The Algona Upper Des Moines from Algona, Iowa on September 7, 1967 · Page 47
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The Algona Upper Des Moines from Algona, Iowa · Page 47

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Location:
Algona, Iowa
Issue Date:
Thursday, September 7, 1967
Page:
Page 47
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IN THE HEART OF CHICAGO'S LOOP MEETINGS COME ALIVE WITH EXCITEMENT l Year after year, Sherman House is host to many of the most distinguished companies and organizations in America. And not just because we have the facilities. Sure we have meeting and banquet rooms to handle groups up to 3000, exhibit halls, seminar rooms, and all the rest. But what makes 'em come back 'Tor more are the extras. The excitement of great restaurants, bars, and night club . . . all right in the hotel. Or stepping out on the street into the glitter of dynamic downtown Chicago. If you want your meeting to be right in the middle of it all-this is the only place! NEW AT SHERMAN HOUSE! New executive suites, exhibit halls and meeting rooms. Send for complete convention details HOUSE IN CHICAGO ATCLARK. RANDOLPH, LASALLE Phone: 312/FR 2-2100 TWX: 312-222-0631 Daniel Amico, Vice Prts., Sales Manager SPORT FAN FARE by Susan Murphy A ttendance at sports events gives a good ^"^ excuse for a party after. Even if you prefer to watch sports on your living room TV set, why not invite some friends for an after-the- game buffet following a stirring football game. The Saucy Ham 'n Yam Loaf and Mushroom Casserole can be prepared in advance and be waiting in your refrigerator to be popped in the oven while you're enjoying a celebration drink. Even if it isn't a celebration drink, the food will be so good your guests will forget the outcome of the game. After-The-Game Buffet Walnut Cheese Sticks Celebration Punch • Saucy Ham 'n Yam Loaf Baked Mushroom Casserole Pineapple Mallow Salad . . Oatmeal Refrigerator Rolls Jam or Jelly Chocolate Angel Pie Coffee Tea Milk A favorite American recipe America's favorite margarine r~ SOUTHERN FAVORITE Southern Belle Pie (Transparent Pie)— Makes 1 8-Inch pie % cup sugar % cup light corn syrup V4 cup (1 stick) Blue Bonnet Margarine 3 eggs V& teaspoon vanilla Vfe teaspoon salt 1 8-inch pastry shell, unbaked ' Vb cup jelly, melted L Blend sugar, syrup and Blue Bonnet Margarine together in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Beat eggs. Blend hot mixture slowly into eggs. Stir in vanilla and salt. Pour into unbaked pastry shell. Bake in a moderate oven (375'F.) for about 40-45 minutes. Let pie cool about 10 minutes. Pour melted jelly over top of pie. Serve when pie has completely cooled and jelly has set. Look for additional recipe favorites on other Blue Bonnet packages. BLUE BONNET ••Everything's better with Blue Bonnet in it.V And you can make this American recipe three times more delicious with BLUE BONNET Margarine. As a matterof fact—anything you cook comes out better with BLUE BONNET. And Fine Product! of STANDARD BRANDS now BLUE BONNET is available in both vvh/ppedandsoftforms.too.GetRegularBLUE BONNET, Whipped BLUE BONNET or Soft BLUE BONNET—America's favorite margarines. Blue Bonnet looks like, cooks like, tastes like the "high-price" spread I

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