The Algona Upper Des Moines from Algona, Iowa on March 14, 1957 · Page 31
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The Algona Upper Des Moines from Algona, Iowa · Page 31

Algona, Iowa
Issue Date:
Thursday, March 14, 1957
Page 31
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Seafood Sophisticates IY SUSAN iowt now why didn't someone think of this before... C ^'^-^^ % ** par junior chefs make it— simply delicious Sof«fy Fwdi« Recip*' Melt over hot (not boiling:) water 1 12-oz. Jumbo pkg. (2c.) Nestle's« Semi-Sweet Chocolate Morsels.* Remove from hot water. COMBINE and stir in till smooth and satiny-DO NOT BEAT-% c. sweetened condensed milk, l^tbs. water, 1 tsp. vanilla. Spread in greased pan 10" x 5 x 3 or drop by teaspoonfuls on waxed paper-lined cookie sheet. CHILL till firm. YIELD: approx. 1% Ibs, Try wonderful variations of Safety Fudge. Add peanut butter, nuts and raisins, Nescafe® or gumdrons. Recipes on package. Ail funl All delicious! SOLE THERM1DOR WITH ALMONDS 1V4 pounds fillet of sole (or other white meated fish) Salt ' 1 Vi cups scalded milk 3 tablespoons butter 3 tablespoons flour % teaspoon dry mustard Dash cayenne pepper Vi teaspoon salt 1 cup shredded process American cheese % teaspoon Worcestershire sauce % cup chopped roasted unblanched almonds Roll fillets, place in shallow baking dish and sprinkle with salt. Pour milk over fish. Bake in moderate oven (350 degrees F.) 20 minutes, or until fish flakes easily with fork. In meantime melt butter and blend in flour, mustard, cayenne and salt. Drain milk from fish and blend into butter-flour mixture. Cook and stir until mixture boils and is thickened. Add cheese and Worcestershire sauce. Pour over fish fillets. Sprinkle with almonds. Bake 15 minutes longer. Serves 6. Homewtas HoH Hm* . i , teat MIV* any *par» StarKist FOR TOLL HOUSE" COOKIES AND ALL THE THINGS YOU LOVE IN CHOCOLATE. Recipe on Creamettes pkg. In this land of trademark*, you, the consumer, are the toff. Re* member the brand* you see advertised in -this newspaper.

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