Good Cooks’ Recipes

Recipe for Beef Casserole

2 cups noodles, uncooked
1/2 cup diced celery
1/4 cup chopped green pepper
1 bouillon cube
1 can condensed tomato soup
1/4 teaspoon pepper
1/4 cup bacon drippings or fat
1/4 cup finely chopped onion
1 lb. ground beef or chuck
1-1/4 cup boiling water
1-1/2 teaspoon salt
1/2 cup Ritz Crackers

Cook noodles in 2 quarts boiling, salted water 10 to 15 minutes or until tender. Rinse with boiling water and drain. Heat fat and add celery, green pepper and onion. Cook until tender. Add beef and brown lightly. Dissolve bouillon cube in 1-1/4 cup boiling water and add soup. Heat, stirring constantly until smooth. Add to meat, vegetables and noodles. Mix lightly. Place in greased 1-1/2 quart casserole and top with Ritz Cracker crumbs. Sprinkle with paprika. Bake at 350°, 25 to 30 minutes or until crumbs are a golden brown and casserole is thoroughly heated.

Tags: Meats by wanda
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Tamale Pie

1 onion, chopped
1 clove garlic, minced
1 lb. ground beef, chuck or round
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
1 can tomato sauce
Cornmeal mush

Brown onion, garlic and meat in large skillet, stirring constantly. Add seasonings and tomato sauce. Cover and simmer 5 minutes. Line a shallow baking dish with cornmeal mush. Fill with meat mixture. Bake at 350 degrees for about 30 minutes.

Cornmeal mush
To make the mush, add 1 quart of water to 1 cup cornmeal and 1 teaspoon salt in saucepan. Bring to boil, stirring constantly. Cook until thick. Cool slightly before lining baking dish.

Tags: Meats, Mexican by wanda
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Found in an old recipe box:

Stuffed Peppers

6 large green bell peppers
1 lb. ground beef
1 tbs. bacon drippings or melted shortening (optional)
1 cup chopped fresh or drained canned tomatoes
1 small onion, minced
1 cup cooked rice (1/4 cup uncooked)
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated sharp Cheddar cheese

Cut thin slice from stem end of peppers; remove seeds and membrane. Parboil in 1 cup boiling water with 1-1/2 teaspoons salt about 6 minutes; drain. Brown beef in bacon drippings or melted shortening. (The fat can be omitted.) Simmer tomatoes, juice and onion until onion is tender, about 5 minutes, stirring occasionally. Combine tomato and onion mixture and browned meat; follow directions on package for cooking rice and add to meat mixture. Add salt and pepper. Blend ingredients well. Stuff mixture into peppers; sprinkle top of each with 1/2 tablespoon grated Cheddar cheese. Place in a baking dish and bake in a moderate oven (350 degrees) 20 minutes or until cheese melts and browns lightly.

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2 Tablespoons of oil or butter
1/3 cup minced onion
3/4 teaspoon paprika
1/4 teaspoon pepper
2 teaspoons sugar
3/4 teaspoons dry mustard
1 Tablespoon Worcestershire Sauce
3 Tablespoons ketchup
2 Tablespoons vinegar
8 weiners

Preheat oven to 350°. Saute onions in oil or butter until tender. Add paprika, pepper, sugar, mustard, Worcestershire Sauce, catsup and vinegar. Slit franks lengthwise. Arrange in a baking dish. Pour sauce into slits. Bake 20 minutes, basting often.

Tags: Meats by wanda
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What a title – Good Ham Recipe. Better than just “Ham”, I guess. This is the ham recipe I grew up with.

Ingredients:

Ham
Whole cloves

Glaze:
3/4 cup crushed pineapple
3/4 cup brown sugar

With rind still on ham, wrap loosley in paper. Place, fat side up in 325° oven. Cook 26-28 minutes per pound. About 45 minutes before time is up, remove from oven. Remove paper. Remove rind. Cut fat into squares. Stick in cloves. Glaze and return to the oven to finish baking.

The glaze works just as well with a ham slab as with a whole ham.

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This meatloaf is from a 1968 cookbook, Blue Ribbon Recipes and it sure lives up to the book title. There’s nothing fancy about it, just a good – real good – basic meatloaf.

Meat Loaf

1-1/2 lb. ground beef (I use ground chuck)
3/4 cup oatmeal
1/4 cup chopped onion
1-1/2 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1/4 cup milk
1/3 cup catsup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Combine first 7 ingredients for meat loaf; mix thoroughly. Pack into a 9 x 5 inch loaf pan. Mix remaining ingredients for sauce. Pour over the meat loaf. Bake about 1 hour at 350 degrees. Let stand before slicing.

(Recipe by Ruth Lunde, Austin, Minnesota – Freeborn County Favorite Food Fair)

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One of the best chicken salads I’ve had – with a simple, “secret ingredient” I’m convinced makes it special.

4 cups cooked diced chicken (I grind my chicken in the Cuisinart – Oh, that trusty Cuisinart!)
3 cups diced celery (Again I grind mine)
4 Tablespoons lemon juice
4 Tablespoons onion juice (The secret ingredient. Can be hard to find at times.)
2 cups mayonnaise
1 can water chestnuts (Use sliced or grind them up)
1 cup nuts of your choice
Apple cubes or grapes or both!

Mix all ingredients together and put in a deep, casserole dish.

Topping:
1 cup shredded Cheddar cheese
1 cup crushed potato chips

Put the cheese on first and top with crushed potato chips.

Cook at 250° – 300° oven, just to warm (about 30 minutes). It can be frozen.

Tags: Meats, Salads by wanda
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