The Algona Upper Des Moines from Algona, Iowa on March 8, 1966 · Page 13
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The Algona Upper Des Moines from Algona, Iowa · Page 13

Algona, Iowa
Issue Date:
Tuesday, March 8, 1966
Page 13
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SHAMROCK SALAD ST. PATRICK'S DAY A ccording to an old saying, "HIKE'S a fittte bit of Irish in all of us." So, there's no reason why each of us shouldn't celebrate SI Patrick's Day. Maybe you'll want to give a leprechaun luncheon" or a 1-uok of the Irish" supper party. Or how about making your March 17 evening meal a family party. Select a green cloth for your dinner, or use green paper napkins and add a shamrock or two on a white doth. You'll find the shamrocks at a variety store or you can easily make your own from green paper. Naturally there should be foods to remind the diners of this special day. We're suggesting Barm Bracfc Bread, Shamrock Salad and St. Patrick's Ice Cream for your tribute to the Irish. ST. PAUBCK'S ICE CREAM PIE 2 egg whiles Y* cup granulated sugar Chocolate sauce 1 9-inch cooky, graham cracker or corn flake crumb pile shell, chSLcd 1 quart pistachio ice cream slightly softened FiD chilled crust >vitb ice cream. Freeze until ice cream is firm. Preheat oven to -400° F. Beat egg -whites until foamy throughout Add sugar, two tablespoons at a rim^ beating after each addition. Continue beating until meringue will form stiff shiny peaks. Spread over pie and bake for three to five minutes or until delicately browned. Serve Wmrw^atfl -with chocolate sauce. Note : For a larger meringue, use four egg whites and Yz cup sugar. BARM BRACK BREAD 2 packages or cakes yeast, active dry or compressed 2 eggs, beaten Grated peel of I lemon cups currants or raisins Yi cup chopped mixed candied fruits Yi cupmHk Yz cup sugar 1 l /z teaspoons salt 1 A cup short*ninp 5 cups flour(about) Vz cup warm, not hot, water (lukewarm for compressed yeast) Scald milk; stir in sugar, salt and shortening. Cool to lukewarm. Measure water into large mixing bowl Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add beaten eggs and 3 cups flour. Stir in lemon peel, raisins and fruits; beat thoroughly. Add remaining flour. Turn dough out on -lightly floured board. Knead until smooth, elastic. Place in greased bowl; brush top with soft shortening. Cover. Let rise in warm place, free from draft, until double in bulk, about 1 % hours. Punch down; turn out on lightly floured board. Divide in half. Shape into loaves. Place in 2 greased bread pans 9 x 5 x 3-inches. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375° F. for about 50 minutes. Makes 2 loaves. ST. PATRICK'S BAVARIAN CREME 2 tablespoons lemon juice 1 teaspoon grated lemon rind 1 Yz cups heavy cream, whipped Creme de Menthe 01966 Rur») futvutt -I envelope unflavored gelatin 54 cup cold water 4 egg yolks Yz cup sugar 1 cup milk 1 teaspoon vanilla extract Soften gelatin in cold water. Beat together egg yolks and sugar until light and creamy. Scald tnillc. Pour over egg mixture, stirring constantly. Add vanilla and lemon juice. Pour into top of double boiler. Cook over hot water stirring constantly until thickened slightly. Add softened gelatin and stir until dissolved. Add lemon rind. Remove from heat. Cool; stirring occasionally to prevent skin forming on surface. Beat heavy cream until stiff. Fold 1 cup into cooled gelatin mixture. Pour into a 1-quart sharnrock mold. Chill. At serving time unmold onto serving dish Garnish top with Yz cup whipped cream and drizzle Creme de Menthe over the top. Makes 6-8 servings. Y* teaspoon mint flavoring Horseradish Mayonnaise** 1 (6-ounce) package lime gelatin Water 1 (1-pound 4Yz-ounce) can pineapple slices Dissolve gelatin in 2 cups boiling water. Drain syrup from pineapple and add enough cold water to measure 1% cups liquid. Add to gelatin along with mint flavoring. CooL Arrange some pineapple in design in 1-quart shamrock mold. Pour in gelatin. Chill until firm. Unmold. Garnish with remaining pineapple slices. Serve with Horseradish Mayonnaise.** Makes 6 servings. **Horseradish Mayonnaise: Blend together Yz cup mayonnaise, >4 cup dairy sour cream and 2 tablespoons prepared horseradish. NEW ENGLAND BOILED DINNER (A SL Patrick's Day Special) 4 pounds corned beef 6 carrots, cut in half brisket 6 potatoes, quartered 6 medium onions 1 head fabbage, cut in 2 turnips, cubed wedges Caver corned beef with water and simmer until fork-tender. Do not boil Allow about 3 to 4 hours. About 1 hour before serving time, add onions. Thirty minutes before serving, add turnips, carrots and potatoes. Cover and continue cooking. Fifteen minutes before serving time, add cabbage. Uncover, continue cooking until all vegetables are tender. Arrange vegetables around corned beef on warm platter. Makes 6 to 8 servings. SHAMROCK CAKES 1 (8-ounce) can chocolate nut roll 1 (8-ounce) can date nut roll 1 (8-ounce) can orange nut roll I (5-ounce) jar pasteurized process pineapple cheese spread Yt teaspoon salt cups sifted confectioners' sugar 2 egg yolks 1 teaspoon grated lime rind 1 tablespoon milk Green food coloring Shredded coconut 4 sugar wafers Yz cup margarine, softened Cut each nut roll in 6 slices. Spread cheese spread on 12 slices. Make stacks of 2 spread slices and one plain of same flavor (6 stacks). For each cake, place 3 stacks together in shape of shamrock. Mix margarine, salt and 1 cup confectioners' sugar. Add egg yolks and lime rind, remaining sugar and Tnilt, beating until smooth. Add food coloring. Frost cakes on a tray covered with shredded coconut. Use sugar wafers for stems. IRISH SODA BREAD 2 /3 cup dark or golden raisins 2 cups sifted flour 1 Yz teaspoons baking powder % teaspoon soda 1 teaspoon salt 3 tablespoons sugar 1 Vz teaspoons caraway seeds 3 tablespoons shortening I cup buttermilk Melted butter and sugar for top , Chop raisins coarsely, if desired. Resift flour with baking powder, soda, salt and sugar. Add caraway seeds. Cut in shortening until in fine pieces. Make a well in center; pour in buttermilk and add raisins. Mix lightly to moderately soft dough. Turn out on floured board and knead gently a few strokes. Shape into a round and fit into a greased 8 or 9-inch round layer cake pan. Cut loaf crosswise into quarters about YJ way through dough using a sharp knife or scissors. Brush top surface of loaf with melted butter and sprinkle with sugar. Bake in moderate oven (350° F.) about 30 minutes. Makes about 6 to 8 servings. MAGIC SHAMROCK TARTS 1 YJ cups (15-ounce can) 2 eggs, separated sweetened condensed milk 1 teaspoon grated lime rind Yz cup lime juice 4 tablespoons sugar Stir sweetened condensed milk, lime juice, lime rind and egg yolks until well blended and mixture thickens. Beat egg whites until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy. Reserve Yi meringue for garnish. Fold rest into lime mixture. Fill tarts made from favorite pastry recipe or use frozen pastry sheik Top each with dab of meringue.** Makes 8 medium-size tarts. **For a touch of color, add a bit of green vegetable coloring to reserved meringue.

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