The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

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Location:
Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page:
Page 17
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R'OILER A speedy meal, that's as yood as it is easy, is one you do with -ti- your broiler. No other cooking method gives your favorite steaks quite the same rich flavor. And what is better than a broiled hamburger or quarter of chicken? But are you making the most of the versatile broiler!' Use it for French toast, garnish or dessert fruit, and heating canned vegetables. All take on a special taste when prepared this way. In fact, you can prepare an entire main course in your broiler. Try it soon! __ BROILED STEAK WITH SESAME TOPPING Select tender beef steaks cut 1 to 2 inches thick. Cut slits in the fat to prevent the edges from curling. Place steak on broiler rack so that top surface is 3 to 5 inches from heat. Broil on one side; season with salt and pepper. Turn, broil to desired degree of doneness. Season with salt and pepper. Brush steak with margarine that has been seasoned with garlic powder and sesame seeds. 00 Serve immediately. tteaf Steaks — Rib, club tenderloin, T-bone, porterhouse, sirloin and strip steak BROILING SCHEDULE Thickness 1 inch l'/j inches 2 inches Approximate Minutes per Side 5 (rare) 6 (medium) 7 (well done) 8 (rare) 10 (medium) 11 (well done) 15 (rare) 17 (medium) 19 (well done) 00 Sesame Topping: l /4 cup margarine ¥.> teaspoon garlic powder Cream together margarine, garlic powder and sesame seeds. Prepare at least 1 hour before serving for a good blend of seasonings. 2 teaspoons sesame seed SIZZLING SEASIDE TREAT 2 3-ounce packages cream cheese, ¥4 teaspoon salt (OMIT when using softened shrimp) 1 cup flaked crab (6^-ounce can) 1 A teaspoon curry powder (optional) OR shrimp 4 English muffins, split OR bread slices, 1 tablespoon chopped onion toasted 1 tablespoon lemon juice Combine all ingredients except muffins. Spread on toasted English muffins, Place in broiler about 3 inches from heat. Broil 3 to 4 minutes or until delicately browned. Makes 8 open-faced sandwiches. MINT-GLAZED PEARS 1 can (1 lb. ) pear halves, drained 1 cup boiling water 1 3-ounce package lime or lemon-lime 1 A teaspoon mint extract flavored gelatin Arrange pear halves in skillet. Dissolve gelatin in boiling water. Add mint extract. Then pour over pears. Broil, basting often, until glaze begins to bubble and pears are lightly tinted—about 15 minutes. Serve warm or chilled. Makes 5 to 8 glazed pear halves, or 3 or 4 servings. PINEAPPLE SWEET POTATOES 2 cups mashed sweet potatoes VB teaspoon salt ¥t cup brown sugar 6 pineapple rings '/* teaspoon cinnamon 24 miniature marshmallows 2 tablespoons margarine Combine sweet potatoes, brown sugar, cinnamon, margarine and salt; mix well. Place pineapple rings on broiler grid. Top each pineapple ring with a mound of sweet potato mixture. Place broiler pan about 3 inches from heat. Broil 8 to 10 minutes. Top each sweet potato mound with 4 miniature marshmallows and broil about 1 minute longer. Makes 6 servings. SPRING'S BEST SANDWICH 4 frankfurter buns V* cup melted margarine teaspoon garlic salt 1 can (I lb.) pork and beans 4 frankfurters Split buns; spread open on a cooky sheet. Brush buns with a mixture of margarine and garlic salt; spoon beans on buns. Slit frankfurters lengthwise; arrange skinside down on top of beans. Broil slowly until frankfurters are browned. Makes 4 servings.

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