The Algona Upper Des Moines from Algona, Iowa on October 17, 1967 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

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Location:
Algona, Iowa
Issue Date:
Tuesday, October 17, 1967
Page:
Page 17
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DEL MONTE SUPER UALU •••••''• %TT"y '•••ni i ip ll i' JUBILEE SUPER tiALU NIW PfiRK, fteOULAR or No. 303 can •^^4 I 7y*S* tt't* /& :!>-' ft. Ib. can COCICM/I . ft. VS/6LCOME { YOU ARE NOW ENTERING 'XSAVINGSVIUUE CYPRESS GARDEN - UNSWEETENED 6RAPEFRUIT JUIC wt^ ^^^^^^SSfiw 9 ?^' Salisbury Steak MjT r > ' A.*' ?' / TitaW DINTY MOORE ANO HERE ANOTHER EXAKAPUf OF SAVINGS AT SUPERVALU. 11 oz. pkgs. Orange 6 6oz TQC cans I %J 12 OI .can25c AMERICAN BEAUTY FLAV-O-RITE -- Cookies ..... ..... 4 A OREAT HELPER • SIOUX FLAV-0-RITE Potato Chips. ..... Cifeme Rinse ...... 12 9?. WHITE RAIN, LOTION <?r CLEAR Shampoo...... 40 oz. Honey « SUPERVALU OP Graham Crackers..... 9 35 19 • 1 • 14 p?. bottle Cheese BUTTER KERNEL PEAS or CUT • • No, 303 cans Chicken Noodle • Chicken with Stars '^ ". > • C.hicken with Rice \ ' ' "CAMPBELL'S 4 V 10/2 OZ. cans WE RESERVE THE RIGHT TO LIMIT QUANTITIES GOOD VALUE CREAMY or CHUNKY 9 HORN O' PLENTY PIE 1 baked 9" pie .hell ^y^ cup tugar Vi cup water 3 cupi cranberriei Vt cup teedlen ralilnt Yi cup walnut meati, chopped coariely 2 Tbtp. butter or margarine V4 tip. lalt Meringue 3 egg whites 6 Tbtp. brown sugar Bring sugar and water to a rolling boil In a large saucepan. Add cranberries. Cover and cook until berries stop popping. Stir In raisins, walnuts, butter, and salt. Set aside to cool. Do not stir. When almost cool and thickened, pour into baked pastry shell. Top with meringue and bake at 400° for 8 to 10 minutes. To make meringue: Beat egg whiles until frothy; start adding brown sugar a Tbtp. at a time and keep beating untllmeringue stands in ttlff peaks. Super Tip: To keep meringue from getting beads of tugor tyrup standing on top, moke it according to the above direction,!. QUICK POTATO ONION SOUP This is an eosy way to make a hearty, delicious potato soup without the bother of making a cream sauce base. 4 medium potatoet, pared and tliced 2 medium carrots, peeled and sliced 1 medium onion, peeled and sliced 1 tsp. salt 1 (lO'/j 01.) can chicken broth 1 soup can of water 1 cup milk (approximately) Boil potatoes, carrots, onion and salt in chicken broth and water uncovered over medium heat about 20 minutes, or until vegetables are tender. With a 2-tined fork, maih potatoes into chunks. The ilarch In potatoes serves as a thickening agent. Add milk to the consistency you like (about 1 cup). The amount will depend on how much the chicken broth and water hove boiled down. Heat to boiling and serve topped with a sprinkling of parsley. Serves 4. Super Tip: Potato loup ii 10 Tilling, that it can serve a» the main coune for supper. Corn muffins, a fruil lalod, and cheete with crackers would complete the meal. MEXICAN CHUCK ROAST Servo thlt with noodles and greens talad. 3 Ibi/Valu-Seleeted chuck roast } A cup each lime {vice and white wine •* 2 Tbsp, salad oil 1 (15 oz.) can tomato tauce V» cup each chopped green y pepper, and chopped onion ' 2 tsp. .alt . '# tsp. pepper '$ 1 (2 oz.) jar plmlento stuffedM' olives, cut In half $•>, ' * v . Place mMt in oblong 0la« baking,dish, Se-vw with a mixture of lime lylce,, , white wine, salad oil, fait, and'jwpper. l*t marinate for several hours In / refrl8«n>'° r ' Drolhjmeat but save marinade. Brown megt on both *id*» in skillet in small amp-unf of salad, oil. put meat back In glass baking dish, add ' green pepper, onion/ and tomato," sauce to marinade and pour over\R?asK ^ ' Bake, uncovered, In 32S* ovtn (er-Jl hours or 1 vntfl meat Is tender, Ju$t before ", repoving from oven, sprinkle oljvw pn top. Serves 6 to 8, - - s< ;j ,. , i .A'". PEANUT BUTTER COOKIES This recipe makes 8 dozen delicious cookies — watch them disappear. 1 cup (2 sticks) butter 1 '.4 cups sugar 3 /i cup firmly packed light brown sugar 2 eggs 1 tsp. vanilla 1 cup peanut butter 2'/j cups sifted all-purpose flour 2 tsp. baking soda '/2 tsp. salt Cream butter; add sugar and cream until light and fluffy. Beat in eggs and vanilla. Blend in peanut butter. Sift together flour, soda and salt; gradually add to creamed mixture. Drop by rounded teaspoons onto baking sheet; press with back of floured fork to make crisscross. Bake in a 350° oven 8 to 10 minutes. Remove from pans and cool on wire racks. i

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