September 21, 1955 Swiss Steak, Baking Frozen Vegetables, Apple Cheese Crisp, Dream Bars

Basic Swiss Steak

Baked Potatoes      French Green Beans

Apple Cheese Crisp

Swiss Steak

For Swiss Steak use round steak blade or arm steak. (The arm and blade steaks are cut from the beef chuck or shoulder are easily identified, the arm steak is recognized by its small tified, the arm steak is recognized by its small round bone. You often buy these for pot roasts. The blade steak contains a long thin bone.) Have meat cut 1 1/2 inches thick.

Dredge meat with seasoned flour (1 t. salt and 1/8 t. pepper per 1 c. flour). Brown steak in 3 T. of melted shortening. Turn meat so it browns thoroughly on both sides. Remember, brown meat slowly. Add 1/2 c. sliced onions. Add small amount of water (1/4 c.). Cover meat closely so none of the moisture can escape. You can cook the meat on top of stove but today we are cooking in the oven for an oven meal. Allow 1 hour per pound of meat in oven, 45 minutes for top of stove.

Note: For variation you may use a No. 303 can tomatoes in place of the 1/4 c. water. I call this Spanish Steak.

Special Request -- Repeat Chart For Baking Frozen Vegetables

Vegetable                                   Time in Minutes
                                                325 to 375 degrees
Asparagus, cuts                                40-45
Asparagus, spears                            40-50
Broccoli                                           35-40
Brussels Sprouts                               35-40
Cauliflower                                       30-35
Corn (kernels)                                  25-30
Green Beans, cut                              40-45
Green Beans, French style                35-40
Lima Beans(add 1/4 c. water)          45-50
Peas                                                35-40
Spinach, whole leaf                          35-40
Spinach, chopped                            30-35
Succotash                                        45-50
Wax beans, cut                                45-50
Mixed Vegetables                            40-45

Defrost corn-on-the-cob completely. Roll in melted butter in a shallow baking dish. Bake 400 degrees 20 minutes.

Apple Cheese Crisp

6 c. pared, cored, sliced apples
1 t. cinnamon
1 T. lemon juice
1/2 c. light corn syrup
1/2 c. sugar
2/3 c. flour
1/4 t. salt
1/3 c. butter
1/4 pound processed American cheese

Arrange apples in greased, shallow baking dish (about 10 x 6 x 2"). Sprinkle with cinnamon. Pour lemon juice and corn syrup over the apples. Combine sugar, flour and salt. Cut in butter until the mixture is the consistency of coarse corn meal. Stir in cheese lightly. Top apples with this mixture. Bake UNCOVERED at 350 degrees for 1 hour or until apples are very tender. Serve warm with or without cream. Serves 6.

Dream Bars

1/3 c. butter
1/2 c. confectioners sugar
1 egg yolk
1/2 t. vanilla
2 T. milk
1 1/2 c. flour
1/2 t. baking soda
2 whole eggs
1 c. brown sugar
1 t. vanilla
1/2 c. fine coconut
Confectioners sugar

Cream butter, add confectioners sugar and blend well. Add egg yolk and vanilla. Add milk alternately with flour, sifted with soda, forming a very soft dough. Spread thickly on bottom and thinly on sides of a greased 9" square pan. Use finger dipped in cold water for easy spreading. Beat whole eggs just enough to combine yolks and white, add brown sugar, vanilla, nuts and coconut. Mix well. Pour and spread on top of first mixture. Bake at 400 degrees for 20 minutes, then reduce temperature to 300 degrees for 15 minutes or until firm to the touch. When done, cool slightly, loosen sides and turn onto cake rack. When cold cut with crust side up into 4 uniform strips, and each strip into 8 bars. Dip crust side into confectioners sugar. Makes 32 slices.