November 4, 1955 Oven Meal Baked Red Snapper with Mushrooms, Franconda Potatoes, Old Fashioned Bread Pudding, Sour Cream Cherry Pie

Oven Meal

Baked Red Snapper with Mushrooms

Baked Frozen Vegetable      Franconda Potatoes

Old Fashioned Bread Pudding

Baked Red Snapper with Mushrooms

2 pounds red snapper steaks
1/4 c. butter
1/2 c. mushrooms, chopped
2 T. lemon juice
1 t. grated onion
1 t. salt
Dash pepper

Cut steaks into serving-size portions. Place in a well buttered baking dish 11 x 7 x 1 1/2 inches. Combine remaining ingredients, pour over fish. Bake at 350 degrees for 30 minutes or until fish flakes away easily when tested with a fork. Serves 6.

Franconda Potatoes

Wash, peel medium sized potatoes. Parboil for 15 minutes. Drain, brush with melted butter, place in shallow pan (a pie tin is good). Bake until soft at 350 degrees about 45 minutes. Brush once or twice with butter.

Note: This is an excellent way of preparing potatoes to bake around a roast.

Old Fashioned Bread Pudding

1/4 c. butter
4 to 5 slices bread
3 eggs, separated
1/2 c. sugr
18 t. salt
3 c. milk
1 t. vanilla
6 t. sugar

Butter bread and arrange in baking dish. Combine slightly beaten egg yolks, 1/2 c. sugar, salt, milk and vanilla, stir until sugar is dissolved. Pour over bread. Place baking dish in pan of hot water and bake in slow oven 325 degrees until custard begins to set (about 40 minutes). Beat egg whites until stiff, add add the 6 T. of sugar to make a stiff meringue. Spread over hot bread pudding and return to oven until lightly browned (about 5 minuted). Serve hot or cold. Yield: 6 servings.

Note: Add 1/2 c. raising, currants or shredded coconut, if desired.

Sour Cream Cherry Pie

Want something different for Sunday's dinner? Try Mrs. Carvel Martin's Sour Cream Cherry Pie. It's delicious and different.

Unbaked 8" pie shell
1 c. cultured sour cream
3/4 to 1 c. sugar
4 T. flour
1/4 t. salt
1 can drained sour cherries or 1 package frozen, thawed, drained cherries or sliced peaches
Cinnamon and sugar

Combine all ingredients except fruit. Pour over fruit in unbaked pie shell. Cover with lattice pie strips. Sprinkle with cinnamon and sugar. Bake at 450 degrees for 15 minutes. reduce heat to 350 for 30 minutes.

Note: The amount of sugar depends on the tartness of the fruit, use smaller amount for peaches, larger amount perhaps for sour cherries.