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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Aug 01, 1963
Page
15
Handwritten recipe proportions for pickles lists 3 cups vinegar and 9 cups water with salt alum and dill. Instructions say to bring to a boil and pour over to fill two quart jars, seals with wax. Shelf life about two weeks.
A new jam method yields fresh tasting preserves by cooking only the water and pectin with the fruit while the fruit itself is not cooked. The recipe uses peaches and candied ginger, with storage tips for freezing for longer use or refrigerator keeping for two to three weeks.
A readable recipe offering Barbecue flavored potato chips as coating for baked chicken. Dip chicken pieces in batter then into crushed chips, bake at 350 F for about 40 minutes. Provides an Onion Garlic Chip variation and serves four.
A home style mix for baking biscuits with two small indentations in the center. Adds a tile house spread and a light paprika sprinkle for a savory twist before baking as usual.
A home style Friday fare recipe shows how Alan Matlock prepared Vegetable Soup Balls and Potato Pancakes. Grated potatoes are wrung dry, mixed with onion eggs flour and salt, then dropped as small balls and fried until browned. Serve with applesauce and sour cream to yield about two dozen servings.
Snowy Brownies two squares un sweetened chocolate four cups butter or margarine sugar four cup dark corn syrup four cup sifted flour four cup coarsely chopped walnuts confectioners sugar in a heavy medium saucepan melt chocolate and butter on very low heat until warm not hot remove from heat add sugar and corn syrup heat until combined pour into a 11 by 7 by 2 inch pan bake at 350 degrees for 20 minutes or until set cool on rack cut into squares and dust with confectioners sugar before serving store in a lightly covered container
A home cookbook note describes barbecued frankfurters with butter onion and green pepper, simmered in a sauce of catchup water vinegar Worcestershire and paprika. Score the franks, cook the vegetables, then simmer covered ten minutes until hot and served with potatoes, beans, salad, bread, and melon.
The page describes a pot roast with herbs and spices using beef cuts, onions, margarine, celery, garlic, bay leaves, pepper, and hot water, slow cooked for three hours. It also lists a Sunday dinner menu featuring spit roasted boned leg of lamb, brown rice, currant jelly, summer squash, green peas, and a hazel Meyer's avocado sherbet recipe with avocado juice orange juice lemon rind sugar and whipped cream, frozen then folded.
A vintage recipe card offers two lunch ideas. Pimiento slaw blends shredded cabbage with drained pimientos and a hot yolk dressing, resulting in a sweet tang with celery seed. Tuna club sandwiches combine tuna mayonnaise with celery and Tabasco, layered with bacon tomato and lettuce on bread.
Old time salad dressing recipe adapted for a godlike feast includes cantaloupe apples peaches celery lemon juice French dressing and pecans. Chill 10 to 15 minutes then drain excess dressing and top on lettuce with mayonnaise. Serves multiple diners.
A compact recipe for fried rice with crab meat. Ingredients include chilled cooked rice, frozen King crabmeat, mushrooms, water chestnuts, onion, oil, soy sauce, and optional chopped onion salt. Cook rice with mixed ingredients in a skillet until heated through and well combined. Serves 8 to 4 with another Chinese main dish.
Practical rotisserie beef tips cover Delmonico rib eye and boneless cuts, with prep steps, fire management, thermometer use, and resting guidance. Includes roasting times per pound for rare to well done, plus a graham cracker nut crust recipe and Cornish game hens prep for outdoor grills.
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