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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Mar 07, 1963
Page
12
Thaw crab meat and remove cartilage. Mix with wild rice, mayonnaise, mustard and vinegar, chill. Serve on salad greens with avocado halves. Makes four servings and can stuff four avocado cavities with the mixture.
The article reviews Lenore Sullivan’s What to Cook for Company from Iowa State University Press, praising its foreign and American recipes and testing Sullivan’s Noodles Romanoff. The dish uses broad noodles, sour cream, cottage cheese, garlic, onion, Worcestershire, chives, and Parmesan, baked 45 minutes at 250 degrees with paprika and a final dollop of sour cream on each serving.
A compact guide to a lent friendly Nicoise style salad based on Larousse Gastronomique. It describes ingredients such as tuna olives potatoes and beans with and without anchovies and capers. The recipe outlines assembly dressing and serving with French bread and a hot soup plus optional garnishes like artichoke hearts stuffed eggs or tomatoes.
A collection of baked fish and seafood dishes with step by step instructions. Recipes include baked salmon with sesame crumbs haddock filets with sesame seed crust and herbed tuna in potato nests. Each dish covers preparation, seasoning, baking times and yields.
Cream together shortening and honey then beat in orange peel. Sift flour with baking powder and soda and salt. Alternate adding dry mix with orange juice to the creamed mixture. Fold in chopped nuts and cardamom seed. Bake in loaf pan at 325 degrees for 70 minutes.
A vintage style Sunday supper features peach date dumplings made from pastry squares filled with walnuts and dates, wrapped around peach halves, baked until golden. Serve hot with a peach syrup sauce thickened with cornstarch and orange rind. Serves six.
A warm chocolate sauce made by melting semi sweet chocolate with evaporated milk then stirring in dark molasses and vanilla. Serve hot over ice cream. Refrigerate in a covered jar and reheat gently in simmering water. Yields 1 2/3 cups.
A Southern pork entree showcases Creole flavors with tomato sauce, ground cloves, onion, green pepper, and okra. Tenderloin patties are seasoned, floured, browned, then braised in a tomato mixture with okra for a complete Deep South meal. Serves four.
A Lenten menu features cheese sauce coated broccoli with fish fillets and potatoes. Cook broccoli per package, drain and keep warm. Mix undiluted cheddar soup with 1/4 cup reserved broccoli liquid to form cheese sauce, heat gently, pour over broccoli, sprinkle paprika, serving about 14 cup sauce per portion.
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