Corn Beef Hash A La Bell

Ingredients

• 1 can corn beef hash
• 1/3 t-spoon salt
• 1/3 t-spoon pepper
• 1 onion
• 1 green bell pepper
• 1 small can tomatoes
• 3 slices bread

Method

1. 1

   Add to beef, tomatoes, onions and green pepper well minced.

2. 2

   Then bread, salt and pepper, mix together well, bake for 1 hour in hot oven.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 81. The excerpt below is the record exactly as published.

1 t-spoon salt. 2 cups diced boiled potatoes. 1/2 t-spoon pepper, 1 can tomatoes. 2 tbls. butter or stock. Line sides only of a baking dish with good pie pastry. Be- ginning with meat at bottom, alternate with layers of meat, pota- toes, tomatoes and seasoning to the top of the pan. Cover with pie crust, add enough hot water to cook thoroughly but without becoming dry. Bake until done about 3/4 hour. It will make its own gravy. One or two onions may be added if desired. Mrs. Alonzo Richardson, State Chairman Federated Women's Club, Vice-President Atlanta Woman's Club. BROILED TENDERLOIN, SIRLOIN OR PORTERHOUSE STEAK. Select steak from 1 to 1 1/2 ^^ch thick with fresh, juicy ap- pearance ; the fat a creamy white. Wipe dry, cut a few small pieces of fat from steak and dot over it. Place meat on broiler in pan and put under gas flame. Sear each side quickly. This will re- tain juices. Reduce heat to finish cooking, rare or well done as liked. Place on warm platter with melted butter in it, season with salt on both sides. Add 2 tbls. or more of hot water to drippings for gravy, stir well and pour over steak. Serve immediately with steamed rice so grains stand separately. Garnish with potato chips, Mrs. J. A. Carlisle. POT ROAST. Get a nice 5 lb. roast either rump or a number 7 cut, wipe off with a damp cloth, cut off some suet and try out. Place roast in pot, sear on all sides, (in suet) , then add salt and pepper to taste. Cook over a very low gas flame until tender. Add no water as this method of cooking with lid on pot will make its own gravy. Pour over 1 can tomatoes, cook for 15 mins. Lift roast from pot; add flour enough to thicken gravy. Brown same, then add cold water enough to make sufficient gravy; season to taste with salt and pepper. Mrs. Jesse M. Manry. BAKED CORNFIELD HAM. 1 ham. 1/, cup sugar. 1/2 cup cracker crumbs. Cloves. % cup of syrup. II/2 pt. ginger ale. Select ham with care (Cornfield Brand) preferred soak over night in cold water. Before cooking scrub with stiff brush. Bake in 3 inches of water, to which syrup has been added. Use covered roaster, bake 10 to 14 lbs, ham 3 to 31/2 hours. After ham is thoroughly done, remove skin and roll in mixture of sugar and MEATS AND SAUCES 155 cracker crumbs. Stick whole cloves in ham, place in oven to brown, while browning baste with IV2 pt. bottle ginger ale. Mrs. Norman Sharp, Chairman Market Committee. LEG OF LAMB ROAST. 1/? can tomatoes. 1 tbls. prepared mustard. - 2"tbls. vinegar. 1 large onion (chopped fme). 1/2 bottle catsup. 1 leg of lamb. Wash roast thoroughly in soda water ( 1/2 t-spoon soda to 1 gal- lon of water). Salt and pepper and add a dash of cayenne. Sift a little flour over top of roast, spread a little butter on this to brown the flour. Place meat in covered roaster and add other ingredients. Place on a round rack in moderate oven and cook 3i/> hours. Baste 3 or 4 times. Mrs. J. H. Merritt. CORN BEEF HASH A LA BELL. 1 can corn beef hash. 1/3 t-spoon each salt and pepper 1 onion. 1 green bell pepper. 1 small can tomatoes. 3 slices bread

Cook this with the app: pantry check, scaling, and the assistant.