The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 26
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 26

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page:
Page 26
Start Free Trial
Cancel

SEAFOOD SPRINKLED WITH STARDUST brings you NEW quality, NEW styling, NEW durability, NEW economy for '56! MULTI CYCLE AUTOMATIC WASHER which uses as little as 5 GALS, of HOT WATER ! Control switches select: I Hot or Worm Wcnh Wolor **•?' 2 Worm or Cold Rmsc Wotcr HI or lO agitator and spin i p c p d Normal or ShoM Cycle 13 11 5 ? or 5 gali, of wo sh wa'f-r ."• liTetmif Stainless Steel ' I NGENUITY is like Stardust sprinkled over seafood, producing a thousand delightful dishes, all designed to tempt the epicure. Whether you serve fish french fried, on a bed of ice, with some tantalizing sauce, in a chafing dish, in fillet form, with a stuffing, au gratin, or in fish sticks, there's one thing to be said for seafood: it's always in season! v Of late, fish sticks have become the talk-of-the-town. Each person has a favorite way of preparing them. They're delicious broiled and sewed with a nippy cheese sauce — or if you'd like a really novel idea, step up the blandness of the fish by combining with the tantalizing spiciness of Spanish cookery. The ^end result: Fish Sticks with Spanish Rice! • > ^ «i; ^ Cftoj&ig Dish Seafood Supreme is a wonderful luncheon orsuppei dish. Ifs with canned shrimp, tuna. and ripe olives and hasj^;|herjght : ;^p flie sauce. If the meal is to be served buffet st^e/fut S^a^ap andiet^ch person help himself. For our part, we iike%ci ;ieweMiis :; in?tjirt: i fcut if weVe pressed for time, we often substitute toart^ flu^s^m^ ;; ; Then there are oysters —what greater treat is there ti^Oyst^flh ;SAeH? Ask your fish dealer to open the oysters for you and pack them on a bed of crushed ice. Serve as soon as possible after you Arrive ^home; "Serve them with crackers, lemon wedges and & Shettfish Codl^irSaMcewhich Sieasy to niake with ketchup, chili sauce, horse-radish sauce and;lemonjuice*-i^ S i^And when It comes to sfcranp, may we suggest 'I^wn S^ yoa know, there are many di kinds of scsumpi, but ihey're all fun to make and good to eat ; "iCTion Scampi '' 'v^^itje^^Sa^^^i^^^i^^^M ^^1-^. '„'' l££if.i*rt';f • jAt" ? ii.'25?S£ : :'°8S^^g;^p|*p^ BRAZIL NUT FISH FILLET ROLLS Vt cup butter 2 tablespoons finely chopped onion 2% cups soft bread crumbs % cup chopped Brazil nuts % cup finely diced celery 2 tablespoons chopped parsley 1 teaspoon salt % teaspoon pepper 3 tablespoons Water 6 fish fillets (about 1% pounds) Melt butter, add onion and cook until onion is tender, but not brown. Add bread crumbs, Brazil nuts, celery, parsley and seasonings. Cook stirring constantly, about 5 minutes over medium heat. Add water. Spread stuffing over each fillet. Roll and skewer or tie securely. Place in shallow pan and bake in moderate oven (350° F.) 30 minutes, or until tender. Remove skewers or string. Serve with Brazil Nut Sauce*. YIELD: 6 servings. * sewers or * Brazil Nut Sauce V4 cup butter % cup s u ce a Brazil nuts 2 tablespoons lemon juice Melt butter over low heat. Add Brazil nuts and cook slowly 5 minutes or until butter is slightly brown. Add lemon juice; heat.

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 8,900+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free