The Algona Upper Des Moines from Algona, Iowa on September 7, 1967 · Page 48
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The Algona Upper Des Moines from Algona, Iowa · Page 48

Algona, Iowa
Issue Date:
Thursday, September 7, 1967
Page 48
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SAUCY HAM 2 cans (10'/2 ounces each) condensed cream of mushroom soup 2 pounds ground ham 1 pound ground pork 2 slices bread, torn into small pieces % cup finely chopped onion 2 eggs, slightly beaten teaspoon pepper '/4 'N YAM LOAF 4 cups mashed cooked yams or 2 cans (1 pound each) yams, mashed 2 cups chopped celery l'/2 cups chopped California walnuts 1 teaspoon nutmeg % cup sour cream 4 teaspoons prepared mustard or 1 tablespoon horseradish Combine Vi cup soup with ham, pork, bread, onion, eggs, and pepper. Mix thoroughly; divide in half. On wax paper, firmly shape each half into a 10xl6-inch piece. Combine yams, celery, walnuts, and nutmeg; spread half on each piece meat within 1 inch of edges. Roll up, peeling off wax paper. Pat ends firmly to seal. Place, seam side down, in shallow baking dishes. Bake at 350°F. for \Vi hours or until done. Meanwhile, in saucepan, combine remaining soup, sour cream, and mustard. Heat; stir now and then. Serve with loaves. Makes 12 servings. PINEAPPLE MALLOW SALAD BAKED MUSHROOM CASSEROLE 2 tablespons lemon juice 1 teaspoon grated lemon peel 3 /4 cup whipping cream 2 cups miniature marshmallows 1 can (20 ounce or 2'/2 cups) crushed pineapple 'A cup sugar '/i teaspoon salt 2 tablespoons flour I egg Drain crushed pineapple, reserving sirup. Combine sugar, salt, and flour in a saucepan. Add egg and blend thoroughly. Stir in pineapple sirup. Cook, stirring constantly until thick and smooth. Remove from heat and add lemon juice and peel. Cover and chill. Whip cream stiff and fold into pineapple mixture. Fold in miniature marshmallows and crushed pineapple. If desired V* cup quartered maraschino cherries may be added. Chill 4-6 hours or overnight. Serve in lettuce cups. 5-6 servings. OATMEAL REFRIGERATOR ROLLS 3 tablespoons corn sirup l'/2 teaspoons salt 1 cup rolled oats 1 egg 2'/2 cups sifted flour (about) 1 cake compressed or 1 package dry granular yeast '/2 cup lukewarm water '/2 cup margarine */2 cup boiling water Soften yeast in lukewarm water. Combine margarine, boiling water, corn sirup, salt and rolled oats and mix well; cool to lukewarm. Add egg and softened yeast and mix well; stir in enough flour to make a soft dough and beat well. Cover and chill in refrigerator. Form dough into small balls; place in greased muffin pans (bottom diameter, 2 inches). Cover and let rise in a warm place about 2 hours or until almost doubled in bulk. Bake at 425° about 17 minutes. Yield: 2 dozen rolls. NOTE: If rolls made earlier, to reheat place in heavy paper bag, sprinkle bag with water, heat in 400° oven for 10 minutes or heat in bun warmer on top of the stove. CELEBRATION PUNCH 2 quarts apple cider 2 teaspoons whole cloves 2 teaspoons whole allspice 4 cinnamon sticks Pour cider into large saucepan; add spices, tied loosely in porous cloth. Cover; simmer 20 minutes. Remove spices. Serve hot with twist of orange peel in each cup. CHOCOLATE ANGEL PIE / tablespoon instant coffee 'A cup boiling water 1 teaspoon vanilla 1 cup heavy cream, whipped 3 egg whites 'A teaspoon cream of tartar '/a teaspon salt 3 /4 cup sugar 2 packages (2 cups) semisweet chocolate morsels Beat egg whites until foamy; add cream of tartar and salt; beat until stiff, but not dry. Gradually add sugar, beating until very stiff. Cover baking sheet with heavy brown paper. Pile about two-thirds of the meringue into a round pan, 7 inches in diameter. Make a depression in the center, leaving an inch around the sides. Spoon remaining meringue in mounds around edge. Bake in a very slow oven, (275°F.) 1 hour. While meringue is baking, melt semi-sweet chocolate morsels over hot, not boiling water. Combine instant coffee and boiling water; stir into chocolate with vanilla; beat until smooth. Cool.- Fold in whipped cream; turn into cooled meringue shell. Chill, Yield: 8 servings. WALNUT CHEESE STICKS / cup creamed cottage % cup brown sugar, firmly cheese 1 cup margarine 2 cups flour V* cup margarine, melted f- —' packed s /4 cup California walnuts, finely chopped Blend cottage cheese and margarine together with fork. Sift flour, measure, and sift again into the cottage cheese mixture, and blend until dough holds together. Roll out on a lightly floured board until Va inch thick. Spread dough with melted margarine, then sprinkle with brown sugar and nut meats. Cut into triangles three inches wide at base. Beginning at the base of the triangle, roll dough with the point side on the bottom, and bake in a hot oven (400") for 20 minutes, or until golden brown. Makes 3 dozen, 3 /4 cup liquid from mushrooms '/2 teaspoon salt '/4 teaspoon pepper I cup saltine cracker crumbs, finely rolled (about 25) 4 ounces pasteurized process cheese spread, cubed Saute onion in margarine. Combine the remaining ingredients. Add sauteed onion. Mix well. Pour in a greased 1 '/> quart ovenproof dish. Bake at 350° covered for 30 minutes. Remove cover and continue cooking 30 minutes. 1 large onion, chopped '/4 cup margarine 2 eggs, slightly beaten '/2 cup light cream 4 4-ounce cans sliced mushrooms, drained, reserve % cup liquid EARN $ $ FOR YOUR ORGANIZATION MAIL THIS AD NO OBLIGATION FUU DETAILS RUSHED TO YOU - FREE New fun ind eesy weys to rilu (he c*ih you need—$50. $100, $500, or morel We'll tend you complete Information about e«citin| fund- nisint opportunities, end * velueble new booklet, "Modern Guide to Fund Riitlnj." Glws ImporUnt Information end 3 keyi to fund-reliing success. Choose from sevtrel plans—do It without putting up Ic of your own money! 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