The Algona Upper Des Moines from Algona, Iowa on November 7, 1967 · Page 22
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The Algona Upper Des Moines from Algona, Iowa · Page 22

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Algona, Iowa
Issue Date:
Tuesday, November 7, 1967
Page:
Page 22
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CORNISH HENS ON Vt cup margarine Vi cup chopped celery 1 4-ounce can mushrooms, drained 1 6-ounce package long grain and wild rice combined WILD RICE MINGLE 2 (1%-ounce) envelopes onion soup mix 3'/i cups boiling water 4 frozen Rock Cornish hens (about I'A pound each), thawed Salt Preheat overt to 350°. Heat two tablespoons margarine in medium skillet and saute celery and mushrooms until golden, then add rice and saute until golden. Spread on bottom of roasting pan. Combine onion soup mix with water; pour over rice mixture. Rub cavities of hens with salt, then place on rice mixture. Rub hens with two tablespoons soft margarine. Roast l'/a hours or until golden brown or tender, spooning liquid from pan occasionally over hens. Serves 4-8. TURKEY / can (3 or 4 ounces) mushrooms 1 cup evaporated milk 2 tablespoons margarine 2 tablespoons flour Vi teaspoon salt 1 chicken bouillon cube Vt teaspoon monosodium glutamate TETRAZZINI 'A teaspoon tabasco 2 cups coarsely diced cooked turkey (or chicken) 1 to 2 tablespoons sherry, optional 2 cups (4 ounces) cooked spaghetti Drain mushrooms; reserve liquid. Add enough water to liquid to make 1 cup. Combine with evaporated milk. Melt margarine in saucepan. Remove from heat and blend in flour, salt, bouillon cube and monosodium glutamate. Gradually add evaporated milk mixture and stir over low heat until mixture thickens and comes to a boil. Add tabasco, turkey, mushrooms, sherry and spaghetti, and bring to serving temperature. If desired, sprinkle with chopped ripe olives. 4-6 servings. FIG PUDDING FLAMBEAU 2 (8-ounce) packages of 1 tablespoon baking powder fig bars J teaspoon cinnamon Vt cup milk '/t teaspoon ground cloves '/4 cup margarine >/ 4 teaspoon ground nutmeg 1 e SS '/2 cup mincemeat Break fig bars into milk; soak 15 minutes or until softened, stir occasionally. Meanwhile, cream margarine. Blend in egg, baking powder, cinnamon, cloves, nutmeg and mince meat. Beat in fig bar mixture until batter is smooth. Spoon into well greased l!/2 quart pudding mold or casserole. Cover tightly. (Aluminum foil makes an excellent cover.) Steam 2'/2 hours or until done. Cool 10 minutes before unmolding. Decorate with hard sauce if desired. Serves 6-8. To set ablaze: Combine 2 tablespoons sugar with '/a teaspoon lemon extract. Sprinkle over pudding, carry to table and light. LAYERED WALNUT TRUFFLES (candy) 3 cups finely chopped IVt cups semi-sweet chocolate California walnuts morsels 3 cups sifted powdered sugar 3 A cup sweetened condensed 1 egg white m ilk ¥4 cup dark rum 1 tablespoon margarine Combine walnuts, sugar, egg white, and rum; mix well. Press walnut mixture evenly and firmly into a greased 8-inch square pan. Melt the chocolate in the top of a double boiler over hot water; stir the milk and margarine into the-chocolate and cook until thickened (about 5 minutes). Spread this chocolate mixture over the walnut layer in the pan. Let the candy stand in a cool place until firm, then cut into small squares. Makes about 5 dozen truffles. ELEGANT DESSERT CREPES 3 eggs 3 /4 teaspoon pumpkin pie spice 1 icup sifted flour 1 Vt cups milk t2'*tablespoons sugar 3 tablespoons melted Vt teaspoon salt margarine Beat eggs slightly. Stir in flour, sugar, salt and pumpkin pie spice. Mix in milk and melted margarine. Batter will be thin. Grease and heat a small skillet and tip back and forth until evenly spread, Cook over rather high heat until crepe is lightly browned. Flip and brown other side. Make Crepes ahead of time. Makes about I'/a dozen crepes, to allow 3 each for 6 servings. One Minute Topping for Dessert Crepes Vt cup light cream or 1 teaspoon lemon peel evaporated milk 1 teaspoon orange peel i W;cup margarine Chopped California walnuts 1 cup sugar At serving time, combine cream, margarine, sugar, lemon peel and orange peel in chafing dish or skillet. Heat and boil 1 minute. Place a teaspoon of chopped walnuts in center of each crepe and roll. Heat in sauce and serve. Makes 6 servings. 3 egg whiles '/4 teaspoon cream of tartar VB teaspoon salt ¥4 cup sugar Vt 6-ounce package ('/t cup) semi-sweet chocolate morsels POLKA DOT MERINGUES Beat egg whites with cream of tartar and salt until stiff but not dry. Add sugar gradually, beating until very stiff. Fold in Vi cup of the morsels. Cover baking sheet with heavy brown paper. For individual meringue shells, pile mixture into 6 rounds, 3 inches in diameter; for large meringue shell, pile mixture into 1 large round, 9-inches in diameter. Make a depression in the center leaving an inch around the sides. Sprinkle with remaining morsels. For mc- ringuettes drop mixture by tablespoons onto baking sheet. Sprinkle with remaining morsels. Bake in very slow oven (275°) for 40 minutes for meringucttcs; 50 minutes for individual shells; 1 hour for large shell. Yield: 6 individual shells, 1 large shell, 3 dozen nic- ringuettes. SPEED QUEEN. Quality and Dependability Since 19O8 Durable Press Dryer LIFETIME STAINLESS STEEL DRUM ' Lifetime Stainless Steel Drum • Rust-Proof • Chip-Proof • Sparkling Clean • Ideal for Durable Press Durable Press Cycle A cool-down conditioning period is provided at the end of the cycle to prevent wrinkles. Zfa&te? Siberfinuig With a Stainless Steel Tub Model 16QF electric model (gas model 186F) W i * Choice of AVOCADO. TURQUOISE, COPPERTONE at no extra cost QUEEN ability Since 19O8 ndability Since 19O8 A Divliion of McGraw-Editon Company, Ripon, Wiiconiin

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