The Algona Upper Des Moines from Algona, Iowa on October 4, 1966 · Page 21
Get access to this page with a Free Trial
Click to view larger version

The Algona Upper Des Moines from Algona, Iowa · Page 21

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, October 4, 1966
Page:
Page 21
Cancel
Start Free Trial

Page 21 article text (OCR)

HARVEST FAVORITE: TOMATOES By Betty Stem Farm & Moms Food Consultant We wait so long for those vine fresh, juicy, ripe, red tomatoes. After we get our fill of the fresh vegetable, we can preserve the rest and use them in various dishes all year long. Even the last green tomatoes on the vine can be utilized in Green Tomato Mincemeat. Imagine having your own homemade mincemeat to use in Holiday pies! LUSH SALAD 1 package lemon flavored 1 tablespoon chopped onion gelatin 1 cup finely chopped celery 1 cup hot water 1 A cup stuffed olives, finely 1 can condensed tomato soup, sliced undiluted Dissolve gelatin in hot water, add tomato soup. Chill until it starts to congeal. Add onion, finely chopped celery, and stuffed olives finely sliced. Put into small molds. Chill until firm. CHICKEN CACCIATORA '/i cup olive or cooking oil 2V4-3 pound broiler or frying chicken cut into pieces 1 cup chopped onion 2 cloves garlic, crushed 6 ounce can tomato paste % cup canned mushrooms, drained 1 tablespoon salt Vz teaspoon pepper '/£ teaspoon leaf thyme 2 bay leaves dash cayenne pepper 1 chicken bouillon cube 1 cup boiling water 1 pound can tomatoes Heat oil in skillet. Add chicken and brown until golden. Add onion and garlic; brown slightly. Drain off excess/at. Dissolve bouillon cube in boiling water. Add to chicken. Then add remaining ingredients. Cover and simmer 1 hour or until tender. Remove cover during last half hour. Serve sauce over chicken. PAN BROILED TOMATOES 8 thick, firm slices tomatoes '/&. teaspoon pepper 1 A cup flour 2 tablespoons margarine 1 teaspoon salt V4 teaspoon parsley flakes Cut thick slices (about V/2 inches) from firm, slightly under- ripe tomatoes. Dip cut sides in mixture of flour, salt, and pepper. In a 10-inch skillet over medium heat, brown slices on one side in margarine, 2 to 3 minutes. Turn and spoon Sour Cream Sauce onto brown sides. Sprinkle with parsley flakes. Cook 2 to 3 minutes more, or until brown on bottoms. Sour Cream Sauce '/& cup evaporated milk 2 tablespoons of mayonnaise or 1 tablespoon vinegar or lemon salad dressing juice Mix evaporated milk and vinegar or lemon juice gently. Let stand to thicken, about 5 minutes. Then stir in mayonnaise or salad dressing. Makes four servings. CHEF ROBERT'S SPECIAL Pastry for 8 or 9 inch pie shell 1 egg, beaten 2 tablespoons chopped onion 1 tablespoon margarine *A cup chopped green pepper 1V6 pounds ground beef % cup (small can) undiluted evaporated milk '/& cup fine cracker crumbs . l Aj.cup chopped onion 1 cup (4 ounces) shredded Cheddar cheese Add the 2 tablespoons chopped onion to pastry. Then roll pastry out and line an 8 or 9 inch pie pan. Melt margarine in heavy skillet. Saute onion and green pepper until tender. Add meat; cook until lightly browned. Remove from heat. Drain off fat. Stir in the milk, cracker crumbs, cheese, and egg. Combine catsup and seasonings. Add to meat. Turn into pie shell. Top with tomato. Bake at 400° F. for 25-30 minutes. Top with cheese slices. Bake 1 minute longer. Serve hot. V4 cup catsup VA teaspoons salt 1 A teaspoon pepper l k teaspoon basil 1 A teaspoon oregano 1 large tomato quartered Cheddar cheese slices ^%^ vff¥ \ivv f -^ \ .*'* TOMATO JUICE BREAD 1 package dry yeast 2 teaspoons salt 1 A cup warm water 2 tablespoons melted shorten- 2 cups warm tomato juice ing or salad oil Yt cup sugar 6 cups flour Sprinkle yeast over warm water. After 5 minutes, stir; add tomato juice, sugar, salt, and shortening; add enough sifted flour to make a stiff dough; mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted fat; cover and let rise in a warm place (80° to 85° F.) about 2 hours, or until doubled in bulk. Punch dough down thoroughly; turn out on board; divide in two equal portions and mold into balls; let rest, closely covered, for 10 minutes. Shape into loaves. Place in two greased loaf pans (about 9*6 by 5V4 inches) ; brush tops with melted fat; cover and let rise about 1 hour or until doubled in bulk. Bake 375° F. about 45 minutes. Makes 2 1 pound loaves. CHERRY TOMATO DIP Poke toothpick into cherry tomato or half a cherry tomato to be daintier and dip. 3 ounce package softened 2 tablespoons milk cream cheese 2 tablespoons mayonnaise 4 ounces blue cheese, crumbled Combine all ingredients, beat with the electric mixer until fluffy. Makes 1V4 cups. GREEN TOMATO MINCEMEAT 3 ounce can candied lemon peel 3 ounce can candied citron 2 tablespoons salt Vz cups cider vinegar 2 tablespoons cinnamon 1 tablespoon nutmeg 2 teaspoons ground cloves 3 pounds green tomatoes 3 pounds tart apples Vi pound suet 1 medium orange 1 lemon 2 pounds brown sugar 1 pound seedless raisins 1 pound currants 3 ounce can candied orange peel Wash tomatoes. Remove stem and blossom ends. Put through food chopper, using medium knife; drain, cover with cold water. Bring to boil and boil until most of the green color is gone (about 5 minutes). Drain again. Put suet and pared, cored apples through food chopper, using^ medium knife. Combine all ingredients in 10-quart kettle and mix well. Bring to a boil and let them simmer slowly about 1V5 hours, until thick. Pack at once in hot, sterilized jars and seal. Store in a cool place. Makes about 6 pints. NOTE: One pint of mincemeat will fill a 9-inch pie. To use, add 3 A cup of water, fruit juice or cider; bring to a boil, then cool slightly before turning into the pie crust. CHILI CON CARNE VA pounds ground beef 2 (i pound) cans red kidney 1 envelope onion soup mix beans I to 2 tablespoons chili *A cup water powder 1 (i pound) can tomatoes In large skillet brown meat well, then stir in onion soup mix, chili powder, kidney beans, water, and tomatoes. Simmer, covered, 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings. Good served with premium saltines.

Get full access with a Free Trial

Start Free Trial

What members have found on this page