Main Dishes
Egg, Cheese, Pasta, Casserole


American chop suey Bertha Lenon Bongiorno

3 pounds diced lean pork
1 large chopped green pepper
1 can chicken soup
1 package egg noodles
1 can yellow corn
1 can pimentos
3/8 pound American cheese
Boil the pork until it’s tender and cook the noodles in salt water. Mix the pork, pepper, soup, and noodles together. Put it in a buttered baking dish with the corn and cheese. Sprinkle it with bread crumbs and bake it at 425° for 1/2 hour until it browns.

Macaroni dinner Zelma Lenon Submitted by Steve McGrew
1 pound ground beef
1 cup chopped onions
1 cup sliced mushrooms
2 teaspoons Worcestershire sauce
salt and pepper
garlic powder
1 cup sour cream
Cook the above together and pour it over 1 1/2 cups of cooked macaroni.
Editor’s note: The image is a die used to manufacture elbow macaroni.

Green bean casserole Terrie Nichols

2 pounds drained cut green beans
3/4 cup milk
10 3/4 ounces condensed cream of mushroom soup
1/8 teaspoon ground pepper
8 ounces French fried onions
Combine the beans, milk, soup, pepper and 1/2 can of French fried onions and pour it into a 1 1/2 quart casserole. Bake it uncovered at 350° for thirty minutes. Top it with the remaining onions and bake it for five minutes longer. Makes six servings.

Pork chop-scalloped potato casserole Loudene Lenon Davis

8 medium-sized potatoes or 2 quarts sliced
1/4 cup chopped green peppers
1/4 cup minced onion
2 teaspoons salt
1/8 teaspoon pepper
1 cup milk
1 can condensed cream of mushroom soup
8 pork chops, seasoned with salt and pepper then lightly browned
Alternate layers of potatoes, green pepper, and onion in a greased Dutch oven, seasoning each layer with salt and pepper. Mix the mushroom soup and milk and pour it over the potatoes. Top it with the browned pork chops. Cover it and bake it at 325° for 1 1/2 hours or until the potatoes are tender.

Quick and easy corn and tamale casserole Rosella Guill Vaughn Submitted by Zona Bishop Lenon
2 cans partially drained whole kernel corn
1 jar crumbled hot tamales
Mix it together and heat it thoroughly. Heat four tablespoons of butter and three slices of bread (broken in small pieces) in a heavy skillet until it’s coated. Place the corn and tamale mixture in a 9x9 inch baking dish. Cover it with bread crumbs and bake it at 350° until the bread has browned.

Hamburger corn casserole Rosella Guill Vaughn submitted by Zona Bishop Lenon
1 can whole kernel corn
1 1/2 pounds ground beef
1 large chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
small amount of pimento for color
1 small package cooked egg noodles
Brown the onion and add the ground beef in a skillet. Cook it until it is done and salt it to taste. Cook the noodles while the ground beef is cooking. Put the noodles in the bottom of a 9x9 inch casserole. Mix the corn, soups, and ground beef-onion mixture together and put it on top of the noodles. Cover it with but-tered bread crumbs and bake it at 350° until the crumbs are browned.

Mexican casserole Martha Morgan House

1 1/2 pounds ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can taco sauce
1 can enchilada sauce
1 can chopped green chili peppers
1 package corn tortillas
grated cheddar cheese
Brown the ground beef and add the cans of soup, sauce and chili peppers. Spread a small amount of sauce in the bottom of a 9x13 inch pan to prevent sticking. Begin the layers with tortillas, then beef-sauce mixture, then cheese. Repeat the layers until all the sauce is used, topping it with grated cheese. Bake at 350° until it’s bubbly, 30-45 minutes.
Editor’s note: The illustration is the Mexican flag.

Quick and easy tuna casserole Irene Smith Calvert submitted by Lou Emma Lenon Erby
2 cans tuna
2 cans cream of mushroom soup
1 bag potato chips

Drain one can of tuna, break it up with a fork and spread it in the bottom of a buttered casserole dish. Crush the potato chips in your hands and make a layer of them on the tuna. Spread one can of mushroom soup on top. Rinse the can with about 1/2 can of water. Pull the sides of the layers back with a fork and pour water around the sides. Repeat for the second layers. Pour the last water along the sides to reach the top of the mushroom soup. Bake it at 400° for fifty five minutes to an hour. This is a favorite of my husband, Jack.
For a smaller casserole, use a smaller baking dish and divide one can of tuna and mushroom soup. Save stale potato chips to use in this dish as they perk up when baked.

Squash-rice casserole Martha Morgan House

1/4 pound margarine
1/2 cup chopped onion
1 cup uncooked instant rice
1 1/2 teaspoons salt
1 can mushroom soup
1 1/2 soup cans water
pepper to taste
bread or cracker crumbs
thin sliced or grated cheddar cheese
4 cups diced squash (yellow is great)
Melt the margarine in a 9x13 inch pan or two smaller casseroles (freeze one). Spread the rice in the pan, and top it with squash. Sprinkle it with onion, salt, and pepper. Mix the soup and water and pour it carefully over all. Cover it with foil and bake it for one hour. Remove it from the oven and top it with cheese and crumbs. Return it to the oven uncovered until it is brown. Great recipe for our bountiful squash crops!

Enchilada plate Vicki Lee Nichols Poston

Sauce:
2 pounds browned hamburger
2 cans diced pinto beans
1 diced onion
1 can chopped green chilies
1 quart tomatoes
Season to taste with chili powder and garlic salt.
1/2 pound Colby cheese
1 diced onion
1 head shredded lettuce
2 chopped tomatoes
1 package corn chips
Spoon the sauce over the corn chips, then top with cheese, onion, lettuce, and tomatoes. Serves six.

Chop suey Cindy Ebeling

1 can bean sprouts or 1 large can Chinese mixed vegetables
2 packages stew beef or 2 pounds round steak, cubed
2 cups uncooked rice
5 1/4 cups water
1 1/2 cups celery
1 teaspoon salt
1/3 cup flour
1 beef bullion cube
1/4 teaspoon ginger
1 onion
1 tablespoon soy sauce
1 tablespoon soy molasses
1 tablespoon cornstarch
1 tablespoon shortening
Brown the steak or stew meat (floured) in shortening. Add the onion, diced and mixed vegetables, and celery while the meat is browning.
After It is browned, let it heat for fifteen minutes. Combine 1/4 cup of water, the cornstarch, ginger, and soy molasses, and add it to the meat sauce. Stir it until it thickens. Put four cups of water, the rice, and the salt in a saucepan and cook it at medium temperature until it’s tender. Serve the meat sauce over rice.
Editor’s note: There is a legend that a San Franciscan immigrant from China invented it when hungry gold miners came to his restaurant threatening to kill him if they didn’t get food. All he had left was garbage, and the miners loved it.
That fable is false.
Anthropologist E. N. Anderson, a scholar of Chinese food, traces the dish to tsap seui (“miscellaneous leftovers”), common in Taishan (Toisan), a county in Guangdong province, the home of many early Chinese immigrants to the United States.

Horseshoes Steve McGrew

Horseshoes are a Springfield, Illinois dish. Every locally-owned restaurant in town makes them, but of course each has its own variation. It was invented by Chef Joe Schweska of the Leland Hotel. Tim Bergt made it famous by taking the recipe that he and Schweska had created together to the Red Coach, where its popularity exploded.
To make one, place a slice of bread, toast, Texas toast, or really any kind of bread on a plate and pour melted cheese on it. The cheeses vary by chef, but most are based on Welsh rarebit. I’d use 1/2 Velveeta and 1/2 milk, heated in a microwave.
Lay meat on the cheesy bread. Again, almost any meat will do, with most using hamburger, but many places have different selections. Then pour your “secret” cheese sauce on the meat.
The top layer is French fries, again topping that with more cheese.
If you ever visit Springfield and try one in a restaurant, do not order a horseshoe! The ones they serve here are humongous, far too much food to eat in one setting. Instead, order a pony shoe, which is the same thing only less huge. You probably won’t even finish a pony.

Bean and potato taco pie Sharon Lenon Mcintire

2 1/2 ounces taco seasoning mix, divided
4 cups instant mashed potato flakes
1/2 cup margarine
1 cup milk
2 pounds ground beef
1 cup chopped onion
1 can re-fried beans
taco sauce (optional)
1 cup barbecue sauce
1/2 cup water
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 medium chopped tomatoes
Melt the butter in a saucepan. Add the milk and 1/4 cup of taco seasoning mix. Remove it from the heat and stir in the potato flakes. Press the mixture on the bottom and sides of two ungreased ten inch pie plates.
Brown the ground beef and onion in large skillet and drain it. Stir in the beans, barbecue sauce, water, and the remaining taco seasoning mix. Cook and stir until it’s bubbly. Divide the mixture between two crusts and bake it at 350° for 30-35 minutes. Top it with cheese, lettuce, and tomato. It can be divided easily and is very spicy.
My three kids love this dish.
Editor’s note: These days “taco sauce” is referred to by its Italian and Spanish name, salsa, which is “sauce” in both languages.
The image is refried beans. To make them, heat canola oil in a heavy skillet over medium heat. Cook garlic cloves in the hot oil, turning them once, until brown on both sides, 4-5 minutes. Smash the garlic cloves in a skillet with a fork. Stir in pinto beans, cumin, chili powder, and salt into mashed garlic and cook it until the beans are thoroughly heated.

Spaghetti casserole Sharon Lenon Mcintire

1/2 pound spaghetti, cooked and drained
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons margarine
1 can cream of mushroom soup
1 cup shredded sharp cheese
1 can tomato soup
1 soup can water
1 clove minced garlic
salt and pepper to taste
Cook the beef, onion, and green pepper in margarine until the meat is lightly browned and the vegetables are tender. Drain it and add the soups, water, and garlic, then heat it. Blend it with 1/2 cup of cheese and the cooked spaghetti in a three quart casserole, and top it with the remaining cheese. Bake it at 350° for thirty minutes. Cover it with foil for the first twenty minutes or so, then uncover and finish. It freezes well.

Potato casserole Pat Nichols

2 pounds frozen hash brown potatoes, thawed
1/2 cup green pepper (optional)
1 chopped onion
1 can cream of potato soup
1 can cream of celery soup
8 ounces sour cream
1 cup shredded sharp cheese
Layer the ingredients in a large baking dish, starting with the potatoes and ending with the cheese. Bake it at 350° for one hour and fifteen minutes.

Easy cheese and grits casserole Bernice Lenon Nichols

1 cup grits
4 cups boiling water
1 teaspoon salt
1 1/2 cups shredded cheddar cheese
1 stick or 1/2 cup margarine
2 well beaten eggs
1 teaspoon garlic powder
Have the cheese ready and set it aside. Stir the grits into boiling water that has been salted. Stir constantly for 2-5 minutes. Remove it from the heat and stir in the cheese and margarine. Add the beaten egg to the milk and stir it into the grits and cheese, adding the garlic powder last. Cook it all at low heat until the cheese is melted. Grease a two quart casserole dish and bake this in a pre-heated oven at 350° for an hour. Makes 8-10 servings.
Editor’s note: The illustration is a bowl of grits.

Oven Stroganoff Vicki Bongiorno Konsavage

3 pounds boneless chuck
1 cup cream of celery soup
1 cup cream of mushroom soup
1 cup cream of chicken soup
1/2 package onion soup mix
1/2 cup wine or water
4 ounces drained mushrooms
Cut the meat into one inch cubes. Add the drained mushrooms, canned soups, soup mix, and wine. Put it all together in a large casserole and bake it uncovered for three hours in a 350° oven. Serves 8-10.
Editor’s note: The image is the Stroganoff Madonna by Duccio.

New country pie Vicki Bongiorno Konsavage

Crust:
1/2 cup tomato sauce
1/2 cup bread crumbs
1/4 cup chopped onion
1 1/2 teaspoons salt
1/8 teaspoon oregano
1 pound ground beef
1/4 cup chopped green pepper
1/8 teaspoon pepper
Combine all of the above ingredients in a bowl and mix them well with a fork, then pat the meat mixture gently into the bottom and sides of a greased nine inch pie plate.
Filling:
1 1/3 cups minute rice
8 ounces tomato sauce
1/2 teaspoon salt
1 cup water
1 cup grated cheddar cheese
Combine the minute rice, tomato sauce, salt, water and 1/2 cup of cheese. Spoon the rice mixture into the meat shell and cover it with aluminum foil. Bake it at 350° for twenty five minutes. Uncover it and top it with the remaining cheese. Bake it uncovered for 10-15 minutes. Makes 5-6 servings.
Editor’s note: Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (fifth century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker; When fat is added to a flour-water paste it becomes a pastry.

Hot chicken casserole Vicki Bongiorno Konsavage

2 cups diced chicken (2 3/4 whole chickens)
1 can undiluted cream of mushroom soup
1/2 cup grated sharp cheddar cheese
1/2 cup chopped green pepper
6 slices white bread
1/2 cup grated onion
1/4 cup pimento
1/2 cup mayonnaise
1/2 cup chopped celery
1 1/2 cups milk
Butter a casserole dish and crumble the bread into bits on the bottom of the dish. Add the mixture of chicken salad (chicken, onion, pimento, mayonnaise, green pepper, and celery) and it spread over the bread crumbs. Place four slices of bread with the crusts removed on top. Beat the milk and eggs and pour it over all. Cover it with foil and refrigerate it overnight. Remove it from the refrigerator one hour ahead. Pour the mushroom soup over the bread and spread it evenly. In the last ten minutes of baking, sprinkle on the cheese. Bake it in a 325° oven for an hour.

Aunt Nancy’s squash casserole Terri Russell Rosene

Cut up squash in chunks and boil it until it is tender, and drain it. Add one can of tomato soup, cheddar cheese, and cut up onion bits. Bake it at 350° until the cheese melts, about 30-35 minutes.
Editor’s note: The illustration is of a female squash flower.

Tuna casserole Vicki Bongiorno Konsavage

1 drained can tuna, or use chicken
1 can cream of mushroom soup
1/2 cup water
1/2 cup cashew nut meats or slivered almonds
1 cup chopped celery
1/4 cup finely chopped onion
1 can chow mein noodles
Mix all of the ingredients except half the can of noodles. Put the remainder of the noodles on top of the casserole. Put the mixture in a 350° oven and bake it for thirty minutes.

Eggplant creole Shirley Reeves

Peel and dice one medium size eggplant. Cook it for ten minutes in salted boiling water. Drain it and place it in a greased 8x8 inch baking dish. Melt three tablespoons of butter or margarine, add three table-spoons of flour and stir it until it is well blended. Slice and chop three large tomatoes or two cups of chopped canned tomatoes. Seed and chop one small green pepper and chop one small onion. Add the vegetables to the butter mixture with one teaspoon of salt, one tablespoon of brown sugar, 1/2 bay leaf and two whole cloves (optional). Cook these for five minutes and pour it over the eggplant. Cover it with breadcrumbs. Dot it lightly with butter or grated cheese.
Bake it for thirty minutes at 350°.

Oven stew Norma Lenon

1 large can tomatoes with juice
1/2 pound mushrooms, if desired
2 pounds stew meat
quartered carrots
quartered potatoes
2 small chopped onions
salt and pepper to taste
soy sauce
Place all of the ingredients in a casserole and cover it tightly with foil. Bake it for about 2 1/2 hours at 350°.

Spaghetti casserole Norma Lenon

1 pound ground beef
1/2 cup chopped onions
1/4 cup chopped green pepper
1 can cream of mushroom soup
1 can tomato soup
1 soup can water
1 clove minced garlic
salt and pepper to taste
1 cup shredded sharp cheese
1/2 pound cooked and drained spaghetti
Cook the beef, onion, and green pepper until the meat is browned. Add the soup, water, and garlic and heat it. Blend it with 1/2 cup of cheese and cooked spaghetti in a three quart casserole. Bake it in a 350° oven for thirty minutes. Cover it while cooking.

Summer squash casserole Eileen E. Bongiorno Karas

8 ounces herb-seasoned stuffing mix
2 pounds (6 cups) sliced yellow squash
1/2 cup melted butter or margarine
1 can cream of chicken soup
1/4 cup chopped onion
In a saucepan, cook the sliced squash and chopped onion in boiling salted water for five minutes, then drain it. Combine the sour cream and cream of chicken soup. Stir in the shredded carrot and fold in the drained squash and onion. Combine the stuffing mix and margarine. Spread half of the mixture in the bottom of a 12x7 1/2x2 inch baking dish. Spoon the vegetable mixture on top. Sprinkle the remaining stuffing over the vegetables. Bake it at 350° for 25-30 minutes or until heated throughout.

Zucchini casserole Norma Lenon

Cook sliced squash in a small amount of water with salt added. When it is tender, drain it and add:
1 can mushroom soup
1/2 cup cracker crumbs
1 tablespoon butter
Mix the ingredients and place them in a buttered baking dish and cover it with one can of French fried onions and sprinkle a small amount of grated cheese on top. Place it in the oven until the cheese melts.
Editor’s note: The illustration is of an ancient Greek casserole.

Italian stuffed shells Vicki Collins Barnes

1 box jumbo pasta shells
1 1/2 pounds ground beef
1 medium chopped onion
1-2 cloves crushed garlic or 1 tablespoon garlic powder
1 cup cottage cheese
1 large package shredded mozzarella cheese
3 slices moist bread
1/2 cup milk
salt and pepper
Parmesan cheese (optional)
2 eggs
Sauce:
1 tablespoon oil
1 medium onion
1 pound chopped tomatoes
15 ounces tomato sauce
1/2 can water
1 teaspoon garlic powder
Italian herbs to taste
salt and pepper
I cook 20-25 shells as directed on the box, and drain it and let it stand in cool water. Make the filling as follows: brown the beef with onion and drain it. Mix it well with the other ingredients.
Make the sauce as follows: Brown the onion and garlic cloves in oil. Add the tomatoes, sauce, and water. If you are using garlic powder, add it with the other seasonings. Add the seasonings and simmer thirty minutes to an hour.
Put some sauce in the bottom of a 9x13 inch baking pan. Fill the shells with the meat filling and place them in a pan. Ladle the sauce over the shells and bake it at 350° for 20-30 minutes.
Serve it with salad and garlic bread. Delicious!

Risotto (Italian rice) Carolyn Russell Barnes

1 tablespoon butter
1 tablespoon oil
2 cups raw rice
1 cup grated Parmesan cheese
8 ounces mushroom pieces
1 small chopped onion
1 box saffron
chicken or beef broth (about 1 quart)
Melt the butter and oil and add the onion and cook it until it’s golden brown. Add the rice and sauté 2-3 minutes, stirring constantly. Have the boiling broth ready and add it to the rice a little at a time as needed, while still stirring. Do not let the rice cook too thick. Add the saffron and mushrooms. When it’s almost done, add the cheese. Serve it hot. Allow about 25-30 minutes cooking time. Serves 4-6.

Family rice Gayle Barnes Walker

1 cup long grain rice
2 tablespoons oil
2 cups water
1 1/2 tablespoons soy sauce
1/2 package onion soup mix
1 small drained can mushrooms
1 stalk celery, sliced thin
1 small chopped green pepper
Mix the above ingredients in a 1 1/2 quart casserole. Cover it tightly and bake it at 350° for one hour.
Editor’s note: Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). More is produced than anything except corn and sugar cane.

Taco casserole Rosella Guill Vaughn

2 pounds ground beef
1 chopped onion
1/2 chopped green pepper
salt and pepper to taste
garlic salt to taste
1 bottle taco sauce
1 package taco seasoning
sour cream (optional)
1 can red beans
16 ounces sliced cheddar cheese
1 large box nacho corn chips
Brown the ground beef with onions and green pepper. Add the salt, pepper, and garlic salt and drain it. Add an undrained can of red beans, and the taco seasoning. Let it simmer.
Break the chips into the bottom of a large baking dish (thick layer). Then put half of the meat mixture, a layer of cheese slices, and some taco sauce. Repeat; meat, cheese and sauce. Top it with chips to cover the cheese and bake it for 15-20 minutes at 325°. Serve it with taco sauce and sour cream.
A favorite of Kathryn “Becki” Kent Erby.

Mexican casserole Tina Lenon

1 package tortilla chips
1 package Velveeta cheese
2/3 cup minute rice
2 cans chili with meat
Put the crushed chips, cooked rice, melted cheese, and chili in a dish. Bake it in the oven until it is good and brown, then top it with shredded lettuce and chopped tomatoes.

Chicken and rice casserole Lori Ebersohl Mayhugh

1 cup uncooked rice
1 can cream of chicken soup
1 can cream of celery soup
1 cut up chicken
Put the ingredients in a large casserole dish and add the soups. Mix them directly in the dish until it’s blended. Add a dash of salt and pepper. Place the chicken pieces on top and dot them with a stick of butter.
Bake for 2 1/2 hours at 250° covered in a 9x14 inch pan.

Glorified potato casserole Lou Emma Smith

2 pounds frozen hash brown potatoes, thawed
1 cup chopped onion
1 container sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick margarine
2 cups shredded cheddar cheese
Mix the ingredients together and add salt and pepper to taste. Bake it uncovered in a baking dish in a 350° oven for forty five minutes. This makes a large amount, so it can be divided into two baking pans, and one can be frozen to be used at a later time.
Editor’s note: The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. “Potato” may be applied to both the plant and the edible tuber. Potatoes have become a staple food in many parts of the world and an integral part of much of the world's food supply. Potatoes are the world’s fourth-largest food crop, following corn, wheat, and rice.

Spanish rice Mary Nichols

In the top of a double boiler, placed directly on the burner, sauté the following in about 1/4 cup bacon grease:
1 cup raw rice
1 onion, cut in pieces
4 pods diced garlic
1 green pepper, cut in pieces
a little black pepper
When the rice sautés to a medium brown color add the tomatoes (cut into pieces) to equal two cups. Place them on top of the boiling water, cover it and let it simmer until the rice is cooked. If necessary, add more liquid.

Tuna casserole Lisa Lenon

1 can cream of mushroom soup
1 can tuna, drained and flaked
1/2 cup milk
1 1/4 cups crushed potato chips
Preheat the oven to 375°. Empty the soup into the casserole, add the milk, and mix it thoroughly. Add the tuna and one cup of potato chips. Sprinkle the remaining potato chips on top and bake it for twenty five minutes.
Editor’s note: A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae). Thunnini comprises fifteen species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (the maximum length: 1.6 feet) up to the Atlantic bluefin tuna (maximum length: 15 feet). The bluefin averages 6.6 feet. When canned and packaged for sale, the product is sometimes called tuna fish.

Broccoli and cheese casserole Lisa Lenon

1 can cream of mushroom soup
1 box frozen broccoli cuts
1 stick butter or margarine
1 medium onion
1 cup minute rice
1 jar Cheez Whiz
Prepare the broccoli as directed on the box. Melt the butter in a skillet and add the onion. Prepare the rice as directed on the box. Mix all the ingredients together and bake them for twenty five minutes covered, then uncovered for five minutes in a 350° oven.
Editor’s note: Cheez Whiz contains no cheese. It’s made of whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, and it contains less than 2% of modified food starch, salt, lactic acid, whey protein concentrate, mustard flour, Worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices (contains celery), tamarind, natural flavor), sodium alginate, sorbic acid as a preservative, artificial color, cheese culture (not cheese), and enzymes.
Note that they spell cheese “Cheez”. When you see a main ingredient misspelled, it’s almost certain to not have that actual food, but a fake instead.
Few “processed cheese foods” have any real cheese in them at all! This is why processed cheese food tastes so little like real cheese: It isn’t really cheese.
I would substitute 1/2 milk and 1/2 Velveeta for Cheez Whiz. Melt it in a microwave and stir. It has a far better taste!
Also, if you have broccoli in your garden, use it! Cook it as you would normally cook broccoli from your garden. A microwave cooks it quickly.
The illustration is fresh broccoli wrapped in cling wrap for sale in a grocery store.

Zucchini quiche Julie Karas Abraham

4 cups thin sliced unpeeled zucchini
1 tablespoon butter
1 cup coarse chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
2 beaten eggs
2 teaspoons Dijon mustard
1 eight ounce can crescent rolls
1/2 cup parsley or 2 tablespoons parsley flakes
2 cups shredded muenster or mozzarella cheese
Melt the butter in a ten inch skillet. Add the zucchini and onion and cook it until it’s tender, about ten minutes. Stir in the parsley, salt and pepper, garlic powder, basil, and oregano.
In a large bowl, blend the eggs and cheese, and stir it into the vegetable mix and set it aside. Separate the dough into eight triangles. Place them in an ungreased ten inch pie pan or a 12x8 inch baking dish; Separate the dough into two rectangles and press the dough over the bottom of the dish and up the sides for one inch to form the crust.
Spread the crust with mustard and pour the vegetable mix evenly into the crust. Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Cover it with foil for the last ten minutes if it is too brown. Let it stand for ten minutes before serving.
Editor’s note: Dijon mustard is named from the French city where it originated. It is the capital of the Côte-d’Or département and of the Bourgogne-Franche-Comté region. Dijon was granted exclusive rights in France in the seventeenth century.

Potato egg casserole Kent J. Alstat

4 potatoes
2 chicken bouillon cubes
1 cup finely sliced onions
1 1/2 to 2 cups milk
dash of hot sauce
1/4 pound bacon, diced
6 sliced hard boiled eggs
1/3 cup flour
1/2 teaspoon salt
Cut the potatoes in half and place them in a large saucepan with the chicken bouillon cubes and one inch of cold water. Bring it to a boil. Cover and reduce the heat and let it simmer for 20-25 minutes or until it’s just tender. Drain it, reserving the liquid. Remove the potato skins and slice the potatoes 1/4 inch thick. Arrange the potatoes in an 8x12 inch shallow baking dish.
In a medium saucepan, sauté the bacon until it is crisp. Drain it on paper towels and reserve it. Discard all but 1/3 cup of the bacon fat. Sauté the onions in the bacon fat until they are soft. Remove it from the skillet and arrange them over the potatoes. Cover it with egg slices.
Blend the flour into the remaining fat in the skillet. Stir it over medium heat for two minutes. Add enough milk to the reserved potato liquid to make 2 1/2 cups. Add the milk mixture to the saucepan and cook it, stirring constantly until the sauce thickens and boils. Remove it from the heat and add salt and hot sauce. Sprinkle it with the reserved bacon. Bake it in a 350° oven for twenty minutes or until it is heated through. Makes 4-6 servings.

Easy vegetable pie Lou Emma Lenon Erby

1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup (about four ounces) shredded cheddar cheese
2 cups chopped fresh broccoli or sliced fresh cauliflowerets*
3/4 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 tablespoons of oil or melted butter
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
Heat the oven to 400°. Lightly grease a 10 1/2 inch diameter pie plate. Heat 1/2 teaspoon of salt in one cup of water to boiling and add the broccoli. Cover it and heat it to boiling. Cook it until it is almost tender, about five minutes, and drain it thoroughly. Mix the broccoli, onion, green pepper, and cheese in a pie plate. Beat the remaining ingredients until they are smooth, fifteen seconds in a blender on high speed or one minute with a hand beater. Pour it into the pie plate and bake it until it is golden brown and a knife inserted halfway between the center and the edge comes out clean, 35-40 minutes. Let it stand for five minutes before cutting it. Refrigerate any remaining pie. Makes 6 servings.
One ten ounce package of frozen chopped broccoli or cauliflower, thawed and drained, can be substituted for the fresh broccoli or cauliflower. Do not cook this ahead but use it as-is.
*Editor’s note: I had to look up caulifloweret, as I’d never heard or seen it before. I learned that it’s a bite sized chunk of cauliflower.
I don’t understand giving a choice between cauliflower and broccoli, because they don’t taste the same. I guess you can look at this as two recipes.

Beef carrot casserole Mildred Steindel Woodward submitted by Lou Emma Lenon Erby
1 pound ground chuck
1 tablespoon margarine
1/4 cup minced onion
8 ounces tomato sauce
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 cup creamed cottage cheese
1/4 cup chopped fresh parsley
1 cup cooked and sliced carrots
1 cup shredded cheddar cheese
8 ounces medium noodles, cooked and drained
Brown the beef in melted butter. When the meat begins to turn color, add the onion and garlic. Sauté it until the meat is well browned. Stir in the tomato sauce, salt, and pepper. Simmer it uncovered for five minutes, then set it aside. Cook then drain the noodles. Add the sour cream, cottage cheese, parsley, and carrots. Alternate the layers of the meat mixture in a greased three quart casserole dish, beginning and ending with noodles. Top it with cheddar cheese. Bake it uncovered at 350° for 30 minutes or until it is well heated. If it is frozen, heat it covered at 400° for one hour or until it’s bubbly. Makes 6-8 servings.
I divide it in half and make two casseroles and freeze one. If you do this, pour it over the carrot juice (the liquid the carrots were cooked in). I also cheat a little and add more carrots, cottage cheese and sour cream. This can be prepared ahead of time and baked later in the day.

Mrs. Waltrip’s dumplings Lu Ann Gatewood (1954-1981) Submitted by Louemma Smith
1 cup milk
1 egg
1 heaping teaspoon baking powder
1/2 teaspoon salt
Mix above ingredients together and then start adding flour. Add the flour until it is fairly stiff, stiff enough to spoon and drop into the boiling chicken broth.

Rolled dumplings Jeff L. Mann

1 1/4 teaspoon baking powder
2 cups sifted flour
3/4 teaspoon salt
1 tablespoon butter
2/3 cup milk
Sift the flour with the baking powder and salt. Put in the butter and add the milk to make a soft dough. Turn it onto a floured board and roll it 1/2 inch thick with a well-floured rolling pin. Cut it into small squares and drop them into the hot chicken broth. Cook it for 15-20 minutes.
My Grandma Smith uses these dumplings for “Bean Dumplings”. When there is leftover ham and beans she makes sure sure there is plenty of soup with them and drops these dumplings into the boiling soup and lets them boil slowly for 15-20 minutes. They sure are good!

 
 


 
Meats and Fish
Index
Vegetables

mcgrew publishing