Dried Beef or Chipped Beef Rabbit
1 tablespoon butter
1 cup canned tomato, drained, chopped and de-seeded
1/4 pound dried beef, shredded
2 eggs, lightly beaten
1/4 teaspoon pepper
2 cups grated cheese
Heat tomato in butter, add beef and eggs, stir until mixed well,
then sprinkle with pepper, stir in the grated cheese until smooth
and creamy. Serve on toast.
No salt is needed on this jerked steer meat that is called both dried
beef and chipped beef on this side of the border, _tasajo_ on the
other side, and _xarque_ when you get all the way down to Brazil.
Kansas Jack Rabbit
1 cup milk
3 tablespoons butter
3 tablespoons flour
2 cups grated cheese
1 cup cream-style corn
Salt and pepper
Make a white sauce of milk, butter and flour and stir in cheese
steadily and gradually until melted. Add corn and season to
taste. Serve on hot buttered toast.
Kansas has plenty of the makings for this, yet the dish must have been
easier to make on Baron Muenchhausen's "Island of Cheese," where the
cornstalks produced loaves of bread, ready-made, instead of ears, and
were no doubt crossed with long-eared jacks to produce Corn Rabbits
quite as miraculous.
Pages:
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106