The Algona Upper Des Moines from Algona, Iowa on February 14, 1957 · Page 36
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The Algona Upper Des Moines from Algona, Iowa · Page 36

Algona, Iowa
Issue Date:
Thursday, February 14, 1957
Page 36
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UNDAY night is supper night — a time when casual fare keynotes a meal frequently served buffet style. Such a meal can probably be built with greatest ease around a hot casserole or chafing dish and for this you can run the gamut in choosing chicken, seafood, meatballs or chop suey. There's probably no greater over-all fa* vorite than chicken. For eye-appeal you might serve Chicken with Olive Mushroom Sauce, browning the chicken which has been cut into serving pieces, then baking in a slow oven, finally serving with an olive mushroom sauce into which you've blended thyme and crumbled bacon. • Chafing Dish Seafood Supreme, makes a wonderful supper dish with just enough zip to the sauce. This is the sort of a seafood dish that can be served in tart shells, on .toast, or with steamed rice. If the meal is to be a is supper nite buffet, serve in a chafing dish, letting each person help himself. Then there are Continental Meatbafo — tasty little meatballs in horseradish sauce! Best of all these can be made in advance,' wrapped In freezer-weight aluminum foil (with sauce and all), and frozen until needed. Then bake unthawed in a moderate oven. What a trick this isl There's still another idea you might like for it's quite different from the usual chafing 'dish. This is Lamb and Prune, Armenian, which when served in a chafing dish with a border of snowy rice looks fancy enough for party fare, yet it's simple and inexpensive. Certainly nothing fits more perfectly into 'the scheme of a casual Sunday night buffet than chafing dish or casserole cookery and makes entertaining a simple matter. k Set- Your Baking to Music u/ith ARMONY CUPCAKES They're right in tune with party moods — tender, delicious coconut cupcakes glamor- pusly decorated with chocolate music notes. Yes, they're little "masterpieces" —but most important, they're wonderful to eatl And that's true of everything you bake with Robin Hood Flour. The finest bread, the lightest biscuits, the flakiest pie crusts — . the best bakings of every kind! You see, Robin Hood is made from a variety of choice wheats. They're combined with special care and skill to give, you best results with one flour for all your baking. Get Robin Hood Flour and surprise your family with Harmony Cupcakes tonight. Then you'll bake everything with Robin Hood. Look for Robin Hood Homemakera' Club stamps in every bag of Robin Hood Flour. Saoe up to 50% on famous name brand merchandise. Try Rita Martin's ROBIN HOOD -Harmony Cupcakes cupl ilfted ROBIN HOOD All-Purpoce Flour 2'/2 top. baking powder 1 cup sugar '/* tap. salt % cup shortening % cup milk 1 top. vanilla 3 eggs 1 cup ihrodded coconut SIFT .. ADD.. MAT,. ADD.. STIR IN •AKI . VIILD . FROST. > dry ingredients together into a bowl , shortening, milk and vanilla. > vigorously with a spoon for 2 minutes (about 150 strokes per minute) or with, a mixer, 2 minutes at low speed. • unbeaten eggs and beat again for 2 minutes. icoconut , in well greased muffin pans, in a moderately hot oven (375°) 30-35 minutes. 20-24 cup cakes. > and decorate with musical notes. Robin Hood Flour Tfte 'One ffovr -forf Yb«r S CHAFING DISH SEAFOOD SUPREME % cup ripe olives 1 (5-ounce) can shrimp 1 (6V4 or 7-ounce) can tuna 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 teaspoon prepared mustard teaspoon Worcestershire sauce Dash Tabasco sauce Pastry shells or rice Cut olives Into large pieces. Drain shrimp. Drain oil from tuna. Melt butter and blend in flour. Add milk and cook and stir until thickened. Stir in seasonings, olives, shrimp and tuna. Serve hot hi pastry shells or on rice. Serves 4. Jansen, Nebraska, mother taught daughter to cook Mother and Daughter Win Cooking Awards at Jefferson County Fair There are two prize-winning cooks in the Edwin Weise family . , Mrs. Weise and daughter Celesta. And little sister Jeanne is mighty proud of them both. Mrs. Weise won her latest awards, last fall—4 at the Jefferson County Fair. And Celesta, too, won 4 awards at this fair. Mrs. Weiae and Celesta both like to use Fleischmann's Active Dry Yeast, "It'sso dependable," aays Mrs. Weise, "And it's easy to use,", adds Celesta. 'That's especially important to me!" Prize-winning cooks prefer Fleischmann's Active Dry Yeast . . . and these are the reasons why, This dry yeast is fast rising, easy to use, and it keeps for months. When you bake ai home, it's easier to serve yeast-raised specialties with Fleischmann's Dry Yeast on your shelf, pet Fleischmann's Active Dry Yeast -it's the beat. Anolhir Fin* Prpdiwt o» Stiadird Bfinds Inc.

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