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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
Jun 01, 1967
Page
9
Biscuit muffins feature a cross texture of biscuit and muffin baked in modern aluminum pans or heart and star iron muffin skillets. The Raisin Biscuit Muffins combine flour, brown sugar, cinnamon, sour cream and raisins, baked 375 to 400 degrees until a tester comes out clean for about 20 to 25 minutes.
Spare ribs baked with a sweet marmalade pineapple glaze and ginger garlic flavors. Ribs are roasted until tender and browned, then glazed with a thick orange marmalade sauce for 4 to 6 servings.
Diet friendly tuna ideas from a vintage recipe list. Tuna mixes with pineapple celery and cantaloupe for a luncheon platter, includes lettuce cups and tomatoes. An Oriental tuna supper uses onion pepper celery and soy sauce, served with vegetables or rice. Serves 4 in each dish.
Cooking Currant Event features frozen candied Louisiana yams and canned yam products. The piece outlines several dessert style yam dishes including Currant Bake with pecans, Southern Yam Banana, and Minced Pineapple and Yams.
The article outlines rival methods for potato salad among cooks of varied backgrounds. European-style cooks favor oil marination with vinegar or lemon juice and seasonings while modern American cooks rely on mayonnaise with onion. A third American faction prefers old fashioned boiled dressing with sweet pickles.
A collection of vintage recipe items and cooking notes describes fruits and creams, potato salad with a cooked dressing, baked fish with tomato sauce, fig bars, and a yeast bread method. It includes Missouri Potato Salad with diced potatoes and a two egg dressing, and Four O Clock Treat muffins with cheddar cheese and orange rind.
A Sunday supper dessert recipe outlines a gingerbread cake with spices and molasses. It includes flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, egg, sour cream, and dark molasses. Batter is baked in a buttered square pan at 350 degrees for about 25 minutes until clean.
A hearty chowder featuring fish and potatoes with bacon, onion, celery, dill, and milk. Cook bacon, brown onion in butter, simmer potatoes and vegetables, add fish, then finish with milk and pepper. Serve with bread and dessert.
The recipe directs folding in remaining ingredients then turning the batter into a buttered jelly-roll pan. Bake at 325 degrees for 25 minutes or until the cake comes out clean. Cool and cut into bars.
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