Meats, Main Dishes and Soups

8/14/2019 Meats, Main Dishes and Soups

1/33

MEATS, MAIN DISHES &

SOUPS

Scrambled Ham and Eggs[BREAKFAST CASSEROLE]

Dorothy Ritchie Blanchard

6 eggs, beaten 1 tsp. salt6 slices bread, cut in cubes 1 1 tsp. dry mustard 2lb. sausage or ham c. mllk

[if sausage, brown and drain] 1/2 c. grated cheese

Arrange bread cubes in a 9x13 inch pan. Cover with ham or sausage. Mix

together the eggs, milk, salt, and dry mustard. Pour over bread and ham, then

top with cheese. Refrigerate overnight. Bake at 3500 for 45 minutes.

Mom's Kraut and WienersEva Accola

No. 2- 1/2 can sauerkraut wieners1 1/2 c. sugar [or more]

Open a No. 2- 1/2 can of sauerkraut and pour it into a saucepan.

Add 11/2 cups (or more) of sugar. Cook slowly over low heat for 1 hour, oruntil the sauerkraut becomes amber colored. Slice the wieners into thin slices

and stir into the sauerkraut. Bake in 3500 oven for 30 to 45 minutes.

"When I was a junior in high school, I came home from school and told Mom

we had the most horrible thing for dinner. She asked what it was. I said that I

didn't know what it was; it was really sour and the rest of the kids called it kraut. She

said, 'My dear, you will find that is the way the rest of the world eats their kraut.' I

learned fast." - Eva


2/33

OmeletCarolyn Korbel

4eggs4 egg whites

2T. water

2 oz. turkey ham [Louis Rich]

Mix as usual.

green onions, chives, greenpepper, celery, mushrooms, andpimiento, as desired salt andpepper, to taste2 slices Lite Line cheese

Quiche

Dorothy Blanchard

I deep-dish pie crust, unbaked lib. 5 eggs, beaten

Polish sausage pepper


3/33

2 c. spinach or broccoli 1/2 garlic salt

- 3/4 lb. cheese

Arrange sausage and drained, cooked spinach in pie crust. Add cheese, then the

beaten eggs and seasonings. Bake at 3500 for 45 minutes.

Sweet and Sour Ham BallsDorothy Blanchard

1/2 lb. fresh lean ground pork 1/2 I egg

lb. cured ham, ground 3/4 c. milkI c. bread crumbs 1/4 tsp. saltonion, as desired 1/ 4 tsp. ground pepper

Combine above ingredients; form into balls and bake 40 minutes at 3500 Pouroff fat and liquid. Add sauce and bake another 30 minutes.

SAUCE:

3/4 c. brown sugar 3 T. vinegar

3 T. dry mustard

Boil ingredients together 3 minutes; pour over ham balls.

Baked HamEva Accola

7 to 9 lb. boneless ham

Leave all the clear wrapping on the ham, just as you buy it from the store. Iuse Maple River or Wilsons.

Place ham in a 9x13 inch pan; cover with foil, pressing around edge of pan to seal

the foil on securely. Place in oven and bake at 325 for 3 to 4 hours. When done,

remove foil and covering from ham. Pour off the liquid and serve

immediately or cool and slice for sandwiches.

Tasty Beef Stick

5 lb. hamburger 2 2 T. black pepper

T. curing salt 2 level tsp. garlic salt IT.

[Morton's Tender Quick] 2 hickory smoke salt

T. mustard seed [Durkee's preferred]

Mix all together and refrigerate 24 hours. Knead mixture 5 minutes and repeat

procedure for next 3 days, keeping covered and refrigerated. On the 4th day,

knead 5 minutes and form mixture into small sticks, using 2 tablespoons ofmixture for each; roll between palms of your hands until they are the size of a

cigar. Arrange sticks on broiler rack. Place in preheated oven and bake at 225

for 3 hours. Turn rolls every 30 minutes. Store in refrigerator or freezer. Serve

as a snack.

Homemade Polish Sausage

Eva Accola

II/2Ib. lean pork, ground 6 - 7cloves garlic, squeezed [more or

less, to taste]IT. black pepper1 tsp. salt


4/33

. allspice I/3

c. water

11/2 T. Liquid Smokepaprika

Mix together and shape into small rolls. Put in tightly sealed plastic bags andsimmer in water 1 hour. Cool, slice and serve.


5/33

Ham Balls

Debbie Wilson

2 lb. ground beef 6 eggs

2lb.sausage I tsp. salt

2 lb. ham 2 c. cracker crumbs

Mix together until mixture is stiff. Shape into balls. Cover with hot

syrup.

SYRUP:

2 c. brown sugar

1c. vinegar1 c. water

2 tsp. dry mustard

Cover and cook for 11/2 hours at 3250 Halfway through baking, turnham balls over.

Bar- B-Que Sauce

Ramona Kraft

2 c. catsup 2/3 c. sugar [white or brown]3/4c. water 4T. vinegarI grated onion IT. Worcestershire sauce

Combine and simmer about 1 hour, stirring frequently.

Chow Mein

Barbara Wilson Hayden,Great Granddaughter of Louisa Lamb Wilson

1 lb. hamburger, browned

and drained

1 c. celery, diced1 can chow mein noodles

1 onion, chopped I

can tomatoes

1 can celery or mushroomsoup 1 can chop suey

vegetables

Mix all ingredients together. Reserve a few noodles for the top.

Pour into baking dish and top with reserved noodles. Bake at 3500 for1 hour.


6/33

Mock Head CheeseEdna Palmer

11/2 lb. beef roast salt and pepper, to taste 1/4

11/2 lb. pork roast c. vinegar

1/2 onion, ground very fine 1 1 env. unflavored gelatin

tsp. allspice [softened in water]

Cook meat and grind; reserve the broth. Add onion, allspice, salt, pepper,

vinegar and gelatin (dissolved in water). Add 1 cup broth. Pack mixture firmly

into loaf pan. Chill thoroughly. Slice for sandwiches.

Beef Foldovers

Roni Wilson, great granddaughter of Lou Lamb Wilson

1 lb. ground beef 1 1/2 c. chopped onion 1/2can tomato soup tsp. salt

1/4 c. chopped green pepper 1/2 c. cheddar or American

1 tube [10] refrigerator biscuits cheese,cubed

Brown and crumble hamburger with onion and green pepper in frying pan

until meat is no longer pink and onion and pepper are tender. Add salt, soup

and cheese.

Roll out biscuits on floured surface. Place a heaping tablespoon of the meat

mixture in center of each biscuit; fold over, sealing the edges. Deep fry in hot oil,

turning to lightly brown each side.

Homemade Sausage

Wanda Ritchie - Edna Palmer

21b. hamburger 1 1/4 tsp. onion powder 1

c. water T. Liquid Smoke

1/4 tsp. garlic powder 2 T. curing salt

Mix all together. Divide meat into two portions. Roll each half between layers of

Saran Wrap to 21/2 inch thickness, with 6 inches of Saran Wrap at each end. Tie a

knot in the end of the Saran Wrap and refrigerate for 24 hours.

Remove sausage from refrigerator, put in a large pan with enough water to

cover, and simmer 1 hour. Cool and slice.


7/33

Golden StewRoni Wilson

1 med. onion, quartered4 med. carrots, cut in bitesize pieces

1 can cream of celery soup8 oz. jar Cheez Whiz

2 med. potatoes

1 pkg. frozen peas5 hot dogs, cut diagonally,bite-size


8/33

Place vegetables, except peas, in medium saucepan with just enoughwater to cover. Bring to a boil; boil for 15 minutes. Add hot dogs and

peas and cook 5 minutes more. Drain off liquid. Add soup and CheezWhiz and heat through. Serves 4 to 6.

Barbecued Minute SteaksPhyll1s Sherman

4 lb. minute steaks

Brown and place in roasting pan.

SAUCE:1 c. catsup 1/4 c. vinegar1/2 c. water 1/4 c. chopped onion1 T. mustard 2 T.brown sugar

Mix ingredients and simmer 5 minutes. Pour over steaks. Cover and

bake 45 minutes at 3500

Sloppy Joes

Eva Accola

1 lb. ground beef 2T. mustard 11 c. chopped onions c. catsup1/2 T. brown sugar 1 T. vinegar1/2 tsp. salt 1 T. Worcestershire sauce

Brown beef and onions in skillet. Add remaining ingredients andsimmer 30 minutes. Serve on buns.

Chili Seasoning MixEva Accola

3T. flour2 T. instant minced onion11/2 tsp. chili powder 1/2tsp. ground cumin

1/2 tsp. cmshed red pepper 1tsp. salt1/2 tsp. instant minced garlic1/2 tsp. sugar

Combine all ingredients. Place in 6x8 inch piece of foil. Fold and sealtightly. Makes 1 package.

RANCH STYLE CHILI: 1lb. hamburger 1 lb. can tomatoes

chili seasoning mix 15 oz. can kidney beansl/2c. water

Brown 1 pound of hamburger in large skillet; drain off excess grease.Stir in chili seasoning mix, then add water, tomatoes, and kidney beans. (1like to blend my beans in blender.) Bring to a boil; reduce heat andsimmer 10 minutes. Serve.

It takes about 20 minutes to make this chili. You can use tomato juice

instead of water and whole tomatoes.


9/33

GumboRoberta Middleton

3 lb. turkey or chicken5 c. broth [approx.]2 cans okra and tomatoes 1can stewed tomatoes2 chicken bouillon cubes1 1/2 med. onion, chopped

2 tsp. poultry seasoningsalt and pepper, to taste 1 -11/2 c. waterroux*hot rice


10/33

Boil meat and remove from bones. Reserve broth. To meat and broth,add okra and tomatoes, stewed tomatoes, bouillon cubes, choppedonion, poultry seasoning, salt and pepper, and water. Add roux. Cook

together for about 11/2 hours. Serve over hot rice. Shake a little Gumbo fileover top of bowl and eat.*Roux: Cover bottom of lO-inch skillet with oil. Add flour, as formaking gravy. Stir over low heat until brown. Add to soup.


11/33

Beef Vegetable LoafRoberta Middleton

21b. ground beef1/2 c. grated carrots 1/2c. finely cut celery 1 c.chopped onions1 T. garlic powder1/2 tsp. salt1/4 tsp. oregano

1/4 c. chopped mushrooms 1/2can chopped green beans 1 c.thlckened tomato juice

[2 c. reduced to 1]1 T. W orcestershire sauce1/4 tsp. pepper

In bowl combine vegetables, meat, 1,12 of the tomato juice, and

Worcestershire sauce. Mix well. In. measuring cup combine remainingtomato juice, salt, pepper, garlic powder, and oregano. Add to beef

mixture and mix well. Bake in large casserole dish at 3500for 1 hour or until

thoroughly cooked.

Stuffed HamburgersLenore Denelsbeck

lIb. hamburger1 egg, slightly beaten3/4 1 c. bread crumbsonion, to taste

1/2 tsp. saltdash of pepper1/4 c. milk6 wieners, cut in thin slices

Combine all, except wieners. Mix lightly, divide into meat ball sizeportions, and shape around wiener pieces. I brown them a bit, but therecipe says to pour the following sauce over them right away.MEAT SAUCE:1 c. catsup1/4 c. molasses 1/4 c. melted oleo

2T. vinegar

Bake 1 hour at 3250 Baking time can be reduced slightly if meat hasbeen browned before adding sauce.

file://C:\Documents%20and%20Settings\b860274.PRINCIPALUSA.000\Local%20Settin... 12/05/2008


12/33

Page 9 of 27

43

Pride of Iowa CasseroleEdna Palmer

lib. sausage, cooked but notbrowned, and drained

16 oz. can cream style com3 eggs1 c. dry bread crumbs1 c. mllk

1 T. chopped onion1/2 tsp. saltdash of pepper1/4 c. catsupgreen pepper rings [opt.]

Combine sausage, corn, eggs, bread crumbs, milk, onion, salt andpepper. Spread in a well-greased pan (big enough so mixture is at least1 V2 inches deep). Spoon catsup in border over top, or as desired. Lay

pepper rings around edge. Bake in 3500 oven for 50 minutes. Yields 8servings.

Simmered SteakGladys I. Lamb

2 lb. round steak 1 chopped onion4 oz. can mushrooms 1 c. sour cream 1and liquid tsp. salt

1 can tomato soup 1 T. W orcestershire sauce

Cut meat into strips; flour on both sides and brown lightly in oil.Mix other ingredients and spread on top of meat. Simmer until tender.Serve hot.

Pepper SteakBarbara Hayden

11g. round steak [trim off fat t green pepper, cut in sm. pieces 1and cut in sm. strips] can Del Monte tomato wedges,

5 bouillon cubes drained

1 med. onion 1 jar mushrooms, drained

Brown meat. Add enough water to cover. Add bouillon cubes.Slice onions and break into rings; add to meat. Season with salt andpepper, then let simmer 1 hour. Add green pepper pieces, tomatowedges, and mushrooms. Cover and simmer 20 minutes, or until

peppers are tender. Serve over rice.



13/33

Page 10 of 27

44

Grandma Carry Lamb's Meat LoafRosa Lamb

2 lb. ground beef 1/4 c. W orcestershire sauce

2 c. soft bread crumbs 1/4 c. horseradish2 egg~, slightly beaten 1 tsp. dry mustard

2 tsp. salt 1/4 c. minced green pepper

Mix thoroughly; pack into casserole or loaf pan. Cover top with 1/ 2cup catsup. Bake 45 minutes in 3500 oven.This can be made with leftover meat and is delicious hot or cold.Note: This is the recipe as given to Rosa Lamb."Now I leave out the green pepper and horseradish and use a little

black pepper and only 2 tablespoons of the W orcestershire sauce. I like

the green pepper taste; Harold didn't." -Rosa

GumboBarbara McLaughlin

1/2 lb. sausage or hamand a little bacon

1/2 lb. okra, 1/4 inch thick11/2 c. chopped onion4 ribs chopped celery2 cloves garlic, minced

1/4 c. flour

2 c. chicken broth1/2 c. diced green pepper1/2 tsp. thyme

pepper1/4 tsp. cloves [opt.]2 c. [1/2 lb.] shrimp 1c. hot steamed rice


14/33

In heavy skillet, cook sausage until brown. Remove to paper toweland pour off all but % cup fat. Heat fat; add onion, celery, and garlic,mixing to coat with fat. Sprinkle with flour and mix to blend. Cookslowly, stirring constantly, until flour turns a deep rich tan color, about15 minutes. Don't burn. Stir in broth; add okra, green pepper, sausage,thyme, pepper and cloves. Cover and cook over low heat, stirringoccasionally for 1 hour. Add shrimp and cook 10 minutes longer.

To serve, place 2 to 3 tablespoons of rice in an individual servingbowl and spoon gumbo over rice.

Today's extravagance becomes tomorrow's necessity.


15/33

Pork Chops on RiceSally (Denelsbeck) Vogt

6 pork chops 1 c. orange juice

6 oz. hox Uncle Ben's long 101/2 oz. can cream of

grain and wild rice chicken soup

In skillet brown pork chops on both sides. Season with salt and pepper. Place

rice in baking dish. Pour orange juice, along with seasoning packet from rice,

over the rice. Arrange pork chops on rice. Pour soup over all. Cover and bake

at 3500 for 45 minutes. Uncover and bake 10 minutes. Serves 6.

Swedish Potato Sausage

Eva Accola

11/2 c. raw ground beef 11/2 c.raw ground lean pork 11/2 c. rawground potatoes 3/4 c. raw groundonion

1/4 tsp. pepper

11/2 tsp. salt

1/4 tsp. thyme or sage 1/8tsp. allspice

Mix all the ingredients well and form into patties. Fry over low heat until

done and brown.

Beef BurgersDorothy Blanchard

lib. hamburger

lonion

1 c. water1 c. tomato juice1/4 c. oatmeal1 tsp. sugar

1/2 tsp. saltgarlic salt soysauce red

pepper chilipowder

Brown hamburger in skillet and add onion. Then add the remaining

ingredients.



16/33

Page 12 of 27

46

Hamburger BallsDorothy Blanchard

4 lb. ground beef or ground

turkey1/2 tsp. onion powder 4

tsp. garlic salt

4 tsp. Liquid Smoke

1/2 tsp. pepper

1/2 tsp. dry mustard 2

eggs

1 c. water 1

c. milk

2 c. graham cracker crumbs4 T. Morton's Tender Quick salt

Mix together and shape into balls. Bake in 3250 oven for 25 minutes. Drainoff fat.

SAUCE:

1 can tomato soup 3/4 1/2 c. vinegar

c. brown sugar 1 tsp. dry mustard

Pour sauce over meat balls and bake 11

12 hours. Some like to double the saucerecipe. It is also easy to cut in half.

Pizza Casserole

Barbara McLaughlin

4 oz. pkg. sliced pepperoni 1

med. onion, chopped fine 1/3 c.

butter, melted

6 oz. thin spaghetti, cooked1 c. [4 oz.] grated Swiss cheese lib.

Mozzarella cheese,sliced thin

2 [8 oz.] cans tomato sauce 4oz. can mushroom stems and

pieces

1/2 tsp. oregano 1/2

tsp. basil

Boil pepperoni for 5 minutes in water to cover, to remove excess fat; drain

well. Saute onion in IV3 tablespoons butter until golden brown. Preheat oven to

3500 Pour remaining 1/4 cup butter into an llx7x2 inch baking dish. Toss

cooked spaghetti in butter. Cover spaghetti with tomato sauce. Add remaining

ingredients in order given:1/2 of the grated Swiss cheese, pepperoni, and

Mozzarella cheese; all of the mushrooms and onions; then the oregano andbasil, sprinkled over top. Add the remaining Swiss and Mozzarella cheese and

pepperoni. Bake for 20 to 25 minutes at 3500, or until bubbly. Serves 6.



17/33

Page 13 of 27

47

Oven JambalayaBarbara McLaughlin

1/2 lb. bacon, cut in I- 1 tsp. thyme 11/2

inch pieces tsp. salt 1/4 tsp.

1 c. onion, minced pepper

3 green peppers, cut in 2 . 2 1/2 c. fresh or canned

I-inch strips chicken stock2 c. uncooked rice 1 lb. cooked ham, cut in strips 2 lb.11/2 tsp. finely chopped garlic 2 [1 shelled and deveined shrimplb.] cans tomatoes, 2 T. chopped parsley

drained and chopped

Preheat oven to 3500 Render bacon in a large skillet. Drain on paper towel.Cook onions in bacon fat for 10 minutes, until transparent. Add green peppers

and cook 3 minutes longer. Add rice and stir about in hot fat until grains

become opaque. Add garlic, tomatoes, bacon, thyme, salt and pepper; stir

together. Pour in 2 cups of the stock and bring to a boil. Add ham. Transfercontents of skillet to 4-quart casserole; cover and place in oven. After 10

minutes add shrimp, pushing them down into rice. Cook 10 minutes longer, or

until stock is absorbed and rice is tender, adding extra stock if needed.

Creole Steak

Rita Wilson, Stuart, Iowa

1/4c. flour 2 1 c. chopped onion

tsp. salt 1/3 c. chopped green pepper 1/2

2 tsp. paprika 1/2 c. uncooked rice

tsp. pepper 2 1/2 c. canned tomatoes 2 c.

lIb. round steak, cut in hot water

pieces

Mix flour, salt, paprika and pepper, then mix meat in the flour mixture.

Reserve flour which remains. Brown onion and green pepper in shortening in

frying pan; remove them and brown meat in remaining shortening. Cover meat

with onions, sprinkle rice over onions, and cover with tomatoes. Add hot water.

Sprinkle remaining flour over tomatoes. Cover tightly. Simmer 1 hour.


18/33

GumboRoberta Middleton

3 lb. turkey or chicken2 cans okra and tomatoes 1can stewed tomatoes

2 chicken bouillon cubes 2

med. onions, chopped

5 or 6 stalks chopped celery 2tsp. poultry seasoning salt and

pepper, to taste1 - 11/2 c. water

Boil meat and remove bones. Add remaining ingredients, then add roux.(Cover bottom of an 8 or lO-inch skillet with oil. Add flour as for makinggravy. Stir over low heat until brown.)

Cook together for about 1 V2 hours. Serve over hot rice. Sprinkle on some

gumbo file (ground sassafras leaves). Eat and enjoy.

Scalloped Pineapple

Barb Blanchard

11/4 - 2 c. sugar 20 oz. can crushed pineapple with1 c. butter or margarine 3 juice

beaten eggs 10 - 11 slices fresh bread crumbs

Cream sugar and butter. Add eggs and pineapple. Fold in bread.Pour into 9x13 inch buttered pan. Moisten top with 2 tablespoons milk. Bake 1

hour at 3500 Serve with ham or other pork.

Casserole

Edna Palmer

lIb. hamburger 2T. diced onion 21/2 tsp. salt 1/4tsp. pepper

1 qt. tomato juice 4

oz. mushrooms

8 oz. cooked noodles8 stuffed, sliced olives

Cook together hamburger, onion, salt and pepper. Combine the hamburger

mixture with remaining ingredients and turn into a casserole. Bake at 3500 for 1hour or more. Lay slices of cheese on top the last 20 minutes of baking.



19/33

Page 15 of 27

49

Quick Burgers From Corner Cafe

Eva Accola

10 lb. ground beef5 lb. quick-cooking oatmeal1/2 gal. tomato juice1/2 gal. water6 oz. vinegar6 oz. sugar

2 T. onion salt2 tsp. celery salt2 T. chili powder8 oz. soy sauce1 or 2 T. W orcestershire sauce

Stir hamburger until heated through; add remaining ingredients and cookuntil oatmeal is done. Keep refrigerated until used."We used to heat some of this in a small pan or double boiler andserve on warmed buns. Nowadays, you could put it on bun and put intomicrowave to warm. " - Eva

Sandwich Filling

Edna Palmer - Eva Accola

1 pt. strained tomato juice 2 T. Minute tapioca1/2 lb. dried beef, cut or 1/2 lb. cheese, gratedground

Cook tomato juice and tapioca 10 minutes in double boiler. Add dried beef,

then cheese. Stir until cheese is melted.

Spanish RiceMildred Lamb Sparpnack

114 lb. bacon, diced 1114 tsp. salt2 med. onions, chopped 1 lb. 12 oz. can tomatoes2 c. long grain rice green pepper, chopped

Cook bacon slowly in a large frying pan. When partially cooked, pouroffsome grease. Add onions and pepper to skillet; saute until limp. Addrice to grease which was poured off and cook until toasted. Break uptomatoes; add to other ingredients. Put in 2% quart casserole. Cover and

bake in slow oven (325) for 40 minutes.



20/33

Page 16 of 27

50

Cheeseburger PieJennie Ritchie Whitten

11/2 lb. ground meat 1 1 egg, beaten 2

tsp. salt T. mllk

1/8 tsp. pepper 2 T. catsup2 tsp. W orcestershire sauce 1/ 4 1/2 c. bread crumbs 1/4c. onion, chopped lb. grated cheese

Brown meat; add all remaining ingredients, except cheese.Grease a 9 or lO-inch pie pan. Put half of mixture in pan, pat down, cover with

cheese, then with remaining meat mixture. Bake at 3500

for 20 to 25 minutes.

Five Hour Oven Stew

Elmina (Mrs. Alex) Lamb

11/2 lb. boneless round, cut in 1

in. cubes

5 med. potatoes, pared and cut

in eighths

2 c. carrots, cut in 1 in.

chunks

1 c. onion, very coarsely

chopped

1 c. celery, sliced in 1/2inch pieces

2 [141/2 oz.] cans stewed

tomatoes, drained

4 T. quick-cooking tapioca 1 T.

sugar

11/2 tsp. salt1/8 tsp. pepper


21/33

Combine all ingredients in a large bowl; mix gently, but well.

Turn into a 3-quart casserole and cover with lid. Bake in 2750 oven for 5hours. Let stand 5 minutes before serving. Makes 6 servings. May be cooked

in slow cooker for 12 houts.

Tater Tot CasseroleEva Accola

11/2 - 2 lb. hamburger tater tots

2 cans of cream soup: celery onion,

mushroom or chicken

Brown hamburger in skillet; drain grease from meat. Put hamburger in

bottom of casserole; spread soups over meat layer. Cover with tater tots and

bake in 3500 oven for 1 hour.


22/33

Pour PizzaLinda Accola

cornmeal 2/3 c. milk

1 c. flour 1 lb. hamburger

1 tsp. salt 2 c. grated cheese

1/2 tsp. pepper 1 chopped onion1/2 tsp. oregano 1 can pizza sauce2 eggs

Grease a 9x13 inch pan and sprinkle with cornmeal. Mix togetherflour, salt, oregano, eggs and milk. Pour mixture into pan. Cookhamburger and chopped onion together and sprinkle over batter. Bake

for 15 minutes at 4000 Remove from oven and pour pizza sauce overdough; sprinkle with grated cheese. Return to oven and bake 15minutes longer. Mushrooms may also be added.

Two Crust Pizza

Eva Accola

2 3 lb. hamburger thin slices of pepperoni [opt.]1 chopped onion Mozzarella cheese, grated1 or 2 diced green peppers 15 1/2 oz. jar of thick spaghettimushrooms sauce

Brown hamburger in skillet; drain and add chopped onions and dicedgreen peppers. Stir in as many mushrooms as you desire. Wesometimes add some thin slices of pepperoni.

When I bake bread, I save enough for 1 loaf. Divide the dough androll out 1Iz to fit a pizza pan that has been greased. Sprinkle dough withParmesan cheese. Top this with spaghetti sauce. Add the hamburgermixture, then add lots of Mozzarella cheese. Roll out remaining doughand place on top of cheese. Bring bottom crust up over top crust. Cut

slits in top and brush with milk. Bake at 4000 for 20 to 30 minutes. Let seta few minutes before you cut it.Note: You can also use a loaf of frozen bread.

Counting time is not so important as making time count.



23/33

Page 18 of 27

52

Rice CasseroleEva Accola

1 c. uncooked rice 1 sm. can mushroom stems and

101/2 oz. can beef bouillon piecessoup 1 stick [1/4 lb.] butter

Place rice in a I-quart casserole. Stir in soup and mushrooms.Place butter in the center of the contents of the casserole. Place cover on dish.

Bake 1 hour at 300 to 3250

Mock Chow Mein

Eva Accola

lIb. hamburger 1/2 c. raw rice1 onion, ground or grated 1 1 c. chopped celerycan mushroom soup 2 T. suy sauce [or more]1 can water

Brown hamburger and onion; drain. Add remaining ingredients and bake 1

hour at 3500

Chicken Hot Dish

Dorothy Blanchard

2 c. raw macaroni2 c. diced, cooked chicken 2 c.chicken broth

1 can mushroom soup 1

can celery soup

1 c. cheese

1 sm. onion

1/2 c. celery

1/2 green pepper 1

jar pimiento

1 can mushrooms


24/33

Mix all together and let set overnight in a 9x13 inch cake pan.

Preheat oven to 3500 Sprinkle potato chips over top of casserole. Cover dishand bake 1 hour, then uncover und continue to bake until brown. Frozen peasor diced carrots may also be added.


25/33

Chicken FryRoberta Middleton

1egg 3 c. cracker crumbs 11 c. buttermilk tsp. paprika

1/2 c. flour 1/2 tsp. garlic powder

1/2 tsp. onion powder

Mix the egg, buttermilk and flour in a bowl. Mix crumbs, paprika,garlic powder, and onion powder in another bowl. Dip cut-up chickeninto batter, then rolI in crumb mixture. Place breaded chicken pieces ona cookie sheet with l-inch high sides that has been greased welI with

Crisco. Bake at 3500 for 1 hour, turning once during baking.

Escalloped Chicken

Barbara McLaughlin

1 quart chicken 4T. chicken fat

4 T. chicken broth 11/2

qt. bread cubes 3/4 c.

butter

11/4 tsp. powdered sage 1/4

c. broth3/4 tsp. salt

dash of pepper

2T. onion

Combine chicken, chicken fat, and 4 tablespoons chicken broth.Lightly mix bread cubes, butter, sage, 1/4 cup broth, salt, pepper and

onions. Layer bread cube mixture with chicken. Bake in 350 0 ovenabout 35 minutes, until slightly browned.

Chicken On SundayFrances Goplen

11/2 c. uncooked rice 1

can mushroom soup 1

can celery soup

1 can chicken soup

14 oz. can evaporated milk 1

env. onion or mushroom soup

mix

1 chicken, cutup

Place rice in a 9x13 inch pan. Combine soups, milk and soup mix;

heat thoroughly and pour over rice. Place chicken, with skin side up,

over rice. Cover with foil and bake at 3500 for 2 hours. Remove foil andbrown, but do not overbake.



26/33

Page 21 of 27

ss

Turkey or Chicken Divan

Carolyn Korbel

4 [10 oz.] pkg. broccoli,thawed and drained

12 - 14 halved chicken breasts[01' 1 whole chicken]*

12 oz. grated sharp cheddarcheese

12 oz. canned mushrooms[or fresh mushrooms]

1 c. slivered almonds2 c. hread crwnhs, browned in 5 T.butter

pimiento for garnish

*Cook chicken in flavored broth with onion, celery and carrots, or use an

equivalent amount of cooked turkey or chicken.

In a 9x13 inch pan layer broccoli, then chicken pieces, mushrooms andcheese. Pour sauce over layer, then add almonds and crumbs. Bake 30 to 4Sminutes, or until crumbs are well browned. Garnish with pimiento the

last S minutes.

SAUCE:

12 T. melted butter12T. flour3/4 tsp. saltdash of pepper

2 c. strained chicken broth

2 1/2 c. half& half

11/3 c. mayonnaise1/2 tsp. nutmeg1 tsp. W orcestershire sauce1/2 tsp. curry powder1 tsp.lemonjuice

Heat together melted butter, flour, salt and pepper. Add chicken broth

and half& half; bring to a boil. Add remaining ingredients.

"This recipe is a lot of work, but never fails to garnercompliments when I take it to a potluck." - Carolyn

Broccoli and Chicken Casserole

Linda Accola

2 c. cooked, cubed chicken 1/4 c. mayonnaise10 oz. pkg. broccoli, thawed 1/4 c. milk slivered1/4 c. stuffing almonds1 can cream of chicken soup mushrooms, sliced

Put chicken, broccoli and stuffIng in a medium size baking dish.

Mix together soup, mayonnaise and milk; spread over chicken mixture.

Sprinkle slivered almonds and sliced mushreoms over top. Bake at3500 for 45 minutes.


27/33



28/33

Page 22 of 27

56

Chicken Noodle CasseroleMildred Lamb Sharpnack

2 4 chicken breasts 2 eggs2 cans chicken noodle soup 1 1 stick oleocan mushroom soup 6 slices bread, broken into

smaUpieces

Cook chicken (as much as you like). Do not salt; cut in pieces.

Melt oleo in baking dish; add bread pieces and stir to coat. Line the bottom of

baking dish with the bread pieces. Beat eggs with soups and pour over bread

and oleo. Bake at 3500 for 1 hour.

Chicken Chow Mein

Eva Accola

3 4 lb. chicken 2 cans bean sprouts, drained soy1 bunch celery, sliced fine 6 sauce to tastelarge onions, diced cornstarch chow mein noodles

Boil chicken in water. When done, remove and discard the bones and skin. Cut

chicken into bite-size pieces.To the chicken stock, add celery and onion. Boil until tender.

Thicken juice with a little cornstarch mixed in water. Add bean sprouts and

soy sauce. Simmer for 10 minutes, stirring frequently. Serve over chow mein

noodles.

Deep Fat Fried ChickenEva Accola

chicken pieces 2 flour eggs salt2 c. milk

Combine eggs and milk; mix well. Dip the fresh chicken pieces into egg

mixture, then dust in plain flour which has some salt added to it. Fry in deep

fryer with grease at 325-3500 for 20 minutes. Don't over-crowd the fryerbecause this will slow the cooking and chicken may tend to be greasy.


29/33

Sweet and Sour Chicken

Carolyn Korbel

2 chickens [broilers]2 [20 oz.] cans pineapple

chunks with juice2 tsp. tamari or soysauce 6 oz. canpineapple juice

1/ 4 c. Brown Sugar Twin,to taste

1/4 c. brown sugar 2T. cornstarcb3 green peppers, cut into rings 4c. rice

Skin, defat, debone and cube chickens. This is an awful job, but the end

product is worth it. Brown the meat in small portions over high heat in a teflon

skillet. If you do too much at once, the meat will cook, but will not be seared,

and the flavor will be poorer. Pour pineapple juice into the skillet; both the 6

oz. can and that which is drained from the pineapple chunks. Add cornstarch,

Sugar Twin, brown sugar, and soy sauce. Mix with a whisk and cook until

clear and thickened. Do not overcook because that will make the artificial

sweetener taste bad. Add pineapple chunks, green pepper, and chicken. Heat

thoroughly and serve over rice.

Crunchy Chicken 'N Rice Bake

Elmina (Mrs. Alex) Lamb

10 3/4 oz. can condensed

cream of mushroom

soup 2 c. milk

2 c. cooked, cubedchicken1 c. rice [1 c. uncooked]l lb. can cut greenbeans,drained

2 1/2oz. jar sliced mushrooms,drained

2T. chopped pimiento

1 c. grated cheddar cheese3 oz. can Durkee Frenchfried

onions

In a large saucepan combine soup and milk; heat just to boiling, stirring

constantly. Remove from heat and stir in chicken, rice, beans, mushrooms,

pimiento, 1/2 cup cheese, and 1/2 can onion rings. Pour into a greased 2-quartcasserole; stir. Bake, covered, at 3500 for 40 minutes. Top with remainingcheese and onions; bake, uncovered, 5 minutes longer. Makes 5 to 6 servings.


30/33

Chicken and ZucchiniBarbara McLaughlin

2 chicken breasts 2 1/4 c. mushrooms, sliced 1 c.tsp. oil zucchini, thin strips 1/2 c.

1 clove garlic 1 carrots, thin strips 2 tsp.

T. soy sauce 1/3 cornstarch

c. celery 3T. water

Heat oil in non-stick skillet; add chicken, cut in 1/8 inch strips, and garlic.

Cook, stirring constantly, until chicken turns white, about 5 minutes. Remove

garlic and stir in soy sauce. Add celery, mushrooms, zucchini and carrots.

Cook, covered, until vegetables are tender-crisp, about 4 minutes. Mix

cornstarch with water until smooth. Add slowly to chicken mixture, stirring

constantly. Continue cooking until ingredients are coated with thin glaze,

about 1 minute. Serve with rice and broiled tomatoes. Two-thirds cup equals

125 calories.

Clam and Shrimp BisqueBarbara McLaughlin

2 tsp. grated onion 1 1 c. water 2

T. butter c. milk

1 T. flour 1 can clams and juice1 tsp. salt 1 can shrimp, small pieces,

1/8 tsp. pepper 1/8 drainedtsp. celery salt 4 - 5 c. milk2 tsp. finely minced parsley

Saute onion in butter. Add flour, salt, pepper, celery salt, and parsley; cook until

smooth and bubbly. Remove from heat and add water and 2 cups milk. Boil 1

minute. Stir in clams and juice and drained shrimp. Add remaining milk and heat to

serving temperature.

All marriages are happy; it's the living together afterwardthat causes all the trouble.


31/33

Escalloped ChickenEva Accola

1 chicken powdered sage

torn bread or bread cubes salt and pepper

onion to taste

Boil chicken; remove meat from bones, discarding skin and bones.Place a layer of torn bread or bread cubes in buttered casserole. Addonion to taste. Sprinkle with powdered sage, salt and pepper. Arrangethe cut-up chicken pieces on top of bread mixture. Make a thin gravy,using the chicken broth; add some milk if you need to. Pour gravy over

meat and dot with butter. Bake at 3500 for 45 minute to 1 hour.

Tuna Supreme

Eva Accola

macaroni or noodles drained tuna

cream based soups

Cook enough macaroni or noodles for your family; drain. Stir incream based soups. (I sometimes use 1/2 can milk with the soup.) Adddrained tuna and stir well. Warm all together, either on top of the stoveor in a casserole in the oven.Note: I like mine quite moist, so 1 usually use 2 or 3 cans of soup.Sometimes 1 substitute a can of cheddar cheese soup for variation, and2 or 3 cans of tuna too.

Salmon Log

Barbara McLaughlin

1 large can salmon, drained 1 2 T. Worcestershire sauce

small onion, diced 2 T. lemon juice

2 [8 oz.] pkg. cream cheese,softened

Mix well and mold the mixture. Cover with almonds and accent with

parsley. Refrigerate 1 hour. Serve with crackers.


32/33

Shrimp Creole

Carolyn Korbel

.6oz. pkts. Brilliant frozen 2 [10oz.] cans condensed

shrimp

2 green peppers, cut in rings2 onions, sliced1 c. sliced celery

2 cloves garlic

tomato soup

2 T. Iemon juice

2 tsp. Worcestershire saucefew drops Tabasco sauce 2 c.

cooked rice

Stir-fry green pepper, onion and celery in a teflon skillet, until onions are

slightly limp. Add rest of ingredients, except shrimp; stir gently. When hot, add the

shrimp. If sauce seems too thick, thin with some water.

Note: Other seafoods can be substituted for the shrimp. The mock crab legs

available in deli departments are particularly good. Cut the legs into i-inch

chunks.

Tuna QuicheLinda Accola

1 unbaked 9-inch pie shell6 1/2 oz. can tuna, drained 11/2 c.Swiss cheese, grated2 eggs, beaten1 c. evaporated milk 1/2

c. chopped onion

1 T. Iemon juice 1

tsp. chives3/4 tsp. garlic salt 1/2tsp. salt1/8 tsp. pepper

Prick bottom and sides of pie shell with fork. Bake on cookie sheet 5 minutes

at 4500 Distribute tuna over bottom of pastry shell. Sprinkle cheese and onion

over tuna. Beat together eggs, milk, lemon juice, and seasonings. Pour over

tuna mixture. Bake on cookie sheet 15 minutes. Reduce heat to 350 0 and bake 12to 15 minutes longer, or until top is golden brown. Serves 6.

Note: A 41/2 oz. can of deveined shrimp can be used instead of tuna.

Pity the person who can only use what the years takeaway and not what they bring.


33/33

Tuna Puff

Linda Accola

1/4 c. margarine 4 beaten egg yolks

1/4 c. flour 2 [61/2 or 7 oz.] cans tuna,

1/4 tsp. prepared mustard 1/4 drained

tsp. salt 3 T. chopped, canned pimiento 41 c. milk stiffly beaten egg whites

In medium saucepan melt margarine, Stir in flour, mustard, and salt; add

milk. Cook and stir till mixture thickens and bubbles. Stir a moderate amount

of hot mixture into beaten egg yolks; return to saucepan. Cook and stir 2

minutes more. Flake tuna; stir into sauce with pimiento. Cool slightly. Fold

egg whites into tuna mixture. Turn into ungreased 5-cup souffle dish orcasserole. Bake at 3750 till puffy and golden, 35 to 40 minutes. Makes 4servings.