Wednesday, May 19, 2010
More from the rationing cookbook. Susan told me it is from 1943 and I did find that finally, in tiny print. This recipe sounds pretty good - it's the spiral sandwiches in the lower right corner of this picture. It is from the Stretching Meat section of the cookbook. There are personal notes written in here, or check marks by some recipe. This one has a check and an X. Someone must have liked it!
1/2 cup minced onion
2 tablespoons fat
3/4 pound ground beef
1 tsp. salt
Dash of pepper
1/3 cup fine soft bread crumbs
1/3 cup milk
Biscuit Dough (separate recipe)
Saute onions in fat in covered saucepan 5 minutes; measure 2 tablespoons and add to meat with salt, pepper, bread crumbs, and milk; mix well. (Ground lamb or cooked meat may also be used.)
Mix biscuit dough, adding remaining onions to flour with shortening. Roll dough into 12x9 inch rectangle. Spread with hamburger mixture and roll lengthwise as for jelly roll, wetting edge to seal. Cut in 12 slices; place, cut-side up, on greased baking sheet. Bake in hot oven (450F) 20 minutes, or until done. Serve hot with Green Pea Sauce. Makes 6 servings.
Green Pea Sauce: Make 2 cups medium white sauce, browning butter and adding 2 bouillon cubes. Add 3/4 cup drained cooked peas. (Yikes.)
Biscuits: 2 cups Swans Down Cake Flour, sifted; 2 1/2 tsp. Calumet Baking Powder; 3/4 tsp. Salt, 2-5 tablespoons Shortening; 1/2 cup Milk. Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening until mixture is as fine as meal. Add milk and stir until mixture forms a soft dough. Roll dough 1/2 inch thick. Cut with floured 2-inch cutter. Place on ungreased baking sheet. Bake in hot oven (450F) 12 - 15 minutes. Makes 12 biscuits.