The Algona Upper Des Moines from Algona, Iowa on November 9, 1965 · Page 23
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The Algona Upper Des Moines from Algona, Iowa · Page 23

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Location:
Algona, Iowa
Issue Date:
Tuesday, November 9, 1965
Page:
Page 23
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(jay <DessertCake so easy to make the Robin Hood 'no-sift' Way Cranberry Dessert Cake (A Robin Hood Flour 'no-sift' recipe) 2 cups ROBIN HOOD Flour '/« cup butter - ' •••-••• ! cup mi ||j (Regular or Instant Blending) 3 tsp. baking powder H tsp. salt 1 cup sugar 1 tsp. vanilla 2 cups whole raw cranberries, fresh or frozen SPOON ... or pour flour into dry measuring cup. Level off and pour measured flour onto waxed reaper, ADD ..... baking powder and salt to flour. Stir to, blend. CREAM. . .sugar and butter until blended. ADD ..... blended dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients. STIR IN . . vanilla and cranberries. SPREAD, .in greased, waxed paper-lined 9xl^-inch layer pan. BAKE .... at 400" for 35-40 minutes. COOL .... on rack 5 minutes before removing from pan. CUT ..... when cool into 2^-inch rounds or pie-ahaped pieces. SERVE. . . .with Hot Butter Sauce (below). YIELD.... 6-8 servings. ti^ii' "v3-;f vXiwu^*^^ Hot Butter Sauce M cup butter K cup light cream 1 cup sugar 1 cup whole raw cranberries, if desired MELT ____ butter in saucepan over medium heat. Brown slightly. ADD ..... sugar and cream, mixing well. STIR IN. .cranberries. COOK ____ 3-4 minutes, stirring occasionally. SERVE. . . .immediately or reheat to serve later. j\ij$w£$ i '/s. 4 *"^* fc?V* At* - j>«i ' T W "l««»'»'"l"' io«s to eat, Fwni.^ ^ , Everything .? _^j ooking for netv ways to use those dividends from your Thanksgiving turkey? Second and third day eating of the holiday bird can mean pleasurable dining for family and guests alike. Leftover turkey is flavorful and nutritious IF you follow this simple procedure. Remove any stuffing left in the turkey right after your holiday meal. Promptly refrigerate the stuffing and the leftover meat. You can either leave the turkey on the bones or remove it. From there you're all'set to use some of the recipes found in this Farm and Home section. So, try one of these neat tricks with your leftover turkey, • TURKEY HASH 2 tablespoons margarine 2 tablespoons flour Vst cup heavy cream 3 cups diced cooked turkey l /i cup soft bread crumbs ¥i cup chopped green pepper ¥2 cup chopped onion 2 tablespoons chopped parsley Vj teaspoon ground sage Vi teaspoon salt Freshly ground black pepper 2 tablespoons margarine fit cups milfc J cup pitted whole ripe olives 1 cup diced, cooked turkey 1 3-ounce can chow mein noodles In large saucepan, melt 2 tablespoons margarine. Blend in flour; gradually stir in cream and cook, stirring constantly, until thickened and smooth. Stir in turkey, bread crumbs, green pepper, onion, parsley, sage, salt and pepper. In large skillet melt 2 tablespoons margarine; add turkey mixture. Saute\ uncovered, 25 minutes. Place under broiler until top of hash is browned. Makes 6 servings.' TURKEY CURRY 2 tablespoons margarine I chicken bouillon cube Vi cup sliced onions I cup diced celery Z¥i tablespoons flour ¥i teaspoon salt 1 A teaspoon curry powder In hot margarine in saucepan or skillet, cook onions and celery until tender. Add flour, salt, curry powder, crumbled bouillon cube and cook until bubbling. Slowly add milk, stirring constantly; cook over medium heat until thickened. Add olives and turkey; heat. Serve over noodles. Makes 4 servings. BAKED TURKEY SANDWICH PUFF 8 slues enriched bread Wi cups milk 8 slices turkey ¥* cup dry white wine 4 slices American cheese Salt, celery salt and pepper 3 eggs, slightly beaten to taste Spread bread lightly with margarine. Arrange slices of turkey and cheese on four slices of bread. Top with remaining slices. Place in a greased shallow baking pan. Combine eggs, milk, sherry and seasonings; blend well. Pour mixture over sandwiches and let stand at least one hour. Bake in a 325°F. oven for 1 hour. Serve immediately. Makes 4 servings,

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