The Algona Upper Des Moines from Algona, Iowa on January 9, 1968 · Page 20
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 20

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, January 9, 1968
Page:
Page 20
Start Free Trial
Cancel

EASY REFRIGERATOR ROLLS 2 cups water 2 packages active dry % cup sugar yeast 1 cup margarine 1 tablespoon salt 2 eggs 6 cups flour (about) Combine sugar, 2 pkgs. yeast, 1 tablespoon salt and 2 cups flour in mixing bowl. Heat 2 cups water, 1 cup margarine in saucepan till warm, margarine does not need to melt. Add to dry ingredients in mixing bowl and beat at medium speed of electric mixer for two minutes, scraping bowl occasionally. Add 1 cup flour and 2 eggs. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour or enough to make a soft dough. Place dough in refrigerator. Take out as needed and shape into rolls. Let rise about 2 hours. Bake 400° for 12 minutes. About 4 dozen. NOTE: Can be kept in refrigerator 3-4 days. Keep covered in refrigerator. An easy way to shape rolls is to roll in ball, then mash ball flat and fold in half. BACON SQUASH CASSEROLE 5 slices Canadian-style bacon, cut ¥2 inch thick 2 packages (12 ounces each) frozen cooked squash, thawed '/4 cup brown sugar Grease a IVfc-quart casserole. Combine squash, sugars, cinnamon, cranberries and walnuts. Pour mixture into casserole. Top with bacon slices. Bake at 350° for 45 minutes.6 servings. '/4 cup granulated sugar '/2 teaspoon cinnamon 3 /4 cup fresh cranberries, cut in half '/4 cup coarsely chopped California walnuts CRAB RICE QUICKIE 3 /4 cup finely chopped Vi teaspoon salt onion 4 tablespoons margarine 1 clove garlic, crushed 1 3-ounce can mushrooms, stems and pieces '/s teaspoon thyme Va teaspoon basil ft bay leaf, crushed Saute until tender onion in margarine. Then add garlic, mushrooms, thyme, basil, bay leaf, salt and pepper. Into this mixture blend tomatoes, cheese, crab meat and Worcestershire sauce. Cover and simmer over low heat until the flavors are blended and the cheese melted, about 10 to 15 minutes. Combine with 4 cups hot cooked rice. Heat if necessary. 6 servings. VEAL BIRDS Dash of pepper I (1 pound, 3 ounce can) tomatoes Vt pound grated cheddar cheese 1 6'/i-ounce can crab meat 1 teaspoon Worcester* shire sauce 25 premium saltine crackers, finely rolled (approximately 1 cup crumbs) 'A cup chopped parsley 2 tablespoons chopped onion '/2 teaspoon ground sage '/2 teaspoon poultry seasoning '/4 teaspoon ground white pepper ¥2 cup margarine 6 very thin veal cutlets (about iVt pounds pounded thin) 2 tablespoons flour 1 (lO'A-ounce) can mushroom sauce '/2 can water 2 tablespoons chopped green olives Combine crumbs with next five ingredients. Add V* cup melted margarine. Mix lightly. Place about 3 tablespoons on each piece of veal. Roll and secure with toothpicks. Roll birds in flour. Heat remaining rcfar- garine in large skillet. Saute on both sides until golden. Add mushrom sauce and water. Cover and simmer over low heat 45 to 50 minutes or until meat is tender. Five minutes before serving, stir in olives; remove toothpicks. Makes 6 servings. A favorite American recipe America's favorite margarine SOUTHERN FAVORITE "1. Southern Belle Pie (Tnmcparent Pie) — Miket 1 8-Inch pie Vi teaspoon vanilla Va teaspoon salt 1 8-inch pastry shell, unbaked cup sugar cup light corn syrup cup (1 stick) Blue Bonnet Margarine 3 eggs ' Vb cup jelly, melted Blend sugar, syrup and Blue Bonnet Margarine together in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boll. Beat eggs. Blend hot mixture slowly into eggs. Stir in vanilla and salt. Pour into unbaked pastry shell. Bake in a moderate oven (375*F.) for about 40-45 minutes. Let pie cool about 10 minutes. Pour melted jelly over top of pie. Serve when pie has completely cooled and jelly has set. Look for additional recipe favorites on other Blue Bonnet packages. BLUE BONNET ^•Everything's better with Blue Bonnet i And you can make this American recipe three times more delicious with BLUE BONNET Margarine. As a matter of fact—anything you cook comes out better with BLUE BONNET. And Fine Product* Of STANDARD BRANDS now BLUE BONNET is available in both w/)/ppedandso/f.forms,too. Get Regular BLUE BONNET, Whipped BLUE BONNET or Soft BLUE BONNET—America's favorite margarines. Blue Bonnet looks like, cooks like, tattes like the "high-price" spread I

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free