1965 IRISH ITALIAN STEW

1956 MINUTE STEAK STEW

1934 newspaper recipe Italian Macaroni

1952 DINTY MOORE ADVERTISEMENT SIMPLE RECIPE

1951 Hunts recipe Goulash

1947 BIRDS EYE SPINACH RECIPE

LIZ TAYLOR CHILI

This recipe is from an early 1970’s ladies club cookbook. The story goes that this chili is a specialty of a restaurant in Hollywood frequented by the stars and Elizabeth Taylor was a particular fan. This makes a big 5 quart batch.

INGREDIENTS

8 ounce pinto beans

5 cups canned tomatoes

24 ounces chopped onion

1 pound chopped green pepper

1.5 tablespoons salad oil

2 cloves garlic, crushed

½ cup chopped parsley

½ cup butter

2.5 pounds ground beef

1 pound lean ground pork

¼ to 1/3 cup chili powder

2 tablespoons salt

1.5 teaspoons pepper

1.5 teaspoons cumin seed

1.5 teaspoons monosodium glutamate

DIRECTIONS

Wash pinto beans and soak overnight. Then simmer in large pan for 1.5 hours or until tender.

Add tomatoes and simmer for 5 minutes.

In separate pan, brown onion and green pepper in salad oil, cook until tender. Add garlic and parsley.

In another pan, sauté beef and pork in butter, then add to onion mixture along with all the spices, simmer for 10 minutes.

Add this mixture to the bean and tomato in the large ban and simmer for 1 hour covered and 30 minutes uncovered. Simmering longer helps the flavor, but you may need to add water so it doesn’t thicken too much.

Skim fat from top before serving.

BEEF AND BACON HASH

This recipe is from an early 1970’s cookbook. I have included this recipe in the blog because of the current fad for bacon recipes.

INGREDIENTS

3 slices bacon

1 pound ground beef or turkey

¾ cup chopped celery

½ cup chopped onion

½ cup chopped green pepper

1 teaspoon salt

15 ounce can kidney beans, drained

1/3 cup uncooked rice (not instant)

1 ½ cups water

DIRECTIONS

Cook bacon until crisp, crumble and set aside. Drain bacon drippings.

Cook meat, celery, onion and green pepper until meat is browned and vegetables are tender.

Season with salt and pepper and drain excess fat.

Stir in rest of ingredients and simmer until rice is tender, about 30 minutes.

Serves 4

CORN AND CHIPPED BEEF SKILLET SUPPER

This recipe is from a 1956 Niblet corn advertisement and certainly shows how tastes have changed; do they even make chipped beef anymore?

INGREDIENTS

2 tablespoons butter

3 tablespoons chopped green pepper

4 ounce package chipped beef

1 can condensed cream of chicken soup

¼ cup milk

¼ teaspoon dry mustard

12 ounce can whole kernel corn

DIRECTIONS

Melt butter in skillet and add green pepper, cook over low heat until tender.

Add beef and cook for 2 minutes. Remove mixture from skillet and set aside.

To the same skillet add soup, milk and dry mustard and stir over low heat until well blended.

Add corn and beef mixture, blend and cover skillet and cook until thoroughly heated. Serves 4.

BEEF STEW WITH APPLES

INGREDIENTS
1 can beef stew
1/4 cup sliced celery
1 tablespoon butter or margarine
1/2 cup diced apples

DIRECTIONS
Cook celery in butter until tender.
Add remaining ingredients and heat through.
Mies 2 to 3 servings

AMERICAN CHOP SUEY

INGREDIENTS

1 lb beef round steak

2 tablespoons oil

1 beef bouillon cube

1 ½ cups hot water

1 cup diced celery

1 cup sliced mushrooms

1 cup bean sprouts, drained

3 tablespoons cornstarch

1 teaspoon soy sauce

2 tablespoons molasses

1 teaspoon vanilla

1 teaspoon salt

DIRECTIONS

Cut beef diagonally into ½ inch strips, brown in skillet with oil, drain off fat.

Dissolve bouillon cube in hot water, stir into skillet with beef.

Add celery, onions and mushrooms. Cover and simmer for 20 minutes.

Add bean sprouts.

In small bowl combine cornstarch, soy sauce, molasses, vinegar and salt. Stir into beef and cook until thick.

Serve over Chinese noodles or rice.

BURGUNDY STEW

This is a low and slow recipe that can easily be adapted to a crockpot.

INGREDIENTS

2 pounds round steak, cubed

4 carrots, sliced

1 cup sliced celery

1 medium onion, peeled and sliced

1 cup water chestnuts, drained and sliced

2 cups cut up tomato

2 tablespoons tapioca

1 cup burgundy wine

1 small can sliced mushrooms

1 tablespoon sugar

1 tablespoon salt

DIRECTIONS

Mix all together in 3 quart casserole. Bake at 325 degrees for 4 hours.

SPANISH RICE

This recipe is from an old church cookbook

INGREDIENTS

1 pound hamburger

1 pound bacon

1 medium onion

1 green pepper

6 ounce can tomato paste

15 ounce can tomato sauce

10 ounce can tomato soup

2 cups uncooked rice



DIRECTIONS

Cut bacon into 1 inch squares and fry in large saucepan with cut up onion and green pepper. Cook until bacon is almost done and then add hamburger, break up hamburger and fry until brown.

Drain grease, then add sauce, paste, soup, 15 ounce can of water and salt and pepper if wanted.

Mix ingredients well and let simmer.

In the meantime cook the rice as directed on package.

Mix rice and sauce in large casserole. Bake uncovered at 350 degrees for 30 minutes.

SIMPLE BEEF STEW

INGREDIENTS

1 POUND STEW MEAT

1 CAN TOMATO SOUP

1 BAG FROZEN VEGETABLES

DIRECTIONS

Combine all ingredients in baking dish, the soup should be undiluted and the vegetables still frozen.

Bake at 250 degrees for 4 hours. Keep tightly covered.

BISQUIK DEEP DISH PIZZA

INGREDIENTS

3 cups Bisquik baking mix

¾ cup water

1 pound ground beef or turkey

½ cup chopped onion

½ teaspoon salt

2 cloves garlic, crushed

15 ounce can tomato sauce

1 teaspoon Italian seasoning

4 ½ ounce jar sliced mushrooms, drained

½ cup chopped green pepper

2 cups shredded Mozzarella cheese

DIRECTIONS

Heat oven to 425. Lightly grease jelly roll pan or cookie sheet. Mix baking mix and water until soft dough forms. Beat dough vigorously. Smooth dough into ball on flour covered surface and knead 20 times. Put dough on bottom and up sides of the pan. Or roll into a rectangle and place on cookie sheet. Pinch edge of dough leaving ¾ inch rim.

Cook and stir ground beef, onion, salt and garlic, until beef is brown.

Mix tomato sauce and Italian seasonings, spread over dough. Then spoon beef mix over sauce.

Top with rest of ingredients.

Bake for about 20 minutes or until your crust is golden brown.

SWISS STEAK

This recipe was developed by the people who manufacture Hunt’s tomato sauce

INGREDIENTS

3 Tablespoons vegetable oil

2 pounds round steak, 1 inch thick

¼ cup flour

1 envelope dry onion soup mix

8 ounce can tomato sauce

½ cup water

DIRECTIONS

Pour oil in 7x12 inch baking dish. Place in oven at 400 to heat.

In the meantime, trim steak and pound 2 tablespoons flour into each side. Place in heated baking dish and turn to coat both sides.

Mix together tomato sauce and water

Sprinkle meat with the dry soup mix and then pour tomato/water mix over the soup mix and meat.

Cover tightly. Reduce temperature to 325 degrees.

Bake 2 ½ to 3 hours or until fork tender. Makes 6 servings

JUMBO CORNBURGER

This recipe is from a Better Homes and Gardens Casserole cookbook from the late 1960’s.

INGREDIENTS

1 ½ pounds ground beef

3 eggs

8 ounce can tomato sauce

1 ¼ teaspoons salt

Dash pepper

1 teaspoon Worcestershire sauce

12 ounce can corn

½ cup cracker crumbs

¼ cup diced green pepper

¼ cup chopped onion

¾ teaspoon sage

½ cup shredded cheese

DIRECTIONS

Combine beef with 2 beaten eggs, tomato sauce, ¾ teaspoon salt, pepper and Worcestershire sauce. Spread ½ the mixture in 8 inch round or square cake pan.

Combine corn, pepper, onion, sage, cheese, 1 beaten egg, ½ teaspoon salt, cracker crumbs. Spoon this mixture over the meat. Cover with rest of meat mixture.

Bake at 375 degrees for just over 1 hour. This recipe serves 6

RODEO HASH

This classic recipe comes from Campbell's Soup, it is a 1 pan recipe that can be completed in less than an hour.

INGREDIENTS

1 pound ground beef or turkey 3 cups diced raw potatoes 1 cup sliced celery 2 tablespoons shortening or oil 1 can Campbell's Golden Mushroom Soup 1/2 cup water 1/4 cup chili sauce 1/2 teaspoon salt dash pepper

DIRECTIONS

In large skillet break up and brown beef with potatoes and celery. Drain excess fat then add the remaining ingredients.

Cover and simmer for 10 minutes, stirring often. Makes 4 1/2 cups

GRILLED CHUCK STEAK (Lipton Onion Soup mix)

LIPTON ONION CHUCK STEAK (Grilling recipe)

INGREDIENTS

2 ½ to 3 pounds trimmed, boneless chuck steak

1 envelope Lipton Onion Soup Mix

3 ounce can sliced mushrooms, drained.

DIRECTIONS

Place steak on large piece of heavy foil. Sprinkle both sides of meat with the soup mix, then top with mushrooms.

Wrap the meat in the foil, sealing the edges with a double fold. Place seam side up on the grill grate, about 5 inches above the hot coals. Grill about 1 hour or until tender. Serves 6

STEAK SAN MARCO (Lipton Onion Soup Mix recipe)

STEAK SAN MARCO (Lipton Onion Soup Mix recipe)

INGREDIENTS

2 pounds chuck steak, 1 inch thick cut into serving pieces

1 envelope Lipton Onion Soup Mix

16 ounce can Italian peeled tomatoes (not drained)

1 teaspoon oregano

2 tablespoons cooking oil

2 tablespoons wine vinegar

Ground pepper (optional)

Garlic powder (optional)

DIRECTIONS

In large skillet, arrange meat and cover with soup mix and tomatoes. Sprinkle with spices, oil and vinegar. Simmer, covered 1 ½ hours or until meat is tender.Makes 4 to 6 servings. This recipe is from a 1980’s magazine ad for Lipton soup mix.