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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (April 12, 1962)
CASEY’S CASSEROLE 3 tablespoons butter 2 cups cubed, cooked corned Vi cup chopped onion beef (12-ounce con) 3 tablespoons enriched (lour l* cup cooked sliced carrots Vs teaspoon salt 2 tablespoons nsinced parsley Dash pepper 2 teaspoons prepared horse- ' / Vs cups milk radish Tassgy Biscuits Melt butter in saucepan. Add onion and brown lightly Stir in flour, salt and pepper. Add milk and cook until I thickened, stirring constantly. Add corned beef, carrots, I parsley and horseradish, mixing until well blended. Pom 1 into 1-quart casserole and top with Tangv Biscuits. 1 Tangy Biscuits 2 cups enriched (lour 2 teaspoons dry mustard (| 3 teaspoons baking powder Vs cup shortening H 1 teaspoon salt 1 cup milk U Mix together thoroughly flour, baking powder, salt and 1 dry mustard. Cut or rub in shortening until mixture is • crumbly. Add milk, mixing until flour is moistened. Drop V by spoonsfuls around edge of casserole making small bis- l* cuits. Drop remaining biscuit batter on ungreased baking - sheet. Bake in hot oven (425°F.) about 20 minutes for Casey’s Casserole and 15 minutes for drop biscuits. Makes | 4 servings and 8 extra biscuits. 1 g ITALIAN PERCH PARMIGIANA 6 perch fillets, 4 ounces each to cup (1 stick) butter to cup flour 2 cups (2 8-ox. cant) tomato 2 eggs, well beaten sauce 1 teaspoon salt to teaspoon crushed basil to teaspoon pepper to teaspoon crushed oregano I cup fine bread crumbs 6 slices (l ox. each) Moxxarella to cup grated Parmesan cheese cheese Dredge fillets with flour. Combine eggs, salt and pepper. Dip fillets into egg, then coat well withbread crumbs com bined with Parmesan cheese. In a fry pan, melt butter and saut£ fillets slowly until golden on both sides. Arrange in baking dish and cover with tomato sauce. Sprinkle on basil and oregano. Top each fillet with a slice of Mozzarella cheese. Bake 15 minutes. Use shallow, 2-quart baking dish and a preheated 350° oven. Makes 6. GERMAN STYLE POT ROAST 4 pounds chuck or rump of hoof 2 cups vinogar 2 teaspoons salt 2 cups water Vs teaspoon pepper Fat for browning meal I onion Vi cup seedless raisins 3 bay leaves I tablespoon sugar l teaspoon peppercorns 8 gingersnaps Vi teaspoon allspice Rub beef well with salt and pepper. Place in large bowl. Add sliced onion, bay leaves, peppercorns, allspice, vinegar and water. Turn meat in marinade several times. Cover. Store in refrigerator 3 or 4 days, turning meat occasionally Drain meat and brown well in fat. Add onion, spices and % cup marinade. Cover and simmer 3 to 4 hours, until meat is tender, adding a little water as needed. Remove meat to serving plate. Add raisins to liquid in pan. Thicken slightly with flour mixed to smooth paste with a little cold water as desired. Stir in sugar and gingersnaps rolled into fine crumbs. Serves 8 to 10. NEW ftr yii la Madisaa Enjoy incomparable luxury at comparable prices. 75 uniH - accommodations as new at tomorrow, finest facilities and every hotel service. In the heart of Madison, I bile. from Campus and Adult Education Center. Over tobies beautiful Lake Mendota - swimming & boating in season. FREE INDOOR SELF PARK Slay at the best • it costs no morel Phona ALpina 7-4301 \ ' ■ t ■ f ; ft ■ >—' .. —-— .I Karo8Syrup glazes Easter Ham'n Sweets with the wholesome kind of sweetness that comes from com! Thstea delicious-and this glaze stays on! About half an hour before end of baking time, remove ham from oven and stud with cloves. Arrange cooked, sliced sweet pota toes in a pan. Pour Karo Blue Label Syrup over entire sur face of ham and sweets. Bake in 325* F. oven % hour, or until well glazed. Baste several times during baking. America’s Favorite Syrup No other brand has more uses! A Brand Name is a maker’s reputation * IGo/d Ribbon Winner at the Wisconsin State Fair suggests you try her DOUBLE FEATURE DINNER ROLLS “I’ve won twice with this recipe,” says Mrs. La Vern Betthauser of Mauston, Wisconsin. “But, of course, I took my really big prize last year when I won the Gold Ribbon for ■ the best yeast baking at Wisconsin’s State Fair. I hope you’ll bake up my rolls often. But be sure to make them with Fleischmann's Active Dry Yeast every time. Fleischmann’s is so dependable, always rises fast. You just know your baking will turn out right with Fleischmann’s Yeast.” / DOUBLE FEATURE DINNER ROLLS • (Makes 4 dozen) Vi cup sugar 2 teaspoons salt Vi cup Fleischmann's Margarine 2 cups milk, scalded j Y> cup very warm water 1 package or cake Fleischmann's Yeast, active dry or compressed 9V4 cups sifted flour, about j 3 eggs, beaten | Measure sugar, salt, and Fleisch | mann's Margarine into a bowl. Add scalded milk and stir until marga | nne has melted. Cool to lukewarm. Measure very warm water into a large bowl Sprinkle or crumble in | Fleischmann's Yeast. Stir until dis solved. Add lukewarm milk mix ture. Add 3Vi cups of flour and beat until smooth. Cover. Let rise ' in a warm place, free from draft, "n for 1 hour. Add eggs and beat until \ smooth. Add and stir in remaining flour to make a stiff dough Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, fuming to grease top. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour * I 15 minutes. Punch dough down. Turn out onto lightly floured board. Shape into rolls. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake in hot oven (400’F.) 15 to 20 minutes. After removing from oven, brush tops with melted margarine. I I I ^1^ / uoraca nai raooocr or nuutt ouim lacoorouTto