The Algona Upper Des Moines from Algona, Iowa on January 9, 1968 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

Algona, Iowa
Issue Date:
Tuesday, January 9, 1968
Page 19
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Today's menu planners tend to overlook casseroles for family eating enjoyment. But all-in-one-meal casseroles allow you to have an easy evening meal . . . one your family will like! Try Crab Rice Quickie or Bacon Squash Casserole. During hectic, busy times they are a joy. There's another point — casseroles are easy on the budget, too. During this tax-filing time of the year, that's important. CHEESE PUFF TUNA CASSEROLE 3 tablespoons margarine '/2 cup chopped celery '/4 cup flour 1 teaspoon salt I'A cups condensed cream of mushroom soup (lOVi-ounce can) ¥4 cup milk 1 cup drained, flaked tuna (7-ounce can) 1 tablespoon lemon juice Melt margarine in saucepan. Add celery and cook 2 minutes, stirring frequently. Blend in flour and salt. Stir in mushroom soup and milk gradually. Cook until thickened, stirring constantly. Stir in tuna and lemon juice. Pour into greased 8-inch square baking dish. Drop Cheese Puffs on top. Bake in hot oven (425°) about 25 minutes. CHEESE PUFFS / cup sifted flour 1 tablespoon l'/2 teaspoons baking margarine powder 'A cup pimiento cheese '/2 teaspoon salt spread 'A to '/2 cup milk Sift together flour, baking powder and salt. Cut or rub margarine and cheese spread into flour until mixture is crumbly. Add milk, mixing until flour is moistened. Drop by spoonfuls on tuna mixture. Makes 4 servings. DON'T KNOCK CASSEROLES by Betty Stern Farm and Home Food Consultant BAKED CORNED BEEF HASH 1 12-ounce can golden whole kernel corn, drained 2 large tomatoes, peeled and coarsely chopped 1 teaspoon crushed basil 8 ounces pasteurized process cheese spread, cut in '/2-inch cubes SCALLOPED POTATOES AND HAM 4 cups cubed cooked ham 8 medium-sized potatoes or 2 quarts, sliced thinly 'A cup chopped green pepper '/4 cup minced onion 2 teaspoons salt Alternate layers of ham, potatoes, green pepper, and onion in greased baking dish; season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake at 350° for !'/£ to 2 hours until potatoes are tender. Serves 8. '/a teaspoon pepper 1 can (10'/2 ounce) condensed cream of mushroom soup or cream of chicken soup 1 cup milk 1 stack pack of premium saltine crackers '/2 cup cold water J cup chopped onion 3 tablespoons margarine '/2 teaspoon pepper (if desired) 2 eggs, slightly beaten 1 12-ounce can corned beef, chopped Coarsely crumble crackers into a large mixing bowl. Add water. Saute onion in margarine until tender. Add to crackers with pepper, eggs and corned beef. Mix well. Place Vfe meat mixture into a 2-quart ovenproof baking dish. Combine corn, 1 chopped tomato, 3 A teaspoon basil and half the cheese cubes. Place on top of meat mixture. Spread remaining meat mixture over corn. Bake at 350° for 15 minutes. Combine remaining tomato, basil and cheese. Place around edge of the hash. Raise oven temperature to 375° and bake 15 to 20 minutes until top is browned and cheese has melted. Makes 6 servings. VIENNESE BEEF GOULASH 2 medium onions, chopped '/4 cup ketchup 'A cup margarine I'/i pounds beef chuck, cut in cubes 3 /t teaspoon dried marjoram 2 cloves garlic, minced 3 tablespoons paprika Brown onions and beef lightly in margarine in Dutch oven or heavy skillet. Add remaining ingredients, cover and bake in moderate oven at 350° about P/4 hours. Makes 6 servings. * f l'/i teaspoon salt '/2 teaspoon caraway seed l'/2 cups water 6 medium potatoes, peeled YOU'LL FIND QUALITY IN OUR CORNER PREMIUM Saltine Crackers from Nabisco. We make 'em crisp. And we wrap 'em to stay that way. In a recloseable Stack Pack. Look for them now in the new box with an "EASY-LOCK" top. Get the great taste of crispness with PREMIUM Saltine Crackers. SALTINE CRACKERS ©NABISCO 1967

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