The Algona Upper Des Moines from Algona, Iowa on April 10, 1956 · Page 61
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The Algona Upper Des Moines from Algona, Iowa · Page 61

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, April 10, 1956
Page:
Page 61
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MllCtsd NORMAL Mt starts ctMUtt •r SHORT cyclt (2)watirlevel Gttwmteed fee • lifetime. MODEL A18 AUTOMATIC and MODEL 91 WRINGER WASHERS are •quipped with a bowl-.hoped STAIN LESS STEEL TU1 guaranteed for a lifetime. Guaranteed fer 5 years. All Speed Qoeen Automatic Washer TRANSMISSIONS are guaranteed for 5 years. the IOYAL PAIR Automatic Washer and Matching Dryer Creamed Shrimp Shortcake — now who could ask for anything more? CREAMED SHRIMP WITH WALNUTS 4 tablespoons butter 5 tablespoons flour Me teaspoon salt '/4 teaspoon dry mustard Dash cayenne 2 cups milk Vt teaspoon Worcestershire sauce 2 cups cleaned cooked shrimp % cup coarsely chopped walnuts Baking powder biscuits 6 walnut halves for garnish Melt butter and blend in flour, salt, mustard and cayenne. Blend in milk and cook and stir until mixture boils and is thickened. Stir in Worcestershire sauce Add shrimp and walnuts and heat. Serve over hot baking powder biscuits TOD each serving with a walnut half. Makes 6 servings. For a late evening party a buffet supper is a popular way of entertaining. An elegant menu consists of Supper Party Turkey, browned rice, tossed green salad and a dessert. The rich turkey casserole is ideal for chafing dish service. SUPPER PARTY TURKEY 4 tablespoons butter . 5 • tablespoons flour 1 V* teaspoons salt 2 cups milk 2 cups diced cooked turkey 1 cup cooked or canned peas Mi cup halved and slivered blanched almonds Melt butter and blend in flour and salt. Add milk and cook and stir until mixture boils and is thickened. Add turkey and peas and heat thoroughly. Just before serving stir in part of almonds. Sprinkle remaining almonds on top Popovers literally popping with creamed chicken attain top rating as an entree. POPOVERS 1 cup sifted flour l k teaspoon salt 2 eggs, beaten 1 cup milk 1 tablespoon melted shortening Creamed chicken filling Sift together flour and salt. Combine eggs and milk. Add to flour mixture and beat to a smooth batter. Add shortening. Beat 3 minutes with rotary beater Pour into well-greased custard cups, filling Vz full. Bake in hot oven (425° F ) 20 minutes. Reduce heat to moderate (350° F.) and bake 25 to 30 minutes loneer until brown and firm. Split popovers and fill with Creamed Chicken Filling '

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