Mix together:
1 stick "butter - 1 cup hroxm sugar
1 teaspoon vanilla 1 rav/ oatmeal
1/2 cup flour Dash of snit
Lightly grease 8 in. square pan. Spread 1 cup (canned)
\^hole cranherry sauc✪ Chambershe Desserte over hot ton. Spread top nixturc
over this riid "brkc at 350^ ahout 25 nin, or until hubhly
Top with whipped crean or ice crean. Best when served
a little v;arn.
Tannio l^iito
39
A Little for a Lot
Meals for lour — cost aP'orozisawcly $1.00
BarTDGCued Lwal) Potatoes Broccoli
French Broad ** Apple Betty ** Topping
Put 3 l"bs. cut-up lainb "breast on rack in pan. Roast
in hot oven (425 ) for 30 min. Pour off fat; rcinovo
rack. Mix 2 minced cloves of g^xlic, 3 .ta"blospoons
vinegar » 2 teaspoons salt, l/2 teaspoon pepper, 1
teaspoon each paprika and prepared nustord, 1 talkie-
spoon IJorcestershire sauce, and 1/4 cup water.
Pour over neat; reduce heat to 375^; add 4 ncdiun
potatoes, cover ejid bcike 1 hr. Uncover and tvlzQ
15 min. longer, or until potatoes rnd meat are
"broim, iDastiPig v;ith drippings in pan.
Bake Apple Betty in oven with meat for the last half
hour. Mix 2 cups small "bread cubes uith 2 table-
spoons margarine, 1/4 teaspoon cinnamon, .dash salt,
and 1/3 cup hrom sugar. Arrange layers of crunh
mixture cXid 2 cups chopped tart apples in individaaL
cups.
Tor Apple Betty Toppirjg, add 1 ta'ble spoon evaporated
milk rjid some grated lemon rind to 2/3 cup confec-
tioners* sugrJ". Mix until smooth.
Cook 1 pkg frozen chopped "broccoli. Season.
Heat "bread 10 min. in oven with meat rjoA dessert.
♦su'bmittcd "by Mrs. John H. King
'40
Macaroni-Cheesd Squrxes ** Ked Sauce M
Jellied Salad ** Savory Bread I
Mincemeat Pie m
Dissolve 1 "box lime gelatin in 1 3/4 cupe hot water. I
Chill until slightly thickened. Shred 1 cup cal)'bage
and 1 1/2 cups carrot; add 2 ta'blespoons vinegar rjid
1/2 teaspoon solt» Fold into gelatin. Pour into 1
q.t. mold. Chill until firm,
?ill pastry lined 8 in. pie pan xdth 1 "box mincemeat
prepared as lalDel directs. Put pastry strips across
top. Bake in hot oven (425*^) for 25 minutes.
Cook 6 02. macaroni ("broken). Melt 3 ta^olespoons fat;
add 1 minced onion (small); cook 5 minutes. Blend in
1/3 cup flour, 1/2 teaspoon dry mustard, 1 teaspoon
salt, riid 1/4 teaspoon pepper. Add 2 cups reconsti-
tuted nonfat dry milk rnd 1/2 lb. Americon cheese cut
in "bits. Cook, stirring, until sauce is thickened and
cheese melts. Add macaroni and mix. Pour into ^
greased 8 in. square pru. Bnlce in hot oven (425 ) for
30 min. Cool slightly, cut in 8 servings, and top
with sauce.
Sauce: Simmer 1 ccn (8 oz.) tomato sauce rjid 1/4
cup m'inced celery nnd leaves 10 min.
Season 1/4 cup fat drippings with garlic srlt, poul-
try seasoning, r^aid chopped parsley. Spread "between
8 slices white "bread. Cut diagonrJ.ly; "bake in hot
oven (425°) for 15 min.
41
Bacoiiy BcrJis ** Carrot Sl-^.w ** Hyc Bread
Applesauce irith Topping
Page 13 · 1 recipe record on this page
Presented as published in 1956. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Mix together:
1 stick "butter - 1 cup hroxm sugar
1 teaspoon vanilla 1 rav/ oatmeal
1/2 cup flour Dash of snit
Lightly grease 8 in. square pan. Spread 1 cup (canned)
\^hole cranherry sauce over hot ton. Spread top nixturc
over this riid "brkc at 350^ ahout 25 nin, or until hubhly
Top with whipped crean or ice crean. Best when served
a little v;arn.
Tannio l^iito
39
A Little for a Lot
Meals for lour — cost aP'orozisawcly $1.00
BarTDGCued Lwal) Potatoes Broccoli
French Broad ** Apple Betty ** Topping
Put 3 l"bs. cut-up lainb "breast on rack in pan. Roast
in hot oven (425 ) for 30 min. Pour off fat; rcinovo
rack. Mix 2 minced cloves of g^xlic, 3 .ta"blospoons
vinegar » 2 teaspoons salt, l/2 teaspoon pepper, 1
teaspoon each paprika and prepared nustord, 1 talkie-
spoon IJorcestershire sauce, and 1/4 cup water.
Pour over neat; reduce heat to 375^; add 4 ncdiun
potatoes, cover ejid bcike 1 hr. Uncover and tvlzQ
15 min. longer, or until potatoes rnd meat are
"broim, iDastiPig v;ith drippings in pan.
Bake Apple Betty in oven with meat for the last half
hour. Mix 2 cups small "bread cubes uith 2 table-
spoons margarine, 1/4 teaspoon cinnamon, .dash salt,
and 1/3 cup hrom sugar. Arrange layers of crunh
mixture cXid 2 cups chopped tart apples in individaaL
cups.
Tor Apple Betty Toppirjg, add 1 ta'ble spoon evaporated
milk rjid some grated lemon rind to 2/3 cup confec-
tioners* sugrJ". Mix until smooth.
Cook 1 pkg frozen chopped "broccoli. Season.
Heat "bread 10 min. in oven with meat rjoA dessert.
♦su'bmittcd "by Mrs. John H. King
'40
Macaroni-Cheesd Squrxes ** Ked Sauce M
Jellied Salad ** Savory Bread I
Mincemeat Pie m
Dissolve 1 "box lime gelatin in 1 3/4 cupe hot water. I
Chill until slightly thickened. Shred 1 cup cal)'bage
and 1 1/2 cups carrot; add 2 ta'blespoons vinegar rjid
1/2 teaspoon solt» Fold into gelatin. Pour into 1
q.t. mold. Chill until firm,
?ill pastry lined 8 in. pie pan xdth 1 "box mincemeat
prepared as lalDel directs. Put pastry strips across
top. Bake in hot oven (425*^) for 25 minutes.
Cook 6 02. macaroni ("broken). Melt 3 ta^olespoons fat;
add 1 minced onion (small); cook 5 minutes. Blend in
1/3 cup flour, 1/2 teaspoon dry mustard, 1 teaspoon
salt, riid 1/4 teaspoon pepper. Add 2 cups reconsti-
tuted nonfat dry milk rnd 1/2 lb. Americon cheese cut
in "bits. Cook, stirring, until sauce is thickened and
cheese melts. Add macaroni and mix. Pour into ^
greased 8 in. square pru. Bnlce in hot oven (425 ) for
30 min. Cool slightly, cut in 8 servings, and top
with sauce.
Sauce: Simmer 1 ccn (8 oz.) tomato sauce rjid 1/4
cup m'inced celery nnd leaves 10 min.
Season 1/4 cup fat drippings with garlic srlt, poul-
try seasoning, r^aid chopped parsley. Spread "between
8 slices white "bread. Cut diagonrJ.ly; "bake in hot
oven (425°) for 15 min.
41
Bacoiiy BcrJis ** Carrot Sl-^.w ** Hyc Bread
Applesauce irith Topping