Broiled Steak Combination
When buying steak for broiling have them at least 1 inch thick. Cook at moderate temperature by placing meat the right distance from the heat. If steak is cut 1 inch thick its top surface should be 2 inches from the heat, if it's a 2 inch thick steak it should be 3 inches from the heat.
Broiling:
Broil 1" thick steaks about 6 to 12 minutes on each side, depending on whether you want your steaks medium, well done or rare.
Broil 1 1/2" thick steaks 12 to 18 minutes each side.
To prepare our broiler combination:
Place 3 c. of cooked rice in bottom of broiler pan. Add one 4 oz. can of sliced mushrooms which have been drained. Place steaks on broiler rack over broiler pan. This way as the steaks cook their drippings automatically flavor the rice and mushrooms. Season steaks with salt and pepper just before turning, and remember broiled steaks are turned only once. The reason for seasoning meat after it is cooked is that salt tends toslow the browning of the meat.
Rhubarb Cream Pie
1 1/2 c. sugar
1/4 c. flour
3/4 t. nutmeg
3 eggs, slightly beaten
4 c. rhubarb (1 pound) cut into 1 inch pieces
1 recipe plain pastry
2 T. butter
Blend sugar, flour and nutmeg. Add to eggs; beat smooth. Add rhubarb. Pour into 9" pastry lined pie plate. Dot with butter. Make lattice crust. Bake in hot oven 400 degrees 40 to 50 minutes.
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