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

CREAM OF CELERY SOUP

 

This 1913 recipe is from the St. Petersburg Daily times

INGREDIENTS

¼ cup butter

¼ cup flour

2 cups milk

Large head of celery

Salt and pepper to taste

DIRECTIONS

Finely chop the celery and cook in boiling water until tender, then rub through a sieve.

Measure out the celery and add enough water to make two cups

Melt butter over low head and add flour, blend thoroughly and then add milk, and cook and stir until it has thickened.

Add in the cooked celery, along with salt and pepper. If it is too thick, then dilute with hot water.

BAKED BEANS AND WIENERS

This simple recipe comes from an A&P grocery store recipe from 1955

INGREDIENTS

2 16 ounce cans baked beans

3 tablespoons salad oil

1 medium onion, chopped

½ green pepper, chopped

¼ teaspoon oregano

6 hot dogs

8 ounces cheddar cheese slices

DIRECTIONS

Sauté onions and green peppers in salad oil.

Combine onion mix with beans and oregano and pour into baking dish.

Slice hot dogs diagonally ½ inch thick.

Place cheese around edges of casserole and place hot dogs, overlapping, on the top of the cheese.

Bake at 350 degrees for 30 minutes.

Makes 6 servings.

FISHERMAN’S POT LUCK

This recipe is from a 1961 Star Kist tuna advertisement.

INGREDIENTS

2 6.5 ounce cans tuna

16 ounce can tomatoes

4 medium potatoes, peeled and cubed

4 medium carrots, quartered

2 medium onions, peeled and sliced

1 green pepper, cut into pieces

2 sprigs parsley

1 bay leaf

1 tablespoon Worcestershire sauce

½ teaspoon thyme

1 tablespoon water

2 teaspoons cornstarch

Salt and pepper to taste

DIRECTIONS

Combine tomatoes with juice, vegetables and seasonings and a little water, if needed .

Cover and simmer for about 25 minutes or until the vegetables are tender, stirring occasionally.

Discard bay leaf and season to taste with salt and pepper

Blend water and cornstarch together and stir into vegetable mix to thicken.

Mix in tuna and heat through.

Makes 6 servings

CHICKEN AND BISCUITS

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings

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.

CAPTAIN’S COBBLER

This recipe is from a 1961 Star Kist tuna advertisement

INGREDIENTS

2 6.5 ounce cans tuna

1 cup canned tomatoes, drained

2 tablespoons chopped green pepper

2 tablespoons chopped onion

1 tablespoon chopped parsley

Salt and pepper to taste

1 cup Bisquick

¼ cup grated cheddar

2 tablespoons milk

1 egg

DIRECTIONS

Combine tuna, tomatoes, vegetables, parsley and spices.

Place in greased one quart casserole pan.

Mix Bisquick with milk, cheese and egg, stirring lightly.

Turn dough out on to floured board and knead 15 times, then roll out into a 5.5 inch square that is ¼ inch thick.

Place this on top of the tuna mixture.

Bake uncovered at 400 degrees for 20 minutes

Makes 6 servings

PEACHES AND MARSHMALLOW CREAM PIE

This recipe is from an early 1970’s ladies club cookbook.

INGREDIENTS

9 inch graham cracker crust

25 large marshmallows

1/3 cup milk

1 cup heavy cream

6 peaches, peeled and cut up

DIRECTIONS

Fill crust with peaches.

Melt marshmallows with milk over low heat and allow to cool.

In the meantime, whip the heavy cream

Then combine the cooled marshmallow mix with the heavy cream and pour over the peaches.

Refrigerate for 3 hours.

TURKEY GUMBO

This 1918 recipe is from the Bladen Journal

INGREDIENTS

2 small onions, diced

2 tablespoons cooking oil

4 cups chicken broth

2 cups canned tomatoes

4 cups cooked okra

2 cups chopped up cooked turkey

2 tablespoons parsley

½ teaspoon paprika

2 cups cooked rice

DIRECTIONS

Cook unions in fat until tender but not browned. Add broth, tomatoes, okra, turkey, parsley and paprika.

Heat and simmer 10 minutes, taste for seasoning, then add cooked rice.

Heat and serve, makes 4 to 6 servings.

EGG AND HAM BAKE

This recipe is from an early 1970’s woman’s club cookbook

INGREDIENTS

6 sliced bread, trimmed

6 slices American cheese

4 eggs

2 cups milk

1 tablespoon minced onion

¼ teaspoon salt

1/8 teaspoon dry mustard

1 cup diced ham

½ of a 10 ounce package frozen broccoli, thawed

¼ cup shredded cheese

DIRECTIONS

Line 13x9 baking pan with bread and cover bread with cheese slices.

Beat eggs and milk together, then add onion, salt and mustard.

Stir in ham and broccoli and pour over bread and cheese.

Bake at 350 degrees for 50 minutes.

Sprinkle on cheese and bake for 5 minutes longer.

Makes 6 servings