Here is a breakfast main dish or heck it could be for supper...sometimes here on the farm we do have breakfast for supper.
This recipe was in the dessert category back in 1967.
Pancakes with Strawberries
Mrs. John B. Mainer
2 cups flour, sifted
5 teaspoons baking powder
2 teaspoon sugar
1/2 teaspoon salt
2 cups milk
1/2 cup light cream
1/4 cup butter, melted
2 eggs, beaten
Sift dry ingredients. Combine milk, cream, butter and eggs and add to dry ingredients. Beat until smooth. Bake 6-inch pancakes on hot griddle. Each pancake should be buttered and sprinkled with brown sugar. Make stacks of 6 and place in very slow oven. cover pancakes with towel.
STRAWBERRY SAUCE
1 quart fresh strawberries, halved or quartered
few strawberries for garnish
1/2 cup sugar.
Combine and bring to a boil.
MARSHMALLOW MIX
1/2 cup sugar
2 Tablespoons water
2 egg whites, stiffly beaten
1 teaspoon butter, soft
Combine sugar and water and cook until sugar dissolves. Beat egg whites until stiff and add soft butter. Pour sugar mixture slowly over egg whites. Cover each stack of pancakes with marshmallow mix and broil until golden brown. Remove from broiler and place on hot plates. Drizzle with strawberry sauce. Garnish with whole strawberris. Serve immediately.
For strawberry sauce can use 2 -10-oz cans frozen strawberries may be used instead of fresh strawberries
Showing posts with label main dish 1967. Show all posts
Showing posts with label main dish 1967. Show all posts
Wednesday, January 9, 2013
Tuesday, January 17, 2012
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.
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.
Saturday, June 11, 2011
Pineapple Pork Chops
Whew, this is the last of the main dish recipes in the 1967 Kansan`s Silver Spoon Cookbook and now on to the salads/vegetables .
Pineapple Pork Chops
( don`t know who sent this either)
6 lean pork chops
2 Tablespoons margarine
1 cup onion, chopped
1/2 cup celery, chopped
1 14-oz can pineapple tidbits
3 1/2 cups lightly toasted day old bread crumbs
2 Tablespoons parsely, chopped
1/2 teaspoon ginger
1/2 teaspoon marjoram
3/4 teaspoon salt
1/4 teaspoon pepper
Trim excess fat from chops. Brown in melted margarine. Remove from pan. In same pan, saute onion and celery until soft but not brown. stir in drained pineapple, bread crumbs, parlsey, spices , salt and pepper. Stand chops in loaf pan, fat side up with stuffing between each chops. Hold chops together with metal skewers. Bake 1 1/2 hours at 300 degrees.
Pineapple Pork Chops
( don`t know who sent this either)
6 lean pork chops
2 Tablespoons margarine
1 cup onion, chopped
1/2 cup celery, chopped
1 14-oz can pineapple tidbits
3 1/2 cups lightly toasted day old bread crumbs
2 Tablespoons parsely, chopped
1/2 teaspoon ginger
1/2 teaspoon marjoram
3/4 teaspoon salt
1/4 teaspoon pepper
Trim excess fat from chops. Brown in melted margarine. Remove from pan. In same pan, saute onion and celery until soft but not brown. stir in drained pineapple, bread crumbs, parlsey, spices , salt and pepper. Stand chops in loaf pan, fat side up with stuffing between each chops. Hold chops together with metal skewers. Bake 1 1/2 hours at 300 degrees.
Friday, June 10, 2011
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.
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.
Tuna Jackstraw Casserole
In this recipe I had to substitute french fried onions for the shoe string potatoes, as I could not find shoe shring potatoes in my area. And again this recipe is from 1967 Kansan`s Silver Spoon cookbook.
Tuna Jackstraw Casserole
Mrs. Rose Vrabac
1 4-oz can shoe string potatoes
1 can condensed cream of mushrooms soup
1 can tuna, drained
1 6-oz can evaprated milk 9 2/3 cup)
1 3-oz can sliced mushrooms, drained
1/4 cup pimientos, chopped
Reserve 1 cup shoe string potatoes for topper. Combine remaining potatoes with other ingredients. Pour into 1 1/2 quart casserole dish. Arrange reserved shoe string potatoes on top. Bake uncovered 20 to 25 minutes at 375 degrees.
Tuna Jackstraw Casserole
Mrs. Rose Vrabac
1 4-oz can shoe string potatoes
1 can condensed cream of mushrooms soup
1 can tuna, drained
1 6-oz can evaprated milk 9 2/3 cup)
1 3-oz can sliced mushrooms, drained
1/4 cup pimientos, chopped
Reserve 1 cup shoe string potatoes for topper. Combine remaining potatoes with other ingredients. Pour into 1 1/2 quart casserole dish. Arrange reserved shoe string potatoes on top. Bake uncovered 20 to 25 minutes at 375 degrees.
15-Minute Stroganoff
I can`t believe that is the 301 post on this blog and only one follower and I have had more then 1,000 hits to this blog of recipes ,.....oh well, recipes will keep coming.
This recipe is easy to make and it is from 1967.
15-Minutes Stroganoff
Mrs. Rose Vrabac
1 pound round steak, 1/4-inch thick ( I made it faster and more tender by using fajita style meat)
1 3-oz can broiled sliced mushrooms with liquid ( again I used can mushrooms)
1 envelope or can dry onion soup mix
1 cup dairy sour cream
2 Tablespoons all-purpose flour
Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat in skillet to secure 3 Tablespoons melted fat. Add butter if neccessary. Remove trimmings and brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to hot mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over noodles.Serves 5 or 6.
This recipe is easy to make and it is from 1967.
15-Minutes Stroganoff
Mrs. Rose Vrabac
1 pound round steak, 1/4-inch thick ( I made it faster and more tender by using fajita style meat)
1 3-oz can broiled sliced mushrooms with liquid ( again I used can mushrooms)
1 envelope or can dry onion soup mix
1 cup dairy sour cream
2 Tablespoons all-purpose flour
Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat in skillet to secure 3 Tablespoons melted fat. Add butter if neccessary. Remove trimmings and brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to hot mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over noodles.Serves 5 or 6.
Thursday, June 9, 2011
Chicken With Zucchini
Here is a recipe for those zucchini that you have in the garden and it is from 1967.
Chicken with Zucchini
Mrs. Henry Workman
1 fryer chicken, cut in pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 cup margarine
1 medium onion, sliced
1 1-pound can tomatoes
1/2 teaspoon oregano
1/2 teaspoon salt
1 pound zucchini squash, unpared and sliced
sprinkle chicken pieces with salt and pepper and paprika. Melt butter. Brown chicken pieces. Add onions, tomatoes, oregano and remaining salt. Cover. Cook 30 minutes. Add sliced zucchini. Recover and cook 10 minutes longer.
Chicken with Zucchini
Mrs. Henry Workman
1 fryer chicken, cut in pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 cup margarine
1 medium onion, sliced
1 1-pound can tomatoes
1/2 teaspoon oregano
1/2 teaspoon salt
1 pound zucchini squash, unpared and sliced
sprinkle chicken pieces with salt and pepper and paprika. Melt butter. Brown chicken pieces. Add onions, tomatoes, oregano and remaining salt. Cover. Cook 30 minutes. Add sliced zucchini. Recover and cook 10 minutes longer.
Beef Stroganoff
Oooooohhhhh Stroganoff, Yes, I do like stroganoff
Beef Stroganoff
Linda Bower
1 1/2 pounds round steak, cut into 1 x 1 1/2-inch strips
1 2-oz can musrooms, drained
1 large onion, chopped
6 Tablespoons butter
1 cup dairy sour cream
4 cups water
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 5-oz package egg noodles
Brown onion and mushrooms in 3 Tablespoons butter. Remove from skillet. melt remaining butter in same skillet. combine flour, salt and pepper. Dip meat in flour and brown well in butter. cover with water and simmer 1 hour or until tender. Add mushrooms, onions and sour cream. Heat and serve over cooked noodles. Serves 4.
Beef Stroganoff
Linda Bower
1 1/2 pounds round steak, cut into 1 x 1 1/2-inch strips
1 2-oz can musrooms, drained
1 large onion, chopped
6 Tablespoons butter
1 cup dairy sour cream
4 cups water
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 5-oz package egg noodles
Brown onion and mushrooms in 3 Tablespoons butter. Remove from skillet. melt remaining butter in same skillet. combine flour, salt and pepper. Dip meat in flour and brown well in butter. cover with water and simmer 1 hour or until tender. Add mushrooms, onions and sour cream. Heat and serve over cooked noodles. Serves 4.
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.
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.
Wednesday, June 8, 2011
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.
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.
Cantonese Chicken Walnut
All I can say is yum and 1967.
Cantonese Chicken Walnut
Mrs. Joe Glenville JR.
SAUCE
1 cup sugar
1 12-oz can pineapple chunks, drained
1/4 cup vinegar
3/4 cup pineapple juice
2 Tablespoon cornstarch
1 Tablespoon cold water.
Make sauce ahead. Combine sugar, vinegar and pineapple juice in saucepan and bring to a boil. Boil 5 minutes. Mix cornstarch in water and add to boiling mixture, stirring constatnly. Reduce heat, and simmer until sauce thickens, stirring occasssionally. cool. Add pineapple chunks to sauce. Set aside to added to meat later.
Cantonese Chicken Walnut
1/4 cup cooking oil
3 wholed chicken breasts, boned and sliced in 1-inch long thin strips
1 cup celery, cut in 1-inch long thin strips
2 green pepper, cut in 1-inch chunks
1 can bamboo shoots
1 can water chestnuts, thinly sliced
1/2 can bean sprouts
3 oz English walnuts, cut in quarters
1 large onion, thinly sliced and then halved.
1/2 pound mushrooms, thinly sliced
3 or 4 carrots, sliced in 3/4-inch slices diagonal
Saute chicken breasts in cooking oil for 10 minutes. Add onion and brown slightly. Add remaining vegetables and nutmeats and simmer 5 minutes. Add sauce to meat mixture and heat just until boiling. Serve immediately with fried rice. Serves 4.
Cantonese Chicken Walnut
Mrs. Joe Glenville JR.
SAUCE
1 cup sugar
1 12-oz can pineapple chunks, drained
1/4 cup vinegar
3/4 cup pineapple juice
2 Tablespoon cornstarch
1 Tablespoon cold water.
Make sauce ahead. Combine sugar, vinegar and pineapple juice in saucepan and bring to a boil. Boil 5 minutes. Mix cornstarch in water and add to boiling mixture, stirring constatnly. Reduce heat, and simmer until sauce thickens, stirring occasssionally. cool. Add pineapple chunks to sauce. Set aside to added to meat later.
Cantonese Chicken Walnut
1/4 cup cooking oil
3 wholed chicken breasts, boned and sliced in 1-inch long thin strips
1 cup celery, cut in 1-inch long thin strips
2 green pepper, cut in 1-inch chunks
1 can bamboo shoots
1 can water chestnuts, thinly sliced
1/2 can bean sprouts
3 oz English walnuts, cut in quarters
1 large onion, thinly sliced and then halved.
1/2 pound mushrooms, thinly sliced
3 or 4 carrots, sliced in 3/4-inch slices diagonal
Saute chicken breasts in cooking oil for 10 minutes. Add onion and brown slightly. Add remaining vegetables and nutmeats and simmer 5 minutes. Add sauce to meat mixture and heat just until boiling. Serve immediately with fried rice. Serves 4.
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.
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.
Sunday, June 5, 2011
Fish Almondine
Fish Almondine
Helen L. Beach
4 cleaned fish or 2 pounds fresh or frozen
2 Tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/4 cup slivered almonds
3 Tablespoons fresh lemon juice
1 Tablespoons parsley, chopped
Lemon wedges for garnish
Add 1 teaspoon salt and 1/8 teaspoon pepper to flour. Sprinkle flour over fish. Pan fry in hot oil until lightly browned on both sides, about 6 minutes. Remove fish to warm platter. Add remaining pepper, salt and fresh lemon juice to oil in pan. Heat and pour over fish. Brown almonds lightly in pan. Sprinkle over fish. Garnish with parsley and lemon wedges.
This recipe is from 1967.
Helen L. Beach
4 cleaned fish or 2 pounds fresh or frozen
2 Tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/4 cup slivered almonds
3 Tablespoons fresh lemon juice
1 Tablespoons parsley, chopped
Lemon wedges for garnish
Add 1 teaspoon salt and 1/8 teaspoon pepper to flour. Sprinkle flour over fish. Pan fry in hot oil until lightly browned on both sides, about 6 minutes. Remove fish to warm platter. Add remaining pepper, salt and fresh lemon juice to oil in pan. Heat and pour over fish. Brown almonds lightly in pan. Sprinkle over fish. Garnish with parsley and lemon wedges.
This recipe is from 1967.
Tuna Salad Casserole
Here is another recipe from 1967.
I used egg noodles for the noodles and I added Mushrooms, Can`t go wrong with mushrooms.
Tuna Salad Casserole
Mrs. Wiley Morris
1 small package noodles
1 can tuna
1 can mushrooms soup
1/2 can water
1/2 can milk
2 Tablespoons margarine
1/2 cup cracker crumbs
1 teaspoon salt
cook noodles as directed on package. Drain into greased casserole. Arrange tuna and noodles in layers. Mix soup, water and milk. ( This is where I added the mushrooms) Pour over tuna and noodles. Spread cracker crumbs over top and sprinkle with paprika. Bake 1/2 hour at 350 degrees.
I used egg noodles for the noodles and I added Mushrooms, Can`t go wrong with mushrooms.
Tuna Salad Casserole
Mrs. Wiley Morris
1 small package noodles
1 can tuna
1 can mushrooms soup
1/2 can water
1/2 can milk
2 Tablespoons margarine
1/2 cup cracker crumbs
1 teaspoon salt
cook noodles as directed on package. Drain into greased casserole. Arrange tuna and noodles in layers. Mix soup, water and milk. ( This is where I added the mushrooms) Pour over tuna and noodles. Spread cracker crumbs over top and sprinkle with paprika. Bake 1/2 hour at 350 degrees.
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.
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.
Saturday, June 4, 2011
Barbecued Chicken
Here is a recipe from 1967 and with chicken. And again I substituted whole chicken with chicken tenders.
Barbecued Chicken
Mrs. Betty Langston
1 chicken, 2 to 3 pounds, quartered or in pieces
1/2 cup catsup
3 Tablespoon onion, finely chopped
1 Tablespoon vinegar
1/4 cup water plus 2 Tablespoons
1 Tablespoons Worcestershire sauce
1 1/2 teaspoon chili powder
Brown chicken in hot fat. Remove to baking pan. Combine remaining ingredients to make barbecue sauce and pour over chicken. Bake 45 minutes at 350 degrees.
Barbecued Chicken
Mrs. Betty Langston
1 chicken, 2 to 3 pounds, quartered or in pieces
1/2 cup catsup
3 Tablespoon onion, finely chopped
1 Tablespoon vinegar
1/4 cup water plus 2 Tablespoons
1 Tablespoons Worcestershire sauce
1 1/2 teaspoon chili powder
Brown chicken in hot fat. Remove to baking pan. Combine remaining ingredients to make barbecue sauce and pour over chicken. Bake 45 minutes at 350 degrees.
Cola Ham and Bean Casserole
This recipe would be good with that cookout or maybe during a potluck or a dinner of some kind and again it is from 1967.
Cola Ham and Bean Casserole
Mrs. Henry Workman
2 1/2 cup cubed ham
1 cup cola beverage ( your choice of what brand)
2 1-pound cans baked beans ( or use pork n beans)
3 Tablespoons brown sugar
1 medium onion, minced
Soak cubed ham in cola beverage 2 hours. Drain, reserving 1/2 cup liquid. Combine ham, beans , brown sugar , onions and marinade liquid. Put into 2-quart casserole. Bake 30 to 40 minutes at 350 degrees.
Cola Ham and Bean Casserole
Mrs. Henry Workman
2 1/2 cup cubed ham
1 cup cola beverage ( your choice of what brand)
2 1-pound cans baked beans ( or use pork n beans)
3 Tablespoons brown sugar
1 medium onion, minced
Soak cubed ham in cola beverage 2 hours. Drain, reserving 1/2 cup liquid. Combine ham, beans , brown sugar , onions and marinade liquid. Put into 2-quart casserole. Bake 30 to 40 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.
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.
Thursday, June 2, 2011
Oven Baked Chicken
I think this recipe should be called oven baked barbeque chicken as that is basically what it is barbeque chicken and it is the season for barbeques here in the ozarks at least.. And again I substitute with chicken tenders instead of a whole chicken.
Oven Baked Chicken
Mrs. Micheal J. Ore
1 chicken, 3 to 4 pounds, cut up
1 medium onion
salt
pepper
Place cut up chicken in shallow pan, meat side up. cover chicken with 1/2 sliced onion, salt and pepper. Bake uncovered 30 minutes at 350 degrees. Turn chicken and slice other half of onion over it. Cook 30 minutes. Spoon barbeque sauce over chicken and bake 30 minutes. Turn again , basting other side with barbeque sauce, bake additional 30 minutes. Serves 3 or 4.
*If using chicken tenders as I did, I baked 10 minutes on each side then basted and bake 10 minutes then turn then baste and bake addtional 10 minutes.
BARBEQUE SAUCE
1 cup catsup
1 to 2 Tablespoons liquid smoke
1/4 cup worcestershire sauce
juice of 1 lemon
1 teaspoon salt
1 teaspoon chili powder
1 cup water
1 teaspoon celery seed
Combine all ingredients and bring to a boil. Use to baste chicken.
Oven Baked Chicken
Mrs. Micheal J. Ore
1 chicken, 3 to 4 pounds, cut up
1 medium onion
salt
pepper
Place cut up chicken in shallow pan, meat side up. cover chicken with 1/2 sliced onion, salt and pepper. Bake uncovered 30 minutes at 350 degrees. Turn chicken and slice other half of onion over it. Cook 30 minutes. Spoon barbeque sauce over chicken and bake 30 minutes. Turn again , basting other side with barbeque sauce, bake additional 30 minutes. Serves 3 or 4.
*If using chicken tenders as I did, I baked 10 minutes on each side then basted and bake 10 minutes then turn then baste and bake addtional 10 minutes.
BARBEQUE SAUCE
1 cup catsup
1 to 2 Tablespoons liquid smoke
1/4 cup worcestershire sauce
juice of 1 lemon
1 teaspoon salt
1 teaspoon chili powder
1 cup water
1 teaspoon celery seed
Combine all ingredients and bring to a boil. Use to baste chicken.
Chicken in Oven
Here is an easy chicken recipe and calls for chicken breast ,but can substitute any piece of chicken as I used chicken tenders, and again this recipe is from 1967.
Chicken In Oven
Mrs. Wiley Morris
breast of chicken
margarine, melted
paprika
cornflakes, rolled fine
Melt margarine. Dip[ breast of chicken in it, then roll in corn flakes. Arrange chicken in greased pan. Season with salt and pepper. Sprinkle paprika over top. Bake 1 hour at 350 degrees.
* as with any recipe, time may vary depending on your oven.
Chicken In Oven
Mrs. Wiley Morris
breast of chicken
margarine, melted
paprika
cornflakes, rolled fine
Melt margarine. Dip[ breast of chicken in it, then roll in corn flakes. Arrange chicken in greased pan. Season with salt and pepper. Sprinkle paprika over top. Bake 1 hour at 350 degrees.
* as with any recipe, time may vary depending on your oven.
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