May 10, 1956 Rhubarb Pie, Stewed Rhubarb

Rhubarb Pie

Pastry for 9" double pie crust
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 egg, beaten
1/4 t. grated lemon rind
1 T. lemon juice
1/2 c. water
1 T. butter

To prepare rhubarb for pie remove ends, wash thoroughly and dry on towel. Cut into uniform strips, then crosswise into pieces 1 inch long and 1/4 inch wide. Line pie plate with pastry and fill with diced rhubarb. Combine sugar and flour, stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake at 425 degrees 40 to 50 minutes.

Stewed Rhubarb

Cut off leaves and stem end and wash 1 pound rhubarb. Peel old rhubarb stalks but do not peel young tender stalks, as the peels turn pink on cooking, cut in 1" pieces. Add 1/4 c. water and 1/2 c. sugar, simmer covered 25 to 30 minutes or until tender. 4 servings.

May 27, 1955 Broiled Steak Combination, Rhubarb Cream Pie

Broiled Steak Combination

When buying steak for broiling have them at least 1 inch thick. Cook at moderate temperature by placing meat the right distance from the heat. If steak is cut 1 inch thick its top surface should be 2 inches from the heat, if it's a 2 inch thick steak it should be 3 inches from the heat.

Broiling:

Broil 1" thick steaks about 6 to 12 minutes on each side, depending on whether you want your steaks medium, well done or rare.

Broil 1 1/2" thick steaks 12 to 18 minutes each side.

To prepare our broiler combination:

Place 3 c. of cooked rice in bottom of broiler pan. Add one 4 oz. can of sliced mushrooms which have been drained. Place steaks on broiler rack over broiler pan. This way as the steaks cook their drippings automatically flavor the rice and mushrooms. Season steaks with salt and pepper just before turning, and remember broiled steaks are turned only once. The reason for seasoning meat after it is cooked is that salt tends toslow the browning of the meat.

Rhubarb Cream Pie

1 1/2 c. sugar
1/4 c. flour
3/4 t. nutmeg
3 eggs, slightly beaten
4 c. rhubarb (1 pound) cut into 1 inch pieces
1 recipe plain pastry
2 T. butter

Blend sugar, flour and nutmeg. Add to eggs; beat smooth. Add rhubarb. Pour into 9" pastry lined pie plate. Dot with butter. Make lattice crust. Bake in hot oven 400 degrees 40 to 50 minutes.

May 17, 1955 Swedish Meat Balls -- "Party Style", Old Fashioned Rhubarb Pie, Orange Pastry

Swedish Meat Balls -- "Party Style"

1 pound hamburger
1/2 pound lean pork
4 slices bread
3/4 c. milk
1 onion, finely chopped
2 t. salt
1/8 t. nutmeg
1/8 t. allspice
1 clove garlic, mashed
2 eggs, slightly beaten
Fluffo for frying
2 c. beef bouillon

Have meats ground together 3 times. Crumble bread and add milk. Stir to blend until it is of paste like consistency. Combine with meat in a mixing bowl. Add seasonings and eggs. Beat and stir with wooden spoon until mixture is stiff. Dip out rounded teaspoonfuls and roll between hands into 1 inch balls. Place on waxed paper about half hour to dry a bit. Heat enough Fluffo in skillet to make a 1/2 inch depth. Brown meat balls. Put browned balls in a single layer in large shallow baking pan. Add hot bouillon. Bake at 350 degrees about 30 minutes or until broth is absorbed. Serve the balls without gravy or sauce. Makes 80 1 inch balls.

Old Fashioned Rhubarb Pie

3 c. rhubarb, cut into 1-inch pieces
1 c. sugar
1/2 t. grated orange rind
3 T. flour
Dash salt
1 recipe Orange Pastry
2 T. butter

Combine rhubarb, sugar, orange rind, flour and salt.  Line 9" pie pan with orange pastry; fill with rhubarb mixture, dot with butter. Adjust top crust. Bake at 400 degrees for 40 to 50 minutes.

Orange Pastry

1 1/2 c. flour
1/2 t. salt
1 T. grated orange rind
1/2 c. Fluffo
4 to 5 T. cold water

Sift together flour and salt; sift in orange rind. Cut in Fluffo with a pastry blender. Sprinkle cold water over flour mixture, tossing lightly with a fork. Use just enough water to hold pastry together.