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GRILLED HAM SANDWICHES
2 cups cooked ground ham
3 or 4 sweet pickles, finely chopped
⅓ cup mayonnaise or salad dressing
8 slices sandwich-style white bread
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 6½-ounce can flaked tuna, drained, may be substituted for cooked ham.
CHEESY TACOS
3 tablespoons butter or margarine
1 cup chopped onion
1 cup chopped celery
1 pound ground beef, browned
1 16-ounce can whole tomatoes, undrained and chopped
1 6-ounce can tomato paste
1 teaspoon salt
½ teaspoon sugar
½ to 1 teaspoon chili powder
¼ teaspoon hot pepper sauce
½ pound American or cheddar cheese
16 taco 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 3-inch sticks. Place 1 cheese stick in each taco shell. Add about ¼ cup tomato mixture to
each taco. Top each with shredded lettuce. Makes 16 tacos.
COMPANY LIVER WITH ONIONS
1 ½ pounds calf or baby beef liver, cut into 1-inch strips
½ teaspoon salt
⅛ teaspoon pepper
¼ cup butter or bacon drippings
2 onions, thinly sliced
1 8-ounce can sliced mushrooms, undrained
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
1 to 1½ pounds pork tenderloin, cut 1-inch thick
¼ cup flour
2 tablespoons vegetable oil
1 4-ounce can mushroom stems and pieces, undrained
1 12-ounce can beer
¼ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon pepper