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Scallo p e d Potatoes
(6 to 8 servings) Te m p e ratu re 3 0 0 °F . fo r IV
D e v ile d S w iss S t e a k
1 tablespoon d ry m ustard
V
cup flour
2
1 Vi lbs. V ' thick top rou nd steak
1 teaspoon salt
V
teaspoon p ep p er
b
Vi cup fat
2 tablesp oo ns W orcestershire sauce
1 cup finely ch op p e d onion
2 cups canned tom atoes
1 tablesp oo n b ro w n su g a r
M ix
dry mustard, salt and
Hour, pound into steak. M eli fat on H IG H .
T urn to M E D IU M L O W and brown meat
on both .sides. P lace in baking dish o r cas
serole.
C om bine
sliced
W orcestershire sauce and brow n sugar and
pour over steak. Bake with oven meal.
S c a llo p e d P o t a t o e s
6 m edium size potatoes
2 ta blesp oo ns butteiy
3 ta b lesp oo ns flour
2 cups milk
1 Mi tea sp oon s salt
Vb teaspoon p ep p er
Peel potatoes and slice thin. P lace iti a
greased casserole. M ake a w hile sauce with
rem aining ingredients and pour over p o
tatoes. Cover. C ook with oven meal.
H o n e y G la z e d C a r r o t s
6 m edium size carrots
2 tablesp oo ns honey
V* teaspoon grated o r a n g e rind
'A cup hot water
2 tablesp oo ns butter
V
teaspoon salt
b
Wash and scrape carrots. Cut Julienne style
and p lacc in casserole. M ix rem aining in*
gredients and pour over carrots. C over, Cook
with oven meaE.
D eviled Sw iss Steak
H o ney G la z e d Carrots
P ine app le U p sid e D ow n Cake
P in e a p p le U p s id e D o w n C a k e
pepper with
onion,
tomatoes,
2
ho u rs
V
cup butter
a
V fe cup b ro w n su g a r
1 N o. 2 can sliced p in e a p p le
V
cup ch op p e d nuts
a
V
cup raisins (optional)
a
12 M a ra sc h in o cherries
V h cups flour
2 te a sp oon s b a k in g p ow de r
Viz tea sp oon salt
Vi cup shortening
1 cup su g a r
2 e g g s
Vi cup milk
Vi teasp oon vanilla
Put butler and sugar into shallow baking
dish and p lace in oven just lon g enough to
melt the butter. T ake from oven and arrange
pineapple
slices tn bottom
raisins,
nuts
and
cherries. S ift
flour, baking p ow der and salt. Cream short
ening, sugar and eggs until light and Huffy.
A dd vanilla to m ilk and add V
l / 2
and
the milk, alternately to cream ed m ix
ture. Pour batter over prepared fruit and
hake with oven meal. Im m ediately turn out
on rack or tray. Serve with w hipped cream.
o f
pan* add
together
2
the M°lir
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