Meat Flavored Dishes

More palatable than most of the meat substitutes, and just as economical in the end are the meat-flavored dishes. Rather than serve a pound and a half of meat one day and none the next why not serve three-quarters each day? Meat substitutes are relished part of the time, but meat flavored dishes all the time. These dishes make what Mrs. Fredrick calls "The One-piece Meal."

Macaroni Mac

2 cups cooked macaron 2 cups cooked meat 2 sweet green peppers or pimentos

2 cups cooked kidney beans 3/4 cup tomato pulp Salt

If green pepper is used, dice and simmer in the tomato pulp until tender; if pimento, it is only necessary to heat all ingredients together until very hot. Beef, dried beef, veal, mutton or chicken is best, but a combination of two or three left over meats may be used.

Lincoln Spaghetti

4 thin slices bacon

1 cup tomato pulp

3 cups cooked spaghetti

2 tablespoons minced onion

2 sweet peppers or pimentos 1 teaspoon salt

Cut bacon into bits, crisp, add onion and cook until slightly browned. Over this put the tomatoes, salt and diced peppers. Cook together until all ingredients are tender, add cooked spaghetti and serve as soon as hot.

Beef And Bean Loaf

1 1/2 cups cooked beans

1 1/2 cups ground meat

3/4 cup milk or tomato

1 teaspoon onion

1 egg

1/2 cup nuts (if desired)

1/3 cup crumbs

1 teaspoon salt

1 teaspoon powdered sage

1 tablespoon butter substitute

Mix all ingredients together, form into loaf, sprinkle with extra crumbs or flour, place in greased pan and bake one hour, basting twice with bacon fat or butter substitute.

Kidney Beans With Meat

2 cups diccd meat 2 cups brown sauce

2 cups beans Salt

Heat together and serve on rye toast or crackers. The meat cut from a cooked soup bone answers well for this.

Corn And Beans With Pork

2 cups corn 2 cups beans 1/2 cup diced bacon, sausage or cooked ham

1 pimento

Heat all ingredients together. If bacon is used, crisp before adding.

Mexican Lunch

1 cup cooked hominy or rice 1 cup corn 1/2 cup bacon or sausage

Salt

1 cup tomatoes

2 sweet green peppers or pimentos

Cook bacon or sausage, add other ingredients. and cook to gether ten minutes.

U. S. Hominy

4 cups cooked hominy 4 diced wieners

1 cup tomato 1 pimento

Cook together ten minutes. For other ways of serving hominy see all macaroni receipts.

Illinois Tamales

4 cups corn meal mush or cooked hominy grits

2 cups diced left-over meat

4 stuffed olives 3 cups Brown Sauce 1/4 teaspoon paprika Salt

Into a greased baking dish put half the mush or hominy, over this place the meat, brown sauce, seasonings and salt mixed together, and cover with remaining mush. Bake in a slow oven an hour. Any desired seasonings may be used with the meat. Made with chicken this is a good substitute for the Mexican Tamales - minus the pepper and dirt.

Left-over Tamales may be mixed together, molded and fried like scrapple.