February 2, 1956 Oatmeal Bread, Delicious Skillet Dinner

Oatmeal Bread

1 1/2 c. boiling water
1 T. shortening
2 t. salt
1 c. rolled oats
1 cake compressed yeast
3/4 c. lukewarm water
1/4 c. molasses
1/4 c. brown sugar
5 c. flour

Combine boiling water, shortening and salt; stir in rolled oats, cool to lukewarm. Soften yeast in warm water; add molasses, brown sugar and 1 c. of the flour; beat until smooth. Add rolled oats mixture and enough flour to make a stiff dough; mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny. Place dough  in a warm well greased bowl; brush surface with melted shortening; cover and let rise in warm place (80 to 85 degrees) about 2 hours or until doubled in bulk. Turn out on board; divide in 2 equal portions and mold into balls; let rest closely covered for 10 minutes. Shape into loaves. Place in 2 well grease loaf pans (9 1/2 x 5 1/2) inches). Brush tops with melted shortening, cover and let rise about 1 hour or until doubled in bulk. Bake in hot oven 400 degrees for 40 to 45 minutes. Makes 2 1 pound loaves.

Note: You may use either regular or quick cooking type of oatmeal. I like the regular best. It gives a more nutty flavor.

Delicious Skillet Dinner

1 T. shortening
1/2 pound ground beef
1 medium onion, chopped
1 small clove garlic, minced
2 t. minced parsley
3/4 c. tomato paste (6 oz. can)
2 1/4 c. water
1 t. sugar
1 t. salt
Dash pepper
4 ounces Bravo noodles
Grated Parmesan cheese

Melt shortening in heavy skillet. Add ground beef, onion, garlic and parsley, brown lightly. Combine tomato paste with water, sugar, salt and pepper mixing until smooth. Add to meat mixture mixing well. Cover, reduce heat and simmer 10 minutes. Add noodles, cover and cook until noodles are tender, about 5 minutes longer, stirring occasionally. Serve with grated Parmesan cheese. 4 servings.

Menu Suggestion: Skillet Dinner, Tossed Salad, Oatmeal Bread, Grapefruit, Cookies.