The Algona Upper Des Moines from Algona, Iowa on November 28, 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, November 28, 1967
Page:
Page 17
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For Stronger Whites and Stronger Colors NIW FORMULA 4£" •«£ »-^HW FORMULA ^ MAX GIANT SIZE 49 oz. pkg. V 1st CHOICE Fresher by Far TV' k OCEAN SPRAY STRAINED or WHOLE BERRY Cranberry Sauce . TWO-PLY SHEETS 16 oz. f, - FOR A TASTY SIDE DISH, COOK RICE IN CANNED CHICKEN BROTH AND SERVE WITH FRIED Ib. CHICKEN. •. FAMILY PACK i Fryers 0 APPROXIMATELY 25 • SERVING PIECES PER « PACKAGE. ALL DARK or All WHITE MEAT "VALU SELECTED" with S.V.T. CK STEAK "VALU SELECTED" <: v T ARM S.V.T. CUT "VALU SELECTED" with S.V.T. BONELESS LEAN T rA !• *J w !• ^ I— V^ I L. LX TT I I 11 \J • T • I* W XV I ^ L. L. L- w w k> t ^^ I ^ ^^^^ ^^^^ Stewing Beef 69 K\HG $ i& vt K *• (ft We reserve the right to limit quantities. SUPER V/ALU Ib. JILT'S,* /^ FACIAL TISSUE 200 count pkg. WHITE CLOUD Toilet Tissue 8 rolls $1 for I Blackberry • Red Raspberry • Strawberry • Apricot • Peach SUPER VALU DUTCH YMLU ^^ Preserves.. 3 SUPER VALU ourcrc VMLU ^^ Aluminum Foil 2 BAKER'S - 7c OFF 25 ft. rolls AACrtAI 16 PAGE "HOLIDAY HOSTESS" RECIPE BOOK IN EACH fVltUAL BAG...PLUS 25«i IN COUPONS. TH€S€ASON^S* BEST (BUYS) $®W^> / „ . T:®&1 ™w*-« Wl'-' C *''-~««ff*«S ..^P^^i^^^^^^^ 6Sfe^ile^W«*^?,,...'Vi-'f""' > ' ™t3£f^^m. - -:X;.-...-X N Flake Coconut.. r 39' BAKER'S - 5c OFF ^ ^ Chocolate Chips... 39 BIG VALU f\f\ Spanish Peanuts ; 39 FLAV-O-RITE VANILLA or DUPLEX SANDWICH COOKIES or ^ Fig Bars 2 X .• CO/V\£TOOUR I WINTER WONPERLAND» *.. OF SAVINGS FlXHJR; 10 Ib. bag •SUEEUIALU •• "t k*>^ i -- '^3&' & $11** ^ ' -'-M Lv-1 •?;i ?* V* ' SUPER VALU CAN • WHITE 19 OZ. • SPICE pkg, '•DEVILS FOOD • YELLOW • LEMONEE LEMON • DARK CHOCOLATE SUPER VALU FUDGE or WHITE 13 oz. Frosting Mixes pk9 WB pkgs. WHILE HEV LAST! P'J DM 2-3 JAM OR JELLY SQUARES A very rich pastry-like cooky ttlb. (1 C.) butter 1/3 C. sugar 4 egg yolks 1 tsp. lemon extract 2V» C. sifted all purpose flour 1 tsp. salt 2 (12 oz.) jars plum preserves Cream butter until fluffy. Beat in sugar and egg yolks until fluffy. Stir in leTtion extract and then flour which has been sifted with salt. Take 2/3rds of the dough and with your hand press it to completely cover the inside bottom of a 1016x15% pan (jelly roll pan). Spread plum preserves over dough. Roll remaining 1/3 of dough about 1/8" thick on floured board. Using a tiny 3/4" cutter, cut out 48 circles. Place on top jam 6 across and 8 down until all are used. Bake in a 400° oven .12 to 15 minutes. Remove from oven and with a sharp knife or pizza cutter, cut into 48 bars. When cool, remove from pan, and store in a covered jar with waxed paper between each layer. Super Tip: Your favorite kind of jam or Jelly can be usod. STRUDEL My neighbor, Mrs. Manfred Jacobsen (Blossom) served this at coffee party. It makes a dandy dessert. 2 C. sifted all purpose flour % Ib. butter or margarine 1 C. commercial sour cream 2(12 oz.) jars apricot jam 1 can angel coconut 1 C.chopped pecans Blend flour, butter, cream like pie dough. Place in covered dish In refrigerator overnight The next day, divide dough In 4ths. Roll each quarter into rectangle 8x13" on floured cloth. Spread each rectangle with % jar jam. On top jam sprinkle Mth coconut and liC. nuts. Roll up like jelly roll and seal ends securely. Place 2 rolls, seam side down on each of 2 cooky sheets which have been covered with aluminum foil. Bake in 450° oven for 10 minutes, then 350° for 30 minutes. Cool. Cut diagonally into 1" wide pieces to serve. Super Tip: Th0*» may be frozen after baking, and heated as you need them. '•".'.' " HELLO DOLLY BARS Mrs. James Day (Mildred) of Minneapolis, Minn, served these delicious bars for her church circle. Excellent finger dessert. 7» Ib. butter or margarine (l/i C.) 1 C. crushed vanilla wafers 1 (6 oz.) package chocolate bits 1 C. flaked coconut 1 C. broken nut meats (pecans or almonds) 1 (15 oz.) can sweetened condensed milk Melt butter or margarine in a 9x13" pan. Sprinkle vanilla wafer crumbs evenly over butter. Then add chocolate bits, coconut, and nuts in layers. Pour sweetened condensed milk evenly over all and bake in 350° oven 25 to 30 minutes. Cut in squares. Cool. Cover with aluminum foil and chill in refrigerator several hours or overnight. Makes 32. Super Tip: I have made these many times. It is not necessary to chill after baking. They are good both ways. They may also be frozen. ENGLISH TOFFEE This rich dessert, almost like candy, was served at the home of Mrs. Robert Spaeth (Betty) now living in Evanston, Illinois. 1 C. vanilla wafer crumbs 1 /a Ib. (1 C.) soft butter or margarine 2 C. confectioner's sugar 3 egg yolks, beaten 2 sq. (2 oz.) bitter chocolate, melted 1 tsp. vanilla 1 C. nut meats, coarsely chopped 1 C. maraschino cherries, drained 3 egg whites, beaten to stiff point Spread vanilla wafer crumbs evenly in bottom of 7x11x2" pan. Cream butter or margarine until fluffy. Gradually beat in confectioner's sugar. Stir in egg yolks, chocolate, and vanilla. Stir in nut meats and maraschino cherries. Fold in egg whites. Spread over crumbs. Chill several hours or overnight. Since this is a very rich dessert, small servings are recommended. This will serve 16. 'A'perfect chdlce^9r,p^essert'pafjty'of'afterJyncheon, V ^v^*"-^ .'% C. poppy see^s,,' "J ' • ,'.' 2tsp. bakinfifpowdejr, '•" J, '" '%c. miikfr-'/XrV, >. ' * ''/4 tsp. saft, . '•{ x j '., • 1% , ^%C,bgi^r^rloifrsarine" "„{, -' • 4stifflybeeter/«gflwhites/;, ' , 1%\C,-sufl>f ;S^*|Jf ' . • ' " custard.filling '- v'''"' 8 ;'' ^ ,' uVtil fluffy,' ,Qraawajiy beat in,'sugar, L.Stlrjn mHk^a^;pCjp%y::. see^s, §|tt dry ingredients together; add to crear^ed' mmwfa^ ' lolp In eggrWhitflS.'JnBake'Jn 3"pdpep|ined'8^134frjrountt^p8W?>J; > i rernove fr.om CUSTARD FILLING C. sugar 1 Tbsp. cornstarch C, milk : ""j'JstsH,'' - f 1 tsp, yanUJa .,.,,, 0 C, chopped walnuts '« * <• ' ' Mix sugar and cornstarch in top of double boiler. .Combine mj|k and egg yolks; gradually stir into sugar mixture and^C" 6 •^"" ;( ^^ water, stirring constantly, until thick, Cop! slightly, and walrjiujs. Cool, Spread between cpo|ed cakl lav^ ? -, ^ paper doily to fit top of cake and sprinkle confe^tMww i^_ ,„ v over it, Bemove carefully and design should remain, on <$a,ke,' A ^>l ^oil^with'Jarge cut-outs works best, •» ' ^",*4m^ lp«r Tip: 'Any foot) containing cust«rd,filling stiould t» i F jart awinst food poisonlnfl. Al?o it *OMW be ^«?ft ! '-v^j t," M '_ _ _^ -' "^MOTHER'S FRUITCAKE My mother used to make this fruit cake for the holidays, and is my favorite. 1 (15 oz.) pkg. dark seedless raisins 1 pound golden seedless raisins % pound candied cherries (1 cup) left whole 4 candied pineapple rings (2 green, 1 red, 1 yellow), cut in large pieces, 1 (6 o?.) pkg. diced orange pef I 1 (6 o?.) pkg. diced lemon peel 2 (6 o?.) pkgs. diced citron 1 (8 oz.) pkg. dates, cut up V? |b. blanched almonds, chopped coqr?ely 2 cups all purpose flour , 1 tsp. baking powder , Put fruits and nut? in larae t&wj, them. Mix wall w'th bani*, Add spices to the remaining 1# «?UR$ butter and W(jftr. Add eggs, prig each, Stir in vanilla and jpy, sjftedS^y ingredient?. P0wr, OVfT Mix thoroughly. Uns 4 ' ' algminum foil qr b»nef into pan?. 300° pven about itielfofoven, Thisr^lp.si9Me| % tsp. soda I 1 /? tsp. salt 2 tsp. each nutmeg and cinnamon 1 tsp. allspice % tsp. cloves 1 cup butter or margarine 1 cup sugar 6 eggs 1 Tbsp. vanilla 1 cup buttermilk o,r, sour milk '-' t , 1% cups jelly (purring grape, or apple] Sift % cup of baking powdery flgwjr. sin 811 time/

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