The Algona Upper Des Moines from Algona, Iowa on March 14, 1957 · Page 30
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The Algona Upper Des Moines from Algona, Iowa · Page 30

Algona, Iowa
Issue Date:
Thursday, March 14, 1957
Page 30
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Mickey Mantle ^^ ^ I sure love delicious Karo Syrup on bakes/ Mickey Mantle, star New York Yankee Home run champion. \\ I've been eating Karo Syrup ever since I was no higher than a baseball bat. I love hot cakes 'n dark Karo Syrup...tastes best...flavors 'em best. And it's rich in the dextrose food energy I need. I'd sure like you to try some yourself," Entered at State Fair in fint year of cooking competition Young Sedalia Mother Wins 2 Prizes in State Fair Cooking Contests Those prize ribbons are certainly the center of attraction as far as Bette and Charles are concerned! And it's no wonder they're so interested , . . their mother, Mrs. Charles Patterson, Jr., won the awards for her cooking skill at last fall's Missouri State Fair, ' Mrs. Patterson says she entered competition because she knew it would be exciting... and then, of course, she's always enjoyed cooking. She enjoys using Fleischmann's Active Dry Yeast, too. "It's so fast and easy," Mrs. Patterson says. "And so handy—stays fresh for months right in the cupboard." Meatless meals in the Lenten season mean you'll be serving more yeast-raised specialties— and you'll find them easier to make with Fleischmann's Active Dry Yeast handy. This dry yeast is so convenient, keeps for months, and always rises fast. When you bake at home use Fleischmann's Active Dry Yeast. And try the new "Yeast-Riz" Main Dishes, There's a recipe —often a Lenten dish—on the back of every "Thrifty Three." Get Fleischmann's Active Dry Yeast today—prize-winning cooks prefer it! (Jot tllf MACARONI WITH BLUE dttEfiSE SAUCE 1 package elbow macaroni 3 tbsp. butter 1 clove garlic, minced 1 tsp. salt % tsp, pepper 4 tbsp. flour 2 tbsp. diced pimiento 2 tbsp. diced green pepper 2 -tbsp. diced canned mushrooms 1 cup evaporated milk 1 cup water 1 cup crumbled Blue Cheese »* Cook macaroni according to directions on package. Drain. Meanwhile, melt butter in saucepan, add garlic and cook over low heat 5 minuses. Blend in flour, salt, pepper. Add pimiento, green pepper and mushrooms. Remove from heat. Stir in milk and water and cook over low heat until thickened, stirring constantly. Stir in cheese until melted. Place cooked r??« a fu uu W ar J? » p * t j er i," Pour mi * tuf e over macaroni. Garnish with sliced stuffed olives. Aoptlwr Fine Product »l Stinditd grinds Inc. I HE Lenten season more than once calls for a dish that is different. Actually, most of the foods we use for a Lenten theme can be varied enough to make them different — and this applies not only to use of fish, but to macaroni, to cheese cookery, to use of vegetables, and to eggs. Let's start with the fish: for the occasion that calls for something different, we offer Avocado Topped Seafood Pie — a real innovation! Yes—pie. A flaky pastry crust filled with a custardy mixture of crab, halibut, and interesting seasonings. And what a main dish this makes! When you take the pie from the oven garnish the top with pretty green avocado slices and a few thin onion rings. And you've a pie fit to set before the queen. Or before Mamie Eisenhower. The family as a whole — just like most average American families — would vote for Macaroni and Cheese. Sometimes we think there's just no way to give this particular dish a "new look." But there is. Just serve this grand two-some with a Blue Cheese Sauce into which has been added pimiento, green pepper, mushrooms and a clove of garlic. Then garnish with sliced stuffed olives. Often it's the little tilings like adding pieces of ripe olives to egg yolks in making Stuffed Egg Salad that provides the new twist. When working out your Lenten theme, if you'll try suggestions like these, you'll find that tliey won't go by as a one-night-stand. You'll' find yourself repeating these dishes on Friday night, or any night, throughout the year. OLIVE STUFFED EGG SALAD Vb cup ripe olives 6 hard-cooked eggs Vi cup mayonnaise >/4 teaspoon salt teaspoon prepared mustard Sliced pickled beets Lettuce Ripe olives for garnish Cut olives from' pits into pieces, Peel eggs and cut into halves lengthwise. Remove yolks and mash. Blend in mayonnaise, salt, mustard and olives. Heap into egg whites. Arrange with beets on lettuce-lined salad plates. Garnish with additional ripe olives. Serves 6. Bake New fashioned Cookies V\Ath Old fashioned Goodness! POLKA DOTS They're those old-time favorites, oatmeal cookies—rich, chewy, crunchy with nuts . .. and they're dotted with melted chocolate bits for a new party look. Better bake plenty of Polka Dots—because folks won't keep count of how many they eat after they've tasted one! Use Robin Hood for bread, biscuits, cakes, pies . . . it's the one flour you need for the finest 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 bake the Polka Dot cookies today, now while they are. new and different. And be sure to use Robin Hood in everything you bake. Look for Robin Hood Homemakera' Club stamps in every bag of Robin. Hood Flour. Save up to 50% on famous name brand merchandise. Try Rita Martin's ROBIN HOOD % cup shortening % cup »ugar 1 egg 1 ftp. vanilla 1 cup sifted ROBIN HOOP All-Purpose Flour 1 ttp. mace • Vs tip, tail 1 cup rolled oof* % cup finely chopped nuts I—.Q.OZ. package chocolate bit* CREAM . . . shortening, sugar and egg. Add vanilla. ADO, ,. , , sifted dry ingredients, rolled oats and nuts. ROLL .... into small balls about H inch in diameter. PLACE .... on ungreased baking sheet. Make indentation in center with finger. BAKE .... in moderate oven (3?5 0 ) 5 minutes. Remove from oven and again make indentation in center. Return to oven and bake 5-7 minutes more. FILL ..... center with "4 teaspo9n of chocolate bits that have been melted over boiling water. YIELD . , . . 4^-5 dozen Polka Dots. Robin Hood Flour fife One fibw

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