Hello there.
I'm so happy that you could join me today in our TV kitchen.
And isn't it lovely? You know, it's much easier to prepare meals with a well -planned electric kitchen like this, isn't it? And today we're going to have a roast dinner.
We're going to have fresh ham, made from potatoes, Creole green beans, an apple orange salad with pineapple dressing, and for dessert, a cheesecake.
Well now, let's go look at the fresh ham.
I like to use a temperature of 350 degrees for the fresh ham, and I have the thermostat set at 350 degrees.
And I have the whole meal except the cheesecake and the salad in the electric oven.
Well let's look at this meal now.
I have the two vegetables on the top rack.
I'm going to leave those in there for a little while and serve the fresh ham.
Oh, this looks so good.
Just pull that rack out.
It makes it so easy to lift anything off of the rack.
Now I roasted this piece of meat right in this shallow pan.
I'm going to move this over so you can see it.
And when you roast your meat, do not cover it.
Roast it right in a shallow pan like that.
I have it sitting on a little rack too.
And I like to roast the meat on a rack because that gives you a very good circulation of heat all around your meat.
Now whenever you're roasting a piece of meat, you don't want to cover it.
And the reason you don't want to cover it is that if you cover it, you're not really roasting it.
You're braising it.
Because you see the liquid or the steam forms on the lid and drops down on your meat, and then you get liquid.
And whenever you cook with liquid, you're not roasting, because roasting is dry heat.
All you have to do with this fresh ham is just to sprinkle it with salt and pepper and put it fat side up in your roasting pan.
Don't baste it or don't even look at it.
And roast it for 35 to 40 minutes per pound.
And I like to have it real well done.
I think anything like pork, you want to be real well done.
And you know that this is the same cut that you have smoked ham too.
Now I think I'm going to use the paper towels to lift this out.
I always find it much easier to use those.
I always cook an onion in with the ham, fresh ham, or with pork.
Because I think it takes away that strong flavor.
And of course it gives it a little onion flavor, and I do like that, you know.
You can make delicious gravy with the essence that are left in the bottom of the pan here.
I would say there are about three tablespoons of essence left in the bottom of the pan.
Now add to that an equal portion of flour.
Stir that real well until you cook that flour thoroughly.
Then add your liquid gradually to that.
Just like you make a white sauce, and you'll get delicious gravy for this.
And if you'd like to serve the onion too, you can.
I'd like to tell you a little bit about carving this.
Really, to carve this, you'll have to turn the meat around.
But first, you want to remove a slice of meat from this part here.
Now this is the part of the meat that is closest to the bone.
You remove that so you can stand the meat up.
After you remove that piece of meat, you turn it around and stand the meat up on that flat portion.
Then you slice right into the bone, and slice down like this, and you get nice, even slices.
Just like you would carve a smoked ham, the same thing.
Now I think we need a little garnish on this.
I want to get some lettuce.
And we're going to use crab apples today.
You know, crab apples go very well with pork or fresh ham.
Not choosing parsley for a change, I'm using a little lettuce.
Isn't that nice and crisp? Now I think we'll put it over here.
We want to try to get out of the way of the carver if we possibly can.
I know they'll move it anyway if it happens to be in the road.
And then I left the stems on the crab apples, and you know, you can buy these crab apples in a jar.
I like to have a roast dinner when I'm having company.
I think it's really the easiest meal to serve and to prepare because it's all right in the oven, and at the last minute all you have to do is just take it out and serve it.
Another thing I like, usually the next day you can get another meal out of it, can't you? And sometimes you have some of the vegetables left over too, 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.
I'm going to ask Jerry if she'll put that over on the serving table.
Will you please, Jerry? Oh, that's a shame.
Maybe you can put another one on a little later, Jerry, so that we have the six on there when the little crab apples are rolled off, you know.
Now the green vegetable we're having today is crealed green beans, and I cook those right in the oven too.
As long as we're using the oven, we might as well cook our vegetable right in the oven too.
You can cook it on top if you wanted to, but why do it? You might as well put it all in the oven.
I have those on the top rack, and I have them in a covered casserole.
Now instead of serving these just plain, I'm going to make them creal, so I'm going to mix something in this saucepan.
I have a little onion sauteed in that saucepan and a little salad oil, and I'll add to that some chili sauce and some salt.
And also I'm going to add the beans to that.
Now the beans I cooked in just a little bit of water, and we only need a little water on our electric range just because of the controlled heat.
And then instead of draining this liquid off, I thought perhaps we could use a slotted spoon like this and then just drain the beans.
And this liquid would be very good to use when you're making your gravy for your fresh ham.
Stir that all together.
This is a very good combination, and I think it's an easy one too.
Get them well coated now with the chili sauce.
Oh, and incidentally, the recipe for these beans and for this complete meal we have on a recipe sheet, and we'll tell you a little later how you can get that free recipe sheet for this meal.
See, nothing sticks on the inside of your pan.
That's because of the controlled heat of your electric range.
Bottom of the pan's clean too, isn't it? What you have to do with this pan now is put it in your electric dishwasher and wash it along with the rest of your dishes.
Did you know you could wash your pots and pans in your dishwasher? Oh yes, I do it all the time.
Oh, it's just wonderful.
My husband likes the dishwasher too.
He doesn't have to dry dishes anymore.
Jerry, would you put those over on the serving table? Now we have the potatoes in the oven too.
I'm going to change this rack and put it down just a little bit because I want it to be right in the center of the oven for the cheesecake.
And we're going to bake the cheesecake at 300 degrees.
So we'll set that thermostat back to 300 degrees.
Now these potatoes are a little bit like scalloped potatoes.
Only you take the potatoes along with some milk and butter and a little salt and cook them after they are sliced until they are tender.
Then put them in a greased utility dish like this and sprinkle the top with paprika.
And put them in the oven with your fresh ham for the last 30 minutes.
Then right before you serve them, sprinkle the top with some chopped parsley.
Then you can serve these right in this dish.
That saves washing dishes too, doesn't it? Jerry, will you put that over on the serving table? Hot.
Well, we're going to have an arranged salad today, one that we arranged on the serving platters.
And in just a minute I will prepare that salad for you.
First I do want to prepare the fruit part of the salad.
And I'm going to use in this salad, you can use any combination of fruit, I'm going to use some apples.
And I diced the apple and left the skin on it.
And I sprinkle it with a little lemon juice because you know that apple does discolor if you allow it to stand out in the air.
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.
Because you see, you do lose food value on it too if you allow it to stand around.
Then I section the oranges, we'll add those.
And this has to some pineapple chunks.
And some dates.
Cut those in pieces.
Now dates have a tendency to stick together and I think what you have to do is sort of separate those out with your fingers.
We did cut these using the kitchen shears.
And if you moisten the shears in hot water you can cut them very easily.
But then if you allow them to stand at all they go back together again.
Not the same way but in little pieces like this.
So it's better to separate those out with your fingers.
There are a lot of things that I think you have to do with your fingers and this is one of them.
I think we have those all together.
Now I have the pineapple dressing all made because it had to be chilled.
And this dressing you can use on any fruit salad.
And it is made with cornstarch, pineapple juice, lemon juice, sugar, and egg yolk.
And you cook it and then chill it well.
Now I'm going to see if I have enough dressing in there because I want to have it well coated with the dressing.
I think we could stand just a little more dressing.
You know if you were having a few ladies in, oh someday to watch the television show, 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? You know men don't like just to have a salad when they're having a snack but I think ladies do.
Now I'm going to show you how to make a salad with a little bit of dressing.
Now I'm going to make four of these salads.
And I like to put them on a tray because I think when you go to carry them into the other room, it's much handier to have them all on a tray so that you can carry them easily.
So we'll just spread these out on a tray.
Now first we use the lettuce.
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.
The outside leaves are good too.
This is very colorful and the dates add to it I think.
Do you notice in this salad I have some things diced and some section and then some in chunks and I think that's a good idea in a salad to sort of vary the shape.
Usually the first one doesn't get quite so much though.
I think I'll go back to that one.
Then I like to use just a little bit of watercress for garnish.
There, that's a salad for today.
And Jerry, would you put that over on the serving table please? 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.
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.
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 because that's what it says on the dial, use the highest speed, number 10, to beat the egg.
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 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.
Now to put this together, hold that up like that and then push the little gadget over and get that in nice and tight.
And I have that greased so it is a little slippery.
Well I believe those egg whites are ready.
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, I want to push this lever over to the place where it says large so the beaters move over.
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.
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.
Shake them around and you see the grease there makes them stick to the pan.
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.
Now we have the pan all ready and we'll save those.
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.
And so you have used all of the egg yolks.
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.
Then I added the rest of the cream and a little salt.
And the recipe for this cheesecake too is on your recipe sheet.
We want to add to this some lemon juice and lemon rind.
And get that well mixed together.
Now to the cottage cheese mixture I'm going to add the flour.
Roll that in there thoroughly.
And get that very well mixed together.
See it gets rather stiff.
Then we'll add this to this mixture.
And add that gradually too and let it mix in.
Nice and smooth.
These scrapers are really wonderful aren't they? Now we'll remove the beaters.
We're finished using the mixer too so we can take that away.
It's not very hard to clean off with this because you see it's rather thin and it falls right off.
Then fold in the stiffly beaten egg whites.
Get that thoroughly folded in and just lift up and turn over as you fold that in.
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.
Just handle it carefully.
Now we also want to handle it carefully when we put it into the pan here.
Because we don't want to disturb those crumbs.
Spread it all out.
And then sprinkle some of the crumbs over the top.
I think maybe we better do that with a spoon.
I like it fairly well covered.
Now this bakes at 300 degrees for one and a half hours.
And then the secret of making cheesecake too is that constant temperature that you get.
And allow it to cool off in the oven for about 15 minutes before you take it out of the oven.
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.
I thought perhaps you'd like to see how I do the graham cracker crumbs.
And I put them in a bag and you can use a plastic bag if you like, like that.
And then take a rolling pin and roll them like this.
Then you don't get them all over the table.
No time at all you have them all rolled real fine like that ready to use in your cheesecake.
Now this is ready to bake and you remember I did set the oven for the cheesecake.
We'll put this right in the center of the oven.
We're going to bake it for one and a half hours.
And our minute binder goes up to one hour.
So we'll set it for one hour and then we'll come back and set it for a half hour more.
Then turn the oven off and allow it to stay in the oven for 15 minutes with the oven off.
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.
And I have it over in the electric refrigerator.
See how nice and brown that is.
Really looks good doesn't it? And you notice that I have removed the sides from the pan and I still have it on the bottom of the pan.
And I'm going to leave it right on that pan and serve it from here.
And you know you can get quite a few of these out of the pan.
And you can get quite a few servings from that.
And you know a cheesecake is really a favorite with the men and I'm quite fond of cheesecake too.
Do you like it? I hope you do.
Well that completes our meal today.
So I'm going to take this over and put it on the serving table.
In the meantime we'll let you know just how you can get the free recipe sheet.
