Let's Cook Meat

Recipes for SAUSAGES, READY-TO-SERVE AND CANNED MEATS

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Sausage Links In Batter Pudding

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Sausage Links In Batter Pudding

MENU IDEA Fruit Juice Sausage Links in Batter Pudding Green Beans Stuffed Tomato Salad Strawberry Sundae Angel Food Cake Beverage

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

MENU Frankfurter and Sauerkraut Pie Tomato-Onion Salad Hard Rolls Butter or Margarine Baked Custard Beverage

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

MENU Chipped Beef Potato Dumplings Broccoli Perfection Salad Hard Rolls Butter or Margarine Daffodil Cake Beverage

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.

Potato Dumplings

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

MENU Orange Juice Southern Sausage Breakfast Scrambled Eggs Hot Biscuits Butter or Margarine Honey or Syrup Beverage

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 IDEA Celery Soup Summer Salad Bowl Potato Chips Relishes French Bread Butter or Margarine Chocolate Cake Beverage

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

MENU Fruited Ham Rolls Potato Balls Asparagus Carrot-Raisin Salad Hard Rolls Butter or Margarine Chocolate Pudding Beverage

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

Menu Smoky Sausage Spaghetti Sauce Mixed Vegetable Salad Garlic French Bread Butter or Margarine Ice Cream Beverage

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.

Cherry Meat Muffins

MENU IDEA Cherry Meat Muffins Baked Potatoes Asparagus Head Lettuce Salad Hard Rolls Butter or Margarine Lemon Chiffon Cake Beverage

1 12-ounce can luncheon meat, ground 1 cup soft bread crumbs 1 egg, well beaten 2 tablespoons brown sugar 1 teaspoon prepared mustard

Combine ingredients in order given, mix thoroughly. Pack mixture into medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings.

Cherry Sauce

1 tablespoon cornstarch ¼ cup sugar 1 cup cherry juice 1 cup pitted red cherries

Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring constantly until thick and clear. Add cherries and serve hot over meat muffins.