Codfish Pudding
1 pkg codfish
1 cup rice, cook in milk
3 eggs
1 cup milk
1 tsp sugar
1 tsp salt
1 tsp nutmeg
1 Tbsp butter
Cook the rice in milk as needed to soften. To this add codfish which has been soaked, and flaked fine. To this add the eggs, well beaten, melted butter, seasonings and milk to make a thin consistency. Pour mixture into a buttered casserole; top with cracker crumbs and bake for 350F about 1 1/4 hours or until it tests done with a knife.
-Lillian Carlson — Dassel Minnesota Covenant Church Cookbook
Crab Shrimp Casserole
1 medium green pepper, chopped
1 medium onion
1 cup chopped celery
1 -6 1/2 oz can flaked crab meat
1 -6 1/2 oz can shrimp
1/2 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
1 cup mayonnaise
1 cup buttered bread crumbs
Combine all ingredients except bread crumbs. Place in casserole and top with buttered bread crumbs. Bake for 30 minutes in 350F oven. Celery is still crisp but it is really a delicious combination of flavors.
-Janice (Nordstrom) Main – Dassel Minnesota Covenant Church Cookbook
Chow Fung
2 pork steaks
1 carrot, diced
2 stalks celery, diced
1/2 cup onion, diced
mushrooms
1 pkg Chinese noodles
1 lb can bean sprouts, washed and drained
soy sauce
salt
pepper
chopped green onion tops
Brown the pork steak, add the carrot, celery, onion and mushrooms. Boil and drain the Chinese noodles. Add noodles, bean sprouts and chopped green onion tops to meat mixture. Add soy sauce, salt and pepper to taste. Cover and simmer 10 minutes. (Vegetables should still be crispy.) Serve with fried rice.
-Betty Thorkelson – Dassel Minnesota Covenant Church Cookbook
Chop Suey
1 lb beef
1 lb pork
5-6 medium onions
1 bunch celery
1 Tbsp brown sugar
1 Tbsp Kitchen Bouquet
bean sprouts
Cut up meat for chop suey. Brown meat with salt and pepper. Cut up celery and saute in butter. Cut up onions and saute in butter with brown sugar. Put in kettle, cover with water and let cook 3-4 hours. Add Kitchen Bouquet 1/2 hour before done. Add sprouts.
-Marilyn Frederickson – Dassel Minnesota Covenant Church Cookbook
Chow Mein Hot Dish
1 1/2 lb ground beef
1 finely chopped onion
1 can each cream of chicken soup, chicken rice soup & cream of mushroom soup
1 can sliced mushrooms
2 Tbsp soy sauce
1 box frozen mixed vegetables
1 can chow mein noodles
Saute beef and onions. Mix all ingredients except noodles in a bowl. Put a layer of noodles in a casserole dish and top with meat mixture; then put remaining noodles on top. Bake 1 hour at 350F.
-Lillian Carlson – Dassel Minnesota Covenant Church Cookbook
Chinese Dish
1 lb pork, cut up in cubes
2 medium onions, cut up
2-3 carrots or more
2-3 Tbsp soy sauce
rice, cooked
Brown pork in fat. Add onions. Cut up carrots in thin strips, add to meat and cook for 1 hour. Add soy sauce while cooking. Pour over rice and serve.
-Lorraine Pratt – Dassel Minnesota Covenant Church Cookbook
Chinese Style Fried Rice
1 1/2 cup water
1 1/3 cup Minute Rice
1/4 tsp salt
3 Tbsp butter or margarine
2 eggs, beaten
1/3 cup chopped onion or 1 tsp minced onion
3 Tbsp soy sauce
Bring water to boil; add rice. Cover and remove from heat. Let stand 5 minutes. Add eggs to melted butter and scramble. Add onion and stir. Add rice and soy sauce and mix over low heat. Serve with chicken, pork chops or hamburger. About 4 servings.
-Evie Greenley – Dassel Minnesota Covenant Church Cookbook
Chinese Chow Mein
2 lb pork or beef cubes
1/2 cup butter or margarine
2 cups onion, cut fine
3 cups celery
4 cups water
3 tsp salt
3/8 tsp pepper
1 can bean sprouts
1 can mixed chop suey vegetables
1 can bamboo shoots (optional)
water chestnuts, if desired
Brown the meat in the butter and cook slowly for about 1 hour or until tender. Add the remaining ingredients except the bamboo shoots and continue cooking. Do not over cook the vegetables. Add the bamboo shoots last so they will stay crisp. Thicken with the following:
1 cup cold water
6 Tbsp cornstarch
6 Tbsp soy sauce
3 tsp sugar
Serve over rice or Chinese noodles. Serves 14-16 persons.
-Joyce Carlson – Dassel Minnesota Covenant Church Cookbook
Microwave Pork Hawaiian (chicken may be used)
2-3 cups cooked pork or chicken, cubed
1/3 cup brown sugar
2 Tbsp cornstarch
1/2 tsp ground ginger
1/4 cup soy sauce
2 Tbsp catsup
1 small onion, cubed
1 green pepper, cubed
1 20oz can pineapple chunks
1/3 cup wine vinegar
1/4 cup soy sauce
1 Tbsp cornstarch
1 8oz can water chestnuts, drained
1 3oz can or jar sliced mushrooms
Cook first 8 ingredients together in a 3quart casserole on High for 8 minutes. Drain pineapple, reserving juice to mix with water enough to make 1 cup liquid. Add the vinegar and remaining soy sauce and cornstarch. Cook for 5 minutes till sauce is thick. Add water chestnuts, mushrooms and pineapple chunks last and cook 3 minutes.
-Grace Swanson – Dassel Minnesota Covenant Church Cookbook
Microwave Dried Beef Casserole
1 cup macaroni, uncooked
1/4 lb dried beef, shredded
1/4 lb cubed cheese
1 small onion, chopped
2 hard cooked eggs, chopped
1 can cream of mushroom soup
1 cup milk
Cover and cook in glass casserole in microwave for about 25 minutes or until macaroni is tender. Stir twice during cooking. Serves 4.
-Grace Swanson – Dassel Minnesota Covenant Church Cookbook
Creamy Ham Roll-ups
12 slices boiled ham
1 small pkg Minute Rice, cooked
1 can mushrooms
2oz American cheese
4 Tbsp butter, melted
4 Tbsp flour
3 cups milk
salt
1 Tbsp minced onion (or small canned onions)
2 cups frozen peas, cooked
Mix cooked rice, mushrooms and cheese. Divide out on ham slices and roll up. Put into a 8×13″ pan. Make cream sauce as follows; melt butter, add flour (make sure that it is thorough blended so the flour taste is gone before adding anything else); add remaining ingredients. Put sauce over ham-roll ups and heat thoroughly.
-Bev Greenley – Dassel Minnesota Covenant Church Cookbook
Hot Dish
1 lb ground beef, browned
1 can vegetable beef soup
1 can cream of mushroom soup
diced potatoes, 1 quart or more
onions to taste
1 cup diced celery, optional
Mix all and put in a casserole. Bake for 2 hours at 325F.
-Lillian Carlson – Dassel Minnesota Covenant Church Cookbook
Tater Tot Hot Dish Bake #1
1 can French green beans
1 can cream of celery soup
1 can cream of chicken soup
1-2 lb ground beef
1 pkg tater tots
Mix soups, beans and raw meat. Put in casserole and bake 1 hour at 325F. Top with tater tots and bake another hour.
-Mrs. Ruth E. Anderson – Dassel Minnesota Covenant Church Cookbook
Hamburger Hot Pot
4 medium size potatoes, peeled and sliced thin
1 1/2 lb ground beef
3 medium size onions, peeled and sliced thin
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 Tbsp chopped parsley
1/2 cup canned condensed beef broth
Place a third of potatoes in bottom of buttered electric skillet. Top with half of ground beef and onion slices. Repeat layers ending with potatoes. Sprinkle with salt and pepper and dot with butter. Sprinkle with parsley. Pour beef broth over all and cover. Set control at 225F and cook 1 hour or until potatoes are done. P.S. For beef broth you can use beef bouillon, 1/2 tsp to 1/2cup water. Makes 6 servings.
-Joyce Erickson – Dassel Minnesota Covenant Church Cookbook
Hamburger Hot Dish #1
1 1/2 lb hamburger
1/2 lb bacon (if use Canadian bacon)
1 large onion
4 stalks celery, diced
4 large potatoes, diced
1 Tbsp sugar
salt
1 can tomato soup
Fry hamburger and onion. Fry bacon (if it is not Canadian Bacon) separately and drain grease. Mix meat with rest of ingredients, pour into 8″ casserole and bake for 1 to 1 1/2 hours at 375F.
-Betty Thorkelson – Dassel Minnesota Covenant Church Cookbook
“This recipe was a little clipping in the paper. I found it when I was younger. It has been a family recipe ever since.”
Beef Potato Hot Dish
1 lb lean ground beef
1/2 large onion, chopped (1/4 cup)
3-4 potatoes
1 can cream style corn
1 can cream of mushroom soup
1 can cream of tomato soup
Saute onions and lightly brown beef in butter. Cook potatoes in jackets, just enough to peel easy and slice. Place half of beef onion mixture in a casserole, add half of corn, half the potatoes and half the mushroom soup. Repeat. Top with tomato soup. Bake 1 hour for 375F.
-Selma Dahlgren – Dassel Minnesota Covenant Church Cookbook
Hamburger Hot Dish #2
1 1/2 lb hamburger
1 large onion, diced
4 stalks celery, diced
1 Tbsp sugar
1/4 lb bacon, cut small
3 cups raw potatoes, diced
1 can kidney beans
1 can tomato soup
Brown hamburger and bacon. Add remaining ingredients. Combine and bake for 1 1/2 hours in 350F oven.
-Orpha Hendrickson – Dassel Minnesota Covenant Church Cookbook
Tater Tot Hot Dish
2 lb raw hamburger
1 Tbsp grated onion
1/2 large bag Tater Tots (eventually use full bag)
1 can mushroom or chicken soup
1 can celery soup
1/2 cup water
Place meat in bottom of 9×13 pan. Cover with onion and half bag of potatoes. Mix last three ingredients and pour over the top. Cover with remaining half bag of tater tots. Bake 1 1/4 hours at 350F.
-Marlene Dahlgren – Dassel Minnesota Covenant Church Cookbook
Rice Hot Dish
1 lb ground beef
1 onion
1 cup raw rice
2 cups cut up celery
1 tsp salt
1/4 cup soy sauce
1 can cream of mushroom soup
4 cup hot water
Brown beef, and put all ingredients into baking dish. Bake at 350F for 1 1/2 hours. Stir once when half done. May be baked in pan of hot water.
-Selma Dahlgren – Dassel Minnesota Covenant Church Cookbook
Pizza Hot Dish
1 1/2 lb ground beef
1 lb sliced Polish sausage
5 oz sliced pepperoni
1 large onion
1 can tomato soup
1 small can tomato paste
1 can cream of mushroom soup
1/2 to 3/4 can water
2 Tbsp sugar
2 tsp oregano
season to taste
1 large pkg wide curly egg noodles
shredded mozarella cheese (generous amount)
Cook noodles. Brown together the ground beef, Polish sausage, pepperoni and onion; drain off liquids or fat. Add tomato paste, soups, water, sugar, oregano and season to taste. Mix noodles and sauce together and put in lightly greased pans. Sprinkle cheese to cover top. Bake at 325F for 1 to 1 1/4 hours. After baking let set 5 minutes, then cut into squares. One pan may be frozen for future use.
-Mrs. Arvid E. Carlson – Dassel Minnesota Covenant Church Cookbook
“This recipe was given to me by my daughter, Ruth Goodrich.”
“More” Hot Dish
1 box Creamettes, cooked
1 can tomatoes
1 can tomato soup
1 1/2 lb hamburger
1 medium onion, chopped
1/2 can peas
pimento
Fry onion with the hamburger. Mix all and put into casserole. Grated or cut cheese on top is good, or you may use cracker crumbs. It is very good with cheese mixed in the dish also. Bake slowly for 1 hour.
-Lillian Carlson – Dassel Minnesota Covenant Church Cookbook
Beef Cheese Casserole
1 1/2 lb ground beef
1 medium onion, chopped
1 tsp salt
1/2 tsp pepper
2 8oz cans tomato sauce
1 cup cottage cheese
1 8oz pkg cream cheese
1/4 cup sour cream
1/3 cup chopped pepper
1/2 cup chopped grated onion
8oz noodles, cooked and drained
Brown beef and onion, add salt and pepper and sauce. Simmer. Combine cottage cheese, cream cheese, sour cream, green pepper and grated onion. Place half the noodles in dish, then cheese mix, noodles, and meat on top. Bake. If cold, bake at 375F for 40 minutes.
-Gladys Bengtson – Dassel Minnesota Covenant Church Cookbook
Hamburger Vegetable Hotdish
2 lb ground beef
1 onion, chopped
10oz pkg frozen mixed vegetables
2 10 1/2oz cans chicken rice soup
1 cup celery
2 10 1/2 oz cans cream of mushroom soup
2 4oz cans mushrooms
1 8oz pkg chow mein noodles
Brown beef and onion, drain excess fat. Add mixed vegetables and celery. Cook together 10 minutes. Add soups (don’t dilute them), mushrooms and noodles. Bake 1 hour at 350F.
-Barb Elliot – Dassel Minnesota Covenant Church Cookbook
Gourmet Casserole
8 oz thin noodles (ex. angel hair)
3/4 cup stuffed olives, sliced
1 can cream of mushroom soup
1 1/4 cup milk
1/2 cup chopped onions
2 Tbsp buter
2 lb ground beef
1/2 lb grated cheese
2 Tbsp chopped parsley
1/4 lb slivered almonds
1 can chow mein noodles
Cook noodles and drain. Mix olives, soup and milk with noodles. Saute onions in butter. Add beef and brown. In casserole, alternate layers of noodles and meat. Sprinkle each layer with cheese and parsley. Cover and bake 50 minutes at 350F. Remove cover and sprinkle with chow mein noodles and almonds. Bake 20 minutes longer or until browned.
-Nellie Nystrom – Dassel Minnesota Covenant Church Cookbook
Dinner in a Dish
2 Tbsp shortening
1 medium onion, chopped
1 green pepper
1 1/2 to 2 lb hamburger
1 1/2 tsp salt
1 egg, beaten
1/2 tsp pepper
2 cups fresh corn or 1 #2 can whole kernel corn
4 medium tomatoes, sliced or 1 #2 can tomatoes
1 1/2 cup dried crumbs or cracker crumbs
butter
Put shortening in skillet and brown onion and pepper. Add meat and brown. Stir in egg with a little meat mixture first, then add. Mix well. Take a casserole and place 1 cup corn on bottom, then meat and then tomatoes. Repeat process. Top with crumbs. Dot with butter. Bake 1 hour at 375F.
-Mrs. Oliver Dille – Dassel Minnesota Covenant Church Cookbook
“This is a family favorite of the Hubert Humphreys.”
Beef ‘N Biscuit Casserole
1 to 1 1/2 lb ground beef
1/2 cup onion, chopped
1/4 cup green pepper or chilies, diced
1 8oz can tomato sauce
2 tsp chili powder
1/2 to 3/4 tsp garlic salt
1 8oz can refrigerated buttermilk or country style biscuits
1 1/2 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream
1 egg, slightly beaten
Brown beef, onion and green pepper in fry pan. Drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate 10 biscuits in half. Press 10 halves over bottom of greased 8″ or 9″ pan. Combine 1/2 cup cheese, sour cream and egg. Add to meat mixture. Spread on biscuits. Place remainder of biscuit halves (10) on top of meat mixture. Sprinkle with remaining 1 cup cheese. Bake 375F for 25 minutes. Serves 4-6.
-Ann Kuefner – Dassel Minnesota Covenant Church Cookbook
Ham-burger Roll Ups
1 cup bread crumbs
1/2 cup milk
1 1/2 lb ground round or beef
2 tsp instant minced onion
1 1/2 tsp Worcestershire sauce
2 tsp seasoned salt
1/4 tsp pepper
6 slices boiled ham, 1/8″ thick
3 Tbsp butter
2/3 cup packed light brown sugar
1/2 cup orange juice
2 tsp prepared mustard
1 can apricot halves, drained
1 can cling sliced peaches, drained
1/2 cup canned pineapple chunks, drained
Soak crumbs in milk a few minutes; combine with beef, onion, Worcestershire, salt and pepper. Spread some of the mixture on each ham slice; roll up and place seam side down, side by side in oblong baking dish. Stud with 3 whole cloves. In saucepan mix butter, brown sugar and orange juice; cook until sugar is melted; stir in mustard. Pour over ham rolls and bake 45 minutes, basting occasionally. Add apricots, peaches and pineapple chunks and bake 15 minutes.
-Ruth Hanson – Dassel Minnesota Covenant Church Cookbook
Cedric Adams Low Calorie Hot Dish
1 medium head cabbage
1 lb lean ground beef
1 small onion, chopped
1 10 1/2 oz can tomato soup
Chop cabbage and parboil for 3 minutes. Drain. Brown the beef and onion, breaking beef up. Drain off grease. Alternate layers of cabbage with the meat/onion mixture in casserole. Pour undiluted soup on top. Pierce cabbage with a fork several times so soup runs through the layers. Bake uncovered at 350F. Serves 4-6.
-Charlotte Lindholm – Dassel Minnesota Covenant Church Cookbook
Cabbage Casserole
1 lb ground beef
salt and pepper to taste
1 small onion, chopped
1/2 cup raw rice
1 medium size head of cabbage
1 16oz jar spaghetti sauce
1 cup water
Brown meat, salt and pepper, onion and rice in frying pan. Cut cabbage into bite size pieces. Add spaghetti sauce and water to meat. Bring to a boil. Layer cabbage and meat sauce in 2 1/2 quart casserole. Use as much cabbage as possible. Cover and bake in 350F until cabbage is tender (about 1 hour).
-Vivian Bengtson & Grace Mattson – Dassel Minnesota Covenant Church Cookbook
Moussaka (Greek)
1 eggplant
1 1/2 lb ground beef
1/4 cup water
1 Tbsp tomato paste
1/2 cup chopped onion
salt and pepper
2 Tbsp snipped parsley
2 slices bread, torn
2 beaten eggs
1/4 cup American cheese
dash of cinnamon
3 Tbsp butter
3 Tbsp flour
1 1/2 cup milk
1/2 tsp salt, pepper
dash nutmeg
1 beaten egg
shredded cheese
Brown meat with onion, drain fat. Add water, parsley, tomato paste, salt and pepper. Simmer until liquid is almost gone; cool. Stir in half of the bread crumbs, the 2 eggs, 1/4 cup cheese and cinnamon. Make a white sauce with the butter, flour and milk. Add salt, pepper and nutmeg. Add a little sauce to the 1 beaten egg, return to the hot mixture. Cook and stir 2 minutes until thickened. Pare the eggplant and slice thin. Sprinkle the other half of bread crumbs in casserole, next layer eggplant slices with meat mixture. Pour white sauce over top and sprinkle with shredded cheese.
-Sharon Melvie – Dassel Minnesota Covenant Church Cookbook
Calico Bean Hot Dish
1 lb ground beef
1/2 lb bacon
1 can pork & beans
1 can kidney beans
1 can butter beans, drained
1 can lima beans
1/2 cup catsup
3 Tbsp vinegar
1 cup onion, chopped
1 cup celery, chopped
1 cup brown sugar
1 tsp dry mustard
dribble of molasses
Brown beef and bacon. Add to remaining ingredients. Bake for 1 hour at 350F. Serves 8-10.
-Mrs. Oliver Dille – Dassel Minnesota Covenant Church Cookbook
Beef Barley Skillet
3/4 lb ground beef
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup green pepper
1 1/4 tsp salt
1/8 tsp pepper
1/2 tsp marjoram
1 tsp sugar
1 tsp Worcestershire sauce
1/2 cup chili sauce
2 cups canned tomatoes, broken up
1 1/2 cup water
3/4 cup quick cooking barley
Saute ground beef, onion, celery and green pepper in skillet. Drain fat, stir in remaining ingredients. Bring to boil. Reduce heat to simmer. Cover and cook about 35 minutes with quick cooking barley or for 1 hour with pearl barley.
-Gail Regal – Dassel Minnesota Covenant Church Cookbook
Lasagne #1
1 lb hamburger
1 cup chopped onion
2 large cloves garlic, minced
2 tsp crushed oregano
2 cans tomato soup
1/2 cup water
2 tsp vinegar
1/2 plain lasagne noodles
1 pint cottage cheese
1/2 lb mozzarella cheese, thinly sliced
grated Parmesan cheese
Brown hamburger, onion, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes, stirring occasionally. Cook and drain noodles. In a 12x18x2″ baking dish, arrange 3 alternate layers of noodles, cottage cheese, meat sauce and mozzarella. Top with Parmesan. Bake at 350F for 30 minutes. Let stand 15 minutes before servings.
-Norma Abbott – Dassel Minnesota Covenant Church Cookbook
Pat’s Easy Lasagne
1 1/2 to 2 lb ground beef
1/2 cup chopped onion or 1 Tbsp minced onion
1 15 1/2oz jar Ragu Spaghetti Sauce with mushrooms
1/2 lb (14 strips) lasagne noodles, cooked and drained
1 large carton cottage cheese, with 2 beaten eggs added
1/2 lb mozzarella cheese, thinly sliced
grated Parmesan cheese
In saucepan brown beef and cook onion. Add spaghetti sauce and simmer; stir now and then until meat is done. In 8 x 12 x 2 ” baking dish arrange three layers of noodles, meat sauce, cottage cheese and mozzarella. Top with Parmesan cheese. Bake at 350F for 30 minutes. Let stand 5 minutes and serve.
-Pat (Mattson) Nelson- Dassel Minnesota Covenant Church Cookbook
Lasagna #2
2 lb ground beef
1/4 cup olive oil
1 cup chopped onions
2 cloves garlic, minced
1 #2-1/2 can tomatoes
2 6oz can tomato paste
2 tsp salt
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
1/2 tsp bay leaf
80z pkg lasagna noodles
1/2 lb mozzarella cheese
Parmesan cheese
Brown hamburger i oil, add onions and garlic and cook until transparent. Add tomatoes and spices. Cover and simmer one hour or until thickened. Cook noodles. Slice cheese. Spread 1/4 of the sauce in the bottom of a 9×13 pan. Cover with layer of noodles and then layer of cheeses. Repeat layers. End with sauce and cheeses on top. This tastes better if made the day before serving. Also freezes well. Bake at 350F for 30-40 minutes.
-Lori (Mrs. Kurt) Olson – Dassel Minnesota Covenant Church Cookbook
Cottage Cheese Hot Dish (like Lasagna)
1 lb ground beef
1/2 cup diced onion
2 8oz cans tomato sauce
1 tsp sugar
3/4 tsp salt
1/4 tsp each of garlic salt & pepper
4 cups medium noodles or lasagna noodles
1/2 cup cottage cheese
1 3oz pkg cream cheese
1/4 cup sour cream
Parmesan cheese
To make meat sauce: brown ground beef and onion, add tomato sauce, sugar, salt, garlic salt and pepper. Cook noodles. Mix together cottage cheese, cream cheese and sour cream. Layer half the noodles on the bottom of a cake type pan, then half the meat sauce; cheese layer in the middle; then the rest of the noodles with the other half of the meat sauce poured on top. Sprinkle generously with Parmesan cheese.
– Dassel Minnesota Covenant Church Cookbook
Paella- Spain’s most famous drive
1/4 cup olive oil
3-5 lb chicken
1/4 cup water
1 tsp oregano
1/2 cup chopped onion
1 split clove garlic
3 Tbsp butter
2 cups uncooked rice
pinch saffron (ESSENTIAL)
4 cups chicken broth
all or whatever seafood is available: shrimp, clams in the shell, mussels, squid
peas
large paella pan is best or 4qt casserole
Brown chicken pieces in hot olive oil. Add water, oregano. Cover and cook until tender. Remove and set aside. To the pan juices add onion, garlic. Cook 5 minutes. Melt in a pan 3 Tbsp butter, add rice and saffron. Stir over low heat 5 minutes. Add broth, cook slowly until rice is tender. Stir in the pan with the onion. In a paella pan, arrange the rice and peas with the chicken and seafood. Bake at 350F until the clams open.
– Sharon Melvie – Dassel Minnesota Covenant Church Cookbook
Corn & Oysters *
1 can cream style corn
1/2 cup melted butter
2 cups cracker crumbs
salt & pepper
1 cup milk
1 egg, beaten
1 pint oyster, fresh or canned
Mix all ingredients and bake in a casserole at 350F until golden brown.
-Margaret (Swanson) Isaacson from Myrtle Dille – Dassel Minnesota Covenant Church Cookbook
* Oysters are a traditional Scandinavian dish to serve on Christmas Eve.
Mother’s Pizza
1 pkg yeast
1 tsp sugar
1 cup warm water
3 cups sifted flour
1/2 tsp salt
2 Tbsp salad oil
1 lb pork sausage, fried and drained
1 lb mozzarella cheese (or half American and half mozzarella)
Pizza sauce
1/2 cup Parmesan cheese
Mix and dissolve first 3 ingredients. Stir in next 3 ingredients. Knead and place in oiled bowl. Cover and let rise until double. Divide dough in 2 or 3 parts, depending on thickness desired, and place on oiled pan. Spread to cover pan, making the edge thick for a rim.
Pizza Sauce
1 clove garlic
1 8oz can tomato sauce
1 tsp oregano
1 tsp salt
dash of red pepper
1/2 tsp sugar
1 Tbsp salad oil
1 6oz can tomato paste
1/8 tsp pepper
Mash garlic and mix with other ingredients. Spread sauce on dough. Sprinkle rest of ingredients on dough in this order; sausage, mozzarella cheese and Parmesan. Parmesan can be omitted if desired.
-Joan Johnson – Dassel Minnesota Covenant Church Cookbook
Pizza Pie
1 clove garlic
3 Tbsp olive oil
2 large onions, sliced
1 6oz can tomato paste
1 280z can tomatoes
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
1/3 cup grated Romano or Parmesan cheese
1/2 lb mozzarella cheese, shredded
Saute garlic in oil in large skillet until brown; then remove and discard oil. Add onions and brown lightly. Stir in tomato paste; cook for 3 minutes, stirring constantly. Add tomatoes, oregano, salt and pepper. Cover and simmer 1 1/2 hours. Divide filling between 2 crusts. Sprinkle with Romano and Parmesan, then mozzarella. Add 1/4 lb pepperoni or 1 lb browned beef and 1 can mushrooms to sauce if desired. For Anchovy pizza, press anchovy fillets into crust before adding sauce. Bake at 400F for 25 minutes.
Bisquick Pizza Dough
3/4 cup warm water
2 1/2 cup Bisquick
1 pkg yeast
Dissolve yeast in water. Add Bisquick. Beat. Knead until smooth. Bake at 425F for 15-20 minutes. Makes 2 large crusts.
-Lorraine Pratt – Dassel Minnesota Covenant Church Cookbook
Pork Casserole
1 1/2 lb lean pork,cubed
1 Tbsp chopped onion
2 cups diced celery
3/4 cups uncooked brown rice
2 1/2 Tbsp butter
1/4 cup diced green pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 soup cans water
1 40z can mushrooms
cashews
Brown pork in butter. Combine with all remaining ingredients. Bake in 350F oven for 2 hours. 15 minutes before serving, sprinkle the top cashews. Serves 6-8.
-Mrs. Oliver Dille – Dassel Minnesota Covenant Church Cookbook
Dad’s Wild Rice Casserole
Wash 2 cups wild rice. Soak overniht in 2 quarts water. Fry 1/2 lb chopped bacon and 1 lb hamburger. Add 1 cup celery, 1 cup onions, 1 small green pepper (chopped), 1 tsp salt and 1/2 tsp pepper. Fry until about half done. Add wild rice to 3 quarts boiling water and let com to boil. Shut off heat and let stand 10 minues. Drain. Add fried ingredients to rice. Mix with 1 can ceam of mushroom soup. Bake 1 hour at 350F. Make in large covered dish.
-Landa Edlund Miller – Dassel Minnesota Covenant Church Cookbook
Salmon Macroni Dinner
1 8oz pkg elbow macaroni, cooked and drained
1 1 lb can salmon, drained, boned and broken up
1/2 cup chopped celery
1 small onion, grated
3 Tbsp butter or margarine
3 Tbsp flour
1 tsp dry mustard
2 1/2 cup milk
2 cups grated cheddar cheese
1 tsp Worcestershire sauce
Combine macaroni and salmon in 8 cup baking dish. saute celery and onion in butter or margarine until soft in a medium-size saucepan; stir in flour and mustard; cook, stirring until sauce thickens and boils 1 minute. Stir in 1 1/2 cup of the cheese and Worcestershire sauce until cheese melts. Stir into macaroni mixture; sprinkle remaining 1/2 cup cheese over top. Bake 35 minutes at 350F.
-Goldie Nordstrom – Dassel Minnesota Covenant Church Cookbook
Salmon Casserole
1 large can red salmon
1 cup cooked egg noodles (1/2 cup uncooked)
Salt & pepper
2 tsp melted butter
1 can tomato soup
4 3ggs
1 cup milk
1/2 cup grated cheese
Beat eggs, add milk and fold in the rest. Bake at 350F for 30 minutes in 8×13 pan.
-Evie Greenley – Dassel Minnesota Covenant Church Cookbook
Salmon Carrot Loaf
1 lb can salmon
1 cup grated cooked ptoato
1 cup grated carrots
2 Tbsp finely chopped onion
2 eggs, well beaten
1/2 cup scalded milk
2 Tbsp melted butter
3 Tbsp lemon juice
1 tsp salt
dash pepper
1 can cream of shrimp soup
Drain and flake salmon. Combine with remaining ingredients except soup. Toss together and turn into a well-buttered loaf pan. Place in a pan of hot water and bake. At serving time, pour over shrimp soup diluted with a little milk and heated Serves 4-6.
-Charoltte Holmgren – Dassel Minnesota Covenant Church Cookbook
Curried Salmon Casserole
4 oz medium or broad noodles
1 #2 can peas
1 8oz can salmon, boned and broken into pieces
2 Tbsp butter
2 Tbsp flour
1 tsp curry powder
1/3 cup liquid drained from peas and all liquid from salmon
1 large can evaporated milk, 1 2/3 cup
Cook the noodles in boiling salted water until tender, about 10 minutes. Rinse noodles in cold water and drain. Melt butter in saucepan. Stir in flour and curry powder. Gradually pour in liquid. Cook until thickened, stirring to keep smooth. Gradually stir in milk and cook over low heat until thickened. Arrange noodles, peas and salmon in layer in a well greased casserole. Pour cream sauce over all and bake at 350 for 20-25 minutes. Serves 4-6.
-Louis Olson- Dassel Minnesota Covenant Church Cookbook
Easy Spaghetti
1 1/2 lb ground beef
2 cans tomato sauce
2 cans tomato soup
1 cup ketchup
1/2 cup onion
1/2 tsp salt
pepper to taste
garlic powder to taste
Brown ground beef and onion. Drain off excess fat. Add rest of ingredients. Simmer at least 1/2 hour. Serve over cooked spaghetti.
-Julie Schumann – Dassel Minnesota Covenant Church Cookbook
Italian Spaghetti Sauce
2 lb ground beef olive oil
4 Tbsp olive oil
2 #2 1/2 cans tomatoes
2 cans tomato paste
2 tsp salt
1/4 tsp black pepper
1 crumbled bay leaf
1 tsp garlic powder
Brown beef in oil. Add and simmer slowly the remaining ingredients. Should be prepared several hours before serving and re-heated. Have plenty of grated Parmesan cheese to put over the spaghetti and sauce.
-Charlotte Holmgren – Dassel Minnesota Covenant Church Cookbook
Pasqualetto’s Italian Spaghetti
1 small onion, diced
3 cloves garlic
pinch red pepper
1 15oz can tomato paste
3 cans water (tomato paste)
1 tsp garlic salt
1/2 Tbsp each oregano, basil leaf, parsley flakes
meat*
3 15oz cans tomato sauce
Brown onion, garlic, pepper in oil. Add tomato paste, 2 cans water, oregano, basil leaf, parsley and garlic salt. Let boil slowly for 1/2 hour. Then add your choice of meat.Add 3 cans tomato sauce and 1 can water. Turn down to simmer.
*For meat you may use Italian sausage, farmer-style ribs, pieces of beef roast, stew meat or meatballs.
Meatballs
2 lb hamburger
2 eggs
1/4 cup milk
1 cup crackers or bread
1/4 tsp garlic salt
1/2 tsp oregano
1 tsp Parmesan cheese
Roll into firm balls; brown so firm on outside. Cook long spaghetti. Do not overcook. Drain and put a little sauce over spaghetti and mix together.
-Ruth Frederickson Pasqueletto – Dassel Minnesota Covenant Church Cookbook
Meatball Sauce for Spaghetti
1 lb ground beef
1 egg
1 slice of bread, softened with water
1 tsp salt
1/2 tsp minced onion
dash allspice
Mix and form into balls. Brown and cover with following sauce:
2 8oz cans tomato sauce or 1 15oz can
2 1/2 cans water
1/2 pkg spice mix from Kraft Italian Spaghetti Dinner*
Thicken sauce with flour if desired. Serve over spaghetti.
-Evie Greenley – Dassel Minnesota Covenant Church Cookbook
* Blogger note: use an Italian spice in place of the packet (equal parts of dried oregano, rosemary, cilantro, basil, marjoram, thyme, savory and red pepper flakes)
Spaghetti with Meat Sauce
Group 1
3 large green peppers
4 medium onions
3 cloves garlic, if desired
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/2 tsp whole oregano
1/2 tsp whole celery seed
Grind peppers, onions and garlic in a meat grinder. Simmer in a skillet with the seasonings listed above.
Group 2
1 1/2 lb ground beef
2 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/2 tsp celery seed
Mix the seasonings with the meat and add to Group 1 in the skillet. Chop the meat finely as it cooks.
Group 3
1 28oz can whole tomatoes
1 28oz can tomato puree
1 12oz can tomato paste
2 8oz cans tomato sauce
1 7oz can mushroom pieces, drained
2 tsp salt
1 tsp pepper
1 tsp celery seed
1 tsp oregano
1 1/2 tsp celery salt
Put Group 3 ingredients in a large cooking pot and stir with a hand or electric mixer until no large pieces of tomato remain. Add the meat, green peppers and onions to the tomatoes. Cook over heat (just barely boiling) for at least an hour. Serve over cooked spaghetti (prepared according to package directions.)
-Eleanor Houts – Dassel Minnesota Covenant Church Cookbook
Irish Spaghetti
1 large can tomato soup
2 small cans cream of mushroom soup
1 lb hamburger
salt
pepper
red pepper
Worcestershire sauce
Tabasco sauce
oregano
chili powder
paprika
onion powder
garlic powder
Fry hamburger, drain off grease. Put in saucepan with the soups. The spices which are added to the meat you will want to experiment with. makes enough sauce for a large package of spaghetti. Parmesan cheese is good on this. Folks who can’t eat greasy food, even mild ulcer cases, can eat this if you’re not too heavy on the spice.
-Deanna Hoversten- Dassel Minnesota Covenant Church Cookbook
Spam Macaroni Bake
2 cups macaroni (cooked, then cooled)
1 can Spam
1/4 lb cheese
green pepper and onion as you desire
1 1/4 cup milk
1/2 cup butter
1 1/2 cup bread cubes
4 beaten egg yolks
4 egg whites
1 can cream of mushroom soup
1 cup milk
Grind together the macaroni, spam, cheese, green pepper and onion. Heat the 1 1/4 cup milk and the butter. Pour over bread cubes. Fold in the beaten egg yolks. Add to first mixture. Beat the egg whites and fold into rest of the mixture. Bake. Make a gravy by heating the mushroom soup and 1 cup milk. Cut casserole in squares and serve with gravy.
-Julie Schumann, given by Annabell Johnson – Dassel Minnesota Covenant Church Cookbook
Spam Noodle Hot Dish
1/2 lb egg noodles
1 can Spam
1 large onion
1 green pepper
1 can tomato soup
1 can mushroom soup
1/2 lb Old English sharp cheese
Boil the noodles. Grind the Spam, onion and green pepper. Mix the tomato soup, mushroom soup and cheese together. Layer in a casserole and bake for 45-60 minutes at 350F. Very doo.
-Grace Mattson – Dassel Minnesota Covenant Church Cookbook
Tuna or Chicken Casserole
1 can cream of chicken soup
2 cups cooked noodles (or a little more)
2 Tbsp buttered bread crumbs
1/2 cup milk
1 7oz can tuna, drained and flaked (or chicken)
Blend soup and milk. Add cooked noodles and tuna or chicken; pour into greased casserole. Top with crumbs. Bake 30 minutes at 350F.
-Mrs. Roy Wiberg – Dassel Minnesota Covenant Church Cookbook
Cashew Nut Tuna Hot Dish
1 3oz can chow mein noodles
1 can cream of mushroom soup
1 can milk
1 can tuna
1/4 lb cashews
1 cup diced celery
1/4 cup chopped onion
pepper and salt
Mix all ingredients. Save 1/2 cup noodles for topping. Bake 1 hour at 350F.
-Lillian Carlson – Dassel Minnesota Covenant Church Cookbook
Tuna Fish Hot Dish
1 pkg chow mein noodles (6 or 8 oz)
2 6 1/2oz cans tuna fish or chicken
2 cups diced celery
2 cand cream of mushroom soup
1 can mushrooms
1/2 cup milk
1/2 cup water
1/2 cup green pepper, chopped
1/2 onion, chopped fine
1/4 cup pmmento
1/4 tsp pepper
1/2 lb cashews, optional
Saute onions, celery and green pepper in butter for 20 minutes. Add soup, milk, water and remaining ingredients except noodles and nuts. Bake 350. Add noodles and nuts just before servings.
-Lorraine Pratt – Dassel Minnesota Covenant Church Cookbook
Tuna Roll-Ups
2 cups flour
3 tsp baking powder
1 tsp salt
1/3 cup Wesson
2/3 cup milk
Sift together dry ingredients. Pour oil and milk into a cup but do not stir together. Pour into flour mixture, then stir with fork until mixture cleans sides of bowl. Knead about 10 times without added flour. Cut dough into squares and spread with 2 Tbsp tuna filling.
Tuna Filling
1 6 1/2 oz can tuna
1 egg , beaten
1/2 cup minced celery
salt
Roll up and bake at 450F for 10-15minutes.
-Dorothy Blackwood – Dassel Minnesota Covenant Church Cookbook
Turkey Mushroom Casserole
4 cups cubed cooked turkey
3 cups herbed croutons
1 Tbsp Worcestershire sauce
1 Tbsp parsley, minced
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Combine above ingredients and spoon into 9×13 baking dish. Pat smooth. Bake for 50 minutes at 350F. Serve with the following mushroom sauce.
Mushroom Sauce
2 cans cream of mushroom soup
1 Tbsp Worcestershire sauce
1 Tbsp minced parsley flakes
1/4 tsp poultry seasoning
1 or 2 drops of tabasco sauce
1/8 tsp black pepper
Combine. Spoon over baked casserole. Return to oven for another 10 minutes. Serves 8-10.
-Goldie Nordstrom – Dassel Minnesota Covenant Church Cookbook
Church Lady Recipes 