April 4, 1956 Baked Ham Slice with Dressing, Baked Stuffed Potatoes, Chocolate Peppermint Ice Cream Roll, Chocolate Sauce

Baked Ham Slice with Dressing

2 c. bread cubes, toasted
1/4 c. butter, melted
1/3 c. water
1 orange, peeled and diced
1 c. tart apples, cubed, unpeeled
1/2 c. seedless raisins
1 1/2 lbs. center cut ham slice (about 1" thick)

Combine bread cubes, butter, hot water, orange, apple and raisins. Place in baking dish. Lay ham slice on top. Bake at 350 degrees about 1 1/2 hours. During last 15 minutes of baking spread ham slice with honey, increase oven temperature to 400 degrees for 15 minutes to brown.

Variation: Plain or smoked pork chops may be used. Raisins may be omitted.

Baked Stuffed Potatoes

(Bake extras for future dinner)

Bake potatoes as many as desired. Scoop out inside. Mash. Add hot milk, butter, finely grated onion (about 2 tsp. grated onion for 4 potatoes) and salt. Beat until very fluffy. Pile lightly into shells and return to oven. Bake at 400 degrees about 15 minutes.

To freeze: Mash potatoes and pile into shells. Sprinkle with grated processed cheese. Place in oven 400 degrees 8 to 10 minutes or long enough to melt cheese. Cool quickly. Wrap in the casserole if desired for storage of 2 weeks or less. For longer storage, wrap each potato in aluminum foil.

To reheat frozen potatoes: Place in oven, with ham if desired at 360 degrees for bout 30 minutes. Use aluminum foil for wrapping casserole or individual potatoes and do not unwrap for reheating. If desired they may be unwrapped about 5 minutes before serving just to brown slightly. Sprinkle with paprika and chopped parsley.

Chocolate Peppermint Ice Cream Roll

4 eggs, separated
1/4 c. cold water
1 c. sugar
1 t. vanilla
3/4 c. cake flour
1/4 c. cocoa
1 1/4 t. baking powder
1/2 t. salt
1 quart peppermint ice cream

Beat egg whites until stiff but not dry. Beat egg yolks with cold water until thick and fluffy, add sugar gradually and continue to beat until yolks will almost hold a peak. Add vanilla. Sift flour, cocoa, baking powder and salt. Fold into egg yolk mixture. Lastly beat in stiffly beaten egg whites. Pour into jelly roll 10 1/2 x 15 1/2, greased and lined with waxed paper. Bake at 350 degrees about 25 minutes. Remove from oven, turn out onto towel which has been dusted with confectioners sugar. Remove waxed paper and trim crusts off edges. Roll up in the towel and place on rack to cool. Unroll and spread with softened ice cream. Reroll. Wrap in freezer paper (I prefer aluminum foil or celophane). Store in freezer.
Recommended storage time: one month. Remove from freezer. Place in refrigerator for 1 hour or leave at room temperature until soft enough to slice (about 15 minutes).

Chocolate Sauce

(Good for cake, ice cream, cream puffs, etc.)

1/4 c. butter
2 squares chocolate
1/4 c. cocoa
3/4 c. sugar
1/2 c. light cream
Pinch salt
1 t. vanilla

Melt in saucepan butter and chocolate, stir until smooth. Add remaining ingredients. Bring to boiling point, stirring constantly. Stir until sugar is dissolved. Serve hot or cold. Can be stored in covered container in refrigerator. Reheat over hot water.