You can often save time and money by purchasing meat that will serve for two or more meals. Buy a smoked pork shoulder, a pot roast, or a stewing hen and plan your menus for several days around it.
Since meat is one of our more expensive foods, you may want to economize by reducing the size of meat servings. But meat is one of our best-liked foods. We want to keep the savory meat flavor in main dishes and provide enough protein in the family diet, too. Fortunately, both economy and sturdy meat servings can be achieved by wise use of meat-extending main dishes, using cooked and canned meats.
Least expensive of the meat extenders are the cereal foods—breadcrumbs in meat loaf, biscuit topping on a chicken pie, macaroni with meat in Italian-style dishes, rice cooked in chicken stock as in chicken risotto. The meat protein supplements the protein in the cereals and the result is a nutritious main dish.
Or you may want to extend a comparatively small amount of cooked meat with other high-protein foods such as milk, eggs, or cheese. These are the makings of such main dishes as creamed lamb, ham and egg scramble, or a beef and vegetable casserole with grated cheese on top.
When there is too little meat left for the basis of a main dish, use these small amounts for flavor and whatever protein they give. Try bits of cooked meats or poultry to season scalloped potatoes, macaroni, soups, salads, or sandwich spreads. Chop crusty brown chicken or turkey skin and add to gravy or a casserole mixture.
Some of the cooked luncheon meats are relatively low-priced and are as protein-rich as many of the more expensive meats. For example, a pound of bologna has as much protein as a pound of smoked ham and even a little more than a pound of beef with a moderate amount of bone and fat. Some of the canned meats provide economical main dishes, too, especially when extended with other foods.
Cool quickly any leftover meat, broth, or gravy (set pan in iced or very cold water); refrigerate at once. Store in the coldest part of the refrigerator. Cooked meat loses flavor quickly; cover or wrap loosely and plan to use within 1 or 2 days. Broth, gravy, and sauce made with meat are highly perishable. Store these covered and use within 1 or 2 days.
On the following pages are suggestions for extended dishes using cooked and canned meat and poultry. Other recipes will be found in the section on cereal foods.
Browned hash
1½ cups chopped cooked meat