When preparing dinner for company or for family, your aim is to try to have all the dishes completed and ready for serving as close together time-wise as possible. Naturally, this can’t always happen. Unless you’re fortunate enough to have double-ovens, you may have one dish in the oven while you have a second dish that requires a different temperature and baking time. This can prove very frustrating, especially if you have a famished family that is ready to eat!
Here is a menu in which the dishes are prepared and baked at the same temperature and time. The dishes are assembled and set aside, then go into the oven all at once and bake at 325 degrees for 1-1/2 hours. While these bake, you can work on the main course of the meal. To make this meal particularly easy, I would suggest cooking the meat for the meal in the slow cooker. A roast, stewing beef, or cube steak would go very well with this menu. Begin to cook the meat in the slow cooker that morning, then proceed with the rest of the menu below later in the day. One suggestion about the potato recipe: since potatoes usually take longer to bake than most vegetables, I would prepare this dish first and place it in the oven to bake while assembling the rest of the dishes. When all the other dishes are all assembled, place them in the oven with the potatoes and bake for the 1-1/2 hours. This will insure the potatoes of being fork-tender when the remaining dishes are ready to come out of the oven.
During the 1-1/2 hour baking time, you can use this time to get ready for your guests, if you’re having them over for dinner. Or if this is for a family meal, the time can be used to do some housework, help the children with their homework, or just to put up your feet and have some “me” time for a little while.
Whichever way you choose to serve this meal, all you need to add is a good bread and a beverage, and dinner is served!
BAKED RANCH POTATOES
White Potatoes, sliced 1/2 to 1/3 inch thick (may be peeled or not, according to preference)
Pats of Butter
Salt & Pepper to Taste
1 Envelope Ranch Salad Dressing Mix
Arrange potatoes in layers in a greased, shallow 1-1/2 quart baking dish, layering with pats of butter, salt and pepper to taste, and sprinkles of Ranch Dressing Mix according to personal taste. Cover and bake at 325 degrees for 1-1/2 to 2 hrs.
1 Cup Raw Regular-Cooking Rice
2 Cans Beef Bouillion Soup
1 Medium Onion, Chopped
1 Stick Butter, Melted (I use only half this amount)
Mix in a shallow 1-1/2 quart baking dish; cover and bake at 325 degrees for 1-1/2 hours; open and stir once or twice during baking.
2 Pkg. Frozen Chopped Broccoli, cooked according to package directions and well-drained
1 Cup Mayonnaise
1/2 Cup Grated Sharp Cheese
1 Can Cream of Mushroom Soup
1 Tbls. Dry Onion Flakes
Crushed Ritz Crackers and Pats of Butter for topping
Mix mayonnaise, cheese, soup, and onion flakes together; add well-drained broccoli and mix well; turn into a shallow 1-1/2 quart baking dish; top with crushed crackers and pats of butter; bake at 325 degrees for 1-1/2 hours.
APPLE (OR CHERRY) CRUNCH
3 Cups Raw Chopped Apples or 2 Large Cans Red Sour Pitted Cherries, drained
Pats of Butter
1/2 Pkg. Pie Crust Mix
1/2 Pkg. Light Brown Sugar (about 1 Cup plus 2 Tablespoons)
2 Tsp. Ground Cinnamon (omit if using cherries)
Place fruit in a shallow greased 1-1/2 quart baking dish; top with pats of butter; toss together the remaining ingredients and scatter over the top; bake at 325 degrees for 1-1/2 hours; serve plain or with ice cream or whipped cream.