Show Lefto Leftover er Meat Given Flair by i Ingenious Chef Chell By LUCILLE HARRIS The Ingenious cook is La the one who can give a flair to leftovers I w which ich will lift them right into the I class of family favorites One of I Ithe the loveliest ways I know to make I use of ot leftover m meat at f is in meat pie I file lIe Heres Here's a recipe you'll want to Meat I at rl Pie Make a gravy sauce and combine combine com corn bine with the diced meat Then mix a baking powder biscuit dough drop by spoonfuls over the meat and bake bako in a hot oven degrees Fahrenheit Just for a change from plain meat pie sometime add po po- po tato ato and carrot balls bails with the meat When you'd like an extra zestful dish include a few small onions Meat Shortcake 2 cups biscuit mixture milk 2 cups cooked meat 2 cups medium white sauce Add enough milk to the biscuit mixture to make a soft dough DIvide Divide Di Dl- vide the dough in two parts and roll both about one-half one inch thick Place in greased pan butter the bottom layer and cover with theother the theother theother other half halt Bake at degrees Fahrenheit for 25 minutes or until brown Split the shortcake Heat meat with cr cream am sauce and put between between be be- tween layers and over top of ot the shortcake When you wish an attractive meat dish that doesn't fairly shout economy and leftover try this stuffed loaf Stuffed Loaf with Moat l Filling 2 cups cooked meat 1 loaf bread 4 tablespoons butter 2 tablespoons minced onion 2 tablespoons chopped green pepper pepper pepper pep- pep per I Gravy Salt and pepper Dash 2 Slice all the crust crust off oft the bread Hollow v out the inside leaving a one-inch one wall Spread the ou outside of the loaf loat with half halt of ot the butter Grind the meat Brown the onions and green peppers in the remaining butter and add the meat seasoning and enough gravy to moisten Fill the loaf loat with the meat mixture and cover with a layer of buttered crumbs Place in a hot oven degrees Fahrenheit until well browned 20 io to 25 minutes Serve hot with gravy or undiluted tomato soup Ham IIan Loaf in Cider Oder Jelly For that leftover baked ham try ham loaf loat in cider TM Tt ft I that's ni f S meat that's nice for Sunday night I h but welcome any day for either lunch or dinner 2 cups baked ham cut in small cubes or slices 1 cup raisins 4 teaspoon salt 2 packages lemon flavored gelatin gelatin gela gela- tin 4 whole cloves 4 tablespoons brown sugar Soak raisins in cider until plump add cloves sugar and salt and bring to boiling point Pour over gelatin an and stir until entirely dissolved Remove Remove Re Re- move cloves and chill When it be begins begins be- be gins to thicken add the ham Mold in loaf loa pan and chill until firm Serve in slices |