The Algona Upper Des Moines from Algona, Iowa on June 12, 1962 · Page 18
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The Algona Upper Des Moines from Algona, Iowa · Page 18

Algona, Iowa
Issue Date:
Tuesday, June 12, 1962
Page 18
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IBPIMBIP^IHBHHIMBPPBMBBBBMBHBBHBBBBMBMBBHBBB^ ----- 'wsw:'~.-*v.-i•• •. • Specialty Scenes from your kitchen SOUTHERN BAKED JAMBALAYA SALAD Preheated 375° oven 2 parboiled green peppers. drained and halved 2 firm tomatoes 1 416-ounce can shrimp, jumbo pack 1 cup cooked rice 1 cup cubed Cheddar cheese 1 teaspoon salt Dash of pepper '4 teaspoon tarragon Pinch of tumerir (optional) Hollow out tomatoes, leaving ii-inch rim; dice the tomato pulp. Mix shrimp, rice, cheese, salt, pepper tarragon, tumeric and diced tomato. Fill green pepper halves and tomatoes, place in buttered casserole Pour on cheese-soup mixture (see below). Bake 10 minutes Garnish each "salad" with whole shrimp and parslev Six servings. Sauce: Heat together 1 can shrimp soup, condensed, and ] cup shredded Cheddar cheese until cheese melts Note: Green Pepper Jambalayas can be frozen BROCCOLI WITH ALMOND SAUCE 4 tablespoons butler 2'/*> tablespoons //our } l /4 cups milk *A 4«aspoon salt Dash cayenne jpepper 2 enK vo/A-- 2 lablcsftnon* Ipmon jn I 1 - pounds hrorcoli nr f°nufi/?on'pr '/-J cup rousted blanched t Melt 2 tablespoons butter and blend in flour. Add milk, salt and cayenne and cook and stir until mixture boils and is thickened. Beat egg yolks lightly. Stir a little of hot sauc<- into yolks, then combine with remaining sauce. Cook and stir over very low heat 3 or 4 minutes longer, but do no! allow to boil. Stir in remaining butter, 1 tablespoon at a time. Slowly stir in lemon juice. Pour over hot cooked broccoli or cauliflower and sprinkle with almonds. Makes 5 to 6 servings. Just as each famous restaurant or eating place has special foods for which it is renowned, so each hostess has certain dishes for which she has built a reputation. The dish need not necessarily be exotic —just something with extra special appeal. And it need not be a dessert although we find desserts dominating the specialty scene. The specialty can be, and often is, the main course, possibly a tuna dish . . . some new and interesting way of serving chicken ... an omelet crowned with a wreath of fresh fruits now in season. Broccoli sewed with almond sauce is another dish that wins favor. Again the specialty may be something as simple as muffins —add blueberries to the batter . . . tuck a spoonful of orange marmalade into the top of each muffin before you slide it into the oven ... or include pineapple in your recipe and you've a delightful sur prise for family and friends. BLACKBERRY BAVARIAN CAKE J 9-inch angel food cake 1 package blackberry- gelatin 1 cup boiling water 3 eggs, separated W teaspoon sail / tablespoon lemon jnicr l /* cup sugar 1 cup heavy cream, whipped Chopped pecans Cut a 1-inch layer from top of cake. Remove center of cake leaving a 1-inch shell at bottom, outside edge and inside edge. (Save portion removed and serve later with a fruit or custard sauce.) Dissolve blackberry gelatin in boiling water Beat egg yolks until light. Slowly add hot dissolved gelatin stirring constantly. Add salt and lemon juice. Chill until slightly thickened. Meanwhile, beat egg whites until foamy; gradually add sugar and beat until stiff. Fold into thickened gelatin. Pour into prepared cake shell. Cover with top cake layer. Frost immediately, or just before sen- ing with whipped cream. Sprinkle with chopped pecans. Chill about 3 hours before serving. Makes 8 to 10 servings. £- ±: _

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