Protose Steak

Remove protose whole from can, cut crosswise in quarter inch slices and fry. Serve with brown gravy or tomato sauce or tomato gravy.

Protose Roast

Turn out whole from can, cut in half, place in buttered or oiled pan, dot with pieces of butter, salt and pepper, baste with hot water occasionally. Roast three-quarters of an hour in moderate oven. Serve on platter, and pour over it a gravy or tomato sauce. Serves four.

Protose Stew With Fritters

1 quart potatoes

1 can protose

2 tablespoons crisco 2 tablespoons butter

3 tablespoons flour 1 teaspoon Vegex Salt Onion salt

Cut protose into cubes and fry brown in crisco, remove protose. Put butter into the hot skillet, stir in flour, add enough warm water to make medium thick gravy, cook for five minutes. Stir frequently, season with Vegex, salt, onion salt. Return protose to pan of gravy. Have potatoes partly cooked and cut into cubes. Pour protose and gravy over these and simmer for half hour. Serve on platter with border of Diamond Fritteers.

Fritters

1 l/2 cup flour l 1/2 teaspoon baking powder, heaping:

1/4 teaspoon salt

1 egg Milk

Mix ingredients, cut into diamond shape. Fry in deep crisco.

Protose And Rice

2 cups rice

1 can protose

3 large tomatoes

2 tablespoons oil

1 onion or 1 teaspoon onion salt

Fry onion and tomatoes in oil and season with salt. Cut protose into small cubes and fry in butter until brown, remove the protose and make gravy by adding the tomatoes and onion, thicken with flour, then put back the protose and let simmer for fifteen minutes.

Boil the rice in plenty of salted water, when done drain and put around platter and place protose and gravy in center. Will serve six.

Protose And Mushrooms

1 can protose (diced) 1/2 loaf bread (diced)

1 pint can of mushrooms

Fry protose in butter until brown, remove protose, and fry bread until brown. Remove, and make gravy using the liquid from mushrooms and enough flour to thicken same. A little water may be used to increase the quantity. Season to taste. Put mushrooms in the gravy and let simmer for ten minutes. Place bread and protose on platter and cover with mushroom gravy.

Rice Potato Loaf

1 cup rice, boiled in plenty of salted water until done 6 medium-sized potatoes

1 egg

Sage, salt, pepper and onion salt

Mash potatoes, mix with rice, season with sage, salt, pepper and union salt, stir in egg. Bake in buttered dish until thoroughly brown, turn out on platter. Garnish with parsley. Serves six.

Italian Rice

1/2 cup olive oil 1 clove garlic

1 cup rice Onion

Put olive oil into a kettle and heat, slice in garlic, onion, add dry rice, stir until golden brown, then add one can tomatoes, cook slowly until done, stirring frequently.

Mexican Rice

2 tablespoons crisco 1 cup cooked rice

1 cup tomatoes

2 small onions (sliced)

1 clove garlic

2 cups boiling water Salt, pepper

Heat crisco in skillet, add rice and fry until brown, then other ingredients, cover with boiling water and cook slowly half an hour.