RECIPES FOR VEAL LEFTOVERS

Shoulder cubes

MENU IDEAPaprika VealBaked PotatoesBrussels SproutsCabbage SaladFrench BreadButter or MargarineCherry TorteBeverage

1½ pounds veal shoulder, cut into 1½ inch cubes3 tablespoons lard or bacon drippings1 teaspoon salt¼ teaspoon pepper½ teaspoon paprika¼ cup waterPaprika Sauce

1½ pounds veal shoulder, cut into 1½ inch cubes

3 tablespoons lard or bacon drippings

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon paprika

¼ cup water

Paprika Sauce

Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings.

¼ cup butter or margarine¼ cup flour2 cups milkPaprikaSaltPepper

¼ cup butter or margarine

¼ cup flour

2 cups milk

Paprika

Salt

Pepper

Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste.

4 cups diced cooked veal1 cup salted almonds1 No. 303 can pineapple chunks2 cups diced celery2 hard-cooked eggs, dicedMayonnaiseLettuce Cups

4 cups diced cooked veal

1 cup salted almonds

1 No. 303 can pineapple chunks

2 cups diced celery

2 hard-cooked eggs, diced

Mayonnaise

Lettuce Cups

Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings.

2 cups ground cooked veal1 cup mashed cooked peas½ teaspoon salt⅛ teaspoon pepper2 teaspoons grated onion½ cup fine dry bread crumbs1 egg, slightly beatenLard for deep fat frying

2 cups ground cooked veal

1 cup mashed cooked peas

½ teaspoon salt

⅛ teaspoon pepper

2 teaspoons grated onion

½ cup fine dry bread crumbs

1 egg, slightly beaten

Lard for deep fat frying

Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings.

2 cups ground, cooked beef, veal, pork or lamb2 cups mashed potatoes2 eggs2 tablespoons minced onion2 tablespoons finely chopped celery½ cup tomato juice1 teaspoon salt¼ teaspoon pepper8 slices tomato, cut ½ inch thick2 tablespoons melted butter or margarine

2 cups ground, cooked beef, veal, pork or lamb

2 cups mashed potatoes

2 eggs

2 tablespoons minced onion

2 tablespoons finely chopped celery

½ cup tomato juice

1 teaspoon salt

¼ teaspoon pepper

8 slices tomato, cut ½ inch thick

2 tablespoons melted butter or margarine

Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings.

Baked Half Ham

ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin (center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; spareribs; pork loaf and ham loaf.

BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside.

PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled.

PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver.

BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys.

COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys.

For tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork.

_Recipes for_ PORK

Loin roast

MENU IDEAPork Loin RoastOven Browned PotatoesBroccoliMolded Cranberry SaladCorn SticksButter or MargarinePumpkin-Pecan PieBeverage

3 to 5-pound pork loin roastSalt and pepper

3 to 5-pound pork loin roast

Salt and pepper

Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Be careful that thermometer does not rest in fat or on bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) until meat thermometer registers 185° F. Allow about 35 to 40 minutes per pound for roasting.

Arm steak

MENU IDEAGolden Filled Pork RollsAcorn SquashGreen BeansWaldorf SaladCloverleaf RollsButter or MargarineSpice Layer CakeBeverage

8 pork arm steaks, cut ½ inch thickSaltPepper1 No. 303 can cream-style corn1½ teaspoons salt2 eggs, beaten3 tablespoons melted butter or margarine¼ cup chopped green pepper2 tablespoons chopped onion4 cups soft bread crumbs½ teaspoon dry basil½ teaspoon sage

8 pork arm steaks, cut ½ inch thick

Salt

Pepper

1 No. 303 can cream-style corn

1½ teaspoons salt

2 eggs, beaten

3 tablespoons melted butter or margarine

¼ cup chopped green pepper

2 tablespoons chopped onion

4 cups soft bread crumbs

½ teaspoon dry basil

½ teaspoon sage

Remove bones from pork steaks. Season with salt and pepper. Combine remaining ingredients, mix lightly and spread on steaks. Roll each steak like a jelly roll and tie or fasten with a skewer. Place rolls in a baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 servings.

Loin chops

MENU IDEAPork Chop-Potato ScallopCorn on the CobSpinach-Radish SaladHard RollsButter or MargarineBlueberry PieBeverage

6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thickSalt and pepper2 cups coarsely grated peeled potatoes2 tablespoons grated onion2 tablespoons flour1½ teaspoons salt¼ teaspoon pepper1½ cups milk

6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick

Salt and pepper

2 cups coarsely grated peeled potatoes

2 tablespoons grated onion

2 tablespoons flour

1½ teaspoons salt

¼ teaspoon pepper

1½ cups milk

Brown chops in frying-pan. Season with salt and pepper. Combine remaining ingredients in order given and arrange in a shallow baking dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) for 1 hour or until done. 6 servings.

Smoked ham

MENU IDEABaked Ham-Buffet GlazeCorn PuddingGreen BeansJellied Fruit SaladAssorted Hot RollsButter or MargarineBanana CakeBeverage

12-14 pound smoked hamBuffet Glaze

12-14 pound smoked ham

Buffet Glaze

Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze.

1½ tablespoons gelatine1¾ cups water2 bouillon cubes, if desired¼ teaspoon salt1 teaspoon sugar½ cup creamGreen pepper strips1 small bottle stuffed olives

1½ tablespoons gelatine

1¾ cups water

2 bouillon cubes, if desired

¼ teaspoon salt

1 teaspoon sugar

½ cup cream

Green pepper strips

1 small bottle stuffed olives

Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pourthin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat.

Tenderloin—patties (center)

MENU IDEAPork Tenderloin SupremeMashed PotatoesGreen BeansCabbage SaladHard RollsButter or MargarineApple PieBeverage

12 slices bacon6 pork tenderloin pattiesSaltPepper6 slices tomato, cut ½ inch thick6 slices onion, cut ¼ inch thick

12 slices bacon

6 pork tenderloin patties

Salt

Pepper

6 slices tomato, cut ½ inch thick

6 slices onion, cut ¼ inch thick

Prepare each serving as follows: Cross 2 slices bacon, place tenderloin pattie on the center, sprinkle with salt and pepper. Place a slice of tomato on the pattie, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover and bake 30 minutes in a moderate oven (350° F.) Remove cover and continue baking 30 minutes longer. 6 servings.

Ground ham and beef

MENU IDEACandied Ham LoafMashed Sweet PotatoesPeasCinnamon Apple SaladCloverleaf RollsButter or MargarineLemon Fluff PieBeverage

2 pounds ground ham1 pound ground beef2 cups whole wheat bread crumbs1 cup milk2 eggs, slightly beaten1 teaspoon dry mustard½ teaspoon salt½ cup brown sugar½ teaspoon ground cloves

2 pounds ground ham

1 pound ground beef

2 cups whole wheat bread crumbs

1 cup milk

2 eggs, slightly beaten

1 teaspoon dry mustard

½ teaspoon salt

½ cup brown sugar

½ teaspoon ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. 10 to 12 servings.

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Ground meat is the basis for a great variety of popular dishes. It’s a top favorite, from savory sausage patties for a hearty breakfast to a glamorous meat loaf for a festive dinner party. Whatever the menu, the economy, simplicity of preparation and versatility in serving explain the universal appeal of ground meat to homemakers.

Ground beef, veal, pork or lamb, or a combination of these, provides a meat dish for every taste. With the meat as the foundation of the recipe, other ingredients are often added to introduce flavor variety.

SEASONINGS TO CHOOSE.Basic proportions for the more common seasonings are 1 teaspoon salt, ¼ teaspoon pepper and 2 to 4 tablespoons chopped onion for each pound of meat. Sage, thyme, marjoram, cayenne pepper, celery salt, Chili powder, curry powder, paprika, mustard, cloves and nutmeg are some of the commonly used herbs and spices. When experimenting with new combinations, it is advisable to use these seasonings cautiously until the proportions which have the greatest flavor appeal are discovered. A good rule to follow is ⅛ teaspoon per pound of ground meat for the stronger seasonings, ¼ teaspoon per pound of ground meat for the more mild seasonings.

OTHER INGREDIENTS TO ADD.Toasted or plainenriched white, whole wheat or rye bread; cracker crumbs; and rolled oats, rice or other cereals may be combined with the ground meat. Grated or mashed potatoes or carrots, peas, and grated apple are also occasional ingredients. The proportion of these foods added to the ground meat may vary but should be kept relatively small for the best meat flavor. Enough liquid—milk, water, vegetable juices, soup stock, canned or cooked tomatoes, tomato catchup—will be needed to moisten the mixture, and egg is necessary to hold the ingredients together.

WAYS TO SERVE.Meat loaves and meat balls are perhaps the most usual ways in which ground meat mixtures are served. To add variety, the meat mixture may be baked in large or individual ring molds, muffin pans, or in various shapes for individual loaves. Potatoes, green peppers, onions, egg plant and squash are a few of the vegetables that lend themselves to a meat stuffing. Ground meat and vegetable combinations are often prepared as fritters. Ground meat mixtures (principally meat with herbs or spices for seasoning) appear on the menu as meat patties; meat sauces for macaroni, spaghetti, noodles and rice; meat drumsticks; fillings for meat pies or tarts; toppings for meat shortcakes, and as favorite casserole dishes.

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Rib Chops

MENU IDEABarbecued Pork ChopsButtered RiceBroccoliCucumber SaladCorn Meal MuffinsButter or MargarineJelly RollBeverage

6 pork rib or loin chops, cut 1 inch thick1 teaspoon salt½ teaspoon pepper2 tablespoons flour2 tablespoons prepared mustard¼ cup chopped onion½ teaspoon ground cloves2 tablespoons Worcestershire sauce1 cup juice from apple, peach, bread and butter or sweet pickles1 cup catchup

6 pork rib or loin chops, cut 1 inch thick

1 teaspoon salt

½ teaspoon pepper

2 tablespoons flour

2 tablespoons prepared mustard

¼ cup chopped onion

½ teaspoon ground cloves

2 tablespoons Worcestershire sauce

1 cup juice from apple, peach, bread and butter or sweet pickles

1 cup catchup

Brown chops in frying-pan. Season with salt and pepper. Mix flour and mustard to make a smooth paste. Add remaining ingredients and blend well. Pour mixture over chops, cover closely and cook slowly for 1 hour. 6 servings.

Smoked ham slice

MENU IDEAHam Slice-Apricot GlazeMashed PotatoesAsparagusLettuce-Tomato SaladHot BiscuitsButter or MargarineIce CreamBrowniesBeverage

Smoked ham slice, cut 1 inch thick1 No. 303 can apricot halves½ teaspoon ground cloves¼ teaspoon allspice½ teaspoon cinnamon

Smoked ham slice, cut 1 inch thick

1 No. 303 can apricot halves

½ teaspoon ground cloves

¼ teaspoon allspice

½ teaspoon cinnamon

Drain apricots and save juice. Set regulator to broil. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes. Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving. 4 to 6 servings.

2 cups cubed cooked ham1 8-ounce package broad noodlesWater1 3-ounce can mushrooms3 tablespoons butter or margarine¼ cup enriched flour2 cups milk (or milk and mushroom liquid)½ teaspoon salt½ teaspoon pepper1 tablespoon chopped pimiento1 tablespoon chopped parsley, if desired

2 cups cubed cooked ham

1 8-ounce package broad noodles

Water

1 3-ounce can mushrooms

3 tablespoons butter or margarine

¼ cup enriched flour

2 cups milk (or milk and mushroom liquid)

½ teaspoon salt

½ teaspoon pepper

1 tablespoon chopped pimiento

1 tablespoon chopped parsley, if desired

Cook noodles in boiling salted water until tender. Drain. Cook mushrooms in butter or margarine until lightly browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange the cooked noodles in a greased 1½-quart casserole. Add ham mixture, arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 minutes. 6 to 8 servings.

2 cups cubed cooked pork1 cup cooked peas½ cup French dressing½ cup diced celery½ cup walnut meats, broken6 lettuce leavesPaprikaMayonnaise2 hard-cooked eggs6 stuffed olives

2 cups cubed cooked pork

1 cup cooked peas

½ cup French dressing

½ cup diced celery

½ cup walnut meats, broken

6 lettuce leaves

Paprika

Mayonnaise

2 hard-cooked eggs

6 stuffed olives

Marinate meat and peas in French dressing and chill. Add celery and nuts and arrange on lettuce leaves. Sprinkle with paprika and dot with mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. Arrange the white rings around the salad. Cut each olive into 4 slices. Overlap 2 olive slices inside each ring of egg white. Press the egg yolks through a sieve and sprinkle over the salad. 4 to 6 servings.

Lamb Shoulder Chops

ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf.

BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and kidneys.

BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and cubes.

COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys.

Lamb comes from a young animal and practically all cuts may be cooked by roasting, broiling or panbroiling. These cuts may be served medium or well done. Lamb neck, shanks and breasts should be braised or cooked in liquid until well done. The “fell” or paper-like covering, should not be removed from the leg of lamb because the leg, with “fell” on, will roast in less time, hold its shape better and be juicier; the “fell” is removed from chops and steaks. Lamb, at its best, should be served hot or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or lower, 6 to 9 months.

_Recipes for_ LAMB

Loin chops

MENU IDEABroiled Lamb ChopsO’Brien PotatoesMinted CarrotsFruit SaladFan Tan RollsButter or MargarineCherry PieBeverage

6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thickSaltPepper

6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick

Salt

Pepper

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch chops is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 servings.

Rolled shoulder

MENU IDEABraised Lamb ShoulderParsleyed PotatoesCreamed PeasPerfection SaladParkerhouse RollsButter or MargarineOrange-Nut CakeBeverage

3 to 4-pound rolled lamb shoulder1 teaspoon ground ginger1 teaspoon dry mustard½ teaspoon ground cloves1½ teaspoons salt3 tablespoons flour2 tablespoons melted lard or drippings¼ cup water

3 to 4-pound rolled lamb shoulder

1 teaspoon ground ginger

1 teaspoon dry mustard

½ teaspoon ground cloves

1½ teaspoons salt

3 tablespoons flour

2 tablespoons melted lard or drippings

¼ cup water

Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.

Lamb cubes

MENU IDEALamb KabobsVegetables En BrochetteMashed PotatoesPerfection SaladHard RollsButter or MargarineDeep Dish Apple PieBeverage

2 pounds boneless lamb shoulder, cut in 1½ inch cubes½ cup salad oil2 tablespoons vinegar2 tablespoons lemon juice1 teaspoon dry mustard⅛ teaspoon thyme½ teaspoon salt⅛ teaspoon pepper½ cup chopped onion4 tomatoes2 medium green peppers1 can small whole onions

2 pounds boneless lamb shoulder, cut in 1½ inch cubes

½ cup salad oil

2 tablespoons vinegar

2 tablespoons lemon juice

1 teaspoon dry mustard

⅛ teaspoon thyme

½ teaspoon salt

⅛ teaspoon pepper

½ cup chopped onion

4 tomatoes

2 medium green peppers

1 can small whole onions

Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings.

Frenched leg

MENULeg of LambBrowned PotatoesPeasPuffy Mint PearsSpinach-Radish SaladCorn SticksButter or MargarineLemon Refrigerator CakeBeverage

5 to 6-pound leg of lambSalt and pepperPuffy Mint Pears

5 to 6-pound leg of lamb

Salt and pepper

Puffy Mint Pears

Do not have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The meat thermometer will register 175° F. for medium done; 180° F. for well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve with Puffy Mint Pears.

1 No. 2½ can Bartlett pears1 3-ounce pkg. cream cheese¼ cup mint jelly

1 No. 2½ can Bartlett pears

1 3-ounce pkg. cream cheese

¼ cup mint jelly

Drain pears and place in baking dish, cut side up. Place a spoonful of cream cheese in center of each pear half. Place in oven or under broiler long enough for cream cheese to be lightly browned. Spoon mint jelly around cheese on pears. Serve hot with lamb.

Chops (arm and blade)

MENU IDEAFruited Lamb ChopsAu Gratin PotatoesLima BeansMolded Lime SaladButter or MargarineCream PuffsBeverage

4 lamb arm or blade chops, cut ¾ to 1 inch thick2 tablespoons flour1 teaspoon salt⅛ teaspoon pepper2 tablespoons lard or drippings1 cup dried apricots1 cup pitted prunes¼ cup water

4 lamb arm or blade chops, cut ¾ to 1 inch thick

2 tablespoons flour

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons lard or drippings

1 cup dried apricots

1 cup pitted prunes

¼ cup water

Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.

Lamb for stew

MENU IDEAOriental Lamb StewGreen BeansBoiled OnionsOrange-Prune SaladHard RollsButter or MargarineAlmond CookiesBeverage

2 pounds boneless lamb for stew, cut in 1½-inch cubes2 tablespoons lard or drippings2 tablespoons chopped onion1 No. 2½ can tomatoes1 tablespoon curry or chili powder3 tablespoons flour½ cup water8 ripe or green olives⅛ teaspoon lemon juiceSalt3 cups cooked rice

2 pounds boneless lamb for stew, cut in 1½-inch cubes

2 tablespoons lard or drippings

2 tablespoons chopped onion

1 No. 2½ can tomatoes

1 tablespoon curry or chili powder

3 tablespoons flour

½ cup water

8 ripe or green olives

⅛ teaspoon lemon juice

Salt

3 cups cooked rice

Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.

2 cups diced cooked lamb1 cup chopped celery1 No. 303 can kidney beans1 cup diced cooked carrots1 teaspoon Worcestershire sauce½ teaspoon salt1½ cups thin gravy, or1½ cups water and 1 bouillon cube3 cups well-seasoned mashed potatoes

2 cups diced cooked lamb

1 cup chopped celery

1 No. 303 can kidney beans

1 cup diced cooked carrots

1 teaspoon Worcestershire sauce

½ teaspoon salt

1½ cups thin gravy, or

1½ cups water and 1 bouillon cube

3 cups well-seasoned mashed potatoes

Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings.

2 cups chopped cooked lamb2 tablespoons lard or drippings2 tablespoons grated onion½ cup canned tomatoes1 teaspoon salt¼ teaspoon pepper1 No. 303 can lima beans, drained2 tablespoons butter or margarine, melted1 Recipe Biscuits (seep. 40)¼ cup catchup

2 cups chopped cooked lamb

2 tablespoons lard or drippings

2 tablespoons grated onion

½ cup canned tomatoes

1 teaspoon salt

¼ teaspoon pepper

1 No. 303 can lima beans, drained

2 tablespoons butter or margarine, melted

1 Recipe Biscuits (seep. 40)

¼ cup catchup

Brown lamb lightly in lard or drippings. Add onion, tomatoes, seasonings, lima beans and butter or margarine. Pour into 1-quart casserole. Make biscuit dough. Roll dough ½-inch thick, spread with catchup and roll as jelly roll. Cut into 1-inch slices and place cut side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 minutes, or until biscuits are done. 6 servings.

2 cups ground cooked lamb½ cup chopped walnuts½ cup mashed cooked carrots1 teaspoon onion juice1 teaspoon lemon juice⅛ teaspoon cayenne pepper1½ teaspoons salt1 cup thick white sauce1 egg, slightly beaten2 tablespoons milk½ cup fine bread crumbsLard for deep-fat frying

2 cups ground cooked lamb

½ cup chopped walnuts

½ cup mashed cooked carrots

1 teaspoon onion juice

1 teaspoon lemon juice

⅛ teaspoon cayenne pepper

1½ teaspoons salt

1 cup thick white sauce

1 egg, slightly beaten

2 tablespoons milk

½ cup fine bread crumbs

Lard for deep-fat frying

Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, salt and white sauce. Shape into croquettes and chill. Combine beaten egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings.

_Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED MEATS

Sausage Links In Batter Pudding

MENU IDEAFruit JuiceSausage Links in Batter PuddingGreen BeansStuffed Tomato SaladStrawberry SundaeAngel Food CakeBeverage

1 pound sausage links2 cups milk1 teaspoon salt½ cup corn meal4 eggs

1 pound sausage links

2 cups milk

1 teaspoon salt

½ cup corn meal

4 eggs

Heat milk in double boiler. Add salt and corn meal. Stir constantly and cook 10 to 15 minutes, or until thickened. Cool slightly. Beat eggs and add to mixture. Pour mixture into a well-greased 2-quart baking dish, and place sausage links on top. Bake in a moderate oven (350° F.) for 40 to 45 minutes. 4 servings.

Frankfurter and Sauerkraut Pie

MENUFrankfurter and Sauerkraut PieTomato-Onion SaladHard RollsButter or MargarineBaked CustardBeverage

8 frankfurters, cut in half crosswise3 cups seasoned mashed potatoes2 teaspoons minced onion1 No. 2 can sauerkraut½ teaspoon dill seed

8 frankfurters, cut in half crosswise

3 cups seasoned mashed potatoes

2 teaspoons minced onion

1 No. 2 can sauerkraut

½ teaspoon dill seed

Combine seasoned mashed potatoes and onion and line bottom and sides of a greased baking dish with mixture. Fill center with sauerkraut and sprinkle with dill seed. Arrange frankfurters in pinwheel fashion on top of sauerkraut. Bake in a moderate oven (350° F.) for 20 minutes. 4 to 6 servings.

Chipped Beef Potato Dumplings

MENUChipped Beef Potato DumplingsBroccoliPerfection SaladHard RollsButter or MargarineDaffodil CakeBeverage

½ pound chipped beef¼ cup lard or drippings¼ cup flour1 13-ounce can evaporated milk1½ cups potato water¼ teaspoon Worcestershire saucePepperPotato Dumplings

½ pound chipped beef

¼ cup lard or drippings

¼ cup flour

1 13-ounce can evaporated milk

1½ cups potato water

¼ teaspoon Worcestershire sauce

Pepper

Potato Dumplings

Brown chipped beef lightly in lard or drippings. Blend in flour and gradually stir in evaporated milk, potato water and Worcestershire sauce. Cook until thickened, stirring constantly. Season with pepper. Serve over potato dumplings. 6 to 8 servings.

4 medium potatoes, boiled½ cup sifted enriched flour½ teaspoon baking powder1 teaspoon salt¼ teaspoon pepper2 tablespoons grated onion½ cup dry bread crumbs1½ teaspoons melted butter or margarine1 egg, slightly beaten3 quarts boiling water½ teaspoon salt

4 medium potatoes, boiled

½ cup sifted enriched flour

½ teaspoon baking powder

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons grated onion

½ cup dry bread crumbs

1½ teaspoons melted butter or margarine

1 egg, slightly beaten

3 quarts boiling water

½ teaspoon salt

Rice potatoes. Sift together flour, baking powder, salt, and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter or margarine and egg. Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes.

Southern Sausage Breakfast

MENUOrange JuiceSouthern Sausage BreakfastScrambled EggsHot BiscuitsButter or MargarineHoney or SyrupBeverage

1 pound bulk pork sausage½ cup currants3 cups boiling water¾ teaspoon salt½ cup corn mealFlour

1 pound bulk pork sausage

½ cup currants

3 cups boiling water

¾ teaspoon salt

½ cup corn meal

Flour

Add currants to boiling water. Cook 5 minutes. Add salt and corn meal, stirring constantly. Cook until thickened. Pour mush into greased 5 × 9-inch loaf pan. Chill.

Shape sausage into 6 patties. Brown patties slowly. Pour off drippings. Cover, continue cooking slowly 20 minutes.

Slice mush ½ inch thick. Dredge slices in flour and brown in sausage drippings. 4 servings.

Summer Salad Bowl

MENU IDEACelery SoupSummer Salad BowlPotato ChipsRelishesFrench BreadButter or MargarineChocolate CakeBeverage

¼ pound summer sausage, cut in strips¼ pound bologna, cut in strips1 medium-size head lettuce1 tablespoon chopped onion2 tablespoons crumbled blue cheese5 slices bacon, chopped½ cup bacon drippings¼ cup vinegar½ teaspoon Worcestershire sauce

¼ pound summer sausage, cut in strips

¼ pound bologna, cut in strips

1 medium-size head lettuce

1 tablespoon chopped onion

2 tablespoons crumbled blue cheese

5 slices bacon, chopped

½ cup bacon drippings

¼ cup vinegar

½ teaspoon Worcestershire sauce

Break lettuce into pieces. Add summer sausage, bologna, onion and blue cheese. Cook bacon until crisp, drain and save drippings. Mix bacon with other ingredients. Add vinegar and Worcestershire sauce to ½ cup drippings, heat and pour over salad just before serving. Toss lightly. 4 to 6 servings.

Fruited Ham Rolls

MENUFruited Ham RollsPotato BallsAsparagusCarrot-Raisin SaladHard RollsButter or MargarineChocolate PuddingBeverage

8 slices “boiled” ham, cut ⅛ inch thick1 cup chopped, dried apricots3 tablespoons butter or margarine3 tablespoons flour1 cup milk1½ cups cooked rice¼ teaspoon nutmeg

8 slices “boiled” ham, cut ⅛ inch thick

1 cup chopped, dried apricots

3 tablespoons butter or margarine

3 tablespoons flour

1 cup milk

1½ cups cooked rice

¼ teaspoon nutmeg

Soak apricots until soft. Make a cream sauce as follows: melt butter or margarine, add flour, stirring until blended. Add milk, cook, stirring constantly, until thickened. Add apricots, rice and nutmeg to cream sauce; mix well. Place about ¼ cup of rice mixture on each ham slice, roll like jelly roll. Fasten with wooden picks. Place rolls in baking dish, bake in moderate oven (350° F.) 20 minutes or until heated through. 8 servings.

Smoky Sausage Spaghetti Sauce

MenuSmoky SausageSpaghetti SauceMixed Vegetable SaladGarlic French BreadButter or MargarineIce CreamBeverage

1 pound smoked sausage links3 tablespoons lard or drippings½ cup minced onion1 green pepper, cut in thin strips½ pound fresh mushrooms or1 small can mushrooms12 stuffed olives, sliced¼ teaspoon garlic salt1 8-ounce can tomato sauce1 No. 2½ can tomatoes1 8-ounce package spaghettiGrated Parmesan cheese, if desired

1 pound smoked sausage links

3 tablespoons lard or drippings

½ cup minced onion

1 green pepper, cut in thin strips

½ pound fresh mushrooms or

1 small can mushrooms

12 stuffed olives, sliced

¼ teaspoon garlic salt

1 8-ounce can tomato sauce

1 No. 2½ can tomatoes

1 8-ounce package spaghetti

Grated Parmesan cheese, if desired

Slice sausage links diagonally in ½-inch pieces. Cook sausage, onion, green pepper and mushrooms in lard or drippings until lightly browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 hours. Cook spaghetti in boiling salted water until tender. Rinse and drain. Serve sauce over spaghetti and sprinkle with grated Parmesan cheese, if desired. 4 to 6 servings.

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