The Algona Upper Des Moines from Algona, Iowa on October 4, 1966 · Page 20
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 20

Algona, Iowa
Issue Date:
Tuesday, October 4, 1966
Page 20
Start Free Trial

JACK-O-LANTERN SALAD 9 peach halves currants, raisins, or cloves HALLOWEEN FOR TEENS By Farm & Home Food Consultant H alloween for the teens. Costumes, games, decorations, and food and a party is on its way (or maybe we should put food first for teenagers). Let your son or daughter invite a few friends over to decorate, while you prepare ahead our menu below. With these culinary tricks you'll prepare such treats that there won't be a Ghost of a chance that all won't have their best time ever. GOLDEN NUGGET FUDGE % cup evaporated milk \Vi cups butterscotch morsels 1% cups sugar 1 teaspoon vanilla extract 3 A teaspoon salt IVi cups California walnuts l'/2 cups miniature marshmallows Combine milk, sugar, and salt; boil over low heat 5 minutes. Remove from heat, add marshmallows, butterscotch chips, extract, and nuts. Mix until marshmallows are melted. Drop by spoonfuls on greased baking sheets. Yield: 214 pounds. TOASTED PUMPKIN SEEDS 2 cups pumpkin seeds, washed and drained Salt Spread seeds in a large shallow pan. Sprinkle with salt. Toast in a preheated 350° F. oven until seeds are as crisp as desired (about 15 minutes). Yield: 2 cups. PUMPKIN CAKE '/2 cup shortening I'/t cup sugar 2 eggs 1 cup mashed pumpkin 2'/t cup flour 3 teaspoons baking powder '/a teaspoon cinnamon Vi teaspoon ginger Vi teaspoon nutmeg 14 cup milk Vi teaspoon baking soda '/2 cup California walnuts Cream shortening, eggs, and sugar. In separate bowl sift all the dry ingredients except the baking soda. Divide the dry mixture in half. To the one half add the pumpkin. Then mix it with the shortening. To the other half add the milk in which the baking soda has been dissolved. Blend both mixtures together and stir in the nuts. Bake in two 8-inch round cake pans at 350° for 30 minutes. Make butter frosting tinted with orange food coloring; make eyes, nose, and mouth of pumpkin with whipped cream or plain frosting. Decorate side of cake with chopped California walnuts. SAND WITCH COMBO 1 pound (8 to 10) frankfurters Prepared mustard Chopped onion 8 or 10 wiener rolls, heated Slit frankfurters lengthwise, not quite through. Saute in margarine. Spread each cut with mustard; sprinkle on chopped onions. Place in buns. Spoon on hot sauce. Beef Sauce Vi pound ground beef 1 beef bouillon cube Vi cup chopped onion 2 tablespoons prepared mustard Vi cup chopped celery Vi teaspoon Worcestershire sauce Vi cup catsup Vi teaspoon celery seed V> cup water 'Brown ground beef in skillet. Add chopped onion and the celery; cook till almost tender. Drain off excess fat. Add remaining ingredients to beef mixture and let bubble without covering till hot and as thick as you like it. Makes 8 to 10 servings. 2 packages orange gelatin 2 cups boiling water 2 cups cold water Make gelatin according to package directions. Pour into 9x9 inch pan. When slightly jelled arrange 9 peach halves decorated eyes, nose, and grin of currants, raisins, or cloves with open side down. Chill. Yield: 9 pumpkin-faced servings. SAND WITCH PICKUP 15 premium saltine crackers Vi teaspoon salt '/2 cup milk '/2 teaspoon monosodium glutamate 1 pound ground beef Va teaspoon pepper 1 small onion, grated 2 pie crusts Soak premium saltine crackers in milk' until soft. Blend in beef, onion, sail, monosodium glutamate and pepper. Roll pastry thin; cut into 3-inch squares. Divide meat mixture evenly on pastry squares. Fold pastry over meat, press edges together to seal. Slash design on top. Bake on ungreased cookie sheet in moderately hot oven (400°) 30 minutes or until brown. Serve hot or cold with vegetable relishes. Makes about 15 pickups. WITCH'S BREW 2 teaspoons instant tea 1 A cup fresh, frozen, or canned lemon 2 cups water juice. 1 cup granulated sugar \ pint chitted ginger ale 1 cup orange juice 1 pint orange sherbet Combine instant tea with two cups of boiling water. Pour hot tea over sugar: stir until sugar dissolves; add juices. Chill. Then pour into punch bowl. Add ginger ale. Spoon on sherbet. Makes 16 punch-cup servings. PUMPKIN-HOLLOW SPREAD WITH PREMIUM SALTINES Cut top off small pumpkin. Remove seeds and line hollow with double- thickness of foil. Crumple foil in bottom to partially fill hollow. Then fill with the following dip: 1 3-ounce can deviled ham 4 tablespoons cream cheese, sojte.ned 2 tablespoons sour cream 1 tablespoon mavonnais< 1 A teaspoon prepareu mustard Combine all inereclients. W teaspoon Worcestershire, saua Dash Tabasco saua Onion juice or onion powder to taste 2 tablespoons minced fresh parsley BLACK MIDNIGHT CUPCAKES % cup soft shortening 2V& cups flour IV* cup sugar ] teaspoon soda oi/ egS * L , , l teaspoon salt iVi square chocolate (a'/i ounce) VA cups buttermilk melted Cream the shortening and sugar together until fluffy. Beat eggs in thoroughly. Blend in the chocolate. Sift together flour, soda, salt. Stir buttermilk and flour into mixture alternately. Fill greased or lined muffin cups % full. Bake 400° about 18 to 20 minutes. Yield: About 20 cupcakes. Quick Frosting 1 cup semi-sweet chocolate morsels 1 cup confectioner's sugar J /s cup evaporated milk Melt semi-sweet chocolate morsels 'over hot not boiling, water. Add sifted confectioners' sugar and evaporated milk. Beat until smooth and satiny. Decorate with Halloween Candy. HALLOWEEN CAT CAKE Cover a cake with an orange frosting. Trace an outline of a Halloween cat with humped back. Fill in with chocolate frosting. Use pieces of green cherries for eyes and red cherry for mouth. A fence may be piped below the feet, using a decorating tube. Someone wonderful just baked Toll House Cookies Copyright 1966, The Nettle Company, Inc. These are the remarkable cookies that have charmed two generations of chocolate lovers. Small wonder. Toll House Cookies are dotted clear through with Nestle's Semi-Sweet Chocolate Morsels- rich little gems of pure chocolate that don't melt in the oven but do melt deliciously in your mouth. You can't buy real Toll House Cookies in any store. You bake 'em yourself—a nice big batch in a surprisingly short time. How long has it been since you've enjoyed the special magic of Toll House Cookies at your house? Too long? Better get yourself a package of NesthS's Semi-Sweet Chocolate Morsels right away and do something about it. Tne •my, authentic recipe it on the baclr. Nestle's* makes the very best chocolate TOCl. HOUSE . MOKSCUS Happy up your family... bake up a batch of Toll House 9 Cookies

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free