Casserole Potatoes

You might want to substitute the following in one of the Oven Meals:

Peel and coarsely dice potatoes. Place in well greased casserole and season with salt and pepper. Melt butter or a mixture of butter and other shortening (about 1/2 Tbsp of fat to each medium sized potato); pour over potatoes. Cover casserole and bake in preheated oven.

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Oven Fried Chicken

You might want to substitute the following in one of the Oven Meals:

Large young chicken, cut into individual servings, seasoned with salt and pepper. Let stand an hour if convenient. Dip in cold milk and dredge in flour. Fry slowly in hot fat, 1/4 cup butter and 1/4 cup lard or vegetable fat, till well browned. Add 1/2 cup hot water; cover pan and put in preheated oven for about 1 hour or till tender.

This method can be used on much larger older chickens than are ordinarily considered suitable for frying.

If very crisp crust is desired, just before serving, while making delicious chicken gravy from drippings, toast cooked chicken pieces in your broiler for a few minutes.

Oven Meal #6

Rib Roast of Beef

Standing Rib Roast of Beef, 3 – 15 lb, preferably 7 inch cut; rubbed with salt, pepper and spices as desired. If you wish to tuck cloves of garlic into small slashes in the meat, flag them by sticking toothpicks next to the garlic, so garlic can be located easily and removed before the meat is served.

Place in roaster, fat side up, and place in preheated oven, uncovered until meat begins to brown. Cover or can be cooked lidless, until desired doneness.

May also cook Rolled Rib Roast of Beef as above.

Oven Rice

Grease inside of tightly covered utensil. Put in

  • 1 1/2 cups unwashed rice.
  • 3 cups cold water – For washed rice, use only 2 – 2 1/2 cups water
  • 1 1/2 tsp salt

Place in preheated oven.

Smothered Onions and Green Peppers

Peel and cut medium to large onions in 1/2″ thick slices. Scrub, remove center and seeds and cut green peppers in 1/2″ slices, using 1 green pepper to each 3 medium to large onions. Place in tightly covered utensil, and season with salt and pepper and 2 Tbsp butter and 1/2 to 1 cup water. Place in oven and bake.

Note: Any of the casseroles in the Vegetable section could be substituted for the Onion and Pepper dish.

Raspberry Cobbler

  • 2 cups fresh or drained canned berries
  • 2 Tbsp flour
  • 1/4 cup fruit juice or water
  • 1/2 to 1 cup sugar, depending on sourness of berries

Combine in a well greased baking pan. Then cover fruit with the following dough:

  • 2 cups sifted flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1/3 cup shortening
  • 3/4 cup milk

Mix into soft, rich biscuit dough and cover the fruit mixture in the well-greased baking pan.  Put into preheated oven and bake.

Serve with cream.

Oven Meal #5

Pork Roast with Browned Potatoes, Parsnips and Carrots

3-4 pound fresh pork roast (loin, ham or butt), rubbed with seasonings:

  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, optional

Place in roaster and add:

  • 6 peeled potatoes
  • 6 scraped parsnips
  • 6 scraped carrots
  • salt and pepper to taste

Cover, but leave roaster vents open or put cover on loosely; bake.

Asparagus Supreme

  • 2 cups green asparagus (cooked or canned), cut in 1″ pieces
  • 1 small can mushrooms
  • 2 – 4 Tbsp sliced almonds
  • 2 Tbsp chopped pimiento
  • salt and pepper to taste
  • 1 1/2 cups medium white sauce, made with mushroom juice and milk
  • 1/3 cup grated cheese

Mix in greased casserole. Sprinkle with paprika. Bake uncovered.

Crustless Apple Pie

8 large cooking apples, peeled and sliced. Mixed with half the sugar, using 1 1/2 cups brown sugar in all; and a little of the flour – 1 cup in all.

Place in buttered baking pan and cover with crumbly mixture of:

  • remainder of  sugar and flour
  • 1/4 tsp each, cinnamon and nutmeg
  • 1/2 cup butter
  • 1/2 cup chopped nuts, optional

Bake uncovered. Delicious served a la mode.

Baked Apple and Pineapple

6 medium cooking apples, halved and cored, not peeled. Place, cut side up, in shallow baking pan; fill each center with brown sugar. Lay slice of pineapple on each using 6 slices canned drained pineapple and sprinkle with cinnamon.

Pour 1/2 to 1 cup pineapple juice into bottom of pan. Place in oven.

Serve as dessert or with the meat. Especially good with pork roast.

Minted Pears

Fill flat baking pan with 1 can drained pear halves. Fill each half with mint jelly. Bake. Good with roast.

Oven Meal #4

Breaded Pork Chops

6 thick pork chops dipped into mixture of:

  • 1 egg, well beaten
  • 1 1/2 tsp salt
  • 1/4 tsp pepper

Then dip chops in cracker or fine bread crumbs; brown thoroughly in 6 Tbsp hot fat, on top burner. Pour half the fat off and add 1/2 cup hot water. Cover and bake.

Asparagus Au Gratin

2 cups asparagus, cut in 1″ pieces; place half in buttered casserole; season with salt and pepper.

Add half the medium white sauce (using 1 1/2 cup in all) and half the cheese (1/2 cup grated). Repeat, adding dashes of Paprika over top.

Bake.

Cream Sauce  – Medium White Sauce

  • 2 Tbsp butter or oleo, melted over low heat in sauce pan;
  • 2 Tbsp flour (or may use only 1 1/2 Tbsp)
  • speck of pepper
  • 1/2 tsp salt
  • dash of paprika

Stir till blended, smooth. Slowly add 1 cup milk or part milk and part light cream; stirring constantly to avoid lumps. Cook, stirring, till smooth and thickened.

1 cup

THIN: Reduce butter and flour to 1 Tbsp each

THICK: Increase butter and flour to 1/4 cup each.

 

Oven Boiled New Potatoes with Onion Butter Sauce

  • 12-16 scraped, new potaoes
  • salt and pepper
  • 1/2 – 1 cup water

Place in tightly covered utensil and bake.

Sauce:

  • 1/2 cup hot melted butter
  • 1/2 cup green onion tops, finely sliced crosswise

Pour over drained, cooked potatoes. Add more salt and pepper if desired.

Serves 6 – 8

Baked Fruit Supreme

Place 1  #2 1/2 can sliced yellow cling peaches, drained, in greased shallow baking dish. Spread on 1/2 cup orange marmalade, then 1 # 2 1/2 can pineapple chunks, drained.

Squeeze few drops lemon juice over pineapple; sprinkle with brown sugar. Dot with oleo or butter. Bake

Top with marshmallows or whipped cream and cherries or ice cream and chopped nuts.

 

Oven Meal #3

Smothered Steak with Vegetables

Serves 8

3-4 lb slice of round steak, cut thick. Rub round steak with half seasonings:

  • 1 1/2 Tbsp salt
  • 1/2 tsp pepper

Dredge in flour. Brown well in 3 Tbsp fat, in roaster on top burner.

Add:

  • layer of onions, using 2 sliced
  • 1 # 2 can tomatoes, seasoned with 2 Tbsp sugar
  • 1 # 2 can peas, drained drained, dotted with 2 Tbsp butter
  • 8 carrots, scraped

Sprinkle remaining salt and pepper on vegetables.

Cover roaster; bake in preheated oven till tender.

If another vegetable is desired, you might try one of the asparagus or broccoli casseroles in the Vegetable Section or baked white Idaho potatoes.

PEACH BETTY

Using 3 cups canned sliced peaches, drained, place half in greased casserole or deep pie dish.

Combine:

  • 1 1/2 cups moist bread crumbs
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 3/4 cup sugar

Sprinkle half the mixture on peaches, dot with half the butter, using 3 Tbsp in all. Repeat process, pouring on last, 1/2 cup peach juice.

Bake uncovered.

If desired, serve with ice cream.

Oven Meal Number 2

Mrs. Mary Louise Johnston, PM
Farmerville, La. #207 OES

Temp: 350°
Time: 50 minutes
Serves: 6

Company Chicken

1 package each frozen chicken breasts and thighs, floured and seasoned with salt and pepper, browned in shortening on all sides on second or third heat.

Place chicken in large casserole. To pan which the chicken was fried, add 1 can cream of chicken soup; stir to pick up drippings.

Add 1/2 tsp curry powder and 14 oz can sliced mushrooms. Pour over chicken and cover and bake.

Oven Fried Potatoes

6 potatoes, pared; sliced 1/4″ thick. Toss in 1/2 cup melted butter, to coat thoroughly. Put in a baking dish. Salt and pepper; pour remaining butter over potatoes and bake.

Buttered Carrots

Peel and slice carrots into casserole. Salt and pepper; top with butter. Add 1/4 cup water. Cover and bake.

Chocolate Brownie Pie

  • 2 squares unsweetened chocolate, melted
  • 2 Tbsp butter, melted
  • 3 eggs
  • 1/2 cup sugar
  • 3/4 cup dark corn syrup, beating thoroughly
  • 3/4 cup pecans

Pour filling into 9″ unbaked pastry shell. Bake with oven meal

Oven Meal Number 1

Mrs. Mary Louise Johnston, PM
Farmerville, La. #207 OES

Temp: 375°
Time: 1 hour
Serves: 4

Baked Salmon

2 lbs piece fresh salmon, in greased baking pan. Mix and pour over salmon:

  • 1 cup sour cream
  • 1 tsp salt
  • pepper
  • 2 Tbsp grated onion

Bake. Serve with 2 Tbsp chopped parsley, sprinkled.

Potatoes Au Gratin

  • 2 cups white sauce; make by blending together 2 Tbsp butter or oleo and 2 Tbsp flour
  • 1 1/2 cups grated American cheese, stirred in
  • 1 tsp grated onion

Place 1 cup of the 3 cups cooked diced potatoes in greased casserole. Sprinkle with salt and pepper. Pour on about 1/3 of the cheese sauce. Repeat layers two times, ending with cheese sauce. Sprinkle with 1 cup grated American cheese.

Cover and bake.

Italian Zucchini

8 medium Zucchini squash, cut in half lengthwise and place in casserole. Over this pour 1 #2 can whole tomatoes. Sprinkle on 1 Tbsp chopped green pepper and place on top 1 medium onion, sliced.  Season with salt, pepper and lots of butter.

Stuffed Baked Apples

4 baking apples, washed and cored, being careful not to extend hole clear through apples. Combine following and fill apple cavities:

  • 1/2 cup raisins
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chopped nuts

Place in shallow pan and pour following over;

Orange Sauce

1/2 cup sugar dissolved in 1 cup orange juice.