Ingredients

• 2 cups chopped cold cooked meat

• 1/4 cup bread crumbs

• 1 tablespoon butter

• 1 tablespoon flour

• 1 cup beef broth1 teaspoon salt

• Dash of pepper

• 2 tablespoons chopped parsley

• 2 tablespoons chopped celery

• 2 tablespoons chopped sweet onion

Instructions

• Put a layer of bread crumbs in a greased baking dish.

• Add meat.

• Melt butter in a skillet. Stir in flour, blending well.

• Add liquid slowly.

• Cook 4 minutes, stirring constantly.

• Add other ingredients and pour over meat.

• Bake at 350 for 30 minutes.

Serves 6

Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of shortening and butter, turning often that pieces may be evenly browned.

Then cover with boiling water to which add a bit of bay leaf, 1/2 teaspoon peppercorns, a spray of parsley, 6 slices carrot and 3 slices onion. Cover and simmer until chicken is tender, from 1 to 1 1/2 hours.

Remove chicken from stock, cover and keep warm; strain stock; there should be 2 cups.

Melt 4 tablespoons butter in a sauce pan, add 4 tablespoons flour, stir to a paste, then gradually pour on the 2 cups hot stock, stirring constantly. Let simmer 10 minutes.

Remove from stove, add 1 cup of hot cream and the yolks of 2 eggs, slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with waffles.

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Luscious Lunches and Dinners
Healthy lunch and dinner ideas

Stewed Chicken and Dumplings

Dress, clean and cut up a chicken. Put in a stew-pan, cover with boiling water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley, and 1/2 teaspoon peppercorns.

Cover and cook slowly until tender. Add one tablespoon salt the last hour of cooking. Remove chicken, strain liquid and remove some of the fat if necessary.

Thicken the stock with 2/3 cup of flour diluted with sufficient cold water to pour readily. Return chicken to “gravy,” heat to boiling point.

Drop dumplings on top of chicken, cover stew-pan, and steam dumplings for 12 minutes. Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley.

Dumplings

2 cups flour
4 teaspoons baking powder
3/4 cup milk
1/2 teaspoon salt
1 teaspoon shortening

Sift together twice the flour, baking powder, and salt. Rub in shortening with fingertips. Add milk gradually, mixing it in with a knife. Drop from tip of spoon on top of meat, an inch apart. Cover closely and steam 12 minutes.

1/2 cup freshly mashed boiled potatoes
3 teaspoons baking powder
1 1/2 cups sifted flour
1 teaspoon salt
1 1/2 pounds link sausage, fully-cooked
Water
1 tablespoon shortening

Sift together flour, salt, and baking powder. Rub in the potato and shortening. Add enough water to make a dough that can be rolled thin. Cut in small oblongs.

Wrap each sausage in the dough, lapping edges after wetting with cold water. Slightly grease a baking pan and lay in rolls, folded edges downward.

Bake in a quick oven (375 to 400 degrees) for 10 to 15 minutes. If hotdogs are used, serve with mustard sauce. With pork sausage, serve with fried apples or applesauce.

1 1/2 cups cold, fully-cooked chicken
1 tablespoon butter
1 tablespoon flour
1/2 cup milk or stock
Dash of nutmet
1/2 teaspoon onion juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon lemon juice
1 egg
Bread crumbs and beaten egg

Cook the flour in the butter.  Add the milk gradually, then the seasonings and chicken.  Remove from the fire; add the egg, well-beaten; mix and cool.

Shape in small cones; dip in another beaten egg.  Ross in bread crumbs.  Put in a wire frying-basket and lower into boiling hot fat.  Test the fat by lowering a piece of stale bread into it; if the bread browns in thirty seconds, the fat is sufficiently hot.

Fry the croquettes a light brown.  Drain over the fat; lay on paper towels in a warm plae for a few minutes and serve.

Note:  The secret of success is to have the croquettes well-coated with egg and crumbs and to have the fat sufficiently hot.  Olive oil is a good fat to use.

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One 3 to 4 pound chicken

3/4 cup rice, boiled

3 cups chicken stock

1 cup milk

1/4 cup flour

1/4 cup butter or margarine

1 small onion, grated

Salt and pepper to taste

Cook chicken until nearly tender in salted water to cover, using a closely covered kettle and simmering slowly.  When done, separate it into sections and thicken stock with butter and flour mixed, adding the milk and more salt and pepper, if necessary.  Mix together the boiled rice and thickened stock.  Add onion and place in casserole in layers with chicken.  Bake in moderate oven 40 to 50 minutes longer.

Trim excess fat from fully-cooked boiled ham slices.  Heat a frying pan and just before placing the ham in it, sprinkle a very little sugar – not more than 1/2 teaspoon – over the bottom of the pan.  Fry the ham gently.  The sugar will help it to brown and will give a rich and delicate flavor.

If ham is very lean, put 1 tablespoon of butter into the pan before frying.

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1 cup chopped, cooked ham
2 1/2 cups freshly mashed potatoes
1 tablespoon shortening
1/2 cup bread crumbs
1 teaspoon each minced parsley and onion
1/2 teaspoon mustard
1/2 cup hot milk

Mash the potatoes with the shortening and milk until light and smooth.  Add ham and seasonings.  Grease baking dish, sprinkle in part of the crumbs.  Put in ham and potatoes, sprinkle top with the rest of the crumbs.  Bake until top is well-browned.

Mashed sweet potatoes are preferred by some for this dish, in which case the mustard and onion may be omitted and a teaspoon of sugar added.

3 cups minced cold, fully-cooked beef
(could be leftover roast or steak)
1 onion
1 1/2 cups canned tomatoes
2 tablespoons flour
2/3 cup gravy, stock, or water
1 teaspoon sugar
2/3 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups any flaked cereal
2 tablespoons butter or drippings

Pass the meat and onion together through the food chopper or mince finely in a chopping bowl.  Add to them the flour, sugar, salt, and pepper.  Place in a saucepan with the tomatoes and gravy or water, and bring to boiling point, stirring while heating.

Grease a baking dish and sprinkle the bottom of it with 1/2 of the flaked cereal, then pour in the meat mixture, cover with the remaining flakes, dot with butter or drippings.

Bake 30 minutes at 350 degrees.

If desired, 1/3 cup of grated cheese may be mixed with the top flakes, or instead of dotting the top with butter or drippings, these may be melted in a pan and the flakes stirred into them.  In this way, the butter will be more evenly distributed.

1 cup cream sauce

2 cups cold potatoes

1 1/2 cups cold, chopped ham (fully cooked)

1/2 cup dried bread crumbs

1.  Chop the ham and dice the potatoes.

2.  Butter a casserole dish.  Put in a layer of cold potato, then a layer of ham, and pour over it 1/2 cup cream sauce.

3.  Cover with another layer of potato and ham.  Pour in the remainder of the sauce, and cover with buttered crumbs.

4.  Bake twenty minutes.

1.  Roll pie crust as thin as possible, and cut into rounds with a large biscuit cutter.

2.  Mince cold, fully-cooked, leftover beef, roast, or steak.  Season with salt and paprika, and moisten with stock or gravy to make the meat stick together.

3.  Put a spoonful of this mixture into each round of paste, pinching the edges together carefully so that not a particle of the meat may escape.

4.  Brush egg over the outside, and fry like doughnuts in deep fat.  They will take 8 minutes to brown.

5.  Drain on thick paper.  (Now we would use paper towels.)