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oven
meals
40
GENERAL RULES FOR PREPARING OVEN MEALS
1.
If
using
Automatic Timer, choose
foods
which
will
be safe to
leave in the
oven without spoilage
during time
before
cooking
starts, such as
cured or frozen
meats.
2.
Choose
foods
which will
cook
at
the
same
temperature
and ap-
proximately
the same
length of
time. Estimate
cooking time of
meal by weight of
meat.
3
.
If
meat requires
a
longer
cooking
time
t han other foods,
place
vegetables
and
dessert in
the
oven for the last hour
or
hour
and a
half
of
roas
ting
period,
depending on length
of
time
re-
quired to cook
them.
4
.
Cook
vegetables in covered dishes.
5.
Foods
which
are
cooked
with a
large
amount
of
syrup on
the
bottom of the pan
should
be
placed
on the upper rack. Desserts
usually
are
cooked on the upper rack.
OVEN MEAL NO. 1
Utensil Size
Tuna Fish and Noodle
Casserole
2-qt.
uncovered
casserole
Frozen
Green
Beans
11;2-qt.
covered
casserole
Apple Pie
9" Pyrex P
ie
P late
Recipe
Rack
on Page
Lower
29
Lower
38
Upper
34
Place all three dishes in preheated 400
°
oven
and cook 50-60
minutes
NOTE:
Place Frozen
Green Beans
in 11;2-quart
covered
casserole.
Add
'h
cup water,
%
t easpoon
salt and
1
tables
poon butter.
OVEN MEAL NO. 2
Pork
Chop Casserole
3-qt.
uncovered casserole
Lower
32
Nut Bread
Loaf Bread
Pan
Lower
22
91;2x5'
J .
x2
% in.
Apple
Crisp
Delight
8"x8"x2" sq
.
pan
or
Py rex
Upper
27
Place
all
three dishes m preheated
375°
oven
a
nd
cook for 65-70
minutes or until Nut
Bread
is
browned.
OVEN MEAL NO. 3
Chicken Casserole
Baked White
Potatoes
Cherry
Pie
3-q t. covered
casserole
Place
on rack
9" Pyrex Pie P late
Place a
ll
three
dishes
in preheated 375
°
oven and
cook for 1 hour
and
15 minutes
or
until
chicken
is tender.
NOTE:
If
you
wish to include root vegetables
such
as
beets,
potatoes,
turnips,
carrots
or parsnips with
your oven
mea
ls,
they should
be
cubed,
quartered or diced
a
nd
be placed in
a
covered
casserole.
Add 1;2
cup
water with
seasonings.
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