September 28, 1955 Stuffed Broiled Pork Chops, Applesauce, Chocolate Cake, Quick Glossy Chocolate Icing

Menu

Stuffed Broiled Pork Chops

Mashed Potatoes      Green Vegetable

 Apple Sauce

Chocolate Cake

Beverage

 Stuffed Broiled Pork Chops

This recipe is for young tender pork chops from loins weighing 8 to 10 pounds, Have butcher cut chops 1 inch thick and make pocket for dressing on inside.  Stuff pockets with dressing (below), brush chops on both sides with melted butter, season with salt and pepper, and sprinkle with lightly toasted bread crumbs. Broil about 3 inches from flame or heating unit for 12 to 15 minutes on each side.

Dressing for 6 Chops

1/4 c. finely chopped celery
1/4 c. finely chopped onion
3 T. butter
3 slices dry toasted bread
3/4 t. salt
Dash pepper
1/4 t. sage or poultry seasoning
1 T. parsley, chopped

Saute celery and onion in butter and pour over the toast which has been soaked in cold water about 5 minutes and then squeezed dry. Add seasonings and parsley.

Applesauce

Wash and quarter apples but do not pare. Cook slowly until soft with just enough water to keep from burning. Put through food mill or coarse strainer. Add a sprinkling of salt. Ad sugar to taste. Heat until sugar melts completely. Some cooks add a bit of butter. Add spice and lemon juice if apples need more flavor. If you like sauce less smooth, pare and core the apples before cooking and beat only slightly wit a fork when they are done.

Chocolate Cake

For square pan 9 x 9 x 1 1/2 inches

1/2 c. butter
1 1/2 c. brown sugar, packed solidly
2 eggs
1 t. vanilla
2 cups flour (cake)
1/2 t. soda
1 t. double-acting baking powder
1 c. buttermilk
2 oz. baking chocolate
1/4 t. salt

Cream butter, add sugar a little at a time, beat until thoroughly blended. Add whole eggs, one at a time and beat thoroughly, add vanilla. Sift flour with baking powder, soda and salt. Add alternately with buttermilk. Last stir in melted chocolate. Pour into greased and floured 9" square pan. Bake at 350 degrees 45 to 50 minutes until done.

Quick Glossy Chocolate Icing

1 1/2 T. hot milk
1 T. soft butter or margarine
1/2 t. vanilla
1 oz. melted unsweetened chocolate
1 c. sifted confectioners sugar (about)

Combine hot milk and soft butter. Add sifted sugar and vanilla. Beat until smooth. Add melted chocolate and mix thoroughly. If icing becomes too thick or dull before spreading onto cake, add more hot milk. If it is too thin add more confectioners sugar.

January 10, 1955 Good Beef Stew, Tapioca Cream Pudding, Applesauce Bran Cookies

Good Beef Stew

1 pound boneless beef
1 t. salt
1/4 t. pepper
1/2 t. paprika
2 T. shortening
1 c. water
1 T Worcestershire sauce
1 t. Kitchen Bouquet
1 T. ketchup
4 medium potatoes, pared and cut into pieces
4 medium onions, peeled
4 medium carrots, peeled and cut into pieces
1/2 c. sliced celery

Cut meat into 4 - 6 pieces. Roll in blended salt, pepper, paprika and flour to coat each piece. Brown meat in shortening in heavy kettle. (If you do this in your deep fat fryer use a temperature of 375 degrees.) Add water and seasonings. Cover and simmer about 2 hours. Add prepared vegetables. Cover and cook for 30 minutes or until vegetables are tender. Serve piping hot. Serves 3 to 4.

Trudy's Tips

• Cuts suitable for stewing: Beef shoulder (chuck), Beef round (the less tender part of the round is often sold for stew. It is boneless, lean and fine flavored.) Neck beef needs longer cooking to make it tender, delicious flavor. Shank beef, this is coarse meat with considerable connective tissue. It is, however, lean and flavorful, it needs long cooking time to make it tender. Buy cuts without too much bone.
• In making stew, a good rule to follow is to allow 1 pound of boneless meat for 4 servings.
• Remember, stew is good reheated, make a double recipe and make a repeat appearence in a new form, for example, reheat in a casserole, top with rounds of biscuit dough. You may sprinkle shredded cheese and paprika over the biscuits. Bake in a hot oven 400 degrees 20 minutes until biscuits are brown.

Tapioca Cream Pudding

1 egg yolk
2 c. milk
3 T. quick cooking tapioca
3 T. sugar
1/8 t. salt
1 egg white
2 T. sugar
1/2 t. vanilla

Mix egg yolk with 2 T. of the milk. Place remaining milk in saucepan, add tapioca, sugar and salt. Heat slowly to boiling. Add egg yolk and cook until mixture thickens slightly, stirring frequently. Beat egg white until stiff, add sugar and beat until egg white holds a stiff peak. Pour hot mixture over beaten egg white. The hotter the tapioca mixture and the faster it is blended in the thicker the custard will be. Add vanilla. Cool. Stir once after 15 or 20 minutes.

Trudy's Tip: Serve topped with orange sections. Serves 4.

Applesauce Bran Cookies

1/2 c. shortening
1 c. sugar
1 egg
1 3/4 c. flour
1/2 t.salt
1 t. cinnemon
1/2 t. nutmeg
1/2 t. cloves
1 t. soda
1 c. sweetened applesauce
1 c. seedless raisins
1 c. All-Bran

Cream shortening and sugar together until light and fluffy. Add egg and mix well. Sift flour with salt and spices. Add soda to applesauce and combine well. Add applesauce mixture and dry ingredients to creamed mixture. Mix well. Add raisins and All-Bran last. Drop by teaspoonfuls on well greased cookie sheet, about 2 inches apart. Bake at 375 degrees for 12 to 15 minutes. Makes 3 dozen.