Vintage Recipes from Laurie
1 pkg. egg noodles (8 oz.)
1 can Corned beef
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can milk–use soup can for measuring
1 lb. sharp cheddar cheese
onion to taste
1 C. Corn flakes, crushed
Put all ingredients together in a baking dish and add corn flakes on top. Bake 1 hour at 350 degrees.
From the kitchen of Ella Meyer
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1 pkg. (7-8 oz.) elbow macaroni, cooked according to directions
1 can corned beef
1 can cream of chicken soup
1 sm. pkg. Velveeta cheese (cheese may be slivered and stirred into soup)
Mix well. Bake at 350 degrees for 30-35 minutes.
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This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940)
3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 t. salt
dash of pepper
1 C. milk
1 C. chicken broth
2 C. diced cooked chicken
1 1/2 C. cooked macaroni
Melt butter, add flour, cream cheese, pimiento and seasonings. Blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni and pile into greased baking dish and bake in moderate oven (350 degrees) for 25-30 minutes. Serves 8.
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1 head chopped cabbage
4 stalks diced celery
1 diced onion
1/4 diced green pepper
2 lb. hamburger
4 T. soy sauce
1 1/2 C. water
salt and pepper to taste
Brown hamburger. Fry vegetables in a little butter. Mix together, add seasonings and heat through.
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1 lb. Ground Beef
1/2 t. Salt
1 C. chopped Onions
1 C. chopped Green Olives
1 dozen Corn Tortillas
1 C. grated Jack or Cheddar Cheese
Brown Beef. Stir in salt, onions and olives. Set aside. Combine sauce ingredients and simmer 20 minutes. Dip each tortilla into hot sauce until soft enough to roll without breaking. Fill each tortilla with meat mixture, roll and place top side down into baking pan. Pour remaining sauce over top and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 4-6 servings.
I changed a few things. First, I omitted the 1/2 C. Salad oil–didn’t see a need for it and dish turned out fine without it. Also I cut back on the green olives but in the end, we couldn’t really taste them so next time I will use the full amount. I tried dipping the tortillas in the sauce and decided it was way too messy so I added a little sauce to the meat and warmed the tortillas in the microwave and rolled up.
The Enchiladas had great flavor. I used Cheddar chesse but it would be great with a spicy cheese too if you wanted to heat them up a bit.
From the Saint Louis Cookbook (1964) Bicentennial Issue celebrating Saint Louis’s 200th year Birthday.
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This recipe is from my aunt Jinny. She first tried it at a bridal shower in the 1950’s.
1 1/2 lbs. ground beef
2 (8 oz.)cans tomato sauce
1 pkg. wide egg noodles, cooked, rinsed in cold water and drained.
Mix together:
1 C. creamed cottage cheese with chives
1 sm. pkg. Philadelphia cream cheese
3/4 C. sour cream
1/4 C. diced green pepper
1/4 C. diced onion
Brown ground beef. Season with salt and pepper and 1 clove of garlic. Add tomato sauce. Mix together cottage cheese, cream cheese, sour cream green peppers and onion. Put noodles in bottom of buttered baking dish. Pour on cheese mixture. Over cheese mixture pour on meat mixture. Bake for 1 hour at 325 degrees.
From the kitchen of Virginia Twite
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This is another recipe from my grandma. I’m not sure why it was given that name.
4 T. butter
1 medium onion (chopped)
1 Lb. ground beef
1 t. salt
1/8 t. pepper
1 can tomato soup
1 pkg. noodles (6 oz.)
1 medium can whole kernel corn
1 C. grated cheese
Melt butter in skillet. Add onion and brown slightly. Add ground beef and brown. Sprinkle with salt and pepper. Add tomato soup and some water. Cook noodles in boiling salted water, until tender. Drain, and add to meat mixture. Add corn pour into greased casserole and sprinkle grated cheese on top. Bake at 370 degrees for 20 minutes.
From the kitchen of Ella Meyer
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1 lb. ground beef
2 small onions, chopped
1/2 C. Minute Rice
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 C. chopped celery
2 C. water
Salt and pepper to taste
1 can Chow Mein noodles
Brown the beef and onion in skillet. Add the rice, mushroom soup, cream of chicken soup, clerely, water and salt and pepper. Pour all into a large baking dish. Bake 1 1/2 hours at 350 degrees. Sprinkle Chow Mein noodles over the top and bake 1/2 hour longer.
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1 1/2 lbs. ground beef
1/2 C. chopped onion
1 pkg. Philadelphia Cream Cheese
1 can cream of mushroom or cream of chicken soup
1/4 C. milk
1 t. salt
1/4 C. catsup
1/3 C. sliced stuffed olives
Brown beef and onions, drain. Combine softened cream cheese, soup and milk. Add salt, catsup, olives and cooked beef. Pour into 2 quart casserole. Bake at 375 degrees for 10 minutes. Top with baking powder biscuits. Bake at 375 degrees for 15 or 20 minutes or until the biscuits are golden brown. Makes 5 or 6 servings.
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1/2 lb. hamburger
2 C. each potatoes and carrots
1/2 C. rice, uncooked
1 1/2 C. tomatoes
1 onion
1 C. celery
Brown hamburger. Add onion, potatoes, carrots and celery which has been cut in small pieces. Add rice and tomatoes and season to taste. Bake 1 hour at 350 degrees.
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