The Algona Upper Des Moines from Algona, Iowa on June 7, 1966 · Page 18
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The Algona Upper Des Moines from Algona, Iowa · Page 18

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Location:
Algona, Iowa
Issue Date:
Tuesday, June 7, 1966
Page:
Page 18
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Page 18 article text (OCR)

BROILED SHRIMP 'A teaspoon crushed tarragon '/i teaspoon salt '/i teaspoon paprika 2 pounds raw medium shrimp 'A cup corn oil '/a cup lemon juice Clean and devein shrimp. Combine corn oil, lemon juice and tarragon; pour over shrimp in a shallow dish. Cover and marinate in refrigerator at least 15 minutes. Remove rack from broiler pan; line pan with aluminum foil, if desired. Preheat pan in broiler 5 minutes. Remove shrimp from marinade; place in broiler pan. Sprinkle with salt and paprika. Broil about 3 inches from heat 5 to 7 minutes. Serve immediately. Makes 6 servings. Note: For salad use Celery Seed Dressing. SAVORY GRILLED CHICKEN '/2 cup dark corn syrup 1 teaspoon Tabasco sauce 2 tablespoons prepared 'A cup minced onion mustard 2 cans (8-ounce each) '/3 cup vinegar tomato sauce 2 tablespoons Worcestershire sauce Combine all ingredients in a saucepan. Bring to a boil; boil 2 minutes. To Grill Chicken: Allow half of a IVz to 2 pound broiler per serving. Cook chicken pieces on grill, slowly, until tender. Turn often, baste with sauce. To Oven-Broil Chicken: Cook chicken pieces on oiled broiler rack set about 4 inches from heat, until tender. Turn often and baste with sauce. PEAR PIE WITH GINGER CRUMB TOPPING 4 fresh pears (Bartlett) 3 tablespoons corn starch Va teaspoon salt 'A teaspoon ground ginger ft cup water '/2 cup light corn syrup '/2 teaspoon lemon rind 1 teaspoon lemon juice 1 unbaked 9-inch pastry shell 1 cup flour '/2 cup brown sugar 'A teaspoon ginger '/2 cup margarine Vz cup chopped California walnuts 1 tablespoon margarine Peel and core pears; slice into about 12 pieces. Combine corn starch, salt, '/» teaspoon ginger; add water and stir until smooth. Add corn syrup, rind, juice, 1 tablespoon margarine and sliced pears. Heat over low heat, stirring constantly, until mixture comes to a boil. Pour into pastry shell. Blend together with pastry blender or 2 forks flour, brown sugar, V4 teaspoon ginger and Vz cup margarine until it looks like coarse crumbs. Add chopped walnuts. Sprinkle pie with topping. Bake in 450°F. oven for 15 to 20 minutes. Cool and serve. SUMMER COOLER 2 cans (6-ounce each) Ice cubes (about 2 trays) frozen orange juice con- or cracked ice centrate or frozen Orange slices decorated lemonade with cloves (optional) l'/2 cups light corn syrup Mint sprigs (optional) 2 quarts ginger ale Empty frozen juice into punch bowl or pitcher. Blend in syrup. Add ginger ale and ice. Mix well. Serve garnished with orange slices and mint. Makes 24 ( 1 A cup) servings. CELERY SEED DRESSING 1 teaspoon salt I teaspoon dry mustard 1 teaspoon paprika 1 teaspoon celery seed '/2 cup light corn syrup Va cup vinegar 1 cup corn oil 1 tablespoon grated onion Beat all ingredients together in a small bowl until well blended and thickened. Chill several hours in covered container. Shake well before using. Makes 1% cups. Serve with cottage cheese-fresh fruit salad or as suggested below. Cole Slaw: Toss Vi of above dressing recipe with 4 cups shredded cahbage, % cup coarsely shredded carrots, and Va cup each coarsely shredded green pepper and thinly sliced celery. All vegetables should be well chilled. Makes.4 to 6 servings. Vegetable Salad: Beat % cup catsup with other ingredients when preparing dressing. Use with any desired combination of vegetables. Store left-over dressing in covered jar in refrigerator. PENUCHE SAUCE '/2 cup firmly packed brown sugar Vi cup dark corn syrup 3 tablespoons margarine '/2 teaspoon salt 2 tablespoons light cream 1 teaspoon vanilla Combine brown sugar, corn syrup, margarine and salt in saucepan. Bring to boil over medium heat stirring constantly, then boil 3 to 4 minutes, stirring frequently. Stir in cream; bring mixture, to boil. Remove from heat. Stir in vanilla. Serve warm over ice cream or plain cake. Makes 1 cup. full of real countryfWheat' oney Like things country-style? Then bite into the Mid-West's favorite between-meal cracker. Nabisco Sugar Honey Grahams. Taste that wholesome golden honey. So fresh you'd think the bees just made it. Taste the rich malty flavor, too! That's real graham flour at its nourishing best. So get some next time you go shopping. In the thrifty 2-pound package NATIONAL BISCUIT COMPANY*

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