The Waterbury Democrat., 1934-02-02
HEARTY DISHES
FROM The OVEN
Cooking in Casserole Is
Solution to Problem Of
the Entire Meal

While winter is still with US,
let's consider hot dishes that warm
che cookies Of a cold mans heart
substantial dishes that appear
like magic from the oven to de-
light everyone at the table. But
the careful housewife plans her
magic well, knowing no abraca-
dabra can produce her savory
steaming meal. Casserole dishes
call for long slow cooking, but
they can be prepared far enough
In advance to give a leisurely half
hour in which to dress the table
or yourself to fit into the magic
spell. So while your oven is hot.
bake the potatoes and dessert too.
Begin with Carolina Meat Pie made
after an old time recipe. 1t is a
big deep steaming meat pie with
q f1aky brown crust, so Favorable
1t will please every membr of the
family. Or perhaps one of the
other recipes given below would
be more to your .a.te. These dish
es can be popped into the oven
about three-quarters of an hour
before serving time, along with the
potatoes, to await the gentleman s
pleasure.
Carolina Meat Pie-Cut l pound
shoulder of veal Cor rabbit, veni-
son, etc.) and small slice cured
ham into pieces about / inch
square, and sprinkle with salt and
pepper. In frying pan, melt 2
tablespoons butter or other fa:,
and when hot add meat. Brown
well, add onions, chopped, and
cook a few minutes longer. Add 2
carrots, cut in dice sprinkle with
2 tablespoons flour, and stir well.
Add cups boiling water combined
with LIZ cup tomato ketchup. Sim
mer about IL hour until meat is
tender. Add 4 potatoes cut in dice,
and cook until potatoes are tender
and the stew is rich and thick.
Meanwhile, prepare pie crust or a
rich biscuit dough. Line good
size baking pan with pie crust
rolled about is inch thick. Pour
in meat and vegetables, cover with
a top crust, make nice crimpy
edge-be sure to pierce the center
to allow the escape of steam-and
bake in hot oven (about 450 de-
grees F.) until the crust is set.
then reduce heat slightly and bake
until deliciously brown. Garnish
with parsley. Serve with Tomato
ketchup. Will serve from s to 10
people generously.
Barbccucd Ham and Pork Loaf
Have l pound fresh pork ground
together. Add 2 beaten eggs, cup
Rice flakes, cup milk IL tea
spoon salt and a generous dash of
pepper. Mix thoroughly and shape
into l large loaf or smaller ones.
Place in a casserole or baking pan
in a hot oven until slightly brown,
then reduce heat to moderate
{about 375 degrees FL. During the
baking, haste frequently with 1-2
cup brown sugar, IA cup pure
vinegar and l tablespoon prepared
mustard, which have ben mixed
and brought to the boiling point.
Bake for / IL to 2 hours-if one
large loaf is made instead of the
wo smaller ones, 2 hours will be
required for the baking. Serve with
baked potatoes.
Supper CasserOle-Place a layer
of oven baked beans in casserole
and cover with a layer of chopped
cold frankfurters. Repeat until
You have three layers of beans and
two layers of meat, using / med
ium can of oven baked beans and
! cup meat in all. Over top layer
of beans pour a generous amount
of tomato ketchup, and lay strips
of bacon over top of ketchup.
Place in oven at 400 degrees +.
for about 30 minutes or until beans
and meat are heated through and
the bacon is golden brown.
NiacarOni en- Casscrolc-Place in
q buttered casserole about 1-2 can
cooked macaroni in cream sauce
with cheese. Cover with q layer
of cubed roast pork or veal and
sprinkle with grated cheese. Add
another layer of each. and con-
tinue until 2 cans cooked macaroni
u IL cunps cold roast pork of veal
and IL cup grated American
cheese have all been used. Bake in
moderately hot oven (about 375
degrees F. for about 20 minutes,
or until heated through and the
heese is slightly Drowned.