Broccoli Supreme

I love Broccoli.

Broccoli Supreme
Mrs. O. L. Anderson

1 cup rice, cooked
1 package frozen chopped Broccoli, cooked
1/2 cup onion, chopped
1 cup celery, chopped
1 can cream of mushrooms soup, undiluted
1 cup cheddar cheese, grated or finely diced
1 teaspoon Worcestershire sauce
1 cup mushroom pieces, drained

Mix all ingredients lightly. Bake in buttered 9 x 12-inch casserole 1/2 hour at 350 degrees.

This was put in the salad category , but it could be a great main dish.

Beef Stroganoff

This is the last main dish type recipe in the written in the info section ( where it tells about the judges of the contest that the paper judged) of the 1968 Kansan`s Silver Spoon Cookbook.
This County Commissioner Cordel Meeks contribution of 1968,
who was Wyandotte County Commissioner 2nd district.

Beef Stroganoff

1 standing rib roast, cut 2 inches thick
1 cup celery, cut in small pieces
1/2 cup onion, finely cut
1/2 cup green pepper, finely cut
1 1/2 cups rice, uncooked
1 stick butter
1 can water chestnuts
3 Tablespoons cooking oil
2 cans bouillon with 2 cans water
1/2 teaspoon garlic, minced
1 Tablespoon onion soup mix, if desired
2 small cans mushrooms, sliced
1/2 cup water
1 teaspoon salt ( more if desired)
black pepper to taste

Cut standing rib roast into bite-size pieces. cook meat, celery, onion, garlic, salt, pepper and onion soup mix in pressure cooker until brown, 5 to 10 minutes. Add 1/2 cup water and pressure cook for 15 minutes. Disconnect and let pressure drop. this can be cooked in large frying pan on stove for 1 hour. In large frying pan, brown rice in butter until it is golden. Add green pepper, water chestnuts, bouillon anbd water and cook until done. If more water is needed, add small amounts at a time and stir. Add mushrooms to rice mixture and combine with meat mixture and cook 5 to 10 minutes longer.This mixture may be served hot with roll or it may be served with sour cream sauce in pastry shell.

Sour Cream Sauce

1 ( 12-oz) carton sour cream
1/2 can bouillon
1/2 can mushrooms soup , golden
2 Tablespoons Worcestershire sauce

Combine ingredients and heat to piping hot and serve over stroganoff.

Pastry Shell

2 cups all-purpose flour
1 teaspoon salt
1/2 cup oil
1 egg white
1/4 teaspoon baking powder
water

Mix with fork. roll out and place in muffin tins or individual pie plates. Bake and pour in stroganoff

Barbecue Sauce

I know this isn`t really a main dish, It might be in a category of sauces and dressings and such...hodge-podge catergory at least. Anyway, I think it`s kinda of a main dish, when you are having a barbeque, you do need sauce to make it a barbeque...right, lol

President Has favorite sauce ( no that president)
Ralph E. Evans.. School Board ( remember KCK 1968 school board)

Barbeque Sauce

2 cans tomato puree
3 cloves garlic, chopped finely
1 cup white sugar
2 teaspoons celery seed
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 teaspoons chili powder
1 1/2 cups cider vinegar
salt and pepper to taste

Combine all ingredients and boil 1/2 hour or until thick.

Chow Mein

This recipe comes from the year 1967 from the Kansan`s Silver Spoon Cookbook. I am planning on putting all of the recipes from the paper that i have ,so check back often to see what is new with these recipes. I have a few of them from years gone by. I may also put recipes from the old workbasket magazines, as I have quite a few. I am trying these recipes out , for the most part, some I will not be trying as the ingredients I can not find or is too expensive, as we are all dealing with cutbacks.

Now here is the recipe and I have tried this one and it is sure good.

Chow Mein
Mrs. Gary Taylor

2 pounds round steak ( ok I used vension)
2 Tablespoons oil
1 samll onion, diced
1 can water chestnuts, drained
1 can bean sprouts, drained
2 stalks celery, cut in 4-inch pieces
1 bunch green onions, cut in 4-inch pieces
1 can mushrooms
1 1/2 teaspoon curry powder
1/2 cup soy sauce
2 cups water
2 beef bouillon cubes
1 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons water

Brown meat in fat and add sliced onions. When onions look tender, add water, bouillon cubes, salt and curry powder. Cover and simmer 1 1/2 hours. Stir in mixture of cornstarch and water. Then add soy sauce and stir. Add remaining ingredients and cover. Simmer about 20 minutes. Serve on Chines noodles or rice.

I served mine on rice and yummy good.

Creole Spaghetti

I did not try this, I really don`t care for canned spaghetti. I sure it is good.

Creole Spaghetti
Mrs. George Ponick

3/4 cup canned mushrooms, drained
1/2 cup green pepper, chopped
2 Tablespoons onion, finely chopped
2 Tablespoon butter
1 15-oz can spaghetti in tomato sauce with cheese

Combine ingredients and heat.

Hot Beef and Vegetable pie

I have not tried recipe. It comes from 1967.

Hot Beef and vegetable Pie
Mrs. Joe Glanville,Jr.

1/4 cup cooking oil
1 package dried beef
2 rounded Tablespoons flour
3 cups milk
1 package frozen carrots and peas
1 can biscuits ( 10 per can)---( I think they are talking about whomp`em biscuits)

Tear dried beef into small pieces and brown lightly in cooking oil. Use large iron skillet. Add flour and m,ilk to make a gravy. Stir constantly over medium heat. Add frozen peas and carrots and cook for 5 minutes. Remove from heat and top gravy with canned biscuits. Bake 8 to 10 minutes at 475 degrees. Serve immediately. Serves 4.

Hacienda Dinner

I did not try this either, I don`t much care for chicken-a-la-king ,especiality the canned verison.
This recipe comes from 1967 Kansan`s Silver Spoon Cookbook

Hacienda Dinner
Mrs. H. L. Spencer

1 10 1/2-oz can chicken-a-la-king
1/3 cup milk
1 cup noodles, cooked
1/4 cup cheese, shredded

Mix chicken ,milk and noodles. Pour into casserole. Top with shredded cheese. Bake 20 minutes at 375 degrees.

Chili Fried Round Steak

This was award winner in the main dish catogory. (by the way their is a total of 98 recipes in this catogory)

Chili Fried Round Steak
Mrs. Howard H. Miller

2 pounds beef round steak
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten with 2 Tablespoons water
1 cup cornflakes, finely chopped
1 teaspoon chili powder
1/4 cup salad oil

Cut steak into serving pieces. Pound with mallet and trim off excess fat. Sprinkle with salt and pepper. Dip into egg, then in crushed corn flakes mixed with chili powder. Brown on both sides in hot oil and cook until done.


I have tried this recipe and it is very good, of course I used pork steak instead of beef steak. The pork steak was on sale. I think this recipe would probably good with other kinds of meat as well, but not for sure though.