What to Serve with Meats

Ingredients

Steps

The card only lists the ingredients; no directions were written down.

Notes

Not a recipe: a handwritten menu-pairing guide on both sides of a lined notebook page.

Pork Roast: brown potatoes, applesauce or fruit salad, sweet potatoes, sauerkraut, mashed potatoes, celery or apple salad.

Pork Chops: sweet potatoes, spinach, rice, fried pineapple, parsley potatoes, asparagus.

Cold Ham: baked beans, relish, egg rolls, potato salad, dill pickles.

Bacon: corn fritters, maple syrup.

Ham Steak: buttered rice, glazed pineapple, fried eggs, hash browns, hominy, corn muffins, fried bananas.

Sausage: fried apples, corn bread, mashed potatoes, pickled peaches.

Veal Cutlet: baked potato, tossed salad.

Lamb Chops: buttered parsley potatoes, succotash, brown potatoes, spinach, peas.

Lamb Stew: dumplings, green salad.

Roast Lamb: mashed potatoes, currant jelly.

Liver: bacon, corn bread.

Hamburger: toasted buns, sweet onion rings, potato salad, carrots.

Corned Beef Hash: poached eggs, green salad.

Meat Loaf: baked potatoes, canned tomatoes, French fried potatoes, asparagus.

Boiled Tongue: buttered noodles, spinach.

Frankfurters: baked beans, sauerkraut.

Chipped Beef: baked potatoes, green salad.

Roast Chicken: sweet potatoes, cauliflower.

Fried Chicken: lima beans, mashed potatoes, corn on the cob & biscuits.

Chicken Fricassee: dumplings, corn on the cob.

Chicken Pie: green peas, tossed salad.

Chicken Salad: potato chips, celery, pickles & peas.

123 continues the list from 122 (back of same page); lower part of 123 is blank lined paper.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

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