In the old days people had to struggle to provide a meat dish for their families. Although now meat can be found in every grocery store, back then few people had access to quality meat. In fact, some of the meat dish recipes you will see in this article showcase the ingenuity of the common housewife. The best part is that some of the meat dish recipes you can learn from them can be made when times are rough and provide a good knowledge for preppers and survivalists.
Shrimp Olive Casserole
3/4 cup cornmeal 2 tsp. salt 3 cups boiling water 2 slices bacon 1 cup canned or cooked tomatoes 3 tbsp. chopped onion 3 tbsp. chopped green sweet pepper 1/8 tsp. black pepper 1/2 tsp. Worcestershire sauce 1 7-oz. can shrimp 1 cup whole or pitted ripe olives 2/3 cup grated cheese Slowly stir cornmeal with 1 tsp. salt into boiling water and cook, covered, over very low heat for 45 minutes. Chop bacon and fry until crisp. Cook tomatoes, onion, green pepper, remaining 1 tsp. salt, pepper and Worcestershire sauce with bacon and drippings for 10 minutes. Remove dark vein from shrimp. Cut olives into large pieces. (Remove pits from whole olives.) Place layer of cooked cornmeal in greased casserole, cover with half the shrimp, olives, tomato mixture and cheese. Repeat the layers. Bake in moderate oven (350˚ F) for 30 minutes. Serves 5 or 6.
Here’s the 1955 recipe for Baked Pork Chops.
One of my favorite meat dish that can be made with few ingredients.
4 pork chops (1 1/2 lbs.) fat 1/3 cup finely diced celery 2 tbsp. brown sugar juice of 1/2 lemon 1/2 tsp. salt 1/2 tsp. mustard 1/8 tsp. pepper 2 cans Hunt’s Tomato Sauce 1/2 cup water Brown chops in fat. Place in shallow greased baking dish. Sprinkle with celery, brown sugar, lemon juice and seasonings. Pour Hunt’s Tomato Sauce and water over the chops. Cover baking dish and bake in moderate oven (350˚F) 1 1/4 hours or until chops are tender. Makes 4 servings.
Talking about simplicity and ingenuity, this meat dish recipe can be made without a hassle.
6 tbsp. chicken fat or butter 1 tbsp. cornstarch 5 tbsp. flour 1/4 tsp. salt 1/2 tsp. celery salt 1/8 tsp. pepper 1 1/2 cups chicken broth or consomme, heated 1 cup milk, heated 1 1/2 cups diced, cooked chicken 1/4 cup sliced, stuffed olives (optional) Melt fat or butter. Blend in cornstarch, flour, salt, celery salt and pepper. Remove from heat; add broth and milk slowly, stirring constantly. Return to heat, bring to a boil; cook one minute while stirring. Blend in chicken and olives. Heat thoroughly. Serve over corn meal waffles. Corn Meal Waffles 1 cup sifted all-purpose flour 1 cup yellow corn meal 2 1/2 tsp. baking powder 1 tsp. salt 1 tbsp. sugar 2 eggs, separated 1 1/4 cup milk 1/4 cup melted shortening Sift together flour, corn meal, baking powder, salt and sugar. Beat egg yolks; combine with milk and shortening. Add liquid ingredients to dry ingredients; beat until smooth. Beat egg whites until stiff but not dry; fold into batter. Bake in a hot waffle baker until golden brown.
Here’s Star-Kist’s 1955 recipe for Tuna Macaroni Bake.
Learned this one from my grandmother and it’s one of the meat dish recipes our family still makes.
2 eggs, well-beaten 3/4 cup evaporated milk 1/2 cup water 3/4 tsp. dry mustard 1 tbsp. grated onion 3/4 tsp. salt 3 cups cooked macaroni 1 1/2 cups grated American cheese 1/2 can Star-Kist tuna Mix all ingredients together and turn into greased baking dish, 6 x 10 inches. Bake in 375˚F oven until firm and light brown, about 1 hour. Cut into squares and top each with catsup or chili sauce. Serves 6.
Chicken Noodle Casserole
In a 1 1/2-quart casserole, blend 1 can Campbell’s Cream of Chicken Soup with 1/2 cup milk. Add 1 cup cooked cubed chicken (or 5-oz. can of Swanson’s Boned Chicken), 1 cup each cooked medium noodles and cooked green beans, 1 tsp. minced onion, top with buttered bread crumbs. Bake at 400˚ F about 25 min. Makes 4 servings. If desired, cover casserole with a tomato slive before baking.
Souper Mushroom Scramble
1/2 cup Carnation Evaporated Milk, diluted with 1/2 cup water 1 tabsp. butter 1 tbsp. flour 1/4 tsp. salt 1 cup (7-oz. can) tuna Melt butter in a saucepan over medium heat. Stir in flour and salt; cook 1 minute; remove from heat and add 1/4 cup milk; blend carefully until smooth. Add remaining milk and return to heat, stirring constantly until sauce thickens. Add tuna and serve immediately over toast slices or browned noodles. Garnish with pimiento or sliced olives, if desired. Makes 4 to 6 servings.
Baked meat loaf dumplings Prize-winning surprise for supper (6 servings)
Another favorite of mine, this meat dish recipe shows you how easy it is to improvise.
For sure success, follow the easy Crisco pastry method given below. You can be sure of flaky, tender pastry — as digestible as it is delicious! Crisco pastry 2 1/4 cups sifted flour 1 tsp salt 3/4 cup Crisco 1/4 cup water All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to Crisco-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough. Filling 1 lb raw ground beef 1/3 cup fine crumbs 2 tbsps chopped onion 1 tsp salt 1/4 tsp pepper 1/3 cup ketchup 1 egg Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or creole sauce.
Ham and Bananas Hollandaise
6 medium bananas 1/4 cup lemon juice 6 thin slices boiled ham (about 1/2 lb) 3 tablespoons prepared mustard 2 envelopes (1 1/4-oz size) hollandaise sauce mix 1/4 cup light cream 1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish. 2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening. 3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes. 4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings. Pineapple-Glazed Baked Ham 1 can (2 lb) boneless ham 1/4 cup dry white wine Pineapple Glaze 1/2 cup pineapple preserves 1/2 teaspoon dry mustard Dash ground cloves Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F. Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.
For other meat dish recipes make sure you read the first part of the article: Meat Dish Recipes from the 1950s – Part I
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