Part 2

Boneless sirloin steak 2 pounds Oil ¼ cup Lemon juice 3 tablespoons Dry white wine ¼ cup Garlic powder ⅛ teaspoon Thyme ⅛ teaspoon Salt 1 teaspoon Green peppers, cut in eighths 3 Boiling water 3 cups Mushroom caps 24 Pearl onions, whole, cooked 24 Tomato sauce 8-ounce can Brown sugar 1 tablespoon Hot pepper sauce ⅛ teaspoon

_The day before:_

Cut meat into cubes. Place in bowl.

Mix oil, lemon juice, wine, garlic powder, thyme, and salt. Pour oil mixture over meat. Let stand in refrigerator for 24 hours.

_The day of serving:_

Drain meat; save liquid.

Cook green pepper pieces in 1 cup boiling water for 5 minutes or until almost tender. Drain.

Pour 2 cups boiling water over mushrooms. Cover. Let stand 5 minutes. Drain.

Alternate meat cubes, onions, mushrooms, and green pepper pieces on skewers.

Mix tomato sauce, brown sugar, and hot pepper sauce with remaining liquid from meat. Brush meat and vegetables with tomato sauce mixture.

Broil, turning as needed, until meat is of desired doneness.

Heat remaining tomato mixture. Serve over meat and vegetables.

Brunswick stew

_6 servings, 1½ cups each_

Chicken, whole or cut-up 3 pounds Salt 1½ teaspoons Water 3 cups Potatoes, diced 1 cup Frozen lima beans 1¾ cups Tomatoes 16-ounce can Onions, chopped ⅔ cup Corn, frozen 1¾ cups Salt ½ teaspoon Pepper ⅛ teaspoon Poultry seasoning ⅛ teaspoon Water ¼ cup Flour 2 tablespoons

Simmer chicken in salted water until tender. Drain, save broth. Separate the meat from the skin and bones and cut meat into pieces as desired.

Skim fat from broth. The fat can be skimmed more easily if the broth is chilled enough to solidify the fat.

Add potatoes to broth and simmer 5 minutes.

Add lima beans, tomatoes, and onions. Simmer 7 minutes.

Add chicken, corn, and seasonings. Cook 3 minutes longer.

Mix ¼ cup water with flour until smooth. Add to stew and heat just long enough to thicken, stirring as needed.

Eggs benedict

_6 servings_

Canadian bacon 6 slices, about 2 ounces each Oil or fat, melted 1 tablespoon English muffins, cut in half 3 Butter or margarine 1 tablespoon Eggs 6 Salt ½ teaspoon Boiling water 4 cups or more Mock hollandaise sauce (p. 18) 1 recipe

Fry bacon in fat in frypan. Keep warm.

Spread English muffin halves with butter or margarine. Toast under broiler.

Break eggs into saucer, one at a time. Slip each egg gently into boiling salted water. Water should cover eggs. Reheat to simmering. Simmer, covered, until eggs are of desired doneness, about 3 minutes for medium.

Top each muffin half with slice of bacon; then with poached egg. Serve with mock hollandaise sauce over top of egg.

Beef stew

_6 servings, 1½ cups each_

Boneless stew beef, 1-inch cubes 1½ pounds Fat or oil 2 tablespoons Water 3 cups Bay leaf 1 Potatoes, quartered 3 cups Carrots, cut in chunks 1½ cups Onions 6 small Salt 2 teaspoons Pepper ¼ teaspoon Flour ¼ cup Water ⅓ cup

Brown meat on all sides in fat in a large, heavy saucepan. Add 3 cups water and bay leaf. Cover tightly. Simmer about 2 hours or until meat is tender.

Add vegetables and seasonings and continue cooking, covered, about 25 minutes or until vegetables are tender. Remove bay leaf.

Stir flour into ⅓ cup water until smooth.

Stir flour mixture gently into stew; continue stirring only as needed to prevent sticking until stew thickens.

Curried pork chops

_6 servings, 1 chop each_

Pork chops, loin 6 Flour ¼ cup Oil or fat, melted 1 tablespoon Mushrooms, sliced, drained 8-ounce can Onion, finely chopped ⅓ cup Butter or margarine 2 tablespoons Flour 2 tablespoons Salt 1½ teaspoons Curry powder 1 teaspoon Milk 1½ cups

_Preheat oven to 350°F. (moderate)._

Coat chops with ¼ cup flour. Brown chops on both sides in fat.

Place chops in baking pan. Cover chops with mushrooms.

Cook onion in butter or margarine until tender. Stir in 2 tablespoons flour, salt, and curry powder. Gradually stir in milk. Cook, stirring constantly, until thickened.

Pour milk mixture over chops. Cover pan. Bake 1 hour or until chops are tender.

Lasagna

_9 servings, 1 cup each_

Ground beef ¾ pound Garlic cloves, finely chopped 2 Onion, chopped ½ cup Salt 1½ teaspoons Red pepper, crushed, dried ⅛ teaspoon Oregano 1 teaspoon Parsley, dried 1 tablespoon Tomato paste 6-ounce can Tomato sauce 8-ounce can Hot water ¾ cup Lasagna noodles 6 Egg, beaten 1 Ricotta cheese 12 ounces Mozzarella cheese, thinly sliced 4 ounces Parmesan cheese, grated ¼ cup

Crumble ground beef into large frypan. Cook over moderate heat, stirring as needed, until beef is lightly browned. Add garlic and onion; cook until onion becomes tender. Stir in seasonings, tomato paste, tomato sauce, and water.

Cook lasagna noodles until tender, using directions on package.

Mix egg with Ricotta cheese.

_Preheat oven to 350°F. (moderate)._

In a 7- by 12- by 2-inch baking dish, spread layers of one-fourth of tomato-meat sauce, then three noodles, and another one-fourth of tomato-meat sauce. Top with half of each kind of cheese. Add another one-fourth of the tomato-meat sauce; then the remaining Ricotta mixture and Mozzarella cheese. Spread with remaining noodles and sauce. Top with remaining Parmesan cheese.

Bake, uncovered, 30 minutes. Cool 10 minutes before serving.

NOTE: Lasagna freezes well either before or after baking. Thaw in refrigerator. Leftover lasagna can also be stored in the refrigerator for a day or two, and tastes just as good reheated as when freshly baked.

Moussaka (lamb and eggplant casserole)

_6 servings, 1 cup each_

Eggplant, pared, sliced 1 small (about 1 pound) Salt ½ teaspoon Flour, unsifted ½ cup Fat or oil ¼ cup Onion, finely chopped ½ cup Ground lamb 1½ pounds Dry red wine ¼ cup Tomato sauce ½ cup Parsley, chopped 1 tablespoon Thyme ½ teaspoon Pepper ⅛ teaspoon Salt 1 teaspoon Breadcrumbs, fine dry ½ cup Tomatoes, peeled, sliced 2 Yogurt 8-ounce container Egg yolks, beaten 2 Parmesan cheese, grated ¼ cup

Sprinkle eggplant slices with ½ teaspoon salt. Let stand 1 hour.

_Preheat oven to 375°F. (moderate). Grease 3-quart casserole._

Dry eggplant with paper towel. Coat with half of the flour. Brown lightly in fat.

Cook onion and lamb until lamb is lightly browned. Drain off excess fat.

Mix wine, tomato sauce, parsley, thyme, pepper, and 1 teaspoon salt. Pour over meat mixture. Cook over low heat for 15 minutes.

Sprinkle half of the breadcrumbs in bottom of casserole. Arrange eggplant slices in layer on breadcrumbs. Spread meat mixture over eggplant slices. Place tomato slices on top of meat.

Beat yogurt, egg yolks, and remaining flour together. Pour over tomato slices. Sprinkle with Parmesan cheese. Top with remaining bread crumbs. Bake 45 minutes.

Braised beef and vegetables

_6 servings, about 3½ ounces meat and 1 cup vegetable each_

Beef chuck, boneless, ½-inch thick 2 pounds Flour ¼ cup Salt 1 teaspoon Pepper ⅛ teaspoon Fat or oil 2 tablespoons Water ½ cup Onions 6 small Carrots, cut into 2- or 3-inch pieces 6 medium Celery, cut into 1-inch pieces 3 stalks Potatoes, quartered 6 small

_Preheat oven to 350°F. (moderate)._ Cut meat into six serving pieces. Mix flour and seasonings; coat meat with mixture.

Heat fat in large frypan. Brown meat on both sides, turning once. Place browned meat in large baking pan. Add water, onions, carrots, and celery. Cover and bake 1 hour.

Add potatoes, cover, and bake 45 minutes longer or until vegetables are tender. Remove meat and vegetables from liquid before serving. Make gravy with liquid, if desired.

Sauerbraten

_12 servings, 3 ounces each_

Onions, sliced 2 cups Lemon juice ¼ cup Vinegar 1½ cups Sugar 1 tablespoon Cloves, whole 12 Bay leaves 4 Pepper ⅛ teaspoon Salt 2 teaspoons Beef rump roast, boneless About 3½ pounds Fat or oil 2 tablespoons Cooking liquid and water 1½ cups Cold water ½ cup Gingersnaps, crushed ½ cup

_Two days before:_

Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt. Place roast in bowl. Pour onion mixture over roast. Let stand in refrigerator for 48 hours. Turn roast over in bowl halfway through standing period.

_The day of serving:_

Remove roast from onion mixture; drain.

Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, about 2½ hours. Remove meat; strain cooking liquid.

Heat cooking liquid and water to boiling.

Mix cold water and gingersnaps. Stir into boiling liquid. Cook, stirring constantly, until thickened.

Slice roast into thin slices. Serve with gingersnap gravy.

Quiche Lorraine

_6 servings_

Bacon 8 ounces Pastry shell, unbaked 9-inch Swiss cheese, natural, coarsely shredded 1½ cups (7 ounces) Salt ¾ teaspoon Pepper ¼ teaspoon Cayenne Dash Nutmeg Dash Eggs 4 Half-and-half 1½ cups

_Preheat oven to 375°F. (moderate)._

Cut bacon into pieces and fry until brown and very crisp. Drain well. Crumble bacon into pastry shell. Sprinkle cheese over the bacon. Mix seasonings and sprinkle over cheese.

Beat eggs and half-and-half together. Pour over cheese and bacon.

Bake 45 minutes or until lightly browned and a knife inserted into the center comes out clean.

Hamburger Parmesan

_6 servings, 1 patty each_

Ground beef round 1½ pounds Salt ½ teaspoon Pepper ⅛ teaspoon Flour, unsifted ¼ cup Eggs, beaten 2 Breadcrumbs, fine dry 1 cup Fat or oil 3 tablespoons Mozzarella cheese 6 slices Mushroom pieces, drained 4-ounce can Spaghetti sauce 15-ounce can Parmesan cheese 3 tablespoons

_Preheat oven to 400°F. (hot)._

Gently mix ground beef with salt and pepper. Shape into six patties about ½ inch thick. Coat each patty with flour; dip into eggs. Coat with breadcrumbs. Brown patties in fat.

Arrange patties in single layer in baking pan, about 13 by 9 by 2 inches. Top each patty with a slice of Mozzarella cheese. Place mushroom pieces on top of cheese-covered patties. Top with spaghetti sauce. Sprinkle with Parmesan cheese.

Bake 25 minutes or until sauce is bubbly and cheese melted.

Vegetables

Corn pudding

_6 servings, about ⅔ cup each_

Frozen corn, whole kernel 3½ cups Milk 1 cup Eggs, slightly beaten 3 Salt 1 teaspoon Pepper ⅛ teaspoon Butter or margarine, melted 2 tablespoons Sugar 3 tablespoons

_Preheat oven to 325°F. (slow). Grease 1½-quart casserole._

Cook corn according to package directions. Drain. Scald milk.

Mix remaining ingredients together. Slowly add hot milk to egg mixture. Add corn. Pour into casserole.

Bake 30 minutes or until set.

NOTE: Instead of frozen corn, use two 17-ounce cans whole-kernel corn, heated until boiling and drained.

Cabbage cooked in milk

_6 servings, ½ cup each_

Cabbage, shredded 1 quart Milk 1½ cups Flour 2 tablespoons Butter or margarine, melted 2 tablespoons Salt 1 teaspoon Pepper Dash

Add cabbage to milk and simmer for 2 minutes.

Mix the flour and fat and add a little of the hot milk. Stir into cabbage and cook for 3 or 4 minutes until thickened, stirring constantly.

Season with salt and pepper.

Eggplant-tomato casserole

_6 servings, ¾ cup each_

Onion, chopped 1 large Eggplants, peeled and diced 2 small Butter or margarine ¼ cup Tomatoes, drained 28-ounce can Salt 1 teaspoon Pepper ⅛ teaspoon Corn flake crumbs ¼ cup

_Preheat oven to 350°F. (moderate)._

Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, and pepper. Mix thoroughly. Pour into casserole and top with crumbs.

Bake 30 minutes.

Sauces

Mock hollandaise sauce

_6 servings, 2 tablespoons each_

Cream cheese, softened 3-ounce package Egg, beaten 1 Lemon juice 2 tablespoons Milk 2 tablespoons Salt ⅛ teaspoon

Beat cream cheese and egg together until smooth. Add lemon juice, milk, and salt. Mix well.

Cook over low heat, stirring constantly, until sauce is thick and fluffy.

Salads

Jellied vegetable salad

_6 servings, ½ cup each_

Lemon-flavored gelatin 3-ounce package Unflavored gelatin 1 teaspoon Boiling water 1 cup Cold water 1 cup Onion, finely chopped 1 teaspoon Salt ½ teaspoon Green pepper, chopped ¼ cup Carrots, shredded ¼ cup Celery, diced ¼ cup Radishes, thinly sliced ¼ cup Salad greens 6 leaves

Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold water, onion, and salt.

Chill in refrigerator until mixture begins to thicken.

Gently stir in green pepper, carrots, celery, and radishes. Pour into a 1-quart mold or six individual molds.

Chill until set. Unmold on salad greens.

Luncheon chef’s salad

_6 servings, about 3 cups each without dressing_

Head lettuce 1 medium Radishes, thinly sliced 8 Green onions, thinly sliced 4 Tomatoes, cut in eighths 3 large Ham, cooked, diced 2 cups Swiss cheese, coarsely shredded 1½ cups (7 ounces) Croutons 1⅓ cups Salad dressing As desired

Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce into bite-size pieces. Toss lettuce pieces lightly with radishes and onions.

Line individual salad bowls with lettuce leaves. For each salad use 2 cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ cup cheese. Top with croutons.

Serve with salad dressing of your choice.

Jellied citrus-avocado salad

_6 servings, ¾ cup each_

Lemon-flavored gelatin 3-ounce package Boiling water 1½ cups Grapefruit juice ½ cup Salt ¼ teaspoon Grapefruit sections, diced ½ cup Orange sections, diced ½ cup Avocado, diced 1½ cups Salad greens 6 leaves

Dissolve gelatin in boiling water. Add grapefruit juice and salt.

Chill until mixture begins to thicken; add fruits. Pour into individual molds.

Chill until set. Unmold on salad greens.

Breads

White bread

_2 loaves, 18 slices each_

Flour, unsifted About 5½ cups Sugar 3 tablespoons Salt 2 teaspoons Yeast, active dry 2 packages Milk 2 cups Shortening ¼ cup Shortening, melted, or oil 1 tablespoon

Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup shortening together until very warm (120°F. to 130°F.). Shortening does not need to melt.

Gradually stir milk mixture into flour mixture. Add 1 more cup flour. Beat 2 minutes at high speed on electric mixer. Mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl.

Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.

Cover with plastic wrap, then a clean towel. Let rest 20 minutes.

_Grease two loaf pans, 9- by 5- by 3 inches._ Divide dough in half. Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat.

Cover with plastic wrap. Refrigerate 2 to 24 hours.

Remove from refrigerator. Puncture gently any air bubbles on surface with toothpick or cake tester. Let rest 10 minutes before baking.

_Preheat oven to 375°F. (moderate)._ Bake 40 minutes or until done.

Remove bread from pans. Cool on racks.

Squash bread

_1 loaf, 18 slices_

Flour, unsifted 1½ cups Cinnamon 2 teaspoons Baking powder 1 teaspoon Baking soda ½ teaspoon Salt ¼ teaspoon Eggs 2 Sugar ¾ cup Oil ½ cup Vanilla 2 teaspoons Zucchini or yellow summer squash, 1⅓ cups coarsely shredded, lightly packed

_Preheat oven to 350°F. (moderate). Grease a 9- by 5- by 3-inch loaf pan._

Mix dry ingredients, except sugar, thoroughly.

Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened.

Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean.

Cool on rack. Remove from pan after 10 minutes.

Muffins

_12 medium-size muffins_

Flour, unsifted 2 cups Baking powder 1 tablespoon Sugar ⅓ cup Salt 1 teaspoon Egg, slightly beaten 1 Milk 1 cup Shortening, melted, or oil ⅓ cup

_Preheat oven to 400°F. (hot). Grease muffin tins._

Mix flour, baking powder, sugar, and salt thoroughly.

Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir until dry ingredients are barely moistened. Do not overmix. Batter will be lumpy.

Fill muffin tins half full of batter. Bake 20 to 25 minutes until lightly browned.

Cornbread

_6 servings, 4 by 2½ inches each_

Yellow cornmeal 1 cup Flour, unsifted 1 cup Baking powder 4 teaspoons Sugar ¼ cup Salt ½ teaspoon Milk 1 cup Egg, beaten 1 Shortening, melted or oil 2 tablespoons

_Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan._

Mix dry ingredients thoroughly.

Mix milk and egg; stir in fat.

Add liquid to dry ingredients; stir only enough to mix.

Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned.

Banana bread

_1 loaf, 18 slices_

Flour, unsifted 1¾ cups Baking powder 1 tablespoon Salt ½ teaspoon Sugar ¾ cup Shortening ½ cup Eggs 2 Bananas, mashed 1 cup

_Preheat oven to 350°F. (moderate). Grease 9- by 5- by 3-inch loaf pan._

Mix flour, baking powder, and salt thoroughly.

Mix sugar, fat, and eggs together until light and fluffy. Stir in bananas. Add dry ingredients and stir just until smooth.

Pour into pan. Bake until firmly set when lightly touched in center, 50 to 60 minutes. (Bread may crack across top.)

Cool on rack. Remove from pan after 10 minutes.

Desserts

Sour cream cookies

_4 dozen cookies_