Sleepy Eye Main Dishes aka casserole

Brunch for the Bunch
6 slices of bread
1 lb ground sausage
1 small can diced Ortega chilies
1 dozen eggs
3 Tbsp sour cream
3 Tbsp sour cream
1/2 lb grated Cheddar cheese
Trim crusts from bread. Butter one side and place buttered side down in a 9×13 inch baking dish. Brown sausage; drain. Spread over bread and add chilies. Beat eggs and add sour cream, mixing well. Pour over bread mixture and sprinkle with the grated cheese. Refrigerate overnight. Bake at 375F for 35-40 minutes. Makes 8 large servings or 12 medium.
-Barbara Krueger Deibele
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Cabbage Rolls
1 lb ground beef
3 Tbsp uncooked rice
1 medium onion, grated
1/2 cup water
1/2 tsp salt
12 lrg cabbage leaves
1 (8 oz) can tomato sauce
3 Tbsp vinegar
4 medium size crystals of sour salt (citric acid)
6 Tbsp granulated sugar
Combine meat, rice, water and salt; set aside. Drop cabbage leaves in boiling salted water for 2-3 minutes; drain. Put 1/12 of meat mixture on each leaf, roll up and place in baking dish with seam-side down. Combine tomato sauce, vinegar, sour salt and sugar. Pour over rolls and bake, covered, for 3 hours at 325F. Baste rolls occasionally.
*Sour salt maybe omitted and 4 Tbsp vinegar used instead of 3 Tbsp vinegar.
-Irene Enbacher
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Chicken Casserole Deluxe
1 (5.5 oz) pkg Romanoff noodles
1 can cream of mushroom soup, undiluted
2 cups cubed cooked chicken
1 (10 oz) pkg frozen broccoli, drained & thawed
1/2 cup ripe olives, cut in wedges
Heat oven to 350F. Prepare Romanoff noodles as directed, except use 3/4 cup milk. Stir in soup, chicken, broccoli and olives. Pour into ungreased casserole (2 quart). Cover and bake 30 minutes or until broccoli is tender. Serves 4-5.
-Phyllis Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Chicken Casserole Deluxe
1/4 cup butter
2 1/2 to 3 lb frying chicken pieces
1 (6 oz) pkg long grain & wild rice mix
1 1/4 cup water
1 chicken bouillon cube
1 cup chopped onion
1 can evaporate milk
1 Tbsp cornstarch
2 tsp curry powder
1 cup thin green pepper rings
1 can mandarin oranges
Melt butter in a 9×13 inch pan. Place chicken, skin-side down in butter. Bake at 350F for 1 hour. Cook rice mixture as directed on package. Add water, bouillon cube, onion, milk, cornstarch and curry to cooked rice. Bring this to full boil. Remove chicken. Drain off fat. Spoon rice into pan where chicken was. Top with the chicken and arrange pepper rings and orange sections over top. Cover with foil and bake at 350F for 20 minutes more.
-Viola Nosbusch
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Chinese Hotdish
Brown 2 lbs hamburger and 1 onion. Drain off fat.
Add:
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 can chicken with rice soup
1 can beef with barley soup
1 pkg chow mein noodles
Mix together and put in casserole. Bake at 325F for 45 minutes to 1 hour.
-Lindy Reiderer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Chow Mein
1 Tbsp butter
2 cups celery, chopped
1 cup onion, chopped
1 1/2 – 2 cups broth
2 cups chicken or beef cut up
2 Tbsp cornstarch
1/4 cup soy sauce
1 bouillon cube
1 can bean sprouts
Melt butter. Add onions and fry 3 minutes. Add celery and hot broth; cover and cook 5 minutes. Add sprouts and meat. Mix and cook 5 minutes. Combine rest of ingredients and add to chicken mixture. Stir and cook 1 minute. Serve over rice or chow mein noodles.
-Lois Klotz
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Crab Hot Dish
4 oz spaghetti noodles
1/4 cup butter
1 cup minced onions
1 (4 oz) can sliced mushrooms, drained
1 clove garlic
1 can crab meat
1/4 cup sliced green olives
1/4 cup shredded Cheddar cheese
1/4 cup dairy sour cream
1 (1 lb) can tomatoes
1/2 tsp salt
1/4 tsp basil
Preheat oven to 325F. Cook spaghetti. Melt butter in skillet. When butter is hot, add onions, mushrooms and garlic; saute until onion yellows. Combine with remaining ingredients and mix well. Pour into 2 quart casserole; cover and bake at 325F for 1 hour. Makes 6-8 servings.
-Lindy Riederer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Eggplant Casserole
1 large eggplant
1 onion, chopped
1 green pepper, chopped
4 Tbsp butter
2 eggs, beaten
salt, pepper & garlic powder to taste
1/2 cup cracker crumbs
1/2 cup melted butter
paprika
Peel and slice eggplant. Cook in simmering water. Cover until tender, about 20 minutes; drain and mash. Fry onion and green pepper in 4 Tbsp butter. Mix eggplant with eggs, seasonings and fried onions and green pepper. Stir in cracker crumbs and put in greased 1 1/2 qt casserole. Pour melted butter over and sprinkle with paprika. Bake at 350F for 45 minutes until light brown.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Three Cheese Enchiladas
1 1/2 cup (6 oz) shredded Monterey Jack cheese
1 1/2 cup (6 oz) shredded Cheddar cheese
1 (3 oz) pkg cream cheese, softened
1 cup Pace picante sauce
1/2 cup sliced green onions
1 tsp ground cumin
8 flour tortillas (7 – 8 “)
Shredded lettuce
Chopped tomato
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/3 cup picante sauce, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down center of each tortilla. Roll and place seam down in a 9×13 inch baking dish. Spoon remaining picante seam down in a 9×13 Inch baking dish. Spoon remaining picante sauce evenly over enchiladas, cover with remaining cheese. Bake at 350F for about 30 minutes or until hot. Top with lettuce and tomato.
-Marge Weiss
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Sour Cream Chicken Enchiladas
2 whole chicken breasts, boiler until tender & shredded into medium size pieces
1 can cream of chicken soup
Chopped scallion to taste
3/4 can milk
Pepper to taste
1 can chopped green chilies
1 cup sour cream
Shredded cheeses (try combination of Monterey Jack, sharp Cheddar &/or cheese)
Flour tortillas
Bring soup, milk, scallions and pepper to a boil. Add green chilies and sour cream. To assemble, butter pan in which enchiladas will be baked. Dip flour tortilla in soup mixture. Put chicken and some cheese on it and wrap or roll u and place in pan. Repeat until all chicken is used. Then pour remaining sauce over all. Sprinkle with cheese and bake at 350F for 30 minutes.
-Patty Traurig, New Ulm, MN
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Fettucine with Alfredo Sauce
1/2 cup butter
1 cup half & half
1 cup Parmesan cheese
1 1/2 tsp basil
1/2 tsp black pepper
1, lb fresh mushrooms, sliced & sauteed in butter & garlic (to taste)
Fettucine noodles
Melt butter. Pour in half & half, warm. Add basil & pepper. Add cheese, don’t overheat or it will become sticky. Add mushrooms. Serve over cooked fettucine noodles.
-Kathy Schrupp
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Friendship Casserole
3 whole chicken breasts, cut up or 1 whole chicken, cut up
2 cans cream of chicken soup
1 can chop suey vegetables, drained
1 can water chestnuts, sliced
1 can Chinese noodles
1 cup chopped celery, precooked
2 Tbsp onions
1/2 cup Miracle Whip
1 tsp lemon juice
1/2 cup salted cashews
Put everything in casserole dish. Layer the cashews on the top of mixture. Bake at 350F until bubbly.
-Becky Apitz
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Lasagna (Best Ever)
Meat Filling
2 lb ground beef
1/8 cup olive oil
1 medium onion, chopped
1 clove garlic, minced
2 (15 oz) cans tomato sauce
2 (6 oz) cans tomato paste
1 Tbsp Italian herbs
1 bay leaf
2 Tbsp parsley
Salt & pepper
Cheese Filling
2 lb ricotta or cottage cheese
gs, beaten
1 tsp salt
1/2 tsp pepper
Lasagna Base
1 lb lasagna noodles
1 lb shredded mozzarella cheese
In dutch oven, brown meat in oil; drain and add onion and garlic; cook lightly. Add remaining sauce ingredients. Cover and simmer for 2 hours, stirring occasionally.
Combine filling ingredients and refrigerate until ready to use. Cook noodles according to package directions. Add 2 Tbsp oil to water. When done, rinse in cold water; drain. Using a 9×13 inch pan, spoon a little meat sauce, the cheese, filling, then mozzarella. Repeat until pan is full. On top of last layer of noodles, spread meat sauce and op with mozzarella cheese. Bake at 350F for 30 minutes. May be made ahead and refrigerated. Baking time should then be increased.
-Phyllis Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Broccoli Lasagna
2 (10 3/4 oz) cans condensed cream of broccoli soup
1 (10 oz) pkg frozen, chopped broccoli
Salad oil
3 carrots, thinly sliced
1 large onion, diced
3/4 lb mushrooms, sliced
12 lasagna noodles
1 (28 oz) pkg mozzarella cheese
1 (15 oz) ctn ricotta cheese
2 large eggs
Shrimp (if you want to you can add for meat)
In pan over medium low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed. If using fresh, precook in 1 Tbsp hot salad oil, cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are tender. Remove to bowl, in same skillet over high heat in 3 Tbsp salad oil, cook mushrooms and lightly browned or until liquid has evaporated. Stir in carrot mixture. While vegetables are cooking, prepare noodles. Drain and mix in bowl. Mix together mozzarella, ricotta cheese and eggs. Preheat oven to 375F. In a 9×13 inch pan, spread 1 cup of broccoli sauce. Arrange half of noodles over sauce. Top with half of remaining cheese sauce. Then all of carrot mixture and half of remaining sauce. Top with rest of noodles, cheese, then sauce. Bake 45 minutes. Let stand 10 minutes before serving.
-Becky Apitz, Kathy Schrupp
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Seafood Lasagna
8 lasagna noodles
1 cup chopped onion
2 Tbsp butter
1 (8 oz) pkg cream cheese
-1 1/2 cup cottage cheese
1 beaten egg
2 tsp basil
2 cans cream of mushroom soup
1/2 cup milk
1 lb shrimp
1/4 cup Parmesan cheese
1/2 cup shredded sharp cheese
1 (7 1/2 oz) can crab
Cook lasagna noodles; drain. Arrange 4 noodles in greased 9×13″ pan. Cook onions in butter. Blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 tsp salt and 1/8 tsp pepper. Spread half on top of noodles. Combine soup, milk, shrimp and crab. Spread half over cottage cheese mixture; repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered for 45 minutes at 350F. Top with shredded sharp cheese. Bake 2-3 minutes more. Let stand 15 minutes before serving. Makes 12 servings.
-Kathy Schrupp
-Divine Providence Community Home of Sleepy Eye Divine Recipes
 
Manicotti
Brown together:
1 1/2 lb ground beef
1/2 onion, chopped
Garlic powder
1/4 tsp pepper
1 tsp salt
2 eggs, beaten
1/2 cup milk
Drain and add:
1 cup bread crumbs
1/2 lb shredded mozzarella cheese
1 Tbsp parsley
Mix thoroughly and stuff into cooked manicotti noodles. Place in greased dish. Pour 2 cups tomato sauce over manicotti. Cover and bake 25-35 minutes at 350F.
-Lindy Riederer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Mexican Hot DIsh
2 lb hamburger, drained
Add chopped onion, garlic & salt
1 (7 oz) can green chilies
1 (10 oz) can cream of mushroom soup
1 lb can tomatoes
1/2 tsp chili powder
1 pkg corn tortillas
1 can enchilada sauce
Longhorn cheese
Cut tortillas into quarters. Put in hot skillet and brown on both sides. Layer as follows in a 9×13 inch pan. Overlap tortillas to cover bottom, hamburger mixture cheese. Bake at 350F for 45 minutes to 1 hour.
-Barbara Deibele
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Mushroom Casserole
3 lb mushrooms, washed
1 lb Velveeta cheese
1 (1 lb) bag Pepperidge Farm herbed filling
1 1/2 pt half & half or cream
Slice mushrooms and saute in butter. In a 9×13 inch casserole dish, layer the mushrooms, sliced cheese, Pepperidge Farm filling, ending with filling on top. Make holes in casserole and pour cream into them. Bake, uncovered at 350F for 30 minutes.
-Eleanor Dougherty
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Oriental Beef
1 1/2 lb steak or beef
1 1/2 cup celery
1 onion
1 green pepper
1 (4 oz) can mushrooms
2Tbsp soy sauce
1 heaping tsp sugar
Easy on salt & pepper
2 quartered tomatoes
Rice or chow mein noodles
Cut steak into strips; brown in oil. Add 1/2 cup water at a time and simmer until tender. Add 2 bouillon beef cubes for flavor. Just before serving, add 1 1/2 cups celery (cut in 1/2 inch pieces), 1 onion and 1 green pepper or combination of red and green pepper into pieces. Simmer 3 minutes.
Add mushrooms, soy sauce, sugar, sat and pepper. Thicken with cornstarch. After thickened, add tomatoes. Simmer 3 minutes more. Serve on rice or chow mein noodles.
-Mrs. Willard A. Schmidt
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Overnight Casserole
2-3 cups cooked turkey
1 (7 oz) pkg uncooked macaroni (2 cups)
2 cups milk
2 (4 oz) cans mushrooms, drained
1/2 green pepper, minced
1 can water chestnuts, sliced
1/2 lb grated cheese
Small onion, minced
1 tsp salt
1 jar pimentos, minced
Combine all and put in a 9×13 inch pan. Cover with foil and refrigerate overnight. Bake at 350F for 1 1/4 to 1 1/2 hours. Remove foil last 1/2 hour. Let stand a while to set. Serves 12.
-Faye Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Overnight Hot Dish
2 cups macaroni, uncooked
2 cups milk
2 cups cooked chicken, cubed
2 cans mushroom soup
1/2 medium
onion (chopped 1/3 cup)
1/2 lb Cheddar cheese, cubed
Combine all ingredients in large casserole. Place in refrigerator overnight or 1 1/2 hours before putting in oven. Bake at 350F for 1 hour with lid on. Remove lid and sprinkle on top with chow mein noodles. Bake 1/2 hour more until done. Serves 6 to 8.
May add tuna instead of chicken.
-Mary Jo Schroepfer
–Divine Providence Community Home of Sleepy Eye Divine Recipes

Salmon Quiche
1 (9″) pie shell (deep dish)
1 (15 1/2 oz) can salmon
4 eggs
1 1/2 cup half & half cream
1/4 cup mayonnaise
3 Tbsp chopped grated onion
1/2 cup Cheddar cheese
1 (5 oz) box chopped spinach (frozen)
1 Tbsp flour
1 Tbsp butter
1 tsp salt
2 Tbsp lemon juice
1 small can mushrooms or fresh mushrooms
Mix together. Pour into pie shell. Bake 1 hour at 325F.
-Becky Apitz
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Sauerkraut Hot Dish
1 lb ground beef
1 small onion, chopped
1 tsp salt
1/4 tsp pepper
1 (27 oz) can sauerkraut, drained
2 cups uncooked wide egg noodles
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup grated Cheddar grated
Brown beef and onion together with salt and pepper; drain fat. Layer 1/2 beef-onion mixture in a 7×11 inch baking dish. Cover with sauerkraut and top with remaining meat-onion mixture. Put uncooked noodles on top. Spread soups over noodles. Bake 30 minutes at 350F. Sprinkle cheese on top and bake 30 minutes more. Serves 8.
-Rita M. Sabatino
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Seafood Casserole
2 cups bread crumbs
1/2 cup butter
6 hard boiled eggs
1 (4 oz) can mushrooms
1/3 cup milk
1 lb shrimp, canned or frozen
1 (6 1/2 oz) can tuna
12 oz crab meat
8 oz grated cheese
Put 1/2 the bread crumbs on bottom of 9×13 inch greased pan. Mix remaining ingredients. Pour in pan over crumbs and top with remaining bread crumbs. Bake in a 325F oven for 45 minutes.
-Diane Helget
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Sour Cream Dill Chicken
8-10 chicken pieces, skinned
Pepper to taste
1 can mushrooms, undiluted
1 env dry onion soup mix
1 cup sour cream
1 Tbsp lemon juice
1 Tbsp dill, fresh or 1 tsp dill weed
1 (4 oz) can sliced mushrooms, drained
Paprika
Cooked wide egg noodles (opt)
Place chicken in a single layer in a 13x9x2 inch baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken and sprinkle with paprika. Bake, uncovered at 350F for 1 hour or until chicken is tender. Serve over egg noodles if desired.
-Louisa Mathiowetz, Mrs. Rosemary Rathman
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Stack a Biscuit Stroganoff
1 lb hamburger
1 cup sour cream
1 (3 1/2 oz) can French fried onion rings
1 can mushroom soup or celery soup
1 (10 oz) can refrigerated biscuits
1 beaten egg
1/8 tsp salt
1/8 tsp pepper
Brown meat. Drain and put meat in 3 quart casserole. Add 1/2 can French fried onion rings. Take soup and heat to bubble. Add 1/2 cup sour cream to it and pour over meat. Separate the biscuits, cut them in half and lay on meat. Put rest of French fried onions on meat. Take the egg and mix with the 1/2 cup sour cream. Pour over the ingredients in casserole. Bake 30 minutes.
-Bernice Zschetzche
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Stuffed Green Peppers
6 large green peppers
5 cups boiling water
1 lb lean ground beef
2 Tbsp chopped onions
1 tsp salt
1/4 tsp garlic powder
1 cup cooked Minute Rice
1 (15 oz) can tomato sauce
Cut off the top of the peppers and remove pulp and seeds. Boil in water 5 minutes. Remove from water and set cut side down to drain. Brown meat and onions; drain. Add salt and garlic powder, the rice and 1 cup of tomato sauce. Heat until well blended. Stuff the peppers with 1/2 cup of the rice mixture. Place peppers in an ungreased 8×8 inch pan or a muffin tin. Cover and bake 45 minutes at 350F. Uncover and add the remaining tomato sauce on top and bake 15 minutes longer. Can be frozen.
-Martha David
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Taco Casserole
1 lb hamburger
1 small onion
1 pkg taco seasoning
1 cup mild salsa
2 cups mozzarella cheese
1 (17 oz) can whole kernel corn
1 (14 oz) can chopped green chilies
1/2 cup chopped tomatoes
2 1/2 cup crushed taco chips
Sour cream (opt)
Brown hamburger and onion; drain. Stir in taco seasoning, salsa, corn, green chilies and tomatoes. In casserole dish, layer 1/2 of chips and 1/2 of meat mixture and 1 cup of cheese. Repeat layers, reserving 1 cup cheese for top. Cover with foil. Bake at 350F for 15 minutes or until cheese is melted. Top with salsa and/or sour cream. Serves 5-6.
-Mary Jo Krueger-Schroepfer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Tater Tot Hotdish
1 (32 oz) bag tater tots
1 lb hamburger
1 cup shredded mozzarella or Cheddar cheese
1 can cream of chicken soup (and/or mushroom*)
1/3 cup milk (or 1 soup can*)
1/4 tsp garlic powder
1 bag broccoli, thawed
1 can French fried onions
Brown hamburger. Add soup and milk. Add garlic powder and cheese. Put tater tots in bottom of 9×13 inch pan. Cover with broccoli, then hamburger mixture on top. Top with French fried onions. Cover and bake at 325F for 1 hour. Uncover and bake another 10 minutes.
* blogger additions which other recipes had in their cookbook
-Florence & Leonard Sellner
-Karen Tschida
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Texas Hash
2 medium onions, sliced (or 1 large*)
1 small green pepper, minced
1 1/2 Tbsp shortening (or 3 T)
1/2 lb hamburger (or 1 lb*)
1 cup cooked tomatoes (or 2 c canned tomatoes)
1/4 cup washed, uncooked rice or 1 cup uncooked noodles (or 1/2 cup uncooked rice)
1/2 tsp chili powder
1 tsp salt
Dash of pepper
Saute onions and green pepper in shortening. Add beef and brown. Stir in remaining ingredients. Pour into a 1 1/2 quart greased baking dish. Cover and bake at 350F for 1 hour. Remove cover last 15 minutes. Serves 3-4.
-Mrs. Al Bertamus, Mae Weldon
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Wild Rice Party Dish
4 cups boiling water
1 can cream of mushroom soup
2 small cans mushrooms, drained
2 bouillon cubes in 1 cup water
1 bay leaf, crumbled
6 Tbsp chopped onions
1 1/2 lb lean ground beef (turkey can be substituted)
1 cup uncooked wild rice
1 can cream of chicken or celery soup
1 tsp salt
1/4 tsp each: celery salt, garlic salt, pepper, onion salt, paprika
1/2 cup slivered almonds
3/4 cup celery, chopped
Pour boiling water over rice and let stand, covered for 15 minutes; drain. Place rice in casserole. Add soups, mushrooms, water and seasonings mix. Saute onions and celery in butter until tender. Remove and add to casserole. Brown meat and add to above. Sprinkle with almonds and refrigerate. When ready to bake, place in oven, covered for 1 to 1 1/2 hours at 350F. More bouillon can be added if casserole becomes too dry.
-Viola Nosbusch
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Make ahead side dishes

by Mary Brubacher & Margie Knoblauch

Savory Grilled Onions
May be prepared in advance and cooked at your picnic site.
1 medium to large onion per person
Granulated beef bouillon
Peel & core onion. Set onion on 12 inch square of aluminum foil. Fill center of onion with bouillon. Seal edges of foil.
Place on charcoal grill for 30 to 45 minutes, turning occasionally.

Rice Casserole
A good side dish that freezes well.
1 cup raw rice
1 10oz pkg chopped broccoli
4 Tbsp margarine
1 small onion, chopped
1/2 cup chopped celery
1 10 1/2 oz can cream of chicken soup
1 8 oz jar Cheez Whiz
Cook rice with no salt. Cook broccoli until tender, and drain. Fry onion and celery in margarine until tender. Combine rice, broccoli, soup, Cheez Whiz, onion and celery.
Bake at 350F for 30 minutes. Serves 6.

Zucchini Casserole
You’ll be asked for this recipe!
3 pounds zucchini
3 onions, chopped
1 stick butter
1/2 pound fresh mushrooms (canned mushrooms are OK)
Sauce:
2 Tbsp butter, melted
1/2 cup grated Cheddar cheese
1 tsp seasoned salt
1 cup sour cream
Topping:
2 Tbsp grated Cheddar cheese
Crushed Ritz crackers
Slice zucchini into thin slices. Parboil in salted water, uncovered. Drain. Saute onions in butter. Add mushrooms, and saute.
Add cheese, seasoned salt and sour cream to melted butter. Mix with vegetables and heat through. Pour into 1 1/2 or 2 quart casserole.
Sprinkle topping over all.
Bake, uncovered, at 350F for 30 minutes.
Serves 8.

Wild Rice Casserole
1 cup wild rice, raw
1/2 onion, chopped
2 Tbsp butter or margarine
3 chicken bouillon cubes
1/4 cup hot water
1 10 1/2 oz can cream of mushroom soup
1 soup can water
2 3 1/2 oz cans mushrooms, drained or fresh mushrooms
Wash and drain the rice. Saute onion in butter or margarine. Dissolve chicken bouillon cubes in 1/4 cup hot water. Combine all ingredients in casserole.
Bake at 325F for 1 1/2 to 2 hours. Do not overcook. This may accompany a main meat dish, or 1/4 to 1 pound of ground beef (browned) may be added. Freezes well.
Serves 6-8.

Easy Rice Casserole
This is a delicious accompaniment to beef. A double recipe fits nicely into a crockpot. Rice can be re-heated in a crockpot for serving.
1 1/2 cups converted rice, uncooked
1 10 1/2 oz can beef consomme
1 10 1/2 oz can onion soup
8 oz canned mushrooms and juice
1/4 pound butter
1/3 cup Parmesan cheese
Combine and mix all ingredients.
Bake, uncovered, at 350F for 1 hour. Stir occasionally. For a double recipe, bake about 1 hour and 25 minutes, or until rice is absorbed. Can also prepare by cooking in a covered crockpot for 5-6 hours.

Sweet/Sour Vegetables
Double the recipe, and carry to the lake in an ice cream pail.
1/2 bunch broccoli, cut into bite-sized pieces
1/2 head cauliflower, cut into small flowerettes
2 carrots, sliced
2 zucchini (cucumber-sized),sliced
1 large mild onion, sliced
Dressing:
1 1/2 cups cider vinegar, heated
1/3 cup sugar
1/4 cup salad oil
1 tsp salt
Mix dressing ingredients.
Pour over vegetables. Toss. Cover, and chill overnight. Good for several days in the refrigerator.
Add button mushrooms and ripe olives to dress it up for company.
Serves 6 to 8.

Mashed Potato Casserole
Put together at home, and bake at the lake. Mash you potatoes in advance, without the last minute fuss.
5 pounds red potatoes, peeled & cooked
1 8 oz package cream cheese, softened
1 cup half & half
1/2 cup butter, melted
1 tsp salt
1 tsp onion salt
1/4 tsp paprika
Combine cream cheese with half & half, beating until well blended. Add well drained potatoes. Mash, blending well. Add salt, onion salt and all but 1 Tbsp of the melted butter. Put into a 2 qt casserole. Brush with the tablespoon of butter. Sprinkle with paprika.
If baking immediately, bake at 350F for 30 minutes. If refrigerated for later baking, bake at 350F for 45 minutes. Serves 12-15.

Frozen Cole Slaw
This will also keep well in the refrigerator for a week, if you choose not to freeze it.
1 medium head of cabbage, shredded
1 tsp salt
2 stalks of celery, chopped
1 green pepper, chopped
2 carrots, grated
Dressing:
1 cup vinegar
1/2 cup water
1 1/2 cups sugar
1 tsp celery seed
1 tsp mustard seed
Mix salt with shredded cabbage cabbage. Let stand 1 hour. Drain any liquid. Add celery, pepper and carrots.
Combine vinegar, water, sugar, celery seed and mustard seed. Boil for 1 minute. Cool and pour over cabbage. Freeze. Remove from freezer about 2 hours before serving.
Serves 6 to 8.

Overnite Cole Slaw
A cole slaw with good staying power.
1 head cabbage, grated
2 carrots, grated
1 small green pepper, diced
1 small jar pimiento, cut up
1 small onion, finely grated
Dressing:
1 cup sugar
1 cup vinegar
1/2 tsp salt
1/2 tsp celery seed
Mix first 5 ingredients.
Combine dressing ingredients. Bring to a boil. While hot, pour over vegetables. Let stand overnight.

Marinated Carrots
A tasty cold carrot salad or accompaniment that can be done a day or two before you’ll need it.
2 lbs carrots
1 large onion, thinly sliced
1 large green pepper, cut into thin strips
1 can tomato soup
1 cup sugar
1/2 cup salad oil
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed
Peel, slice and cook carrots until just tender. Drain and cool. Put carrots, onion and green pepper in 2 quart bowl or jar. Mix together in a saucepan, the soup and all ingredients following it. Bring to a boil. Stir. Pour hot soup mixture over vegetables. Cover.
Refrigerate. Make at least 12 hours before serving. It keeps well for several days.
Serves 10.

Fresh Vegie Salad
Good for a “potluck” at the lake. Make the day before you’ll need it.
1 head cauliflower
1 bunch broccoli
1 large green pepper, chopped
1 sweet red onion, separated into rings
1 box cherry tomatoes
1 can sliced water chestnuts
1 can pitted ripe olives
2 envelopes Good Seasons Italian salad dressing
Cut vegetables into bite-sized pieces. Mix salad dressing until creamy, according to package instructions, adding extra tablespoon of oil. Add dressing to vegetables. Toss well. Marinate overnight.
Variations: 1/2 pound sliced fresh mushrooms, and sliced celery. One-half the recipe will serve 4-6 for a main course. Good with popovers. Serves 12 to 14.

Pea Salad
Good to prepare ahead of time – travels well.
1 10 oz pkg frozen peas
1/2 cup diced Cheddar cheese
2 hard cooked eggs, sliced
1/4 cup chipped celery
2 Tbsp chopped onion
3 tomatoes, chopped
1/3 cup mayonnaise
1/2 tsp salt
1/4 tsp Tabasco sauce
1/8 tsp pepper
Mix first 6 ingredients. Combine mayonnaise, salt, pepper and Tabasco. Toss and chill. Keep refrigerated. Serves 6.

Tasty Marinated Vegetable Salad
Make ahead of time and refrigerate or freeze.
1 16 oz can green beans
1 16 oz can wax beans
1 16 oz can small whole carrots
8 oz button (whole) mushrooms
1 small jar pimento
1 onion, finely chopped
Marinade:
1/2 cup vegetable oil
1 1/2 cups sugar
1 cup vinegar
1 tsp salt
1 tsp celery seed
1/2 tsp paprika
Sprinkle of garlic salt
Drain vegetables. Mix together. Mix marinade. Pour over vegetables.
Let stand about 12 hours in refrigerator, stirring occasionally. At this point it may be frozen, or it will keep in refrigerator for several days. Serves 10.

Hearty Hamburger Soup
So good on a “fall-is-near” evening. Keeps for days in the refrigerator. Freezes well.
1 1/2 lbs hamburger, browned & drained
1 small onion, chopped
4 carrots, chopped
2 stalks celery, chopped (use tops, too)
2 10 1/2 oz cans beef consomme
2 soup cans water
1/2 cup barley
1 28 oz can tomatoes
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 bay leaf
Saute onion lightly in butter. Brown hamburger. Drain fat. Combine all ingredients. Simmer for 1 hour. Serves at least 8.

Presbyterian-Church of Christ of LeMars Meat Main Dishes

Empress Beef
1/2 lb sirloin, round or chuck
1/2 can button mushrooms, sliced
1/4 lb snow peas OR green beans
1 tsp cornstarch
5 tsp teriyaki sauce or soy sauce
3 stalks celery (coarsely chopped)
1 large white onion (sliced thin)
1/2 can water chestnuts (chopped)
1/2 tsp sugar
1/4 cup water
Cut meat into shoestring strips. Brown in 1 Tbsp oil in hot skillet. Sprinkle with 1/4 tsp salt. Add celery, onions, mushrooms, water chestnuts and peas or beans. Stir slowly for a few minutes over hot fire. Turn down heat; cover and simmer for 3 minutes. Just before serving, stir in thickening cornstarch, sugar, water, teriyaki or soy sauce. Stir till coated. Serve on rice or Chinese noodles.
-Betty (Mrs. Gordon) Brodie
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Lomito Saltads or Jumping Sirloin
2 lb sirloin (cut into small pieces)
1 cup celery
1 cup onions
2 cup tomatoes
1/2 cup wine
Salt, pepper, oregano
3 Tbsp olive oil
Butter
Brown sirloin in oil and season. Add celery, onions and tomatoes. Lastly add wine and dot with butter. Can be served over rice or potatoes.
-Erika Vargas Aleman
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Salisbury Steak (Good – Note by original cookbook owner)
1 lb ground beef
1/4 cup oatmeal (uncooked)
1 egg (beaten)
1/4 cup celery
1 tsp salt
1/8 tsp pepper
2 Tbsp onion
Combine ingredients. Shape into oval patties and brown on both sides. Put into baking dish with uncooked potatoes. Mix 1 can cream of mushroom soup with 1/2 can water. Pour over all. Bake 1 to 1 1/2 hours at 350F.
*Used celery soup – note from cookbook owner
-Connie (Mrs. Tom) Marcotte
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Chinese Pepper Steak
1 lb sirloin tip (cut in narrow strips)
1 Tbsp sherry
3 Tbsp soy sauce
1 tsp sugar
2 tsp cornstarch
2 green peppers (cut in 1/2 inch squares)
Dash of ginger
1/4 cup peanut oil
Mix sherry, soy sauce, sugar and cornstarch together. Add steak slices and toss to coat thoroughly. You may cook immediately or marinate as long as 6 hours. Place in wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 Tbsp oil and swirl around skillet for 30 seconds.
Add pepper squares and stir fry for 3 minutes. Scoop out with slotted spoon and reserve. Pour 3 more tablespoons of oil into pan and heat. Add steak and ginger. Stir-fry for 2 minutes. Add pepper and cook for 1 minute. Serve over hot rice.
-Linda (Mrs. Ralph) Nelson
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Beef in Pressure Cooker
2 lb stew meat
1 (2 oz) pkg onion soup
1 cup water
1 cup red wine
Palenta:
1 cup corn meal
2 tsp salt
5 cup water
2 Tbsp oil
1/2 cup cheese
Cut beef in small pieces. Add onion soup, water and wine. Put in pressure cooker. Cover; cook at 15 lb pressure for 12-15 minutes.
Cook corn meal, salt and water. Stir to keep smooth. Add oil and cheese. Serve as accompaniment with prepared beef.
-Esther Smith
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Family Favorite Beef Swirls
1/4 cup onion (chopped)
1/3 cup celery (chopped)
3/4 tsp salt
2 Tbsp flour
2 Tbsp green pepper (chopped)
1 lb ground beef
Pepper
1/2 cup water
Cook onion in hot fat until tender. Add meat, green pepper and celery. Cook only slightly. Sprinkle on flour. Add water and cook till thick, stirring. Cool.
Spread on biscuit dough and form as a jelly roll. Cut into 1 inch slices. Bake at 425F for 30 minutes or until brown.
Makes 12. Serve with mushroom sauce of 1 can condensed cream of mushroom soup and 1/2 cup milk heated well. Add a salad, dessert and you will have a meal.
-Wanetta (Mrs. Ruebin) Smith
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Stir Fry Steak
1 lb boneless meat (cut in strips)
Mushrooms
Green peppers
Cucumbers
Snow Peas
Tomatoes
Broccoli
Marinade:
1 1/2 Tbsp soy sauce
1 Tbsp sherry
1 tsp sugar
1 Tbsp cornstarch
2 Tbsp water
Cut meat and vegetables in thin strips. marinate the meat at least 1 hour. Heat 1 Tbsp oil in skillet or wok. Stir-fry peppers, cucumbers, snow peas, broccoli (all vegetables are optional, whatever is in season.) Remove; add more oil. Stir-fry beef; then add vegetables. Serve with rice.
-Karen (Mrs. Lawrence) Stengel
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Barbecups
3/4 lb ground beef
1/2 cup barbecue sauce
1 Tbsp onion (minced)
2 Tbsp brown sugar
1 (8 oz) can refrigerated biscuits
3/4 cup Cheddar cheese (shredded)
Heat oven to 400F. Brown beef; drain and add the sauce, onion and brown sugar. Separate biscuits in ungreased muffin tins. Press dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese. Bake 10-12 minutes or until golden brown.
-Nancy (Mrs. Don) Haack
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Meat Balls
1 lb ground beef
1 lb ground pork1 cup graham cracker crumbs
1/2 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 tsp allspice
1 tsp nutmeg
2 eggs
1 cup heavy cream
Tomato juice
Combine all ingredients except tomato juice. Shape into small balls. Place in baking dish. Pour over the tomato juice. Bake 3/4 – 1 hour at 350F.
-Jo (Mrs. Henry) Dykstra
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

German Meat Balls
1 egg (beaten)
1 1/4 cup milk
2 tsp salt
1 tsp basil
1/4 tsp cinnamon
2 Tbsp horseradish
2 cups soft bread crumbs
1 lb ground beef
3/4 lb ground pork
Topping:
2 tsp brown sugar
1 cup applesauce
Make all ingredients into balls. Save brown sugar and applesauce for topping. Brown meat balls. Put into casserole. Top with brown sugar and applesauce. Bake at 350F for 45 minutes. Serves 6.
Serve with buttered noodles sprinkled with poppy seed.
-Betty (Mrs. Gordon) Brodie
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Meat Balls *VERY GOOD- note from cookbook owner
1 lb ground beef
1/2 lb ground pork
1 cup bread crumbs (dry and fine)
2 eggs
1 small onion
2 Tbsp parsley and celery (cut fine)
3 Tbsp Velveeta cheese (grated or cut fine)
1/2 cup water
Mix ingredients. Make balls as large as desired. Brown in small amount of fat, keeping as round as possible. Put in baking dish. Pour over 1 can tomato soup and 1 can of water. Bake 1 hour.
-Esther Smith
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Barbecued Meat Balls *GOOD!- note from cookbook owner
Meat Balls:
2 lb hamburger
1 cup milk
2 cups soft bread crumbs
Sauce:
1 cup catsup
3 Tbsp vinegar
3 Tbsp Worcestershire sauce
4 Tbsp (rounded) brown sugar
Mix meat balls thoroughly and brown in hot fat. Drain excess fat off.
Pour sauce ingredients in saucepan and bring to a boil. Pour over browned meat balls; cover and simmer slowly for 1 hour. If sauce cooks down, add water or catsup.
-Fern Maxell
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Porcupine Balls
1 1/2 lb ground beef
1 cup water
1 pt tomatoes
1/2 tsp salt
Pepper (to taste)
1/2 cup rice (uncooked)
1 stalk celery (chopped)
1 green pepper (chopped)
1 large onion (chopped)
Form ground beef and rice into balls. Add salt and pepper. Place in pan and pour tomatoes, celery, onions, peppers around balls. Add 1 cup water. Bake in moderate oven (350F) for 1 1/2 hours covered.
-Cora (Mrs. Clarence) Singer
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Meat Loaf #1
1 1/2 lb ground beef
1/2 cup bread crumbs
2 1/4 tsp ground cumin
1 can onion soup
1/2 tsp sweet basil
Mix all ingredients. Add no salt as soup will be enough seasoning. Bake about 40 minutes. Don’t overcook.
-Maxyne (Mrs. Edgar) Tolsma
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Meat Loaf #2
1 lb hamburger
1 slice soft bread
1 can onion soup
1/8 to 1/2 tsp sweet basil
Mix together and cover with sliced bacon. Add 2/3 cup water. Bake 1 hour 15 minutes. Pour off grease and make gravy.
-Martha Merritt
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Prize Winning Meat Loaf
1 1/2 lb ground beef
3/4 cup oatmeal
1/4 cup onion (chopped)
1 1/2 tsp salt
1/4 tsp pepper
1 cup tomato juice
1 egg
Make in loaf or pack in ungreased pan. Preheat oven at 350F. Bake 1 hour and 15 minutes. Let stand 15 minutes before slicing. By omitting the egg and reducing the tomato juice to 1/2 cup and forming in patties, you have delicious hamburgers. Broil or pan fry for 5 minutes on each side. Makes 8 patties.
-Adaline (Mrs. Don) Penne
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Summer Sausage
2 lb ground meat
4 Tbsp Morton’s Tender Quick
1 tsp mustard seed
1/2 tsp onion powder
1/4 tsp garlic salt
Few drops liquid smoke
1 cup water
Dash nutmeg
Pepper
1/2 tsp coriander seed
Mix ingredients and form in rolls. Put in aluminum foil and refrigerate 24 hours. Boil 1 hour in foil, until the rolls float in the water. Open the foil and drain the rolls. When cool, wrap and refrigerate.
-Linda (Mrs. Ralph) Nelson
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Chow Mein
1 1/2 – 2 lb pork steak
3 cups celery
2 cups chopped onion
1 can chop suey vegetables
1 can bean sprouts
2 cups liquid (from vegetables and bean sprouts)
4 Tbsp soy sauce
1 Tbsp brown sugar
2 Tbsp flour
1 Tbsp lard
Cut meat into 1 inch cubes and fry in lard. Add chopped onions and fry for 5 minutes. Add remaining ingredients and simmer until done. Add bean sprouts just before serving. Water chestnuts, sliced or chopped mushrooms and slivered red pepper may also be added at this time if desired. Delicious served over chow mein noodles or may be served over hot rice.
-Shirley (Mrs. Wesley) Higgins
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Basic Ham Mix
3 cups ham (cubed)
1/2 cup butter or margarine
1/2 cup flour
6 whole cloves
1 quart chicken broth
2 bay leaves
2 Tbsp lemon juice
Melt butter; add flour. Stir in chicken broth, bay leaves and whole cloves. Cook until thickened. Remove spices. Put 1 cup diced ham in container. Pour over 1 1/3 cup sauce. Freeze.
To use:
HAM PARMESAN – 4 servings
Cook:
6 oz medium noodles
2 chicken bouillon cubes
Drain and toss with:
1/4 cup butter (melted)
1/2 cup Parmesan cheese
Heat 1 container basic ham mix with 1 (3 oz) can mushrooms. Arrange mushrooms in baking dish. Put ham mix in center. Top with more Parmesan and broil 3 minutes.

HOT HAM SALAD
Thaw basic ham mix. Drain off sauce. Combine ham with:
1/4 cup celery (chopped)
4 hard cooked eggs (chopped)
1/4 cup green pepper
2 Tbsp corn relish
A few stuffed olives
To sauce add:
1 egg (beaten)
1/4 cup mayonnaise
Combine with ham mix. Pour into greased casserole. Top with buttered crumbs or potato chips. Bake at 350F for 20 minutes.
-Laura (Mrs. Frank) Lauters
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Ham Individual Loaves
2 1/2 lb ground ham
2 lb ground pork
4 lb ground beef
2 cups graham cracker crumbs
2 cups milk
Topping:
2 cans tomato soup
2 tsp dry mustard
1 1/2 cup brown sugar
Mix meats, cracker crumbs and milk thoroughly. Make into small individual loaves (double meat ball size) and place in baking pan. Bake 1 hour at 350F. Drain off grease. Top with topping and bake 1/2 hour longer.
These may be made ahead of time and frozen.
-Anna Mae (Mrs. Clarence) Reinholdt
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Barbecued Spareribs
4 lbs spareribs
1 cup onion (sliced)
1 cup catsup
1 cup water
2 tsp salt
2 Tbsp Worcestershire sauce
1/4 cup vinegar
1/4 cup brown sugar
2 tsp dry mustard
1 tsp paprika
Cut spareribs into serving pieces. Brown in baking pan over surface heat. Combine remaining ingredients and pour over ribs. Cover. Bake in 350F oven for 1 3/4 hours. Spoon sauce over ribs 2 or 3 times during baking. Bake uncovered last 15 minutes.
-Cora (Mrs. Clarence) Singer
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Sweet Sour Barbecued Ribs
2 lb country style ribs
Small clove garlic
2/3 cup catsup
1 cup pineapple juice
1 tsp dry mustard
Onion and lemon slices
8 oz tomato sauce
1/2 cup vinegar
1/3 cup brown sugar
2 Tbsp Worcestershire sauce
Brown ribs. Drain off grease. Combine rest of ingredients, except onion and lemon slices. Bring to a boil and pour over ribs. Add onion and lemon (sliced thin). Bake 1 1/2 to 2 hours at 300-325F.
-Laura (Mrs. Frank) Lauters
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Onion Beef Stew With Dumplings * The dumplings were highlighted by the original cookbook owner
Stew:
2 1/2 lb stew meat
3 Tbsp oil
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
4 Tbsp flour
1 beef bouillon cube (in 2 1/2 cups water)
2 medium to large onions
1 cup burgundy wine
Brown meat in oil in large Dutch oven. Combine salt, pepper and garlic salt with flour and sprinkle over the meat. Add onions, bouillon and wine. Stir. Cover and simmer 2 hours. Stir occasionally. About 1/2 hour before serving make dumplings.
Dumplings:
1 1/2 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp soda
1 egg (beaten)
1/2 cup buttermilk
3 Tbsp margarine (melted)
Sift dry ingredients together. Add buttermilk; then beaten egg and then margarine. Blend well. Drop by spoonfuls into stew. Cook without removing cover for 15 minutes. Serve at once. Serves 6.
-Bonnie (Mrs. Jerry) Haahr
Cookbook ’76
Presbyterian United Church of Christ of LeMars, Iowa

Plantation Supper
1 lb ground beef
3/4 cup milk
1/2 cup onion (chopped)
1 can cream of mushroom soup
1 1/2 cup whole kernel corn
1 1/2 tsp salt
Pepper
8 oz noodles (cooked)
Brown meat. Add onion and cook till soft. Stir in soup and milk. Blend with remaining ingredients. Heat to bubbly. Serves 6. This can be frozen for later use.
-Connie (Mrs. Ed) Wagner
-Cookbook “76
-Presbyterian United Church of Christ of LeMars, Iowa

I purchased this cookbook at a garage sale in Glenwood, Minnesota. I do not know the original owner, but this book was used quite a bit as shown by the condition and the notations.