Select a beef pot roast 2 inches or more thick  and marinade overnight in the refrigerator. Wrap roast securely in aluminum foil and grill over a moderate fire for 2 1/2 to 3 hours, turning once. Remove foil, brown on grill, and baste with marinade. For sheer flavor it’s hard to beat pot roast cooked this way.

• 3 tbsp. chopped onion
• 3 tbsp. chopped celery
• 1/2 cup diced bacon
• 6 eggs, slightly beaten
• 1/2 cup tomato juice
• 1/4 cup diced cheese
• 1/4 tsp. paprika
• 1/4 tsp. poultry seasoning
• 1/4 tsp. salt
• 2 tbsp. chopped parsley

Cook onion, bacon and celery over low heat until bacon is crisp. Combine remaining ingredients, add bacon mixture, and cook in double boiler or over low direct heat until eggs are firm. Stir just enough to prevent sticking. Serve on hot buttered toast. (4 servings)

• 1 pound chopped lean beef
• 1/2 pound chopped lean pork
• 1/2 pound chopped lean veal
• 2 eggs, well beaten
• 2 cups milk
• 1 cup soft bread crumbs
• 2 teaspoons sale
• 1/2 teaspoon pepper
• 1 large onion, finely chopped
• 1/2 cup butter
• 2 cups meat stock or 2 bouillon cubes dissolved in hot water

Combine meat, egg, milk and bread crumbs. Mix well. Add salt and pepper. Sauté onion in butter until brown. Remove onion, add to meat and mix well.

Shape small meatballs with wet hands and fry in butter until brown. Add stock and dimming 20 minutes. Serves 8.

• 2 cups whole wheat flour
• 1 cup corn meal
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup raisins
• 2 cups sour milk
• 1/2 cup molasses
• 1 tablespoons melted butter or margarine

Mix first 7 ingredients together. Combine remaining ingredients; add to dry ingredients. Beat well. Pour into 3 greased (No. 2) cans. Cover with aluminum foil or two thicknesses of waxed paper. Place on trivet in Thrift Cooker over two cups of water. Switch to HIGH until steaming vigorously. Switch to LOW and steam 3 hours. Yield: 3 loaves.

And now, for folks without a Thrift Cooker:

Firstly, a No.2 can is apparently 1 lb. 2 oz.  Other recipes mention using a coffee can, or even just using a loaf pan.  And now, cooking without the Thrift Cooker….

Cover the cans tightly with foil. You can use the stovetop method, by setting a steamer rack inside a tall stockpot and setting the cans in the pot.  Then fill the pot with enough water to come 1/3 of the way up the sides of your cans. Bring water to a boil. Steam the bread for at least 2 hours and 15 minutes, checking water level occasionally. Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you’re ready. If not, recover the pan and cook for up to another 45 minutes.

• 1/2 cup chopped cooked chicken giblets
• 2 slices bacon, cooked crisp
• 1 teaspoon French’s Prepared Mustard
• 3 tablespoons mayonaise

Chop bacon. Combine ingredients and mix. Spread on buttered whole wheat bread.

“Unlike our soups, the Indian’s Dal (a stiff, smooth split pea porridge) is more often used as a dip for bread. Cinnamon and cumin make it slightly sweet. If made in advance, reheat over a pan of hot water.”

• 1 cup yellow split peas
• 5 cups water
• 5 tablespoons (3/4 cube) butter or margarine
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon each dry mustard, chili powder, and cinnamon
• 1/2 bay leaf
• 3 tablespoons water
• 1 teaspoon salt

• 3 onions, chopped
• 2 cloves garlic, chopped
• 3 tablespoons olive oil
• 1 can (No. 2) solid-pack tomatoes
• 2 cans (8 oz.) tomato sauce
• 2 cans (6 oz) tomato past
• 2 cups water
• 1 teaspoon sweet basil
• 1 teaspoon oregano
• Salt and pepper to tast
• 4 pieces sea bass, halibut, barracuda, rock cod, or any large firm fish.
• Cracked crab, shelled prawns, and clams in amounts desired