MAKE I
THE
MOST
OF
MEAT
By Virginia Felstehausen
HAM NOODLE CASSEROLE
4 ounces noodles, cooked l teaspoon dry shredded green
2 cups cooked ham onion
n cup milk 2 teaspoons prepared mustard
1 lOli ounce can cream of l cup cultured sour cream
mushroom soup
Gradually add milk to cream of mushroom soup, stirring
over low heat until smooth. Stir in dry shredded green onion
and prepared mustard. Fold in cultured sour cream. Drain
the cooked noodles. Thinly slice ham. In buttered casserole,
arrange alternate layers of noodles, ham and sauce. Repeat
layers. Garnish with toasted slivered almonds. Bake in 325°
oven 25 minutes. Makes 6 servings.
Has your family ever sat down to the dinner table and said, “Oh, no, Mom not 1 I11S
again!” Leftovers from Sunday dinner needn t bring comments like this from tin*
teenage daughter, the growing son, or the man of the house. They can be the makings
of tasty dishes when you use imagination and planning.
Most of us hope to get more than one meal from Sunday’s roast — lx* it beef,
ham, veal or pork. It’s more economical and can often save the homemaker precious
minutes of preparation time later during the week. You’ll have to agree, however, that
a roast simply reheated and carved, meal after meal, can be tiresome by Tuesday. It
needn’t be! With inventiveness and a deft touch you can create planned over dishes
that are even better than the original. A good rule of spoon is to remember to add
something new to the leftover in preparing the main dish for another day’s meal. The
following recipes are designed to give you guideposts to new uses and ideas for
MAKING THE MOST OF MEAT.
|
P 3 to 4-pound boneless Salt
I chuck pot-roast Pepper
I 3 tablespoons lard or V* cup water
' drippings
Brown meat on all sides in lard or drippings.
Pour off drippings. Season. Add water. Cover
tightly and cook in a slow oven (300°F.) or on
top of range for 3 to 4 hours, or until tender.
And here’s an idea for that second meal:
BEEF STUFFED TOMATOES
2 cups coarsely ground I tablespoon lemon juice
cooked beef Vi cup mayonnaise
Vt cup finely chopped Vi teaspoon salt
celery 6 medium tomatoes
I tablespoon finely V* cup crushed potato
chopped onion chips
Combine ground cooked beef, celery, onion,
lemon juice, mayonnaise and salt. Remove slice
from tops of tomatoes and scoop out centers
Stuff tomatoes with meat mixture and top with
crushed potato chips. Bake in a moderate oven
(375°F.) 20 to 25 minutes. 6 servings.
Green peppers may be substituted for toma
toes. To prepare green peppers for stuffing, re
move slice from tops of peppers and scoop out
seeds. Cook in boiling salted water 5 minutes.
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