Cooking For Two

In 1964, the cooking half of a pair of newly-weds or empty-nesters might have purchased a copy of Betty Crocker’s New Dinner for Two Cookbook, if only to benefit from Betty’s menu planning advice. The first chapter is titled “Seven-Day Sampler” and gives a complete menu for every day of the week, paying attention to American culinary traditions like Sunday dinner (oven-fried chicken, mashed potatoes, gravy, peas, a fruit relish and a dessert) and something thrifty for Thursday night (the day before pay-day).

I envy women who can plan out an entire week’s worth of meals; there are a lot of them out on the Internet, full of sound advice on budget and/or healthy menus, and if the spousal unit and I had kids, I’d probably take a more rational approach. As it is, the extent of my fore-sightedness is putting my hand in the freezer and fishing out the first thing that pops to the surface (for days when I forget to go to the freezer, well, that’s why God invented Kraft Macaroni and Cheese).

Betty’s menu for a pre-payday meal was not bad and took advantage of cheap canned food and leftover vegetables. I think I’d probably throw in some diced ham, if I had any, or cut-up hot dogs. All recipes serve two.

Speedy Baked Beans

2 strips bacon, diced
1 small onion, minced
1 can (1 lb) baked beans with pork
½ t. prepared mustard
2 T. chili sauce

Heat oven to 350°. Sauté bacon and onion until bacon is crisp and onion yellow. Stir in remaining ingredients. Pour into greased 1 quart baking dish. Bake uncovered 45 min., until beans are brown and bubbling. Serve hot.

Mixed Vegetable Salad

1 cup torn chilled salad greens
1 cup chopped vegetables (raw or chilled cooked)
Oil & vinegar dressing

Toss greens and vegetables together with just enough dressing to coat greens.

Dark Date Nut Bread

½ cup boiling water
½ cup mixed light and dark raisins
½ cup chopped dates
1 ½ t. butter
¾ t. soda
¾ cup plus 2 T Gold Medal Four
½ cup sugar
¼ t. salt
1 egg
½ t. vanilla
¼ cup chopped nuts

Heat oven to 350°. Pour boiling water over raisins, dates, butter, and soda; let stand. Measure flour by dipping method or by sifting. Mix flour, sugar and salt well; add fruit mixture and remaining ingredients. Beat well; pour into greased and floured 1-lb. coffee can. Bake 60 to 70 minutes.

Baked Apples

Heat oven to 350°. Wash and core apples. Either pare upper half of apples or pare one strip around center. Place in baking dish; fill center of each apple with 1-2 t. granulated or brown sugar, 1 t. butter, and 1/8 t. cinnamon. Cover bottom of pan with water about ¼” deep. Bake uncovered 45 to 60 min., or until tender when pierced with fork (time varies). Baste occasionally. Serve plain or with cream.