July 7, 1955 Dinner For Dad Planked Sirloin Steak, Chocolate Velvet Cream Pie, Chocolate Crunch Pudding

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Planked Sirloin Steak

Mashed Potatoes      Buttered Carrots

Tossed Garden Salad

Hot Rolls

Chocolate Velvet Cream Pie

Planked Sirloin Steak

Sirloin steak, cut 1 1/2 inches thick

4 c. mashed potatoes, seasoned

2 c. buttered cooked diced carrots

Salt and pepper

Set regulator to broil. Place steak on broiler rack. Steak should be about 2 to 3 inches away from heat. If steak is served rare, broil 15 minutes, season, place on wooden plank, broiled side down. Return to broiler and broil 5 minutes. Tube mashed potatoes around steak to edge of plank, making a nest at each corner of plank. Place 1/2 c. of buttered cooked carrots in each nest, continue broiling 8 to 9 minutes or until potatoes are lightly browned. For medium steak broil a few minutes longer on each side.

Editor's Note: I normally don't comment on cooking times, but broiling a steak for a total of almost 30 minutes (for rare) seems to be a bit excessive. Based on my own research 4-5 minutes per side total seems to be about right.

Chocolate Velvet Cream Pie

"A chiffon pie -- light enough for summer"

1 1/4 c. milk

2 squares chocolate

2 egg yolks

3/4 c. sugar

Dash salt

1 1/3 T. gelatin

1/4 c. cold water

2 egg whites

1 c. heavy cream, whipped

1 t. vanilla

Put milk and chocolate into top of double boiler and heat until chocolate is melted. Beat egg and yolks slightly, add sugar and salt. Pour chocolate mixture over eggs, cook over hot water until thickened, stirring constantly, about 5 minutes. Soak gelatin in cold water. Add to hot mixture and stir until dissolved. Chill. When mixture begins to thicken, fold in stiffly beaten egg whites, the heavy cream and vanilla. Pour into baked 9" pie shell. Garnish with additional whipped  cream if desired. Chill in refrigerator until serving time.

For calorie Counters

You may substitute 1 c. evaporated milk for the heavy cream. Whip evaporated milk just before using, be sure milk is ice cold and beater bowl has been chilled.

Children's Dessert

Chocolate Crunch Pudding

Prepare chocolate pudding from basic mix, fold in 1/3 c. peanut crunch or macaroon crunch. Chill intil serving time.

Note: Peanut crunch and macaroon crunch available at Atlantic Supply, 380 Main Street East, Rochester.

June 9, 1955 Swiss Steak, Spanish Steak, Italian Steak, Leftover Asparagus -- An Idea!, Strawberry Sundae Pie

Swiss Steak, Spanish Steak or Italian Steak

(One recipe -- two easy variations)

Swiss Steak:

Steak, round, blade, or arm steak. Have cut 1 1/2 inches thick
1 c. flour
1 t. salt
Dash pepper
1/2 c. sliced onion
1/4 c. water
3 T. shortening

Dredge meat with seasoned flour. Brown in melted shortening. Turn meat so it browns thoroughly on both sides. Remember to brown meat slowly. Add sliced onions and water. Cover meat closely and cook over low heat for about 45 minutes per pound of meat.


Spanish Steak:

Instead of water use 1 No. 303 can tomatoes. Liquid should never reach the boiling point. Just simmer.


Italian Steak:

With the addition of a few new ingredients we have exotic Italian steak. Served over a bed of rice, it's an elegant, appetizing dish. Again, this steak is prepared the same way as the Spanish steak. To the browned steak add the onions and the tomatoes, the new ingredients, add one 4 oz. can sliced mushrooms, 3 T. chopped green peppers, 1/2 c. sliced stuffed olives, and 1/8 t. garlic salt. Cover the meat and cook either on top of range or in the oven. If using your oven use temperature of 300 degrees.

Leftover Asparagus -- An Idea!

Use either whole asparagus or pieces. Brown 1/2 c. dried bread crumbs i 3 T. butter in frying pan. Put in asparagus, toss lightly over low heat until thoroughly heated.

Strawberry Sundae Pie

1 baked 9" pie shell
1/2 c. flour
1/4 t. salt
1/2 c. sugar
2 egg yolks, beaten
1/4 c. cold water
2 c. scalded milk
1 1/2 t. vanilla
2 T. butter

Combine flour, salt and sugar. Combine egg yolks and hot water. Add dry ingredients to egg mixture. Add to this scalded milk and butter. Cook over low heat until thickened, stirring constantly. Remove from heat, cool. Add vanilla. Pour into pastry shell. Top with:

Strawberry Topping

1 T. cornstarch
1 c. juice, drained from crushed sweetened berries
1 c. strawberries
1 c. heavy cream, whipped

Blend cornstarch with equal parts of juice, add rest of juice. Cook until thickened, stirring constantly. Remove from heat. Add 1 c. strawberries. Spread over the filling in pastry shell. Top with whipped cream.

May 27, 1955 Broiled Steak Combination, Rhubarb Cream Pie

Broiled Steak Combination

When buying steak for broiling have them at least 1 inch thick. Cook at moderate temperature by placing meat the right distance from the heat. If steak is cut 1 inch thick its top surface should be 2 inches from the heat, if it's a 2 inch thick steak it should be 3 inches from the heat.

Broiling:

Broil 1" thick steaks about 6 to 12 minutes on each side, depending on whether you want your steaks medium, well done or rare.

Broil 1 1/2" thick steaks 12 to 18 minutes each side.

To prepare our broiler combination:

Place 3 c. of cooked rice in bottom of broiler pan. Add one 4 oz. can of sliced mushrooms which have been drained. Place steaks on broiler rack over broiler pan. This way as the steaks cook their drippings automatically flavor the rice and mushrooms. Season steaks with salt and pepper just before turning, and remember broiled steaks are turned only once. The reason for seasoning meat after it is cooked is that salt tends toslow the browning of the meat.

Rhubarb Cream Pie

1 1/2 c. sugar
1/4 c. flour
3/4 t. nutmeg
3 eggs, slightly beaten
4 c. rhubarb (1 pound) cut into 1 inch pieces
1 recipe plain pastry
2 T. butter

Blend sugar, flour and nutmeg. Add to eggs; beat smooth. Add rhubarb. Pour into 9" pastry lined pie plate. Dot with butter. Make lattice crust. Bake in hot oven 400 degrees 40 to 50 minutes.