Savory Mixed Vegetables

Yield: 25 servings, 1/2 c. each

2/3 c. butter
2 c. shredded onions
2 c. diced celery
3 c. diced carrots
1/2 c. chopped green pepper
1 qt. cooked green beans
3 c. tomato pulp (fairly thick)
2 tsp. salt

Melt butter, add onions, celery, carrots, pepper and cover closely. Cook at simmering temperature 25 to 30 minutes (vegetables should be barely tender). Add beans, tomato pulp and salt. Simmer 15 minutes and serve.

Chinese Meat Loaf

1 1/2 lb chopped beef
2 cups tomatoes
2 cups cooked rice
1 tablespoon melting fat

Mix. Bake slow.

Salmon Loaf

1 cup toasted bread crumbs
2 tablespoons salad oil
2 cups (1 pound) canned salmon, flaked
2 beaten eggs
1 cup milk
1 teaspoon lemon juice
1/2 teaspoon salt
Dash of pepper
2 teaspoons finely chopped onion
1 tablespoon chopped parsley
1 tablespoon salad oil

Blend crumbs and 2 tablespoons salad oil. Combine salmon, eggs, milk, lemon juice, seasonings, onion, parsley, and salad oil. Fill greased loaf pan or fluted mold; bake in moderate oven (350) 45 minutes or until firm. Serves 6.

Veal Scramble

1 medium-sized onion
3/4 pound veal
2 tablespoons fat or salad oil
1 teaspoon salt
Few grains pepper
1/4 teaspoon sugar
Dash paprika
1 12-ounce can whole kernel corn
1 No. 2 can (or 2 1/2 cups cooked) tomatoes
4 wheat biscuits
2 tablespoons butter or margarine

Mince onion; cut veal in 1-inch cubes. Brown onion and veal in fat or salad oil. Add salt, pepper, sugar, paprika, corn and tomatoes. Cover; simmer 30 minutes. Split, heat and butter wheat biscuits. Top with veal mixture. Serve at once. Serves 4.

Scrapple

4 hog's feet
2 pounds fresh pork shoulder
Cold water
4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon powdered sage
2 2/3 cups white corn meal
Fat for frying

Wash hog's feet and place with shoulder meat in a deep kettle. Cover with water. Cover pan and cook slowly 2 hours, or until tender. Remove meat and chop fine, including all skin and fat. Measure broth. If necessary, add water to make two quarts. Add meat and seasonings, bring to boiling point, and stir in corn meal. Cook slowly 1 hour, stirring occasionally. Rinse loaf pans in cold water, pour in scrapple, and cool. When firm, cut in 1/2-inch slices, sprinkle with flour, and brown in hot fat.
This makes 6 3/4 pounds.

Macaroni Loaf

1 1/2 cups macaroni
1 cup soft bread crumbs
1 cup grated American cheese
1 tablespoon chopped parsley
1 tablespoon minced onion
2/4 teaspoon salt
1 cup milk
2 beaten eggs
1/4 cup chopped pimiento

Cook macaroni in boiling, salted water until tender. Rinse with hot water and drain. Combine ingredients. Bake in well-greased loaf pan in moderate oven (350) 40 minutes. Serve with Tomato Sauce. Serves 6.