Beruflich Dokumente
Kultur Dokumente
SOUPS
Scrambled Ham and Eggs
[BREAKFAST CASSEROLE]
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.
"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
Mix as usual.
Quiche
Dorothy Blanchard
Arrange sausage and drained, cooked spinach in pie crust. Add cheese, then the
beaten eggs and seasonings. Bake at 3500 for 45 minutes.
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
Baked Ham
Eva Accola
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.
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.
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
Mix together until mixture is stiff. Shape into balls. Cover with hot
syrup.
SYRUP:
2 c. brown sugar 1 c. water
1 c. vinegar 2 tsp. dry mustard
Cover and cook for 11/2 hours at 3250• Halfway through baking, turn
ham balls over.
Chow Mein
Barbara Wilson Hayden,
Great Granddaughter of Louisa Lamb Wilson
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
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
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
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
SAUCE:
1 c. catsup 1/4 c. vinegar
1/2 c. water 1/4 c. chopped onion
1 T. mustard 2 T. brown sugar
Mix ingredients and simmer 5 minutes. Pour over steaks. Cover and
bake 45 minutes at 3500•
Sloppy Joes
Eva Accola
Combine all ingredients. Place in 6x8 inch piece of foil. Fold and seal
tightly. Makes 1 package.
Stuffed Hamburgers
Lenore Denelsbeck
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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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
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 t green pepper, cut in sm. pieces 1
and cut in sm. strips] can Del Monte tomato wedges,
5 bouillon cubes drained
1 med. onion 1 jar mushrooms, drained
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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
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.
Mix all the ingredients well and form into patties. Fry over low heat until
done and brown.
Beef Burgers
Dorothy Blanchard
Brown hamburger in skillet and add onion. Then add the remaining
ingredients.
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Hamburger Balls
Dorothy Blanchard
Mix together and shape into balls. Bake in 3250 oven for 25 minutes. Drain
off fat.
SAUCE:
1 can tomato soup 3/4 1/2 c. vinegar
c. brown sugar 1 tsp. dry mustard
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
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
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
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
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
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
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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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
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
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
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.
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.
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Rice Casserole
Eva Accola
Brown hamburger and onion; drain. Add remaining ingredients and bake 1
hour at 3500•
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
Chicken On Sunday
Frances Goplen
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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*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 11/3 c. mayonnaise
12T. flour 1/2 tsp. nutmeg
3/4 tsp. salt 1 tsp. W orcestershire sauce
dash of pepper 1/2 tsp. curry powder
2 c. strained chicken broth 1 tsp.lemonjuice
2 1/2 c. half & half
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
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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.
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.
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 1/ 4 c. Brown Sugar Twin,
chunks with juice to taste
2 tsp. tamari or soy 1/4 c. brown sugar 2
sauce 6 oz. can T. cornstarcb
pineapple juice 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.
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
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.
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.
Tuna Supreme
Eva Accola
Salmon Log
Barbara McLaughlin
Mix well and mold the mixture. Cover with almonds and accent with
parsley. Refrigerate 1 hour. Serve with crackers.
Shrimp Creole
Carolyn Korbel
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
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
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.