GINNY FELSTEHAUSEN F, GLAZED SQUASH 1 Acorn or Butternut squash ft cup orange juice ft cup sugar 2 tablespoons margarine ft cup brown sugar Cut acorn squash into 1-inch rings or cut butternut squash in half lengthwise. Remove seeds. Steam in shallow covered pan until Fork tender. Drain. Cover with syrup and bake in 350° F. oven for approximately 30 minutes. Syrup: Heat together sugar, brown sugar, orange juice and margarine. Boil 1 minute before pouring on squash. .«-,, ,--*auf ' ' ti ••. • • '. Cherries and Chocolate... so the Rob 'No-sift'Way . J -'l, ~+ Chocolate Cherry Cake (A Robin Hood Flour 'no-sift' recipe) 2cups4-2tbsp. ROBIN HOOD Flour*(Regular or Instant Blending) cups sugar 114 cups buttermilk or sour milk i tsp, soda !/» cup maraschino cherry juice *A tsp. baking powder* 2 eggs M tsp. salt* 2 squares (2 oz.) chocolate, melted Vi cup shortening Vs cup chopped maraschino cherries SPOON. ADD.... ADD.... BEAT... ADD.... STIR IN POUR.. BAKE... COOL... FILL.... •If you use ..or pour flour into dry Pleasuring cup. Level off and pour measured flour into mixing bowl. . .sugar, soda, baking powder and salt to flour. Stir well to blend. , .shortening and buttermilk to blended dry ingredients. . .2 minutes with electric mixer (medium speed) or by hand (150 strokes per minute). ..cherry juice, eggs and melted chocolate. Beat 2 minutes more. ..chopped cherries. . .into Z greased, waxed paper-lined 9-inch layer pans or a 9xl3-inch oblong pan. ..at 375° for 30-35 minutes for layers or 40-45 minutes for oblong cake. ..on racks 15 minutes before removing from pans. , .and frost when cool with chocolate fudge frosting or as desired. Robin Hood S«tM)lslaf Flour omit taking powder ud s*lt Here's a delightful chocolate cake . . . moist, tender and tasty . . . with a delicious flavor. Baking is so much easier with Robin Hood Flour because you never have to sift. Everything tastes better, too, Do all your baking the Robin Hood 'no-sift' way as shown on every bag. ROBIN HOOD FLOUR is A PRODUCT OF INTERNATIONAL MILLING COMPANY INC. resh vegetables are worthy of star billing on autumn menus! Garden vines are loaded, so head for the vegetable patch or produce counter and tatie full advantage of the abundant late harvest season. Here are four fall favorites — eggplant, tomatoes, acorn squash and green peppers. They're economical to use this time of year and provide a rich source of vitamins for the family. Even particular folks will find something to their liking in one of these recipes. The key to successful vegetable cookery is a minimum of water and cooking time to retain maximum flavor and texture. To .help you we offer these recipes — imaginative ways to prepare fall vegetables so they will appeal to everyone at your dinner table. CREAMY FRIED TOMATOES 6 large tomatoes 1 tablespoon flour */4 teaspoon salt ft teaspoon pepper % cup margarine 2 tablespoons flour 1ft cups milk 3 A teaspoon salt 1ft teaspoons sugar 3 A teaspoon bottled thick meat sauce 1ft teaspoons prepared mustard Cut out stem end from each tomato. Then halve tomatoes crosswise. Combine 1 tablespoon flour, X teaspoon salt and pepper; sprinkle over tomato halves. Saute tomatoes in margarine in skillet till golden on both sides and just tender. Arrange 10 halves on hot platter. To 2 tomato halves left in skillet add 2 tablespoons flour, milk, X teaspoon salt, sugar, meat sauce and mustard. Cook until creamy. Pour over tomatoes. Serve as is or on toast. Makes 5 servings. J teaspoon salt 1 cup miniature marshmallows (approximately) ft cup chopped California walnuts SWEET POTATO PUFF 3 cups mashed, cooked, sweet 1 egg, beaten potatoes % cup (6-ounce can) undiluted evaporated milk V4 cup margarine, melted Vt cup brown sugar Combine sweet potatoes, milk, margarine, brown sugar, egg and salt; mix well. Pour into 1-quart casserole; bake at 350° F. for 35 minutes. Top with marshmallows and walnuts; broil until marshmallows are lightly browned. Makes 8 servings. VEGETAB ft pound pasteurised process cheese spread ft cup milk tomatoes Salf and pepper to taste Cooked broccoli Melted margarine Melt the cheese in die top of. a double boiler. Gradually add the milk, stirring until the sauce is smooth. Bake tomatoes in a 350° F. oven for approximately 30 minutes, or until tender. Scoop out a small amount from the stem end of each, and season with salt and pepper. In the center of each put a small floweret of cooked broccoli which has been seasoned with salt, pepper and margarine. Arrange the tomatoes on a round chop plate and between them' place seasoned heads of broccoli. Pour the hot cheese sauce over the tomatoes and the broccoli. WAFFLED FRITTERS (An Eggplant Delight) 1 medium eggplant, peeled ft teaspoon salt and sliced thin ft teaspoon vegetable herb blend 1ft cups . pancake mix 1 egg white 1 cup cool water 1 tablespoon salad oil Drop the slices of eggplant into salted water until the batter is ready. Mix a batter by combining the pancake mix, water, salt, and herb blend. Mix until smooth and then beat the egg white stiff and fold in gently. Last of all fold in the salad oil. Drain the eggplant slices, dry between paper towels, and dip into flour so that they are lightly coated. These may be dipped in batter and then fried in a skillet in K inch of hot fat. An easy and very different way of frying them is to heat the waffle iron as you would for waffles, dip the eggplant slice in the batter until coated, place in the waffle iron, close, and cook as you would a wame.
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