The Algona Upper Des Moines from Algona, Iowa on March 8, 1966 · Page 15
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The Algona Upper Des Moines from Algona, Iowa · Page 15

Algona, Iowa
Issue Date:
Tuesday, March 8, 1966
Page 15
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ISEN This Big Full Color Book of Homes and Plans Shows You How to Build Your Own Home... and Save! Aladdin often: • OVER IN PLANS TO CHOOSE FROM • CUSTOM MANUFACTURING • QUICK-ERECT SYSTEM • QUAUTV AND COST CONTROL • QUALITY HOMES FOR LESS • OLO-FASHIONEO. FRIENDLY. QUALITY SERVICE-OUR MUCY FOR OVER M YEARS Don't buy a stapled home when a hand- nailed quality home h available from Aladdin Mall to: Th» Aladdin Company,6C-7. Bay CHjr, Michlf *n M7O6 Enclosed find 251 for my 64 page catalog of homes and plans. Name Address City State Hp Ow Sixty Yo*n ol Showing P»oph How to BuiH U»ir Own Hom»! SEND TODAY! VEGETABLES rphree vegetables—potatoes, onions and celery—should A receive top billing the year 'round in your meal planning. They're readily available in all seasons. And these vegetables can be prepared in such a variety of ways that one needn't tire of them. All three vegetables are compatible with other foods, so for a change of pace we suggest you "mix and match." Natural go-togethers are ham and scalloped potatoes. Other winning combinations are a Celery and Potato Casserole and Celery Oriental, a celery and mushroom combination. DELUXE SCALLOPED POTATOES 2 quarts thinly sliced, peeled potatoes (about 8 medium) I medium onion, sliced 4 medium carrots, peeled and sliced Yt pound fresh mushrooms, sliced 54 cup margarine 1 can (lOYz-ounce) con' denied cream of mushroom soup 1 cup milk 2 teaspoons salt J4 teaspoon pepper In a 3-quart greased casserole place alternate layers of potatoes, onion, carrots and mushrooms. Dot layers with margarine. Combine soup, milk, salt and pepper; pour over vegetables. Cover; bake in 350° F, oven for 1 hour. Uncover and bake 30 minutes longer or until done. Makes 8 to 10 servings. BAKED STUFFED ONIONS 4 medium to large onions Y* cup buttered crumbs Yz cup chopped cooked ham Margarine Cook onions in boiling salted water till slightly tender (about 12 to 15 minutes). Drain and cooL Cut off thin slices from root end. Hollow out inner centers. Chop centers and combine with chopped cooked ham. Refill onions. Place in casserole and top with buttered crumbs and dots of margarine. Bake in 350° F. oven till tender —about 20 to 30 minutes. Makes 4 servings. FRENCH BAKED POTATOES Peel the potatoes and cut into {4-inch strips or latticed slices as for French frying. Place layers of potatoes in greased casserole dish, seasoning each layer with salt, pepper and margarine. Cover and bake in 350° F. oven for 1 hour. NOTE: If desired, remove cover last 15 minutes and pour light cream over potatoes. CURRY SAUTEED ONIONS 12 medium onions 1 teaspoon curry powder 54 cup margarine 2 teaspoons lemon juice 1 teaspoon salt OR a little soy sauce Slice onions i4-inch thick. In large skillet, heat margarine. Saute onions slowly, turning often, 25 to 30 minutes, or until tender and golden. Sprinkle with salt; add curry powder and lemon juice OR soy sauce. Serve with steak, hamburgers, liver, etc.* Makes 6 servings. LEMON-CHEESE CELERY 1 bunch celery, trimmed 1 teaspoon lemon juice and washed 54 cup shredded sharp 2 tablespoons margarine Cheddar cheese Water Dash cayenne Salt to taste To butter-steam the celery, first cut in thin slices (you should have no more than 5 cups). Melt the margarine in a large frying pan or electric skillet on high heat, and add the celery and 2 tablespoons water. Stir and cover. Cook on high heat, stirring occasionally, until water is evaporated and celery is tender, about 3 minutes. Remove the cover and stir in the salt, lemon juice, Cheddar cheese, and cayenne. Heat just long enough to melt the cheese; serve immediately. SWISS POTATOES LUCERNE 2 Yz pounds potatoes, peeled 1 medium onion, chopped (about 7-8 medium 1 teaspoon salt potatoes) 3 tablespoons light corn 3 medium apples, peeled syrup and cored 2 tablespoons margarine Cut potatoes and apples into %-inch pieces into cold water to cover. Cook onion in margarine in a skillet over low heat until tender. Drain potatoes and apples, save Yt cup of the water. Add potatoes, apples, water and salt to onions in skillet Cover tightly, simmer Yz hour or until potatoes are tender. Stir once or twice during cooking. Stir in corn syrup; cook, uncovered, 5 more minutes. Makes 6 servings. CELERY ORIENTAL 8 large stalks pascal celery 3 tablespoons margarine 1 4-ounce can sliced % cup sliced toasted mushrooms, drained California walnuts* Cut celery diagonally in 2-inch chunks, then lengthwise "julienne" style. Cook in small amount of boiling salted water until just crisp done. Saute mushrooms in margarine; add toasted walnut shces. Toss lightly with drained cooked celery. Heat and serve. *To toast walnuts drop the kernels into boiling water for about 3 minutes. Then drain them well, and spread in a shallow pan and toast in 350° F..oven for 15 to 20 minutes. Stir them frequently until they're golden all over. GLAZED ONIONS 4 medium onions Yt cup dark corn syrup t tablespoons margarine Salt, pepper and other seasonings, as desired Wash and pare vegetables. Cut in halves, quarters or slices as desired for serving. Cook in boiling, salted water until tender. Drain. Arrange cooked onions in a greased, oven-proof casserole. Dot with margarine, then add corn syrup. Sprinkle with desired seasonings. (Spices and herbs add flavor interest.) Bake in 400° F. oven for 15 minutes, or until vegetables are well glazed. Baste often with syrup mixture in casserole. CELERY AND POTATO CASSEROLE 3 cups thinly sliced celery Yz cup milk * cups thinly sliced raw % cup margarine potatoes i J/ 4 teaspoons salt Y \ cu ff thlnl > * ltced on » 0f w Yt teaspoon ground black 3 tablespoons flour pepper Fill a two quart casserole with alternating layers of celery, potatoes and onions. Sprinkle flour evenly over each layer. Combine remaining ingredients. Heat and pour over the top. Cover and bake in 350 F. oven for 30 minutes. Remove cover and continue baking until top is brown, 15 to 20 minutes, Makes 6 servings.

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