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Old Standbys – Meats/Casseroles/Soups
Sauerkraut Hot Dish
1 1/2 lbs ground beef
1/2 medium onion, chopped
1 lb can sauerkraut, rinsed
1/2 cup milk
1/2 cup uncooked Minute Rice
1 can mushroom soup
1 can water
Brown beef and onion. Mix with remaining ingredients and put in a casserole. Bake at 350F for 1 hour or until rice is tender.
Easy Lasagna – Pam (Roger) Schwartz
1 1/2 lb ground beef
1 48 oz jar spaghetti sauce
1 12 oz cottage cheese
1 12 oz sour cream
2 eggs
1 16oz lasagna noodles
1 lb grated mozzarella cheese
Brown beef, add sauce and heat. In a bowl, combine cottage cheese, sour cream and eggs. Spoon 2 cups of meat sauce into bottom of 9×13 baking dish. Cover with a double layer of uncooked noodles. Spoon on half the cheese, sour cream and egg mixture, cover with 2 cups meat sauce, and 2 cups mozzarella cheese. Repeat with noodles, cottage cheese, meat sauce and cheese. Bake covered at 350F for 1 hour. Remove cover and bake for 15 minutes more. Let stand 10 minutes before serving.
Farmer’s Delight Casserole – Sherry Runia
1 lb ground beef
1 8oz pkg egg noodles
1/2 can water
1 can 10oz cream of mushroom soup
1 can 10oz chicken noodle or chicken & rice soup
1 can cream style corn
onion
1/4 lb Velveeta
Brown ground beef with onion. Salt & pepper to taste. Boil noodles and drain. Mix all ingredients except cheese and pour into 9×13 inch baking dish. Slice cheese over the top. Bake at 325F for 45 minutes, covered
Corned Beef Hot Dish – Junice Blumeyer
1 pkg egg noodles, cooked
1 can mushroom soup
1 tsp chopped onion
1 small can pimiento
1 can corned beef
1 cup milk
1/4 lb grated cheese
Mix ingredients thoroughly and sprinkle with crushed potato chips. Bake in moderate oven for about 35 minutes.
Cornish Pasty – Mable Hoffelt
Line 9×13 pan with pie crust
Layer of onion
1 pound of browned hamburger (or sausage)
Layer of shredded potatoes
Layer of shredded rutabagas
Sprinkle with flour and repeat the layers
Be sure to add salt, pepper and garlic to the mixture. Add water to show. (About 2 cups). Dot with butter. Top with crust and seal right. Bake 300F oven for 2 hours.
Baked Pheasant or Chicken
2 1/2 lb chicken or pheasant, cut in serving pieces
3/4 cup red dry wine or sherry
1 Tbsp soy sauce
1 clove garlic, minced
1 tsp ginger
1 tsp oregano or marjoram
1/4 cup Wesson oil
2 Tbsp water
1 Tbsp brown sugar
Place chicken or pheasant in casserole. Combine remaining ingredients and pour over pheasant or chicken. Bake, covered 1 1/2 hours at 350F or until tender. Turn pieces once during baking time or baste with a baster. Serves 4. Serve with rice.
Tater Tot Casserole – Rochelle (Stan) Lundquist
2 lb raw hamburger
1 can cream of mushroom soup
16 oz jar Cheez Whiz
1 lb tater tots
Place raw hamburger in 9×13 baking pan. Spread soup over meat. Spoon Cheez Whiz over soup. Arrange tater tors over Cheez Whiz. Bake uncovered at 350F for 1 1/2 hours.
Stuffing – Mrs. Eleanor (Fred) Heismeyer
Stuffing for 17-20 lb turkey. Take giblets and boil until tender. Save broth and grind giblets. Add water to broth to make 1 1/2 cups.
3 loaves of day old bread, broken into crumbs
1 lb butter or margarine, melted
The 1 1/2 cups of broth
1 huge onion
1/2 cups celery
2 eggs, beaten
Add ground giblets
Poultry seasoning & sage to taste
Mix thoroughly and stuff the bird.
Pork Sausage Stuffing – Sue (Martin) Gorder
Poultry gizzard & neck
1 lb pork sausage
15 cups soft bread
1/2 cup shortening
1/2 cup onions
1 cup celery
1 1/2 tsp salt
1/4 tsp pepper
1 Tbsp poultry seasoning
1 tsp sage
2 cans chicken broth soup
Broth of cooked giblets
Simmer gizzard and neck until tender. Grind and add to pork sausage. Brown lightly. Combine with bread, shortening onion, celery and seasons. Add liquids.
Salmon Loaf – Mrs. Mabel (Herb) Hawley
1 Tbsp butter or shortening
1 cup bread crumbs
2 cups milk
2 beaten eggs
a little minced cucumber pickle
a can salmon & juice
Drain liquid from salmon and set aside for the sauce. Pick fish in pieces and work in melted butter and bread crumbs, eggs and seasoning. Put in bowl and cover tightly. Set in pan of boiling water. Cook in hot oven 1 hour. Then set in bowl of cool water for a moment to loosen. Sauce: 1 cup drawn butter to which the liquid from the salmon is added, 1 beaten egg, salt, pepper, chopped pickle. Boil and pour over salmon.
Hot Dish – Mrs. Johns (Luella) Bye
1 lb hamburger, seasoned
1/2 cup rice
Wash rice and combine with hamburger and make into rather small balls. Brown a little. Combine:
2 cups diced parboiled carrots
1 can tomatoes
1/2 tsp chili powder
1 can peas
1 chopped onions
Bake about 2 hours, moderate oven.
Hunter’s Dinner – Mrs. Frank Goldhorn
1 lb fresh pork or 1 lb ham
1 lb bacon
Cut in small pieces and fry till well done. Leave all the fat that has fried out, for flavor.
Add:
1 can tomatoes
1 can corn
1 can lima beans
1 onion
1 pkg spaghetti, cooked
salt & pepper to taste
Mix well; put in baking dish and bake 1 hour.
Five Hour Stew – Gloria (Walter) Johnson
3 lbs stew meat
5 potatoes, diced
2 cups sliced carrots
2 cups chopped celery
2 medium onions
1 cup tomatoes
3 Tbsp Minute tapioca
salt & pepper
Mix all ingredients in large baking dish and bake in 250F oven for 5 hours. The stew meat does not need to be browned. Stir occasionally.
Gooey Buns
1 lb big bologna
1/4 cup prepared mustard
1 Tbsp minced onion
3/4 lb American cheese
1/3 cup salad dressing
2 Tbsp sweet pickle, chopped
Grind and mix together. Spread buns with butter if desired and filling. Wrap each in foil and wrap all together in foil. Place on cookie sheet. Heat at 325F oven for 25 minutes. Makes 1 dozen.
Pressed Chicken – Mrs. Otto (Anna) Kurkela
Take a chicken* (an old preferred to a young one). Cook until tender and meat will fall from the bone adding salt and pepper while cooking. Have broth cooked down to pint or pint and a half. Put in chicken and mix well. Pour in loaf and chill. Slice to serve. The secret in this is not to have the chicken in the very fine pieces that is so prevalent.
* the chicken should be an old “stewing” chicken that no longer is laying eggs…
Baked Chicken Supreme – Joyce Swift/Susan Linneman
1 chicken cooked until meat falls from bones (save broth)
6-8 cups soft bread crumbs
1 stalk sliced celery
1 medium onion, diced
2 beaten eggs
1/2 tsp baking powder
1 3/4 cup milk
1/3 cup butter
salt, pepper and sage to taste
Saute onion and celery in butter, add to crumbs, seasonings and baking powder in large bowl. Add milk and eggs and blend well. Place cut up chicken into 9×13″ baking pan. Place dressing over chicken and pour broth of the chicken over all to within 1″ of dressing. Bake 1 – 1 1/2 hours at 350. Cut in serving size square and serve with a white sauce made with mushrooms or use a can of mushroom soup thinned with milk.
Rinktum Ditty-Hot Dish – Lucy (Art) Gould
Butter the size of an egg
1 cup milk
1 Tbsp cornstarch
1 cup tomato pulp with scant 1/2 tsp soda
Add 1 small onion, whole
Cook in double boiler and thicken. Add 1 pound strong cheese, 10 drops Worcestershire sauce, cayenne pepper and salt. Serve on salted crackers.
Swedish Meat Balls
1 lb ground beef
1/2 lb ground pork
1/3 cup chopped onion
3/4 cup fine soft bread crumbs
3 Tbsp chopped parsley
1/2 cup milk
1/2 tsp marjoram
1 1/2 tsp salt
dash of pepper
1 tsp Worcestershire sauce
1 egg
Mix all ingredients together well and chill 2 hours or overnight. Brown meatballs slowly, remove from pan. Add 1 Tbsp flour to drippings in pan, 1 Tbsp paprika, 1 tsp salt, dash of pepper, then add 2 cups boiling water. Heat meatballs in gravy. Stir in 3/4 cup sour cream a little at a time.
No-String Welsh Rarebit – Mae (Norm) Parenteau
1 1/2 lb strong cheese
1 box old English cheese
1/2 bottle stale beer (open 3-4 hours before using)
1/2 tsp ground mustard
3-4 Tbsp Worcestershire sauce
Paprika
Dice cheese into stale beer and let set until ready to use. Add all in double boiler and cook until hot and blended. Serve in heated dishes on toast.
Gravy
1/3 cup fat from roasting pan
3 cups hot water
1/2 cup flour
salt & pepper
Drain excess fat from roasting pan, being careful not to remove brown sediment. Set dial of “burner with a brain” at about 200F. Blend flour and measured fat in roasting pan. Add water gradually and stir and cook until thickened. Season as desired.
Ox Tail Soup
1 ox tail
1 small onion
1/2 Tbsp beef drippings
2 quarts cold water
1 tsp salt
1 tsp mixed herbs
a speck of paprika
a few cloves
Cut the onion fine and fry it in beef drippings. Fry 1/2 of the oxtail, after it has been well washed and cut up, and boil the rest of it in 2 quarts of water. Put the herbs, cloves and paprika into a little sack and boil them in with the meat. Then put the fried ox tail and all of the other things in with the meat. Boil for 3 hours until the meat is perfectly soft. Skim off the fat, if you do not care for it so rich. You may add vegetables and cook 20 minutes if you prefer them.
Oyster Soup
For every pint of oyster liquid add 1 quart of milk. Let it scald but not boil. Add 1 Tbsp of butter. Then drop the oysters into this scalding milk. Do not let it come to a boil, but let it scald and serve at once. Do not put the salt in the soup; but in the bowls, and pour the soup on it. Don’t cook oysters; it makes them tough.
Chuck Pot Roast
3 lbs chuck roast
1 can condensed cream of mushroom soup
1 envelope dry onion soup mix
Place roast on heavy aluminum foil in roasting pan. Spread soups on meat and wrap foil snugly around meat. Seal foil edges. Roast in 325F oven until done, about 3 hours. Open aluminum foil for the last 30 minutes for browning. About 6 servings.
Cheese Spread
1/3 cup Cheddar cheese
1 Tbsp vinegar
2 hard boiled eggs
1/2 tsp dry mustard
1 Tbsp melted butter
1 pimento
salt & pepper to taste
Run cheese and egg through food chopper. Then blend thoroughly with other ingredients. Spread between slices of buttered bread. Place crisp lettuce leaves between the slices if desired.
Noodles for Soup
Rub into two eggs as much flour as they will absorb, then roll out thin as wafers, dust in a little flour then roll over and over into a little roll, cut off thin slices from roll and shake out into long strips, put them into the soup lightly and boil for 10 minutes. Salt should be added while mixing with flour, about a tablespoon. This is used in beef or chicken broth.
Church Lady Recipes 