March 9, 1955 Baked Frozen Vegetables, Pork Chops and Apple Casserole, Baked Sweet Potatoes, Chart For Baked Frozen Vegetables, Oatmeal Peach Betty

Something special for the small fry to make for desert tonight. Oatmeal Peach Betty

(Today I've planned an Oven Meal for the family. Maybe mother will let you make the desert. Here's the menu.)

Pork Chop Casserole

Baked Sweet Potatoes      French Style Green Beans

Oatmeal Brown Betty

Milk

Pork  Chops and Apple Casserole

6 pork chops, cut 1/2 inch thick
2 T. fat
12 whole small onions
5 tart apples, quartered
1 T. brown sugar
1 c. water
Salt and pepper to taste

Brown pork chops in fat. Arrange chops in baking dish, top with onions and apples. Sprinkle with brown sugar. Add water, salt and pepper. Cover tightly and bake in a moderate oven 375 degrees 1 2/4 hours or until tender.

Baked Sweet Potatoes

Scrub potatoes and rub with fat. Bake in oven with meat for 1 1/4 hours.

Chart For Baked Frozen Vegetables

Have you tried baked frozen vegetables in the oven along with your roast/ Flavor and color remain excellent for vegetables mainly cook in their own liquid. Turn frozen vegetables into a casserole, add salt and 2 T. butter for each package. Some need liquid as listed below.

Here are cooking times required:

Vegetable                                                                                Time in Minutes
                                                                                                325 to 375 degrees
Asparagus: cuts                                                                                  40-45
                  spears                                                                              40-50
Broccoli, Brussels Sprouts                                                                  35-40
Cauliflower                                                                                         30-35
Corn (kernels)*                                                                                  25-30
Green Beans, cut                                                                                40-45
                      French style                                                                  35-40
Lima Beans (add 1/4 c. water)                                                            45-50
Peas                                                                                                   35-40
Spinach, whole leaf                                                                             35-40
              chopped                                                                               30-35
Succotash                                                                                           45-50
Wax Beans, cut                                                                                   45-50
Mixed Vegetables                                                                                40-45

*Defrost corn-on-the-cob completely, Roll in melted butter in a shallow baking pan. Bake 400 degrees 20 minutes.

Oatmeal Peach Betty

2/3 c. flour
1/4 t. salt
1/4 t. soda
2/3 c. quick cooking rolled oats
1/4 c. butter
2 T. lemon juice
2 c. canned sliced peaches
1/4 t. cinnamon
1/3 c. brown sugar
1/2 t. vanilla
1 T. butter for dotting

Sift together flour, salt and soda. Add rolled oats. Put peaches in bottom of 2 quart casserole. Sprinkle lemon juice and cinnamon over them. Mix together brown sugar and melted butter, add to flour mixture, stir until mixture looks crumbly. Add vanilla. Dot peaches with 1 T. butter, spread flour mixture over top. Bake 375 degrees 45 minutes. Serve hot or cold with cream or milk. Serves 4 or 5.