Tongue-and-corn casserole
3 tablespoons butter or margarine
1 teaspoon finely chopped onion
2 tablespoons finely chopped pimiento
3½ tablespoons flour
1¼ cups milk, broth from tongue, or water with 2 beef bouillon cubes
¼ teaspoon salt
1½ cups chopped cooked tongue
1⅓ cups whole-grain corn, drained
⅓ cup grated cheese
¼ cup fine dry breadcrumbs mixed with butter or margarine
Melt butter or margarine and blend in flour and salt. Stir in the liquid, and cook and stir over low heat until thick and smooth.
Add rest of ingredients except breadcrumbs, and mix well.
Turn the mixture into a greased shallow baking dish and sprinkle top with crumbs.
Bake at 350° F. (moderate oven) 20 to 30 minutes, or until sauce is bubbly and crumbs are brown.
Menu Suggestion
Serve with raw cranberry relish and Swiss chard or kale, with pumpkin custard for dessert.
For Variety
In place of tongue use 1½ cups of chopped cooked meat such as chicken, turkey, or rabbit—or 4 frankfurters cut in thin crosswise slices. Brown the meat lightly in the butter or margarine before adding the flour, salt, and pepper.