PORK SAUSAGE SKILLET RECIPE

[Welland Tribune October 23, 1943]

By Betsy Newman

Near the end of the week when one’s meat supply is likely to be low is a good time to use this Pork Sausage skillet recipe.

Today’s Menu
Pork Sausage Skillet
Bakes Acorn Squash
Cranberry Jelly
Crisp Green Salad
Sailor Duff
Coffee

Pork Sausage Skillet
1 lb. Of sausage meat
2 tablespoons of minced onions
1 1/2 cups of cooked tomatoes
2 tablespoons of catsup
2 cups of cooked rice

If link sausage is used, cut into half-inch pieces, Pan-fry sausage and onions until brown; pour off drippings. Add hot cooked rice, tomatoes and catsup, and blend. Cover and cook very slowly 30 minutes. Serves 6 to 8.

Sailor Duff
1 egg
1/2 cup of molasses
2 tablespoons of sugar
1 1/2 cups of flour
2 tablespoons of shortening
1 teaspoon of soda

Beat all well together and add 1/2 cup of boiling water. Steam 1 hour and serve with foamy sauce.