1 No. 2 can Whole Kernel Corn ½ teaspoon Salt Dash of Pepper ½ cup Chili Sauce 1 slice Bacon
Drain corn; place in bottom of greased shallow baking dish; add ¼ cup corn liquor, salt and pepper. Spread chili sauce over top. Cut bacon into ¼-inch pieces and garnish. Place in a moderate broiler 375°F for 15 to 20 minutes until bacon is crisp. 6 Servings
CARROT AND RICE CROQUETTES
1 No. 2 can diced Carrots ⅔ cup uncooked or 2 cups cooked Rice 1 tablespoon Butter or Margarine 2 tablespoons Flour ¼ teaspoon Curry Powder 1 teaspoon Salt Dash of White Pepper 1 teaspoon chopped Onion ⅔ cup Milk 1 Egg ⅔ to 1 cup fine Bread Crumbs
Drain carrots, reserving liquor for soup. Cook rice in boiling salted water until tender; drain and rinse with cold water. Mash carrots and mix with rice. Melt butter or margarine in a saucepan; add flour, curry powder, salt, pepper and onion; blend thoroughly; slowly add milk. Continue cooking, stirring constantly until thick. Mix sauce thoroughly into carrot mixture. Chill for at least 20 minutes. Shape mixture for croquettes, using 1 heaping tablespoon for each. Beat egg slightly; add two tablespoons water. Dip croquettes into bread crumbs, then into egg and again into crumbs. Chill until ready to fry. Fry in small amount of hot fat in skillet until nicely browned. Serve with white parsley sauce. 10 Croquettes—5 Servings
CREOLE HAMBURGER AND BEAN PIE
1 tablespoon Fat 4 tablespoons minced Onions 1 tablespoon chopped Green Pepper ½ lb. ground Beef ½ (6-oz.) can or 6 tablespoons Tomato Paste ½ No. 2½ can or 1¾ cups Tomatoes ½ No. 2 can or 1¼ cups String Beans ½ teaspoon Salt ¼ teaspoon Garlic Powder or a Garlic Clove Dash of Thyme Dash of Celery Seed Dash of Pepper ½ Recipe for Drop Biscuits
Melt fat in saucepan; sauté onions, pepper and meat. Add tomato paste, tomatoes and ¼ cup bean liquor. Add salt, garlic powder or garlic clove, thyme, celery seed and pepper; simmer for 20 minutes. Remove garlic clove; add drained beans; pour into 1½-quart casserole dish. Make biscuit dough; drop by large spoonfuls over top of mixture. Bake in a hot oven 425°F for about 20 minutes until biscuits are done. One 4-oz. can of sliced mushrooms may be drained and added to this recipe, if desired. 6 Servings
ASPARAGUS CROQUETTES
1 No. 2 can Asparagus Tips (or No. 1 square can) 2 tablespoons Water Dash of Salt Dash of Pepper Dash of Celery Salt 1 Egg ⅔ cup dry fine Bread Crumbs 3 tablespoons Fat