followed by selling of Butcher
cattle — such as canners, cut
ters, fat cows, fat heifers, and
bologna bulls.
Tuesday Schedule
10 o’clock A. M.—Auction of ^
Butcher Cattle and small
lots of stockers and feeders.
12:30 Noon—Lunch Hour.
1 o’clock P. M. — Carlot Auc
tion of Stockers and Feeders,
followed by all late arrivals
until auction is concluded.
It will pay you well to list your cattle consign ments a week in advance as our advertising
reaches ov,er 1,000,000 interested buyers, each week, in the states of Nebraska, South Dakota,
Kansas, Missouri, Iowa, Indiana, Illinois, Ohio, Pennsylvania, Wisconsin, Minnesota, New
York, and Maryland. We advertise in the Oma ha World-Herald, Des Moines Register, Sioux
City Tribune, Kansas City Star. Minneapolis Tribune and Chicago Daily Drovers' Journal,
as well as 8,000 market cards direct each week. Telephone Atkinson 5141, anytime, our ex
pense, for market information. f
ERNIE WELLER, OWNER AND GENERAL MANAGER
Ernie Weller—Jos. M. Kokes—Laurence Storjohann, Operators
Atkinson, Nebraska
---—--*Sj
DESPERATE , UP? WEEOS! WEEDS!
MEASURES WEEOS! I CANT TAKE IT! v,
WR. GREEN » M BEAT! I QUIT *1
WMATS UP? *-- —
-,-«SZ7>
' BEFORE YOU 6IVE WOW! ARE THOSE
UP FOR GOOO^ WEEDS BURNED UP?
WHV NOT LOOK AT THAT
l try THIS/ SMOKELESS flame
MOW ‘EM DOWN!
FLAME THIS IS FORME'
CULTlVATIONj --y-y
YEOW! A BUMPER
CROP!THANKSTO A
YOU, LITTLE ELPEE. P
ANO LP&AS FLAME W
, cultivation!Jy)
Ralph N. Leidy.
jf WORKLESS V/ASHDAYS
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fc
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_ •- - -
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