April 16, 1956 Broiled Lamb Chops, Chocolate Cake, Chocolate Frosting

Broiled Lamb Chops

6 rib, loin or shoulder chops, cut 1 to 2 inches thick
Salt
Pepper

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so that top of 1-inch chops is 2 inches from heat and 2 inch chops is 3 inches from heat. When one side is browned, season, turn and finish cooking on second side, season. cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches thick require 20-22 minutes.

Chocolate Cake

from Pat Martin

1/2 c. shortening
2 c. brown sugar
2 eggs
2 squares chocolate
2 c. flour
1/2 t. salt
1/2 t. baking powder
1 t. soda
1/2 c. sour cream
1 c. boiling water
1 t. vanilla

Cream shortening and sugar. Add eggs and  continue to beat until light and fluffy. Add melted and cooled chocolate. Sift flour with salt and and baking powder. Add alternately with sour cream . Dissolve soda in boiling water. Add last to batter with vanilla. BATTER WILL BE VERY THIN. Pour into 9 x 12 loaf pan which has been greased and floured. Bake at 375 degrees about 35 minutes.

Note: Cake may be baked in 2 9-inch round pans (greased and cloured). Bake 350 degrees for 30 to 35 minutes.

Chocolate Frosting

2 squares chocolate
3 T. butter
1/2 t. vanilla
1 pound confectioners sugar
1/3 c. light cream or milk

Melt chocolate and butter together. Combine confectioners sugar and milk, add vanilla. Stir in melted chocolate and butter. Stir until of spreadable consistency. Spread on cake.

September 28, 1955 Stuffed Broiled Pork Chops, Applesauce, Chocolate Cake, Quick Glossy Chocolate Icing

Menu

Stuffed Broiled Pork Chops

Mashed Potatoes      Green Vegetable

 Apple Sauce

Chocolate Cake

Beverage

 Stuffed Broiled Pork Chops

This recipe is for young tender pork chops from loins weighing 8 to 10 pounds, Have butcher cut chops 1 inch thick and make pocket for dressing on inside.  Stuff pockets with dressing (below), brush chops on both sides with melted butter, season with salt and pepper, and sprinkle with lightly toasted bread crumbs. Broil about 3 inches from flame or heating unit for 12 to 15 minutes on each side.

Dressing for 6 Chops

1/4 c. finely chopped celery
1/4 c. finely chopped onion
3 T. butter
3 slices dry toasted bread
3/4 t. salt
Dash pepper
1/4 t. sage or poultry seasoning
1 T. parsley, chopped

Saute celery and onion in butter and pour over the toast which has been soaked in cold water about 5 minutes and then squeezed dry. Add seasonings and parsley.

Applesauce

Wash and quarter apples but do not pare. Cook slowly until soft with just enough water to keep from burning. Put through food mill or coarse strainer. Add a sprinkling of salt. Ad sugar to taste. Heat until sugar melts completely. Some cooks add a bit of butter. Add spice and lemon juice if apples need more flavor. If you like sauce less smooth, pare and core the apples before cooking and beat only slightly wit a fork when they are done.

Chocolate Cake

For square pan 9 x 9 x 1 1/2 inches

1/2 c. butter
1 1/2 c. brown sugar, packed solidly
2 eggs
1 t. vanilla
2 cups flour (cake)
1/2 t. soda
1 t. double-acting baking powder
1 c. buttermilk
2 oz. baking chocolate
1/4 t. salt

Cream butter, add sugar a little at a time, beat until thoroughly blended. Add whole eggs, one at a time and beat thoroughly, add vanilla. Sift flour with baking powder, soda and salt. Add alternately with buttermilk. Last stir in melted chocolate. Pour into greased and floured 9" square pan. Bake at 350 degrees 45 to 50 minutes until done.

Quick Glossy Chocolate Icing

1 1/2 T. hot milk
1 T. soft butter or margarine
1/2 t. vanilla
1 oz. melted unsweetened chocolate
1 c. sifted confectioners sugar (about)

Combine hot milk and soft butter. Add sifted sugar and vanilla. Beat until smooth. Add melted chocolate and mix thoroughly. If icing becomes too thick or dull before spreading onto cake, add more hot milk. If it is too thin add more confectioners sugar.

April 28, 1955 Another Bravo-60 second Macaroni Casserole, Steve's Favorite Chocolate Cake, Sour Cream Fudge Frosting

Another Bravo-60 second Macaroni Casserole

1 package Bravo 60 Second Macaroni
2 T. Fluffo
1 pound ground beef
1 large onion, chopped
1/2 green pepper, chopped
1 can (8 oz) mushrooms, juice, stems and pieces
1 t. salt
1/4 t. pepper
1/4 t. oregano
1 can condensed tomato soup
1 can (6 oz.) tomato paste
1/3 c. water
1/2 pound sharp cheese, grated

Cook macaroni as directed on package. Brown beef in Fluffo, add onion, green pepper and mushrooms, cook until onion is tender. Add seasonings. Combine soup, tomato paste and water. Place a layer of macaroni in well greased 3 quart casserole, then a layer of meat, cover with sauce and half of the cheese. Repeat ending with cheese on top. Bake at 375 degrees until bubbly and brown, about 30 minutes. Serves 6.

Steve's Favorite Chocolate Cake

2/3 c. Fluffo
1 1/2 c. sugar
3 eggs
2 squares chocolate, unsweetened
2 1/4 c. cake flour
1 t. soda
1 1/4 c. buttermilk
1 t. vanilla

Cream Fluffo and sugar well, add eggs one at a time, unbeaten, and continue beating until very creamy. Add melted and cooled chocolate. Sift flour, soda and salt, add alternately to first mixture with buttermilk combined with vanilla. Mix until smooth. Pour into greased and floured 9-inch layer cake pans. Bake 350 degrees 35 minutes.

Sour Cream Fudge Frosting

2 squares chocolate unsweatened
2 c. sugar
1 c. sour cream
1 t. vanilla
1/8 t. salt

Melt chocolate, add sugar and blend well. Add cream, bringing mixture to boiling point, stirring constantly until sugar is dissolved. Boil without stirring to 230 degrees. Remove from heat, cool WITHOUT STIRRING, until lukewarm. Add vanilla and salt and beat until of spreading consistency. If frosting begins to set too soon, thin with top milk or light cream. This frosting will cover 2 nine inch layers; sides too, if you work quickly. Keps very well, a nice smooth creamy frosting.

February 9, 1955 Beef Vegetable Pinwheels, Cole Slaw, Chocolate Cake (Made with yeast), Boiled Frosting

Beef Vegetable Pinwheels

1 pound ground beef
1 1/2 t. salt
1/4 t. pepper
2 T. butter
1/2 c bread crumbs
2 T. milk
1 1/2 c. seasoned mashed potatoes
1 1/2 c. seasoned mashed peas
1/4 c. melted butter

Mix together all ingredients except potatoes, peas and the 1/4 c. butter. Place between 2 sheets of wax paper and press out or roll out with a rolling pin into a rectangular sheet about 1/2 inch thick. Remove top waxed paper and spread half of the surface with mashed potatoes. Spread the other half with peas. Roll the meat firmly, jelly roll fashion, starting at the potato end. Wrap in waxed paper and chill well. When ready to cook cut with a sharp knife into 1 inch slices. Place on broiler rack 3 to 4 inches below heat source. Brush with melted butter. Broil slowly about 10 minutes on each side.

Tip: Beef pinwheels may be baked. Place slices on well buttered baking pan. Brush tops with melted butter. Bake at 400 degrees for about 30 minutes.

Tip: Dinner menu: Tomato Boullion, Beef Pinwheels, Asparagus, Coleslaw, Chocolate Cake, Beverage

Cole Slaw

1 small head of cabbage
1/2 c. sour cream
2 T. vinegar
1/2 t. salt
1/4 t. black pepper
2 T. sugar
Paprika, or poppy, or caraway seeds

Wash, drain and chill cabbage; shred fine. To about 4 cups, add the combined cream, vinegar and seasonings. Toss with the cabbage. Sprinkle lightly with paprika or poppy, or caraway seeds. 4 to 6 servings.

Chocolate Cake (Made with yeast)

3/4 c. shortening
2 c. sugar
3 eggs
1 t. vanilla
2/3 c. cocoa, sifted
1 c. milk
3 c. cake flour
1/2 pk. dry yeast or 1/2 compressed yeast cake
1/4 c. lukewarm water
1 t. soda dissolved in 1/4 c. warm water

Cream shortening, add sugar and combine beating until very creamy, add eggs and mix well. Add vanilla and cocoa. Add milk and four alternately, mixing until smooth. Add yeast dissolved in 1/4 c. warm water. Let stand in mixing bowl, covered in refrigerator overnight. In the morning, dissolve soda in 1/4 c. warm water and add to cake mixture mixing well. Pour into greased and floured cake tins. This will make two 9 inch or two 19 inch layers. Bake at 350 degrees for 35 to 40 minutes.

Boiled Frosting

2 c. sugar
1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook constantly until mixture begine to boil; boil without stirring to a temperature of 242 degrees or until mixture spins a 6 to 8 inch thread. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until mixture holds its shape and loses its gloss.

Tip: If frosting is slow setting place bowl in boiling water and continue beating.

This frosting is like divinity candy, forms a crust on top.