The Algona Upper Des Moines from Algona, Iowa on February 12, 1959 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Thursday, February 12, 1959
Page 26
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• .f BY SUSAN LOWE umess ines.3t.tVFO AfitrtssB IW":s8S«<4aii 'mm>>wimamr^-yf^i^^"'s-¥ s viJi^e'ss< titel^ufferett® ill fal ^»Mf^W^«^^^^»»4^W^So ! * SM.QMhlfl^^^M»<»S^atMa' ^rlcSSr^ SAVORY SEAFOOD CASSEROLE Preheated 375° oven — 40 min, T 7Vi-oz. can crabmeat, drained. 1 9-oz. can crushed pine* apple, drained 1 4-oz. can sliced mushrooms, drained IVi.Qt. Casserole Vi cup (1 stick) butter . Vi cup flour 2V4 cups milk 1 teaspoon salt Vi teaspoon curry powder 2 eggs, beaten 1 10-oz. carton frozen ' shrimp, thawed Melt butter in a medium saucepan. Blend in flour until smooth. Add milk gradually, stirring constantly. Add'salt and curry powder. Cook over low heat until thick. Add a little cream sauce to beaten eggs. Blend eggs into cream sauce. Blend in shrimp, crabmeat, pineapple and mushrooms. Pour into a 1}» qt. casserole. Bake in a 375° preheated oven 40 minutes. Serve with or over asparagus spears. «>*^ I>-1:*'{.?» *P33 ?^; ;&£$;;:, P^p^^^^W^^^l ^s^wAsSs fSfff VEGETABLE PIE ITALIA 9" pie shell 1 unbaked pie shell 2 tablespoons flour 1 cup milk , 2 eggs % teaspoon salt teaspoon. Worcestershire sauce 6-7 servings Preheated 375° oven 1 package frozen peas and carrots Vi package frozen corn, partially thawed cups grated Provolone cheese medium-onion, sliced thin tablespoons butter In a mixing bowl blend flour with a little of the milk. Mix in remaining milk. Add eggs, salt and Worcestershire sauce and beat until blended. Arrange vegetables alternately with cheese in the pie shell ending with onion rings on top. Dot with butter. Pour milk mixture over vegetables and cheese, Bake in a preheated 375° oven for 1-1M hours or until set in center of pie.

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