2 lbs. ground beef
1 onion, chopped
Brown beef and onion and drain.
Add:
2 C. catsup
3 T. mustard, prepared
3 t. Worcestershire sauce
3 T. vinegar
3 lb. can pork and beans
Stir together, add salt and pepper and 3/4 C. brown sugar. Bake at 350 for 1 hour.
Serves 12
From the kitchen of Ruth (Maple Grove Country Club)
3 – 3 1/2 lb. ready to cook roaster, cut up
1/2 C. flour
2 t. salt
1/2 C. fat or salad oil
1 sliced medium onion
1/2 C. chopped celery
1/4 C. minced green peppers
1 C. catsup
1 C. water
2 T. Worcestershire
2 T. brown sugar
1/8 t. pepper
1 pkg. frozen corn, (thawed just enough to separate.)
Early in the day, dip chicken pieces into flour mixed with salt. Fry in hot fat until golden brown; remove chicken to 3 quart casserole. If necessary, pour all but 2 T. fat from skillet. Add onion to fat; saute until golden and tender. Add celery and next 6 ingredients; pour over chicken. Chill. About 2 hours before serving, heat oven, 350 degrees, bake chicken, covered, 80 minutes, then add corn, bake, covered 25 minutes longer or until tender.
*I used chicken legs for this recipe and it worked fine. I reduced the oil and did not refrigerate for the day like they suggested. I also added a little salt since I felt like there was a lot of the flour/.salt that wasn’t used. I also increased the brown sugar to 3-4 T. since my kids like a sweet barbecue sauce. Mine turned out great too so I think the recipe can be easily be adjusted to meet your taste.
Recipe published by: Your Neighbor Lady (Bulletin No. 22 Fall Casseroles) WNAX-570
From the recipe collection given to me by Edna Schmidt
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.
1 1/2 lbs. ground beef
1 stalk celery, cut fine
1 can cream of mushroom soup
1 can chicken with rice soup
1 can mixed vegetables
2 C. water
1 T. soy sauce
2 t. worcestershire sauce
1 C. rice
Chow mein noodles
Brown hamburger with celery and drain. Add other ingredients, except chow mein noodles. Bake at 350 for 30 minutes, add the chow mein noodles to the top and bake another 30 minutes.
From the kitchen of Ella Meyer
My friend Lorraine shared this recipe with me years ago and it’s one of my kid’s favorites. This actual recipe comes from one of my church cookbooks from 1954. I usually just cook it all in a fry pan but I’m sure it’s just as good or better baked in the oven.
1 lb. hamburger
1 small onion (optional)
1 large can mixed vegetables
1 large can spaghetti with tomato sauce
Fry hamburger and onion. Add mixed vegetables and spaghetti. Bake 1 hour.
From the kitchen of Lorraine Harnwell
1 pkg noodles, cooked
1 can tuna fish, drained
1 can mixed vegetables
1 can mushroom soup
1 soup can of milk
Salt and Pepper
Mix soup and milk and add a little salt and pepper. Layer in a casserole dish starting with noodles, then tuna, vegetables and ending with noodles. Pour soup mixture over the top and bake.