The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 27
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The Algona Upper Des Moines from Algona, Iowa · Page 27

Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page 27
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SARY A edding anniversaries are joyous occasions to be remembered. They're happy reasons for parties. And that once in a lifetime event — the golden anniversary — deserves special recognition. Most 50th anniversary couples celebrate the big day in some special way. It might be a family dinner, a reception in the church parlors or a quiet "at home." Whichever is selected, decorations and food naturally carry out the golden motif. All the recipes on this page are keyed to the golden tone. If they are too small for your anniversary event, more than one"can be made or recipes can be doubled. 2 cups sugar >/$ cups fresh mint leaves OR dried mint 2 cups boiling water FROSTY GOLDEN PUNCH 1 6-ounce can frozen limeade concentrate ' cup 1 6-ounce frozen orange-juice concentrate 1 6-ounce can frozen pineapple-juice concentrate 2 large bottles (7 to 8 cups) ginger ale, chilled GOLDEN GLAZED HAM •14 cup lemon juice 1 12-ounce can (1% cups) apricot nectar, chilled I quart lemon sherbet Combine sugar, mint leaves and boiling water; stir to dissolve sugar. Cool. Chill. Strain into chilled punch bowl. Add lemon juice, apricot nectar, the concentrates, and ginger ale. Top with scoops of lemon sherbet. Garnish with mint leaves, or float thin slices of lemon or orange atop, if desired. Makes 20 to 25 servings. CHEESE SURPRISE PUFFS 3 cups flour I tablespoon sugar 1 teaspoon salt *A teaspoon celery seed 2 teaspoons instant onion (or 2 tablespoons finely chopped fresh onion) 2 tablespoons soft margarine V4 cups tvarm wafer (110-115° fj 1 package or cake yeast, active dry or compressed 1 egg Ib. (1 cup) shredded or grated cheese — Cheddar OR American Black pitted OR stuffed green olives, if desired Blend flour, sugar, salt, celery seed, onion and margarine in a bowl. Pour warm water into second bowl; sprinkle or crumble yeast on top. Let stand a few minutes; stir until dissolved. Blend in egg. Add about % the flour-mixture and the cheese to the yeast-mixture. Beat by hand or with mixer on medium speed for 2 minutes, or until smooth. Pour in remainder of the flour-mixture and beat again with a spoon until smooth, 1 to 1J£ minutes longer. Scrape down barter from sides of bowl. Cover bowl and let batter rise in warm place until doubled—about 30 minutes. Beat batter hard—50 strokes. (Batter is thin and somewhat sticky.) Spoon into greased muffin cups, filling no more than half full. Press one olive into the center of each cup. Tap pans on table to settle the batter. Let rise in warm place until batter reaches the tops of the cups—15 to 20 minutes. Bake puffs in 425°F. oven for 10 to 15 minutes, or until well browned on sides and tops. Remove from pans to rack to cool. Makes 24 to 32 small puffs, about 15* dozen medium-sized rolls. Note: These puffs are excellent with any meal, as an appetizer bread or as a salad accompaniment. cup margarine cup maple-blended syrup '.4 cup orange or pineapple juice 4 or 5 pound cooked boneless ham 2 packages or cakes yeast, active dry or compressed 3Vs> to 4 cwps flour Confectioners' sugar frosting Finely chopped nuts Bake ham according to directions on package. To prepare glaze, melt margarine. Add syrup and juice; blend. Baste ham with glaze during last half-hour of baking. Slice ham while still warm, Makes 16 to 20 servings. GOLDEN TWIST RINGS 1 cup milk '/4 cup sugar I ¥2 teaspoons salt 1 cup margarine ¥4 cup warm water (105-115° F.) 3 egg yolks, well beaten Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture and well beaten egg yolks; stir to blend. Add flour; beat until well blended. Cover tightly with aluminum foil. Refrigerate at least 4 hours or overnight. Divide dough into 6 equal parts. Roll each on a lightly floured board into a strip about 18 inches long. Twist 2 strips around each other. Place on greased baking sheet. Form into a ring; tuck end pieces under ring and seal. Cover. Repeat with remaining strips of dough. Let rise in warm place, free from draft, until doubled in bulk and very light, about 1 hour. Bake in 400°F. oven for 15 minutes. Cool. Ice with confectioners' sugar frosting. Sprinkle with finely chopped nuts. ANNIVERSARY PARTY CAKE i recipe 7-minute frosting, tinted pale Miniature marshmallows yellow Large marshmallows Tiered layer cake Fresh or artificial ferns Flavored miniature marshmallows Marshmallow Daisies Fill and frost cake layers; press flavored miniature marshmallows'around base of each tier. Arrange Marshmallow Daisies on top and sides of cake; decorate base and top tier with ferns. To make Marshmallow Daisies: Cut across flat side of a large marshmallow to form daisy petals. Each marshmallow makes 4 petals. For each daisy, arrange 6 petals on waxed paper in flower design, slightly overlapping tips. Cut flavored miniature marshmallows in half; press, cut side down, in center of each daisy. TART VEGETABLE CREAM SAUCE 1 head cauliflower 2 tablespoons sugar Vi cup pitted ripe olives 2 tablespoons lemon juice I egg, beaten '4 teaspoon salt '•!' cup dairy sour cream '4 teaspoon paprika Separate cauliflower into large flowerettes. Cook until tender in boiling salted water. Drain. Meanwhile, slice olives into rings. In a saucepan combine all ingredients except cauliflower and olives. Heat gently, stirring; do not boil. Stir in olives and pour over cauliflower. Makes 6 servings. (Equally good with broccoli or green beans.) i

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