Tuesday, May 18, 2010
Staunch Friends for Today's Kitchens
I'm still writing from the wonderful wartime pamphlet cookbook my friend Susan got me. I love this drawing, and the title of today's post is at the head of the next page along with this:
Every American kitchen is sharing its food. Shortages are still with us. And we know that our meals cannot always follow their customary patterns, yet they must be nutritious and appealing.
A few paragraphs later the writer reminds readers that General Foods products are mostly still plentiful and easy to use in this time of need. While this was likely true, it is strange to think of a pamphlet cookbook sort of selling products under the auspices of helping with rationing recipes. I'm sure it was helpful, and some of these do sound tasty. I am not sure what makes this one Mexican, but it still sounds fairly tasty, even without the meat.
1 cup milk
1/2 tsp. salt
1/2 cup Grape-Nuts Wheat-Meal (I'm not sure that's still around)
3/4 grated American Cheese
1 egg, well beaten
Heat milk in saucepan. Add salt; then pour in cereal very gradually, stirring constantly. Bring to a boil and cook and stir 3 minutes. Remove from heat. Add 1/4 cup cheese and egg and blend. Pour into shallow pan. Chill. Place spoonfuls or 2-inch squares in shallow baking dish and cover with Spanish Sauce. Sprinkle with remaining cheese and paprika. Bake in hot oven (400F) 15 minutes, or until cheese is melted. Makes 4 - 6 servings.
Spanish Sauce: Melt 1 1/2 tablespoons fat in skillet. Add 3 tablespoons each chopped onion, green pepper, and celery. Cook slowly until onion is golden brown. Add 1 1/2 cups stewed tomatoes, 1/4 tsp. salt, and dash of pepper. Cook slowly until sauce is thickened. If desired, add a few sliced stuffed olives to sauce.