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.