MEAT AND FISH

HAM TETRAZZINI

3 tablespoons butter 1'4 tablespoons flour

2 medium onions, finely chopped 1 cup diced cooked ham

1 medium green pepper, sliced 1 pimento, sliced

Yo pound fresh mushrooms, sliced 1 egg yolk, slightly beaten
1'% cups light cream salt and pepper

'Y2 pound spaghetti, cooked

Melt butter in a large skillet. Add onions, green pepper and mushrooms.
Cook, stirring occasionally until tender and lightly browned. Stir in cream
and flour that has been mixed to a smooth paste with a little water. Cook,
stirring constantly until thickened. Add ham, pimento and bring to boiling
point, stirring occasionally. Add a little of the hot mixture to the egg yolk,
combine and return to skillet. Season with salt and pepper. Serve hot over
cooked spaghetti. Makes 6 servings.

BROILER MEAL

Grease a shallow baking pan. Open a can of corn niblets and a can of
lima beans. Drain all but a little of the liquid from the cans and save to add
to soup, stew or gravy. Fry 3 tablespoons chopped onion and 3 tablespoons
diced green pepper in a little hot fat. Put niblets, beans, onion and green
pepper in baking dish. Wash and halve 2 or 3 tomatoes and place on top of
vegetables. Sprinkle tomatoes with salt, pepper and sugar and season
vegetables. Put % pound of sausages in a saucepan. Add cold water to cover
and bring to boiling point. Drain. Arrange sausages on top of vegetables and
broil until vegetables are hot and sausages browned. Turn sausages.

TUNA RAREBIT

ly cup sweet milk 2 tablespoons butter
VY pound package easy melting 1 7-ounce can chunk style tuna
cheese 6 slices toast

Slice cheese into milk, add butter and melt over hot water, stirring
occasionally. When cheese has melted, add tuna. Stir together lightly. Let
mixture heat for 3 or 4 minutes. Serve on toast garnished with parsley and
paprika.

FRANKFURTERS WITH BARBECUE SAUCE

1 pound frankfurters 2 teaspoons Worcestershire

4 tablespoons bacon fat sauce

1 cup finely chopped onion 114 teaspoons sugar

1 clove garlic (optional) 1% tablespoons prepared mustard
YY, teaspoon salt Yo cup chili sauce

Vg teaspoon pepper

Cook onion and garlic in fat over a low heat until onion is tender—about
10 minutes. Stir frequently. Add other ingredients and continue cooking
until flavors are well blended—about 5 minutes. Parboil frankfurters for
15 minutes, then split lengthwise and arrange slit side up in a shallow pan.
Spoon sauce over Frankfurters and broil for 6 or 7 minutes.

Frozen French Fried Potatoes—may be reheated in the broiler with the
Franks—allow 15 minutes.