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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Dec 15, 1966
Page
10
Two favorite cream pies rely on a corn starch base. Ingredients include bananas for topping and a meringue finish baked to a light browning. Stepwise directions cover custard preparation, folding eggs, and a chocolate variation with a chocolate-infused meringue.
Weekend supper column offers an informal menu with squash and apples and sausages plus green salad crisp rolls and brownies. Recipe notes list corn bread stuffing and prep for a 10 pound bird alongside a squash dish with apples and sausage and brown sugar flavors.
A reader from Muscatine Journal shares a vegetable casserole recipe using frozen vegetables, cream of mushroom soup, milk, onion, salt, cheddar, butter, and breadcrumbs. The method is to bake a buttered, layered casserole for one hour at 350 degrees. Mrs. Don Morris of Lincoln Blvd invites others to share their recipes with the editor.
Do ahead nibblers ease holiday hosting with freezer friendly options. Fruited ham parties and warm meat appetizers are highlighted with pineapple and cherry sauces. Recipes include Liver Sausage Nut Balls Sausage Whirls and Styrofoam centerpiece ideas for a festive party spread.
A Christmas feature presents two new traditions, Holiday Fruit Balls from the Holy Land and Plum Pudding Candy. Fruit Balls mix dates apricots figs with coconut and sugar, shaped into 1½ inch balls and rolled in sugar, yield four dozen. Plum Pudding Candy blends butter corn syrup vanilla salt confectioners sugar dates cherries raisins and nuts into 1 inch balls or 1¾ inch rolls, yields about five dozen.
A noon gathering features asparagus divan with steamed rice salad and bowl drop biscuits, plus pears with cheese. The dish uses frozen asparagus, chicken white meat, a white sauce with butter flour and milk, Parmesan cheese, paprika, and a 350 degree bake until bubbly for about 20 minutes yielding three servings.
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