May 5, 1954 My Favorite Meat Loaf, Asparagus in Casserole, Rhubarb Brown Betty, Stewed Rhubarb

My Favorite Meat Loaf

2 pounds ground beef
1 pound ground pork
2 c. bread crumbs
1/2 c. chopped onion
2/3 c. grated raw carrot
1 T. salt
1 egg
1 c. top milk
1/4 t. pepper

Combine all ingredients. Pack into loaf pan. Bake 350 degrees 1 hour.

Asparagus in Casserole

3 c. fresh asparagus
3 T. butter
3 T. flour
1 c. asparagus liquid or milk
1/2 t. salt
1/2 c. grated American cheese
2 c. large fresh-pulled bread crumbs

Cook asparagus until just tender, adding 1/2 t. salt toward the end of cooking. Drain. Cut into 1 inch pieces and place in greased 9 or 10 inch pie pan. Prepare sauce by melting butter, adding flour, then liquida little at a time, stirring constantly. Cook until thick. Add salt and grated cheese and cook until cheese is melted. Pour sauce over asparagus; cover top with pulled bread crumbs and drizzle with melted butter. Bake 350 degrees for about 20 minutes. Serves 6 to 8.

Rhubarb Brown Betty

1/4 c. sugar
Rind of 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb (see recipe below)
1/2 pint whipping cream

Combine sugar, lemon, nutmeg. Melt butter, pour over bread crumbs. Cover bottom of baking dish with 1/3 of crumb mixture. Spread over this 1 c. stewed rhubarb, sprinkle with half of rugar mixture. Repeat the layers, covering with remaining crumbs. Bake 350 degrees for about 40 minutes. Serve hot with cream.

Stewed Rhubarb

Wash 1 pound rhubarb and cut into 1/2 inch pieces. Put in top of a double boiler with a pinch of salt and about 1/2 cup sugar. Cover and cook about 20 minutes.