June 20, 1955 Cube Steaks "County Style", Twice-Fried Potatoes, Garden Salad Molds, Butterscotch Ice Box Cookies, Low Calorie Orange Ice

Cube Steaks "County Style"

 4 cube steaks
3 T. shortening
Flour
Salt and pepper
1 onion, chopped
2 T. vinegar
1 T. brown sugar
1/2 c. ketchup
1 T. Worcestershire sauce
1/4 c. water

Melt shortening in skillet. Dip steaks in flour, sprinkle with salt and pepper and brown with onion. Add all remaining ingredients. Cover and cook slowly until meat is fork tender, about 15 minutes.

Twice-Fried Potatoes

First frying 375 degrees.....Second frying 400 degrees

Four large potatoes, washed, pared and cut into lengthwise strips, the length of the potato and about 3/8 inches deep. Dry peeled, sliced potatoes in clean tea towel. Divide into two equal amounts. Fry in deep fat until potatoes are tender but not brown, about 3 minutes. Drain on absorbent paper. Cook remaining potatoes in the same manner. Place in refrigerator until ready to use. To brown potatoes at serving time, reheat fat. Place half of the potatoes in fry basket and carefully lower into fat. Fry until crisp and brown, about 2 minutes. Brown remaining potatoes in same way. Drain on absorbent paper. Sprinkle with salt, serve at once. You can prepare  French Fried potatoes for a crowd this way and save last minute confusion. You may place the fried potatoes in a shallow pan, place in oven at about 300 degrees F, and leave oven door slightly ajar. They will stay hot while you continue to fry remaining potatoes.

Garden Salad Molds

1 pk. lemon gelatin
1 3/4 c. hot water
3/4 t. salt
3 T. lemon juice
2 T. vinegar
1 c. diced celery
1/2 c. diced cucumber
1/4 c. green pepper strips
2 T. diced raw carrot
1 T. finely chopped green onion

Dissolve gelatin in hot water; add salt, lemon juice and vinegar. Chill until partially set. Fold in vegetables. Pour onto individual molds; chill until firm. Unmold on lettuce. Serve with mayonnaise or salad dressing. Serves 6-8.

Butterscotch Ice Box Cookies

1/2 c. butter
1 c. brown sugar
1 egg
1/2 t. vanilla
1 3/4 c. flour
1/2 t. soda
1/2 t cream of tartar
1/2 c. finely chopped nuts

Cream butter and brown sugar, add egg, slightly beaten. Add vanilla. Sift together flour, sode and cream of tartar. Add to creamed mixture. Stir in nuts. Form into rolls. Chill thoroughly in refrigerator before slicing. Place on ungreased cookie sheet. Bake at 375 degrees 8 to 10 minutes.

Low Calorie Orange Ice

1 T. unflavored gelatin
1 1/2 c. water
2 t. grated orange rind
3/4 c. orange juice
2 T. lemon juice
12 non-calorie sweetening tablets

Soften gelatin in 1/2 c. water. Boil remaining water with orange rind 2 minutes. Remove from heat. Add softened gelatin and stir until thoroughly dissolved. Stir in orange and lemon juice. Add sweetening tablets. Blend Pour into freezing tray, set control for coldest, fastest freezing until firm, stir every 15 minutes, until mixture begins to hold its shape. When frozen, spoon into serving dishes.

March 22, 1955 A Quick Meal From Your Freezer Ocean Perch Piquant, Baked Corn, French Fried Potatoes, Orange Sherbert

Dinner Menu

Ocean Perch Piquant

French Fried Potatoes

Baked Corn

Orange Sherbert

Ocean Perch Piquant

1 pound package frozen ocean perch fillets
 1/4 c. butter, melted
1 t. grated onion
2 T. lemon juice
1 t. salt
1/4 t. thyme
1 T. chopped parsley

Place wrapped package of perch in cold water for 5 minutes. Separate the fillets and arrange in a single layer, skin side down, in greased 10 x 6 inch baking dish. Combine butter, onion, lemon juice. salt and thyme. Pour over fish. Bake at 400 degrees for 20 minutes. Sprinkle with parsley. Serve at once.

Baked Corn

1 package frozen whole kernal corn
1/4 c. light cream
1/4 t. salt
Dash of pepper
2 T. butter

Place unthawed corn, cream, salt and pepper in a 1 quart casserole. Dot with butter; cover. Bake in moderately hot oven 400 degrees with fish for 20 to 30 minutes. Toss lightly with form before serving.

French Fried Potatoes

Arrange on shallow baking dish and bake with fish and corn at 400 degrees for 20 to 30 minutes.

Orange Sherbert

1 T. unflavored gelatin
2 c, milk
1 1/4 c. orange juice
1/4 c. lemon juice
2/3 c. sugar
1/2 c. light corn syrup
Dash of salt
Few drops yellow food coloring

Soak gelatin in 1/2 c. of the milk for 5 minutes. Place on low heat until gelatin dissolves, stirring constantly. Remove from heat and let stand. Combine orange juice, lemon juice, sugar, syrup and salt. Stir until sugar is dissolved. Blend with the 1 1/2 c. of milk and the gelatin mixture. Add coloring. Pour into 2 ice trays and place in freezing compartment of refrigerator. Set control at coldest position, freeze to mush (about 1 hour). Turn into chilled bowl, beat until smooth.

To Freeze: Pour into liquid-tight containers, label and freeze.

February 24, 1955 Pastry Mix, Pecan Squares, Special Meat Loaf, French Fried Potatoes in the Oven

Pastry Mix

8 c. flour
1 T. salt
1 pound lard or vegetable shortening

Sift flour and salt, cut in lard or shortening as for pie crust until mixture resembles fine meal and some pieces of fat are the size of peas. Pack into tightly closed jar or can. Store in cool place or refrigerator.

To use pastry mix:

For 1 crust pie use 1 1/4 c. pastry mix and about 3 T. cold water.
For 2 crust pie use 2 1/2 c. pastry mix and about 5 T. cold water.

Note: If you are using vegetable shortening such as Fluffo you may have a richer pastry by using 7 c. of flour instead of 8 c.

Pecan Squares

2 1/2 c. pastry mix
5 T. water
1/4 c. sugar
1 c. dark corn syrup
3 eggs, well beaten
1/4 c. butter
1 t. vanilla
1 c. pecans, broken

Combine pastry mix with water. Turn out onto floured pastry cloth or board and roll to 1/8 inch thickness. Line a 9 x 9 x 1 1/2 inch pan with pastry, let pastry come up sides of pan. Flute the top edge. Combine sugar and syrup and cook to 230 degrees or until syrup spins a thread. Pour hot syrup slowly on eggs, beating constantly. Add butter, vanilla and nuts. Pour into pastry lined pan. Bake at 425 degrees for 30 minutes. Cut into squares; serve warm or cold, topped with whipped cream. These may be made a day ahead of time. Store in a cool place.

Special Meat Loaf

1/2 c. onion, chopped
3/4 c. celery, diced
1/4 c. butter
1/2 green pepper, chopped
1 T. salt
2 eggs
3 c. soft bread crumbs
1/2 c. water
2 pounds ground beef
1/2 c. tomato juice
2 T. butter, melted

Brown onions and celery in 1/4 c. butter or shortening. Combine with green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of the stuffing to meat, mixing well. Pat out 1/2 of the meat mixture in loaf pan. Cover with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/2 hours. Baste two or three times during baking with tomato juice and butter which have been mixed together. Serves 10 to 12.

French Fried Potatoes in the Oven

Select one medium or large potato for each person to be served. Pare potatoes and cut them into strips. Place the strips in single layers in shallow pan, sprinkle with salt; pour 1/4 c. melted shortening over 8 prepared potatoes. Bake at 375 degrees (with meat loaf) for 40 to 45 minutes until golden brown. Serve piping hot.