Leftover Love
Although, like every good WWII Ration-conscious housewife, I keep a weekly menu, sometimes there are leftovers that need to be used and it is best to veer off the menu to use up what's in the fridge.
During WWII, not using every scrap of food was considered unpatriotic. And sometimes, between shortages and ration point balancing, some foods were just plain unavailable. Buying in bulk was frowned upon, as everyone was expected to just use what they need. Consequently, leftovers became a very precious commodity in households. And further, a homemaker needed to know how to make leftovers into something new and delicious to keep her family happy and well fed.
I had a 2" x 10" piece of leftover cooked round steak, a cup and a half of corn meal mush, and some greens from the garden. From this bounty, I made Scotch Patties (I made up the name) with a horseradish sauce, soft dinner rolls, a blueberry, cherry and pecan salad with a balsamic vinaigrette (also leftover), and baked beans (a reheated leftover). According to my hubby, it was a wonderful feast!
Scotch Patties
I called these Scotch Patties because it reminds me of Haggis when it is uncooked. When our daughter saw it, she thought it was the dog's food.... either way, its not pretty before it is fried, but wonderful after! In true WWII form, this recipe saves by using leftover meat, and cooking in a small amount of oil.
2 Cups finely ground cooked meat (I used beef in this recipe)
1 Onion, minced (about 1/2 cup)
1/3 Cup Oatmeal, ground fine
1/4 Cup All Purpose Flour
2 Eggs
1-2 t Seasoned Salt, to taste
- Combine all the ingredients and let sit in the fridge for 30 min or more.
- Heat 1/2" oil in a skillet about to 325° ("Medium" on the stove)
- Shape into patties, and carefully place into the hot oil.
- Fry until brown (about 5 min.), turnover. Continue to fry until brown. Drain on paper.
- Repeat until all the patties are cooked.
Horseradish Sauce
2 T Horseradish
2 T Sour Cream
2 T Mayonnaise
- Combine well, chill.
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| Piece of Leftover Meat |
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| Scotch Patties Frying |
Yummy Dinner Rolls
I had about 1 1/2 Cup of Cornmeal Mush from breakfast the day before leftover in the fridge. Of course it turned into a bit of a brick, as mush tends to do, but fortunately it crumbles pretty easily. I might mention, if you have leftover oatmeal or Cream of Wheat, this will also work. And the amount of the leftover grain does not matter. If you have less than 1 1/2 Cups, just add more flour until the dough is the proper consistency. Adding 1/2 Cup Currants, 1 T Cinnamon, and a dash of vanilla also would be a tasty treat!
1/4 Cup Warm Water (95° - 115° )
1 t Sugar or Honey
1T (or 1 pkg) Dry Granular Yeast, or 1 Cake Quick Acting Yeast
- Dissolve the yeast in the water.
- Let stand 5 minutes
1 t Salt
1/4 Cup Shortening or Rendered Fat or Oil
2 T Sugar
1 1/2 Cup Cooked, Cooled Corn Meal Mush
2-2 1/2 Cups Flour
- In a bowl, combine salt, shortening, sugar and crumbled mush. Blend until well combined.
- Add yeast mixture.
- Starting with 1 Cup, begin stirring in the flour. Continue adding until the dough barely sticks to the side of the bowl, stirring with each addition.
- Turn onto a floured board and knead until the dough springs back when pressed.
- roll to 1/2 thickness, and cut with a biscuit cutter. Re-knead when no more rolls can be cut out. Repeat until dough it all used.
- Place rolls on greased baking sheet. Let rise 1 hour or until doubled.
- Bake in preheated 400° oven for 15-20 minutes or until golden brown.
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| Leftover Mush |
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| Yummy Soft Golden Rolls |
