GRILLED HAM SANDWICHES 2 cups cooked ground ham
3 or 4 sweet pickles, finely chopped
⅓cup mayonnaise or salad dressing
8 slices
2 tablespoons soft butter or margarine
1.To prepare ham filling, combine ham, pickles and mayonnaise. Spread 4 slices bread with mixture.
2.Top with remaining bread. Spread outside of each sandwich with butter or margarine.
3.Preheat skillet at 375º. Toast sandwiches on both sides until golden brown, about 3 to 4 minutes per side. Makes 4
servings.
NOTE: One
CHEESY TACOS
3 tablespoons butter or margarine
1 cup chopped onion
1 cup chopped celery
1 pound ground beef, browned
1
1
1teaspoon salt ½ teaspoon sugar
½ to 1 teaspoon chili powder ¼ teaspoon hot pepper sauce
½ pound American or cheddar cheese
16taco shells Shredded lettuce
1.Melt butter or margarine in skillet, uncovered, at 250º. Add onion and celery; sauté until crisp.
2.Reduce heat to “simmer”. Add browned ground beef, tomatoes, tomato paste, salt, sugar, chili powder and hot pepper sauce. Cook gently, uncovered, at “simmer” for 20 to 30 minutes.
3.Cut cheese into ½ x ½ x
COMPANY LIVER WITH ONIONS
1 ½ pounds calf or baby beef liver, cut into
½teaspoon salt ⅛ teaspoon pepper
¼ cup butter or bacon drippings 2 onions, thinly sliced
1
2 cups dairy sour cream
1 teaspoon Worcestershire sauce
1.Season liver with salt and pepper. Preheat skillet, uncovered, at 325º. Melt butter and sauté onions until tender. Add liver and brown on all sides.
2.Add mushrooms with liquid. Reduce heat to “simmer”. Simmer covered for 8 to 10 minutes.
3.Add sour cream and continue to cook for an additional 8 to 10 minutes. Add Worcestershire sauce. Makes 6 servings.
PORK’N BEER
1to 1½ pounds pork tenderloin, cut
2tablespoons vegetable oil
1
1
¼ teaspoon pepper
11