Pearl & Ruby Pudding

I found this recipe in a LIFE magazine (June 7, 1943 issue). You could exchange Carnation milk and water with 2 Cups milk or soy/rice/almond milk with similar results.

Oops! Soup.

OOPS!
So, I made cabbage and sausage for dinner with spatzle, but because of the weather, everybody is very late, and the cabbage became mush. So I decided to chop the sausage to smaller (bite size) pieces, and puree the cabbage with a couple cups of broth I made the other day broth. Serve with some spatzle in the middle and Voila! Spatzle and sausage soup! Might serve it with pretzels and beer ;)

Baked Brown Bread

I make this often, but usually a half recipe in an 8x8 square pan. It is so delicious! It is especially good with baked beans.

Disney helps the WWII War Effort on the Homefront

During WWII, all of American industry was making an effort to win the war using their specialty, and Hollywood was no different. Many training, public service and propaganda films were made, with the backing of the United States Office of War Information. Washington particularly liked Disney studios. With their many popular characters and highly skilled artists, Disney Studios could produce a unique variety of films from detailed training films to public service shorts.
Below are two films for the Homefront, about saving cooking fats for weapons and wartime food production in the United States. Enjoy.

Any MEATballs

I heard on the news recently that the cost of beef is going up because of a decrease in cattle due to droughts and weather disasters this year.  Beef was also very limited during WWII.  Between trying to feed to troops and the allies, what was available at home was usually "variety" meats (liver, kidney, sweetbread,etc).  When beef was available you had to make the most of it! But beef was not the only meat that was scarce, larger cuts of pork were also limited, like loins and roasts.  Often people were left with meats that were best suited ground, and in some areas, you were lucky to get that!! Mothers and wives started becoming very creative with what they did with meats.  They could only use foods they could get their hands on, and could waste nothing. (Actually, it was illegal to waste in England, punishable by a fine!)

A popular dish that still holds today are meatballs.  Like many culinary artists of that era, I made a very versatile recipe for meatballs that uses less than a pound of meat, as well as whatever you might have on hand, and is very delicious, according to picky eaters (like our 15 yr old daughter, who loved it!).

Any MEATballs
Makes 12-14 1" Meatballs

Italian Sausage Any MEATballs
with Pasta and sauce

• 3/4 # Any Fresh Ground Meat
  (Beef, Pork, Chicken, Turkey, Sausage, or combinations of these meats)
• 1 Egg
• 2 Slices Bread, torn into small pieces or 3/4 C Ground Crackers, Matzo, Rolled Oats
• 1/3 C Liquid (Milk, Broth, Vegetable Water from cooking, etc)
  *Note: use 1/4 C of liquid if using ground poultry
• 1-2 Cloves Garlic, minced or 1/4t-1/2t Garlic Powder
• 1t Salt
• 1/4t Pepper
• 1t Italian Seasoning (Oregano, Basil, Parsley, Blended seasoning, etc)
• 2T Oil or Fat
• 1/3 C liquid (Water, Broth, Wine, Beer, etc)

1. In a large bowl, combine the first eight ingredients and combine well.  Set aside for 5-10 minutes.
2. In a skillet, heat oil over medium heat.  
3. Shape meatballs into 1" balls and place in hot oil to brown, turning once.
4. Pour in 1/3 C liquid, cover, and reduce heat to medium low, and simmer for 15 minutes.
5. Serve with Gravy, Pasta Sauce, or on a yummy sandwich!

Wartime Nutrition

When Rationing started, there also was an all out push to teach the homemaker, and everyone, how to eat nutritiously, despite shortages. Here is a video made by the government about WWII Wartime Nutrition.

Creamed Veggies and Stuff

The recipe I posted today comes from Wartime-Ration Recipes for Delicious Meals for 2, 4, or 6 by the Pet Milk Company copyright 1943.

Stretching the family food, budget and keeping meals nutritious was a bit of a task during WWII. One way to add a little more protein, as well as making food more filling was often done with the addition of a cream or white sauce.  Leftovers turning  a fuzzy green in the fridge was taboo. Every homemaker was expected to use every possible little morsel of food. If you had a cup of leftover peas and carrots, a chicken drumstick, and some day old biscuits, you had chicken a la king for four! All you needed was a good white sauce.  I often serve creamed leftover veggies over whatever type of bread I have around, toasted of course. It's filling and delicious!

Note: Regular milk, reconstituted non-fat dry milk, soy or almond milk, and broth may be used to replace the evaporated milk.