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Mian Dish And Meat Page

1 can sliced apples (not kind for pie)
1 c. sugar
3/4 c. self-rising flour
1 stick butter or margarine
1/2 lb. Velveeta cheese
Butter dish and pour apples in dish (after draining). Cream butter, sugar, flour and cheese. Spread over apples. Bake 30 minutes at 350 degrees.

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1 (12 Oz.) can whole corn
1 Tbsp. Worcestershire sauce
1 (16 Oz.) can tomatoes
1 lb. frankfurters, cut into 1-inch pieces
3 (14 Oz.) cans baked beans
1 (7 1/2 Oz.) pkg. yellow corn bread mix
1 medium onion, chopped

Mix together all ingredients (except corn bread mix). Put into 6 individual 10-ounce casserole dishes or into one 2-quart casserole. Mix corn bread mix according to directions on package and pour a thin layer of mix over top. Bake at 350 degrees until corn bread is done.

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1 lb. ground beef
1/2 c. catsup
2 c. chopped celery
1/3 c. brown sugar
1/2 c. chopped onion
1/4 c. Worcestershire sauce
1 (16 Oz.) can tomatoes
1 Tbsp. lemon juice
2 (16 Oz.) cans pork and beans
1/4 tsp. salt
1/4 tsp. pepper

Combine ground beef, celery and onion in a large skillet; cook until meat is browned and vegetables are tender. Drain mixture well. Stir in remaining ingredients, cover and simmer 30 minutes. Serves 6.

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1 lb. Cheddar Cheese
1 c. sweet milk or water
1/2 c. bread crumbs
1 egg

Cube cheese. Add milk and crumbs. Mix together. Let cheese melt over low heat. Beat in egg and stir until light and fluffy. Serve warm. Very good with bacon, grits and toast.

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1 stick butter or oleo
1 c. washed rice
1 medium onion, chopped
2 cans beef consomme soup

In a skillet melt butter and add the chopped onion. Fry until yellow, not brown. Then add washed rice and let brown, stirring occasionally. Then pour into casserole and add consomme soup. Bake for 1 hour in a 350 degree oven.

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2 lb. round steak, cut in 1/2-inch cubes
1 (3 Oz.) can broiled mushrooms and broth
2 Tbsp. all purpose flour
1 (8 Oz.) can tomato sauce
1/2 c. chopped onion
1 Tbsp. Worcestershire sauce
1/2 c. chopped celery
1 clove garlic, chopped
1 c. sour cream 1 tsp. salt

Brown meat in hot fat. Add remaining ingredients. Cook 10 minutes at 15 pounds pressure. Reduce pressure under cold water. Serves 6. Serve with hot rice or hot buttered noodles.

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1 pkg. wild rice mixture
1 lb. ground beef
1 (15 Oz.) can whole tomatoes, chopped
1 medium onion, chopped
1 c. grated Cheddar cheese
3 c. shredded cabbage
3/4 c. sour cream
salt and pepper to taste

Drain tomatoes. Use juice from tomatoes and enough water to cook rice according to package directions. Brown beef with onion. Put cabbage in boiling water until done, not overdone. Mix tomatoes and sour cream in hamburger meat. Layer rice on bottom, drained cabbage and hamburger mixture. Put grated cheese on top. Cook at 350 degrees until cheese melts.

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2 (10 Oz.) pkg. frozen chopped broccoli
2/3 c. mayonnaise
1/2 c. evaporated milk
4 chicken breast, cooked and chopped
1/2 c. shredded cheese
1 Tbsp. lemon juice
1 can cream of chicken soup
1 1/2 tsp. curry powder
1 c. bread crumbs

Cook broccoli according to package directions and drain well. Place in a lightly greased 1 1/2 quart casserole dish and top with chicken. Combine remaining ingredients (except bread crumbs), stirring well. Spoon mixture over chicken. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.

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1 pkg. corn bread stuffing mix
1 large fryer
2 cans chicken stock (from cooked chicken)
1 can mushroom soup
1 can cream of chicken soup
1 stick margarine

Cook chicken and pull off bones. Put 1/2 corn bread stuffing in bottom of pan. Then put chicken on top of that. Pour mushroom soup, chicken soup and chicken stock over stuffing. Add margarine. Cover with rest of stuffing. Bake at 350 degrees until brown on top, about 45 minutes.

NOTE: For a slightly different taste, try cream of celery soup instead of mushroom soup.

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6 chicken breasts
1 stack Ritz crackers
2 cans cream of chicken soup
1 tsp. poppy seed
1 stick margarine, melted
1/2 soup can water
1 (8 Oz.) carton sour cream

Boil chicken breasts, debone and then chop in bottom of large casserole. Blend soup, water and sour cream; pour over chicken. Crush crackers, add poppy seed and spread over chicken mixture. Pour melted margarine over top. Bake at 350 degrees for 30-35 minutes. Will look bubbly when done. Serves 8.

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3 lb. chicken
2 hard-boiled eggs
celery to taste
1 c. self-rising flour
onion to taste
1 c. milk
pepper to taste
1/4 tsp. black pepper
2 c. chicken broth
margarine
1 can celery soup, undiluted

Cook chicken in water seasoned with celery, onion and pepper. When chicken is done, take it from bones and cut into bite-sized pieces. Put into casserole dish Add broth to celery soup and add to chicken. Add boiled eggs which have been chopped. Combine flour, milk and pepper. Pour over chicken mixture. Dot with margarine. Cook at 425 degrees for 30 minutes. (Do not add salt.)

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1 c. Minute Rice
1 can cream of chicken soup
1 can cream of celery soup
3-4 chicken pieces

Put uncooked rice in casserole dish. Pour soups over rice. Rinse each can with 1/4-1/2 can water and add to rice. Mix all well. Salt and pepper chicken pieces; lay on top of rice (skin side up). Bake uncovered at 400 degrees for 1 1/2-2 hours.

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2 c. smoked, cooked ham, chopped
1 can cream of mushroom soup
1/2 c. diced celery
1/4 tsp. garlic salt
1 (8 1/2 Oz.) can garden peas
1/4 tsp. black pepper
1 (3 1/2 Oz.) can chow mien noodles
1 can cream of chicken soup

Mix together all ingredients (except noodles). Arrange half of noodles in shallow casserole. Add ham mixture and top with remaining noodles. Bake at 375 degrees about 30 minutes. Makes 6 servings.

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1 medium fryer, cut in serving pieces (do not use giblets)
1 c. raw rice, washed and drained
1 pkg. dry onion soup mix
1 can cream of mushroom soup
2 soup cans water

Grease 2-quart baking dish or casserole. Line dish with washed rice. Place chicken pieces on top of rice. Mix soups and water well. Pour over chicken in dish. Bake at 350 degrees about an hour (until done).

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1 (8 Oz.) pkg. shell macaroni, cooked
1 small jar pimentos
2 Tbsp. grated onion
1 lb. sharp cheese
1 c. mayonnaise
1 can cream of celery soup

Mix ingredients and bake in 325 degree oven until done.

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1 lb. ground beef
2 (1 lb.) cans pork and beans
1 Tbsp. chopped onion
2 Tbsp. shortening
1 tsp. salt
1 (1 lb.) can whole tomatoes
1/4 tsp. pepper
1 tsp. prepared mustard

Brown ground beef and onion in shortening. Add remaining ingredients and simmer for 20-30 minutes.

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1 fryer, cooked, boned and cut into small pieces
2 eggs
2 1/2 c. chicken broth
1 stick butter
1/2 c. mayonnaise
1 pkg. corn bread stuffing
1/2 c. chopped onion
1/2 c. celery
1 c. milk

Mix mayonnaise, onion and celery together; set aside. Mix 2 eggs and chicken broth together; set aside. In bottom of casserole dish, put 1 layer of stuffing mix, add all chicken mixture over first layer and add the second half of stuffing mix. Put egg mixture over top and let stand overnight in refrigerator. When ready to cook, add 1 can cream of mushroom, chicken or celery soup over the top of casserole and cook 45 minutes at 350ø or until done. Sprinkle paprika over top for color. This freezes well!

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8 eggs
1 c. shredded Cheddar cheese
1 c. milk
1/2 tsp. salt
1 Tbsp. minced onion
1 c. chopped ham

Beat eggs and milk by hand; stir in other ingredients. Cook in buttered 8 inch glass baking dish. Cook in preheated oven at 325 degrees for 25 minutes or until knife is inserted in center and comes out clean. Any type meat may be used instead of ham, bacon and crab are both good. Good for breakfast, brunch, lunch or dinner.

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6 pork chops
1 (16 Oz.) can tomatoes
2/3 c. uncooked rice
1 (16 Oz.) can kernel corn
1 c. water
1/4 tsp. black pepper
2 tsp. salt
1/2 c. chopped onion

Trim fat from pork chops. Fry in large skillet. Brown slowly on both sides. Lift out of pan. Pour off fat. Spread rice over bottom of skillet. Add water and sprinkle with 1 tsp. salt. Arrange chops over rice. Sprinkle with remaining salt. Add onion and tomatoes. Spoon on the corn. Sprinkle with pepper. Bring to boil and then reduce heat. Cover and simmer 25-30 minutes or until rice is tender. Add small amount of water if needed.

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4-6 potatoes
1 Tbsp. green pepper
2 c. diced left over meat
1 medium-sized onion
2 Tbsp. celery
salt and pepper

Finely grind the green pepper, celery and onion; simmer in fat until slightly tender. Add ground raw potatoes and cook until slightly brown. Add meat and season to taste. Keep over slow flame for about 12-20 minutes, stirring occasionally.

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2 c. uncooked rice
1 pkg. sliced almonds
3 pkg. Lipton noodle soup, dry
1 Tbsp. soy sauce
1 large can mushrooms
2 chicken bouillon cubes
corn flakes
9 c. boiling water
parsley
2 lb. bulk pork sausage
1 can cream of chicken soup
1 green pepper, chopped
2 c. celery, chopped
1/2 can water
2 c. onions, chopped

Dissolve bouillon cubes in water; add rice and dry soup mix. Cook until moisture is gone. Fry and drain sausage. Saut‚ pepper, celery and onions. In large casserole combine rice mixture with sausage, pepper, celery and onions. Add almonds, soy sauce and mushrooms. Sprinkle with corn flakes and parsley. Pour chicken soup and water (mixed) over mixture. Bake at 325 degrees for 1 hour. Serves 20.

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1 lb. bulk pork sausage
1 (1 lb.) can whole corn, drained (2 c.)
4 hard-cooked eggs
1/4 c. butter or margarine
1/2 tsp. salt
1/4 c. all-purpose flour
1 c. soft bread crumbs
dash pepper
2 c. milk

Cook sausage and drain. Slice 2 of the eggs into 1 1/2-quart casserole. In saucepan, melt butter or margarine; blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir sausage and corn into sauce; pour over eggs. Slice remaining eggs and arrange on top of mixture. Sprinkle crumbs over top. Bake at 375 degrees for 30 minutes or until heated through. Serves 6.

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4 c. cooked ham, cubed
2 tsp. salt
8 medium potatoes, sliced thinly
1/8 tsp. pepper
1 can cream of mushroom soup
1/4 c. green pepper, chopped
1/4 c. onion, minced
1 c. milk

Alternate layer of ham, potatoes, green pepper and onion in greased baking dish. Season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake at 350 degrees for 1 1/2-2 hours, until potatoes are tender. Serves 8.

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2 lb. ground beef
1 can tomato sauce
1/2 green pepper, diced
1 Tbsp. garlic powder
4 pieces celery, diced
1/4 tsp. rosemary
1 medium-sized onion, chopped
1 lb. spaghetti
1 tomato sauce can water

Brown ground beef in skillet. Add chopped onion and cook until onion is tender. Add green pepper, celery, tomato sauce, water, salt and pepper. Stir and simmer for 5 minutes. Cook spaghetti in pot of boiling water until tender. Drain spaghetti and mix well with sauce. Put in casserole. Cover with grated cheese and butter. Brown in 450 degree oven until cheese and butter melt. Serves 8.

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1 lb. round steak, cut in 1/2-inch strips
4 Tbsp. tomato juice (can use catsup)
1/4 c. oil
1 tsp. Worcestershire sauce
1 1/2 c. chopped onion
1 tsp. salt (or to taste)
2 Tbsp. flour
1/4 tsp. pepper (or to taste)
1 can beef consomme
1 can mushroom soup
3/4 c. sour cream

Brown meat in oil in a skillet. Stir occasionally. Add onion and flour. Cook until onion is tender. Add rest of ingredients (except sour cream). Cover and simmer 1 hour. Stir in sour cream and serve over rice. Or, place in long casserole and top with Sour Cream Puffs. Sprinkle with sesame seed (optional) and bake at 425 degrees for 20-25 minutes.

* Buy 1/2 pint; use half in casserole and other half in puffs. Sift flour, baking powder and salt. Cut in shortening. Add sour cream and stir. Pat out on well-floured surface to 1/2 inch thickness. Cut 6-8 puffs.
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1 can tuna
4 eggs
1 c. cooked rice
1/4 tsp. pepper
1 can celery soup
1/2 tsp. salt
1 c. grated cheese
1 c. crushed potato chips or buttered bread crumbs
1 Tbsp. pimento

Heat celery soup and add to cheese. Melt and cool. Flake tuna and add rice. Separate eggs. Beat yolks. Add salt, pepper and beaten egg yolks to soup-cheese mixture. Mix this in with tuna-rice mixture. Whip egg whites stiff and fold into the tuna mixture. Put in greased casserole dish and top with crushed potato chips or buttered bread crumbs. Bake at 350 degrees for 30-40 minutes.

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2 1/2-3 lb fryer-broiler chicken, cut up
1 (6 Oz.) pkg. Uncle Ben's long grain and wild rice
salt and pepper to taste
1/2 c. golden raisins
paprika to taste
1/2 c. chopped, peeled apple
1/2 c. white cooking wine

Sprinkle chicken light with salt, pepper and paprika. Bake at 350 degree until tender, about 45 minutes, basting often with white cooking wine. Cook rice according to package directions, adding raisins and apple to the cooking water. Serve chicken with rice. Pour wine-flavored drippings over chicken and rice.

2 lb. ground beef
3 Tbsp. Worcestershire sauce
1 large onion, chopped
1/4 c. shortening
dill
vinegar to taste
1/4 c. mustard
salt and pepper
1 bottle ketchup
3 Tbsp. flour to thicken

Brown beef and onion in shortening. Add other ingredients and simmer 1 hour. Spoon onto warm buns. Makes about 18 hamburgers.

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8 lean pork chops
2/3 c. catsup
1/8 tsp. red pepper
1/3 c. vinegar
2 tsp. prepared mustard
1/4 c. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Trim fat from chops. Brown on both sides. Place chops in single layer in baking dish. Mix remaining ingredients. Pour over chops. Bake in 350 degree oven for 1 1/2 hours or until chops are tender and sauce thickens.

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1/4 c. finely chopped onion
1 Tbsp. Worcestershire sauce
1 clove garlic, minced
2 tsp. sugar
2 Tbsp. cooking oil
1 tsp. dry mustard
3/4 c. catsup
1/2 tsp. salt
1/3 c. vinegar
1/4 tsp. pepper
1 tsp. grated lemon peel
1/4 tsp. hot pepper sauce
1 Tbsp. lemon juice
2 (2 1/2-3 lb.) broiler fryer chickens, quartered

Cook onion and garlic in oil until tender but not brown. Stir in remaining ingredients (except chicken). Simmer, covered, about 1/2 hour. Stir occasionally. Season chicken with salt and pepper. Place, bone side down, over medium hot coals. Grill 25 minutes. Turn skin side down and grill 20 minutes more. Brush barbecue sauce over chicken. Continue grilling until tender, 10-15 minutes, turning frequently and basting with sauce. Makes 8 servings.

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1 (2 2 1/2 lb.) boneless smoked butt, cooked
2 Tbsp. prepared mustard
whole cloves
1/2 c. firmly packed brown sugar

Put meat in 3 1/2-quart saucepan. Cover and heat until cover is hot. Reduce heat to low. Cook 30 minutes. Remove meat from pan and cool. Mix mustard and brown sugar. Spread on meat. Stud meat with cloves. Pour out all bout 1 tablespoon meat juice from pan and return meat. Cover and cook over medium heat for 30 minutes. Serves 6-8.

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1 (4 lb.) chuck roast
1 pkg. onion soup mix
1 can mushroom soup

Place roast on heavy foil in pan. Spread onion soup mix and mushroom soup on roast. Wrap loosely; sealing edges of foil well. Bake in 300 degree oven 3 hours. Serves 8.

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2 lbs. boneless beef, cut mix into 2 x 1/4 x 1/4 inch strips
2 c. beef broth
1 1/3 c. regular rice
1/2 lb. mushrooms, cleaned and sliced
1/2 c. flour
1 tsp. salt
3 Tbsp. butter
1/2 tsp. monosodium glutamate
1 c. sour cream
3 Tbsp. tomato paste
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1/3 c. butter
chopped parsley
1/2 c. onion, finely chopped

Wipe beef strips with clean dry cloth. Coat the meat evenly by dropping a few strips of beef at a time into a plastic bag containing flour, salt, monosodium glutamate and pepper. Heat 1/3 cup butter in skillet. Brown strips and onion in butter. Slowly add broth. Cover tightly and simmer 20-25 minutes.

Cook rice according to directions on package. Cook mushrooms in 3 tablespoons butter until tender. Blend sour cream, tomato paste and Worcestershire sauce. Remove tender strips from heat. Add mushrooms to meat. Add small amounts of sour cream mixture into meat, stirring well after each addition. Return to heat until mixture is heated through. Serve over rice. Sprinkle with parsley.

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1 (10 3/4 oz.) can cream of mushroom soup
1 tsp. salt
1/3 c. water
2 lb. ground beef
1 (2 oz.) can sliced mushrooms
1/2 c. fine dry bread crumbs
dash black pepper
1 egg, slightly beaten
1/3 c. finely chopped onion

Mix thoroughly 1/2 cup of soup, beef, bread crumbs, egg, onion and salt. Shape firm into 8 x 4 inch load and place in shallow baking pan. Bake at 375ø for 1 hour 15 minutes. In saucepan, blend remaining soup, water, mushrooms, pepper and 2-3 tablespoons drippings. Heat, stirring occasionally. Serve with meat loaf. Makes 6-8 servings.

Microwave directions: Place a small custard baking dish upside down in middle of a 10 x 10 x 2 inch Corning baking dish. Place uncooked meat loaf in circle around custard dish. Cook on high for 8 minutes, turning dish once. Cook on medium heat about 15 minutes, turning dish once during cooking or when fairly firm to touch.

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1 medium fryer
lemon juice from 2 lemons
pepper seasoning
small amount chili powder
Accent

Pour lemon juice over both sides of chicken. Soak 10-15 minutes. Add salt, chili powder, lemon-pepper seasoning and Accent. Cook 1 hour at 300-350 degrees.

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1 turkey
flour
1/2 c. oil
paprika
salt and pepper

Rub turkey inside and out with salt and pepper. Rub outside with oil. Sprinkle lightly with flour and paprika. Pour 1/3 cup of oil in a heavy brown paper bag and spread oil all over with the hand. Put turkey in bag and tie bag. Place in shallow pan and roast at 300° (2 1/2-3 hours for 6-8 pound turkey, 3-3 1/2 hours for 8-10 pound turkey or 3 1/2-4 hours for 10-12 pound turkey).

6 c. crumbled corn bread
salt and pepper
1 1/2 qt. hot chicken broth
6 slices white loaf bread
(chicken flavor bouillon may be added)
1 c. onion, chopped
1 c. celery, chopped
1 tsp. poultry seasoning
3 eggs, slightly beaten
1 tsp. baking powder
2 hard-boiled eggs, chopped (optional)

Put crumbled corn bread and crumbled loaf bread in large mixing bowl. Pour 4 cups hot chicken broth over and let set a few minutes. Add onion, celery, eggs, baking powder, salt, pepper, poultry seasoning and the 2 hard-boiled eggs. Mix well. Add enough broth to make soupy. That is the secret of good dressing. bake in buttered pan at 400° for 45 minutes or until set and browned.

1/4 c. butter
2 c. chicken broth
1/4 c. flour
finely chopped, cooked gizzard, etc.
1/2 tsp. salt and pepper
1 hard-boiled egg

Melt butter. Add flour and lightly brown. Add salt, pepper, chicken broth, giblets and eggs. Cook until thickened.

1 1/2 lb. lean ground beef
1/8 tsp. pepper
2 eggs
3/4 c. cracker crumbs
1/2 c. finely chopped onion
2 (8 oz.) cans tomato sauce cheese (to plain sauce add 2 Tbsp. Parmesan)
1 tsp. salt
1/2 tsp. oregano
2 c. shredded Mozzarella or Cheddar cheese

Combine ground beef, egg, cracker crumbs, onion, 1/3 cup of tomato sauce with cheese, salt, oregano and pepper. Mix well and shape into flat rectangle on waxed paper. Roll with rolling pin. Sprinkle cheese evenly over the top. Roll up like a jellyroll, using waxed paper to help. Bake at 350 degrees for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.

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2 c. diced, cooked chicken
1/2 c. mayonnaise
2 c. celery, chopped fine
2 cans cream of chicken soup
4 hard-boiled eggs, chopped
2 c. cooked rice
1 c. potato chips, crushed
4 Tbsp. onion, minced plus a few left over for garnish on top

Combine all ingredients and put in casserole dish. Bake at 350 degree for 1/2 hour.

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3 whole chicken breasts
1 1/2 rounds Ritz crackers
1 c. sour cream
1 stick oleo
1 can cream of chicken soup
1 Tbsp. poppy seed

Boil chicken until tender and cut in bite-sized pieces. Mix sour cream and chicken soup together; pour over chicken pieces in casserole dish. Crumble Ritz crackers and place on top. Melt oleo, drizzle over cracker crumbs and sprinkle poppy seed on top. Bake 30 minutes in 350 degree oven.

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chicken breasts, boned
oleo
salt
flour
pepper
oil

Slice chicken breasts in layers. Beat thin. Add a small amount of oleo to center of meat. Sprinkle on salt and pepper. Roll up. Secure with toothpicks. Flour. Fry in deep hot oil.

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3 chicken breasts
1 onion, sliced in big rings
2 c. water
2 Tbsp. paprika
2 chicken bouillon cubes
1 Tbsp. flour
1 (8 oz.) carton sour cream

Skin and brown chicken. Add water, bouillon cubes, onion and paprika. Let simmer with lid on until done (about 45 minutes). Take off heat and let cool. Mix flour and sour cream; add to mixture gradually. Head back up and serve. This is good served over rice.

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1 lb. boneless chicken breasts
2 c. seasoned bread crumbs
1 (8 oz.) can tomato sauce
1 tsp. pepper
1/2 lb. Mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. oregano
1 tsp. salt
1/2 c. olive oil
1 egg
1 c. milk

With meat mallet pound chicken breasts between waxed paper until flattened. Heat oil in large pan and dip chicken fillets into milk-egg mixture. Coat with bread crumbs and brown in hot oil. After all fillets have been breaded and browned, remove to shallow dish large enough to hold one single layer of fillets. Pour over tomato sauce; sprinkle with oregano, salt and pepper. Slice cheese into thin slices and place one slice over top of each fillet. Sprinkle with Parmesan cheese. Cook in 375 degrees oven until cheese is melted and sauce bubbles.

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1 fryer, boiled, boned and chopped
1 stick oleo, melted
1 c. self-rising flour
1 can cream of celery soup
1 c. sweet milk
1 1/2 c. chicken broth
6 boiled eggs

Put layer of chicken in bottom of casserole; add melted oleo and sliced eggs. Mix flour and milk; pour over chicken and eggs. Mix soup and broth; pour over all. Cook at 350 degrees for 45 minutes or until done.

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1 (2-3 lb.) chicken, cut up
3/4 c. French dressing
1 pkg. onion soup mix, dry
1 can cranberry jelly

Mix cranberry jelly, French dressing and onion soup mix. Dip chicken in mixture and place in baking pan. Bake covered at 350 degrees for 1 1/2 hours. Uncover and bake 30 more minutes.

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1 fryer, cut up
1 stick butter, melted
1 lemon
1 small jar Durkee's Hot Sauce

Combine slightly cooled melted butter, lemon juice and Durkee's. Add a little warm water. Put chicken pieces in a baking dish and pour the sauce over them. Bake at 325 degrees for 1 1/2 hours uncovered. Serve with rice.

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1 1/4 c. spaghetti, uncooked
1 can mushroom soup
1 c. chicken broth
2 c. cooked chicken
1/2 tsp. salt
1/4 c. pimento
1/2 lb. sharp Cheddar cheese
1/4 c. green pepper
1/8 tsp. black pepper
1/2 c. chopped celery
1/2 c. chopped onion
2 Tbsp. margarine

Cook chicken, remove from bones and cube. Cook spaghetti in part of the chicken broth. Do not drain. Saut‚ onion, green pepper and celery in margarine. Add all ingredients to spaghetti and ladle into casserole dish. Sprinkle generously with grated cheese. Bake at 375 degrees until cheese melts.

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2 lb. hamburger meat
2 medium onions, chopped
2 pkg. Chili-O-Mix
2 (1 lb.) cans red kidney beans
1 can tomato paste
4 Tbsp. oil or bacon drippings
2 qt. water
salt and pepper to taste
2 Tbsp. bell pepper

Brown hamburger meat and onion in oil. Add other ingredients. Cook on low heat to simmer at least 30 minutes to 1 hour.

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1 stack soda crackers
2 tsp. chili powder
2 lb. ground beef
1 small onion, finely chopped
2 eggs
1 1/2 tsp. salt

Combine all ingredients well. Shape into 1-inch balls. Place 1 inch apart on large cookie sheet or shallow pan. Bake at 350 degree for 10-12 minutes. Drain on paper towels. Serve hot or cold.

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1 lb. ground beef
1 pkg. Kraft macaroni and cheese dinner
1 tsp. salt
dash pepper
2 cups whole kernel corn
2 Tbsp. oil
1/2 c. sliced celery
2 c. canned tomatoes
1/2 c. chopped onion pepper
1/4 c. chopped green
1 (6 oz.) can tomato paste
1/2 tsp. salt

Season meat with salt and pepper. Shape into 12 balls. Brown in oil. Add celery, onion and green pepper; cook until tender. Prepare dinner as directed. Add to meat balls with remaining ingredients. Mix lightly. Simmer 15 minutes. Serves 6.

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1 whole fryer chicken
1 tsp. crushed rosemary
2 Tbsp. soy sauce
1/2 tsp. freshly ground
1 Tbsp. Lawry's garlic salt
black pepper

Wash and pat dry fryer. Rub skin all over with soy sauce. Sprinkle with garlic salt, crushed rosemary and freshly ground black pepper. Roast until done (approximately 1-1 1/4 hours) at 400 degrees.

Chicken will have a crisp and brown appearance.

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1/2 c. unflavored yogurt
2 tsp. paprika
1/4 c. Thousand Island dressing
1/2 tsp. salt
5 chicken breasts, halved
1 c. saltine crackers finely crushed
1/4 c. butter or margarine, melted

Heat oven to 375 degrees. Blend yogurt and salad dressing. Mix crackers, paprika and salt. Dip chicken breasts into yogurt mixture and then into crackers. Place chicken skin side up in ungreased 15 1/2 x 10 1/2 x 1 inch jellyroll pan. Cover and bake 45 minutes. Drizzle butter over chicken. Bake uncovered until golden brown, 10-15 minutes.

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1 envelope Lipton cream of chicken flavor Cup-a-Soup
1/3 c. hot water
1 (about 1 lb.) whole chicken breast, split
1 Tbsp. margarine, melted
3/4 c. crushed herb seasoned stuffing mix

Preheat oven to 375 degrees. In bowl, blend Cup-a-Soup with water. Dip chicken in soup mixture and then in crumbs. Place in shallow baking dish and drizzle with butter. Bake 45 minutes or until tender. Makes 2 servings.

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1 cut-up fryer
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/3 c. cooking sherry

Put chicken in oblong baking dish. Mix soups and sherry; pour over chicken. Bake at 350 degrees for 1 1/2 hours uncovered.

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1 lb. ground beef
1 (16 oz.) can dark red kidney beans, drained
1 c. chopped onion
3/4 c. chopped green pepper
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1 clove garlic, minced
1/2 tsp. dried basil, crushed
1 (16 oz.) can tomatoes, cut up and undrained
1/4 tsp. black pepper
1 Tbsp. cooking oil
1/2 tsp. salt

Microwave directions: In a 2 quart casserole combine onion, green pepper, garlic and cooking oil. Cover with waxed paper and cook on high for 4 minutes or until tender. Add crumbled beef. Cook, covered, 5 minutes more or until meat is browned. Stir several times to break up meat. Drain. Stir in tomatoes with juice, kidney beans, tomato sauce, chili powder, basil, salt and black pepper. Cook, covered, 8 minutes or until heated through, stirring twice. Can be cooked on regular stove.

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1 (6 1/2 oz.) can tuna, drained
1 small medium pkg. potato chips, crushed
1 can mushroom soup
1/2 c. grated Cheddar cheese

Mix all ingredients (except cheese). Put in small casserole dish. Sprinkle cheese over top. Cook in 300 degree oven for 30 minutes or until cheese has melted and casserole is hot through.

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1 lb. fish fillets (cod, haddock or perch) diced and cooked
1/4 c. celery, diced and cooked
3 medium potatoes, diced and cooked
1/2 bay leaf
3 Tbsp. butter
1 c. reserved potato cooking water
3 c. milk
1 medium carrot, diced
1/2 tsp. parsley flakes
1 medium carrot, diced and cooked
salt and pepper to taste

Salt, pepper and butter fish. Broil until it flakes. Save all juices from fish and pour with fish into a saucepan. Add remaining ingredients. Cook a short while but do not boil (milk will curdle if boiled). Serve with croutons. Boiled fish doesn't taste as well as broiled in this chowder.

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flank steak
lemon juice
soy sauce

Mix equal parts soy sauce and lemon juice. Marinate steak overnight, turning several times. Grill or broil in oven. To serve, cut steak in thin slices on the diagonal. Pour pan juices over steak.

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3 doz. large oysters
3 Tbsp. flour (more may be needed)
1 1/4 c. finely crushed saltine crackers
salt and pepper to taste
2 eggs, well beaten

Dip seasoned oysters in flour, coating well. Then dip in beaten eggs and last in crackers crumbs. Fry in deep fat until nicely browned.

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1 lbs. ground beef
1-1 1/2 tsp. salt
1 c. chopped onion
1 tsp. celery salt
1 c. chopped green pepper
2 tsp. Worcestershire sauce
1/8 tsp. pepper
3 c. tomato juice
1 c. sour cream
1 (5 oz.) pkg. egg noodles

Cook ground beef, onion and green pepper over medium heat in a skillet until meat is browned, stirring to crumble meat. Drain well. Stir in remaining ingredients (except sour cream). Cover and simmer 20-25 minutes. Stir in sour cream and cook until thoroughly heated (do not boil). Serves 4-6. 

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1 medium onion, chopped
1/2 lb. ground beef, crumbled
2 c. water
salt and pepper to taste

Add onion to water and bring to boil. Add ground beef and seasonings; simmer until onion is thoroughly cooked. Serve over mashed potatoes. Serves 4 servings.

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2 c. chopped ham, cooked
1 small onion, chopped
1 box shell macaroni, cooked and drained
1/2 pt. sour cream
1 c. grated cheese
1 can cream of mushroom soup
salt and pepper to taste
buttered bread crumbs (optional)

Mix above ingredients (except 1/2 cup grated cheese). Place in casserole dish which has been buttered. Cook for 30 minutes at 350ø. Mix bread crumbs with small amount of butter and 1/2 cup of grated cheese; sprinkle over casserole. Cook 10 minutes longer.

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5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese

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8 medium green peppers
3 medium tomatoes
2 tsp. salt
3 slices bread
1 medium onion, chopped
1/2 tsp. salt
1/3 Tbsp. butter
1 c. shredded Cheddar cheese
1 lb. ground ham 

Cut thin slice from top of each pepper and remove seeds. Boil, covered, in water with 2 teaspoons salt added 5 minutes and drain. Meanwhile, cook onion and celery in butter until soft (do not brown). Stir in ham and cook 1 minute. Add tomatoes (peeled and chopped), bread (cut in tiny cubes) and salt. Mix thoroughly. Heat 3 minutes. Spoon into peppers. Set peppers in muffin pan cups. Sprinkle top of ham stuffing with cheese. Bake in 350 degrees oven 25-30 minutes.

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2 (15 1/2 oz.) cans Mexican style chili beans
1 tsp. chili powder
2/3 c. water
1 1/2 lb. hamburger meat
1 (15 1/2 oz.) can Hunt's tomato herb sauce
1/2 onion, chopped
dash salt
dash pepper
1 pkg. chili seasoning mix

Combine in large pot, the beans, sauce, seasoning mix, chili powder, water, salt and pepper. Set on medium heat and cover. Brown meat and onion; drain grease. Add meat and onion to your sauce. Bring to a boil. Reduce to simmer. Cook for 45 minutes on low, stirring frequently. Serve over rice or Fritos. Back to the top of page

 

3 slices bread
1/8 tsp. pepper
1/2 c. milk
2 c. tomato juice
1 egg, beaten
1 c. water
1 lb. ground beef
1 c. chopped carrots
3 Tbsp. onion, grated
1/2 c. chopped celery
3 Tbsp. snipped parsley
1 tsp. Kitchen Bouquet
1 tsp. salt
1/2 tsp. salt

Soften bread in milk and add egg. Mix beef, onion, parsley, salt and pepper. Combine bread and meat mixtures. Form into 18 balls and roll in flour. Brown in skillet in 2 tablespoons hot shortening and drain off excess fat. Add tomato juice, water, carrots, celery, sauce and salt. Cover and simmer 45 minutes. Serve with cooked rice or mashed potatoes. Makes 6 servings.

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1 lb. frozen flounder fillets
2 Tbsp. cornstarch
3 Tbsp. lemon juice
1 stick butter or margarine
1/4 tsp. celery salt
1 tsp. parsley flakes

Cook butter on high (in microwave-safe dish) for 2 minutes. Stir cornstarch into melted butter. Mix well. Mix together lemon juice, parsley flakes and celery salt; add to butter mixture, mixing well. Dip fillets in butter sauce. Place fillets in baking dish. Pour remaining butter sauce over fish. Cover with Saran Wrap. Cook on high for 5 minutes. Delicious.

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4 beef flank steak rolls
1/2 tsp. garlic salt
4 strips bacon
1/2 tsp. pepper
1 Tbsp. olive oil

Have butcher cut 4 flank steak rolls (they are also known as pinwheel steaks). Flatten them slightly with the heel of your hand. Wrap with bacon strips and secure with toothpicks. (It may be necessary to use more than one strip of bacon to completely circle steak.) Rub tops of steaks with olive oil. Then sprinkle with garlic salt and pepper. Reserve a small amount of garlic salt for pan. Heat a large heavy pan or griddle (preferably cast iron) until very hot. Sprinkle with reserved garlic salt and pan broil until done to your taste.

Remove from pan; discard bacon and toothpicks. Serve hot. Serves 2.

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1 can golden mushroom soup
2 Tbsp. minced onion
1 Tbsp. minced parsley
1 can water
1 egg
1 pkg. Pepperidge Farm herb dressing
1 tsp. salt
1 lb. ground beef

Blend soup and water. Mix 1/4 cup of soup with dry ingredients and then mix with ground beef. Shape into small balls and brown fast in shortening. After browning well, place in baking dish. Pour rest of soup over meat balls. Bake at 350 degrees for 30 minutes covered.

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6-8 pork chops
salt and pepper to taste
1/2 box pitted prunes
1 (14 oz.) bottle catsup
2 sliced onions

Flour and brown chops in shortening. Layer in casserole with onions and prunes. Pour catsup over all. Cover and bake at 325 degrees for 1 1/2 hours.

It sounds horrible, but it's delicious.

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1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water

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2-2 1/2 lb. cut-up chicken
salt
pepper

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1/2 c. (2 oz.) Kraft grated Parmesan cheese
garlic salt (optional)
2 1/2-3 lb. broiler-fryer, cut up
1/4 c. flour
1 tsp. paprika
1 egg, slightly beaten
1/2 tsp. salt
1 Tbsp. milk
dash pepper
1/4 c. margarine, melted

Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in baking dish and pour margarine over chicken. Bake at 350 degree for 1 hour or until tender. Makes 3-4 servings.

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1/2 lb. saltines, crumbled
1 small onion, chopped fine
1 pt. oysters, drained
1 c. milk
1 stick margarine, softened
salt and pepper to taste

Combine all ingredients (except milk). Add milk to make mixture juicy. Add more milk if necessary. Put mixture into greased casserole dish. Bake at 350 degrees about 30 minutes. Serves 4-6.

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8 lb. pork (Boston butt)
1/4 c. mustard
4 lb. chicken
1/4 c. vinegar
2 (1 lb.) cans tomatoes
1/2 c. Worcestershire sauce
3 lb. onions5 lb. potatoes
2 lemons, sliced
2 cans cream-style corn
2 Tbsp. salt
2 cans whole kernel corn
1 Tbsp. black pepper
1 (32 oz.) bottle catsup
1/2 c. barbecue sauce
1/4 c. lemon juice
dash hot sauce

Cook pork and chicken. Debone and chop up. Peel onions and potatoes and cook until done. Combine cooked, chopped meat, tomatoes, onion and potatoes in a large pot. Add all other ingredients and simmer, stirring to keep from sticking and burning. Taste for salt, pepper and other seasonings. Cook very slowly for at least 1 hour. Serves about 50.

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1/2 c. water
1 slice lemon
1/4 c. vinegar
1 onion, sliced
2 Tbsp. sugar
1/2 c. catsup
1 Tbsp. mustard
2 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. liquid smoke
1/4 tsp. cayenne pepper
6 pork chops

Mix water, vinegar, sugar, mustard, salt, pepper and cayenne pepper. Add lemon and onion. Simmer 20 minutes. Add catsup, Worcestershire sauce and liquid smoke. Bring to boil. Place chops in baking dish and pour sauce over them. Bake, uncovered, at 350 degrees for 1 hour 25 minutes. Turn chops once.

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4 pork chops
1/4 c. water
1 can mushroom soup
4 c. thinly sliced potatoes
1/2 c. sour cream
salt and pepper

Brown pork chops. Blend together soup, sour cream and water. In Casserole, alternate layers of potatoes (sprinkle with salt and pepper) and sauce. Top with chops. Cover and bake 1 1/2 hours at 375 degrees.

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1 (2 1/2-4 lb.) rump or chuck roast
1 (10 3/4 oz.) can cream mushroom soup
salt and pepper to taste

Rub meat with salt and pepper. Brown in heavy pot or skillet with cover. Spread undiluted soup over top of roast, cover and cook on low heat until tender (about 3 hours). Makes its own delicious gravy.

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1 hen, boiled tender
1 c. chopped celery
1 c. chicken stock 
1 can pimientos, chopped
1 envelope plain gelatin
4 boiled eggs, chopped
1 small bottle Durkee's dressing and same amount of mayonnaise

Dissolve gelatin in hot chicken stock. Chop chicken; add to stock with celery, pimientos and eggs. Add dressing, mayonnaise, salt and pepper to taste. Put in flat square dish or pan. Let chill until firm. Cut into squares. Decorate top with cranberry sauce pieces or apple rings. Serve.

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4 slices bacon
1 tsp. paprika
1/2 c. green pepper
1 large can tomato sauce
1/2 c. celery, chopped
1 can tomato soup
1/2 c. onion
2 lb. shrimp
1 tsp. Worcestershire sauce

Fry bacon and crumble. Saute pepper, celery and onion in bacon grease. Add sauce, bacon, paprika, tomato sauce and tomato soup. Cook 10 minutes. Add shrimp and simmer 30 minutes. Serve over fluffy white rice. Make 4 servings.

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2 lbs. hamburger
3/4 c. catsup
1 can vegetable soup

Brown hamburger in small amount of fat. Add soup and catsup. Simmer for 10 minutes. Serve on buns. Garnish with sliced dill pickles.

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1 fryer
3 tsp. baking powder
1 stick oleo
1 c. milk
3-4 boiled eggs
1 c. cream of celery soup
1 c. plain flour
1 1/2 c. chicken broth *

Boil fryer and chop meat in small pieces. Put in shallow casserole. Melt oleo and pour over chicken. Add chopped, boiled eggs. Mix flour, baking powder and milk; pour over eggs. Mix celery soup with broth, bring to boil and pour over all. Bake at 350ø for 1 hour.

* I use a little Worcestershire sauce in broth.

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1 can salmon
1/2 tsp. salt
1 large egg
1/4 c. finely chopped onion (optional)
1/4 c. self-rising meal
1/4 c. self-rising flour
1/4 tsp. pepper
2 Tbsp. buttermilk
oil
1/2 tsp. soda

Flake salmon and remove bones. Beat egg and add to salmon. Stir soda into milk and add with all other ingredients (except oil). Drop teaspoonfuls of the salmon mixture into the deep hot cooking oil. Cook until brown.

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1 c. seasoned bread crumbs
dash pepper
dash red pepper
1 lb. hamburger meat
2 eggs
1/2 tsp. salt
1 (15 oz.) can tomato sauce

Mix all ingredients together (except tomato sauce). Make into balls. Brown in frying pan in oil. Remove from oil and place in saucepan. Add tomato sauce. Simmer 1 hour. Serve on buns.

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6 pork chops (3/4 inch thick)
1 can condensed cream of chicken soup
1/4 c. catsup
1 medium onion, thinly sliced
2-3 tsp. Worcestershire sauce 

In skillet; brown chops on both sides in small amount hot fat; season with salt and pepper. Top chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.

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1 lb. sausage
1 (10 oz.) can evaporated milk
1/2 lb. cheese, grated
6 eggs
2 pie shells
salt and pepper to taste

Cook, scramble and drain sausage. Grate cheese. Preheat oven to 350ø. Beat eggs and mix with milk. In pie shells, place sausage and cheese; pour egg-milk mixture over cheese and sausage. Bake 30 minutes at 350 degrees or until golden brown. Can be refrigerated or frozen.

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1 can cream of mushroom soup
1 soup can sweet milk
1 c. raw rice
1 can cream of chicken soup
1 chicken, cut up
1/2 tsp. pepper
1 pkg. onion soup mix
1 tsp. salt

Combine soups, milk and rice in buttered 9 x 13 inch casserole. Place cut-up chicken on top (which has been seasoned with salt and pepper). Sprinkle onion soup mix over chicken on top. Cover tightly with foil. Bake in preheated 350 degrees oven for 1 1/2 hours. Serves 6.

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5 slices dry bread
2 lb. ground beef
1/2 c. grated onion
1 tsp. salt
1/2 tsp. garlic salt
2 eggs, slightly beaten
1/4 tsp. pepper

Sweet-Sour Meat Balls: Cut bread in cubes. Soak in a little cold water until soft. Squeeze out water. Combine with remaining ingredients (except for Sweet-Sour Sauce). Shape into balls the size of walnuts (1 1/2 inches). Place in 15 1/2 x 10 1/2 x 1 inch jellyroll pan. Bake in very hot 450ø oven 15-18 minutes. Place balls in Sweet-Sour Sauce and simmer 10 minutes. If balls are made ahead, add sauce to them and heat in oven.

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chuck or shoulder roast
3-4 large onions
1/4 c. water
1 bottle chili sauce
1/4 c. shortening

Salt, pepper and flour meat. Heat shortening in heavy skillet or Dutch oven. Brown meat. Pour off excess grease. Put sliced onions on top of meat. Pour chili sauce on top on onions. Add water to pan. Cover and cook in 325ø oven for 1 1/2-3 hours, depending on size of roast. Thicken gravy after roast is removed. Great with mashed potatoes.

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1 large can tuna
3/4 c. chopped celery
1 can celery soup
1 small can mushrooms
3/4 c. chopped onion
1 can French fried onions

Saute onion and celery. Mix tuna, celery soup and mushrooms. Add sauted onion and celery. Pour 1/2 the tuna mixture in a 2 quart casserole dish. Layer 1/2 of the French fried onions over the tuna. Add remaining tuna mixture and cover with the balance of Fried onions. Bake 30 minutes at 350 degree.

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