The Tipton Daily Tribune from Tipton, Indiana on April 11, 1962 · Page 13
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The Tipton Daily Tribune from Tipton, Indiana · Page 13

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Tipton, Indiana
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Wednesday, April 11, 1962
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Page 13
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PAGE 11 Dishes That Are Different ' Glazed Ham, Sweet Potatoes About half an hour before end of baking time^ejnove 1 ham from oven, score fat, stud with cloves. Pour Karo syrup over ham. Return to slow oven (320 degrees). Bake, basting two or three times with syrup, adding more if needed until ham is well glazed. Glaze sweet potatoes in the same oven. Pour Karo syrup over cooked, sliced sweets in a shallow baking dish. Bake about 45 minutes, basting several times, -until potatoes are well glazed. Easy as pouring - beautiful glaze that slays on the ham, does- not get hard or break off. Chinese Barbecued Spareribs One-half cup pineapple juice, one-half cup Karo blue label syrup, two tablespoons soy sauce, one teaspoon salt, three pounds spareribs, cut in serving pieces. Combine pineapple juice, Karo syrup, soy sauce and salt in a large bowl. Add sparerib' pieces and marinate about 45 minutes, turning occasionally. Place ribs on rack in roasting pan and roast in 350 degree (moderate) oven about one and one-half hours. Brush ribs with marinade and turn occasionally to brown and glaze evenly. Makes four servings. Chinese dish that is a great American favorite. Marinade has excellent flavor. Quick Popcorn Balls One-fourth cup corn oil, one- half cup popcorn, one-half cup Karo blue label syrup, one-half cup sugar, one-half teaspoon salt. Heat corn oil in a four-quart kettle over medium heat for three minutes. Add popcorn. Cover, leaving small air space at edge of cover, shake frequently over medium heat until popping 'stops. Meanwhile mix together Karo syrup, sugar and salt. Add to-popped corn in kettle and stir constantly over medium heat three to five minutes or until corn is evenly and completely coated with mixture. Remove from heat. Form into balls, using as little pressure as possible. Use margarine on hands if desired. Makes 10 to 12 medium size popcorn balls. Note: Do NOT double recipe. Carmel Corn: Follow above recipe. After removing from heat, spread on waxed papor and separate the pieces of popped corn. -Makes about two quarts. Pastel Popcorn balls: Follow re• cipe for quick popcorn balls, using Karo red label syrup for blue label tinting syrup mixture pink or green with food coloring and adding wintergreen • or pepennint flavoring before mixing with popcorn. : Quick, easy delicious popcorn balls. Baked -on Caramel Topping For Cake • One - half cup firmly packed brown sugar, one-fourth cup flour, one-half-cup blue, green or red label Karo syrup, one-fourth cup margarine or butter, melted, one- half clip chopped nuts. Make cake (13x9x2-inches) using your favorite recipe or a convenient packaged cake mix. Prepare topping while cake bakes. Blend sugar and flour; stir in Karo syrup, then margarine and nuts. When cake tests done, remove from oven and reset oven temperature c o n t r o 1 to 400 degrees. Spread topping carefully, a small amount at a time, over hot cake. Return to oven and bake about seven to 10 minutes or until entire surface of topping is bubbly. Serve fwarm, cutting cake in pan. Baked-on Caramel Coconut Topping: For a delicious coconut topping omit nuts and use one -cup chopped shredded coconut. For eight-inch square cake: Divide topping recipe in half and follow directions for oblong cake. Reduce baking time for topping to five to seven minutes. To remove whole cake from pan for serving, let' cake cool in pan about 20 minutes, or until frosting is set. Invert onto waxed paper over cooling rack lift off pan. Then carefully invert cake-onto serving plate. Topping is baked right on cake. Stays moist and delicious. Try Appetizing Yeast Breads Yeast Breads Country Casse-rolls are just about the most appetizing yeast breads ever to come hot from the oven. Tiny, round balls of dough are placed side by side in casserole or pie pan and rise' up to become airy, flavorful rolls. Perfect for serving at the table, they cling together like a round loaf of bread—you -simply pull them off one by one! And "casse- rolls" can be baked in any one Cheese Nut Muffins Two cups sifted flour, three teaspoons baking powder, one-half teaspoon sail, three tablespoon sugar, one-fourth cup chopped nuts, one cup grated sharp cheese, one egg, one cup milk, three tablespoon melted shortening or salad oil. Sift dry ingredients together Mix in nuts and grated cheese. Combine liquid ingredients; add to dry ingredients, mixing only until all flour - is moistened. Fill greased muffin cups two-thirds full. Bake in hot oven (50 degrees) 18-20 minutes. Serve warm. Yield; 12 muffins. French Bread One and 'one-fourth cups warm, not hot, water (lukewarm for compressed yeast), one package or cake yeast, active dry or com­ pressed, one and one-half teaspoons salt, one tablespoon soft shortening, three and one-half cups sifted flour, one tablespoon sugar. Measure water into a large mixing bowl (warm, not hot, water for active dry yeast; lukewarm water for compressed years. Stir inkle or crumble in. yeast, tir un- until dissolved. Add salt, shortening and sugar. Add and stir in flour. Turn dough out on lightly floured board. Knead eight to 10 minutes or until dough is springy and elastic and does not stick to the board. Place in greased bowl and brush top lightly with melted shortening. Cover with a" cloth. Let rise in a warm place, free from draft, until doubled in bulk,- about 40 minutes. Punch dough down. Let rise again until almost doubled in bulk, about 30 minutes. Punch down, turn out on floured board and cut dough into two equal portions, j Roll each half into an oblong about 8 x 10 inches. Beginning with the wide side, roll up tightly. Seal edges by pinching together. With hands on each end of roll, roll gently back. and forth to lengthen loaf and taper ends. Place loaves on a greased baking sheet sprinkled lightly with yellow, corn meal. Brush loaves with cornstarch glaze. • Let rise, uncovered about one and one-half hours. Brush again with cornstarch glaze. With a sharp knife, make one-fourth inch slashes in dough at two-inch intervals. Bake at 400 degrees (hot oven) 10 minutes. Remove from oven, brush again with cornstarch glaze. Return and bake about 30 minutes or until golden brown. Cornstarch Glaze Mix one teaspoon' cornstarch with one teaspoon cold watejr. Combine with one-half cup boiling water. Cook until smooth. Let cool slightly. V THE TIPTON DAILY TRIBUNE and one-half quart baking dish, two and three-fourth inches deep, or any nine inch pie pan. Dipping rather than sifting flour means faster preparation, yet the same assured baking success, and these rolls are perfect for baking ahead and freezing. • Since one , recipe -makes two batches, pop one in the freezer ready: to. go on the table on short notice with the same freshly baked yeast bread flavor: Here's the recipe: Country Casse-Rolls One-fourth cup warm water (not hot— 110 to 115'), one package active dry yeast, three-fourth cup cup lukewarm milk, scalded then cooled, one-fourth cup sugar, one teaspoon salt, one egg, one-fourth cup shortening, three and one-half cups to three and three-fourth cups unsifted Gold Medal flour. To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula. . In mixing 1 bowl, dissolve yeast in warm water." Stir-in mild, sugar and salt. Add egg, shortening and half of flour; mix with spoon: Add rest of flour; mix with hand. Turn onto lightly floured board. Knead until smooth and blistered about five minutes. Round up in greased bowl; bring greased side up. Cover. Let rise in warm place (85') until double in bulk, one and one- half to two hours. (If kitchen• is"cooi, place dough on rack over a bowl of hot water and cover completely with a towel) Punch down; round up; let rise again in warm place (8510 until almost double, 30 to 45 minutes. Divide dough in half. Put one half back in bowl and cover until ready to shape. Cut the other dough into 32 small pieces. Form^each piece into a small ball and place very close together in a one and one- half quart baking dish two and three-fourth inches deep. Shape the other half in the same way. Place in another baking dish or nine inch pie pan. Let rise in warm place (85') = until double, about one hour. Heat oven to 375' (quick moderate) Bake 20 to 25 minutes, until nicely browned. The Staff of Life Some of you may remember how your mothers set bread the night before, letting it rise on the back of the old iron cookstove overnight. And oh, how good that bread smelled and "tasted as you you bounced in from school and the men came in from doing chores! Times have changed, we grant, for we've new appliances with which to accomplish wonders, and now we have the advantage of modern yeayt in active dry or compressed form, either of which steps up and simplifies our bread making process, but home made bread still tastes just as good as it ever did. •Furthermore,' we've found- we -can obtain new and interesting results, not only by adding raisins and nuts; but by using bananas, pineapple, cranberries and even cheese. This applies hot only to yeas^ bread in loaf form and to rolls, but also to quick breads. Casserole Bread Two-thirds cup' hot water, one- half cup sugar, one and one-half teaspoons salt, one fourth cup shortening, one-half cup warm, not hot waterf lukewarm for compressed yeast), two packages or cakes yeast, active dry or compressed, one egg, beaten, three and one- fourths cups sifted flour* one cup seedless raisins, one teaspoon caraway seeds (optional). Mix together hot water, sugar, salt and shortening. Cool to lukewarm. Measure one-half cup water- into mixing, bowl (warm, not •hot, water for active dry yeast; lukewarm water for compressed yeast), sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm water mixture. Add egg, flour, raisins and car- SHELTER FOR SALE WEST CHESTER, Pa. (UPI)— Mr. and Mrs. Edward Trost today offered for sale a brand new fallout shelter. ' . " *. The couple won the metal shelter in a local raffle after they bad spent, nearly a year working- evenings, weekends and vacations to build a concrete block underground shelter in their backyard. TENBR00K SALES fee TIPTON'STORE CELEBRATION THURSDAY - APRIL 12th Prize Drawing — Free Coffee & Donuts (Until Noon) Special Bargains - One Day Only irk •irk \ GAS RANGES f 30 GAL. GL t LINED WATER HTRS. (10 yr. warranty) irk NORGE REFRIGERATOR FREEZERS vr.V MIRACLE WATER SOFTENERS -/•-V MAYTAG LAUNDRY EQUIP. Moore Deluxe 05,000 BTU Sp. Htr. As Low as $99.50 $39.95 and Old Heater (w.t) (Customers Only • Others Slightly Higher) •25%. Off 25% Off 20% Off Installed with 500 Gal. Tank and Meter $279.95 w.t. Buy Now - Pay Later - Easy Terms HELP US CELEBRATE-YOU SAVE ONE DAY ONLY-THURS. APRIL 12th * Don't Miss It * TENBR00K SALES «c 'I 118 So. Main Street Phone OS 5-2054 away seeds. Stir until well blended, about two minutes. Let rise in warm .place, free from draft; about 50 minutes, or until more than doubled in bulk. Stir down. Beat vigoroulsy about one - half minute. Turn into greased one and one-half quart casserole. Bake uncovered in hot oven at 400 degrees about .5 minutes. Banana Nut Bread One and three cups' sifted flour, two and- three-fourths teaspoons double-action baking powder, one- half teaspoon salt, one-half cup chopped nuts, one-third cup shortening, two thirds cup sugar,- two. slightly beaten eggs, one cup mashed fully ripe bananas, (3 to 4). Sift together flour, baking powder, salt. Add nuts; blend.- Place shortening in mixing bowl and beat until creamy and glossy, 300.' strokes by hand or two minutes at. medium speed on electric - mixer. Gradually add sugar: to-shortening, beating until light and fluffy after each addition. Add.eggs and beat until thick and' pale lemon in- color. . ".-.'-"':.-... Add flour, mixture and bananas' alternately, blending.' thoroughly after each addition. Grease bottom only (not sides) of a loaf pan (approximately 2W x 8Vi" x 3"). Turn batter into pan. Bake in a moderate oven (350-degrees)60 to 70 minutes or,until bread-is done. Let bread partially, cool in pan (20-30 minutes) before turning out onto rack. Cool thoroughly before wrapping for storage. Bran Pineapple Biscuits 'One-half cup ready-to-eat-. bran, Two-thirds cup milk*, one and one- half cups sifted flour, three teaspoons baking powder, one teaspoon salt, one-fourth cup shortening, one-half cup crushed pine- DIRTY JOB; BUT... BLANDFORD, England (UPI)— George Randall spent two hours Monday on his' new 'municipal parking lot attendant's job and quit to return .to chimney sweeping. "It's a bit dirtier than being.a car park attendant," he said, "but I don't get insulted." KEEP LOOKING INDIANAPOLIS, Ind. (UPI)—Indiana Public Service" Commission Chairman '•Mertoh tanley is looking for a secretary with these qualifications: "The secretary should be 20 to 40 years of age, a female in nature, hape the. vigor :of Darlene Hard, tpe eyes of Elizabeth Taylor, the figure of Jayne Mansfield, the patience of job, the personality of' Zsa Zsa Gabof, the poise . of Queen Elizabeth, the charm' of Ladybird Johnson, the style of Jacqueline Kennedy, the good humor of Phyllis Diller and the wisdom of olomon. It will help if she can type and take shorthand."" ".'!•.•-'._>' apple, well drained, one-fourth cup sugar, one teaspoon cinnamon. Soak bran in milk, sift flour, baking powder, and salt together. Cut in shortening until mixture is like coarse cornmeal. Add soaked branj stir .until dough follows fork around bowl. Turn out on floured board and knead lightly a. few se? conds; roll into a rectangle 8x11 inches and one-fourth inch thick. Brush lightly with melted butter and sprinkle with mixture of sugar, cinnamon and pineapple. Roll up like jelly roll and cut in slices. Place cut side down in greased muffin pahs and bake in preheated hot oven (50 degrees) for about 18 minutes.. Yield: 12 biscuits. 'WED., APRIL 11,1962 ] Something New In School Lunches Looking for something new to pack in ' school lunches? You'll find this easy nut bread just the thing to perk the scholar's appetite and ' glamorize a morning - coffee session, toot If you're a banana bread fan, you'll cheer for this quick -to-fix recipe, based on handy biscuit mis. And just substituting orange juice and rind created an orange nut loaf that's' delectable. .Here's the versatile recipe: Nut Bread One-half ' cup sugar,- "one egg, one and one-fourth cups milk, three cups Bisquick, one and one- half cups chopped walnuts. Mix sugar, egg, milk and biscuit mix. Then beat vigorously for 30 seconds. Batter may still be slightly, lumpy. Stir in walnuts. Pour into well greased loaf pan, 9 x 5 x 3". Bake 45 to 50 minutes at 350', until toothpick stuck into center comes out clean. Crack in top is typical. iFor banana nut bread follow nut bread - recipe except use three-fourth cup sugar and only one-half cup <milk. Use only three- fourth cup chopped nuts and add one cup mashed bananas (2 to bananas). Follow nut,.-bread recipe for orange nut bread-^except use three- fourth cup sugar and instead of milk use orange juice- plus one teaspoon grated orange rind. See only three-fourth cup chopped nuts. Bake 50 to 55 minutes. MINNEAPOLIS, Minn. (UPI)— Among those receiving the first 10 tickets Monday when police started a crackdown on -jaywalkers were two' deputy sheriffs, a probation officer, an alderman and a district judge. INViTES YOU TO "JOIN THE CROWD AT THE TRIBUNE COOKING SCHOOL . . . BE sdciABLE — HAVE A PEPSI!" PEPSI WILL BE ONE OF THE "STARS' OF THE SHOW. AT COOKING SCHOOL. THURSDAY-APRIL 12-7:30 PM. FRIDAY - APRIL 73 - 7:30 P.M. 12 (6) PACK CARTONS WILL BE GIVEN AWAY AT E^H SESSION ,.; WITH EACH SACK OF FREE GROCERIES! (2) PEPSI-PICNIC COOLERS • Each holds a case of Pepsi! ONE GIVEN AT EACH SESSION... COMPLIMENTS OF iy FREE! PEPSI-COLA BOTTLING CO. ANDERSON, IND.

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