The Algona Upper Des Moines from Algona, Iowa on February 6, 1968 · Page 31
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The Algona Upper Des Moines from Algona, Iowa · Page 31

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Algona, Iowa
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Tuesday, February 6, 1968
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Page 31
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by Susan Murphy Make a really elegant meal for that someone "special" in your life. What better way to his heart on Valentine's Day. Let the children join you in a formal candlelight dinner. The party atmosphere will be contagious and the whole family will love the one who made it so. VEAL-SCALLOPINE 4 targe onions, chopped 3 A cup margarine 2 pounds veal (sliced in thin pieces) l /3 cup flour Pepper 2 cloves garlic, crushed or 'A teaspoon garlic powder 2 pinches of rosemary 1 can condensed consomme Chop onions and saute in a skillet, using 3 tablespoons margarine. Remove onions to a I'/^-quart casserole. Dust slices of veal lightly in flour and brown in skillet using rest of margarine, adding as needed. When browned, place veal in casserole. Drain any excess fat in skillet. Add garlic, rosemary and condensed consomme. Bring to boil ; loosen brown bits in skillet and pour over veal. Cover and bake in a moderate oven, 350°F. for 1 hour or until veal is tender. Serves 6. NOTE: Veal round steak can be cut for scallopine very easily with an electric carving knife or ask butcher to do it for you. PEAS CONTINENTAL 2 tablespoons margarine Dash of pepper 'A cup minced onion " ' ' 'A teaspoon salt 2 packages (10-ounces each) frozen peas, cooked and drained 1 cup, sliced canned mushrooms Melt margarine in skillet and cook onions until soft; add remaining ingredients and mix; heat thoroughly. Yield : 6-8 servings. SWEETHEART CAKE 'A teaspoon nutmeg '/e teaspoon dried marjoram 2 tablespoons sherry wine % cup margarine Va cup molasses 1 teaspoon vanilla 2 eggs % cup milk 2'/a cups sifted flour 1/4 teaspoon soda 2 teaspoons baking powder 1 teaspoon salt % cup sugar Sift together all dry ingredients in a mixing bowl. Add margarine, molasses, vanilla, and eggs. Beat 1 minute by hand or electric mixer. Blend in milk and beat 2 minutes by hand or electric mixer. Pour into two, round 8-inch pans. Bake 25 minutes in 375° oven. Decorate with pink and white frosting. NOTE : If you would like to make a heart-shaped cake but do not have heart pans, divide batter between 2 greased and floured pans— one 8-inch square pan, and one 8-inch round layer pan. Bake as directed in recipe. To make heart-shaped cake, cut the round layer in half, place square layer as a diamond, place each round half against upper sides of diamond. Frost Valentine „.,„,. ., Dinner Broiled Grapefruit with Brown Sugar and Cherry Veal-Seal I opine Peas Continental Potato Puff Strawberry-Marshmallow Mold Rapidmix Caraway Rolls Sweetheart Cake BROILED GRAPEFRUIT WITH BROWN SUGAR AND CHERRY Cut grapefruit in half and loosen sections. Brush top with margarine and sprinkle with brown sugar. Place cherry in center. Place 4-inches from broiler unit and broil about 8 minutes or until golden brown. A little rum put on before broiling can make a delicious addition. TUNNEL OF LOVE CAKE / cup heavy cream, whipped '/a teaspoon almond extract 1 10-inch angel food cake '/2 pound-(32) marshmallows 'A teaspoon salt '/3 cup water 1 6-ounce package (1 cup) semi-sweet chocolate morsels Combine marshmallows, salt and water in saucepan; place over medium heat until melted, stirring constantly. Remove from heat. Stir in semi-sweet chocolate morsels until melted. Chill approximately 10 minutes. Fold in whipped cream and almond extract. Cut a slice about 1 inch thick from the top of the angel food cake. Set aside. Gently hollow out a trench in remaining cake 2 inches wide and 2 inches deep — a grapefruit knife does this job well. Tear cake pieces slightly. Fill trench with half the filling. Place torn cake on top; press down slightly. Top with remaining filling. Replace top of cake. Chill several hours. NOTE: If desired, sides of cake may be frosted with 1 A> cup heavy cream whipped with 1 A cup instant sweet milk cocoa powder. Decorator's hint: The angel food cake, made in a tube pan, lends itself naturally to floral decoration. Assemble your bouquet, wiring it together to keep its shape intact, and set it over the center of the cake, with the stems descending into the hole. powder 2 teaspoons salt 2 cups (16 ounces) cottage cheese 1 cup dairy sour cream 3 eggs, separated 2 tablespoons margarine POTATO PUFF / envelope (3-ounces) instant mashed potatoes 'A cup chopped pimiento 'A cup chopped green onion or regular onion 1 clove garlic, minced or '/B teaspoon garlic Prepare potatoes according to instructions on package. Mix potatoes, pimiento, onion, garlic,-salt, cottage cheese, sour cream and well-beaten egg yolks. Gently fold in stiffly beaten egg whites. Put mixture into greased 2-quart casserole. Dot with margarine over top. Bake at 350° for about 1 hour. Yield: 8 servings. RAPIDMIX CARAWAY ROLLS 2 packages active dry yeast 'A cup sugar 2 teaspoons salt '/2 teaspoon soda 4% cups flour '/2 cup water 2 cups creamed cottage cheese (16-ounce, small curd) 2 eggs, slightly beaten 2 tablespoons caraway seed Margarine for tops In large mixing bowl, thoroughly mix 2 packages undissolved active dry yeast, 1 A cup sugar, 2 teaspoons salt, '/a teaspoon soda, and 1% cups flour. Heat '/£ cup water and 2 cups of cottage cheese over low heat until warm. Gradually add cheese mixture to dry mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs, '/z cup flour and 2 tablespoons caraway seed. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in additional 2'/$ cups flour, mixing until dough cleans bowl. (Dough will be soft and slightly sticky). Let rise in a warm place (85°) 1 hour or until double. Stir dough down; divide among 24 large well-greased muffin cups. Cover and let rise again until double, about 45 minutes. Bake at 350° for 25 minutes or until puffs are golden brown and sound hollow when tapped. Remove from cups by inserting knife around sides of roll and muffin tin; brush with margarine. Yield: About 2 dozen. STRAWBERRY MARSHMALLOW MOLD / 3-ounce package strawberry flavored gelatin 1 10-ounce package frozen strawberries l'/2 cups miniature marshmallows Dissolve strawberry gelatin in water. Add strawberries; stir until fruit separates and mixture thickens. Fold in marshmallows. Pour into 1-quart mold; chill until firm. 4-6 servings. / cup boiling water

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