MEATS, MAIN DISHES &

SOUPS
Scrambled Ham and Eggs
[BREAKFAST CASSEROLE]

Dorothy Ritchie Blanchard

6 eggs, beaten 1 tsp. salt

6 slices bread, cut in cubes 1 1 tsp. dry mustard 2
lb. 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 Wieners

Eva Accola

No. 2- 1/2 can sauerkraut wieners

1 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, or
until 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
 Omelet
Carolyn Korbel

4eggs green onions, chives, green

4 egg whites pepper, celery, mushrooms, and
2T. water pimiento, as desired salt and
2 oz. turkey ham [Louis Rich] pepper, to taste
2 slices Lite Line cheese

Mix as usual.

Quiche
Dorothy Blanchard

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

Polish sausage pepper
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 Balls

Dorothy Blanchard

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

lb. cured ham, ground 3/4 c. milk
I c. bread crumbs 1/4 tsp. salt
onion, as desired 1/ 4 tsp. ground pepper

Combine above ingredients; form into balls and bake 40 minutes at 3500• Pour
off 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 Ham
Eva Accola

7 to 9 lb. boneless ham

Leave all the clear wrapping on the ham, just as you buy it from the store. I
use Maple River or Wilson’s.
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 of
mixture 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 - 7

cloves garlic, squeezed [more or
less, to taste]
IT. black pepper
1 tsp. salt
 c. water
I/2 tsp. allspice I/3 11/2 T. Liquid Smoke
paprika

Mix together and shape into small rolls. Put in tightly sealed plastic bags and
simmer in water 1 hour. Cool, slice and serve.
 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 1 c. water
1 c. vinegar 2 tsp. dry mustard

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

Bar- B-Que Sauce

Ramona Kraft

2 c. catsup 2/3 c. sugar [white or brown]

3/4c. water 4T. vinegar
I 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 1 onion, chopped I

and drained can tomatoes
1 c. celery, diced 1 can celery or mushroom
1 can chow mein noodles soup 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 for
1 hour.
 Mock Head Cheese
Edna 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 1/2

can 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.
 Golden Stew
Roni Wilson

1 med. onion, quartered 2 med. potatoes

4 med. carrots, cut in bite 1 pkg. frozen peas
size pieces 5 hot dogs, cut diagonally,
1 can cream of celery soup bite-size
8 oz. jar Cheez Whiz
 Place vegetables, except peas, in medium saucepan with just enough
water 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 Cheez
Whiz and heat through. Serves 4 to 6.

Barbecued Minute Steaks

Phyll1s Sherman

4 lb. minute steaks

Brown and place in roasting pan.

SAUCE:
1 c. catsup 1/4 c. vinegar
1/2 c. water 1/4 c. chopped onion
1 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 1

1 c. chopped onions c. catsup
1/2 T. brown sugar 1 T. vinegar
1/2 tsp. salt 1 T. Worcestershire sauce

Brown beef and onions in skillet. Add remaining ingredients and

simmer 30 minutes. Serve on buns.

Chili Seasoning Mix

Eva Accola

3T. flour 1/2 tsp. cmshed red pepper 1

2 T. instant minced onion tsp. salt
11/2 tsp. chili powder 1/2 1/2 tsp. instant minced garlic
tsp. ground cumin 1/2 tsp. sugar

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

RANCH STYLE CHILI: 1

lb. hamburger 1 lb. can tomatoes
chili seasoning mix 15 oz. can kidney beans
l/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. (1
like to blend my beans in blender.) Bring to a boil; reduce heat and
simmer 10 minutes. Serve.
It takes about 20 minutes to make this chili. You can use tomato juice
instead of water and whole tomatoes.
 Gumbo
Roberta Middleton

3 lb. turkey or chicken 2 tsp. poultry seasoning

5 c. broth [approx.] salt and pepper, to taste 1 -
2 cans okra and tomatoes 1 11/2 c. water
can stewed tomatoes roux*
2 chicken bouillon cubes hot rice
1 1/2 med. onion, chopped
 Boil meat and remove from bones. Reserve broth. To meat and broth,
add okra and tomatoes, stewed tomatoes, bouillon cubes, chopped
onion, poultry seasoning, salt and pepper, and water. Add roux. Cook
together for about 11/2 hours. Serve over hot rice. Shake a little Gumbo file
over top of bowl and eat.
*Roux: Cover bottom of lO-inch skillet with oil. Add flour, as for
making gravy. Stir over low heat until brown. Add to soup.
 Beef Vegetable Loaf
Roberta Middleton

21b. ground beef

1/2 c. grated carrots 1/2 1/4 c. chopped mushrooms 1/2
c. finely cut celery 1 c. can chopped green beans 1 c.
chopped onions thlckened tomato juice
1 T. garlic powder [2 c. reduced to 1]
1/2 tsp. salt 1 T. W orcestershire sauce
1/4 tsp. oregano
1/4 tsp. pepper

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

Worcestershire sauce. Mix well. In. measuring cup combine remaining
tomato juice, salt, pepper, garlic powder, and oregano. Add to beef
mixture and mix well. Bake in large casserole dish at 3500 for 1 hour or until
thoroughly cooked.

Stuffed Hamburgers
Lenore Denelsbeck

lIb. hamburger 1/2 tsp. salt

1 egg, slightly beaten dash of pepper
3/4 • 1 c. bread crumbs 1/4 c. milk
onion, to taste 6 wieners, cut in thin slices

Combine all, except wieners. Mix lightly, divide into meat ball size
portions, and shape around wiener pieces. I brown them a bit, but the
recipe says to pour the following sauce over them right away.
MEAT SAUCE:
1 c. catsup
1/4 c. molasses 1/4 c. melted oleo
2T. vinegar

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

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Pride of Iowa Casserole

Edna Palmer

lib. sausage, cooked but not 1 T. chopped onion

browned, and drained 1/2 tsp. salt
16 oz. can cream style com dash of pepper
3 eggs 1/4 c. catsup
1 c. dry bread crumbs green pepper rings [opt.]
1 c. mllk

Combine sausage, corn, eggs, bread crumbs, milk, onion, salt and
pepper. Spread in a well-greased pan (big enough so mixture is at least
1 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 8
servings.

Simmered Steak
Gladys I. Lamb

2 lb. round steak 1 chopped onion

4 oz. can mushrooms 1 c. sour cream 1
and 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 Steak
Barbara Hayden

11g. round steak [trim off fat t green pepper, cut in sm. pieces 1
and 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 and
pepper, then let simmer 1 hour. Add green pepper pieces, tomato
wedges, and mushrooms. Cover and simmer 20 minutes, or until
peppers are tender. Serve over rice.

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Grandma Carry Lamb's Meat Loaf

Rosa Lamb

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

2 c. soft bread crumbs 1/4 c. horseradish
2 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/ 2
cup 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

Gumbo
Barbara McLaughlin

1/2 lb. sausage or ham 2 c. chicken broth

and a little bacon
1/2 lb. okra, 1/4 inch thick
11/2 c. chopped onion
4 ribs chopped celery
2 cloves garlic, minced
1/4 c. flour
1/2 c. diced green pepper
1/2 tsp. thyme
pepper
1/4 tsp. cloves [opt.]
2 c. [1/2 lb.] shrimp 1
c. hot steamed rice
 In heavy skillet, cook sausage until brown. Remove to paper towel
and 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. Cook
slowly, stirring constantly, until flour turns a deep rich tan color, about
15 minutes. Don't burn. Stir in broth; add okra, green pepper, sausage,
thyme, pepper and cloves. Cover and cook over low heat, stirring
occasionally for 1 hour. Add shrimp and cook 10 minutes longer.
To serve, place 2 to 3 tablespoons of rice in an individual serving
bowl and spoon gumbo over rice.

Today's extravagance becomes tomorrow's necessity.

 Pork Chops on Rice
Sally (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. 1/4 tsp. pepper

raw ground lean pork 11/2 c. raw 11/2 tsp. salt
ground potatoes 3/4 c. raw ground 1/4 tsp. thyme or sage 1/8
onion tsp. allspice

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

Beef Burgers
Dorothy Blanchard

lib. hamburger 1/2 tsp. salt

lonion garlic salt soy
sauce red
1 c. water
pepper chili
1 c. tomato juice powder
1/4 c. oatmeal
1 tsp. sugar

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

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Hamburger Balls
Dorothy Blanchard

4 lb. ground beef or ground 1/2 tsp. dry mustard 2

turkey eggs
1/2 tsp. onion powder 4 1 c. water 1
tsp. garlic salt c. milk
4 tsp. Liquid Smoke 2 c. graham cracker crumbs
1/2 tsp. pepper 4 T. Morton's Tender Quick salt

Mix together and shape into balls. Bake in 3250 oven for 25 minutes. Drain
off 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 1112 hours. Some like to double the sauce
recipe. It is also easy to cut in half.

Pizza Casserole
Barbara McLaughlin

4 oz. pkg. sliced pepperoni 1 2 [8 oz.] cans tomato sauce 4

med. onion, chopped fine 1/3 c. oz. can mushroom stems and
butter, melted pieces
6 oz. thin spaghetti, cooked 1/2 tsp. oregano 1/2
1 c. [4 oz.] grated Swiss cheese lib. tsp. basil
Mozzarella cheese,
sliced thin

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 and
basil, 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.

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Oven Jambalaya
Barbara 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 stock
2 c. uncooked rice 1 lb. cooked ham, cut in strips 2 lb.
11/2 tsp. finely chopped garlic 2 [1 shelled and deveined shrimp
lb.] 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. Transfer
contents 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.
 Gumbo
Roberta Middleton

3 lb. turkey or chicken 5 or 6 stalks chopped celery 2

2 cans okra and tomatoes 1 tsp. poultry seasoning salt and
can stewed tomatoes pepper, to taste
2 chicken bouillon cubes 2 1 - 11/2 c. water
med. onions, chopped

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 making
gravy. 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 with

1 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 2 1 qt. tomato juice 4

T. diced onion 2 oz. mushrooms
1/2 tsp. salt 1/4 8 oz. cooked noodles
tsp. pepper 8 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 1
hour or more. Lay slices of cheese on top the last 20 minutes of baking.

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Quick Burgers From Corner Cafe

Eva Accola

10 lb. ground beef 2 T. onion salt

5 lb. quick-cooking oatmeal 2 tsp. celery salt
1/2 gal. tomato juice 2 T. chili powder
1/2 gal. water 8 oz. soy sauce
6 oz. vinegar 1 or 2 T. W orcestershire sauce
6 oz. sugar

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

Sandwich Filling
Edna Palmer - Eva Accola

1 pt. strained tomato juice 2 T. Minute tapioca

1/2 lb. dried beef, cut or 1/2 lb. cheese, grated
ground

Cook tomato juice and tapioca 10 minutes in double boiler. Add dried beef,
then cheese. Stir until cheese is melted.

Spanish Rice
Mildred Lamb Sparpnack

114 lb. bacon, diced 1114 tsp. salt

2 med. onions, chopped 1 lb. 12 oz. can tomatoes
2 c. long grain rice green pepper, chopped

Cook bacon slowly in a large frying pan. When partially cooked, pour off
some grease. Add onions and pepper to skillet; saute until limp. Add
rice to grease which was poured off and cook until toasted. Break up
tomatoes; add to other ingredients. Put in 2% quart casserole. Cover and
bake in slow oven (325°) for 40 minutes.

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Cheeseburger Pie
Jennie Ritchie Whitten

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

tsp. salt T. mllk
1/8 tsp. pepper 2 T. catsup
2 tsp. W orcestershire sauce 1/ 4 1/2 c. bread crumbs 1/4
c. 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 1 c. celery, sliced in 1/2

in. cubes inch pieces
5 med. potatoes, pared and cut 2 [141/2 oz.] cans stewed
in eighths tomatoes, drained
2 c. carrots, cut in 1 in. 4 T. quick-cooking tapioca 1 T.
chunks sugar
1 c. onion, very coarsely 11/2 tsp. salt
chopped 1/8 tsp. pepper
 Combine all ingredients in a large bowl; mix gently, but well.
Turn into a 3-quart casserole and cover with lid. Bake in 275 0 oven for 5
hours. Let stand 5 minutes before serving. Makes 6 servings. May be cooked
in slow cooker for 12 houts.

Tater Tot Casserole

Eva 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.
 Pour Pizza
Linda 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 onion
1/2 tsp. oregano 1 can pizza sauce
2 eggs

Grease a 9x13 inch pan and sprinkle with cornmeal. Mix together
flour, salt, oregano, eggs and milk. Pour mixture into pan. Cook
hamburger and chopped onion together and sprinkle over batter. Bake
for 15 minutes at 4000• Remove from oven and pour pizza sauce over
dough; sprinkle with grated cheese. Return to oven and bake 15
minutes 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, grated
1 or 2 diced green peppers 15 1/2 oz. jar of thick spaghetti
mushrooms sauce

Brown hamburger in skillet; drain and add chopped onions and diced
green peppers. Stir in as many mushrooms as you desire. We
sometimes add some thin slices of pepperoni.
When I bake bread, I save enough for 1 loaf. Divide the dough and
roll out 1Iz to fit a pizza pan that has been greased. Sprinkle dough with
Parmesan cheese. Top this with spaghetti sauce. Add the hamburger
mixture, then add lots of Mozzarella cheese. Roll out remaining dough
and place on top of cheese. Bring bottom crust up over top crust. Cut
slits in top and brush with milk. Bake at 400 0 for 20 to 30 minutes. Let set
a 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.

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Rice Casserole
Eva Accola

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

101/2 oz. can beef bouillon pieces
soup 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 rice

1 onion, ground or grated 1 1 c. chopped celery
can 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 macaroni 1 sm. onion

2 c. diced, cooked chicken 2 c. 1/2 c. celery
chicken broth 1/2 green pepper 1
1 can mushroom soup 1
jar pimiento
can celery soup 1 can mushrooms
1 c. cheese
 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 dish
and bake 1 hour, then uncover und continue to bake until brown. Frozen peas
or diced carrots may also be added.
 Chicken Fry
Roberta Middleton

1egg 3 c. cracker crumbs 1

1 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 chicken
into batter, then rolI in crumb mixture. Place breaded chicken pieces on
a 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 4 11/4 tsp. powdered sage 1/4

T. chicken fat c. broth
4 T. chicken broth 11/2 3/4 tsp. salt
qt. bread cubes 3/4 c. dash of pepper
butter 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 oven
about 35 minutes, until slightly browned.

Chicken On Sunday
Frances Goplen

11/2 c. uncooked rice 1 14 oz. can evaporated milk 1

can mushroom soup 1 env. onion or mushroom soup
can celery soup mix
1 can chicken soup
1 chicken, cut·up

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 and
brown, but do not overbake.

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Turkey or Chicken Divan

Carolyn Korbel

4 [10 oz.] pkg. broccoli, 12 oz. canned mushrooms

thawed and drained
12 - 14 halved chicken breasts
[01' 1 whole chicken]*
12 oz. grated sharp cheddar
cheese
[or fresh mushrooms]
1 c. slivered almonds
2 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 and
cheese. Pour sauce over layer, then add almonds and crumbs. Bake 30 to 4S
minutes, or until crumbs are well browned. Garnish with pimiento the
last S minutes.

SAUCE:
12 T. melted butter 11/3 c. mayonnaise
12T. flour 1/2 tsp. nutmeg
3/4 tsp. salt 1 tsp. W orcestershire sauce
dash of pepper 1/2 tsp. curry powder
2 c. strained chicken broth 1 tsp.lemonjuice
2 1/2 c. half & half

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 garner
compliments when I take it to a potluck." - Carolyn
Broccoli and Chicken Casserole
Linda Accola

2 c. cooked, cubed chicken 1/4 c. mayonnaise

10 oz. pkg. broccoli, thawed 1/4 c. milk slivered
1/4 c. stuffing almonds
1 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 at
3500 for 45 minutes.
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Chicken Noodle Casserole

Mildred Lamb Sharpnack

2 • 4 chicken breasts 2 eggs

2 cans chicken noodle soup 1 1 stick oleo
can 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 soy

1 bunch celery, sliced fine 6 sauce to taste
large 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 Chicken

Eva Accola

chicken pieces 2 flour

eggs salt
2 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 fryer
because this will slow the cooking and chicken may tend to be greasy.
 Sweet and Sour Chicken
Carolyn Korbel

2 chickens [broilers]
2 [20 oz.] cans pineapple 1/ 4 c. Brown Sugar Twin,
chunks with juice to taste
2 tsp. tamari or soy 1/4 c. brown sugar 2
sauce 6 oz. can T. cornstarcb
pineapple juice 3 green peppers, cut into rings 4
c. 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 2 1/2 oz. jar sliced mushrooms,

cream of mushroom drained
soup 2 c. milk 2 T. chopped pimiento
2 c. cooked, cubed 1 c. grated cheddar cheese
chicken
1 c. rice [1 c. uncooked] 3 oz. can Durkee French
l lb. can cut green fried
beans, onions
drained

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-quart
casserole; stir. Bake, covered, at 3500 for 40 minutes. Top with remaining
cheese and onions; bake, uncovered, 5 minutes longer. Makes 5 to 6 servings.
 Chicken and Zucchini
Barbara 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 Bisque

Barbara McLaughlin

2 tsp. grated onion 1 1 c. water 2

T. butter c. milk
1 T. flour 1 can clams and juice
1 tsp. salt 1 can shrimp, small pieces,
1/8 tsp. pepper 1/8 drained
tsp. celery salt 4 - 5 c. milk
2 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 afterward

that causes all the trouble.
 Escalloped Chicken
Eva 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. Add
onion to taste. Sprinkle with powdered sage, salt and pepper. Arrange
the 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 in

cream based soups. (I sometimes use 1/2 can milk with the soup.) Add
drained tuna and stir well. Warm all together, either on top of the stove
or 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, and
2 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.
 Shrimp Creole
Carolyn Korbel

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

shrimp
tomato soup
2 green peppers, cut in rings
2 T. Iemon juice
2 onions, sliced
2 tsp. Worcestershire sauce
1 c. sliced celery
few drops Tabasco sauce 2 c.
2 cloves garlic
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 Quiche
Linda Accola

1 unbaked 9-inch pie shell 1 T. Iemon juice 1

6 1/2 oz. can tuna, drained 11/2 c. tsp. chives
Swiss cheese, grated 3/4 tsp. garlic salt 1/2
2 eggs, beaten tsp. salt
1 c. evaporated milk 1/2 1/8 tsp. pepper
c. chopped onion

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 3500 and bake 12
to 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 take
away and not what they bring.
 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 4
1 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 or
casserole. Bake at 3750 till puffy and golden, 35 to 40 minutes. Makes 4
servings.