This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

By POLLY PAFFILAS
Beacon Journal Food Writer

OFTEN IT ISN’T the initial cost of items that throws off a food budget. It’s in knowing how to figure out what to do with a little of this and a little of that.

Let’s pretend you have sitting around one cup of applesauce, one cup of bread stuffing mix and a half-pound of sausage. It would take more than a magic wand to cook up something very filling or fancy from such slim pickings.

BUT TAKE these, add a pound of ground beef and some seasonings, and presto–Muffinburgers. Actually, this is just a different way to serve meat loaf, but it’s still a nice change and cooking time is shorter. If there are any left, they’d be grand to pack in lunches.

Serve muffinburgers with new boiled potatoes in skins, buttered carrots and a crisp green salad.

Muffinburger

One lb. ground beef
One half lb. ground sausage
One cup seasoned prepared bread stuffing mix
One cup applesauce
One-fourth cup sweet pick relish
One tbsp. instant minced onion
One tsp. salt
One-half tsp. pepper
One egg, beaten

In large bowl, combine all ingredients, mixing thoroughly but gently. Cover; Let stand about 30 minutes to let flavors meld.

Spoon mixture into 12 lightly greased muffin tins. Bake in preheated 350-degree oven 20 to 25 minutes.

This recipe was clipped from the Successful Farming Magazine and was published in 1955, it was found in a large collection. I’ve typed it below along with a scanned copy.

Ham Loaf
(Makes 6 servings)

1 pound ground uncooked ham
1 pound ground pork
2 eggs, beaten
1 1/2 cups wheat cereal flakes
1/2 cup milk
1 teaspoon prepared mustard
1/4 teaspoon ground cloves
1/4 cup brown sugar
1/2 tablespoon cornstarch
1 9-ounce can pineapple, drained

Combine meats; add eggs, cereal, milk. Mix well; pat into 8-1/2×4-1/2×2-1/2 inch loaf pan. Mix mustard, cloves, brown sugar. Place on ham mixture. Bake at 350° (moderate) for 1 1/2 hours.

Sauce: Combine cornstarch and syrup (about 1/2 cup) drained from pineapple. Cook, stirring until thick. Add pineapple; simmer 3 to 5 minutes. Serve hot over ham-loaf slices.

This recipe was clipped from the Successful Farming Magazine and was published in 1955, it was found in a large collection. I’ve typed it below along with a scanned copy.

So-good Meat Loaf
(Makes 6 servings)

1 pound ground veal
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 eggs, beaten
2 cups soft bread crumbs
3/4 cup milk
2 teaspoons salt
Dash pepper
1 can condensed cream of mushroom soup
2 tablespoons horse-radish
1/2 cup catsup

To meats, add green pepper, celery, and onion. Work in eggs, crumbs, milk, seasonings. Shape into a loaf; put into 9-1/2×5-1/4×2-3/4 inch loaf pan. Bake at 350° (moderate) for 45 minutes. Invert on 11x7x1-1/2 inch pan. Mix soup, horseradish, catsup. Pour over meat. Bake 30 minutes more.

This recipe was clipped from the Successful Farming Magazine and was published in 1955, it was found in a large collection. I’ve typed it below along with a scanned copy.

Favorite Meat Loaf
(Makes 6 servings)

1 pound ground beef
1 pound ground pork
2 cups soft bread crumbs
2 eggs, beaten
1 cup milk
2 tablespoons grated onion
2 teaspoons salt
1 teaspoon sage
Dash pepper
1 tablespoon Worcestershire sauce

Mix ingredients well. Pack into greased 9-1/2×5-1/4×2-3/4 inch loaf pan. Bake at 350° (moderate) for 1 1/2 hours.

This recipe was clipped from the Successful Farming Magazine and was published in 1955, it was found in a large collection. I’ve typed it below along with a scanned copy.

Man’s Meat Loaf
(Makes 6 servings)

3/4 cup hot milk
2 cups soft bread crumbs
2 pounds ground beef
1 cup chopped onion
2 teaspoons salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 eggs beaten

Pour hot milk over crumbs. Combine remaining ingredients. Stir into milk mixture. Bake in greased 9-1/2×5-1/4x-2-3/4 inch loaf pan at 350° (moderate) for 1 hour.

This recipe was clipped from the Successful Farming Magazine and was published in 1955, it was found in a large collection. I’ve typed it below along with a scanned copy.

Frosted Beef Loaf
(Makes 6 servings)

1 1/2 pounds ground beef
1 cup fine dry bread crumbs
3 tablespoons chopped onion
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup milk
1 egg, beaten
1 1/2 tablespoons Worcestershire sauce

Mix ingredients well. Pack in greased 8-1/2×4-1/2×2-1/2 inch loaf pan. Bake at 350° (moderate) for 45 minutes. Top with mixture of 1/4 cup catsup, 1 1/2 teaspoons corn syrup, and 1/2 teaspoon Worcestershire sauce. Bake 15 minutes more.

This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

THE STUFFING is mighty good with roast turkey, chicken, duck or goose. In place of chestnuts, oysters or apples can be substituted. One-half pound chestnuts in the shell makes 1 cup of nut meats.

The recipe’s originally an old one from the Beacon Journal with several improvements.

Polly’s Chestnut Stuffing

1/2 pound chestnuts
3 teaspoons salt
3 cups stale white bread crumbs
1/2 cup onion
1/4 cup celery
1/4 cup green pepper
1/4 cup melted fat–chicken or vegetable shortening
1/2 cup stock or consomme
1 teaspoon poultry seasoning
2 tablespoons chopped parsley
1/8 teaspoon pepper
1 tablespoon port wine (optional)

Place chestnuts slashed on one side in a 400 degree oven for 20 minutes. Remove, cool slightly and remove shells. Simmer in boiling water, to which 1/2 teaspoon salt has been added, for 20 minutes. Drain and cut or break into small pieces. Do not crumble fine.

Put stale dry white bread through food chopper, enough to make the three cups. Don’t use toasted crumbs. Chop onion, celery and green pepper very fine. Place vegetables in a pan with melted fat and cook until onions are tender.

Add bread crumbs, stock or consomme, poultry seasoning, 2 1/2 teaspoons salt, chopped parsley and pepper. Add chestnuts and mix lightly. Place stuffing in a greased baking dish and bake at 375 degrees for 1/2 hour or until lightly browned on the bottom.

This recipe was clipped from a newspaper and found in a large collection, I believe it was published in 1987 (handwritten date on top of clipping). I’ve typed it below along with a scanned copy.

PORK CHOPS ON RICE

1 1/3 cup Uncle Ben’s long grain rice, uncooked
1 10-1/2 oz. can cream of chicken soup
1 10-1/2 oz. can cream of celery soup
1 10-1/2 oz. can water
6 pork chops
1 env. Lipton’s dry onion soup

Sprinkle rice into 9 x 13″ pan. Heat soups and water and pour over rice.
Sprinkle with dry onion soup. Cover pan with foil. Bake at 325° for 2 hours and 15 minutes without uncovering.