Sweet 'n' sour braten
1 can condensed beef boullion (undiluted)
4 gingersnap cookies (each about 2 inches in diameter), crumbled
1/4 cup seedless raisins
2 tbsp. brown sugar
2 tbsp. vinegar
2 cans (12 onz. each) chopped beef or luncheon meat
Combine all ingredients, except meat, in large frying pan. Simmer 2 minutes, or until thickened, stirring often. Cut each meat loaf into 4 slices. Place slices in sauce, turning once. Simmer, covered, 5 minutes, or until meat is thoroughly heated.
Love-apple juice
Blend 1 can ( 1pt. 2 fl. oz. or 2 1/4 cups) tomato juice, chilled; 1 to 1 1/2 tsp. horse-radish; 1/2 tsp. Worchestershire sauce and dash of salt.
Shaker corn
Spread 2 cans (12 oz. each) whole kernel corn, drained, in single layer in shallow baking pan. Heat in hot oven (450°F) 8 to 10 minutes, or until corn is dry, stirring often. Add 1/4 cup cream, 1 tbsp. butter, 1/4 tsp. sage, salt and pepper, toss lightly.
Dutch green beans
Heat 1 can (1 lb.) green beans with butter, salt pepper. Add 2 tbsp. pickle relish and 1 small onion, sliced into rings, toss lightly.
Sauerkraut slaw
Combine 1 can (1 lb.) sauerkraut, well chilled and drained; 1 container (8 oz.) sour cream, 2 tsp. caraway seeds and 1 tsp. sugar; toss lightly.
Hot Lancaster pudding
1 can (1 lb. 13 oz.) sliced peaches, drained
1 can (1 lb.) apple sauce
1 cup packaged biscuti mix
1/4 cup sugar
1/4 cup milk
butter
1 tbsp. sugar
1/2 tsp. cinnamon
Combine peaches and apple sauce in 8-inch square baking pan. Heat thoroughly in hot oven (450°F). Meanwhile, combine biscuit mix and 1/4 cup sugar; stir in milk. Pat or roll into 8-inch square on lightly floured board or pastry cloth. Brush with melted butter; sprinkle with mixture of remaining sugar and cinnamon. Roll, jelly-roll fashion; seal edges. Cut into 8 slices; place, cut side up, on top of bubbling fruit. Return to oven; bake 12 min., or until biscuits are brown. Serve hot.
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