Dinner Menu
Cube Steaks Parmesan
Baked Potatoes Tossed Green Salad
Orange-Lemon Souffle
Cube Steaks Parmesan
2 eggs
1 1/2 t. salt
1/4 t. pepper
1 1/2 c. dry fine bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. shortening or cooking oil
2 8-oz. cans tomato sauce
Combine eggs, salt and pepper and beat well. Mix bread crumbs with 1/4 c. of the Parmesan cheese. Dip steaks in egg mixture, then in crumbs. Brown in heavy skillet on both sides. Add tomato sauce and top with remaining 1/4 c. cheese. Bake uncovered 325 degrees for about 25 minutes.
Orange-Lemon Souffle
1 c. sugar
1 T. butter
2 T. flour
1 c. milk
Juice and grated rind 1 orange
Juice and grated rind 1 lemon
2 eggs
Cream butter and sugar. Add flour. Separate eggs, beat egg yolks, add milk and juices and grated rinds. Combine with first mixture. Beat egg whites until stiff but not dry. Fold in egg whites. Bake at 325 degrees for about 30 minutes.
Note: This is an interesting pudding, light and delicious. The top has a sponge cake like texture, the bottom a nice sauce.
Note: To bake potatoes the same length of time as meat and pudding, parboil for 15 minutes befor putting in oven.
Oatmeal Refrigerator Rolls
1/2 c. shortening
3 T. sugar
3/4 t. salt
1/2 c. boiling water
1 c. rolled oats
1 yeast cake
1/2 c. lukewarm water
1 egg, beaten
2 1/2 c. flour (about)
Combine shortening, sugar, salt and boiling water. Add rolled oats and cool to lukewarm. Soften yeast in lukewarm water, add with beaten egg to oatmeal mixture. Stir in 1 c. of the flour. Shape into cloverleaf rolls and let rise until double in bulk (about 1 1/2 hours). Bake at 425 degrees for 15 to 20 minutes. Makes 12 large or 24 small rolls. Note: Dough will keep 4 or 5 days in refrigerator. When ready to bake just shape into rolls and let rise. Please note no rising necessary before shaping. Easy and delicious.
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