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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Aug 20, 1964
Page
14
A writer demonstrates turning a fireplace hibachi into a smoke oven with a foil hood. Instructions cover lining the hibachi with foil, shaping a tight hood, adding a cross-cut vent, and smoking lamb chops efficiently with one to three foil sheets per direction.
In a saucepan place chicken and seasonings and vegetables. Cover with water then simmer about 1 1/2 hours. Strain, add salt and cook 30 minutes. Add noodles and cook 15 minutes. Garnish with minced parsley.
A home dessert recipe combines rhubarb with sugar folded into custard cups. The batter uses flour sugar butter vanilla orange rind and egg. bake a moderate oven about 40 minutes. serve warm or cooled.
Recipe text describes mixing flour baking soda and salt with sugars then folding in drained fruit cocktail and pineapple tidbits. Batter baked in pan until moist, topped with brown sugar and almonds, served warm with sour cream. yields four servings.
A lemon flavored citron fromage dessert is described with gelatin, eggs, milk, half-and-half, lemon rind and juice. The recipe yields six servings, requires chilling in a mold and serving with whipped cream for a refreshing finish.
Soap beans are the menu awaker s first choice because this vegetable can be served with everything and cooked in various ways. The green bean group includes immature green and wax beans. Most are stringless and some varieties have a slight string. Smaly spiced sauces add lift to the green beans. SNAP BEANS WITH ONION BUTTER 3 tbsp butter 4 oz chopped onion 1 2 tsp black pepper Salt to taste 1 lb fresh snap beans Wash and cook beans. Melt butter, add onion until limp, season, pour over beans. Serves about 5. SNAP BEANS WITH MUSTARD SAUCE 1 tsp butter 1 tsp flour 1 tsp mustard 1/2 tsp salt 1/2 tsp black pepper 2 large egg yolks beaten 1/4 cup milk 1 tsp lemon juice 1 lb hot cooked fresh snap beans Chopped pimiento garnish Melt butter, stir in flour and seasonings. Blend egg yolks with milk into the mixture. Cool, then stir in lemon juice and pour over beans. Garnish with pimiento. This recipe serves six.
Creamed snap beans on toast with onion butterflour sauce and bean liquid milky sauce. Drain beans and mix with milk to desired thickness, then pour over toast and top with bacon. Serves six as luncheon or light supper. MARINATED SNAP BEANS features fresh beans and chives.
A summer recipe describes gingered spareribs as ideal for entertaining on a patio. The method details threading ribs onto a rod, marinating with brown sugar and Italian salad dressing mix, and brushing every 30 minutes while roasting. Serves six.
A recipe describing 4 percent fat content fish fillets marinated with French dressing, pimiento strips, beans, chives, and garnish. Variations include curry sauce with rice for serving fish and a tip about adding nut meg to egg and milk for French toast. Chocolate peppermint wafers melted with water suggested as a sauce for ice cream.
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