The Algona Upper Des Moines from Algona, Iowa on June 22, 1965 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

Algona, Iowa
Issue Date:
Tuesday, June 22, 1965
Page 17
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Ladies Luncheons by Morion LofzJco W HEN you're planning a luncheon for the ladies, you need foods that are light, luscious, and lovely to look at. This is the time that you bring out your prettiest dishes and silver and look for those "special" and unusual recipes. Golden Treasure Ham Rolls will fit these needs well. Corn bread and carrots are combined in a stuffing that is basted with orange juice and brown sugar sauce iust long enough to impart its delicate flavor. Peach halves with Apricot Golden Dressing and a green vegetable complete this colorful meal; Shrimp Crabwiches will take honors at a party meal too. They are so quick to prepare, you'll almost feel guilty taking bows for their delightful flavor. Fresh fruit salads, in any combination, are always well received. Your artistic impulse can guide their arrangement for lovely individual plates. A Celery Seed Sweet-Sour Dressing goes very well with fruits. The natural accompaniment is nut and fruit bread such as New Pineapple Nut Bread. If you wish, you can serve a seafood salad or sliced ham too. If you use seafood, you might like to decorate with a Hawaiian-type theme. Since flowers are in abundance at this time of year, you could even string a fresh flower lei for each guest by using stout thread and non-staining flowers such as small dahlias, chrysanthemums, cornflowers, or daisies. Tiny chocolate topped cream puffs are a glamorous dessert and are easier to make than you might think. They are sure to be a sensation at the end of your light, lovely, luscious luncheon. (Continued) SHRIMP CRABWICHES 1 can (10 ounces) frozen con- V* teaspoon Worcestershire sauce Salt and pepper Few drops lemon juice 4 slices toast or rusks Grated Parmesan cheese 44 cup milk condensed cream of shrimp soup 1 can (about 7 ounces) crab, cleaned 2 tablespoons minced celery 2 tablespoons minced green pepper 1 tablespoon minced onion 2 tablespoons mayonnaise Thaw soup as directed on can. Measure out )« cup; place in medium-size bowl. Mix in crab meat, celery, green pepper, onion, mayonnaise, Worcestershire sauce, dash of salt and pepper, and lemon juice. Place rusks (or toast) on baking sheet Top with crab mixture. Sprinkle with cheese. Bake at 425° F. for 10 to 15 min« utes or until hot. Meanwhile, combine remaining soup with milk. Heat; stir often. Place rusks on platter. Pour sauce over. Makes 4 servings. Karo Ranch Ribs 2/3 cup Karo All Purpose Syrup 2 tablespoons corn starch 1/3 cup soy sauce 1-1/2 teaspoons ginger 1 clove garlic, crushed 1/4 cup vinegar 1/4 teaspoon salt, dash pepper 4 pounds spareribs Combine ingredients except spareribs in saucepan; stirring, bring to boil. Pour over spareribs in shallow pan. Cover, refrigerate 4 hours, turning occasionally. Grill over a slow fire, basting often with sauce. Cook until done, 1 to 1-1/2 hours. Makes 4 to 6 servings. Brighten the barbecue scene with the tastiest spareribs ever! They're tender, juicy and full of spicy flavor you get only with this special Karo sauce. Thanks to Karo, Ranch Ribs are easy to make, fun for family, great for guests! Karo*adds delicious new flavor and appetizing new texture to food... Karo gives meats an appetite-appealing glaze blends beautifully in sauces and desserts, makes even everyday dishes delightfully different! When the recipe in your cookbook calls for corn syrup, use Karo. Try it and you'll know why, all over America, "The New Way to Cook is with Karo." In pint and quart bottles; 5 and 10 Ib, tins.

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