*Scalloped Meat (Pg. 23) *Tomato & Lirna Bean Casserole (Pe. 39) *Stewed Tornatoes & Corn Asparagus Salad. Crisp Carrot Sticks.

Transcription

1 ru fut" t# # H H 6* 6 # *Scalloped Meat (Pg. 23) *Tomato & Lrna Bean Casserole (Pe. 39) Hearts of Lettuce wth Roguefort Dressng *Bahed Cranberry Puddlng (Pg. a9) Place scalloped meat, tomatoes and lma beans and puddng n cold Automeal. Temperature 400"; bakng tme t hour. *Salrnon Loaf (Pg. 30) *Scalloped Corn (Pg. 38) *Stewed Tornatoes & Corn Asparagus Salad Hard Rolls Baked Bananas n Honey (Pg. 49) ;; E Place all dshes n 360 degree Automeal. Bakng tme t hour to l7f hours. bananas whle servng the dnner. *Sausage & Sauerltraut (Pg. 26) *Bahed Potatoes (Pg.38) Crsp Carrot Stcks {Corn Flake Apple Dessert (Pg. 50) Rye Bread Place sausage, sauerkraut, potatoes and Corn Flake Dessert n 400' Automeal Bake 1 to lfthours. (Sx Hour Meal) *Navy Beans wth Ha-n (Pg. 40) *Whole Boled Beets *Frut Bran Bread Sprng Salad Place beans, ham, beets and bread n cold Automeal. Temperature 225'; Tme 6 hours. *May be Bte arcl n Aulomeal at same t,me, 20

2 f-ltl1 Because of the dfference n the qualty of meats as well as ndvdual tastes we can_not gve exact length of tme for cookng meats. Approxmate temoeratures and cookng tmes on the chart are gven smply as a gud-e. These mav 6e vared to sut your requrements. You may prefer seafng or broler method for very bown roast, Cold Oven Method Place the roast or fowl n the cold roaster. set the thermostat atbte' for the entre roastng perod. Allow 20 mnutes addtonal for the cold roaster. Broler Method Place the roast n the roaster. Place broler attachment over the roast and brown roast on all sdes. when roast s brown, remove broler attachment,-cover meat wth -roaster ld,.set thermostat at 350 degrees. connect the roaster nd contnue roastng for requred tme. Salt, pepper and flour meat before placng t n the roaster. Searng Method Preheat the roaster to 450 degrees. Place the roast or fowl n the roaster. After B0 to 40 mnutes, reduce the temperature to 350 degrees and contnue tou"tn! the requred tme. 21

3 t{ FVE POUND ROJJED RB ROAST OF BEEF Salt and pepper roast. Place n a shallow pan and calculate the tme_ by. the "".t"s roastlng JtrJr.-p""" cnarf,, rrace lll n roaster. fuasler. Set rtl contrbl LvuLrv! ur( 375". Roast.3o 30 to 35 mnutr mnutes ;;;;a-?;;;-ao"l--"tt. Pork, veal or lamb are, prepared n the same man '--U"" t"tto""t" n cold meat platter or n scalloped meat' SWSS STEAK WTH RCE 2 pounds round steak, 2 nches Vz ctp water thck 1 cup rce 1 cup flour 2 teaspoons salt 6 onons cup suet 1 bay leaf /a teaspoon pepper 2 cups tomato uce 2 cups cooked green stng 1 clove garlc beans Dredse meat wth flour and pound thoroughly. Turn the meat, add flour and untl '-r-"r all ll. the l^'' flour s.,,...1 used. hrown the slced slce< onons n the suet. Remove on U.o*" t" meat; cover wth onons, add all other ngredents except green and bake 2 hours at 325 degrees. Then cover meat wlth green beans whrcn been cooked separately. BEEF RUMP ROAST WTH DRESSNG 3% pound rump roast of beef 2-tablespoons flour 6 easpoons alt % teaspoon peppe.r 5'stcls rnon 2 tablespoons suet DRESSNG 2 cups soft breaal crumbs % tablespoon melted butter 1 teaspoon salt 2 teaspoons mnced onon Prepare dressng by mxng crumbs wth- other ngredents; mosten slghtly mx wth these and form a delcous, rch gravy). r^ r^'ar. 6ll nnnlarq wth the dressns- Place mt Fh"; ; +SOt Auto-"" for 30 mnutes, then reduce temperature to 350' 2 to 2rA hours. Total tme 3 hours. BEEF POT ROAST 4 pound rump of beef, rolled anrl ted or chuck roast teaspoon salt 6 medum potatoes SPAGHETT AND MEAT % pound ground beef 1 cup catsup LVz ctpe tomato uce 1 teaspoon salt 1 small onon, chopped /a cup rasns /2 cup water Rub meat wth salt. Brown under broler or n fryng pa-n. Place n Automeal w rasns, chopped onon, and water. cook at 325" to 350' for 2 hours, then add pc toes and cookltl hours longer. 1 cup broken uncooked spaghett 1 small onon, fnely chopped /a teaspoon PePPer 2 tablespoons lard lvlelt Melt the lard n ln the tne pan, pan' then tnen add aoo the [ne meat. rrleal. Break DrcdK t rl up up so ru that.t covers thq-pd: "--"--fu" tom ot the a.n dlsh. AJ.f Add ttl tne remanng remalnlng ngredents lngreorenf,s n lr any brder. Str to blend. Plae n roaster. Set control at 400o. Cook for rlhours. HAMBURGER RO,LS 1 pound hamburger?e PastrY 1 ablespoon chopped onon % teaspoon pepper 1 teaspobn salt - 2-tablespoons catsup 2 tablespoons cracker meal Mx all nsredents toeether and make nto rolls, the sze of small sausages. RoX. tt-z-r.tt tttet and 4 nches square. Wrap around the hamburger rolls Molten he-edges wth water, then press togetlrer' Place n a shallow bakng pan. Serve wth tom"ato..u".. Plu." n roaste already heated to a temperature ol 400'; bakng tme 45 mnutes. 22

4 DELCOUS MEAT PE Parbol together 4 medum sze potatoes, four carrots, and three stalks, celery (dce all vegeta6les) n about 2 cups water, Chop 2 medum sze onons and brown n 2 tablespoons fat. Add 3% cuts cubed cooked beef. Brown. Thcken 2 cups of stock from vegetables wth t*:o tble.poons flour mxed wth 2 tablespoons water. Salt and pepper to taste. Add to ths al the dced vegetables, the meat and onons. Cover rthbalng powder bscuts. Bake n 425 degree Automeal. Bakng tme, 45 mnutes. PORCUPNE BAJJS 2tl pounds ground beef 2 tablespoons chopped green pepper 1 can tomato juce 1 egg Heat tomato juce n large dsh n 4Q0 degree roaster. Mx other ngredents and shape nto balls. Place n hot tomato jucd. Bakng tme lrf hovs. ME.AT JOAF 1[ lbs. beef ) V, cup mlk la lb. veal ground together 6 tablespoons cracker crumbs /r b. pork ) 2 tablespoons onon, chopped 2eggsbeaten 1% teaspoons salt /a teaspoon pepper Combne all ngredents. Form nto a loaf. Place n uncovered bakng dsh whch has been well geased wth butter or drppngs. Place n cold Automeal-Temperature 350o to 400o, Tme about llfhours. SCALLOPED MEAT 2Vz cnps dced cooked meat 2Vz cnps leftover mashed potatoes Place a layer of dced cooked meat n the bottom of buttered dsh. Cover wth a layer of mashed potatoes. Over ths half of the onon, add alayer of bread crumbs. Repeat ths untl the dsh s flled, havng for the top layer buttered crumbs. Pour over all 1 cup stock or gravy. Bake uncovered. Temperature 400o. Bakng tme 45 mnutes to t hour. DAVS CASSEROJE nto the bottom of a casserole, arrange balls of hamburger steak (usng 2 pounds of hamburger), seasonng wth sage, salt and pepper. Over ths place a generous layer of fred onons. Melt 4 tablespoons fat, add 3 tablespoons flour, then mx well. Add 2 cups unstraned tomatoes; cook untl thckened. Pour over onons. Cover wth buttered crumbs, Bake uncovered. Place n cold Automeal. Temperature 350"- 375"; bakng tme lrl hours. Or, f your prefer, place n Automeal heated to temperature 375'; bakng tme t hour, CHT CON CARNE lb. chopped beef or hamburg 1 can kdney beans 1 onon, chopped /2 teaspoon curry powder can tomato soup 1/z teaspoon salt NEW ENGJAND BO.'ED DNNER 4 pounds corned beef 1 small cabbage 3 arge carrots /2 cl.trp rce Salt 2 tablespoons mnced onon 1 small onon, cut fne buttered bread crumbs Chl Powder cayenne pepper 1 green pepper chopped 2 tablespoons fat Brown meat and onon n fat. Then place n large bakng dsh wth soup, beans, green pepper and seasonng, Place dsh on rack n cold roaster. Set the temperature at 400 degrees and cook 2rlhours-or cook n roaster preheated to 375" for 2 hours. 6 small onons 6 small parsnps 6 small potatoes 2 small turnps Wash meat n cold water. f very salty, soak half an hour n cold water or let come to a bol and dran. Place meat n enamel pan n the cold roaster wth one quart water. Set temperature at 375 degrees and allow to cook 3 hours or untl tender, One h_our- before servng add all the vegetables. Serve on a large platter wth the meat n the center and the vegetables around t. 23

5 l lr l BARBECUE VEAL ROAST 4 lb. Bolled Shoulder of Yeal 3/4 cllp tomato catsup /2 cup rrater 1 tablespoon TV'orceeterehre sauge Dash of cayenne pepper Rub roast wth salt and pepper. Put n large dsh of Automeal. Combne rema ngredents and pour over roast. Place meat n cold roaster. Set heat control at Bakng tme about 3 hours, CHOP SUEY l/a pounds veal eteak 4 tablespoons lard 3 cupe dced celery 2 cups dced onons CTY CHCKEN JEGS l slce fresh ham, /a n. thck 2 eggs beaten 1 slce veal steak,?/o n. thck Fnely rolled cracker crumbs 'rm off the fat from the ham and cut the meat n peces lrlnches square. Cut veal n ln peces pleces lrlnches Ly2rncnes square. Place rlace 4 peces preces of o the tne meat squares on a wooden woooen r 4 cups stale.bread 3 tablespoons chopped onons 4 tablespoons mblted butter 4 tablespoons chopped celery 2 tablespoons vnegar 1 teaspoon celery seed 1 tablespoon sugar 1/2 teaspoons dry m lvz cups La Choy sprouts 1 teaspoon salt 2 tablespoons flour 2 tablespoons water 2 tablespoons La Choy Soy Saue 1 cup water from sprouts Brown the veal n skllet n hot lard. Then place veal, celery, onons, and one water from the sprouts n the large bakng dsh. Place on rack n Automeal pre to 350 degrees and cook for 35 mnutes. (Or place n cold Automeal. Set tempr at 400'and cook for one hour). At the end of ths tme add sprouts, and salt, then make a thckenng usn 2 tablespoons flour, 2 tablespoons water and 2 tablespoons La Choy Sauce. Ad thckenng to the Chop Suey mxture,'contnue cookng for 30 mnutes. Serve rce or canned Soy noodles. skewer (the ponted end of the skewer run through the center of square) begn wth a nece pece of pork nork frst- frst, then wea veal, l - nork pork and veal aoan- agan. The last oece pe-ce of veal sh come to the tne ponted pornted end of ol the skewer. Press rress the tne peces pleces frmly nrmly together togetner usn uslng t palm of your hand. Salt and pepper the chcken legs, roll n cracker crumbs, dp he beat6n eggs, and roll n cunbs agan. Brown under broler. Place n large covered dsh wth rf cup water. Temperature 375'. Tme L)lhours. rmr AND BACON roaf 1[ pound lver, scalded % cup chopped onon 3 beaten eggs 1 cup mlk 2 teaspoons salt 1 teaspoon powdered sage 4 to 6 slces bacon 4 slces bacon 2 shredded wheat bscuts, crumbled 3f cup corn meal tl teaspoon pepper /z c\p tomato catsup Force the scalded lver and 4 slces of bacon through the food chopper, usng medum blade. Add remanng ngredents and mx thoroughly. Place n a loaf lned wth slced bacon. Arrange several slces of bacqn on [op. Bake n roaster has been preheated to 400 degees for t hour. Ths makes a delcous sandwch when cold. STUFFED BREAST OF JAMB Have a pocket cut n a2 to 3 pound breast of lamb from the end and stuff wth followng: /2 teaspoon sage 1 teaspoon salt % teaspoon pepper 1 cup water Place n the open bakng dsh. Place n cold Automeal. Set dal at 375'. Tme hours- 24

6 c CROWN ROAST OT JAMB 1 crown roast tablespoon salt teaspoon pepper slced pneapple Season roast wth salt and pepper. Fll center of roast wth dressng. Place n Automeal. Set control at375'. Allow tso mnutes per pound. When baked, arrange slced pneapple over top of roast. Brown lghtly. Serve wth border of mashed otatoes and green peas. Leftovers may be used n scalloped meat or slced and brorvned n hot fat. CURRED JAMB 1 medum sze onon, chopped Yz crp chopped celery 3 tablespoons fat tablespoon curry powder teaspoon salt SAUCE 1 cup seeded rasns, ffnely 2 cups cold water chopped' Y2 cup sugar 1/2 tablespoons lemon juce Add rasns to vr'ater and smmer untl soft. Add sugar, cook 15 mnutes longer. Add lemon juce. HAM JOAF 1 pound ground ham 1[ pounds ground veal 2 eggs cup mlk 10 2 cups oooked, dcod lamb 2 cups stock or water 2 tablespoons flour 1 teaspoon Worcestershre sauce Brown the onon and celery n skllet n ho!_fat. Place onon, celery, curry powder, salt, lamb and stock n large bakng dsh. Place on rack n roaste whch h-as been preheated to 350 degrees. Cook 30 mnutes. _ Make a smooth paste of flolrr wth 2 tablespoons water. Add to curry mxture, then contnue cookng for 5 mnutes addtonal. Add Worcestershre sauce. Serve wth border of noodles. Serves 6. JAMB ROAST SUPREME 412 to 5 pounds lamb 3 tablespoons flour shoulder roast 3 large pepperg 2 teaspoons salt 2 cups cooked rce 12 teaspoon pepper t/2 cup chopped celery 4 tablespoons chl sauce Wpe roast wth a damp cloth, then rub wth combned salt, pepper and flour. Place n a cold roaster. Set control at 375" and bake 2 hours. Cut.peppers n half lengthwse, remove.seeds and fll wth combned rce, celery and chl sauce. Baste peppers wth meat juce. Total tme about 3 hours. Leftovers may be used n Currea -'a'-. BAKED HAM S,CE WTH RASN SAUCE Purchase a slce of smoked ham l-nch thck. Place n.large bakng dsh and pour rqsn sauce over, or sprnkle wth brown sugar and pneapple jucl. Temperature 375o. Bakng tme l)l hours. cup cracker crumbe /2 teaspoon salt t/s teaspoon pepper 6 slcee pneapplo maraschno cherres SAUCE % cup brown sugar teaspoen dry mustard % cup vnegar Vx together the.meat, slghtly bg3ten e.ggs,.crqcker c-rumbs, mlk,.salt and pepper. Grease the large dsh generously. Place the sx slces of pneapple wth a marslno cherry n the. center and between each stce. Over ths spread the meat, packng nto place.spread rfsauceover pneappleandspreadrestof sauceoverthetobof th6loaf. Bake n roaster at 400 degrees for an hour and a half to two hours. Turn out on a platter and serve wth potatoes. Serves 6 wth plenty left over for cold meats or sandwches 25

7 ru l t ll. l BAKED HAM N BJANKET Select a twelve to ffteen pound ham. Have the butcher cut of the small end. Trm off the rnd and greater part of fat. Place wth the fat sde up. Then cover wth the followng blanket of dough: 4 cups flour (pastry or cake) cup brown sugar 2 tablespoons mustard 2 tablespoons ground cloves 2 tablespoons cnnamon 1 teaspoon black pepper Use enough water or cder to make dough. Roll nto sheet large enough to cover ham on top, ends and sdes. (No water n pan). Place n the cold roaste. Temperature 325 degrees; bakng tme 15 to 20 mnutes to the pound, plus 20 mnutes for the cold roaster. STUFFED PORK CHOPS n ourchasng chops have the butcher cut double chops wth a pocket n the center of each for stuffng. Fll wth dressng made of the followng ngredents: 1 teaspoon sage 4 tablespoons melted butter 2 teaspoons chopped onon water to mosten 6 pork chops 2 cups dred bread crumbs teaspoon salt teaspoon pepper Mx all nqredents together. Mosten wth water. Stuff chops. Roll n flour then brown undr the broler or n a fryng pan. Place n bakng dsh. Cover bottom of dsh wth mlk or water. Do not cover. Place n cold roaster. Set control at 375o and bakelfuhows. AMERCAN PORK CHOPS 6 pork chops 1 can condensed tomato soup Yz ctrp catsup Vz cup water 1 fnely chopped onon 1 cup fresh peas Dash cayenne pepper Salt and pepper Brown the chops under broler and place n-the lncovered dsh. Add other ngredents. Place n Automeal. Temperature 400'. Bakng tme 1'rl hovs. SAUSAGE AND SAUERKRAUT 1 pound lnk sausage 2 pounds sauerkraut Place the sauerkraut n bakng dsh, cut the sausage n 4-nch lengths and lav crosswse on the sauerkraut. Cover. Temperature 400'. Tme 7llhours. BARBECUED SPARERBS 4 lbs. sparerbs 1 medum onon, fnely 2 tablespoons butter 2 tablespoons vnegar 4 tablespoons lemon uce 2 tablespoons broryn sugar /6 teaspoon cayenne PePPer cup catsup chopped 2 tablespoons Worcestershre sauce l/z tablespoon ground mustard 1 cup water /2 cap celery or 1 tablespoon celery salt 2 tablespoons fat Brown the sparerbs on both sdes n hot fat. Remove to bakng dsh. Melt butter and brown ohons,,,add the r^emanng ngreden^ts._wlel vgly_ ho1, pour over sparerbs. Place n a cold roaster. Set heat control at 375o. Bake 137/ hour. (Potatoes may be baked on rack besde bakng dsh)' 26

8 E- ROAST CHCKEN OR DUCK Clean and-stuff wth your fav-orte stufng. f _duck s stuffed, sage and onon stuffng, apple stuffng or orange stuffng are especally nce. Place chcken or duck n ucovered pan. Place n Automeal. Set control at 375 degrees, allow 25 to 30 mnutes per pound. Wegh chcken after t has been stuffed, STANDARD DRESSNG Allow 1 cup dressng for each pound of brd. 4 cups bread crumbs 4 tablespoons butter 2 chopped onons 1 teaspoon sage Varatons: Add chopped celery, nutmeats, mushrooms, oysters or sausage. Brown the bread crumbs and onons n butter. Combne all ngredents. ROAST TURKEY 3/a teaspoon salt Pepper Mosten wth water Clean and stuff turkey usng fav-orte dressng recpe. Place turkey on rack n large nset pan. Roast turkey_n a 325, degree roaster for the entre tme allownq lb o 20 mnutes per pound. A large turby may be roasted on ts sde or placed n a hallow pan and roasted n the roaste_r well, usng the nverted lset pan as a cover. Cauton not mmerse roaster body n water when cleanng the well. -do 27

9 ffr l?' u:' l; l rred chcken Ta nnrrvjand F*'*J"X,-"#;L"';"ts',::A j::*:;.-j";3,:t"j,f ";*,lt3:f":fl,- and flour..,^preheat roaster, from whch have been removed the bakng dshes and rack, 450 degrees. Brown chcken n hot fat n large enamel nset, R-eset e;;;;";;r"" 300 degrees and cook lll hours. CHCKEN PE /s pognd fowl, cut up 4 tablespoons butter 1 medum onon, slced 6 tablespoons flour r/2 cup celery _ Salt and pepper 2 tablespoons parsley, mnced /2 pound -muhrooms (saut6 n standard recpe bakng powder small pan whle chcken s bscut cookng) 20 mnutes Place fowl, onon,_celery and parsley n_pan n roaster, cover wth bolne water and cook at 300" untl chcken s tender, 2/2,to 3 hours. Remove fowl frorlq;d a.,d separate mgq!^frgg bo'es. Stran and add water ro make B cups of l.otn. n"tt"j control to 450o. Melt butter h putl,blend n flour and str n' broth grdualy untl thck and smooth. season.wth salt and pepper to raste. Add chck%n-anj-mushrooms and pour nto slghtly-gre-a-sed casserole. Place small rounds of bakne powder bscut dough on ths. Bake for 20 to 30 mnutes. Ths makes 6 portons. Dumpl-ngs can be.substtuted for bscuts and can be cooked n enamel nset pan nltgd of.casserole.. Heat chckgland gravy to b00o before ada"g a"-pt"g". Steam mnutes wth control at 500o. Do no[ remove cover whle.o?lng hu-'plngs. Ths s an approprate dsh for servng a large number of persons. DEVJED CHCKEN l.fryng chcken (3 pounds) L tablespoon mnced parsley /s cup butter 1 teaspobn salt 2 teaspoons_w'orcestershre sauce dash cayenne pepper 1 teaspoon dry mustard 2 cups oft br-ead- crumbs, buttered cut chcken n peces for _servng, wash and dry. spread wth butter mxed wth seasonngs and place,n well-greased casserole. ccver-wth crumrr ana ut e covered n a 350o roaster untl tende, about one hour. (Serves 4). CHCKEN AND SWEETBREAD CASSEROJE % po_und mushrooms, slced /z cup lght cream. 1 taplespoon c-hopped ' onon -cup acea cooked chcken S.tableq)oons butter ]/a cup lgur 7* ttut"t ea afmonas 1 cup chcken stock -teaspoon "o, salt!/z cup mlk dash 6f pepper % cup buttered bread crumb- yz cttp chopped cooked sweetbreads Brown-the onons and mushrooms n the butter. Str n the flour, add stock and mlk gradually_- Cook untl thck.. Add. c.eu*, hcken, sweetbreadr;.;;;d;; ;;f, ;;e pepper. Turn nto a greased bakng dsh and cover r"ttr.r*b.. nate'n a'+oo. roaster 30 to 40 mnues (Serves 6):