WEBVTT

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Hello there.

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I'm so happy that you could join me today in our TV kitchen.

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And isn't it lovely?

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You know, it's much easier to prepare meals with a well-planned electric kitchen like this, isn't it?

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And today we're going to have a roast dinner.

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We're going to have fresh ham,

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made from potatoes,

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Creole green beans,

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an apple orange salad with pineapple dressing,

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and for dessert, a cheesecake.

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Well now, let's go look at the fresh ham.

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I like to use a temperature of 350 degrees for the fresh ham,

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and I have the thermostat set at 350 degrees.

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And I have the whole meal except the cheesecake and the salad in the electric oven.

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Well let's look at this meal now.

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I have the two vegetables on the top rack.

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I'm going to leave those in there for a little while and serve the fresh ham.

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Oh, this looks so good.

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Just pull that rack out. It makes it so easy to lift anything off of the rack.

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Now I roasted this piece of meat right in this shallow pan.

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I'm going to move this over so you can see it.

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And when you roast your meat, do not cover it.

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Roast it right in a shallow pan like that.

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I have it sitting on a little rack too.

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And I like to roast the meat on a rack because that gives you a very good circulation of heat

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all around your meat.

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Now whenever you're roasting a piece of meat, you don't want to cover it.

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And the reason you don't want to cover it is that if you cover it, you're not really roasting it.

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You're braising it.

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Because you see the liquid or the steam forms on the lid and drops down on your meat,

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and then you get liquid.

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And whenever you cook with liquid, you're not roasting, because roasting is dry heat.

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All you have to do with this fresh ham is just to sprinkle it with salt and pepper

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and put it fat side up in your roasting pan.

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Don't baste it or don't even look at it.

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And roast it for 35 to 40 minutes per pound.

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And I like to have it real well done.

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I think anything like pork, you want to be real well done.

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And you know that this is the same cut that you have smoked ham too.

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Now I think I'm going to use the paper towels to lift this out.

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I always find it much easier to use those.

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I always cook an onion in with the ham, fresh ham, or with pork.

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Because I think it takes away that strong flavor.

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And of course it gives it a little onion flavor, and I do like that, you know.

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You can make delicious gravy with the essence that are left in the bottom of the pan here.

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I would say there are about three tablespoons of essence left in the bottom of the pan.

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Now add to that an equal portion of flour.

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Stir that real well until you cook that flour thoroughly.

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Then add your liquid gradually to that.

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Just like you make a white sauce, and you'll get delicious gravy for this.

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And if you'd like to serve the onion too, you can.

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I'd like to tell you a little bit about carving this.

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Really, to carve this, you'll have to turn the meat around.

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But first, you want to remove a slice of meat from this part here.

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Now this is the part of the meat that is closest to the bone.

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You remove that so you can stand the meat up.

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After you remove that piece of meat, you turn it around and stand the meat up on that flat portion.

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Then you slice right into the bone, and slice down like this, and you get nice, even slices.

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Just like you would carve a smoked ham, the same thing.

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Now I think we need a little garnish on this.

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I want to get some lettuce.

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And we're going to use crab apples today.

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You know, crab apples go very well with pork or fresh ham.

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Not choosing parsley for a change, I'm using a little lettuce.

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Isn't that nice and crisp?

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Now I think we'll put it over here.

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We want to try to get out of the way of the carver if we possibly can.

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I know they'll move it anyway if it happens to be in the road.

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And then I left the stems on the crab apples, and you know, you can buy these crab apples in a jar.

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I like to have a roast dinner when I'm having company.

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I think it's really the easiest meal to serve and to prepare because it's all right in the oven,

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and at the last minute all you have to do is just take it out and serve it.

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Another thing I like, usually the next day you can get another meal out of it, can't you?

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And sometimes you have some of the vegetables left over too,

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and all you have to do is just warm them up and you have another dinner the next day or the day after if you'd like to skip a day.

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I'm going to ask Jerry if she'll put that over on the serving table. Will you please, Jerry?

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Oh, that's a shame. Maybe you can put another one on a little later, Jerry, so that we have the six on there

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when the little crab apples are rolled off, you know.

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Now the green vegetable we're having today is crealed green beans, and I cook those right in the oven too.

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As long as we're using the oven, we might as well cook our vegetable right in the oven too.

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You can cook it on top if you wanted to, but why do it?

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You might as well put it all in the oven.

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I have those on the top rack, and I have them in a covered casserole.

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Now instead of serving these just plain, I'm going to make them creal, so I'm going to mix something in this saucepan.

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I have a little onion sauteed in that saucepan and a little salad oil,

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and I'll add to that some chili sauce and some salt.

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And also I'm going to add the beans to that.

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Now the beans I cooked in just a little bit of water, and we only need a little water on our electric range

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just because of the controlled heat.

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And then instead of draining this liquid off, I thought perhaps we could use a slotted spoon like this

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and then just drain the beans.

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And this liquid would be very good to use when you're making your gravy for your fresh ham.

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Stir that all together.

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This is a very good combination, and I think it's an easy one too.

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Get them well coated now with the chili sauce.

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Oh, and incidentally, the recipe for these beans and for this complete meal we have on a recipe sheet,

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and we'll tell you a little later how you can get that free recipe sheet for this meal.

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See, nothing sticks on the inside of your pan.

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That's because of the controlled heat of your electric range.

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Bottom of the pan's clean too, isn't it?

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What you have to do with this pan now is put it in your electric dishwasher

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and wash it along with the rest of your dishes.

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Did you know you could wash your pots and pans in your dishwasher?

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Oh yes, I do it all the time.

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Oh, it's just wonderful. My husband likes the dishwasher too.

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He doesn't have to dry dishes anymore.

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Jerry, would you put those over on the serving table?

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Now we have the potatoes in the oven too.

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I'm going to change this rack and put it down just a little bit

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because I want it to be right in the center of the oven for the cheesecake.

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And we're going to bake the cheesecake at 300 degrees.

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So we'll set that thermostat back to 300 degrees.

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Now these potatoes are a little bit like scalloped potatoes.

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Only you take the potatoes along with some milk and butter and a little salt

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and cook them after they are sliced until they are tender.

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Then put them in a greased utility dish like this and sprinkle the top with paprika.

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And put them in the oven with your fresh ham for the last 30 minutes.

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Then right before you serve them, sprinkle the top with some chopped parsley.

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Then you can serve these right in this dish.

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That saves washing dishes too, doesn't it?

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Jerry, will you put that over on the serving table?

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Hot.

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Well, we're going to have an arranged salad today, one that we arranged on the serving platters.

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And in just a minute I will prepare that salad for you.

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First I do want to prepare the fruit part of the salad.

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And I'm going to use in this salad, you can use any combination of fruit,

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I'm going to use some apples.

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And I diced the apple and left the skin on it.

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And I sprinkle it with a little lemon juice because you know that apple does discolor

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if you allow it to stand out in the air.

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And it's a very good idea too not to dice that or cut it in pieces until right before you're ready to use it.

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Because you see, you do lose food value on it too if you allow it to stand around.

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Then I section the oranges, we'll add those.

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And this has to some pineapple chunks.

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And some dates.

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Cut those in pieces. Now dates have a tendency to stick together

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and I think what you have to do is sort of separate those out with your fingers.

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We did cut these using the kitchen shears.

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And if you moisten the shears in hot water you can cut them very easily.

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But then if you allow them to stand at all they go back together again.

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Not the same way but in little pieces like this.

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So it's better to separate those out with your fingers.

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There are a lot of things that I think you have to do with your fingers and this is one of them.

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I think we have those all together.

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Now I have the pineapple dressing all made because it had to be chilled.

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And this dressing you can use on any fruit salad.

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And it is made with cornstarch, pineapple juice, lemon juice, sugar,

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and egg yolk. And you cook it and then chill it well.

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Now I'm going to see if I have enough dressing in there because I want to have it well coated with the dressing.

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I think we could stand just a little more dressing.

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You know if you were having a few ladies in, oh someday to watch the television show,

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you might like to serve this. Don't you think it would make a nice little salad with the old little bread and butter sandwiches?

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You know men don't like just to have a salad when they're having a snack but I think ladies do.

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Now I'm going to show you how to make a salad with a little bit of dressing.

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Now I'm going to make four of these salads.

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And I like to put them on a tray because I think when you go to carry them into the other room,

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it's much handier to have them all on a tray so that you can carry them easily.

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So we'll just spread these out on a tray.

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Now first we use the lettuce.

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That's nice and crisp. I like to flatten it down a little bit because I don't like it to stand up when I put the salad on there.

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The outside leaves are good too.

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This is very colorful and the dates add to it I think.

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Do you notice in this salad I have some things diced and some section and then some in chunks

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and I think that's a good idea in a salad to sort of vary the shape.

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Usually the first one doesn't get quite so much though. I think I'll go back to that one.

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Then I like to use just a little bit of watercress for garnish.

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There, that's a salad for today.

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And Jerry, would you put that over on the serving table please?

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For dessert we're going to have a baked cheesecake and this is a very delicious cake and one that I think is very easy to make.

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You know some of them use oh many many bowls but this one is easy to make. I'm going to use the electric mixer.

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I have the whites in this small mixer bowl and we'll just plug the mixer into the outlet and turn the mixer on to the highest speed to beat the egg

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because that's what it says on the dial, use the highest speed, number 10, to beat the egg.

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I'm using a springform pan and I have greased that. Now you notice there's a little gadget on the side here and that opens up and then the sides come off

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and then you can use this for anything that you want to bake and you want to leave it on the bottom, you don't want to turn it over.

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Now to put this together, hold that up like that and then push the little gadget over and get that in nice and tight.

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And I have that greased so it is a little slippery.

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Well I believe those egg whites are ready.

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Now I'm going to cream the shortening and the sugar. I did cream it just a little bit and because I'm using the large mixer bowl,

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I want to push this lever over to the place where it says large so the beaters move over.

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Then we'll cream that just a little bit more and turn it to number 8 speed because that's what it says on the dial.

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Now I greased that pan and I want to put some crumbs in it and you can use either Swybot crumbs or graham cracker crumbs.

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Shake them around and you see the grease there makes them stick to the pan.

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Now I want to put a little piece of wax paper there for the excess crumbs because I'll put those on the very top.

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Now we have the pan all ready and we'll save those.

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Now we did use the whites and I want to add the yolks right here one at a time and let that beat in and then add the second egg yolk and let that beat in.

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And so you have used all of the egg yolks.

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Now in that bowl I have some cottage cheese and cream and I took a little bit of the cream and added it to the cottage cheese and then I forced the cottage cheese to a sieve so it'd be nice and fine.

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Then I added the rest of the cream and a little salt.

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And the recipe for this cheesecake too is on your recipe sheet.

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We want to add to this some lemon juice and lemon rind.

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And get that well mixed together.

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Now to the cottage cheese mixture I'm going to add the flour.

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Roll that in there thoroughly.

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And get that very well mixed together.

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See it gets rather stiff.

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Then we'll add this to this mixture.

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And add that gradually too and let it mix in.

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Nice and smooth.

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These scrapers are really wonderful aren't they?

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Now we'll remove the beaters.

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We're finished using the mixer too so we can take that away.

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It's not very hard to clean off with this because you see it's rather thin and it falls right off.

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Then fold in the stiffly beaten egg whites.

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Get that thoroughly folded in and just lift up and turn over as you fold that in.

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Now you can do it quickly. You don't have to do it slowly but you want to get it folded in rather than beat it in.

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Just handle it carefully.

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Now we also want to handle it carefully when we put it into the pan here.

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Because we don't want to disturb those crumbs.

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Spread it all out.

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And then sprinkle some of the crumbs over the top.

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I think maybe we better do that with a spoon.

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I like it fairly well covered.

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Now this bakes at 300 degrees for one and a half hours.

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And then the secret of making cheesecake too is that constant temperature that you get.

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And allow it to cool off in the oven for about 15 minutes before you take it out of the oven.

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In other words turn the oven off and allow it to stay in the oven with the oven turned off for about 15 minutes before you take it out.

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I thought perhaps you'd like to see how I do the graham cracker crumbs.

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And I put them in a bag and you can use a plastic bag if you like, like that.

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And then take a rolling pin and roll them like this.

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Then you don't get them all over the table.

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No time at all you have them all rolled real fine like that ready to use in your cheesecake.

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Now this is ready to bake and you remember I did set the oven for the cheesecake.

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We'll put this right in the center of the oven.

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We're going to bake it for one and a half hours.

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And our minute binder goes up to one hour.

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So we'll set it for one hour and then we'll come back and set it for a half hour more.

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Then turn the oven off and allow it to stay in the oven for 15 minutes with the oven off.

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Now I have one all chilled because you want to chill it but you do not want to take the sides off until it is well chilled.

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And I have it over in the electric refrigerator.

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See how nice and brown that is.

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Really looks good doesn't it?

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And you notice that I have removed the sides from the pan and I still have it on the bottom of the pan.

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And I'm going to leave it right on that pan and serve it from here.

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And you know you can get quite a few of these out of the pan.

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And you can get quite a few servings from that.

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And you know a cheesecake is really a favorite with the men and I'm quite fond of cheesecake too.

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Do you like it?

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I hope you do.

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Well that completes our meal today.

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So I'm going to take this over and put it on the serving table.

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In the meantime we'll let you know just how you can get the free recipe sheet.