Meats, Main Dishes And Soups

MEATS, MAIN DISHES & SOUPS Scrambled Ham and Eggs [BREAKFAST CASSEROLE] Dorothy Ritchie Blanchard 6 eggs, beaten 6 slices bread, cut in cubes 1 lb. sausage or ham [if sausage, brown and drain]

1 tsp. salt 1 tsp. dry mustard 2 c. mllk 1/2 c. grated cheese

Arrange bread cubes in a 9x13 inch pan. Cover with ham or sausage. Mix together the eggs, milk, salt, and dry mustard. Pour over bread and ham, then top with cheese. Refrigerate overnight. Bake at 3500 for 45 minutes.

Mom's Kraut and Wieners Eva Accola No. 21 1/2 c. sugar [or more]

1/2 can sauerkraut wieners

Open a No. 2- 1/2 can of sauerkraut and pour it into a saucepan. Add 11/2 cups (or more) of sugar. Cook slowly over low heat for 1 hour, or until the sauerkraut becomes amber colored. Slice the wieners into thin slices and stir into the sauerkraut. Bake in 3500 oven for 30 to 45 minutes. "When I was a junior in high school, I came home from school and told Mom we had the most horrible thing for dinner. She asked what it was. I said that I didn't know what it was; it was really sour and the rest of the kids called it kraut. She said, 'My dear, you will find that is the way the rest of the world eats their kraut.' I learned fast." - Eva

Omelet Carolyn Korbel 4eggs 4 egg whites 2T. water 2 oz. turkey ham [Louis Rich]

green onions, chives, green pepper, celery, mushrooms, and pimiento, as desired salt and pepper, to taste 2 slices Lite Line cheese

Mix as usual.

Quiche Dorothy Blanchard I deep-dish pie crust, unbaked lib. Polish sausage

5 eggs, beaten pepper

2 c. spinach or broccoli 1/2 - 3/4 lb. cheese

garlic salt

Arrange sausage and drained, cooked spinach in pie crust. Add cheese, then the beaten eggs and seasonings. Bake at 3500 for 45 minutes.

Sweet and Sour Ham Balls Dorothy Blanchard 1/2 lb. fresh lean ground pork 1/2 lb. cured ham, ground I c. bread crumbs onion, as desired

I egg 3/4 c. milk 1/4 tsp. salt 1/ 4 tsp. ground pepper

Combine above ingredients; form into balls and bake 40 minutes at 3500• Pour off fat and liquid. Add sauce and bake another 30 minutes. SAUCE: 3/4 c. brown sugar 3 T. vinegar 3 T. dry mustard

Boil ingredients together 3 minutes; pour over ham balls.

Baked Ham Eva Accola 7 to 9 lb. boneless ham Leave all the clear wrapping on the ham, just as you buy it from the store. I use Maple River or Wilson’s. Place ham in a 9x13 inch pan; cover with foil, pressing around edge of pan to seal the foil on securely. Place in oven and bake at 325° for 3 to 4 hours. When done, remove foil and covering from ham. Pour off the liquid and serve immediately or cool and slice for sandwiches.

Tasty Beef Stick 5 lb. hamburger 2 T. curing salt [Morton's Tender Quick] 2 T. mustard seed

2 T. black pepper 2 level tsp. garlic salt IT. hickory smoke salt [Durkee's preferred]

Mix all together and refrigerate 24 hours. Knead mixture 5 minutes and repeat procedure for next 3 days, keeping covered and refrigerated. On the 4th day, knead 5 minutes and form mixture into small sticks, using 2 tablespoons of mixture for each; roll between palms of your hands until they are the size of a cigar. Arrange sticks on broiler rack. Place in preheated oven and bake at 225° for 3 hours. Turn rolls every 30 minutes. Store in refrigerator or freezer. Serve as a snack.

Homemade Polish Sausage Eva Accola II/2Ib. lean pork, ground 6 - 7 cloves garlic, squeezed [more or less, to taste] IT. black pepper 1 tsp. salt

I/2 tsp. allspice I/3

c. water 11/2 T. Liquid Smoke paprika

Mix together and shape into small rolls. Put in tightly sealed plastic bags and simmer in water 1 hour. Cool, slice and serve.

Ham Balls Debbie Wilson 2 lb. ground beef

6 eggs

2lb.sausage 2 lb. ham

I tsp. salt 2 c. cracker crumbs

Mix together until mixture is stiff. Shape into balls. Cover with hot syrup. SYRUP: 2 c. brown sugar

1 c. water 2 tsp. dry mustard

1 c. vinegar

Cover and cook for 11/2 hours at 3250• Halfway through baking, turn ham balls over.

Bar- B-Que Sauce Ramona Kraft 2 c. catsup 3/4c. water I grated onion

2/3 c. sugar [white or brown] 4T. vinegar IT. Worcestershire sauce

Combine and simmer about 1 hour, stirring frequently.

Chow Mein Barbara Wilson Hayden, Great Granddaughter of Louisa Lamb Wilson 1 lb. hamburger, browned

and drained

1 c. celery, diced

1 can chow mein noodles

1 onion, chopped I can tomatoes 1 can celery or mushroom soup 1 can chop suey vegetables

Mix all ingredients together. Reserve a few noodles for the top. Pour into baking dish and top with reserved noodles. Bake at 3500 for 1 hour.

Mock Head Cheese Edna Palmer 11/2 lb. beef roast 11/2 lb. pork roast 1/2 onion, ground very fine 1 tsp. allspice

salt and pepper, to taste 1/4 c. vinegar 1 env. unflavored gelatin [softened in water]

Cook meat and grind; reserve the broth. Add onion, allspice, salt, pepper, vinegar and gelatin (dissolved in water). Add 1 cup broth. Pack mixture firmly into loaf pan. Chill thoroughly. Slice for sandwiches.

Beef Foldovers Roni Wilson, great granddaughter of Lou Lamb Wilson 1 lb. ground beef 1 can tomato soup 1/4 c. chopped green pepper 1 tube [10] refrigerator biscuits

1/2 c. chopped onion 1/2 tsp. salt 1/2 c. cheddar or American cheese,cubed

Brown and crumble hamburger with onion and green pepper in frying pan until meat is no longer pink and onion and pepper are tender. Add salt, soup and cheese. Roll out biscuits on floured surface. Place a heaping tablespoon of the meat mixture in center of each biscuit; fold over, sealing the edges. Deep fry in hot oil, turning to lightly brown each side.

Homemade Sausage Wanda Ritchie - Edna Palmer 21b. hamburger 1 c. water 1/4 tsp. garlic powder

1/4 tsp. onion powder 1 T. Liquid Smoke 2 T. curing salt

Mix all together. Divide meat into two portions. Roll each half between layers of Saran Wrap to 21/2 inch thickness, with 6 inches of Saran Wrap at each end. Tie a knot in the end of the Saran Wrap and refrigerate for 24 hours. Remove sausage from refrigerator, put in a large pan with enough water to cover, and simmer 1 hour. Cool and slice.

Golden Stew Roni Wilson 1 med. onion, quartered 4 med. carrots, cut in bite size pieces 1 can cream of celery soup 8 oz. jar Cheez Whiz

2 med. potatoes 1 pkg. frozen peas 5 hot dogs, cut diagonally, bite-size

Place vegetables, except peas, in medium saucepan with just enough water to cover. Bring to a boil; boil for 15 minutes. Add hot dogs and peas and cook 5 minutes more. Drain off liquid. Add soup and Cheez Whiz and heat through. Serves 4 to 6.

Barbecued Minute Steaks Phyll1s Sherman 4 lb. minute steaks Brown and place in roasting pan. SAUCE: 1 c. catsup 1/2 c. water 1 T. mustard

1/4 c. vinegar 1/4 c. chopped onion 2 T. brown sugar

Mix ingredients and simmer 5 minutes. Pour over steaks. Cover and bake 45 minutes at 3500•

Sloppy Joes Eva Accola 1 lb. ground beef 1 c. chopped onions 1/2 T. brown sugar 1/2 tsp. salt

2T. mustard 1 c. catsup 1 T. vinegar 1 T. Worcestershire sauce

Brown beef and onions in skillet. Add remaining ingredients and simmer 30 minutes. Serve on buns.

Chili Seasoning Mix Eva Accola 3T. flour 2 T. instant minced onion 11/2 tsp. chili powder 1/2 tsp. ground cumin

1/2 tsp. cmshed red pepper 1 tsp. salt 1/2 tsp. instant minced garlic 1/2 tsp. sugar

Combine all ingredients. Place in 6x8 inch piece of foil. Fold and seal tightly. Makes 1 package. RANCH STYLE CHILI: 1

lb. hamburger chili seasoning mix l/2c. water

1 lb. can tomatoes 15 oz. can kidney beans

Brown 1 pound of hamburger in large skillet; drain off excess grease. Stir in chili seasoning mix, then add water, tomatoes, and kidney beans. (1 like to blend my beans in blender.) Bring to a boil; reduce heat and simmer 10 minutes. Serve. It takes about 20 minutes to make this chili. You can use tomato juice instead of water and whole tomatoes.

Gumbo Roberta Middleton 3 lb. turkey or chicken 5 c. broth [approx.] 2 cans okra and tomatoes 1 can stewed tomatoes 2 chicken bouillon cubes 1 1/2 med. onion, chopped

2 tsp. poultry seasoning salt and pepper, to taste 1 11/2 c. water roux* hot rice

Boil meat and remove from bones. Reserve broth. To meat and broth, add okra and tomatoes, stewed tomatoes, bouillon cubes, chopped onion, poultry seasoning, salt and pepper, and water. Add roux. Cook together for about 11/2 hours. Serve over hot rice. Shake a little Gumbo file over top of bowl and eat. *Roux: Cover bottom of lO-inch skillet with oil. Add flour, as for making gravy. Stir over low heat until brown. Add to soup.

Beef Vegetable Loaf Roberta Middleton 21b. ground beef 1/2 c. grated carrots 1/2 c. finely cut celery 1 c. chopped onions 1 T. garlic powder 1/2 tsp. salt 1/4 tsp. oregano

1/4 c. chopped mushrooms 1/2 can chopped green beans 1 c. thlckened tomato juice [2 c. reduced to 1] 1 T. W orcestershire sauce 1/4 tsp. pepper

In bowl combine vegetables, meat, of the tomato juice, and Worcestershire sauce. Mix well. In. measuring cup combine remaining tomato juice, salt, pepper, garlic powder, and oregano. Add to beef mixture and mix well. Bake in large casserole dish at 3500 for 1 hour or until thoroughly cooked. 1,12

Stuffed Hamburgers Lenore Denelsbeck lIb. hamburger 1 egg, slightly beaten 3/4 • 1 c. bread crumbs onion, to taste

1/2 tsp. salt dash of pepper 1/4 c. milk 6 wieners, cut in thin slices

Combine all, except wieners. Mix lightly, divide into meat ball size portions, and shape around wiener pieces. I brown them a bit, but the recipe says to pour the following sauce over them right away. MEAT SAUCE: 1 c. catsup 1/4 c. molasses 1/4 c. melted oleo 2T. vinegar Bake 1 hour at 3250• Baking time can be reduced slightly if meat has been browned before adding sauce.

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Pride of Iowa Casserole Edna Palmer lib. sausage, cooked but not browned, and drained 16 oz. can cream style com 3 eggs 1 c. dry bread crumbs 1 c. mllk

1 T. chopped onion 1/2 tsp. salt dash of pepper 1/4 c. catsup green pepper rings [opt.]

Combine sausage, corn, eggs, bread crumbs, milk, onion, salt and pepper. Spread in a well-greased pan (big enough so mixture is at least 1 V2 inches deep). Spoon catsup in border over top, or as desired. Lay pepper rings around edge. Bake in 3500 oven for 50 minutes. Yields 8 servings.

Simmered Steak Gladys I. Lamb 2 lb. round steak 4 oz. can mushrooms and liquid 1 can tomato soup

1 chopped onion 1 c. sour cream 1 tsp. salt 1 T. W orcestershire sauce

Cut meat into strips; flour on both sides and brown lightly in oil. Mix other ingredients and spread on top of meat. Simmer until tender. Serve hot.

Pepper Steak Barbara Hayden 11g. round steak [trim off fat and cut in sm. strips] 5 bouillon cubes 1 med. onion

t green pepper, cut in sm. pieces 1 can Del Monte tomato wedges, drained 1 jar mushrooms, drained

Brown meat. Add enough water to cover. Add bouillon cubes. Slice onions and break into rings; add to meat. Season with salt and pepper, then let simmer 1 hour. Add green pepper pieces, tomato wedges, and mushrooms. Cover and simmer 20 minutes, or until peppers are tender. Serve over rice.

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Grandma Carry Lamb's Meat Loaf Rosa Lamb 2 lb. ground beef 2 c. soft bread crumbs 2 egg~, slightly beaten 2 tsp. salt

1/4 c. W orcestershire sauce 1/4 c. horseradish 1 tsp. dry mustard 1/4 c. minced green pepper

Mix thoroughly; pack into casserole or loaf pan. Cover top with 1/ 2 cup catsup. Bake 45 minutes in 3500 oven. This can be made with leftover meat and is delicious hot or cold. Note: This is the recipe as given to Rosa Lamb. "Now I leave out the green pepper and horseradish and use a little black pepper and only 2 tablespoons of the W orcestershire sauce. I like the green pepper taste; Harold didn't." -Rosa

Gumbo Barbara McLaughlin 1/2 lb. sausage or ham and a little bacon 1/2 lb. okra, 1/4 inch thick 11/2 c. chopped onion 4 ribs chopped celery 2 cloves garlic, minced 1/4 c. flour

2 c. chicken broth 1/2 c. diced green pepper 1/2 tsp. thyme pepper 1/4 tsp. cloves [opt.] 2 c. [1/2 lb.] shrimp 1 c. hot steamed rice

In heavy skillet, cook sausage until brown. Remove to paper towel and pour off all but % cup fat. Heat fat; add onion, celery, and garlic, mixing to coat with fat. Sprinkle with flour and mix to blend. Cook slowly, stirring constantly, until flour turns a deep rich tan color, about 15 minutes. Don't burn. Stir in broth; add okra, green pepper, sausage, thyme, pepper and cloves. Cover and cook over low heat, stirring occasionally for 1 hour. Add shrimp and cook 10 minutes longer. To serve, place 2 to 3 tablespoons of rice in an individual serving bowl and spoon gumbo over rice.

Today's extravagance becomes tomorrow's necessity.

Pork Chops on Rice Sally (Denelsbeck) Vogt 6 pork chops 6 oz. hox Uncle Ben's long grain and wild rice

1 c. orange juice 101/2 oz. can cream of chicken soup

In skillet brown pork chops on both sides. Season with salt and pepper. Place rice in baking dish. Pour orange juice, along with seasoning packet from rice, over the rice. Arrange pork chops on rice. Pour soup over all. Cover and bake at 3500 for 45 minutes. Uncover and bake 10 minutes. Serves 6.

Swedish Potato Sausage Eva Accola 11/2 c. raw ground beef 11/2 c. raw ground lean pork 11/2 c. raw ground potatoes 3/4 c. raw ground onion

1/4 tsp. pepper 11/2 tsp. salt 1/4 tsp. thyme or sage 1/8 tsp. allspice

Mix all the ingredients well and form into patties. Fry over low heat until done and brown.

Beef Burgers Dorothy Blanchard lib. hamburger lonion 1 c. water 1 c. tomato juice 1/4 c. oatmeal 1 tsp. sugar

1/2 tsp. salt garlic salt soy sauce red pepper chili powder

Brown hamburger in skillet and add onion. Then add the remaining ingredients.

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Hamburger Balls Dorothy Blanchard 4 lb. ground beef or ground turkey 1/2 tsp. onion powder 4 tsp. garlic salt 4 tsp. Liquid Smoke 1/2 tsp. pepper

1/2 tsp. dry mustard 2 eggs 1 c. water 1 c. milk 2 c. graham cracker crumbs 4 T. Morton's Tender Quick salt

Mix together and shape into balls. Bake in 3250 oven for 25 minutes. Drain off fat.

SAUCE: 1/2 c. vinegar 1 tsp. dry mustard

1 can tomato soup 3/4 c. brown sugar

Pour sauce over meat balls and bake 1112 hours. Some like to double the sauce recipe. It is also easy to cut in half.

Pizza Casserole Barbara McLaughlin 4 oz. pkg. sliced pepperoni 1 med. onion, chopped fine 1/3 c. butter, melted 6 oz. thin spaghetti, cooked 1 c. [4 oz.] grated Swiss cheese lib. Mozzarella cheese, sliced thin

2 [8 oz.] cans tomato sauce 4 oz. can mushroom stems and pieces 1/2 tsp. oregano 1/2 tsp. basil

Boil pepperoni for 5 minutes in water to cover, to remove excess fat; drain well. Saute onion in IV3 tablespoons butter until golden brown. Preheat oven to 3500• Pour remaining 1/4 cup butter into an llx7x2 inch baking dish. Toss cooked spaghetti in butter. Cover spaghetti with tomato sauce. Add remaining ingredients in order given: 1/ 2 of the grated Swiss cheese, pepperoni, and Mozzarella cheese; all of the mushrooms and onions; then the oregano and basil, sprinkled over top. Add the remaining Swiss and Mozzarella cheese and pepperoni. Bake for 20 to 25 minutes at 3500, or until bubbly. Serves 6.

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Oven Jambalaya Barbara McLaughlin 1/2 lb. bacon, cut in Iinch pieces 1 c. onion, minced 3 green peppers, cut in I-inch strips 2 c. uncooked rice 11/2 tsp. finely chopped garlic 2 [1 lb.] cans tomatoes, drained and chopped

1 tsp. thyme 11/2 tsp. salt 1/4 tsp. pepper 2 . 2 1/2 c. fresh or canned chicken stock 1 lb. cooked ham, cut in strips 2 lb. shelled and deveined shrimp 2 T. chopped parsley

Preheat oven to 3500• Render bacon in a large skillet. Drain on paper towel. Cook onions in bacon fat for 10 minutes, until transparent. Add green peppers and cook 3 minutes longer. Add rice and stir about in hot fat until grains become opaque. Add garlic, tomatoes, bacon, thyme, salt and pepper; stir together. Pour in 2 cups of the stock and bring to a boil. Add ham. Transfer contents of skillet to 4-quart casserole; cover and place in oven. After 10 minutes add shrimp, pushing them down into rice. Cook 10 minutes longer, or until stock is absorbed and rice is tender, adding extra stock if needed.

Creole Steak Rita Wilson, Stuart, Iowa 1/4c. flour 2 tsp. salt 2 tsp. paprika 1/2 tsp. pepper lIb. round steak, cut in pieces

1 c. chopped onion 1/3 c. chopped green pepper 1/2 c. uncooked rice 2 1/2 c. canned tomatoes 2 c. hot water

Mix flour, salt, paprika and pepper, then mix meat in the flour mixture. Reserve flour which remains. Brown onion and green pepper in shortening in frying pan; remove them and brown meat in remaining shortening. Cover meat with onions, sprinkle rice over onions, and cover with tomatoes. Add hot water. Sprinkle remaining flour over tomatoes. Cover tightly. Simmer 1 hour.

Gumbo Roberta Middleton 3 lb. turkey or chicken 2 cans okra and tomatoes 1 can stewed tomatoes 2 chicken bouillon cubes 2 med. onions, chopped

5 or 6 stalks chopped celery 2 tsp. poultry seasoning salt and pepper, to taste 1 - 11/2 c. water

Boil meat and remove bones. Add remaining ingredients, then add roux. (Cover bottom of an 8 or lO-inch skillet with oil. Add flour as for making gravy. Stir over low heat until brown.) Cook together for about 1 V2 hours. Serve over hot rice. Sprinkle on some gumbo file (ground sassafras leaves). Eat and enjoy.

Scalloped Pineapple Barb Blanchard 11/4 - 2 c. sugar 1 c. butter or margarine 3 beaten eggs

20 oz. can crushed pineapple with juice 10 - 11 slices fresh bread crumbs

Cream sugar and butter. Add eggs and pineapple. Fold in bread. Pour into 9x13 inch buttered pan. Moisten top with 2 tablespoons milk. Bake 1 hour at 3500• Serve with ham or other pork.

Casserole Edna Palmer lIb. hamburger 2 T. diced onion 2 1/2 tsp. salt 1/4 tsp. pepper

1 qt. tomato juice 4 oz. mushrooms 8 oz. cooked noodles 8 stuffed, sliced olives

Cook together hamburger, onion, salt and pepper. Combine the hamburger mixture with remaining ingredients and turn into a casserole. Bake at 3500 for 1 hour or more. Lay slices of cheese on top the last 20 minutes of baking.

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Quick Burgers From Corner Cafe Eva Accola 10 lb. ground beef 5 lb. quick-cooking oatmeal 1/2 gal. tomato juice 1/2 gal. water 6 oz. vinegar 6 oz. sugar

2 T. onion salt 2 tsp. celery salt 2 T. chili powder 8 oz. soy sauce 1 or 2 T. W orcestershire sauce

Stir hamburger until heated through; add remaining ingredients and cook until oatmeal is done. Keep refrigerated until used. "We used to heat some of this in a small pan or double boiler and serve on warmed buns. Nowadays, you could put it on bun and put into microwave to warm. " - Eva

Sandwich Filling Edna Palmer - Eva Accola 1 pt. strained tomato juice 1/2 lb. dried beef, cut or ground

2 T. Minute tapioca 1/2 lb. cheese, grated

Cook tomato juice and tapioca 10 minutes in double boiler. Add dried beef, then cheese. Stir until cheese is melted.

Spanish Rice Mildred Lamb Sparpnack 114 lb. bacon, diced 2 med. onions, chopped 2 c. long grain rice

1114 tsp. salt 1 lb. 12 oz. can tomatoes green pepper, chopped

Cook bacon slowly in a large frying pan. When partially cooked, pour off some grease. Add onions and pepper to skillet; saute until limp. Add rice to grease which was poured off and cook until toasted. Break up tomatoes; add to other ingredients. Put in 2% quart casserole. Cover and bake in slow oven (325°) for 40 minutes.

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Cheeseburger Pie Jennie Ritchie Whitten 11/2 lb. ground meat 1 tsp. salt 1/8 tsp. pepper 2 tsp. W orcestershire sauce 1/ 4 c. onion, chopped

1 egg, beaten 2 T. mllk 2 T. catsup 1/2 c. bread crumbs 1/4 lb. grated cheese

Brown meat; add all remaining ingredients, except cheese. Grease a 9 or lO-inch pie pan. Put half of mixture in pan, pat down, cover with cheese, then with remaining meat mixture. Bake at 3500 for 20 to 25 minutes.

Five Hour Oven Stew Elmina (Mrs. Alex) Lamb 11/2 lb. boneless round, cut in 1 in. cubes 5 med. potatoes, pared and cut in eighths 2 c. carrots, cut in 1 in. chunks 1 c. onion, very coarsely chopped

1 c. celery, sliced in 1/2 inch pieces 2 [141/2 oz.] cans stewed tomatoes, drained 4 T. quick-cooking tapioca 1 T. sugar 11/2 tsp. salt 1/8 tsp. pepper

Combine all ingredients in a large bowl; mix gently, but well. Turn into a 3-quart casserole and cover with lid. Bake in 275 0 oven for 5 hours. Let stand 5 minutes before serving. Makes 6 servings. May be cooked in slow cooker for 12 houts.

Tater Tot Casserole Eva Accola 11/2 - 2 lb. hamburger 2 cans of cream soup: celery onion, mushroom or chicken

tater tots

Brown hamburger in skillet; drain grease from meat. Put hamburger in bottom of casserole; spread soups over meat layer. Cover with tater tots and bake in 3500 oven for 1 hour.

Pour Pizza Linda Accola 2/3 c. milk 1 lb. hamburger 2 c. grated cheese 1 chopped onion 1 can pizza sauce

cornmeal 1 c. flour 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. oregano 2 eggs

Grease a 9x13 inch pan and sprinkle with cornmeal. Mix together flour, salt, oregano, eggs and milk. Pour mixture into pan. Cook hamburger and chopped onion together and sprinkle over batter. Bake for 15 minutes at 4000• Remove from oven and pour pizza sauce over dough; sprinkle with grated cheese. Return to oven and bake 15 minutes longer. Mushrooms may also be added.

Two Crust Pizza Eva Accola 2 • 3 lb. hamburger 1 chopped onion 1 or 2 diced green peppers mushrooms

thin slices of pepperoni [opt.] Mozzarella cheese, grated 15 1/2 oz. jar of thick spaghetti sauce

Brown hamburger in skillet; drain and add chopped onions and diced green peppers. Stir in as many mushrooms as you desire. We sometimes add some thin slices of pepperoni. When I bake bread, I save enough for 1 loaf. Divide the dough and roll out 1Iz to fit a pizza pan that has been greased. Sprinkle dough with Parmesan cheese. Top this with spaghetti sauce. Add the hamburger mixture, then add lots of Mozzarella cheese. Roll out remaining dough and place on top of cheese. Bring bottom crust up over top crust. Cut slits in top and brush with milk. Bake at 400 0 for 20 to 30 minutes. Let set a few minutes before you cut it. Note: You can also use a loaf of frozen bread.

Counting time is not so important as making time count.

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Rice Casserole Eva Accola 1 c. uncooked rice 101/2 oz. can beef bouillon soup

1 sm. can mushroom stems and pieces 1 stick [1/4 lb.] butter

Place rice in a I-quart casserole. Stir in soup and mushrooms. Place butter in the center of the contents of the casserole. Place cover on dish. Bake 1 hour at 300 to 3250•

Mock Chow Mein Eva Accola lIb. hamburger 1 onion, ground or grated 1 can mushroom soup 1 can water

1/2 c. raw rice 1 c. chopped celery 2 T. suy sauce [or more]

Brown hamburger and onion; drain. Add remaining ingredients and bake 1 hour at 3500•

Chicken Hot Dish Dorothy Blanchard 2 c. raw macaroni 2 c. diced, cooked chicken 2 c. chicken broth 1 can mushroom soup 1 can celery soup 1 c. cheese

1 sm. onion 1/2 c. celery 1/2 green pepper 1 jar pimiento 1 can mushrooms

Mix all together and let set overnight in a 9x13 inch cake pan. Preheat oven to 3500• Sprinkle potato chips over top of casserole. Cover dish and bake 1 hour, then uncover und continue to bake until brown. Frozen peas or diced carrots may also be added.

Chicken Fry Roberta Middleton 1egg 1 c. buttermilk

3 c. cracker crumbs 1 tsp. paprika

1/2 c. flour

1/2 tsp. garlic powder 1/2 tsp. onion powder

Mix the egg, buttermilk and flour in a bowl. Mix crumbs, paprika, garlic powder, and onion powder in another bowl. Dip cut-up chicken into batter, then rolI in crumb mixture. Place breaded chicken pieces on a cookie sheet with l-inch high sides that has been greased welI with Crisco. Bake at 3500 for 1 hour, turning once during baking.

Escalloped Chicken Barbara McLaughlin 1 quart chicken 4 T. chicken fat 4 T. chicken broth 11/2 qt. bread cubes 3/4 c. butter

11/4 tsp. powdered sage 1/4 c. broth 3/4 tsp. salt dash of pepper 2T. onion

Combine chicken, chicken fat, and 4 tablespoons chicken broth. Lightly mix bread cubes, butter, sage, 1/4 cup broth, salt, pepper and onions. Layer bread cube mixture with chicken. Bake in 350 0 oven about 35 minutes, until slightly browned.

Chicken On Sunday Frances Goplen 11/2 c. uncooked rice 1 can mushroom soup 1 can celery soup 1 can chicken soup

14 oz. can evaporated milk 1 env. onion or mushroom soup mix 1 chicken, cut·up

Place rice in a 9x13 inch pan. Combine soups, milk and soup mix; heat thoroughly and pour over rice. Place chicken, with skin side up, over rice. Cover with foil and bake at 3500 for 2 hours. Remove foil and brown, but do not overbake.

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Turkey or Chicken Divan Carolyn Korbel 4 [10 oz.] pkg. broccoli, thawed and drained 12 - 14 halved chicken breasts [01' 1 whole chicken]* 12 oz. grated sharp cheddar cheese

12 oz. canned mushrooms [or fresh mushrooms] 1 c. slivered almonds 2 c. hread crwnhs, browned in 5 T.

butter pimiento for garnish

*Cook chicken in flavored broth with onion, celery and carrots, or use an equivalent amount of cooked turkey or chicken. In a 9x13 inch pan layer broccoli, then chicken pieces, mushrooms and cheese. Pour sauce over layer, then add almonds and crumbs. Bake 30 to 4S minutes, or until crumbs are well browned. Garnish with pimiento the last S minutes. SAUCE:

12 T. melted butter 12T. flour 3/4 tsp. salt dash of pepper 2 c. strained chicken broth 2 1/2 c. half & half

11/3 c. mayonnaise 1/2 tsp. nutmeg 1 tsp. W orcestershire sauce 1/2 tsp. curry powder 1 tsp.lemonjuice

Heat together melted butter, flour, salt and pepper. Add chicken broth and half & half; bring to a boil. Add remaining ingredients. "This recipe is a lot of work, but never fails to garner compliments when I take it to a potluck." - Carolyn

Broccoli and Chicken Casserole Linda Accola 2 c. cooked, cubed chicken 10 oz. pkg. broccoli, thawed 1/4 c. stuffing 1 can cream of chicken soup

1/4 c. mayonnaise 1/4 c. milk slivered almonds mushrooms, sliced

Put chicken, broccoli and stuffIng in a medium size baking dish. Mix together soup, mayonnaise and milk; spread over chicken mixture. Sprinkle slivered almonds and sliced mushreoms over top. Bake at 3500 for 45 minutes.

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Chicken Noodle Casserole Mildred Lamb Sharpnack 2 • 4 chicken breasts 2 cans chicken noodle soup 1 can mushroom soup

2 eggs 1 stick oleo 6 slices bread, broken into smaUpieces

Cook chicken (as much as you like). Do not salt; cut in pieces. Melt oleo in baking dish; add bread pieces and stir to coat. Line the bottom of baking dish with the bread pieces. Beat eggs with soups and pour over bread and oleo. Bake at 3500 for 1 hour.

Chicken Chow Mein Eva Accola 3 • 4 lb. chicken 1 bunch celery, sliced fine 6 large onions, diced cornstarch

2 cans bean sprouts, drained soy sauce to taste chow mein noodles

Boil chicken in water. When done, remove and discard the bones and skin. Cut chicken into bite-size pieces. To the chicken stock, add celery and onion. Boil until tender. Thicken juice with a little cornstarch mixed in water. Add bean sprouts and soy sauce. Simmer for 10 minutes, stirring frequently. Serve over chow mein noodles.

Deep Fat Fried Chicken Eva Accola chicken pieces 2 eggs 2 c. milk

flour salt

Combine eggs and milk; mix well. Dip the fresh chicken pieces into egg mixture, then dust in plain flour which has some salt added to it. Fry in deep fryer with grease at 325-3500 for 20 minutes. Don't over-crowd the fryer because this will slow the cooking and chicken may tend to be greasy.

Sweet and Sour Chicken Carolyn Korbel

2 chickens [broilers]

2 [20 oz.] cans pineapple chunks with juice 2 tsp. tamari or soy sauce 6 oz. can pineapple juice

1/ 4 c. Brown Sugar Twin,

to taste 1/4 c. brown sugar 2 T. cornstarcb 3 green peppers, cut into rings 4 c. rice

Skin, defat, debone and cube chickens. This is an awful job, but the end product is worth it. Brown the meat in small portions over high heat in a teflon skillet. If you do too much at once, the meat will cook, but will not be seared, and the flavor will be poorer. Pour pineapple juice into the skillet; both the 6 oz. can and that which is drained from the pineapple chunks. Add cornstarch, Sugar Twin, brown sugar, and soy sauce. Mix with a whisk and cook until clear and thickened. Do not overcook because that will make the artificial sweetener taste bad. Add pineapple chunks, green pepper, and chicken. Heat thoroughly and serve over rice.

Crunchy Chicken 'N Rice Bake Elmina (Mrs. Alex) Lamb 10 3/4 oz. can condensed cream of mushroom soup 2 c. milk 2 c. cooked, cubed chicken 1 c. rice [1 c. uncooked] l lb. can cut green beans, drained

2 1/2 oz. jar sliced mushrooms, drained

2 T. chopped pimiento

1 c. grated cheddar cheese 3 oz. can Durkee French fried onions

In a large saucepan combine soup and milk; heat just to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimiento, 1/2 cup cheese, and 1/2 can onion rings. Pour into a greased 2-quart casserole; stir. Bake, covered, at 3500 for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 5 to 6 servings.

Chicken and Zucchini Barbara McLaughlin 2 chicken breasts 2 tsp. oil 1 clove garlic 1 T. soy sauce 1/3 c. celery

1/4 c. mushrooms, sliced 1 c. zucchini, thin strips 1/2 c. carrots, thin strips 2 tsp. cornstarch 3T. water

Heat oil in non-stick skillet; add chicken, cut in 1/8 inch strips, and garlic. Cook, stirring constantly, until chicken turns white, about 5 minutes. Remove garlic and stir in soy sauce. Add celery, mushrooms, zucchini and carrots. Cook, covered, until vegetables are tender-crisp, about 4 minutes. Mix cornstarch with water until smooth. Add slowly to chicken mixture, stirring constantly. Continue cooking until ingredients are coated with thin glaze, about 1 minute. Serve with rice and broiled tomatoes. Two-thirds cup equals 125 calories.

Clam and Shrimp Bisque Barbara McLaughlin 2 tsp. grated onion 1 T. butter 1 T. flour 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. celery salt 2 tsp. finely minced parsley

1 c. water 2 c. milk 1 can clams and juice 1 can shrimp, small pieces, drained 4 - 5 c. milk

Saute onion in butter. Add flour, salt, pepper, celery salt, and parsley; cook until smooth and bubbly. Remove from heat and add water and 2 cups milk. Boil 1 minute. Stir in clams and juice and drained shrimp. Add remaining milk and heat to serving temperature.

All marriages are happy; it's the living together afterward that causes all the trouble.

Escalloped Chicken Eva Accola 1 chicken powdered sage torn bread or bread cubes salt and pepper onion to taste Boil chicken; remove meat from bones, discarding skin and bones. Place a layer of torn bread or bread cubes in buttered casserole. Add onion to taste. Sprinkle with powdered sage, salt and pepper. Arrange the cut-up chicken pieces on top of bread mixture. Make a thin gravy, using the chicken broth; add some milk if you need to. Pour gravy over meat and dot with butter. Bake at 3500 for 45 minute to 1 hour.

Tuna Supreme Eva Accola macaroni or noodles cream based soups

drained tuna

Cook enough macaroni or noodles for your family; drain. Stir in cream based soups. (I sometimes use 1/2 can milk with the soup.) Add drained tuna and stir well. Warm all together, either on top of the stove or in a casserole in the oven. Note: I like mine quite moist, so 1 usually use 2 or 3 cans of soup. Sometimes 1 substitute a can of cheddar cheese soup for variation, and 2 or 3 cans of tuna too.

Salmon Log Barbara McLaughlin 1 large can salmon, drained 1 small onion, diced 2 [8 oz.] pkg. cream cheese, softened

2 T. Worcestershire sauce 2 T. lemon juice

Mix well and mold the mixture. Cover with almonds and accent with parsley. Refrigerate 1 hour. Serve with crackers.

Shrimp Creole Carolyn Korbel .6 oz. pkts. Brilliant frozen

2 [10 oz.] cans condensed

shrimp 2 green peppers, cut in rings 2 onions, sliced 1 c. sliced celery 2 cloves garlic

tomato soup 2 T. Iemon juice 2 tsp. Worcestershire sauce few drops Tabasco sauce 2 c. cooked rice

Stir-fry green pepper, onion and celery in a teflon skillet, until onions are slightly limp. Add rest of ingredients, except shrimp; stir gently. When hot, add the shrimp. If sauce seems too thick, thin with some water. Note: Other seafoods can be substituted for the shrimp. The mock crab legs available in deli departments are particularly good. Cut the legs into i-inch chunks.

Tuna Quiche Linda Accola 1 unbaked 9-inch pie shell 6 1/2 oz. can tuna, drained 11/2 c. Swiss cheese, grated 2 eggs, beaten 1 c. evaporated milk 1/2 c. chopped onion

1 T. Iemon juice 1 tsp. chives 3/4 tsp. garlic salt 1/2 tsp. salt 1/8 tsp. pepper

Prick bottom and sides of pie shell with fork. Bake on cookie sheet 5 minutes at 4500• Distribute tuna over bottom of pastry shell. Sprinkle cheese and onion over tuna. Beat together eggs, milk, lemon juice, and seasonings. Pour over tuna mixture. Bake on cookie sheet 15 minutes. Reduce heat to 3500 and bake 12 to 15 minutes longer, or until top is golden brown. Serves 6. Note: A 41/2 oz. can of deveined shrimp can be used instead of tuna.

Pity the person who can only use what the years take away and not what they bring.

Tuna Puff Linda Accola 1/4 c. margarine 1/4 c. flour 1/4 tsp. prepared mustard 1/4 tsp. salt 1 c. milk

4 beaten egg yolks 2 [61/2 or 7 oz.] cans tuna, drained 3 T. chopped, canned pimiento 4 stiffly beaten egg whites

In medium saucepan melt margarine, Stir in flour, mustard, and salt; add milk. Cook and stir till mixture thickens and bubbles. Stir a moderate amount of hot mixture into beaten egg yolks; return to saucepan. Cook and stir 2 minutes more. Flake tuna; stir into sauce with pimiento. Cool slightly. Fold egg whites into tuna mixture. Turn into ungreased 5-cup souffle dish or casserole. Bake at 3750 till puffy and golden, 35 to 40 minutes. Makes 4 servings.