Vintage Main Dish Meat Recipes

Usually there are two ways of thinking about how to help stretch the dollars we spend on food. The first would be to buy the ingredients for one meal, make the meal with no leftovers planned. The second way is the opposite...buy the ingredients, make one meal and use the leftovers for another meal. When I make a roast for Sunday dinner my family knows that within a few days there is going to be either beef vegetable soup or french dip sandwiches. Hence the term planned leftovers.

For most families the second plan is much better. Base your menu on meat as usual, but plan to extend that meat dish when necessary with vegetables, or using cereal grains to make a meat loaf or meat patties for Salisbury steak with sauces and gravies. We don't really realize but a small amount of meat can be extended to feed four people in two different meals. We just have to look at our portion sizes differently. The amount of meat to be eaten at a meal should be the size of the palm of your hand.

Really good eating is provided by stews, casseroles and meat loaves that we all like. Such "home-y" dishes as corned beef and cabbage, pot roast and potato dumplings and hearty meat pies have gained in reputation. So, serve them with pride, knowing you're doing your best to feed your family. The secret of success is to make the dishes extremely tasty.

If you have a family of four or more, you will manage a roast occasionally for variety. When you do, make it last for several meals and utilize every ounce of meat on it. Personally, I don't like fat in or on my meat. I just can't stand it. When I buy a roast it has to be as fat-free as possible, I don't care what tv chefs say about marbling being a good thing. No way. Not in my house.

It is my understanding that fat and marbling is good because it keeps the meat from drying out as it cooks. Well, I buy a fat free piece, brown it in my electric skillet, and either roast it in the oven for a few hours at a low temperature of around 300 degrees or I put it in the slow cooker and surround it with a packet of au jus mix or a packet of brown gravy mix or a packet of dried onion soup mix or any combination thereof add some water and let it start perking. If the roast is slow roasting in the oven....likewise....use the aforementioned packets and some water. No need for marbling to help it stay moist. AND the gravy or whatever is leftover liquid wise makes a great base for soup or french dips. If you wish and have the time, the leftover meat can be ground up and made into hamburger.....or.....just shred it and use it like it is hamburger.

Stuffed Meat Loaf:
1/2 pound ground beef
1/2 pound ground fresh or cured pork
1 cup rice crispies
1 egg
1/3 cup milk or ketchup
3/4 tsp salt
1/8 tsp pepper
2 Tbsp chopped onion
Bread Dressing

To make the bread dressing: Crumble a small loaf of bread ( 3 to 4 cups crumbs) and add 3 tablespoons melted butter, margarine or fresh bacon drippings, 1 small minced onion, 1/2 teaspoon salt, a dash of pepper and 1/2 teaspoon powdered sage, if liked. Mix lightly.

Blend all ingredients lightly but thoroughly. Place half the meat mixture in the bottom of a loaf pan lined with waxed paper and pat into place. Place the bread dressing over this, then top with the remaining meat mixture. Pack firmly then turn out onto a roasting pan. Remove waxed paper and bake in a hot oven of 450 degrees for ten minutes to set the loaf. Then reduce heat and bake in a moderate oven of 350 degrees for about 1 hour or until done.

Beef Upside Down Pie
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon celery salt
1/4 teaspoon pepper
1 teaspoon salt
5 tablespoons shortening
3/4 cup milk
1/4 cup sliced, peeled onion
1 can condensed tomato soup
1/2 pound hamburger

Sift first five ingredients with 1/2 teaspoon salt. Cut in 3 tablespoons shortening, until of the consistency of coarse corn meal. Add milk and mix lightly. Meanwhile, cook onion until tender in the remaining 2 tablespoons shortening. Add beef and cook slowly for 5 minutes, add soup and remaining 1/2 teaspoon salt. Heat, then pour into a round baking dish. Spread the prepared dough on top and bake in a 450 degree oven for 20 minutes or until the biscuit batter is baked. Serve upside down, cut in wedge shaped pieces.

Savory Baked Bean and Hamburger
3 tablespoons salad oil or bacon fat
1/2 cup peeled and sliced onions
1 cup diced celery
3/4 pound hamburger
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon powdered sage
1/2 cup water or tomato juice
4 cups canned or home-baked beans

Heat fat in a heavy skillet. Add onions, celery and beef and cook uncovered for about 10 minutes, stirring frequently. Add remaining ingredients and heat thoroughly.

Hamburger Dumpling Stew
1 pound hamburger
1 teaspoon salt
dash of pepper
1 small onion, minced
1 tablespoon prepared mustard
3 tablespoons butter
2 cups sifted all purpose flour
1 tablespoon chili sauce
1 cup condensed tomato soup
2 cups hot water
3 teaspoons baking powder
3/4 cup milk

Make the Dumpling Mixture as follows: Sift the flour with the baking powder and 1/2 teaspoon salt; add milk gradually, stirring as little as possible to mix the dough well. If the dough is stiff, add 1 to 2 tablespoons additional milk. Drop mixture by spoonfuls on top of boiling hamburger mixture. Cover tightly and steam for 15 minutes without opening.

Make the Hamburger Mixture as follows: Mix beef, salt, pepper, onion and mustard and shape into 10 or 12 small loaves. Melt the butter in a heavy skillet and brown the hamburger loaves on both sides. Lift out the meat. Put 1 additional tablespoon flour in kettle and blend it with the fat. Add chili sauce, tomato soup, 1/2 teaspoon salt and the hot water. Replace meat loaves in kettle and bring to the boiling point. Cover with individual dumplings and cook until dumplings are steamed and done.