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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Jun 20, 1963
Page
14
The article promotes pantry reliance during summer, offering a corn and dried beef casserole recipe. It describes a quick main dish using corn, dried beef, onion, milk, cheese, and a buttered onion mix, baked about 35 minutes and serves six, with cucumber tomato sides and biscuits for a complete meal.
A kitchen menu fragment describes Tuna Rollups with tuna mayonnaise and sweet pickle relish on buttered bread, yields four servings. Also outlined are Brown Sugar Cookies made with flour, brown sugar, walnuts, and butter, shaped from frozen juice concentrate cans and baked until pale brown.
A recipe describes Stir fry style chow mein with pork, bean sprouts, mushrooms, and water chestnuts. Ingredients include onion, celery, chow mein noodles, soy sauce, cornstarch, chicken stock, and leftovers roasted pork. Steps cover sautéing vegetables, simmering with stock, thickening with cornstarch, then combining with pork and veggies and serving atop noodles.
A compact guide to old fashioned boiled dressing adapted for 1963. It presents a new method using whole eggs and butter omission, with water as the liquid, plus a recipe for coleslaw featuring the dressing and a second white sauce dressing.
A wartime style recipe from Muscatine affiliated with Federated Garden Clubs outlines mixing cornmeal baking powder soda salt with bacon drippings and butter. Heat a 430 oven until the fat smokes, pour into hot skillet, bake 15 to 20 minutes until crispy brown, cut into squares and serve at once.
A Sunday menu features Strawberry Pineapple Cream Cake recipe with cake layers, whipped cream, fresh berries, and pineapple, yielding eight servings. Also included is Omlet with Spanish Sauce as a luncheon favorite, with Spanish Sauce, French Bread, Tossed Salad, and Watermelon, plus beverage.
A home style menu features Mushroom-Onion Hamburgers baked on toasted buns with mushroom gravy and onion rings, followed by an Open-Face Blueberry Pie with lemon and tapioca topping. Dessert cream topping uses sour cream and confectioners sugar.
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