The Algona Upper Des Moines from Algona, Iowa on April 19, 1960 · Page 26
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Tuesday, April 19, 1960
Page 26
Start Free Trial

To complete this party buffet menu, serve a tangy meat sauce over the ham, relishes, fresh asparagus with hollandaise sauce, hot rolls, fruit tarts and coffee. HAM SLICES WITH TANGY MEAT SAUCE 20 servings 1 teaspoon Worcestershire sauce 4 egg yolks, slightly beaten 1 cup pineapple juice 1 (8-potmd) Fully-Cooked Ham, or 1 (6-pound) Canned Ham 2 tablespoons butter 2 tablespoons four li teaspoon salt 2 tablespoons sugar 1 tablespoon prepared mustard 1 cup cream 6 tablespoons horseradish Slice cold ham and arrange on platter. If served hot, follow directions on label for heating in oven. To make sauce, melt butter in heavy saucepan. Add flour, salt, sugar, mustard and Worcestershire sauce. Blend. Combine egg yolks and pineapple juice and add to first mixture. Stir in cream and cook over low heat, stirring constantly, until thick. Add horseradish. Serve hot or cold. Makes 2Ji cups or 20 servings. Goopy FOR, yoU ^^^^^^ \A/l-i/> <"»mr» r-/~krMo4- ^^^* Who can resist "CHOCOLATE REFRESHERS" madewith Nestle's Semi-Sweet Morsels! fa \ Chocolate Refreshers* (Prize-winner in llth Pillsbury Bake-Off) 1 1/4 cups sifted Pillsbury's BEST All-Purpose Flour 3/4 tsp. soda 1/2 tsp. salt 1 1/4 cups dates cut in pieces 3/4 cup firmly packed brown sugar 1/2 cup water 1/2 cup butter 1 cup (6 01. pkg.) Nestle's Semi-Sweet Morsels 2 unbeaten eggs 1/2 cup orange juice 1/2 cup milk 1 cup chopped walnuts Sift flour with soda and salt. Combine dates, brown sugar, water, butter in large saucepan. Cook over low heat, stirring constantly, until dates soften. Remove from heat. Stir in Chocolate Morsels; beat in eggs. Add dry ingredients alternately with orange juice and milk. Blend thoroughly after each addition. Stir in walnuts. Bake in well-greased 15x10* 1-inch jelly roll pan at 350°F. for 25 to 30 min. Cool; spread with glaze. Cut in bars. 1 1/2 cups sifted confectioners' sugar 2 tbs. soft butter Orange Glaze 1 to 2 tsp. grated orange rind 2 to 3 tbs. cream Combine sugar, butter and orange rind. Blend in cream until of spreading consistency. •Adapted by Ann Pillsbury COPYRIGHT I960. THE NESTLE CO., INC jJheyVe chewy rich goodies everyone loves! Full of nuts and dates an'd Nestle's* Semi-Sweet Chocolate Morsels! Best because Nestle's makes the very best chocolate! See other prize-winning recipes on packages ot Semi-Sweet Morsels...and new Butter scotch Morsels! THE FLAVORS YOU LOVE - NESTLE'S MAKES BEST SOUR CREAM MEAT BALLS 1 egg 1 cup milk IK teaspoon sail K teaspoon pepper 1 clip fine dry bread ' crumbs 1 teaspoon grated onion 1 pound ground lean beef 2 tablespoons oil 1 No. 28 can tomatoes 2 tablespoons flour 'i teaspoon salt 1 cup ripe olives 1 cup sour cream Beat egg lightly. Add milk, salt, pepper, crumbs and onion and let stand a few minutes. Blend in ground beef and shape into small balls. Brown in oil a few at a time, removing from pan as they brown. Meanwhile heat tomatoes and force through sieve. As meatballs are browned, drop into drained tomato. Stir flour into drippings and blend into tomatoes. Add salt. Cover, and boil slowly about 30 minutes. Gut olives from pits into large pieces. Just before serving stir olives and sour cream into tomato sauce. Heat thoroughly. Serve with hot rice. Serves 6 to B.

Get access to

  • The largest online newspaper archive
  • 11,800+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free