The Algona Upper Des Moines from Algona, Iowa on August 3, 1965 · Page 18
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The Algona Upper Des Moines from Algona, Iowa · Page 18

Algona, Iowa
Issue Date:
Tuesday, August 3, 1965
Page 18
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CHEESE SUNBURSTS 1 tube mild or sharp cheese spread (1 cup) 2 cups hot cooked noodles or rice } /4 cup cooked peas or chopped green pepper 1 tablespoon finely chopped onion 2 eggs Combine cheese spread with noodles or rice, peas and onion. Spoon this mixture into two individual casseroles. Make a hollow in the center of each with the back of a spoon. Bake in a moderate oven (350° F.) for 15 minutes. Then break an egg into each j hollow, season with salt and pepper and bake 10 to 13 minutes '• more or until eggs are softly set. Yield: Two generous servings. BAKED EGGS IN POTATO CHIP CUPS (IN CORN CASSEROLE) 4 oz. package potato chips 1 teaspoon Worcestershire sauce 3 /4 cup diced celery 34 teaspoon salt ¥4 cup chopped onion Vi lemon thinly sliced */4 cup butter or margarine 1 cup coarsely chopped tomatoes 2 tablespoons flour 6 eggs 1 can (I Ib.) cream style corn Reserve 12 large potato chips; crush remainder and place in bottom of 2-quart shallow casserole. Cook celery and onion jn the butter or margarine several minutes but do not brown. Stir in flour. Add corn and cook, stirring constantly, until uniformly thickened. Stir in Worcestershire sauce, salt, lemon and tomatoes. Pour over potato chips. Make 6 depressions for the eggs and break an egg into each. Border eggs with potato chips petal-style. Bake, uncovered, in a hot oven (400° F.) 15 minutes for soft eggs, 20 to 25 minutes for firm eggs. Makes 6 servings. full of real country^Wheat Like things country-style? Then bite into the Mid-West's favorite between-meal cracker. Nabisco Sugar Honey Grahams. Taste that wholesome golden honey. So fresh you'd think the bees just made it. Taste the rich malty flavor, too! That's real graham flour at its nourishing best. So get some next time you go shopping. In the thrifty 2-pound package. NATIONAL BISCUIT COMPANY*

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