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Mom's recipe for "More"




Source of Recipe


BarbCA
Mom's recipe for "More"

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I found this handwritten recipe in Mom's collection. I remember when she started making it a year or so before I started school. She used to make it in one of those blue granite roasting pans.
Birdie, Joy, and I all make it occasionally. It's one of those things that feeds a lot of people easily with no fuss. Not fancy but tasty.

More
1/2 lb. veal
1/2 lb. pork, buy already ground.
1/2 lb. macaroni
1 can corn
1 can peas
1 can tomatoes
1/2 can olives
1/2 cup pimento
1 medium onion
1 clove garlic

Brown onion and garlic in 1/2! cup oil. Add meat, corn, macaroni, peas, tomatoes, olives, pimentos.
Cook two or three hours.
Keep stirring so no crust will form. Heat two cans of Hot Sauce in skillet.
Pour over More. When done sprickel with Grating Cheese.
Improves flavor when cooked longer.

I know Mom got this from a Sunday suppliment in the San Francisco Chronicle in the early forties. I don't know if it was trasnscribed as written in the paper or not but, knowing Mom, I doubt it. I think she left out a couple of steps because she knew how to do it.

This is baked in a 400º oven and none of us cook it for more than about an hour although she may have the first few times.
We don't use the oil except just enough to get the onions started, then drain off the fat. I don't remember ever having this made with pork and veal because Mom made it with hamburger.
The juice from the all canned vegetables and the olives goes into it. We use elbow macaroni but I've had it with salad macaroni too. It is not cooked before adding.

Hot Sauce is just canned tomato sauce and there's nothing hot about it. I don't know if it is/was called that anywhere else but Mom and Dad usually referred to it that way. When Joy makes it, she doesn't add the "Hot Sauce" as it's more tomato than she can have.

(One of the few ways I can stand canned peas although they are one of my favorite vegetables when fresh or frozen.)