The Algona Upper Des Moines from Algona, Iowa on May 14, 1959 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Thursday, May 14, 1959
Page 26
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BY SUSAN LOWE FRUIT CUP 1 (No. 2V4) can fruit Drop mint e> tract cocktail Vs cup syrup from fruit % cup fresh grapefruit cocktail juice i banana V4 teaspoon almond . extract Drain fruit cocktail, reserving K cup syrup. Stir grapefruit juice, almond and mint extracts into H cup syrup and pour over fruit. Chill thoroughly. Just before serving add sliced banana. Makes about 6 servings. Prize-Winning cook makes HEAVENLY HOTCAKES/rom yeast and biscuit mix "They really and truly melt in your mouth," says Mrs. Ludwig Kilter, prize- winning cook at the Michigan State Fair. "And I!ll.iell you ray-secret—just add yeast to biscuit mix! Yeast,makes 'the lightest, tenderest pancakes your ( family ever lit into. "It's easy, too. You mix the batter in 'two shakes,' spoon'it right on the griddle. But use Fleischmann's Active Dry Yeast, the kind we prize-winning cooks like best. It's the fastest and easiest . and keeps for months on your shelf." HEAVENLY HOTCAKES Measure into bowl % cup warm water (105-115°F.) Sprinkle in .2 packages Fleischmann's Stir until dissolved. - Active Dry Yeast / Add ' 2 cups biscuit mix 1 cup milk Beat with rotary beater until smooth, ' *" ' \. Bake pancakes on a hot, lightly greased griddle. Turn only once when bubbles appear and edges become dry. Serve with margarine or butter and syrup, Makes about 12 4-inch pancakes. , Ahotiwr Rn« Product of Standard Brand* foe T;HE' calendar &- chalked with auctions v for the men-folk to attend dtufihg the next few weeks but it is also gay, with notations of noontime luncheons, afternoon meetings with refreshments,,and evening programs for their wives, Spring brings^ ta a close the year's activity for most groups so that the final meetings take' on a social aspect \ with refreshments highlighting them. The Study Club has been looking forward all year to the special luncheon or afternoon tea that will serve as the grand .finale of the year . . . The Homemakers*! Group may,wind up its year of work with a dessert that is different ; «. . Church" circles and I'.T.A, or Mothers' Clubs usually serve", coffee and light refreshments as* they bring the year to an end. ,. ; Apple blossoms and spring 'flowers decorate the luncheon table, with most menus following a pattern of consomme' or fruit cocktail, a partified, salad such as Frozen Date 'N Peach Salad, an appetizing mam course — possibly Chicken Kashmir' or Chop Suey with Almonds — and a delectable dessert on the order of a Strawberry. Spiral Roll or Blitz Torte. Other luncheons are built around an entree in salad form ; v , ,, ,' v , v t x f ~ * ' ,* ^ •* i 1 * f •' ,. ' ^ tf •', ' ' », •* " " '(jUrrled,, Turkey Salad. Parmesan Puffs offer another idea for a \ springtime salad —" the puffs, are .made; just as you'd ;make icream'puffs with one-half^ cup grated Parmesan cheese, added and are. delicious ^when,filled with a"s,eafood salad of tuna, ,', shrimp, crab or lobster, With this, there'll : be a dreamy dessert, of course; : ,, For Homemakers',Groups, P.T,A^ ga&er- ings and church circles Chat want to serve something light either late in the afternoon or evening, finger sandwiches ;of Raisin Walnut Loaf make, perfect traveling companions, for fruit salad and coffee. Some groups will wish to serve only dessert and • coffee; and- for .this nothing in the dessert , line could surpass a Chocolate Cream Cake or Riviera Delight, ,each with its own superb filling. , Cream. Puffs, -are always good (and a cinch to make) and can be filled, with whipped cream,, ice cream, pudding niix.,or a custard filling .with a Quick Chocolate Sauce poured over. Still another idea is mocJiq and spice combined to make a cake that's "everything nice". , But .whether simple or grandiloquent, make the refreshments special, so this meeting will be remembered for a long time, CHICKEN KASHMIR Mi cup shortening 2V* to 3Vi Ibs. cjiicken, disjointed 1 cup thinly sliced,onions 2 medium-sized tomatoes OR 2 cups drained canned tomatoes 1 Vi cups sour milk, or buttermilk 1 , clove garlic, finely minced V£ tip. ginger 1 tsp.salt Vfe tsp, black pepper 14 tsp. chili powder 2 tbsp. flour 2 tbsp. water • '/3 cup coarsely chopped cashew nuts 3 cups water , . 1 % tsp. salt cups cooked rice Melt and heat shortening in skillet and brown washed.and dried chicken in this, with onions. Cook till golden, then add tomatoes, sour milkrgarlic, ginger, salt EndWaS^? 6 -', C ° Ver and C , 00k Sl ° wl y °n« hour Make g pafte'wHh flour and water and stir into pan-gravy then add cashew nuts. , About 25 minutes before chicken is done,,cook rice; serve chicken over it, garnish with nuS

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