Main Courses

 

 

 

Betty's Casserole  - Betty Hammer

Braise Beef Cubes with Vegetables - Lillian Knutz

Busy Day Casserole - Lillian Knutz

Chicken Casserole - Aunt Lulu Graves

Hamburgers - Lillian Knutz

Hawaiian Meat - Lillian Knutz

Lasagna - Louise Ulmer

Meatballs - Lillian Knutz

 

Meatloaf - Hildegarde Donovan

One Dish Meal - Louise Ulmer

Quiche - Betty Hammer

Salmon Casserole  - Lisa Hammer

Swiss Bliss - Louise Ulmer

Tamale Pie - Terry Knutz

Taverns - Jennie Kluthe

Tuna Noodle Casserole - Louise Ulmer

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Salmon Casserole

 

Cooked egg noodles

1 can red salmon

Saltine crackers, crushed

White sauce

Velveeta Cheese

 

Prepare basic white sauce.  Mix salmon, salt and pepper, and white sauce.  Add cooked noodles and put in a greased casserole dish.  Cover with slices of Velveeta cheese and top with crushed saltines.  Bake till heated through.

 

 


 

Betty's Casserole

 

1 lb. lean hamburger

4 potatoes, peeled and sliced

1 lb. frozen mixed vegetables

2 cans cream of celery soup

milk as needed

1 onion, chopped

 

Shape hamburger into calls.  Mix potatoes, mixed vegetables, onion, and hamburger balls and place into casserole dish.  Mix soup and enough milk to make a pourable sauce, and pour over vegetables.  Bake 350F 1 - 1 1/2 hours or till potatoes are tender and meat is cooked through.

 


 

Tuna Noodle Casserole

 

2 C. cooked noodles

1 can tuna

1 can cream of mushroom soup

1/2 C. water

butter

cornflake crumbs

 

Cook noodles and drain.  Layer tuna, then a layer of noodles, and repeat, last layer being noodles on top.  Mix soup and water, and pour over all.  Dot with butter and sprinkle with corn flake crumbs.  Bake 350F for about 45 minutes.

 


 

Lasagna

 

1 lb. hamburger, browned

 

To Hamburger, add:

1 clove garlic, minced

1 T. chopped parsley

1 T. basil

1 1/2 tsp. salt

1 can tomatoes (2 C.)

2 (6 oz) cans tomato paste

 

Simmer 45 minutes to 1 hour, stirring occasionally.

 

1 lb. mozzarella cheese, shredded

10 oz. lasagna noodles, cooked tender

 

Combine:

2 12 oz. cartons of large curd cream-style cottage cheese

2 beaten eggs

2 tsp. salt

1/2 tsp. pepper

2 T. chopped parsley

1/2 C. grated Parmesan cheese

 

In 9x13" pan, spread 1/2 of noodles over bottom. Spread 1/2 of cottage cheese mixture over, and cover with 1/2 of Mozzarella cheese and 1/2 of meat mixture.  Repeat layers.  Bake 375F for 30 minutes.  Let stand 10-15 minutes before cutting.  12 servings.


 

Taverns

 

3-4 lbs hamburger

1 onion, chopped

1 C. catsup

1 can tomato soup

1 can chicken gumbo soup

1 1/2 T. chili powder

2 T. vinegar

2 T. brown sugar

Buns

 

Brown hamburger and onion together, add salt and pepper to taste.  Add rest of ingredients except buns and bake about 2 hours in a 250F oven.  Spoon filling into buns.

 


 

Busy Day Casserole

 

1 lb. ground beef

1 medium onion

1 1/2 tsp. Worcestershire

Pepper, salt, garlic salt

1 can cream of mushroom soup

1 can cream of celery soup

1 pkg tater tots

 

Break up ground beef and place in bottom of baking dish.  Sprinkle with seasonings.  Add chopped onion, add soups and mix well.  Plcae frozen tater tots on top of misture.  Bake 350F for 45 minutes, or until meat is done.

 


 

Quiche

 

Pie Crust, baked

3 beaten eggs

1 1/2 C. milk

1/4 C. sliced green onion

1/4 tsp. salt

1/8 tsp. pepper

dash nutmeg

3/4 C. chicken, crabmeat or ham

1 1/2 C. shredded cheese

1 T. flour

 

Stir together Eggs, milk, green onion, salt, pepper, and nutmeg.  Add meat.  Toss together cheese and flour, add to mixture.  Bake 450 for 10 minutes, then reduce oven to 325 for another 35 to 40 minutes.  Let stand for 10 minutes before cutting.

 

 


 

Braised Beef Cubes with Vegetables

 

2 lbs. boneless beef for stew

3 T. flour

1 tsp. salt

1/8 tsp. pepper

2 T. lard or drippings

1 C. water

3 large potatoes, quartered

6 medium carrots, cut in half

6 small onions

6 large celery stalks, cut in half

1 package (12 oz) frozen green peas

1/4 C. flour

 

Mix 3 T. flour, salt and pepper.  Dredge meat in seasoned flour.  Brown meat in lard or drippings.  Add water, cover tightly and cook slowly for 1 1/2 hours.  Add potatoes, carrots, onions and celery.  Cover and cook 30 minutes.  Add green peas and cook 30 minutes longer or until meat is tender and vegetables are done.  Remove meat and vegetables from pot to a serving platter.  Add water to cooking liquid to make 2 C.  Thicken liquid with 1/4 C. flour for gravy.  6 servings.

 


Hamburgers

 

1 1/2 lbs ground beef

1 1/2 tsp. salt

1 1/2 tsp. dry mustard

1 1/2 tsp. Worcestershire sauce

1 egg

1/3 C. chopped onion

3 T. chopped green pepper

1/3 C. cracker meal

1/4 C. lard or drippings

 

Combine ground beef, salt, dry mustard, Worcestershire sauce, egg, onion and green pepper.  Shape meat into patties and roll in cracker meal.  Brown on both sides in lard or drippings.  Cook, turning occasionally for 30 minutes or until done.  6-8 servings.

 

 


 

Hawaiian Meat

 

1 lb. pork chops

1 can beef broth

1/3 C. pineapple tidbits

1/4 C. chopped green peppers

1/4 C. ketchup

1 T. vinegar

1 T. brown sugar

2 T. water

1 T. cornstarch

Cooked rice

 

Brown meat and pour off fat.  Add remaining ingredients except water, cornstarch and rice to skillet and simmer 45 minutes .  Combine water and cornstarch and add to skilled to thicken sauce after meat is cooked.  Serve with rice.  4 servings.

 


 

Tamale Pie

 

3 T. vegetable oil

1 medium green pepper, chopped

1 large onion, chopped

1 lb. hamburger

2 tsp. Accent

2 tsp. salt

1/4 tsp. pepper

1 can stewed tomatoes

1 T. chili powder

1 pkg Jiffy corn muffin mix

3/4 C. cheese, grated

 

 Saute hamburger, green pepper and onion in oil; season with Accent, salt and pepper.  Add stewed tomatoes and chili powder.  Place in a baking dish; top with corn muffin mix and grated cheese.  No instructions for how long to bake; guessing 350F till heated through.

 


 

Meatballs

 

1 1/2 lb. hamburger

3/4 C. oats or bread crumbs

1/4 C. chopped onion

1 tsp. salt

1/4 tsp. organo

1/4 tsp. pepper

1 egg

1/2 C. milk

 

Mix ingredients well.  Brown in hot oil, then simmer in sauce or gravy 30 minutes.

 


 

Swiss Bliss

 

1/2 T. butter or margarine

2 lbs. chuck steak, cut 1" thick

1 env. onion soup mix

1/2 lb. sliced mushrooms

1/2 green pepper, sliced

1 lb. can tomatoes, drained and chopped (reserve liquid)

1/4 tsp. salt

pepper

1/2 C. juice from tomatoes

1 T. A1 steak sauce

1 T. corn starch

20" sheet of heavy duty aluminum foil

 

Spread center of foil with butter, cut steak in serving portions, and arrange on foil slightly overlapping.  Sprinkle with onion soup mix.  Mix remaining ingredients and pour over meat and vegetables, bringing foil up and double fold to seal tightly.  Bake 2 hours in moderate 350 oven.  Roll back foil and sprinkle with parsley, if desired.

 

Serves 4.


 

Meatloaf

 

1 1/2 lbs. lean ground beef

1 C. tomato juice

1 egg, slightly beaten

1/4 C. chopped onions

1/2 tsp. salt

1/4 tsp. pepper

 

350F oven.  Mix all ingredients lightly and press into a loaf pan.  Bake 1 hours or until meat is no longer pink and juices run clear.

 


 

One Dish Meal

 

1 C. chow mein noodles

1 can chow mein vegetables, drained

1 can mushroom soup

1 3/4 C. diced cooked chicken (or 1 can of tuna)

1 C. milk or chicken broth

crushed cornflakes

1 can cream of chicken soup

 

Combine all ingredients in buttered casserole dish, topping with crushed cornflakes.  Bake 350F oven for one hour.


 

Chicken Casserole

 

1 C. sliced mushrooms

2 Tbl. butter

1 large onion, finely chopped

1 garlic love, minced

1/2 green pepper, finely chopped

2 C. diced chicken

1/3 lb. wide noodles, cooked

1 C. chopped walnuts or pecans

1 can ripe olives, chopped

2 cans mushroom soup

1 1/2 C. water

salt and pepper to taste

garlic salt to taste

1/2 C. Parmesan cheese

 

Sauté mushrooms in butter. Add onions, garlic clove and green pepper and cook until tender.  Combine chicken, cooked noodles, mushrooms, nuts, olives, onions and green pepper.  Place in greased casserole.

 

Combine mushroom soup and water.  Pour over chicken mixture and add seasonings.  Bake in moderate oven (350F) for 45-60 minutes.  Remove from oven and sprinkle cheese on top.  10-12 servings.

 


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