The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 16
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The Algona Upper Des Moines from Algona, Iowa · Page 16

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Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page:
Page 16
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USE THE FREEZER i JTWave you noticed that sonic women are so efficient in the JTM kitchen, that they fix so many good things? Well, one of the secrets is they're planners, especially when it comes to family meals. And at the top vf the list for "magical" time savers is efficient use of yonr home freezer. The freezer is a tool for everyday food preparation. It's not merely a place for food storage. By cooking in quantity ymt can have second meals with "planned overs" in a matter of minutes. Here arc recipes geared for your freezer — they're designed to minimise your kitchen time — give you more time for your family and friends. FREEZE PASTRIES NOW - SERVE FRESH-BAKED IN SUMMER Everyone enjoys fresh fruit pastries during the summer months. But they take time to prepare. You'll be well ahead of the game, if you stock your freezer with these delicious desserts — either shells to be filled later with delicious berries or the traditional favorite, a two-crust pie with fruit filling, ready for the oven. Pastry freezes especially well and should be frozen before baking for finest flavor and texture. Make up double or triple the standard pastry recipe. It may be handled in several ways that save work and time on the day you wish to serve a pastry dessert. If time is short when making up the large batch, simply divide the pastry into balls, each the amount for a single crust Wrap in aluminum foil and freeze. These balls of pastry take only an hour at room temperature to soften sufficiently for rolling when needed. For easier, quicker use, roll pastry into tart or pie-sized circles and cut matching circles of foil. Stack on a cardboard circle, alternating foil and pastry circles to prevent sticking. Overwrap in foil to make a compact package, label and freeze. When needed, circles may be removed in the number required. They soften in 5 minutes. Tart shells can be formed by turning up foil and pastry % inch all around and pinching to make a firm edge. Bake them in the foil on a cookie sheet Large-size circles can be fitted into pie pans and used for shells or 2-crust pies. :*f% Karo* What a great one-dish ^heal for winter! You'll love its hearty goodness and its piquant taste. Whatgiyes the extra special flavor? Karo Syrup! Karo adds delicious new flavor and appetizing texture to foods, Karo Winter Carnival Casserole; Heat 2 tbsp. corn oil in skilkt Add 1/4 cup each finely chopped onion and green pepper; cook until tender. Add 1 Ib. ground beef; brown, stirring often. Pour out and save 1/4 cup liquid from 1 Ib. 12 oz, can tomatoes. Add-iemainderrf tomatoes. 1/2 cup Karo All Purpose Syrup, 1/2 tsp. each salt and cbUi powder, 1/4 tsp. pepper, 1 bay leaf to meat mixture, Bring to boil,.cover, simmer 15 minutes. Blend 2 tbsp. corn starch with the 1/4 cup tomato liquid; stir into meat mixture. Bring to boil, stirring. Add 3 cups cooked macaroni or rice; pour into 2 qt. casserole. Sprinkle with 1 cup shredded Cheddar cheese. Bake in 350° oven about 30 minutes. Serves 6 deliriously! Karo is available in plot and quart bottles; in 5 and 10 Ib. cans. Large family size pastry shells, completely shaped, may be nested on top of theotherfoU-ove^^ and frozen. * If baked without fiUing, remember to prick the pastry with a fork ±5 ^ pastry sheUs A x? pl6> Peach ami fresh •PtStneSd only to fth ™M lth B V J tamin C P re P ar *«°n that prevenS Sen- It is sold under various trade names at food and drug stores Lemon juice can be used, but will not completely prevent darkening Pastry sheik and two-crust pies should be wrapped in foil for freezer storage, but ,t is easier to hancfie them and theres^ss danger of in^o imHlthp T*' of^fA*' Placed in * e freezer wifiout wm&g! until.they are firm. Slits should be cut in a complete top crust for the escaje of steam, either before or after freezing. •« rw me escape Frozen pies go direct from the freezer to the oven. They are baked at the usual temperature^OOJF.) and take 15 to 20 minutes inger to bake £l^ UI 82 !Bn T IT b ° tt0n ? CrUSt ° £ fr ° zen P ies fa ^nietimes dUBcdt ua^wZ™™ 1 ^ g0( £ ^ J 0 *" ", 0t stic \ s Preading the bottom of the pan with margarine or butter before placing the crust in it and baking the pie on a lower shelf in the oven helps to brown the bottom crust. *<Ml pie plates, either those saved from purchased foods, or new ones. are convenient for frozen pies and pastry shells. Their bright surface tenX '" Both standard and heavy duty aluminum foil may be used for wrappine pasbv for freezer storage. Pastry may be stored for 3 months, but weTl bet youll not have it that long. Here is the standard pastry recipe and suggestions for filling: Standard Pastry (3 2-crust 9" pies OR 6 11" circles OR 18 ur circles for tarts) V* cup cold water Sift flour and salt together into a large mixing bowl. Add the shortening and cut in with 2 loiives or a pastry blender. Sprinkle with the water, mixing with a fork until all the mixture is moistened Gather the dough together in small amounts and press with the hands to form into 6 bafis about 3 inches in diameter. Flatten balls slightly, wrap in aluminum foil. Fresh Cherry Filling f fills 1 9-inch pie OR S 3-inch tarts) 4 cups pitted fresh cherries U, cup flour IVs cups sugar ^ 1 teaspoon almond flavoring 1 tablespoon butter or margarine Combine the cherries with the sugar, flour and flavoring. Turn into pie shell or tarts and dot with butter. Bake and serve with a topping of whimied cream. & *^ F Blueberry pie: use 4 cups blueberries, 1 cup sugar; omit almond flavoring. Lattice-topped Strawberry Rhubarb Pie 3 cups cut rhubarb 4 tablespoons flour .1 puu strawberries 1 tablespoon butter or margarine m cups sugar f res hly grated nutmeg Roll out one ball of pastry and line a 9-inch pan. Let pastry extend over edge of pan £ inch all around. Combine rhubarb with washed, hulled and sliced strawberries, sugar and flour. Mix lightly and turn into pastry-lined plate. Dot with butter and sprinkle with nutmeg. Moisten the outer rim of the crust; then roll another ball of pastry into X-inch strips and place over the fruit in lattice design. Press ends of strips to ran of crust; then turn up overhanging crust and make decorative edge with fingers. Place in freezer until firm; then wrap in aluminum foil, label and store in freezer. ORANGE LATTICE COFFEE CAKE Dough: 1 package or cake yeast, active dry or compressed W cup warm water (lOS'-llS* F.) % cup margarine % cup sugar 1 teaspoon salt 4 eggs, beaten 3 /< cup light cream 4 cups flour '/* cup flour,, for lattice strips 1 egg, beaten Orange FiUing: % cup margarine % cup sugar % cup chopped California walnuts % cup orange marmalade Soften yeast in water. Cream together margarine and sugar; add salt, eggs and beat well. Combine yeast mixture with light cream. Add alternately flour, yeast-cream mixture in thirds. Mix well, but do not beat. Reserve one cup dough. Spread remainder in two aluminum foil lined 9 x 9 x 2-inch pans. (Cut foil long enough so that overlap completely covers cake; then when coffee cakes are cool, foil can merely be folded over to seal one or both for freezing.) Lightly grease section of foil in pan. Combine margarine, nuts sugar, and marmalade. Mix well. Spread orange fiUing over dough. Blend K cup flour into reserved dough. Roll dough into rectangle and c\it into twelve 9 x 1-inch strips. Arrange six strips, lattice fashion, over filling in each pan; brush with beaten egg. Cover with aluminum foil. Let rise in warm place until almost double in bulk (45 to 60 minutes). Bake in 400°F oven for 30 to 35 minutes. Grasp edges of foil and remove coffee cake to serving patter; serve warm. OR coof thoroughly, seal and freeze. To use frozen coffee cake, thaw in oven at 250°-300°F. Makes 2 coffee cakes. FROSTED ORANGE ROLLS 1 package or cake yeast, active dry or 1% teaspoons salt « cup warm, not hot water (lukewarm 1 tablelpwn*££ed oZmgepeel for compressed yeast) M cup orange juice { **?, 3 cups flour 2 tablespoons sugar Soften yeast in water. Beat egg in mixing bowl. Add yeast, sugar, salt margarine, orange peel and juice. Stir in flour. Beat until smooth adding a little more flour if necessary to make a soft dough. Turn out on lightly floured board and knead until smooth. Return to greased bowl. Grease top cover and let stand in warm place until double in bulk (about 1 hour). Punch down form into 2 balls. Roll each separately into a circle about K-inch thick, brush with melted margarine and sprinkle with a mixture of 1 cup sugar and peel of 1 orange. With long knife cut into 12 pie-shaped wedges btarting at wide end, roll up each long, slender triangle of dough toward narrow end. Set on greased cooky sheet, making sure that the tip is under the roll. (This will keep it from unrolling as dough rises.) Cover with damp cloth and let rise again until double in size. Bake in 425°F. oven for about 15 to 20 minutes or until nicely browned. Let cool thoroughly; wrap for freezer, label and freeze. To use, thaw in the oven at 250-300°F. Let cool a tew minutes, then frost with Orange Frosting and serve while warm (Or lV? U fr *£ use immediately, allow to cool a few minutes, frost and serve) Makes 24 rolls. ' Orange Frosting: I tablespoon soft margarine 1 teaspoon grated orange peel 1 cup sifted confectioners' sugar Add orange peel to margarine. Gradually work in confectioners' sugar and juice a little at a time. Beat well until right consistency for spreading. This frosting should be fairly soft. J tablespoon lemon juice orange juice fabout 2 tablespoons) CHOCOLATE CHIP COCONUT BARS ¥i cup margarine Mi cup sugar ¥2 cup brown sugar 1 egg 1 teaspoon vanilla 2 tablespoons water 1 cup flour 1V4 teaspoon baking powder V4 teaspoon salt Vt cup moist coconut % cup California walnuts, chopped 1 6-ounce package (1 cup) semi-sweet chocolate morsels Cream margarine and sugars together. Add egg and mix welL Add vanilla and water. Continue creaming until light and fluffy. Sift together flour, baking powder and salt; add and mix well. Add coconut, chocolate morsels, and nuts. Press into greased 9-inch square pan. Bake in 350° F. oven for 20 to 25 minutes. Cut into approximately 2 dozen bars. Cool thoroughly. Wrap for freezing, seal with tape and label. When ready to use thaw in freezer wrapping. NEW YORK'S WORLDS FAIR singles from $8 doubles from $12 HENRY HUDSON HOTEL 353 W.il J7lh Street MEW YORK IO.N.Y. Two fin* hoick In PHOENIX, ARIZ. ofth* tun! 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