The Algona Upper Des Moines from Algona, Iowa on August 31, 1965 · Page 21
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The Algona Upper Des Moines from Algona, Iowa · Page 21

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Algona, Iowa
Issue Date:
Tuesday, August 31, 1965
Page:
Page 21
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f^f .cross the countryside brilliant shades of orange, copper and gold herald autumn's arrival. It's the season for casual entertaining — a buffet snppcr during Homecoming festivities or a "drop in after the football game" party. Both can be fun for guests and hostess alike because they need not require hours of your time in the kitchen. Try the Pep Rally Bar-B-Q for teenage appetites and make the Kickoff Casserole for a buffet entree. Add one or more of the other recipes in this Farm and Home section to your party menu and you're set for entertaining sitccess! Crust: DOUBLE CHOCOLATE PIE IVi cups crumbled chocolate cookies 3 tablespoons margarine Filling: 1 6-ounce package (1 cup) 2 egg whites, stiffly beaten. semi-sweet chocolate morsels IV* cups cream, whipped 1 egg Whipped cream 2 egg yolks . Chopped California walnuts 2 tablespoons rum (optional) Line a greased 7-inch pie tin with mixture of crumbled chocolate cookies and margarine. Bake in 375° F. oven for 3 minutes. To make filling, melt semi-sweet chocolate morsels over hot, not boiling, water. Beat in 1 whole egg and 2 egg yolks, one at a time. Add rum. Beat stiffly beaten egg whites into chocolate mixture and fold in whipped cream. Spoon mixture into shell and chill well. To serve, top with whipped cream and garnish with chopped walnuts. SPARKLING PARFAIT 1 3-ounce package strawberry Miniature marshmallows flavored gelatin Peach slices 1 cup boiling water Whipped cream 1 cup ginger ale Dissolve strawberry gelatin in water; add ginger ale. Chill until almost firm. Whip Js of gelatin until foamy; chill until firm. Alternate layers of clear gelatin, marshmallows and whipped gelatin in parfait glasses. Top with peach slices and whipped cream. Makes 4 to 6 servings. FROZEN PARTY SALAD 1 cup salad dressing 2 tablespoons confectioners' I 8-ounce package cream cheese sugar 1 cup pineapple tidbits Few drops red food coloring I cup chopped canned apricots Vi cup chopped maraschino cherries 2 cups miniature marshmallows 1 cup heavy cream, whipped Lettuce Gradually add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and food coloring. Fold in the marshmallows and whipped cream. Pour into a 9 x 5-inch loaf pan; freeze. Unmold on lettuce. Makes 10 to 12 servings. PEP RALLY BAR-B-Q Topping: • V2 cup chopped onion Vi cup chopped celery !4 cup chopped green pepper 2 tablespoons margarine IVi pounds ground beef 1 1 pint-2 fluid ounce can tomato juice 1 6-ounce can tomato paste Corn Bread: I 10-ounce package corn bread mix 2 tablespoons vinegar 1 tablespoon brown sugar l¥j teaspoons salt 1 teaspoon Worcestershire sauce Dash pepper Few drops spicy hot sauce 1 egg, unbeaten 4 cup milk For topping, lightly brown onion, celery-and green pepper in margarine in large frying pan. Add ground beef; cook until brown. Stir in remaining ingredients; simmer slowly about 1 hour. Mix corn bread with egg and milk according to package directions. Bake at 425° F. about 20 minutes. To serve, cut corn bread into 6 pieces; split each horizontally. Place on cooky sheet. Broil until golden brown. Top with hot ground beef mixture. Makes 6 servings. KICKOFF CASSEROLE 1 broiler-fryer chicken, cut I bay leaf in pieces 3'/2 cups water l'/2 teaspoons salt • 1 teaspoon monosodium glutamate l /s teaspoon pepper l /2 cup diced celery 1 10-ounce package frozen peas 12 small white onions 5 tablespoons flour 3 tablespoons water Strips of pimiento Cover chicken with water. Add salt, monosodium glutamate, pepper, bay leaf and diced celery. Cover and cook 15 minutes; add vegetables; cook 15 minutes longer. Blend flour and 3 tablespoons water to a smooth paste; blend in small amount of hot broth. Return to broth in kettle. Bring to a boil, stirring constantly. Turn mixture into 2-quart oblong casserole. Top with Football Biscuits*. Bake in a hot oven (425° F.) 20 minutes. Place pimiento on top of "footballs". Yield: 6 servings. "Football Biscuits '/$ cup evaporated milk 2 cups prepared biscuit mix ¥3 cups water Combine evaporated milk and water. Add to biscuit mix. Stir with fork; beat 15 strokes. Knead gently on lightly floured board or pastry cloth. Divide dough into 6 parts; shape into ovals. Make "laces" by dipping tip of spoon into evaporated milk and makinfl^fidjrffetiojis in each biscuit. 1 6-ounce package (1 cup) ^l^Ha3£>on baking powder semi-sweet chocolate morsels V4^mspoon salt Mi cup margarine 1 teaspoon vanilla 2 eggs Wi cup chopped California Mi cup sugar walnuts V* cup flour Melt semi-sweet chocolate morsels and margarine over hot (not boiling) water. Beat eggs with sugar until thick and lemon colored. Sift in flour, baking powder and salt. Stir in chocolate mixture, and vanilla. Turn into a greased 8-inch square pan. Sprinkle chopped walnuts on top of batter and press in lightly. Bake in 375° F. oven for 25 to 30 minutes. Cool, cut into squares and remove from pan. Makes 16 squares. •• CHOCOLATE POLKA PUFFS 2 egg whites 2 cups corn flakes l /4 teaspoon salt I 6-ounce package (I cup) semi' I cup confectioners' sugar, sifted sweet chocolate morsels, Vt teaspoon vanilla divided 1 cup shredded coconut Beat egg whites and salt until stiff but not dry. Add sugar, about 2 tablespoons at a time, beating until very stiff. Beat in vanilla. Fold in coconut, corn flakes and % package of semi-sweet chocolate morsels. Drop by teaspoonfuls on a well greased cookie sheet. Top each puff with 3 or 4 chocolate morsels. Bake at 300° F. for 20 minutes. Makes 2# dozen cookies.

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