May 24, 1955 Veal and Mushroom Casserole, Strawberry Sponge Shortcake

Veal and Mushroom Casserole

(Sauce for this is wonderful -- perfect for an informal supper. Serve strawberry shortcake for desert -- add a green salad -- French bread.

3 pounds veal steak, cut 1/2 inch to 1/3 inch thick
1/2 c. flour
1 1/2 t. salt
Dash pepper
2 t. paprika
3 T. Fluffo
1 4-oz. can mushrooms, sliced
1 bouillon cube
1 8 oz. can tomato sauce
1/4 c. chopped green pepper
10 oz. noodles
Parmesan cheese

Pound meat, cut into serving pieces. Combine flour and seasonings; coat meat in mixture. Brown in hot Fluffo. Place in 13 x 9 x 2" baking dish. Drain mushrooms, save liquid. Add water to mushroom liquid to make 1 c. Heat to boiling point. Dissolve bouillon cube in hot liquid. Pour over meat. Bake at 350 degrees 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat and continue baking 15 minutes. Cook noodles in boiling salted water until tender, drain. Sprinkle parmesan cheese on meat just before serving; serve with buttered noodles.

Strawberry Sponge Shortcake

3 egg yolks
3 T. sugar
1/2 t. vanilla
3 egg whites
6 T. sugar
3/4 t. baking powder
1/4 t. salt
1 quart fresh strawberries, washed, hulled
Heavy cream, whipped
1/2 c. cake flour, sifted

Beat egg yolks until thick and lemon-colored; beat in 3 T. sugar gradually, add vanilla. Beat egg whites until they stand ion soft peaks, beat in 6 T. sugar and continue to beat until very stiff. Fold yolks into whites.Sift together dry ingredients, fold into egg mixture. Spread in UNGREASED 9" ring mold. Bake at 350 degrees 30 minutes. Turn upside down to cool. Remove from pan. Fill center with whole berries, sugared if desired. Top with a few unhulled berries. Decorate top rim of cake with a ruffle of whipped cream. (Use your pastry tube for a fancy edge.) Pass a bowl of extra whipped cream. Serves 8.