The Algona Upper Des Moines from Algona, Iowa on August 8, 1967 · Page 34
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The Algona Upper Des Moines from Algona, Iowa · Page 34

Algona, Iowa
Issue Date:
Tuesday, August 8, 1967
Page 34
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FROZEN GLAZED HAM AND YAMS 6 medium yarns / cup buttered syrup 7 slice fully-cooked ham, l'/2 inches thick 8 whole cloves Peel yams and cut into slices 1 inch thick. Parboil 5 minutes in salted water. Boil buttered syrup in small saucepan 5 minutes. Place ham slice in rectangular aluminum foil pan. Stick cloves into fat around outside edge. Arrange yams around ham. Pour syrup over ham and yams. Cover tightly with heavy duty aluminum foil. Cool completely and freeze quickly. When ready to serve, remove cover and bake in a moderate oven (350° F.) about I 1 /* hours, basting frequently. Makes 6 servings. FROZEN GLAZED CARROTS '/2 cup maple-blended syrup 3 tablespoons margarine 1 pound small whole carrots, cooked (or large carrots cut in 3- or 4- inch lengths) Simmer syrup and butter in skillet 2 minutes. Add carrots. Cook slowly 10 minutes, turning to glaze evenly. Remove carrots and place in rectangular aluminum foil container. Pour on syrup. Cover tightly with heavy duty aluminum foil. Cool thoroughly, freeze quickly. When ready to serve, remove cover and bake in a moderate oven (SSOT.) about 30 minutes, or until hot throughout, basting occasionally. Makes 4 or 5 servings. CHOCO-DATE CAKE I'A cups (8 ounce package) dates, cut 1 cup boiling water 1 teaspoon soda 7% cups flour '/i teaspoon salt 1 cup sugar V2 cup margannt 2 unbeaten eggs tablespoon grated orange rind teaspoon vanilla cup semi-sweet chocolate morsels TOPPING '/? cup semi-sweet '/? cup chopped Cali- chocolate morsels fornia walnuts Combine dates, boiling water and soda. Set aside. Sift flour and salt together. Gradually add sugar to margarine, creaming well. Add eggs, grated orangr rind and vanilla. Blend well. Blend in the dry ingredients alternately with date mixture, beginning and ending with dry ingredients. Stir in '/> cup chocolate morsels. Turn into 13x9-inch pan, well greased and lightly floured on the bottom. Sprinkle with '/I cup chocolate morsels and nuts. Bake at 350° F. for 35 or 45 minutes. Serve plain or sprinkle with powdered sugar. To freeze: Cool cake thoroughly. Wrap, seal with freezer tape, and label. Thaw at room temperaturr in freezer wrappings or if in a hurry thaw in wrappings in 300° oven for 10 minutes. ©1967 Rural Gravurc HOMECOMING MEAL FOR TIRED TRAVELERS by Betty Stern Farm & Home Food Consultant w 'hen tired travelers return home, a perfect ending to a perfect vacation for both you and your family is a dinner waiting in the freezer. While you are unpacking let your oven heat your dinner for you. It will be so good to taste home-cooking again. If you plan to stay at home all summer, you can still enjoy such a luxury on days when you take the children swimming, or decide it's too hot to cook. Cooler days when you do cook and bake are a good time to prepare your lay-away meal. A simple way is to double the amount of food you prepare for dinner, freezing half for a later time. ing, line with fluted paper liners). Bake at 400° for 2025 minutes. To freeze: Cool cupcakes thoroughly at room temperature. Wrap in moisture-vapor proof material, using drugstore wrap. Place in cartons in convenient numbers for serving. Label and freeze. To thaw: Remove cupcakes from carton but leave wrapped. Place on cake rack; let stand at room temperature for about 25 minutes. Frosted cupcakes can be stored for 2 months, unfrosted cakes for 3-4 months. Uncooked frostings freeze best. BARBECUED MEAT BALLS IN FOIL BARBECUE SAUCE 7 large onion, sliced Vi teaspoon dry mustard 2 tablespoons margarine I cup beef stock or 1 bouillon cube dissolved in 1 cup boiling water 1 teaspoon salt '/« teaspoon pepper POPPY SEED. FINGER ROLLS cup milk cup sugat teaspoon salt cup margarine cup warm water 5'/2 cups unsifted flour, about '/t cup honey 2 tablespoons sugar 1 tablespoon margarine 2 tablespoons poppy seed 7 cup canned tomatoes 1 cup diced celerv 1 cup ketchup 2 teaspons brown sugar 3 dashes Tabasco sauce Brown onion in margarine in heavy sauce pan. Add remaining ingredients; cover; bring to boil. Simmer over low heat about 2Vfc hours or until sauce is thick. Yield: Approximately 2 cups sauce. MEAT BALLS 2 packages or cakes yeast, active dry or compressed Scald milk ; stir in '/> cup sugar, salt and 1 cup margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Mix in 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; divide in half. On lightly floured board roll half the dough to an 8 inch square. Cut into 6 strips of equal width. Then cut each strip in half making twelve 4-inch long strips. Place side by side in a greased 8 inch square pan, making 2 rows. Repeat with remaining half of dough. Cover; let rise in warm place, free from draft, until doubled in bulk about 45 minutes. Combine honey, 2 tablespoons sugar and 1 tablespoon margarine in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Brush on dough in pans. Sprinkle with poppy seed. Bake in 350°F. oven for 35 minutes, or until done. To freeze: Wrap in aluminum foil after it cools. To thaw: May be left at room temperature in wrapping or can be placed direct from freezer into 375° oven without removing wrap. 7 teaspoon salt VB teaspoon pepper 2 tablespoons flour '/4 cup margarine 7 pound round steak, ground '/i pound pork tenderloin, ground 3 eggs, beaten Combine ground beef, pork, eggs, salt, pepper, flour; toss lightly together. Melt margarine in large fry pan. Shape meat into small balls, 3 A to 1 inch in diameter. Brown, a few at a time, in hot fat; remove each ball as soon as it is browned well. Place each serving (10 meat balls per serving on a double-thick square of aluminum foil. Pour 2 tablespoons Barbecue Sauce over top of meat balls. Bring two edges of aluminum foil together over meat balls; make double fold; make double fold on each end. Bake 30 minutes at 400° F. Yield: 6-7 servings. Meat balls may be prepared ahead of time; packaged in foil; refrigerated or frozen. If frozen, heat in oven at 375°F. until defrosted and warm. I 7 2 1/4 WALNUT CUPCAKES cup shortening 3 teaspoons baking teaspoon vanilla powder cup sugar ft teaspoon salt e S& % cup milk CU P fl°M I cup chopped California walnuts Blend shortening and vanilla. Gradually add sugar creaming until light and fluffy. Add eggs one at a time' beating well after each addition. Sift together flour' baking powder, and salt. Add dry ingredients to shortening mixture alternately with milk. Add walnuts. Pour into greased 3 inch cupcake pans (or instead of greas-

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