1 lb. ground beef
1 small onion, chopped
1 stalk celery, chopped
1 t. salt
1 t. Worcestershire sauce
1/2 t. pepper
2 cans tomato soup
1 can tomatoes
1/2 lb. cook elbow macaroni
Sliced cheese
Fry hamburger with onions and celery. Add all other ingredients, except cheese. Put in a casserole dish. Arrange cheese slices on top and bake at 350 degrees for 20-30 minutes. 8 servings
6 lean pork chops
2 t. flour
salt and pepper to taste
1 can cream of mushroom soup
1/2 to 3/4 C. water
1/2 t. thyme
1/2 t. ginger
1/4 t. crushed rosemary
1 t. parsley flakes
1/2 C. sour cream
1 (3 1/2 oz.) can French-fried onions
Brown chops; arrange in baking dish. Sprinkle with flour, salt and pepper. Combine soup, water and seasonings. Heat; add parsley, sour cream and one half of the onions. Mix thoroughly. Pour over chops. Cover and simmer or bake at 350 degrees for 1 hour or until tender. Remove cover; sprinkle remaining onions over chops. Bake for 5 minutes. 4-6 servings
2/3 C. to 3/4 C. quick cooking oats
3/4 to 1 C. milk
1 1/2 lb. ground beef
1 or 2 eggs, beaten
1/4 C. chopped green pepper (optional)
1/4 C. grated onion
1 to 2 T. salt
1/2 t. sage (optional)
1/8 t. pepper
3 T. brown sugar
1/4 C. catsup
1 t. nutmeg
1 t. dry mustard or 1 T. prepared mustard
Cook oats in milk; add meat, eggs, onion, salt and pepper. Mix well. Form meat mixture into loaf; place in greased pan or casserole. Combine brown sugar, catsup, nutmeg and mustard; pour over meat loaf. Bake at 350 degrees for 1 hour. NOTE: Bread crumbs may be substituted for oats. Soak crumbs in the milk. 6-8 servings.
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
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
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