Canned chopped meat or canned luncheon meat: a good choice for the thrifty family

              CANNED CHOPPED MEAT or
CANNED LUNCHEON MEAT
a good choice for the thrifty fornil>'
CANNED
CHOPPED
MEAT
Ready to eat
~
or
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CANNED
lUNCHEON
MEAT v ------ Ready to eat
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· lo!~t\F:Y
Good to eat and Good for you JUN 7 1971
EAT the meat right
from the can
or Bake it like Ham
(with a little mustard
and sugar on it )
or Slice it and Fry it
or Cut it in strips and
use it in a Salad
(With Greens, Tomatoes and Cheese)
or Place slices on top of beans FNS-22
(Formerly C&MS-43) and B a k e
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
BAKED CANNED MEAT
1 can chopped meat (1 pound, 14 ounces) or
2 cans luncheon meat (12 ounces each)
% cup brown sugar, packed
1 tablespoon dry mustard
2 tablespoons flour
1 tablespoon vinegar
1 teaspoon whole cloves, If you like
Open meat can at both ends. Push against
lid at one end to push meat through can.
Put whole piece (or pieces) of meat in
baking pan.
Mix brown sugar, mustard, flour, and vine­gal'.
Spread on top of meat. Stick cloves (if
used) in meat.
Bake at 250° F (slow oven) about 1 hour
until meat is hot.
Makes 6 servmgs, 1 slice each.
BARBECUE
1 medium-size onion
1 tablespoon fat or oil
V2 cup tomato paste or tomato puree
% cup sugar
2 tablespoons vinegar
2% cups cut-up, canned chopped meat or
canned luncheon meat
Chop onion. Cook in fat or oil until tender.
Stir in rest of ingredients. Heat to boiling.
Makes 6 servings, 1f2 cup each.
Note: Serve in buns or on toast, hot
cooked bulgur, or rice.
MEAT -POTATO CAKES
1 small onion
2 112 cups cut-up, canned chopped meat or
canned luncheon meat
2 cups cold mashed potatoes
1 egg
Chop onion.
Mix all ingredients. Shape into 12 patties.
Brown patties on both sides in a greased fry
pan over medium heat.
Makes 6 servings, 2 patties each.
MEAT, POTATO, AND
CHEESE SCALLOP
2 tablespoons fat (margarine or butter)-.
2 tablespoons flour
% teaspoon soJt
1 cup fluid milk
3h cup cut-up cheese
1 medium-size onion
4 medium-size potatoes
2% cups cut-up conned chopped meat or
canned luncheon meot
Melt fat in a pan. Stir in flour and salt.
Add milk slowly, stirring until smooth. l
Cook and stir about 3 minutes until thick-ened.
Add cheese. Stir over low heat until cheese
melts.
Slice onion and potatoes thinly.
Put meat, onion, and potatoes in greased
baking pan. Pour sauce over top. Cover.
Bake at 350° F (moderate oven) 1 hour.
Remove cover and bake about 15 minutes
longer until mixture is browned on top and
potatoes are cooked.
Makes 6 servings, about 1 cup each.
MEAT SAUCE
1 medium-size onion
1 tablespoon fat or oil
2 112 cups cut-up canned chopped meat or
canned luncheon meat
% cup tomato paste (6-ounce can)
1 112 cups water
1 teaspoon sugar
Salt, as you like
Chop onion. Cook in fat or oil until tender.
Mix in rest of ingredients. Cook slowly
about 45 minutes until thickened.
Makes 6 servings, about 1f2 cup each.
Note: Serve meat sauce over hot cooked
rice, bulgur, noodles, or spaghetti. •
MEAT AND SWEETPOTATOES
6 slices (about lf2 -inch thick) canned
chopped meat or canned luncheon meat
1 tablespoon fat or oil
1 % cups cooked or canned sweetpotatoes
% cup peach or pineapple preserves
Heat fat or oil in fry pan. Add meat and
brown on both sides.
Drain sweetpotatoes. Cut or slice, if you
like. Add to meat.
Top meat and potatoes with preserves.
Cook slowly until mixture is hot.
Makes 6 servings.
SKILLET DINNER
1 green pepper
1 large onion
1 % cups cut-up, canned chopped meat or
canned luncheon meat
2 cups cooked or canned tomatoes
1 cup water
1 cup uncooked rice
Salt and pepper, as you like
Chop green pepper and onion.
Mix green pepper, onion, meat, tomatoes,
and water in a pan. Heat to boiling. Lower
heat. Cover and cook slowly 10 minutes.
Stir in rice. Cover and cook slowly about
25 minutes until rice is tender. Add salt and
pepper.
Makes 6 servings, about%, cup each.
PANNED CABBAGE AND MEAT
2 tablespoons fat or oil
2 cups cut-up, canned chopped meat or
canned luncheon meat
1 small head cabbage
2 tablespoons water
Salt and pepper, as you like
Heat fat or oil in fry pan. Add meat and
cook until browned.
Cut up cabbage. Add cabbage and water
to meat. Cook about 10 minutes until cabbage
is tender.
Sprinkle with salt and pepper.
Makes 6 servings,% cup each.
STUFFED GREEN PEPPERS
3 Iorge green peppers
Water to cover peppers
l small onion
1 % slices bread
2 'h cups flnely cut-up, canned chopped
meat or canned luncheon meat
1/4 C\IP tomato sauce
1 egg
Hot water
Cut green peppers in half lengthwise. Re­move
stems and seeds.
Bring water to boiling. Add peppers and
boil 5 minutes. Drain off water.
Finely chop onion. Cut bread in small
pieces.
Mix onion, bread, meat, and tomato sauce.
Beat egg and mix with meat mixture.
FiJI peppers with meat mixture. Put in a
baking pan. Add hot water 1,4-inch deep in
pan.
Bake at 350° F (moderate oven) about 45
minutes until peppers are tender.
Makes 6 servings.
TAMALE PIE
3 cups hot, cooked Cornmeal Mush (recipe
follows)
1 medium-size onion
1 green pepper
1 tablespoon fat or oil
2 1h cups finely cut-up, canned chopped
meat or canned luncheon meat
2 cups cooked or canned tomatoes
1 tablespoon chili powder
Spread 2 cups of cornmeal mush in bottom
of greased baking pan.
Chop onion and green pepper. Cook in fat
or oil in fry pan until tender.
Put meat, tomatoes, and chili powder in
the fry pan. Heat to boiling.
Pour meat mixture over cornmeal mush in
pan. Spread rest of cornmeal mush over top.
Bake at 425° F (hot oven) 30 minutes.
Makes 6 servings, about 1 cup each.
CORNMEAL MUSH: Mix 1 cup cornmeal,
1 cup water, and 1 teaspoon salt. Pour and
stir cornmeal mixture slowly into 3 cups boil­ing
water. Lower heat. Cook and stir until
thick.
HEARTY SALAD
1 medium-size head lettuce
1 stalk celery
2 hard-cooked eggs
1 cup canned chopped meat or canned
luncheon meat, cut in strips
1 cup cheese, cut in strips
Salad dressing, as you like
Tear lettuce into bite-size pieces. Chop
celery and eggs. Put in large bowl.
Put rest of ingredients in bowl. Toss lightly
to mix.
Makes 6 servings, 1% cup each.
0
MEAT SALAD OR SANDWICH SPREAD
2 hard-cooked eggs
1 small onion
1/4 cup chopped dill pickles or pickle relish
2% cups finely cut-up, canned chopped
meat or canned luncheon meat
% cup mayonnaise
% teaspoon prepared mustard
Salt, as you like
Chop eggs and onion.
Mix all ingredients well.
Serve as a meat salad or use as a spread
for sandwiches.
Makes 6 servings, Y2 cup each.
HOT MEAT SANDWICHES
1 small onion
2% cups finely cut-up, canned chopped
meat or canned luncheon meat
% cup uncooked, quick rolled wheat or
rolled oats
% cup fluid milk
1 tablespoon prepared mustard
Salt and pepper, as you like
Buns or bread
Chop onion.
Mix onion, meat, rolled wheat or rolled
oats, milk, mustard, salt, and pepper. Brown
meat mixture in a greased fry pan over me­dium
heat. Turn once. Serve on buns or
bread.
Makes 6 sandwiches.
Note: Top the meat sandwich filling with
cheese, onion rings, catsup, or mustard, if
you like.
1!1- U.S. GOVERNMENT PRINTI"'G OFFICE: 1971 0 387-885
Revised March 1971
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 ·Price 10 cents
•