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.

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.

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.

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.

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.

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.

Nectarized Pork Chops

This recipe is from 1967 kansan`s Silver Spoon cookbook. One day we will done with the year 1967 and move on to another year of this cookbook.


Nectarized Pork Chops
Mrs. Charles Mallinson

4 pork chops, cut to desired thickness
salt and pepper
1 onion, chopped
1/4 cup celery, chopped
1 8-oz can tomato sauce
1 cup apricot nectar
1 1/2 cup cooked rice
2 Tablespoons chopped parsely

Salt and pepper chops to tatse. Brown chops in 1 Tablespoon cooking oil. Remove from skillet. Add onion, celery to pan and suate onion and celery till golden brown. Return chops to pan on top of onion and celery. Put a mound of rice on top of chops. Combine tomato sauce and apricot nectar and pour over chops. Scatter parsely over all and bake 45 minutes at 350 degrees. Serves 4.