July 19, 1955 Stuffed Meat Loaf, Baked Stuffed Potatoes, Sauteed Summer Squash, Sour Milk Biscuits, Cream Puffs, Chocolate Sauce, Soft Molasses Cookies

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Stuffed Meat Loaf

Baked Stuffed Potatoes      Summer Squash

Sour Milk Biscuits

Cream Puffs with Chocolate Sauce

Beverage

Stuffed Meat Loaf

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1 1/2 pounds ground beef
1 t. salt
Dash Pepper
1 small onion, chopped
Milk
Poultry stuffing
Bacon strips

In a bread pan alternate 1/2 inch layer of meat and stuffing, with a top layer of meat. Lay strips of bacon on loaf or for variation pour 1 c. tomato soup over top. Bake at 375 degrees for 1 hour.


Stuffing:

1/2 c. boiling water
3 c. stale bread crumbs
1 T, butter
1 t. poultry seasoning
1 t. salt
Dash pepper
1/2 c. finely chopped celery
1 medium onion

Pour boiling water over bread crumbs, let stand a few minutes, then add remaining ingredients.

Baked Stuffed Potatoes

Bake medium sized, well scrubbed potatoes with meat. When tender, place on flat side and slice off skin from top of each. Remove contents with a teaspoon. Mash, add salt, pepper and butter and a little hot milk or cream. Beat well. Refill skins, leaving potato rough on top. Return to oven or broiler until potatoes are hot and delicately brown. Sprinkle with paprika, serve at once.

Sauteed Summer Squash

Slice or dice squash. Sprinkle with salt and pepper. Saute slowly in butter until golden brown. For a different flavor shake on a little garlic salt. Takes about 8 minutes. Avoid overcooking.

Sour Milk Biscuits

2 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/4 c. shortening
3/5 c. sour milk or buttermilk

Sift dry ingredients. Cut in shortening with pastry blender. Add milk to make a soft dough. Turn out on lightly floured pastry cloth and knead lightly for about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet 450 degrees for 12 to 15 minutes. Makes 14 to 16 two-inch biscuits.

Cream Puffs

1/2 c. butter
1/2 c. water
1 c. flour
4 eggs
1/4 t. salt

Melt butter in water. When mixture boils and butter is melted add salt and flour all at once and mix vigorously until mixture forms a stiff ball that follows the spoon around the pan. REMOVE FROM HEAT. Add medium eggs, one at a time, beating well after each addition. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 400 degrees 40 to 50 minutes. DO NOT PEEK DURING FIRST HALF HOUR OF BAKING. Makes 12 large, 16 medium puffs.

To serve: Slit puffs and fill with whipped cream, chocolate filling or ice cream. Serve with hot chocolate or butterscotch sauce.

Chocolate Sauce

(For ice cream, cream puffs, and cake)

1/4 c. butter
1/4 c. shaved baking chocolate
1/4 c. cocoa
3/4 c. sugar
1/2 t. light cream
Pinch of salt
1 t. vanilla

Melt butter and chocolate in saucepan. Stir over low heat until smooth. Add remaining ingredients, bring to boiling point. Serve hot or cold. Makes 1 1/2 c. Can be stored and reheated over hot water when needed.


Between-Meal Snack for the Children: Soft Molasses Cookie and Milk. Try this recipe which came from Mrs. Bertha Everett of Rochester.

Soft Molasses Cookies

1 c. sugar
1 c. Fluffo
2 eggs
1 c. molasses, light
1 c. sour milk or buttermilk
3 t. soda
1 T. ginger
1 T. cinnamon
1 t. nutmeg
1/4 t. cloves
1 t. salt
4 1/4 c. flour

Cream sugar and Fluffo, add eggs and blend well. Dissolve soda in molasses, add to first mixture. Sift dry ingredients, add alternately with buttermilk. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 350 degrees for 15 minutes.

Note from Mrs. Everett: "This molasses cookie is the only one I know which can be kept almost indefinitely in refrigerator. Much better if you refrigerate before baking. A dozen or so can be baked at a time and so always have fresh cookies on hand. I put a raisin in center and sprinkle with sugar."