Recipe Rewind » Main Dishes

16th Street Stew

Laurie — Sat, 21 Feb 2009 04:49:42 +0000

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

Barbecued Ground Beef (1954)

Laurie — Wed, 22 Apr 2009 13:44:32 +0000

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.

Beef Stroganoff (1968)

Laurie — Tue, 10 Feb 2009 23:44:27 +0000

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.

Brown Sugar Glazed Ham

Laurie — Fri, 29 Jan 2010 14:55:47 +0000

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.

Cheese Franks (1963)

Laurie — Mon, 09 Feb 2009 03:25:38 +0000

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

Chuck Roast in Foil (1966)

Laurie — Wed, 11 Mar 2009 02:24:15 +0000

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

Corned Beef Hotdish (1961)

Laurie — Mon, 09 Feb 2009 03:36:15 +0000

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

Corned Beef Hotdish II (1963)

Laurie — Mon, 16 Feb 2009 15:44:51 +0000

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 … Continue reading →

Creamed Chicken with Macaroni (1940)

Laurie — Tue, 31 Mar 2009 15:03:26 +0000

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.

Egg Roll Hotdish (1968)

Laurie — Sun, 15 Feb 2009 18:05:01 +0000

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 … Continue reading →