Luncheon-meat cups
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
Salt and pepper
2 cups cooked peas, seasoned
1 tablespoon cooking oil or fat
8 thin slices luncheon meat
Make white sauce: Melt the butter or margarine, blend in the flour, and add milk slowly. Cook until thickened, stirring constantly. Add salt and pepper to taste.
Add peas to sauce and heat.
Heat fat or oil and brown luncheon meat, allowing edges to curl to form cups. Put 2 cups together for each serving and fill with the hot creamed peas.
Menu Suggestion
Serve with hash browned potatoes and a mixed fruit salad, with baked custard or whipped gelatin dessert.
Other Ways to Use Luncheon Meat
Broiled.—Brush luncheon-meat slices with fat. Broil lightly. Serve with broiled tomato slices sprinkled with grated cheese.
“Birds.”—Place stuffing on thin slices of luncheon meat, roll, and fasten with skewers or toothpicks. Brown lightly and cover the pan until the birds heat through.
Salad.—Mix diced luncheon meat with chopped pickles, celery, and carrots. Add salad dressing.