January 12, 1956 Standing Ribs of Beef, Oven Browned Potatoes, Scalloped Potatoes, Jiffy Sponge Cake

Sunday Dinner

Fruit Cup

Standing Ribs of Beef 

Oven Browned Potatoes     Scalloped Tomatoes

Orange Sherbert      Jiffy Sponge Cake

Beverage

Standing Ribs of Beef

2 to 3 rib beef standing rib roast
Salt and pepper

Have butcher remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. If you have a meat thermometer insert so the bulb reaches the center of the thickest part, being sure not to rest in fat or bone. DO NOT ADD WATER. DO NOT COVER. Roast in slow oven 300 degrees to the desired degree of doneness. Allow 18 to 20 minutes per pound for rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well done.

Tip: The meat will carve easier if it is allowed to "set" out of the oven for 20 minutes before it is served.

Oven Browned Potatoes

Peel medium sized potatoes and steam for 10 minutes. Drain. Place in pan in which you are roasting meat. Place around meat last hour meat is to cook. Baste occasionally, and for really golden brown potatoes turn them once or twice.

Scalloped Tomatoes

3 T. butter
1/4 c. minced onions
2 c. fresh bread crumbs
1 t. sugar
1 t. salt
1/8 t. pepper
1 No. 2 1/2 can tomatoes
1/4 c. fresh bread crumbs
1 T. butter

Saute onion in butter. Add 2 c. of bread crumbs, sugar, salt and pepper. Arrange tomatoes in greased 1 1/2 quart casserole. Top with layer of onion-bread mixture. Continue until all is used ending with tomatoes on top. Combine 1/4 c. bread crumbs and 1 T. butter. Sprinkle over tomatoes. Bake uncovered 300 degrees for 45 minutes. 6 servings.

Jiffy Sponge Cake

1 1/2 c. cake flour
1 t. baking powder
1/2 t. salt
3 eggs
1 1/4 c. sugar
1/2 c. cold water
1 t. vanilla

Sift flour, baking powder and salt. Beat eggs until light and fluffy. Add sugar, continue beating until mixture is thick and lemon colored. Add flour mixture, water and vanilla all at once. Mix until thoroughly blended. Pour into 7 x 11 x 1 1/2 inch pan that has been greased and lined with waxed paper. Bake at 325 degrees for 60 minutes. When cake is baked cool slightly. Remove from pan, rmove paper. Cool cake on a wire rack. No frosting necessary.

October 3, 1955 Oven Meal Baked Pork Chops, Oven Browned Potatoes, Baked Acorn Squash, Baked Apples, Gingerbread Mix

Oven Meal

Baked Pork Chops

Oven Browned Potatoes      Baked Acorn Squash

Baked Apples

Baked Pork Chops

4 chops
1 egg, slightly beaten
1 T. water
Dry bread crumbs
3 T. shortening
1/2 t. salt
1/8 t. pepper

Combine egg and water. Add salt and pepper. Dip chops in egg and then in crumbs, arrange in well greased  shallow pan. Pour melted shortening over all. Bake at 350 degrees for 1 1/4 hours or until chops are fork tender. BAKE UNCOVERED.

Oven Browned Potatoes

4 medium potatoes
Salt and pepper
1/4 c. melted butter
Paprika

 Peel potatoes, dip in melted butter, sprinkle with salt, pepper and paprika. Arrange in shallow baking pan and bake uncovered 350 degrees for 1 1/4 hours.

Baked Acorn Squash

Cut squash in half; remove seeds and place cut side down in a lightly greased baking dish. Bake 350 degrees 1 1/4 hours. 15 minutes before serving, turn squash right side up, sprinkle with salt, pepper, and drizzle with butter.

Baked Apples

Select firm, medium-sized apples (Spys, Rome Beauties are good). Wash and core carefully. Score with sharp knife around center or pare 1 inch of skin from top and place in baking dish. Put about 2 T. sugar in center of each apple and enough water to cover bottom of dish. Cover an dbake at 350 degrees for about 1 hour until apples are soft. Serve hot or cold with cream.

Something Extra -- Gingerbread Mix

Gingerbread may be baked along with oven meal to be served at another time. Here is a fine Gingerbread Mix recipe. Handy to have on the pantry shelf. Recipe makes 4 gingerbreads.

9 c. flour
2 c. sugar
2 T. baking powder
2 1/2 t. soda
4 t. salt
3 T. ginger
3 T. cinnamon
1 t. cloves
1 1/2 c. shortening

Mix dry ingredients thoroughly. Cut in shortening until mixture resembles fine meal. Into each of 4 quart containers measure 2 7/8 c. of the mix (3 c. minus 2 T.) spoon lightly, do not pack while measuring If you do this measuring now, each container is ready to make one gingerbread, eliminated measuring later.


To Make Gingerbread:

2 7/8 c. gingerbread mix
1 egg, slightly beaten
3/4 c. molasses
3/4 c. boiling water

Combine egg, molasses, and boiling water. Add gingerbread mix, beat with egg beater until smooth. Pour into greased and floured 8 inch square pan. Bake at 350 degrees for 45 to 50 minutes.