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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
May 23, 1963
Page
17
A compact asparagus salad recipe inspired by a snap bean method. Asparagus is cut, sugar added, cooked until crisp tender, then dressed with olive oil, wine vinegar, white pepper and Parmesan. Serve over greens with extra cheese. Makes six servings.
Step by step recipe for Sukiyaki beef with separate vegetables. Beef braised slowly in bouillon soy sauce and sugar, then served with rice and optional chopstick activity. Clear substitutions include beet steak or sirloin for tenderness, with precise quantities and serving notes.
A vintage recipe from The Muscatine Herb PALS affiliated with Fedlerated Garden Clubs describes making poppy seed rolls. It lists ingredients like poppy seed butter honey sugar and almonds, plus steps to mix cook roll and bake until golden, yielding about 26 rolls.
Marinate cooked asparagus in French dressing and chill. Drain and arrange on salad greens with cucumber and tomato. Halve hard cooked eggs, mash yolks with mayonnaise and prepared mustard, season, and fill egg whites. Place eggs on greens with cucumber and tomato. Makes four servings. Dress greens with the reserved marinade.
Pitted cherries combined with sugar and white vinegar along with mixed pickling spices and cloves. Boil the mixture then simmer five minutes, strain, and pour over the cherries in a pint jar. Cool, cover, refrigerate overnight before serving.
A vintage style recipe note extols strawberry time year round with peak May and June. It offers Fresh Strawberry and Rhubarb Sauce Molded Vanilla Cream with Strawberries and Fresh Strawberry Pastries, detailing ingredients, steps, serving sizes, and health hints like a 54 calorie cup of berries and added vitamins.
Delicate light pie with sherry custard over walnut layer in baked shell. Gelatin, eggs, milk, sugar and California sweet sherry form a custard, folded with whipped cream and egg whites, chilled until firm, then topped with grated chocolate and walnuts.
Tre bride cooks dinner of beef stroganoff with buckwheat groats green beans and salad brownies and beverage. The recipe uses sirloin beef mushrooms onion butter flour beef bouillon sour cream Worcestershire sauce and gravy coloring to create a creamy sauce served over meat and mushrooms for about three servings.
A 16 ounce package of pre cooked coffee raisin pilau combines coffee flavor with golden raisins chopped walnuts brown sugar and spices. Prepare per package directions using coffee instead of water then fold in whipped cream and chill. Serve in sherbet glasses topped with more whipped cream and walnuts for six servings.
Homemaker discovers a novel meat loaf method with hard boiled eggs as a surprise center. Uses ground beef with carrots onions Worcestershire and eggs, baked long in a 600 degree oven for 12 hours yields a flavorful loaf. Includes storage tips and cost notes as beef supplies rise.
A lively set of spring fruit salads aims to please with eye appeal and variety. Recipes describe cantaloupe and strawberry with cottage cheese, and a cabbage fruit salad with apples and orange segments. All emphasize crisp greens, fresh fruit, and optional dressings for four to six servings.
A snack idea for visitors combines cheddar and caraway in a pastry mix. Roll dough into a square, cut into strips, roll jelly-roll style, and bake at 425 degrees for 15 to 20 minutes until lightly browned.
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