June 17, 1955 Baked Stuffed Fillets or Steaks, Bread Stuffing, Potato Fans, Oven Steamed Carrots, Lemon Souffle, Citrus Salad, Choco-Mint Chiffon Pie

Friday's Oven Meal

Baled Stuffed Fillets or Steaks

Potato Fans      Oven Steamed Carrots

Citrus Salad

For Sunday . . . an added attraction Choco-Mint Chiffon Pie

Baked Stuffed Fillets or Steaks

2 fillets or steaks, about 1 pound each
1 t. salt
1/8 t. pepper
1/4 c. butter
3 slices bacon, optional
Bread stuffing

Remove skins from fillets if the have not already been removed. Sprinkle both sides of fish with salt and pepper. Place one fillet or steak in well greased baking pan. Place stuffing on the fish, cover with remaining fillet or steak. Fasten together with toothpicks or skewers. Brush top with melted butter, lay slices of bacon on top. Bake at 350 degrees for 30 to 40 minutes or until fish flakes easily when tested with a fork. Remove carefully to a hot platter, take out fasteners, garnish with lemon wedges. Serve with a cream or mushroom sauce or plain. Serves 6.

Bread Stuffing

2 T. chopped onions
1/3 c. celery, chopped
1/4 c. butter
1/2 t. salt
Dash pepper
1/2 t. sage
2 c. day-old bread crumbs

Cook onions and celery in butter until tender but not brown. Add cooked vegetables and seasonings to bread crumbs, mix thoroughly. If dressing seems dry, add 2 T. water or milk.

Potato Fans

Peel and thinly slice medium sized potatoes about 1 potato per serving. Arrange fan-shape in large, shallow, well buttered baking dish. Have potato slices overlap each other. Season with salt and pepper. Pour melted butter over all, being sure to cover each slice. Use about 1/2 c. butter for 6 potatoes. Bake at 350 degrees until tender and golden brown -- about 45 minutes.

Oven Steamed Carrots

Wash carrots and cut in half lengthwise, if small leave whole. Place in casserole with 1/4 c. water and 1/2 t. salt. Cover and bake at 350 degrees about 45 minutes. Whole carrots may require 60 minutes.

Lemon Souffle

1 c. sugar
Dash salt
2 T. flour
2 T. butter
2 lemons, juice and rind
3 eggs, separated
1 c. milk

Mix sugar, salt and flour. Add butter, lemon juice and rind. Add beaten yolks blended with the milk. Beat well. Fold in stiffly beaten egg whites. Pour into well buttered casserole, place in a pan of boiling water and bake for 25 minutes at 350 degrees.

Citrus Salad

Arrange alternate sections of fresh oranges and grapefruit and crisp salad greens. Serve with French Dressing.

Choco-Mint Chiffon Pie

"Sunday's Dessert"

1 T. unflavored gelatin
1/4 c. cold water
2/3 c. crussed peppermint candy
1 1/2 c. milk
3 egg yolks
1/4 c. sugar
Dash salt
3 egg whites
1 sq baking chocolate, grated
1/4 t. peppermint extract or few drops oil of peppermint

Soften gelatin in cold water. Place candy and milk over low heat, stirring until candy melts. Beat egg yolks slightly. Add 2 T. of the sugar and salt. Stir in part of hot milk, add to remaining hot milk. Cook until mixture coats a spoon. Stir in gelatin. Beat egg whites until stiff. Add remaining 2 T. sugar. Fold egg whites, half of grated chocolate, and peppermint flavoring into gelatin mixture. Pour into baked pie shell and garnish with rest of grated chocolate.