PRECISION INGREDIENT RECIPES

Meat Loaf Roast
(Using cooked meat)
4 tablespoons Minute Tapioca Dash of black pepper
34 cup tomato juice or meat broth 14 teaspoon onion, finely chopped
¥% teaspoon salt 1 teaspoon parsley, finely cut
Dash of Cayenne 34 pound (31% cups) cooked meat, ground

(veal, pork, ham, etc.)

Combine ingredients in order named, and mix well. Shape into loaf in roaster
or large pan. Bake in hot oven (450° F.) 30 minutes; then decrease heat to
moderate (350° F.) and bake 30 minutes longer, basting frequently during the
baking with a mixture of 1 cup hot water and 4 tablespoons butter. Serve with
Tomato Sauce, if desired. Serves 6.

Tomato Sauce for Meat Loaf Roast

4 small onion, finely chopped 1 pint canned tomatoes, heated
14% tablespoons butter 2 teaspoons sugar
1% tablespoons Minute Tapioca 1 teaspoon salt

% teaspoon pepper

Sauté onions in butter until slightly browned. Add Minute Tapioca to toma-
toes, and cook in double boiler 15 minutes, or until tapioca is clear, stirring
frequently. Add onions, sugar, and seasonings. Cook until blended. Stir as
little as possible to keep tomato pulp wh>!*. Makes 2 cups sauce.

Vea. Loaf kuast

44 cup Minute Tapioca 14% pounds veal, ground
1% cups milk 44 pound pork, ground
1 teaspoon onion, finely chopped 3 teaspoons salt
¥% tablespoon butter ash of Cayenne

Dash of celery salt

Add Minute Tapioca to milk. Brown onion slightly in butter and add to
tapioca mixture. Add veal, pork, salt, Cayenne, and celery salt. Mix well. Let
stand until mixture thickens slightly (5 minutes). Shape into loaf in roaster or
large pan. Bake in hot oven (450° F.) 30 minutes; then decrease heat to moder-
ate (350° F.) and bake 30 minutes longer, or until done, basting frequently
during the baking with a mixture of 1 cup hot water and 4 tablespoons
butter. Serve hot or cold. Serves 10. The drippings make excellent gravy.

Creamed Fish

2 tablespoons Minute Tapioca 14 cup water
¥% teaspoon salt 1 egg, slightly beaten
lg teaspoon pepper 34 cup cooked fish, flaked
34 cup milk, scalded 1 tablespoon butter

Add Minute Tapioca, salt, and pepper to milk and water, and cook in double
boiler 15 minutes, or until tapioca is clear, stirring frequently. Pour small
amount of mixture over egg, stirring vigorously. Return to double boiler and
mix well. Add fish and heat thoroughly. Add butter. Serve on toast or crack-
ers; in patty shells; or in a ring of mashed potatoes, cooked rice, or macaroni.
Serves 6. May be varied by addition of 4% cup cooked peas or 2 tablespoons
chopped green pepper and | tablespoon chopped pimiento.

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