The Algona Upper Des Moines from Algona, Iowa on April 10, 1956 · Page 58
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The Algona Upper Des Moines from Algona, Iowa · Page 58

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, April 10, 1956
Page:
Page 58
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Page 58 article text (OCR)

PARTY SANDWICHES For the pinwheeis With the pickle in the center slice a loaf of wu C rs llEBl'^^S? °1 X* C T t ' JP read «&8 *"h Live?! wurst Butter. Place a pickle at the end and roll it uo Wrao the roll nlaht" W^l^rfU" th ,? «f"i«tor for several hS o?ove" nignr When ready to serve, slice into pinwheels with a share knife ™,.t T i h . e £ ormi<! 2 pia S af6 "« d e from thin sliced bread from which the cru8t is removed. Spread slice with the filling, bring the two UNUSUAL BUTTER SPREADS Tangy Butter Spread: 1 cup soft butter 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard hriAh. ln «£ edlent s and beat until light and fluffy. Divide into fourths and to each part add one of the following, mixing well Sardine Butter: 1 3% oz. can sardines, mashed to a smooth paste. Creole Butter: 1 tablespoon stuffed olives, finely chopped 1 tablespoon finely chopped sweet pickles 1 pimiento, finely chopped Y4 teaspoon paprika full rich flavor without over-sweetness Karo Syrup makes pancakes taste their very best ' Cr rslT Cheese ~ * arnisn with salted peanuts and b. Deviled ham — garnish with ring of sliced stuffed olives. c. Butter — garnish with sliced hard cooked eggs and CHICKEN ALMOND SPREAD cup roasted blanched almonds cup finely chopped celery cup ground or finely chopped cooked chicken % cup mayonnaise 1 teaspoon salt Buttered bread Chop almonds fine. Combine with remaining ingredients and blend well. Spread on thin slices of bread and roll or cut into desired shapes. Makes about 2 cups filling. CRUNCHY EGG SALAD FILLING cup mayonnaise teaspoon salt Black pepper to taste Vi cup roasted unblanched almonds 2 hard-cooked eggs Vt cup finely chopped celery Chop almonds. Chop eggs. Blend with remaining ingredients. Makes about 1 cup filling. Not too sweet, not too thin... Karo Syrup is just right for table use. It brings out the good taste of all your breakfast favorites... pancakes, waffles, biscuits and French toast. Start the day the happy way with Karo Syrup ... it tops anything! isoe . JOth ANNIVERSARY CORN PRODUCTS REFINING COMPANY 17 Battery Place, New York 4, N. Y. 3 DELICIOUS FLAVORS • DARK (blue label)...rich, full-bodied • LIGHT (red label)...mildly sweet • WAFFLE SYRUP... maple-y

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