Barbecued Hamburgers
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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Barbecued Pork Chops
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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Barbecued Spicy Chicken
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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Baked Boston Butt
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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Beef Roast
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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Beef Stroganoff
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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Best Ever Meat Loaf
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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Broiled Chicken
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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Southern Style Dressing
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.
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Southern Style Giblet Gravy
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.
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Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Barbecued Spicy Chicken
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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Baked Boston Butt
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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Beef Roast
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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Beef Stroganoff
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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Best Ever Meat Loaf
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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Broiled Chicken
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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Southern Style Dressing
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.
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Southern Style Giblet Gravy
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.
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Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Beef Roast
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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Beef Stroganoff
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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Best Ever Meat Loaf
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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Broiled Chicken
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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Southern Style Dressing
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.
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Southern Style Giblet Gravy
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.
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Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Best Ever Meat Loaf
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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Broiled Chicken
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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Southern Style Dressing
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.
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Southern Style Giblet Gravy
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.
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Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Southern Style Dressing
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.
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Southern Style Giblet Gravy
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.
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Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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.
Southern Style Giblet Gravy
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.
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Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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.
Cheese-Meat Roll
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° F. for 1 hour. Drain off excess fat. Pour remaining tomato sauce and bake an additional 15 minutes.
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Chicken And Egg Casserole
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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° F. for 1/2 hour.
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Chicken Lobo
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° F. oven.
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Chicken Nuggets
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Chicken Paprika
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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Chicken Parmesan
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Chicken Pie
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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Chicken Special
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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°F. for 1 1/2 hours. Uncover and bake 30 more minutes.
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Chickahetti
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°F. until cheese melts.
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Chili
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Chili Meat Balls
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°F. for 10-12 minutes. Drain on paper towels. Serve hot or cold.
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Chuck Wagon Mac
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Crispy Rosemary Chicken
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°F.
Chicken will have a crisp and brown appearance.
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Crunchy Chicken
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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° F. 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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Crunchy Chicken Bake
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° F. 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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Easy Chili
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Easy Tuna Casserole
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° F. oven for 30 minutes or until cheese has melted and casserole is hot through.
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Fish Chowder
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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
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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Fried Oysters
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Ground Beef Skillet Dinner
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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Ground Beef Stew
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
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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Ham Casserole
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 350°F. 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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Ham-Potato Au Gratin
5-6 medium potatoes
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
1 c. sour cream
1-2 c. cubed ham
1/2 c. shredded Cheddar cheese
Sauce
2 Tbsp. butter
2 Tbsp. plain flour
chopped pimento or green pepper (if desired)
1/2 tsp. salt
1/2 tsp. pepper
Peel and slice potatoes. Combine potatoes, cubed ham, sour cream and cheese in 2-quart baking dished (oiled). Mix sauce ingredients. Pour over other ingredients. Bake in 300°F. oven 30-40 minutes. Makes 6-8 servings.
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Ham-Stuffed Peppers
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°F. oven 25-30 minutes.
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Home-Style Chili
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.
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Meat Ball Dinner
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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Microwave Fish Fillets
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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Mock Filet Mignon
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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Mushroom Meat Balls
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°F. for 30 minutes covered.
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Mystery Pork Chops
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°F. for 1 1/2 hours.
It sounds horrible, but it's delicious.
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Old Fashioned Chicken And Dumplings
1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water
Dumplings
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water
Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.
While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.
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Oven Barbecued Chicken
2-2 1/2 lb. cut-up chicken
salt
pepper
Sauce
1 tsp. salt
2 Tbsp. margarine
2 Tbsp. mustard
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 c. catsup
1 c. sweet pickle juice
1 Tbsp. vinegar
Salt and pepper chicken pieces; place in large shallow pan. Bake in 350°F. oven for 30 minutes.
Combine all ingredients for sauce in pan and bring to boil. Simmer for 15-20 minutes. Pour sauce over chicken and cook 30 minutes or until well done.
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Oven Fried Chicken Parmesan
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°F. for 1 hour or until tender. Makes 3-4 servings.
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Oyster Casserole
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°F. about 30 minutes. Serves 4-6.
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Pop's Brunswick Stew
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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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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
Meat Ball Dinner
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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Microwave Fish Fillets
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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Mock Filet Mignon
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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Mushroom Meat Balls
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°F. for 30 minutes covered.
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Mystery Pork Chops
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°F. for 1 1/2 hours.
It sounds horrible, but it's delicious.
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Old Fashioned Chicken And Dumplings
1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water
Dumplings
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water
Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.
While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.
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Oven Barbecued Chicken
2-2 1/2 lb. cut-up chicken
salt
pepper
Sauce
1 tsp. salt
2 Tbsp. margarine
2 Tbsp. mustard
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 c. catsup
1 c. sweet pickle juice
1 Tbsp. vinegar
Salt and pepper chicken pieces; place in large shallow pan. Bake in 350°F. oven for 30 minutes.
Combine all ingredients for sauce in pan and bring to boil. Simmer for 15-20 minutes. Pour sauce over chicken and cook 30 minutes or until well done.
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Oven Fried Chicken Parmesan
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°F. for 1 hour or until tender. Makes 3-4 servings.
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Oyster Casserole
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°F. about 30 minutes. Serves 4-6.
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Pop's Brunswick Stew
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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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If you have any "Comments" or "Recipes" you'd
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You are visitor number
Since May 3, 1999
BACK
© Copyright Karen's
Recipe Box , 1999-2004. All rights reserved.
All recipes
submitted become the property of Karen's Recipe Box.
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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Mock Filet Mignon
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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Mushroom Meat Balls
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°F. for 30 minutes covered.
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Mystery Pork Chops
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°F. for 1 1/2 hours.
It sounds horrible, but it's delicious.
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Old Fashioned Chicken And Dumplings
1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water
Dumplings
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water
Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.
While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.
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Oven Barbecued Chicken
2-2 1/2 lb. cut-up chicken
salt
pepper
Sauce
1 tsp. salt
2 Tbsp. margarine
2 Tbsp. mustard
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 c. catsup
1 c. sweet pickle juice
1 Tbsp. vinegar
Salt and pepper chicken pieces; place in large shallow pan. Bake in 350°F. oven for 30 minutes.
Combine all ingredients for sauce in pan and bring to boil. Simmer for 15-20 minutes. Pour sauce over chicken and cook 30 minutes or until well done.
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Oven Fried Chicken Parmesan
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°F. for 1 hour or until tender. Makes 3-4 servings.
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Oyster Casserole
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°F. about 30 minutes. Serves 4-6.
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Pop's Brunswick Stew
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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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If you have any "Comments" or "Recipes" you'd
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Since May 3, 1999
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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°F. for 30 minutes covered.
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Mystery Pork Chops
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°F. for 1 1/2 hours.
It sounds horrible, but it's delicious.
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Old Fashioned Chicken And Dumplings
1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water
Dumplings
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water
Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.
While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.
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Oven Barbecued Chicken
2-2 1/2 lb. cut-up chicken
salt
pepper
Sauce
1 tsp. salt
2 Tbsp. margarine
2 Tbsp. mustard
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 c. catsup
1 c. sweet pickle juice
1 Tbsp. vinegar
Salt and pepper chicken pieces; place in large shallow pan. Bake in 350°F. oven for 30 minutes.
Combine all ingredients for sauce in pan and bring to boil. Simmer for 15-20 minutes. Pour sauce over chicken and cook 30 minutes or until well done.
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Oven Fried Chicken Parmesan
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°F. for 1 hour or until tender. Makes 3-4 servings.
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Oyster Casserole
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°F. about 30 minutes. Serves 4-6.
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Pop's Brunswick Stew
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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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If you have any "Comments" or "Recipes" you'd
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You are visitor number
Since May 3, 1999
BACK
© Copyright Karen's
Recipe Box , 1999-2004. All rights reserved.
All recipes
submitted become the property of Karen's Recipe Box.
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water
Dumplings
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water
Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.
While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.
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Oven Barbecued Chicken
2-2 1/2 lb. cut-up chicken
salt
pepper
Sauce
1 tsp. salt
2 Tbsp. margarine
2 Tbsp. mustard
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 c. catsup
1 c. sweet pickle juice
1 Tbsp. vinegar
Salt and pepper chicken pieces; place in large shallow pan. Bake in 350°F. oven for 30 minutes.
Combine all ingredients for sauce in pan and bring to boil. Simmer for 15-20 minutes. Pour sauce over chicken and cook 30 minutes or until well done.
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Oven Fried Chicken Parmesan
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°F. for 1 hour or until tender. Makes 3-4 servings.
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Oyster Casserole
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°F. about 30 minutes. Serves 4-6.
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Pop's Brunswick Stew
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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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Sauce
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°F. for 1 hour or until tender. Makes 3-4 servings.
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Oyster Casserole
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°F. about 30 minutes. Serves 4-6.
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Pop's Brunswick Stew
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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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You are visitor number
Since May 3, 1999
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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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Pork Chop Barbecue
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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Pork Chop And Potato Scallop
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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If you have any "Comments" or "Recipes" you'd
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You are visitor number
Since May 3, 1999
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© Copyright Karen's
Recipe Box , 1999-2004. All rights reserved.
All recipes
submitted become the property of Karen's Recipe Box.
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°F.
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Pot Roast
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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Pressed Chicken
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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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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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Pronto Shrimp Creole
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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Quick Barbecue
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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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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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Quarks Chicken Pie
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 350°F. for 1 hour.
* I use a little Worcestershire sauce in broth.
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Salmon Croquettes
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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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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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Saucy Meat Balls
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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Saucy Pork Chops
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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Since May 3, 1999
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All recipes
submitted become the property of Karen's Recipe Box.
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 pork chops with onion slices. Combine remaining ingredients and pour over chops. Cover and simmer 45-60 minutes or until done. Remove pork chops to platter. Spoon sauce over. Or, serve over a platter of noodles, cooked as package directs.
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Sausage Pie
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 350°F. 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° F. or until golden brown. Can be refrigerated or frozen.
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Souper Chicken
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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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Since May 3, 1999
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All recipes
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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° F. oven for 1 1/2 hours. Serves 6.
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Sweet-Sour Meat Balls
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 450° F. 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.
Sweet-Sour Sauce
1/4 c. vinegar
1/2 tsp. salt
1 tsp. grated onion
1 c. brown sugar
10 gingersnaps, crushed
Sauce: Combine all ingredients. Cook to boiling. Add baked meat balls and simmer 10 minutes.
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Swiss Steak
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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Sweet-Sour Sauce
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 325° F. 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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Tuna Casserole
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° F.
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Turkey-Macaroni Casserole
2 c. cooked turkey, chopped
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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Since May 3, 1999
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© Copyright Karen's
Recipe Box , 1999-2004. All rights reserved.
All recipes
submitted become the property of Karen's Recipe Box.
1 can cream of chicken soup
1 1/2 c. uncooked elbow macaroni
1 (4 oz.) can mushrooms, drained
1 c. milk
1 c. shredded Cheddar cheese
Mix all ingredients together and place in 1 1/2 quart casserole dish. cover and cook in 350° F. oven for 1 hour.
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© Copyright Karen's
Recipe Box , 1999-2004. All rights reserved.
All recipes
submitted become the property of Karen's Recipe Box.