1950 HUNT'S MEAT LOAF

1956 Huntburgers

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1952 Rice and Beef Porcupines from Hunt's

1952 Minute Rice recipes

1947 Hunt's meat loaf

1951 spaghetti and meatballs from a Hunt's advertisement

SIMPLE HAMBURGER HOT DISH

This recipe is from a American Legion Wisconsin Chapter cookbook from the 1960’s

INGREDIENTS

1 pound hamburger

1 can tomato soup, undiluted

1/2 can milk

1 egg, beaten

1 can French style green beans, undrained

6 servings prepared instant mashed potatoes

DIRECTIONS

Brown the hamburger and season to taste, skim off fat.

Add  tomato soup, milk, egg and beans

Put mixture into casserole, and top with instant potatoes.

Bake, uncovered at 350 degrees for one hour

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.

MEXICAN SKILLET SPAGHETTI

This recipe is from an early 1970’s cookbook and is a somewhat unusual combination of Italian and Mexican, but it is a simple dish to make.

INGREDIENTS

1 pound ground beef or turkey

15 ounce can tomato sauce

4 ¾ cups water

2 1.25 ounce packages taco mix

2 tablespoons minced onion

½ teaspoon salt

8 ounces uncooked spaghetti

½ cup shredded cheddar cheese

DIRECTIONS

Brown ground beef in skillet.

Add tomato sauce, water, taco mix, onion and salt.

Bring mix to boiling and then add spaghetti.

Reduce heat and simmer covered until spaghetti is tender, about 25 to 30 minutes. Stir frequently.

Sprinkle with cheese and remove from heat.

Serves 6

ZUCCHINI AND BEEF SKILLET DINNER

This recipe is from an early 1970’s cookbook.

INGREDIENTS

1 pound ground beef or turkey

1 cup chopped onion

¾ cup water

16 ounce can tomatoes, cut up but save the liquid

1 ounce package spaghetti sauce mix

1 teaspoon salt

1 cup uncooked instant rice

4 cups zucchini, cut into 1 inch strips

DIRECTIONS

In large skillet, cook ground meat and onion until meat is browned and onions are tender.

Stir in water, tomatoes, liquid from tomatoes, spaghetti sauce mix, and salt. Bring to a boil.

Then stir in rice and zucchini. Cover tightly and reduce heat to medium.

Simmer, stirring occasionally until the zucchini is tender, about 15 to 20 minutes.

Makes 6 servings

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

TACO RICE QUICK DINNER

This recipe is from a church cookbook from the 1980's. INGREDIENTS

1 pound ground beef or ground turkey

1/3 cup chopped onion

2 tablespoons chili powder

1 can whole kernel corn

1 cup diced green pepper

15 ounce can tomatoes

1/2 cup water

1 cup instant rice

1/2 cup shredded Cheddar cheese

DIRECTIONS

Brown beef and onion in skillet, drain fat and then add spices, corn, green pepper, tomatoes and water.

Cover and bring to full boil, stirring occasionally.

Stir in rice, reduce hit and cover, simmer for 5 minutes until rice is done.

Sprinkle with cheese and remove from heat when melted

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.

CHINESE HASH

This isn't a very Chinese dish, but it does have some Chinese style vegetables in it. INGREDIENTS

1 POUND GROUND BEEF OR TURKEY

1 MEDIUM ONION, CHOPPED

14 0UNCE CAN SAUERKRAUT, DRAINED

16 OUNCE CAN CHOW MEIN VEGETABLES, DRAINED

1/2 CUP INSTANT RICE

1/2 CUP WATER

4 OUNCE CAN MUSHROOMS, DRAINED

2 TABLESPOONS SOY SAUCE

DASH PEPPER

DIRECTIONS Brown hamburger and onion in large skillet and then drain off fat.

Add rest of the ingredients and mix well.

Cover and cook at low heat about 25 to 30 minutes, stirring occasionally. If it gets to dry, add a little bit of water.

Makes 4-6 servings.

HAMBURGER HOT DISH

INGREDIENTS

POTATOES

CARROTS

2 POUNDS GROUND BEEF OR TURKEY

1 ONION

1 CAN VEGETABLE BEEF SOUP

1 CAN MUSHROOM SOUP

DIRECTIONS Cook and drain ground beef.

In 2 quart casserole place layer of peeled, cut up potatoes. Then a lay of cut up carrots. After that add the ground beef then the chopped onion. Top with the 2 cans soup.

Bake for 1 1/2 hours at 350 degrees.

CHEESEBURGER PIE

INGREDIENTS

1 POUND GROUND BEEF OR TURKEY

1 TEASPOON CHOPPED ONION

1 TEASPOON PEPPER

1 TEASPOON SALT

1/2 TEASPOON ITALIAN SEASONING

4 OUNCE CAN MUSHR0OMS

2 6 OUNCE CANS TOMATO PASTE

1 CAN PILLSBURY CRESCENT ROLLS

1/2 CUP SHREDDED CHEDDAR CHEESE

1/2 CUP SHREDDED MOZZARELLA CHEESE

DIRECTIONS

Press rolls into 9 inch pie pan to form crust. Seal well.

Brown ground beef, drain then add seasonings and tomato paste.

Pour into crust line pan and top with cheese.

Bake 30-35 minutes at 375 degrees. Makes 4 servings.

Beef Bisquick Casserole

This simple recipe comes from a ladies club cookbook from the early 1960's.

INGREDIENTS

1 pound ground beef or turkey

1/2 can corn

8 slices American cheese

1/2 cup chopped onion

6-8 boiled potatoes, sliced

2 cups Bisquick

1 egg

2/3 cup milk

DIRECTIONS

Cook potatoes, cook and slice.

Brown hamburger and drain.

Mix Bisquick, egg and milk. Spread 1/2 in greased 9x9 pan. Put in layer of hamburger, potatoes, corn and onions.

Bake for 1/2 hour at 400 degrees.

Classic Meat Loaf

INGREDIENTS

1 1/2 pounds ground beef or turkey

3/4 cup quick cooking oats, uncooked

2 eggs, beaten

1/4 cup onions, chopped

2 teaspoons salt

1/4 teaspoon pepper

1 cup tomato juice

DIRECTIONS

Combine all ingredients thoroughly and pack firmly into large loaf pan.

Bake at 350 degrees for about 1 hour. Let stand for a few minutes before slicing.

Serves 8

Ground Beef Chow mein noodle casserole

I found this recipe in an old church club cookbook. The original name for the casserole is Ching-A-Ling, but that names seems rather offensive to me.

INGREDIENTS

1 pound ground beef or turkey

1 cup cut up celery

1 small onion

1 cup water

1 can cream of mushroom soup

1 can cream of chicken soup

7-8 ounce package chow mein noodles

1 soup can water

DIRECTIONS

Brown the meat, pour off fat and add celery, onion and water. Simmer for 15 minutes.

Mix with undiluted soup, 1 soup can water and the noodles. Pour into casserole dish.

Bake for 1 hour at 350 degrees.

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.