The Algona Upper Des Moines from Algona, Iowa on August 31, 1965 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

Algona, Iowa
Issue Date:
Tuesday, August 31, 1965
Page 17
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w here did your summer travels take you? the Black Hills of South Dakota? — camping in one of our National Parks? — or a visit to.the World's Fair? Food often assumes a special place in your travel reflections. No matter where yon travel you're bound to find old-fashioned dishes zvhich 'arc the best examples of America's regional cooking — Shoo Fly Pic from Pennsylvania; Shrimp Creole from Louisiana; and Fresh Fruit Tarts from California. Here is a sampling of those same good foods you enjoyed so much on vacation. No^v try them at home! WORLD'S FAIR FESTIVAL 64/65 DIPPING SAUCE 2 cups mayonnaise 2 tablespoons finely chopped 1 cup chili sauce green pepper 3 /4 cup sour cream 1 tablespoon lemon juice l /4 cup chicken consomme iMi teaspoons anchovy paste Combine and blend all ingredients; chill. Serve as dipping sauce for raw vegetables, black olives, cold lobster, crabmeat, salmon or shrimp. Makes about 4 cups. SHOO FLY PIE 2 tablespoons soft margarine l /2 teaspoon baking soda 3 /4 cup hot water l /2 cup light molasses 1 unbaked 9 inch pie shell Vanilla ice cream 1 cup sifted all-purpose flour Vz cup firmly packed light brown sugar Vz teaspoon salt Vt teaspoon cinnamon ~ Va teaspoon nutmeg % teaspoon cloves In mixing bowl, combine flour, brown sugar, salt, cinnamon, nutmeg and cloves; cut in margarine to form crumbs. In separate small bowl, combine baking soda and hot water; stir in molasses and pour mixture into unbaked pie shell. Sprinkle crumbs over molasses mixture. Bake at 375° F. 30 minutes or until filling is firm to the touch. Serve warm with vanilla ice cream. Makes 9 inch pie. FRESH BERRY TARTS WITH SHERRIED CREAM 2 cups heavy cream, whipped 2 cups blueberries* te cup sifted confectioners' sugar 2 cups raspberries* 2 tablespoons dry sherry Very fine granulated sugar 12 baked tart shells Combine whipped cream, confectioners' sugar and sherry; chill. At serving time, heap cream into tart shells; top with either blueberries or raspberries, or let guests mix their own fillings. Sprinkle fruit with sugar, as desired. Makes 12 tarts. * Other favorite seasonal fruit or frozen fruit may be substituted. A favorite American recipe America's favorite margarine *** NORTHWEST FAVORITE From the home of fine apples-a baked apple with a flair... APPLE MAIRE Makes 6 servings t cup flour Vt teaspoon nutmeg IV* cups dark brown 6 baking apples sugar, firmly packed y« cup chopped Planters 1 teaspoon cinnamon Pecans Vi cup (1 stick) Blue 2 tablespoons currants Bonnet Margarine Whipped cream Combine flour, 1 cup brown sugar, cinnamon and nutmeg In a bowl. Cut In Blue Bonnet Margarine until mixture Is crumbly. Set aside. Core and pare apples. With a fork, pierce apples over complete surface and roll ln,crumb mixture. Place apples In a greased baking pan. Combine remaining V« cup sugar, chopped Planters Pecans and currants. Fill cavities of apples. Bake In moderate oven (350°F.) for 45 minutes or until apples are tender and crisp. Serve warm with whipped cream. Look for additional recipe favorites on other Blue Bonnet packages. BLUE BONNET | v* Every thing's better with Blue Bonnet in it.v Fine Product! of STANDARD BRANDS A potato banquet! And you can make this Midwestern favorite three times more delicious with BLUE BONNET Margarine. As a matter of fact—anything yog cook comes out better with BLUE BONNET. And now BLUE BONNET is also available in whipped form, tool It spreads easier—smoother. And you get 6 sticks in every pound. Blue Bonnet looks like, cook* like, ta»te» like the "high-price" spread!

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