Drips and Drabs

This has been a crazy week for us. Our youngest had end-of-the-school-year performances at school, our air conditioning took a nose dive on three of the warmest record-breaking days of the year, and a houseful of family and friends came to town to celebrate the graduation of our oldest daughter from college! I have to say, now that it's over and done, I have neither the energy nor the inclination to make elaborate meals! The good thing that happens after guests have come and gone is we are left with Drips and Drabs. It's an expression indicating a little of this, a little of that, and leftover what-not. Being a proud, Homefront Kitchen woman, I could not possibly let them go to waste!

During WWII, homemakers were encouraged to use every scrap of food, as shortages were a common occurrence. Bones were turned into broth, fats were rendered from meats, drippings were stored for future use, and stale grains and baked goods were used as meat extenders, fillings, or dessert bases. Even the liquid found is canned goods, and water used to boil veggies, had a place in the kitchen, being used to replace water in gravies, as well as in soups and stews. Nothing was to go to waste!

In the fridge, I found two uncooked burger patties (about 3/4 of a pound total) left over from the BBQ, about 1/3 pound uncooked breakfast sausage from this morning, and some stale homemade bread, roughly 1/4 of a loaf.  I also found one ear of corn left over from dinner on Monday. Tonight's dinner menu will be Pinwheel Meatloaf, Corn Chowder, Roasted Green Beans, and Salad Greens. Using veggies is a great way to extend those Drips and Drabs, and make meals more nutritious. 

Meatloaf was a popular dish during WWII.  It was a great entree for times when meat was scarce, requiring less and making use of stale bread and/or cereal. Meat would be combined with egg, an extender (like cereal or bread crumbs), and spices. I am extending the meat further by filling it with stuffing. 

Pinwheel Meatloaf

Bake 60-70 min at 375° F

• About a pound of ground meat (Can be turkey, chicken, beef, sausage, pork, or any combination)
• About 3 cups fresh bread crumbs
• 1 fresh minced onion or 3 T dried minced onion or 3t onion powder
• 2 eggs
• 1 cup of milk or broth
• 1/2 cup oatmeal or crushed corn or bran flakes
• 1 T horseradish
• 1/4 cup Worcestershire 
• 1 1/2t salt
• 1/2 t pepper
• 1t dried mustard
• 1-2t sage
• 1 cup catsup

In a medium sized bowl place bread crumbs. Add 1/2t salt, sage, pepper, and 1/2 the onion. Add 1 egg and milk. Combine until milk is almost completely absorbed. Set aside.

In a large bowl, combine meat, remaining onion, 1 egg, oatmeal, horseradish, Worcestershire, dried mustard, and 1t salt. 

Lay down a piece of parchment, oiled waxed paper, or greased aluminum foil. 

Pat the meat on the foil in the shape of a rectangle, about 1/4 inch thick. Put bread stuffing on the meat, leaving about 1/2 inch of meat all the way around. Roll into a loaf and place in a greased loaf pan. Bake 50 min at 375°.  Top with catsup and return to oven for 10 min.

Remove from oven and let stand 10-15 min. before slicing. 

Corn Chowder

I need to comment before I give the ingredients. As I had said previously, I had a leftover ear of corn. I removed the corn from the cob and put it aside.  Then I simmered the cob (cut into two pieces) in 2 cups of water for about an hour to get a corn liquor.  This was a common practice during leaner times so the full corn flavor would be there, even if there is only a little corn.  I also used bacon drippings as my fat.  It gives it a nice smokey flavor. However, using shortening or margarine is just as delicious.

                    

• 1 ear of corn, kernels cut from the cob
• Corn from cob (about 1/2-3/4 cup)
• 1 rib of celery, diced
• 1/4 cup bell pepper, diced
• 2 cups of water
• 1 cup of milk
• 1 cup of water (for a more rich soup, use all milk)
• 1 cup corn liquor
• 1 bullion (flavor of choice) cube
• 2T fat 
• 2T flour

In a saucepan over medium heat, add fat. Once melted, add flour and stir until well combined. 

Whisk in liquids, 1 cup at a time. Add bullion cube. Stir until dissolved. 

Add vegetables. Simmer 20 minutes, until celery is translucent and soft.

Serve. Would be delicious with bacon bits on top!

Remember, it doesn't take a lot of food to make a family-pleasing meal. Never let those Drips and Drabs go to waste! 

Questions? Comments? Suggestions? Contact Homefront Kitchen at homefrontkitchen@gmail.com