The Algona Upper Des Moines from Algona, Iowa on October 11, 1960 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Tuesday, October 11, 1960
Page 26
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„ , .. , PANCAKE HAWAIIAN 2 tablespoons butter ^. , , 3 eggs ^^ Grated rind of K lemon * teaspoon salt . , tc<M Poons lemon juice « cup sifted all-purpose /lour « ZndChl^T^ % cup pineapple juice \ b Cheddar cheese, grated « delicately brined and eC s 3^.° tS*^^' """* " """' >""'«> heat-proof platter, or leave X?C f OP f hi T^i US '"? **" forks ' Turn out °" serving disfi when completed Po r nin J^nl C °° king Step> tr , ai «ferring to warm maining cheese on toSlK underC^ , JT -? Ver ^ n [ ake and s P rinkIe »begins to brown. Serve whSe ho? Viol 5 ? A br °' Mntil cheese melts ™<* i«st Adaptable as e.Uer Sree or des er^ fen? 1° ** e ™.& s > adding to meal plan, perfect luncheon for two) (Pancake Hawaiian plus beverage makes a EGGS de JONGHE STYLE 2 cups cooked rice I can (IOH oz.) cream mushroom souo % can water 1 cup dry bread crumbs % cup butter, melted 'i teaspoon garlic salt '<> teaspoon ground pepper 8 hard-cooked eggs Combine rice, soup and water and heat. Place in four heated individual casseroles. Combine crumbs with melted butter and seasonings. Put a layer over the rice-soup combination. Slice the eggs and keep whole.* Place 2 eggs in each dish pressing into rice i» desired Top with remaining crumbs. M°wo^ n 1 sbak . e in a ver y ' iot ° ven (450 0 F), 15 minutes. Serves 4. Using the egg slicer or a knife- slice egg about % down keeping each egg whole—as a unit. NOTE: A crushed or minced garlic clove and salt may be used instead ot garlic salt for seasoning. Try this Recipe- It's a Gold Ribbon Winner High Risin' Doughnuts "I experimented with this recipe until I got doughnuts that were really high and light " says Mrs. Arthur Morcland of Edwardsport, Indiana, who won the Gold Ribbon for the best yeast baking at last year's Knox County Fair. "Now I want to pass my recipe along to you. But be sure you use Fleischmann's Active Dry Yeast. Fleischmann's is so fast rising and easy to use your baking's bound to be a success.' I % cup milk V4 cup sugar I teaspoon salt V4 cup shortening or lard I package Fleischmann's Active Dry Yeast 1 A cup warm water 1 en.' beaten 3 cups sifted Hour (about) Scald milk, stir in sugar, salt and shortening or lard. Cool to lukewarm. Sprinkle or crumble yeast into warm, not hot, water. Stir until dissolved. Add lukewarm milk mixture, egg, and half the flour, beat well with mixer or spoon for a minute. Add remaining flour, more if needed. Turn dough onto lightly floured surface, knead until smooth, about 10 minutes. Place in greased bowl. Cover. Let rise in warm place, free from draft, until doubled, about I hour. Punch down. Let rise again • about 1/4 hour. Roll out about Vi V inch thick and cut with doughnut HIGH RISIN' DOUGHNUTS *.,.. , «>„„ cutter. Let rise until light, about I hour. Don't handle much before putting them in hot grease or (fay will fall. Fry at 375°F. for 2 minutes or until brown on each side; drain on absorbent paper. To glaze: Blend following ingredients: 2 cups confectioners' sugar, Vi cup milk, I teaspoon vanilla. Dip warm doughnuts in glaze. Drain on rack. Place rack over a platter to catch icing so it may be used. For a cinnamon and sugar frostMg: Shake doughnuts in a sack with cinnamon and sugar while still hot and sticky. • «m>tm« tint FMDUCT OP ITANOMD ••AMOS INCOIPORATID NEWI INSTANT WHIPPED POTATO FLAKES! WHIPPID . MORE SERVINGS TOOI n ° ne of the work Made the Red ... and you've got 'em made. Try 'em. Reach for the pret- tw«t package on your grocer's r!r \' ;.S* W Gateway Farma Instant Whipped Potatoes! Oatenqr Flakes •onwiviU., MlMMtoto

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