BARBECUE BEEF
Geri Gaither
Ingredients:
1 3lb Beef sirloin, cut into large chunks
3 celery ribs, chopped
1 large onion, chopped into large pieces
¼ tsp pepper
1 green pepper, chopped into large pieces
1 cup ketchup
1 can tomato paste
½ cup brown sugar
¼ cup cider vinegar
3 Tbs. Chili powder
2 Tbs. Lemon juice
2 Tbs. Molasses
2 tsp salt
2 tsp Worcestershire sauce
1 tsp dry mustard
Instructions:
Put beef chunks in slow cooker; add vegetables and remaining ingredients. Cook on low for 9 hours. Shred.
BOMBAY CHICKEN
Nettie Large
Ingredients:
1 fryer cut up
1/3 cup flour
1 tsp paprika
1 tsp salt
Butter
1 medium onion, sliced thin
4 chicken boulion cubes
3 ½ cups boiling water
1 ½ cup uncooked rice
1 tsp salt
1 cup golden raisins
½ cup coconut
1 small can mandarin oranges
1 ½ tsp curry
¼ cup or more sliced almonds
Instructions:
Mix flour, paprika, and salt. Coat chicken with flour mixture and brown in butter in skillet. Remove chicken, sauté onion in skillet. Dissolve boullion cubes in boiling water, and add to onions. Stir in rice, salt, raisins, coconut, oranges ( may be cut up) and curry. Turn into 9” x 13” pan. Top with chicken. Cover with foil and bake at 350° for 1 ¼ hour. Uncover 15 minutes before done and sprinkle with almonds.
CABBAGE CASSEROLE
Pauline King
Ingredients:
1 medium onion
3 Tbs. oil
½ lb. hamburger
¾ tsp. salt
1/8 tsp. pepper
6 cups coarsely shredded cabbage
1 10 ½ oz. can tomato soup, undiluted
Instructions:
1. Sauté onion in oil. Then add hamburger and cook until pink is out. Add salt & pepper.
2. Spread 3 cups of cabbage in a 2 qt. baking dish. Cover with meat mixture.
3. Top with 3 more cups cabbage.
4. Spread tomato soup over top. (Easier to spread if you put soup in small bowl & stir well).
5. Cover and bake at 350° for 1 hour.
This is one way my children loved cabbage.
CASSEROLE DISH
Norma Kuenzli
Ingredients:
2 cups meat (chicken, pork, ham, or turkey)
2 cups celery chopped
2 cups onions chopped
1 can cream chicken soup
1 can cream mushroom soup
1 can water
1 can button mushrooms
1 can quick cooking rice
Instructions:
Mix together well and put into covered casserole dish. Bake at 350° - 1 hour.
You can add a small jar of sliced pimento for just a touch of color.
CHICKEN ENCHILADAS
Michelle Davison
Ingredients:
½ cup chopped onions
4 Tbs. butter
2 cups chicken broth
1 tsp. chicken boullion
8 oz. sour cream, room temperature
3 cups slivered cooked chicken breasts
2 cups cheddar cheese, shredded
1 can (4oz.) chopped green chilies, drained
1 tsp. chili powder
10-12 flour tortillas
Instructions:
1. Cook chicken breasts, set aside to cool.
2. In a sauce pan, sauté onions in butter until tender. Stir in flour, add broth and boullion. Cook and stir until thickened. Remove from heat and add sour cream. Stir until thoroughly combined.
3. In a large bowl, combine 1 cup of cooked sauce, all the chicken, 1 cup of the cheese, chilies and the chili powder. Mix well.
4. Fill each tortilla with the mixture, roll up and arrange in a greased 9” x 13” pan. Spoon remaining sauce and cheese over the tortillas.
5. Bake at 350° for 25 minutes.
CHICKEN ORTEGA
Micki Bartlett
Ingredients:
4 chicken breasts (boneless, skinless)
2 large cans red enchilada sauce
(I’m sure it could be green sauce if you prefer. My family prefers the enchilada sauce that is made from a season packet.)
1 small can Ortega mild/diced green chilies
2 cups grated cheddar cheese
½ bunch fresh cilantro (chop the leaves)
1 pack flour tortillas (10 count)
Instructions:
1. Slice chicken breasts into bite-size pieces and cook chicken breasts until no longer pink (boil in water or cook on stove or in microwave).
2. Heat enchilada sauce in a large pan. Add cooked chicken, diced green chilies and chopped cilantro and allow to simmer for 10 minutes.
3. Open up bag of tortillas and heat whole bag in microwave (approximately 1 minute per side…less to be safe not to harden tortillas…depending on microwave wattage).
4. In a cake pan or casserole dish (at least 9” x 13”)…scoop a spoonful or two of “sauce mix” into each tortilla with a little cheddar cheese in each one.
5. Fold both ends of tortilla and wrap/roll tortilla with seam side down.
6. After pan is filled with enchiladas spoon the sauce mix on top and then left over cheese.
7. Bake for 20-30 minutes inn preheated 350° oven.
Makes 4 servings
CHICKEN POT PIE
Karen Gephart
Ingredients:
5 cups chicken broth
3 carrots cut up
1 small onion
¼ lb. sliced mushrooms
2/3 cup fresh peas
½ cup butter (can use olive oil)
2/3 cup flour
2 Tbs. chopped parsley
Salt & pepper
4 cups cooked chicken, cut into bite size pieces
Instructions:
Add carrots and onion to boiling chicken broth. Cook until tender crisp, about 8 minutes. Add mushrooms and peas; cook 5 minutes longer. Drain and reserve liquid. In saucepan, melt butter (olive oil). Add flour and cook 2 minutes. Add reserved liquid and whisk, cook until thickened. Add everything else except crust. Pour into 2 qt. casserole dish. Cover with crust and pinch sides of crust to form ridge. Bake at 400° for 40 minutes.
CRUST:
1 cup flour
7 Tbs. shortening
½ tsp. salt
3 Tbs. water
Cut shortening into flour and salt mixture until crumbly like small peas. Sprinkle with cold water and mix. Roll out like pie dough. Can be refrigerated until ready to use.
CHILI
Pauline King
Ingredients:
2 ½ cups dry pinto beans
2 cloves garlic or ¼ tsp. garlic powder
3 Tbs. oil
2 Tbs. flour
2 tsp. salt
¼ cup chopped onion
¼ cup chili powder
3 lbs. hamburger
32 oz. can diced tomatoes
1 tsp. oregano
Instructions:
1. Soak beans overnight. Drain, cover with water & cook until tender.
2. Put oil in skillet and add onion. When soft but not brown add chili powder, flour, and salt. Stir about 1 minute. Add to beans.
3. Lightly brown hamburger, add to beans and simmer 1 hour.
4. Then add tomatoes and oregano simmer another 1-1 ½ hours.
Freezes well. I double the recipe and freeze it.
HAM CASSEROLE
Betty Baker
Set Aside: 12 Lunchmeat size Ham slices
Saute: 3 Tbs Butter
1 Large Onion
1 Clove Garlic
Mix: ½ cup Bread Crumbs
Parsley
1 cup Ground Cooked Ham
½ cup Grated Med. Cheddar Cheese
2 tsp. Worchestershire Sauce
Salt & Pepper to taste
Add all to Sautéed mix.
Boil the following ingredients 2 minutes on low temperature:
3 Slightly beaten Egg Yolks
¾ Cup Cream
Add to above ingredients and mix well.
Spread mixture on Ham slices and roll up.
Place each roll-up in pan as you would for enchiladas.
Spoon the following Sauce over rolled ham slices in casserole and bake @ 300° for 30 minutes.
Sauce: 3 Tbs Butter
2 Tbs Flour
3 Tbs Cheese
1 ½ Cups Sour Cream
HAMBURGER AND “TATER TOTS”
Pauline King
Ingredients:
1 can cream of chicken soup
½ lb. very lean hamburger
Tater Tots
Instructions:
1. Grease a 9”x 9” pan.
2. Spread soup in bottom of pan.
3. Put raw hamburger over soup.
4. Lay Tater Tots over top, covering completely.
5. Bake at 350° for 45 minutes to 1 hour.
INDIAN CURRY
Patsy Macauley
Ingredients:
½ cup cooking oil (amount can be varied to family size)
½ cup chopped onions
1 ½ lbs. beef cut in bite size pieces or 6-8 chicken breasts cut diagonally into ½ inch slices
½ cup flour (amount can be varied to family size)
2 Tbs. curry (rounded or heaped according to taste)
2-3 cups milk
2 tsp. salt
Red pepper to taste
1 or 2 cans of chicken broth (or broth of prepared boiled chicken)
1 ½ -2 cups of uncooked rice (cook 30 minutes before curry is finished cooking)
Instructions:
Brown onion in oil. Remove from hot oil with slotted spoon and reserve in a small bowl for later. Pour remaining oil from skillet into a cup to use for browning flour and curry powder for a gravy like sauce. Stir fry meat in same skillet. Remove fully cooked meat from pan and reserve in bowl. Clean skillet or fry pan and pour oil back into it to make rue for curry sauce. Add more oil if needed to make the amount of sauce you want. Add flour, salt and curry powder and brown to a golden brown or a little more brown. Add milk as quickly as possible while stirring to avoid lumps. Have chicken broth ready to thin to a medium thick consistency as it comes to a boil. Add onions and cooked meat. Cook and stir until desired thickness is reached. Lower heat, add stir fried meat and cook for 45 minutes or 1 hour, stirring occasionally to keep from sticking.
Condiments: (Serve in a lazy susan or small individual bowls with small spoons to sprinkle small amounts on top of cooked rice after curry and chicken has been spooned over rice.)
Chopped tomatoes, onions, boiled eggs. Crushed pineapple (or chunks finely chopped), small pieces of banana, roasted peanuts, shredded coconut, papaya, raisins or anything else you may want.
KODIAK CASSEROLE
Geri Gaither
Ingredients:
2 lbs. ground beef
4 cups dice onions
2 garlic cloves, minced
3 medium green peppers, cut
4 cups celery, diced
1 jar stuffed olives, green
1 can mushrooms, drained
1 can tomato soup, undiluted
1 jar picanté sauce
1 bottle (18oz.) barbecue sauce
2 Tbs. Worcestershire sauce
3-4 cups medium egg noodles, cooked and drained
1 cup cheddar cheese, shredded
Instructions:
1. In Dutch oven, brown beef with onions and garlic. Drain.
2. Add remaining ingredients except cheese. Mix well.
3. Cover and bake at 350° for 1 hour, until hot and bubbly.
4. Sprinkle cheese on top.
16-20 servings. Very good!!!
LUAU RIBS
Barbara Wright
Ingredients:
4 lbs. meaty country style spareribs
1 tsp. salt
Dash pepper
2 (4 ½ oz.) jars baby food peaches
1/3 cup catsup
1/3 cup vinegar
2 Tbs. soy sauce
½ cup brown sugar
1 clove garlic or garlic salt
Instructions:
1. Rub spareribs with salt & pepper.
2. Place in shallow baking dish.
3. Bake at 450° for 15 minutes. Spoon off fat. Pour sauce over ribs. Continue baking at 350° for 1 ½ hours or until done. Baste occasionally.
MEATBALL STROGANOFF
Flo Edmondson
Ingredients:
Meatballs
½ cup dry bread crumbs
2 lbs hamburger
2 eggs
1 ½ tsp salt (1/2 garlic salt)
1 cup milk
Salt & Pepper to taste
Rice cooked
Sauce
¼ cup butter
1 small onion (chop)
4 Tbs flour
2 cans beef broth
1 Cup Sour Cream
Preparation:
Meatballs: Mix hamburger, crumbs, eggs, milk & salt together, make miniature meat balls. Bake on cookie sheet for 5 minutes @ 500 degrees.
Sauce: Saute chopped onions in the butter until limp. Stir in flour. Cook until blended, slowly stir in beef broth. Add sour cream, salt/pepper. When blended add meat balls.
Refrigerate until next day. Heat & serve over rice or noodles.
This can also be put in a crock pot for several hours on low
HOME MADE MEATLOAF
Cathy Bickerdike
(This recipe belonged to my maternal Grandmother Catherine Chamberlains; it was her mother, Margaret Mackay Smith’s)
Ingredients:
1 lb Ground Beef
½ lb Ground Sausage
1 Egg
½ tsp Poultry Seasoning
1 tsp Parsley flakes
1 tsp Salt
¼ tsp Pepper
Juice of 1 Lemon
1 cup Cracker Crumbs
½ Cup scalded Milk
Preparation:
In medium bowl:
Add Scalded Milk to Bread or Cracker crumbs.
Add Meats, seasonings and slight beaten egg.
Mix well by hand
Pack in well greased pan
Bake 1 hour @ 300-350 degree oven.
Serve with Lima beans, baked potato, Green Salad & Rolls
PAULINE’S HAMBURGER CASSEROLE
Pauline King
Ingredients:
5 medium-size potatoes
1 medium onion, chopped
½ lb. very lean hamburger
1 can cream of chicken soup
Instructions:
1. Wash potatoes well, dice unpeeled potatoes into ½” pieces. Put in bottom of 9”x 9” greased pan.
2. Put onion over potatoes.
3. Now put hamburger on top of potatoes and onions along with soup. The undiluted soup will spread better if you put it in a small bowl and stir well first.
4. Cover and bake 30 minutes at 350°. Then take cover off and bake another 30 minutes.
Serves 6
PEKING ROAST
Geri Gaither
Ingredients:
To Marinate:
Garlic (optional) and onion slivers
1 cup vinegar
Water
To Cook:
Oil for browning
2 cups strong black coffee
2 cups water
Salt and pepper
Instructions:
With a sharp knife, cut slits into the roast, and insert slivers of onion and garlic. Put meat into a bowl, and slowly pour vinegar over it. Add enough water to cover the meat. Cover with plastic wrap, and refrigerate for 23-48 hours, basting the meat occasionally with the vinegar & water.
When the meat has marinated long enough and you’re ready to cook it, pour the vinegar off. Place the meat in a heavy pot (a Dutch oven is best), and brown in oil until dark on all sides. Pour the coffee over the meat, and add the 2 cups of water.
Cover and cook slowly for approximately 6 hours on stove top. You might need to add more water at some point, so check it occasionally. Add only a small amount of water at a time. Do not add salt & pepper until about 20 minutes before serving.
NOTE: This roast uses any cut of beef, even the cheapest, and the result is fork-tender meat with delicious gravy. It’s very good!
PORK ROAST
Geri Gaither
Ingredients:
1 Pork loin or roast
1 jar sauerkraut
1 can coke
Instructions:
Rinse sauerkraut in cold water, and drain well. Place on bottom of kettle. Set roast on top. Pour coke on top. Cover and roast at 325˚ for 5 hours.
I use my slow cooker. Shred and use in tacos or sandwiches.
SKILLET CABBAGE STIR FRY
Pauline King
Ingredients:
2 Tbs. oil
2/3 cup chopped onion
2-3 cups finely sliced cabbage
½ cup coarsely shredded carrots
1/8 tsp. paprika
½ tsp. salt
Pepper
2 Tbs. soy sauce
Instructions:
1. Heat oil in large skillet.
2. Add onions, cabbage and carrots. Stir about 5 minutes on medium heat until vegetables are crispy tender.
3. Add rest of ingredients, blend and serve immediately.
Variations:
Indonesian: When vegetables are crisp tender, pour over 2 slightly beaten eggs. Cook a few minutes stirring just enough to allow eggs to cook. Serve with rice.
Vietnamese: Top with generous sprinkling of roasted peanuts. Serve with rice and soy sauce. Slivers of meat may be added at beginning with onion.
My Variation: I sometimes add water chestnuts and sometimes I add broccoli and cauliflower. I like to add ½ cup shredded cheddar cheese just before serving and top with Chinese noodles.
SLOPPY JOES
Norma Kuenzli
Ingredients:
1 lb. hamburger
½ cup chopped onions
1 Tbs. prepared mustard
2 Tbs. - ½ cup catsup
1 tsp. salt
Pepper
1 can chicken gumbo soup, undiluted
Instructions:
1. Fry hamburger until done.
2. Add other ingredients and simmer for ½ hour.
3. Serve on hamburger buns.
Serves 6-8
STROGANOFF BURGERS
Freddie Schendel
Ingredients:
1 ½ lbs. lean ground beef
6 slices bacon, cubed
1 green pepper, chopped
1 onion, finely chopped
1 can cream of mushroom soup
1 pt. sour cream
Toasted hamburger buns
Instructions:
1. Brown bacon, onions, green pepper and hamburger.
2. Add mushroom soup and let simmer until blended. (can put in a crock pot on low all day)
3. Just before serving, add sour cream.
4. Serve on toasted buns.
SWEET & SOUR CHICKEN
Flo Edmondson
Ingredients:
1 Fryer Chicken cut up
1 Jar Apricot Preserves
1 Envelope Lipton Onion Soup Mix
1 Pint Catalina dressing (Kraft)
Preparation:
Place cut up chicken pieces in 9x12 baking dish
Mix preserves, soup and dressing together. Pour over chicken.
Bake @ 350 for 1 ½ hours or until tender.
TACO STEW
Norma Kuenzli
Ingredients:
Use liquid in all cans
1 can whole kernel corn
1 can kidney beans
1 can garbanzo beans
½ cup onion chopped
1 can stewed tomatoes
1 lb. Hamburger
1 envelope taco mix
1 cup tomato sauce
Instructions:
Brown onions and hamburger. Add all other ingredients until warm. Simmer and serve.
*Also equally as good without the beef for vegetarians.
*This is a favorite meal for our grandchildren; one even requested it for her birthday celebration.
TURKEY TETRAZZINI
Sharey Hilterbrand
Ingredients:
7oz. Spaghetti, broken into 2” pieces
2 cups cooked cubed turkey
1 cup (4oz.) shredded cheddar cheese
1 can (10 ½ oz.) cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4oz.) sliced mushrooms, drained
⅓ cup milk
¼ cup chopped green pepper
1 jar (2oz.) chopped pimentos, drained
¼ tsp. salt
⅛ tsp. pepper
Instructions:
Preheat oven to 375°. Grease 2 ½ qt. or 10” square baking dish.
Cook spaghetti, drain. Pour into large bowl. Add all the rest of the ingredients and mix well.
Pour into greased baking dish, sprinkle with more cheese if desired.
Bake uncovered at 375° for 30-35 minutes or until heated through. Makes 6-8 servings.
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