Eat better for less....

The "me too" meatloaf

Mini meat loaves with spaghetti

Karo baked Ham 1949

Click to enlarge recipe.

Stew 1946 Heinz

Click to enlarge recipe.

Sparerib dinner 1942

Brown 1/3c onion in 6TB butter. Combine 1 c breadcrumbs with 1c mashed potatoes and 1c mashed sweet potatoes with 1 tsp each salt and poultry seasoning. Beat 2 eggs, add 1/3 c milk, and add sauteed onion. Spread between spareribs. Place on rack in roasting pan, bake in 350 oven for 2 hours.

Bean Supper 1940

This lovely 1940 ad shows a homey bean supper. They suggest in the small print that you use a can of their baked beans in a round casserole, and slice either pork butt, or bacon and heat through. With a side of salad, and buttered bread recommended.

Ham

The frugal ham, lovely for easter,or christmas, and even lovelier for leftovers...

Chicken a' la king

Chicken á la King:

6 T. butter

6 T. flour

1 t. salt

⅛ t. pepper

1½ c. seasoned chicken broth

1 c. cream

1 c. cut up chicken

2 T. sherry

Melt butter, Blend in flour, salt, pepper. Stir in broth and milk. Bring to a boil and boil 1 minute. Stir in chicken and sherry. Serve over toast or rice.

Creamed Beef on Toast

CREAMED CHIPPED BEEF ON TOAST

6 oz. sliced, dried beef, rinsed in cold water

1/4 c. butter

1/4 c. minced onion

2 tbsp. flour

2 1/2 c. milk

Salt and pepper

1 tbsp. chopped parsley

8 slices buttered toast or 4 lg. waffles

Shred beef into small pieces. Melt butter in skillet over medium heat. Saute onion until tender. Sprinkle in flour, stirring constantly, until smooth, 2 to 3 minutes. Gradually stir in milk and cook 5 to 8 more minutes, until sauce is thick. Add beef, then pepper and salt to taste. Add parsley and remove from heat. Serve on toast or waffles. Serves 4.

Corned Beef Hash

2 Cans - Corned Beef Hash

4 - Eggs

2 Tbs. - Butter

1 Tbs. - Garlic ( not in the recipe but I add it to almost everything I cook)

4 Tbs. - Cream

Salt & Pepper

In a frying pan add the hash and garlic, make sure you get the garlic mixed through the hash thoroughly. Press the hash down firmly into the pan and cook over medium high heat for 5-10 minutes or until heated and crispy. Turn the hash over in the pan and cook the other side the same way. When the has is done transfer it to a shallow baking dish, with the bottom of a custard cup create holes in the hash and dot with the butter. Crack an egg into each hole and season with salt & pepper. Top each egg with 1 Tbs. Of the cream, bake in a 350 degree oven for 15-20 minutes or until the eggs are your desired texture. Serve hot family style straight from the dish or as an individual servings.

Economy steak

Ingrediants:

2LBS beef from shin, 1 inch thick

2 diced onions

2 diced carrots

1 diced turnip

1tsp salt

1/4 tsp pepper

1 TB flour

Wipe meat with cold, damp cloth. Put in pan. Cover with boilig water. Simmer at low 3 hrs. Add veggies, salt and pepper. Increase heat slightly and simmer another hour. Remove meat and veggies to hot platter. Thicken liquour with flour, mixed to a smooth paste with cold water, stirring and cooking to desired consistancy. Serves 6.

Clam Chowder

New England Clam Chowder Recipe:

Clean and pick over one quart of fresh opened clams, using one cup cold water, drain, reserve liquor, heat to boiling point and strain. Chop the hard part of clams very fine; cut 1-1/2 inch cube of fat salt pork in small pieces and fry; add one sliced onion to this, fry five minutes and strain into stew pan.
Parboil four cups of potatoes cut in cubes in boiling water for five minutes. Drain and put layer in bottom of stew pan, add chopped clams, sprinkle with salt, pepper and generously with flour. Add remaining potatoes, again sprinkle with salt, pepper and flour. Add 2-1/2 cups boiling water.
Cook ten minutes; add four cups of scalded milk, soft part of clams and three tablespoons butter. Boil three minutes and add eight Boston crackers (split and soaked in enough cold milk to moisten). Reheat clam water to boiling point and thicken with one tablespoon butter and flour cooked together; add to chowder just before serving. The clam water has a tendency to curdle the milk, hence this must be added last. This will serve about eight.