June 22, 1955 Easy Meat Loaf, Strawberry Glazed Chiffon Cake

Beef Loaf Variations

Designed For Garden Days

Easy Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten

Combine all ingredients. Mix thoroughly. Bake in slow oven 300 degrees F. Allow 1 hour for 4 small loaves 2 1/2" x 3" x 4"; 1 1/2 hours for a loaf baked in a 1 quart ring mold; 1 1/2 hours for a loaf baked in a 5 x 9 inch loaf pan. 8 servings.


Note: Today I have three ideas for perfect garden day main dishes -- all prepared with ground beef. With one basic recipe tou can prepare individual beef loaves, a festive ring, a stuffed loaf or frosted meat muffins. Ground chuck is perfect to use for it contains enough fat to make a juicy dish.

Idea No 1. Bake Easy Meat Loaf in a ring mold (1 quart). Bake at 300 degrees for 1 1/2 hours. When serving fill ring with succotash or other colorful vegetable. You will find this especially nice for a back yard or terrace dinner this summer. Serve with scalloped potatoes, baked at the same time, fresh sliced tomatoes and fresh fruit and cookies for desert.

Idea No. 2. Individual meat loaves which are actually big enough to serve two.
form into 4 loaves 2 1/2" x 3" x 4", bake at 300 degrees for 1 hour. Serve with yellow wax beans, hashed brown potatoes, green salad, strawberry chiffon cake, milk for everyone.

Idea No. 3. Stuffed meat loaf.  The stuffing is hard cooked eggs. For a 5 x 9 inch loaf you will need 4 hard cooked eggs, shelled. Place half of the ground beef mixture into loaf pan, arranging the eggs, end-to-end down the middle of the length of the loaf. Carefully mold remaining meat over eggs. Bake at 300 degrees 1 1/2 hours. To complete this menu -- baked potatoes, julienne beets, lettuce with roquefort dressing, fudge squares.

Strawberry Glazed Chiffon Cake

1 c. plus 2 T. cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
2 egg yolks, unbeaten
6 T. unsweetened pineapple juice
1/4 t. cream of tartar
4 egg whites
Glaze

Sift dry ingredients into mixing bowl; make well in center. Add salad oil, yolks, pineapple juice, beat until smooth. Add cream of tartar to egg whites, beat until VERY STIFF PEAKS are formed. Fold egg yolk mixture into whites. Pour into ungreased 9 inch square pan. Bake at 350 degrees for 30 minutes. Cool. Pour cooled glaze on cake. Chill. Serves 9 to 12.



Glaze:

2 T. cornstarch
2/3 c. sugar
1 c. crushed strawberries
1/4 c. unsweetened pineapple juice

Combine cornstarch and sugar, gradually add pineapple juice; add crushed berries. Cook til thick, stirring constantly. Add few drops of red coloring. Strain, cool. Pour on cake.