The Algona Upper Des Moines from Algona, Iowa on February 12, 1959 · Page 29
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The Algona Upper Des Moines from Algona, Iowa · Page 29

Algona, Iowa
Issue Date:
Thursday, February 12, 1959
Page 29
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SWEET POTATO CASSEROLE ** 1 teaspoon grated orange rind teaspoon .mace teaspoon salt marshmallows or 8 tablespoons marshmallow cream 2 pounds itweet potatoes, cooked 1 cup pecans y 4 3 tablespoons orange juice , Vi 2 tablespoons butter 8 2 tablespoons brown sugar Mash potatoes while hot Reserve a few pecan halves for garnish arid chop remainder. Blend in all ingredients except marshmallows and pecan halves. Turn into buttered Irquart baking dish. Garnish with marshmallows and nuts! Bake in moderate oven (375°) 25-30 minutes or until marshmallows are lightly browned. Makes 6-8 servings. , ' , ' ', ' TRY Try ® delicious EverReady sweet milk cocoa Top it off with melt-in-your mouth MARSHMALLOW fill 1 1 Jry Nestles® delicious EverReady® sweet milk cocoa. Top it off with melt-in-your- mouth Marshmallow Fluff.® Send FLUFF label, together with the word EVERREADY from front label of EverReady package, (lid may be used if, you prefer) to: Nestl6 Co., Inc., P.O. Box 2-D, Mt. Vernon 10, N. Y. We'll send you25ff in cash! Offer expires, April 30, 1959; fl'i'i'H £«; . . S -' i; 1 '-^. 5 .; ". •• s, .-''•"''''v'j),'.',^'^ •';"'"•;/'. x," •: UNDAY night suppers are always fun at our house as ^thiS'is a special time we" plan to share with friends.' .We've an over-tall fprmat for these informal meals which calls for dishes with a bit Of magicl Yet an equa%impbrtant requisite demands simplicity in preparationand in > serving, the supper generally bein^ served buflFet style. . : :'.^, For-the basic foods we .plan a hot^ dish; often served chafing dish style .'.',. interesting breads,, muffins .or rolls ..! a vegetable served in some unusual manner ... a salad with a hit... and try always to come up with a dessert that lends intrigue to the occasion. . , Your menu will depend upon the occasion, of course. If it's something special, even a festive meal can be served in casual manner. But at our house it's likely to be something simple and easy. One of our favorites for years has been Mm served with a casserole of sweet potatoes'with marshmattow topping. A dish that's even more exciting takes the form of Chicken a la King atop Ham Rolls. Pizza Pie is another Sunday night favorite— or you may decide to settle for good old Meat Balls but introduce a. surprise element by adding a Pineapple Sauce to them. Ham and Corn Fritters are something else that will win acclaim. Individual Raisin Brown Breads prove a conversation piece An the field of breads, just as Orange Marmalade Limas will in the line of unusual vegetable dishes. Cottage cheese makes a wonderful base for a salad and can be used with a variety of vegetables and slices of tomato aspic for a vegetable salad, or may be combined with canned figs, cherries and orange slices to provide the lilt through a Mandarin Fig Salad. The simplest cake can be transformed into a delightful dessert by baking in some unusual manner with ingredients such as cream cheese, chopped candied cherries and chopped blanched almonds added. Perhaps the secret of success with a Sunday Night Supper can best be summed up by saying: Just let your imagination soarl INDIVIDUAL RAISIN BROWN BREADS cup light or dark raisins cups sifted all-purpose flour teaspoons baking powder teaspoon salt 2 tablespoons sugar 1 large egg Vi cup light syrup % cup milk , '/4 cup soft shortening Rinse and dry raisins; chop coarsely. Sift flour, baking powder, salt and sugar into mixing bowl. Add all remaining ingredients and stir just until blended. - Spoon into greased medium-sized muffin pans to about % full. Bake ma hot oven (425 degrees F.) for 15 to 20 minutes. Makes about 1 dozen,

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