3 tablespoons fat |
3 cups ground cooked ham or shoulder |
Make thin white sauce of the fat, flour, and milk. Add salt to taste. Make alternate layers of noodles and meat in a shallow baking dish, pour on the white sauce, sprinkle bread crumbs over the top, and bake about 20 minutes in a moderately hot oven (375° F.).
Make white sauce, using for each cup of milk 1 tablespoon fat and 1½ tablespoons flour. Add ground or chopped cooked ham or smoked shoulder of pork to the white sauce, and season to taste with salt and pepper. A little chopped green pepper or parsley adds color and good flavor. Serve the mixture hot as filling for hot biscuits.
¼ pound, thinly sliced dried beef |
3 cups of milk |
Separate the beef into fairly small pieces and fry in the fat until the meat curls slightly or is crisp. Sprinkle the flour over the meat, gradually add the cold milk, while heating slowly and stirring constantly until smooth and thickened. Serve hot on waffles or crisp toast.
Heat 3 tablespoons fat in a large pan, add 2 to 3 quarts shredded cabbage, cover to keep in the steam, and cook for 10 to 15 minutes, stirring thoroughly. Add 2 cups cooked corned beef, in small pieces, and heat piping hot. Season to taste with salt, pepper, and a little vinegar.
1 green pepper, shredded |
2 cups chopped cooked meat |
Cook the green pepper and onion in the fat for a few minutes. Add the celery, and meat broth or thin gravy. Cover and cook slowly for about 5 minutes. If the mixture needs thickening, mix 1 to 2 tablespoons of corn-starch or flour to a smooth paste with cold water. To the taste add several
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