1/4 cup butter or margarine
1 small green pepper, chopped
1 small onion, finely chopped
1/4 lb dried beef, shredded
1/4 cup flour
2 cups hot milk
Johnny Cake, See Index C (below)

Melted the butter in a skillet. Add the green pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. Add beef to green pepper mixture. Cook and stir 2 or 3 minutes longer.

Blend flour in meat mixture. Slowly add milk, stirring constantly to blend well. Return mixture to medium heat and stir constantly until mixture boils and sauce thickens. Serve over squares of hot Johnny Cake. Makes 4 to 6 servings.

3 Tbsp. butter or margarine
1/4 lb dried beef, shredded
3 Tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
Dash pepper
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. sherry wine, if desired
4 slices hot, buttered toast

Melt butter in a saucepan. Add beef and cook, stirring occasionally, about 5 minutes or until edges curl. Add flour, mustard, paprika and pepper; stir to blend well. Add milk gradually, stirring constantly. Cook mixture over low heat until thickened, stirring constantly. Add and stir in egg yolks and sherry wine just before serving. Serve on hot , buttered toast. Makes 4 servings.

1 cup sifted all-purpose flour
1/2 cup sugar
1 tsp. salt
3 tsp. baking powder
1 cup corn meal
1 cup milk
1 egg, well beaten
3 Tbsp. corn syrup
3 Tbsp. cooking oil

Set oven for hot 400°. Grease a 9 x9 x2- inch pan and heat it in oven while mixing batter.

Sift together flour, sugar, salt and baking powder into a mixing bowl. Stir in corn meal and make a “well” in center. Combine milk, egg, corn syrup and oil; add all at once to dry ingredients and stir only until all dry ingredients are dampened. pour int hot pan and bake 20 minutes or until brown. Makes 8 to 12 servings.

©Copyright 1958 Tested Recipe Institute Inc. New York Published by- COOKINDEX – Division of H.S. Stuttman Co., Inc. New York.