June 28, 1955 Lamb Chops "A Very Special Way", Julienne Glazed Carrots, Chocolate Crunch Pudding

Menu

Lamb Chops - Mint Sauce

Parsley Potatoes     Julienne Carrots

Chocolate Crunch Pudding

Lamb Chops "A Very Special Way"

4 rib or loin lamb chops

1 T. butter

2/3 c. dry bread crumbs, toasted

1 c. milk scalded

1/2 t. salt

Dash pepper

1/8 t. thyme

1/3 c. chopped onions

6 medium mushrooms, chopped fine

Melted butter

Saute lamb chops until brown on both sides. Remove from skillet and sprinkle with salt and pepper lightly. In drippings saute finely chopped onions and mushrooms for several minutes. Add the 1/2 t.salt, pepper and thyme. Pour milk over dry bread crumbs; mix until mixture looks like a thick custard. Add onion and mushrooms. Spread about 1 T. of this mixture on each chop forming a smooth dome with a wide spatula or dinner knife. Drizzle lightly with melted butter. Bake uncovered at 400 degrees for about 15 minutes, then broil 2 or 3 minutes.

Mint Sauce for Lamb

1/2 c. vinegar

4 T. powdered sugar

1/4 c. fresh mint leaves finely chopped

Heat vinegar and sugar. Put chopped mint in bowl, pour hot vinegar over leaves. Let stand at least one hour before using. DELICIOUS WITH ROAST LAMB.

Julienne Glazed Carrots

Scrape carrots if necessary, or simply wash them. Cut into uniform long narrow strips. Cook in covered pan in very small quantity of water, about 7 minutes. Drain, add 1 T. sugar for about each cup of carrots, you can guess at this. Cook over medium heat until carrots absorb sugar, brush with melted butter. Serve at once.

Chocolate Crunch Pudding

1 recipe pudding mix

2 1.2 c, boiling water

2 c. evaporated milk

1 t. vanilla

1/2 c. crushed peanut crunch

Add boiling water to pudding mix (see recipe on Basic Mix sheet). Stir until smooth, cook slowly until it begins to thicken, then add milk. Bring slowly to a boil and boil 3 minutes, stirring constantly. Add vanilla, chill, fold in peanut crunch. Serves 6 to 8.

Note: Peanut crunch is something new, available at Atlantic Supply. Try it sprinkled on top of sundaes or just plain over ice cream or on top of cake icings.

June 13, 1955 Lamb Kebabs, Fresh Peas, Skillet Potatoes, Best Orange Rolls, Raspberry Fluff Tarts

Dinner Menu

Lamb Kebabs

Fresh Peas      Skillet Potatoes

Best Orange Rolls

Raspberry Fluff Tarts

Lamb Kebabs

1/2 c. ketchup
1/4 c. water
2 T. Worcestershire sauce
3 T. sugar
2 T. steak sauce
3 T. vinegar
1 t. salt
1 1/2 pounds lamb shoulder cut into 1 1/2 inch cubes

Combine all ingredients except lamb. Heat to simmer. String lamb on skewers allowing 3 or 4 pieces to each skewer. Place on broiling rack. Spoon part of sauce over cubes. Broil 3 inches from heat 25 to 35 minutes, turning and basting every 5 minutes. Serves 4.

Fresh Peas

Place 1/4 c. water, 1 t. salt and peas in saucepan. Cover. Cook over high heat until steaming, then reduce to low. Cook 10 minutes. Serve with butter or cream.

Skillet Potatoes

2 c. finely diced raw potatoes
1/4 c. chopped onion
1 1/4 c. milk
3/4 t. salt
1/4 t. pepper
1/4 c. chopped parsley

Combine potatoes and onion in skillet. Add milk and seasonings. Cover. Simmer slowly over low heat until potatoes are tender and mist of milk is absorbed. Stir frequently. Sprinkle with chopped parsley before serving.

Best Orange Rolls

1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 t. salt
1 pk. dry yeast
1/4 c. warm water
2 eggs, well beaten
1/4 c. orange juice
2 T. grated orange rind
5 c. flour

Mix together scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in warm water, add to mixture. Add well beaten eggs, orange juice and rind. Add flour to make a soft dough. Cover, let stand 10 minutes. Knead dough 5 to 10 minutes until satin-smooth (it will show small blisters under the surface of the dough when drawn taught), place in greased bowl, turning over to bring greased side on top. Cover with damp cloth, let rise until double in bulk (about 2 hours). Punch down, let stand 15 minutes. This makes dough easier to handle. Roll dough 10 inches by 16 inches and 1/2 inch thick. Cut into strips 10 inches long and 3/4 inch wide. Roll each strip lightly between your fingers, knot. Arrange bow knots on baking sheet and tuck ends under. Cover. Let rise until double. Bake in hot oven 400 degrees 12 minutes. Cool on wire rack. Brush with ORANGE ICING.

Orange Icing

2 T. orange juice
1 t. grated orange rind
1 c. sifted confectioners sugar

Combine all ingredients. Brush icing on rolls with a pastry brush.

Raspberry Fluff Tarts

1/2 c. orange juice
1/2 pound marshmallows
1 c. heavy cream
1 c. crushed raspberries

Heat orange juice in top of double boiler. Add marshmallows; stir until melted. Cool mixture, chill until partially set. Fold in whipped cream and raspberries. Pour into baked pastry tart shells. Garnish with raspberries. Fills 6 to 8 tart shells. Garnish with raspberries. fills 6 to 8 tart shells.

May 6, 1955 Roast Leg of Lamb, Broiled Lamb Chops, Lamb Noodle Casserole, Chocolate Chiffon Cake With Mint Frosting

Here's how to get three tempting meals from one cut of meat -- and make it a saving at the same time. Purchase a large leg of lamb. First of all, you will have a handsome roast leg of lamb. Your second meal will be broiled lamb chops, the third meal a lamb noodle casserole.

Roast Leg of Lamb

Secret to roast lamb is slow cooking. Place meat on a rack in an open roasting pan, roast at 300 degrees for 30 to 35 minutes per pound. Garnish with spiced peaches or orange halves hollowed out and filled with stewed rhubarb.

Suggested Menu

Roast Leg of Lamb

Spiced Peaches

Au Gratin Potatoes      Green Beans

Garden Salad

Rolls      Butter

Lemon Meringue Pie

Beverage

When you purchase the leg of lamb ask your meat retailer to remove 4 chops from the leg. These are called sirloin chops, have them cut 3/4 to 1 inch thick which is a good thickness for broiling.This will provide 4 servings for the second meal from the lamb leg.

Suggested Menu No. 2

Broiled Lamb Chops

Broiled Tomato Slices with Mushroom Caps

French Fried Potatoes

Cole Slaw

French Bread -- Butter

Chocolate Chiffon Cake

Beverage

To broil chops adjust broiler so that the meat's top surface is 2 to 3 inches from the heat. Broil about 6 minutes on each side. About 3 minutes before the chops are done place tomato slices and mushroom caps on rack with meat. Rush to the table piping hot

Suggested Menu No. 3

Lamb Noodle Casserole

Buttered Peas      Tomato Slices

Toasted Garlic Bread

Chocolate Brownies a la mode

Beverage

Lamb Noodle Casserole

Cook 2 c. noodles in boiling water water until tender. Brown 1/2 c. chopped onion in 2 T. butter. Add one 10 1/2 oz. can of cream of celery soup and one 3 oz. can mushrooms. Season with 1 t. salt, 1/8 t. pepper and 1/4 t. marjoram. Add 2 c. of cubed left over roast lamb with the noodles and soup mixture. Pour into greased casserole. Arrange 1 c. of cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 25 minutes. Serves 6.

Chocolate Chiffon Cake With Mint Frosting

1 c. plus 2 T. cake flour
1/2 c. sugar
1/2 salt
1 1/2 t baking powder
1/4 c. salad oil
2 egg yolks
1 t. vanilla
1/3 c. cold water
3 squares unsweetened chocolate, melted
1/2 c. chopped nuts
1/4 t. cream of tartar
4 egg whites
1/2 c. sugar

Sift flour, 1/2 c. sugar, salt and baking powder together. Make a well in center and add salad oil, unbeaten egg yolks, vanilla and the 1/3 c. cold water. Beat until smooth. Stir in melted chocolate and chopped nuts. Add cream of tartar to egg whites. Beat until fluffy, add 1/2 c. sugar gradually about 2 T. at a time and continue beating egg whites until they are VERY stiff. Fold into chocolate mixture. Turn into ungreased utility dish 11 3/4 x 7 1/2 inches, bake at 325 degrees for 55 minutes.

Mint Frosting

1 egg white
1/8 t. salt
3/4 c. sugar
3 T. cold water
1 t. corn syrup
1/8 t. peppermint extract or 2 drops oil of peppermint
Few drops of red food coloring

Put egg white, salt, sugar, cold water and corn syrup in upper bowl of double boiler. Beat with egg beater until thoroughly mixed, place over boiling water and beat constantly for 4 or 5 minutes or until frosting will stand in peaks. Remove from heat, add peppermint and red coloring. Beat until thick enough to spread on cake.