OCR Text |
Show Recipes of the Week Ham and Macaroni Casserole 1 cup chopped cooked ham 1-4 cup bread crumbs 1 cup hot milk 3 tablespoons melted butter or margarine 1 tablespoon chopped green pepper. pep-per. 2 eggs, slightly beaten 2 cups cooked macaroni 1 tablespoon finely chopped onion on-ion 1-4 teaspoon salt Mix crumbs and milk; add to remaining ingredients. Turn into a greased baking dish and bake in a moderate oven (350 deg. F.) for 1 hour. 4 servings. SWISS SALAD 2 cups cubed left-over lamb or pork 1 cup cooked peas French dressing cup walnut meats, broken Lettuce Mayonnaise Paprika 2 hard - cooked eggs, sliced 6 stuffed olives stuffed. Marinate meat and peas in French dressing and chill. Add nuts and arrange on lettuce leaves. Dot with mayonnaise and sprinkle with paprika. Remove the yolks from egg slices. Arrange the white rings around the salad. Place a ring of olives inside each ring of egg white. Press the yolks of the eggs through a sieve and sprinkle over the salad. 4 to 6 servings. SCRAPPLK 2 cups chopped cooked meat 1 quart water V2 teaspoon salt 1 H cups corn meal teaspoon sage Lard or drippings for browning brown-ing Bring water to boil. Add salt Add com meal slowly, stirring constantly until cooked, about 15 to 20 minutes. Add meat and sage. Put into a greased loaf nan and chill until set. Slice and brown on both sides until slightly crisp. 8 servings. |