Savory succotash

What can you say about this?........This recipe is from 1967....I so love the old recipes.....



Savory Succotash
Mrs. Edna Shelton

1  1-pound can green beans, French stlye , drained
1  1-pound can whole kernal corn
1/2 cup mayonnaise
1/2 cup sharp cheddar cheese, shredded
1/2 cup green peppers, chopped
1/2 cup celery, chopped
2 Tablespoons onion, chopped
1 cup soft bread crumbs----( I  used corn flakes  crumbs...something different)
2 Tablespoon butter or margarine

Combine beans, corn, mayonnaise, cheese, pepper, celery and onion in baking dish. Mix crumbs and butter. Sprinkle over top. Bake 30 minutes at 350 degrees.


This could be a main dish as well...I was just thinking!

Scalloped Chicken

Here is a different way to fix that scuptious chicken, for those of you that are bored with the same old way. This recipe is another one from 1967 Kansan`s Silver Spoon Cookbook.

Scalloped Chicken
Mrs. Virgil Sullivan

1 chicken, 4 to 5 pounds
1 package noodle-vegetable soup mix
1/2 cup butter or margarine
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh bread crumbs
2 egg yolks, beaten
1/2 cup chicken broth
2 egg whites , stiffly beaten
1 can ( 6 oz) mushrooms, sliced ( optional)
1/2 cup stuffed olives, sliced ( optional)

Cook chicken and let cool. Cut from bone in small pieces. About 1 1/2 hours before serving, arrange chicken in greased 19 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Heat oven to 325 degrees. Melt 1/2 cup butter. Stir in flour, 2 cups broth and milk. Cook until thickened. Remove from heat. Stir in salt,pepper, crumbs, egg yolks and chicken broth. Fold in egg whites. Pour over chicken and bake 1 hour.
Saute mushrooms in 2 Tablespoons butter 3 to 4 minutes. Add olives and heat. Serve chicken topped with mushroom-olive mixture.



Suggestion: cook chicken by boiling.

Cabbage Burger Casserole

I am not a big fan of cooked cabbage, so I have not tried this one. It is from the Kansan`s Silver Spoon Cookbook of 1967.

Cabbage Burger Casserole
Mrs. Larry E. Franklin

1/2 small cabbage
1/3 cup onion
1/2 cup rice, uncooked
3/4 pound ground beef
1 teaspoon salt
1 cup tomato sauce
1 1/2 cups water
2 Tablespoons oil

Brown rice and onion in oil. Add meat and cook. cut up cabbage. Put 1/2 in bottom of baking dish. Put meat mixture.Add salt. Warm sauce. Add rest of cabbage. Pour sacue over all. Cover and bake 1 hour at 400 degrees.

Eggplant Casserole

I have not tried this, as of yet, but am thinking of trying when summer comes around, so I can get some fresh ingredients. This recipe comes from 1967 Silver Spoon Cookbook put out by The Kansan.

Eggplant Casserole
Mrs. C. O. Anderson

1 eggplant
1 cup bread stuffing
1 Tablespoons onion, grated
1 egg
1 cup milk
1 can mushroom soup

Peel and cube eggplant. Boil in salted water 6 minutes and drain. Combine with other ingredients and place in 12 x 8 x 2-inch baking dish. Cover with foil and place in refrigerator overnight.

Topping

1/2 cup stuffing ( bread)
1 cup cheeses, grated

Place on topping on eggplant mixture and bake for 30 minutes at 350 degrees.

Turkey Chili casserole

Oh what to do with leftover Turkey.......Make a soup of same kind or a casserole.

This recipe comes from the back of a calender of 2008.

Turkey Chili Casserole

2 Tablespoon vegetable oil
2 onions, chopped ( I used one)2 stalks celery, chopped
2 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon crushed dried red peppers( I left this out)
1/4 cup all-purpose flour
1 can ( 19 oz) stewed tomatoes ( I used diced tomatoes)
4 cups cubed cooked turkey
2 cups boiled potatoes, cubed
1 can ( 14 oz) kidney beans, drained
1 can ( 14 oz ) sweetcorn niblets, drained
2 Tablespoon parsley

Over medium heat, cook onions and celery in oil until onions have softened. Add garlic and seasonings; cook and stir for 5 minutes. Add flour, blend well. Add stewed tomatoes and turkey; bring to a boil, stirring constantly. Add potaotes , kidney beans and sweet corn. Simmer, covered , gently for an hour, stirring occassionally. Season to taste and sprinkle with parsley just before serving. Serves 6 to 8.



I did not drain anything and it turned out good.

Cabbage Casserole

I did not try this, I don`t like cooked cabbage that much. This recipe is from 1967.

Cabbage Casserole
Mrs. Don Combs

1 medium onion, chopped
2 Tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
6 cups shredded cabbage
1 10 1/2-oz can condensed tomato soup

Melt butter. Add onion, ground beef, salt and pepper and brown. Spread half of the cabbage in a 2-quart baking dish and spread meat mixture over this. Sprinkle with Worcestershire sauce and garlic salt over meat mixture. Cover with rest of cabbage and pour tomato soup over all. Cover and bake 1 hour at 350 degrees. Serves 6.

Spinach and beets

Ok I know that spinach is good for you, but this recipe didn`t sound that good to me. It is from 1967 Kansan`s Silver Spoon Cookbook. I like both spinach and beets ,but not together.


Spinach and beets
Mrs. A. J. Hill

2 10-oz packages of chopped frozen spinach
1 8-oz can sliced beets
1 package of cheese sauce mix ( coulndn`t find this anyway)
2 Tablespoons vinegar
1 stick margarine or butter

Bring beets to boiling point. Drain well and add 1/3 stick of butter, pinch of salt and dash of pepper. Add vinegar. Place in casserole. Cook spinach according to pach=kage directions. Drain well. Add 2/3 stick of butter. Place on top of beets. Make cheese sauce according to package directions. When smooth, pour over other vegetables. Bake until heated thorughly at 300 degrees.

Macaroni Surprise

This recipe is from 1967 as well, and is very good.

Macaroni Surprise
Mrs. James Carnes

1 package macaroni dinner
1 teaspoon salt
1/4 cup margarine
1/4 cup milk
3 slices cheddar cheese ( I used American)
5 slices tomato ( I used canned diced tomatoes)
1 small onion, sliced
1 cup leftover ham ( I used spam, it`s ham right,lol)

Prepare macaroni as directed , using salt, margarine, milk and grated cheese. Put 1/3 macaroni in buttered casserole. Then ad tomato slices and 1/2 the onions. Add 1/3 more of macaroni, then the ham and the remainer of onions. Cover with remainder of macaroni. Place cheddar cheese slices on top. Bake at 350 degrees until cheese on top is melted.

peach butter,...tuna bake

I have been busy in the kitchen. It is almost the end of peach season. I made some peach butter ; 5 -half -pints and 1 pint.

Next I made Tuna Bake, which is a recipe from 1967 Silver Spoon Cookbook ,that the Kansan put out in that year.

Tuna Bake
Mrs. Earl Hedstrom

1 package macaroni and cheese, cooked
3 Tablespoon butter, soft ( I used margarine)
1 cup tomatoes ( I used yellow tomatoes)
1/2 cup milk
2 Tablespoons onion, minced
1 egg
1 can tuna ,drained
2 Tablespoons parsley, snipped or dried
1/4 teaspoon salt
2 Tablespoons corn flakes crumbs

Add all ingredients to cooked macaroni and cheese. Place in 1-quart casserole and bake 35 minutes at 350 degrees.

This recipe is pretty easy to make and doesn`t take no time in preparation. The macaroni and cheese probably could from left-overs.This is good for left-over for the next night as well.

Beef Macaroni Casserole

This recipe is from 1967.I did try this recipe and I would suggest to cook the macaroni, or rather any type you use. I used the spiril noodle. The pasta needs to be cooked to al dente, not totally soft and ready to eat.


Beef Macaroni Casserole
Mrs. Larry E. Franklin

1 7-oz package elbow macaroni, Cooked a little
1 egg, well beaten
1 cup milk
1 Tablespoon parsley, minced
1 can cream of chicken soup
1 pound ground beef
1 medium onion, chopped
2 Tablespoons butter ( I omitted this)
1 8-oz can tomato sauce
1/2 pound American cheese, sliced

Place macaroni in shallow baking dish. Mix egg, milk, parsley and soup until blended. Pour over macaroni. Cook beef and onion in butter, about 5 minutes, stirring frequently. Add tomato sauce. Spoon over macaroni. Top with cheese slices. Bake 20 minutes at 350 degrees.


* I baked it for 30 minutes.

Hamburger and Rice Casserole

This recipe is from 1967 Silver Spoon cookbook that the newspaper The Kansan put out back in that year. I have tried this recipe and it is very good, even after be heated up in the microwave the second night. It was gone the second night, the chickens didn`t get any, lol.

Hamburger and Rice Casserole
Mrs. Robert Lipp

1 1/2 pound ground beef
1 onion
1 1/2 cup rice, cooked
1/2 can mushroom soup ( I used the whole can)
1 can of chicken noodle soup
1/4 teaspoon salt
1 Tablespoon shortening

Place shortening in skillet and add ground beef which has been broken into small pieces. Sear, but do not brown ( ok ,I browned)Cut onions into very small pieces and add to ground beef. Cook slowly for 15 minutes. Add rest of ingredients and mix well. Pour into greased baking dish and bake for 25 minutes at 350 degrees.


* I bake mine longer then 25 minutes , of course I baked in the toaster oven, I didn`t want to heat the whole house up.

Busy Lady Cheese and Tuna Casserole

This recipe is from 1967 and if you like casseroles with alot of tomato taste this is for you.

Busy Lady Cheese and Tuna Casserole
Mrs. Mary Frances Spalding

2 can biscuits
1 pound can ( 2 cups) cut green beans, drained
2 7-oz cans tuna, drained and flaked
3 Tablespoons flour
8 oz ( 2 cups) cheddar cheese, shredded
1 3 1/2 -oz can french fried onions
4 cans condensed tomato soup
1 cup milk
4 drops hot pepper sauce
parsley flakes

In 2 1/2 quart casserole, layer beans, tuna, 1 Tablespoon flour and cheese. Reserve 1/2 cup onions. Sprinkle with remainder of cheese. Combine soup, remaining flour, milk and hot pepper sauce. Pour over onions. Bake for 10 minutes at 400 degrees. Place biscuits around edge of casserole. Bake 15 to 20 minutes or until golden brown. During last 2 minutes of baking, sprinkle reserved onions in center of casserole and parsley on biscuits. Serves 6.

Hamburger Cassoulet

1967 recipe

Hamburger Cassoulet
Mrs. Ben Heilman

1 pound ground beef
2 teaspoons garlic juice
1 teaspoon parsley flakes
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon onion salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
2 beef bouillon cubes
1 can tomatoes ( No. 303 can)
1 bay leaf
2 Tablespoons rice, uncooked
1 egg, slightly beaten

Mix ground beef, garlic juice, parsely flakes , marjoram, basil, onion salt, salt ,pepper and egg. Shape into 32 balls and dredge in flour. Combine bouillon cubes, 4 cups water, tomatoes and bay leaf. Add meatballs and rice. Cover and simmer 45 minutes. Just before serving, stir in slightly beaten egg.

yummy Yam Bake

Yummy Yam Bake
Mrs. Charles Mallinson

1 5-oz package instant sweet potato flakes
1 10-oz package frozen cranberry-orange relish, thawed
1/2 cup brown sugar
1/4 cup syrup
1/4 cup butter, melted
1/2 teaspoon cinnamon
minature marshmallows
Prepare sweet potatoes according to package directions. Place half the potatoes in buttered casserol. Mix together brown sugar, butter, cinnamon and syrup. Spread half over potatoes. Cover with relish. Bake 15 minutes at 350 degrees. Sprinkle with marshmallows over top and return to oven for about 5 minutes or until marshmallos are golden.


I have not tried this recipe as well. I cannot find instant sweet potato flakes.