Pan-Browned Hash & Creamed Eggs (1950)

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Ham ends up in glory as Crisco’s Pan-Browned Hash

Fried in Crisco, you can be sure your hash is as digestible as it is light and luscious!

Crisco's Pan-Browned Hash 1950

Pan-Browned Hash recipe

3-4 tbsps Crisco for frying
1 small onion, chopped
2 tbsps diced green pepper
1/3 cup grated carrots
1 cups diced cooked potatoes
2 cups chopped cooked ham*
1/2 tsp salt
1/2 tsp pepper
1/2 cup milk to moisten
* Any cooked meat or fish may be used

All measurements level. Heat Crisco in frying pan. Brown onion, pepper and carrots. Then add potatoes and toss until flecked with brown. Now add ham, seasonings and milk. Fry slowly without stirring about 15 mins. (Notice, there’s no unpleasant smoke or smell when you fry with Crisco!) If desired, serve with…

Creamed Eggs recipe

4 tbsps Crisco
3 tbsps flour
1-1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
3 hard cooked eggs, sliced

Melt Crisco, blend in flour. Stir in milk and cook until smooth and thick. (You’ll find sweet, bland Crisco makes a wonderfully light and delicate white sauce!) Add seasonings and 2 sliced eggs. Garnish with remaining egg slices. (4 servings)

It’s crisp! It’s light! It’s fried in Crisco!

Hurray for hash! It’s sure to get a big hand when you fry it light and crispy-brown the Crisco way! Yes, and it’s sure to be digestible too!

How do we know? That’s easy! You see all foods are digestible when you fry them light and crisp and tender in Crisco. Even doctors — 9 out of 10 of them — say foods fried in pure, all-vegetable Crisco are easy to digest!

So many times, fried foods are heavy and indigestible. Why take chances? It’s easy to be safe.

Fry foods properly with pure, digestible Crisco — then you can let the whole family — young and old — help themselves without concern. And you’ll know one important reason why more women cook with Crisco than any other vegetable shortening.

For cakes and pies and tasty fries use Crisco — It’s digestible!

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