The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 23
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The Algona Upper Des Moines from Algona, Iowa · Page 23

Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page 23
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plans for spring entertaining are on everyone's mind. And tn-^r % e ? hroste ; s . wa » ts to , add * bit of excitement and glamour to her party. In sprmghme it's smart to turn to lighter foods For luncheon or dinner tangy citrus fruit desserts, minted lamb and bright green vegetables are good choices. CALIFORNIA WALNUT SALAD CONTINENTAL 8 to t e ? lS for ? alnU \ gdatin mold meas «red out before starting to. put them together as the gelatin sets rapidly after blendine with the mayonnaise. Chop walnuts medium-fine. Sprinkle about TS of a hghtly oiled 1-quart mold. Soften gelatin in cold water; "*** ' ' cup margarine i cup confectioners' sugar, sifted • teaspoon salt BUTTER CREAM ORANGE CUPS 1 '/i cups flour 2 tablespoons milk u gether until * Stir ! > dissolved gelatin. Add walnuts and cheeses adhmn walnut mixture ' Tum into walnTgarSed and chill farm. When ready to serve, unmold walnut-cheese salad nn serving plate Surround with assorted fAuts and berries An?nge greens on each salad p ate, or fill a chilled bowl with greens amUuSv person to help himself to greens, walnut-cheese salad, and BAKED BEANS WITH DEVILED HAM AND ONIONS can de « U * d 6 plumped _ w /or Karnish sL tord / d a " es P° ons Bopped oniow 1/4 cup brown ' a ±3° ni marg r ne . . * cup oni™ £ 1-pound cans pork and beans Saute cut-up prunes and onions in margarine in skillet over low heat until onions become transparent, about 5 minutes. Pour beans into bowh Add sauteed prunes and onions, deviled ham, mustard ni^rroo^rbL^AJ- Pour int ° greased , i ^ uaVt «S Safe in 40?^ OVP f IS arrange prune halves, cut side down, on top. to 6 sem^s. ^ * 45 minutes ' Until hot and bubbl y- M ^s 5 meat from the flo,7r a ^ mar ,g anne - Add confectioners sugar and salt, creaming well. Add flour and imlk gradually. Mix with fork until dough clings together Form into a ball. Roll out on floured surface to *-inch thkfkness. Cut 4^S circl™ SScJfa^W^n 1 "* F "ft 0 / ™ 6r backs ° f muffin CU P S " Prick generously! Bake in 425 F. oven for 8 to 10 minutes. Cool. Makes about 1<X Orange Filling: 3 egg yolks V4 cup orange juice 1 teaspoon lemon juice ¥2 cup sugar •„.»». >cl viuiigv slices (for gan Beat egg yolks slightly in double boiler. Add gradually orance iui ring constantly, antflemon juice. Add sugar and salt!cJS^overboiling water sbmng constantly, until thickened. Cool. Beat whipping cream until very thick; fold carefully into cooled grange mixture. Fold to grated " lisn each te teaspoon salt 1 cup whipping cream 1 tablespoon grated orange rind Quarter orange slices (for garnish) GOLDEN ASPARAGUS PUDDING froien asparagu ° cup, mi/fc %a a A° nion teaspoon pepper u»r> 1 fa ,, a Sma11 amount of simmering water until tender Drain well. Chop into small pieces. Heat milk and margarine in a sauceDan unS MINT PIE unfavored 2 cups small curded dry cottage cheese, 3 A cup sugar ,/ blend ed or sieved V4 teaspoon salt /4 ™ ' rc . am de , m ?* 2 egg whites, stiffly beaten ••Crumb Crust: Wc«r6r±S. rCrUm6 ' * cup melted margarine Combine and press into 9 x 12-inch pan. Bake at 350°F. for 5 minutes. BAKED LAMB CHOPS PIQUANT ' hette * lamb chops, 1-inch thick

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