Vintage Recipes from Laurie
This is from my Grandma Ella. I have no idea how it got that name.
1 1/2 lb. ground beef
3/4 C. diced bacon
2 large onions, diced
1 1/2 t. prepared mustard
1 1/2 T. vinegar
salt and pepper to taste
9 potatoes, diced
3 C. boiling water
1 can peas
1 C. carrots
Sear meat with bacon and onion. Add mustard, pepper and vinegar. Add potatoes, peas and carrots. Add salt and water, then cover and simmer 1 hour.
From the kitchen of Ella Meyer
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1 T. fat
1 lb. ground beef
1 C. onions, sliced
1 C. green peppers, sliced
1 T. sugar
1 T. prepared mustard
1 T. vinegar
1 t. salt
1 C. catsup
1/2 t. ground cloves
Melt the fat in skillet. Add meat and brown slightly. Add onions, peppers, and seasonings to the meat. Cover the skillet and simmer about 30 minutes. Serve on split buns. Serves 6-8. Good for picnics.
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This is another recipe from my Grandma Ella.
1 lb. round steak, cut into thin strips
1/2 C. chopped onion
1 can mushrooms
1 can tomato soup
1/2 C. water
1/2 C. sour cream
Dredge meat in flour and fry in butter. Add onion, mushrooms, tomato soup and water and simmer until tender. Just before serving add sour cream, heat and serve with wide egg noodles.
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I typically purchase a fully-cooked ham and that will take between 12-15 minutes a pound in a 325 degree oven to properly heat to 160 degrees internal temp.
To cook the ham, I put it in a pan with a rack and pour one can of 7-Up over it and cover it. Bake to about 1/2 hour before it’s done cooking and add the glaze.
Glaze:
1 C. brown sugar
2 T. prepared mustard
a little pineapple juice to thin it
Once the glaze has been basted on, you can put pineapple slices over the top and continue baking the last hour.
My kids also love it if I cook the glaze on the stove and use it as a dipping sauce instead of basting the ham with it. This also gives you more options for using the leftover ham.
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1 lb. (8-10) frankfurters
1 6 oz. roll processed cheese food (pepper, garlic, smoky or bacon flavor)
1 3 oz. pkg. corn chips, coarsely chopped ( about 1 cup)
Split frankfurters lengthwise, cutting only about 3/4 of the way through. Place in a shallow baking dish or jelly roll pan. Spread cut surfaces with cheese and sprinkle generously with crushed corn chips. Bake in a 350 degree oven unil heated through, about 15 min.
Serves 4-5
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1 chuck, round or shoulder roast
1/2 to 1 envelope dry onion soup mix
1 or 2 cans mushroom soup or celery soup
Place roast on large piece of aluminum foil; sprinkle with onion soup. Spread mushroom soup on top. Wrap in foil; seal well. Bake in preheated 325-350 degree oven for 20 minutes to 1 hour per pound or until done. Remove to heated platter. Roast may be cooked on top of stove instead of in the oven. 8 servings
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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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