Evening star., 1943-04-19
Wartime Recipes
Are Satisfying,
Nutritious
By Edith VI. Barber

- y ottH w II ~ UeT
have some more familv-tested
wartime recipes for you today. A
friendly reader writes that she is
making an increased use of cereals
both cooked and ready to eat in
luncheon and supper dishes. 1t is
wise plan, as we really can count
on having all the cereals we can
possibly use, and there will be no
surprise rationing on them. One of
the most popular of the dishes
which demand cereal was originated
curing the last war, and I think bv
some of us in the New York Food
Administration who were demon
stratlng conservation cookery in all
parts of this great city. It is called
American chop suey A ready-to-
eat cereal which may be rice or
corn flakes is served around it, and
gives it a good contrast in texture.
Another suggestion comes from
the same reader who often cooks a
double quantity of rolled oats or
wheat cereal when she prepares it
for breakfast. What is left over is
combined with any leftover meat.
we'll seasoned with herbs and put in
bread pan to chill and mold. 1t
IS really a mock scrapple, although
I do not like that word mock" at
tached to food. 1t is sliced and
sauteed for the table.
The leftover cereal can also be
used as a base for what has become
known as a tamale pie The cereal
IS well seasoned with herbs or with
grated cheese and placed in a shall
low round dish in which it will be
served as well as baked. 1t is then
covered with a savory sauce which
can be made with anything YOU
may have on hand. Tomato paste
or cooked down canned tomatoes
mixed with onion, green pepper, and
little ground leftover or fresh
meat are generally chosen. 1t is
very good with mushroom sauce or
with creamed dried beef when this
is available. Sausage meat COM
bined with a cream sauce makes a
savory topping.
Another reader tells me that she
covers shirred eggs with corn flakes
With which a little melted butter or
margarine or ham or bacon fat has
been mixed. The eggs are placed in
creased cuStard cups, and baked
about 20 minutes in moderate
oven. She also sends a recipe for
vegetable casserole covered with
ready-to-eat cereal and cheese.
VEGETABLE CASSEROLE.
IL cups sliced cooked carrots.
IL cups diced, raw celery.
y cup sliced onions.
l cup cooked peas or any diced
cooked vegetable.
L teaspoon salt.
8 teaspoon pepper.
2 cups medium cream sauce.
l cup readyto-eat cereal.
y cup shredded cheese.
Mix vegetables, salt and pepper,
Alternate layers of vegetables and
cream sauce in casserole. Crush
cereal into fine crumbs. Sprinkle
cheese over vegetables and top with
ready-to-eat cereal crumbs. Bake in
moderate oven (375 F. Is to 20
tiAil0lCS vi lilltll UIoNIiSQ. leu.
Six servings.
Note-Cream sauce should be we'll
seasoned. Vegetables may need more
or less Shortening
AMERICAN CHOP SUEY.
2 tablespoons fat.
l cup sliced onion.
y pound fresh pork cut into strips.
Il cup uncooked rice.
4 bouillon cubes.
4 cups hot water.
"a teaspoon salt.
l cup green pepper strips.
IL teaspoon Soy sauce.
2 cups ready-to-eat rice cereal.
! tablespoon butter.
l cup celery strips.
Heat fat in a heavy frying pan.
Add onions and meat, cook until
lightly Drowned Add rice and stock
made by dissolving bouillon cubes
in hot water Add salt, cover and
simmer about 20 minutes. Add
green peppers, celery and Soy sauce.
Cover and simmer 20 minutes longer.
Serve at once with heated rice
cereal.
Yield: Five to six servings.
Note-1f Soy sauce is not available,
use two tablespoons catsup.