Wednesday, June 29, 2011

Peachy little corned beef loaves and healthful cheese dishes

Let's delve back into the world of food and recipes with two items today.

The first is an undated yellow fold-out pamphlet titled "How to Make Corned Beef Burgers .. And 21 Other Wonderful Ideas with Canned Corned Beef." The smiling bun on the front is brandishing a spatula and looks pleased with his creation, perhaps unaware that he will soon rest atop the burger and be consumed.

The pamphlet was published by International Packers Limited, which sounds more like a bunch of dockside workers than a company I'd want to buy family food products from. According to this trademark page, International Packers Limited distributed "canned corned beef, frozen veal, frozen beef, fresh lamb, frozen lamb, and frozen mutton, all for human consumption."

The recipes in the pamphlet include corned beef cocktail balls, corned beef canapes, corned beef stuffed onions and this recipe, which caught my eye:
Peachy Little Corned Beef Loaves
1 can (12 oz.) corned beef, unchilled
1 slice white bread
1 egg, slightly beaten
4 large canned peach halves

Flake corned beef with a fork. Separate bread into soft crumbs; add to corned beef with egg; mix well. Grease individual custard cups and place a peach half in the bottom of each, cut side up. Fill cups with corned beef mixture and place in a shallow pan of water. Bake at 350 degrees for 25 to 30 minutes. Makes 4 servings.

Today's other piece of ephemera is an undated newspaper recipe clipping.1 It probably dates from World War II, because it presents a couple of meatless dinner recipes at a time when rationing was in effect. The article, written by Virginia Cheney, states:
"Cheese is one food you don't have to worry about. There is plenty on hand now and indications are there will be more cheese and sharper cheese by Christmas time.

"Cheese contains a good quality protein, important on the days when you must omit meat and eggs. It also offers calcium for bones and teeth, and riboflavin."
Here are the two meatless recipes from the clipping:
Olive Cheese-Rice Supper
6 hard cooked eggs
2 cups hot medium white sauce
2 cups cooked rice
¾ cup American cheese
¾ cup chopped ripe olives
Salt and pepper

Cut eggs into halves lengthwise. Combine white sauce, rice, half cup cheese and ripe olives and stir to blend. Pour half of this mixture into buttered baking dish, cover with eggs and sprinkle with salt and pepper; add remainder of sauce and sprinkle with remaining cheese. Bake in a moderate oven, 375 degrees, about 30 minutes or until cheese is melted. Serves six.

Lima Bean Loaf
3 cups cooked lima beans
1 tablespoons chopped onion
3 tablespoons melted butter
2 cups grated American cheese
1 cup bread crumbs
2 tablespoons milk
Salt and pepper
1 can high seasoned tomato soup

Mash the beans and add the onion, butter, cheese, bread crumbs, milk and seasonings to taste. Mix well. Press into a well greased loaf pan and bake about 30 minutes in a moderate oven, 350 degrees. Turn loaf out on a platter and surround it with tomato soup which has been heated. Serves 6.
1. The reverse side of the clipping does have this handy tip: "Discolored Aluminum. Renew discolored aluminum pots by simply putting apple peelings in the pot, covering them with water and allowing them to simmer until discoloration has disappeared."

1 comment:

  1. Fabulous post, as always! :D I love the anthropomorphication of the bun - that was a popular cookbook idea in the 50s and 60s! :D

    That newspaper clipping is also fabulous - could it be for Lent, possibly? I live in a VERY Catholic region and meatless dishes still figure prominently on Fridays. :D