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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Dec 23, 1965
Page
3
A mixed fragment recounts Christmas herb lore with thyme for courage and mistletoe for love while noting a Bengali, Sicilian, and Genesis reference. It shifts to a beef fiesta skillet recipe using stew tomatoes, mushrooms, sour cream, and rare roast beef for four servings.
A vintage recipe for Phyls Egg Muffins. It lists ingredients including flour sugar baking powder salt butter eggs milk heavy cream mace and pecans. Steps describe creaming butter and sugar beating in eggs mixing with dairy adding dry ingredients just until moistened filling muffin cups and baking at 400 degrees for about 25 minutes. Serve warm with butter and honey.
Two pounds flank steak marinated in rose wine olive oil and 4 teaspoon seasoned salt. Marinate four hours, then broil on high 3 to 5 minutes per side. Slice thinly across the grain. Serves four.
Culinary tips for using turkey leftovers include a cranberry salad mold with orange and cranberry flavors, turkey noodle casserole with cheese, hob turkey salad baked in shells, turkey with tomato spaghetti sauce over pasta, broccoli or asparagus with cheese sauce, and classic turkey club sandwiches. The cranberry orange mold recipe outlines gelatin layers, fruit, and whipped mixture for a center.
Mrs Floyd Park asks teachers to mail favorite recipes to Muscatine Journal. Included are Ann Seranne’s Chocolate Sponge and Beverage ideas. Recipe details cover ingredients such as semisweet chocolate, coffee, eggs, sugar, flour and a chocolate butter cream frosting with rum flavor.
A column by Alice Denhoff notes kids prefer mild seasonings and shows simple recipes. Spaghetti Creole, Herbed Chicken and Tuna Casserole, and Sweet Potato Custard are featured with ingredients and basic steps. Emphasizes discreet use of cinnamon garlic onion basil marjoram and herbs, plus tips to tie herbs in cloth for easy removal.
Instructions describe boiling sweet potatoes until tender then mashing while hot. Two large eggs are lightly beaten and added with salt and other ingredients. The mixture is poured into a buttered dish and baked at 300 degrees F until a knife comes out clean. Serve immediately.
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