From the Archives: Another WWII Recipe

May 22, 2014

From the time of rationing: How to make one egg, a handful of cheese and a half cup of cereal into an "exotic" dinner for six. Is it the tomato sauce that's supposed to make this dish Mexican? Or perhaps it's those optional olives.

 

MEXICAN SUPPER

1 cup milk
1/2 teaspoon salt
1/2 cup Grape-Nuts Wheat-Meal
3/4 cup grated American cheese
1 egg, well beaten
Spanish Sauce
Paprika

Heat milk in saucepan. Add salt; then pour in cereal very gradually, stirring constantly. Bring to a boil and cook and stir 3 minutes. Remove from heat. Add 1/4 cup cheese and egg and blend. Pour into shallow pan. Chill. Place spoonfuls or 2-inch squares in shallow baking dish and cover with Spanish Sauce. Sprinkle with remaining cheese and paprika. Bake in hot oven (400° F.) 15 minutes, or until cheese is melted. Makes 4 to 6 servings.

Spanish Sauce. Melt 1 1/2 tablespoons fat in skillet. Add 3 tablespoons each chopped onion, green pepper, and celery. Cook slowly until onion is golden brown. Add 1 1/2 cups stewed tomatoes, 1/4 teaspoon salt, and dash of pepper. Cook slowly until sauce is thickened. If desired, add a few sliced stuffed olives to sauce.

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