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.

Oven Fried Chicken and Bananas in Cream of Coconut

This is an easy to make South Seas style dish.

INGREDIENTS

1 Chicken, cut up

1/2 cup cream of coconut

1 tablespoon lemon juice

3 medium bananas

1 1/4 cups cornflake crumbs

1/3 cup melted butter or margarine

salt and pepper

DIRECTIONS

Sprinkle chicken pieces with salt and pepper.

In a bowl mix together cream of coconut and lemon juice.

Peel bananas and cut them into halves crossways.

Coat bananas and chicken thickly with coconut mixture and roll in cornflake crumbs, pressing firmly to make sure the crumbs stick.

Brush 13x9 baking dish with some of the butter.

Place chicken pieces in single layer into pan and drizzle with 1/2 of remaining butter. Bake at 350 for 45 minutes.

Add bananas and drizzle with rest of butter. Bake for another 15 minutes.

GREEN GIANT TRIPLE CORN FRITTERS

This recipe is from the 1960's and was developed by Green Giant.

INGREDIENTS 1 1/3 cups all purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon salt

2 beaten eggs

1/3 cup milk

2 tablespoons oil

8 1/2 ounce can cream style corn

12 ounce can whole kernel corn, drained

oil for frying

DIRECTIONS

Combine flour, cornmeal, baking powder, sugar and salt.

In large bowl, combine eggs, milk, 2 tablespoons oil and cream style corn.

Blend in flour mix, stirring just until moistened. Stir in drained whole kernel corn.

In deep fryer or heavy saucepan, get 2-3 inches of oil up to 365 degrees.

Drop batter by teaspoonfuls and fry for 2-3 minutes on each side or until golden brown. Drain on pater towel and serve warm. Makes 28 fritters.

LIPTON ONION SOUP SPAHETTI MEAT SAUCE

This recipe from Lipton is from the 1960's and is quick and easy.

INGREDIENTS

1 pound ground beef or turkey

1 clove garlic, finely chopped

1 envelope Lipton Onion Soup mix

1/4 teaspoon oregano

28 ounce can tomato puree

1 cup water

DIRECTIONS Brown ground beef and garlic in large frying pan. Drain fat and stir in rest of ingredients.

Simmer covered, stirring occasionally for about 30 minutes.

Serve over hot spaghetti. Makes about 5 cups of sauce

HONEY CORNMEAL BISCUITS (Bisquik)

This vintage recipe is from an old bisquik advertisement INGREDIENTS 1 3/4 Bisquik

1/2 cup yellow cornmeal

1/2 cup milk

2 tablespoons honey

DIRECTIONS

Mix all ingredients until dough forms and then beat for 30 seconds.

Turn dough onto Bisquik dusted surface and roll out, cut with 2 inch cutter and place on ungreased cookie sheet. If you want drop biscuits, then skip this step and drop directed on to cookie sheet.

Bake about 8-10 minutes or until golden brown. Makes 12 minutes.

HASH BROWN POTATO CASSEROLE

INGREDIENTS

32 ounce package frozen hash browns, thawed

3/4 cup butter,melted

1/2 cup chopped onion

1 can cream of chicken soup

8 ounce container yogurt

1 cup shredded cheddar cheese

2 cups cornflakes

DIRECTIONS

Combine thawed potatoes, 1/2 cup melted butter, onion, undiluted soup mix, sour cream and cheese. Stir until well mixed.

Spoon potato mix into 2 1/2 quart casserole.

Place corn flakes in ziploc bag and roll rolling pin over to crush. Add the crumbs to 1/4 cup margarine. Sprinkle over potatoes in casserole.

Bake at 350 degrees for 50 minutes

CHERRY REFRIGERATOR COOKIES

These cookies are from a vintage 1960's cookbook. I am not a huge fan of candied cherries but I uploaded it so if anyone if looking for a candied cherry cookie they would fine one here.

INGREDIENTS

3/4 cup butter or margarine

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 3/4 cups sifted all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon soda

1/2 teaspoon cinnamon

1 cup chopped candied cherries

1 cup chopped walnuts

DIRECTIONS

Cream butter and sugars together until fluffy. Add eggs and mix well.

Sift dry ingredients together and stir into creamed mixture.

Add cherries and nuts.

Shape into a couple of rolls about 1 1/2 inches in diameter and chill overnight.

Slice 1/4 inch thick and place on greased cookie sheet 1 inch apart.

Bake at 375 degrees for 8-10 minutes or until light browned. Makes 8 dozen cookies.

BABY RUTH COOKIES

This recipe dates from the 1950’s.

INGREDIENTS

1 ¼ cups flour

½ teaspoon baking soda

½ teaspoon salt

1 stick butter or margarine

¾ cup sugar

1 egg

½ teaspoon vanilla

1 cup chopped up Baby Ruth candy bars

DIRECTIONS

Sift together flour, soda and salt, then set aside.

Cream together margarine and sugar until light and fluffy. Beat in egg and vanilla.

Stir in candy pieces and flour mix until well blended. Chill for 30 minutes.

Drop dough by ½ teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until done.

CONVERTING TO PRECISE TEMPERATURES

Older recipes sometimes don’t list an actual temperature, just a description. Early stoves were not precise so cooks had to go by feel and not actual temperature. This chart will convert the description into an actual precise temperature in degrees.

DESCRIPTION	TEMPERATURE
SLOW	250-300
SLOW MODERATE	325
MODERATE	350
QUICK MODERATE	375
MODERATELY HOT	400
HOT	425-450
VERY HOT	475-500

CONVERTING CAN SIZE TO CUPS

In older recipes you might find ingredients listed as a number 2 or number 300 can with no indication of how much the can contains. So this chart will make it easy to convert old recipes to easier to use terms.

CAN SIZE	CONTENTS
#1 TALL CAN	2 CUPS
# 2 CAN	2 ½ CUPS
#2 ½ CAN	3 ½ CUPS
#3 CAN	4 CUPS
#10 CAN	12-13 CUPS
#300 CAN	1 ¾ CUPS
# 303 CAN	2 CUPS
PICNIC CAN	1 ¼ CUPS

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.

HOLIDAY RICE GELATIN

INGREDIENTS

Small package lemon gelatin

¼ cup sugar

2 cup boiling water

1 cup cooked rice

¾ cup mini marshmallows

Small can crushed pineapple, drained

½ cup chopped walnuts

1 cup whipped cream or whipped topping

DIRECTIONS

Dissolve gelatin and sugar in boiling water. When it begins to thicken, in about an hour, add rest of ingredients, whipped topping last. Chill until firm.

EGG SALAD WITH MUSTARD

INGREDIENTS

4 hard boiled eggs, finely chopped

¼ cup finely chopped celery

1 tablespoon yellow mustard

2 tablespoons mayonnaise

1 tablespoon parsley flakes

¼ teaspoon celery salt

1 teaspoon sugar

DIRECTIONS

Combine ingredients and mix thoroughly. Makes filling for 4 to 6 sandwiches.

CAMPBELL’S SCALLOPED POTATOES

This recipe was developed by Campbell’s Soup and is a perennial favorite

INGREDIENTS

1 can condensed cream of celery or mushroom soup

1/3 to ½ cup milk

¼ cup chopped parsley

Dash pepper

Dash paprika

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 tablespoon butter

DIRECTIONS

Combine soup, milk, parsley and pepper.

In 1 ½ quart casserole arrange alternate layers of potatoes, onion and sauce.

Dot top of casserole with butter and sprinkle with paprika

Cover casserole and bake at 375 for 1 hour. Uncover and then bake for 15 minutes or until potatoes are done.

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

PERFECT TUNA CASSEROLE

INGREDIENTS

Can Condensed Cream of Celery or Cream of Mushroom soup

1 can tuna (6 1/4 to 7 ounces, about)

1/4 cup milk

2 hard boiled eggs, sliced

1 cup cooked peas

1/2 cup slightly crumbled potato chips

DIRECTIONS

In 1 quart casserole, blend soup and milk, then stir in tuna, eggs and peas.

Bake at 350 degrees for 25 minutes, stir, top with chips and bake 5 additional minutes

Makes about 4 cups

SWEET POTATO CHICKEN PIE

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

INGREDIENTS

2 16 ounce cans sweet potatoes ,drained

4 tablespoons butter or margarine

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

¼ teaspoon salt

Dash pepper

½ cup chopped onion

10.5 ounce can condenses cream of mushroom soup

2 cups cooked chicken

3 ounce can mushrooms, undrained

DIRECTIONS

Melt 2 tablespoons butter. Preheat oven to 350 degrees.

Mash potatoes, beat in the melted butter, nutmeg, allspice and salt.

Line a 9 inch pie plate with sweet potato mixture to make a crust, with edges about ½ inch high.

In skilled, cook onions in 2 tablespoons butter until tender but not brown. Add soup, chicken, mushrooms and pepper. Heat, stirring occasionally.

Turn mix into potato crust. Bake at 350 degrees for 30 minutes until heated through. Make 6 servings

BEANS AND FRANKS

This recipe was originally published on Van Camp’s Pork and Beans cans in the 1930’s.

INGREDIENTS

3 tablespoons chopped onion

2 tablespoons butter or margarine

Can pork and beans (1 lb, 15 ounces)

6 hot dogs, sliced

1/3 cup brown sugar

1 tablespoon prepared mustard

1 teaspoon salt

DIRECTIONS

Saute onion in butter until tender. Combine onion with rest of ingredients in 2 quart casserole.

Bake uncovered at 350 degrees, for 40 minutes, stirring occasionally. 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

DELUXE SCALLOPED POTATOES

INGREDIENTS

1 can cream of mushroom or cream of celery soup

1/2 cup milk

1/2 teaspoon salt

dash of pepper

1 tablespoon minced onion

5 cups cooked, sliced potatoes

2 tablespoons butter





DIRECTIONS

Stir together soup and milk and heat in saucepan, add salt, pepper and onion.

In greased 2 quart casserole layer half the sliced potatoes, then pour on half the soup.

Repeat for next layer, then dot with butter.

Cover and bake the casserole in a 375 degree oven for about 30 minutes.

6 servings

This recipe comes from a Pennsylvania woman's club cookbook, from the 1960's.