January 3, 1955 Canadian Bacon with Scalloped Potatoes, Raisin Prune Torte

Canadian Bacon with Scalloped Potatoes

4 c. potatoes, sliced
3 T. flour
1 t. salt
1/8 t. pepper
8 slices Canadian Bacon (1/2 inch thick)
1/2 c. milk
1 can condensed cream of muchroom soup
1/2 c. buttered crumbs
3 T. butter

Wash, peel and thinly slice potatoes. Combine flour, salt and pepper. Put 4 slices Canadian Bacon in bottom of greased 2 quart casserole. Top with half of sliced potatoes. Sprinkle with half the flour mixture. Put remaining 4 slices of bacon on top of potatoes, next the remaining potatoes and sprinkle the remaining flour on top. Mix milk with mushroom soup. Pour over bacon and potato mixture. Top with crumbs and dots of butter. Bake covered for 1/2 hour, remove cover and bake for another 1/2 hour or until potatoes see, tender. Use temperature 375 degrees.

Trudy's Tip: This makes a fine one dish meal. You may substitute pork chops or thin slices of ham for the bacon. Serves 4.

Raisin Prune Torte

Crust:
1 c. flour
1 t. soda
1/2 t. salt
1 c. quick-cooking oatmeal
1/3 c. butter, melted
1/2 c. brown sugar
1/2 t. vanilla

Filling:
1 1/2 c. dried prunes, cooked and drained
2/3 c. sugar
2/3 c. seedless raisins
1 c. prune juice
1 t. lemon juice

Sift flour, soda and salt together. Add oatmeal. Combine butter with sugar and vanilla. Add to flour mixture. Press 1/2 of mixture firmly into bottom of 8 x 8 inch pan. Spread filling on bottom crust. (To make filling, pit prunes and chop. Combine sugar with raisins, prune juice and lemon juice. Cook over medium heat, stirring occasionally. Cool.) Sprinkle remaining crust mixture over top. Press crust lightly and around edges of pan to seal in fruit filling. Serve with soft custard. Bake at 376 degrees for 35 minutes. Serves 8.

Trudy's Tip: Bake this along with casserole dish. Children will love this eaten  as a cookie without sauce.

Editor's Note: 376 degrees is correct, per the recipe. 

Plain Custard Sauce

1/4 c. sugar
1 T. cornstarch
1/4 t. salt
2 c. milk
2 eggs
1 t. vanilla

Combine sugar, cornstarch and salt. Add milk gradually. Cook in double boiler, stirring constantly until slightly thickened. Beat eggs, add hot mixture gradually to some of the eggs, then return eggs to double boiler. Stir constantly until mixture coats a spoon. Cool, add vanilla. Chill. Pour over Raisin Prune Torte.