The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 74
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The Algona Upper Des Moines from Algona, Iowa · Page 74

Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page 74
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SEAFO WITH STARDU i ---- i ! brings you NEW quality, NEW styling, NEW durability, NEW economy for '56! •Mlky and value, ft M America's No. I wrinfct washer. Sec k now at your SpeVtd "i:' a .", 1 ---j.*-<'r.-i#'-i.) •• '- r fit tWt STAINLESS STEEL 3 quart MIXING BOWL \- for only »» %"'„ ' ; — — 'Aj, i "tijultkycle" d^monstni^ii < "df«f,«r- ^ ' ' ^:$rt*.i?.7; *i '> * ^,i ^y •*•} ™ *^f W*M^*« W--T f -r t TT-r-rTT**T<7*TT T^ qf W L M_inO«. Speed QMMO (Men, nMn« kr- 1 "£=, k"!. 1 ^Sfe^ W-^TJ-TT^_Wf ..Ww • SriC« fodny. Foe Mt<r«tiife, * QHW Cwp., Rjpw, alif*-2y «,' J: «-- L%i SPEED "> -.JW'ii?'-'*™ •"jfew.*-^ QUCEN BRAZIL NUT FISH FILLET ROLLS Va cup butter 2 tablespoons finely chopped onion J /i cups soft bread crumbs */2 cup chopped Brazil nuts Va cup finely diced celery 2 tablespoons chopped parsley 1 teaspoon salt Vs teaspoon pepper 3 tablespoons water 6 fish fillets (about 1M: 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. * Brazil Nut Sauce ¥4 tup butter 2 tablespoons lemon juice cup sliced Brazil nuts Melt butter over low heat. Add Brazil nuts and cook slowly 5 minutes or until butter is slightly brown. Add lemon juice; heat.

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