All-In-One-Dish Meals – 14 Vintage Recipes from The Better Days Books Frugal Food Bible

Enjoy these vintage all-in-one-dish recipes from The Better Days Book Frugal Food Bible!  Lentils With Rice And Tomatoes/Rice, Tomatoes, Green Pepper And Beef/Hominy And Curried Mutton With Beets/Tamale Pie Made With Cornmeal Mush, Meat And Chopped Peppers/Baked Soy Beans With Greens And Tomato/Casserole Of Kidney Beans, Salt Pork And Spinach/Scalloped Macaroni With Peas In Tomato And Cheese Sauce/Curried Rice With Corn And Cheese In Brown Sauce/Fish And Vegetable Chowder/Samp, Finan Haddie With Horseradish And Tomatoes/Casserole Of Spaghetti And Carrots With Peanuts, In Brown Sauce/Lentil, Peanut And Cheese Roast With White Sauce And Olives/Casserole Of Codfish, Pimento And Cornmeal Mush/Curried Vegetables…

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LENTILS WITH RICE AND TOMATOES
¾ cup lentils
1 cup rice
1 quart tomatoes
1 teaspoon Worcestershire
2 teaspoons salt
¼ teaspoon cayenne
¼ teaspoon bay leaf
¼ teaspoon sage

Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.

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RICE, TOMATOES, GREEN PEPPER AND BEEF
½ cup cooked rice
1 pint tomatoes
⅓ cup green pepper chopped
2 cups fresh or left-over cooked meat
2 teaspoons salt
¼ teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

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HOMINY AND CURRIED MUTTON WITH BEETS
1 cup hominy which has been soaked over night, drained
1 quart fresh water and 1 teaspoon of salt added; cook until tender
2 cups mutton from shoulder
1 teaspoon kitchen bouquet
1 teaspoon curry
2 cups water
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 cup diced beets
1 teaspoon salt
⅛ teaspoon cayenne

Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.

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TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS
4 cups water
1 cup cornmeal
2 teaspoons salt
⅓ cup chopped peppers
2 cups cooked meat
⅛ teaspoon cayenne

To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour.

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BAKED SOY BEANS WITH GREENS AND TOMATO
1 pint soy beans
¼ lb. salt pork
½ teaspoon soda
⅛ teaspoon cayenne
1 onion
1½ tablespoons salt

¾ cup molasses
¾ tablespoon mustard
Boiling water (about one quart)
1 pint tomatoes
2 cups cooked spinach

Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.

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CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH
One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1½ cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.

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SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE
1 cup macaroni
1 cup peas
1 pint tomatoes, juice and pulp
1 cup grated cheese
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.

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CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE
½ cup rice
1 cup cheese
1 cup corn
1½ cup milk
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.

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FISH AND VEGETABLE CHOWDER
3 lbs. fish
2 cups diced potatoes
⅓ cup chopped onion
½ cup chopped salt pork
1 teaspoon salt
⅛ teaspoon cayenne
1 cup peas
2 cups cold water
2 tablespoons fat
2 tablespoons flour
1 cup diced carrots
1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

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SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES
1 smoked haddock
1 cup samp, which has been soaked over night and cooked until tender
1 quart water and 1 teaspoon of salt
2 teaspoons horseradish (grated)
1 pint tomatoes
1 teaspoon salt
¼ teaspoon cayenne
2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.

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CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE
1 cup cooked spaghetti
2 cups brown stock
2 cups water, or
2 bouillon cubes
2 tablespoons flour
2 teaspoons salt
½ cup chopped peanuts
1 cup diced carrots
3 tablespoons chopped olives

Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.

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LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES
1 cup cooked lentils
1 cup chopped peanuts
1 cup grated cheese
1 cup bread crumbs
1 tablespoon fat
2 tablespoons lemon juice
½ teaspoon salt
⅛ teaspoon cayenne
1 teaspoon onion juice

Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once.

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CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH
1 lb. codfish
⅓ cup pimento
1 cup cornmeal
2 cups tomatoes, juice and pulp
2 teaspoons salt
⅛ teaspoon cayenne
3 cups boiling water

Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.

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CURRIED VEGETABLES
One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.
½ cup turnips
½ cup of carrots
1 cup outer parts of celery
½ cup of peas
½ teaspoon celery salt
⅛ teaspoon pepper
3 tablespoons drippings
3 tablespoons whole wheat flour
1 teaspoon curry powder
1 teaspoon salt
½ cup meat stock or water
1 cup tomato juice and pulp
1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.
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The Better Days Books Frugal Food Bible: Practical Advice for Feeding Your Family During Hard Economic Times From Americans Who Survived and Thrived In Tougher Times Than These contains more than 400 pages of classic frugal food recipes (including 47 varieties of War Bread!), household hints, money saving tips, backyard gardening guidance and more!

The Better Days Books Frugal Food Bible is available from the publisher at www.BetterDaysBooks.com, or from Amazon.com and other fine on-line booksellers.

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