The Algona Upper Des Moines from Algona, Iowa on April 6, 1965 · Page 20
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The Algona Upper Des Moines from Algona, Iowa · Page 20

Algona, Iowa
Issue Date:
Tuesday, April 6, 1965
Page 20
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HAWAIIAN PORK f pT ' fftOVer P ° rk ' "" ''" '- inch cube " ' ran f"H ounces! pineapple chunks y »„//- a -'^ tablespoons cornstarch * ±;rr,:/f° ur -3* ^-r «* ~ <* (m^ooii pepper , /4 vi 2 tablespoons lard or drippings /* rup pineapp i e j uice .1 *rr«m „,„„,,„ ^^ ^^ or coofccrf ^ Beat together egg, flour, salt and pepper. Thoroughly coat cubes of pork in '•SB-flour batter. Brown on all sides in lard or drippings. Cover and cook slow- y about 15 minutes. Four off drippings. Drain pineapple and save juice. Remove s ems and seeds from green peppers. Cut peppers into 1-inch squares and boil 10 minutes in water to cover. Drain. Add green peppers and pineapple to meat. Cover and cook slowly 10 minutes. Mix together comstarch soy sauce sugar, vinegar and « cup pineapple juice. Cook, stirring constantly mrtil thickened and clear, about 2 minutes. Pour over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice. Makes 4 servings BAKED EGGS ON TURKEY HASH cup diced celery tablespoons minced onion tablespoons drippings cup cooked finely diced turkey or ham cups diced boiled potatoes cup rich milk salt Pepper Paprika 2 2 I 2 Cook celery and onion in drippings until onion is transparent, but not browned. Add turkey or ham, potatoes, and milk. Cook slowly stirring occasionally until heated thoroughly. Season to taste. Divide hash into four individual baking dishes. Make a hollow in each and break egg into hollow. Place in a moderately hot oven r375°F) or in a broiler about 3 inches from heat. Cook until eggs are desired consistency, 5 to 8 minutes of baking. Chili sauce is the suggested accompaniment. Makes 4 servings. The new way to cook is with Karo! What a treat for your bunch at Easter brunch-or any time! Try this light-hearted,' melting good coffee cake and just taste the delicious new flavor and appetizing new texture Karo adds to foods. Simply great! Karo Chatterbox Coffee Cake: Prepare your favorite rolled biscuit dough... using 4 cups flour or biscuit mix. Form the dough into 1-inch balls. Mix 1 cup of sugar and 1 teaspoon of cinnamon; sprinkle 1/3 of mixture on bottom of greased 9 or 10-inch solid tube pan. Add 1/2 cup chopped nuts to remaining sugar mixture. Dip half the dough in 1/3 cup melted margarine; place on bottom of pan, just touching. Sprinkle with half nut mixture. Repeat for second layer. Drizzly 1 /3 cup Karo Crystal-Clear Syruppver dough. Bake in 350°F. oven 1 hour. Remove from pan at once and invert. Drizzle 1 /4 cup Karo over top. Break into warm, spicy "conversation pieces." Karo comes in pint and quart bottles; also available in 5 and 10 Ib. tins.

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