Dinner -In-a-Dish

here is Sundays recipe, almost posted a bread/roll recipe , but decided to put a main dish recipe instead.....

Dinner-in-a Dish
Mrs. Charles Brown

3 Tablespoon fat
1 pound ground beef
1 large onion, chopped
salt and pepper to taste
1 green pepper, chopped
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1 can cream style corn
1 can pitted ripe olives
2 cups cooked macaroni
1/4 pound parmesan cheese, grated ( reserve a small amount for the top)
1 can tomato soup

Sauté ground beef, onion, green pepper, salt, pepper, garlic powder and sugar in fat. Combine other ingredients and add ground beef mixture. Bake in greased casserole 30 minutes at 350 degrees. Serves 6.

South of the Border Casserole

Here is day 2 of month long of recipes......

South of the Border Casserole
Mrs. Marvin Custer

1 pound of ground beef
1 cup onion, chopped
2 ( 8-oz) cans tomato sauce
1 Tablespoon chili powder
1 teaspoon salt
12 tortillas, cut into fourths
2 ( 4-oz) packages shredded cheese

Brown meat , add onion and cook until tender. Stir in tomato sauce, and seasonings. Alternate layers of meat, tortillas and cheese in casserole. Bake 20 minutes at 325 degrees. Serve 4 to 6.

Racho Beef Bake

I took last week off of putting recipes on this blog...so here we go for more recipes.....


Rancho Beef Bake
Mrs. Vincent C. Solomon

1 ( 1 pound) can beans in barbeque sauce
1 ( 1 -pound ) can tomatoes, undrained
1 1/2 pound ground beef
1 cup mashed potato flakes
1 egg
 1 package onion soup mix
1/4 cup catsup
1 Tablespoon Worcestershire sauce
1/4 teaspoon pepper

Combine beans and tomatoes in 13 x 9-inch pans, spreading evenly. combine remaining ingredients and mix well. shape into 21 meatballs, 1 1/2-inch in diameter. Arrange in 3 rows down center of filling . Bake 20 minutes at 400 degrees. Remove from oven and drop biscuits by Tablespoonfuls in 2 rolls between meatballs. Bake 20 to 25 minutes longer ( for a more tender meatballs, do not pack ground beef mixture)

Biscuits

1 cup all purpose flour
1 Tablespoon baking powder
1 package ( 1 Tablespoon ) dry chili -cheese dip mix
1/2 teaspoon salt
1/4 cup cooking oil
1/2 cup milk

Combine flour, baking flour and dip mix. Add oil and milk and stir until dry particles are moisten. Serves 6 to 8.

Hamburger Supreme

Start of another week of December here!

Hamburger Supreme
Deborah Droullard

2 pound ground beef
1/2 large onion, minced
1 can ( 8 oz) tomato sauce
mushrooms
3 Tablespoon flour
2 cups milk
salt and pepper to taste

Form Ground beef into thick patties. In skillet brown one side over medium heat.Turn and cover with minced onion. Let brown. Pour tomato sauce over patties. Blend flour, milk and salt and pepper and pour into skillet. Simmer for 10 minutes to blend flavors.

Mock Chow Mein

Here is another recipe from 1968....

Mock Chow Mein
Mrs. Leroy Lamson

1 pound ground beef
3 small onions, chopped
1 1/2 cups celery, chopped
1 or 2 cans pimientos, cut finely
3/4 cup raw rice
2 oz soy sauce
1 can mushroom soup
3 cans water
1 teaspoon salt

Brown beef in heavy pan. Add onions, celery, pimientos and salt. Cook in covered pan until tender. Add rice, soy sauce, mushrooms soup and water. Stir well. Bake 1 hour at 350 degrees.

Beef Creole Pie

Here is the second recipe....

Beef Creole Pie
Helen L. Beach

1 pound ground beef
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 cup canned tomatoes and juice
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/2 cup instant mashed potatoes

Cook beef, onions and green pepper over low heat, stirring occasionally until beef is browned. Add tomatoes, salt ,pepper and Worcestershire sauce. Cover and simmer 10 to 12 minutes to blend flavors. Prepare mashed potatoes by directions on package. Pour meat mixture into a casserole. Spoon potatoes in small mounds on top of meat mixture. Serve at once, or broil until potatoes are lightly browned. Serves 4.

Lick-A-Dab

Here`s simple recipe

Lick-A-Dab
Mrs. Lewis Clodfelter

1 1/2 pound ground bbef
salt and pepper to taste
sliced potatoes
sliced onions
1 can red beans or pork and beans
2 cans tomatoes
bacon

Brush a large deep baking dish with butter. Spread ground beef on bottom;salt and pepper to taste. cover with layers of potatoes, onions, beans and tomatoes. ( Small amount of sugar maybe added to tomatoes). Top with bacon. cover and bake for 2 hours in moderate oven.

*brown the ground beef
** moderate oven temp 350degrees.

Souper Dooper Burgers

I know this is mmmmgood. This recipes comes from 1968.






Sooper Dooper burger
Mrs. George Jinnings

1 pound ground beef
1 teaspoon onion soup mix
1 Tablespoon sour cream
salt

Mix all ingredients and shape into patties. Refrigerate for 1/2 hour. Broil on foil and serve on hot toasted buns.

Patio Burgers

I know alittle late for that Labor day cookout, but hey a person can cookout anytime , right.
This recipe came out of the Kansan cookbook of 1968.

Patio Burgers
Mrs. Howard H. Miller

1 Tablespoon shortening
1/2 cup onion,chopped
1/2 teaspoon chili powder
2 Tablespoon flour
1 teaspoon Worcestershire sauce
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 bottle lemon-lime carbonated drink ( sprite or 7-up or something like that)
3/4 cup catsup
hamburger buns

Melt shortening in skiller. Add meat and onions. cook ,drain off grease and add drink. Stir in remaining ingredients, cover and cook for 15 minutes. Spoon on toasted buns.

This is like sloppy joes or what they call juicy burgers.

Homemade Chili

This makes alot of chili and you know here in the ozarks it is chili weather. This recipe comes from the Kansan`s Silver Spoon Cookbook of 1968, Richard Walsh-3rd District Commissioner contributed this recipe for that year.

HomeMade Chili

3 pounds ground beef
2 ( 6-oz) can tomato paste
2 medium onions, chopped
2 ( 3-pound) cans kidney beans
salt and pepper
Chili powder to taste

Brown ground beef slightly, add remaining ingredients and cook until vegetables are tender. Serves 6 to 8.

Beef Oysters

I don`t know who sent this recipe in to the Kansan`s contest of 1967 , so they could put in the Silver Spoon Cookbook of that year , but anywho here it is.


Beef Oysters

3 eggs, separated
1/2 pound ground beef
3/4 teaspoon salt
dash pepper
1/4 teaspoon baking powder
2 Tablespoons minced onion

Separate eggs. Beat yolks slightly. Add remaining ingredients to slightly beaten egg yolks. Fold in stiffly beaten egg whites. Drop by teaspoonfuls onto hot griddle. Cook until puffed on top and browned on bottom. Turn and cook other side.

Crown O`Gold Meat Loaf

Here is another different verison of the typical meat loaf.

Crown O`Gold Meat Loaf
Helen L. Beach

1 1/2 cups soft bread crumbs, finely crumbled
1 1/2 pounds ground lean chuck
4 egg yolks
1 1/2 teaspoon salt
2 Tablespoons prepared mustard
1 1/2 Tablespoons prepared horseradish
3 Tablespoons green pepper, finely diced
2 Tablespoons onion, minced
1/3 cup catsup
seasoned salt
garlic salt

Mix crumbs with meat. Combine remaining ingredients. Blend into meat and bread mixture. Pack lightly into a 9-inch casserole. Bake 30 minutes at 325 degrees.

Topping

4 egg whites
1/4 teaspoon cream of tartar
4 Tablespoons mustard
garlic salt
seasoned salt
salt

Beat egg whites. Add cream of tartar, garlic salt and seasoned salt. Beat until stiff. Fold in mustard gently. Swirl onto hot meatloaf. Return to oven. Bake 20 to 25 minutes or until tipped with brown.

Hamburger Chop Suey

Words of wisdom from a cartoon from 1967 Kansan`s Silver Spoon Cookbook--What`s the best solvent in the home ? --How about tears?

This recipe is from 1967.

Hamburger Chop Suey
Mrs. Betty Langston

1 pound ground beef
1 medium onion, chopped
2 teaspoon salt
dash pepper
2 cups diced celery
1 1/2 cups water
1 can mixed Chinese vegetables or bean sprouts, drained ( used chow mein noodles)
1 small can water chestnuts, sliced
1 small can mushrooms, sliced
2 Tablespoons cold water
2 Tablespoon cornstarch
3 Tablespoon soy sauce
1 teaspoon sugar
3 Tablespoon brown gravy sauce ( used brown gravy)
Chinese noodles or cooked rice ( Used egg noodles)

Brown ground beef and onion. Add salt, pepper, celery and water .Bring to a boil. Cover and simmer 10 minutes. Add Chinese vegetables or sprouts, water chestnuts and mushrooms. Heat. Combine cold water , sornstarch, soy sauce, sugar and brown gravy sauce. Add to meat. Cook until slightly thickened, stirring constatnly. Serve hot over cooked rice for chop suey or over Chinese noodles for chow mein.

Spanish Meat patties

Here is another recipe from 1967, one day we will be done with 1967, maybe I just need to throw in one from something else everyone once in a while.


Spanish Meat Patties
Mrs. Claude A. Coffey

1 egg
2 cups rice, cooked
1 pound ground beef
1 to 1 1/2 teaspoon salt
pepper
3/4 cup onion, chopped
1 small clove garlic, minced
1/2 cup green pepper
3 Tablespoons flour
2 teaspoon chili powder
1 teaspoon paprika
3 cups tomato juice
1/2 cup ripe olives

Beat egg. Combine rice, salt and pepper. Blend and shape into patties 12 patties. Fry until brown on both sides. Remove from frying pan. Fry onion, garlic and green pepper until onion has wilted, but not brown. Blend in flour, chili powder, paprika and salt. Add tomato juice and boil 5 minutes, stirring constatnly. add olives . Add meat patties. Cover and cook slowly, about 15 minutes. Serves 6.

Tortilla Casserole

Again this recipe is from 1967 and I tweaked it a bit when I made it.

Tortilla Casserole
Mrs. Claude A. coffey

1 can ( 10 oz) Mexican style tomato sauce ( I used rotel tomatoes with chilies plus small can tomato sauce with basil , garlic)
1 can water
1 pound ground beef
1 large onion
2 cloves garlic, chopped
1 hard cooked egg, chopped ( I omitted this)
1 can ripe olives ( 4 1/2-oz)
1/2 teaspoon salt
6 tortilla
1/2 pound dry Monterey Jack cheese

Heat tomato sauce and water. Brown meat with onion and garlic. Add egg, salt and 1/2 cup sauce. In a casserole, layer tortillas, dipped first in sauce, meat mixture and cheese. Pour over remaining sauce. top with cheese. Bake 25 minutes at 350 degrees.

Tacos

This recipe is before the packaged taco shells , at least I think so...It is from 1967. The commercial taco bender , I remember my mom using this when I was growing up, this is how she made taco shells before the packaged ones came .

Tacos
Janice Felix

4 dozen corn tortilla
1 3 -pound can shortening
2 pounds ground beef
1 large onion
1 can peas
2 potatoes ( I know different ingredient)
salt
pepper
Chili powder to taste
Cumin powder to taste ( different)
1 pound loghorn cheese
4 tomatoes
1 onion
Oregano ( different then what I am used to)
1 head lettuce

Cook tortilla in hot shortening until crisp, not brittle. to shape, either use a commercial taco bender or hold over with fork. Drain on paper towel.
To prepare meat mixture. Brown ground beef and onion in large skillet. Add potatoes, peas, salt, pepper, chili powder and cumin . Cook until done. Drain excess liquid and grease. Grate cheese. Chop tomatoes and onion. Add oregano and salt. Chop lettuce.
In each tortilla, put 1 Tablespoon meat mixture. Add 1 teaspoon chees, 2 Tablespoons tomato mixture and 1 Tablespoon lettuce. Sprinkle with grated white Mexican cheese or parmesan cheese. Serve with hot sauce.

Slovenian Goulash

Another recipe from 1967 and with a foreign name as well as the last one.


Slovenian Goulash
Mrs. Joseph W. Ruzick

1 pound lean beef
1 pound lean veal
3 Tablespoons fat
1 large onion, chopped
1teaspoon salt
1 teaspoon paprika
1 cup tomatoes, strained
8 small potatoes

Cut meat in cubes and saute with onion in fat. Stir occassionally to brown evenly. Add seasonings and tomato and simmer 1 hour. Add potatoes after 1/2 hour. Add more tomatoes , if neccessary. Kidneys may be substituted for beef or veal. Serves 6.

Pakistani Peas `N Beef

Another recipe from 1967 with peas and beef


Pakistani Peas `N Beef
Mrs. R. L. Shelton

1 can peas ( 8 oz)
1 pound ground beef
1 large onion, chopped
3 Tablespoon butter or margarine
2 tomatoes, diced
1 Tablespoon curry powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic salt

Saute onion in butter or margarine until soft. Add beef and tomatoes. Cook slowly 15 minutes. Stir in peas and liquid and seasonings. Cover and simmer 30 minutes. Serve over rice.

Glorified Hamburger Steak

Another recipe for hamburger .

Glorified Hamburger Steak
Mrs. Hilbert Augustin

1 1/2 to 2 pounds ground beef
3/4 cup flour
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons shortening or oil
1 package onion soup mix
2 cups water

Season ground beef , shape in balls and roll in flour. Press out flat and brown in skillet. Put in large pan. Mix onion soup with water and pour over hamburger. cover and bake 1 hour at 325 degrees. Add more water if necessary for cooking and gravy. Serve with mashed potatoes. Can be used for sandwiches

Hurry-up Supper

This recipe is somewhat like spaghetti and is yummmmmmy.

Hurry-Up supper
Lou Ann Carmean

1 pound ground meat
1 small onion or onion powder ( chop the onion of course)
salt
pepper
3 Tablespoon shortening
1 can tomato soup
1 can mushroom soup
1 package thin spaghetti ( cooked to al dente)
1/2 cup cheddar cheese spread or grated cheese

Brown meat in melted shortening. Add onion, salt and pepper to taste. add mushroom soup. Stir well to coat meat. Add tomato soup and simmer about 15 minutes. Add cheese and break spaghetti directly into mixture. Stir well and cook until spaghetti is done. Small amount of water may be added if mixture becomes to thick. Serve hot.