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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Dec 29, 1966
Page
12
Rich Pacific Northwest acreage grows Blue Lake green beans canned and marketed under various labels. A tested recipe collection features Northwest Casserole with salmon and pimento, Green Beans Orientale with water chestnuts and mushrooms, and Blue Lake Dressing used on vegetables or antipasto salads.
A reader offers a simple dressing recipe from Jeanette Barthus of 513 West 7th Street. The method calls for uncooked one pound hamburger, cooked macaroni, chopped onion and celery, dried bread crumbs, one egg, sage optional, and salt and pepper to taste.
A new electric blender features a 10 button control set including stir puree whip grate mix chop grind blend liquefy and frappe. The piece warns readers to follow directions and demonstrates a cheese pie recipe using unflavored gelatin milk and lemon in the blender.
A compact recipe collection includes veal and beef loaves with spiced toppings, a cottage cheese dessert with graham crust and candied fruit garnish, plus puffy biscuits and muffins. It features gelatin, lemon, pineapple, kumquats, angelica, and a sour cream enriched batter.
A 1966 Muscatine Virginia kitchen feature presents a traditional Swiss steak dish praised for flavor and economy. It details a 2 pound round steak recipe with flour, onion, garlic, tomato sauce, vinegar, wine, and spices, slow cooked to fork tenderness and served with buttered noodles.
Tokay grapes remain in market and showcase recipe ideas from California. Recipes include Chef's Salad Vineyard Style with grapes, ham, Swiss cheese, and a tangy dressing. Tokay Dinner Salad with avocado and grapefruit. and Tokay Cider Whip using gelatin, cider, and grape garnish.
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