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.

July 26, 1955 Luncheon For The Bridge Club Chicken Divan "A Quickee", Skillet Sweets, Pineapple and Cranberry Sauce, Peppermint Ice Cream Roll with Chocolate Sauce

Menu

Chicken Divan

Skillet Sweet Potatoes

Pineapple and Cranberry Sauce

Small Rolls

Peppermint Ice Cream Roll

Chocolate Sauce

Chicken Divan "A Quickee"

1 10-oz. package frozen broccoli
1 5-oz. can boned chicken
1 . light cream
1/2 c. soft cheese spread

Cook broccoli in unsalted water according to directions on package. Heat chicken in liquid from can. Add cream to cheese spread and heat. To serve: Place a layer of broccoli on eachplate, then a layer of chicken, top with cheese sauce

Skillet Sweets

1/4 c. butter
1/4 c. brown sugar
3 c. drained sweet potatoes

Melt butter in skillet, stir in sugar til blended. Split sweet potatoes and add to syrup mixture; cover and heat through, about 5 minutes. Serves 4 or 5.

Pineapple and Cranberry Sauce

Serve ring of pineapple on plate with chicken and sweets, on lettuce with garnish of cranberry sauce. Add a radish rose and a couple stuffed olives.

Peppermint Ice Cream Roll with Chocolate Sauce

4 eggs, separated
3 T. cold water
1 c. sugar
1 t. canilla
1 c. cake flour
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 until thick and lemon colored. Add cold water and beat well. Add sugar gradually, beat until fluffy. Add vanilla.  Sift flour with baking powder and salt. Fold into the mixture. Fold egg whites into yolk mixture. Pour into jelly roll pan 10 1/2" x 15 1/2" lined with waxed paper. Bake at 350 degrees for about 25 minutes. Remove from oven, turn immediately onto towel which has been dusted with confectioners sugar. Peel off waxed paper, cut off crusts if necessary. Roll up in towel and place on rack until cool. Unroll, spread with softened ice cream. Reroll. Wrap in moisture-vapor-proof paper and store in food freezer.

To serve: Let stand in opened package about 15 minutes. Slice and serve with chocolate sauce.

Chocolate Sauce

1 c. chocolate bits
3/4 c. light corn syrup
1 T. buter
1/4 t. vanilla
1/4 c. milk

Combine chocolate bits and corn syrup. Melt over hot water or very low heat. Remove from heat, add milk, butter and vanilla. Mix until smooth. Serve hot or cold. If sauce becomes too thick on standing, thin with a little milk or cream.

July 19, 1955 Stuffed Meat Loaf, Baked Stuffed Potatoes, Sauteed Summer Squash, Sour Milk Biscuits, Cream Puffs, Chocolate Sauce, Soft Molasses Cookies

Menu

Stuffed Meat Loaf

Baked Stuffed Potatoes      Summer Squash

Sour Milk Biscuits

Cream Puffs with Chocolate Sauce

Beverage

Stuffed Meat Loaf

Request Recipe

1 1/2 pounds ground beef
1 t. salt
Dash Pepper
1 small onion, chopped
Milk
Poultry stuffing
Bacon strips

In a bread pan alternate 1/2 inch layer of meat and stuffing, with a top layer of meat. Lay strips of bacon on loaf or for variation pour 1 c. tomato soup over top. Bake at 375 degrees for 1 hour.


Stuffing:

1/2 c. boiling water
3 c. stale bread crumbs
1 T, butter
1 t. poultry seasoning
1 t. salt
Dash pepper
1/2 c. finely chopped celery
1 medium onion

Pour boiling water over bread crumbs, let stand a few minutes, then add remaining ingredients.

Baked Stuffed Potatoes

Bake medium sized, well scrubbed potatoes with meat. When tender, place on flat side and slice off skin from top of each. Remove contents with a teaspoon. Mash, add salt, pepper and butter and a little hot milk or cream. Beat well. Refill skins, leaving potato rough on top. Return to oven or broiler until potatoes are hot and delicately brown. Sprinkle with paprika, serve at once.

Sauteed Summer Squash

Slice or dice squash. Sprinkle with salt and pepper. Saute slowly in butter until golden brown. For a different flavor shake on a little garlic salt. Takes about 8 minutes. Avoid overcooking.

Sour Milk Biscuits

2 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/4 c. shortening
3/5 c. sour milk or buttermilk

Sift dry ingredients. Cut in shortening with pastry blender. Add milk to make a soft dough. Turn out on lightly floured pastry cloth and knead lightly for about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet 450 degrees for 12 to 15 minutes. Makes 14 to 16 two-inch biscuits.

Cream Puffs

1/2 c. butter
1/2 c. water
1 c. flour
4 eggs
1/4 t. salt

Melt butter in water. When mixture boils and butter is melted add salt and flour all at once and mix vigorously until mixture forms a stiff ball that follows the spoon around the pan. REMOVE FROM HEAT. Add medium eggs, one at a time, beating well after each addition. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 400 degrees 40 to 50 minutes. DO NOT PEEK DURING FIRST HALF HOUR OF BAKING. Makes 12 large, 16 medium puffs.

To serve: Slit puffs and fill with whipped cream, chocolate filling or ice cream. Serve with hot chocolate or butterscotch sauce.

Chocolate Sauce

(For ice cream, cream puffs, and cake)

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

Melt butter and chocolate in saucepan. Stir over low heat until smooth. Add remaining ingredients, bring to boiling point. Serve hot or cold. Makes 1 1/2 c. Can be stored and reheated over hot water when needed.


Between-Meal Snack for the Children: Soft Molasses Cookie and Milk. Try this recipe which came from Mrs. Bertha Everett of Rochester.

Soft Molasses Cookies

1 c. sugar
1 c. Fluffo
2 eggs
1 c. molasses, light
1 c. sour milk or buttermilk
3 t. soda
1 T. ginger
1 T. cinnamon
1 t. nutmeg
1/4 t. cloves
1 t. salt
4 1/4 c. flour

Cream sugar and Fluffo, add eggs and blend well. Dissolve soda in molasses, add to first mixture. Sift dry ingredients, add alternately with buttermilk. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 350 degrees for 15 minutes.

Note from Mrs. Everett: "This molasses cookie is the only one I know which can be kept almost indefinitely in refrigerator. Much better if you refrigerate before baking. A dozen or so can be baked at a time and so always have fresh cookies on hand. I put a raisin in center and sprinkle with sugar."