October 31, 1955 Oven Meal Meat Loaf, Oven Creamed Potatoes, Baked Acorn Squash with Grapefruit, Banana Luncheon Loaf, Funny Pudding, Pumpkin Chiffon Pie

Oven Meal

Meat Loaf

Oven Creamed Potatoes

Baked Squash with Grapefruit

Banana Luncheon Loaf

Funny Pudding

Meat Loaf

from Mrs. Peter Fry

1/2 c. milk
1 c. dry bread crumbs
1 1/2 lbs ground meat
2 eggs, slightly beaten
1/2 t. ground pepper
1 T. salt
3 T. melted butter
1/2 c. chili or tomato sauce
3 T. finely chopped parsley

Mix all ingredients well. Place bacon strips in skillet or in greased 8 x 4 inch loaf pan. Bake at 350 degrees 45 to 60 minutes. Mrs. Fry says she sometimes adds grated raw carrot to replace some of the bread crumbs.

Oven Creamed Potatoes

4 c. raw finely diced potatoes
3 T. butter
3 T. flour
1 1/2 c. milk
1 t. salt
Dash pepper

Put potatoes in well buttered baking dish. Melt butter, add flour, mix well, gradually stir in milk. Cook, stirring constantly, until thickened. Add seasonings. Pour over potatoes. Cover, bake at 350 degrees about 1 hour or until potatoes are tender. If desired, remove cover during last 15 minutes to brown. May sprinkle top with grated cheese, if desired.

Note: Use large enough casserole so potatoes will not boil over. Potatoes should not more than 2/3 fill casserole. 6 servings.

Baked Acorn Squash with Grapefruit

3 acorn squash
2 c. grapefruit sections
4 T. brown sugar
3 t. butter

Wash squash and bake whole at 350 degrees about 50 minutes or until squash is tender when pierced with fork. Remove from oven. Cut in half lengthwise, scoop out seeds. Fill cavity of each squash with grapefruit sections; sprinkle with brown sugar; dot with butter. Place in shallow baking dish containing 1/2 inch water and return to oven for 15 minutes. Serve hot. 6 servings

Note: This dish is an eye catcher. You'll find the grapefruit adds a tart moist quality to the squash and the butter and brown sugar add just the right touch. Grapefruit, you know, is rich in Vitamin C; squash Vitamin A, both vitamins so important in the daily diet of growing children and busy adults.

Banana Luncheon Loaf

from Mrs. Henry C. Bahler

1 3/4 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. shortening
2/3 c. sugar
2 eggs, well beaten
1 c. mashed ripe bananas

Sift together flour, baking powder, soda and salt. Cream sugar and shortening well, add eggs and beat until light and fluffy. Add flour mixture alternately with bananas, mixing well after each addition. Turn into well greased and floured loaf pan 8 1/2 x 4 1/2 x 2 1/2. Bake at 350 degrees about 1 hour and 10 minutes until nicely browned.

Funny Pudding

A request repeat

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. cocoa
3/4 c. sugar
1/2 c. milk
1 t. vanilla
2 T. melted shortening
1/2 . shopped nuts
3/4 c. sugar
1/4 c. cocoa
1 3/4 c. boiling water

Sift flour, baking powder, salt, cocoa, and sugar. Add milk, vanilla and melted shortening. Stir until smooth. Add nuts. Spread in greased 8-inch square pan. Combine sugar and cocoa; spread over batter. Pour boiling water over all. Bake 350 degrees 40 to 45 minutes.

Note: This forms a delicious fudge sauce on the bottom and a crispy pudding on top. Serve plain or with whipped cream.

Pumpkin Chiffon Pie

Mrs. Mammie Eisenhower's Favorite Recipe

3 eggs, separated
3/4 c. brown sugar
1 1/2 c. cooked pumpkin
1/2 c. milk
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 T. unflavored gelatin
3 T. cold water
1/4 c. sugar, granulated

Beat egg yolks, add brown sugar, pumpkin, milk, salt, cinnamon and nutmeg. Cook in double boiler, stirring constantly, until thickened. Meanwhile, soak gelatin in cold water. Stir gelatin into hot mixture. Chill until partially set. Beat egg whites until stiff with 1/4 c. granulated sugar. Fold into pumpkin mixture. Pour into baked 9" pie shell. Chill until set. Garnish with shipped cream.

June 22, 1955 Easy Meat Loaf, Strawberry Glazed Chiffon Cake

Beef Loaf Variations

Designed For Garden Days

Easy Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten

Combine all ingredients. Mix thoroughly. Bake in slow oven 300 degrees F. Allow 1 hour for 4 small loaves 2 1/2" x 3" x 4"; 1 1/2 hours for a loaf baked in a 1 quart ring mold; 1 1/2 hours for a loaf baked in a 5 x 9 inch loaf pan. 8 servings.


Note: Today I have three ideas for perfect garden day main dishes -- all prepared with ground beef. With one basic recipe tou can prepare individual beef loaves, a festive ring, a stuffed loaf or frosted meat muffins. Ground chuck is perfect to use for it contains enough fat to make a juicy dish.

Idea No 1. Bake Easy Meat Loaf in a ring mold (1 quart). Bake at 300 degrees for 1 1/2 hours. When serving fill ring with succotash or other colorful vegetable. You will find this especially nice for a back yard or terrace dinner this summer. Serve with scalloped potatoes, baked at the same time, fresh sliced tomatoes and fresh fruit and cookies for desert.

Idea No. 2. Individual meat loaves which are actually big enough to serve two.
form into 4 loaves 2 1/2" x 3" x 4", bake at 300 degrees for 1 hour. Serve with yellow wax beans, hashed brown potatoes, green salad, strawberry chiffon cake, milk for everyone.

Idea No. 3. Stuffed meat loaf.  The stuffing is hard cooked eggs. For a 5 x 9 inch loaf you will need 4 hard cooked eggs, shelled. Place half of the ground beef mixture into loaf pan, arranging the eggs, end-to-end down the middle of the length of the loaf. Carefully mold remaining meat over eggs. Bake at 300 degrees 1 1/2 hours. To complete this menu -- baked potatoes, julienne beets, lettuce with roquefort dressing, fudge squares.

Strawberry Glazed Chiffon Cake

1 c. plus 2 T. cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
2 egg yolks, unbeaten
6 T. unsweetened pineapple juice
1/4 t. cream of tartar
4 egg whites
Glaze

Sift dry ingredients into mixing bowl; make well in center. Add salad oil, yolks, pineapple juice, beat until smooth. Add cream of tartar to egg whites, beat until VERY STIFF PEAKS are formed. Fold egg yolk mixture into whites. Pour into ungreased 9 inch square pan. Bake at 350 degrees for 30 minutes. Cool. Pour cooled glaze on cake. Chill. Serves 9 to 12.



Glaze:

2 T. cornstarch
2/3 c. sugar
1 c. crushed strawberries
1/4 c. unsweetened pineapple juice

Combine cornstarch and sugar, gradually add pineapple juice; add crushed berries. Cook til thick, stirring constantly. Add few drops of red coloring. Strain, cool. Pour on cake.

May 5, 1954 My Favorite Meat Loaf, Asparagus in Casserole, Rhubarb Brown Betty, Stewed Rhubarb

My Favorite Meat Loaf

2 pounds ground beef
1 pound ground pork
2 c. bread crumbs
1/2 c. chopped onion
2/3 c. grated raw carrot
1 T. salt
1 egg
1 c. top milk
1/4 t. pepper

Combine all ingredients. Pack into loaf pan. Bake 350 degrees 1 hour.

Asparagus in Casserole

3 c. fresh asparagus
3 T. butter
3 T. flour
1 c. asparagus liquid or milk
1/2 t. salt
1/2 c. grated American cheese
2 c. large fresh-pulled bread crumbs

Cook asparagus until just tender, adding 1/2 t. salt toward the end of cooking. Drain. Cut into 1 inch pieces and place in greased 9 or 10 inch pie pan. Prepare sauce by melting butter, adding flour, then liquida little at a time, stirring constantly. Cook until thick. Add salt and grated cheese and cook until cheese is melted. Pour sauce over asparagus; cover top with pulled bread crumbs and drizzle with melted butter. Bake 350 degrees for about 20 minutes. Serves 6 to 8.

Rhubarb Brown Betty

1/4 c. sugar
Rind of 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb (see recipe below)
1/2 pint whipping cream

Combine sugar, lemon, nutmeg. Melt butter, pour over bread crumbs. Cover bottom of baking dish with 1/3 of crumb mixture. Spread over this 1 c. stewed rhubarb, sprinkle with half of rugar mixture. Repeat the layers, covering with remaining crumbs. Bake 350 degrees for about 40 minutes. Serve hot with cream.

Stewed Rhubarb

Wash 1 pound rhubarb and cut into 1/2 inch pieces. Put in top of a double boiler with a pinch of salt and about 1/2 cup sugar. Cover and cook about 20 minutes.

April 27, 1955 Individual Barbecued Meat Loaves, Orange Delight, Oven Glazed Carrots, Oven Browned New Potatoes

Individual Barbecued Meat Loaves

1 1/2 pounds ground beef
1/2 pound ground pork or veal
1/2 c. soft bread crumbs
1/2 c. milk
1 egg
1 t. salt
2 T. chopped onion
1/2 c. ketchup
1 T. Worcestershire sauce
1 t. chili powder
2 T. chopped onion

Mix together beef, pork, bread crumbs, milk, egg, salt, and onion. Shape into 8 individual loaves. Place in well greased shallow pan. Heat together remaining ingredients for sauce. Pour over loaves, cove and bake for 30 minutes at 350 degrees. Remove cover and brown for 15 minutes.

Orange Delight

(from Town Journal 1955)

3 T. butter
3 T. flour
1 1/2 c. sugar
6 eggs, separated
1 can (6 oz.) frozen concentrated orange juice
2 c. milk


Cream butter; add flour and blend well. Add sugar and mix until smooth. Add egg yolks and orange juice (undiluted) beat well. Add milk. Combine with creamed mixture. Beat egg whites until stiff. Carefully fold them into orange mixture. Pour into well buttered 7 x 12 inch baking dish. Place dish in pan containing 1/2 inch hot water. Bake in moderate oven 375 degrees for 35 to 40 minutes. Pudding will have a cake-like topping over a custard layer. Spoon into serving dishes. Serves 8.

Oven Glazed Carrots

2 bunches carrots
2 T. lemon juice
1/4 c. sugar
1/2 c. water
3/4 t. salt
2 T. butter

Scrape carrots, cut in lengthwise strips. Combine lemon juice, sugar, salt and butter. Pour over carrots. Cover, bake at 350 degrees 30 to 35 minutes.

Oven Browned New Potatoes

Scrape small new potatoes, place in buttered casserole, pour melted butter over all. Bake in oven 350 degrees 45 minutes or until tender. If potatoes are large, cut in halves or quarters. To hasten cooking time you may boil for 10 minutes. Turn potatoes after they are browned on one side. S,all potatoes 1 1/2 to 2" in diameter will cook in 45 minutes to 1 hour. Larger potatoes will require 1 1/4 to 1 1/2 hours.

April 18, 1955 Oven Meal Mother's Meat Loaf, Scalloped Potatoes, Steamed Carrots and Apples, Baked Pineapple Pudding

Oven Meal

Mother's Meat Loaf

Scalloped Potatoes

Steamed Carrots and Apples

Baked Pineapple Paradise

Mother's Meat Loaf

1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 c. onion, minced
1/4 c. butter
1/2 c. celery, minced
1/2 c. tomato soup
1 egg
1 c. soft bread crumbs
1/4 t. t. pepper
1 1/2 t. salt
Bacon

Have meat ground together twice.Brown onion and celery in butter. Add tomato soup, then beat egg into mixture. Add bread crumbs and seasonings to meat; then add onion mixture. Work well with handsuntil ingredients are well blended. Pack in greased loaf pan or form into a loaf. Arrange strips of bacon over loaf. Bake at 375 degrees at 375 degrees for 1 1/2 hours. Serves 6.

Tip: The browning of the onion and celery in butter gives this meat loaf an excellent flavor for it eliminates any raw onion taste. This is my favorite oven meal, I sometimes substitute the brownie pudding given some time ago on Home Cooking.

Scalloped Potatoes

6 medium sliced potatoes
Salt and pepper
2 T. flour
3 T. butter
3 c. milk (about)

Editor's note: I suspect there should be 3 T. flour. Add 1/3 of the potatoes works with the rest of the procedure. 

Wash and pare potatoes and cut in very thin slices. Place 1/2 of the potatoes in greased 2 quart baking dish. Sprinkle with salt and pepper and 1/3 of the flour. Dot with 1 T. butter. Repeat twice. Pour in enough milk so it can be seen through the top layer. Cover and bake at 375 degrees for 30 minutes, remove cover and continue baking for 15 to 20 minutes longer or until potatoes are tender and a brown crust has formed on top. Serves 6.

Steamed Carrots and Apples

Arrange equal quantities of sliced cooked carrots and sliced raw apples in alternate layers in buttered baking dish. Sprinkle carrots with salt and melted butter; sprinkle apples with sugar. Bake covered at 375 degrees 30 to 45 minutes.

Baked Pineapple Pudding

1/2 c. Fluffo
1 1/4 c. sugar
2 eggs, separated
3 c. graham cracker crumbs -- about 30
2 1/2 t. baking powder
1 1/4 c. milk
1/2 c. chopped pecans
1 can (9 oz.) crushed pineapple
1 c. sugar
Heavy cream, whipped

Combine Fluffo and sugar. Add egg yolks and blend well. Combine crushed graham crackers and baking powder, add to egg mixture alternately with milk. Add pecans. Beat egg whites until stiff. Fold into graham cracker mixture. Pour into well buttered 7 x 12 inch baking dish. Bake at 375 degrees 25 minutes. Combine pineapple and sugar, cook over medium heat 5 minutes. Spoon over hot baked pudding as soon as it is removed from oven. Let stand 30 minutes before serving. Cut into squares. Serve with a dab of whipped cream. Serves 10.

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.