Globe-Gazette from Mason City, Iowa • 7

1971 GLOBE- CLXZh Peb- Tl llliiAa riu l. Meson City, lewi Heres How-we do it Recipei 1 1 from Nora Springs, Garner, Mason City answer requests MUM QLEAKAMC iS- 4 it jss ft fin Women's and Children' Shoes One Grouping FOR WOMEN'S SHOES Clip-on Bows Values to $3 MEN'S Work Pants Broken Sizes Ear Muffs Regular 1.49 44c OO tman II IC price Ladies' Fashions GIRLS' FASHIONS Easy pear dessert Nylon Slack Sets Girls' Sizes 7-14 3.97 Perma-Prest Jeans Girls' Sixes 7-14 2.50 JUNIOR MISSES' WINTER SKIRTS 50 OFF Sizes 5 to 13 and 10 to 20 LADIES' WINTER CAR COATS Vi OFF Sixes 5-15 and 10-2416 LADIES' SPRING COATS Vi Vi OFF Broken Sizes 5 Jr. to Misses' 18 LADIES' MINK-TRIMMED SUEDE COAT Size 18 One Only Reg. $80 Now 63.99 LADIES' MINK-TRIMMED WOOL COAT Size 6 One Only Reg. $110 Now 53.99 LONG-SLEEVED TURTLENECK KNIT TOPS Small Only Reg.

4.50 Now 2.50 CONSTANT MARKDOWNS ON LADIES' DRESSES By CECILY BROWNSTONE Associated Press Food Editor Angelfood cake, canned Bartlett pears and butterscotch sauce make a deli-ciously easy dessert to put together for your family or guests. The butterscotch sauce called for needs only to be brought to a boil and boiled for 2 minutes. Because the sauce is served cool, you can mix it up before a meal. PEAR ANGELFOOD WITH BUTTERSCOTCH SAUCE 1 can (1 pound) Bartlett pear halves Sliced angelfood cake Butterscotch Sauce, see recipe Drain pear halves. Lightly toast angelfood cake slices.

Place a pear half on a cake slice and add some of the Butterscotch Sauce; pass remaining sauce. Makes 6 to 8 servings. Note: If you like, you can serve a scoop of vanilla ice cream on each of these desserts. BUTTERSCOTCH SAUCE 1 cup firmly packed light brown sugar li cup granulated sugar :3 cup light cream or half-and-half 1 cup butter 2 tablespoons dark corn syrup 4 teaspoon salt 1 teaspoon vanilla Into a medium saucepan turn the sugars, cream, butter, corn syrup and salt Over medium heat, stirring constantly, bring to a boil and boil 1 minute. Remove from heat.

Cool for 5 to 10 minutes, stirring often. Stir in vanilla. Cool completelysauce will thicken as it cools. Stir before serving. Makes about 2 cups.

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LINED JACKET, Reg. $20, Now 9.88 Double-Breasted SUEDE COAT Regular $95 Now 64.88 Regular Suede Reg. $60 Now 49.88 LODENFREY COAT Reg. $65, Now 49.88 vionono, This week our special request was for parfaits and we have some to offer. We also have a few more lemon bars and some other items which we're sure you'll be interested in.

Mrs. Nelson Turner of Nora Springs rural writes that parfaits are popular at her house. She says, "We have four children and this type dessert appeals to all of us, rather than rich pies or cakes. "To anyone making parfaits, I say let your imagination run wild guided only by your family's taste. Ideas, rather than specific recipes are needed." Mrs.

Turner says she uses instant or cooked pudding or tapioca layered with fruit or jam, or two flavors of pudding can be used with or without whipped cream. Plain or whipped gelatine is good and one of the family favorites is chiffon or cream pie filling. This last idea is nice for weight-watchers because the pie crust with all its calories is omitted. Garnish parfaits with leftover cookie or cake crumbs. And for good measure, Mrs.

Holland adds a dessert topping recipe which you may like to try. Topping mix Mix four cups uncooked oatmeal or 2 cups oatmeal and 2 cups coconut, 1 cup brown sugar and cup melted butter. Toast in a shallow pan at 350 degrees for about 10 minutes, stirring often. Cool for about 15 minutes, then toss lightly with a fork to form crumbs. Store in refrigerator.

Toss with a fork before using on ice cream. You could use nutmeats instead of all oatmeal, if you preferred. This recipe was given to Mrs. Turner by Mrs. William Zah-radnik of Cedar Rapids.

Incidentally, this can be done in an electric skillet, and if so, just make a half batch. Another Mason City reader has sent in some parfait recipes. It seems as if parfaits can be as easy or as complicated as you desire and can even develop into pies but that's something else again. Here is a recipe for fruit parfaits. Fruit parfaits Layer fresh or frozen fruits such as sweet cherry halves, cantaloupe balls, strawberries, raspberries or blueberries with vanilla ice cream in parfait glasses, allowing about Vi cup of fruit per serving with one or two scoops of ice cream.

Freeze parfaits 15 to 30 minutes. Fresh fruits will become icy if frozen more than an hour. Raspberry parfait Melt 20 marshmallows with 2 tblsp. of milk in top of a dou- ble boiler. Add 3 tblsp.

lemon juice. Cool slightly. Add a cup of fresh crushed or Vz cup frozen raspberries. Fold in 1 cup whipping cream, whipped. Freeze in refrigerator trays for about 2 hours.

Spoon in 6 to 8 parfait glasses and top with berries. A cup of chopped fresh or frozen peaches or a cup of crushed or sliced strawberries may be substituted for the raspberries. And here's a recipe for a strawberry-raspberry parfait which is in the Beta Sigma Phi cookbook. It was contributed by Jean Paulson of San Diego and it has a parfait sauce which is the approach I remember to parfaits. Straw-raspberry 1 (10 oz.) pkg.

frozen raspberries thawed cup sugar 2 tblsp. cornstarch 2 cups strawberries sliced 2 tsp. lemon juice 1 qt. vanilla ice cream 1 cup sour cream Drain raspberries. Reserve syrup and add enough water to make a cup of liquid.

Combine sugar and cornstarch in small saucepan. Stir in raspberry syrup. Add strawberries. Cook and stir over medium high heat until mixture thickens and boils. Remove from heat.

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Top with scoop of ice cream. Yield 6 to 8 servings. Now, about the lemon bars, we have used some of the recipes but because they were so good and most of them had a few different little quirks, we're going to run a few more. Here's one from Garner which was sent in by Miss Margreete B. Tjaden and she hopes the lady who lost her recipe will like this one.

Lemon squares 1 cup flour 'i cup sugar 'A cup butter Blend and spread in an 8x8 inch pan and bake for 20 minutes at 350 degrees. Meanwhile, beat well together 2 eggs, 1 cup sugar, 2 tblsp. lemon juice, 2tblsp. flour, Vi tsp. baking powder, 1 tsp.

lemon rind. Pour this mixture over the oven baked crust and continue to bake for 25 minutes at 350 degrees. Cool and frost with lVz cups powdered sugar, 1 tsp. vanilla, 2 tblsp. soft butter and 1 tblsp.

milk. A reader who lives in Fergus Falls, Mrs. W. E. Atkinson, also sends us a Lemon Bar recipe.

Hers are sprinkled with sifted powdered sugar when they are cooled, rather than frosted. Mrs. Atkinson still takes the Globe, even though she no longer lives in Mason City and she enjoys reading Here's How. Mrs. Charles Velan of Bel-mond has also supplied us with a Lemon Bar recipe and she has a variation in hers, which calls for powdered sugar for the bottom layer.

The recipe specifies: 2 cups flour, Vz cup powdered sugar and 1 cup margarine. This is blended with the hands. (I'm a hand cook, myself). She mixes 2 cups sugar, 6 tsp. lemon juice, 4 tblsp.

flour, 1 tsp. baking powder, Vi tsp. salt and 4 eggs beaten. Mix together the first five ingredients. Add beaten eggs.

Pour over baked crust and bake 25 minutes at 35 degrees. Now here's a lemon bar recipe which has soda crackers in it. That's different. In fact it does quite a few different things. Mrs.

Lloyd Russell of Monona sends this to us. Monona bars 1 cup brown sugar 1 cup flour Vi cup butter or oleo tsp. soda 1 cup coconut 10 to 12 soda crackers rolled fine Mix the ingredients together and put of it in 10 by 7 greased pan. Save rest for topping. For the filling: 2 beaten eggs, 1 cup sugar, 1 cup water, juice and rind of one lemon (grated), 2 tblsp.

corn starch and 1 tsp. vanilla. Mix sugar and cornstarch. Then mix other ingredients and cook until thick. Stir constantly.

Let cool and spread over crust Sprinkle on remaining crust mixture. Bake at 350 degrees for 30 minutes. Mrs. V. Sibert, a Charles City contributor who has helped us out on other occasions, has sent a lemon bar recipe and one for Graham Bread, and she included a recipe for Spanish Rice which we have been looking for also.

So let's take a look at the Spanish Rice. Modern Spanish 1 lb. sausage links cup chopped celery i cup diced green pepper Vi cup chopped onion 1 (lb.) can tomatoes 1 (8 oz.) can tomato sauce lib cup instant rice uncooked Cook sausage in large skillet. Drain, reserving 2 tblsp. drippings.

Cook onion, celery and green pepper in drippings until tender but not brown. Cut sausage into bite size pieces. Drain tomatoes, reserving liquid. Add water to make 1 cup. Stir liquid, tomatoes and tomato paste into skillet mixture, heat to boiling.

Stir in rice and sausage pieces. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Sliced olives or mushrooms may be added if desired, or shredded cheese sprinkled over top before serving.

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She was going to make a salad using apples which had been cooked with red cinnamon candies and served with Philadelphia cream cheese. It's a recipe she's had for a long time and uses only occasionally. With apples the big buy they are right now it might be a good one to have. Anyway, if you can help, please send to Here's How Globe-Gazette, Mason City, Iowa. Send other recipes you want to share and also requests to Here's How.

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