The Republican., 1943-02-18
F1omemakers' Column
Edited by Miss Mariana Lee Long,
Home Demonstration Agent
STRETCHING A POUND OF MEAT
Courtesy of Sealtest, Inc.)

NCOuI ICSH VI DNclItCoI, N.Y.
Yes, that pound of meat (bc it
beef, sausage, liver, pork, lamb, etc.
mixed with a bit of ingenuity plus
other ingredients, can go a long, long
way! The Sealtest Kitchen Staff has
developed a few main dishes, all
ample for six servings and all based
upon a pound of meat
Meat Ball Stew
/ ! pound ground beef
Salt and pepper
tablespoon butter
cup sliced onions
2 cups boiling water
2 cups sliced potatoes
! cups sliced carrots
8 tablespoons flour
| Season the beef with salt and pep
I per and form into Is small balls. Fry
! in the butter until brown on all sides.
Add the onions and water. Cover and
cook over low heat for about 20 min
utes. Add the potatoes, carrots and
teaspoon Of salt. Cover and continue
to cook over low heat for about 20
minutes longer or until the vege-
tables are tender Mix the flour and
little of the milk to a smooth paste
and add the remaining milk gradual
ly. Add to the beef and vegetable mix
ture and cook, stirring constantly un-
til thickened. Season with salt and
pepper. If desired, garnish with
chopped parsley. Six servings.
DeviIed Meat Muffins
/ l pound ground lean beef
l cup soft bread crumbs
3 tablespoons prepared mustard
. 2 tablespoons prepared horseradish
2 teaspoons chopped onion
! teaspoon WORCESTERSHIRE sauce
! Z to , teaspoons salt
Is teaspoon pepper
p cup milk
Combine all ingredients and beat
we'll Put into buttcrcd muffin pans
! and bake in a moderate oven $3.50
degrees F. for 35 to 40 minutes. Re-
move from the pans and reserve the
liquid for cream gravy. Six servings.
Mako cream gravy as follows:
4 tablespoons flour
Z cups milk
Salt and pepper
Mix the flour and a little of the
milk to smooth paste. All the re-
naming milk gradually and cook
over hot water, stirring constantly un-
til thickened. Stir in the liquid from
the meat and season with salt and
! pepper. Reheat
Creamed Sausage with Sweet
Potato Topping
I pound sausage
tablespoons flour
2 cups milk
Fluffy mashed sweet potatoes
Fry the sausage and drain off cX-
cess fat. Cut in pieces and return to
the pan. Add the flour and mix well.
Add the milk gradually and cook,
stirring constantly until thickened,
Add salt and pepper if desired, Pour
into a buttered shallow pan or dish
and pile the sweet potatoes on the top.
Brown in a hot oven (400 degrees F)
OF under the broilor. Six servings.
Liver Noodle Loaf
= 6-ouncc package wide noodles
(about cups cooked
pound sliced liver
Butter
Salt and pepper
y small onion
z cup milk
= cups soft bread crumbs
2 strips bacon
Cook noodles in boiling salted water
until tender Drain. Fry liver in a
small quantity of butter and sprinkle
with salt and pepper. Remove any
tough pieces Of vein or skin Put
onion and liver through food chopper,
Add the noodles, milk, crumbs, / y to
, teaspoons salt and few grains Of
pepper and mix well. Shape into a
loaf and place in a buttered baking
pan. Top with bacon cut in 6 pieces.
Bake in a moderate oven (450 degrees
F. for about ! hour. If desired, serve
hot with cream gravy or serve cold,
Six servings.