The Algona Upper Des Moines from Algona, Iowa on February 14, 1957 · Page 37
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The Algona Upper Des Moines from Algona, Iowa · Page 37

Algona, Iowa
Issue Date:
Thursday, February 14, 1957
Page 37
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CHICKEN WITH OLIVE MUSHROOM SAUCE 1 (3 to 4 pound) roasting chicken Salt % cup butter 1 cup ripe olives 6 tablespoons flour 1. (4 ounce) can mushrooms Milk (about 2 cups) Dash thyme 4 slices crisp bacon Sprinkle with salt. Brown lightly in and cover closely. Bake in slow wen mtil ten *'- Meanwhile cut olives in large teaspoon salt into dripomgs. Drain liquor from drt, togfr**? cups u «««» into SuTnSSe^d cook and stir Until mixture boils thoroughly and is thickened. Blend in befaw LAMB AND PRUNE ARMENIAN « pieces. 2 pounds breast of lamb Salt and pepper 2 cloves garlic 1 (6-ounce) can tomato paste % 'teaspoon thyme flour and 2 onions 3 carrots 1 cup prunes 3 cups hot cooked rice (1 cup before cooking) ir-,j j ****** size pieces. Brown hi some of fat from lamb on all sides. Pour off excess fat and season meat with salt and and slice garlic. Add to meat along with tomato paste and iar^mT-^.ff 1 8 ^ nmer ** niinotes. Peel and slice onions and carrots. Ado, with prunes, and 1 cup water to lamb. Cover and simmer 45 minutes S^t r ^, ? fl iEr 1 irTf* 8 ^ 1 ! 8 ^ rc J ten ^F' ad ding more water if necessary. Serve with rice. Makes 4 to 6 serving^ f LIMA BEAN CASSEROLE 1 large onion 2 cloves garlic 3 tablespoons oil 2 teaspoons chili powder 1 teaspoon salt 1 (No. 2Vt can) tomatoes 1 (12-ounce) vacuum pack can whole kernel corn 3 cups cooked large dry limas 1V4 cups cubed cooked meat (left-over roast, pot roast, etc.) % cup uncooked yellow corn meal % cup grated American cheese Peel and finely chop onion and garlic. Cook slowly in heated oil until soft but hot browned. Blend in chili powder, salt, tomatoes and corn. Cook slowly, stirring now and then, for about 20 minutes. Add limas, meat and corn meal. Turn into large casserole or baking pan. Cover and bake in a moderately hot oven (375 degrees F.) about 20 to 25 minutes. Remove cover, top with grated cheese and return to oven until cheese melts. Serves 9 to 8. PHOTO CREDITS J. C. Allen and Son; X M. Wettach; Jack McMonigal; H. Arnutrong Robert*; Bob Taylor; John Staby; luomg Photo*; Q, V. Cordon; Wkte Worid Photot. now why didn't someone think of this before. " »- sa»«£to : » ? , : ' -rf >f «f^;^; . « ''/ " '* •>, -,'i' t 'i }t , V^' V'. '«' ^ * ji**Vu»:y * • „ *Wi •• '' -~ Let junior chefs make it- simply delicious Softty Fude»it«ip«*Bil Melt over hot (not boiling) water I 18-oj, Jumbo pkg. I8c.) Nestle 1 ** Semi-Sweet Chocolate Morsels.* Remove from hot water. COMBINE and stir in till smooth and satiny-DO NOT BKAT-H c. sweetened condensed milk, } tb*,- water, 1 tap. vanilla. Spread in greased pan 10" x 5" s 9" or drop by teaspoonluU on waxed paper-lined cookie sheet. CHILL till firm. YIELD; approx. 1% Ibs. Try wonderful variations of Safety Pudge. Add peanut butter, nuts and raisins, Nescafe* or gumdropf. Recipes on package. All funf All deHoiowa! *.«»«^».i*o. FOR TOLL HOUSE" COOKIES AND ALL THE THINGS YOU LOVE IN CHOCOLATE.

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