The Algona Upper Des Moines from Algona, Iowa on June 22, 1965 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

Algona, Iowa
Issue Date:
Tuesday, June 22, 1965
Page 19
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I cup sugar 1 tablespoon paprika V* teaspoon dry mustard l /4 teaspoon salt CELERY SEED DRESSING l /2 cup vinegar 1 teaspoon grated onion 1 cup oil 1 tablespoon celery seed GOLDEN TREASURE HAM ROLLS Yield: 12 rolls 12 slices smoked ham fthinlr sliced) 1 . _ . 3 cups crumbled corn bread 3 tablespoons light brown sugar IVi cup* shredded carrots M cup butter, melted. 3 /4 cup water % teaspoon powdered cloves Cook the grated carrots in ** cup water until tender. Combine crumbled corn bread, cloves, carrots and liquid, and butter. Place & cup mixture on each ham slice. Roll and secure with wooden pick. Arrange in baking dish. Dissolve brown sugar in orange juice and'spoon one half of -the.mixture over ham-rolls. Cover-baking dish with lid or foil. Bake in 350° F. oven for 20 minutes. Baste once with remaining orange juice mixture. . . . APRICOT GOLD DRESSING Yield: Appro*. H cup Mash 3-ounce package cream cheese until soft. Blend in K cup orange juice, % teaspoon lemon juice, 1 tablespoon light corn syrup, and a few grains or salt. Beat in a cup apricot pastry filling. / Mix in saucepan sugar, paprika, dry mustard and salt; stir in vinegar. Heat; boil just 3 minutes. Pour into small bowl of mixer; add grated onion. Cool to lukewarm, then beat till thick. Gradually add oil, beating until very thick. Gently stir in celery seed. Chill. Makes about 154 cups thick, sweet-sour dressing which keeps well and does not separate. NEW PINEAPPLE NUT BREAD 1 3 A cups flour '/2 teaspoon salt 3 /4 cup chopped California walnuts Wi cup seeded raisins (rinsed in hot water and drained) 3 /4 cup brown sugar, firmly packed Topping: 2 tablespoons sugar Vz teaspoon cinnamon Sift first four ingredients onto paper. Add walnuts and raisins. In bowl beat together brown sugar, butter and eggs, till fluffy. Stir in half the flour mixture, then the pineapple with its syrup, then rest of flour, beating just until smooth each time. Pour into greased 9x5x3" pan; sprinkle top with mixed sugar and cinnamon. Bake at 350 (moderate) 60 to 70 minutes, or until done. Cool on rack. 3 tablespoons soft butter or margarine 2 teaspoons baking powder V4 teaspoon soda 2 eggs 1 cup crushed pineapple, not 'drained (an 8 1 /? ox. flat can) PROFITEROLES AU CHOCOLAT te cup flour 2 eggs ¥4 cup butter Cocoa Whipped Cream Vi cup boiling water Fudge Sauce Sift flour; measure. Add shortening to water in saucepan and bring to a boil. Reduce heat; add flour all at once, stirring rapidly. Cook and stir until mixture thickens and leaves sides of pan — about 2 minutes. Remove from heat. Add eggs, one at a time, beating well after each. Then beat until mixture is satiny and breaks off when spoon is raised. Use a pastry bag with 58-inch opening and force mixture onto ungreased cooky sheet, shaping into 1-inch mounds. Bake in hot oven (425° F.) until golden brown, about 17 minutes. When cool, cut off tops, fill with Cocoa Whipped Cream, and replace tops. Use 4 or 5 puffs for each serving and serve with hot Fudge Sauce. Makes 3J* dozen puffs, or about 8 to 10 servings. To Make Cocoa Whipped Cream. Combine 1 cup whipping cream, 2 tablespoons cocoa, 4 tablespoons confectioners' sugar, Js teaspoon salt, and 1 teaspoon vanilla in a small bowl. Chill 1 hour. Then beat until cream holds its shape. (Do not over- beat.) Makes 2 cups. , To Make Fudge Sauce. Melt 3 squares unsweetened chocolate and 5 tablespoons butter in a saucepan. Remove from heat. Add 3 cups sifted confectioners' sugar alternately with 1 cup undiluted evaporated milk; blend well after each addition. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy — about 8 minutes. Stir in vanilla. Serve warm. Makes 2J» cups.

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