HASH FOR MONDAY’S DINNER

[Welland Tribune January 16, 1945]

By Betsy Newman

Monday dinner at our house is made up of leftovers. Probably this is the case in most homes. Whether you can serve the leftover meat in slices, creamed or hashed, depends of course upon what you have leftover. I’m giving you some hash recipes just in case you need some fresh ones for use at your home.

Today’s Menu
Tomato Juice ,Hash
Harvard Beets ,Cole slaw
Stewed fruit, Lace Cookies
Tea or Coffee

Beef Hash
2 cups of ground leftover meat
2 cups of diced cooked potatoes
1 onion
1 tablespoon of drippings

Combine meat, potatoes and minced onion, cool slowly in hot drippings about 15 minutes or until well browned on both sides. When one  side is brown, turn with spatula or pancake turner, keeping whole if possible. You may need a little moisture with this, so use milk, water or gravy. Good for corned beef hash too.

Beef Hash a la Normandie
3 onions
1 tablespoon of fat
1/2 cup of cooked potatoes
2 cups of cold beef
1/2 cup of meat stock or gravy
salt and pepper

Cut onions in cubes and fry in fat until brown. Slice beef and add to onions, then add potatoes and stock. Season and cook 15 minutes. Serves 4

Lamb Liver Hash
1 lb of lamb liver
6 slices of bacon
1/4 teaspoon of salt
4 cooked potatoes

Scald and grind liver; grind bacon and combine with liver; add diced potatoes. Brow and cook slowly about 10 minutes, season and serve. Serves 6

Lace Cookies
2 eggs
1/2 cup of brown sugar
1 cup of rolled oats
1/4 teaspoon of butter or other shortening
1/2 teaspoon of vanilla

Beat eggs, add sugar and when these are well mixed add oats and salt. Melt shortening and stir into mixture; add vanilla. Drop by spoonfuls on greased baking sheet and spread very thin with back of spoon. Bake in moderate oven (350-400 deg F) 10 to 12 minutes.