Volume 12 , Issue 43

Home Comfort Cookbook - Hash, Stews & Fried Cheese Sandwich

On the begins of the Cold Fall/Winter cycle, something simple, hot to warm you up on the inside. What about following that Hash or Stew with a Fried Cheese sandwich. Does this combo sound economically feasible to any out there?

Hash
To each cup chopped cold cooked fresh meat, add 2 cups chopped cold boiled potatoes, and mix; season with salt and pepper; moisten with water, milk or stock; for each cup hash, melt 1 Tablespoon cooking fat in frying pan, put in hash, and stew for about twenty minutes, occasionally shaking pan to prevent sticking; may be moistened to suit; if onions or celery are used, finely chop required amount with potatoes. Baked in a baking dish with a crust of pastry on top, hash may be converted into hash pie.

Stews
Any leftover meat may be made into delicious stew, if carefully prepared and well seasoned. The meat should be cut in small pieces and slowly heated in good gravy, or, if no gravy has been left over, use good stock, or melted fat, and make one; or, white white sauce may be used; add chopped potatoes and any other leftover vegetables desired. For Irish Stew, use mutton, carrots, potatoes, and onions. For Spanish Stew, use any meat, green or red peppers, tomatoes, and season with paprika or chili; for Hungarian Goulash, use beef, carrots, onions and tomatoes; for Mock Chicken, use veal and pork mixed, and peas.

Fried Cheese Sandwich
Prepare slices of bread, butter each piece and put together with thinly sliced cream cheese; just before serving, turn the buttered sides of the bread outward, leaving the cheese inside; fry first one side of the assembled sandwich, then the other in hot frying pan. Serve while warm.

If you are not a fan of cream cheese, use your favorite cheese of your liking.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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